LT5101B - Process for preparing functional beverages comprising omega-3 fatty acids - Google Patents

Abstract

This invention is related to milk industry, in particular, to whey and non-alcoholic beverages industry.@The invention aims to provide beverage with functional characteristics.@According to invention whey obtained in curd production is used after separation, thermal processing and clarification by methods known in the art. Then 0,1-20 g/kg of physiologically and functionally valuable Omega-3 fatty acids' preparation is admixed to whey, drinking water, taste, flavoring, stabilizing and other food supplements mixture. The beverage thus obtained is homogenized at 60-70 oC under pressure of 10-25 MPa (100-250 bar) and pasteurized at 75-100 oC then chilled to 10-30 oC and bottled. Homogenization can be performed before or after pasteurization.@ Main features of invention claimed are presence of 0,1-20 g/kg of Omega-3 (eicosapentaenoic and docosahexaenoic) fatty acids ingredient as a functional supplement of whey or non-alcoholic water beverage and beverage homogenization under pressure of 10-25 MPa (10

Description

This invention relates to the dairy industry, and more particularly to the production of whey beverages and the non-alcoholic beverage industry.

Known Method for Making a Whey Drink (XpaMiIOB Α.Γ., BacHJincHH C.B.,) KapHKOB A.H. n Λρ. IlojiHoe n paimoHaji & Hoe Hcnojib3OBaHue mojiohhoh cmbopotkh Ha npHHųnnax 6e30TxoflHoii τβχΗΟΛΟΓΗΗ. - CraBponojib: HPO, 1997. -120 c.), Which reads as follows:

The whey obtained during the production of the curd is filtered, pasteurized, prepared by the components, prepared by a mixture which is then cooled, blown, matured and marketed.

The whey is collected in a reservoir, filtered through lafsan tissue, or cleaned in a centrifugal separator, pasteurized at 74-76 ° C for 15-20 s to not coagulate the whey protein. Whey is pasteurized and chilled to a temperature of 10-12 ° C, and contains the ingredients of the formula. Sugar syrup is prepared in 80% concentration. To do this, fill the required amount of powdered sugar with water, keeping the ratio: 4 parts sugar - 1 part water. Bring to the boil, bring to a boil for 3-5 minutes, filter and add to the whey. The calendula is crushed, filled with whey in a ratio of 1:10 to 1:50, heated to 85 ° C, retained for 30 minutes and then filtered.

In order to give the drink an attractive color, the drink with coriander can contain burnt sugar (0.4 kg per 1000 kg of drink produced). When added, the drink is cooled to 6-8 ° C and kept at 6 ° C for 5 days to allow the drink to mature.

The finished beverage is packaged in glass containers, cans or tanks with heat insulation and stored at 8 ° C for a maximum of 48 hours. up to 24 hours after manufacture, including in the factory.

The finished product is a homogeneous liquid with a small amount of sediment, its color depending on the amount of components added, from green-yellow to light brown, tastes lactic, whey.

Also known is a whey beverage containing orange juice (15-30%), pineapple juice (20%) or mango juice (20%), sugar (0-8%), water and stabilizer (Yalcin S., Wade VN, Hasson MN Utilization of Channa Whey for the Manufacture of Soft Drinks (1995, FSTA 1969-12 / 95). Juice gives whey drinks attractive organoleptic properties of taste, smell and color.

Also known as beverage containing drinking water, fruit-berry juice, fortified juice, morsel, extracts of vegetable raw materials and bitter, concentrated fruit-juice, mixtures thereof, flavorings, beverage concentrates, nutritional dyes, sugars and their substitutes, nutritional acids , carbonic acid, vitamins, preservatives, etc. (in book _t LT 5101 B

Thxomhpob Β.Γ. ΤβχΗοποΓΗΗ nuBOBapeHHoro h 6e3ajiKorojibHoro npou3Bo ^ CTB. 1998, MocKea, Kojioc, 448 c.).

The process of making beverages from the above components consists of preparing the individual components, filtering, blending, saturating or non-carbonating, bottling and storing some of the components.

Despite the attractive qualities of the above-mentioned beverages, such as pleasant taste, smell and color, the disadvantage of producing these beverages is that they cannot be classified as a functional food group, which is becoming increasingly popular.

As we know, functional food is a widely consumed, commonly used daily food that may be of new and conventional chemical composition, but necessarily enriched with biologically active substances (not chemically synthesized) from living natural resources and valuable organic supplements. Such food, in addition to its direct nutritional purpose, has an additional positive physiological effect on the human body and protects it from various diseases (International Life Science Institute (ILSI) definition, Brussels 1997, revised in 2002 by the Lithuanian Food Institute).

The object of the present invention is to simplify the technological process, to provide functional nutritional properties to a beverage by enriching it with the physiologically important fatty acids Omega-3 (eicosapentadiene and docosahexaene). Regular intake of Omega-3 fatty acids lowers lipid and cholesterol levels, which is one of the most important factors affecting cardiovascular morbidity. (Kinsella

J.E. Food Lipids and Fatty Acids: Importance in Food Quality, Nutrituion and Health. Food Technology // 1988. No 10. pp. 124-144). The main source of Omega-3 acids in nature Cold-water fatty fish, fish oil and fish liver oil. Currently, Omega-3 fatty acid preparations are already commercially manufactured in oil and powder form.

The objective is achieved as follows.

A mixture of whey-flavoring-aromatic-stabilizing additives and water (whey beverage) or a mixture of water and flavoring-aromatic-stabilizing additives (non-alcoholic water beverage) before the pasteurization and homogenization operation (in case of non-alcoholic water beverage the pasteurisation operation is enriched) fatty acid preparation and effective dispersion of the latter and uniformity of other food additives; for distribution over the entire volume of the product, the mixture is homogenized at 100-250 bar.

According to the proposed method, the whey obtained during the production process of the curd is injected into the tank. They are filtered, separated or separated before injection. The accumulated whey is pasteurized at 65-100 ° C for 1-60 minutes to precipitate protein or not pasteurized. The whey is then cooled to 10-60 ° C and the clear portion is pumped into another tank (in the case of non-alcoholic drinking water, the above-mentioned technological operations are not used since drinking water is used as the starting material for this drink). Here, sugar, fruit-berry syrup or fruit juice concentrate, stabilizer, nutritional dyes, omega-3 fatty acid preparation, preservative (as required), drinking water (whey drink) are added to whey or to drinking water (for non-alcoholic water beverage production). in the case of production). The mixture is stirred, heated to 60-70 ° C, homogenized at 100-250 bar, pasteurized at 75-100 ° C (pasteurization is not necessary in the case of a non-alcoholic water beverage), cooled to 10-30 ° C and put into polystyrene such as glass, cardboard or other containers. Homogenization can be done before or after pasteurization.

The product can be pre-packaged with carbon dioxide to extend its shelf life and give it a spicy taste.

According to the present invention, mixing, pasteurisation, chilling, carbonating and bottling operations in the preparation of a beverage can be carried out in a stream or periodically.

Introducing a functional additive of 0.1-20 g / kg of Omega-3 (eicosapentadiene and docosahexaenoic) fatty acids as a functional additive into a whey or non-alcoholic water beverage and homogenizing the beverage at a pressure of 100-250 bar should be considered as an essential feature of the proposed process.

Omega-3 fatty acids are usually added to the product in the form of an oily 30% preparation, so when converting into a beverage in this form, appropriate conversions must be made to obtain the desired amount of Omega-3 fatty acids in the beverage; for example, to make a beverage containing 2 g / kg of omega-3 fatty acids, the beverage needs to be injected 2 x 100: 30 = 6.67 g / kg at the time of production.

Each of the distinguishing features of the present invention relates to its object.

According to the prototype, only flavored additives (sugar, coriander, fruit-berry juice or concentrates thereof) or flavor and color enhancers (burnt sugar) are added to whey pasteurized at a relatively low temperature (74-76 ° C). Each of the components is individually heat-treated before being added to the whey. There is no prototype version of the functional ingredients whose daily consumption could have a positive effect on human health, in particular cardiovascular disease.

According to the prototype non-alcoholic water beverage, it includes, in addition to drinking water, fruit-berry juice, fortified juice, morsel, vegetable raw extracts and bitters, concentrated fruit-berry juice, mixtures thereof, flavorings, beverage concentrates, food colorings, sugar and its substitutes, nutritional acids, carbonic acid, vitamins, preservatives. The process for making beverages from the above components consists of preparing the individual components, filtering, blending, saturating or non-carbonating, bottling and storing some of the components. This version also excludes functional ingredients whose daily intake with a drink could have a positive effect on human health, in particular cardiovascular disease.

In the manufacture of a whey beverage or a non-alcoholic water beverage according to the present invention, an omega-3 fatty acid oil preparation is used as a very important functional additive. It is known that the physiologically important Omega-3 fatty acids (eicosapentaene, docosahexaene), which belong to the polyunsaturated fatty acids group, can be synthesized by the human body only in very small amounts and must be obtained primarily from food. Intense research over the last 20 years has shown that Omega-3 fatty acids help prevent many diseases, especially cardiovascular disease.

According to the proposed method, 0.1-20 g / kg of Omega-3 fatty acids in the form of an indifferent preparation is added to the whey beverage or non-alcoholic water beverage to give the final product functional properties before homogenization. Adding 0.1 g of Omega-3 fatty acids per kg of whey drink or water-based drink guarantees a minimum level of human needs for this class of acids. This is particularly the case when the diet is predominantly a mixed diet and part of the acid in the class is obtained with other products and, to a small extent, synthesized in the body from other compounds, in particular linolenic acid. Adding less than 0.1 g / kg Omega-3 fatty acids, such as 0.05 g / kg, to the human body does not meet the minimum requirements for this class of polyunsaturates.

Adding 20 g / kg Omega-3 fatty acid / kg product to a whey or non-alcoholic water drink guarantees the daily requirement of these acids for the human body, even with a diet of only 50-100 g / day. Exceeding the stated levels of these acids in the product, for example by adding 25 g / kg Omega-3 fatty acid to the product, is very likely to exceed the physiological requirements of these acids, which may lead to signs of hypervitaminosis in the user.

According to the prototypes presented, fatty functional additives containing Omega-3 · polyunsaturated fatty acids are not used in the production of whey beverages and non-alcoholic water beverages, so the products do not have the properties of functional beverages.

Omega-3 preparation is added to whey (for whey drink) or drinking water (for non-alcoholic water drink) in the form of an indifferent liquid. When added to whey or water, the beverage components (sugar, fruit-juice juice concentrate fruit-juice concentrate, oral) water), its active acidity (pH) is determined. It should be in the range of 3.8-4.2. If the pH is too high, it is normalized by adding an aqueous citric acid solution to the mixture of beverage components. Once the mixture has been adjusted to the required pH, 0.5 to 2 g / kg of stabilizer (such as a mixture of pectin, guar gum and carboxymethyl cellulose or other stabilizers permitted for use in the production of dessert dairy products and soft drinks according to HN54) and a preservative (sodium) are added. benzoate or potassium sorbate). These components must be well dispersed and evenly distributed throughout the product volume. Therefore, the mixture of whey, drinking water, flavoring and functional additive (Omega-3 fatty acid preparation) and stabilizer is homogenized at 100-250 bar. During homogenization, a sufficient degree of dispersion of the fat and / or protein phase is achieved at a pressure of 100 bar, so that the fat phase (in the case of whey and non-alcoholic water) and the deposition of protein particles (in whey). At pressures of less than 100 bar, such as 90 bar, the homogenization efficiency is inadequate and, when the product is stored, sedimentation of protein particles (in the case of whey drink) can occur, especially when processing unbleached whey. During homogenization, a pressure of 250 bar achieves not only a good degree of dispersion of the fat-protein phase and the distribution of the stabilizer throughout the product, which is particularly important in the processing of unbleached whey. The use of a homogenization pressure above 250 bar, such as 260 bar, does not increase the degree of dispersion of the protein and fat particles and the stabilizer in the product, so it is not appropriate to apply this pressure during the process.

According to the prototype, the homogenisation operation is not used in the production of whey beverage. Therefore, during storage, a precipitate may form in the product.

After homogenization, the beverage is periodically or streamed pasteurized at 75-100 ° C (* only for whey beverage production), cooled to 10-20 ° C and bottled in polystyrene, glass or other containers. A preservative can be used to extend the shelf life of the product. Once cooled, the product can be saturated with carbonic acid. It is possible to dispense a chilled and hot beverage at 8 ° ± 5 ° C. The pasteurization mode of the whey beverage ensures the sterility and durability of the final product during storage (non-aqueous pasteurization of a non-alcoholic beverage is not required).

Thus, each of the distinguishing features of the present invention is essential. is necessary and, in combination with the general characteristics of the prototype, enables it to achieve its intended purpose in all cases of use of the technique.

The industrial implementation of the proposed method of production of whey beverage and non-alcoholic water beverage is simple, does not require large capital investments and has a significant social effect (reduction of cardiovascular and other morbidity).

₆ EN 5101 B

It is used as follows: whey obtained during the curd manufacturing process is filtered, separated or separated and injected into the tank. They are then pasteurized at 75-95 ° C. They are kept at this temperature for 1-60 minutes to allow the protein to settle. The whey is then cooled to 10-60 ° C and pumped the clear portion into another tank. Whey from protein particles can also be purified by filtration or separation operations.

In the case of the production of a non-alcoholic water beverage, drinking water is used as the starting material, so the above operations are not required. Here, 0-10% sugar, 10-35% fruit-berry syrup or fruit juice concentrate, 0.2-2.0% stabilizer are added to whey (for whey beverage production) or drinking water (for non-alcoholic water beverage production), 0.1-20 g / kg Omega-3 fatty acids in the form of an oily preparation, 0.05-0.2% aqueous solution of preservative sodium benzoate or potassium sorbate, potable water. The mixture is stirred, heated to 30-70 ° C, homogenized at 100-250 bar pressure, pasteurized at 75-100 ° C, cooled to 10-20 ° C and put into polystyrene, glass or other containers. In the case of non-alcoholic water, pasteurization is not necessary.

The frozen beverage may be saturated with carbonic acid prior to bottling. In the preparation of a drink, mixing, pasteurisation, chilling and bottling operations can be carried out in a stream or periodically.

The proposed method enables functional drinks with enhanced functional-prophylactic value to be obtained from whey (in the case of whey beverage production) or drinking water (in the case of a non-alcoholic 'water beverage) and flavored additives and Omega-3 fatty acids. Therefore, the new products are superior to those obtained by the prototypes.

example. The VŽ-600 delivers 137 kg of pre-filtered curd whey. They are pasteurized at 65 ° C for 60 minutes to allow protein deposition. The whey is then cooled to 40 [deg.] C. and the slurry is pumped by a 36 MC 10-20 centrifugal pump into another tank VŽ-600. Here, 16 kg of sugar, 40 kg of fruit-berry syrup, 0.4% of a stabilizer consisting of guar gum and carboxymethylcellulose, 0.1 g / kg of the product Omega-3 fatty acids in a 30% concentration are added to the whey ( oily preparation contains only 30% 0mega-3 fatty acid it should be added 0.33 g / kg), 0.05% sodium benzoate. The mixture is stirred, heated to 60 ± 5 ° C, homogenized at 100 bar, pasteurized at 85 ° C, cooled to 10 ° C and put into polystyrene containers. It is possible to saturate the product with carbon dioxide before bottling. The bottled product is transported to a cold store for whole milk production, where it is stored at 0-6 ° C until disposal.

example. 137 kg of pre-filtered curd whey is introduced into the bath VŽ-600. Here, 16 kg of sugar, 40 kg of fruit-berry syrup, 0.5% of pectin stabilizer, 20 g / kg of product are added to the whey.

Ί

Omega-3 fatty acids in the form of a 30% oily preparation, 0.05% sodium benzoate. The mixture is stirred, heated to 60 ± 5 ° C, homogenized at 250 bar, pasteurized at 85 ° C, cooled to 10 ° C and blown into polystyrene containers. It is possible to saturate the product with carbon dioxide before bottling. The bottled product is transported to a cold store for whole milk production, where it is stored at 0-6 ° C until disposal.

Example: 137 kg of pre-filtered curd whey is introduced into the bath VŽ-600. They are pasteurized at 65 ° C for 30 minutes to allow protein deposition. The whey slide is then pumped into a different tank VŽ-600 by a centrifugal pump 36 MC 10-20. Here, 16 kg of sugar, 40 kg of fruit-berry syrup, 0.4% of a stabilizer consisting of guar gum and carboxymethylcellulose are added to the whey, in the form of an omega-3 fatty acid in the form of an oil of 30%. The mixture is stirred, heated to 95 ° C, pasteurized at this temperature and homogenized at 200 bar, cooled to 10 ° C and blown into a polystyrene container. The bottled product is diverted to a full milk storage cold store at 0-6 ° C. at temperature until realization.

example. The VŽ-600 delivers 205 kg of pre-filtered curd whey. Here whey is added 24 kg sugar, 60 kg fruit-berry syrup, 2% stabilizer pectin, 6 g / kg Omega-3 fatty acid in oily preparation, 203 kg drinking water. The mixture is stirred, heated to 70 ° C, homogenized at 200 bar, pasteurized at 90 ° C, cooled to 20 ° C and blown into polystyrene containers. The product is saturated with carbon dioxide prior to bottling. The bottled product is diverted to a full dairy cold store where it is stored at 0-6 ° C until marketed. The VŽ-600 pours 350 kg of drinking water into the bath. 15.4 kg orange juice concentrate (46 ° Brix), 56 kg sugar, 50 g beta-carotene dye in aqueous 10% solution, 100 g aqueous sodium benzoate, 0.5% pectin in 5% aqueous solution are added thereto. The mixture is stirred, filtered, homogenized at 250 bar and blown into a glass container. The bottled product is diverted to a storage warehouse where it is stored at 0-30 ° C until disposal

Functional whey drink with Omega-3 acids, g, 100 g:

Protein 0.2-0.4

Fat 0.1-0.2

Carbohydrates -10.0-15.0 Omega-3 Fatty Acids - 0.01-2.0

Non-alcoholic water drink with Omega-3 acids, composition, g, 100 g: Protein - 0,0 Fat - 0,0

Carbohydrates -10.0-15.0 g

Omega-3 fatty acids - 0.01 - 2.0

Claims (1)

DEFINITION OF INVENTION A method of making a functional whey beverage or non-alcoholic water beverage with Omega-3 acids, which involves collecting, purifying, pasteurizing curd whey, protein particle precipitation, chilling, mixing the resulting whey (in the case of whey drink) or drinking water (in the case of non-alcoholic water). aromatic-stabilizing additives and drinking water, heating, pasteurisation, chilling, bottling, storage and realization, characterized in that the present invention: addition of 0.1-20 g / kg Omega-3 fatty acids to the whey-drinking-water-flavoring-stabilizing component mixture and further homogenizing the whey-additive mixture or the drinking-water-additive mixture at a pressure of 100-250 bar before or after pasteurisation , or add 0.1-20 g / kg Omega-3 fatty acids to the drinking water-flavor stabilizing component mixture and further homogenize the water and additive mixture at 100-250 bar.