LT6375B - Beverage from whey - Google Patents

Abstract

The present invention relates to the food industry and production of beverages. The invention aims - to enrich beverages from whey with a complex of biologically valuable materials improving lipid metabolism consisting of materials such as calcium, vitamin D3 and prebiotic fibrous food material. It is achieved by adding to beverages containing natural cheese whey with a reduced lactose content (50 to 99.9 %) or without it (100 %), or a whey concentrate, sugar or its substitutes, citric acid or other organic acid, a stabilizer or without it, water, acetic acid or the natural or identical to natural flavoring agents and the like, and a complex of biologically active food ingredients, which includes in the amounts per 100 g beverage: calcium 0.01 to 0.2 g, vitamin D3 0.2-1.0 micrograms, prebiotic fibrous food material is 0.1 to 6.0 g.

Description

The invention relates to the food industry and relates to the production of beverages.

There are well-known beverage recipes containing fruit-berry juice concentrate, water, citric acid, sugar, stabilizer.

Brand-Fruit-Vegetable-Juice Makers (WILD Dairy Ingredients GmbH (Germany), DohlerGroup, etc.) offer a range of beverage recipes based on fruit-vegetable juice, sugar, citric acid and water. There are well-known recommendations for drinks with grapefruit, orange, lemon, orange zest, cranberry-cherry-orange, orange-nectarine-apple-mandarin, lemon-green tea, and a range of others with fruit-berry-vegetable juice levels ranging from 1.0 to 30 % (http://www.wildflavors.com/(Google):

https://www.doehler.com/en/our-products/fruit-vegetable-inqredients.html (Germany), etc.).

Known patent (Russian patent 2335992 CocTaB flnn npon3BOflCTBa 6e3anKoront> Horo HanuiTKa, invented by Oleg Valentinovich Samsonov), which includes the preparation of a non-alcoholic beverage containing dry skimmed milk, fruit and / or vegetable juice / ingredients and / or berries , stabilizer, sweetener, citric acid, sodium carbonate and water in the proportions given in the table, kg 1000 kg of finished product:

Fruit-berry / or vegetable puree or Concentrated fruit / vegetable juice or vegetable juice 50.0-300.0 dried skimmed milk 10.0-40.0 sweetener (expressed as sucrose) 50-120 stabilizer 0.5-5.0 citric acid 0.5-5.0 sodium carbonate 0.2-0.5 water remaining quantity

The prototype does not provide for the use of either lactose-free whey or significantly reduced lactose in the beverage matrix.

Also known are beverages of various names containing water, sugar, acidity regulator citric acid, natural (sugar, honey, glucose-fructose syrup, etc.) or artificial (aspartame, acetosulfame, cyclamate, etc.) sweeteners, preservatives substances (potassium sorbate, sodium benzoate, etc.), natural or identical to natural flavoring, food colorings. Over the past decade, there have been many patented beverages, including whey, containing between 5% and 20% dry matter. These are mostly citrus and other tropical fruit aromas and flavors (like mangoes, bananas or papaya) because they successfully eliminate the sour-acid fresh whey flavor and aroma (http://www.cerealsciencecork.com, [2012-01-31 ]; Irena Jeličič, Rajka Božanič, Ljubica Tratnik Whey-based Beverages - A New Generation of Diary Products, Mljekarstvo, 58 (3) 257-274, 2008).

According to the prototype (Sudhir Singh, Priti Khemariya, Ashutosh Rai. Process optimization for the manufacture of lemon-based beverage from hydrolyzed whey. Food Sci Technol. 2014 Apr; 51 (4): 691-699) is a known method of producing hydrolyzed whey, according to which whey sugar obtained in the manufacture of cheddar cheese or Panyra cheese is hydrolysed (digested) by lactose to (85-90%), followed by the addition of 8, 4, 0.1 and 0.05% sugar, respectively, lemon juice, lemon aroma essence and carboxymethyl cellulose stabilizer.

The prototype also does not provide for the inclusion of the original lipid-enhancing complex of calcium, vitamin D3 and prebiotic fiber in the human body.

Thus, the above-mentioned beverages have good stoning properties, but they do not have a beneficial effect on the health of consumers as proven by the favorable scientific evidence.

The object of the present invention is to enrich a beverage made from whey, water and flavor additives with a complex of physiologically active substances that provide a beneficial effect on the human body by using acid whey in which lactose is poorly digested by hydrolysis to lactose 50-99.9% or completely (100.0% w / w) removed by chromatography and whey drink is enriched in lipid metabolism in the human body with an original physiologically active complex of calcium (0.01-0.2 g / 100 g), vitamin D3 (0 , 2-1.0 pg / 100 g) and prebiotic fiber (0.1-6.0 g / 100 g).

Whey on the basis of which the drink is prepared is partially or completely purified from the undesirable milk sugar lactose of the majority of consumers (in Lithuania about 32% of the population has lactose intolerance. D. Kalibatienė. Intestinal enzymopathies. Vilnius University Press, 2014, p. 185). They are enriched with a complex that improves human health (lipid metabolism), which consists of calcium, vitamin D3 and prebiotic fiber (the use of this product, as shown by 21-day medical nutrition research conducted at the Faculty of Medicine of VU in 2013-2014, metabolic rate, ie reduced total cholesterol and low density cholesterol in the blood of volunteers.

Whey with reduced lactose content (50-99.9%) or lactose-free (100%) is used as the base for the preparation of the beverage, while physiologically active food ingredients in the health-promoting complex contain 100g of the product in the following quantities:

calcium 0.01-0.2 g vitamin D3 0.2-1.0 pg, prebiotic fiber nutrient 0.1-6.0 g.

The problem of lactose malabsorption due to the lack of lactose-degrading enzyme lactase in humans is a global one. About 32% of Lithuanians, 50-80% of Spaniards, 60-80% of Blacks and Jews, and almost 100% of Asian people hardly tolerate dairy products due to lack of enzyme lactase in the body (D.Kalibatiene. Intestinal Enzymopathies. Vilnius University Press, 2014, 185 p. ). Whey, like milk, is high in lactose (3.2-5.1%). Therefore, by choosing Belactose or whey with significantly reduced lactose as a food matrix, and adding an original lipid-rich complex consisting of calcium to the technological production process, we obtain the original functional whey beverage, a vitamin D3 prebiotic dietary product. group.

Calcium (Ca) is one of the most important minerals in the human body. 99% of the calcium in the human body is in bones and teeth. The remaining 1% is in blood and soft tissues. Without this 1%, muscles would not contract, blood would not clot, and the nervous system would not transmit information. The most important biological function of calcium is to maintain an alkaline reaction in the human body. If the body is not alkaline, it is very difficult for it to absorb the minerals in the optimal amounts. Recent studies suggest that calcium can help people with obesity problems, reduce the risk of developing bowel cancer, and even influence cell division and differentiation processes (Monteith GR, McAndrevv D, Faddy HM, Thomson SJR Calcium and cancer: targeting Ca ²⁺ transport // Nature Revievs Cancer 2007 Vol 7 p 519-530; Hollis BW Calcium in Human Health // American Journal of Clinical Nutrition 2006 Vol 83. p 1444).

Vitamin D regulates the metabolism of minerals (calcium, phosphorus, magnesium), regulates intestinal calcium and phosphorus intake, and helps these substances retain bone and teeth (Journal of Clinical Investigation, 2006). , Pp. 2062-2072; Holick MF Medical Progress: Vitamin D Deficiency // New England Journal of Medicine, 2007, 357 pp. 266-81 Cedric F. Garland et al., The Role of Vitamin D in Cancer Prevention / / American Journal of Public Health 2006. Vol 96. pp. 252-261). It also protects against osteoporosis and eliminates toxic lead from the body. There is already ample evidence that vitamin D has a powerful anticancer effect and is an important regulator of the immune system. In accordance with Commission Regulation (EU) No 432/2012, vitamin D is important for the normal absorption and / or absorption of calcium and phosphorus. Thus, among other functions, vitamin D improves the absorption of Ca in the human body.

Prebiotic fiber nutrients include non-digestible fiber-type oligosaccharides and polysaccharides. Prebiotics do not hydrolyze or absorb in the upper gastrointestinal tract, but they are a selective substrate that promotes the growth and / or metabolic activity of one or more beneficial gut microflora and improves gut flora composition and human health.

There is no data available on the overall symbiotic effects of these substances in the human and patent literature.

Examples of the suggested drink recipe are given in the table below.

Table

Components Quantity, g / 100 g Curd whey with 50% lactose reduction 42 Curd whey with 70% lactose reduction 42 Curd whey with 100% reduced lactose content 42 Stabilizer 5% pectin solution 4 4 4 sugar 6.3 6.0 5.6 Tropical fruit juice concentrate 1.2 1.2 1.2 Fruit juice concentrate emulsion 0.3 0.3 0.3 Calcium (Ca) 0.01-0.2 0.01-0.2 0.01-0.2 Vitamin D3 0.0000002- 0.000001 0.0000002- 0.000001 0.0000002- 0.000001 Prebiotic Fiber Nutrient 0.1-6.0 0.1-6.0 0.1-6.0 Citric acid 40% solution of the mixture at a pH of 4.0 to 3.8 the pH of the mixture at 4.03,8 pH of the mixture In the range of 4.0 to 3.8 Water up to 100 up to 100 up to 100

The drink is prepared as follows:

First, the dry ingredients - sugar and stabilizer - are mixed (the latter may or may not be present, but then the taste and smell of the beverages will not be as complete and the sedimentation of the protein particles coagulating during the heat treatment may occur). If pectin is used as a stabilizer, the sugar mixture is dissolved in water at a temperature of 70-80 ° C, either by stirring in a container in which it is dissolved or by separate mixing in a special blender. The recommended ratio of dry mixture to water should be 1:10 or higher. Flavoring and aromatic additives (juice, juice concentrate, juice concentrate emulsion, citric acid), coloring agents (water-soluble β-carotene or other water-soluble coloring matter), preservatives (Na benzoate or other water-soluble preservative) are then added or without), physiologically active substances such as Ca, vitamin D3 and the prebiotic fiber nutrient complex (the amounts of jM are given in the table above), the remainder of the water and the mixture are thoroughly mixed. When making acidic-flavored beverages with a complex of physiologically active substances, their active acidity is reached in the range of about 3.8-4.0. Therefore, if necessary, the acidity of the mixture is corrected with citric acid (usually at 50% concentration in its aqueous solution). The mixture is then heated to a pasteurisation temperature of 90-95 ° C and poured into polystyrene, glass, cardboard or other containers hot or chilled to 5-30 ° C. The product can be saturated with carbon dioxide prior to packaging to extend the shelf life and give it a savory taste. This is usually done before the bottling operation.

According to the present invention, mixing, pasteurisation, chilling, carbonation operations in the preparation of a beverage can be carried out in a stream or periodically.

An essential feature of the proposed process should be the addition of calcium, vitamin D3 and prebiotic dietary nutrient complex, human lipid enhancer, in the amounts described in the table to a product made from whey with lactose partially or completely removed.

In addition to the mixture of calcium, vitamin D3 and prebiotic dietary supplements per 100 g of product, the drink contains partially or completely removed lactose to give the final product its active properties, before mixing as part of the drink. : calcium 0.01-0.2 g, vitamin D3 0.2-1.0 pg, prebiotic fiber nutrient 0.1-6.0 g. This complex is usually added to the beverage in the form of a powder. Adding more than J100 grams of beverage to: 0.2 grams of calcium, 1.0 pg of vitamin D3, and 6.0 grams of prebiotic fiber, e.g. 0.3 g calcium, 2.0 pg vitamin D3 and 7.0 g, respectively, can cause weakness, nausea, vomiting, psychosis, cardiac and respiratory failure, gastrointestinal atony, renal failure, inhibit iron and zinc uptake, promote atherosclerosis development, etc., and is therefore undesirable. J100 g of drink with less than: 10 mg of calcium, 0.2 pg of vitamin D3, and 0.1 g of prebiotic fiber, e.g. 5 mg of calcium, 0.1 pg of vitamin D3 and 0.05 g of this physiologically active substance complex have no effect on human health.

Functional drink with reduced or no lactose content and containing 100 g of calcium, vitamin D3 and prebiotic fiber:

protein 0.1 g fat 0.1 g carbohydrate 15.0 g, including lactose 2.6 g calcium 0.15 g vitamin D3 0.75 pg prebiotic dietary fiber 2.5 g.

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

Therefore, the patented product consisting wholly or partly of lactose whey and enriched with a healthy lipid-enhancing calcium, vitamin D3 and prebiotic fiber nutrient complex is original, rationally solves the use of secondary dairy raw materials, whey, and has a health-promoting nutritional prophylactic effect. , which adds value to the finished product compared to the prototype.

Claims (2)

DEFINITION OF INVENTION 1. Beverage containing water, fruit and / or vegetable juices or concentrates thereof, sugar or its substitutes, citric acid or other organic acid, with or without a stabilizer, water, whey partially hydrolysed (50-99) , 9% by weight) or wholly (100.0% by weight) chromatographic removal of lactose, lactose, with or without a preservative, with or without the presence or absence of a natural stony substance, with the addition of 0.0000002-6, 0% (w / w) of biologically active food ingredients that improve lipid metabolism in the human body. 2. A beverage according to claim 1, wherein the biologically active food ingredients are present in the following amounts per 100 g of product: calcium 0.01-0.2 g, vitamin Ū3 0.2-1.0 pg, prebiotic fiber nutrient 0.1-6.0 g.