WO2015091026A1 - Procédé de préparation d'ingrédient laitier soluble à propriétés moussantes améliorées - Google Patents

Procédé de préparation d'ingrédient laitier soluble à propriétés moussantes améliorées Download PDF

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Publication number
WO2015091026A1
WO2015091026A1 PCT/EP2014/076731 EP2014076731W WO2015091026A1 WO 2015091026 A1 WO2015091026 A1 WO 2015091026A1 EP 2014076731 W EP2014076731 W EP 2014076731W WO 2015091026 A1 WO2015091026 A1 WO 2015091026A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
heating
process according
component
powder
Prior art date
Application number
PCT/EP2014/076731
Other languages
English (en)
Inventor
Markus KREUSS
Original Assignee
Nestec S.A.
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 S.A. filed Critical Nestec S.A.
Publication of WO2015091026A1 publication Critical patent/WO2015091026A1/fr

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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
    • 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
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
    • A47J31/401—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea whereby the powder ingredients and the water are delivered to a mixing bowl
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/27—Implements for preparing or holding food, not provided for in other groups of this subclass for mixing drinks; Hand-held shakers
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Definitions

  • the present invention relates to soluble milk ingredients like milk powders or milk concentrates presenting improved foamability properties when mixed with a diluent in beverage preparation machine.
  • a trend in the field of beverages concerns beverages comprising milk and in particular foamed milk. Beverages comprising coffee and foamed like latte macchiatos, cappuccinos are more and more consumed.
  • milk foam from soluble milk powders and milk concentrates by mechanically whipping one of said ingredient with a diluent - usually water - by means of a mixer, a whipper, an agitator or by means of water jets.
  • the mechanical agitator is usually a whipper actuated by a motor.
  • the invention concerns a process for preparing a milk component from raw milk, said process comprising at least the steps of standardising raw milk and then heating standardised milk, wherein :
  • the process comprises the step of adjusting the pH of standardised milk between about 6,8 and about 7,5 before the step of heating, and
  • the conditions for heating the standardized milk correspond to the heating conditions resulting in achieving a low or medium heat milk powder.
  • the process of the present invention aims at preparing a milk component presenting improved foamability, either as such or when mixed with water, and in particular when this milk component is used to prepare foamed milk by mechanical whipping.
  • the starting material is raw milk.
  • raw milk is standardised ; this can be achieved by appropriate mixing of skimmed milk and cream in order to control the fat content of the final milk component and/or the taste of the final milk component.
  • Standardized raw milk is further heat treated as a preservation process : this step is currently implemented to inactivate microorganisms and enzymes to make milk safe and more stable.
  • Different heat treatments are known in the state of the art like thermisation, pasteurisation, UHT process, sterilisation which differ one from the other by the temperature and holding time.
  • the heating applied to the milk correspond to the heating conditions resulting in enabling the production a low or medium heat milk powder from the milk.
  • the degree of denaturation of whey proteins is such that a powder derived from said heated milk leads to the classification of a low heat or medium heat milk powder.
  • such a low heat treatment corresponds to the process to get low heat milk powder that is to say powder having a whey protein nitrogen index (WPNI) greater than 6,0 mg N/g, and
  • WPNI whey protein nitrogen index
  • such a medium heat treatment corresponds to a WPNI comprised between 4,00 and 5,99 mg
  • WPNI whey protein nitrogen index
  • the conditions for heating the standardized milk and corresponding to the heating conditions resulting in achieving a low or medium heat milk powder the present invention are generally performed by heating milk at a temperature of at least 74 °C during at least 10 seconds.
  • the conditions can be adapted depending on the equipment used for heating, the volume size of the production, energy optimisation considerations, ...
  • the heating step can be implemented by means of any equipment usually used for heating milk like for example a plate heat exchanger.
  • the flow of milk in the equipment is monitored in order to apply the conditions of time and heating temperature defined for the heating step. These conditions can depend on the size of the equipment and the temperature it applies.
  • pH of standardized milk is adjusted in order to reach a pH comprised between 6,8 and 7,5, in another aspect between 6,9 and 7,4, in another aspect between 7,0 and 7,3, in another aspect 7,0 and 7,2.
  • a pH of standardized milk is usually of about 6,7
  • the pH of standardized milk is raised by adding at least one food agreed component able to raise said pH.
  • a component can be selected in the list of the following components : phosphate salts, citrate salts, hydroxides, carbonates and combinations thereof.
  • milk can be concentrated to produce a milk concentrate.
  • concentration is generally implemented with an evaporator.
  • milk can be concentrated and then dried to produce a milk powder.
  • milk is concentrated in order to reach a concentration adapted for further drying.
  • the concentration is generally done with an evaporator.
  • the concentrated milk can be spray-dried, freeze dried or rotary drum dried
  • milk powder is agglomerated after drying.
  • Agglomeration presents the advantage of improving the flowability of the powder, especially in view in a further use in a beverage dispenser.
  • the heat treatment applied prior to concentration and optionally drying is the prime determinant of the extent of whey protein denaturation during milk concentrate or powder manufacturing because minimal heat damage occurs during the concentration and drying stages.
  • the invention concerns a milk component susceptible to be obtained from the process such as described hereabove.
  • the milk component can be milk, a milk concentrate or a milk powder.
  • flavouring additives or functional additives can be mixed with the milk powder or the milk concentrate as it is known in the prior art.
  • the invention concerns a process for preparing a foamed milk based beverage comprising the step of whipping the milk component susceptible to be obtained from the process such as described hereabove.
  • the milk component is mixed with water during the step of whipping, in particular if the milk component is a milk concentrate or a milk powder.
  • the quantity of water that is mixed with milk component is defined so as to reconstitute milk from the milk concentrate or the milk powder.
  • hot milk based beverage water preferably presents a temperature of at least 50°C.
  • the step of whipping is done mechanically, more preferably this step is implemented with a mechanical whipper inside a whipping chamber.
  • the whipper is actuated by a motor.
  • the whipping can be implemented with at least one water jet, said at least one water jet hitting the milk and frothing it. Simultaneously said at least one water jet can provide water to dissolve milk powder or milk concentrate in order to form the milk based component.
  • a type of whipping is described in WO 2010/034722 for example.
  • the resulting foamed milk can be mixed with another non-milk beverage component.
  • This non-milk beverage component can be coffee, tea, chocolate or syrup for example.
  • the foamed based milk beverage is prepared in a beverage dispenser comprising a container for storing the milk component, a dosing unit for dosing said milk component and a whipping chamber for whipping at least a dose of milk component.
  • the dispenser can also comprise a water supply which can provide a dose of water to the whipping chamber.
  • the milk component treated according to the process of the present invention enables the preparation of foamed milk based beverages presenting increased foamability and foam texture compared to foamed milk based beverages prepared with milk components produced according to standard processing conditions without pH adjustment before the low heat or medium heat treatment. Foamability and foam texture can be increased by at least 10 %.
  • milk component relates to milk or milk under one of its dehydrated form that is milk concentrate or milk powder
  • milk based beverage relates to a beverage comprising at least a milk component
  • non-milk beverage component relates to a beverage that does not comprise milk like coffee, tea or a beverage in which milk is not the major component like chocolate reconstituted from chocolate powder,
  • raw milk relates to milk which has not been treated by a heat treatment that denatures whey proteins.
  • Raw milk presents native milk proteins showing a whey protein denaturation inferior to 5 % generally.
  • Raw milk covers milk with any fat level such as raw full fat milk, raw skimmed milk, raw semi skimmed milk for example.
  • Figure 1 is a schematic diagram a beverage dispenser configured for preparing foamed milk beverages.
  • the beverage dispenser comprises at least one beverage ingredient container 13a, 13b each connected to a respective dosing unit 14 able to provide beverage ingredient doses to a dissolution chamber 6.
  • the containers 13a, 13b can be disposable tanks like a cartridge, a can or tin, a pouch, ... or it can be non-disposable containers that are refilled with beverage ingredients.
  • the beverage ingredient can be any ingredient that forms a beverage when mixed with a liquid diluent, preferably water. It can be a soluble powder or a soluble liquid concentrate. According to the invention it is preferably milk powder or milk concentrate.
  • the beverage dispenser comprises at least one beverage ingredient container 13a, 13b each connected to a respective dosing unit 14 able to provide beverage ingredient doses to a dissolution chamber 6.
  • the containers 13a, 13b can be disposable tanks like a cartridge, a can or tin, a pouch, ... or it can be non-disposable containers that are refilled with beverage ingredients.
  • the beverage ingredient can
  • the dosing unit comprises means for dosing the beverage ingredient.
  • This means can be a dosing screw, a dosing auger, perforated discs or a peristaltic pump for a beverage concentrate.
  • the dosing unit is placed at the bottom of the container to receive the beverage ingredient therefrom by gravity.
  • the dose of beverage ingredient issued from the dosing unit is delivered to the dissolution chamber 6 where it is mixed with a diluent, usually water, introduced from a diluent inlet 12.
  • a diluent usually water
  • the shape of the chamber 6 and the orientation of the diluent inlet 12 are such that the diluent creates a sufficiently turbulent stream that helps the dissolution of the beverage ingredient in the diluent in the chamber.
  • the mixture of the dissolved beverage ingredient is then introduced in a mixing device 1 comprising a whipper housing 2 and a back wall 4.
  • the assembly of the whipper housing 2 and the back wall 4 forms a chamber in which is lodged a rotor 3 such as an impeller.
  • the rotor is connected to a drive shaft 41 fixed to the frame 10 of the dispenser.
  • the drive shaft is actuated by a motor 8.
  • the whipped beverage leaves the mixing device 1 through an outlet 7 that can be connected to an outlet tube 9 and is delivered in a cup 15.
  • Example 1 milk powder preparation according to the prior art
  • a milk powder was prepared from a skimmed raw milk presenting a WPNI of 9,24 mg N/g as follows :
  • the final WPNI was of 6,93 mg N/g.
  • Example 2 milk powder preparation according to the invention
  • a milk was prepared according to the process described in Example 1 except that before heat treating milk at 74°C during 30 seconds in a plate heat exchanger, the pH of standardized milk was increased from 6,7 to 7,2 by adding NaOH. The final WPNI was of 7,13 mg N/g.
  • Example 3 preparation of foamed milks
  • Foamed milks were prepared from the milk powders of Example 1 and 2 according to the following process.
  • the dosing unit was not activated and no diluent was introduced through the diluent inlet 12 during the beverage preparation.
  • the whipper was actuated during 13,5 seconds once reconstituted milk was introduced in the mixing bowl. After starting the whipper the valve closing the outlet 9 was opened to deliver foamed milk in a graduated transparent beaker.
  • the foamability and the texture of the foamed milk were measured as follows.
  • Foamability relates to the foam volume and was deduced from the height of foam in the graduated transparent beaker
  • Texture relates to foam stiffness and was determined with a Texture analyser TA-HDi Penetration tests were performed with the following parameters :
  • the value of the maximal force was selected to express foam stiffness.
  • the results illustrate how the foamed milk prepared with the powder of Example 2 according to the present invention presents both increased foamability and foam texture compared to the foamed milk prepared with the powder of Example 1 .

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé de préparation d'un constituant du lait à partir de lait cru, ledit procédé comprenant au moins les étapes de standardisation du lait cru puis de chauffage du lait standardisé, ledit procédé consistant : - à régler le pH du lait standardisé entre à peu près 6,8 et à peu près 7,5 avant l'étape de chauffage, et - à faire correspondre les conditions de chauffage du lait standardisé aux conditions de chauffage permettant d'obtenir une poudre de lait à température basse ou moyenne.
PCT/EP2014/076731 2013-12-20 2014-12-05 Procédé de préparation d'ingrédient laitier soluble à propriétés moussantes améliorées WO2015091026A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP13199012 2013-12-20
EP13199012.9 2013-12-20

Publications (1)

Publication Number Publication Date
WO2015091026A1 true WO2015091026A1 (fr) 2015-06-25

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2014/076731 WO2015091026A1 (fr) 2013-12-20 2014-12-05 Procédé de préparation d'ingrédient laitier soluble à propriétés moussantes améliorées

Country Status (1)

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WO (1) WO2015091026A1 (fr)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4438147A (en) * 1982-06-25 1984-03-20 Societe D'assistance Technique Pour Produits Nestle S.A. Foaming creamer and method of making same
EP0458310A1 (fr) * 1990-05-25 1991-11-27 Kraft Jacobs Suchard SA Produit pulvérulent pour préparer des boissons à la base du café, procédé et appareil pour sa mise en oeuvre
WO2001072135A1 (fr) * 2000-03-31 2001-10-04 Australian Food Industry Science Centre Enrichissement du lait par des mineraux nutritionnels
GB2383515A (en) * 2001-02-13 2003-07-02 Lakeland Dairy Proc Ltd Milk powder comprising vegetable oil
EP1476060A2 (fr) 2002-02-11 2004-11-17 Societe Des Produits Nestle S.A. Dispositif et procede de melange et de moussage
WO2010034722A1 (fr) 2008-09-24 2010-04-01 Nestec S.A. Dispositif de préparation d’une boisson dans un gobelet
DE102009006399A1 (de) * 2009-01-28 2010-07-29 Rainer Gruhn Pulverförmige oder granulierte Zusammensetzung und Verfahren zur Herstellung von Milchschaum
WO2013149942A1 (fr) 2012-04-04 2013-10-10 Nestec S.A. Dispositif mélangeur pour faire mousser des boissons

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4438147A (en) * 1982-06-25 1984-03-20 Societe D'assistance Technique Pour Produits Nestle S.A. Foaming creamer and method of making same
EP0458310A1 (fr) * 1990-05-25 1991-11-27 Kraft Jacobs Suchard SA Produit pulvérulent pour préparer des boissons à la base du café, procédé et appareil pour sa mise en oeuvre
WO2001072135A1 (fr) * 2000-03-31 2001-10-04 Australian Food Industry Science Centre Enrichissement du lait par des mineraux nutritionnels
GB2383515A (en) * 2001-02-13 2003-07-02 Lakeland Dairy Proc Ltd Milk powder comprising vegetable oil
EP1476060A2 (fr) 2002-02-11 2004-11-17 Societe Des Produits Nestle S.A. Dispositif et procede de melange et de moussage
WO2010034722A1 (fr) 2008-09-24 2010-04-01 Nestec S.A. Dispositif de préparation d’une boisson dans un gobelet
DE102009006399A1 (de) * 2009-01-28 2010-07-29 Rainer Gruhn Pulverförmige oder granulierte Zusammensetzung und Verfahren zur Herstellung von Milchschaum
WO2013149942A1 (fr) 2012-04-04 2013-10-10 Nestec S.A. Dispositif mélangeur pour faire mousser des boissons

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
FOEGEDING E A ET AL: "Factors determining the physical properties of protein foams", FOOD HYDROCOLLOIDS, ELSEVIER BV, NL, vol. 20, no. 2-3, 1 March 2006 (2006-03-01), pages 284 - 292, XP028011759, ISSN: 0268-005X, [retrieved on 20060301], DOI: 10.1016/J.FOODHYD.2005.03.014 *
MARY ANN AUGUSTIN ET AL: "Skim milk powders with enhanced foaming and steam-frothing properties", DAIRY SCIENCE AND TECHNOLOGY, vol. 88, no. 1, 1 January 2008 (2008-01-01), pages 149 - 161, XP055109838, ISSN: 1958-5586, DOI: 10.1051/dst:2007012 *
WALSTRA, P.; J.T.M. WOUTERS; T.J. GEURTS: "Dairy Science and Technology", CRC TAYLOR & FRANCIS, pages: 530

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