FI127843B - Drinkable acidified milk protein products and method for producing them - Google Patents

Drinkable acidified milk protein products and method for producing them Download PDF

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Publication number
FI127843B
FI127843B FI20145743A FI20145743A FI127843B FI 127843 B FI127843 B FI 127843B FI 20145743 A FI20145743 A FI 20145743A FI 20145743 A FI20145743 A FI 20145743A FI 127843 B FI127843 B FI 127843B
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Finland
Prior art keywords
acidified
milk protein
concentrate
product
milk
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FI20145743A
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Finnish (fi)
Swedish (sv)
Inventor
Minna Salo
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Valio Oy
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Priority to FI20145743A priority Critical patent/FI127843B/en
Priority to PCT/FI2015/050558 priority patent/WO2016030581A1/en
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Publication of FI127843B publication Critical patent/FI127843B/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins

Abstract

The present invention relates to methods for preparing drinkable acidified milk protein products. Further, the invention relates to drinkable acidified milk protein products.

Description

20145743 prh 21 -03- 2019
DRINKABLE ACIDIFIED PROTEIN PRODUCTS AND METHOD FOR PRODUCING THEM
FIELD OF THE INVENTION
The present invention relates to a method for preparing drinkable 5 acidified milk protein products. Further, the invention relates to drinkable acidified milk protein products.
BACKGROUND OF THE INVENTION
Raw cow milk contains in addition to water (about 87%), fat (about 4.5%), lactose (about 5%) and protein (about 3.3%) also minerals and trace 10 elements, such as calcium, magnesium, phosphorus, manganese, potassium, sodium, iodine and zinc. Further, milk contains also vitamins, such as A, K, B12, B6 and B2. The amino acid composition of milk proteins has better biological value than any other protein (red or white meat). Milk proteins contain a lot of so-called essential amino acids like lysine, leucine and isoleucine. The 15 proteins of milk belong to casein or whey proteins. Typically the ratio of casein proteins to whey proteins in cow’s milk is about 80:20.
Quark is unripened fresh cheese which is made from pasteurized skim milk by adding an acidifier to the milk. Typically, a small amount of rennet is also added. The ratio of casein proteins to whey proteins in quark is about 20 80:20. Quark has a smooth texture and mild, acid flavour. Quark products presently in the market are typically spoonable and very firm in texture.
Yogurt is a fermented milk product produced by lactic acid bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which 25 acts on milk protein to give yogurt its texture and its characteristic tang. There are both spoonable and drinkable yogurt-based products in the market. However, the protein content of the drinkable ones is typically less than 5%. Further, the drinkable products are usually supplemented or fortified with whey protein, typically in the form of a whey protein concentrate (WPC) or a whey 30 protein isolate (WPI). Accordingly, the protein quality and the composition of proteins in such products are different than that of normal dairy milk.
It has been very challenging to manufacture liquid acidified high protein products, i.e., product containing proteins about 5% or more, in an industrial scale using the methods known in the art. With the current methods, the 35 texture of products has inevitably become solid and thick. This is mainly be cause of the behaviour of milk proteins in the heat-treatment and acidification, since the most of the whey proteins do denature during a heat-treatment (about 90 to 95 °C for about 2 to 5 min), and form a gel-like thick texture during the lowering of the pH due to the acidification and/or fermentation.
In recent years methods for preparing drinkable acidified milk protein products have been developed and such processes are described in US 2002/0160086 A1, WO 2012/081982 A2, WO 2009/112036 A2, WO 2006/065244 A1 and WO 2008/136671 A1, for example.
There is a continuous need for protein-rich dairy products, especial10 ly drinkable products, in the market. In addition, there is a growing need for methods of preparing protein-rich dairy products in economical and environmentally friendly way.
BRIEF DESCRIPTION OF THE INVENTION
The present invention relates to a method for producing a drinkable acidified milk protein product, comprising the steps of:
20145743 prh 21 -03- 2019
a) providing an acidified dairy mass having a protein content of about 5% to about 12% and a pH of about 4.5 to about 5.3,
b) providing a milk protein concentrate,
c) optionally providing a lactose concentrate,
d) chilling the acidified dairy mass, the milk protein concentrate and optionally the lactose concentrate to a temperature of about +12°C or below,
e) combining the chilled acidified dairy mass with the chilled milk protein concentrate and optionally the chilled lactose concentrate together in a ratio of about 3% to about 15% of the concentrates and about 85% to about 97% of the acidified mass,
f) mixing the blend formed in step (e),
g) optionally flavouring the blend,
h) optionally packing the blend.
The present invention relates also to a drinkable acidified milk protein product comprising, based on the total weight of the product, about 8597% an acidified dairy mass, and containing, based on the total weight of the product, about 5 to about 12% protein, about 0 to about 8% fat, and calcium about 150 to about 240 mg/100 g product and D-vitamin about 1.5 to about 3 pg/100 g product, wherein the product does not contain a stabilizer. The prod3 uct of the present invention is a high protein product containing milk proteins in a casein:whey protein ratio of about 80:20.
The objects of the invention are achieved by methods and products characterized by what is stated in the independent claims. The preferred em5 bodiments of the invention are disclosed in the dependent claims.
DETAILED DESCRIPTION OF THE INVENTION
There is currently a continuous need for acidified high protein products, especially drinkable products, in the market.
The invention thus relates to a method for producing a drinkable acidified milk protein product, comprising the steps of:
a)
20145743 prh 21 -03- 2019 providing an acidified dairy mass having a protein content of about 5% to about 12% and a pH of about 4.5 to about 5.3, providing a milk protein concentrate, optionally providing a lactose concentrate, chilling the acidified dairy mass, the milk protein concentrate and optionally the lactose concentrate to a temperature of about +12°C or below, combining the chilled acidified dairy mass, the chilled milk protein concentrate and optionally the chilled lactose concentrate together in a ratio of about 3% to about 15% of the concentrates and about 85% to about 97% of the acidified mass, mixing the blend formed in step (e), optionally flavouring the blend, optionally packing the blend.
In the present invention, the acidified dairy mass contains milk proteins from about 5% to about 12%. In one embodiment the acidified dairy mass contains milk proteins from about 6.8% to about 10%. The pH of the acidified dairy mass is in the range of about 4.5 to about 5.3. In one embodiment, the pH of the acidified mass is in the range of about 4.75 to about 4.95. In one embodiment, the pH of the acidified mass is in the range of about 4.5 to about 4.8. The acidified dairy mass is composed of a milk protein concentrate (about 50% to about 90% of the weight of the mass), skimmed milk (about 0 % to about 28% of the weight of the mass) and water and/or lactose concentrate (about 10% to about 17% of the weight of the mass). In one embodiment, the acidified dairy mass contains about 55% milk protein concentrate. In another
b)
c)
d)
θ)
f)
9)
h)
20145743 prh 21 -03- 2019 embodiment, the acidified dairy mass contains about 90% milk protein concentrate. In one embodiment, the acidified dairy mass does not contain skimmed milk. In another embodiment, the acidified dairy mass contains about 28% skimmed milk. In one embodiment, the acidified dairy mass contains about 5 10% water and/or lactose concentrate. In another embodiment, the acidified dairy mass contains about 17% water and/or lactose concentrate. In a certain embodiment, the acidified dairy mass is composed of a milk protein concentrate (about 55%), skimmed milk (about 28%) and water and/or lactose concentrate (about 17%). In a certain embodiment, the acidified dairy mass is 10 composed of a milk protein concentrate (about 90%) and water and/or lactose (about 10%). The acidified dairy mass blend is produced by heat-treating the blend of the milk protein concentrate, skimmed milk and water and/or lactose concentrate and homogenizing it. The heat-treatment is carried out at conditions varying from about 77°C to about 90°C for about 20 seconds to about 5 15 minutes, or at about 125°C for about 4 seconds, depending on the desire texture of the acidified mass. In one embodiment the heat-treatment is carried out at about 78°C to 83°C for about 20 seconds. The homogenisation is carried out by a one or a two stage process at a pressure varying from about 0 to about 250 bar depending on the desire texture of the acidified mass. In a certain em20 bodiment the homogenisation of the concentrates is carried out by one stage process at a pressure varying from about 0 to about 250 bar. In a certain embodiment the homogenisation of the concentrates is carried out by a two stage process at a pressure varying from about 0 to about 250 bar in first stage and from 0 to about 125 bar in second stage. The heat-treatment temperature and 25 time as well as the homogenization pressure have influence on the texture of the mass, i.e., the higher the temperature, the longer the time and/or the harder the pressure, the firmer will be the texture of the mass.
An acidifier, such as a mesophilic or a thermophilic starter or a chemical acidifier, for example, and optionally lactase are added to the heat30 treated blend. The blend is allowed to acidify at a temperature of about +24°C to about +40°C for about 4 to about 19 hours until the pH of the mass is about 5.3 or below. After the acidification, the acidified mass is chilled or cooled to a temperature of about +12°C or below and optionally hydrolysed lactose-free for about 6 to about 8 hours at a temperature of about +12°C or below. In one 35 embodiment, the mass is cooled to a temperature of about +8°C to about
20145743 prh 21 -03- 2019 +12°C. In one embodiment, the mass is cooled to a temperature at about +10°C or below.
In the present invention the acidified dairy mass may be quark or a quark type acidified mass or a dairy mass acidified with a thermophilic acidifier, 5 such as a yogurt, for example.
In one embodiment, the acidified dairy mass is quark or a quark type acidified mass. In one embodiment the quark is produced by using a biological acidifier, e.g. a bulk starter or DVS starter (direct to vat starter), a chemical acidifier or an organic or inorganic acidifier or a ferment like starter, acids 10 and acidogens, such as gluconodelta-lactone (GDL), lactic acid, citric acid, hydrochloric acid, and oxalic acid. For instance, a mesophilic starter (Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. cremoris and/or Lactococcus lactis ssp. diacetylactis) is typically used in the preparation of quark. The acidification conditions, such as 15 temperature, time and heat treatments depend on the acidifier used and are commonly known in the field. The temperature at which acidification is carried out can vary within the range of about 4°C to about 45°C, depending on the specific acidifier (starter) used in the method. In one embodiment, the acidifier is gluconodelta-lactone. In another embodiment, the acidifier is a thermophilic 20 starter (Lactobacillus acidophilus, L. bulgaricus, L. delbrueckii subs, bulgaricus, Bifidobacterium lactis).
In a certain embodiment, a quark mass is produced from a base that consists of milk protein concentrate (about 55% of the weight of the mass), skimmed milk (about 28% of the weight of the mass) and water (about 17% of 25 the weight of the mass). The quark mass is produced by heat-treating at 90°C for 20 seconds the blend of the milk protein concentrate, skimmed milk and water and homogenizing it at a pressure of 100 bar. A mesophilic acidifier and optionally lactase are added and the heat-treated blend is allowed to acidify at a temperature of about +24°C for about 17 to about 20 hours until the pH of 30 the mass is about 4.8 or below.
The quark of the present invention can be produced with a method differing from a typical method for producing quark wherein no rennet is used and no thermization and separation steps are performed in the method.
In a certain embodiment, a dairy mass acidified with a thermophilic 35 acidifier is produced from a base that consists of milk protein concentrate (about 55% of the weight of the mass), skimmed milk (about 28% of the weight
20145743 prh 21 -03- 2019 of the mass) and water (about 17% of the weight of the mass). The acidified dairy mass blend is produced by heat-treating at 90°C for 20 seconds the blend of the milk protein concentrate, skimmed milk and water and homogenizing it at a pressure of 100 bar. A thermophilic acidifier and optionally lactase 5 are added and the heat-treated blend is allowed to acidify at a temperature of about 40°C for about 4 to about 5 hours until the pH of the mass is about 5.3 or below.
The milk protein concentrate used in the present invention contains in liquid form about 10% (w/w) to about 15% (w/w) protein, about 3.5% (w/w) to 10 about 10% (w/w) carbohydrate and up to about 1% (w/w) fat. In powder form the protein content of the concentrate is up to 90%.
In the present invention, the milk protein concentrate can be produced by membrane filtration of a milk raw material, by chromatographic separation, by crystallisation, by centrifugation (liquid concentrate), or by further 15 increasing dry weight by evaporation and/or by drying (powder). In one embodiment, the milk protein concentrate used in the present invention is produced by ultrafiltration. Thus, in one embodiment, the milk protein concentrate is an ultrafiltration retentate. In one embodiment, the milk protein concentrate is in a liquid form and the proteins are mostly in their native forms. In one embodi20 ment, the milk protein concentrate is in a powder form and the proteins are mostly in their native forms. The ratio of casein proteins to whey proteins in the milk protein concentrate of the present invention corresponds the ratio of casein proteins to whey proteins in cow’s milk i.e., the ratio is about 80:20.
The lactose concentrate used in the present invention contains up 25 to about 1% (w/w) protein in both the powder and liquid concentrates, up to 99.7% (w/w) lactose in the powder concentrate, or about 7% (w/w) to about 17% (w/w) lactose in the liquid concentrate. In one embodiment, the lactose concentrate is liquid.
In one embodiment of the present invention, before combining with 30 the acidified dairy mass the milk protein concentrate and the lactose concentrate are heat-treated. The heat-treatment is carried out at conditions varying from about 77°C to about 90°C, for about 20 seconds to about 5 minutes, or at about 125°C for about 4 seconds. In one embodiment the heat-treatment is carried out at about 78°C to 83°C for about 20 seconds. The homogenisation 35 of the concentrates is carried out by one or two stage at a pressure varying from about 0 to about 250 bar in the first and from 0 to about 125 in the second
20145743 prh 21 -03- 2019 stage, after which they are chilled or cooled to a temperature of about +12°C or below and optionally hydrolysed lactose-free for about 6 to about 8 hours at a temperature of about +12°C or below. In one embodiment, the concentrates are chilled or cooled to a temperature of about +8°C to about +12°C. In one embodiment, the concentrates are chilled or cooled to a temperature of about +10°C or below.
In an embodiment, the milk protein concentrate and the lactose concentrate are exposed to a lactose hydrolysis step in which lactose is split into monosaccharides, i.e. glucose and galactose. In an embodiment, a lactase enzyme is used for hydrolyzing the lactose. The lactose hydrolysis may be carried out using lactase enzymes widely used in the dairy field and by means of conventional methods. There are several different commercially available lactase enzymes ([beta]-D-galactosidases) that are suitable for use in the process of the invention. These include for instance enzymes produced with the Kluyveromyces fragilis strain, such as HA lactase (Chr. Hansen A/S, Denmark), or enzymes produced with the Kluyveromyces lactis strain, such as Validase (Valley Research Inc., USA), Maxilact L2000 lactase (DSM, Holland) and Godo YNL (Godo Shusei Company, Japan). An example of mould-based lactase preparations is GLL cone, lactase produced by Aspergillus oryzae (Biocon Japan Ltd, Japan). The optimal hydrolysis conditions depend on the enzyme in question, and they are available from the manufacturers of commercial enzymes.
In the method of producing a drinkable acidified milk protein product, the cooled acidified mass and the cooled concentrates are combined together in a ratio of about 3 to about 15% of the concentrates and about 85 to about 97% of the acidified mass. In one embodiment, about 5% to about 6% milk protein concentrate, 0% to about 2.5% lactose concentrate and about 92% to about 95% acidified mass is combined. In one embodiment, the acidified mass is combined with the concentrates at a temperature of about +10°C or below. The blend of the acidified mass and the concentrates is mixed to a drinkable acidified milk protein product, which is then optionally flavored and packed.
The method for producing a drinkable acidified milk protein product of the present invention does not comprise a step of adding a stabilizer.
The drinkable acidified milk protein product of the present invention contains about 5 to about 12% protein and about 0 to about 8% fat. The drink8
20145743 prh 21 -03- 2019 able acidified milk protein product of the present invention contains calcium about 150 mg to about 240 mg/100 g and D-vitamin about 1.5 pg to about 3 pg/100 g. In a certain embodiment, the drinkable acidified milk protein product of the present invention contains about 6.5 - 7.5% protein. In a certain em5 bodiment the drinkable acidified milk protein product of the present invention contains about 7% to about 10% protein. In a certain embodiment the drinkable acidified milk protein product of the present invention contains about ΙΟ11% protein. In a certain embodiment, the drinkable acidified milk protein product of the present invention contains about 0% to 0.5% fat. The pH of the 10 product is about 4.5 to about 5.3. In a certain embodiment, pH of the product is about 4.75 to about 4.85. In a certain embodiment, pH of the product is about 4.5 to 4.8. The viscosity of the product at a temperature of +10°C is about 50 to about 90 mPas. In a certain embodiment, the viscosity of the product at a temperature of +10°C is about 60 to about 80 mPas, preferably about 60 to 15 about 70 mPas. In a certain embodiment, the drinkable acidified milk protein product contains protein 7 g/100 g. In a certain embodiment, the drinkable acidified milk protein product contains fat 0.4 g/100g. In a certain embodiment, the drinkable acidified milk protein product contains carbohydrates 3.9 g/100 g. In a certain embodiment, the drinkable acidified milk protein product contains 20 calcium 160 mg/100 g. In a certain embodiment, the drinkable acidified milk protein product contains D-vitamin 2 pg/100 g. The ratio of casein proteins to whey proteins in the drinkable acidified product corresponds with the ratio of casein proteins to whey proteins in cow’s milk i.e., the ratio is about 80:20. Accordingly, the proteins of the product are about 79 - 80% caseins and about 19 25 - 20% whey proteins.
The drinkable acidified milk protein product is acidified using a thermophilic or a mesophilic starter culture or a chemical acidifier. In a certain embodiment, the drinkable acidified milk protein product is acidified using a thermophilic starter culture such as Lactobacillus acidophilus, L. bulgaricus, L.
delbrueckii subs, bulgaricus, Bifidobacterium lactis, for example. In a certain embodiment, the drinkable acidified milk protein product is acidified using a mesophilic starter culture, such as Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. cremoris and/or Lactococcus lactis ssp. diacetylactis, for example. The drinkable acidified milk pro35 tein product of the present invention is free from stabilizers i.e., it does not contain any stabilizer.
20145743 prh 21 -03- 2019
The following examples are presented to further illustrate the invention without limiting the invention thereto.
EXAMPLE 1 - PREPARATION OF QUARK
The quark was composed of a milk protein concentrate (about 55% of the weight of the mass), skimmed milk (about 28% of the weight of the mass) and water (about 17% of the weight of the mass). The quark mass blend was produced by heat-treating the blend of the milk protein concentrate, skimmed milk and water at 90°C for 20 seconds and homogenizing it at 100 bar. A mesophilic acidifier (CHN11, Chr. Hansen) and lactase (Maxilact, DSM) 10 were added and the heat-treated blend was allowed to acidify at a temperature of 40°C for about 4 to 5 hours until the pH of the mass was about 4.8. After the acidification, the acidified mass was cooled to a temperature at about +10°C or below.
The acidified dairy mass contains milk proteins about 6.8% (w/w) to 15 about 6.9% (w/w). The ratio of casein proteins to whey proteins in the dairy mass corresponds with the ratio of casein proteins to whey proteins in cow’s milk i.e., the ratio is about 80:20.
EXAMPLE 2 - PREPARATION OF A DRINKABLE QUARK PRODUCT
A milk protein concentrate and a lactose concentrate were heat20 treated at 90°C for 20 seconds after which they are exposed to lactose hydrolysis for 6 to 8 hours at about + 10°C.
The quark (92%) produced in Example 1 was then combined with the milk protein concentrate (5.5%) and lactose concentrate (2.5%). This blend was mixed thoroughly with a mixer (YTRON®) and packed.
The drinkable quark product contains milk proteins about 7%, and has a pH of about 4.8 and a viscosity of 70 mPas at + 10°C. The proteins of the product are about 79 - 80% caseins and about 19 - 20% whey proteins.
EXAMPLE 3 - PREPARATION OF QUARK
The quark was composed of a milk protein concentrate (about 90% 30 of the weight of the mass) and water (about 10% of the weight of the mass).
The quark mass blend was produced by heat-treating the blend of the milk protein concentrate and water at 90°C for 20 seconds and homogenizing it at 100 bar. A mesophilic acidifier (CHN11, Chr. Hansen) and lactase (Maxilact, DSM) were added and the heat-treated blend was allowed to acidify at a temperature
20145743 prh 21 -03- 2019 of 24°C for about 17-20 hours until the pH of the mass was about 4.8 or below. After the acidification, the acidified mass is cooled to a temperature at about +10°C or below.
The acidified dairy mass contains milk proteins about 10% (w/w) to about 11% (w/w). The ratio of casein proteins to whey proteins in the dairy mass corresponds the ratio of casein proteins to whey proteins in cow’s milk
i.e., the ratio is about 80:20.
EXAMPLE 4 - PREPARATION OF A DRINKABLE QUARK PRODUCT
A milk protein concentrate was heat-treated at 90°C, for 20 seconds after which it was exposed to lactose hydrolysis for 6 to 8 hours at about +10°C.
The quark produced in Example 3 (95%) is then combined with the milk protein concentrate (5%). This blend is mixed thoroughly with a mixer (YTRON®) and packed.
The drinkable quark product contains milk proteins about 10% (w/w) to about 11% (w/w) and has a pH of about 4.8 and a viscosity of 70 mPas at +10°C. The proteins of the product are about 79 - 80 % caseins and about 19 20% whey proteins.
EXAMPLE 5 - PREPARATION OF YOGURT
The yogurt was composed of a milk protein concentrate (about 55% of the weight of the mass), skimmed milk (about 28% of the weight of the mass) and water (about 17% of the weight of the mass). The mass blend was produced by heat-treating the blend of the milk protein concentrate, skimmed milk and water at 90°C for 20 seconds and homogenizing it at 100 bar. A ther25 mophilic acidifier (Lactobacillus acidophilus, L. bulgaricus, L. delbrueckii subs. bulgaricus, Bifidobacterium lactis) and lactase were added and the heattreated blend was allowed to acidify at a temperature of 40°C for about 4-5 hours until the pH of the mass was about 4.5. After the acidification, the acidified mass was cooled to a temperature at about + 10°C or below.
The acidified dairy mass contains milk proteins about 6.8 % (w/w) to about 6.9% (w/w). The ratio of casein proteins to whey proteins in the dairy mass corresponds with the ratio of casein proteins to whey proteins in cow’s milk i.e., the ratio is about 80:20.
EXAMPLE 6 - PREPARATION OF A DRINKABLE YOGURT PRODUCT
A milk protein concentrate and a lactose concentrate were heattreated at 90°C for 20 seconds after which they are exposed to lactose hydrolysis for 6 to 8 hours at about +10°C.
The yogurt (92%) produced in Example 5 was then combined with the milk protein concentrate (5.5%) and lactose concentrate (2.5%). This blend was mixed thoroughly with a mixer (YTRON®) and packed.
The drinkable product contains milk proteins about 7%, and has a pH of about 4.5 and a viscosity of 60 mPas at + 10°C. The proteins of the 10 product are about 79 - 80% caseins and about 19 - 20% whey proteins.
It will be obvious to a person skilled in the art that, as the technology advances the inventive concept can be implemented in various ways. The invention and its embodiments are not limited to the examples described above but may vary within the scope of the claims.

Claims (9)

PATE NTTIVAATIM U KS ETPATE NTTIVERSION ET 20145743 prh 21 -03- 201920145743 prh 21 -03- 2019 1. Menetelmä juotavan hapatetun maitoproteiinituotteen valmistamiseksi, tunnettu siitä, että menetelmä käsittää vaiheet:A process for the production of a drinkable fermented milk protein product, characterized in that the process comprises the steps: a) otetaan hapatettu maitopohjainen massa, jonka proteiinipitoisuus on noin 5 % - noin 12 % ja jonka pH on noin 4,5 - 5,3,a) taking an acidified milk-based pulp with a protein content of about 5% to about 12% and a pH of about 4.5 to 5.3, b) otetaan maitoproteiinikonsentraatti,(b) taking the milk protein concentrate, c) valinnaisesti otetaan laktoosikonsentraatti,c) optionally taking lactose concentrate; d) jäähdytetään hapatettu maitopohjainen massa, maitoproteiinikonsentraatti ja valinnaisesti laktoosikonsentraatti lämpötilaan noin +12 °C tai alle,d) cooling the acidified milk-based pulp, milk protein concentrate and optionally lactose concentrate to a temperature of about + 12 ° C or less; e) yhdistetään jäähdytetty maitopohjainen massa, jäähdytetty maitoproteiinikonsentraatti ja valinnaisesti jäähdytetty laktoosikonsentraatti siten, että konsentraattia on noin 3 % - noin 15 % ja hapatettua massaa on noin 85 % - noin 97 %,e) combining the chilled milk-based pulp, chilled milk protein concentrate and optionally chilled lactose concentrate such that the concentrate is about 3% to about 15% and the acidified pulp is about 85% to about 97%; f) sekoitetaan vaiheessa e) muodostettu seos,f) mixing the mixture formed in step e); g) valinnaisesti maustetaan mainittu seos,g) optionally flavoring said mixture; h) valinnaisesti pakataan seos.(h) optionally packing the mixture. 2. Patenttivaatimuksen 1 mukainen menetelmä, tunnettu siitä, että noin 5 % - noin 6 % maitoproteiinikonsentraattia, 0 % - 2,5 % laktoosikonsentraattia ja noin 92 % - noin 95 % hapatettua massaa yhdistetään.A process according to claim 1, characterized in that about 5% to about 6% milk protein concentrate, 0% to 2.5% lactose concentrate and about 92% to about 95% acidified pulp are combined. 3. Patenttivaatimuksen 1 tai 2 mukainen menetelmä, tunnettu siitä, että hapatettu maitopohjainen massa lämpökäsitellään olosuhteissa, jotka vaihtelevat noin 77 °C:sta - noin 90 °C:seen, noin 20 sekunnin - noin 5 minuutin ajan, tai noin 125 °C:ssa noin 4 sekuntia.The process according to claim 1 or 2, characterized in that the fermented milk-based pulp is heat-treated under conditions ranging from about 77 ° C to about 90 ° C for about 20 seconds to about 5 minutes, or about 125 ° C: for about 4 seconds. 4. Minkä tahansa patenttivaatimuksen 1 - 3 mukainen menetelmä, tunnettu siitä, että maitoproteiinikonsentraatti ja laktoosikonsentraatti lämpökäsitellään olosuhteissa, jotka vaihtelevat noin 77 °C:sta - noin 90 °C:seen, noin 20 sekunnin - noin 5 minuutin ajan, tai noin 125 °C:ssa noin 4 sekuntia.A process according to any one of claims 1 to 3, wherein the milk protein concentrate and lactose concentrate are heat treated under conditions ranging from about 77 ° C to about 90 ° C for about 20 seconds to about 5 minutes, or about 125 ° C. At C for about 4 seconds. 30 5. Patenttivaatimuksen 3 tai patenttivaatimuksen 4 mukainen menetelmä, tunnettu siitä, että lämpökäsittely suoritetaan noin 78 - 83 °C:ssa noin 20 sekunnin ajan.5. The method of claim 3 or claim 4, wherein the heat treatment is carried out at about 78-83 ° C for about 20 seconds. 6. Juotava hapatettu maitoproteiinituote, tunnettu siitä, että se käsittää tuotteen kokonaispainosta laskettuna noin 85 - 97 % hapatettua maito35 pohjaista massaa ja sisältää tuotteen kokonaispainosta laskettuna noin 5 - noin6. Drinkable fermented milk protein product, characterized in that it comprises from about 85 to about 97% by weight of the acidified milk35 based on the total weight of the product and contains from about 5 to about 12 % proteiinia, noin 0 - noin 8 % rasvaa, noin 150 - noin 240 mg kalsiumia/100 g tuotetta ja noin 1,5 - noin 3 pg D-vitamiinia/100 g tuotetta, jolloin tuote ei sisällä stabilointiainetta.12% protein, about 0 to about 8% fat, about 150 to about 240 mg calcium / 100g product, and about 1.5 to about 3µg vitamin D / 100g product, with no stabilizer present. 7. Patenttivaatimuksen 6 mukainen juotava hapatettu maitoproteiinituote, tunnettu siitä, että tuote sisältää noin 7 % - noin 10 % proteiinia.The drinkable acidified milk protein product according to claim 6, characterized in that the product contains about 7% to about 10% protein. 5 8. Patenttivaatimuksen 6 tai patenttivaatimuksen 7 mukainen juotava hapatettu maitoproteiinituote, tunnettu siitä, että tuotteen proteiineista noin 79 - 80 % on kaseiineja ja noin 19-20 % heraproteiineja.8. A drinkable fermented milk protein product according to claim 6 or claim 7, characterized in that about 79-80% of the protein in the product is casein and about 19-20% is whey protein. 9. Minkä tahansa patenttivaatimuksen 6-8 mukainen juotava hapatettu maitoproteiinituote, tunnettu siitä, että tuotteen pH on alueella noinA drinkable acidified milk protein product according to any one of claims 6 to 8, characterized in that the pH of the product is in the range of approx. 10 4,5 - noin 5,3, edullisesti noin 4,75 - noin 4,85, tai noin 4,5 - 4,8.4.5 to about 5.3, preferably about 4.75 to about 4.85, or about 4.5 to 4.8. 10. Minkä tahansa patenttivaatimuksen 6-9 mukainen juotava hapatettu maitoproteiinituote, tunnettu siitä, että tuotteen viskositeetti lämpötilassa +10 °C on noin 50 - noin 90 mPas, noin 60 - noin 80 mPas tai noin 60 noin 70 mPas.A drinkable acidified milk protein product according to any one of claims 6 to 9, characterized in that the product has a viscosity at a temperature of + 10 ° C of about 50 to about 90 mPas, about 60 to about 80 mPas, or about 60 to about 70 mPas. 1515 11. Minkä tahansa patenttivaatimuksen 1 - 5 mukainen menetelmä tai minkä tahansa patenttivaatimuksen 6-10 mukainen juotava hapatettu maitoproteiinituote, tunnettu siitä, että hapatettu maitopohjainen massa on rahka.A process according to any one of claims 1 to 5 or a drinkable fermented milk protein product according to any one of claims 6 to 10, characterized in that the fermented milk-based pulp is curd. 12. Minkä tahansa patenttivaatimuksen 1 - 5 mukainen menetelmäA method according to any one of claims 1 to 5 20 tai minkä tahansa patenttivaatimuksen 6-10 mukainen juotava hapatettu maitoproteiinituote, tunnettu siitä, että hapatettu maitopohjainen massa on jogurtti.A drinkable fermented milk protein product according to claim 20 or any one of claims 6 to 10, characterized in that the fermented milk-based pulp is yogurt.
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