DE2441643B2 - Process for the production of a physically stable foam preparation which is stabilized against bacterial spoilage - Google Patents

Description

The invention relates to the production of a physically resistant and bacterial spoilage stabilized foam preparation based on cream and an acidified milk product.

There is a need for whipped cream-like foam formulations that are both physical and sufficiently resistant to bacterial infection to be stored and either alone or in In connection with desserts, such as fruit jellies or jellies, for example. In general it was believed that lowering the pH of a whipped cream product or whipped cream-like product Foam product, which makes it more resistant to bacterial infection, with the physical one Stability is incompatible and in any case to one Would result in a product with an unacceptable taste and texture (see, for example, M. E. Schulz in Milchwissenschaft, 26 [1971], pages 481 to 486, in particular page 483, paragraph IV, in which it is indicated that products such as whipped cream, cream preparations and Fat emulsions with foams and emulsifiers made from fats other than milk fat reduce their foaming ability lose at pH values of 4.9 and below.

In GB-PS 27 854 from 1904 there is a Process has been described to make cream with a low fat content of e.g. B. less than 25% whippable by adding up to 10% sour cream or its equivalent. the The limit of 10% is based on previous experience in the professional world that the pH value of a cream is only slightly may be lowered by z. B. 7 to 6.4, but not to may be low, otherwise the ability to serve is lost, in line, when reworking the How the GB-PS works, for example, it has been found that be! a cream with a fat content of 25%, which had an initial pH of 6.73, by adding 5% sour cream with a pH of 4.30

ίο after cooling a pH value of 6.48 and with addition a pH of 6.25 was obtained from 10% sour cream. Similar results are obtained with the addition of 5% or 10% buttermilk obtained.

Those obtained by the known method

However, foam products are not sufficient physical and bacterial stability in order to be able to be stored.

The object of the invention is to create a method for producing a foam preparation on the basis of cream and an acidified milk product, which has sufficient stability compared to bacterial spoilage, good shelf life for normal storage and distribution in particular at cooling temperatures (about 3 to 10 ° C) and has a pleasant taste and an appropriate In particular, the foam preparation according to the invention should be satisfactory Have applicability in connection with fruit desserts.

jo This object is achieved according to the invention by creating a method for Production of a physically stable foam preparation that is stabilized against bacterial spoilage on the basis of cream and a soured

Milk product, which is characterized in that one

(i) Cream with a fat content of about 40% by weight with an acidified milk product with a Content of non-fatty dry matter from 9 to 20 Wt .-% and optionally with a small amount of stabilizer and / or emulsifier and if necessary mixed with sweeteners and preservatives,

(ii) the mixture obtained in step (i) with a technical impact device to an increase in volume in the range from 60 to 210% by volume beats and

(iii) placing the product in a container,

taking such amounts of cream and soured

V) dairy product used that the whipped Preparation with a fat content of 18 to 32 percent by weight,

has a dry matter content of 30 to 45% by weight and a pH value in the range from 53 to 3.8

As acidified dairy products containing

Non-fatty dry matter of 9 to 20% by weight can be quark and yoghurt or a mixture thereof be used. Quark is sometimes preferred because it gives less whey deposit than yogurt However, the use of yogurt has the

W) Advantage that a higher surcharge or a higher Volume increase is obtained (about 150-210%), while the volume increase of a product that Quark as an acidified milk product contains, usually between 60 and 110 vol .-%. Furthermore

h ^r> are the yoghurt products containing cream-like than the quark-containing products and the use of a larger amount of stabilizers can reduce the whey separation. The preferred ratio of

Amounts of sänne, calculated from 40% cream, and on acidified milk product is (60 to 70): (40 to 30),

The foam preparation according to the invention normally has a pH of 5.5 to 3.8, preferably 4.5 to 4.0. This pH value can in principle be adjusted by adding an edible acid to the milk product but fermented sour milk products with regard to taste and texture are used, in which the acid is developed through microbiological fermentation are preferred.

The presence of a stabilizer is there to reduce it or avoidance of whey separation during storage is expedient. Preferred stabilizers are locust bean gum, guar gum, gelatin and is Carrageenan, however, can also be starch or modified Strengths are used. A suitable emulsifier is an emulsifier, the partial glyceride but other edible emulsifying agents can be used.

The acidified milk product with a non-fat dry matter content of 9 to 20% by weight can Contain fat, such as quark or yogurt, which are made from whole milk, but should be in in this case the amount of cream added accordingly Reduced or a cream with a lower fat content should be used to make one To get the end product with the required fat content.

In principle, any edible vegetable or animal fat can be used, but milk fat is used preferred in view of its excellent taste

In addition, sugar, gift can ^one vnacksmittel and others to be added in minor Menger ingredients and for long-term storage antibt »gible agent such as sorbic acid, may be incorporated into the mixture.

The surcharge or the increase in volume of the whipped preparation is usually between 60 and 210% by volume.

The best results are obtained when stage (i), & h. the mixing of cream and acidified milk product, is carried out while the ingredients are at a temperature below 10 ° C, especially if the cream and acidified milk product have been stored at least one night below 10 "C before mixing. Step (ii), in softer the mixture is whipped, is advantageously carried out below 20 ^° C., preferably also below 10 ^° C., but of course above VC

The foam preparations obtained according to the invention are particularly suitable for use in dessert products, Especially fruit desserts, to which the whipped mixture has been added, are suitable.

The percentages and parts used here are based on total weight, unless otherwise is specified

The invention is explained in more detail below with the aid of examples

example 1 The following mixture was made:

Glycerol monostearate

Sucrose

Sorbic acid

0.9%

9%

900 ppm

The mixture, which had a pH of about 5.2, increased in volume of about 67 VoL-% hit and it was found that it excellent stability and usefulness as a whipped foam preparation for, for example Exhibited fruit jelly.

Example 2

Whipped foam preparations were made from the following components:

Bulgarian yogurt 40% Cream (40%) 43% Emulsifier 033% stabilizer 0.19% Sucrose 9.17% Potassium sorbate solution (33%) 0.17% water 6.26%

Skimmed milk curd 27% (18.5% solids) 63% Cream (40% fat) 0.1% Carrageenan

65 The emulsifier used was a commercial product the about 16% distilled monoglyceride, about 28% water, about 9% sucrose and about 36% polyalcohols containing 3 to 6 carbon atoms

The stabilizers were varied as follows:

(a) chemically modified starch

(b) precooked amylopectin

(c) an extract from red algae

(d) carrageenan

(e) corn starch

(f) cold soluble pregelatinized corn starch

(g) gelatin

(h) Mixture of carrageenan and locust bean gum in a ratio of 9:10.

Yogurt and cream were left overnight in a refrigerator at a temperature below 10 ° C stored

The emulsifier was mixed with the water at about 6O ⁰ C with vigorous stirring The cold cream and yoghurt were mixed in a mixer under slow stirring Then, the emulsifier / water mixture, the dry ingredients and the sorbate mixed The device was filled with nitrogen pressurized (about 2 kg / cm ² ) and the product was whipped with vigorous stirring. After 2 min, the product was filled into beakers and stored in a cooling system (temperature about 5 ° C.). The increase in volume and the pH value were determined shortly after whipping. The increase in volume was between 170 and 200% by volume and the pH value varied from 33 to 4.2. Slight whey separation was observed for some products.

Example 3

Example 2 was repeated with the modification that the amounts of yoghurt and cream were 20% and 63%, respectively. instead of 40% and 43%.

The products had an increase in volume in the range from 150 to 209% by volume, a pH value im Range from 4.4 to 43 and a creamy texture. Although the yoghurt-containing products have a relatively low pH, they had a fresh, but not pronounced sour taste.

Example 4

Example 2 was repeated with the modification that the mixture 3335% skimmed milk quark with about 17% dry solids instead of the yogurt and 50.03% instead of 43% cream.

The products had an increase in volume of about 60%.

10

Example 5

The procedure of Example 4 was repeated except that that given in Example 2 was repeated Stabilizer has been omitted. The product had the same increase in volume as the product of Example 4, however, showed significant whey separation.

Example 6

On the scale of a pilot plant, a mixture containing 80 kg of curd with a dry solids content of about 17%, 120 kg (40%) cream, 2 kg of the same emulsifier as used in Example 2, 0.153 kp locust bean gum, 22 kg sucrose and 0.4 kg potassium sorbate solution (33%) in one continuously beating device treated

The nitrogen pressure was 8 kg / cm ² and the back pressure was 5 kg / cm ² ; the rotor speed was about 425 rpm and the pump speed was minimal. The product had a reasonably good consistency and showed an increase in volume of about 100%.

Example 7

A mixture of 0.6 kg of quark, 1.4 kg of cream, 0.02 kg the same emulsifier as used in Example 2, 0.2 kg of sucrose, 4 g of 30% potassium sorbate solution and 2.2 g guar gum was in one for 30 seconds Mixing device mixed; the product showed an increase in volume of 89%.

Claims (3)

Patent claims: 1. Method of making a physically Resistant foam preparation based on, stabilized against bacterial spoilage Cream and an acidified milk product, characterized in that one (i) Cream with a fat content of about 40% by weight with an acidified milk product with a non-fatty dry matter content of 9 to 20% by weight and optionally with a small amount of stabilizer and / or emulsifier and optionally with sweetener and Mixed preservatives, (ii) the mixture obtained in step (i) with a technical impact device to a volume increase in the range of 60 to 210 Vol-% beats and (iii) placing the product in a container, such amounts of cream and acidified milk product are used that the whipped Preparation has a fat content of 18 to 32% by weight, a dry matter content of 30 to 45% by weight and a pH in the range from 5.5 to 3.8. 2. The method according to claim 1, characterized in that step (i) with cream and acidified milk product at a temperature below 10 ° C, and step (ii) at a Temperature below 20 ° C, preferably below 10 ° C, is carried out. 3. The method according to claim 1, characterized in that that the pH of the products is adjusted to a value in the range from 4.0 to 4.5.