Product and process for its manufacture

A product and raw material technology, applied in the field of products and their preparation, can solve problems such as poor shelf life and changes in sensory properties of yogurt products, and achieve the effect of improving structure/texture properties

Active Publication Date: 2014-05-14
VALIO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In general, problems with known methods include changes in the organoleptic properties of yoghurt products and their poor shelf life during storage

Method used

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  • Product and process for its manufacture
  • Product and process for its manufacture
  • Product and process for its manufacture

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0054] According to one embodiment of the invention, the method of preparing a yogurt product comprises:

[0055] - physical modification of milk raw materials,

[0056] - treated with a cross-linking enzyme, and

[0057] - acidification, and

[0058] - Optionally, packaging the product.

[0059] According to a second embodiment of the present invention, the method for preparing a yogurt product comprises:

[0060] - physical modification of the fat fraction of the milk raw material by combining it with non-homogenised skim milk or skim milk conventionally homogenized at low pressure,

[0061] - treated with a cross-linking enzyme, and

[0062] - acidification, and

[0063] - Optionally, packaging the product.

[0064] According to another embodiment of the present invention, a method of preparing a yogurt product comprises:

[0065] - combining natural and / or physically modified fat globules with non-homogenised skim milk or conventionally homogenized skim milk at low ...

Embodiment 1

[0148] Yogurt prepared from raw milk (400 bar and TG treatment)

[0149] The test yoghurts according to the invention were prepared from raw milk (4.1% fat and 3.4% protein) subjected to high-pressure homogenization at a temperature of 60° C. and a pressure of 400 bar. Thereafter, the milk is pasteurized and cooled to a temperature of 42°C. Add TGase 0.6U / g (protein) and starter. The mixture was acidified to its pH of 4.5. The mixture was mixed, cooled to 20°C, and packaged. Thereafter, the mixture was transferred to a cryogenic chamber and cooled to a temperature of 5°C.

[0150] A control yoghurt was prepared in the same manner, except that no TG enzyme was added when the starter was added.

[0151] The viscosity of the inventive yoghurt was 30% thicker at one week and 65% thicker at three weeks than the control yoghurt.

Embodiment 2

[0153] Yogurt prepared from milk containing 1.0% fat (400 bar and TG treatment)

[0154] The yoghurts tested according to the invention were prepared from milk (1.0% fat and 3.5% protein) subjected to high-pressure homogenization at a temperature of 60° C. and a pressure of 400 bar. Thereafter, the milk is pasteurized and cooled to a temperature of 42°C. Add TGase 0.6U / g (protein) and starter. The mixture was acidified to its pH of 4.5. The mixture was mixed, cooled to 20°C, and packaged. Thereafter, the mixture was transferred to a cryogenic chamber and cooled to a temperature of 5°C.

[0155] A control yoghurt was prepared in the same manner, except that no TG enzyme was added when the starter was added.

[0156] The viscosity of the inventive yoghurt was 100% thicker than the control yoghurt throughout the 3 week storage period.

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Abstract

The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme.

Description

field of invention [0001] The present invention relates to a process for preparing a soured milk product using physical modification of milk raw materials and cross-linking enzymes to enhance texture. The invention also relates to dairy products containing physically modified dairy fat globules which have been treated with a crosslinking enzyme. Background of the invention [0002] Typical in the preparation of yogurt products is the addition of a starter to homogenized, heat-treated milk which, when acidified, gives the milk the texture and taste properties that are characteristic of the product. [0003] Typically, all necessary raw materials and ingredients such as sweeteners, flavorings and texturizers are added to the milk, and the milk mixture is then usually homogenized and pasteurized, followed by souring. Homogenization is usually performed with a single-phase or two-phase homogenizer, typical homogenization conditions are a temperature of 55 to 80°C, more typicall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/14A23C9/142
CPCA23C9/1275A23C9/14A23C9/1422A23C2210/15C12Y203/02013A23C9/12A23C9/1216A23C9/1425C12N9/1044A23C9/127A23C9/1203
Inventor K·拉亚卡里P·米拉里宁
Owner VALIO LTD
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