HU191287B - Method for producing fruit pudding from whey or permeate - Google Patents

Abstract

Liq. obtd. by ultra-filtration, or whey, which is pasteurised and separated from its fat and protein content, are fermented in the usual way using lactic acid and aroma producing bacterial mono-cultures. The prod. is cold matured, its taste enhanced and stabilised to form the basis of the fruit pudding. - Gelling agent hydro-colloid of plant or animal origins, or a mixt. of gelling agents, is dispersed in the base material, either hot or cold, and if required, homogenised. The mixt. is heated to the swelling temp. of the hydro-colloid and preservatives are added, if required. The prod. is pasteurised, before or after packaging, using the established method.

Description

The present invention relates to a process for making fruit pudding from whey or permeate.

Whey is a well-known by-product of dairy products (such as cheeses, cottage cheese, casein, etc.) made by hanging and whey separation.

Whey contains many valuable ingredients from a nutritional biological point of view, of which whey proteins (O-lactoglobulin, α-lactalbumin, Immunoglobulins, serum albumin, etc.) and mineral salts are of particular importance.

Whey has long been used only for animal feed, but recently a number of processes have been developed to extract its ingredients and use them for human consumption. They are most often concentrated, then dotted and made into milk sugar.

Methods of direct use of the valuable whey constituents in liquid form in the human diet have also come to the fore; in the field of such direct human use, there are various whey beverages, for example the Hungarian Patent No. 184,103 discloses the production of whey beverages based on fruit.

Permeate is formed by ultrafiltration of milk or whey, in which particles of different sizes are separated into two fractions by the surface area of a given pore size membrane. The fraction having a particle size smaller than the pore size (0.05 to 10 µm) is the permeate, while the fraction retained by the membrane is the concentrate. This operation is usually used to increase the relative protein content of milk. The practical application of the operation has recently begun to spread rapidly, mainly in the manufacture of certain soft cheese and protein concentrate powders. The purpose of ultrafiltration of whey is to recover, concentrate and use for human consumption curd powder (casein) and nutritionally valuable whey protein fractions.

The permeate by-product of ultrafiltration, which contains water as a solvent and predominantly true solution substances. Typical composition:

milk sugar 4.30-4.90% protein 0.02-0.03%

NPN fraction 0.10-0.16% ash 0.50-0.70% milk fat 0.01% dry matter 5.00-5.80%.

The composition of the permeate is therefore a valuable material, and its directions of utilization are under development. It is most commonly used in animal feed, mainly directly or, more recently, in the form of concentrates or powder concentrates, or after fermentation into ammonium lactate or biomass. Attempts have also been made to produce an industrial fuel by fermentation under anaerobic conditions.

The following methods are known for the use of permeate for human use:

- production of alcohol by fermentation - production of organic substances (lactic acid, antibiotics)

- production of milk sugar - preparation of syrups containing glucose and galactose to replace liquid sugars.

The use of permeate for direct human use is subject to German Patent Application No. 2 924 242! a document according to which a permeate is made into a soft drink. The use for human use is also described in Hungarian Patent Application No. 184,031, which discloses the preparation of a permeate-based soft drink.

Fruit-flavored puddings are widespread in the Federal Republic of Germany (e.g., Götterspeisen, Wackelpudding), but unlike our process, they are made from water, contain no fruit, are usually flavored with artificial aromas, and have a slightly neutral pH.

It is an object of the present invention to overcome the above shortcomings by providing a pet pudding which is superior to the known formulations in terms of its enjoyment, refreshing effect and especially nutritional value.

It has now been found that the process of the present invention provides a pleasantly sour, sweet, fruity, creamy-dense puddle of whey or permeate that can be varied.

According to the present invention, the sweet or sour whey or their or their whey are used. the permeate obtained by ultrafiltration of the milk is fermented with a culture of lactic acid and aroma-producing bacteria and then subjected to cold maturation, flavored with natural or artificial sweetener and natural fruit juice or concentrate and aroma, and pasteurizing the product before or after packaging in a known manner.

The whey used as a basis for production can be derived from any coagulation process. Sweet whey comes from coagulation processes with renneting enzymes (eg cheese making). Sour whey is mainly formed during the coagulation of lactic acid milk protein (eg in the production of edible cottage cheese). The difference between the two is essentially only about pH, sweet whey has a pH of 6.4-6.0 and sour whey has a pH of 4.8-4.4.

It may also be based on ultrafiltration of milk, sweet whey or sour whey, which are essentially the same as those described above. The difference is also essentially in the pH, which is about 6.6 for the ultrafiltration milk filtrate, while for the whey it is similar to the starting whey.

Only dairy-free and properly germ-free ingredients can be used to make fruit pudding. It is advisable to separate the milk fat from the whey in a centrifugal force field by means of a skimmer, and the germination is legal pasteurization! one of these procedures. The permeate does not contain milk fat and is practically germ-free in its preparation, so it does not need to be pretreated unlike whey.

If pre-treated raw material is not immediately applied-23

191,287 jobs can be stored at temperatures below 10 ° C pending further technological operations.

The elimination of the permeate by-pass can be achieved by fermentation and special flavoring. The fermentation is carried out by culturing a special lactic acid and aroma-absorbing noble bacterium at a temperature corresponding to the optimum for growth, at or above pH 4.0. Sour whey or. acidification of the permeate obtained by its ultrafiltration may in some cases necessitate adjusting the pH of the raw material with suitable salts. It is preferable to ferment Streptococcus thermophilus and Lactobacillus bulgaricus in a ratio of 1: 1-2: 1 to a pH of 3.6. During fermentation, the corresponding equally carried out - in addition to improving the organoleptic features - at the same time the biological value of the raw material to grow (L (+) - lactic acid formation, vitamin B ₆ formation).

The next important technological step of the process is cold maturation, during which the flavor effect is further enhanced by the aroma production of the added lactic acid-producing bacteria. Cold maturation can be performed at 20 ° C for at least 10 hours (preferably 8 ° C-10 ° C, 12-16 hours).

From the stock liquor prepared by the technological processes described above, the fruit pudding is made by adding sweetener and natural fruit juices or concentrates. The sweetness of the product is suitably adjusted with 3.13% liquid (invert) sugar or equivalent sucrose, depending on the type of flavoring and the sugar content of the fruit product being added. For the purpose of sweetening diabetic fruit puddings we use the permitted sweeteners. The flavors used are mainly fruits which harmonize with the sour taste of the pudding, such as citrus fruits, berries and stone fruits, as well as leaves or concentrates of apples.

Natural flavorings (up to 2%), organic acids and salts (up to 0.5%) to adjust the pH of the final product may be added to the fruit pudding for standardization of taste, and vitamins (e.g. ascorbic acid) may be added for specific physiological purposes. To create the right color effect, you have a natural or natural color. we can also use approved food colorings. In order to standardize the dry matter content of the final product, a small amount of water may be added in which the small amounts of the components (aromas, acids, salts, dyes) previously listed are dissolved.

An essential part of the present invention is to provide a desired amount of fruit pudding from a stock prepared in a known manner. Gel-forming hydrocolloids of vegetable or animal origin (preferably alginate, carrageenan, pectin, locust bean gum, guar flour, modified starch, gelatin) or a mixture of the appropriate proportions to ensure proper consistency and stability of the preparation are provided in order to ensure the stock.

At a concentration of 3.5% (preferably 0.2-2.5%), it can be mixed cold (below 10 ° C) or hot (above 80 ° C) with the fruit pudding stock just before the final heat treatment. Ensure that the seat is exposed to continuous stirring for an appropriate period of time.

The stability of the colloidal system can also be increased by proper homogenization using a one or two stage homogenizer. Its parameters are 60-90 ° C, pressure 15-30 MPa, preferably 75 ° C, 20 MPa. In each case, homogenisation should be carried out after the addition of the stock-modifying hydrocolloids, preferably in the final stage of production (immediately prior to downloading).

A preservative (up to 0.1% Na-sorbate) may be added to the product to ensure proper shelf life of the final composition, or heat-treated by pasteurization immediately before or in the finished package. Hot charging is preferably carried out at a temperature of 72-75 ° C, after which time the product should be cooled rapidly.

The packaged fruit pudding is matured cold for 24 hours at a temperature below 10 ° C to reach the final stock.

The advantages of the present invention can be summarized as follows:

- our process can be used to make long-lasting, high-enjoyment fruit puddings using simple technical means, - the new pudding is calorie-less than traditional milk-based puddings, but due to its composition - mainly due to its mineral salt content, high calcium content and occasional vitamin enrichment diet, and - its nutritional value is superior to water-based formulations, - due to its excellent thirst quenching properties and its refreshing and refreshing effect due to its acidic acidity, it can also be used as a protective food for individuals exposed to excessive heat, has the advantage of being easier to manufacture since

(a) the whey stock shall not be decontaminated

(b) homogenisation is not strictly necessary, even from a permeate point of view.

The following examples illustrate our process in detail.

Example 1

Making lemon flavored fruit pudding

Sweet whey with a dry solids content of 5.6%, a pH of 6.5-1000 liters of sweet whey was degreased on a supernatant machine, pasteurized at 74 ° C for 40 seconds and then cooled to 44 ° C. While stirring, a 2: 1 mixture of the bacterial strains of Streptococcus thermophilus and Lactobacillus Bulgaricus, previously cultivated in serum, is added in a volume of 50 L. At the inoculation temperature, the pH drops to 3.8 at about 6 hours,

The whey is then cooled to 8 ° C in the vessel with slow stirring. Cold maturation is carried out at this temperature for 12 hours. Liquid sugar, crystalline sugar or artificial sweetener is added as a sweetening agent to the resulting stock liquid, as well as a lemon concentrate as a flavoring agent, as well as 0.2% of medium esterified pectin and 2.5% modified starch. The final formulation is then pasteurized in a continuous stream at 74 ° C for 40 seconds on a hot water heated plate heat exchanger, and then packed in a small unit pack at the same temperature and sealed. Cool in an intense air stream.

Typically, a lemon-flavored, homogeneous cream-like pudding is obtained, which also contains L (+) lactate, D (-) lactate, B ₁ , B ₂ B _s and vitamin C, calcium, phosphorus, potassium and magnesium.

The produced fruit pudding is practically unchanged after 6 months when stored at room temperature and after 12 months when chilled.

Example 2

Production of orange flavored fruit pudding

The procedure described in Example 1 was followed except that the permeate was obtained from ultrafiltration of sweet whey with a dry solids content of 5.4% and a pH of 6.4. This raw material is not skinned or pasteurized before processing. Furthermore, apart from hydrocolloids, the stock of the colloidal system is improved by homogenization at 75 ° C at 20 MPa and the product is preserved with K-sorbate.

The orange fruit pudding has the same main contents as prepared in Example 1.

with a dry matter content of 5.6% and a pH of 4.6. Another difference is that prior to acidification, the pH of the whey is adjusted to pH 5.5 with salts.

Liquid sugar as a sweetener is added to the stock liquid, and apple concentrate, natural apple aroma, organic acids to adjust pH, and authorized food coloring are added as flavoring agents. Apple pudding is stabilized as described in Example 1 except that gelatin is added with modified starch. The pressure-tight molded custard is pasteurized at 72 ° C for 40 seconds. Heating and cooling are performed as quickly as possible within the heat treatment facility.

Apple custard is virtually unchanged at room temperature after 6 months and refrigerated at 12 months.

Claims (1)

Materials by fermentation hidegérleléssel, flavor and stabilization obtained from sweet or acid whey or permeate fehérjementesí25 was degreased 1. A method gyümölcspuding preparation, pasteurized and, if desired, characterized in that gelling of vegetable or animal hydrocolloids of or _3C had was dispersed in cold or warm the raw material if desired, homogenize, heating the hydrocolloidal swelling to a temperature, optionally adding a preservative and pasteurisation before or after packaging in a known manner.