Technical Field

The invention relates to a method of obtaining a condensed milk product made from milk or milk by-products, sterilized by the application of heat and stabilized by drying through evaporation.

Prior Art

Condensed milk products are mostly obtained using the condensation technique. Condensation technique is a very costly method today. In addition, the shelf life of condensed milk products obtained using the condensation technique is short. Due to its short shelf life, storage costs are high.

A solid dairy product is mentioned in the Japanese document numbered JPS6258952A. In the Japanese patent document in question, in order that the raw milk is lower than the boiling temperature, preferably having 10-50% water percentage, the milk is put to evaporation concentration process for obtaining a solid dairy product with a milky-white colour, excellent taste, flavour and high nutritional value. In addition, a predetermined density of milk can be added to unprocessed raw milk in order to obtain the desired density. In the Japanese patent document in question, it is mentioned that the low temperature concentration process is carried out in order to obtain the solid milk product.

In the Japanese patent document numbered JPS63269943, a production method used to obtain solid cow's milk is mentioned. With the production method in question, raw milk is heated until it becomes clayey, the water in the milk is evaporated, and after the heating is stopped, the remaining heat and moisture are left and the milk is dried. In this production method, raw milk is boiled over a high heat to evaporate the water. As the density increases, the temperature is reduced, and when the clayey structure is reached, the heat is turned off and the milk is left to rest for a while. Then, the milk is placed in a separate container and cooled in the refrigerator. In this way, the targeted solid cow's milk product is obtained. The shelf life of the product obtained in this method is short. Storage costs are high. It also has very low nutritional values.

With the production methods used in the prior art, it is very difficult to obtain products with the desired values, appearance, taste and density. For this, a new production method is needed. In addition, sugar is added to increase the shelf life of condensed milk products. In cases where sugar is not used in the prior art, the shelf life of the final product is short. Thanks to the invention, the shelf life of the condensed milk product, with or without sugar, is increased.

Sweeteners such as beet sugar, glucose, etc. are used in dairy products in the prior art. Therefore, they have a sugar ratio of 70%. Due to its high sugar content, it has more harm than good. In addition, HMF (Hydroxy methyl furfural) values are very high and nutritional (calcium, protein, etc.) values are very low.

Purpose of the Invention

The purpose of the invention is to provide a condensed milk product that can be made into a small snack form.

Another aim of the invention is to obtain a dairy product with a low sugar content.

Another aim of the invention is to obtain a dairy product with a low HMF (Hydroxy methyl furfural) ratio.

Another aim of the invention is to provide a condensed milk product that has not been altered in colour and flavour.

Another aim of the invention is to provide a condensed milk product with a shelf life of 30 years or more at room temperature. Another aim of the invention is to provide a condensed milk product suitable for vegetarian consumption.

Another aim of the invention is to provide a condensed milk product in which the cream produced during the boiling process of raw milk is used in the condensed milk product.

Another aim of the invention is to provide a condensed milk product with a long shelf life and low storage costs.

Another aim of the invention is to provide a condensed milk product with a low production cost.

Another aim of the invention is to provide a condensed milk product rich in protein, calcium and high in energy content.

Another aim of the invention is to provide a condensed milk product used for decoration and adornation in the pastry industry.

The method developed to achieve the mentioned purposes; including the process steps of heating the milk and/or milk by-product to 100.16 degrees under atmospheric pressure (SI 001),

Cooling the milk and/or milk by-product, heated up to 100.16 degrees, to 70 degrees (SI 002),

Adding a leavening based agent into milk and/or milk by-product in a vacuum boiler with a constant temperature of 70 degrees under an atmospheric pressure (SI 003),

- Melting the cream that comes out during the heating process in the said mixture in order to increase the dry substance ratio, to extend the shelf life of the mixture and to obtain a mixture rich in protein and high in energy content (SI 004),

- Ending the heating process and applying the cooling process and obtaining condensed milk and/or milk by-product (SI 005), - bringing the dry substance of the product to 50-55% by adding 65% fatbased milk cream and/or skimmed milk powder into the condensed milk and/or milk by-product (SI 006), drying the obtained condensed milk products with the "freeze-dry" technique and obtaining a durable dairy product (SI 007), packaging the obtained durable milk and/or milk by-product (SI 008).

Description of Figures

Attached Figure - 1 is the work flow diagram of the method of obtaining condensed milk product.

Explanation of the Invention

The invention relates to a method of obtaining a condensed milk product made from milk or milk by-products, sterilized by the application of heat and made stable by drying through evaporation of water.

In the method of the invention, milk and/or milk by-product is used to obtain a dairy product that has been made stable by drying. Said milk and/or milk by-product is freeze-dried to be brought into small snack form. With the freeze-drying process, the shelf life of milk and/or milk by-products is extended and storage costs are reduced. Freeze dry is a low-temperature dehydration process that involves freezing the product, reducing the pressure, and then removing the frozen water from the product by sublimation.

The invention is a method of obtaining a dairy product made from milk or milk byproducts, sterilized by heat application and made stable by drying through evaporation of its water and characterized in that; including the process steps of heating the milk and/or milk by-product to 100.16 degrees under atmospheric pressure (SI 001), Cooling the milk and/or milk by-product, heated up to 100.16 degrees, to 70 degrees (SI 002),

Adding a leavening based agent into milk and/or milk by-product in a vacuum boiler with a constant temperature of 70 degrees under an atmospheric pressure (SI 003),

- Melting the cream that comes out during the heating process in the said mixture in order to increase the dry substance ratio, to extend the shelf life of the mixture and to obtain a mixture rich in protein and high in energy content (SI 004),

- Ending the heating process and applying the cooling process and obtaining condensed milk and/or milk by-product (SI 005),

- bringing the dry substance of the product to 50-55% by adding 65% fatbased milk cream and/or skimmed milk powder into the condensed milk and/or milk by-product (SI 006), drying the obtained condensed milk products with the "freeze-dry" technique and obtaining a durable dairy product (SI 007), packaging the obtained durable milk and/or milk by-product (SI 008).

Milk and/or milk by-product is heated up to 100.16 degrees under atmospheric pressure (S1001). In this process step, raw milk is preferably used as the unprocessed milk. In an alternative application of the invention, sweetener and/or different flavours can optionally be added to the heated milk and/or milk byproduct. Apple juice concentrate at the rate of 5% by weight is used as sweetener. The product subject to the invention has a sugar content of around 12%. Optionally at least one or more of vanillin, coconut, pineapple, kiwi, cinnamon, pear, pumpkin, walnut, persimmon, lemon, sweet pumpkin, apricot, peach, orange, tangerine, hazelnut, pistachio, almond, cashew, strawberry, mint, carob, carob molasses, coffee, banana, apple, Turkish delight can be added as aroma.

The milk and/or milk by-product, which is heated to 100.16 degrees, is cooled to 70 degrees (S1002). With the cooling process, standard heating and product nutritional values are preserved. In the process step of adding leavening based agent (SI 003) to milk and/or milk by-product in a vacuum boiler with a constant temperature of 70 degrees under an atmospheric pressure, sodium bicarbonate is used as the leavening agent. With the heating process, the mixture is kept at a constant temperature of 70 degrees. The mentioned process is carried out for 1.5-2 hours. Sodium bicarbonate is added to the mixture in order to prevent protein coagulation during production and to darken the colour of the milk product with the Maillard reaction.

The cream that comes out during the heating process is melted in the said mixture in order to increase the dry substance ratio, to extend the shelflife of the mixture and to obtain a mixture rich in protein and high in energy content (SI 004). At this stage, the milk cream formed on the mixture during heating is not taken from the mixture. The resulting milk cream is melted in the mixture. By melting the milk cream in the mixture, a dairy product rich in protein and high in energy content is obtained. In addition, a dairy product with a long shelf life and low storage and production costs is obtained.

In the process step of terminating the heating process and applying the cooling process and obtaining the condensed milk and/or milk by-product (S1005), the cooling process is preferably carried out at room temperature until it reaches 50-55 degrees.

By adding 65% fat milk cream and/or skimmed milk powder into the condensed milk and/or milk by-product, the dry matter ratio of the product is brought to the level of 50-60%o (S1006). A product that can be consumed with a spoon and spreadable is obtained with a dry substance content of 50-60%.

The shelf life of the condensed milk and/or milk by-product is increased by the process step of drying the obtained condensed milk products with the “freeze-dry” technique and obtaining a durable dairy product (S1007). In addition, a product that can be stored at room temperature and has low storage costs is obtained. With these, a final product is obtained whose volume and shape are exactly the same as fresh food, whose nutritional, colour, flavour and texture are not changed. The final product obtained by drying through the process step of packaging the obtained durable milk and/or milk by-product (SI 008) is packaged in accordance with consumption. Packaged durable milk and/or milk by-product can be stored at room temperature.

The dried durable dairy product obtained by the method of the invention can be used in the confectionery and chocolate industry.

Around these basic concepts, it is possible to develop a wide variety of applications for the method of obtaining a dried durable dairy product, which is the subject of the invention, and the invention cannot be limited to the examples described here, it is essentially as stated in the claims.

There are HMF (Hydroxy methyl furfural) residues in products such as honey and molasses obtained by exposure to high sugar and heat treatments. The mentioned HMF (Hydroxy methyl furfural) residues threaten human health. HMF (Hydroxy methyl furfural) is mostly found in caramelized products. HMF also enhances the flavour of caramelized products. For this reason, TGK (Turkish Food Codex) controls the amount of HMF in the products. According to TGK (Turkish Food Codex), the amount of HMF should be in the range of 0-12 mg/kg. The product of the invention has HMF values of 9.3 mg/kg without using any sugar, sweetener etc. The mentioned 9.3 mg/kg value has been recorded by the Inspection and Analysis Report of Ankara Food Control Laboratory Directorate, the Ministry of Agriculture and Forestry of Republic of Turkey. As a result, the product subject to the invention is both delicious and sanitary.

HMF Analysis Report The condensed milk and/or milk by-product of the invention can also be consumed as a daily portion. When consumed as a daily portion, it meets the user's need for calcium by 20-30%. The product of the invention has a calcium ratio in the range of 2300 - 2700 mg/kg. The mentioned values been recorded by the Inspection and Analysis Report of Edge Private Food Control Laboratory, the Ministry of

Agriculture and Forestry of Republic of Turkey.

Calcium Analysis Report