Liquid dairy blend for culinary food products
View Patent ↗The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.
1. A method of producing a liquid dairy blend, the method comprising:
mixing a milk-protein composition with a whey protein concentrate to form a mixture having a total whey-protein:casein ratio by weight of 0.35-0.43;
adjusting the pH of the mixture to 5.9-6.1 with an organic acid;
homogenizing the pH-adjusted mixture; and
heating the homogenized mixture to a temperature from 86° C.-97° C. for a period of from 85-170 seconds to form the liquid dairy blend, wherein the liquid dairy blend has a viscosity from about 800 cP to 1200 cP when measured at 24° C., wherein a fat is 5-12 wt.% of the dairy blend and is selected from the group consisting of milk fat, soybean oil, canola oil, sunflower oil, corn oil, peanut oil, olive oil, cottonseed oil, coconut oil, and combinations thereof; and the dairy blend further comprises 0.1% to 0.2% of an emulsifier selected from the group consisting of monoglycerides, diglycerides, acacia gum, lecithin, and combinations thereof.
2. The method according to claim 1 , wherein the milk-protein composition is selected from the group consisting of fresh milk, whole milk, skim milk, milk powder, condensed skim milk and dairy cream, and combinations thereof.
3. The method according to claim 1 , wherein the organic acid is selected from the group consisting of lactic acid, citric acid and acetic acid, and combinations thereof.
4. The method according to claim 1 , wherein the ratio by weight of whey-protein:casein is about 0.38.
5. The method according to claim 1 , wherein the milk-protein in the liquid dairy blend is partially coagulated.
6. The method according to claim 1 , further comprising immediately cooling the mixture after the heating.
7. The method according to claim 1 , further comprising at least one step selected from the group consisting of (i) removing water from the liquid dairy blend and (ii) mixing the liquid dairy blend with further ingredients to form a dairy-based culinary sauce having a viscosity from about 1800 cP to about 3600 cP at room temperatures.
8. The method according to claim 1 , further comprising mixing the emulsifier into the mixture after the adjusting of the pH and before the homogenizing of the mixture.
9. The method according to claim 1 , wherein the fat is added to the mixture before the homogenizing, wherein the fat is homogenized to form fat droplets having an average diameter less than about 2 μm.
10. The method according to claim 9 , wherein the fat droplets have an average diameter from about 0.6 μm to about 1.8 μm.
11. The method according to claim 9 , wherein the fat droplets have an average diameter from about 1.5 μm to about 1.8 μm.