GB2207849A - A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it - Google Patents
A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it Download PDFInfo
- Publication number
- GB2207849A GB2207849A GB08815579A GB8815579A GB2207849A GB 2207849 A GB2207849 A GB 2207849A GB 08815579 A GB08815579 A GB 08815579A GB 8815579 A GB8815579 A GB 8815579A GB 2207849 A GB2207849 A GB 2207849A
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- cream
- salt
- lactic ferments
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- 238000000034 method Methods 0.000 title claims description 25
- 230000008569 process Effects 0.000 title claims description 21
- 239000000047 product Substances 0.000 claims description 43
- 239000006071 cream Substances 0.000 claims description 30
- 150000003839 salts Chemical class 0.000 claims description 28
- 239000004615 ingredient Substances 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 229930014626 natural product Natural products 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000000108 ultra-filtration Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 235000020167 acidified milk Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 241000894007 species Species 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 241000972773 Aulopiformes Species 0.000 claims description 5
- 235000019515 salmon Nutrition 0.000 claims description 5
- 241000227653 Lycopersicon Species 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 230000010198 maturation time Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 241001454694 Clupeiformes Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 241000207836 Olea <angiosperm> Species 0.000 claims description 2
- 241000758706 Piperaceae Species 0.000 claims description 2
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 2
- 244000057717 Streptococcus lactis Species 0.000 claims description 2
- 235000019513 anchovy Nutrition 0.000 claims description 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 2
- 238000005345 coagulation Methods 0.000 claims description 2
- 230000015271 coagulation Effects 0.000 claims description 2
- 229940108461 rennet Drugs 0.000 claims description 2
- 108010058314 rennet Proteins 0.000 claims description 2
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 238000004448 titration Methods 0.000 claims description 2
- 241000031670 Saccharopolyspora thermophila Species 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000011282 treatment Methods 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000036512 infertility Effects 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- 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
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
-
- 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
- A23C19/02—Making cheese curd
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- 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
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- 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
- A23C9/1504—Spreads, semi-solid 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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
-
- 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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
- A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
r%. C' ' 2 A1-1 7 b 4 9 A FRESH AND CREAMY ALIMENTARY SPECIALITY
ADAPT.--') T.) BE SPREAD AND CONTAINING LIVE LACTIC FERMENTS, AN1j THE PROCESS TO PRODUCE IT The present invention relates to a fresh and creamy alimentary speciality which is adapted to be spread, is free from additives and contains a remarkable amount of live lactic ferments, as well as to the process to produce it.
Many alimentary spread-specialities which are more or less fat are presently on the market. Particular preparation technologies are common to all these specialities and they make the products thus obtained poor in or completely devoid of lactic charge and not very creawy. In addition all these products only -contain mesophile lactic ferments the vitality of which is generally lost due to the heat treatments to which they are submitted during the preparation process.
Bacteriological analyses carried out products of the same tvnp a- f:r ais concerned and presently on the market. have shown the following values in lactic charge:
on other Philadelphia Bucaneve Fraisy Tartare Primavera Saint Moret absent/lg absent/19 1 X 102 max/lg absent/lg absent/lg 103 The best known fundamental processes to obtain these fat or semi-fat dairy products are substantially two,. i.e. the one using the technology POOR (JUALITY 1;k, 2 of the centrifugal separation and the one based on ultrafiltra---ion.
where the centrifugal separation is concerned, after the usual milk treatments (cleaning, degassing, pasteurization, and so on) and the inoculation with lactic. ferments (maturation), the acidified milk is heated and submitted to centrifugal separation at temperatures ranging between 60 and 800C. Thus a concentrate is produced which is then mixed with cream and. alternativelyr in the case of versions comtemplating the addition of sweet herbs, with cream, salt, herbs and/or spices and different additives. The final product (quark) has a "lactic flora' almost always completely inactivated due to heat treatments, a reduced creamy taste and a particular flaky structure as a result of the high temperatures during the production cycle.
The ultrafiltration technology has some advantages as compared with the centrifugal separation. So- the concentration process taking place directly on the acidified milk allows reduced exercise temperatures (400C maximum) t. n '. - ai - - -: - c that the surviving of the lactic ferments can be ensured. Futhermore it enables the nutritional milk components to be recovered, such as for example seroproteins. which would otherwise be lost in the serum when traditional treatments are applied.
In fact the centrifugal separation must necessarily need the use of high temperatures (60 to 80OC) for long times on the acidified milk which is being concentrated, which high temperatures are generally lethal for lactic ferments.
In many c ases the concentrated finished product deriving from ultrafiltration is standardized at a pH of 4.8 by the addition of small amounts of cream and 1 A c 3 afterwards heated to 80-900C. The;. salt and in many cases flavours, stabilizing agents, thickening agents and also sodium citrate are added in order to enhance the creamy structure of the product.
Both mixing and homogenization take place at a high temperature (70 80OC). Due to the fact that these exercise conditions last until the end of packaging, the 'lactic flora" is practically destroyed.
For the purpose of trying to find a new process adapted to obtain a product provided with particular structural organoleptic characteristics, a procedure has been provided which substantially differentiates itself from known procedures in respect of the succession of its single steps and which allows the obtention of a product which is remarkably higher in quality than those presently on the market as regards freshness, savouriness, flavour, creamy taste and appearance and, above all, presence of live lactic ferments.
Consequently it is an object of the present invention to nrovide a fresh and speciality adapted to be spread and containing a great amount of live lactic ferments, which is characterized in that it does not contain additives and in that its content of fat matter on the dry substances is on average 20 to 30% lower than that of other similar products.
It is a further object of the present invention to provide an improved process to produce this alimentary spread-speciality having a reduced content of fat substances and containing a considerable amount of live lactic ferments, which process is characterized by the following procedural steps:
1 1) Preliminary milk treatments compri.,---n(-, cleaning and titration, pre-heating, pasteurization, cooling and introduction into maturation tanks pressurized with sterile air.
2) A maturation cycle comprising the inoculation of the different species of lactic ferments, the addition of renriet and the breaking of the curd. The average maturation time is 11 hours.
3) A concentration cycle consisting in heating the acidified milk to a temperature of 38-400C and submitting it to uninterupted ultrafiltration (UF) at a constant temperature of 400C. The elimination product is designed to feed animals, while the concentrated semi-finished product is addressed to two different lines i.e:
a) a natural line.
b) a product-with-ingredient line.
4) mixing -and homogenisation. In the case of a natural product, pasteurized cream and salt are added and then the hoTnoqenizall--i-on or sTnooth-4nn out ',-he paste deriving from the preceding mixing (still at a temperature of 40OC) takes place under such conditions that the product acquires a particular creamy structure. adapted to be spread, which means that no heat treatment has been present. In the case of a product with ingredients, separately-made mixtures comprising salt and cream and, selectively, tunny, salmon,, tomato/origan or 'pesto' (a sauce made of basil and garlic),, etc. are added to the concentrate. Both products are sent to suitable tanks which are kept under sterile air overpressure condition up to the packaging moment.
5) Packaging. From the tanks the product is 1 1 sent to a sterile packaging machine, where sterility is kept from the inetering step to the sealing of the packaged product.
As it appears from the above description, the final product does not undergo any heat treatment for microbe stabilization after the coagulation and therefore the vitality of the number of lactic ferments is ensured. In this way it is also possible to assure that the product will have high hygenical qualities which are but the result of the high aseptic level studied on purpose for the process of the invention. Such aseptic level is ensured by:
- aseptic valves during the whole process starting from maturation.
sterile air overpressure in the different tanks starting from maturation sterile packaging with an aseptic machine, - previously making all lines and tanks aseptic with water at 850C.
This particular preparation technology gives the final product a personalized flavour and a creamy taste and aspect and makes it easy to spre.r' it without needing the aid of any additive; furthermore it has a particular microstructure which is the result of the absolute absence of heat treaments applied to the product.
As compared with known processes, the present process is characterized by: a) the absence of the initial homogenization step, b) a particular fat content in the starting milk, c) an appropriate ratio between mesophile and thermophile lactic ferments contained therein and a great amount of the same, and d) the absence of additives and stabilizing heat treaments.
During the maturation cycle the inoculation 1 6 - takes place in a global proportion equal to 1% in which the different species of lactic ferments preferably have the following combination:
mesophile lactic ferments: 80% of Streptococcus ctemoris, streptococcus lactis, Streptococcus diacetylactis, Lactobacillus cremoris; thermophile lactic ferments: 20% of Streptococcus thermophilus. Lactobacillus bulgaricus.
Surprisingly it has been possible to select an optimal ratio between mesophile lactic ferments and thermophile lactic ferments together with a particular combination between cocci and rods as regards the thermophile part, so that a remarkable number and vitality in all species is reached in the finished product, and these values remain almost constant until the product is out of date. The harmonious combination of the species of selected lactic ferments is. capable of giving the product particular and personalized organoleptic characteristics as well as freshness characteristics which distinguish it from all similar products present on the Tnarket. The ratio in thermophile lactic ferments is 3:1 in favour of cocci.
Obviously modifications are possible as regards both the percentages of the single ferments and the ratio between mesophile and thermophile ferments; however,, although these modifications fall within the scope of the present inventiony they substantially modify the final characteristics of the product thus obtained.
Furthermore it has been ascertained that the addition of other thermophile species such as L. acidophilus and Bifido-bacterium-Bifidum during the inoculation step and according to a proportion of 0.5-1% together with the mesophile/thermophile 1 i k combination as previously defined gives the product f urther nutritional and healthy qualities without modifying the fundamental characteristics thereof.
As specified above, the concentrated s emi-finished product obtained from ultrafIltration can be destined either to the so-called 'natural product line", and in this case it is mixed with pasteurized cream and salt, or to the socalled aproduct-with-ingredient line". In the last mentioned case the semi-finished product is mixed with particular ingredients. These ingredients are completely natural and during the mixing step there is no addition of additives. The addition to the concentrated product takes place at 40-500C and on an average at the rate of 1-10%, preferably 610% with respect to the concentrated semi-finished product. Said ingredients too are made aseptic separately before being added. without modifying the natural characteristics thereof. By way of non-limiting example the separately-made mixtures consist of:
Tunriv, cream.
2. Salmon, salt, cream; 3. Tomato/origan, salt, cream; 4. wPestow, salt, cream.
Other mixtures could also be made, depending upon the consumer's liking. such as, without any limitation:
a) Tunny, anchovies, salt, cream; b) olives, salt, cream; c) Peppers, salt, cream; d) Rosemary. salt, cream.
The average nu'ritional composition characteristics of productEs are given hereinafter:
Natural product Gss 55% Est 36 - 37% pH 4.6 - 4.7 Lactose 4.03% Gss = 56% Est = 36% Proteins/100 g = 9.4 Kcal/100 g = 238 Gss = 54% Est = 36% Proteins/100 9 = 9.8 Kcal/100 g = 230 Gss = 55% Est = 35% Proteins/100 g = 8.61 Kcal/100 g = 227 characteristics and some of these new -Proteins/100g = 8.7 Kcal/100g = 225 Salt = 0.7% Tunny-based product Salmon-based product Tomato/origan-based product The abbreviations used in the description have the following meaning:
preceding -i 4 k Gss = fat matter on the dry substance Est = solid substances A detailed example of the way to put the process o f the present invention into practice is given hereinafter. This example is not at all limitative but only has an illustrative purpose.
Example
1) Preliminary milk treatments.
Raw milk containing 3.5% of fat matter and stored at a temperature of 40C is cleaned and titrated to bring it to a content of fat equal to about 7%. Milk is then pre-heated to a temperature of 800C and degassed within suitable concentrators (to take away all smell). The subsequent operations are pasteurization at 950C comprising a five minutes' pause, cooling at the inoculation temperature (240C) and introduction of the milk into maturation tanks provided with sterile air overpressure and previously made aseptic with hot water (850C).
2) Maturation cycle.
The inoculation in the global proportion of 1% takes place according to a ratio of 80: 20 between mesophile lactic ferments and thermophile lactic ferments. Then liquid rennet is added at a titre of 1: 1,000 according to a proportion of 1.5 ml/100 litres of milk. at a pH of 6.4. After quick stirring the product is allowed to stand and once it has reached a pH of 4.6 4.7 the breaking of the lactic curd is carried out. The average maturation time is 11 hours.
3) Concentration cycle.
By a plate-type beat exchanger the acidified i 1 milk if heated to 24-400C maximum and at this temperature an uninterrupted ultrafiltration is carried out directly on the acidified milk. The elimination product which is used to feed animals has the following characteristics:
proteins: traces lactose: 4.6% fat just as it is: 0% total solid substances: 6.35% non-protein nitrogen: 0.15% The concentrated semi-finished product is destined to two different lines: a) natural product line and b) product-with-ingredient line.
4) mixing an ' d homogenization.
In the case of the natural product a) coming from step 3), pasteurized cream and salt are added to the concentrate. The s ubsequent homogenization and smoothing of the paste coming from the preceding mixing (40OC) takes place under such conditions that the product accuires a microstructure making it adapted to be spread, which means a complete absence of heat treatments.
On the contrary, in the case of the product with ingredients b) coming from step 3), separately-made mixtures are added to the concentrate (semifinished product) at the rate of 1 to 10%, said mixtures comprising for example:
- tunny. salt. cream; salmon, salt, cream; tomato/origan, salt, cream; or Wpesto. salt. cream; etc.
- 11 Said ingredients are separately made aseptic bc.ore their addition which takes place at 400C. The ingredients are completely natural and no additive is added. The paste of the different mixtures is h omogenized/smoothed using methods adapted to give it a particular creamy structure.
The products thus obtained (examples a) and b)) are sent to suitable isothermal tanks and kept under sterile air overpressure up to the packaging moment.
5. Packaging.
From the tanks the product is sent to a sterile packaging machine where sterility is maintained from the metering step to the sealing of the packaged product.
12 -
Claims (12)
1. A fresh and creamy alimentary speciality adapted to be spread and provided with a personalised flavour, characterized in that it is free from additives. contains many live lactic ferments and exhibits a particular microstructure due above all to the absence of heat treatments during its preparation, and a content of fat matter on the dry substance which is on the average 20-30% lower than that of all other similar products.
2. An alimentary speciality according to claim 1, characterized in that it contains live mesophile and thermophile lactic ferments according to a preferred ratio of 80: 20.
3. An alimentary speciality according to claims 1 and 2. characterized in that it is in the form of a natural product or a product inixed with natural ingredients free from additivest where if it is a natural product At is obtained by adding pasteurized cream and salt to the concentrated semi-finished product and if it liz a Ti-d product it is by adding the separately-made mixtures specified below to the concentrated semi-finished product resulting from ultrafiltration:
tunny. salt. cream; salmont salt. cream; tomato/origan, salt, cream; opestol, saltt cream; tunnyr anchovies, salt, cream; olives, salt, cream; peppers, salt, cream; rosemary, salt, cream; a) b) c) d) e) f) g) h)
4. A process to prepare a fresh alimentary speciality according to claims 1 to 3, which is characterized by the following procedural steps:
a) preliminary milk treatmentr comprising cleaning, titration, preheating. pasteurization, cooling and introduction into maturation tanks; b) maturation, comprising the inoculation of the different species of lactic ferments, the addition of rennet and the breaking of the curd, the average maturation time being of about 11 hours; c) concentration, consisting in heating the acidified milk to a temperature of 38-400C and submitting it to uninterrupted ultrafiltration at a constant temperature of 400C maximum, where the elimination product is used to feed animals, while the concentrated semi-finished product is sent to be used as a natural product or as a product with ingredients; d) mixing and homogenization, in which the natural product is mixed with pasteurized cream and salt, while in order to have a product with ingredients it -is necessary. to add separately-made mixtures containing particularingredients; e) packaging, in which the product is sent to a sterile machine carrying out the metering and sealing of the finished product.
5. A process according to claim 4, characterized in that the inoculation takes place at 240C with a total amount of mesophile and thermophile lactic ferments of 1%. the ratio between mesophile and thermophile ferments being of 80: 20.
6. A process according to claim 5r characterized in that the mesophile lactic ferments used are S. cremoris, S. Lactis, S. diacetylactis and L. cremoris, whereas the thermophile lactic ferments used are S. thermophilus and L. bulgaricus.
7. A process according to claims 4 to 6, 1 & characterized in that, in order to give the product further nutritional/healthy qualities, L.
acidophilus, and/or Bifido-bacterium-Bifidum are added during the inoculation step in a proportion of 0,5 - 1% together with a mesophile/thermophile combination in a ratio of 80: 20.
8. A process according to claims 4 to 7. characterized in that during step c) ultrafiltration is carried out directly on the acidified milk at a temperature of 400C maximum.
9. A process according to claims 4 to 8, characterized in that the ingredients added to the concentrated semi-finished product during step d) consist of salt, cream and tunny or salmon or tomato/origan or Ipesto etc., where the addition takes place at 400C at the rate of 1 to 10%,, which value is calculated on the semi-finished product.
10. A process according to claims 4 to 9. characterized in that the final product does not undergo any heat treatment for microbe stabilization after the coagulation, so that the vitality of the lactic ferments nresent in a considerable amount is ensurea.
11. A fresh and creamy alimentary specialityr substantially as herein described.-
12. A process to prepare a fresh alimentary speciality substantially as herein described.
Published 1988 at The Patent Office, State House, 6671 High Holborn. London WC1R 4TP. A copies may be obtained from The Patent Offloe, Sales Branch, St Mary Cray, Orpington, Kent BR5 ZED. Printed by Multiplex techniques Itcl St Mary Oray, Kent. Con. 1187.
k k
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT21543/87A IT1222417B (en) | 1987-07-31 | 1987-07-31 | Fresh, creamy food spread, free from additives |
| IT8721544A IT1228541B (en) | 1987-07-31 | 1987-07-31 | Fresh, creamy food spread, free from additives |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB8815579D0 GB8815579D0 (en) | 1988-08-03 |
| GB2207849A true GB2207849A (en) | 1989-02-15 |
| GB2207849B GB2207849B (en) | 1992-02-12 |
Family
ID=26327926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8815579A Expired - Lifetime GB2207849B (en) | 1987-07-31 | 1988-06-30 | A fresh and creamy spread and process for preparing the spread. |
Country Status (8)
| Country | Link |
|---|---|
| BE (1) | BE1004195A3 (en) |
| DE (1) | DE3822082C2 (en) |
| DK (1) | DK401288A (en) |
| ES (1) | ES2007945A6 (en) |
| FR (1) | FR2618644B1 (en) |
| GB (1) | GB2207849B (en) |
| GR (1) | GR1000548B (en) |
| NL (1) | NL8801665A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2658700A1 (en) * | 1990-02-28 | 1991-08-30 | Sitia Yomo Spa | MILK FOAM, PROCESS FOR PREPARATION AND USE THEREOF. |
| FR2671944A1 (en) * | 1991-01-29 | 1992-07-31 | Sitia Yomo Spa | MILK FOAM AND USE THEREOF. |
| EP0617899A1 (en) * | 1993-03-30 | 1994-10-05 | SITIA-YOMO S.p.A. | A fresh, creamy, fruit-containing spread and process for preparing the same |
| EP0780053A3 (en) * | 1995-12-21 | 1998-12-30 | Westfalia Separator Ag | Process for preparing fat compositions with low fat content |
| WO2014131805A1 (en) * | 2013-02-27 | 2014-09-04 | Danone Gmbh | Process of making a fermented dairy product |
| US9107429B2 (en) | 2004-03-19 | 2015-08-18 | Dupont Nutrition Biosciences Aps | Emulsifier composition for shortening |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3178329A1 (en) * | 2015-12-08 | 2017-06-14 | DSM IP Assets B.V. | Process for manufacturing of a fermented milk product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1043194A (en) * | 1962-04-13 | 1966-09-21 | Alfred Bird & Sons Ltd | Dehydrated fermented milk products |
| GB1419056A (en) * | 1973-06-18 | 1975-12-24 | Claudel Sa | Manufacture of protein foods |
| US3944676A (en) * | 1972-07-10 | 1976-03-16 | Centre For Industrial Research (Cir) Ltd | Process for the manufacture of soybean protein products |
| EP0111020A1 (en) * | 1982-12-08 | 1984-06-20 | Microlife Technics, Inc. | Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby |
| GB2147188A (en) * | 1983-09-27 | 1985-05-09 | Pro Mark Companies The | Low calorie, low fat fruit-containing yogurt product and method for making same |
| GB2182539A (en) * | 1985-11-01 | 1987-05-20 | Ver Coop Melkind | A process for preparing a fermented dairy product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3998700A (en) * | 1975-08-27 | 1976-12-21 | Leprino Cheese Co. | Culture medium and method of preparing bulk starters for Italian cheese manufacture |
| FR2367431A1 (en) * | 1976-10-18 | 1978-05-12 | Normandie Laitiere | PROCEDURE FOR OB |
| FR2394251A2 (en) * | 1977-06-17 | 1979-01-12 | Stenval Sa | Dietetic fermented milk products esp. yoghurt, cheese and milk drink - using specified ferments for each product |
| CH643113A5 (en) * | 1980-04-25 | 1984-05-30 | Nestle Sa | PROCESS FOR THE MANUFACTURE OF A SPREADABLE CHEESE OF THE '' CRESCENZA '' TYPE. |
| FR2501473A1 (en) * | 1981-03-11 | 1982-09-17 | Guilloteau Jean Claude | Cheese prodn. by ultrafiltration of milk - involving milk fermentation with yogurt ferments |
| US4434184A (en) * | 1982-12-13 | 1984-02-28 | Kharrazi N Michael | Yogurt spread resembling cream cheese |
| DE3324821C2 (en) * | 1983-07-09 | 1986-06-12 | Fa. Dr. August Oetker, 4800 Bielefeld | Sour cream based spread |
| CH662246A5 (en) * | 1985-03-12 | 1987-09-30 | Nestle Sa | CREAM CHEESE. |
| NL8700661A (en) * | 1987-03-20 | 1988-10-17 | Dmv Campina Bv | PROCESS FOR PREPARING BUTTER HAMMEL AND PRODUCTS OBTAINED. |
| US4837035A (en) * | 1987-05-22 | 1989-06-06 | The Pro-Mark Companies, Inc. | Low fat custard-type yogurt product and method |
| DD268618B1 (en) * | 1988-02-16 | 1991-01-03 | Wissenschaftlich Techn Oekon Z | PROCESS FOR PREPARING FRESH CHEESE PRODUCTS |
-
1988
- 1988-06-28 ES ES8802021A patent/ES2007945A6/en not_active Expired
- 1988-06-29 BE BE8800744A patent/BE1004195A3/en not_active IP Right Cessation
- 1988-06-30 DE DE3822082A patent/DE3822082C2/en not_active Expired - Fee Related
- 1988-06-30 GB GB8815579A patent/GB2207849B/en not_active Expired - Lifetime
- 1988-06-30 NL NL8801665A patent/NL8801665A/en not_active Application Discontinuation
- 1988-07-11 GR GR880100465A patent/GR1000548B/en not_active IP Right Cessation
- 1988-07-18 DK DK401288A patent/DK401288A/en not_active Application Discontinuation
- 1988-07-22 FR FR8809965A patent/FR2618644B1/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1043194A (en) * | 1962-04-13 | 1966-09-21 | Alfred Bird & Sons Ltd | Dehydrated fermented milk products |
| US3944676A (en) * | 1972-07-10 | 1976-03-16 | Centre For Industrial Research (Cir) Ltd | Process for the manufacture of soybean protein products |
| GB1419056A (en) * | 1973-06-18 | 1975-12-24 | Claudel Sa | Manufacture of protein foods |
| EP0111020A1 (en) * | 1982-12-08 | 1984-06-20 | Microlife Technics, Inc. | Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby |
| GB2147188A (en) * | 1983-09-27 | 1985-05-09 | Pro Mark Companies The | Low calorie, low fat fruit-containing yogurt product and method for making same |
| GB2182539A (en) * | 1985-11-01 | 1987-05-20 | Ver Coop Melkind | A process for preparing a fermented dairy product |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1004638A3 (en) * | 1990-02-28 | 1993-01-05 | Sitia Yomo Spa | Milk foam - its preparation and use. |
| GB2241421A (en) * | 1990-02-28 | 1991-09-04 | Sitia Yomo Spa | Milky mousse; preparation process; dessert |
| GR900100861A (en) * | 1990-02-28 | 1992-06-30 | Sitia Yomo Spa | Foamy cream containing milk |
| GB2241421B (en) * | 1990-02-28 | 1994-08-24 | Sitia Yomo Spa | Milk-based mousse, its preparation and use |
| FR2658700A1 (en) * | 1990-02-28 | 1991-08-30 | Sitia Yomo Spa | MILK FOAM, PROCESS FOR PREPARATION AND USE THEREOF. |
| BE1005114A5 (en) * | 1991-01-29 | 1993-04-27 | Sitia Yomo Spa | Foam milk and use. |
| GR910100371A (en) * | 1991-01-29 | 1992-12-30 | Sitia Yomo Spa | Milk cream and use therefore |
| FR2671944A1 (en) * | 1991-01-29 | 1992-07-31 | Sitia Yomo Spa | MILK FOAM AND USE THEREOF. |
| EP0617899A1 (en) * | 1993-03-30 | 1994-10-05 | SITIA-YOMO S.p.A. | A fresh, creamy, fruit-containing spread and process for preparing the same |
| EP0780053A3 (en) * | 1995-12-21 | 1998-12-30 | Westfalia Separator Ag | Process for preparing fat compositions with low fat content |
| US9107429B2 (en) | 2004-03-19 | 2015-08-18 | Dupont Nutrition Biosciences Aps | Emulsifier composition for shortening |
| WO2014131805A1 (en) * | 2013-02-27 | 2014-09-04 | Danone Gmbh | Process of making a fermented dairy product |
| WO2014131442A1 (en) * | 2013-02-27 | 2014-09-04 | Danone Gmbh | Process of making a fermented dairy product |
| CN105163596A (en) * | 2013-02-27 | 2015-12-16 | 达能有限责任公司 | Process of making fermented dairy product |
Also Published As
| Publication number | Publication date |
|---|---|
| DK401288A (en) | 1989-02-01 |
| GB2207849B (en) | 1992-02-12 |
| FR2618644A1 (en) | 1989-02-03 |
| GR880100465A (en) | 1989-04-12 |
| DK401288D0 (en) | 1988-07-18 |
| GB8815579D0 (en) | 1988-08-03 |
| ES2007945A6 (en) | 1989-07-01 |
| BE1004195A3 (en) | 1992-10-13 |
| FR2618644B1 (en) | 1993-07-16 |
| DE3822082A1 (en) | 1989-02-09 |
| DE3822082C2 (en) | 1998-08-06 |
| NL8801665A (en) | 1989-02-16 |
| GR1000548B (en) | 1992-08-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20030630 |