WO2020013772A2

WO2020013772A2 - Method for producing a condensed dairy product

Info

Publication number: WO2020013772A2
Application number: PCT/TR2018/050704
Authority: WO
Inventors: Umut OZDEMIR
Original assignee: Ekim Grup Gida Tekstil Insaat Turizm Temizlik Malzemeleri Ithalat Ihracat Sanayi Ve Ticaret Limited Sirketi
Priority date: 2017-11-17
Filing date: 2018-11-19
Publication date: 2020-01-16
Also published as: WO2020013772A3; TR201718272A2

Abstract

The present invention relates to a method (100) for producing a condensed dairy product which can be adjusted by concentrating the dry mass content thereof.

Description

METHOD FOR PRODUCING A CONDENSED DAIRY PRODUCT

Technical Field

The present invention relates to a method for producing a condensed dairy product which can be adjusted by concentrating the dry mass content thereof.

Prior Art

Condensed dairy products are mostly produced by using condensation technique. In our day, the condensation technique is a quite expensive method. Moreover, the shelf life of the condensed dairy products produced by condensation technique is short, thus this leads to storage costs. For this reason, there is a need for a dairy product which is produced by a production method rather than condensation technique, which has a longer shelf life and thus which reduces the storage costs.

In Japanese document JPS6258952A, a solid dairy product is described. In said Japanese patent document, milk is subjected to evaporation concentration process by being boiled at a temperature lower than the boiling point of raw milk in order to have a water content of preferably between 10-50% for producing a solid dairy product with a color of milk white, an excellent taste, flavor and high nutritional value. Besides, milk with a pre-determined concentration can be added into the unprocessed raw milk in order to obtain the desired concentration. In said Japanese patent document, a concentration process is described which is performed at a low temperature in order to produce solid dairy product.

In Japanese document JPS63269943, a production method is described which is used for producing solid cow’s milk. In said production method, the raw milk is heated until it becomes clayish, the water inside the milk is evaporated, and then the heating is stopped and the milk is dried by removing the moisture with the residual heat. In said production method, the raw milk is heated at a high temperature in order to evaporate the water. When the concentration gets higher, the temperature is reduced and when it becomes clayish, the heating is stopped and the milk is left to settle. Subsequently, the milk is poured into a different container and is exposed to cooling process in a refrigerator. By this means, the desired solid cow’s milk product is achieved.

As can be seen from the patent documents above, it is very difficult to produce products with the desired values, look, taste and concentration by the methods used in the prior art. Thus, there is a need for a new production method.

Brief Description of the Invention

The object of the invention is to provide a method for producing a condensed dairy product with desired values by concentrating the dry mass content in the condensed milk via boiling the raw milk.

Another object of the invention is to provide a method for producing a condensed dairy product wherein the butterfat obtained during the boiling process of the raw milk is used in the condensed dairy product.

Another object of the invention is to provide a method for producing a condensed dairy product which extends the shelf life and which reduces the storage costs of the condensed dairy product.

Another object of the invention is to provide a method for producing a condensed dairy product which reduces the production costs of the condensed dairy product.

Another object of the invention is to provide a method for producing a condensed dairy product wherein a product rich in protein and with high energy content is produced.

Another object of the invention is to provide a method for producing a condensed dairy product which is used as a filler in pastry sector and as an ice-cream sauce in ice cream technology, and which is directly used as a dessert thanks to its taste.

Another object of the invention is to provide a method for producing a condensed dairy product which is called as milk paste.

Detailed Description of the Invention The“Method for producing a condensed dairy product” is shown in the attached figure which is provided in order to achieve the object of the present invention, wherein:

Fig. 1 is the view of the flow diagram of the method for producing a condensed dairy product of the present invention.

The parts in the figure are enumerated individually and the meanings of these numbers are as follows.

100. Method

The method (100) for producing a condensed dairy product of the present invention comprises the steps of: adding a sweetener and a flavor into the unprocessed milk (101),

boiling the resulting milk mixture (102),

adding a raising agent based substance into the boiling mixture (103), continuing the boiling process after additions (104),

stopping the boiling process, applying the cooling process and providing the condensed dairy product (105).

In a preferred embodiment of the method (100) of the present invention, an unprocessed milk mixture is produced by adding a sweetener and a flavor preferably into raw milk (101). Sugar or sugar beet is used as the sweetener. Preferably, at least one or some of the following is added into the unprocessed milk as a flavor: vanillin, coconut, pineapple, kiwi, cinnamon, pear, winter squash, walnut, persimmon, lemon, sweet pumpkin, apricot, peach, orange, mandarin, hazelnut, peanut, almond, cashew nut, strawberry, mint, carob, carob molasses, coffee, banana, apple and Turkish delight.

In a preferred embodiment of the present invention, vanillin of preferably a suitable value (3%) according to the food codex is added into the unprocessed milk as a flavor after 20% sugar addition. The milk mixture produced by the production method (100) of the present invention is boiled for 20-40 min. at a temperature lower than 100°C (102). After the boiling process is performed for the determined period, a baking powder is added into the mixture (103). After the addition of the desired substances into the mixture, the mixture is boiled preferably at 90°C for 2 hours (104). A baking powder containing sodium pyrophosphate and corn starch is added into the mixture in order to prevent protein coagulation during production stage and in order to condense the dairy product by the Maillard reaction.

In the method (100) for producing a condensed dairy product of the present invention, the boiling process is continued under atmospheric pressure until the dry mass content of the milk mixture is at least 60%. Thus, the boiling process is continued or stopped according to the desired dry mass ratio. Moreover, the butterfat produced on the mixture during boiling process is not taken from the mixture and it is dissolved in the mixture.

After achieving the desired dry mass ratio in the mixture, the cooling process is started and the final condensed dairy product is produced by the cooling process (105). The cooling process is performed at room temperature until it comes preferably to 50°C. After the cooling process, the condensed dairy product thus achieved is packaged and is ready for presentation to consumption.

A condensed dairy product is produced by the method (100) of the present invention. Said product may also be called as milk paste. The condensed dairy product thus produced can maintain its freshness for 105 days at 25°C and for 50 days at 37°C.

With the method (100) for producing a condensed dairy product of the present invention, it is provided that the butterfat produced during the boiling process of raw milk is used inside the condensed dairy product. Thanks to the method (100) of the present invention, the shelf life of the condensed dairy product is extended, the storage and production costs are reduced and a dairy product rich in protein and with high energy content is produced. The condensed dairy product produced according to the method (100) of the present invention is used as a filler in pastry sector and as an ice-cream sauce in ice-cream technology, and is directly used as a dessert thanks to its taste. According to these basic concepts, it is possible that a variety of embodiments can be developed for the method (100) for producing a condensed dairy product of the present invention and the invention may not be limited to the examples explained herein and it is essentially as it is defined by the claims.

Claims

1. A method (100) for producing a condensed dairy product characterized by the steps of:

- adding a sweetener and a flavor into the unprocessed milk (101),

- boiling the resulting milk mixture (102),

- adding a raising agent based substance into the boiling mixture (103),

- continuing the boiling process after additions (104),

- stopping the boiling process, applying the cooling process and providing the condensed dairy product (105).

2. The method (100) for producing a condensed dairy product according to claim 1 , characterized in that the unprocessed milk mixture is produced by adding a sweetener and a flavor preferably into raw milk.

3. The method (100) for producing a condensed dairy product according to claim 1 or 2, characterized in that sugar or sugar beet is used as the sweetener.

4. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that at least one or some of the following is added into the unprocessed milk as a flavor: vanillin, coconut, pineapple, kiwi, cinnamon, pear, winter squash, walnut, persimmon, lemon, sweet pumpkin, apricot, peach, orange, mandarin, hazelnut, peanut, almond, cashew nut, strawberry, mint, carob, carob molasses, coffee, banana, apple and Turkish delight.

5. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that vanillin of preferably a suitable value (3%) according to the food codex is added into the unprocessed milk as a flavor after 20% sugar addition.

6. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that the milk mixture is boiled for 20-40 min. at a temperature lower than 100°C (102).

7. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that after the boiling process is performed for the determined period, a baking powder is added into the mixture.

8. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that after the addition of the desired substances into the mixture, the mixture is boiled preferably at 90°C for 2 hours.

9. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that a baking powder containing sodium pyrophosphate and corn starch is added into the mixture in order to prevent protein coagulation during production stage and in order to condense the dairy product by the Maillard reaction.

10. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that the boiling process is continued under atmospheric pressure until the dry mass content of the milk mixture is at least 60%.

11. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that the butterfat produced on the mixture during boiling process is not taken from the mixture and it is dissolved in the mixture.

12. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that after achieving the desired dry mass ratio in the mixture, the cooling process is started and the final condensed dairy product is produced by the cooling process.

13. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that the cooling process is performed at room temperature until it comes preferably to 50°C.

14. The method (100) for producing a condensed dairy product according to any one of the preceding claims, characterized in that after the cooling process, the condensed dairy product thus achieved is packaged and is ready for presentation to consumption.

15. A method (100) according to any one of the preceding claims wherein a condensed dairy product is produced.