GB2044068A - A method of making a yoghurt drink - Google Patents
A method of making a yoghurt drink Download PDFInfo
- Publication number
- GB2044068A GB2044068A GB8007551A GB8007551A GB2044068A GB 2044068 A GB2044068 A GB 2044068A GB 8007551 A GB8007551 A GB 8007551A GB 8007551 A GB8007551 A GB 8007551A GB 2044068 A GB2044068 A GB 2044068A
- Authority
- GB
- United Kingdom
- Prior art keywords
- temperature
- mass
- yoghurt
- fruit
- packed
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 235000008924 yoghurt drink Nutrition 0.000 title description 7
- 238000004519 manufacturing process Methods 0.000 title description 2
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 235000013618 yogurt Nutrition 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000013361 beverage Nutrition 0.000 claims abstract description 6
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 4
- 235000010987 pectin Nutrition 0.000 claims abstract description 4
- 229920001277 pectin Polymers 0.000 claims abstract description 4
- 239000001814 pectin Substances 0.000 claims abstract description 4
- 238000004040 coloring Methods 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims abstract 2
- 238000000265 homogenisation Methods 0.000 claims description 7
- 239000002826 coolant Substances 0.000 claims description 3
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 150000008163 sugars Chemical class 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract 1
- 239000005862 Whey Substances 0.000 description 10
- 102000007544 Whey Proteins Human genes 0.000 description 10
- 108010046377 Whey Proteins Proteins 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 244000052616 bacterial pathogen Species 0.000 description 9
- 238000000926 separation method Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000012856 packing Methods 0.000 description 4
- 238000004062 sedimentation Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 240000007651 Rubus glaucus Species 0.000 description 2
- 235000011034 Rubus glaucus Nutrition 0.000 description 2
- 235000009122 Rubus idaeus Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000020125 yoghurt-based beverage Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
In a method of producing a beverage from yoghurt and fruit juice, fruit essence or fruit concentrate, having good keeping qualities, the yoghurt is prepared in the conventional manner by fermenting milk until the mass has reached a pH value conventional for yoghurt, e.g. pH 3.9 to 4.5, and the fermented milk is mixed as desired with water, sugars, fruit juice, fruit essence or fruit concentrate, pectin and flavouring and/or colouring materials. After the mixing of the ingredients the mass is homogenized in a manner known per se and is subsequently subjected to a heat treatment, comprising warming to a temperature between 45 and 55 DEG C, while the mass is being agitated and while maintaining a temperature difference between the heating medium and the mass of no more than 10 DEG C and subsequently cooling to a temperature between 25 and 35 DEG C. At that temperature the product is again homogenized, and then pasteurized or sterilized, cooled and aseptically packed, or packed and then pasteurized or sterilized within the package.
Description
SPECIFICATION
A method of making a yoghurt drink
This invention relates to a method of producing a beverage from yoghurt and fruit juice, fruit essence or fruit concentrate, having good keeping qualities.
A known method of producing such a beverage comprises producing the yoghurt in the conventional manner by fermenting milk until the mass has reached a pH value conventional for yoghurt, and mixing the fermented milk, as desired, with water, sugars, fruit juice, fruit essence or fruit concentrate, flavours and or colours.
Such a method is described in Dutch patent specification No. 99,203. Although it is stated in the specification that the resulting products have good keeping qualities, it has been found in practice that when the product is kept at room temperature, for example at 20 to 250C, there is a clear separation of whey after some time, and visible sedimentation can be observed, sometimes after a period as short as a few weeks. This is particularly the case if the beverage contains a fruit juice or fruit essence.
According to the present invention, it has been found that a yoghurt beverage having very long keeping qualities can be produced by homogenizing the mass, in a manner known peruse, after the ingredients have been mixed, and subsequently subjecting it to a heat treatment, in which the composition is warmed to a temperature of between 45" and 55"C, while the mass is being agitated, and while maintaining a temperature difference between the heating medium and the mass of no more than 10 C and subsequently cooling the mass to a temperature between 25 and 35"C, at which temperature the mass is again homogenized.Thereafter the resulting product is pasteurized or sterilized and then cooled and aseptically packed. it is also possi bleforthe resulting product to be packed and then pasteurized or sterilized within the package. For the preparation of the yoghurt serving as the starting material, milk is preferably fermented so that the pH, measured at the usual fermentation temperature, reaches a value ranging between 3.9 and 4.5, in particular a value of 4.2 or less.
In the method according to the present invention it is important that the fermented milk, cooled to a temperature of between 150 and 35"C, and to which water, sugar, fruit juice, fruit concentrate or fruit essence, pectin, flavours and/or colours have been added, has a pre-determined pH value.
This pH value, measured at a temperature at 15 C, is preferably 4.1 to 4.2. It can be adjusted by means of a substance suitable for use in food stuffs, for example, citric acid or lactic acid. The heat treatment of the homogenized mass is preferably effected in such a manner that a temperature of 51 + 0.5"C is reached, while maintaining a temperature difference between the heating medium and the mass to be heated of no more than 10 C. In a preferred embodiment of the method according to the invention, during the cooling of the warmed-up mass to a temperature of 25 to 35"C, in particular to a temperature between 31 and 33"C, the same temperature difference is maintained between the cooling medium and the mass as was used during the warming-up phase.
During the warming-up to pasteurization or sterilization temperature of the unpacked product, it is also preferable to maintain a temperature difference between the medium and the mass of no more than 10"C, Yoghurt beverages prepared by the method according to the present invention can be kept, both as regards taste and consistency for at least 6 months. Homogenization of the mass can be carried out, for example, by means of a pestle-type homogenizer, or a colloid mill.
The invention will now be further illustrated by the following five examples of the method according to the invention and some comparative examples.
Example I
1000 kg milk with a fat content of less than 0.3% by weight was mixed with 70 kg saccharose and 10 kg dextrose. This mixture was successively homogenized at a pressure of 20 MPa, heated to 98"C, maintained at that temperature for 2.5 minutes, and cooled to 30"C. The resulting mixture was subsequently subjected to a fermentation with 0.25 kg IST culture, which fermentation was continued until a pH value of 4.2 was reached.
After cooling to 15"C, the pH value was checked and adjusted to a value of 4.1 by adding food-quality citric acid. The mixture was then mixed with stirring with 27 kg water, in which were dissolved 2.2 kg citrous pectin and 3.5 kg orange essence. After intensive stirring, the mixture was homogenized at a pressure of 20 MPa, and then warmed up to a temperature of 51"C in a suitable heat exchanger, while agitating the mass and using a temperature difference between the heating medium and the product of no more than 5"C.
Immediately after this temperature of 51 cm, which was determined accurately, was reached, the mixture was cooled to 32"C, with the temperature difference (AT) between the cooling medium and the mass being no more than 5"C. At the temperature of 32"C, the mixture was again homogenized at a pressure of 20 MPa, whereafter the mass was heated to 90"C and kept at this temperature for 30 seconds while being agitated, maintaining a temperature difference between the mass and the heating medium of no more than 5"C. Finally the product was cooled to 22"C and packed aseptically at this temperature. The germ count of the packed yoghurt drink immediately after packing was 90 germs/ml.
The product was stored in the sealed package at room temperature. After more than 6 months, no separation of whey could be observed and no deterioration in taste could be noted.
Example The method described in Example I was repeated, but after heating to 90"C and maintaining the mixture at that temperature for 30 seconds, the mixture was cooled to 30"C and packed at that temperature. The product was stored in that package at 15"C. The results were similar to those of Example
Example 111 Example I was repeated, except that no fruit essence and sugars were added.
After aseptical packing, the germ count was 92 germs/ml. After more than 6 months' storage no whey separation or sedimentation was to be observed. The fresh yoghurt taste had been fully retained.
Example IV
The procedure of Example I was repeated, except that raspberry essence was used and a AT of 80"C was used during the warming-up phase to 51"C and during the cooling to 32"C. After aseptic packing the germ count of the product was 96 germs/ml. After 6 months' storage at room temperature, no whey separation and no sedimentation were to be observed in this product. The drink still had the fresh raspberry yoghurttaste.
Example V
The procedure of Example I was repeated, except that after the final homogenization at a pressure of 20 MPa the yoghurt drink was packed in bottles and subsequently subjected in the package to a heat treatment at 90"C for 30 seconds, and then cooled to room temperature.
After 6 months' storage at room temperature in the closed package no deterioration in taste and separation of whey were to be observed. The germ count immediately after the heat treatment in the sealed package was 92 germs/ml.
Comparative Example I
The procedure of Example I was repeated, but now a temperature difference of more than 10"C between the heating medium and the product was used during the warming-up to 51"C and later during the heating to 90so. After packing the germ count was 98 germs/ml.
After one month's storage at room temperature, the drink exhibited a clear separation of whey and a visible sedimentation and gave a gritty sensation in the mouth.
Comparative Example II 1000 kg milk was treated in the same way as in
Example I, except that after warming-up to 51"C and cooling to 32"C, without applying homogenization, the product was immediately heated to 90"C, using a temperature difference of 5"C, and after being kept at this temperature for 30 seconds cooled at 22"C at which temperature if was aseptically packed. The packed product had a germ count of 98 germs/ml.
After one week's storage at room temperature the yoghurt drink had entirely separated into whey and flocs.
Comparative Example Ill The procedure of Example I was repeated, but after the first homogenization of the mass it was immediately heated to 90"C, using a temperature difference of 5"C. After being kept at this temperature for 30 seconds, the mass was cooled to 22"C and packed at this temperature. The yoghurt drink had a germ count of 100 germs/ml. After one week's storage at room temperature, the drink had entirely separated into whey and proteinaceous flocs.
Comparative Example IV The procedure of Example I was repeated, but after the first homogenization of the mass, itwas heated to 65"C with a AT of 5"C, and homogenized at that temperature. Subsequently, using a temperature difference of 5"C, the mass was heated to 90"C.
After being kept at this temperature for 30 seconds, the composition was cooled to room temperature and aseptically packed. The germ count of the drink was 95 germs/ml. After one week's storage at room temperature, clear separation into flocs and whey had taken place.
Comparative Example V
The procedure of Example I was repeated, but after homogenization of the yoghurt drink it was heated directly to 90"C while being agitated, using a temperature difference of 5"C. Afterthe product had reached the temperature of 90"C it was colled to 40"C. At this temperature it was homogenized at a pressure of 20 MPa and then aseptically packed. The germ count of the packed product was 96 germs/ml.
After being stored at room temperature for 24 days, whey deposition began to occur in the packed drink.
Claims (7)
1. A method of producing a beverage from yoghurt or from yoghurt and fruit juice, fruit essence orfruitconcentrate, having good keeping qualities, in which the yoghurt is prepared by fermenting milk until the mass has reached a pH value suitable for yoghurt, the fermented milk is mixed as desired with water, sugar, fruit juice, fruit essence or fruit concentrate, pectin and flavouring and/or colouring material, the mass is homogenized and is subsequently subjected to a heat treatment, comprising warmingup to a temperature between 45 and 55"C, while the mass is being agitated and while maintaining a temperature difference between the heating medium and the mass of no more than 10 C, subsequently cooling to a temperature between 25 and 35"C, at which temperature the product is agan homogenized, and then pasteurized or sterilized, cooled and packed aseptically or packed and then pasteurized or sterilized within the package.
2. A method as claimed in claim 1, in which after the first homogenization the mass is warmed-up to a temperature of 51 + 0.5"C.
3. A method as claimed in claim 1 or claim 2, in which after the heat treatment at a temperature of between 45 and 55"C the mass is cooled to a temperature of between 31 and 33"C.
4. A method as claimed in any of claims 1 to 3, in which a temperature difference of 5 between the heating medium and the mass is maintained.
5. A method as claimed in any of claims 1 to 4, in which a temperature difference of 5"C between the cooling medium and the mass is maintained.
6. A method as claimed in claim 1 substantially as herein described with reference to any of Examples I to V.
7. A beverage when produced by a method as claimed in any of claims 1 to 6.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL7901790 | 1979-03-06 | ||
| NL7908307A NL171009C (en) | 1979-03-06 | 1979-11-13 | METHOD FOR PREPARING A SHELFY YOGURT DRINK. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2044068A true GB2044068A (en) | 1980-10-15 |
| GB2044068B GB2044068B (en) | 1983-03-23 |
Family
ID=26645506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8007551A Expired GB2044068B (en) | 1979-03-06 | 1980-03-05 | Method of making a yoghurt drink |
Country Status (5)
| Country | Link |
|---|---|
| CA (1) | CA1135989A (en) |
| DE (1) | DE3008681A1 (en) |
| FR (1) | FR2450566A1 (en) |
| GB (1) | GB2044068B (en) |
| NL (1) | NL171009C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0117011A1 (en) * | 1983-02-22 | 1984-08-29 | DMV-Campina B.V. | Carbonated fermented milk beverage |
| EP0257941A3 (en) * | 1986-08-15 | 1989-01-25 | Del Monte Corporation | A non-starch shelf stable yogurt product |
| WO2006053401A1 (en) * | 2004-11-22 | 2006-05-26 | Tropical Estates Pty Ltd | Cultured milk drink |
| CN111918554A (en) * | 2018-03-30 | 2020-11-10 | 株式会社明治 | Method for producing sterilized fermented milk |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0546200B2 (en) * | 1991-12-04 | 2002-06-12 | Societe Des Produits Nestle S.A. | Liquid milk product and process for its preparation |
| AT360U3 (en) * | 1995-04-05 | 1996-02-26 | Patel Kiritkumar Dr | NON-ALCOHOLIC DRINK |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1792084C3 (en) * | 1968-07-20 | 1980-01-17 | Escora Finanz Anstalt, Vaduz | Process for the production of a sour milk beverage |
-
1979
- 1979-11-13 NL NL7908307A patent/NL171009C/en not_active IP Right Cessation
-
1980
- 1980-03-04 CA CA000346969A patent/CA1135989A/en not_active Expired
- 1980-03-05 GB GB8007551A patent/GB2044068B/en not_active Expired
- 1980-03-05 FR FR8004972A patent/FR2450566A1/en active Granted
- 1980-03-06 DE DE19803008681 patent/DE3008681A1/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0117011A1 (en) * | 1983-02-22 | 1984-08-29 | DMV-Campina B.V. | Carbonated fermented milk beverage |
| EP0257941A3 (en) * | 1986-08-15 | 1989-01-25 | Del Monte Corporation | A non-starch shelf stable yogurt product |
| WO2006053401A1 (en) * | 2004-11-22 | 2006-05-26 | Tropical Estates Pty Ltd | Cultured milk drink |
| CN111918554A (en) * | 2018-03-30 | 2020-11-10 | 株式会社明治 | Method for producing sterilized fermented milk |
Also Published As
| Publication number | Publication date |
|---|---|
| CA1135989A (en) | 1982-11-23 |
| GB2044068B (en) | 1983-03-23 |
| NL171009C (en) | 1983-02-01 |
| FR2450566B1 (en) | 1983-03-11 |
| DE3008681A1 (en) | 1980-09-18 |
| FR2450566A1 (en) | 1980-10-03 |
| NL171009B (en) | 1982-09-01 |
| NL7908307A (en) | 1980-09-09 |
| DE3008681C2 (en) | 1987-05-21 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |