DE202004021516U1 - Yoghurt, having an optimized fatty acid spectrum due to vegetable and marine oils of marine origin, especially long chain omega-3 fatty acids - Google Patents

Abstract

yogurt with an optimized fatty acid spectrum due to contained vegetable and oils of marine origin, in particular long-chain Omega-3 fatty acids, using an oil mixture with a share> 50% Fish oil, further comprising rapeseed oil and linseed oil with a ratio between rapeseed oil and linseed oil of the oil blend of about 3: 1 along with a topped natural yoghurt in the ratio 30:70 under a protective gas atmosphere forms an emulsion, which in addition to a known yogurt base Part of the improved yoghurt is.

Description

The The invention relates to a yoghurt having an optimized fatty acid spectrum due to contained vegetable and marine oils, in particular long-chain omega-3 fatty acids according to protection claims 1.

From the Swiss Patent 475,715 a milk substitute product with a high nutritional value is already known, where substances of soybeans with milk mix products or milk by-products, especially whey, are produced there in a liquid mixture. This liquid mixture is then boiled and ground to a smooth consistency to reduce the characteristic beany taste of soybean-containing substances. Specifically, full fat, degreased, roasted or roasted beans and soybean meal are used. The correspondingly prepared mixture can be processed into a dry powder, which, when mixed with water, gives the original mixture again.

With Help of the method briefly described above should the average consumer the beany or bitter taste and the grassy aroma, which perceived in the previous products, no longer tastes, so that the acceptance of such a product improves.

By the addition of soybeans or soy flour improves while the nutritional composition prepared accordingly Milk substitute products, however, whereby the manufacturing process by the necessary cooking of the liquid mixture is very costly and vitamin-destroying.

From the EP 0 589 940 B1 or the German translation, namely the DE 692 23 784 T2 , a monounsaturated milk mix is previously known which contains vegetable oil derived from rapeseed or sunflower seeds and at least 70% by weight of monounsaturated oleic acid. Furthermore, the local product has an emulsifier which is able to hold the oil in the form of a stable emulsion in the skimmed milk. Further, in the prior art milk mix product, a modifier such as a polysaccharide or oligosaccharide is necessary. The necessary stabilizer comprises a carbohydrate gel which is an alginate, a guar gum or a carboxymethylcellulose.

The explained monounsaturated milk mix product is not tasteless due to the modifiers, so the addition of individual flavoring agents is usually is inevitable.

In the process for producing an emulsified fat composition according to the EP 0 284 026 B1 or his German translation DE 38 77 792 T2 is the addition of 0.1 to 5 wt .-% based on the fat, at least one monoacylglycerophospholipids as at least one emulsifying and 0.5 to 5 wt .-%, based on z. Cheese, at least one molten salt in the emulsification of cheese, fat and water necessary to obtain the desired emulsified fat composition of the oil-in-water type. The emulsion must be heated to 110 ° C to 150 ° C in a range of over 2 seconds to 4 minutes to obtain a desired stability with all the disadvantages associated with this heating process.

receding to various scientific studies is meanwhile undisputed, that long-chain omega-3 fatty acids nutritionally a significant importance.

dietary fatty acids are generally used for energy production by oxidation and synthesis endogenous lipids. Polyunsaturated fatty acids of the type of cis-linoleic acid, eicosapentaenoic acid and docosahexaenoic acid after ingestion with the Food is built into cell walls and is essential there Components of the membranes of all body cells and condition their functionality.

The Secondary products of the polyunsaturated omega-6 and omega-3 fatty acids, like eicosanoids, are considered to be the body's own regulatory effective mediators and effectors. These influence many Metabolic processes and functions.

Farther It is known that omega-3 fatty acids are a number of can counteract cardiovascular risk factors.

With 415 892 deaths, corresponding to 48.3% of all deaths, were cardiovascular in the Federal Republic of Germany Diseases in 1997 by far the most common cause of death.

at the same time formed diseases of the circulatory system with 2.5 million cases of treatment in 1996 also the most common diagnosis of the total 15.2 Millions of patients in full-time hospitals were treated.

formation and extent of arteriosclerotic vascular disease are governed by a variety of risk factors affected. At present it is assumed that the Diet in the development of atherosclerosis one crucial importance.

• – hohe Serumkonzentration an Triacylglyceriden (TAG),
• – hohe Serumkonzentration an LDL-Cholesterol oder erhöhtes LDL/HDL-Verhältnis,
• – Oxidationsempfindlichkeit des LDL sowie kleine LDL-Partikel mit hoher Dichte,
• – niedrige Serumkonzentration an HDL-Cholesterol,
• – erhöhte Prostanbildung als Indikator der FS-Oxidation und
• – erhöhte Serumkonzentration an Lipoproteinen.

The results of a large number of intervention studies and epidemiological studies show that the following risk factors contribute to the development of arteriosclerosis:

• High serum concentration of triacylglycerides (TAG),
• High serum LDL cholesterol or elevated LDL / HDL ratio,
• Oxidation sensitivity of LDL and small high density LDL particles
• Low serum concentration of HDL cholesterol,
• Increased prostane formation as an indicator of FS oxidation and
• - increased serum concentration of lipoproteins.

to Avoidance of malnutrition are both of the national as well as international bodies reference values for the Nutrient supply issued. So names, for example the German Society for Nutrition in Things Grease intake of persons with mild and moderate labor Guideline of 30% of the food energy. Here is the type of fat itself of great importance. Saturated fatty acids should not exceed 10% of the total energy intake and multiply unsaturated fatty acids provide about 7%.

Omega-6 and omega-3 fatty acids should be in a ratio in the latter of about 5: 1. Then just cover the rest of the dietary fats unsaturated fatty acids, so the ratio of unsaturated to saturated fatty acids at least 2: 1.

Currently predominate in the polyunsaturated fatty acids the Omega-6 fatty acids. The current fat intake leaves itself as too high a proportionate supply of energy from fats, excessive intake of saturated fatty acids, too high a level of polyunsaturated omega-6 fatty acids and too low intake of omega-3 fatty acids as well describe plant as well as marine origin.

Of the Consumption of long-chain omega-3 fatty acids is in countries with relatively low fish consumption rather less than 0.1 g per day. Recommended In contrast, 0.3 g to 0.4 g, which is the German, English and American recommendation of about two fish meals per week and thus corresponds to 30 g to 40 g of fat sea fish per day.

According to the publication on the importance and recommended level of intake of long-chain omega-3 fatty acids from: Ernährungs-Umschau, 49 (2002), Issue 3; Pages 94 to 98 The additional inclusion of fortified foods with EPA and DHA should be a useful perspective and viable alternative to increase the intake of the desired omega-3 fatty acid levels, especially in the form of EPA and DHA.

directed is specific to omega-3 fatty acid-containing products, such as Bread, rolls, eggs, pasta, margarine and juice Beverages. Foods to which fish oil added should be, in principle, as a contribution to a balanced Nutrition, including cereal products, dairy products and drinks are mentioned.

It However, it has been shown that on the one hand a fish oil additive is to be provided with adequate antioxidant protection and that on the other hand fish oil admixtures especially in Milk mixed products taste extraordinary problems prepare so that the adoption and dissemination of such products so far no significant basis found.

The DE 10 2004 052 061 A1 Therefore, the further development of a method for producing a nutritionally improved milk mixed product, such as yogurt, cheese or the like, with an optimized fatty acid spectrum by targeted addition of vegetable and / or oils of marine origin, in particular long-chain omega-3 fatty acids, the task, which to a The end product leads, on the one hand tasteless and on the other hand has the necessary durability, without incurring adverse treatment steps for the quality properties of the milk mix product.

The there invention relates to a milk mix product, which is enriched with oils of vegetable and marine origin becomes. The oil is added in the form of an oil-in-water emulsion, in this way the miscibility into the milk mix products to improve.

When skim milk or skimmed milk concentrate is continuous phase diluted so that the resulting emulsion contains a protein of essentially 1%.

The disperse phase consists of a fish oil, rapeseed oil and linseed oil or scorpionfish oil together, wherein the fish oil can be provided with lemon flavor. It has proved in a surprising way that when used of scorpionfish oil in the oil mixture for the emulsion for their particular use as cheese milk additive no taste disadvantages occur.

On the basis of the fatty acid compositions of the oils, the mixing ratios are adjusted so that the resulting fatty acid pattern, for example and preferably corresponds to the feed recommendations of the German Nutrition Society. Furthermore, with the invention when consuming corresponding products, a higher supply of essential polyunsaturated α-linolenic acid and the physiologically even more effective long-chain omega-3 fatty acids (EPA and DHA) is guaranteed.

Regarding the increasing consumption of yogurt products, it is the task of present invention, an advanced, nutritional-physiological improved yogurt, with an optimized fatty acid spectrum due to contained vegetable and marine oils, in particular long-chain omega-3 fatty acids.

The Solution of the task is carried out by a further developed Yoghurt with an optimized fatty acid spectrum for protection 1.

The The invention thus relates to a yoghurt containing oils enriched vegetable and marine origin. It forms the oil together with a natural yoghurt in proportion 30:70 under protective gas atmosphere an emulsion, which in addition to a known yoghurt basic ingredient of the improved Yogurts is.

The oil mixture consists of> 50% Fish oil and further comprising rapeseed oil and linseed oil or dragon's head oil instead of the linseed component. The ratio between rapeseed oil and linseed oil or dragon's head oil in the starting oil mixture is in the range of about 3: 1.

The oil mixture can supplement a vitamin amount, in particular up to 0.1% Tocopherol be added.

Of the Prepared natural yoghurt is preferably made Yoghurt milk, 0.2% whey protein powder and 0.4% pectin.

Around continue to offer fruit-flavored yoghurt products to customers to be able to, has the inventive Yoghurt expediently fruit preparation on.

Preferably the yoghurt consists of 77% natural, 15% fruit preparation, 5% emulsion and 3% sugar.

The Invention will be described below with reference to an embodiment (Fruit yoghurt 3.5%).

First becomes a natural yoghurt for the aqueous phase of the emulsion stated. For this yogurt milk 0.2% whey protein powder and 0.4% pectin added. This approach incubates about two hours at 45 ° C. Subsequently, a heating takes place the prepared milk, but no homogenization occurs derselbigen. After cooling, the culture is added.

Parallel This approach is made from low-fat milk after conventional Process in the tank farm a yoghurt basic mass produced.

Parallel This approach is made from low-fat milk after conventional Process in the tank farm a yoghurt basic mass produced.

Of Further, the oil mixture, which for example, out 61% fish oil, 28% rapeseed oil and 11% linseed oil or dragon's head oil is composed, be prepared. Fish oil Fiskolje 18/12, for example, is used rich in EPA and DHA, rapeseed oil, rich in oleic acid and linseed oil or dragon's head oil, rich in α-linolenic acid.

The oil mixture 0.1% α-tocopherol is added as vitamin E. The filled Vessels are gassed with nitrogen and airtight closed to increase the durability of the oil mixture.

in the Connection will be oil-in-water elmusions with an oil-in-water ratio generated by about 30:70. As the aqueous phase of the emulsion is used the already prepared natural yoghurt.

oil and natural yoghurt be under nitrogen in the already indicated Ratio premixed with a stirrer and with a shear dispersing device or optionally by means of a high pressure homogenizer emulsified.

Subsequently The finished emulsion is either first in the yoghurt base incorporated to mix this mixture with the fruit preparation, or in the yoghurt base in one step, the emulsion, the fruit preparation and other ingredients added continuously.

Of the finished 3.5% fruit yoghurt is therefore 77% Natural yoghurt, 15% fruit preparation, 5% emulsion and 3% sugar and is filled into appropriate cups.

Everything in all, it is possible with the invention to provide a yogurt product, that about a further improved fatty acid composition or a corresponding health-promoting fatty acid pattern has, so overall a nutritional Upgrading of a correspondingly produced food results.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - CH 475715 [0002]
• - EP 0589940 B1 [0005]
• - DE 69223784 T2 [0005]
• EP 0284026 B1 [0007]
• - DE 3877792 T2 [0007]
• DE 102004052061 A1 [0023]

Cited non-patent literature

• - Ernährungs-Umschau, 49 (2002), Issue 3; Pages 94 to 98 [0020]

Claims (6)

Yoghurt with an optimized fatty acid spectrum due to contained vegetable and marine oils, in particular long-chain omega-3 fatty acids, wherein an oil mixture with a share> 50% Fish oil, further comprising rapeseed oil and linseed oil with a ratio between rapeseed oil and linseed oil the oil mixture of about 3: 1 along with an attached Natural yoghurt in the ratio 30:70 under a protective gas atmosphere forms an emulsion, which in addition to a known yogurt base ingredient improved yoghurt. Yogurt according to claim 1, characterized that natural yogurt from yogurt milk, 0.2% whey protein powder and 0.4% pectin. Yogurt according to claim 1 or 2, characterized that the oil mixture contains up to 0.1% by mass of tocopherol. Yogurt according to one of claims 1 to 3, characterized in that the linseed oil component of the oil mixture is replaced by dragon's head oil. Yogurt according to one of the preceding claims, characterized in that the yogurt additionally fruit preparation having. Yogurt according to claim 5, characterized that the yogurt 77% natural yoghurt, 15% fruit preparation, 5% emulsion and 3% sugar.