JP2004518427A - Method for producing dairy products containing gelatin and cream - Google Patents

Abstract

A method for producing a dairy product containing gelatin (2) and cream (3, 5), wherein the skim milk (1) is mixed in a mixing tank (4) because the components are mixed, heated and packed in a package. A) in which the mixture is mixed with gelatin, the mixture is subsequently swelled and subsequently mixed with other ingredients.

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a dairy product containing gelatin and cream, wherein the components are mixed, heated and packaged. Furthermore, the invention relates in particular to dairy products produced according to the method.
[0002]
[Prior art]
European Patent Specification No. 0805629 [EP 0805629B1] describes this type of dairy product. However, it has been found that the previously known methods do not promote the development of gelatin, which has a significant effect on the flavor, consistency and degradation of the final product, to the desired extent.
[0003]
[Problems to be solved by the invention]
It is an object of the present invention to provide a process for producing gelatin-containing dairy products which allows the development of gelatin as completely as possible.
[0004]
[Means to solve the problem]
The object is achieved in a method according to the invention by mixing skim milk with gelatin in a mixing tank, the mixture being subsequently swollen and subsequently mixed with other ingredients.
[0005]
For the preparation of said mixture, granulated gelatin preferably having a particle size of about 50 mesh [mesh] and a gelatin strength of 200 to 250 Bloomgram [Bloomgram] and a fat content of 0.1% to 0.01%, preferably about The use of 0.02% skim milk has proven to be particularly suitable in view of the moistening of the gelatin by the skim milk and the possibility of gelatin development. All percentages herein are weight percentages.
[0006]
To achieve complete incorporation with the gelatin, the skim milk is heated to a temperature in the range of 25 ° C. to 40 ° C. in a mixing tank, followed by the vigorous stirring of the skim milk and the incorporation of the gelatin. The mixture is then allowed to swell for about 30 minutes with slight agitation, and before mixing with the other ingredients, and thus with a cream having a fat content of about 16%, at 55 ° C. for about 1 minute. Suitably heating to a temperature in the range of 65 ° C, preferably 60 ° C.
[0007]
By proper selection and combination of the gelatin raw materials and strict adherence to the given temperature and time parameters, a protein structure is formed with properties that the structure formed no longer changes. Stated differently, the dairy product thus produced can be heated and cooled many times without decomposition. In the prior art, such effects could only be achieved by adding additives. The use of additives of this kind is not necessary in the process according to the invention in which gelatin functions not only as a viscosity stabilizer but also as a stabilizer ensuring the stability of the dairy product.
[0008]
In order to be able to store the final product for a long period of time without refrigeration, a mixture having a pH value of 4 to 6.6 containing at least cream and gelatin to which skim milk has been added must be prepared for a short time before being packed in a package. It is particularly preferred to heat to a temperature of at least 120 ° C. for a period of time.
[0009]
To achieve sufficient strength of the final product at room temperature, the mixture containing at least the cream and the gelatin with the addition of skim milk is brought to a temperature value in the range of 20 ° C to 40 ° C until it is heated. It is preferred to keep.
[0010]
In order to achieve a uniform size or distribution of fat particles, a mixture containing at least cream and gelatin to which skim milk has been added is homogenized at a temperature of 100 ° C. or less at high pressure, preferably in a single stage. Is preferred.
[0011]
In order to avoid the decomposition or agglomeration of the gelatin, it has turned out to be particularly suitable if the temperature at which the mixture is packed is between 20 ° C and 30 ° C.
[0012]
According to a further object of the present invention, particular mention will be made of dairy products produced according to the method.
[0013]
This type of dairy product is characterized in that it contains gelatin added with skim milk and mixed with cream.
[0014]
In order to guarantee the consistency and stability of this new dairy product, at least 70% of the cream is used and it is particularly preferred if the gelatin content is between 1% and 3%, preferably 1.50%. It has been found.
[0015]
In order to ensure that the new dairy product has a preferred fat content of about 15%, in a further embodiment a high fat cream is incorporated into a mixture containing at least cream and gelatin to which skim milk has been added.
[0016]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail with reference to the drawings, taking a preferred embodiment as an example.
[0017]
In step I, the skim milk 1 is heated in the mixing tank 4 to a temperature in the range of 25 ° C to 40 ° C. The heated defatted milk 1 is then mixed with granulated edible gelatin 2 using, for example, a Ytron type turbine stirrer.
[0018]
The choice of gelatin was found to affect the stability of the final product. Thus, while significant choice can be attributed to the proper selection and combination of gelatin raw materials, in this regard, experiments have shown that both animal and vegetable gelatins are suitable for use in the method according to the invention. did. In this example, the gelatin is made from five different medium and / or high bloom cow hides and has a gelatin strength of about 220 bloomgrams. The viscosity of this gelatin is approximately 41 mbar and the viscosity is directly proportional to Bloomgram. In this example, the viscosity of the gelatin was confirmed by thoroughly mixing a mixture with a gelatin content of 62/3%, heating the mixture to 60 ° C. in a water bath, taking a sample and measuring the viscosity of the sample. Is done.
[0019]
After stirring the skim milk with the gelatin, the mixture is allowed to swell for at least 15 minutes, preferably approximately 30 minutes. After this swelling has taken place, the mixture is heated to about 60 ° C. for about one minute to facilitate the mixing of the gelatin with the skim milk.
[0020]
In step III, for example, cream 3 having a fat content of 15% is mixed. In this preferred embodiment, the mixture further comprises at least cream and gelatin to which skim milk is added, and has a fat content of about 13% to 14%, and the final product has a fat content of about 15%. In order to have it, a high fat cream 5 is mixed in step IV.
[0021]
In order to improve the stability, a short-time heating to at least 120 ° C. or more, preferably 130 ° C. or more is performed by a UHT device [ultra-high heating device] 6 before packing in a package (step V). A suitable ultrahigh heating device of this kind is, for example, a Finnah / ST2 device.
[0022]
Subsequently, a mixture containing at least cream and gelatin to which skim milk has been added is homogenized in the homogenizer 7, for example at 80 ° C. and a pressure of 185 to 215 bar (step VI). After cooling to a temperature in the range of 20 ° C. to 30 ° C. by cooling in the filling machine 8 (step VII), for example a carton lined with aluminum and / or plastic (preferably polyethylene) And / or aseptic filling of the unit package 9 made of paper, followed by rapid cooling to at least 15 ° C. in a freezer warehouse (step VIII).
[Brief description of the drawings]
FIG. 1 illustrates a method flow according to the invention.
FIG. 2 is a diagram showing an approximate temperature transition during each method step.

Claims (20)

In a method for producing a dairy product containing gelatin and cream, the skim milk is mixed with gelatin in a mixing tank for the ingredients to be mixed, heated and packaged, followed by swelling of the mixture. And then subsequently mixed with other ingredients. Method according to claim 1, characterized in that the mixture is allowed to swell for 15 to 40 minutes, preferably 25 to 30 minutes before being mixed with the other ingredients. 3. The method according to claim 1, wherein the temperature of the mixture containing at least the cream and the gelatin to which the skim milk is added is maintained at a temperature within the range of 20 DEG to 40 DEG C. until the mixture is heated. The described method. The mixture is allowed to warm to a temperature in the range of 55C to 65C, preferably 60C, for about one minute after being swollen and before being mixed with other components. 3. The method according to 2. 4. The method according to claim 1, wherein the fat content of the skim milk is 0.3% or less, preferably 0.1% or less. Method according to claim 4, characterized in that the fat content of the skim milk is in the range of 0.1% to 0.01%, preferably 0.02%. The method according to any of the preceding claims, wherein the skim milk is heated to a temperature in the range of 25C to 40C before being mixed with the gelatin in the mixing tank. Preferably the granulated gelatin has a particle size of 35 to 65 mesh, preferably a particle size of 50 mesh and / or a gelatin strength of 200 to 250 bloomgrams, preferably 220 bloomgrams. The method according to any one of claims 1 to 4. The method of claim 7, wherein the gelatin is made from five different medium and / or high bloom cow hides. 9. The method according to claim 7, wherein the gelatin has a viscosity of 34-46 mbar, preferably 41 mbar. Method according to any one of the preceding claims, characterized in that the cream used is approximately 16% fat. A method according to any of the preceding claims, characterized in that a high fat cream is incorporated into the mixture containing at least cream and gelatin to which skim milk has been added. A process according to any of the preceding claims, characterized in that the pH value of the mixture of all components is in the range of 4 to 7, preferably 6.4 to 6.6. The method according to any of the preceding claims, characterized in that the mixture containing at least cream and gelatin to which skim milk has been added is heated to a temperature of at least 120 ° C for a short time before being packed in a package and homogenized. Or the method of claim 1. Method according to any of the preceding claims, characterized in that the homogenization is carried out at a temperature below 100 ° C and at a pressure of 185 to 215 bar, preferably in a single stage. The method according to any of the preceding claims, characterized in that the packaging temperature of the mixture containing at least cream and gelatin with skim milk is between 20C and 30C. A dairy product comprising gelatin (2) to which skim milk (1) is added and cream (3). 18. Dairy product according to claim 17, characterized in that it contains at least 70%, preferably 90%, of cream (3). A dairy product according to claims 17 or 18, characterized in that the content of gelatin (2) is between 1% and 3%, preferably around 1.50%. Dairy product according to claims 17 to 19, characterized in that the fat content is approximately 15%.