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BR-102024018228-A2 - PROCESS FOR PRODUCING DAIRY SWEETS WITH MIXTURES OF BOVINE, BUFFALO AND GOAT MILK TO IMPROVE SENSORY AND NUTRITIONAL PROPERTIES

BR102024018228A2BR 102024018228 A2BR102024018228 A2BR 102024018228A2BR-102024018228-A2

Abstract

This invention relates to an innovative method for producing sweets using mixtures of different dairy bases, including cow's, buffalo's, and goat's milk. Traditionally, the most commonly used dairy base in the production of milk-based sweets is cow's milk. However, combining it with other dairy bases, such as those of buffalo and goat's origin, allows for the creation of products with unique sensory characteristics and flavors. This approach provides not only a diversification of flavors and aromas but also an enrichment of the nutritional properties of the final product. The described method ensures the optimization of texture, color, and flavor attributes, creating sweets that stand out for their superior quality and differentiated market appeal. This invention offers new opportunities for the food industry by allowing the production of sweets with customized sensory profiles, highlighting the characteristics of different dairy bases.

Inventors

  • LAÍS DA SILVA BARROS
  • JORGE JACÓ ALVES MARTINS
  • MARIO EDUARDO RANGEL MOREIRA CAVALCANTI MATA

Assignees

  • Universidade Federal De Campina Grande - Pb

Dates

Publication Date
20260317
Application Date
20240904

Claims (10)

  1. 1. “PROCESS FOR PRODUCING DAIRY SWEETS”, characterized by using a combination of different dairy bases selected from cow's milk, buffalo milk and goat's milk, in a proportion of 10% to 80% of each dairy base, to obtain a final product with enhanced sensory and nutritional characteristics.
  2. 2. “PROCESS FOR PRODUCING DAIRY SWEETS”, according to claim 1, characterized by the mixing of the dairy bases being carried out under continuous agitation, ensuring the homogeneity of the composition and the uniform distribution of the components before cooking.
  3. 3. “PROCESS FOR PRODUCING DAIRY SWEETS”, according to claim 1, characterized by the cooking of the dairy mixture occurring in temperature-controlled stages between 90 °C and 110 °C, with the addition of sucrose and pH control agents, aiming to prevent the formation of lumps and promote the Maillard reaction, responsible for the color and flavor of the sweet.
  4. 4. “PROCESS FOR PRODUCING DAIRY SWEETS”, according to claim 1, characterized by the proportion of cow's milk, buffalo milk and goat's milk being adjusted to optimize the desired characteristics of the final product, allowing variations in flavor, texture and nutritional value.
  5. 5. “PROCESS FOR PRODUCING DAIRY SWEETS”, according to claim 3, characterized in that the mixture is subjected to a controlled water evaporation process, aiming to achieve a total solids content of 68% at 70 °Brix.
  6. 6. “PROCESS FOR PRODUCING DAIRY SWEETS”, according to claim 1, characterized by the gradual cooling of the sweet after cooking, to prevent unwanted crystallization of sugars and ensure a smooth texture.
  7. 7. “PROCESS FOR PRODUCING DAIRY SWEETS”, according to claim 6, characterized by the final product being packaged in airtight or vacuum-sealed containers, with the aim of preserving the quality and extending the shelf life of the sweet.
  8. 8. “PROCESS FOR PRODUCING DAIRY SWEETS”, according to claim 1, characterized by allowing the customization of the sensory profile of the sweet through the variable combination of dairy bases, meeting different consumer preferences.
  9. 9. “PROCESS FOR PRODUCING DAIRY SWEETS”, according to claim 1, characterized by the use of goat milk, buffalo milk and cow milk in any percentage combination, within the specified limits, to create distinct variations of the final product.
  10. 10. “PROCESS FOR PRODUCING DAIRY SWEETS”, according to claim 1, characterized by the application of the process to different types of dairy sweets, in addition to dulce de leche, such as creams, pastes or dairy desserts, using the same combinations and proportions of dairy bases.

Description

FIELD OF THE INVENTION [001] The present invention falls within the field of food technology, specifically in the production of dairy sweets. The focus of the invention is the development of a process for manufacturing sweets using mixtures of different dairy bases, including bovine, buffalo, and goat milk. This field involves the manipulation of dairy ingredients to optimize the sensory, nutritional, and functional properties of the final products, with an emphasis on innovations that improve the flavor, texture, and overall quality of foods intended for human consumption. BACKGROUND OF THE INVENTION [002] Dairy-based sweets, such as dulce de leche, are widely consumed in Latin America, with cow's milk being the main base used in their production. Despite their popularity, the production of sweets with differentiated sensory characteristics has been limited by the almost exclusive dependence on cow's milk. Other dairy bases, such as buffalo and goat milk, are less explored in the manufacture of sweets, although they possess distinct nutritional and sensory properties that can enrich the final product. [003] Buffalo milk is known for its high fat and protein content, resulting in higher yield and a rich, creamy sensory profile. Goat milk, in turn, stands out for its high digestibility and medium-chain fatty acids, which give the product a smooth texture and a slightly sweet taste. Combining these different dairy bases offers a unique opportunity to create sweets with superior sensory and nutritional attributes, meeting the demand for more sophisticated and varied products. [004] To date, the use of mixtures of different types of milk in the production of sweets is still little explored, and the possible combinations between cow's, buffalo's and goat's milk have not been fully investigated or patented. The present invention aims to fill this gap by developing a process that takes advantage of the distinct characteristics of these dairy bases, resulting in products with improved flavor, texture and nutritional value, differentiating them from traditional dairy sweets available on the market. OBJECTIVE OF THE INVENTION [005] The main objective of the present invention is to develop an innovative process for the production of dairy sweets using mixtures of different dairy bases, specifically bovine, buffalo, and goat milk, in order to improve the sensory and nutritional properties of the final product. The invention seeks to create sweets with unique flavors and textures that differentiate them from traditional products, exploring the individual characteristics of each type of milk. Furthermore, the invention aims to provide greater versatility and innovation in the food industry, offering products that meet the demands for more varied and value-added foods, while maintaining the quality and food safety of traditional products. DETAILED DESCRIPTION OF THE INVENTION [006] The present invention relates to an innovative process for the production of dairy sweets using mixtures of different dairy bases: cow's milk, buffalo milk and goat's milk. The combination of these three types of milk allows the production of products with superior sensory and nutritional characteristics compared to traditional dairy sweets, which generally use only cow's milk. [007] Composition of Dairy Bases: The dairy bases used in the process are selected for their unique properties: [008] Cow's Milk: Widely used in the production of milk sweets, cow's milk offers a familiar sensory profile, with a balance of fat, protein and lactose that contributes to the texture and flavor of the final product. [009] Buffalo Milk: With a significantly higher fat and protein content than cow's milk, buffalo milk contributes to a creamier and richer texture. This milk also has less cholesterol and more calcium and phosphorus, enriching the nutritional value of the dessert. [0010] Goat Milk: Known for its high digestibility and medium-chain fatty acid content, goat milk adds smoothness and a slightly sweet taste to the product, as well as valuable nutritional characteristics such as higher levels of certain minerals and lower allergenic potential. [0011] Proportion and Mixing of Dairy Bases: The proportion of dairy bases can be adjusted to optimize the desired characteristics of the final product. Combinations can vary from 10% to 90% of any of the dairy bases, depending on the desired sensory and nutritional properties. The mixture is homogeneous and carried out under continuous stirring to ensure a uniform distribution of the components. [0012] Processing and Cooking: After the preparation of the milk mixture, additional ingredients, such as sucrose and pH control agents (e.g., sodium bicarbonate), are incorporated. The mixture is then subjected to a cooking process, which occurs in controlled stages to prevent lump formation and to ensure a smooth and consistent texture. [0013] During cooking, the temperature is maintained between 90 °C and 110 °C, depen