HU194714B - Method for producing stabilizing agent suitable for stabilizing sour post-heat treated dairy-products - Google Patents

Abstract

Stabilisers, divided according to their purpose, comprise (% w/w) (a) to gellify low casein content or casein free milk. Stabilisers contain: 10-20 starch; 80-90 low ester pectin and max. 20 sucrose. (b) to gellify casein contg. milk products, e.g. sour ice cream. 10-20 amylopectin, 80-90 low ester pectin, max. 20 sucrose. (c) to thermally stabilise low pH milk protein with no increase in viscosity: 0-10 sucrose and 90-100 amylopectin. (d) to thermally stabilise low pH milk protein and to increase viscosity: 15-90 amylopectin, 10-85% starch and max. 20 sucrose, or (e) to ensure gradual thermal stabilisation: 20-30 high ester pectin, 70-80 starch and max. 20 sucrose. To achieve stabilisation following quantities are required (%w/w milk): 1.2-1.6 of a and b, 0.8-2 of c and d, and 0.5-1.8 of e.

Description

FIELD OF THE INVENTION The present invention relates to a process for the preparation of a stabilizing agent for stabilizing acidic, post-treated dairy products.

The deterioration of sour milk products is the responsibility, on the one hand, of certain groups of foreign contaminating micro-organisms introduced into the product during production and, on the other hand, of the culture strains (lactic acid bacteria) used in the production. Lactic acid bacteria only play a role in product degradation through over-acidification, which, on the one hand, is not rapid in time and, on the other hand, is not critical from a hygienic and organoleptic point of view. Yeasts are the most common spoilage microbes among product foreign germs. Molds, followed by coli-aerogenes, fat and protein breakers (eg Pseudomonas) and acetic acid bacteria are mentioned.

It follows from the above that the purpose of post-heat treatment to prevent microbiological deterioration of sour milk products is to completely eliminate foreign contaminating microorganisms and to inactivate the lactic acid bacteria to such an extent that the original nutritional biological value of the product is minimized. This dual goal can be achieved for acidic dairy products at pH 4.0 to 4.5 by post-heat treatment at 70-75 ° C (and downloading at this temperature).

However, during post-heat treatment, the cross-linked structure of proteins close to their isoelectric point pH η is broken down into casein micelles and the protein precipitates. The visible consequence of this process is the sandy-grain product structure, the flushing, and the milky flow of low viscosity. The disadvantages listed above can be eliminated by using appropriate hydrocolloid mixtures: preventing protein precipitation and developing product-specific stock properties.

The most widely used authorized hydrocolloids in the world are alginic acid and its salts, agar agar, locust bean gum, sun gum, tragacanth gum, acacia, xantomonas gum, cellulose and its derivatives, various types of carrageenans and pectins, and starches and their derivatives. The groups listed and some types within the groups are hydrocolloids with different functional properties, so that a variety of special stabilizers can be prepared by mixing them in different ratios.

From the literature on stabilizers and related patents, it can be determined that hydrocolloid mixtures are generally or for a particular product or family of products (e.g., ice cream, fruit yoghurt, whipped cream, etc.). or to form a specific property (e.g., gelling, thickening, etc.) from the materials listed above. Briefly, those patents which have achieved objects other than the present invention in a similar manner but with a different composition of hydrocolloids are mentioned briefly.

German Patent No. 2,232,369 (1974) discloses a thickening and fixative stabilizer for low-temperature fruit drinks, milk, cream and bakery products, preferably containing 80% corn starch and 20% guar flour.

U.S. Pat. .

U.S. Patent No. 2,503,638 (1975) discloses the use of known high esterified pectin, carboxymethylcellulose or propylene glycol alginate as a stabilizer for the preparation of gelled sour milk products. as a gelling agent, the description mentions low esterified pectin, carrageenan and furcellar.

A stabilizer described in U.S. Patent 3,996,389 (1976) is a mixture of 2-S-xanomycnas rubber and 92-98% guar gum. When used in 3% amounts, the ice cream has excellent physical properties.

French Patent No. 2,357,188 (1978) proposes a gelling stabilizer for juice and yoghurt-like products which is a mixture of 1 part polysaccharide (aear, carrageenan, etc.) and 1 to 9 parts galactomannan.

According to British Patent No. 1525123 (1978), the sweetener is made from the orange peel treated with sodium tripolyphosphate in the dairy product itself.

U.S. Patent 4,178,390 (1979) proposes a stabilizer of a mixture of 45-60% propylene glycol alginate, 15-20% guar gum and 2-10% carrageenan for soft and hard ice cream at 0.2-3.0%. .

In British Patent No. 1565,006 (1980), a gelling stabilizer for yoghurt or similar dairy products is mixed with galactomannan and / or agar agar and / or depolymerized xanthan.

British Patent No. 1604,349 (1981) establishes the relationships between the unsaturated and saturated fat content of the foam stabilizer, the fat content of the cream and the foam properties, and then draws the optimum stabilizer (emulsifier) and concentration based on the relationships.

Our aim was to provide suitable hydrocolloids with a ski stabilizer consisting of a few readily available components capable of stabilizing all known post-cured sour milk products.

The essential functional properties of the hydrocolloids are the \ colloidal effect (as opposed to the low pH η heat treatment), the viscosity enhancement and the gelling foam, which according to the present invention is the native (non-precooked) amylopectin (hereinafter:

A) and Highly Esterified Pectin (hereinafter:

B), starches or modified variants thereof such as phosphate, citrate starches, etc. (hereinafter "C") and low-esterified pectin ("D") are suitable.

The present invention is based on the discovery that native amylopectin alone and in mixtures can be used as a heat protection colloid for sour milk products. A further important part of the invention is the objective methods used to determine the optimal composition of each stabilizer.

According to the present invention, we act as

The individual components of 194,714 are mixed in varying proportions such that the coefficient of variation of homogeneity of the mixture is satisfied by the condition vs 0, 1. The coefficient of variation is determined by taking a sample of at least 10 positions of the mixed stabilizer in static distribution, measuring the percentage (x) of each component in the samples, calculating the mean (x) or standard deviation (S), and then v = The coefficient of variation (v) is determined from the S / x relationship. Sucrose may be added to a greater or lesser extent (up to 20%) as necessary to standardize the functional properties of the mixture and improve dispersibility.

The proportions of the individual components are always determined on the basis of the properties of the post-cured sour milk product to be produced. In the following, stabilizing agents which can be made from components A, B, C and D and which can be used to produce dairy products of various properties are described.

I. stabilizer

D: 80-90%, A: 20-10%

Its function is to form a gel in casein-containing sour milk products (such as yoghurt, etc.) through the presence of component D and to encase the casein micelles due to the presence of component A, thereby protecting them from heat. The same formulation is suitable for providing foam formation and proper structure in the preparation of post-heat treated sour milk, whey or permeate ice creams.

In order to obtain the same gel strength at the same concentration at all times, the ratio should be adjusted within the indicated ranges to 1.4% with citric acid.

Adjusted to pH 4.2, an aqueous solution containing 12% sucrose 45 ^c C homogénezve, then was ^heated to 75 C and 5 ^C storage at 24 hours at normal gel having a diameter of 40 mm and a height of 87 mm zsírkúppal penetration value in 5 seconds in the range 230-270 / 10 mm (preferably 250/10 mm).

II. stabilizer

A: 90-100%, Sucrose: 10-0%

Hydrocolloid A alone can provide adequate heat protection to low pH milk proteins without significantly increasing viscosity.

In order to maintain the same heat protection in milk products using the same concentration, the ratio of active ingredient (A) in the formulation is adjusted by measuring the swelling of 25% aqueous suspension at pH 4.2 as measured by Differential Scanning Calorimeter. -12 J / g (preferably 10.8 J / g).

///. stabitizálószer

A: 25-90%, C: 85-10%

It is advantageous for sour milk products which are intended to simultaneously protect the heat of the proteins and increase the viscosity.

The composition measured as the ratio of the hydrocolloid to l ° / o aqueous, citric ^c 75 ° C, adjusted to pH 4.2 heated and the viscosity of solutions stored at 5'C hours rotational viscometer (shear rate: 1312 1 / s; roll constant:

3.21 Pa / Skr).

The ratio of hydrocolloids to extremes is adjusted based on the viscosity, depending on the type of sour milk product to be used. Viscosity ranges or values

- 3.1 to 3.4 (preferably 3.25) mPas for native starches and 12.0 to 18.0 (preferably 16.0) mPas for modified starches, for products with a fat content of less than 20%,

- 2.8-3.1 (preferably 3.0) mPas for native starches and 4.0-8.0 (preferably 6.0) mPas for modified starches, and

- for products with a fat content of more than 20%

1.8-2.2 (preferably 2.0) mPas.

ARC. stabilizer B: 5-20%, A: 95-80%

For sour milk products where intensive mixing is not possible during the post-heat treatment, a protective colloidal hydrocolloid should be used that provides enhanced heat protection (component B).

In order that the stabilizer is a protective colloid effect to be equal, the exact ratio of the components should be chosen within the specified ranges, the stabilizing is added thereto at a concentration of 0.60% to 4.2 pH of acidified skim milk, after the post-heat treatment 75 ^c C No precipitation or whey separation is observed within 24 hours.

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

- the process provides a stabilizer for previously known and newly developed after-treatment sour milk products of all types,

- only four components are required for the preparation of stabilizers,

- the homogeneity of the stabilizer is high (i.e. a coefficient of variation of valuable 0.1).

Further details of the process of the present invention are illustrated by the following non-limiting examples.

Example 1

A gelling stabilizer is prepared. As a first step, 80-85-90% low, 30-35% esterified apple pectin and 20-15-10% native amylopectin are manually mixed in the laboratory. The pH of the distilled water is adjusted to 4.2 with citric acid and dissolved in 10% crystalline sugar. 1.4% stabilizer is mixed with 2% sugar and dispersed in the prepared solution. Subsequently, heated at 45 ^c C, filled penetrometer vessel stored for 24 hours to 5 ° C and used to measure the penetration of certain gels. From the data, calculate the exact composition of the mixture based on a penetration of 230/10 mm. The amount of hydrocolloids thus determined is weighed into the powder mixing apparatus and mixed so that homogeneity is met. Laboratory test for composition3

-3 »···· The repeat must be repeated when a new shipment of hydrocolloids arrives.

The stabilizer thus prepared, used at 1.4%, is used in the manufacture of permeate, whey and yoghurt based ice creams at 1.2%.

Example 2

A gelling stabilizer was prepared by the procedure described in Example 1 except that 0.2% crystalline sugar was added to the product for better dispersibility. In this case 1.6% for sour milk puddings. and for ice cream ingredients, a stabilizer of 1.4% must be used.

Example 3

A protective colloidal stabilizer is prepared by the procedure described in Example 1, except that the composition of the mixture is determined as follows. Weigh 4 mg of amylopectin in a Differential Scanning Calorimeter flask, add 16 mg of distilled water and record the decay curve at 30-110 ° C at 10 ^c / min: calculate the amount of decay heat from the area under the curve and the amount of sugar. must be added so that the decay heat is 10.8 J / g.

The stabilizer thus prepared, used at 2%, is suitable for the production of post-cured fermented milk beverages (e.g., yoghurt).

Example 4

A viscosity enhancing and protective colloidal stabilizer is prepared according to the procedure described in Example 1, except that the composition of the mixture is determined as follows. The 90-15% and 10-85% in the range of 5% per A mixture of native corn starch and amylopectin, which is dispersed in distilled water separately in an amount of 1%, and then heated to 75 C, ^{c, c} 5 is cooled and stored at this temperature for 24 hours. Subsequently, 20 ^c C deepens, the viscosity of the solutions. The composition of the mixture was adjusted to give a viscosity of 2.0 mPas.

The stabilizer thus prepared, when used in an amount of 2% by weight of milk, is suitable for the manufacture of butter creams.

Example 5

A viscosity enhancing and protective colloidal stabilizer is prepared by the procedure described in Example 4, except that the composition of the mixture is adjusted to give a viscosity of 3.25 mPas.

The stabilizer thus prepared is suitable for the production of 2% fructose yoghurts.

Example 6

A viscosity enhancing and protective colloidal stabilizer was prepared by the procedure described in Example 4 except that the composition of the mixture was adjusted to give a viscosity of 3.0 mPas.

The stabilizer thus prepared is suitable for the preparation of post-cured cream curds in a cutter at a rate of 2%.

Example 7

A viscosity enhancing and protective colloidal stabilizing agent (not shown) is prepared by the procedure described in Example 4, except that modified starch (e.g. starch phosphate) is used instead of native corn starch and the composition of the mixture is adjusted to a viscosity of 16.0 mPas. be.

The stabilizer thus prepared is suitable for the preparation of a post-cured cream curd with a long shelf life of 2%.

Example 8

An enhanced protective colloidal stabilizer is prepared according to the procedure of Example 1, except that the composition of the mixture is determined as follows. In the range of 5-20 and 95-80 °, high-esterified apple pectin and native amylopectin are compared in 2% increments. The samples were dispersed in 0.6% 10% liquid sugar and then mixed with the skimmed milk (89.4%) previously acidified and adjusted to pH 4.2 with citric acid. The mixture was ^heated to 75 ° C water bath, ^c is cooled to 20 ° C and then transferred to a sedimentation funnel. After 24 hours, at the lowest pectin concentration, it is visually determined that there is no protein precipitation or whey removal.

The stabilizer so prepared in Vz is suitable for the production of sustained fermented milk beverages in an amount of 0.8%.

Claims (2)

CLAIMS 1. A process for the preparation of a low esterified pectin for the stabilization of a homogeneity characterized by a coefficient of variation of v <0.1 for acidified post-heat dairy products. using high-esterified pectin, native or modified starch and optionally sucrose, characterized in that: (a) 10 to 20 parts by weight of amylopectin, 80 to 90 parts by weight of low-esterified pectin and 0 to 10 parts by weight of sucrose, or (b) 90 to 100 parts by weight of amylopectin and 0 to 10 parts by weight of sucrose, or :) 15-90 parts by weight of amylopectin, 10-85 parts by weight of native or modified starch and 0-20 parts by weight of sucrose, or d) 80-95 parts by weight of amylopectin and 5-20 parts by weight of high esterified pectin are mixed. (Priority 04/03/1987) 2. A process for the preparation of a stabilizer for the homogeneity of sour, post-heat treated dairy products, characterized by a coefficient of variation v <0.1, using low-esterified pectin, high-esterified pectin, native or modified starch and optionally sucrose, a) 10-20 parts by weight of amylopectin. 80 to 90 parts by weight of low-esterified pectin and 0 to 10 parts by weight of sucrose, or (b) 90 to 100 parts by weight of amylopectin and 0 to 10 parts by weight of sucrose, or 15-90 parts by weight of amylopectin, 10-85 parts by weight of native or modified starch and 0-20 parts by weight of sucrose. (Priority: 11/11/1983)