PROCESS FOR THE PRODUCTION OF A DAIRY PRODUCT CONTAINING GELATINE AND CREAM

PROCEDE DE PRODUCTION D'UN PRODUIT LAITIER CONTENANT DE LA GELATINE ET DE LA CREME

English Abstract

A process for the production of a dairy product containing gelatine and cream,

wherein the ingredients are mixed, heated and put into the pack, wherein
skimmed milk
is mixed with the gelatine in a mixing tank, that mixture is then left to soak
and in
further succession it is mixed with the remaining ingredients.

French Abstract

L'invention concerne un procédé de production d'un produit laitier contenant de la gélatine (2) et de la crème (3, 5). Selon ledit procédé, les ingrédients sont mélangés, chauffés et versés dans leur emballage. On mélange du lait maigre (1) avec de la gélatine dans une cuve de mélange (4), on fait ensuite gonfler le mélange et, dans des étapes consécutives, on mélange ce dernier avec les autres ingrédients.

Claims

CLAIMS:


1. A process for the production of a dairy product containing gelatine,
skimmed milk and cream, which are mixed, heated and put into a pack,
comprising the following steps:

(a) heating the skimmed milk to a temperature of between 25°C
and 40°C;

(b) stirring the gelatine into the warmed skimmed milk with vigorous
agitation;

(c) soaking the mixture containing the skimmed milk and gelatine
with slight agitation for between 15 and 40 minutes; and

(d) mixing the cream into the mixture containing the skimmed milk
and gelatine.


2. A process as set forth in claim 1, wherein step (c) is effected for
between 25 and 30 minutes.


3. A process as set forth in claim 1 or 2, wherein after step (c) and prior
to step (d) the mixture is heated for approximately one minute to a
temperature of
between 55°C and 65°C.


4. A process as set forth in claim 3, wherein the temperature is 60°C.

5. A process as set forth in any one of claims 1 to 4, wherein the fat
proportion of the skimmed milk is below 0.3%.


6. A process as set forth in claim 5, wherein the fat proportion is
below 0.1 %.


7. A process as set forth in claim 5 or 6, wherein the fat proportion of
the skimmed milk is between 0.1% and 0.01%.


8. A process as set forth in claim 7, wherein the fat proportion is 0.02%.


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9. A process as set forth in any one of claims 1 to 8, wherein the
gelatine is of a grain size of between 35 and 65 mesh.


10. A process as set forth in claim 9, wherein the grain size is 50 mesh.

11. A process as set forth in any one of claims 1 to 10, wherein the
gelatine has a gelatine rigidity of between 200 and 250 Bloom grams.


12. A process as set forth in claim 11, wherein the rigidity is 220 Bloom
grams.


13. A process as set forth in.any one of claims 1 to 12, wherein the
gelatine is granular.


14. A process as set forth in any one of claims 9 to 13, wherein the
gelatine is produced from five different kinds of medium- and/or high-Bloom
split
cowhide.


15. A process as set forth in any one of claims 1 to 14, wherein the fat
proportion of the cream used is about 16%.


16. A process as set forth in any one of claims 1 to 15, wherein the
pH-value of the product is between 4 and 7.


17. A process as set forth in claim 16, wherein the pH is between 6.4
and 6.6.


18. A process as set forth in any one of claims 1 to 17, wherein before
being put into the pack the product is heated to a temperature above
120°C and is
homogenized.


19. A process as set forth in claim 18, wherein the temperature of the
product is maintained up to the heating at a value of between 20°C and
40°C.


20. A process as set forth in claim 18 or 19, wherein the homogenization
is effected at a temperature below 100°C and a pressure between 185
bars
and 215 bars.



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21. A process as set forth in claim 20, wherein the homogenization is
effected in one stage.


22. A process as set forth in any one of claims 1 to 21, wherein the
temperature at which the product is put into the pack is between 20°C
and 30°C.



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Description

CA 02435359 2010-04-07
23739-405

Process for the production of a dairy product
containing gelatine and cream

The invention concerns a process for the production of a dairy
product containing gelatine and cream, wherein the ingredients are mixed,
heated
and put into the pack. The invention further concerns a dairy product which in
particular is produced by that process.

A dairy product of that kind is describes in EP 0 805 629 B1. It has
been found however that the previously known processes do not promote to the
desired extent the deployment of the gelatine which has a substantial
influence on
taste, consistency and separation of the end product.

The invention provides a process for the production of a gelatin-
bearing dairy product, which permits as full deployment of the gelatine as
possible.

In one process aspect, the invention provides a process for the
production of a dairy product containing gelatine, skimmed milk and cream,
which
are mixed, heated and put into a pack, comprising the following steps: (a)
heating
the skimmed milk to a temperature of between 25 C and 40 C; (b) stirring the
gelatine into the warmed skimmed milk with vigorous agitation; (c) soaking the
mixture containing the skimmed milk and gelatine with slight agitation for
between 15 and 40 minutes; and (d) mixing the cream into the mixture
containing
the skimmed milk and gelatine.

In the process according to the invention, that is attained in that
skimmed milk is mixed with the gelatine in a mixing tank, that mixture is then
left to
soak and in further succession it is mixed with the remaining ingredients.

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The use of gelatine in granule form with a grain size of 35 to 65
mesh, preferably about 50 mesh and a gel rigidity of between 200 and 250 Bloom
grams as well as skimmed milk whose fat proportion is below 0.3%, e.g.
between 0.1% and 0.01%, preferably about 0.02%, for producing that mixture,
has
proven to be particularly appropriate in terms of wetting of the gelatine with
the
skimmed milk and thus the gelatine deployment options. In this respect all
percentages are percent by weight.

In order to achieve intimate mixing with the gelatine the skimmed
milk can be heated in a mixing tank to a temperature of between 25 C and 40 C
and in further succession the gelatine can be stirred in with vigorous
agitation.
Thereafter it is desirable if the mixture is left to soak with slight
agitation for
approximately half an hour and prior to mixing with the remaining ingredients
heated for about a minute to a temperature of between 55 C and 65 C,
preferably
to 60 C, before the operation of mixing with the cream whose fat content is
about 16% is effected.

A suitable selection and combination of the raw materials for the
gelatine, while precisely observing given temperature and time parameters,
results
in the formation of an albumin structure which has the capability of no longer
changing its formed structure. In other words, the dairy product produced in
that
way can be heated and cooled a plurality of times without breaking down. That
effect could be achieved in accordance with the state of the art only with the
addition of additive materials. The use of additive materials of that kind is
no
longer required in the process according to the invention in which the
gelatine
serves not only as a stabilizer in regard to viscosity but also a stabilizer
in regard
to the stability of the dairy product.

In order for the end product to keep for along period in the uncooled
condition, it is particularly advantageous if the mixture which contains at
least
cream and gelatine enriched with skimmed milk and whose pH-value is between 4
and 7, e.g. 6.4 and 6.6, is briefly heated before being put into the pack, to
a
temperature which is above 120 C.

In order to achieve adequate resistance for the end product at room
temperature, it is preferably provided that the mixture containing at lest
cream and
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gelatine enriched with skimmed milk is maintained up to the heating operation
at a
value of between 20 C and 40 C.

It is preferably provided that the mixture containing at least cream
and gelatine enriched with skimmed milk is homogenized preferably in one stage
at a temperature of below 100 C at high pressure in order to achieve a uniform
size respectively distribution of the fat particles.

In order to prevent separation or deflocculation of the gelatine, it has
proven to be particularly desirable if the filling temperature of the mixture
is
between 20 C and 30 C.

In accordance with a further aspect of the invention, it seeks to
provide a dairy product which is produced in particular in accordance with
that
method.

A dairy product of that kind is characterised in that it contains
gelatine enriched with skimmed milk, mixed with cream.

It has been found particularly desirable in terms of consistency and
durability of the novel dairy product if at least 70%, preferably 90%, of
cream is
used and the gelatine proportion is between 1 % and 3%, preferably being
1.50%.

So that the novel dairy product has a preferred fat content of
about 15%, in accordance with a further embodiment it is provided that high-
fat
cream is added to the mixture containing at least cream and gelatine enriched
with
skimmed milk.

The invention will be described in greater detail hereinafter by
means of a preferred embodiment with reference to the drawing in which:
Figure 1 is a diagrammatic representation of a manner of carrying
out the process according to the invention, and

Figure 2 shows the approximate temperature configuration during
the individual steps in the process.

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In step I skimmed milk 1 is heated in a mixing tank 4 to a
temperature which is between 25 C and 40 C. A food gelatine 2 in granule form
can then be stirred into that heated skimmed milk 1 with a turbomixer, for
example
of the Ytron TM type.

It has been found that the choice of the gelatine influences the
stability and life of the end product. Great significance is therefore
attributed to
the correct selection and combination of the raw materials for the gelatine,
in
which respect tests have shown that both animal and also vegetable gelatine is
suitable for use in the process according to the invention. In the present
embodiment by way of example the gelatine is produced from five different
kinds
of medium- and/or high-Bloom split cowhide and has a gel rigidity of about 220
Bloom grams. The viscosity of that gelatine is about 41 millibars, with the
viscosity being directly proportional to the Bloom grams. In this embodiment
the
viscosity of the gelatine is established in such a way that a mixture with 6
2/3 %
gelatine proportion is stirred, that mixture is heated in a water bath to 60
C, a
sample is drawn off and viscosity is determined from that sample.

After the gelatine is stirred into the skimmed milk the mixture is left to
soak for at least 15 minutes and preferably approximately half an hour, e.g.
15
to 40 minutes and preferably 25 to 30 minutes. After that soaking operation
the
mixture is heated for about 1 minute at about 60 C in order to promote mixing
of
the gelatine with the skimmed milk.

In step III cream 3 with for example 15% by weight of fat is added.
In further succession, in this preferred embodiment, high-fat cream 5 is added
in
step IV to that mixture which contains at least cream and gelatine enriched
with
skimmed milk and which has a fat content of about 13% - 14%, in order to
obtain
an end product with a fat content of about 15%.

Before the pack is filled, in order to provide that the product keeps
for a long time, brief heating at over at least 120 C and preferably over 130
C is
effected in an UHT-installation 6 (step V). A suitable ultrahigh temperature
heating installation is for example the Finnah/ST2 installation.
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Thereupon the mixture containing at least cream and gelatine
enriched with skimmed milk is homogenized in a homogenizer 7 at for
example 80 C and under a pressure of between 185 and 215 bars (step VI). After
cooling to a temperature of between 20 C and 30 C in the filling machine 8
(step VII), an aseptic filling operation can be effected to fill pack units 9
which for
example - as is known per se - comprise card and/or paper and which are lined
with aluminum and/or plastic material (preferably polyethylene), whereupon
rapid
cooling to at least 15 C is effected in a cold-storage depot (step VIII).

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Representative Drawing