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WO2019021268A1 - Lait frais réfrigéré non stérilisé prêt à boire pasteurisé obtenu par évaporation de lait pasteurisé et procédé de préparation associé - Google Patents

Lait frais réfrigéré non stérilisé prêt à boire pasteurisé obtenu par évaporation de lait pasteurisé et procédé de préparation associé Download PDF

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Publication number
WO2019021268A1
WO2019021268A1 PCT/IL2018/050747 IL2018050747W WO2019021268A1 WO 2019021268 A1 WO2019021268 A1 WO 2019021268A1 IL 2018050747 W IL2018050747 W IL 2018050747W WO 2019021268 A1 WO2019021268 A1 WO 2019021268A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
pasteurized
evaporation
sterilized
fresh
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.)
Ceased
Application number
PCT/IL2018/050747
Other languages
English (en)
Inventor
Avigail MARYUMA
Tamir MAROM
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of WO2019021268A1 publication Critical patent/WO2019021268A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/12—Concentration by evaporation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/12—Preservation of milk or milk preparations by heating
    • A23B11/13—Preservation of milk or milk preparations by heating the materials being loose unpacked

Definitions

  • the invention relates to pasteurized ready-to-drink non-sterilized refrigerated fresh milks based on evaporation of pasteurized cow's milk, making said milk products notably thicker, creamier, richer in taste, and more nutrient dense.
  • the invention also relates to a method for preparing said milks.
  • the average composition of fresh whole cow's fresh milk is 87% water, 3.0-3.6% milk fat, and 8.7% Solids-Not-Fat (SNF).
  • SNF typically contains about 4.8-5.0% carbohydrate (lactose), 3.0- 3.3% protein, and 0.7% ash (minerals).
  • cow's fresh milk sold in stores are: 2% fat, 1 % fat, and 0.5% or less fat. All fresh milk fat varieties have about the same SNF percent as fresh whole milk.
  • Fresh milks can be fortified with supplements such as calcium, vitamin A or vitamin D.
  • Fresh milks are sold as refrigerated dairy beverages, which can be pasteurized using HTST (High Temperature, Short Time) processing, or ESL (extended shelf life) processing that gives them longer shelf- life than HTST.
  • HTST High Temperature, Short Time
  • ESL extended shelf life
  • Fresh milk flavor is of primary importance to consumers.
  • fresh milk fat is one of the most important constituents in contributing to the desirable flavor of fresh milk, and little attention has been given to the contribution of SNF to fresh milk's flavor.
  • fresh milk contains nine essential nutrients, e.g. Protein, Calcium, Potassium,
  • Phosphorus vitamin A, vitamin D, vitamin B12, Riboflavin and Niacin.
  • US patent US20010026825 describes a packaged UHT sterilized liquid milk concentrate for mixing with water, to provide a
  • Such prior art packaged UHT milk concentrate contains ingredients such as stabilizers, preventing the benefits of current invention ready-to-drink non-sterilized refrigerated fresh milk which is free of such food additives.
  • US patent US2860057 discloses a process of producing an improved HTST sterilization method for preparing sterilized concentrated milk, such as evaporated milk, with a minimum of cooked or caramelized flavors and brown color, while at the same time providing adequate storage life.
  • US6599552 describes a grain based dairy beverage which includes sugar, evaporated milk, rice flour, chocolate milk powder and water.
  • the grain based dairy beverage described in such prior art does not include a fundamental improvement in taste, thickness and
  • the current invention manufacturing process describes heating pasteurized milk for the purpose of evaporation, as an essential process for the preparation of refrigerated ready-to-drink non- sterilized fresh milk.
  • the present invention describes the preparation of refrigerated ready-to-drink non-sterilized fresh milk that is not based on rice flour as described in prior art.
  • An article "Modelling of a Falling Film Evaporator for Dairy
  • Figure 5 does not specify the use of vacuum in the process, nor does it has any reference to the type of milk that is used for the final milk powder product (only the term "milk” is used).
  • the present invention specifically describes the evaporation of pasteurized milk as a crucial step in the processing of refrigerated ready-to-drink non-sterilized milk, and the use of evaporation under vacuum as a preferred method.
  • Patent GB775148A describes improvements relating to the
  • manufacture of sterile concentrated milk "Sterilizing by heat, e.g. heating up to 300 DEG F. or heating at 250 DEG F. for 5 min., and concentrating the sterilized milk, e.g. to 1/3 to 1 /4 of its volume”.
  • Patent US 2570212A describes milk evaporation process with methods for evaporating milk at temperatures substantially below its atmospheric boiling point.
  • pasteurization of the milk is practiced it may first be pasteurized before being introduced into the evaporator system.” (col. 5 lines 51 - 53)
  • peculiar flavor in which this prior art refers to, can only be attributed to sterilized milks that have a "cooked” or “caramelized” flavor when compared to conventionally pasteurized milks.
  • Concentrated milks as described in this prior art, that are stored at room temperature, can only relate to milks that have been sterilized, and not pasteurized.
  • the evaporation process described in this prior art relates to sterilized milk.
  • the evaporation process of the present invention relates to
  • No known prior art discloses an evaporation process of pasteurized milk.
  • patent IL 247906 describes a pasteurized ready-to-drink refrigerated fresh milk based on evaporation of raw milk, whereas the present invention evaporation process is performed after the
  • fresh milk based on evaporation of pasteurized milk is a much thicker and fuller product, offering a richer more full-bodied taste with added creaminess, and significantly improving flavor intensity and overall taste in comparison with current fresh milk that is more watery and flat in taste.
  • flavor improvement is noticeable in fresh milk based on evaporation of pasteurized milk comprising between 47 to 77% by weight water, representing between 1 1 to 46% water removal from regular fresh milk.
  • a fresh milk based on evaporation of pasteurized milk as described in the present invention differ distinctly and appreciably from current fresh milk in its method of preparation, its unique rich pleasing taste, and its nutritional values.
  • the richness and creaminess of fresh milk based on evaporation of pasteurized milk as described in the prevent invention is the result of the significant increase in SNF obtained by the removal of water.
  • the evaporation process as described in the prevent invention concentrates the nutritive part of the fresh milk, offering better nutrition by providing higher levels of protein, calcium and other various vitamins to consumers.
  • fresh milk has an advantage of 30-120% in SNF, while maintaining the same fat level.
  • evaporation of approximately 1 1 % water of 2.4% by weight fat standardized raw milk will produce pasteurized ready-to-drink non-sterilized refrigerated fresh milk, comprising 77% by weight water, with 3.25% by weight fat level, providing an improved taste, texture, creaminess and nutrition.
  • evaporation of approximately 46% water of 0.8% by weight fat standardized raw milk will produce pasteurized ready-to-drink non-sterilized refrigerated fresh milk, comprising 47% by weight water, with 2.0% by weight fat level, providing an improved taste, texture, creaminess and nutrition.
  • FIG 1 shows the process of preparation of the present invention.
  • Figure 2 shows a composition chart comparing regular fresh milk SNF percent, and the present invention fresh milk SNF percent.

Landscapes

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

Abstract

L'invention concerne des laits frais réfrigérés non stérilisés prêts à boire pasteurisés obtenus par évaporation de lait de vache pasteurisé, les produits à base de ces laits étant notablement plus épais, plus crémeux, plus riches en goût, et plus riches en nutriments. L'invention concerne également un procédé de préparation desdits laits.
PCT/IL2018/050747 2017-07-13 2018-07-10 Lait frais réfrigéré non stérilisé prêt à boire pasteurisé obtenu par évaporation de lait pasteurisé et procédé de préparation associé Ceased WO2019021268A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL253491A IL253491A0 (en) 2017-07-13 2017-07-13 Fresh pasteurized milk ready to drink refrigerated is based on the evaporation of pasteurized milk and the method of its preparation
IL253491 2017-07-13

Publications (1)

Publication Number Publication Date
WO2019021268A1 true WO2019021268A1 (fr) 2019-01-31

Family

ID=61866872

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IL2018/050747 Ceased WO2019021268A1 (fr) 2017-07-13 2018-07-10 Lait frais réfrigéré non stérilisé prêt à boire pasteurisé obtenu par évaporation de lait pasteurisé et procédé de préparation associé

Country Status (2)

Country Link
IL (1) IL253491A0 (fr)
WO (1) WO2019021268A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110140766A (zh) * 2019-06-03 2019-08-20 内蒙古田牧实业(集团)股份有限公司 一种降低运输成本的鲜奶制备方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2570212A (en) * 1946-09-09 1951-10-09 Mojonnier Bros Co Inc Milk evaporation process

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2570212A (en) * 1946-09-09 1951-10-09 Mojonnier Bros Co Inc Milk evaporation process

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110140766A (zh) * 2019-06-03 2019-08-20 内蒙古田牧实业(集团)股份有限公司 一种降低运输成本的鲜奶制备方法

Also Published As

Publication number Publication date
IL253491A0 (en) 2017-10-01

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