PL214119B1 - Method for enriching milk, especially concentrated milk, with minerals - Google Patents

Description

Description of the invention

The subject of the invention is a method of enriching milk, especially concentrated milk, with minerals, which allows increasing the content of minerals in the consumed milk.

The Polish patent description No. PL 174258 describes milk enriched with bioelements based on commercial milk. It consists of a mixture of 1000 parts by weight of commodity milk and 3 - 10 parts by weight of brine containing cations in the ratio Na: K: Li: Ca: Mg: Sr: Fe: Mn as 10,000

- 12,000 mg / dm ³ : 40 - 60 mg / dm ³ : 1 - 2 mg / dm ³ : 900 - 1100 mg / dm ³ : 350 - 450 mg / dm ³ : 50 90 mg / dm ³ : 4 - 8 mg / dm ³ : 1-1.5 mg / dm ³ , and containing anions in the ratio Cl: Br: J like 15,000 20,000 mg / dm ³ : 100 - 150 mg / dm ³ : 90 - 120 mg / dm ³ . This milk is intended for consumption by people living in ecologically contaminated areas.

The abbreviation of CN 101218941 discloses a solid ingredient composition used in the preparation of baby milk. This composition includes proteins, fats, sugar, vitamins, minerals and water. The minerals are Mg, Fe, Zn, Cu, Ca, I, and Mn.

From the patent description No. EP 1430792 there is known a food additive consisting of a mixture of a magnesium compound and a stabilizing emulsion containing a thickener.

The essence of the invention consists in the fact that to raw, standardized milk, pre-pasteurized at a temperature of 75 ° C ± 3 ° C for 15 seconds and cooled to a temperature of about 6 ° C, an aqueous solution saturated with the stabilizer mixture is added per 100 I of milk, especially trisodium citrate and disodium phosphate used in amounts of 175 g-225 g and 200 g, respectively

- 250 g, prepared hot, preferably at a temperature of about 80 ° C, the milk with stabilizers is concentrated in a known manner to a content of 24% - 25% of milk dry matter and cooled to a temperature of about 8 ° C and to the thus prepared milk, over time its flow to the storage tank is added in portions of magnesium lactate in the amount of 380 g - 400 g of magnesium lactate per 100 kg of flowing milk and the concentration of magnesium lactate in milk is maintained at 56 mg / kg ± 10%, then the milk with magnesium lactate is directed to into a tank with an agitator and stabilizes by maintaining continuous agitation for a minimum of 8 hours, and then they are homogenized and sterilized by known methods, and cooled and aseptically packed.

An advantage of the solution according to the invention is that the obtained milk is enriched with a mineral, which is magnesium, which is easily lost by the human body. This applies to unsweetened condensed milk having a reduced fat content. The processes for regulating the fat content of the final product are carried out by known methods. The solution is useful for obtaining milk with the composition required for different types of diets.

The subject of the invention will be explained in more detail below in an exemplary embodiment.

Example

The example relates to the preparation of partially skimmed condensed milk.

100,000 l of raw milk were used to enrich the condensed milk according to the method of the invention. It was standardized and pre-pasteurized at about 75 ° C for 15 seconds and cooled to 6 ° C. The milk was partially skimmed by a known method to the extent that the final product had a fat content of about 4%. At the same time, an aqueous saturated solution of the stabilizer mixture was prepared. Trisodium citrate and disodium phosphate were used. This mixture was made up of 212.8 kg of trisodium citrate and 235.5 kg of disodium phosphate. 448.3 kg of the above mixture and about 800 L of hot water at about 80 ° C were used to prepare the aqueous solution. After the components of the mixture had dissolved, all of the aqueous solution was added to 100,000 L of the prepared milk. Then, after combining the milk with the aqueous solution saturated with the aforementioned stabilizers, the milk was concentrated in a known manner, at a temperature of 40 ° C to 85 ° C. Concentration was carried out until the content of about 24.5% of dry matter of milk was obtained. The condensed milk was cooled to about 8 ° C. The milk was directed to a storage tank and magnesium lactate was added in portions while it was flowing. The doses of magnesium lactate were 380 g - 400 g per 100 kg of flowing milk. The flowing condensed milk was maintained at 56 mg / kg of magnesium lactate in the milk during the portionwise addition of magnesium lactate. The milk with magnesium lactate was then directed to the mixing tank and stabilized for at least 8 hours with continuous agitation. The milk obtained is sterilized and homogenized according to known methods, chilled and packaged. 50,000 kg of condensed, partially skimmed milk with the addition of magnesium, ready for consumption, were obtained.

Claims (1)

Patent claim A method of enriching milk, especially concentrated milk, with minerals, characterized in that to raw, standardized milk, pre-pasteurized at a temperature of 75 ° C ± 3 ° C for 15 seconds and cooled to a temperature of about 6 ° C, in an amount per 100 I of milk, an aqueous solution saturated with a mixture of stabilizers, especially trisodium citrate and disodium phosphate, used in the amount of 175 g - 225 g and 200 g - 250 g, respectively, prepared hot, preferably at a temperature of about 80 ° C, the milk with stabilizers is thickened in a known manner to content of 24% - 25% of dry matter of milk and cooled to a temperature of about 8 ° C and during its flow to the storage tank, magnesium lactate is added in portions in the amount of 380 g - 400 g of magnesium lactate per 100 kg of flowing milk and the concentration of magnesium lactate in milk is maintained at 56 mg / kg ± 10%, then the milk with magnesium lactate is directed to the tank with a mixer and stabilizes the with continuous mixing for a minimum of 8 hours and then homogenized and sterilized by known methods, and cooled and aseptically packed.