Shelf-stable concentrated dairy liquids and methods of forming thereof
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23C-009/00
A23C-009/142
A23C-001/00
A23C-009/152
출원번호
US-0266083
(2008-11-06)
등록번호
US-9055752
(2015-06-16)
발명자
/ 주소
Kimmel, Jennifer Louise
출원인 / 주소
Intercontinental Great Brands LLC
대리인 / 주소
Fitch, Even, Tabin & Flannery LLP
인용정보
피인용 횟수 :
0인용 특허 :
88
초록▼
A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferab
A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting products have a sterilization value Fo of at least 5 and are also resistant to gelling and browning during high temperature sterilization and also resistant to gelling during extended storage.
대표청구항▼
1. A method of making a stable concentrated dairy liquid, the method comprising: providing a starting dairy liquid containing lactose and dairy protein with casein protein and whey protein;concentrating the casein protein and depleting the whey protein and lactose from the starting dairy liquid to f
1. A method of making a stable concentrated dairy liquid, the method comprising: providing a starting dairy liquid containing lactose and dairy protein with casein protein and whey protein;concentrating the casein protein and depleting the whey protein and lactose from the starting dairy liquid to form a whey and lactose depleted concentrated dairy liquid with a ratio of the casein protein to the whey protein of at least about 90:10 and less than about 1 percent lactose;maintaining the starting dairy liquid prior to and during the concentrating step at or below about 90° C. so that substantially no cross-linking occurs between the casein protein and the whey protein so that the starting dairy liquid has at least about 90 percent pH 4.6 soluble proteins;adding a stabilizer and a mouthfeel enhancer to the whey and lactose depleted concentrated dairy liquid to form an intermediate concentrated dairy liquid;sterilizing the intermediate concentrated dairy liquid at a temperature and for a time sufficient to obtain the stable concentrated dairy liquid having a Fo of at least 5; andthe stable concentrated dairy liquid has a total solids from about 25 to about 30 percent, about 9 to about 13 percent total protein of which is at least about 90 percent casein protein and less than about 10 percent whey protein, and less than about 1 percent lactose; andwherein the intermediate concentrated dairy liquid is resistant to gelation during sterilization, and wherein the stable concentrated dairy liquid is resistant to gelation for at least about 9 months of storage under ambient conditions. 2. The method of claim 1, wherein the total protein of the stable concentrated dairy liquid includes about 93 to about 95 percent casein protein and about 5 to about 7 percent whey protein. 3. The method of claim 1, wherein the temperature is below about 70° C. 4. The method of claim 1, wherein the temperature is below about 55° C. 5. The method of claim 1, wherein the total protein in the stable concentrated dairy liquid includes about 93 to about 95 percent casein protein and about 5 to about 7 percent whey protein. 6. The method of claim 1, wherein the stable concentrated dairy liquid includes about 0.2 to about 0.4 percent of the stabilizer selected from the group consisting of disodium phosphate, dipotassium phosphate, disodium citrate, trisodium citrate, and mixtures thereof. 7. The method of claim 6, wherein the stabilizer is disodium phosphate. 8. The method of claim 1, wherein the stable concentrated dairy liquid includes about 0.4 to about 0.6 percent of the mouthfeel enhancer selected from the group consisting of sodium chloride, potassium chloride, sodium sulfate, and mixtures thereof. 9. The method of claim 1, wherein the stable concentrated dairy liquid contains about 0.2 to about 0.4 percent of disodium phosphate, about 0.4 to about 0.6 percent sodium chloride, and about 4.5 to about 6 percent sweetener. 10. The method of claim 1, wherein the concentrating step is microfiltration with diafiltration to form a whey and lactose depleted concentrated dairy liquid retentate. 11. The method of claim 1, further comprising providing a second starting dairy liquid having casein proteins and whey proteins, forewarming the second starting dairy liquid sufficient to effect a reduction in pH 4.6 soluble proteins, concentrating the second starting dairy liquid using ultrafiltration to form a second concentrated dairy liquid retentate, the second concentrated dairy liquid retentate having an increased amount of the casein proteins and the whey proteins relative to the second starting dairy liquid, and blending the second concentrated dairy liquid retentate with the whey and lactose depleted concentrated dairy liquid. 12. The method of claim 11, wherein the second concentrated dairy liquid retentate includes an amount of dairy protein with about 80 to about 83 percent casein protein and about 17 to about 20 percent whey protein. 13. The method of claim 11, wherein the second concentrated dairy liquid retentate has at least about 70 percent of the whey protein cross-linked with the casein protein as determined by pH 4.6 soluble protein. 14. A whey and lactose depleted concentrated dairy liquid comprising: about 25 to about 30 percent total solids;about 9 to about 13 percent total dairy protein, which includes at least about 90 percent casein protein and less than about 10 percent whey protein, the total dairy protein being supplied from a dairy source exposed to a temperature prior to and during concentration not to exceed about 90° C. such that substantially no cross-linking occurs between the casein protein and the whey protein so that at least about 90 percent pH 4.6 soluble proteins is present prior to being concentrated;less than about 1 percent lactose; andat least one stabilizer and at least one mouthfeel enhancer in amounts sufficient so that the whey and lactose depleted concentrated dairy liquid remains shelf-stable during sterilization and for at least about 9 months of storage at about 70 to about 75° F. 15. The whey and lactose depleted concentrated dairy liquid of claim 14, wherein the total dairy protein contains at least about 95 percent casein protein and less than about 5 percent whey protein. 16. The whey and lactose depleted concentrated dairy liquid of claim 14, comprising about 8 to about 12 percent casein protein and about 1 percent or less whey protein. 17. The whey and lactose depleted concentrated dairy liquid of claim 14, wherein the whey and lactose depleted concentrated dairy liquid includes about 0.2 to about 0.4 percent of the stabilizer selected from the group consisting of disodium phosphate, dipotassium phosphate, disodium citrate, trisodium citrate, and mixtures thereof. 18. The whey and lactose depleted concentrated dairy liquid of claim 14, wherein the stable concentrated dairy liquid includes about 0.4 to about 0.6 percent of the mouthfeel enhancer selected from the group consisting of sodium chloride, potassium chloride, sodium sulfate, and mixtures thereof.
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