ES2365145A1 - Fermented pasterised dairy product and preparation procedure of the same. (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

The present invention relates to a pasteurized dairy product fermented with an amount of calcium of at least 320 mg and an amount of vitamin d of at least 4 &g; per 100 g of product; and to its preparation procedure. (Machine-translation by Google Translate, not legally binding)

Description

Fermented Pasteurized Dairy Product and preparation procedure thereof.

Field of the Invention

The present invention relates to a product fermented pasteurized dairy of new composition, and its Preparation procedure

Therefore, the sector to which the Invention is the dairy industry.

Background of the invention

It is known to prepare dairy products enriched with a great diversity of vitamins and / or minerals. Everybody they seek to contribute to the diet the nutrients that today they seem to be scarcer in diets usually followed by more generalized population or be more necessary for the Food provide the maximum possible health benefit. Y it is also known to pasteurize such products for reasons of Health and durability.

As for enrichment, within minerals, calcium is an important contribution in human diets for proper bone and dental health, as well as for good development of certain functions of the human body such as the sent nerve signals, blood clotting, contraction muscle, etc. It is therefore a common practice to enrich food products with sources of calcium.

However, if calcium sources are used highly soluble {calcium chloride, etc.), calcium and calcium sensitive ingredients, such as the proteins in the milk, can interact, which can lead to coagulation of the ingredients during a heat treatment such as pasteurization.

Therefore, to enrich non-liquid products (that is, yogurt-type texture) calcium sources are often used basically insoluble, for example calcium citrate, along with a stabilizer Calcium citrate has advantages over other Calcium salts when used in fortified foods due to Its high bioavailability. In addition, calcium citrate, versus to calcium in general, it has only a marginal effect of interfere with the absorption of other minerals, especially the iron. That is, a long-term citrate calcium supplement Calcium can, for example, reduce the risk of formation of kidney and urinary stones since citrate ions are inhibitors of the crystallization of calcium salts involved in the stone formation

In addition, it is important to enrich with vitamin D calcium enriched products, since this Vitamin is responsible for regulating the passage of calcium to the bones and without it the bone benefits of calcium would not occur; apart that regulates the level of phosphorus in blood, regulates reabsorption of calcium at the renal level, participates in the inhibition of secretion of Parathormone (PTH) from the parathyroid gland or influences the immune system for its immunosuppressive role, promoting phagocytosis and antitumor activity.

Doctors usually recommend an intake of about 800 mg of calcium per day to maintain optimal levels in blood for an average person (group 18-50 year old). This dose is slightly lower for children and slightly older for teenagers and adults in situations concrete (for example, in pregnancy).

Also, doctors recommend an intake of about 5 µg of vitamin D per day for an average person (up to 50 years of age), which goes up as the age of the person.

Summary of the invention

An object of the invention is therefore provide a dairy product, specifically a dairy product pasteurized and fermented, with a calcium contribution of at least 50% of the above recommended dose and a vitamin D intake of at minus 100% of the recommended dose above, per serving (125 g) of product. That is, a pasteurized dairy product fermented with an amount of calcium of at least 320 mg and an amount of vitamin D of at least 4 µg, per 100 g of product.

Another object of the invention is to provide a procedure for preparing such pasteurized dairy product fermented

It is noted that in this report descriptive, the amounts expressed in percentage refer to weight percentage of total weight, unless expressly stated otherwise.

Detailed description of an embodiment of the invention

An embodiment of the invention consists essentially of a fermented pasteurized milk, based on the symbiosis growth of traditional yogurt strains ( Lactobacillus bulgaricus and Streptococus thermophillus ), enriched with calcium and vitamin D.

In more detail, a fresh milk is normalizes by mixing with powdered milk and skim milk, until obtaining a starting milk standardized to 1.85% in matter Fat and 5.1% in milk proteins. The starting milk is pasteurize at 92 ° C with a retention time of 8 minutes. Subsequently, pasteurized milk is subjected to fermentation to a temperature of around 40 ° C for a time exceeding 5 hours and until a pH <4.6. Pasteurized milk fermented then undergoes a cooling process in a plate heat exchanger with water at a temperature close to 0ºC as a coolant, until pasteurized milk fermented acquires a temperature of around 20ºC, obtaining then a cooled fermented pasteurized milk.

It is then added to pasteurized milk fermented cooled an enrichment preparation comprising tricalcium citrate [approximately 7.1% of the preparation of enrichment, which accounts for approximately 21% pure calcium], Vitamin D [approximately 5x10-5% of the preparation of enrichment], modified starch (dialmidon adipate acetylated) and water.

At this point, it is possible to add also artificial sweeteners and / or sugar and / or fruits and / or aromas, of known way.

The finished product is thus obtained.

Finally, the finished product is packaged and, already pot, undergoes a second cooling process until the finished product acquires a temperature of around 8ºC, thus obtaining the final product.

The enrichment preparation is added in a quantity such as to provide a final product that has a calcium content of approximately 3.21% and a content of Vitamin D of approximately 1x10-5%.

You have to keep in mind that to determine the amount of calcium in the final product must take into account the calcium intake made both by the enrichment preparation As for the starting milk. With the amount of calcium mentioned previously in the final product (3.21%), at the expiration of the calcium you get a calcium amount of about 450 mg for each 100 grams of final product.

In relation to vitamin D, it is necessary to have in counts the losses caused by the processing of the preparation enrichment, the expiration of the enrichment preparation, the injection precision of the enrichment preparation and the Expiration of the final product. With the amount of vitamin D mentioned above in the final product (1x10-5%), is get a minimum amount of vitamin D of about 4.5 \ mug, for every 100 g of final product.

Here are three examples of final product composition according to the realization of the invention set forth above.

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Example 1 Base product

one

Example 2 Sweetened product

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Example 3 Strawberry product

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Naturally, the principle remains the same of the invention, the details of embodiment can be varied broadly with respect to those described and illustrated here simply by way of non-limiting example, without leaving the scope of protection defined by the claims attached.

Claims (8)

1. Fermented pasteurized dairy product characterized in that it includes an amount of calcium of at least 320 mg and an amount of vitamin D of at least 4 µg, per 100 g of product. 2. Fermented pasteurized milk product according to claim 1, characterized in that the freshly prepared pasteurized milk product includes a calcium content of approximately 3.21% and a vitamin D content of approximately 1x10-5%. 3. Fermented pasteurized milk product according to claim 1, characterized in that it includes an amount of calcium of about 450 mg at the expiration of calcium and an amount of vitamin D of about 4.5 µg at the expiration of the product, for each 100 g of product 4. Fermented pasteurized milk product according to claim 1, characterized in that the freshly prepared pasteurized milk product includes:

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5

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5. Fermented pasteurized milk product according to claim 1, characterized in that the freshly prepared pasteurized milk product includes:

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6

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6. Fermented pasteurized milk product according to claim 1, characterized in that the freshly prepared pasteurized milk product includes:

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7

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7. Process for preparing a fermented pasteurized dairy product according to any one of the preceding claims, characterized in that: - a fresh milk is normalized by mixing with powdered milk and skim milk, until you get a starting milk standardized to 1.85% in fat and 5.1% in milk proteins; - the starting milk is pasteurized at 92 ° C with a retention time of 8 minutes; - pasteurized milk is subjected to fermentation at a temperature of around 40 ° C for a time exceeding 5 hours and until pH <4.6; - fermented pasteurized milk is subjected to a cooling process in a plate heat exchanger with water at a temperature close to 0 ° C as a coolant, until the fermented pasteurized milk acquires a temperature around 20 ° C, then obtaining pasteurized milk fermented chilled; - is added to fermented pasteurized milk cooled an enrichment preparation comprising citrate tricalcium [approximately 7.1% of the enrichment preparation, which is approximately 21% pure calcium], vitamin D [approximately 5x10-5% of the enrichment preparation], modified starch (acetylated dialmidon adipate) and water; - optionally, they are added to milk pasteurized fermented chilled enriched sweeteners artificial and / or sugar and / or fruits and / or aromas, thus obtaining the finished product; - the finished product is packaged and, already in a pot, undergoes a second cooling process until the product finish acquires a temperature of around 8ºC, thus obtaining the final product

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8. Preparation process according to claim 7, characterized in that the enrichment preparation is added in an amount such as to provide a final product having a calcium content of approximately 3.21% and a vitamin D content of approximately 1x10-5%.