Food or edible material: processes – compositions – and products – Building up units from diverse edible particulate material...
Patent
1998-06-17
1999-11-30
Paden, Carolyn
Food or edible material: processes, compositions, and products
Building up units from diverse edible particulate material...
426588, 426589, 426594, 426453, 426455, 426456, 426471, A23C 915
Patent
active
059938730
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The invention relates to a process for the manufacture of a recombined milk powder, a dietetic formula, a culinary product or a coffee base.
Recombined milk powders are normally manufactured by dissolving all the powdered constituents in water. The oils or the liquid fats are added and the mixture is then homogenized, evaporated and spray-dried. This means that the non-fatty portion of such a product has been dried twice.
The aim of the present invention is to eliminate the second spray-drying because it is very costly. Various attempts have already been made to eliminate the second spray-drying step. U.S. Pat. No. 4,318,932 relates to a process for the manufacture of an instant dried milk, in which an emulsion based on milk cream is prepared and then mixed with a milk powder base in a specific agglomeration chamber. According to this process, it is necessary to carry out a high-pressure homogenisation and for the operation to be carried out in an agglomeration chamber which is specially designed for the process. Moreover, this process does not make it possible to obtain a final powder having a fat content greater than 12%, and it is limited to the use of a lipid phase which is purely of milk origin.
U.S. Pat. No. 2,911,300 also relates to a process for the preparation of recombined milk powder. The basic problem for this process is that the milk powder must first be prepared in a specific manner before preparing the mixture with the lipid phase, which requires a special plant for the agglomeration of the milk powder, and moreover, after mixing with the emulsion, high water contents are reached, which require high energy use for drying.
SUMMARY OF THE INVENTION
The aim of the present invention is to develop a process which can be carried out with conventional plants, without resorting to spray-drying which is considered to be costly in the state of the art and in which the physical parameters of the process are considerably gentle on the product to be manufactured. Moreover, the aim of the invention is also to be able to prepare a recombined powder with a content greater than 15% and which is not limited to a lipid phase which is purely of milk origin. The process according to the invention makes it possible to obtain a powder which, when reconstituted in water, exhibits no rise of fat to the surface and gives good reconstitution characteristics.
The present invention provides a process for the manufacture of a recombined milk powder, a dietetic formula, a culinary product and a coffee base, into which lipids are incorporated by dissolving an emulsifier in water, this solution is mixed with a lipid phase and homogenized so as to form a stable emulsion having a lipid content of between 50 and 70%, a water content of less than 35% and an emulsifier content of between 1 and 5%, the emulsion is mixed with a composition chosen from the group consisting of milk powder, dietetic formula base, powdered soup, powdered sauce and coffee-based powder, and the mixture is dried in order to obtain a powder having a water content of the order of 2 to 5%.
The present invention also provides a product powder which has a lipid content of less than 30%, and the product powder has a wettability of between 6 and 12 seconds which is, as defined herein, the time for 22 g of powder according to the invention to become submerged in 150 g of water at 40.degree. C., as compared to the reference used in the present case, for a normal powder, which gives a submersion time of 40 seconds.
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, milk powder is understood to mean, in the present description, a skimmed milk powder containing milk proteins, carbohydrates, for example milk carbohydrates. It is also possible to use, alone or in the form of a mixture, a milk powder with a reduced fat content, a whey powder, a milk cream, a nonmilk whitener. These base powders may also contain an exogenous carbohydrate such as a mono- or disaccharide, for example a maltodextrine. The milk cream may be a
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Kuslys Martinas
Meister Niklaus
Nydegger Martin
Nyfeler Theodor
Nestec S.A.
Paden Carolyn
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