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WO1993005661A1 - Composition liquide servant de succedane de lait - Google Patents

Composition liquide servant de succedane de lait Download PDF

Info

Publication number
WO1993005661A1
WO1993005661A1 PCT/CA1992/000410 CA9200410W WO9305661A1 WO 1993005661 A1 WO1993005661 A1 WO 1993005661A1 CA 9200410 W CA9200410 W CA 9200410W WO 9305661 A1 WO9305661 A1 WO 9305661A1
Authority
WO
WIPO (PCT)
Prior art keywords
kgs
gms
milk
natural
thickening agent
Prior art date
Application number
PCT/CA1992/000410
Other languages
English (en)
Inventor
Daniel A. Ferraro
Original Assignee
Ferraro Daniel A
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ferraro Daniel A filed Critical Ferraro Daniel A
Publication of WO1993005661A1 publication Critical patent/WO1993005661A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners

Definitions

  • This invention relates to a liquid composition and in particular to a liquid composition having the same flavor and texture as milk but having a reduced fat content.
  • Milk has long been known as a staple food. Milk is available as homogenized, two percent (2%) partly skimmed and skim. Homogenized being whole milk, 2% milk having 2% butter fat and skim milk having all of the cream removed from the milk.
  • a milk-substitute composition comprising water, raw milk, dry rnilk powder, vanilla, natural butter flavoring and a natural thickening agent.
  • a milk-substitute composition can be produced having the same flavor and texture of milk yet having a fat content and accordingly a reduced animal fat and cholesterol content less than the raw milk base.
  • a liquid composition comprising effective amounts of water, raw milk, dry milk powder, vanilla, natural butter flavoring and a natural thickening agent.
  • the ingredients are emulsified in effective amounts to have the same texture and flavor as the raw milk base yet having a fat content less than an equivalent volume of the raw milk base.
  • the composition is mixed, pasteurised and homogenized.
  • the preferred embodiment of the present invention is a milk-substitute composition having the same texture and flavor as homogenized milk.
  • a liquid composition having the same flavor and texture of whole milk but having a fat content less than an equivalent volume of raw milk will be described.
  • the following ratio of amounts of ingredients are mixed together in a suitably sized vat: from about 150 to about 340 kgs of water; from about 130 to about 270 kgs of 0.1% to 4.0% raw milk; from about 15 to about 50 kgs of dry milk powder; from about 18 to about 29 gms of vanilla; from about 10 to about 30 gms of natural butter flavoring; and from about 80 to about 200 gms of a natural thickening agent.
  • Dry milk powder is available in a variety of forms: skim milk, casein, caseinates, buttermilk and whey. Any variety of dry milk would be suitable for use in the milk substitute composition. Some changes in the ratio of ingredients may be necessary to compensate for the individual flavor of each milk powder.
  • the ratio of all ingredients can be varied to produce a more "milky” texture and flavor or a more “watery” flavor and texture, primarily by varying the amount of dry milk powder and water. Less water will produce a "milkier” texture while more water will produce a "watery” texture.
  • vanilla in the composition not only enhances the flavor, but also improves the consistency of the mixture.
  • the vanilla greatly assists in the blending of the mixture and prevents the dry milk powder from precipitating out of the composition.
  • vitamin D 1 millilitre of vitamin D and 8.5 millilitres of vitamin A may be added to the mixture.
  • a natural butter flavor is added to improve the flavor of the composition.
  • Small amounts of a natural butter flavoring sold under the trade mark BUTTE -SAHNE-AROMA has been used to improve the flavoring of the milk- substitute composition.
  • the small amounts of natural butter flavoring does not impart a "buttery” flavor but rather gives the composition a more "milkier” or “dairy” flavor.
  • Approximately 10 to 30 gms of the natural butter flavoring can be added to the composition, with the preferred amount being 15 gms.
  • a natural thickener agent is added to improve the thickness of the mixture resulting in the same texture as the raw milk base.
  • Carrageenin a natural thickening agent, has been found to provide the suitable thickness to the milk- substitute composition. Approximately 80 to 200 gms of carrageenin may be added to the composition, with the preferred amount being 90 gms.
  • the ingredients are mixed in a vat until fully emulsified.
  • the mixture s then homogenized and then pasteurised.
  • the preferred rate of pasteurizing is 170°C at 500 pounds per minute.
  • the resulting milk-substitute composition is then bottled or packaged in suitable amounts. Applicant has found that the milk-substitute composition has a shelf length of approximately 15 to 20 days which is equivalent to that of homogenized milk. However, the milk-substitute composition has substantially
  • homogenized milk base yet retains the same texture and taste of homogenized milk.
  • liquid composition of the present invention can be used whenever whole, partly or skimmed milk is used.
  • a milk-substitute composition having the same texture and flavor as homogenized milk can be made.
  • the following ratio of amounts of ingredients are mixed together in a suitably sized vat: 272 kgs - water 202 kgs - 2.7% to 4.0% raw milk
  • the butter fat content of the whole milk which may be used in the present invention can vary.
  • the percentage butter fat content can vary between approximately 2.7% to 4.0% depending on the source of the whole milk.
  • EXAMPLE 2 In a similar fashion, a 2% milk-substitute composition can be made using the following ratio amounts of ingredients: 210.9 kgs - water 175.5 kgs - 2% raw milk
  • vitamin D 90 gms - natural thickening agent.
  • effective amounts of vitamin D and vitamin A can be added to the mixture.
  • the 2% liquid composition will have a fat content less than that of an equivalent volume of 2% milk.
  • the flavor and texture will be substantially the same
  • a skim milk-substitute composition can be made using a ratio of effective amounts of the following ingredients: 210.9 kgs - water
  • the skim liquid composition will have a fat content less than that of an equivalent volume of skim milk.
  • the flavor and texture will be substantially the same as skim milk.
  • vitamin D and vitamin A can be added to the mixture.
  • a chocolate flavored milk-substitute composition can be made by mixing effective amounts of the following ingredients in the following ratios:
  • EXAMPLE 5 In order to improve the nutritional value and the consistency of the milk- substitute product, raw skim milk can replace water in examples 1, 2 and 4 above. It must be understood that the ratio of ingredients are not limiting. Variations in the effective amounts of ingredients may be necessary to provide a richer flavor or other desired flavors and textures. Variations may also be necessary for compensating the flavor of the available raw milk and dry milk powder.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)

Abstract

Composition liquide comprenant des quantités efficaces d'eau, de lait cru, de lait en poudre sec, de vanille, d'arôme naturel de beurre et d'un agent épaississant naturel. On soumet la composition au mélange, à la pasteurisation et à l'homogénéisation. La composition a le même goût et les mêmes caractéristiques organoleptiques que le lait, mais une teneur réduite en matière grasse.
PCT/CA1992/000410 1991-09-23 1992-09-23 Composition liquide servant de succedane de lait WO1993005661A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US764,271 1985-08-12
US891,261 1986-07-28
US76427191A 1991-09-23 1991-09-23
US89126192A 1992-06-01 1992-06-01

Publications (1)

Publication Number Publication Date
WO1993005661A1 true WO1993005661A1 (fr) 1993-04-01

Family

ID=27117427

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CA1992/000410 WO1993005661A1 (fr) 1991-09-23 1992-09-23 Composition liquide servant de succedane de lait

Country Status (4)

Country Link
CN (1) CN1074338A (fr)
AU (1) AU2641492A (fr)
CA (1) CA2110384A1 (fr)
WO (1) WO1993005661A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2730607A1 (fr) * 1995-02-21 1996-08-23 Cedilac Sa Preparation liquide pour un produit alimentaire a base de cereales
EP1563741A1 (fr) * 2004-02-12 2005-08-17 Campina Nederland Holding B.V. Produit de petit-lait comestible et son procédé de préparation

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2657142A (en) * 1950-10-23 1953-10-27 Western Condensing Co Reconstituted milk process
DE1957841A1 (de) * 1968-11-20 1970-07-30 Arthur Bratland Verfahren zur Herstellung von Nahrungsmitteln
US4853246A (en) * 1987-12-01 1989-08-01 Tetra Pak Inc. Sweetened high protein milk product and process for producing same
WO1989012400A1 (fr) * 1988-06-14 1989-12-28 Nouvelle Ice Cream Corporation Compositions laitieres sans matieres grasses
US4959227A (en) * 1987-02-17 1990-09-25 Amer Moh S High dietary fiber low lactose liquid food and a method of producing same
WO1990013227A1 (fr) * 1989-05-08 1990-11-15 H.E. Cottee Pty Limited Produit laitier a faible teneur en lactose

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2657142A (en) * 1950-10-23 1953-10-27 Western Condensing Co Reconstituted milk process
DE1957841A1 (de) * 1968-11-20 1970-07-30 Arthur Bratland Verfahren zur Herstellung von Nahrungsmitteln
US4959227A (en) * 1987-02-17 1990-09-25 Amer Moh S High dietary fiber low lactose liquid food and a method of producing same
US4853246A (en) * 1987-12-01 1989-08-01 Tetra Pak Inc. Sweetened high protein milk product and process for producing same
WO1989012400A1 (fr) * 1988-06-14 1989-12-28 Nouvelle Ice Cream Corporation Compositions laitieres sans matieres grasses
WO1990013227A1 (fr) * 1989-05-08 1990-11-15 H.E. Cottee Pty Limited Produit laitier a faible teneur en lactose

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2730607A1 (fr) * 1995-02-21 1996-08-23 Cedilac Sa Preparation liquide pour un produit alimentaire a base de cereales
EP0728416A3 (fr) * 1995-02-21 1996-09-04 Cedilac Sa
EP1563741A1 (fr) * 2004-02-12 2005-08-17 Campina Nederland Holding B.V. Produit de petit-lait comestible et son procédé de préparation

Also Published As

Publication number Publication date
CA2110384A1 (fr) 1993-04-01
AU2641492A (en) 1993-04-27
CN1074338A (zh) 1993-07-21

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