ES2363961A1 - Procedure for obtaining a dairy preparation that incorporates real jelly and a specific combination of vitamins and minerals and dairy preparation containing real jelly and a specific combination of vitamins and minerals obtained according to that. (Machine-translation by Google Translate, not legally binding) - Google Patents
Procedure for obtaining a dairy preparation that incorporates real jelly and a specific combination of vitamins and minerals and dairy preparation containing real jelly and a specific combination of vitamins and minerals obtained according to that. (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2363961A1 ES2363961A1 ES201130949A ES201130949A ES2363961A1 ES 2363961 A1 ES2363961 A1 ES 2363961A1 ES 201130949 A ES201130949 A ES 201130949A ES 201130949 A ES201130949 A ES 201130949A ES 2363961 A1 ES2363961 A1 ES 2363961A1
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- vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
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- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
Procedimiento de obtención de un preparado lácteo que incorpora jalea real y una combinación específica de vitaminas y minerales y preparado lácteo que contiene jalea real y una combinación específica de vitaminas y minerales obtenido según aquél.Procedure for obtaining a preparation dairy that incorporates royal jelly and a specific combination of vitamins and minerals and milk preparation containing royal jelly and a specific combination of vitamins and minerals obtained according to that.
La presente invención está referida a un procedimiento para la obtención de un preparado lácteo que incorpora jalea real y una combinación específica de vitaminas y minerales en su composición y se incluye dentro del campo de la industria alimentaria, específicamente, en la industria láctea.The present invention relates to a procedure for obtaining a dairy preparation that incorporates royal jelly and a specific combination of vitamins and minerals in its composition and is included within the field of industry food, specifically, in the dairy industry.
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La jalea real es un ingrediente natural que se asocia tradicionalmente a beneficios como estimulación del sistema inmunitario y del sistema nervioso y a un aumento de la energía y vitalidad. Además de ser rica en vitaminas y minerales, posee un principio activo que contribuye a aportar esas cualidades a la jalea, en este caso, se trata del 10-HDA.Royal jelly is a natural ingredient that is traditionally associated with benefits such as system stimulation immune and nervous system and to an increase in energy and vitality. In addition to being rich in vitamins and minerals, it has a active principle that contributes to providing those qualities to the Jelly, in this case, it is 10-HDA.
Se sabe que algunas de las vitaminas y minerales que aporta la jalea real, como son las vitaminas A, B6, B12 y D y los minerales selenio y zinc, contribuyen al normal funcionamiento del sistema inmune, mientras que las vitaminas B1, B5 y B12 contribuyen al rendimiento energético normal del metabolismo.It is known that some of the vitamins and minerals that provides royal jelly, such as vitamins A, B6, B12 and D and the minerals selenium and zinc contribute to normal functioning of the immune system, while vitamins B1, B5 and B12 They contribute to the normal energy performance of metabolism.
Sería deseable que un alimento, como puede ser la leche, incluyese uno o varios ingredientes que le aporten un valor funcional todavía mayor.It would be desirable for a food, such as milk, include one or more ingredients that give it a functional value even greater.
Se ha encontrado un procedimiento que comprende, entre otras etapas, la incorporación de ingredientes naturales, como la jalea real, así como una combinación de vitaminas y minerales especialmente diseñada para aportar todas las vitaminas y minerales implicados en un fortalecimiento del sistema inmunitario en un alimento esencial en la alimentación diaria actual, como es la leche.A procedure has been found comprising, among other stages, the incorporation of natural ingredients, such as royal jelly, as well as a combination of vitamins and minerals specially designed to provide all the vitamins and minerals involved in strengthening the immune system in a essential food in the current daily diet, as is the milk.
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Según un primer aspecto, la presente invención se refiere a un procedimiento de obtención de un preparado lácteo que incorpora jalea real y una combinación de vitaminas y minerales diseñada específicamente, a partir de un tratamiento preliminar de la leche (1,30% de materia grasa).According to a first aspect, the present invention refers to a procedure for obtaining a dairy preparation which incorporates royal jelly and a combination of vitamins and minerals specifically designed, based on a preliminary treatment of milk (1.30% fat).
El procedimiento, novedosamente, comprende las siguientes etapas:The procedure, novelly, comprises the following stages:
a) diseñar y preparar una mezcla aditiva a partir de jalea real, miel y una mezcla de vitaminas y minerales especialmente diseñada para reforzar el sistema inmunitario.a) design and prepare an additive mixture to from royal jelly, honey and a mixture of vitamins and minerals specially designed to strengthen the immune system.
Primeramente, se mezclan la jalea real y la mezcla de vitaminas y minerales que son ingredientes que están en forma pulverulenta.First, the royal jelly and the mixture of vitamins and minerals that are ingredients that are in powdery form.
Complementariamente, se prepara una base de miel que es seleccionada específicamente para no aportar sabor intenso a miel en la leche. El estudio de la cantidad de miel que se añade al producto, se ha hecho a través de un panel de catadores entrenados de forma que la intensidad de dulzor recogida con estos catadores en los tests descriptivos se situara en valores comprendidos entre el 2,5 y 3,5, como se recoge más adelante en este documento.In addition, a honey base is prepared which is specifically selected to not give intense flavor to Honey in milk The study of the amount of honey that is added to the product, has been made through a panel of trained tasters so that the intensity of sweetness collected with these tasters in the descriptive tests will be located in values between the 2.5 and 3.5, as reflected later in this document.
Así, la cantidad de miel específica que no aporta sabor intenso a miel está en un intervalo de 0,5 a 3%, en peso.Thus, the amount of specific honey that does not brings intense flavor to honey is in a range of 0.5 to 3%, in weight.
El diseño de esta mezcla aditiva busca alcanzar en el producto final un 20% de la cantidad diaria recomendada (CDR) de las vitaminas A, B6, B12 y D y los minerales selenio y zinc, que contribuyen al normal funcionamiento del sistema inmune, y de las vitaminas B1, B5 y B12, que contribuyen al rendimiento energético normal del metabolismo.The design of this additive mixture seeks to achieve in the final product 20% of the recommended daily amount (CDR) of vitamins A, B6, B12 and D and the minerals selenium and zinc, which they contribute to the normal functioning of the immune system, and of the vitamins B1, B5 and B12, which contribute to energy efficiency normal metabolism
b) añadir la mezcla aditiva anterior a la leche, a una temperatura inferior a 6ºC, a fin de obtener un preparado lácteo en el que la jalea real está presente en un 0,1%, en peso, y las vitaminas y minerales antes enumeradas están presentes en un 20% de la CDR por 100 ml de preparado. Es decir, se trata de un preparado lácteo rico en jalea real.b) add the previous additive mixture to the milk, at a temperature below 6 ° C, in order to obtain a preparation milk in which royal jelly is present in 0.1%, by weight, and the vitamins and minerals listed above are present in 20% of the CDR per 100 ml of preparation. That is, it is a Milk preparation rich in royal jelly.
Para ello, se emplea un equipo que dosifica la mezcla aditiva sobre la leche, y se utiliza recirculación. Dicho equipo dosificador genera una turbulencia específica en la leche que permite la disolución de los ingredientes en frío. La disolución de los ingredientes en frío favorece el mantenimiento de las propiedades nutritivas y organolépticas, tanto de la leche como de los ingredientes adicionados.For this, a device is used that measures the additive mixture on milk, and recirculation is used. Saying dosing equipment generates a specific turbulence in the milk that allows the dissolution of the ingredients in cold. The dissolution of cold ingredients favor the maintenance of nutritional and organoleptic properties of both milk and The ingredients added.
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c) mantener el preparado lácteo, en el que la jalea real está presente en un 0,1%, en peso, y las vitaminas y minerales antes enumeradas están presentes en un 20% de la CDR por 100 ml de preparado, en agitación durante al menos 30 minutos.c) maintain the milk preparation, in which the Royal jelly is present in 0.1%, by weight, and vitamins and Minerals listed above are present in 20% of the RDA by 100 ml of preparation, under stirring for at least 30 minutes.
La incorporación de un 0,1% de jalea real junto con las vitaminas y minerales permiten aportar las cantidades específicas de estos nutrientes para alcanzar un 20% de la CDR en el producto terminado, teniendo en cuenta las pérdidas que pueden sufrir estos compuestos como consecuencia de someter el producto a un tratamiento UHT y para garantizar su contenido en toda la vida útil del producto.The incorporation of 0.1% royal jelly together with the vitamins and minerals allow to contribute the amounts specific of these nutrients to reach 20% of the RDA in the finished product, taking into account the losses that may suffer these compounds as a result of subjecting the product to a UHT treatment and to guarantee its content throughout life product useful.
d) someter el preparado lácteo rico en jalea real a un tratamiento UHT, a una temperatura entre 145 y 155ºC y tiempo de 7 s.d) submit the jelly-rich milk preparation actual at a UHT treatment, at a temperature between 145 and 155ºC and 7 s time.
e) homogeneizar el preparado lácteo a una presión de 200 kg/cm^{2}.e) homogenize the milk preparation to a pressure of 200 kg / cm2.
f) enfriar a una temperatura inferior a 30ºC, y envasar el preparado lácteo que incorpora jalea real y una combinación específica de vitaminas y minerales.f) cool to a temperature below 30 ° C, and pack the milk preparation that incorporates royal jelly and a specific combination of vitamins and minerals.
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Según un segundo aspecto, se proporciona un preparado lácteo que incorpora jalea real y una combinación específica de vitaminas y minerales, el cual se obtiene según el procedimiento antes descrito, que comprende 0,1%, en peso, de jalea real por 100 g de leche y las vitaminas y minerales antes enumeradas están presentes en un 20% de la CDR por 100 ml de preparado.According to a second aspect, a Dairy preparation that incorporates royal jelly and a combination specific vitamins and minerals, which is obtained according to the procedure described above, comprising 0.1%, by weight, of jelly real per 100 g of milk and the vitamins and minerals listed above they are present in 20% of the CDR per 100 ml of preparation.
La incorporación de un 0,1% de jalea real junto con las vitaminas y minerales permiten aportar las cantidades específicas de estos nutrientes para alcanzar un 20% de la CDR en el producto terminado, teniendo en cuenta las pérdidas que pueden sufrir estos compuestos como consecuencia de someter el producto a un tratamiento UHT y para garantizar su contenido en toda la vida útil del producto.The incorporation of 0.1% royal jelly together with the vitamins and minerals allow to contribute the amounts specific of these nutrients to reach 20% of the RDA in the finished product, taking into account the losses that may suffer these compounds as a result of subjecting the product to a UHT treatment and to guarantee its content throughout life product useful.
Como prueba de la presencia de un 0,1% de jalea real en la leche, se ha medido la concentración de 10-HDA en el producto final, obteniéndose un valor de 1,9 mg/100 g de producto, siendo el valor teórico mínimo esperado (en base a la cantidad de 10-HDA en la jalea) de 1,4 mg/100 g.As proof of the presence of 0.1% jelly actual in milk, the concentration of 10-HDA in the final product, obtaining a value 1.9 mg / 100 g of product, the minimum expected theoretical value being (based on the amount of 10-HDA in the jelly) of 1.4 mg / 100 g
Complementariamente, el análisis de las vitaminas y minerales en el preparado lácteo muestra, según la tabla de abajo, la presencia de dichos compuestos en cantidades superiores al 20% CDR/100 ml, tras el tratamiento UHT.In addition, the analysis of Vitamins and minerals in the milk preparation sample, according to the table below, the presence of said compounds in higher amounts 20% CDR / 100 ml, after UHT treatment.
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Figura 1: representa la evolución de los descriptores sensoriales del producto propuesto en la presente invención.Figure 1: represents the evolution of sensory descriptors of the product proposed herein invention.
La idoneidad organoléptica del producto fue
verificada siguiendo la metodología descrita en la norma ISO
4124:
1987 (equivalente a UNE
87-020-93), que detalla el
procedimiento a seguir para la evolución de los productos
alimentarios por métodos que utilizan escalas. Asimismo, se utilizó
un panel de catadores debidamente entrenado y formado de acuerdo a
la norma ISO 8586-1:1993 (equivalente a la UNE
87-024-1).The organoleptic suitability of the product was verified following the methodology described in ISO 4124:
1987 (equivalent to UNE 87-020-93), which details the procedure to follow for the evolution of food products by methods that use scales. Likewise, a properly trained and trained taster panel was used in accordance with ISO 8586-1: 1993 (equivalent to UNE 87-024-1).
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Concretamente, se ha utilizado una escala de 6 puntos, de forma que la escala de intensidad de cada atributo ha sido la siguiente:Specifically, a scale of 6 has been used points, so that the intensity scale of each attribute has It was the following:
Se utilizó, por tanto, este sistema de escalas de intensidad para realizar un estudio de vida útil del producto propuesto, tal como se observa en la Figura 1.Therefore, this system of scales was used of intensity to carry out a study of product life proposed, as seen in Figure 1.
Tal como se observa en la Figura 1, los descriptores usados fueron:As seen in Figure 1, the Descriptors used were:
- Brillante- Sparkly
- Color blanco- White color
- Olor lácteo- Milk smell
- Olores extraños- Odd odors
- Sabor lácteo- Milk flavor
- Sabor dulce- Sweet taste
- Sabores extraños- Strange flavors
- Cremosidad- Creaminess
El objetivo de la realización de este test descriptivo fue contrastar que la fuente de miel específica incorporada al producto, no se detecta como sabores u olores extraños, y si se consigue una aportación de un dulzor característico y con una intensidad específica entre 2,5 y 3,5 en el sistema de escala de intensidad de 6 puntos, a través de una fuente natural sin que se detecte el sabor u olor a miel que puede ser rechazado por parte de los potenciales consumidores.The objective of conducting this test descriptive was to contrast that the specific source of honey incorporated into the product, it is not detected as flavors or odors strangers, and if you get a contribution of a sweetness characteristic and with a specific intensity between 2.5 and 3.5 in the 6-point intensity scale system, through a source natural without detecting the taste or smell of honey that can be rejected by potential consumers.
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Se destinan 30.000 litros de leche a un tratamiento preliminar que incluye normalización de la leche, control de acidez, pH, densidad (1,031 kg/l), materia grasa (1,3%), etc.30,000 liters of milk are allocated to a preliminary treatment that includes milk normalization, acidity control, pH, density (1,031 kg / l), fat (1.3%), etc.
Se prepara y obtiene una mezcla aditiva que, posteriormente, se añadirá a la leche tratada previamente, a base de 10,8 kg de jalea real concentrada, 7,8 kg de vitaminas y minerales y 300 kg de miel.It is prepared and obtains an additive mixture that, subsequently, it will be added to the previously treated milk, based on 10.8 kg of concentrated royal jelly, 7.8 kg of vitamins and minerals and 300 kg of honey
La adición de la mezcla aditiva se hace sobre la leche mantenida en recirculación, a una temperatura inferior a 6ºC y, posteriormente, se mantiene la mezcla en agitación durante 30 min.The addition of the additive mixture is made on the milk kept in recirculation, at a temperature below 6ºC and subsequently, the mixture is kept under stirring for 30 min.
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Luego, el preparado lácteo se envía a un tratamiento UHT, a una temperatura entre 145 y 155ºC, y tiempo de 7 s. Se homogeneiza el preparado a una presión de 200 kg/cm^{2} y luego se enfría hasta una temperatura inferior a 30ºC. Por último, se envasa el preparado lácteo que incorpora jalea real y una combinación específica de vitaminas y minerales.Then, the milk preparation is sent to a UHT treatment, at a temperature between 145 and 155ºC, and time of 7 s. The preparation is homogenized at a pressure of 200 kg / cm2 and It is then cooled to a temperature below 30 ° C. By last, the milk preparation that incorporates royal jelly and a specific combination of vitamins and minerals.
De este modo, se obtiene un preparado lácteo en el que está presente la jalea real (0,1%), e incorpora además un 20% de la CDR/100 ml de las vitaminas A, B6, B12 y D y los minerales selenio y zinc, que contribuyen al normal funcionamiento del sistema inmune y de las vitaminas B1, B5 y B12, que contribuyen al rendimiento energético normal del metabolismo.In this way, a dairy preparation is obtained in which is present in royal jelly (0.1%), and also incorporates 20% of the CDR / 100 ml of vitamins A, B6, B12 and D and minerals selenium and zinc, which contribute to the normal functioning of the system immune and vitamins B1, B5 and B12, which contribute to normal energy efficiency of metabolism.
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Se destinan 50.000 litros de leche a un tratamiento preliminar que incluye control de acidez, pH, densidad (1,031 kg/l), materia grasa (1,3%), etc.50,000 liters of milk are allocated to a preliminary treatment that includes acidity, pH, density control (1,031 kg / l), fat (1.3%), etc.
Se prepara y obtiene una mezcla aditiva que, posteriormente, se añadirá a la leche tratada previamente, a base de 18 kg de jalea real concentrada, 500 kg de miel y 13 kg de vitaminas y minerales. La adición de esa mezcla aditiva también se hace en frío, a una temperatura inferior a 6ºC.It is prepared and obtains an additive mixture that, subsequently, it will be added to the previously treated milk, based on 18 kg of concentrated royal jelly, 500 kg of honey and 13 kg of vitamins and minerals The addition of that additive mixture is also done in cold, at a temperature below 6ºC.
Luego, dicho preparado se envía a un tratamiento UHT, a una temperatura entre 145 y 155ºC, y tiempo de 7 s. Se homogeneiza el preparado a una presión de 200 kg/cm^{2} y luego se enfría hasta una temperatura inferior a 30ºC. Por último, se envasa el preparado lácteo rico en jalea real.Then, said preparation is sent to a treatment UHT, at a temperature between 145 and 155 ° C, and time of 7 s. Be homogenize the preparation at a pressure of 200 kg / cm2 and then cooled to a temperature below 30 ° C. Finally, it is packaged the milk preparation rich in royal jelly.
Claims (2)
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201130949A ES2363961B1 (en) | 2011-06-08 | 2011-06-08 | PROCEDURE FOR OBTAINING A MILK PREPARATION THAT INCLUDES ROYAL JELLY AND A SPECIFIC COMBINATION OF VITAMINS AND MINERALS AND DAIRY PREPARATION CONTAINING ROYAL JELLY AND A SPECIFIC COMBINATION OF VITAMINS AND MINERALS OBTAINED ACCORDING TO HERE. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201130949A ES2363961B1 (en) | 2011-06-08 | 2011-06-08 | PROCEDURE FOR OBTAINING A MILK PREPARATION THAT INCLUDES ROYAL JELLY AND A SPECIFIC COMBINATION OF VITAMINS AND MINERALS AND DAIRY PREPARATION CONTAINING ROYAL JELLY AND A SPECIFIC COMBINATION OF VITAMINS AND MINERALS OBTAINED ACCORDING TO HERE. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2363961A1 true ES2363961A1 (en) | 2011-08-22 |
| ES2363961B1 ES2363961B1 (en) | 2012-06-26 |
Family
ID=44351440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201130949A Expired - Fee Related ES2363961B1 (en) | 2011-06-08 | 2011-06-08 | PROCEDURE FOR OBTAINING A MILK PREPARATION THAT INCLUDES ROYAL JELLY AND A SPECIFIC COMBINATION OF VITAMINS AND MINERALS AND DAIRY PREPARATION CONTAINING ROYAL JELLY AND A SPECIFIC COMBINATION OF VITAMINS AND MINERALS OBTAINED ACCORDING TO HERE. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2363961B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050079247A1 (en) * | 2003-10-14 | 2005-04-14 | Slilaty George E. | Food composition and method of making same |
| US20060280840A1 (en) * | 2005-05-24 | 2006-12-14 | Robertson Marion G | Universal protein formulation meeting multiple dietary needs for optimal health and enhancing the human immune system |
| CN101427710A (en) * | 2007-11-06 | 2009-05-13 | 史红梅 | Preparation of royal jelly cheese |
| US20110020285A1 (en) * | 2008-01-02 | 2011-01-27 | Armando Jose Yanez Soler | Composition Containing Cacao and Spirulina |
-
2011
- 2011-06-08 ES ES201130949A patent/ES2363961B1/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050079247A1 (en) * | 2003-10-14 | 2005-04-14 | Slilaty George E. | Food composition and method of making same |
| US20060280840A1 (en) * | 2005-05-24 | 2006-12-14 | Robertson Marion G | Universal protein formulation meeting multiple dietary needs for optimal health and enhancing the human immune system |
| CN101427710A (en) * | 2007-11-06 | 2009-05-13 | 史红梅 | Preparation of royal jelly cheese |
| US20110020285A1 (en) * | 2008-01-02 | 2011-01-27 | Armando Jose Yanez Soler | Composition Containing Cacao and Spirulina |
Non-Patent Citations (1)
| Title |
|---|
| ROSENTHAL, I., et al. An evaluation of milk enriched with royal jelly. Milchwissenschaft. 2002. Vol. 57, nº 8, páginas 450-452. ISSN 0026-3788. Ver todo el documento. * |
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| ES2363961B1 (en) | 2012-06-26 |
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