BE540103A - - Google Patents

Description

       

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  Improved milk for food and method of preparation.



  Having been the subject of:
Milk from viviparous animals, although it is suitable as food for humans during growth and development, can however become harmful when consumed by mature adults or by people. of a certain age.

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   The disadvantages due to the consumption of natural milk can be attributed mainly to the fat that milk naturally contains. It is known, in fact, that the fat of milk contains cholesterol. Cholesterol contributes significantly to normal aging of the body and can .defact., Accelerate it significantly. In addition, .cholesterol is also involved in certain degenerative processes. It is therefore important to limit its consumption for people of a certain age.



   In addition, milk fats contain: a) an excessive proportion of saturated fatty acids, the absorption of which is more difficult than those of unsaturated fatty acids; b) a significant proportion of lower fatty acids (shorter chain than that of myristic acid) which are completely absent from human reserve fat .; c) Vitamin D. The physiological action -d'un external contribution, this substance seems to be full of inconveniences for adults or at least for people; very numerous, of which certain physiological functions are disturbed.



   It is nevertheless important to provide the body with all the other nutritional values contained in milk, proteins, sugars, vitamins, with the exception of vitamin D, mineral salts, without exposing it to the repeated consumption of cholesterol.



   It is known to partially skim milk intended for consumption. But this deprives the body of fats which have a considerable energy value, the highest of all the nutritional principles.



   To remedy the disadvantages of repeated absorption of cholesterol without depriving milk of its nutritional value

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 The invention relates to an improved milk, completely deprived of the fats that it normally contains and with the addition of fats of vegetable origin, milk characterized in that said vegetable fats have a high iodine number, which allows to obtain a milk which is essentially free from cholesterol, that is to say suitable for consumption throughout human life, without being deprived of its energy and nutritional value.



   The invention also relates to a characterized milk. in that the fat in milk has been replaced by equivalent amounts of fat of vegetable origin.



   According to a preferred embodiment, use is preferably made of fats of vegetable origin, the characteristics of which are approximately as follows:
Iodine number: significantly higher than that of plants preferably 70-90
Lower fatty acids: absent up to myris tick acid.



   Saturated fatty acids: 15 to 30% of which the majority is palmitic acid with small amounts of stearic acid
Unsaturated fatty acids: 70 to 85% of which the major part is oleic acid, with small amounts of li acid. noleic.



   Mixtures of vegetable fats having the above characteristics are produced by mixing in the desired proportions olive, peanut, cottonseed, palm, soya, corn, sunflower, etc. oils. ... only one of which will be partially hydrogenated to obtain the preferred iodine number.



   The oils thus obtained can be enriched with vitamin A by plant extracts rich in carotene.

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  By choosing appropriate plant extracts, we can thus soften the taste of oils and protect them against rancidity.
The improved milk in accordance with the invention can be used as a raw material for all the products usually made with normal milk, such as pastries, cheeses, yoghurt, creams, chocolates, confectionery, etc.



   According to a particular embodiment of the invention, the improved milk obtained will be used for the manufacture of concentrated milk, sweetened or not, or of powdered milk, by known methods. This condensed milk can be sweetened with any sugar, such as sucrose, glucose, fructose, etc.



   The invention also relates to a process for the., - Improved milk manufacture, characterized in that the normal milk is skimmed to rid it of the maximum of its fat and that it is reinjected, using ex- nozzles. very fine, the vegetable oil (s) considered, which makes it possible to obtain fatty globules of size comparable to those of the primitive milk fat globules. The tuyeres preferably have an opening with a diameter of less than one tenth of a mm.



   CLAIMS
1.- Improved milk whose normal fats are replaced entirely by fats of vegetable origin, characterized in that said fats of vegetable origin have a high iodine number, preferably between 70 and 90, which limits the consumption of cholesterol contained in normal milk without modifying the nutritional or energy value of the milk.


    

Claims (1)

2. - Milk according to claim 1 and characterized in that the fat that it normally contains are fully replaced by equivalent amounts of said fat of vegetable origin. <Desc / Clms Page number 5> 3. - Milk according to claims 1 and 2 characterized in that the fats of vegetable origin contain 70 to 85% of oils with unsaturated fatty acids, for example oleic acid in predominant amount and linoleic acid. 4. - Milk according to claims 1 to 3 and characterized in that the fats of vegetable origin contain 15 to 30% of saturated fatty acid oils, for example palmitic acid in the predominant amount and the stearic acid. 5. - Milk according to the claims of 1 4 and characterized in that the fats of vegetable origin are free from lower fatty acids. 6. - Milk according to claims 1 to 5 and characterized in that the fats of vegetable origin are supplemented with plant extracts rich in carotene to enrich them with vitamin A, soften their flavor and protect them against the rancidity. 7. - Concentrated milk, sweetened or not, prepared with milk in accordance with one or more of claims 1 to 6. 8. - Powdered milk prepared with milk according to one or more of the preceding claims: 9. - As new industrial products, milk-based products, such as pastries, cheeses, chocolates, confectionery, yoghurts, etc., prepared with milk in accordance with one or more preceding claims. 10. - Process for manufacturing an improved milk, conforming in particular to claims 1 to 9, characterized in that the normal milk is skimmed by a known process and that it is injected, using nozzles of a diameter very low, lower Reference <Desc / Clms Page number 6> to one tenth of a mm; fats of vegetable origin, which makes it possible to obtain fatty globules of a diameter comparable to that of the fatty globules of primary milk