HU183726B - Process forpreparing full-cream milk concentrates - Google Patents

Abstract

By the process of the present invention, the whole milk protein concentrates can be produced with a protein content of 70 to 90% and various functional properties, suitable as additives and as a complementary material for a wide range of uses. The process is carried out by subjecting the skimmed milk composition ratio to 75-85% by volume reduction by ultrafiltration and 10-40% diafiltration and / or gel filtration after the desired composition of the final product after separation and pasteurization of the milk into skimmed milk and cream. dehydrating in a known manner. The diafiltration can be carried out with water or solutions of organic acids. In the latter case, the substance should be neutralized by restoring the pH. Drainage can be carried out in several steps where one step can be performed before the composition ratio is changed. The first step in dewatering can be vacuum evaporation or hypersecretion, the second step being drying. -1-

Description

The present invention relates to a process for preparing whole milk protein concentrate powder, wherein the milk is separated into skimmed milk and cream and, after pasteurization, the composition ratio of the skimmed milk is ultrafiltrated according to the desired composition of the final product. a large-scale transformation of classical milk protein concentrates can produce a wide range of milk protein concentrates for special applications.

It is known that additives are used in many areas of the food industry to improve the quality and nutritional value of products.

A very important group of these additives are milk protein concentrates, which are characterized by: - a high proportion (50-90%) of their dry matter content in milk proteins (total caseins or milk proteins), milk proteins or derivatives thereof (caseinates, coprecipitates) modified by special methods, They have 'functional' properties (water-binding, fat-emulsifying, gel-forming propensity, etc.), which improve or improve the quality of the food they produce. prevent or delay the deterioration of certain foods.

For example, the addition of milk protein concentrate to meat or confectionery products (sausage, pariser, liver cream, emulsion preparations) prevents the water content of the product from separating in the form of steam (dehydration) or liquid (defrosting).

However, due to its ability to emulsify fat, it increases the amount of protein coatings in the same products. emulsified fat, thus preventing the free fat content of the product from aggregating into larger drops, separating it (greasing) and protecting it from the effects of environmental factors causing fat degradation.

Milk protein concentrates play a very important role in my diet. They are easy to digest, have high biological value, and have relatively low levels of accompanying substances, and play an important role in nutrition (dietary ingredients, nutritional components), but also in general nutrition, as food composition ratios are modified according to modern nutritional principles.

The classic group of milk protein concentrates are caseinates, which are predominantly composed of various metal salts of caseins, which account for 78-82% of the protein content of milk. In the manufacture of these, acidic treatment of skimmed milk is used to produce a curd from which whey is separated by mechanical (centrifugation) and heat treatment (heating). The milk components (lactose, ionic salts) remaining in the clots consisting of caseins are removed by repeated washing and mechanical methods (centrifugation, pressing). During heating, the casein salts are formed by adding the metal compounds corresponding to the caseinate to be prepared to the coagulants suspended in water (colloidal comminution). The functional properties can be influenced by the metal compounds. The casein solution is dried in a roller or spray dryer.

During production, whey is formed, which due to its high acid content can only be utilized after special treatments (neutralization, ion exchange). Mostly it forms waste water that pollutes the environment, despite the fact that it contains more than 65% of the dry matter content of milk and ca. Contains 20%. Yields are unfavorable for the production of caseinates. 73-76% of milk proteins are utilized. The process aid is demanding and energy intensive.

The so-called "caseinates" have advantages over the technologies used in the production of caseinates. a process for the preparation of coprecipitates.

This involves adding acid (usually hydrochloric acid) and / or calcium chloride to the skimmed milk after heating (90-95 ° C), which causes most of the protein to coagulate. The precipitated proteins are separated from the whey (centrifugation), the unwanted auxiliaries are removed by washing, and the coprecipitate is dried by spray drying or fluidization.

This process represents an improvement over the caseinate production process, since almost all milk proteins are utilized (90-95% of milk proteins).

In many ways, however, it did not provide an optimal solution. When using it, it is a problem to recover whey containing high concentrations of acid and mineral salts or to pollute it. Another disadvantage is that the parameters of coprecipitation (temperature, heat retention time, pH, calcium content) can be selected in relatively narrow ranges, which does not allow for a significant, targeted influence on the functional properties and is material and energy intensive.

There is also known a process for concentrating milk protein concentrate from skimmed and pasteurized milk by isoelectric precipitation of proteins (addition of acid), isolation (separation of whey, compression), suspension of coagulated proteins (comminution, mixing with water), enzymatic degradation. Sport Robi ").

Due to enzymatic degradation, the product is easily digested, easily absorbed by the body and is therefore used directly by the consumer, especially among athletes and patients suffering from nutritional disorders.

However, the final product, although containing 80% of the milk proteins in casein, does not contain whey protein and is therefore not considered to be a complete milk protein concentrate.

Attempts have been made to make protein concentrates not from milk but from soybeans. This can be achieved by crushing, extraction, digestion, purification, isolation and drying of the soybean to produce a product consisting largely of vegetable protein. Such a concentrate can be used in certain areas of the food industry to improve the quality of food, but its source material is not available everywhere.

The studies focused on the development of a new milk protein concentrate manufacturing process to overcome these problems and

183 726 manufacturing technology for concentrates can be further improved.

No. 179,611. According to a Hungarian patent, milk protein concentrate can be prepared exclusively for cheese making with full utilization of milk proteins.

The process involves the separation and concentration of milk proteins using membrane separation (ultrafiltration, hyperfiltration) and thermal evaporation. Protein concentrates suitable for cheese-making purposes may be prepared. However, the composition of the milk protein concentrate for cheese making, due to its composition, does not develop the functional properties which would make it suitable for other uses (stock enhancement, emulsifier, water-binding, gelling, foaming agent).

For the same purpose, it cannot be used for general purposes, e.g. A process for the preparation of a protein concentrate as described in German Patent Publication No. 2, wherein the desired solids content is provided by continuous filtration through ultrafiltration.

A process for preparing a general protein concentrate is described in U.S. Patent No. 2263701. French patent. In the process, the liquid dairy product is first concentrated by ultrafiltration, then water or a product with a lower concentration than the ultrafiltrated product is added to the concentrate and finally a further ultrafiltration is performed.

However, ultrafiltration alone, even to a greater extent, is not capable of providing the final product with protein content and favorable functional properties. The degree of ultrafiltration is limited by the concentration polarization, so at a given protein content the ultrafiltration process stops. It is essential to use it in combination with other composition modifications to achieve the intended purpose. An example of such a compounding operation is diafiltration, in which water is added to the concentrate continuously or continuously until the milk protein concentrate content has reached the desired value (see Dairy Handbook, pp. 585-586).

The combined use of ultrafiltration and diafiltration was theoretically an advance compared to previous technologies, but its practical implementation was not feasible, since the degree of ultrafiltration and diafiltration individually and collectively influences the quality of the product and their interaction cannot be theoretically determined. In practice, it has been found that relatively low ultrafiltration does not provide the desired protein content of the final product, which makes it impossible, for example, to use the concentrate in the meat industry. However, it has also been shown that ultrafiltration can only be carried out to a limited extent, as the viscosity of the concentrate increases the technical and technical conditions of ultrafiltration, and beyond this limit, the task cannot be solved by current technical means.

Similarly, determining the appropriate degree of diafiltration is problematic. At low diafiltration, the mineral salt depletion is not sufficient to ensure proper functional properties of the final product, e.g. water absorbency.

High diafiltration, in turn, results in the breakdown of the mineral salt bonds between the proteins, the fragmentation of the protein particles (micelles), which also results in a deterioration of the quality characteristics of the final product.

The object of the present invention is to provide a practical solution for the production of high quality whole milk protein concentrates, i.e., a technology in which ultrafiltration and other composition modification operations are well defined and capable of producing milk protein concentrates with 70-90% protein content and various functional properties. for a specific function and for wide use as a complement.

The object of the present invention has been achieved by modifying the composition ratio by ultrafiltration of 75-85% by volume, diafiltration and / or gel filtration of 10-40%, and dewatering.

Diafiltration can be carried out with water or with solutions of organic acids. In the latter case, the substance must be neutralized by restoring the pH.

Drainage can be done in several steps where

The first step in dewatering may be vacuum evaporation or hyperfiltration, the second step preferably being drying.

With the process of the invention, the composition of the skimmed and pasteurized cow's milk as a raw material - by separating and concentrating the milk proteins, by removing some of the other milk components (lactose, mineral salts), mobilizing and removing some of the protein bound mineral salts. by partial replacement with other ions - using combinations of ultrafiltration and other composition modifying operations (diafiltration, gel filtration, acidic diafiltration) and dehydration (thermal evaporation and spray drying). Actually, diafiltration means that during ultrafiltration, water is added to various stages of the ultrafiltration apparatus, which then mixes and dilutes it with the milk protein concentrate. Continued ultrafiltration removes the added water, but now also contains milk components (lactose and mineral salts), thus reducing the proportion of excipients in the concentrate relative to protein, thus providing a higher protein content in the final product. As a result of the addition of water, the concentration of the mineral salts which form the true solution, which is in constant and dynamic equilibrium with the amount of the mineral salts bound to the protein, decreases, leading to a disruption of the existing salt balance. The new equilibrium is achieved by mobilizing some of the protein-bound mineral salts, followed by ultrafiltration and / or ultrafiltration. during diafiltration, it is excreted from the concentrate through the membrane.

When gel filtration is used, a gel pore of defined pore size, also by size difference, such as ultrafiltration, separates milk proteins from some of the other milk components (mainly lactose and mineral salts), thus increasing the protein content of the final product.

Since the milk protein concentrate is highly diluted during gel filtration, the change in salt balance is similar to that described when using a combination of ultrafiltration and diafiltration, contributing significantly to the development of functional properties.

If diafiltration is performed not with water but with aqueous solutions of organic acids (e.g., lactic acid, citric acid, acetic acid, malic acid, etc.), the same processes occur3.

183,726 as in ultrafiltration and diafiltration with water - i.e., enrichment of protein and reduction of mineral salt content - but by lowering the pH caused by the addition of an acidic solution, the mobilization of protein-bound mineral salt components is faster, therefore, the potential mobilization of their removal is faster, more perfect, and therefore the extent of their removal, depending on the degree of diafiltration and the acidity of the solution used, is greater than with the combination of the previous two operations. In this case, however, the reduced pH (6.2-5.0) can be achieved by addition of various metals (potassium, sodium, calcium, magnesium, iron, etc.) with compounds (salts, bases) or addition of aramonium salts. Polyphosphates should be increased to the original 6.7 to 6.9 to develop properties and to avoid technological problems (protein precipitation) during the dehydration (evaporation and drying) phases.

Modification of the composition ratios (the use of a combination of ultrafiltration and other composition modifying operations 20) is followed by dewatering. In order to reduce the drying costs and to provide certain quality indicators of the final product and its quality influencing properties (eg grain size), the dehydration is carried out in the first stage until a dry matter content of 30-35% is reached. It is irrelevant to the quality of the final product that the dehydration is carried out by thermal evaporation or by hyperfiltration.

Conservation! In order to achieve the effect, additional dewatering and drying (spray drying) are used, the parameters of which must be chosen so that the moisture content of the final product does not exceed 5%.

The present invention is based on the discovery that the separation of caseins from milk at isoelectric point 35 and the formation of metal salts thereof, or coagulation of egg proteins by pH reduction, use of metal salts and heat treatment, or concentration of milk proteins by ultrafiltration by 65-75% 40. 75-85% ultrafiltration is advantageous in a number of respects when combined with another method of increasing protein content and altering mineral salt content.

Further details of the invention will be described by way of exemplary embodiments.

Example 1

Production of milk protein concentrate powder for use in the meat industry

Skim milk is skimmed according to well-known principles and practices (maximum 0.1% fat content in skimmed milk), reduced harmful microflora by HTST heat treatment (71-74 ° C, 15-40 s), centrifugal purification by 6-8 thousand g . Composition ratios of skimmed gQ milk at 50 ° C at a pressure of 0.45 MPa,

It is modified by ultrafiltration according to 80% volume reduction and 30% diafiltration (water).

The ultrafiltration concentrate was adjusted solids content by removing water, which is carried out at 30 ° C 4.0 MPa 25% hiperszűréssel volumenredukció according _65th

The milk protein concentrate is spray-dried to a dry matter content of 95-96% at 185 ° C using a pulverized spray machine. The product is separated from the drying air, cooled to 20 ° C and packaged.

Example 2

Production of milk protein concentrate powder for special purposes, e.g. for use in the food industry

The raw milk preparation (skimming, pasteurization, purification) is carried out as described in the first example.

The composition of the milk components is then modified by ultrafiltration at 50 ° C, 0.45 MPa, 80% volume reduction, and a continuous system gel filtration device (30 ° C, G-25 pore size filling). The dry matter content of the proteinaceous fraction was adjusted to 30-32% by thermal evaporation.

Drying and packaging were carried out as described in the first example.

Example 3

Production of milk protein concentrate powder for baking and confectionery

Skimmed, pasteurized and purified raw milk is performed as described in the first example.

The composition of the skimmed and pasteurized milk is modified by 30% hyperfiltration at a pressure of 4.0 MPa at 30 ° C. The composition of the hyperfiltrated concentrate was changed by ultrafiltration at 80% volume reduction and 25% diafiltration at 20 ° C and 0.45 MPa pressure, using a 1% lactic acid aqueous solution for diafiltration.

The pH of the ultrafiltrated concentrate was adjusted to 6.8 with food grade sodium bicarbonate, heat treated at 72 ° C for 40 seconds and cooled to 30 ° C. Drying and packaging are carried out as described in the first example.

In the following, examples are provided in which a step of the technology is not performed with the parameters of the invention.

Example 4

Raw whole milk used as raw material was skimmed and pasteurized skimmed milk to kill harmful microflora. Ultrafiltration was then applied at a volume reduction of 70%. The concentrate having the following composition was obtained:

Dry matter content 17.5%

Protein content 11.0%

Diafiltration was then measured to measure-41

183,726 ke 40%. The composition was then modified as follows:

Dry matter content 15.5%

Protein content 11.0%

Subsequently, vacuum evaporation was applied until a dry matter content of 32% was achieved and the concentrate was spray dried. The final product had a dry matter content of 95% and a protein content of 11 / 15.5x0.95 = 67.5%, ie less than 70%, with a large amount of co-formulants (primarily lactose), which severely limits its use (e.g. should not be used for meat industry purposes as it would reduce the shelf life of meat products).

Example 5 The raw milk was skimmed and pasteurized as described in Example 4.

Ultrafiltration at 90% volume reduction was then desired. However, this could not be achieved because the viscosity was above 200 cP at 85% ultrafiltration, the concentrate became dense and did not allow the ultrafiltration to continue.

Example 6

Skim milk and pasteurization of milk were performed as described above.

Ultrafiltration was then applied at 85% volume reduction. The concentrate had a dry matter content of 19% and a protein content of 12.5%.

8% diafiltration was then applied.

The composition was modified as follows:

Dry matter content 17.5%

Protein content 12.5%

Vacuum evaporation and drying were then used. The composition of our final product was characterized by 95% dry matter content and 12.5 / 17.5x0.95 = 67.8% protein content, which is a problem similar to that described in Example 4.

Example 7

The skimming and pasteurization of the milk was performed as described above. Subsequently, ultrafiltration was performed according to 75% volume reduction.

The composition of the concentrate was as follows:

Dry matter content 18.5%

Protein content 11.5%

Subsequently, 50% diafiltration was used The composition of the concentrate was as follows:

Dry matter content 14.3%

Protein content 11.5%

The concentrate was concentrated to 32% dry substance hiperszűréssel and dried 95% ¹⁰ Ref razanyagtartalom reached. Thus, the protein content of the final product was 75.4%. Based on the composition of the product it would be appropriate, but too big diafiltration resulted in the change of state of proteins (the disintegration of the mineral salt bonds), which impairs the functional properties Gokan ^15.

4-7. Examples 1 to 4 show that a suitable concentrate can be produced only if the specified parameters are met, and by contrast, a complete milk protein concentrate cannot be prepared.

1 to 3 in the following table. Examples 3 to 5 show the quality characteristics of the whole milk protein concentrate produced by the technology of the invention. Comparative Example shown in Table description of the prior art mentioned ²⁵ in some suitable properties of the concentrate. From the table it can be seen that the properties of the milk protein concentrate produced by the process according to the invention are significantly improved compared to the previous technology.

Further advantages of the process according to the invention compared to the classical methods for the production of milk protein concentrates are as follows:

- With its application, the composition of milk protein concentrates and, consequently, functional novelties can also be targeted in a wide range, enabling a broader, more efficient use of milk protein concentrates, more suited to specific purposes.

- It allows the utilization of virtually complete protein content of milk (97-98% of the protein content is utilized) and much greater utilization of the other milk components than has been possible with previous milk protein concentrate manufacturing processes.

- The resulting by-product will, in most alternatives, contain no foreign matter or only in a concentration that does not restrict its direct (untreated) use or processing.

No. 1 Table 5 is a comparative series of data on the quality characteristics of some protein concentrates

Quality features Whole milk concentrate soy Protein concentrate “Sport Robby Nátriumcaseinát No. 2263701 French Standard Bulk density in kg / dm ³ 0.4 to 0.45 0.3-0.4 0.25-0.3 0.2-0.3 0.2-0.25 Flash Volume% 15-25 30-35 30-40 35-40 30-35 Emulsifying capacity g oil / g protein 8-10 5-6 _ * 4-5 4-4,5 Protein Solubility% 95 80-85 80-92 90 88-90 Denatured percentage of whey protein% 20 60-70 _ ** _ * ♦ 40-45 Water absorption g water / g protein 4-4,5 1.5-2.5 2.5-2.7 3-3.1 2.83

* Not tested because it is not used in the meat industry * * Does not contain whey proteins.

- It is environmentally friendly because the by-product of its application can be utilized without any problems for feed and food purposes.

- By applying it, the nutritional biological value of the final product is maximized because it contains the whole range of milk proteins. It has a higher biological value than caseins, on the other hand, the proteins are not damaged by the nature of the process, and the concentrate also contains most of the protein-bound vitamins, trace elements and enzymes.

Claims (11)

Patent claims A process for preparing whole milk protein concentrate powder, comprising separating the milk into skimmed milk and cream and adjusting the composition ratio of the skimmed milk after pasteurization to ultrafiltration and other composition modification operations, such as diafiltration, according to the desired composition of the final product. modification by ultrafiltration at 75-85% by volume and diafiltration at 10-40%, optionally replacing diafiltration at least partially by gel filtration and dewatering. The process of claim 1, wherein the diafiltration is carried out with water. The process according to claim 1, wherein the diafiltration is carried out with 0.2-8% solutions of organic acids and then the material is neutralized. 4. A method according to claim 3, characterized in that ⁵ the neutralization the pH of the material in the original Reset to 6.7-6.9. Process according to claim 3 or 4, characterized in that the salts of the neutralization metals and / or the salts thereof. bases of ammonium compounds or polyphosphates ¹⁰ is carried out. 6. A process according to any one of claims 1 to 3, characterized in that the dewatering is carried out in several steps. 7. The method of claim 6, wherein at least a portion of the dehydration is performed prior to modifying the composition ratio. Process according to claim 6 or 7, characterized in that the dewatering is carried out in a first step by vacuum evaporation. ²⁰ Method according to claim 6 or 7, characterized in that the dewatering in the first step is performed by hyperfiltration. 10. Figures 6-9. A process according to any one of claims 1 to 4, characterized in that drying is carried out as a second step in dewatering. 11. The method of claim 10, wherein said drying is effected by spray drying. Without illustration