CS264697B1 - Low energy dietary milk products based on milk protein and method of their production - Google Patents

Abstract

The solution is the production of low-energy diet dairy products, in which the proportion of energy-rich fats and sugars is reduced in favor of increasing the proportion of milk proteins with a higher content of essential amino acids, necessary for maintaining active body mass, and at the same time the content of essential vitamins and minerals is supplemented. The addition of fiber is also used, which improves the metabolism of fats and sugars and at the same time has a positive effect on the feeling of satiety and intestinal passage. The stated purpose is achieved by homogenization or dry homogenization of the basic dairy raw material, i.e. a mixture of skimmed milk and milk protein concentrate, or whey proteins or a homogenized mixture of skimmed milk with vegetable oil, with other necessary raw materials, such as cereal ingredients, fiber, fruits and vegetables, thickening and gelling agents, necessary vitamins and minerals, substitute sweeteners, with subsequent drying or packaging of the dry mixture in suitable consumer packaging.

Description

The present invention relates to low-energy dairy protein-based dairy products and to a process for their production. Products of this type have not been produced in our country or in other countries of the Comecon and they are not provided for our market or imported.

Selection of raw materials for the production of these diets ensures their daily energy content of only 1 250 to 2 000 kJ, with the required content of 30 to 70 g of full-value proteins with higher content of essential amino acids, sufficient amounts of minerals, vitamins or trace elements. The fats are supplied at a daily dose of 3 to 8 g / 24 hours and fats of plant origin containing 2/3 of unsaturated fatty acids are used which have a significant anti-atherogenic effect and at the same time allow the supply of vitamins soluble therein. The products are also enriched with fiber, whose daily amount is 2 to 7 g. The addition of fiber improves the metabolism of fats and sugars and at the same time positively affects the feeling of satiety and intestinal passage.

The products can be used to nourish people who show a “simple form of obesity”, but also to treat patients suffering from concomitant hormonal and metabolic disorders.

The production and subsequent application of these preparations contribute to the treatment and reduction of the consequences of obesity, which is a serious social problem and the associated complications often cause long-term incapacity for work and often disability of people of working age.

The essence of the composition is the basic dairy raw material, ie a mixture of defatted milk with milk protein concentrate, resp. whey protein or homogenised mixture of skimmed milk with vegetable oil and other necessary raw materials such as cereal ingredient, fiber, fruit, vegetables, thickening and gelling agents and necessary additives such as flavorings, minerals, vitamins and sweeteners after homogenization, dry or directly fill as dry mixtures into suitable consumer packaging.

According to the production method, a low-energy milk diet can be prepared in various flavor variants, e.g. in the form of beverages, soups and desserts.

The products obtained according to the invention are a suitable supplement to the food assortment with the hitherto missing and physically required dietary products intended for the treatment of obesity, which affects 40 to 50% of women and 40% of middle-aged men in our population. The taste and consistency variability of the products as well as their nutritional value contribute to the improvement of the mental state of the patients during the treatment.

Example 1

The low-energy milk beverage is prepared by dry homogenization of 83 to 97% by weight. of a milk semi-product containing 3 to 8 wt. % vegetable oil, with 2 to 6 wt. flavoring components such as coffee, strawberry, cocoa, etc. with 0.05 to 0.50 wt. % of a sweetener substitute and with 0.3 to 0.5 wt. mixtures of vitamins needed, eg Spofavit and 0.003 to

0.040 wt. minerals such as ferrous, magnesium and potassium salts. The homogeneous mixture, after appropriate microbiological control, is filled into suitable containers in an amount corresponding to 1 to 3 daily portions of the diet (all-day dose · 3 portions). Recovering the dried product in water yields a dietary low-energy dairy beverage. Example 2

The production process according to Example 1, but instead of dried raw materials and additives, thickened fat milk with a dry matter content of 35 to 45 wt.%, With 1 to 2 wt. of vegetable oil and in this homogenized mixture all other additives such as flavor, vitamins, minerals and sweetener are mixed, followed by drying and packaging. Example 3

The preparation of the low-energy milk soup is carried out by dry homogenization of 20 to 22% by weight. of skimmed milk and 40 to 50 wt. milk protein concentrate, respectively. whey protein, containing 15 to 25 wt. extruded cereal components, 5 to 8% fiber, 3 to 5% wt. flavoring mixtures of vegetables and spices and 0.003 to 0.040 wt. minerals such as ferrous, potassium and magnesium salts. Recovering the dried product in water or soup broth yields a dietary low-energy dairy soup.

Example 4

The preparation of low-energy dietary milk dessert is carried out by dry homogenization of 83 to 97% by weight. % of a milk semi-product containing 3 to 8 wt. % vegetable oil, with 20 to 30 wt. % of a mixture of pulp and pectins in the form of beet pulp and dried fruit, 5 to 15 wt. gelling agent, 2 to 5 wt. flavoring components, e.g. cinnamon, with 0.05 to 0.50 wt. 0.3 to 0.5 wt. of vitamins needed, e.g. Spofavit and 0.003 to 0.040 wt. minerals such as ferrous, potassium and magnesium salts. Packaging method according to example 1. Recovering the dried product in hot water and then cooling to obtain a dietary low-energy milk-fruit dessert.

Example 5

The production process of Example 4, using only 8 wt. % fruit and 7.5 wt. vegetables and spices. The packaging method of Example 1, the recovery method of Example 4. The recovery yields a dietary low-energy dairy vegetable desert.

The advantages of the process according to the invention are its relative simplicity, low energy consumption and the use of raw materials which are commonly obtained by intermediates or final products of the food industry.

Claims (3)

OBJECT OF THE INVENTION 1. Milk protein-based low-fat, milk-based dairy products, characterized in that they consist of 83 to 97% by weight. 2 to 7 wt. % of pulp, such as beet and apple pulp, from 0.003 to 0.040 wt. % of minerals such as ferrous, magnesium and potassium salts and / or 0.05 to 0.50 wt. % sweetener and 15 to 18 wt. % of dried fruit, and / or 4 to 10 wt. % of a mixture of vegetables and spices, and / or 8 to 10 wt. % of gelling agent and 2 to 6 wt. seasoning. 2. Poodle dietary low-fat dairy products will be characterized in that the basic dairy raw material consists of non-fat milk with the addition of vegetable oil in the ratio of 19: 1, or non-fat milk with the addition of whey proteins in the ratio of 1: 2. 3. A process for producing low energy dietary dairy products according to claim 1, characterized in that the basic dairy raw material is concentrated to a dry matter of 35 to 45% by weight. and after the addition of vegetable oil, homogenize and dry at 170-195 ° C and then add the other raw materials before further homogenization.