RU2412602C2 - Dairy whey drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. Drink contains dairy whey and salmon fish caviar.

EFFECT: invention allows to produce a drink with increased food and biological value with prophylactic properties, improved organoleptic indices and refreshing properties.

3 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to the field of milk processing and hydrobiological raw materials, and can be used for the production of drinks from whey.

Known drink from whey, containing unclarified curd cheese, grass (thyme, or lemon balm, or mint) in an amount of 2.3-2.5% per 1 liter of whey, carrot juice in an amount of 7.0% or beetroot juice in an amount of 2, 5% whey, sugar in an amount of 12.5% per 1 liter of whey and carbon dioxide (RF patent No. 2178973, class A23C 21/00, A23C 21/08, publ. 2002).

The disadvantage of this drink is that the drink contains a large amount of sugar and has a short shelf life.

Known carbonated drink from whey containing clarified (purified from whey proteins) whey, sugar, food coloring, lemon essence and carbon dioxide (carbon dioxide) in the following ratio, wt.%: Whey 93.2-94.2 , sugar 5.0-6.0, food coloring 0.2, lemon essence 0.1-0.2, carbon dioxide 0.4 (USSR author's certificate No. 625677, class A23C 21/00, publ. 1978 )

A disadvantage of the known drink is a specific whey aftertaste and a short shelf life, on the basis of which the product does not apply to beverages of wide mass demand. In addition, the use of clarified whey reduces the biological value of the drink.

A well-known drink containing serum, sugar with honey, champagne yeast for fermentation for two days (M.M. Kazansky, G.V. Tverdorhleb. "Technology of milk and dairy products", M., Pishchepromizdat, 1955, p. 161) .

The disadvantage of the drink is its low biological value, in addition, the technological process of preparing the product is quite laborious.

Known drink containing serum, sea buckthorn juice and sugar (USSR copyright certificate No. 938898, CL A23C 21/00, publ. 1982).

Its disadvantage is that to give the dietary properties to the drink, a large amount of valuable raw material is consumed - sea buckthorn juice.

Closest to the proposed technical solution is a milk drink containing milk whey and a filler - tincture of ginseng in the following ratio of starting components, wt.%: Milk whey: tincture of ginseng, as 99.8-99.9: 0.1-0.2 (RF patent No. 2125375, class A23C 21/00, publ. 1999)

The disadvantages of the drink include a sharply specific smell and a bitter taste from ginseng tincture, insufficient nutritional value.

The objective of the invention is the creation of a drink based on milk whey with enhanced nutritional and biological value with prophylactic properties, including due to a balanced ratio of fatty acids such as omega-3 and omega-6, with improved organoleptic characteristics and refreshing properties.

The problem is solved in that in a drink made from whey, including milk whey and a filler, according to the invention, salmon caviar salted in the following ratio of starting components, wt.%:

Milk serum 50-80 Salmon caviar salted 20-50

The technical result of the invention lies in the fact that a milk whey drink with enhanced nutritional and biological value with preventive properties is created, while its organoleptic characteristics and refreshing properties are improved. This result is due to the use of salmon caviar in the beverage recipe.

The use of salmon caviar as a filler of salted caviar can significantly increase the nutritional and biological value due to a complex of caviar proteins with a high content of amino acids (valine, lysine, tryptophan, phenylalanine), and lipids rich in docosahexaenoic, docosapentaenoic, and eicosapentaenoic fatty acids.

Whey is a biologically valuable raw material and in accordance with the concepts of balanced and adequate nutrition. Being a secondary product of processing natural milk, it includes proteins, carbohydrates, organic acids, vitamins and the full mineral complex of milk, as well as water devoid of impurities characteristic of water from natural sources and water supply.

Serum proteins are almost 90% biologically valuable whey proteins and serve as additional sources of essential amino acids. Whey proteins are close to blood proteins - immunoglobulins that perform protective functions of the body. Substances dissolved in serum are easily absorbed by the body.

The fat contained in serum has a highly dispersed composition (76% of fat globules with a diameter of less than 2 microns), which also determines its rapid and complete absorption by the body.

Serum carbohydrates, represented mainly by lactose, during the hydrolysis of which glucose and galactose are formed. The energy value of lactose (374 cal / 100 g) is similar to the energy value of sucrose (394 cal / 100 g), which allows the use of lactose instead of sucrose in food production without reducing their caloric value. However, unlike traditional carbohydrates, lactose has a higher energy potential. The consumption of lactose does not lead to obesity, which is important in the diet of patients with diabetes, athletes, the elderly. This is due to a slower absorption of lactose in the gastrointestinal tract compared with other carbohydrates, and therefore there is no significant increase in blood sugar.

Slow hydrolysis of lactose helps maintain an acidic environment in the intestine and thereby protects the entire intestinal tract from pathogenic microorganisms, especially putrefactive and infectious pathogens. Lactose stimulates intestinal motility. These properties are of particular importance in food for diabetics, the elderly, as well as people suffering from diseases of the gastrointestinal tract.

The consumption of lactose increases the effectiveness of lysozyme. Galactose, which is part of lactose, is necessary for the synthesis of cerebrosides and mucopolysaccharides of the brain. Lactose promotes the absorption of calcium, magnesium and phosphorus, calcium deficiency is the most common form of lack of minerals in various population groups. In addition, lactose does not lead to stone formation on the teeth, unlike traditional carbohydrates.

Lactose facilitates digestion, maintains the necessary balance between the components of the mineral complex in the blood, and also promotes fat metabolism and reduces the formation of fat in the liver. Lactose inhibits the inactivation of vitamin C in vegetable products. It promotes the absorption of vitamins from food and amino acids formed during the enzymatic breakdown of protein substances.

Mineral substances in serum are represented by organic (0.1-0.4%) and inorganic (0.6-0.7%) compounds. The composition of the mineral part of the serum is due to cations of potassium, sodium, magnesium, calcium, etc., as well as anions of citric, phosphoric, hydrochloric, sulfuric, lactic and carbonic acids.

Salmon caviar is a unique food raw material with a number of valuable qualities associated with protein, lipid, vitamin and trace elements.

Salmon caviar is rich in lecithin, vitamins A, E, D and group B, phosphorus, iron and other minerals and organic compounds necessary for the normal development of the body, skin cells, normalization of blood pressure and increase hemoglobin. Caviar proteins are complete and mainly relate to proteins such as globulins, albumin. The nutrients contained in salmon caviar act intensively on the skin, preventing the aging process, and restore the affected areas.

Proteins and fats found in salmon caviar are useful for restoring cells and normalizing blood pressure. Salmon caviar does not contain carbohydrates. Salmon caviar contains significant amounts of S, K, Na, Ca, Mg, as well as Si, Zn, Fe, Mn, J and other minerals.

The plastic function of salmon caviar proteins in the biosynthesis of structural elements of the body gives them special importance in human nutrition. It is indispensable and of paramount importance as a source of free chemical energy.

The high biological value of salmon caviar is determined by the presence in its composition of a large number of vital amino acids, such as valine, lysine, tryptophan, phenylalanine, which significantly exceed the amino acid content in the reference protein. An increase in their content in the structure of cell membranes affects an increase in the sensitivity of insulin receptors to the hormone and, accordingly, a decrease in hyperinsulinemia, which inhibits the development of atherosclerosis and other cardiovascular diseases.

Eating salmon caviar contributes to the development of intelligence and the formation of the body of children and adolescents. This product is necessary for proper and therapeutic nutrition of all population groups.

Experts recommend daily consumption of salmon caviar (without preservatives) for children - from 8 to 10 g, for adolescents - from 10 to 20 g, and for adults - from 20 to 30 g.

When creating a new drink, the authors proceeded from the following. Despite the beneficial properties of serum, doctors do not recommend the use of “pure” serum for people with high acidity of the stomach with diseases such as gastritis, gastric ulcer and duodenal ulcer.

Salmon caviar is usually eaten in salt form, but for some diseases, such as urolithiasis, hypertension, coronary heart disease, and kidney disease, doctors recommend limiting or completely eliminating its use in food (http: //www.ikra. com / black_caviar.php).

In order to maximize the useful properties of whey and salted caviar of salmon fish and at the same time level the possibility of negative manifestations, this drink was created.

When creating a refreshing drink with prophylactic properties, the authors took into account the health-improving properties of polyunsaturated fatty acids (PUFAs) found in both whey and salted salmon caviar. When creating the drink, the authors paid special attention to the ratio of omega-6 to omega-3 PUFAs.

Traditionally, in the diet, the ratio of omega-6 to omega-3 PUFAs was 1-4: 1. In a modern diet, the ratio of omega-6 to omega-3 PUFA is in the range of 10-30: 1. Nutritionists attribute omega-3 deficiency to increased intake of vegetable fats to lower cholesterol.

In the body, these substances perform largely opposite functions. With equal consumption of omega-3 and omega-6 PUFAs, their physiological effects are mutually balanced.

For example, the effects of omega-3 fatty acids are that they protect the body from atherosclerosis, heart attack, stroke, asthma and depression; weaken some forms of hypertension; interfere with chronic inflammation of the joints and internal organs; resist allergies and osteoporosis. They play a key role in the synthesis of specific substances called prostaglandins. Prostaglandins maintain the human immune status, provide normal adrenal and thyroid function, prevent dry skin, hair, dandruff, gallstones, the development of dysbiosis, heart disease, hypertension, growth retardation.

PUFAs such as omega-6 fatty acids are also very beneficial and vital for the body. However, their effects become excessive and very dangerous against the background of a deficiency of PUFA omega-3 fatty acids. This situation provokes the development of atherosclerosis, heart attack, stroke; reinforce some forms of hypertension; contribute to chronic inflammation of the joints and internal organs; stimulate allergies.

Scientists conditionally divide omega-3 fatty acids into two groups of origin into "vegetable" and "marine". Doctors, when prescribing drugs containing PUFA, prefer those that contain “marine” forms of PUFA. In the medical literature, the association of a shortage of docosagesaenoic acid (22: 6ω3) with various serious diseases has been proved. Docosapentaenoic omega-3 (22: 5ω3) of only “marine” forms is capable of passing into “marine” docosahexaenoic acid (22: 6ω3) and therefore can serve as a means of combating its shortage (HTTP://WWW.NORWESOL.RU/ARTICLE/OMEGA -3-DEFICIT-FORMS-256.HTML)

These properties of the “marine” forms of these fatty acids indicate the importance of creating a beverage containing these forms of fatty acids. For the first time, the authors were able to not only summarize the biochemical parameters of the starting components in the drink, expressing separately the beneficial properties of whey and salmon caviar, but to create a drink balanced in the ratio of omega-3 and omega-6 PUFAs, thanks to the ratio of the starting components of the drink verified by experimental studies. As for the combination of milk component and fish caviar in drinks, the authors did not find such formulations in open sources.

The inventive drink was created as a result of studies performed on the chemical-technological base of the Federal State Educational Establishment of Higher Professional Education “Dalrybvtuz”. Comparative data on the nutritional and biological value and organoleptic properties of the starting components and the finished product (whey drink) are presented in tables 1, 2, 3.

The salted caviar of salmon fish used in the manufacture of the drink is a source of natural polyunsaturated fatty acids contained in its lipid fraction. The low level of monoenic fatty acids with 20 carbon atoms, with a high level of eicosapentaenoic (20: 5ω3), docosapentaenoic (22: 5ω3) and docosahexaenoic (22: 6ω3) acids and in the absence of monoenoic acids with 22 carbon atoms makes it possible to obtain dietary products.

Whey is characterized by the presence of a significant amount of saturated fatty acids - 41.35%, mainly represented by myristic, palmitic and stearic acids. The majority of monoenoic acids are oleic acid. It is known that due to the high content in the biochemical composition of food products of oleic acid, for example in olive oil, it is absorbed better than all other vegetable oils by the human body and is considered one of the most useful products for baby and diet food.

Serum polyunsaturated fatty acids are mainly represented by linoleic (18: 2ω6) and linolenic (18: 3ω3) acids, but small amounts of other acids have also been identified.

The use of salted caviar of salmon fish in the drink formulation affected the content of polyene omega-3 fatty acids, which increased due to acids such as eicosapentaenoic (20: 5ω3), docosahexaenoic (22: 6ω3), while the ratio of omega-type fatty acids changed 3 and omega-6, which increased its biological and value in relation to the prototype and gave new preventive properties.

As mentioned above, if the necessary balance between the fatty acids of these types is violated (as a rule, this is a deficiency of omega-3 acids against the background of an excessive amount of omega-6), then the existing problems in the human body are aggravated. That is why, when developing the recipe for a drink from whey, the authors sought to create a balance of its composition with these fatty acids and prevent an excess of omega-6.

From the results of the studies reflected in table 3, it can be seen that the inventors achieved a balance of omega-3 and omega-6 acids, close to the requirements of a healthy diet.

A whey beverage is prepared as follows.

Whey is prepared by purifying it from milk fat and casein dust by known methods, then pasteurized at a temperature of 74-78 ° C with an exposure of 15-20 minutes and cooled to 4-8 ° C. To prepare the drink, salmon caviar is preliminarily kept in brine with a density of 1.2 g / cm ³ and a temperature of no higher than 10 ° C, not more than 5 minutes. Pasteurized, chilled whey and salted salmon caviar are mixed in a ratio of 50-80: 20-50, the mixture is kept for 10-30 minutes, then filtered and served on bottling. Additionally, the drink can be carbonated with carbon dioxide in an amount of from 0.2-0.4 g / l.

You can use salted caviar of salmon fish of any variety. In terms of quality, it is divided into first and second grade (GOST R 52336-2005), which, according to organoleptic and chemical characteristics, do not have significant differences. Minor differences apply only to appearance and consistency.

The first grade caviar is

in appearance: caviar of uniform color, eggs are clean, whole, without a film and blood clots; this may be: a small number of shells of eggs-shale;

by consistency: eggs are elastic with a slightly moist or dry surface, separated from one another; maybe - low viscosity;

by smell: pleasant, characteristic of this type of product without discrediting signs;

to taste: pleasant, characteristic of caviar of this type of fish, without extraneous taste; there may be a slight natural aftertaste of bitterness and pungency.

Caviar of the second grade, i.e. low grade, is

in appearance: caviar of uniform color, eggs are clean, whole, without a film and blood clots; may be: non-uniform color, the presence of pieces of film and shells of eggs-flakes, slight sediment.

by consistency: eggs are elastic with a slightly moist or dry surface, separated from one another; there may be weak wet eggs, the viscosity of the eggs (within the preservation of the granular structure).

by smell: pleasant, characteristic of this type of product without discrediting signs;

to taste: pleasant, characteristic of caviar of this type of fish, without extraneous taste; there may be a slight natural aftertaste of bitterness and pungency.

The presentation in the first grade is naturally better and the price is correspondingly higher, but the quality of the prepared drink does not affect the grade of caviar.

Example 1. The preparation of the drink is carried out on standard technological equipment.

To prepare a drink, take 800 g (80%) of pre-purified milk fat and casein whey, which is then pasteurized at a temperature of 70 ° C for 20 minutes and cooled to a temperature of 4-8 ° C. 200 g (20%) of salted salmon caviar is added to chilled milk whey, mixed thoroughly (while the eggs burst and the yolk mass is poured into milk whey), kept for 20 minutes, then filtered and served on the bottling. The drink can be stored at a temperature of 4-8 ° C for 8 days. The finished product has a pleasant, refreshing taste, with a delicate aroma of caviar with a slightly pronounced sour-saltish flavor. The taste of the product is harmonious. The drink contains protein - 4.58%, lipids - 2.88%, minerals - 0.32%. The ratio of omega-3: omega-6 fatty acids is 9.4 / 1.

Example 2. The drink is made analogously to example 1, only take 700 g (70%) of purified whey and 300 g (30%) salted salmon caviar. The finished drink before bottling is carbonated with carbon dioxide in an amount of 0.4 g / l. Store the drink at a temperature of 4-8 ° C for 8 days.

The finished product is a foaming drink with a pleasant, refreshing taste, with a delicate aroma of caviar with a slightly pronounced sour-saltish flavor. The taste of the product is harmonious. The drink contains protein - 11.37%, lipids - 3.3%, minerals - 0.48%. The ratio of omega-3: omega-6 fatty acids is 9.4 / 1.

Example 3. The drink is made analogously to example 1, only take 500 g (50%) of purified whey and 500 g (50%) salted salmon caviar. The finished drink before bottling is carbonated with carbon dioxide in an amount of 0.4 g / l. Store the drink at a temperature of 4-8 ° C for 8 days.

The finished product is a foaming drink with a pleasant, refreshing taste, with a delicate aroma of caviar with a slightly pronounced sour-saltish flavor. The taste of the product is harmonious.

The drink contains protein - 16.0%, lipids - 4.9%, minerals - 1.0%. The ratio of omega-3: omega-6 fatty acids is 9.4 / 1.

For the preparation of the drink (examples 1, 2, 3), caviar of the second grade was used, since the use of caviar of the first grade unreasonably increases the cost of the drink, and the differences between the first and second grade of caviar, as indicated above, are insignificant.

From the above it follows that the combination of salted caviar of salmon fish and whey in the drink has a positive effect on the formation of its organoleptic properties, nutritional and biological value.

The beverage of the invention is a foaming beverage with a pleasant, refreshing taste. The taste of the product is harmonious.

From the data given in the tables (Tables 1, 2, 3) it can be seen that the indicators of food (proteins, fats, minerals) value, as well as biological, determined by the composition of polyunsaturated fatty acids and the ratio of omega-3: omega-type fatty acids 6 are adequate for products intended for dietary and preventive nutrition, in contrast to each of the starting components. However, they are not a simple average of the properties of the starting components. Manifested physiological (dietary, preventive) properties of the starting components and the new drink are different.

The beverage according to the invention has high biological value, the advantage of the claimed beverage is also that for the first time on the basis of milk whey and seafood, an invigorating refreshing, vitality-enhancing drink for mass consumption with good taste is created. With the addition of salted salmon caviar to the fermented milk product, which is whey, it acquires a harmonious, light, refreshing taste. The enrichment of valuable components of whey with biologically active substances of salted caviar of salmon fish increases the biological value of the finished product and can give it the properties characteristic of preventive drinks.

The properties of the new drink, determined by their chemical composition, indicate the existence of a nonlinear, functional dependence of the chemical compositions of the starting components. Their interaction in the composition of the drink forms a synergistic effect, which is expressed in the fact that this drink acquires the property of some kind of universality - to be useful for people suffering from kidney disease, urolithiasis, hypertension, coronary heart disease (which salted caviar is contraindicated), and for people suffering from diseases such as gastritis, gastric ulcer and duodenal ulcer (which acid serum is contraindicated). The drink has acquired new properties that are absent in each of the original components separately.

The use of the invention allows to compensate for the lack of biologically active substances in the body to maintain the functional activity of human organs and systems, while reducing the risk of various diseases. The use of 0.2-0.5 liters of drink per day normalizes blood pressure, increases hemoglobin, helps to prevent a number of diseases, increases efficiency and promotes longevity.

The implementation of the invention allows more efficient use of low-grade salmon caviar (2nd grade), directing it to the production of therapeutic and dietary drinks.

Table 1 Organoleptic characteristics of a whey drink Drink Appearance and Consistency Taste and smell Color homogeneous liquid, 3% sediment to volume is allowed refreshing taste, pronounced pleasant smell light yellow to pink

table 2 Nutrition Factors No. p / p Protein, g per 100 g of drink Lipids, g per 100 g of drink Mineral substances, g per 100 g of drink 1 example 4,58 2.88 0.32 2 example 11.37 3.3 0.48 3 example 16,0 4.9 1,0 Milk whey 9.6 1,6 2.6 Salmon caviar salted 29.4 10.3 1.7

Table 3 Indicators of the fatty acid composition of serum lipids and starting components Fatty acid, % Milk serum Salmon caviar salted Drink 4-0 - - - 6: 0 - - - 8: 0 - - - 10: 0 - - - 12: 0 0.68 0.1 1.41 13: 0 - - - 14: 0 - 3,7 2,8 i-15: 0 - - - ai-15: 0 0.2 - - 15: 0 - - - i-16: 0 0.12 - - 16: 0 34.18 10,2 15.6 i-17: 0 0.14 - 0.1 ai-17: 0 0.23 - 0.15 17: 0 0.22 1,1 0.8 i-18: 0 0.12 - 0.04 18: 0 5.15 3.3 4.4 19: 0 - - - 20: 0 0.31 4.1 3.8 21: 0 - - - Sum of Saturated Fatty Acids 41.35 22.6 29.1 12: 1 - - - 14: 1 - - - 14: 1ω5 - - - 15: 1 - - - 16: 1 - 8.3 5.5 16: 1ω9 0.64 1,2 1.3 16: 1ω7 - - - 16: 1ω5 - - - 17: 1 - - - 17: 1ω9 0.12 0.8 0.4 18: 1ω9 30.75 15,5 20.6 18: 1ω7 1.34 1.7 1.4 18: 1ω5 0.23 1,5 1.8 20: 1ω11 - - - 20: 14ω9 0.11 1.8 1,6 20: 1ω7 - - - 20: 1ω4 - - - 22: 1ω13 - - - 22: 1ω11 - - - 22: 1ω9 - - - Sum of Monoenic Fatty Acids 33.19 30.8 32.6 16: 2ω4 - - - 16: 3ω3 - - - 18: 2ω6 8.6 3,1 - 18: 3ω3 1,64 1,5 2,3 18: 3ω6 - - - 18: 3ω9 - - - 18: 4ω3 0.12 2,4 1.8 20: 2ω6 0.8 0.3 - 20: 4ω6 - 3.2 2.6 20: 3ω3 - 4,5 3.4 20: 4ω3 - 2,3 1.9 20: 5ω3 - 5.3 5.2 21: 5ω3 - 1,1 1,6 22: 5ω3 - 8.6 7.9 22: 6ω3 12.5 10.7 22: 2ω6 14.3 1.8 0.9 Sum of polyene fatty acids 25.46 46.6 38.3 The ratio ω3 / ω6 1/13.5 4.6 / 1 9.4 / 1

Claims (1)

A drink from whey, including whey and a filler as starting components, characterized in that it contains salted salmon caviar as a filler in the following components, wt.%:
Milk serum 50-80 Salmon caviar salted 20-50