Milk-based alternative product and method for producing the same
The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
1 . A method for producing a cheese alternative product comprising the steps of:
a) providing edible oil at a temperature of about 50 to 55° C.,
b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,
c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,
d) subjecting the mixture to mild homogenization at about 10 bar,
e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,
f) cooling the pasteurized mixture to about 4 to 6° C.,
g) subjecting the mixture to a curd formation,
h) performing a curd and whey separation,
wherein a cheese alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
2 . The method of claim 1 , wherein the milk is whole milk, semi-skimmed milk or skimmed milk, preferably skimmed milk.
3 . The method of claim 1 or 2 , wherein inserting the oil in step c) is performed by an insertion tube with a diameter of about 30-40 mm.
4 . The method of any of claims 1 to 3 , wherein the flow rate of the edible oil in step c) is about 500 to 2000 liters/h, preferably ≧1000 liters/h, more preferably ≧1500 liters/h and most preferably about 2000 liters/h.
5 . The method of any of claims 1 to 4 , wherein the homogenization in step d) uses a two-stage homogenizer with a piston diameter of about 55 mm.
6 . The method of any of claims 1 to 5 , wherein the mixture in step f) comprises edible oil at a concentration of about 4 to 17 (w/w) %, preferably about 8 to 17 (w/w) %, more preferably about 9 to 17 (w/w) %.
7 . The method of any of claims 1 to 6 , wherein the fat is a mixture of milk fat and edible oil, preferably vegetable oil, most preferably olive oil.
8 . A cheese alternative product obtainable by a method comprising the steps of a)
providing edible oil at a temperature of about 50 to 55° C.,
b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,
c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,
d) subjecting the mixture to mild homogenization at about 10 bar,
e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec, cooling the pasteurized mixture to about 4 to 6° C.,
g) subjecting the mixture to a curd formation,
h) performing a curd and whey separation,
wherein a cheese alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
9 . Use of an edible oil for the production of a cheese alternative product, wherein the cheese alternative product contains 5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat, most preferably about 5 to 20 (w/w) % fat.
10 . A method for producing a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, comprising the steps of:
a) providing edible oil at a temperature of about 50 to 55° C.,
b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,
c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,
d) subjecting the mixture to mild homogenization at about 10 bar,
e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,
f) cooling the pasteurized mixture to about 4 to 6° C.,
g) further processing of the pasteurized mixture in order to obtain a milk-based product, such as an ice cream alternative product, a custard alternative product, a chilled or frozen dessert alternative product, using appropriate methodologies known in the art suited for each product type,
wherein a milk-based alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
11 . The method of claim 10 , wherein the milk is whole milk, semi-skimmed milk or skimmed milk, preferably skimmed milk.
12 . The method of claim 10 or 11 , wherein inserting the oil in step c) is performed by an insertion tube with a diameter of about 30-40 mm.
13 . The method of any of claims 10 to 12 , wherein the flow rate of the edible oil in step c) is about 500 to 2000 liters/h, preferably ≧1000 liters/h, more preferably ≧1500 liters/h and most preferably about 2000 liters/h.
14 . The method of any of claims 10 to 13 , wherein the homogenization in step d) uses a two-stage homogenizer with a piston diameter of about 55 mm.
15 . The method of any of claims 10 to 14 , wherein the mixture in step f) comprises edible oil at a concentration of about 5 to 30 (w/w) % preferably about 5 to 25 (w/w) %, more preferably about 5 to 20 (w/w) %.
16 . The method of any of claims 10 to 15 , wherein the fat is a mixture of milk fat and edible oil, preferably vegetable oil, most preferably olive oil.
17 . A milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, obtainable by a method comprising the steps of:
a) providing edible oil at a temperature of about 50 to 55° C.,
b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,
c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,
d) subjecting the mixture to mild homogenization at about 10 bar,
e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,
f) cooling the pasteurized mixture to about 4 to 6° C.,
g) further processing of the pasteurized mixture in order to obtain a milk-based product, such as an ice cream alternative product, a custard alternative product, a chilled or frozen dessert alternative product, using appropriate methodologies known in the art suited for each product type,
wherein a milk-based alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.
18 . Use of an edible oil for the production of a milk-based alternative product, in particular an ice cream alternative product, a custard alternative product or a chilled or frozen desert alternative product, wherein the milk-based alternative product contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w)/0 fat and even more preferably about 5 to 20 (w/w) fat.