Dairy products having stabilizing properties

Abstract

The invention relates to a dairy product having stabilizing properties, containing or consisting of: (a) cream; (b) skimmed milk; (c) Κ-carrageenan; and optionally (d) carbohydrates which are different from component (c); the product being characterized in that the carrageenan has a Ca2+ concentration of at least 2000 mg / 100 g.

Description

Dairy products with stabilizing properties AREA OF INVENTION

[0001] The present invention is in the field of the milk processing industry and relates to a cream with stabilizing properties. TECHNOLOGICAL BACKGROUND

[0002] The growing demand for cream-filled and decorated desserts such as cakes, pastries, and puddings has driven innovation and new product development in the dairy industry. For example, the global market for pasteurized cream exceeded $10 billion in 2021, with an expected annual growth rate of 4 to 5%.

[0003] Both in private consumption and in the catering industry, there is a particular interest in products that are stable in storage and easy to handle, while also being characterized by improved application-related properties, especially more advantageous foaming behavior. STATE OF THE ART

[0004] The use of carrageenan as a thickening agent in the milk and cheese industry is well known:

[0005] EP 1080646 B1 (FRIESLAND) discloses, for example, a process for producing pastry cream containing a thickening agent, wherein the pastry cream is produced immediately before use by mixing a low-viscosity base mixture with a solution of a thickening agent, whipping it, and then allowing it to gel. The base mixture consists of at least water, sweetener, fat, stabilizer, emulsifier, and one or more of the following ingredients: low-fat milk powder, flavorings, and / or colorings. The thickening agent consists of water and one or more of the following ingredients: gelatin, alginate, and / or carrageenan.

[0006] EP1386540 B1 (KRAFT) describes a process in which ionic polysaccharides are incorporated into wheat-free fresh cheese to strengthen the curd structure and thus increase the firmness of the product. The process involves the addition of approximately 0.005 to approximately 0.1 percent xanthan gum, gellan gum, carrageenan, and / or alginate prior to a fermentation step, preferably prior to the initial homogenization / heating steps, to achieve an interaction between the ionic polysaccharides and the milk proteins without causing coacervation with the protein.

[0007] EP 1123658 B1 (KRAFT) relates to a cheese-like dairy gel containing a polysaccharide, a starch, and a milk component, wherein the gel has the texture, consistency, and mouthfeel of a cheese. A preferred polysaccharide is, for example, K-carrageenan.

[0008] EP 0526086 B1 (KRAFT) discloses a process for producing a fat-free fresh cheese product. For this purpose, a fermented skimmed milk retentate is placed in a mixing tank equipped with an agitator, and dry cottage cheese curd and an emulsifier are added. The product is then mixed with sugar and carrageenan.

[0009] The aforementioned prior art does not address the more detailed specification of carrageenan. TASK OF INVENTION

[0010] Therefore, the object of the present invention was to provide dairy products, especially cream, that have higher storage stability, i.e., do not separate, while simultaneously exhibiting lower viscosity and thus being easier to dispense. In practice, a more voluminous and stable cream foam is particularly desirable. DESCRIPTION OF THE INVENTION

[0011] A first object of the invention relates to a dairy product with stabilizing properties, containing or consisting of: (a) Cream; (b) Skimmed milk; (c) K-Carrageenan; and, if applicable, (d) Carbohydrates that are different from component (c); which is characterized by the fact that the carrageenan has a concentration of Ca 2+ has a concentration of at least 2,000 mg / 100 g.

[0012] Translated to the total composition of the dairy product, this means that the total Ca content 2+ The amount should be at least 10 mg / 100 g, preferably about 15 to about 50 mg / 100 g, and particularly about 18 to about 25 mg / 100 g.

[0013] Surprisingly, it was found that carrageenan of the specified grade imparts a thinner viscosity to dairy products, especially cream, thus improving their flowability. The products according to the invention prove to be more stable during storage and do not exhibit creaming. In contrast to other products on the market that use carrageenan, which are either practically free of calcium or contain only small amounts of calcium, When whipped, the cream according to the invention exhibits a larger and more stable volume and does not separate into butter. Cream and skimmed milk

[0014] Cream and skim milk are the central components of the dairy products according to the invention. Cream – also known as heavy cream – represents the fatty phase of raw milk and is generally obtained by centrifugation. What remains is skim milk, which has a fat content of less than 0.5% by weight, while the fat content of cream is between 30 and 40% by weight, typically around 38% by weight. Carrageen

[0015] Carrageenan is the collective term for a group of long-chain carbohydrates found in red algae cells and used as thickeners in the food industry (e407). These are linear, anionic hydrocolloids that can be distinguished by their chemical structure and exhibit different properties. These different types vary in their proportion of galactose and 3,6-anhydrogalactose, as well as in the number of sulfate groups.

[0016] To produce carrageenan, the algae are washed and boiled in an alkaline solution. This process can take several hours, as it converts certain precursors of carrageenan (p- and v-carrageenan) into K- and i-carrageenan, thus enhancing its functional effect. The solution is then centrifuged and filtered to remove the remaining algal components. This solution, containing 1 to 2% carrageenan, is concentrated to 2 to 3% by vacuum distillation or ultrafiltration. To extract the carrageenan from the solution, it is either precipitated with isopropanol or gelled with potassium chloride and then pressed. The extracted carrageenan is then dried and ground. Rhodophyceae species are primarily used as algal sources, such as Chondrus crispus, Eucheuma, Gigartina, or Hypnea musdformis.

[0017] In accordance with the present invention, component (c) K-carrageenan is a suitable component.

[0018] Due to their aquatic origin, carrageenans are rich in minerals, the quantity and composition of which can vary considerably depending on the algae, the harvesting location, and the manufacturing process. The mineral composition represents, so to speak, the fingerprint of the carrageenan and determines how the polysaccharides cross-link. For the purposes of the present invention, K-carrageenans with a concentration of Ca 2+ exhibiting concentrations of approximately 2,500 to 3,500 mg / 100 g and, in particular, 2,800 to 3,200 mg / 100 g. Preferably, these substances are low in alkali metals, i.e., the concentration of Na + and K + It should be below 50 mg / 100g.

[0019] Due to the manufacturing process, the carrageenans, as a further component (d) of the invention, may contain small amounts of other carbohydrates, in particular sucrose and / or dextrose. The carrageenan and sugars are preferably present in a weight ratio of 80:20 to 20:80 and particularly approximately 90:10.

[0020] In a preferred embodiment of the invention, dairy products are claimed which are composed as follows: (a) about 90 to about 95% by weight and in particular about 91 to about 93% by weight cream; (b) about 4 to about 8% by weight and in particular about 5 to about 7% by weight skimmed milk; (c) about 0.1 to about 1.5 wt% and in particular about 0.5 to about 1 wt% K-carrageenan; (d) 0 to about 0.05 wt% and in particular about 0.01 to about 0.03 wt% carbohydrates other than component (c); provided that the amounts are supplemented with water to 100 wt%. For the sake of clarity, it should be noted that preparations in which the sum of the components exceeds 100% by weight or is less than 100% by weight are not covered by the subject matter of the invention. Furthermore, based on the present disclosure, it is always possible for a person skilled in the art to find compositions in which the components complement each other to 100% by weight and guarantee the desired technical success without having to make any inventive contributions. H ertel I ververfahren Another aspect of the invention relates to a method for producing a dairy product with stabilizing properties, comprising or consisting of the following steps: (i) Providing cream; (ii) Provision of skimmed milk; (iii) Providing an aqueous / milky preparation of K-carrageenan with a concentration of Ca 2+of at least 2,000 mg / 100 g, which may contain additional carbohydrates; (iv) Mixing components (i) and (ii) to obtain a milk mixture; (v) Adding component (iii) to the milk mixture (vi) Temperature treatment of the mixture from step (v); (vii) Pressure homogenization of the mixture from step (vi); as well as (viii) refrigerated storage of the final product.

[0021] In a first embodiment of the process, cream with a fat content of approximately 30 to 40% by weight and skimmed milk with a maximum fat content of 0.5% by weight are used. The weight ratio of the two components can be approximately 90:10 to 95:5. The aqueous / milky K-carrageenan preparation from step (iii) is typically added to this milk mixture in an amount of approximately 0.1 to 1.5% by weight. The preparation is carried out, for example, in a heated stirred tank or mixing vessel. "Aqueous / milky" means that the carrageenan is present either in aqueous solution or dispersion, or in a dairy product, such as raw milk, skimmed milk, cream, or the like.

[0022] Translated to the total composition of the dairy product, this means that a total Ca content 2+The calcium content is adjusted to at least 10 mg / 100 g, preferably about 15 to about 50 mg / 100 g, and particularly about 18 to about 25 mg / 100 g. It is also conceivable to use carrageenan with a lower calcium content and to supply the calcium from another source. Pasteurization and pressure homogenization

[0023] Temperature treatment is a pasteurization step in which germs are killed and the product is made shelf-stable. For this purpose, the milk mixture described above is heated to a temperature in the range of 100 to 115 °C for approximately 10 to 20 seconds, preferably 15 to 16 seconds. Ultra-high temperature processing (UHT) is also an option, which takes place at significantly higher temperatures but then only for 2 or 3 seconds.

[0024] Finally, the pasteurized product undergoes pressure homogenization at 5 to 50 bar. This is carried out, for example, in 2 to 3 stages, from a maximum of 50 bar down to a maximum of 5 bar. The product can then be cooled and packaged under sterile conditions. DMK 0141 where COMMERCIAL APPLICABILITY

[0025] Another aspect of the invention relates to the use of K-carrageenan with a concentration of Ca 2+ of at least 2,000 mg / 100 g for the production of a dairy product with stabilizing properties. Preferably, a K-carrageenan with a concentration of Ca is used for this purpose. 2+ of approximately 2,500 to approximately 3,500 mg / 100 g and a concentration of alkali metal ions of less than 50 mg / 100 g. EXAMPLES Example 1 Cream with a high calcium content In a tank, 920 kg of cream (38% fat by weight) and 70 kg of skimmed milk were placed and mixed by stirring. Then, 10 kg of an aqueous potassium carrageenan solution with a calcium hydroxide solution were added. 2+ The product was dosed at a concentration of approximately 3,000 mg / 100 g (DuPont). The mixture was pumped into a UHT system, preheated to 90 °C, and then pasteurized for 16 seconds at 105 °C. It was then cooled to approximately 80 °C and homogenized under pressure in three stages from 50 bar down to 10 bar. The final product was cooled and then aseptically filled and stored at 8 °C. The Brookfield viscosity of the product was 82 cP. Comparison example V1 Cream with a low calcium content In a tank, 920 kg of cream (38% fat by weight) and 70 kg of skimmed milk were placed and mixed by stirring. Then, 10 kg of an aqueous potassium carrageenan solution with a calcium hydroxide solution were added. 2+A concentration of approximately 100 mg / 100 g (Cargill) was added. The mixture was pumped into a UHT system, preheated to 90 °C, and then pasteurized for 16 seconds at 105 °C. The mixture was then cooled to approximately 80 °C and homogenized under pressure in three stages from 50 bar down to 10 bar. The final product was cooled and then aseptically filled and stored at 8 °C. The Brookfield viscosity of the product was 140 cP. Comparison example V2 Cream with a medium calcium content In a tank, 920 kg of cream (38% fat by weight) and 70 kg of skimmed milk were placed and mixed by stirring. Then, 10 kg of an aqueous potassium carrageenan solution with a calcium hydroxide solution were added. 2+A concentration of approximately 1,000 mg / 100 g (CP Kelco) was added. The mixture was pumped into a UHT system, preheated to 90 °C, and then pasteurized for 16 seconds at 105 °C. The mixture was then cooled to approximately 80 °C and homogenized under pressure in three stages from 50 bar to 10 bar. The final product was cooled and then aseptically filled and stored at 8 °C. The Brookfield viscosity of the product was 120 cP. DMK 0141 where Application-related assessment 100 g of cream each, as in Example 1 and comparison examples V1 and V2, were whipped with a conventional electric mixer in a scaled 500 ml beaker for 60 seconds at 20 °C, and the foam volume was measured. Time was determined. The results are summarized in Table 1. Table 1 Foam volume [ml] versus time The examples and comparative examples show that the cream according to the invention has a lower viscosity, a higher foam volume and a higher foam resistance.

Claims

PATENT CLAIMS 1. Dairy product with stabilizing properties, containing or consisting of: (a) Cream; (b) Skimmed milk; (c) K-Carrageenan; and, if applicable, (d) Carbohydrates different from component (c); characterized in that the carrageenan has a concentration of Ca 2+ has a concentration of at least 2,000 mg / 100 g.

2. Dairy product according to claim 1, characterized in that K-carrageenan has a concentration of Ca 2+ has a concentration of approximately 2,500 to approximately 3,500 mg / 100 g.

3. Dairy product according to claims 1 and / or 2, characterized in that it contains a Ca 2+ has a concentration of at least 10 mg per 100 g of the milk product.

4. Dairy product according to at least one of claims 1 to 3, characterized in that the carbohydrates forming component (d) are selected from the group consisting of sucrose, dextrose and mixtures thereof.

5. Dairy product according to at least one of claims 1 to 4, characterized in that it consists of: (a) about 90 to about 95% by weight cream; (b) approximately 4 to approximately 8% by weight skimmed milk; (c) approximately 0.1 to approximately 1.5 wt% K-carrageenan; (d) 0 to approximately 0.05 wt% carbohydrates other than component (c); provided that the quantities are supplemented with water to 100 wt%.

6. A method for producing a dairy product with stabilizing properties, comprising or consisting of the following steps: (i) Providing cream; (ii) Provision of skimmed milk; (iii) Providing an aqueous or milky preparation of K-carrageenan with a concentration of Ca 2+ of at least 2,000 mg / 100 g, which may contain additional carbohydrates; (iv) Mixing components (i) and (ii) to obtain a milk mixture; (v) Adding component (iii) to the milk mixture (vi) Temperature treatment of the mixture from step (v); (vii) Pressure homogenization of the mixture from step (vi); as well as (viii) refrigerated storage of the final product.

7. Method according to claim 6, characterized in that a cream is used which has a fat content of about 30 to about 40 wt.% and / or a skimmed milk which has a fat content of a maximum of 0.5 wt.%.

8. Method according to at least one of claims 6 to 7, characterized in that the cream and the skimmed milk are used in a weight ratio of about 90:10 to about 95:

5.

9. Method according to at least one of claims 6 to 8, characterized in that the aqueous / milky K-carrageenan preparation from step (iii) is added to the milk mixture from step (iv) in an amount of about 0.1 to about 1.5 wt.%.

10. Method according to at least one of claims 6 to 9, characterized in that the mixture from step (v) is subjected to a temperature treatment in the range of 100 to 115 °C.

11. Method according to at least one of claims 6 to 10, characterized in that the mixture from step (v) is subjected to a temperature treatment for a duration of about 10 to about 20 seconds.

12. Method according to at least one of claims 6 to 11, characterized in that the temperature-treated mixture from step 6 is subjected to pressure homogenization in the range of 5 to 50 bar.

13. Method according to at least one of claims 6 to 12, characterized in that the pressure homogenization is carried out stepwise from a maximum of 50 bar down to a maximum of 5 bar.

14. Use of K-carrageenan with a concentration of Ca 2+ of at least 2,000 mg / 100 g for the production of a dairy product with stabilizing properties.

15. Use according to claim 14, characterized in that a K-carrageenan is used which has a concentration of Ca 2+ of approximately 2,500 to approximately 3,500 mg / 100 g and a concentration of alkali metal ions of less than 50 mg / 100 g.

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