LT5286B - Use of omega-3 fatty acids for producing functional food products - Google Patents

Abstract

The present invention relates to food industry, specifically with milk and it products, meet and it products, and beer. The goal of the invention is to specify features of functional food for said food products and beverages. The Omega-3 fatty acidsin an amount of 0,1-20 g/kg are added to pasteurized or sterilized natural or regenerated milk or milk drinks and soured milk products. To the meet or meet products and beer is added 0,1 to 10 g/kg of Omega-3 fatty acids. These Omega-3 fatty acids are added to raw food products in different steps of technological process are used pure, or separated from animal and plant resources, or using raw materials, rich with these fatty acids, such as fish oil, linseed oil or walnut.

Description

This invention relates to the food industry, and more particularly to the production of milk and dairy products, the production of meat and meat products, and the production of beer.

Known use of spices in the production of whey beverage (XpaMųoB Α.Γ., BacmiHCHH C.B., KapireoB A.H. h ąp. Nojmoe h pauHOHajibHoe HCn0JIb30BaHHe MOJIOHHOH CMBOpOTKH Ha ΠρΗΙΐηΚΠΰΧ 6e.

The whey obtained during the production of the curd is filtered, pasteurized, prepared by the components, prepared by a mixture which is then cooled, blown, matured and marketed.

The whey is collected in a reservoir, filtered through lavender tissue, or cleaned in a centrifugal separator, pasteurized at 74-76 ° C for 15-20 s to not coagulate the whey protein. Whey is pasteurized and chilled to a temperature of 10-12 ° C according to the components of the formulations. Sugar syrup is prepared in 80% concentration. To do this, fill the required amount of powdered sugar with water, keeping the ratio: 4 parts sugar - 1 part water. Bring to the boil, bring to a boil for 3-5 minutes, filter and add to the whey. Calendula grains are crushed as a spice, filled with whey in a ratio of 1:10 to 1:50, heated to 85 ° C, retained for 30 minutes and then filtered.

In order to give the drink an attractive color, the drink with coriander can contain burnt sugar (0.4 kg per 1000 kg of drink produced). When combined, the drink is cooled to

6-8 ° C and store at 6 ° C for 5 days to allow the drink to mature.

The finished beverage is packaged in glass containers, cans or tanks with heat insulation and stored at 8 ° C for a maximum of 48 hours. up to 24 hours after manufacture, including in the factory.

The finished product is a homogeneous liquid with a small amount of sediment, its color depending on the amount of components added, from green-yellow to light brown, taste - lactic, whey.

It is also known as whey drink, which uses orange juice (15-30%), pineapple juice (20%) or mango juice (20%), sugar (0-8%), water and stabilizer (Yalcin) to obtain attractive aromatic properties. S., Wade VN, Hasson MN Utilization of Channa Whey for the

Manufacture of Soft Drinks. Turkey, 1995, FSTA 1969-12 / 95).

Also known as beverage which uses fruit-berry juices, fortified juices, currants, extracts of vegetable raw materials and bitters, concentrated fruit-berry juices, mixtures thereof, flavorings, beverage concentrates, nutritional dyes, sugar and its substitutes, nutritional in addition to drinking water acids, carbonic acid, vitamins, preservatives, etc. (In the book Τηχομηροβ Β.Γ. TexHOJiorzs nzBoaapeHHoro z 6e3ajiKOrojn.Horo npozaaoflCTB. 1998, MocKBa, Kojioc, 448 c.).

The process for making beverages from the above components consists of preparing the individual components for filtering, blending, saturating or non-carbonating, bottling, and storing.

Despite the attractive qualities of the above-mentioned beverages, such as pleasant taste, smell and color, the disadvantage of producing these beverages is that they cannot be classified as a functional food group, which is becoming increasingly popular.

As we know, functional foods are foods that are widely consumed, commonly used daily, and which may be of new and conventional chemical composition, but must be enriched with biologically active substances (not chemically synthesized) from living natural resources and valuable organic supplements. Such food, in addition to its immediate nutritional purpose, has an additional positive physiological effect on the human body and protects it from various diseases (International Life Science Institute (ILSI) definition, Brussels 1997, revised in 2002 by the Lithuanian Food Institute).

Functional beverages include whey and aqueous omega-3 fatty acids (Patent of the Republic of Lithuania)

EN 5101 B Method of production of functional beverages containing omega-3 fatty acids, published 26.01.2004). It is a method of collecting curd whey, pasteurisation 1 pasteurization of protein particles for chilling or non-alcoholic water beverage production, in addition to mixing the resulting whey (in the case of whey drink) or drinking water (in the case of non-alcoholic water drink) with flavoring aromatic stabilizing additives and with the addition of 0.1-20 g / kg of omega-3 fatty acid to the whey-drinking-water-flavoring-stabilizing component mixture or to the drinking water. and the additive mixture is further homogenized at a pressure of 100-250 bar before or after pasteurisation, or 0.1-20 g / kg omega-3 fatty acids are added to the drinking water-flavored stabilizing component mixture, and the water and additives mixture is additionally mogenizes at a pressure of 100-250 bar.

This method makes it possible to produce high-quality and healthy products from the secondary raw materials of the dairy industry - whey and even water. However, it does not specify or provide for the use of omega-3 fatty acids in the manufacture of whey products obtained from fermented cheeses or in the manufacture of whey obtained by precipitation of milk proteins with other organic acids, or the manufacture of other dairy products from dry or condensed dairy raw materials (in dried or condensed milk, in dried or condensed whey), in the manufacture of sterilized products and in meat and beer

In the field of meat and meat products, a patent application is known (European FoodTec GmbH, Rimbdck Johann. Fleischprodukte mit omega-3-F etching und Vitamin. Application 1048227, filed 24.01.2000, published 02.11.2000) for meat products (sausage, sausage mince). , cooked ham) with an increased content of Omega3 fatty acids (at least 0.1% relative to the original meat), such as fully cis-eicosa-5,8,11,14,17-pentenoic acid or fully cis-dokosa-4 , 7,10,13,16,19hexaenoic acid, 0.1-0.3% vitamins such as Vitamin J, B2, B6, B12, folic acid, niacin, biotin or pantothenic acid, 0.1-2% an antioxidant, including alpha-tocopherol, ascorbic acid, or an ester thereof, or a mixture thereof, 0.5-3% of ballast materials, including oligofructoses or inulin. 100 g of meat products contain 600-1000 mg Ca, 200-400 mg Mg, 10-20 mg Fe, 10-20 mg Zn and 0.1-0.2 mg J,

The application provides for the enhancement of the functionality of meat products by enriching them with Omega-3 fatty acids and other biologically valuable components (vitamins, ballasts). However, the latter method does not address the taste and digestibility of these products, *

calorie reduction, length of use issues.

Honey, tea decoction, citric acid, cherries are often used in the production of beer to diversify its taste. This is intended to give the final product a more nuanced flavor. Additives intended to improve the performance of the product are not normally added to beer. Therefore, the present application proposes the use of omega-3 fatty acids or their preparations, e.g. after the fermentation of the must (Stage 3 of the brewing process, followed by malt flax (Stage 1) and brewing must (Stage 2), add milled flaxseed or flaxseed oil or omega-3 fatty acids in the amount thereof, so that, after breaking the must, the final product (beer) contains between 0.1 and 10 g / kg of these acids.

The object of the present invention is to provide functional nutritional properties and to increase the biological value of pasteurized or sterilized milk, milk beverages, whey beverages, fermented dairy products, curd and dairy products, meat and dairy products and beer by using biologically important human health omega-3. alpha-linolenene and / or eicosapentaiene and docosahexaenoic fatty acids or their preparations. Regular intake of omega-3 fatty acids lowers lipid and cholesterol levels, which is one of the most important factors affecting cardiovascular morbidity. (Kinsella J, E. Food Lipids and Fatty Acids: Importance in Food Quality, Nutrituion and Health. Food Technology // 1988.

No 10. pp. 124-144). The main source of omega-3 fatty acids in nature is cold water fatty fish, fish oil and fish liver oil, flaxseed and their oil. Currently, oil and powdered omega-3 fatty acid preparations from fish oil and cold-pressed flaxseed oil are already industrially manufactured, containing up to 57-60% of the fatty acid content of omega-3 fatty acids.

The objective is achieved as follows.

Mixture of milk (natural, reconstituted from milk or condensed milk)-flavored-stabilizing additives and water (in the case of pasteurized or sterilized milk beverages with omega-3 fatty acids), milk (natural, reconstituted from dried milk or condensed milk) -stabilized duck additives (for the manufacture of pasteurized or sterilized milk with omega-3 fatty acids), curds or post-whey (natural or obtained by protein precipitation with lactic acid or other organic acids, and reconstituted from dry or concentrated whey) - a mixture of stabilizing additives and water (in the case of a pasteurized or sterilized whey beverage containing omega-3 fatty acids) before homogenisation or mixing and pasteurisation or sterilization operations, in the case of meat products before texturization or extrusion, are enriched with omega-3 fatty acids, which may be in the form of an oil, powder or oil, and for efficient distribution of omega-3 fatty acids and other food supplements, milk, milk and whey products are homogenized in a single or double-stage homogenizer, or mix and the meat products are textured or extruded.

According to the proposed method, the tank is injected with:

(a) in the case of a pasteurized or sterilized whey beverage containing omega 3 fatty acids, whey obtained during the manufacture of curd, rennet cheese or other protein product in which whey is released from milk due to the action of lactic acid or other organic acids. Whey obtained by protein ultrafiltration as well as reconstituted whey from dry or condensed form is also suitable for production.

They are, if necessary, filtered, separated or separated before being injected into the tank. The accumulated whey is pasteurized at 60-100 ° C for 1-60 minutes to precipitate protein or not pasteurized. The whey is then cooled to 10-60 ° C and the clear portion is pumped into another tank using whey obtained by ultrafiltration to separate the milk proteins, and the technological processes described are not used. The whey is then added with sugar or its substitutes, fruit-berry syrup or fruit juice concentrate, stabilizer, food coloring, omega-3 fatty acid preparation, preservative (if required), drinking water. The mixture is remixed, heated to 40-70 ° C, homogenized by single-stage homogenization at 50-250 bar or by two-stage homogenization at pi = 70-180 bar, p2 = 10-70 bar, pasteurized at 60100 ° C or sterilized at 101-160 ° C, without maintaining the product at this temperature or holding it for 1 sec to 60 min.

Homogenization may be carried out prior to pasteurization or sterilization and / or after pasteurization or sterilization. Only the individual components (omega-3 fatty acid oil solution and whey) and a small amount of milk can be homogenized before being mixed with the main milk.

After pasteurization or sterilization, the whey drink is cooled to 1-30 ° C and packaged in polystyrene, glass, cardboard or other containers.

The product can be pre-packaged with carbon dioxide to extend its shelf life and give it a spicy taste.

(b) in the case of the production of pasteurized or sterilized milk drinks or milk with omega-3 fatty acids, milk or milk obtained by reconstitution of dried or condensed milk (dried milk, whole milk milk, partly skimmed milk, dry cream, unsweetened condensed milk, not sweetened) skimmed milk (unsweetened condensed partly skimmed milk). Before injection, the milk may be filtered, separated or separated, normalized or abnormalized. After this operation, in the case of milk beverage production, the milk is added to sugar or its substitute, fruit-berry syrup or fruit juice concentrate, stabilizer, food coloring, omega-3 fatty acid preparation, preservative (if required), drinking water. For the manufacture of pasteurized or sterilized milk with only omega-3 fatty acids (no flavoring additives), only omega-3 fatty acids in the form of oily preparations, powders or oils, and stabilizing and preserving agents, as appropriate, are added.

The milk beverage or milk is heated to 40-70 ° C, homogenized by one-step homogenization at 50-250 bar or by two-step homogenization at pi = 70-180 bar, p2 - 10-70 bar, pasteurized at 60100 ° C or sterilized 101 At -160 ° C without maintaining the product at this temperature or holding it for 1 sec to 60 min. Homogenisation may be carried out prior to pasteurization or sterilization and / or after pasteurization or sterilization. The homogenisation of the individual components (omega-3 fatty acid oil solution and milk) may be carried out only partially before mixing with the main milk.

After pasteurization or sterilization, the milk drink or milk is cooled to 1-30 ° C and put into polystyrene, glass, cardboard or other containers.

In the preparation of a whey beverage, milk beverage or milk as described above, the separation, normalization, mixing, pasteurization, homogenization, sterilization, chilling and bottling operations can be carried out in a stream or batch mode.

(c) in the case of yoghurt with omega-3 fatty acids, milk or milk obtained from the reconstitution of dried or condensed milk (dried milk, dried whole milk, partly skimmed milk, cream, unsweetened condensed milk, unsweetened condensed milk) skimmed milk, unsweetened condensed partly skimmed milk). The milk may be filtered, separated or separated, normalized or abnormal before injection into the container. After this operation, the milk is heated to 20-50 ° C, dissolved in 1-4% milk powder, added sugar, stabilizer (gelatin, agar, starch, guar gum and / or etc.), fruit-berry juice (yoghurt with juice additives) ), an omega-3 fatty acid preparation. Mixture Heating (if necessary) to 40-70 ° C, homogenizing at 50-250 bar with single-stage homogenization or pi = 70480 bar, p2 = 10-70 bar using two-stage homogenization, pasteurizing at 80-95 ° C 3 to 20 minutes, cooled to 45 to 37 ° C, fermented with yoghurt yeast and fermented until the active acidity of the product reaches a pH of 4.1 to 4.4 units. The product is then supplemented with fruit-berry supplements (for yogurt with fruit-berry supplements), at this stage it is also possible to add omega-3 fatty acid preparation (if not added in the initial production, before homogenization), mix well, cool to 10 -30 ° C, packaged and placed in a cold store where it is cooled to 0-6 ° C and stored until disposal.

(d) in the case of fermented milk products (kefir, sour milk, sour cream) with omega-3 fatty acids, milk used as raw material or milk obtained from reconstitution of dried or condensed milk (dried milk, whole milk milk, partly skimmed milk, dry cream, unsweetened condensed milk, unsweetened condensed skimmed milk, unsweetened condensed partly skimmed milk). Before being placed in the milk, the milk may be filtered, separated or separated, normalized or non-normalized, homogenised, pasteurized, cooled to boiling point, fermented, remixed, frozen as appropriate, flavored (for products with additives) or functional (omega). -3 fatty acids) additives. The latter can be added to the product at the beginning of the process, before homogenization or at the end of the process, before the mixing operation. The amount of preparation is ~ 0.1-20 g of omega-3 fatty acids per kg of product.

Cleaned, normalized to the required fat and heated to 20-70 ° C, homogenise if necessary at a pressure of 50-250 bar,

I pasteurized at 60-100 ° C without holding or ls-30 min, cooled to a growth temperature favorable for the development of a specific microflora of leavened yeasts (kefir 17-25 ° C, sour milk, sour cream 22-28 ° C and etc.), is fermented and fermented until the product reaches the acidity required for that product category, i.e. about 60-90 ° T or a pH of 4.14,5 units and produces a reasonably strong typical astringent for that product. The omega-3 fatty acid preparation (if not added at the initial stage of manufacture) is then added to the product, thoroughly mixed, cooled to 10-30 ° C, packaged and placed in a cold store at 0-6 ° C and stored at realizations.

(e) in the case of the manufacture of curd or derivatives thereof containing omega-3 fatty acids, raw milk or milk obtained from the reconstitution of dried or condensed milk products (dried milk, whole milk, partly skimmed milk, cream, unsweetened condensed milk) unsweetened condensed skimmed milk (unsweetened condensed partly skimmed milk). Before injection, the milk may be filtered, separated or separated, normalized or unnormalized, homogenized (if necessary), pasteurized, cooled to boiling point, fermented, pulled, whey separated, compressed, flavored (with curd products, with additives). in the case of manufacturing) and with omega-3 fatty acid preparations in a ratio such that the product contains 0.1-20 mg / kg omega-3 fatty acids. These acid preparations can also be used to enrich the curd and its derivatives by incorporating it in milk at an early stage in the technological cycle, prior to the homogenisation-pasteurization

The curd or its products are then refrigerated, packaged and transported to a dairy warehouse where the temperature is maintained at 0-6 ° C and stored until disposal.

(f) meat products consisting of a monolithic piece of meat into which one or more sour milk products are injected (sour whey, sour milk butter, kefir, yogurt, sour cream) used in the manufacture of meat preparations enriched with fermented milk products containing omega3 fatty acids , enriched with Omega-3 fatty acids. The expression "monolithic" encompasses only common parts of muscle, smaller but separable pieces of meat, pieces of meat having a circular oblong shape or cubes, and meat of a newly formed structure, e.g. newly formed steaks. The expression "monolithic" includes a piece of meat intended for further mechanical treatment, such as in the form of chopped or minced meat, meat emulsion or meat dough, e.g. the form used to make sausages. In addition, cuts of meat may be of any kind of slaughtered animal, i.e. beef, pork, mutton, roe, mutton or poultry such as chicken, goose, turkey, ostrich.

In this case, a milk product or several products consisting of sour milk buttermilk, kefir, yoghurt sour cream fermented and enriched with omega-3 fatty acids is injected into a piece of meat which is then mechanically processed (various forms of mechanical treatment are applied). the distribution of the product in the weight of the cut.

1-50% by weight of the fermented milk product is injected into the meat. The use of sour milk products with omega-3 fatty acids in the production of meat products not only improves the product's organoleptic properties, reduces the amount of calories per unit of weight of the product compared to natural meat and facilitates the digestion of this product, acid is enriched with physiologically active components that improve human health. Therefore, after this heat treatment, the meat treated by this method is not only tender and juicy, but also beneficial to human health.

The product thus produced may be heat treated or marketed unprocessed, provided that the heat treatment is carried out by the consumer.

When the product is marketed untreated by heat, it is desirable to inject a fermented milk product having an active acidity of from pH 3.6-4.0 (preferably) to 4.8-5.2 units.

If the meat product is sold chilled after heat treatment to minimize moisture and water loss during preparation, it is best to inject the dairy product at pH 4.8-5.1 into the meat piece. Active pH in the pH range of 3.6 to 5.1 does not significantly affect the stability of omega-3 fatty acids.

Not only is it mixed with omega-3 fatty acids before it is injected into the meat, it can also be mixed with various spices, aromatic and other HN 53 approved food additives. '

(g) in the case of the production of beer enriched with omega-3 fatty acids in order to increase the functional properties of the product, the malt flax seed or flax seed oil or the omega-3 fatty acid preparation shall be added to the in a quantity such that 0.1 to 10 g / ml of these acids are present in the final product (beer). After mixing the must with the additive, the must-omega-3 fatty acid mixture is filtered, pasteurized at 63-70 ° C (if necessary), cooled, carbonized (if necessary), bottled and diverted for storage (10-12 °). C) at temperature until realization.

Addition of 0.1-20 g / kg omega-3 (alpha-linolenic and / or eicosapentadiene and docosahexaenoic) fatty acids as a functional additive to pasteurized or sterilized whey beverage, milk or milk beverage, sour milk should be considered as an essential feature of the proposed method the composition of beverages (yoghurt, sour milk, kefir, sour cream), curds and derivatives thereof, whether natural or reconstituted from dry or condensed components, and homogenisation at a pressure of 50-250 bar or homogenisation at pi = 70-180 bar, p2 * = 10-70 bar, pasteurization at 60-100 ° C, or sterilization at 101-160 ° C without completely maintaining the product at these temperatures or holding for 1 sec to 30 min.

In the case of meat and meat products, the incorporation of 0.1 to 20 g / kg of Omega-3 (alpha-linolenic and / or eicosapentadiene and docosahexaeno) fatty acids as a functional additive in meat products by injection into meat should be considered as an essential feature of the proposed method. with sour milk products (sour whey, sour buttermilk, yoghurt, sour milk, kefir, sour cream) or mixtures thereof, or by injection of omega-3 fatty acids or their preparation into meat or meat products separately, before or after enrichment with sour milk products.

In the case of brewing, the essential characteristic of the proposed process should be the addition of ground flaxseed or linseed oil or omega-3 fatty acid preparation to the fermented must so that the final product contains 0,1 to 10 g / kg of omega-3 fatty acids. .

Since omega-3 fatty acids are usually added to the product in the form of an oily 30% formulation, appropriate adjustments need to be made before incorporating omega-3 fatty acids into the final product; for example, to make a beverage containing 2 g / kg omega-3 fatty acids, it is necessary to add 2 x 100: 30 = 6.67 g / kg to the beverage at the time of production.

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Each of the distinguishing features of the present invention relates to its object.

According to the prototype (Patent No. 5101 of the Republic of Lithuania, priority dated 29.04.2002, published 25.0.2004) Method of production of functional drinks with omega-3 fatty acids. Author: A.Liutkevičius, only pasteurized whey drink is prepared and only from natural curd whey. The unintended use of omega-3 fatty acids in the production of other foods, i.e. products made from dry, condensed and reconstituted and ultrafiltered whey, as well as from post-whey and whey obtained by the precipitation of milk proteins with organic acids (milk, lemon, tartaric, vinegar). In addition, the use of omega-3 fatty acids in the production of other dairy products (milk, milk drink, yoghurt, kefir, sour milk, sour cream, cottage cheese) and its products and beer is not foreseen. The prototype also does not provide for the possibility of producing sterilized whey, milk and milk beverages with omega-3 fatty acids, despite the fact that they are slightly reduced by sterilization temperatures.

A prototype for meat products is known as a patent application (European FoodTec GmbH, RimbOck Johanu. Fleischprodukte mit Omega-3Fettsaure und Vitamin. Application 1048227, filed 24.01.2000, published on 02.02.2000) for meat products (sausage, minced meat, cooked ham), the addition of biologically active and functional additives such as omega-3 fatty acids, vitamins, antioxidants, and ballast in products. However, at the same time, the issues of taste enhancement, digestion and calorie reduction of these products are not addressed.

Beer production generally addresses the issue of flavor enhancement by adding honey, cherries, ginger, cinnamon, etc., to the product at various stages of the technological process. However, to date, functional additives that improve human health are not used in beer production.

According to the present invention linseed oil or omega-3 fatty acid preparation is used as a very important functional additive in the production of whey, milk or milk beverage and meat or meat product, and ground flaxseed, linseed oil or omega-3 fatty acid oil preparation is used in beer production. . It is known that the physiologically very important omega-3 fatty acids (alpha-linolenic, eicosapentaenoic, docosahexaeno), which belong to the polyunsaturated fatty acids group, can be synthesized by the human body only in very small amounts and must be obtained primarily from food. Intense efforts over 20 years of research have shown that omega-3 fatty acids help prevent many diseases, especially cardiovascular disease.

The present invention relates to a pasteurized or sterilized whey beverage made from natural, dry, condensed and reconstituted and ultrafiltrated whey, as well as post-whey and whey obtained by precipitation of milk proteins with organic acids (milk, lemon, tartaric, vinegar), milk or milk beverage. , yoghurt kefir sour milk, sour cream, cottage cheese made from natural, dry, condensed and reconstituted milk, non-heat treated meat products or beer to give the final product functional properties, in a technological process, usually prior to homogenization or mixing in meat products. the extrusion is effected by adding 0,1 to 20 g / kg omega-3 fatty acids per product and, in the case of brewing, from 0,1 to 10 g omega-3 fatty acids per kg final product prior to the milling operation. Exceptionally, omega-3 fatty acids are added to meat or meat products together with or separately from sour milk products enriched with omega-3 fatty acids (whey, buttermilk, yogurt, sour milk, sour cream or mixtures thereof).

The addition of 0.1 g of omega-3 fatty acids per kg of the product guarantees a minimum level of human needs for this class of acids. This is especially true when the diet is predominantly a mixed diet, with some of the acids of this class coming from other products and, to a small extent, synthesized in the body from other compounds, especially linolenic acid. Adding omega-3 fatty acids below 0 , 1 g / kg product, eg 0.05 g / kg, the minimum requirements of the human body for this class of polyunsaturated fatty acids are not met.

Adding 20 g / kg of omega-3 fatty acid to 1 kg of the product above guarantees the daily needs of the human body with these acids, even with a balanced diet and consuming only 50-100 g of these products per day. Exceeding the stated levels of these acids in the product, for example by adding 25 g / kg of omega-3 fatty acids, may cause the product to exceed the physiological requirements of these acids, which may lead to signs of hypervitaminosis in the consumer.

Adding more than 4 g / kg of omega-3 fatty acids to beer, such as 5 g / kg, may already show signs of hypervitaminosis after consuming 0.5 l of this mass drink.

Omega-3 fatty acid preparation is added to milk (for pasteurized and sterilized milk), to a mixture of milk beverage or whey beverage components (for pasteurized and sterilized milk beverage or whey beverage) in the form of an oily liquid. Addition of omega-3 fatty acids to milk and, in the case of milk or whey beverage production, to a mixture of milk or whey and its constituents (sugar or its substitutes, fruit-juice juice concentrate, fruit-berry juice concentrate, flavoring essences) , stabilizer, drinking water, omega-3 fatty acids), adjust the pH of the active acidity of the mixture. It should be in the range of 3.8-4.4. If the pH is too high, it is normalized by adding an aqueous solution of citric acid, lactic acid or other organic acid to the product components. After adjusting the pH of the mixture to the required pH, 0.5-5 g / kg of stabilizer (eg a mixture of pectin, guar gum and carboxymethylcellulose or other stabilizers authorized for use in the manufacture of milk and non-alcoholic beverages according to HN54) and, if necessary, preservative (sodium benzoate or potassium sorbate). These components must be well dispersed and evenly distributed throughout the product volume. Therefore, a mixture of lactic and omega-3 fatty acids or a mixture of whey or milk and drinking water, flavored flavoring, preservative (if necessary) and omega-3 fatty acids and a stabilizer is homogenized at 50-250 bar or by two-step homogenization at pi = 70 -180 bar, p2 = 10-70 bar, pasteurized at 60100 ° C or sterilized at 101-160 ° C without maintaining the product at this temperature or holding it for 1 sec to 30 min.

In the manufacture of fermented dairy products (yoghurt, kefir, sour milk, sour cream) the omega-3 fatty acid preparation is added to the milk at the initial stage of the manufacturing process of these products prior to homogenisation with parameters similar to those described above; bottling. In the case of curd and dairy products, the omega-3 fatty acid preparation is added to the milk at the initial stage of the process, before the homogenization process with parameters similar to the above, or at the end of the process by mixing the manufactured curd with omega-3 fatty acid preparation.

During homogenisation, sufficient dispersion of the fatty phase (omega-3 fatty acid preparation, vegetable oil rich in omega-3 fatty acids) and / or the protein phase is achieved and the stabilizer is distributed throughout the product during storage and thus does not settle on the surface. fat (in the case of milk and milk drink) and does not precipitate proteinaceous particles. The use of a homogenization pressure above 250 bar, such as 260 bar, does not increase the degree of dispersion of the protein and fat particles and the stabilizer in the product, so it is not appropriate to apply this pressure during the process. After homogenization, the milk, milk beverage or whey beverage is periodically or stably pasteurized at 60-100 ° C or sterilized at 101-160 ° C without maintaining the product at this temperature for 1 sec to 30 min, and is cooled to 1-30 ° C. C and is put in polystyrene, glass or other containers. A preservative can be used to extend the life of the product. Once cooled, the product can be saturated with carbonic acid. It is possible to dispense a chilled and hot beverage at 80 ± 5 ° C. The pasteurisation or sterilization regime for milk, milk beverage and whey beverage ensures sterility and durability of the final product during storage.

In the case of meat products, the omega-3 fatty acid preparation is injected into the meat together with one of the aforementioned fermented milk products or a mixture thereof, which has already been enriched with it, before the meat is mechanically treated in a texturing machine or extruder. The meat is injected with between 1 and 50% of the weight of the meat in fermented milk products enriched with omega-3 fatty acids. In addition, omega-3 fatty acids in the form of preparations or oils can be directly injected into a piece of meat using a single needle or multiple needle injector, e.g. before the enrichment of meat products with sour milk products.

During the brewing process, enrichment of the product with omega-3 fatty acids occurs after malting and must preparation operations, whereby ground flaxseed or flaxseed oil or an omega-3 fatty acid preparation is added to the fermented must before mixing and milling, breaking the wort into the finished beer would contain 0.1-10 g / kg omega-3 fatty acids.

Thus, each of the distinguishing features of the present invention is essential, necessary and, in combination with the general features of the prototype, allows the intended purpose to be attained in all uses of the method.

Offered pasteurized and sterilized whey beverage, pasteurized and sterilized milk and milk beverage, yoghurt, sour milk products such as sour milk, kefir, sour cream, curd with omega-3 fatty acids, using raw, dry, concentrated and reconstituted whey as well as post-whey and whey obtained by the precipitation of milk proteins with organic acids (milk, lemon, tartaric, vinegar) or dry condensed and reconstituted milk as well as the use of omega-3 fatty acids in meat products and brewing are simple and do not require major capital investments and the mass consumption of the product itself has a marked social effect (reduction of cardiovascular and other morbidity).

Omega-3 fatty acids are used in the production of food products as follows: natural milk or milk obtained by reconstituting dry or condensed milk to its natural milk composition is separated, normalized and injected into the reservoir. It is then mixed with a defined amount (0.2-20 g / kg of product) of omega-3 fatty acid preparation. The mixture is heated to 20-70 ° C, homogenized by two-step homogenization at pi = 70-180 bar, p ₂ = 10-70 bar, pasteurized at 60-100 ° C for ls-30 min, and cooled to ls-30 min.

1-30 ° C and is packed in consumer containers. One-step homogenisation may be used instead of two-step. The product is then homogenized at 20-70 ° C at a pressure of 50-250 bar and pasteurized at 60-100 ° C. In the case of sterilized milk production, the product is homogenized prior to sterilization in the above-mentioned one-step or two-step homogenization regimes, and is sterilized at 101-160 ° C without maintaining the product at this temperature or holding it for 1 s to 30 min. The frozen beverage may be saturated with carbonic acid prior to bottling.

For the production of a pasteurized or sterilized whey beverage, the same technological mode parameters are used as for the production of a pasteurized or sterilized milk beverage.

Sour milk products (yoghurt, sour milk, kefir, sour cream) with omega-3 fatty acids are also made from natural milk or from dry, condensed and reconstituted milk, normalized to a suitable fat milk, a mixture of 1-4% dry skim milk {yogurt in the case of production) or cream. Products can be enriched with omega-3 fatty acids in two ways: by adding these acids or their preparation to normalized milk, milk formula or cream before or during heat treatment or before bottling. In the first step, 0.1-20 g / kg omega-3 fatty acids or their preparation is added to the normalized feedstock prior to homogenization and heat treatment. One-stage or two-stage homogenization of the raw material for fermented milk products or cream at a pressure of respectively p = 50250 bar or pi = 70-180 bar, p2 = 10-70 bar and pasteurization at 60-100 ° C, without preservation or retention of ls-30 min ..

In the second method, 0.1-20 g / kg of omega-3 fatty acids or their preparation is added to the friable products at the end of the technological process, i. y, the products rust, during the mixing operation, prior to their chilling and bottling operation.

In the case of curd and dairy products, 0.1-20 g / kg of omega-3 fatty acids or their preparation is added to the milk at the initial stage of the process, i.e. normalization of the milk mixture to the required fat content (it depends on the fat and protein content of the raw milk and the fat content of the curd), before a one-step homogenization operation at 30-80 ° C at 50-150 bar and pasteurization at 60-100 bar. Also, the specified amounts of omega-3 fatty acids or their preparation can be added to the curd or its products at the end of the technological process by mixing the produced curd with omega-3 fatty acids or their preparation in special mixers.

Mixing, pasteurisation, chilling and bottling operations for making beverages, leavened products and curds may be carried out in streams or intermittently.

In the case of meat and meat products, omega-3 fatty acids or their preparation are added to the meat together with one of the abovementioned fermented milk products or a mixture of 1 to 50% by weight of the meat before mechanical treatment in a texturing machine or extruder. The aim is to incorporate 0.1-20 g / kg omega-3 fatty acids or their preparation into the meat product containing the fermented milk product before the texturing or extrusion operation. If omega-3 fatty acids, which represent 33% of the weight of the product, are injected into the meat or its product, then in the case of fermented dairy products 0.3-60 g / kg of these acids.

In addition, 0.1-0.20 g / kg of omega-3 fatty acid preparation or oil can be injected directly into a piece of meat using a single needle or multiple needle injector and separately, e.g. before or after enrichment of meat products with fermented dairy products, before texturing or extrusion.

In brewing, it is recommended to add ground flaxseed or flaxseed oil or omega-3 fatty acid preparation after malt and must preparation, and after fermentation of the must, to such an extent that, after brewing the must in the final product (beer) would be 0.1 to 10 g / kg.

The proposed use enables the enrichment of whey, milk, meat or beer raw materials at various stages of the technological process of production of these products with omega-3 fatty acids or their preparations to obtain functional products with enhanced functional-prophylactic value. Therefore, the new products are superior to those in the 1 S prototype. It delivers 2000 kg of purified and normalized milk with a fat content of 3.0%. Fortifying milk with omega-3 fatty acids uses cold pressed flaxseed oil, which contains 50% of these acids. The physiological daily intake of omega-3 fatty acids is generally 1-2 g. In order to obtain 1 g of these acids per 0.5 liters of milk, add 4 kg of flaxseed oil to 2000 kg of raw milk, mix well, heat to 40 ° C, homogenize in two steps.

homogenizatoriuj e to pi = 150 bar, p ₂ to 40 bar and pasteurized product production, pasteurized at 95 ° C without retention was cooled to 8 ° C, and in the filling of polystyrene cups.

The bottled product is diverted to a full dairy cold store where it is stored at 0-6 ° C until marketed. Pour 200 kg of pre-filtered curd whey into the container. Here, 200 kg of drinking water is added to whey, 26 kg of sugar, 12 kg of fruit-berry juice concentrate, 0.5% of pectin stabilizer, 2 kg / 400 kg of omega-3 fatty acids in the form of 30% oily preparation, omega-3 fat the acid concentration in this case is 1.5 g. The mixture is stirred, heated to 60 ± 5 ° C, homogenized at 250 bar, sterilized at 143 ° C for 3 s, cooled to 10 ° C and blown into polystyrene containers. It is possible to saturate the product with carbon dioxide before bottling. The bottled product is diverted to a cold store for whole milk production, where it is stored at 0-6 ° C until disposal.

example. infuses 600 kg of pre-filtered curd whey obtained by reconstitution with water of dry post-whey (assuming a water-to-dry ratio of 15: 1). The reconstituted whey is filtered and pumped through a centrifugal pump into a different container. Here whey is added 500 kg of drinking water, 70 kg of sugar, 36 kg of fruit-berry juice concentrate, 0.3% of a stabilizer consisting of guar gum and carboxymethylcellulose, 7 g / kg of product in the form of an omega-3 fatty acid in a 30% concentration. . The mixture is stirred, heated to 60 ° C, homogenized at 200 bar, pasteurized at 95 ° C, cooled to 10 ° C and blown into a polystyrene container. The dispensed product is sent to a cold store for whole milk production, where 0-6 ° At C temperature until realization.

For example, 200 kg of normalized milk with a fat content of up to 2.5% is injected into the container. It is heated to 60 ° C by adding 800 g of flaxseed oil containing 50% omega-3 fatty acids (2 g / kg of product). Mix thoroughly, homogenize at 200 bar, pasteurize at 90 ° C, cool to 23 ° C, add lactic acid yeast and ferment at this temperature until the active acidity of the product reaches pH 4,34,4. The product (curdled milk) is then cooled to 10 ° C and blown into polystyrene containers. The bottled product is diverted to a cold store for whole milk production, where it is stored at 0-6 ° C until disposal.

example. It delivers 350 kg of normalized 1.5% fat milk mixture. Here it is heated to 50 ° C by adding 1600 g of flaxseed oil containing 50% omega-3 fatty acids (4 g / kg of product). Mix well, homogenize at 150 bar, pasteurize at 80 ° C for 20 s, cool to fermentation temperature (30 ° C), add lactic acid and ferment at this temperature until the titratable acidity of the milk reaches 58-60 ° T. The curd is then cut, the whey released, the curds transferred to pressing carts and pressed at 8 ° C to 77-80% humidity. The product (9% fat curd) is then packaged in polystyrene containers and transported to a cold store for whole milk production, where it is stored at 0-6 ° C until disposal.

example, Dispenses 350 kg of normalized 1.5% fat milk mixture into the container. Here it is heated to 50 ° C by adding 1600 g of flaxseed oil containing 50% omega-3 fatty acids (4 g / kg of product). Mix thoroughly, homogenize at 150 bar, pasteurize the milk mixture at 80 ° C for 20 s, cool to the fermentation temperature (30 ° C), add lactic acid yeast and ferment at this temperature until the titratable acidity of the milk reaches 58-60 ° T. The curd is then cut, the whey released, the curds transferred to pressing carts and pressed at 8 ° C to 77-80% humidity. The indicated amount of milk yields about 43 kg of 9% fat curd. Transfer the resulting product to a mince mixer, add 344 g of linseed oil containing 50% omega-3 fatty acids and stir for 10 min. The amount of omega-3 fatty acids in the finished product is 4g / kg. The curd is then packaged in polystyrene containers and sent to a cold store for whole milk production, where it is stored at 0-6 ° C until marketed.

example. Cut 5 kg of beef into strips. Portions of the meat are weighed and injected into each of them, depending on weight, using a multi-needle injector of sour milk enriched with omega-3 fatty acids in an oily preparation (30% acid concentration) and mixed with salt, sugar, spices or simply mixed with sour milk. oily acid preparation and spices. Enriched with the aforementioned acids and spices, sour milk injects 40% of the meat weight into the meat. As a result, the weight of the product is increased to 8.3 kg after injection of sour milk. 60 g of omega-3 fatty acid preparation is injected into the meat together with sour milk (2.49 kg). This technology thus enriches the product with 2.2 g / kg omega-3 fatty acids. After the required amount of curd has been injected into each piece of meat, the product is treated with a drum to distribute the curd evenly over the monolithic pieces. The beef cuts are then vacuum-wrapped and directed to the outlet or heat-treated or roasted in a special wrapper.

Beef recipe:

Mass of beef 60% Curdled milk with a pH of 4,8 or more 29.28% An omega-3 fatty acid preparation with an oil content of 30% 0.72% Water 5.6% sugar 2% Salt 1.9% Spices 0.5%

example. 340g of flaxseed oil (assumed to contain 50% omega-3 fatty acids) or 740g of ground flaxseed is added to 100 kg of fermented beer must, assuming an oil yield of 50%, i.e. 340 g, or 567 g of 30% omega-3 fatty acid. Mix the coagulated wort with the additive and mix thoroughly through a filter. We get 85 kg of beer enriched with a functional component which is further pasteurized at 63-70 ° C, cooled, packaged and stored in a cool (10-12 ° C) room until it is sold. The finished product contains 2 g / kg of omega-3 polyunsaturated fatty acids.

s

Pasteurized or sterilized functional whey drink with omega-3 fatty acids, composition, g, 100 g:

Protein 0.2-0.4

Fat 0.1-0.2

Carbohydrates - 10.0-15.0

Omega-3 fatty acids - 0.1 - 2.0

Pasteurized or sterilized functional milk drink with omega-3 fatty acids, composition, g, 100 g:

Protein -1.5-1.7

Fat 0.02-2.0

Carbohydrates -10.0-15.0

Omega-3 fatty acids - 0.1 - 2.0

Functional milk, pasteurized or sterilized, with omega-3 fatty acids, g, 100 g:

Protein · 2.8-3.5

Fat 0.05-5

Carbohydrates - 4-15.0

Omega-3 fatty acids - 0.1 - 2.0

Functional sour milk with omega-3 fatty acids, g, 100 g:

Protein - 2.8 - 3.5

Fat 0.05-5

Carbohydrates - 3.0-5.0

Omega-3 fatty acids - 0.1 - 2.0

Functional yoghurt with omega-3 fatty acids, composition, g, 100 g:

Protein - 2.8 - 3.5

Fat 0.05-5

Carbohydrates - 3.5-15.0

Omega-3 fatty acids - 0.1 - 2.0 * ·,

Functional sour cream with omega-3 fatty acids, composition, g, 100 g:

Protein - 2.4-3.2

Fat -10-40

Carbohydrates - 2.5-3.0

Omega-3 fatty acids - 0.1 - 2.0

Functional curd and its products with omega-3 fatty acids, g, 100 g:

Protein -7.0-18.0

Fat 0.6-28

Carbohydrates -1.8-32.0

Omega-3 fatty acids - 0.1 - 2.0

Meat with omega-3 fatty acids, composition, g, 100 g:

Protein -11.0-13.0

Fat-3.0 to 10.0

Carbohydrates - 0.5-6.0

Omega-3 fatty acids - 0.1 - 2.0

Beer with omega-3 fatty acids, composition, g, 100 g:

Protein - 0.4-0.6

Carbohydrates - 4.8-5.0

Omega-3 fatty acids - 0.1 - 2.0

Claims (8)

DEFINITION OF INVENTION 1. The use of omega-3 fatty acids, their preparations or materials containing these fatty acids of vegetable or animal origin in the production of functional foods, when added to raw foods. Use according to claim 1, characterized in that the functional food may be dairy products, meat products or beer, Use according to claims 1 and 2, characterized in that the functional dairy products may be milk, milk beverage, whey beverage, yogurt, sour milk, kefir, sour cream, curd. 4. Use according to claims 1-3, wherein the raw product of functional whey beverages is whey obtained in the production of fermented cheeses or in the production of curd, or casein in the production of yeast or sour whey or whey obtained by precipitation of milk proteins with lactic acid. or other organic acids, as well as whey reconstituted from dry or concentrated whey. Use according to claims 1-4, characterized in that 0.1-20 g / kg of omega-3 fatty acids are added to functional dairy products. Use according to claims 1 and 2, characterized in that the functional meat products are meat or meat products. Use according to claims 1,2 and 6, characterized in that the meat or its products contain from 0.1 to 10 g / kg of omega-3 fatty acids of vegetable or animal origin, or mixtures thereof, alone or in combination with dairy products ( whey, buttermilk, sour milk, kefir, sour cream or mixtures thereof). 8. Use according to claims 1 and 2, characterized in that from 0.1 to 10 g / kg of omega-3 fatty acids of vegetable or animal origin, or their mixtures.