ES2593881B1 - DAIRY PREPARED AND ITS PROCESSING PROCEDURE - Google Patents

Abstract

Dairy preparation comprising as ingredients water, low-fat dairy derivatives and a coagulant, where low-fat dairy derivatives comprise between 0.1% and 10% of fat, and the proportions of the ingredients by weight of milk preparation are the following: # - water between 40% and 80%, # - dairy products between 5% and 40%, # - coagulant between 0.1% and 10%, and # - natural or artificial aromas between 0.1% and 5% . # The procedure for obtaining the above milk preparation is also the subject of this application.

Description

5

10

fifteen

twenty

25

30

35

PREPARED DAIRY AND ITS PROCESSING PROCEDURE

DESCRIPTION

TECHNICAL FIELD OF THE INVENTION

The present invention is related to the elaboration of alternative foods to conventional cheeses with 0% fat.

Specifically, the invention consists of a dairy preparation with 0% fat, and no cholesterol, made from dairy derivatives, such as skim milk, dairy sera, milk protectants, cheese, etc. Although, 100 g of milk preparation can contain between 2% and 3% fat, when consumed in a recommended dose of between 20 g and 25 g provides 0% of fat.

The method of obtaining said milk preparation is also the object of the present invention.

BACKGROUND OF THE INVENTION

Cheese is a solid food made from curdled milk from cow, goat, sheep, buffalo, camel or other ruminant mammals.

In the market you will find hundreds of varieties of cheese. Their differences in styles and flavors are the result of the use of different species of bacteria and molds, different levels of cream in milk, different healing times, different treatments in their manufacturing process, as well as different types of milk.

Other factors that also influence the taste of cheese are the diet of cattle and the addition of flavoring preparations such as herbs, spices or smoked foods.

Based on their maturation, cheeses are classified as fresh cheese, pasteurized white cheese, matured cheese (tender, semi-cured, cured, old and / or annex) and mold-ripened cheese.

5

10

fifteen

twenty

25

30

35

Cheese is an important source of protein and calcium, however, it also includes fat and salt among its essential components, also presenting high levels of cholesterol depending on the type of cheese, which is harmful to health.

Currently, there is a tendency to consume healthy foods, so fresh cheeses with 0% fat are also sold. However, the latter cannot reproduce the texture or taste of traditional cheeses. To which, it is added that the price of these cheeses with 0% of fat is usually higher in relation to that of traditional cheeses.

For this reason, it is necessary to obtain, in a simple and economical way, an alternative that allows to overcome the previously mentioned inconveniences.

The applicant is unaware of the existence of a dairy preparation that shows similar characteristics to those presented in the invention proposed here.

DESCRIPTION OF THE INVENTION

The present invention is established and characterized in the independent claims, while the dependent claims describe other features thereof.

The object of the invention is a dairy preparation made from low-fat dairy derivatives, as well as its method of obtaining. The technical problem to solve is how to reproduce the texture and taste of a traditional cheese of any kind in a dairy preparation with 0% fat.

The milk preparation comprises as ingredients water, low-fat dairy derivatives and a coagulant, where, low-fat dairy derivatives comprise between 0.1% and 10% of fat, which can be, for example, skim milk, dairy sera, or protect dairy, whether from cow, goat, sheep, buffalo, camel or other ruminant mammal, powdered or concentrated; or, any combination of said dairy derivatives.

Likewise, the proportions of the ingredients by weight of milk preparation are the following:

5

10

fifteen

twenty

25

30

35

- water between 40% and 80%,

- dairy products between 5% and 40%,

- coagulant between 0.1% and 10%, and

- natural or artificial aromas between 0.1% and 5%.

The milk preparation has the following ranges of nutritional values:

- from 5% to 30% of proteins of the total nutritional value,

- from 0% to 3% of fats of the total nutritional value, and

- from 1% to 30% of carbohydrates of the total nutritional value.

The milk preparation described above can be considered as a source of protein source, since it contributes at least 12% of the energy value of the food. According to some references, it could even be considered as a food with a high protein content, providing at least 20% of the energy value of the food.

As seen above, its fat content is less than 3%, however, when consumed in its recommended dose or ration, between 20 g and 25 g, it contributes 0% fat.

As for the cholesterol content, it is less than 2 mg / 100 g of product, and its energy value is between 60 and 150 Kcal / 100 g.

Unlike fresh cheeses with 0% of current fat, the milk preparation reproduces the texture and flavor of the corresponding traditional cheese, for example, of a soft, semi-cured cheese, etc., according to the combination of ingredients used in Its elaboration.

The procedure for obtaining said milk preparation comprises the following steps:

a) dissolve the coagulant in approximately 70% of the water used in the manufacture of the milk preparation,

b) mix the dairy derivatives with the rest of the water,

5

10

fifteen

twenty

25

30

35

c) heat the water and coagulant solution at a temperature, approximately, between 85 oC and 95 oC, up to 5 minutes maximum,

d) mix the ingredients mixed in step b) with the solution of water and coagulant until an emulsified paste is obtained,

e) add the emulsified paste of the mixture into a mold,

f) thermally treat the emulsified paste by pasteurization at a temperature between 85 oC and 95 oC, for a time between 30 and 90 minutes,

g) allow to cool for at least 8 hours, for example, 2 hours if the cooling is carried out by means of a knockdown, or between 6 and 8 hours if it is carried out in a cooling chamber,

h) remove the mold.

In this way a dairy preparation is obtained with the flavor, texture and consistency of traditional cheeses made from liquid milk, lactic ferments, rennet and salt.

The milk preparation obtained is suitable for use in human nutrition, and may be presented for marketing in various forms or aspects depending on the type of cheese that you want to reproduce, to cite examples and not limited to, a Manchego cheese, a blue one, etc. .

It can also be part as an ingredient of other food products.

Thus, it is possible to reduce the costs in its elaboration and obtain a healthier food product, being lower in cholesterol, 0% in fat, and lower in calories with respect to the corresponding traditional cheese in form, texture and flavor.

On the other hand, it is achieved that the milk preparation has an expiration date that exceeds 60 days, while in the case of fresh cheeses with 0% of current fat they usually have a maximum of 30 days. This is due to the particular process of obtaining the milk preparation, which includes a pasteurization stage that increases the shelf life of the milk preparation obtained.

5

10

fifteen

twenty

25

30

35

DETAILED EXHIBITION OF THE INVENTION

The present invention is a dairy preparation with 0% fat (if consumed in the recommended dose of between 20 g and 25 g) made from dairy derivatives, as well as its method of obtaining.

Among the ingredients of the milk preparation is water and low-fat dairy derivatives, the latter, comprising between 0.1% and 10% of fat.

Dairy derivatives can be of any species of ruminant mammal, whether cow, goat, sheep, buffalo, camel, etc.

Said milk derivatives may be skimmed milk powder or liquid, milk serums, milk protein powder or concentrate, etc.

Likewise, dairy derivatives can be the combination of part of them or of all the ingredients listed above.

On the other hand, dairy products can come from organic farming or without lactose.

Another ingredient of the milk preparation is a coagulant, for example, agar-agar or other gelling or thickener substance (alginates, carrageenans, guar gum, arabic gum, pectins, celluloses, etc.).

Likewise, the milk preparation comprises natural or artificial aromas, for example, aromas of a certain type of cheese.

The proportions of the ingredients by weight of milk preparation are as follows:

- water between 40% and 80%,

- dairy products between 5% and 40%,

- coagulant between 0.1% and 10%, and

- natural or artificial aromas between 0.1% and 5%.

The milk preparation may also include one or more of the following ingredients:

6

5

10

fifteen

twenty

25

30

35

- acidulants or acidity correctors selected from the group consisting of natural or concentrated juice of lemon or other citric acid, citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid or other acidifier, representing between 0 and 5% by weight of preparation dairy;

- yeasts, yeast extract, monosodium glutamate, hydrolyzed vegetable proteins or other substances used as flavor enhancers;

- edible salt, potassium chloride or other salt substitute substance, representing between 0 and 4% by weight of milk preparation;

- emulsifier, emulsifier, colorant, preservative or other food additive, representing between 0 and 5% by weight of milk preparation;

- fresh, dehydrated or lyophilized fruits, dried vegetables, spices, plants, or other solid food, distributed homogeneously in the cheese preparation;

- sugars, that is, any raw material rich in carbohydrates, representing between 0 and 15% by weight of milk preparation; Y

- vitamins, minerals, amino acids and other functional substances added.

Additionally, the milk preparation could also include 0 to 2% fat or vegetable oil, preferably non-hydrogenated vegetable oils.

With a view to achieving a milk preparation with the aroma and flavor of a certain type of cheese, an amount of that type of cheese could also be included, either in powder or concentrate, representing between 0 and 5% by weight of milk preparation .

To obtain the milk preparation, the following steps are followed:

It starts from dissolving the coagulant in approximately 70% of the water used in the manufacture of the milk preparation. The amount of coagulant (between 0.1% and 10%) and the form of mixing with water are essential for obtaining the milk preparation.

5

10

fifteen

twenty

25

30

The texture and final taste of the milk preparation are influenced by the amount of coagulant used. For example, if it is desired to obtain a dairy preparation with a texture similar to cheese, it is preferred to use between 2% and 4% coagulant. Less than 2%, the coagulant would not be enough to achieve the desired compact cheese texture, likewise, if more than 3.5% coagulant is used, the texture achieved would be more gelatinous.

With regard to mixing, it is preferred that it be carried out using an industrial mixer, with a view that the mixture is homogeneous and that lumps are not formed that affect the obtaining of the desired texture in the milk preparation.

On the other hand, the milk derivatives are mixed with the rest of the water. Depending on the final texture of the milk preparation to be achieved, a certain balance of milk proteins and powdered milk may be used, for example, skimmed cow / goat milk powder between 10% and 25%, and milk proteins between 3 % and 12%. The accuracy in this balance favors the obtaining of the final texture that is desired to be achieved in the milk preparation.

Thus, the use of a greater quantity of milk proteins implies obtaining a milk preparation with a drier texture, and if a greater quantity of milk powder is used, a more gelatinous texture is obtained in the milk preparation. Therefore, depending on the texture, for example, of the type of cheese that you want to reproduce, this will be the balance of milk powder and milk proteins that will be used in its elaboration. For example, to obtain a dairy preparation similar to a stronger, drier Palmesan cheese, between 10% and 12% of milk protein and between 10% and 15% of powdered milk will be used. On the other hand, if it is desired to obtain a softer cheese, for example, from those that are consumed in slices, the amount of milk powder could be increased up to between 14% and 17%, while the amount of milk proteins to be used would decrease between 7% and 8%.

On the other hand, if desired, in this step, one or more of the following ingredients can be added to the mixture of milk derivatives and water:

- natural or artificial cheese aromas,

5

10

fifteen

twenty

25

30

35

- acidulants or acidity correctors selected from the group consisting of natural or concentrated juice of lemon or other citric acid, citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid or other acidifier,

- yeasts, yeast extract, monosodium glutamate, hydrolyzed vegetable proteins or other substance used as flavor enhancers,

- edible salt, potassium chloride or other salt substitute substance,

- emulsifier, coloring emulsifier, preservative or other food additive,

- sugars, and

- vitamins, minerals, amino acids and other functional substances added.

Cheese can also be added, with a view to achieving a dairy preparation with a certain aroma and flavor corresponding to a certain type of cheese.

Similarly, fresh, dehydrated or lyophilized fruits, dried vegetables, spices, plants or other solid food, for example, dates, olives, etc. could be added to the mixture. Remaining these evenly distributed throughout the dairy preparation.

Next, the water and coagulant solution is heated for a maximum of 5 minutes, preferably 3 minutes. In this step, it is important to have control of both the temperature of the solution, approximately, between 85 ° C and 95 ° C, and of the time until the boiling starts (3 minutes maximum), which will influence the texture and the Final taste of the milk preparation obtained by the procedure. If the time is very short (less than 1 minute) or the temperature is not adequate to allow boiling (less than 82 ° C), the milk preparation obtained will not have the desired texture. Likewise, if the cooking time or temperature is too high (time greater than 5 minutes and / or temperatures greater than 96 ° C), the solution will thicken and give the obtained milk preparation a taste and texture equally different from The desired.

Subsequently, the mixture of milk derivatives and water is mixed with the solution of water and coagulant until an emulsified paste is obtained. As mentioned earlier, the mixture of dairy products and water may contain other ingredients.

9

5

10

fifteen

twenty

25

30

35

Once a mixture with consistency in the form of an emulsified paste is obtained, it is poured into a mold and heat treated.

The heat treatment of the emulsified paste can be carried out by pasteurization at a temperature between 85 oC and 95 oC, for a time between 30 and 90 minutes, preferably between 30 and 60 minutes. With these temperature and time values, the preparation of the milk preparation with the desired texture and flavor is guaranteed. Lower temperatures (less than 80 ° C), or a pasteurization time of less than 30 minutes, will cause the product not to coagulate and the milk preparation with the desired texture cannot be obtained. Likewise, higher temperatures (greater than 100 ° C), or large intervals of time (greater than 90 minutes) will affect the taste of the product.

For its part, pouring the mixture into the mold can be done using an industrial stuffer. The mixture is dosed in natural or synthetic casings and then introduced into the mold, for example, in the form of bar cheese.

The molds to be used can be square, rectangular, round, cylindrical or with any other geometric shape that simulates the shape of an entire piece of cheese of different sizes.

Subsequently, it is allowed to cool for at least 8 hours. The cooling can be carried out in a cooling chamber or by means of dejection. In order to improve the shelf life of the obtained milk preparation, it is preferred that rapid cooling be carried out by means of dejection, preferably, for between 1 and 2 hours. On the other hand, if the cooling is carried out by means of a refrigeration chamber, it is preferred that it be for between 6 and 8 hours.

Finally, the obtained milk preparation is removed from the mold.

The resulting milk preparation can be marketed in the form of a square, rectangular, round bar or any other form, or they can be processed to be marketed in another format.

Similarly, if desired, the milk preparation can be coated with a bark of wax or other edible materials.

5

10

fifteen

twenty

25

30

35

If it is desired to commercialize in another format, the milk preparation can be cut in the form of slices, cribs, bars, blocks, balls, etc .; or it can be commercialized grated, in powder form or emulsified to spread.

The resulting products are packaged in a vacuum or in a protective atmosphere and stored at a temperature between 2 and 8 oC. Likewise, the procedure for obtaining can provide for sterilization of the milk preparation, in this case, the cold is not required for its conservation.

Examples of milk preparation according to the present invention are given below.

Example 1

A goat cheese flavored dairy preparation was prepared, following the procedure described above and with the following ingredients:

- 65.58% water (45.91% to be mixed with the coagulant and 19.67% to be mixed with the rest of the ingredients),

- 18% skimmed goat milk,

- milk protein 8.5%,

- agar-agar (coagulant) 2.90%,

- 1.07% concentrated lemon juice,

- 1% sea salt, and

- goat cheese aroma 2.45%.

Example 2

A creamy cheese-flavored milk preparation was prepared, following the procedure described above and with the following ingredients:

- water 66.05% (46.23% to be mixed with the coagulant and 19.81% to be mixed with the rest of the ingredients),

- 12.5% skimmed cow milk powder,

- milk protein 7.5%,

- 2% cheese powder,

- agar-agar (coagulant) 2.3%,

- 2% concentrated lemon juice,

- yeast extract 0,05%,

- 1.6% sea salt,

- 3% rice syrup, and

- 3% cream cheese aroma.

5

Example 3

A dairy preparation flavored with Parmesan cheese was prepared, following the procedure described above and with the following ingredients:

10

- water 68.03% (47.62% to be mixed with the coagulant and 20.41% to be mixed with the rest of the ingredients),

- 7% skimmed goat milk powder,

- 7% skimmed cow's milk powder,

15 - Protect milk 10%,

- agar-agar (coagulant) 2.4%,

- 1.5% concentrated lemon juice,

- 0.5% yeast extract,

- 1.5% sea salt,

20 - 2% Parmesan cheese aroma, and

- 0.07% preservative.

Claims (15)

5 10 fifteen twenty 25 30 35 1. -Dairy preparation comprising as ingredients water, low-fat dairy derivatives and a coagulant, characterized in that low-fat dairy derivatives comprise between 0.1% and 10% of fat, and the proportions of the ingredients by weight of milk preparation are the following: - water between 40% and 80%, - dairy products between 5% and 40%, - coagulant between 0.1% and 10%, and - natural or artificial aromas between 0.1% and 5%. 2. - Milk preparation according to claim 1, wherein the milk derivatives are selected from the group consisting of skim milk, milk serums and milk proteins, whether from cow, goat, sheep, buffalo, camel or other ruminant mammal, in powder or concentrate 3. Dairy preparation according to claim 1, wherein the milk derivatives are a mixture of two or more milk derivatives selected from the group consisting of skim milk, milk serums and milk proteins, whether cow, goat, sheep, buffalo , camel or other ruminant mammal, powdered or concentrated. 4. -Prepared milk according to claim 1, which includes cheese, powder or concentrate, representing between 0 and 5% by weight of milk preparation. 5. Dairy preparation according to claim 1, wherein the coagulant is agar-agar or other gelling substance or thickener. 6. -Dairy preparation according to claim 1, wherein the natural or artificial aromas are cheese aromas. 7. Dairy preparation according to claim 1, which includes acidulants or acidity correctors selected from the group consisting of natural or concentrated juice of lemon or other citric acid, citric acid, malic acid, lactic acid, tartaric acid, phosphoric acid or other acidifier , representing between 0 and 5% by weight of milk preparation. 5 10 fifteen twenty 25 30 35 8. Dairy preparation according to claim 1, which includes as a yeast ingredient, yeast extract, monosodium glutamate, hydrolyzed vegetable proteins or other substance used as flavor enhancers. 9. - Milk preparation according to claim 1, which includes edible salt, potassium chloride or other salt substitute substance, representing between 0 and 4% by weight of milk preparation. 10. - Milk preparation according to claim 1, which includes emulsifier, emulsifier, colorant, preservative or other food additive, representing between 0 and 5% by weight of milk preparation. 11. Dairy preparation according to claim 1, which includes as an ingredient fresh, dehydrated or lyophilized fruits, dried vegetables, spices, plants, or other solid food, evenly distributed in the milk preparation. 12. - Milk preparation according to claim 1, which includes sugars, representing between 0% and 15% by weight of milk preparation. 13. Dairy preparation according to claim 1, which includes as ingredients vitamins, minerals, amino acids and other functional substances added. 14. -Procedure for obtaining the milk preparation of the preceding claims, comprising the following steps: a) dissolve the coagulant in approximately 70% of the total water used in the preparation of the milk preparation, b) mix the dairy derivatives with the rest of the water, c) heat the water and coagulant solution at a temperature of approximately 85 oC to 95 oC for a maximum of 5 minutes, d) mix the ingredients mixed in step b) with the solution of water and coagulant until an emulsified paste is obtained, e) add the emulsified paste of the mixture into a mold, f) thermally treat the emulsified paste of the mixture by pasteurization at a temperature between 85 oC and 95 oC, for a time between 30 and 90 minutes g) let cool for at least 8 hours, 14 10 fifteen h) remove the mold. 15.-Procedure for obtaining a milk preparation according to claim 14, wherein one or more of the following ingredients are added to the mixture in step b): - natural or artificial cheese aromas, - cheese, powder or concentrate, - acidulants or acidity correctors selected from the group consisting of natural or concentrated juice of lemon or other citric, dric acid, malic acid, lactic acid, tartaric acid, phosphoric acid or other acidifier - yeasts, yeast extract, monosodium glutamate, hydrolyzed vegetable proteins or other substance used as flavor enhancers, - edible salt, potassium chloride or other salt substitute substance, - emulsifier, emulsifier, dye, preservative or other food additive, - fresh, dehydrated or lyophilized fruits, dried vegetables, spices, plants, or other solid food, - sugars, and - vitamins, minerals, amino acids and other functional substances added.