MX2018015345A - Leche evaporada con sensacion mejorada en la boca, proceso para fabricarla, productos que contienen dicha leche y uso para la produccion de alimentos o bebidas. - Google Patents

Leche evaporada con sensacion mejorada en la boca, proceso para fabricarla, productos que contienen dicha leche y uso para la produccion de alimentos o bebidas.

Info

Publication number
MX2018015345A
MX2018015345A MX2018015345A MX2018015345A MX2018015345A MX 2018015345 A MX2018015345 A MX 2018015345A MX 2018015345 A MX2018015345 A MX 2018015345A MX 2018015345 A MX2018015345 A MX 2018015345A MX 2018015345 A MX2018015345 A MX 2018015345A
Authority
MX
Mexico
Prior art keywords
milk
evaporated
evaporated milk
food
caseins
Prior art date
Application number
MX2018015345A
Other languages
English (en)
Inventor
Kreuss Markus
Daimer Katharina
Marzoratti Mattia
Original Assignee
Nestec Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec Sa filed Critical Nestec Sa
Publication of MX2018015345A publication Critical patent/MX2018015345A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/12—Concentration by evaporation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/005—Condensed milk; Sugared condensed milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/207—Co-precipitates of casein and lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/254—Particle size distribution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • A23V2250/54246—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • A23V2250/54252—Whey protein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)
  • Tea And Coffee (AREA)

Abstract

La presente invención se refiere a leches evaporadas y métodos para producir leches evaporadas que comprenden agregados de proteínas que contribuyen a mejorar la cremosidad, la sensación en la boca y la textura. Especialmente, la invención se refiere a una leche evaporada que comprende caseínas y proteínas de suero de leche en la relación de 90:10 a 60:40 y con un contenido total de sólidos de al menos 10 % en peso y menor que 30 % en peso, basado en el peso total de la leche evaporada, en donde los agregados de caseínas/proteína de suero de leche tienen un diámetro medio basado en volumen d(4,3) de 1-80 pm, medido por difracción láser. Además, el proceso para preparar una leche evaporada comprende las etapas de: a) proporcionar una leche evaporada líquida a una temperatura inferior a 25°C, dicha leche evaporada comprende caseínas y proteínas de suero de leche en la relación de 90:10 a 60:40 y con un contenido total de sólidos de al menos 10 % en peso y menor que 30 % en peso, basado en el peso total de la leche evaporada; b) ajustar el pH de la leche evaporada suministrada en la etapa a) en el intervalo de 5.7 a 6.4; c) someter la leche evaporada obtenida en la etapa b) a un tratamiento de esterilización térmica a una temperatura superior a 100°C; d) enfriar la leche evaporada obtenida en la etapa c) a menos de 70°C. También se describen un alimento o bebida que contiene la leche, así como el uso de la leche para producir un alimento o bebida.
MX2018015345A 2016-06-28 2017-06-28 Leche evaporada con sensacion mejorada en la boca, proceso para fabricarla, productos que contienen dicha leche y uso para la produccion de alimentos o bebidas. MX2018015345A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP16176753 2016-06-28
PCT/EP2017/065998 WO2018002141A1 (en) 2016-06-28 2017-06-28 Evaporated milk with improved mouth feel, process of making it, products containing said milk and use for food or beverage production

Publications (1)

Publication Number Publication Date
MX2018015345A true MX2018015345A (es) 2019-04-29

Family

ID=56289389

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018015345A MX2018015345A (es) 2016-06-28 2017-06-28 Leche evaporada con sensacion mejorada en la boca, proceso para fabricarla, productos que contienen dicha leche y uso para la produccion de alimentos o bebidas.

Country Status (5)

Country Link
US (1) US20190200632A1 (es)
EP (1) EP3474672A1 (es)
AU (2) AU2017288467A1 (es)
MX (1) MX2018015345A (es)
WO (1) WO2018002141A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109662148B (zh) * 2018-12-26 2021-11-09 光明乳业股份有限公司 一种低脂高蛋白加糖炼乳及其制备方法
CN117233045B (zh) * 2023-11-15 2024-02-09 内蒙古蒙牛乳业（集团）股份有限公司 体积加权平均直径在后热处理酸奶颗粒感评估中的应用

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5350590A (en) * 1992-12-15 1994-09-27 Beatreme Foods Inc. Protein fat replacer and method of manufacture thereof
US7887864B2 (en) * 2004-07-23 2011-02-15 Kraft Foods Global Brands Llc Heat-stable concentrated milk product
ES2526987T3 (es) 2007-04-13 2015-01-19 Kraft Foods R & D, Inc. Producto lácteo de textura fina y proceso para su preparación
US20150289538A1 (en) 2012-10-31 2015-10-15 Nestec S.A. Method of producing frozen confection product

Also Published As

Publication number Publication date
EP3474672A1 (en) 2019-05-01
WO2018002141A1 (en) 2018-01-04
US20190200632A1 (en) 2019-07-04
AU2022201162B2 (en) 2023-09-14
AU2017288467A1 (en) 2018-12-13
AU2022201162A1 (en) 2022-03-17

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