Eaves/2%Wreinventor, BYG 1
Total Page：16
File Type：pdf, Size：1020Kb
Feb. 4, 1964 J. M. MCINTRE ETA 3,120,438 FAT-CONTAINING DRIED DAIRY PRODUCT AND METHOD OF MANUFACTURE Filed Nov. 3, 1958 aouzdaeazoaz cow/7/WG 444cf/aaze? Zac/7Z/Waozo - /O-1 Zoe we //U- AGGG2a3477762M a 7/ws42 2e-W6 a -- - a Maz acazoe/27 A 26-. Z. /eaves/2%WreINVENTOR, BYG 1. 17 69/Wa4/ 3,120,438 United States Patent Office Patented Feb. 4, 1964 2 will be apparent to those skilled in the art upon perusal 3,120,438 of the following description and drawings wherein: FAT.CONTAINING DRIED DARY PRODUCT AND FIG. 1 is a flow sheet illustrating the method for man METHOD OF MANUEFACTURE Julius. M. McIntire, Wan Nuys, and Ching C. Loo, ufacturing this novel fat-containing dried dairy product. Sapulveda, Calif., assignors, by mesne assignments, to 5 FIG. 2 is a schematic view illustrating suitable appara Dairy Foods incorporated, Los Angeles, Calif., a cor tus for effecting the aggregation of the product. poration of California It is recognized that the emulsifying properties of leci Filed Nov. 3, 1958, Ser. No. 771,472 thin are well-known and that these emulsifying properties 1 Claim. (C. 99-56) have been responsible for its use in the past in connection O with dried dairy products so as to enhance the degree of The present invention relates generally to a process for wettability of these products. For example, in U.S. Patent manufacturing fat-containing dried dairy products, and No. 2,399,565, in the name of Gerald C. North and Alvin more specifically, to a process entailing the step of blend J. Alton and entitled "Dairy Product” it is disclosed that ing or dry mixing lecithin with or applying lecithin to the the addition of between 0.25% and 2% based on the individual particles of a conventionally spray dried dairy 5 weight of the dried product in the case of powdered milk, product and then reprocessing such dairy product so as and 0.50% and 3% based on the weight of the dried to form porous aggregates of randon size and shape. product in the case of powdered cream, in the lacteal fluid In U.S. Patent No. 2,835,586 entitled "Dried Milk in any suitable manner, for instance, by mechanical means. Product and Method of Making Same" in the name of such as homogenization, and then the subsequent spray David D. Peebles and dated May 20, 1958, a process is 20 drying of this homogenized mass, results in a dairy product disclosed for manufaciuring a dried milk product con having lecithin dispersed and dissolved in the butterfat prising porous aggregates which can be readily and com particles, and the resulting product is claimed to have pletely dispersed in water without agitation to form a improved miscibility, solubility, flavor and keeping quali stable reconstituted milk. The application of the prin ties. There are further publications to the effect that it ciples of invention set forth in this patent in the manu 25. is old to add or coat lecithin, or any unctuous material facture of an aggregated fat-containing dried dairy product for that matter, upon the outer surface of the individual such as for example, dried whole milk, results in a product particles of a spray dried fat-containing dairy product, vastly improved in wettability and ease of dispersibility and that this addition tends to improve the wettability of as compared to a conventional or non-aggregated dried the resulting product. It is submitted, however, that any whole milk. Applicants have found, however, that the 30 improvement with respect to wettability, miscibility, dis ease of dispersibility and wettability of an aggregated fat persibility, solubility, etc. is always relatve, and in none containing product such as for example, dried whole milk, of the methods and/or processes described in these prior can be greatly improved through the proper use and appli publications is the final product wettable and dispersible cation of lecithin in the processing. to the extent and to the degree that the final product More specifically, it has been found that a mixture of 35 could be called "instant' in the sense that term is used lecithin with fluid milk and the subsequent spray drying today. and re-processing in a manner so as to form an aggregated In contrast, applicants' product, and referring specifical final product does not produce any unexpected results. In ly in this instance to dried whole milk powder, can be other words, this product has not been enhanced with reconstituted with simple stirring to form a stable dairy respect to wettability or dispersibility as compared to any 40 beverage in on or about 5 seconds whereas a convention normally aggregated dried fat-containing milk product. ally spray dried whole milk power is incapable of being When lecithin, however, is blended with the dried fat completely reconstituted by simple stirring. containing dairy product, either by physically dry blend In accordance with the present invention, any fat-con ing the two ingredients, or by spraying lecithin on the in taining dried dairy product such as for example, powdered dividual particles of the starting material, and the starting 45 whole milk, powdered milk-skim milk mixtures, powdered material is subsequently re-processed in a manner so as to cream, powdered milk-cream mixtures, malted milk, form an aggregated final product, the resulting aggregated powdered ice cream mixes, and any related type products, product, as far as case of dispcrsibility and wettability are flavored or non-flavored, can be manufactured and the corcerned, is substantially improved without any det fianl products in each instance are characterized by their rimental effects being imparted to the flavor constituents 50 high degree of wettability and dispersibility in cold water. of the product. The principles of the present invention in general en In general, therefore, it is the primary object of the tail the dry blending with a pre-determined amount of present invention to provide a product having the desir lecithin which will be in a range of from 0.2% to 1.5% able characteristics described above. by weight until the resulting product is a thorough inter A further object of the present invention is to provide 55 mixture of these two ingredients. This step is indicated a fat-containing dried dairy product which is character as 10 in FIG. 1. The resulting dry mixture is then ized by its ability to be readily and quickly dispersed in delivered at 11 to certain treatment apparatus wherein water without vigorous agitation to form a stable recon it is processed by an "instantizing" treatment in which stituted dairy beverage. the individual particles of the dry mixture are moistened A still further object of the present invention is to pro 60 and caused to adhere together in random fashion in the vide a process for converting ordinary dried fat-contain form of aggregates. The aggregates are then subjected ing dairy product into a powder which can be easily and to drying to adjust the moisture content at 12 and the quickly dispersed in water to form a stable reconstituted final product 13 is produced which is characterized by dairy beverage. the above referred-to advantages. Yet another object of the present invention is to provide 65 Referring now more specifically to the manufacture of . a process entailing the blending of the dried starting ma a particular product, say for example, powdered whole terial with a predetermined amount of lecithin prior to milk, the powdered whole milk starting material is dry re-processing so as to form a product which is in the form blended at 10 with from 0.1% to 1.5% by weight of of random-shaped, porous aggregates characterized by lecithin, 0.5% by weight being deemed optimum. This their ease of wettability and dispersibility and which, when dry blending can be accomplished mechanically by any reconstituted, form a stable dairy beverage. suitable blending apparatus or the lecithin can be heated Other objects and advantages of the present invention to an extent sufficient to reduce its viscosity and then 8,120,438 3 4 sprayed or pumped through a nozzle upon the starting utes. The resulting mixture is then added to 125 lbs. powder. After thc lecithin is cither added or sprayed of whole milk powder and blended in a ribbon blender upon the starting powder, the resulting mixture is agitated for on or about 20 minutes. 3 lbs. of lactose can be or blended sufficiently to effect a thorough intermixture. added and this resulting mixturc is blended in the ribbon The mixture from step 10 is then introduced to the in blender for an additional 5 minutes. stantizing or conversion step 11 wherein the individual The resulting dry mixture prepared in accordance with particles of the dried whole milk powder are bonded to either Mcthod A or Method B above, is then processed gether in the form of random aggregates. As will be in the instantizing apparatus disclosed in FIG. 2 and the presently explained, this instantizing operation is effected rate of moisture addition either from nozzle 24 and/or by passing the mixture through a treatment Zone wherein O steam nozzle 26 and the rate of feed through conduit 17 the particles are moistened to an extent sufficient to ren are so calculated that the product passing through the der their surfaces sticky and adhesive. In step 12, the chamber 16 upon the belt 27 has a total moisture con moist aggregates are subjected to hot drying air or gases tent of on or about 10% to 12%.