FI126738B - Foam-forming milk product and process for its preparation - Google Patents

Description

FIELD OF THE INVENTION FIELD OF THE INVENTION and Foaming Milk Product, and Methods of Making it

The invention relates generally to dairy products and to a process for their preparation. The invention also relates to foamable milk products, and in particular to foamable cream products, which may be foamed, for example, by shaking. The invention also relates to unit packets containing a foamable milk product.

BACKGROUND OF THE INVENTION

The whipped cream made from milk is traditionally whipped by whipping.

Foaming can also be accomplished by shaking in a jar or the like, but in this case the foaming takes quite a long time, usually about 15 minutes, so foaming is slow for the consumer.

Foaming and whipping compositions and methods for accelerating the foaming of cream and cream products have been proposed in the art. There are also a number of foamable milk-based liquid products containing foam, cream, fat, sugar, skimmed milk, and additives such as stabilizers, emulsifiers, natural, nature-like and artificial flavorings (including cocoa, vanilla and flavoring), natural, aromatic, , etc. There are also propellant compositions in spray bottles on the market. EP 1357799 B1 discloses a milk product which can be frothed by shaking. The dairy product contains 0-40% fat, which may be wholly animal-derived or part of the fat may be of vegetable origin, and 5-23% solid non-fat, other additives and water. In addition, the product contains at least two emulsifiers and a combination of foam stabilizers. The choice of foam stabilizers has a significant effect on the foaming of the product. WO 8303337 A1 discloses a method for improving the chewing properties of a cream, wherein the ultrafiltration of buttermilk concentrate, adjusted to a pH below 4, is mixed with 5-15% of the cream, and then the resulting mixture is neutralized. The mixture can be foamed to form a stable foam.

In Kieseker F G et al .: Factors influencing the preparation of U.H.T. whipped cream, Aust. J. Dairy Technol. Dec. 1973, pp. 165-169, describes the factors affecting cream foaming. The milk was separated at 43 ° C, the resulting cream (36%) was homogenized in two steps and CaCl 2 (0.96-1.28 mg / ml Ca) was added to the homogenized cream and / or the pH adjusted, and then UHT treatment (140 ° C) was performed. C / 3s). Cream containing at least 0.96 mg / ml of calcium foamed well, but the fat separated and formed a thixotropic gel, making the products unacceptable. Two-step homogenization under controlled homogenization conditions and the use of a combination of carrageenan and lecithin were necessary according to this publication.

On the basis of the foregoing, it can be seen that there is a need to provide new dairy products which have a very short foaming time and yet have a good shelf life.

SUMMARY OF THE INVENTION

The invention relates to foamable milk products and in particular to rapidly foamable cream products which can be foamed by shaking, whipping, whipping or other known processes in a very short time in order to produce a foam which has a stable and organoleptic properties such as mouthfeel.

The invention also relates to a process for the production of foamable milk products, and in particular to foamable cream products.

A further object of the invention is to provide a single package (including consumer packages, catering kitchens, and Food Service packages) containing a foamable milk product and, in particular, a foamable cream product.

The foamable milk product of the invention consists of 8-55% by weight of homogeneous milk milk fat, 0.1-10% by weight of milk protein containing casein, 0.0025-1.25% by weight of the water-soluble calcium salt, at least one stabilizer and water , and the pH of the milk product is between 5.5 and 7.

The foamable milk product according to the invention is a substantially non-homogenized product, which means that the milk product comprises an un homogenised fat fraction or fractions separated from milk, without the use of homogenized fractions.

The process for the preparation of foamable milk products according to the invention comprises the steps of adding between 10% and 60% by weight of non-homogenized milk fat fraction (s) containing a milk protein comprising casein, and at least one stabilizer to adjust the pH of the milk 5-7.

In the method of the invention, the calcium content of the non-homogenized milk product is increased, which together with the stabilizer (s) provides a milk product with a very short foaming time and suitable foaming by shaking the milk product, e.g. In addition, the product is stable under storage conditions for at least 2 weeks, preferably up to 60 days, i.e. the product has a good shelf life.

Unit packs containing a foamable milk product according to the invention comprise a container containing 50-90% by volume (based on volume of the inner volume of the unit packet) of the foamable milk product of the invention and 10-50% by weight of gas. The container may be a closable container, which in this context means a container that can be opened and closed tightly several times, or a container that can only be opened once.

Unit packs containing foamable milk product can be conveniently shaken to provide rapid foaming of the dairy product.

The invention provides a rapidly frothy and well-preserved milk product that is well-suited for both consumer and professional use.

Characteristic features of the invention are set forth in the appended claims. BRIEF DESCRIPTION OF THE FIGURES

Figure 1 schematically illustrates a method for making a frothy milk product from a cream separated from non-homogenized milk according to an embodiment of the invention.

Fig. 2 schematically illustrates a method for preparing a frothy milk product according to another embodiment of the invention, also showing lactose removal.

SPECIFICATIONS

Unless otherwise defined, the terms used in this specification and claims generally have the meanings used in the dairy and food industry. The following expressions shall have the meanings set out below, in particular:

The term "milk product" as used herein refers to milk-based products containing more than 10% by weight of a milk-based product.

The term "cream" as used herein refers to a milk product or fraction (s) separated from milk containing 10 to 60% by weight of fat.

Milk and milk-based products can be heat-treated. Heat treatment in the present invention refers to a procedure in which any pathogenic microbes are destroyed by heating. Examples of heat treatment methods used include pasteurization, high pasteurization, ESL treatment, UHT treatment and heating at a temperature below the pasteurization temperature for a sufficient period of time. The heat treatment may be either direct treatment (steam to milk, milk to steam) or indirect treatment (eg by tube heat exchanger, plate heat exchanger or surface scraper heat exchanger).

The term "pasteurisation" as used herein refers to heating a material to be treated (e.g., milk) typically at a temperature of 72-95 ° C for 20-60 seconds, for example at least 72 ° C for 15 s.

The term "high pasteurisation", as used herein, refers to heating of the material to be treated (e.g., milk) for at least 85 ° C for at least 4 s, for example milk at 95 ° C for 5 minutes.

The term "ESL treatment", as used herein, refers to an aseptic ESL (extended shelf life) technique in which a treated substance (e.g., milk) is heated to 121-138 ° C for 0.5-2 s, e.g., 130 ° C to 1-2 p.

The term "UHT treatment", as used herein, refers to an ultrasound treatment wherein the material to be treated (e.g., milk) is heated to at least 135-140 ° C for 1-5 s, for example, 138 ° C for 2-4 s.

DETAILED DESCRIPTION OF THE INVENTION

The invention is based on cream foaming studies aimed at developing a quick and easy foamable dairy product with good shelf life and forming a very stable foam. Surprisingly, it has been found that a fat-containing fraction (cream) separated from non-homogenized milk can be made into a frothy milk product, preferably a cream having good storage stability, easily and quickly forming a well-foamed foam and having good organoleptic properties.

Foaming milk product

The foamable milk product of the invention consists of 8-55% by weight of homogeneous milk milk fat, 0.1-10% by weight of milk protein containing casein, 0.0025-1.25% by weight of the water-soluble calcium salt, at least one stabilizer and water , and the pH of the milk product is between 5.5 and 7.

The foamable milk product comprises 8-55% by weight, preferably 10-50% by weight, particularly preferably 20-40% by weight of fat. Fat is the milk fat of non-homogenized milk.

Further, the foamable milk product comprises 0.1-10 wt%, preferably 0.5-5 wt% protein. 50-100% by weight, preferably 70-100% by weight of the protein is milk-derived protein (milk protein). The protein may be a protein present in milk fat. The foamable milk product may comprise a milk protein (derived from milk fat) and optionally an added protein selected from milk-derived proteins and vegetable proteins and combinations thereof. Preferably, the protein added is selected from buttermilk proteins, curdled proteins, curdled milk proteins, curdled milk proteins, cation exchanged milk proteins, curdled milk proteins, cation exchanged milk proteins, milk proteins, cation exchanged milk proteins, and milk proteins. The protein may be derived from a dry powder, or from an aqueous solution or suspension. The aqueous solution or suspension has a solids content of 6 to 20% by weight, preferably 7 to 18% by weight. Particularly preferably, the added protein is casein.

In addition, the foamable milk product comprises a water-soluble salt of calcium, at least one stabilizer and water, and the milk product has a pH of between 5.5 and 7.

Fat is the milk fat of non-homogenized milk.

Preferably, the foamable milk product comprises at least one fat fraction (cream fraction) separated from the non-homogenized milk having a fat content of between 10 and 60%, preferably between 20 and 40% by weight. The fat-containing fraction (cream fraction) typically contains 1-4 wt% protein, of which casein is generally 75-80 wt%. The fatty fraction also contains water.

The foamable milk product comprises from 0.0025 to 1.25% by weight, calculated as calcium, of a water-soluble salt of calcium selected from the food-grade water-soluble salts of calcium, preferably calcium chloride (CaCl2). The amount of calcium chloride in the foamable milk product is then 0.01 to 5% by weight, preferably 0.05 to 1% by weight.

The foamable milk product comprises 0.001 to 7% by weight of at least one stabilizer selected from carrageenan, carrageenan derivatives, alginates, guar gum, microcrystalline cellulose (e.g. E460), cellulose derivatives (e.g. E461-E469), gelatin, pectin, starch, starch, starch, starch, xanthan, gellan and acacia. Preferably at least two stabilizers are used. According to a preferred embodiment, at least three stabilizers are used. According to a preferred embodiment, microcrystalline cellulose and carboxymethyl cellulose (CMC) are used. The amount of stabilizer (or total amount of stabilizers) is 0.001 to 7% by weight.

The pH of the frothy milk product is between 5.5 and 7. If necessary, the pH is adjusted with the aid of lactic acid, citric acid, malic acid, ascorbic acid, buttermilk or combinations thereof.

The foamable milk product may optionally additionally contain one or more sweeteners (sugar, artificial sweeteners, other natural sweeteners), flavoring, flavoring and coloring agents, which may be natural, naturally similar or synthetic.

Process for the preparation of a foamable milk product

Figure 1 illustrates an embodiment of the method according to the invention. The cream fraction 10 separated from the non-homogenized milk, the calcium salt (aqueous calcium chloride solution) 20 and the stabilizer (carrageenan) 30 are mixed in a mixing vessel 100 at 4 to 40 ° C for one hour. The mixture is introduced into vessel 200 where the mixture is pasteurized at 76 ° C / 15 s. Alternatively, the mixture can be subjected to ESL or UHT treatment (135-140 ° C, 2-4 s) (not shown). Alternatively, the calcium salt addition can be made after the pasteurisation / ESL / UHT treatment (not shown). The under-pasteurized mixture 40 can be recycled back to pasteurization 200. After heat treatment, the milk product 50 is cooled <. To 6 ° C in a container 300, after which the frothy milk product 60 is stored or packaged. Alternatively, the product may be first packaged and then cooled.

Figure 2 illustrates another embodiment of the method according to the invention. Figure 2 further illustrates the preparation of lactose-free (low-lactose) milk product. The cream fraction 10 separated from the non-homogenized milk, the calcium salt (aqueous calcium chloride solution) 20 and the stabilizer (carrageenan and / or CMC) 30 are mixed in a mixing vessel 100 at 4 to 40 ° C for one hour. The mixture is introduced into vessel 200 where the mixture is pasteurized at 76 ° C / 15 s. Alternatively, the mixture can be subjected to ESL or UHT treatment (135-140 ° C, 2-4 s) (not shown). Alternatively, the calcium salt addition can be made after the pasteurisation / ESLyUHT treatment (not shown). The under pasteurized mixture 40 can be recycled back to pasteurization 200. After the heat treatment, the milk product 50 is cooled to <6 ° C in a vessel 300, then the milk product 60 is transferred to a container 400 where the lactase enzyme 70 and water 80 enzyme solution 90 The lactose-free (low-lactose) foamable milk product 61 is stored or packaged. Alternatively, the product may be first packaged and then cooled.

The foamable milk product of the invention is prepared by a process comprising the steps of adding between a water soluble salt of calcium and at least one stabilizer, to at least one milk product containing at least one fat fraction containing 10-60% by weight of non-homogenized milk , 5-7.

The process may also comprise a heat treatment step such as, for example, a pasteurization or ESL or UHT step which is carried out before or after the addition of the calcium salt and / or stabilizer. After the heat treatment step, the fat fraction or mixture containing the fat fraction is cooled to 5-25 ° C. If desired, lactose can be removed from the mixture by known means, for example, by means of the enzyme lactase, to prepare lactose-free or low-lactose products.

The fat fraction separated from the non-homogenized milk has a fat content of 10-60% by weight, preferably 20-40%. Suitably, a cream (cream fraction (s) separated from the non-homogenized milk) is used. Fat is the milk fat of non-homogenized milk.

The fat fraction (s) may optionally be supplemented with a protein selected from milk proteins and vegetable proteins and combinations thereof. The amount of protein added is chosen such that the protein content of the foamable milk product is between 0.1 and 10 wt.%, Preferably between 0.5 and 5 wt.%. Preferably, the protein added is selected from buttermilk proteins, curdled proteins, curdled milk proteins, curdled milk proteins, cation exchanged milk proteins, curdled milk proteins, cation exchanged milk proteins, milk proteins, cation exchanged milk proteins, and milk proteins. The added protein may be in the form of a dry powder or an aqueous solution or suspension, or a combination thereof. The aqueous solution or suspension has a solids content of 6 to 20% by weight, preferably 7 to 18% by weight. Particularly preferably, the added protein is casein.

Water may also be added to the fat fraction (s) so that the milk product has a protein and fat content and a calcium content within the limits specified by the product.

To the fat fraction, 0.0025 to 1.25% by weight of the final product, based on calcium, of a water-soluble salt of calcium selected from the food-grade water-soluble salts of calcium, is preferably used as an aqueous solution of CaCl2. The calcium salt may be added prior to heat treatment (e.g., pasteurization, ESL or UHT treatment) or after heat treatment, whereby a sterile dosing device for the addition of calcium salt is preferred. Preferably, the addition is carried out before the heat treatment.

At least one stabilizer selected from carrageenan, carrageenan derivatives, alginates, guar gum, microcrystalline cellulose (e.g. E460), cellulose derivatives (e.g. , xanthan, gellan and acacia. The stabilizer may be added before or after the heat treatment, preferably the addition is carried out before the heat treatment.

The fat fraction may also contain one or more sweeteners (sugar, artificial sweeteners, other natural sweeteners), flavoring, flavoring and coloring agents, which may be natural, naturally similar or synthetic.

If necessary, the pH of the dairy product is adjusted to between 5.5 and 7 by means of an acidic substance selected from lactic acid, malic acid, ascorbic acid, citric acid and buttermilk.

The frothy milk product is cooled to 5 - 25 ° C and stored.

The foamable milk product can be conveniently packaged in unit packets intended for consumers, mass caterers and food service customers.

Unit packs containing foamed milk product

Unit packs containing a foamable milk product according to the invention comprise a container containing 50-95% by weight (based on the volume of the inner packaging of the unit pack), preferably 50-90% by weight, particularly preferably 55-80% by weight of the foamable milk product of the invention t%, preferably 10-50% by weight and particularly preferably 20-45% by weight of gas. The gas is selected from air and inert gases and mixtures thereof. The container may be a closable container, which in this context means a container that can be opened and closed tightly several times, or a container that can only be opened once. The container may suitably comprise a stopper which can be opened and closed, suitably a screw cap. The container may comprise any liquid-tight material or combination of materials which can be made and shaped by known techniques into suitable consumer, catering and food service packaging. The size of the consumer packages is suitably 1-10 dl. The container may also be an aerosol container comprising a container for propellant and foamable milk product and a valve for dispensing the product. Suitable propellants include CO2, N2, N2O and combinations thereof.

The foamable milk product (foaming cream) of the invention can be shaken very quickly, even in less than 2 minutes, to the desired foam when the whipping of a conventional whipped cream takes about 15 minutes. Foam with a pleasant mouth feel remains stable for at least 24 hours.

The foamed milk product remains unchanged under storage conditions (typically below 8 ° C in cold storage) for 2 weeks to 60 days, without significant fat separation or other changes to the product quality.

Foaming milk product, especially foaming cream, can be easily used in restaurants, institutions and households wherever whipped cream is needed. In addition, the UHT-treated product in particular can be used under camping conditions and the like, where no refrigerators or whiskers are available.

Low-lactose and lactose-free alternatives to foamed milk product can also be readily prepared by techniques known per se, wherein lactose is removed from the foamed milk product by the enzyme lactase.

The foamable milk product can also be flavored with sweeteners, spices, flavors such as cocoa, vanilla and the like, can be colored and used for making puddings, desserts and the like, and for making cakes.

The foamable milk product can also be foamed ready and packaged in foam packets intended for the consumer, mass caterer and food service customer, in particular for the consumer.

Foamed milk products and finished foam can also be frozen and sold frozen to consumers, mass caterers and Food Service customers.

The invention is illustrated by the following examples, which, however, are not intended to be limited.

EXAMPLES

Example 1

Manufacture of frothy cream

To 40% by weight of fat (87.9% by weight) separated from non-homogenized milk was added skimmed milk (8.5% by weight) and 0.05% by weight / 0.1% by weight / 0.15% by weight pharmaceutical CaCl 2 x 2H 2 O salt and cellulose compound (s) (E460 or E460 and E466 as a mixture) (0.3 wt%). 3% by weight of sugar and 0.1% by weight of vanilla aroma can also be added to the mixture. The mixture was heated to 140 ° C / 4 s and cooled to + 4 ° C. The product was then packaged in TetraTop. The packing was carried out with air space left in the pack for shaking. Air space was left at 501% / 30% by volume / 10% by volume of the inner volume of the package.

Example 2

Manufacture of frothy cream

The foaming cream was prepared according to Example 1 except that 0.05 wt% / 0.1 wt% / 0.15 wt% of the pharmaceutical CaCl 2 x 2 H 2 O salt and carrageenan (0.02 wt%) were added.

Example 3

Preparation of the foaming cream a) The foaming cream was prepared according to Example 1 except that 8.5% by weight of a whey protein solution containing 9% by weight of protein was added to the mixture instead of skimmed milk. Thus, the protein content of the final product increases by 0.7 wt% to 2.7 wt%. In this case, the caseins and whey proteins are in a ratio of 60:40. (b) Alternatively, skimmed milk may be replaced by a mixture of milk powder and skimmed milk. For example, 6.8 wt% milk powder (containing 32 wt% protein) and 1.7 wt% skim milk (containing 3.3 wt% protein) are added. The protein content of the product is then obtained at a level of 4% by weight. In this case, the caseins and whey proteins are in a ratio of 80:20.

Example 4

Manufacture of frothy cream

The foaming cream was prepared according to Example 3 except that 1 g (A) and 2 g (B) of vegetable protein were added to the blend instead of skim milk, whereby the protein content of the foaming cream was 3 wt% (A) and 4 wt% (B) respectively. the plant protein content was 33 wt% (A) and 50 wt% (B).

Example 5

Manufacture of frothy cream

The foaming cream was prepared according to Example 1 except that the pH was adjusted to 5.5 or 6 with lactic acid.

Example 6

Manufacture of frothy cream

The foaming cream was prepared as in Example 1 except that the heat treatment time / temperature combination was replaced by 88 ° C / 15 s.

Example 7

Vaahtoutumisnopeus

The foaming rate of the foamable cream product (products of Example 1) was investigated by shaking the packages.

The packages were shaken at three different temperatures; the results are shown below. Temperature (° C) Foaming time (s) 6 120 12 90 15 30

Based on the results, it can be observed that at the refrigerator temperature the cream product foams rapidly for up to 2 minutes and even warmer even faster.

Example 8 Shelf life and foaming rate

The packages of products of different ages were shaken at 6 degrees. -weeks after preparation 1 day -2 weeks -4 weeks -6 weeks -8 weeks -8 weeks (shelf life) had no effect on the foaming rate.

Although some embodiments of the invention have been described above, it will be apparent to one skilled in the art that the invention may also be embodied in a variety of variations within the spirit and scope of the invention.

Claims (15)

1. Foam-forming milk product, characterized in that the foam-forming milk product consists of 8 - 55% by weight milk fat of non-homogenized milk, 0.1 - 10% by weight milk protein containing casein, 0.0025-1.25% by weight water-soluble calcium calcium, at least one stabilizer and water, and the milk product pH is between 5.5 and 7. The foam-forming milk product according to claim 1, characterized in that the protein comprises added protein, which is selected from milk-based proteins, plant proteins and combinations thereof. The foam-forming milk product according to claim 1 or 2, characterized in that the protein comprises 50-100% by weight milk protein. The foam-forming milk product according to any one of claims 1-3, characterized in that the water-soluble salt of calcium is calcium chloride. The foam-forming milk product according to any one of claims 1-4, characterized in that the foam-forming milk product comprises 0.001 - 7% by weight of at least one stabilizer selected from carrageenan, carrageenan derivative, alginate, guar gum, microcrystalline cellulose, cellulose derivative, pectin, starch and starch derivatives, locust bean flour, xanthan, gellan, and acacia gum. 6. The foam-forming milk product according to any one of claims 1-5, characterized in that the foam-forming milk product is lactose-free or lactose-low. Process for the production of foam-forming milk products according to any one of claims 1-6, characterized in that the process comprises the steps of separating into at least one fat fraction from a non-homogenized milk having a fat percentage of 10 - 60% by weight and which contains milk protein comprising casein, a water-soluble salt of calcium is added and at least one stabilizer and the pH of the milk product is optionally adjusted to between 5.5 and 7. The process according to claim 7, characterized in that the water-soluble salt of calcium is calcium chloride. The process according to claim 7 or 8, characterized in that the stabilizer is selected from carrageenan, carrageenan derivative, alginate, guar gum, microcrystalline cellulose, cellulose derivative, gelatin, pectin, starch and starch derivatives, locust bean gum, xanthan gum, xanthan gum, xanthan gum, xanthan gum, xanthan gum The process according to any one of claims 7-9, characterized in that the pH is adjusted by means of an acidic substance selected from lactic acid, citric acid, malic acid, ascorbic acid and buttermilk. The process according to any one of claims 7 to 10, characterized in that the process comprises a heat treatment phase which is carried out before the addition of the calcium salt or after the addition of the calcium salt. The process according to any one of claims 7-11, characterized in that removal of lactose from the foam-forming milk product is carried out. 13. A packaging unit containing the foam-forming milk product according to any one of claims 1-6, characterized in that the package comprises a container containing foam-forming milk product and gas. The packaging unit according to claim 13, characterized in that the gas is selected from air and inert gases, and mixtures thereof. The packaging unit according to claim 13 or 14, characterized in that the packaging unit comprises 50 - 90% by volume of foam forming milk product and 10 - 50% by volume of gas.