RO128793A0 - Fortifying whey-based beverage and process for preparing the same - Google Patents

Abstract

The invention relates to a beverage based on integral whey and to a process for preparing the same. The claimed beverage comprises 79...92% filtered whey, 3...10% fructose, 0.05...0.15% stabilizer, 0.08...0.35% pectin, 5...10% fruit concentrate, 0.04...0.12% natural fruit aroma and 0.03...0.8% natural dyestuffs. The claimed process consists in hydrating the pectin or the xanthan in admixture with the fructose in filtered whey, while continuously stirring for 20...30 min, after which, onto a mixture of fruit concentrate, there are added flavour and natural dyestuff, the mixture is treated with citric acid or lactic acid solution for correcting the pH up to 3.8, the final product is homogenized at a pressure of 50...100 bar and the temperature of 30...60°C for 3...5 min, after which it is bottled.

Description

STRENGTHENING DRINK BASED ON ZERO AND PROCESS FOR OBTAINING

The invention relates to obtaining a niche product, a drink "ready to drink" with natural ingredients, based on whey and a process for making it. Niche products address a small, but clearly defined segment of the population, in this case athletes, for a modern nutrition and hydration that supports prolonged physical exertion.

Whey is the liquid fraction that separates in the manufacture of cheese, after precipitation and removal of casein, and represents 85-90% of the volume of processed milk. It is estimated that at a world production of over 10 million tons of cheese, the result is. 85-90 million tons of whey, each kg of cheese generating 8-12 kg of whey. Whey remains between 46-52% of the dry matter of milk, in which the nutrient components (lactose, serum proteins, mineral salts, enzymes, hormones, growth factors) are present in large quantities (Stroia C, Tarala R, 2008, Recovery biotechnology of whey, Student Scientific Circles Session, Lower Danube University, Galați).

Whey proteins have a higher biological value than egg proteins, soy and milk casein, containing branched essential amino acids (leucine, isoleucine, valine), very important for athletes. Unlike other essential amino acids, branched ones are metabolized directly into muscle tissue and are the first amino acids used during training and endurance. Leucine plays an important role in the synthesis of muscle tissue proteins contributing to the reconstruction and development of muscle tissue. Also, whey proteins are rich in amino acids containing sulfur (cysteine, methionine) that participates in the biosynthesis of glutathione, an antioxidant, stimulator of the immune system.

Mineral salts (magnesium, zinc, iron, manganese, sodium, calcium, phosphorus, potassium) help maintain electrolyte concentrations in body fluids, replacing electrolytes that are lost through perspiration after exercise, and whose role is essential in transmitting impulses. electrical from one cell to another. Replacement of electrolytes removed by perspiration causes rehydration, which is very important in delaying the onset of fatigue after exercise.

The mineral and protein content of whey allows the orientation of its efficient recovery. This by-product can be used 100%, by recovering all the useful substances in its composition.

The production of whey drinks began in the 1970s and until now many variants have been developed, such as a new generation of dairy products. Beverages can be produced ^ - 2 0 1 2 - 0 0 ^ 44-2 0 -11- 2012 from sweet whey or acid whey, deproteinized whey, water diluted whey, whey powder, fermented whey, whey protein concentrate, isolated whey protein. Whey-based soft drinks include a wide range of products obtained by mixing diluted or acidic sweet whey with various additives such as: fruits, cereals, vegetable protein isolates, CO ₂ , chocolate, cocoa, vanilla extract and other agents. flavoring. Special attention is paid to the production of fermented whey beverages with probiotic bacteria where the most important aspect is choosing the right culture of bacteria in order to produce functional drinks with high nutritional value and acceptable sensory characteristics. Whey-based drinks cater to a wide range of consumers from children to the elderly. They have high nutritional value and good therapeutic characteristics.

Researchers at Novi Sad University investigated whey-based beverages obtained using Kombucha cultures (Rodomir VM, 2009, Whey utilization, Journal of Food Chemistry, 57-58). In Brazil, beverages based on unprocessed / deproteinized whey were obtained, fermented using kefir as a starter culture (Magalhaes KT, 2010, Evaluation of morphological and microbial variations, Journal of Bioresource Technology, Biology Department, Federal University of Lavras).

For the purpose of preparing a whey-based beverage, patent RU2422028 / 2011 (Varivoda Al Bina Alekseevna, Method for preparation of drink based on dairy whey) discloses a method of preparation according to which a polysaccharide of vegetable origin (gel of aloe vera) with the addition of fructose, citric acid and natural grape flavor. For the extension of the range of milk-based products, patent RU2421007 / 2011 (Kim Igor 'Nikolaevich; Shtanko Tatjana Ivanovna, Dairy whey drink preparation method) presents a beverage with improved organoleptic properties obtained by adding, in pasteurized whey, an agent of thickening represented by a salted salmon paste in the amount of 20-50% of the weight of the whey. Patent RU2403795 / 2010 (Shchepochkina Julija Alekseevna, Dairy whey drink preparation method) proposes flavoring with sugar syrup and melon puree, or melon juice, with subsequent mixing. Beverage according to patent EP1829457 / 2007 (Sauer Wemer, Beverage containing whey) contains whey, multi-fruit concentrate, dissolved CO ₂ , water and has immunostimulatory action. CAI patent 103513/1981 (Scibelli Gabriele, Whey protein softdrink fortifier) presents an acidic drink with citrus flavor based on whey protein concentrate, or a combination of 50-95% whey protein concentrate and corresponding 50-5% milk powder skimmed.

The technical problem solved by this invention is to obtain a fortifying drink "ready to drink" based on whole whey, without added water, with a balanced ratio between electrolytes and branched essential amino acids and having acceptable sensory characteristics,

Ar 2 Ο 1 2 - Ο Ο 8 4 4 - 2 Ο -11- 2012 the taste and smell of whey are not noticeable, with high biological value, which provides aroma, functionality and nutrition, in order to hydrate and combat fatigue and hypoxia after sports effort. The chemical composition of the whey, rich in electrolytes, did not require their supplementation, ensuring the optimal amount of Na, K, Ca, Mg salts eliminated by perspiration.

Beverage "ready to drink" based on whole whey, without added water, according to the invention, consists of 79 ... 92% filtered whey, clarified and sterilized by pasteurization, 3 ... 10% fructose, 0.05. ..0.15% xanthan stabilizer or 0.08 ... 0.35% pectin, 5 ... 10% fruit concentrate, 0.04% .... 0.12% natural fruit flavors, 0, 03 .... 0.8% natural dyes and acidifier for pH = 3.4-3.8 for fruit-based variants.

The process for obtaining the drink based on whole whey, according to the invention, consists in dissolving / hydrating the mixture of fructose and stabilizer in filtered whey, clarified and pasteurized, cold or heated to 50 ° C depending on the stabilizer used, with gentle stirring to reduce / prevention of air incorporation for 20 ... 30 minutes to reduce turbidity, mixing fruit concentrates, natural fruit flavors and the corresponding natural dye, adding whey with stabilizer, adjusting the pH to 3.8 with 50% solution citric acid or 80% lactic acid solution, homogenization at 60 ° C / 50 ... 200 bar for complete dispersion of the stabilizer before heat treatment, pasteurization at 80 ° C, 10 minutes. The procedure is shown schematically in figure 1.

The fortified drink 'ready to drink' based on whole whey, according to the invention, provides convenience and portability to consumers, eliminating the disadvantages of protein powders (whey protein concentrate, whey protein isolate), preferred for this type of beverage, which must be reconstituted as of shake, and which does not provide electrolytes and vitamins, the loss of which as a result of sustained sports effort must be compensated.

The composition and process according to the invention have the following advantages:

the use of whole whey, without the addition of water, ensures rehydration, provides branched essential amino acids and vitamins and brings an intake of electrolytes (especially calcium and magnesium), which compensates for losses through perspiration, using physical effort using whole whey to minimize costs. production the addition of hydrocolloids (pectin, xanthan) protects whey proteins, preventing their precipitation and stabilizing them during heat processing and storage; also prevent the appearance of syneresis and print the texture and consistency of the finished product \ · 2 Ο 1 2 - Ο Ο 8 4 4 - - Μ

Ο -11- 2012 natural fruit concentrates provide carbohydrates, a surplus of energy before or after workouts, and small amounts of electrolytes (sodium, potassium, chlorine) natural fruit flavors and selected natural fruit concentrates cover the taste and smell of whey, offering the drink superior organoleptic characteristics diversification of the range of ready-to-drink drinks based on whole whey, for athletes extended shelf life of the fortifying drink based on whey due to the homogenization of the mixture at high pressure and the presence of hydrocolloids that stabilize the mixture. accomplished

The present invention is illustrated by 2 embodiments.

Example 1

For the preparation of one liter of whey beverage, packaged according to the present invention, the process is as follows:

0.5 ... 1.5 g xanthan mixed with 30 ... 100 g natural crystalline fructose "food grade" is hydrated in 500 ... 1000 mL filtered whey, clarified and pasteurized, under continuous stirring, for 20 ... 30 minutes and at a temperature of 40 ... 50 ° C, for the complete dispersion of xanthan. After dissolving them, add 15-20 g of chicory or cocoa and continue stirring. The final mixture is homogenized at a high pressure of 50 ... 100 bar and a temperature of 30 ... 60 ° C, for 3 ... 5 minutes. It is bottled in previously sterilized bottles and pasteurized at temperatures between 70 ... 80 ° C. Cool suddenly and store in the refrigerator at a temperature of 2 ... 4 ° C. The product obtained has a pH of 6.

Example 2

1 .. .3.5 g pectin mixed with 30 ... 100 g natural crystalline fructose "food grade" is hydrated in

500 .. .1000 mL filtered whey, clarified and pasteurized under continuous stirring for 20 ... 30 minutes and at a temperature of 40 ... 50 ° C for complete dispersion of pectin. Separately mix 50 ... 100 g fruit concentrate with 0.4 ... 1.2 g fruit flavor and with 0.30 ... 8 g corresponding natural dye over which the whey with hydrated pectin up to 1000 mL is added , adjust the pH to 3.8 with 50% citric acid solution or 80% lactic acid solution. The final mixture is homogenized at a high pressure of 50 ... 100 bar and a temperature of 30 ... 60 ° C, for 3 ... 5 minutes. It is bottled in pre-sterilized bottles and pasteurized at temperatures between 7O ... 8O ° C. Cool suddenly and store in the refrigerator at a temperature of 2 ... 4 ° C. The product obtained has a pH of 3.8.

Claims (2)

2 Ο 1 2 - Ο Ο 8 4 4 - 2 Ο -11- 2012 Claims 1. "Ready to drink" drink based on whole whey, without added water, according to the invention, consists of 79 ... 92% filtered whey, clarified and sterilized by pasteurization, 3 ... 10% fructose, 0, 05 ... 0.15% xanthan stabilizer or 0.08 ... 0.35% pectin, 5 ... 10% fruit concentrate, 0.04% .... 0.12% natural fruit flavors, 0.03 .... 0.8% natural dyes and acidifier for pH = 3.4-3.8 for fruit-based variants. Process for obtaining the beverage defined in claim 1, characterized in that it consists in: hydrating / dispersing pectin or xanthan in a mixture with fructose in 500-1000 mL of filtered, clarified and pasteurized whey under continuous stirring for 20 minutes. ..30 minutes and at a temperature of 4O ... 5O ° C for complete dispersion of pectin or xanthan. Separately mix 50 ... 100 g of fruit concentrate with 0.4 ... 1.2 g of fruit flavor and with 0.30 ... 8 g of appropriate natural dye over which the hydrated whey with pectin or xanthan is added, until at 1000 mL, adjust the pH to 3.8 with 50% citric acid solution or 80% lactic acid solution. The final mixture is homogenized at a high pressure of 50 ... 100 bar and a temperature of 30 ... 60 ° C, for 3 ... 5 minutes. It is bottled in pre-sterilized bottles and pasteurized at temperatures between 7O ... 8O ° C. Cool suddenly and store in the refrigerator at a temperature of 2 ... 4 ° C. The product obtained has a pH of 3.8.