US20150296820A1 - Method for making liquid or semi-liquid fermented milk products - Google Patents

Method for making liquid or semi-liquid fermented milk products Download PDF

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Publication number
US20150296820A1
US20150296820A1 US14/686,407 US201514686407A US2015296820A1 US 20150296820 A1 US20150296820 A1 US 20150296820A1 US 201514686407 A US201514686407 A US 201514686407A US 2015296820 A1 US2015296820 A1 US 2015296820A1
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US
United States
Prior art keywords
mixture
bacterial strains
basic mixture
added
lactic bacterial
Prior art date
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Abandoned
Application number
US14/686,407
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English (en)
Inventor
Andrea COCCHI
Roberto Lazzarini
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Ali Group SRL
Original Assignee
Carpigiani Group Ali SpA
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Filing date
Publication date
Application filed by Carpigiani Group Ali SpA filed Critical Carpigiani Group Ali SpA
Assigned to ALI S.P.A. - CARPIGIANI GROUP reassignment ALI S.P.A. - CARPIGIANI GROUP ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: Cocchi, Andrea, LAZZARINI, ROBERTO
Publication of US20150296820A1 publication Critical patent/US20150296820A1/en
Assigned to ALI GROUP S.R.L. - CARPIGIANI reassignment ALI GROUP S.R.L. - CARPIGIANI ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: ALI S.P.A. - CARPIGIANI GROUP
Priority to US17/503,400 priority Critical patent/US11856967B2/en
Abandoned legal-status Critical Current

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    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/122—Apparatus for preparing or treating fermented milk products
    • A23C9/1223—Apparatus for preparing or treating fermented milk products for making stirred yoghurt; Apparatus with agitating or stirring means; Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of yoghurt
    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/08—Batch production
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used

Definitions

  • This invention relates to a method for making liquid or semi-liquid fermented milk products.
  • This invention applies to the field of machines for the production, storage and dispensing of fermented milk products such as artisan yogurt and similar dairy products which are distributed in commercial establishments such as ice cream and yogurt parlors, confectioners shops and the like, designed to sell to consumers natural yogurt produced in a craftsman-like fashion, if necessary with the addition of toppings.
  • an operator introduces the milk used for the production of fermented milk products into a containment tank of the pasteurizing machine.
  • the pasteurizing machine heats the milk contained in the tank.
  • the milk is cooled in the containment tank of the pasteurizing machine and inoculated with milk ferments.
  • the operator draws the cooled and inoculated pasteurized milk (from the pasteurizing machine) and places it in a fermentation tank (of a fermenting device).
  • the fermentation tank reaches a predetermined fermentation temperature which is maintained for a predetermined time, in such a way as to induce the growth of the bacteria present.
  • the fermented milk is cooled to a storage temperature, and after this has been reached the production cycle of the fermented milk is completed.
  • the operator introduces the fermented milk produced into suitable refrigerating machines which keep the product at a predetermined temperature in such a way as to store it over time.
  • the use of a plurality of machines/devices for performing the fermented milk production cycle necessarily requires the presence of a production operator, from the pasteurization of the milk up to the obtaining of the fermented milk, thus considerably increasing the costs of the finished product due to the labor costs.
  • a further drawback and one which is even more highly felt is that linked with the lengthy time required for making a batch of fermented milk, which does not allow for a particularly high productivity unless there are a particularly high number of machines available (with added costs and reduced space available in the sales outlets).
  • the aim of this invention is to provide a method for the production of fermented milk products which overcomes the above-mentioned drawbacks.
  • Yet another aim of the invention is to provide a method for making fermented milk products which provides a particularly high productivity.
  • FIG. 1 is a side view of a machine which actuates the method for making fermented milk products according to this invention.
  • the numeral 100 denotes an apparatus, that is, a machine, for implementing the method according to the invention.
  • the machine 100 is a crushed-ice drink maker of the pasteurizing type.
  • the machine 100 is illustrated purely by way of an example, as the method could also be actuated in machines of a different type.
  • the method for making a liquid and semi-liquid product of the fermented milk type comprises, according to this invention, the following steps:
  • the step c comprises adding to the basic mixture lactic bacterial strains according to a concentration equal to or greater than 10 ⁇ 9 CFU/ml of basic mixture.
  • the lactic bacterial strains comprise a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus if yogurt-style fermented milk is to be produced.
  • this translates into an immediate increase in productivity, with a consequent reduction in costs for the point of sale operator.
  • the step c) of adding lactic bacteria strains to the basic mixture r say comprise the following steps:
  • the container 3 is provided with a stirrer 2 and with thermal treatment means (not illustrated), configured for thermally treating the mixture inside (preferably by the transmission of heat through the lateral walls of the container 3 or through the lateral walls of a heat exchanger positioned inside the container 3 ).
  • the container 3 is a tank.
  • the cylinder is associated with a heat exchanger of a refrigerating system, the coils of which are positioned inside the cylinder so as to exchange heat through the walls of the cylinder.
  • the method comprises a further step of adding sugar (preferably saccharose).
  • sugar preferably saccharose
  • the method comprises a step of adding a quantity of sugar.
  • the quantity of sugar added can be varied by the operator based on the particular flavors.
  • the percentage of sugar in the mixture is less than 70% (by weight).
  • the percentage of sugar is between 20% and 30% by weight of the milk-based mixture.
  • This step is implemented in particular inside the mixing and cooling cylinder of a machine for the production of soft ice cream, which is equipped with a device for stirring and with thermal treatment means.
  • This additional step makes it possible to stabilize further the product and to increase the quality of the product from the organoleptic point of view.
  • the method comprises a step of heating the basic mixture to a temperature value of between 38° C. and 45° C. (even more preferably to a temperature value of between 41° C. and 43° C.).
  • the step b) comprises stirring the basic mixture.
  • step b) there is a step of keeping the basic mixture stationary, that is, without stirring and thermal treatment (preferably at the temperature reached in step b), for a predetermined time.
  • the step c) comprises a step E) of keeping the basic mixture at a temperature value of between 38° C. and 45° C. (even more preferably at a temperature value of between 41° C. and 43° C.) for a predetermined time.
  • the step E) of keeping the basic mixture at a temperature value of between 38° C. and 45° C. comprises two sub-steps:
  • the first sub-step has a duration of less than 10 minutes (more preferably it is less than 5 minutes).
  • the second sub-step E2 has a duration less than or equal to 3 hours.
  • step E) comprises an intermittent activation of a thermal treatment system which allows the set temperature to be maintained.
  • the thermal system is activated in this step E) for a percentage of time of between 25% and 50%—still more preferably between 30% and 40%—and turned off for the remaining time.
  • step d The coagulated mass which forms naturally in the mixture is broken in step d), to obtain a homogeneous and creamy structure.
  • the coagulated mass is broken by stirring the basic mixture to which lactic bacterial strains were added in the container 3 .
  • the coagulation of the fermented milk occurs in the container 3 .
  • the method comprises a step of cooling the product to a temperature for storage of the product of between 0° C. and 5° C. (preferably equal to 4° C.).
  • the method comprises a step of stirring the product intermittently (that is, according to on-off cycles) or continuously during the cooling: this prevents the formation of ice inside the container during the cooling (which would cause a degradation of the quality of the product).
  • the method also comprises a step for dispensing the product from the container 3 , for its storage or distribution.
  • the fermented milk is subjected to a subsequent step of simultaneous cooling and stirring, that is, of subjecting the fermented milk to mixing and cooling.
  • the fermented milk is subjected to mixing and cooling, to obtain a finished product (for example ice cream) which has an increased volume due to the effect of incorporating air during the simultaneous cooling and stirring.
  • a finished product for example ice cream
  • the fermented milk is subjected to mixing and cooling after has been added to it
  • the mixing and cooling step occurs inside a machine for the production of soft ice cream.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Manufacturing & Machinery (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Apparatus Associated With Microorganisms And Enzymes (AREA)
US14/686,407 2014-04-17 2015-04-14 Method for making liquid or semi-liquid fermented milk products Abandoned US20150296820A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US17/503,400 US11856967B2 (en) 2014-04-17 2021-10-18 Method for making liquid or semi-liquid fermented milk products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITBO2014A000222 2014-04-17
ITBO20140222 2014-04-17

Related Child Applications (1)

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US17/503,400 Continuation US11856967B2 (en) 2014-04-17 2021-10-18 Method for making liquid or semi-liquid fermented milk products

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US14/686,407 Abandoned US20150296820A1 (en) 2014-04-17 2015-04-14 Method for making liquid or semi-liquid fermented milk products
US17/503,400 Active US11856967B2 (en) 2014-04-17 2021-10-18 Method for making liquid or semi-liquid fermented milk products

Family Applications After (1)

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Country Status (4)

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US (2) US20150296820A1 (enrdf_load_stackoverflow)
EP (1) EP2932855B1 (enrdf_load_stackoverflow)
JP (1) JP6614570B2 (enrdf_load_stackoverflow)
CN (1) CN104996562A (enrdf_load_stackoverflow)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20170295819A1 (en) * 2016-04-13 2017-10-19 Ali S.P.A. - Carpigiani Group Machine and method for making liquid or semi-liquid products

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITUA20163699A1 (it) * 2016-05-23 2017-11-23 Ali Group Srl Carpigiani Metodo per la realizzazione di gelato.
IT201600100959A1 (it) 2016-10-07 2018-04-07 Ali Group Srl Carpigiani Metodo per la realizzazione di prodotti liquidi o semiliquidi e macchina per attuare detto metodo.
IT201600100948A1 (it) * 2016-10-07 2018-04-07 Ali Group Srl Carpigiani Macchina per la realizzazione di prodotti liquidi o semiliquidi.
CN108594901B (zh) * 2018-03-29 2020-05-22 广东美的厨房电器制造有限公司 微波炉酸奶发酵控制方法、微波炉及计算机可读存储介质

Family Cites Families (10)

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Publication number Priority date Publication date Assignee Title
US4163802A (en) * 1977-03-04 1979-08-07 Pine State Creamery Company Preparation of yogurt
JPS62122722A (ja) 1985-11-25 1987-06-04 Matsushita Electric Works Ltd プリント配線板材料の製法
IL78346A (en) * 1986-03-31 1990-11-05 Univ Ben Gurion Powdered compositions for the manufacture of soft yogurt ice cream
JPH054889U (ja) * 1991-07-12 1993-01-26 キーパーインターナシヨナル株式会社 発酵乳調製品の製造装置
JP3540800B2 (ja) * 2002-03-14 2004-07-07 クインタ インターナショナル エスアールエル ヨーグルト製造装置
FR2855182B1 (fr) * 2003-05-19 2005-08-05 Gervais Danone Sa Nouveaux procede et inoculum pour fermentation lactique acidifiante
GB2419136A (en) * 2004-10-12 2006-04-19 Danisco Auxotrophic Streptococcus bacteria
DK2338350T3 (en) * 2009-12-24 2016-06-06 Csk Food Enrichment Bv Fermented milk product
CN201640346U (zh) * 2009-12-29 2010-11-24 中山东菱威力电器有限公司 带酸奶功能的冰淇淋机
CN102232463A (zh) * 2010-04-29 2011-11-09 司红 一种利用天然原料制成的软质冻酸奶及其制作方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20170295819A1 (en) * 2016-04-13 2017-10-19 Ali S.P.A. - Carpigiani Group Machine and method for making liquid or semi-liquid products
US10602755B2 (en) * 2016-04-13 2020-03-31 Ali Group S.R.L. - Carpigiani Machine and method for making liquid or semi-liquid products

Also Published As

Publication number Publication date
CN104996562A (zh) 2015-10-28
US11856967B2 (en) 2024-01-02
EP2932855C0 (en) 2023-12-13
US20220039426A1 (en) 2022-02-10
EP2932855B1 (en) 2023-12-13
JP6614570B2 (ja) 2019-12-04
EP2932855A1 (en) 2015-10-21
JP2015204826A (ja) 2015-11-19

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