MXPA97007621A - Process to manufacture a flavoring agent for a baby - Google Patents

Abstract

The present invention relates to a concentrated milk-based composition which includes a stabilizing salt, sugar and flavoring components are prepared to flavor a beverage, particularly to flavor a coffee or tea beverage. The composition is prepared by mixing and homogenizing a milk fat with skim milk to obtain a milk base, subjecting the milk base to evaporation to obtain a concentrated milk base, homogenizing the concentrated milk base, cooling the homogenized milk base, adding a stabilizing salt and sucrose in dry form and in one embodiment, a flavoring agent is also added to the cooled milk base and then the composition is heated to sterilize it. the sterilized composition is homogenized and then filled into a container, and in another embodiment, a flavoring composition is aseptically added to the sterilized composition before homogenizing

Description

PROCESS TO MANUFACTURE A SAVORIZING AGENT FOR A DRINK DESCRIPTION OF THE INVENTION The invention relates to the manufacture of a flavoring agent for a beverage, in particular coffee or tea. A flavored condensed milk is known, for example from DE-A-4434 400, which is packaged in portions in order to serve as a bleaching and flavoring agent for a coffee or tea-type beverage. In a non-sweetened version, a product of this type is prepared by concentrating a milk by evaporation, the fat content of which has been adjusted by adding a flavor concentrate to it, homogenizing it, sterilizing it in line and packaging it in portions in an aseptic way. In order to prepare a sweetened version, the standardized fat milk is mixed with a sweetened syrup, it is concentrated by evaporation, a flavoring concentrate is added to it, it is homogenized, it is seeded with lactose and then it is packed , these operations are not different from the conventional preparation of sweetened concentrated milk, the high sugar content which allows to be maintained. The object of the invention is to manufacture a flavoring agent based on milk for a beverage, in particular coffee or tea, which is offered in portions of durable life, with a high power of flavoring.

The process according to the invention, in which a milk base is prepared by mixing milk fats with skim milk, homogenizing the mixture completely, concentrating the mixture by evaporation, cooling it, preheating it, treating it with heat by UHT, homogenizing it aseptically and filling it Aseptically, it is characterized in that a stabilizing salt, a sugar and flavoring are added to the milk base before or after evaporation. In order to put the process into practice, the milk base is standardized, that is, the respective amounts by weight of fat and non-fat solids are adjusted to the desired values by adding, as necessary, for example skim milk, cream or anhydrous milk fats. Preferably, a mixture of pasteurized skim milk and pasteurized cream or anhydrous milk fats is standardized to have the desired fat content, preferably about 15% by weight. The standardized mixture is preheated to 50-100 ° C, and then homogenized under intensive conditions. The purpose of the homogenization is to increase the physical stability of the mixture to prevent phase separation during processing and subsequent storage of the final product, increasing the surface area of the fat globules to bind their proteins better and thus compensate the Relative insufficiency of lipids in the membrane. The intensive homogenization is understood as that the mixture is processed in one or more steps through a homogenizer with one or more stages at pressures of 50 to 500 bar, preferably in a step in a stage at approximately 300 bar. This treatment of the cream is desirable for certain aromatizations and as a purpose in the prevention of fat separation during storage. The milk base is then standardized with pasteurized skim milk in order to obtain the desired weight ratio of fat to non-fat solids and preferably of about 0.23-0.24. The homogenized material treated with heat is then processed to stabilize the bonds between the proteins, so that they exist after concentration by evaporation. This heat treatment may take place by direct or indirect heating in any normal apparatus that allows the liquid to be maintained at 80-150 ° C for 1 to 1200 seconds. The upper temperature limit naturally corresponds to the lower time limit. Accordingly, it is possible for example to combine a plate exchanger with a retainer tube and a regulated back pressure valve, two plate exchangers connected by a retainer tube or a plate exchanger associated with a regulated back pressure valve and a thermostatically controlled holding vessel. . After this heat treatment, the liquid is concentrated by evaporation with expansion in a single effect or preferably a multiple effect evaporator with a descending float, for a dry matter content of 30 to 40% and preferably 33 to 37% by weight.

In the case of addition of sucrose before evaporation, the concentration takes place to a dry material > 55%, preferably approximately 60% by weight. Once concentrated, the liquid is preferably homogenized again, preferably in a passage through a one-stage homogenizer at about 250 bar. The purpose of this second homogenization is to disintegrate the agglomerates of fat globules which can be formed during the evaporation stage and where it is necessary to further reduce the size of these fat globules. The homogenized concentrate is preferably cooled to a temperature of < 10 ° C. A stabilizing salt is then added which can be selected from phosphates and citrates, for example at a level of 0.05 to 0.35% by weight, together with a flavoring and sugar, in dry form. The amount of sucrose can be 5 to 40% by weight of the dry matter of the final product and preferably corresponds to about half of which is usually found in a sweetened concentrated milk, ie approximately 30% of the dry matter of the product final. As a flavoring agent, any flavoring concentrate can for example be used in a support of lipid, aqueous, alcoholic, or liquor type or a mixture of these diluents. The flavors of choice are chocolate, cocoa, vanilla, orange, walnut, cinnamon, almond (Amareto), Baileys cream, or whiskey cream to cite a few examples. The amount of flavor used may represent, according to its nature, preferably 0.05 to 5% by weight of the dry matter of the final product. When this mixture is prepared, the proportions are selected in such a way that the milk solids represent approximately 20 to 25% of the final product. The base of flavored milk is then finally sterilized. The heat treatment is carried out online by UHT. In order to do this, the liquid is preheated to 50-90 ° C, sterilized in line by direct or indirect heating, preferably at 120-145 ° C for a few seconds to a few minutes, the upper limit temperature corresponds to the lower time limit. The product is then cooled to 50-90 ° C, for example by instantaneous expansion, and is then homogenized by one or more steps and in one or more stages, preferably in one step at 200-250 bar in the first stage followed by approximately 50 bars in the second stage. The product is then cooled to 4-30 ° C, preferably at about 20 ° C and packaged in portions in containers, for example, blocks or small containers. All the operations that follow the sterilization are of course carried out in an aseptic manner. According to a variant of the flavor addition, applicable in particular to heat-sensitive flavors, for example those diluted with alcohol, such as for example, ethanol or propandiol, this is carried out in an aseptic manner in the base of sweetened milk sterilized.

According to a variant of the addition of sugar, this can take place before the preheating preceding the first heat treatment, that is, before the concentration by the evaporation step, in which case homogenization after evaporation is not necessary . According to a variant of the addition of stabilizing salt, the latter can be added before preheating preceding the first heat treatment or just before concentration by the evaporation step. The following examples illustrate the invention. In these, the percentages and parts are by weight, unless otherwise indicated.

Example 1 Pasteurized cream and pasteurized skim milk are standardized to obtain a milk base with 15% fat. After preheating to 80 ° C, the liquid is homogenized at this temperature in one step and one stage at 300 bar, and then cooled to a temperature of <; 10 ° C. After preheating to 75 ° C, the liquid is heat treated at 118 ° C for 156 seconds and then concentrated by evaporation to 33-37% dry matter. After preheating to 65 ° C, the concentrate is homogenized in one step and with a stage at 250 bar, and then cooled to a temperature of < 10CC. A solution of disodium hydrogen phosphate in deionized water as well as granulated sugar and a powdered flavor with stirring is then added for 20 minutes until the dissolution is complete. After preheating at 80 ° C, the mixture is sterilized by direct steam injection at 122 ° C for 6 minutes, then cooled to 75 ° C by instantaneous expansion, homogenized in one step in two stages, first at 250 bar, then at 50 bars, it is cooled and packaged in small containers. All the operations that follow the sterilization take place aseptically. The composition (%) of the concentrated milks with flavorants obtained is shown in Table 1 below.

Table 1 The products prepared according to the invention are perfectly suitable for flavoring coffee or tea.

Example 2 Pasteurized cream and pasteurized skim milk are standardized to obtain a milk base with 15% fat. After preheating to 80 ° C, the liquid is homogenized at this temperature in one step and one stage at 300 bar, and then cooled to a temperature of < 10 ° C and standardized with pasteurized skim milk in a non-fat fat / solids ratio of approximately 0.23-0.24. The granulated sugar is added to the liquid. After preheating to 75 ° C, it is heat treated at 120 ° C for 120 seconds and then concentrated by evaporation to > 55% dry matter and cooled to a temperature of < 10 ° C. A disodium acid phosphate solution is then added in deionized water as well as with a powder flavoring agent with stirring for 20 minutes until the dissolution is complete. After preheating at 80 ° C, the mixture is sterilized by direct steam injection at 125 ° C for 6 minutes, cooled to 75 ° C by instantaneous expansion, homogenized in one step in two steps, first at 250 bar, then at 50 bars, it is cooled and packaged in small containers. All the operations that follow the sterilization take place aseptically. The product obtained has the same composition and the same properties as the preparation according to the Example.

CLAIMS 1. A process for making a flavoring agent for a beverage, in particular coffee or tea, in which a milk base is prepared by mixing milk fats and skim milk, to obtain the desired fat content, homogenizing the mixture completely, standardizing it, concentrating the mixture by evaporation, cooling it, standardizing it, preheating it, treating it with heat by UHT, homogenizing it aseptically and filling it aseptically, characterized in that a stabilizing salt, a sugar and flavoring are added to the milk base before or after evaporation. 2. The process according to claim 1, characterized in that the milk base is standardized, ie the respective amounts by weight of fat and non-fat solids are adjusted to the desired values by adding, as necessary, skim milk, cream or anhydrous milk fats, in particular to have a weight ratio of fat to non-fat solids of approximately 0.23-0.24. 3. The process according to claim 1, characterized in that the mixture is standardized to the desired content of fats, preferably about 15% by weight, preheated to 50-100 ° C, and then homogenized under intensive conditions, the mixture being processed in one or more steps through a homogenizer with

Claims (1)

1. one or more stages at pressures of 50 to 500 bar, the homogenized mixture which is cooled to a temperature < 10 ° C and is standardized with skim milk in order to obtain the desired weight ratio of fat to non-fat material. 4. The process according to claim 1, characterized in that the liquid is homogenized after concentration by steam. 5. The process according to claim 1, characterized in that after having cooled the concentrate, a stabilizing salt selected from phosphates and citrates is added, at a level of 0.05 to 0.35% by weight, as well as a flavoring and sugar, in particular sucrose in dry form, and in which the amount of sucrose corresponds to 5 to 40% by weight of the dry matter of the final product in particular to about half that usually found in a sweetened concentrated milk, ie approximately 30% of the dry matter of the final product. 6. The process according to claim 1, characterized in that as a flavoring, any flavoring concentrate can be for example used in a support of lipid, aqueous, alcoholic, or liquor type or a mixture of these diluents, in particular chocolate, cocoa, vanilla, orange, walnut, cinnamon, almond or cream Baileys, the amount of flavor used can represent, according to its nature, 0.05 to 5% by weight of the dry matter of the final product. 7. The process according to claim 1, characterized in that the proportions of the constituents used are selected in such a way that the milk solids represent approximately 20 to 25% of the final product. 8. The process according to claim 1, particularly applicable to heat-sensitive flavors, characterized in that the flavor is added in an aseptic manner to the sterilized sweetened milk base. 9. The process according to claim 1, characterized in that the sugar addition takes place before the preheating preceding the first heat treatment, ie before the concentration stage by evaporation, and that there is no homogenization after concentration by evaporation. 10. The process according to claim 1, characterized in that the stabilizing salt is added before the preheating preceding the first heat treatment or just before the evaporation stage.