HU202076B - Process for producing soft drinks and natural or seasoned concentrates having colloid-chemically stable protein content below, 0,02 mass percent of whey or permeate base - Google Patents

Abstract

Refreshing beverages contg. less than 0.02 vol.% proteins, natural or flavoured concentrates are prepd. by lactic acid bacteria fermentation from whey permeate or protein free milk serum. - Prods. are stable colloidal systems. Lactic acid fermentation is continued until a pH value of 3.6-4.2 is obtd. Starting materials are matured in the cold, opt. pasteurised, heated to 45-70 deg.C and kept at that temp. for 30-120 mins., prior to pressing them through a 0.05-10 microm pore-size filter. The filtrate is opt. flavoured and/or coloured, and/or homogenised. Either preservatives are added, or the prods. are pasteurised; opt. they are carbonated and/or evaporated. - The condensed prod. is opt. flavoured and/or coloured, and/or homogenised, and/or pasteurised. Opt. the conc. is opt. - diluted, flavoured, coloured and/or homogenised, and/or pasteurised.

Description

FIELD OF THE INVENTION The present invention relates to a process for the production of fermented soft drinks with a protein content of less than 0.02%, free of precipitated proteins, of natural and flavored milk serum concentrates from whey or permeate.

Whey and permeate are two well-known, large-scale by-products of the dairy industry. Whey is produced during the manufacture of dairy products (cheeses, curds, casein, etc.) by hanging and whey isolation, with the rapid proliferation of the membrane separation technique in recent years, by the ultrafiltration of milk or whey, 05-10 μιη) with a pore size membrane into two fractions, one so-called. protein concentrate and an aqueous solution of substances of smaller pore size and predominantly true solution, so-called. permeate.

At the commencement of industrial processing, a significant proportion (more than half) of both by-products are released into the external environment (by irrigation or direct drainage), although by their composition they have a high biological oxygen demand and thus have a significant environmental impact. The other part of the by-products was used for direct feeding. The loss rate subsequently decreased significantly, to about 15-25% in Hungary and 10% in countries with advanced dairy industry, but not completely eliminated.

After being used for direct animal feed, their use in concentrated form (concentrates, powdered products) has also become widespread for feeding purposes, and these recovery methods are still very important. Thereafter, they have developed processes for enrichment or separation of individual ingredients and their use as raw materials. they have already resulted in a number of end-products for special purposes, including human whey concentrates and concentrates powders, lactose, galactose, ammonium lactate, lactic acid, antibiotics, baker's and feed yeasts, biomass, alcohol, industrial fuels, etc.). Recently, there has been a focus on the development of processes that directly utilize both valuable whey and permeate creators in their original form in the field of human consumption.

The vast majority of whey processing processes either start with a unchanged raw material composition and make a refreshing beverage by stabilizing the colloidal system, or by combining the raw material in protein with intensive heat treatment or in combination with acids, sometimes with protein-degrading enzymes. (U.S. Patent Nos. 581,923; Czechoslovakia Nos. 101,689 and 118,405; German Patent Nos. 2,535,904 and 3,018,087; Hungarian Patent Nos. 184,103).

There are only two descriptions of the use of permea for soft drinks. A 2,924,242. According to German Patent No. 5,600,900, permeate is concentrated by reverse osmosis and then flavored. A184.031. According to Hungarian Pat.

A disadvantage of these processes is that the soft drinks produced by their use are not pure and contain more or less precipitated portions, either in sediment or colloidally dissolved form, but not in homogeneous distribution, depending on the manufacturing parameters (e.g. pasteurization temperature) and storage time. We have found that this precipitation, which is considered a critical mistake by consumers, consists of milk protein and cannot be avoided even if the starting permeate raw material contains only 0.02-0.05% milk protein.

Accordingly, it is an object of the present invention to provide whey or permea based soft drinks and concentrates which do not precipitate a milk protein precipitate even after prolonged storage.

The present invention is based on the recognition that small amounts of proteins, in particular minor proteins, which cannot be removed by known methods at low temperatures, and sufficient amounts of heat, can be subjected to colloidal chemistry such that they can be filtered from the system by known membrane filters. Thus, the protein content of the composition can be reduced to less than 0.02%.

The process of the present invention eliminates the aforementioned disadvantage by completely eliminating the portion of the protein which is susceptible to precipitation during the process. The raw material thus produced can be used to make soft drinks which no longer produce milk proteins during further processing or storage, and on the other hand to be concentrated. The condensed so-called. milk serum concentrate on the one hand to lower the pH of flavored or directly used foods and on the other hand to be used in the manufacture of soft drinks after dilution with water.

According to the invention, the whey or permeate used as the starting material for the production is firstly cultured in a known culture with a lactic acid bacterial culture to a pH of 3.6-4.2 and then cold-matured as necessary depending on the expected use. The fermented whey is then "de-proteinized" by a known method (for example, by addition of organic acids and / or heat treatment, followed by leaching and / or centrifugal separation), whereupon the fermented milk serum is obtained in a substantially similar composition and properties. Milk serum also includes fermented, optionally cold-matured permeate and fermented, optionally cold-matured and protein-free whey. The subsequent process is thus the same for both starting materials.

An essential part of the process of the present invention is the removal of the precipitated protein portion of the fermented milk serum, such as minor proteins. To this end, the fermented milk serum is heated to 4570 ° C, preferably 55-60 ° C, and maintained at this temperature for 30 to 120 minutes, preferably 40 to 60 minutes, during which time the proteins agglomerate to such an extent that

-2HU 202076Β

The membrane, having a pore diameter of 0.05 to 10 µm, can be separated from the liquid phase. Prior to agglomeration of the protein fraction, fermented milk serum can be pasteurized at a temperature of 74-76 ° C for 15-40 sec to inhibit microbial growth. The agglomerated proteins are then ultrafiltered on a membrane with a pore diameter of 0.05 to 10 µm at 45-70 'C, preferably 55-60' C, whereby fermented milk serum is obtained from which milk protein can no longer be precipitated during further processing or storage. Fermented milk serum with a protein content less than 0.02%, free of precipitated protein, or a lactic acid concentrate can be prepared as follows.

In the manufacture of soft drinks, fermented milk serum is flavored with the addition of natural or artificial sweeteners and natural fruit juices or concentrates, possibly with herbal extracts and / or natural or artificial flavors, optionally colored with natural or artificial coloring agents, if necessary in the preparation of soft drinks, it is preserved by the addition of a preservative or by pasteurization, sometimes enriched with carbon dioxide.

In the manufacture of a milk serum concentrate, the fermented milk serum is concentrated by a gentle physical process to such an extent that it forms a saturated solution of milk sugar. The degree of concentration is refractometric up to a dry matter content of 26-32% (preferably 28-30%). The milk serum concentrate can be used on the one hand to make soft drinks by first diluting it with water to the dry matter content prior to concentration, and on the other hand, to make the following products.

As a pH adjusting additive, the milk serum concentrate can be used directly, for example, in the manufacture of sour cream butter or in the form of flavored (e.g., lemon flavor) flavoring of food (e.g., tea).

- To prepare vinegar, adjust the dry matter and acid content of the milk serum concentrate as needed and season it to the desired extent with natural vegetable and / or spice aromas.

- For the manufacture of salad dressings, the dry matter and acid contents of the milk serum concentrate are adjusted as necessary, then flavored with natural vegetable and / or spice aromas and concentrates as desired, possibly colored, viscosity adjusted with natural hydrocolloids and a homogeneous mixture.

- For the preparation of soft drink concentrates, the milk serum concentrate is flavored with the addition of natural or artificial sweeteners and natural fruit concentrates, possibly with herbal extracts and / or natural or artificial flavors, optionally colored with natural or artificial coloring agents, if necessary, flavored,

Further details of the process of the present invention will be illustrated by the following non-limiting examples

Example 1

We make a mango-flavored soft drink from permeate. The permeate stock was heated to 45 ° C and then inoculated with a 50-50% mixture of Streptococcus thermophilus and Lactobacillus bulgaricus noble cultures grown in permeate and fermented to pH 4.0. The fermented permeate is pasteurized at 7476 ° C for 15-40 sec, cooled to 5557 ° C and heated at this temperature for 1 hour to agglomerate the remaining proteins. The precipitated proteins are 0.1-0.5 µm. It is ultrafiltered on a membrane with a pore diameter and then cooled below 10'C with a syrup containing sugar, mango concentrate, natural mango flavor and yellow dyes, and then stored in a tunnel paste machine at 80'C by heat treatment.

The soft drink made in this way maintains its quality for at least 6 months without any colloidal chemical change (protein precipitation) during storage.

Example 2

An orange flavored soft drink is prepared according to the procedure described in Example 1, except that the soft drink is homogenized at 200 bar before download to stabilize the orange concentrate used for flavoring.

Example 3

We make a pineapple flavored soft drink from l. except that the pineapple-flavored soft drink is preserved with potassium sorbate and the product is charged cold (2-5 ° C) while fortifying with 4-6 g / l of carbon dioxide at a pressure of 0.3-0.5 bar.

Example 4

Strawberry flavored soft drink was prepared by the method described in Example 1, except that whey was used as the starting material, partially de-proteinated after fermentation at 90 ° C for 5 minutes and subsequent sedimentation, and flavored with artificial sweetener and natural flavoring. we use artificial red food colors

Example 5

A vegetable beverage was prepared according to the procedure described in Example 1, except that condensed tomatoes, pepper, salt and celery were used as a flavoring and the finished soft drink was heat-treated at 80 ° C prior to loading. It is cooled to 1 ° C and charged under aseptic conditions.

Example 6

Lactic acid concentrate for the manufacture of soft drinks3

-202076Β was prepared according to the procedure described in Example 1, except that the milk serum was concentrated in a vacuum evaporator to a concentration of 28-30% dry matter after fermentation and protein depletion. The concentrate thus prepared can be diluted six times with water to make a soft drink as described in Example 1.

Example 7

A milk serum concentrate was prepared according to the procedure described in Example 6, except that the fermentation was carried out with a color culture of Lactobacillus helveticus. The milk serum concentrate thus prepared was added in 2-5% to reduce the pH of the butter to 4.5-5.2.

Example 8

Edible vinegar was prepared according to the procedure described in Example 6, except that the acidity of the concentrate was adjusted to 8% with organic acids (e.g. citric acid, tartaric acid) and flavored with a maximum of 1% natural spice aroma.

Example 9

Salad dressing was prepared by the procedure described in Example 6, except that the concentrate had a dry solids content of 15% and then flavored with 0.5% natural spice aroma and 4% spice flour. Another difference is that the viscosity of the dressing is increased by the addition of 0.4% stock-modifying hydrocolloid (preferably a mixture of pectin, guar flour, locust bean meal and modified starches) and the paste is pasteurized at 80 ° C after download.

Example 10

Strawberry soft drink concentrate was prepared by the procedure described in Example 6, except that the concentrated milk serum concentrate was sweetened with liquid (invert) sugar, flavored with strawberry concentrate and natural strawberry flavor and flavored with officially authorized food coloring. The mixture is then homogenized at 150 bar to stabilize the flavor

The products shown in the examples have the advantage over alternative but water-based ingredients that they contain milk, fat and protein-free ingredients, as well as lactic acid and vitamins (mainly B vitamins) produced during fermentation. Due to their composition, the products are not only nutritionally bioavailable but also have an excellent thirst quenching effect.

The advantages of the present invention may be summarized as follows;

- the process gives rise to high colloid chemically stable non-aging products,

- ultrafiltration is the most gentle method used to remove protein which is liable to precipitate in the process, whereby the nutritional value of the product is practically preserved,

- the process produces different types of products (soft drink, concentrate, salad dressing, vinegar) that can improve the nutritional properties of the product.

Claims (10)

PATIENT INDIVIDUAL POINTS 1. A method of producing whey or permeate-based colloidal chemically stable soft drinks and natural or flavored concentrates having a protein content of less than 0.021% by fermentation of whey or permeate with lactic acid bacterial culture, optionally undergoing cold fermentation of fermented whey or permeate and protein waxing in known manner, known in the art. characterized by the pasteurization of the resulting milk serum, optionally with fermentation of lactic acid bacteria until pH 3.6-4.2 is obtained, and the milk serum obtained in the known manner is heat-treated at 45-70 ° C for 30-120 minutes, then 0.05- Ultra-filtration on a 10 µm pore size membrane and, if desired, flavoring and / or coloring and / or homogenizing the filtrate; treated and / or pasteurized with a preservative, optionally enriched with carbon dioxide and / or concentrated and, if desired, flavored and / or colored and / or homogenized and / or pasteurized and / or diluted the concentrate if desired and optionally flavored and / or colored and / or colored; / or homogenizing and / or pasteurizing Process according to claim 1, characterized in that the pasteurisation is at a temperature of 74-75 'C 15-40 sec. we do it with heat Method according to claim 1 or 2, characterized in that the fermented protein-free milk serum is heat-treated at 55-60 ° C. 4. Referring to 1-3. Process according to any one of claims 1 to 3, characterized in that the fermented protein-free milk serum is heat treated for 40-60 minutes. 5. A method according to any one of claims 1 to 4, wherein the proteins are agglomerated and filtered at 55-60 ° C. 6. Method according to any one of claims 1 to 3, characterized in that the fermented milk serum, which is free of precipitated proteins, is flavored by adding natural or artificial sweeteners and / or natural juices or concentrates or herbal extracts and / or flavors, and optionally dyed with natural or artificial coloring agents, optionally homogenized, preservative and / or pasteurisation and, if desired, enriched with carbonic acid 7. 1-5. Process according to any one of claims 1 to 3, characterized in that the fermented milk serum, which is free of proteins susceptible to precipitation, is concentrated to a refractory concentration of 26-32%, preferably 28-30%. Process according to claim 6, characterized in that the acid and solids content of the concentrate is adjusted to the desired value and then the concentrate is flavored with natural vegetable and / or spice flavors. 9. The method of claim 6, wherein the concentration of acid and solids in the concentrate is adjusted to the desired value, and the concentrate is flavored with natural vegetable and / or spice flavors and / or concentrates, optionally colored, and viscosity is desired. the hydrocolloids or a mixture thereof are brought to the desired value, optionally homogenized and then pasteurized. 10. The method of claim 6, wherein the concentrate is flavored with natural or artificial sweeteners and natural fruit concentrates or herbal extracts and / or flavors, optionally dyed with natural or artificial coloring agents, optionally homogenized, and then preserved in a known manner.