Method for the production of dried milk, diet product, pastries or coffee blends

 

(57) Abstract:

The invention relates to the food industry. Method of manufacturing a food product is that it the fat injected by dissolving the emulsifier in water. Resulting solution is mixed with the lipid phase and homogenized to obtain an emulsion. Then the above emulsion is mixed with a composition selected from the group consisting of powdered milk, the basis for diet product, powdered concentrate for soup, powdered concentrate for the sauce and coffee powder mixture. After which the mixture is dried to obtain a powder, which has a water content of from 2 to 5%. Milk powder obtained by this method has a fat content of less than 30% and the value of wettability from 6 to 12 seconds. The invention improves the quality of the product. 2 S. and 6 C.p. f-crystals.

The invention relates to a method for production of reconstituted milk powder, diet product, pastries or coffee blends.

Restored milk powder is usually obtained by dissolving in water all powder components. Add oil or liquid fat, after which the mixture is homogenized, evaporated and subjected to p is P>The present invention is to eliminate phase re-spray drying, since this is a very expensive process. Previously, various attempts have been made to resolve the phase of second spray drying. Thus, U.S. patent 4318932 relates to a method for producing instant milk powder, which is prepared on the basis of milk cream emulsion is mixed with the material of milk powder in a special sintering chamber. In accordance with this method, you must implement homogenization at high pressure for carrying out the process in the sintering chamber, which is designed specifically for this process. Moreover, this method does not allow to obtain when using a powder product with a fat content of more than 12%, which limits its use of a lipid phase, which is purely dairy origin.

U.S. patent 2911300 also relates to a method for preparation of recovered milk powder. The main problem that arises in the implementation of this method, is that milk powder must first be treated in a special way before preparing the mixture with a lipid phase, and this requires the Naya increased water content, that requires considerable energy for drying.

The present invention is to develop a method that could be implemented using conventional installations, without resorting to spray drying, which at the present stage of technology development is seen as an expensive process, and that the physical parameters of the process carried out in the framework of this method were soft enough for a manufactured product. In addition, the present invention is the ability to generate the recovered powder with a fat content of more than 15%, which can not limit a method of lipid phase having pure dairy origin. The method according to the present invention allows to obtain a powder, which when restoring in water does not produce on its surface fat and which accordingly has a good recovery characteristics.

The present invention relates to a method for production of reconstituted milk powder, diet product, pastries and coffee blends, which include fat by dissolving the emulsifier in water, the resulting solution is mixed with elderane water less than 35%, and the content of the emulsifier is from 1 to 5%, then the specified emulsion is mixed with a composition selected from the group consisting of powdered milk, cake mix diet product, powdered concentrate for soup, powdered concentrate for the sauce and coffee powder mixture, the mixture is dried to obtain a powder, which has a water content in the range from 2 to 5%.

The term "milk" in the context of the present description refers to the powder skimmed milk contains proteins, carbohydrates, such as milk carbohydrates. Can also be used by themselves or in a mixture of milk powder with low fat, whey, dairy cream, non-dairy, samelevel. Such powders, concentrates may also contain exogenous carbohydrates, such as mono - and disaccharide, such as maltodextrin. Milk cream can be a mixture of skimmed milk powder, maltodextrin, whey and Caseinate; it is also possible the preparation of milk cream with the presence of one or more of the above components. The term "diet product" in the context of the present description refers to the following components, taken singly or in the form of Neorganicheskie salts and vitamins. As a concrete example of a diet product can be called a powder, used to make baby food. The term "powdered concentrate for soup" in the context of the present description refers to the powder, which may be starch, milk powder, flavourings, salt, dehydrated vegetables and fat. Powdered concentrate for the sauce in the context of the present description has the same composition as a powder concentrate for soup, but is in contrast to recent higher starch content. Powder on the coffee basis in the context of the present description refers to a mixture of instant coffee and a carbohydrate such as maltodextrin and milk powder, and dry whey and Caseinates.

In the framework of the present invention is an important process of preparation of the emulsion with a high content of lipids (one or more) using an emulsifier and water. It is essential that succeeded in sufficiently reduced in a mixture of water content in descending order of the value of this parameter in the next row: milk powder, the basis for diet product, powdered concentrate for soup, powdered concentrate for sauce or powder-based CI.

For the preparation of the emulsion may be either animal or vegetable fat or animal or vegetable oil, such as milk fat, palm oil or soybean oil. If you are using fat, which at room temperature is in the solid state, it should be heated in order to mix with the combination of water and an emulsifier. In the case of oil this mixture is prepared at room temperature.

Use preferably milk emulsifier, namely potassium Caseinate or sodium, powder separated milk or sweet buttermilk powder contained in the range from 1 to 5%. You can also in the process of preparation of the emulsion, together with the primary emulsifier add lactose or other carbohydrates.

As already mentioned, for the preparation of the emulsion used from 50 to 70% of the lipid phase, from 1 to 5% emulsifier and less than 35% water. Before mixing with the lipid phase can also add exogenous carbohydrate. Gives good results also conduct lecithinase emulsion.

Homogenization of the emulsion is carried out in a colloid mill or homogenizer at maximum pressure of 300 bar. Preferably this procedure is carried out in a homogenizer.

Thus obtained emulsion is mixed with milk powder, the basis for diet product, powdered concentrate for soup, powdered concentrate for sauce or powder on the coffee the basis of the value of the weight ratio of powder/emulsion in the range from 1:1 to 6:1. The specified mixing can be carried out directly in the mixer, the camera connected to sinter tower or without it, as well as during drying or after drying. It was noted that the mixing is preferably carried out in the sintering chamber. The type used in this case, the sintering chamber is not essential, it is possible, for example, to use the sintering chamber with rotating knives, as well as a camera which doesn't have any moving parts. Proceduce mixing with the use of the sintering chamber bandwidth of this procedure is determined by the size of the specified camera.

The drying is carried out either with the use of technology fluidized bed, or in the sintering chamber, or by combining both of these technologies.

When the powder is dried up normal water content from 2 to 4%, carry out traditional sieving particles and finely ground product is then re-directed to the cycle.

Mixed with the emulsion of milk powder can be a skimmed milk or a mixture of dry skim milk dry buttermilk or it can be a powder, containing milk powder, whey, lactose or other dairy ingredients in combination with a nutrient micro-components, such as minerals and vitamins.

In one particular implementation of the present invention is mixed 70% palm oil with 27% water containing 3% potassium Caseinate, at a temperature of slightly more than 40C and this mixture homogenized and mixed with 33% of this pre-emulsion with 44% skim milk and 23% dry buttermilk in the sintering chamber, the mixture is then dried in the fluidized bed to obtain a water content in the powder of the order of 3%.

In a mixture, prepared for drying, the water content should not e is preferably from 15 to 30%.

When implementing the method according to the present invention can be obtained by standard powder dairy products using equipment that is not expensive. When recovery of such powders in water is not observed formation on the surface of the floating lipid film. According to the method of the present invention are only used emulsifiers based on milk, although in the case of the use of lipid phase it can enter the lipids of non-dairy origin.

If according to the method of the present invention use a basis for diet product, powdered concentrate for soup, powdered concentrate for the sauce and powder on the basis of coffee, the emulsion prepared by the method described above, using the same emulsifier, i.e. milk emulsifier. The mixing of the emulsion and powder also carried out in the sintering chamber for the same value of the coefficient of the emulsion/powder.

The device used for the implementation of this method consists of known elements. First carry out the mixing various powders, such as skimmed milk and dry buttermilk using a commercially available mixer. Measurement of the desired p and other systems.

In the manufacture of emulsion pump delivers the mixture of lipid/water/ emulsifier on colloid mill or homogenizer.

Mixing the emulsion with powder preferably carried out in the sintering chamber. The latter may be a type of camera with rotating blades, the rotation of which occurs at a rate of from 1700 to 3500 rpm. The emulsion is injected through a nozzle under pressure of about 5 bar. However, you can use the camera without any moving parts. Such different sintering chamber known in the art. As mentioned earlier, you can lecithinase during agglomerating or later.

The mixture is preferably dried in a system with a fluidized bed, for example in a system with a rotating fluidized bed, or in accordance with any other known technology of drying.

The present invention relates also to the product obtained following the above method, and more particularly to a restored dry milk. This ready to use powder contains less than 30% of lipids, which provides the wettability of the powder in the range from 6 to 12 seconds. In the context of the present description, the term "wettability" means the present invention to determine in the case of conventional powder is the dive time is 40 seconds.

The following examples of carrying out the invention.

Example 1

3 kg of skim milk powder dissolved in 27 kg of water for about 5 minutes. The water temperature should be above the melting point of palm oil, namely 40S. To the specified mixed solution was added 70 kg of liquid palm oil to obtain a pre-emulsion with large fat globules. The mixture is pumped through a homogenizer, and the pressure is slowly increased to 200 bar.

The emulsion is ready for introduction into the sintering chamber. The process is carried out so that the flow rate was 200 kg/hour of powder concentrate (which includes 35% dry buttermilk 65% skimmed milk powder) and 80 kg/h emulsion simultaneously with their introduction. Drying is carried out in a fluidized bed at a temperature of 80C.

Get the powder, which is characterized by a water content in 4,39% and fat content of 21.9%. The specific weight of the powder 500 g/l At a dilution in water on its surface is not observed the appearance of visible fat.

Example 2

The process is carried out according to the procedure of the preceding example . astonaut in water 5 kg of potassium Caseinate and 10 kg of lactose under stirring for 5 minutes. This solution is mixed with 55 kg of liquefied palm oil and the mixture is homogenized as described above.

The process is carried out so that the flow rate was 200 kg/hour of powder concentrate (which includes 35% dry buttermilk 65% skimmed milk powder) and 80 kg/h emulsion simultaneously with their introduction. Drying is carried out in a fluidized bed at a temperature of 80C.

The moisture content in the powder is 2.8%, the content of lipids is 20%, and the proportion of powder 500 g/l At a dilution of product in the water on its surface is not observed the appearance of visible fat.

Example 3

Dissolve 3 kg of potassium Caseinate 27 kg of water, to this mixed solution is added slowly to 70 kg of corn oil and butter (ratio 4:1) and further, as indicated above, homogenize the mixture.

Separately preparing a mixture of powders, including 64 kg dry demineralized whey, 9 kg of skimmed milk powder, 11 kg of lactose and 2 kg of potassium Caseinate. The agglomerating carry out further with the use of the same device as in the preceding examples with supplies is shivani for 5 minutes 5 kg of potassium Caseinate and 10 kg of lactose, to this stirred solution is added slowly to 55 kg of corn oil and butter (ratio 4:1) and further, as indicated above, homogenize the mixture.

Separately preparing a mixture of powders, including 120 kg of skimmed milk powder, 90 kg of lactose and 0.9 kg of micro-components (a mixture of trace elements and vitamins). The agglomerating carry out further with the use of a system with fixed components. The emulsion is sprayed on the periphery of the system to the incident flux powder flow: powder - 200 kg/h and emulsion - 150 kg/h.

1. Method for the production of powdered food product, such as milk powder, diet product, concentrates for soup or sauce and coffee mixture, providing for the introduction of fat in their composition, characterized in that the fat composition of these products is administered by dissolving the emulsifier in water, the resulting solution is mixed with the lipid phase and homogenized to obtain a stable emulsion having a fat content of 50-70%, the water content is less than 35% and the content of the emulsifier 1-5%, and then the specified emulsion is mixed with powdered composition selected from the group consisting of milk powder, the basis for diet product, to the mixture with a water content of not more than 12% dried to obtain a powder, having a water content of 2-5%.

2. The method according to p. 1, characterized in that the use of the lipid phase, representing an animal or vegetable fat or animal or vegetable oil, such as milk fat, palm oil or soybean oil.

3. The method according to p. 1 or 2, characterized in that the emulsifier is chosen from the group consisting of potassium Caseinate or sodium, skimmed milk powder and sweet dry buttermilk in their content less than 5%.

4. The method according to one of paragraphs.1-3, characterized in that the homogenization is carried out in a colloid mill or homogenizer at maximum pressure of 300 bar.

5. The method according to one of paragraphs.1-4, characterized in that the specified mixing powder composition emulsion is carried out in the sintering chamber.

6. The method according to one of paragraphs.1-5, characterized in that the milk powder is produced from a mixture of powdered skim milk and dry buttermilk.

7. The method according to one of paragraphs.1-6, characterized in that mix 70% palm oil with 27% water containing 3% potassium Caseinate, homogenize this mixture and mix 33% of such emulsions with 44% skim milk and 23% dry buttermilk in the sintering chamber, and then the dried mixture into a foam by the method according to p. 1, characterized in that it has a fat content of less than 30% and the value of wettability 6-12 C.

 

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