MX2008008331A - Low-carbohydrate milk with original calcium - Google Patents

Abstract

A stabilizer-free, palatable low-carbohydrate milk product with 90 to 250 kJ/100 g, and with essentially all of the original milk calcium retained, and all of the original milk proteins, and a process for manufacturing such a milk product, wherein a milk product is adjusted to pH 7.0 to 9.5 prior to ultrafiltration;nanofiltration of the permeate;and mixing of the nanofiltration permeate and part of the ultrafiltration retentate and water;whereafter pH is adjusted to the normal pH of the milk.

Description

LOW MILK IN CARBOHYDRATES WITH ORIGINAL CALCIUM Technical Field of the invention The object of the present invention is to provide a low calorie, palatable, stabilizer-free milk product with essentially all the original milk minerals, in particular calcium, and all the milk proteins and with a reduced content of lactose. The milk product does not contain added calcium, and therefore is not fortified in calcium. Normally, it is convenient not to remove all the lactose for flavor reasons. However, it is possible to remove more lactose if the product is going to be suitable for people with lactose intolerance. Another objective is to provide a process for the manufacture of such a milk product. BACKGROUND OF THE INVENTION When milk is subjected to similar ultrafiltration (UF) in the cheese making process, the calcium / protein ratio will be reduced because the dissolved calcium is removed with the permeated material. From the commercialization point of view there is a potential need for milk that contains the same calcium / protein ratio as milk, but without fortification, and without the energy and flavor consumption associated with normal market milk. This potential is seen in the well-documented fact that young people, as they get older, change from drinking milk to drinking non-milk products - yet, nevertheless, being aware of their need for calcium. Thus, it is of great potential to achieve the production and commercialization of milk that gives the same ratio of calcium / protein and fewer calories than normal milk. But there is also great potential in producing a milk with a neutral and refreshing taste and that has no taste of water or other undesirable flavors that would have to be masked by flavoring agents. It is the object of the invention to produce a low carb milk by membrane filtration where the calcium reduction is kept as low as possible and the taste as good as possible. Several attempts have been made to reintroduce calcium, including calcium removed in the ultrafiltration process. However, this has caused problems with the precipitation of lime particles in the milk and an undesired limy taste. Attempts have been made to solve this problem by the use of stabilizers, but such additives are of course undesirable in a milk product. WO 2004/075666 A2 discloses a milk product having a reduced or low carbohydrate content and having organoleptic and mouth feel qualities similar to those of whole milk comprising carbohydrates in a range of about 0.0152 g / cm3 to approximately 0.0254 g / cm3; protein in a range of about 0.0338 g / cm3 to about 0.0676 g / cm3; and fat in a range of about 0.038 g / cm3 to about 0.0465 g / cm3. This product is prepared by a process for the manufacture of a milk product, comprising the steps of: providing ultrafiltered milk; add water and a source of fat to ultrafiltered milk to obtain a first combination of ultrafiltered milk, water and a source of fat; and adding a protein source to the first combination to form a second combination. Through this process, large amounts of protein and calcium are removed which must be added again to obtain a low lactose product, which incidentally resembles milk. Therefore, i. to. Calcium caseinate is usually added, which at the same time provides a protein supplement. However, this causes an increased tendency to sedimentation, which is normally desired to be avoided. Therefore, it is necessary to add a stabilizer if it is desired to avoid sedimentation.

It has now become possible to avoid the above disadvantages by the method according to the invention, which is a process for manufacturing a milk product by a 2-stage filtration process, wherein the pH of the milk is adjusted to 7.0 to 9.5. , after which it ultrafiltrates; the permeate ultrafiltration material is nanofiltered; and the permeate nanofiltration material is mixed with the retained ultrafiltration and water material; and the pH is adjusted to the original pH of the milk. In this way a product can be obtained, which is a product of low carbohydrate milk, palatable, free of stabilizer with 90 to 250 J / 100 g, and with essentially all the calcium of the original milk retained, and all the proteins of the original milk, and without added calcium, the milk product that has the taste of milk and mouthfeel of milk, but less sweetness, thus requiring no masking of unwanted water taste or other undesirable flavors. BRIEF DESCRIPTION OF THE DRAWING In the drawing Fig. 1 is a flow diagram of the process of example 1 showing the production of low carb milk with the original calcium / protein ratio. Fig. 2 is a photo of the products obtained in the comparative example.

Fig. 3 shows the result of a measurement of particle size distribution of the products obtained in the comparative example. DETAILED DESCRIPTION OF THE INVENTION The following definitions and abbreviations are used in the present description. The term "low carb milk product" means any milk product where the original lactose content of about 4.8% is reduced. The expression "milk" covers in principle all mammalian milk, but with the focus on bovine milk. The fat content of bovine milk can be about 0.05% by weight at the natural level in raw milk, 4.2% by weight. The milk of other mammals may have different fat contents. CF = concentration factor UF = Ultrafiltration NF = Nanofiltration The method according to the invention is a process for manufacturing an appetizing low-carbohydrate milk product, free of stabilizer by a 2-stage filtration process, wherein the pH of the milk adjusts to 7.0 to 9.5, after which the milk is ultrafiltered; the permeate ultrafiltration material is nanofiltered; and the permeate nanofiltration material is mixed with the retained ultrafiltration and water material; and the pH is adjusted to the original pH of the milk. Prior to filtration, the milk is adjusted in the pH with a food grade base, preferably KOH, NaOH or a mixture. The pH is adjusted to 7.0 to 9.5. Normally, the use of a lower pH results in poorer effect, while a higher pH than 9. 5 tends to destroy micelles. You can use pH values between, for example, like 7.5 and 9.0. Normally, pH 8.5 is preferred. The process can be carried out at any temperature between 2 ° C and 50 ° C. This is not essential for the result. However, for reasons of bacteriology, approximately 10 ° C would normally be used. After filtration, the final product is adjusted in the pH to the original pH level of the milk with a food grade acid, preferably citric acid or phosphoric acid. The normal pH is 6.6 to 6.8, in particular 6.7, but in certain cases it could deviate a bit from it. The retained UF material is mixed with the NF permeated material and water to give the final product the desired level of protein and / or fat. A product prepared in this way will normally have the protein, fat and calcium contents of the starting material. There is no sediment in the product. It is possible to subject the prepared product to a treatment with the enzyme lactase to reduce or remove the remaining lactose. A sweeter product or a product that can be tolerated by people with lactose intolerance is obtained hereby. EXAMPLES The invention is explained in more detail by means of the following non-limiting example. Example 1: • 15 000 liters of skimmed milk were adjusted in pH to 8.5 with approximately 40 kg of 46% KOH. • The skim milk was ultrafiltered at a concentration factor (CF) of 2.3 on a UF unit, equipped with spiral elements (Desal, section: 10 000 MW). The result was 6,500 liters of UF retentate and 8,500 liters of UF permeate. • The permeate material of UF is processed on a nanofiltration unit (NF), equipped with spiral elements (Desal, section: 200 MW). The CF is 3.4, resulting in 2 500 liters of NF retained material and 6,000 liters of NF permeated material. The 6,000 liters of permeate material of NF were mixed with the 6,500 liters of material retained by UF. The mixture was adjusted to pH 6.7 by adding approximately 90 kg of a 20% citric acid solution. The mixture was standardized to the level of original skim milk protein when adding water; giving a milk with 2.0% lactose, 3.5% protein and 0.119% calcium, corresponding to 98% of the original value.

Comparative Example: By using the method according to the invention a product ("Prod-pH 8.5") was produced and also a similar product without the initial pH increase and the subsequent pH reduction ("Prod-pH 6.7") , to which calcium was subsequently added in the form of a milk mineral mixture, "Capolac" from Arla Foods. 1. UF at pH = 8.5; Prod-pH 8.5: pH adjustment 600 liters of skim milk are adjusted in the pH to 8.5 with diluted NaOH UF apparatus It is filled with milk to avoid the dilution of the product Supply pressure 2.0 bar Differential of Pressure 2.5 bar Temperature 10 ° C Material retained at 4-5000 liters / hour tank Diafiltration None CF 2.3 Collection 25 liters of material retained are collected The permeate material of UF is filtered on an NF device under the following conditions: Supply pressure 20.0 bar Pressure differential 2.0 bar Temperature 10 ° C Material retained at 4-5000 liters / hour tank Diafiltration None Collection 23 liters of permeate material are collected Mixing, pasteurization, filling and labeling: Mixing The retained material of UF is mixed with the permeate material of NF and water at the level of Original protein of 3.5 pH adjustment The mixture is adjusted in pH to 6.7 with 20% citric acid Pasteurization 72 ° C, 15 sec ndos and homogenized at 50 ° C and 200 bar Product labeling Prod-pH 8.5 Comparative product: 2. UF at pH = 6.7; Prod-pH 6.7: pH adjustment No adjustment of the pH of the feed, which is 600 liters of skim milk UF appliance Fills with milk to prevent dilution of the product Feed pressure 2.0 bar Pressure differential 2.5 bar Temperature 10 ° C Material retained at 4-5000 liters / hour tank Diafiltration None CF 2.3 Collection 25 liters of retained material are collected The permeate material of UF is filtered on an NF device under the following conditions: Supply pressure 20.0 bar Differential pressure 2.0 bar Temperature 10 ° C Material retained at 4-5000 liters / hour tank Diafiltration None Collection 23 liters of permeate material are collected Mixing, pasteurization, filling and labeling: Mixing The retained material of UF is mixed with the permeate material of NF and water at the level of original protein of 3.5 Dosage of Ca The mixture is added 0.12% of Capolac (= Ca 0.03%) Pasteurization 72 ° C, 15 sec ndos and homogenized at 50 ° C and 200 bar Product labeling: Prod-pH 6.7 In this way the following analytical results were obtained: Thus, it is a matter of two products corresponding to the feed mix, skim milk, but the energy content is reduced by the reduction of the lactose content. Although the calcium content is the same in the two products there is a significant difference in the sedimentation of the two products. In "Prod-pH 6.7" there is a white sediment that is very difficult to stir, while there is no sediment in "Prod-pH 8.5". The particle measurement has shown that the "Prod-pH 6.7" contains 2-10 μm of particles (Capolac), which the "Prod-pH 8.5" does not contain. Fig. 2 shows the clear product of the invention (Prod-pH 8.5) and the comparative product (Prod-pH 6.7) containing a white pellet. The photo is taken from the bottom of the 1/2 liter PE bottles after emptying for Prod-pH 6.7 and Prod-pH 8.5, respectively. This shows sediment in the bottle of Prod-pH 6.7 which is difficult to suspend. There is no sediment in the Prod-pH 8.5 bottle. Fig. 3 shows the particle size distribution of Prod-pH 8.5 compared to Prod-pH 6.7. It is observed that Prod-pH 6.7 has particles in the area of 1-10 μm, while the product of the invention, Prod-pH 8.5 has no particles in this area.

Claims (7)

1. CLAIMS 1. An appetizing, low-carbohydrate milk product, free of stabilizer with 90 to 250 kJ / 100 g, and with essentially all the original milk calcium retained, and all the original milk proteins, and without added calcium, characterized because the milk product has the taste of milk and mouthfeel of milk, but less sweetness, thus requiring no masking of the taste of unwanted water or other undesirable flavors.
2. 2. A product in accordance with the claim 1, characterized in that it is hydrolyzed by the enzyme lactase to bring more sweetness to milk, or to make it suitable for people with lactose intolerance.
3. 3. A process for manufacturing the milk product of claim 1 by a 2-stage filtration process, characterized in that the pH of the milk is adjusted to 7.0 to 9.5, after which it is ultrafiltered; the permeate ultrafiltration material is nanofiltered; and the permeate nanofiltration material is mixed with the retained ultrafiltration and water material; and the pH is adjusted to the original pH of the milk.
4. 4. A process according to claim 3, characterized in that the pH is adjusted to 7.5 to 9.0 before ultrafiltration. 5. A process according to claim 4, characterized in that the pH is adjusted to 8.0 to 8.5 before ultrafiltration. 6. A process in accordance with the claim
5. 5, characterized in that the pH is adjusted to 8.5 before the ultrafiltration and the pH is adjusted to
6. 6.7 in the final product.
7. 7. A process according to claim 3, characterized in that the final mixture is hydrolyzed by the enzyme lactase.