NZ527541A - A dairy product comprising gelatine cream and skim milk that can be heated and cooled many times before breaking down - Google Patents

Abstract

Described is a method for the production of a dairy product containing gelatine and cream, whereby the ingredients are mixed, heated and the packaging filled therewith. Skimmed milk is mixed with the gelatine in a mixing tank, and the resultant mixture is then allowed to swell and subsequently mix with the remaining ingredients.

Description

527541 Process for the production of a dairy product containing gelatine and cream The invention concerns a process for the production of a dairy product 5 containing gelatine and cream, wherein the ingredients are mixed, heated and put into the pack. The invention further concerns a dairy product which in particular is produced by that process.

A dairy product of that kind is described in EP 0 805 629 B1. It has been found however that the previously known processes do not promote to the desired extent the 10 deployment of the gelatine which has a substantial influence on taste, consistency and separation of the end product.

An object of the invention is to provide a process for the production of a gelatine-bearing dairy product, which permits as full deployment of the gelatine as possible, or at least to provide a useful choice.

In the process according to the invention, that is attained in that skimmed milk is mixed with the gelatine in a mixing tank, that mixture is then left to soak and in further succession it is mixed with the remaining ingredients.

The use of gelatine in granule form with a grain size of preferably about 50 mesh and a gel rigidity of between 200 and 250 Bloom gram as well as skimmed milk 20 whose fat proportion is between 0.1% and 0.01%, preferably about 0.02%, for producing that mixture, has proven to be particularly appropriate in terms of wetting of the gelatine with the skimmed milk and thus the gelatine deployment options. In this respect all percentages are percent by weight.

In order to achieve intimate mixing with the gelatine the skimmed milk can be 25 heated in a mixing tank to a temperature of between 25°C and 40°C and in further succession the gelatine can be stirred in with vigorous agitation. Thereafter it is desirable if the mixture is left to soak with slight agitation for approximately half an hour and prior to mixing with the remaining ingredients heated for about a minute to a temperature of between 55°C and 65°C, preferably to 60°C, before the operation of 30 mixing with the cream whose fat content is about 16% is effected.

A suitable selection and combination of the raw materials for the gelatine, while precisely observing given temperature and time parameters, results in the formation of an albumin structure which has the capability of no longer changing its formed structure. In other words, the dairy product produced in that way can be heated and 35 cooled a plurality of times without breaking down. That effect could be achieved in accordance with the state of the art only with the addition of additive materials. The 1 INTELLECTUAL PROPERTY OFFICE OF N.Z 2 1 MAR 2005 use of additive materials of that kind is no longer required in the process according to the invention in which the gelatine serves not only as a stabiliser in regard to viscosity but also a stabiliser in regard to the stability of the dairy product.

In order for the end product to keep for a long period in the uncooled condition, 5 it is particularly advantageous if the mixture which contains at least cream and gelatine enriched with skimmed milk and whose pH-value is between 4 and 6.6 is briefly heated before being put into the pack, to a temperature which is above 120°C.

In order to achieve adequate resistance for the end product at room temperature, it is preferably provided that the mixture containing at least cream and 10 gelatine enriched with skimmed milk is maintained up to the heating operation at a value of between 20°C and 40°C.

It is preferably provided that the mixture containing at least cream and gelatine enriched with skimmed milk is homogenised preferably in one stage at a temperature of below 100°C at high pressure in order to achieve a uniform size respectively 15 distribution of the fat particles.

In order to prevent separation or deflocculation of the gelatine, it has proven to be particularly desirable if the filling temperature of the mixture is between 20°C and 30°C.

In accordance with a further aspect of the invention, it seeks to provide a dairy 20 product which is produced in particular in accordance with that method.

A dairy product of that kind is characterised in that it contains gelatine enriched with skimmed milk, mixed with cream.

It has been found particularly desirable in terms of consistency and durability of the novel dairy product if at least 70% of cream is used and the gelatine proportion is 25 between 1% and 3%, preferably being 1.50%.

So that the novel dairy product has a preferred fat content of about 15%, in accordance with a further embodiment it is provided that high-fat cream is added to the mixture containing at least cream and gelatine enriched with skimmed milk.

The invention will be described in greater detail hereinafter by means of a 30 preferred embodiment with reference to the drawing in which: Figure 1 is a diagrammatic representation of a manner of carrying out the process according to the invention, and Figure 2 shows the approximate temperature configuration during the individual steps in the process. 2 In step I skimmed milk 1 is heated in a mixing tank 4 to a temperature which is between 25°C and 40°C. A food gelatine 2 in granule form can then be stirred into that heated skimmed milk 1 with a turbomixer, for example of the Ytron type.

It has been found that the choice of the gelatine influences the stability and life 5 of the end product. Great significance is therefore attributed to the correct selection and combination of the raw materials for the gelatine, in which respect tests have shown that both animal and also vegetable gelatine is suitable for use in the process according to the invention. In the present embodiment by way of example the gelatine is produced from five different kinds of medium- and/or high-Bloom split cowhide and 10 has a gel rigidity of about 220 Bloom gram. The viscosity of that gelatine is about 41 millibars, with the viscosity being directly proportional to the Bloom grams. In this embodiment the viscosity of the gelatine is established in such a way that a mixture with 6 2/3 % gelatine proportion is stirred, that mixture is heated in a water bath to 60°C, a sample is drawn off and viscosity is determined from that sample. 15 After the gelatine is stirred into the skimmed milk the mixture is left to soak for at least 15 minutes and preferably approximately half an hour. After that soaking operation the mixture is heated for about 1 minute at about 60°C in order to promote mixing of the gelatine with the skimmed milk.

In step III cream 3 with for example 15% by weight of fat is added. In further 20 succession, in this preferred embodiment, high-fat cream 5 is added in step IV to that mixture which contains at least cream and gelatine enriched with skim milk and which has a fat content of about 13% - 14%, in order to obtain an end product with a fat content of about 15%.

Before the pack is filled, in order to provide that the product keeps for a long 25 time, brief heating at over at least 120°C and preferably over 130°C is effected in an UHT-installation 6 (step V). A suitable ultrahigh temperature heating installation is for example the Finnah/ST2 installation.

Thereupon the mixture containing at least cream and gelatine enriched with skimmed milk is homogenised in a homogeniser 7 at for example 80°C and under a 30 pressure of between 185 and 215 bars (step VI). After cooling to a temperature of between 20°C and 30°C in the filling machine 8 (step VII), an aseptic filling operation can be effected to fill pack units 9 which for example - as is known per se - comprise card and/or paper and which are lined with aluminum and/or plastic material (preferably polyethylene), whereupon rapid cooling to at least 15°C is effected in a 35 cold-storage depot (step VIII). 3

Claims (31)

CLAIMS 4

1. A process for the production of a dairy product containing gelatine, skimmed milk and cream, wherein the ingredients are mixed, heated and put into a pack, comprising the following steps: a. heating the skimmed milk to a temperature of between 25°C and 40°C; b. stirring in the gelatine into the warmed skimmed milk with vigorous agitation; c. soaking the mixture containing skimmed milk and gelatine with slight agitation for between 15 and 40 minutes; d. mixing of cream into the mixture containing skimmed milk and gelatine.

2. A process as set forth in claim 1, wherein the mixture containing skimmed milk and gelatine is left to soak with slight agitation for between 25 and 30 minutes.

3. A process as set forth in claim 1 or 2, wherein after soaking and prior to mixing with the remaining ingredients the mixture is heated for approximately one minute to a temperature of between 55°C and 65°C.

4. A process as set forth in claim 3, wherein the mixture is heated to a temperature of 60°C.

5. A process as set forth in any one of claims 1 to 4, wherein the fat proportion of the skimmed milk is below 0.3 %.

6. A process as set forth in claim 5, wherein the fat proportion of the skimmed milk is below 0.1 %

7. A process as set forth in claim 5 or 6, wherein the fat proportion of the skimmed milk is between 0.1 % and 0.01 %.

8. A process as set forth in any one of claims 5 to 7, wherein the fat proportion of the skimmed milk is 0.02 %. INTELLECTUAL PROPERTY OFFICE OF N.Z. 21 MAR 2005 eSCEIVED 5

9. A process as set forth in any one of claims 1 through 8, wherein the gelatine is of a grain size of between 35 and 65 mesh and/or has a gel rigidity of between 200 and 250 Bloom grams.

10. A process as set forth in claim 9, wherein the gelatine has a grain size of 50 mesh.

11. A process as set forth in claim 9 or 10, wherein the gelatine has a gel rigidity of 220 Bloom grams.

12. A process as set forth in any one of claims 1 through 11, wherein the gelatine is in granule form.

13. A process as set forth in any one of claims 1 through 12, wherein the gelatine is produced from five different kinds of medium and/or high-Bloom split cowhide.

14. A process as set forth in any one of claims 1 through 13, wherein the gelatine is of a viscosity of between 34 and 46 millibars.

15. A process as set forth in claim 14, wherein the gelatine is of a viscosity of 41 millibars.

16. A process as set forth in any one of claims 1 through 15, wherein the fat proportion of the cream used is about 16%.

17. A process as set forth in any one of claims 1 through 16, wherein high-fat cream is added to the mixture containing at least cream and gelatine enriched with skimmed milk, the high-fat cream having a fat content higher than said mixture.

18. A process as set forth in any one of claims 1 through 17, wherein the pH-value of the mixture of all ingredients is between 4 and 7.

19. A process as set forth in claim 18, wherein the pH-value of the mixture of all ingredients is between 6.4 and 6.6. 'NTELLbUUAl PHOPERTY OFFICE OF N.Z. "6 MAY 2005 .RECEIVED 6

20. A process as set forth in any one of claims 1 through 19, wherein the mixture containing at least cream and gelatine enriched with skimmed milk is heated briefly to a temperature above 120°C and is homogenized before being put into a pack.

21. A process as set forth in claim 20, wherein the temperature of the mixture containing at least cream and gelatine enriched with skimmed milk is maintained up to the heating operation at a value of between 20°C and 40°.

22. A process as set forth in any one of claims 1 through 21, wherein the homogenization operation is effected at a temperature below 100°C and a pressure between 185 bars and 215 bars.

23. A process as set forth in any one of claims 1 through 22, wherein the homogenization operation is effected in one stage.

24. A process as set forth in any one of claims 1 through 23, wherein the temperature at which the mixture containing at least cream and gelatine enriched with skimmed milk is put into a pack is between 20°C and 30°C.

25. A dairy product obtained by a process as set forth in any one of claims 1 through 24 containing gelatine enriched with skimmed milk mixed with cream, the dairy product can be heated and cooled down several times without braking down, and wherein the gelatine enriched with skimmed milk serves as the only stabilizer.

26. A dairy product as set forth in claim 25 containing at least 70 % cream.

27. A dairy product as set forth in claim 25 or 26 containing at least 90 % cream.

28. A dairy product as set forth in any one of claims 25 through 27, wherein the proportion of gelatine is between 1 % and 3 %. -

29. A dairy product as set forth in claim 28, wherein the proportion of gelatine is about 1.50%.

30. A dairy product as set forth in any one of claims 25 through 29 having a fat content of about 15%. intellectual property officf Of HI. 2 1 MAR 2005 RSCEIVED 6a

31. A process for the production of a dairy product containing gelatine, skimmed milk and cream, substantially as herein described with reference to Figure 1 or Figure 2. END OF CLAIMS INTELLECTUAL PROPERTY OFWF OF N.Z. 2 1 MAR 2005 B%C11 VBQ