HU212675B - Method for producing of stabil and fatless milk liquores - Google Patents

Abstract

Stable, fat free milk liquor prepd. by a mix of 2,5 - 1: 1 casein and cheese protein is sweetened and pasteurised. Colloids are used to stabilise the prod.

Description

The present invention relates to a process for the preparation of colloid chemically stable, fat-free dairy liqueurs of great pleasure.

Alcoholic beverages are known worldwide for their use as so-called emulsion liqueurs, which, because of their lower alcohol content and the presence of valuable nutrients (such as milk protein), are less harmful than other concentrated spirits. Many patents are directed to such formulations and processes, which have the common feature that the product contains to a greater or lesser extent milk fat.

Processes for the production of milk liqueurs containing whole milk (approximately 3.6% fat) are primarily concerned with the maturation of mixtures of milk, alcohol and flavoring for several weeks. Examples are:

U.S. Pat. No. 753,724 and German Patent No. 1,900,495, according to which the matured mixture is filtered and then bottled.

U.S. Patent Nos. 2,084,185, U.S. Pat.

U.S. Patent No. 419,378, U.S. Patent 3,430,451, and Hungarian Patent No. 198,228 protect primarily homogenization of cream and finished liqueurs.

The aforementioned disadvantages of both kinds of liqueurs are that due to the presence of fat in the coarse dispersion phase, it is a technological difficulty to provide complete colloidal chemical stability. In the products, the degree of dispersion of the fat phase increases over a shorter period of time, eventually forming fat lumps. which greatly diminishes the enjoyment value.

This disadvantage can be eliminated by completely removing the fat. The production of non-fat dairy liqueurs has not been possible until now because non-fat emulsion products have an "empty" taste due to their low viscosity and thus their enjoyment value is low. The production of a product with a higher milk protein content and consequently a higher viscosity was inhibited by the so-called gelling of milk proteins, in which the protein precipitated from the alcoholic medium.

SUMMARY OF THE INVENTION The object of the present invention is to provide a colloid chemically stable, non-fat product. but producing rich, full-flavored milk liqueurs. This object is achieved by the process according to the invention and the disadvantages of the known methods can be eliminated.

The term fat-free, as used herein, refers to a fat content of less than 0.5% by weight.

The process of the present invention is based on the discovery that by altering the original protein composition of milk, the gelation or precipitation of the milk proteins in the alcoholic medium can be avoided, thereby producing a "full" taste with a higher viscosity, non-fat milk liqueur.

In accordance with the present invention, the weight ratio of the original 4: 1 to casein: whey protein in milk is 2.5: 1 to 1.5: 1, preferably 2: 1, by a combination of known methods, and a non-fat milk liqueur is produced by a known method.

Changing the ratio of the original casein to whey protein in milk can be accomplished, for example, by fractional ultrafiltration. Accordingly, in the first step, whey produced during cheese making is ultrafiltrated by diafiltration so that it has a whey protein content of 3045%, preferably 35%, based on its dry matter. In this case, the dry sugar content is approximately the same as the non-fat dry milk content of milk. The whey protein concentrate thus prepared is adjusted to a ratio of skimmed milk casein to whey protein in the range 2.5: 1 to 1.5: 1.

In another embodiment, the ultrafiltrated whey protein concentrate is pulverized and the resulting whey protein concentrate powder is mixed with skimmed milk powder in a ratio such that the casein: whey protein ratio is in the range 2.5: 1 to 1.5: 1. In this case, the known structure of the milk is restored from the powder mixture by known recombination technology.

According to our process, the milk composition modified by the addition of sugar, alcohol and flavoring is made by a known method (pasteurization, homogenization, cooling, bottling) to a non-fat milk liqueur.

The process of the present invention provides an opportunity to enhance the full flavor by increasing the dry matter content of the dairy raw material by known methods. In this case, the casein whey protein ratio adjusted as described above is concentrated in a ratio of 1: (1.3-2.5) (preferably 1: 2) and the cream is made from the concentrate. Another embodiment of increasing the milk solids content is by recombining the above powder mixture with water. so that the dry matter content of the recombined milk corresponds to the concentration ratio described.

The non-fat dairy liqueurs made by the process of the invention have a full taste and retain their colloidal chemical stability for at least 1 year.

Further details of the process of the invention will be illustrated by the following non-limiting examples.

Example 1

We make coconut flavored milk liqueur. Cheese whey having a protein content of about 0.7% by weight is filtered (by diafiltration) to give a protein content of 35% by weight based on the dry matter content, the concentrate having an absolute whey protein content of 7% by weight. The concentrate was diluted 2.4 times with water to give a solids content of 8.33% by weight and 2.92% by weight of whey protein. The reconstituted whey protein concentrate is mixed with 20% by weight of 80% by weight skimmed skim milk to give a casein: whey protein ratio of 2: 1. To the reconstituted milk was added 25% (v / v) sugar, pasteurized at 85 ° C and then cooled to 25 ° C. The coconut aroma is dissolved in 65% v / v aqueous alcohol and then mixed with the pasteurized milk raw material in such a proportion that the final product has an alcoholic strength of 18% v / v. The liqueur is then bottled.

The liqueur prepared in this way has a stability of at least 1 year.

Example 2

Caramel milk liqueur is prepared according to the procedure described in Example 1, except that the raw material in the ratio of 2: 1 casein: whey protein is 1.5 times 2

EN 212,675 and flavored with alcoholic caramel solution.

Example 3

Coconut milk liqueur is prepared according to the procedure described in Example 1. except that the casein: whey protein = 2: 1 ratio is prepared by mixing 80% skimmed milk powder with 20% whey protein concentrate powder and then recombining the powder mixture into a 8.33% by weight dry milk base.

Example 4

Coconut milk liqueur is prepared according to the procedure described in Example 3, except that the dry matter content in the recombination is adjusted to 12.5% by weight, which corresponds to one and a half times the concentration described in Example 2.

Claims (6)

PATIENT INDIVIDUAL POINTS A method of producing stable, non-fat dairy liqueurs by sweetening, pasteurizing, and after cooling a milky material by mixing a natural or artificial aroma with an alcoholic solution, characterized in that the casein: whey protein ratio, optionally concentrated, is sweetened with a whey protein content of 2.5: 1 to 1.5: 1. . 2. The method of claim 1, wherein the ratio of the casein to whey protein material is set at a ratio of 2: 1. Method according to claim 1 or 2, characterized in that the ratio of the casein to whey protein material is adjusted by blending defatted cow's milk and ultrafiltered whey. Method according to claim 1 or 2, characterized in that the ratio of the casein to whey protein material is adjusted by reconstituting the mixture of skimmed milk powder and ultrafiltered whey whey. Method according to claim 3 or 4, characterized in that the whey is ultrafiltrated to a protein content of 30-45% by weight, preferably 35% by weight. 6. Process according to any one of claims 1 to 3, characterized in that the milk-based material adjusted for the casein: whey protein ratio of 2.5: 1 to 1.5: 1 is concentrated in a ratio of 1: 2.