RU2412603C2 - Dairy whey drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: drink contains dairy whey and minced salted salmon fish milt.

EFFECT: invention allows to produce a drink with increased food and biological value and improved organoleptic indices properties as well as to extend the range of available drinks.

6 tbl, 3 ex

Description

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

Known whey drink containing curd un clarified (i.e. whole) whey, grass (thyme, or lemon balm, or mint) in an amount of 2.3-2.5% per 1 liter of serum, carrot juice in an amount of 7.0% per 1 liter or beetroot in the amount of 2.5% per 1 liter of whey, sugar in the amount of 12.5% per 1 liter of whey and carbon dioxide (RF patent No. 2178973 for the invention "Method for producing a drink from whey", published on 02/10/2002 )

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

Known carbonated drink from whey containing clarified (that is, 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 copyright certificate No. 625677 for the invention "A method for producing carbonated drink from whey ", publ. 09/30/1978, bull. No. 36).

A disadvantage of the known drink is a specific whey aftertaste and a short shelf life (up to two weeks), on the basis of which it does not apply to drinks of wide mass demand.

In addition, the use of clarified (purified from whey proteins) whey reduces the biological value of the drink itself.

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 the complexity of the technological process of preparing the product, low biological value.

Known drink containing whey, sea buckthorn juice and sugar (SU, copyright certificate 938898, CL A23C 21/00, 1982).

Its disadvantage is that to give the dietary properties of the drink there is a large consumption of valuable raw materials - sea buckthorn juice.

Closest to the proposed technical solution is a milk drink containing milk whey and a filler, characterized in that the filler is used tincture of ginseng in the following ratio of starting components, wt.%:

Whey - 99.8-99.9

Ginseng tincture - 0.1-0.2

The disadvantage is the specific smell and bitter taste, which gives the drink tincture of ginseng, low nutritional value of the product.

The well-known drink "Herbamarin" containing an infusion of herbs of the Ussuri taiga (incense, hawthorn, buds of birch, valerian, hibiscus, St. John's wort, wild strawberry, viburnum, moss, woodpecker, lemon balm, mint, motherwort, hawthorn, currant leaf) and seafood extracts (scallop) squid, salmon milk, crab, mussel). (SU, copyright 1833165, CL A23L 2/00, 1993).

The disadvantage is the complexity of the technological process of preparing the product, the high cost of the finished drink.

The objective of the invention is the creation of a drink based on whey with high nutritional and biological value, improving the organoleptic characteristics of the product, expanding the range of drinks from whey.

The problem is solved in that in a milk whey drink containing milk whey and a filler, according to the invention, crushed salted milk of salmon fish is used as filler in the following ratios of the starting components, wt.%:

Milk serum 60-80 Ground Salted Milk of Salmon Fish 20-40

The technical result of the invention is to create a new drink from whey with high nutritional and biological value, as well as to improve the organoleptic characteristics of the finished product, by adding crushed salted milk of salmon fish to milk whey; the range of whey drinks is expanding.

Whey is a biologically valuable raw material and, in accordance with the concepts of balanced and adequate nutrition, is characterized by a number of useful properties.

Whey contains a significant amount of protein, almost 90% represented by biologically valuable whey proteins. These proteins are close to blood proteins, they are carriers of immunoglobulins that perform protective functions of the body, and serve as additional sources of essential amino acids. The composition of whey amino acids includes amino acids of protein substances and free amino acids. This amino acid content is important for biological processes in the body. Substances dissolved in serum are easily absorbed by the body.

Whey contains 0.05-0.5% fat. Milk fat is more dispersed in whey than in milk, which positively affects its digestibility.

Serum carbohydrates, represented mainly by lactose, which upon hydrolysis produces glucose and galactose. 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 is a source of energy for a longer time. Lactose intake does not lead to obesity. This is of particular importance in the nutrition of athletes, the elderly and patients with diabetes. This is due to a slower absorption of lactose in the gastrointestinal tract compared with other carbohydrates. Due to the slow absorption of lactose, 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 foods for the elderly, as well as people with diabetes and 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 produce 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. Lactose promotes fat metabolism, 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 milk contains a number of valuable components for the human body. They are characterized by a high content of protein (12.1-20.3%), lipids (1.1-3.6%), deoxyribonucleic acid (up to 12%). Milk lipids are characterized by a high content of essential polyunsaturated fatty acids - about - 50%. Eicosapentaenoic (C ₂₀ : 5ω3) and docosahexaenoic (C ₂₂ : 6ω3), which are bioregulators of many physiological processes in the cell, predominate in the fatty acids of tissue lipids in salmon milk milk, which confirms the high nutritional value of this raw material. Currently, the role of hydrobiont lipids as a product for dietary nutrition, which is necessary for the prevention and treatment of atherosclerosis and coronary heart disease (“Changes in the phospholipid complex of salmon fish milk during technological processing,” has increased. Tsybulko EI, Cherevach EI, Yudina TP, Babin Yu.V. Magazine “Modern high technology”, No. 2, 2004).

The composition of fatty acids of lipids of salmon milk is shown in table 1

Milk lipids are rich in phospholipids, these components are an integral part of the cells of the human body, nerve fibers and brain cells. They provide the processes of transfer of fat-soluble vitamins, the breakdown of fats and cholesterol, are natural antioxidants. The constant use of phospholipids improves the functions of memory, the nervous system and the liver, delays the aging process of body cells.

Milk contains a number of components. Among them are enzymes (hyaluronidase), gonadotropic peptide hormones, steroid hormones. The content of DNA (deoxyribonucleic acid) reaches 12%. According to studies conducted at the Institute. I.P. Pavlova RAS, DNA activates physical and mental performance by 10-15%, reduces the level of neurotization and emotional tension, has a general strengthening effect, lowers serum cholesterol. In children with mental retardation, it has a stabilizing effect on the functional state and mental processes.

When studying the immunotropic effect of DNA from salmon milk, it was found that DNA increases anti-infection resistance. Nucleoproteins of salmon fish milk have the most effective pharmacological action, since their protein - protamine, in contrast to the proteins (histones) of other fish, forms a stronger biologically active complex with DNA (Immunotropic properties of deoxyribonucleic acid from salmon fish milk. Besednova NN , Kasyanenko Yu.I., Epshtein L.M., Gazha A.K. Scientific network nature.web.ru/db/msg.).

The general chemical composition of Far Eastern salmon milk is shown in Table 2.

The presence of phospholipids, sterols, fat-soluble vitamins and polyene fatty acids in lipids of salmon milk, as well as a unique mineral composition make them a valuable raw material for the production of the drink.

In the production of the drink, a gentle temperature regime is used for processing the initial components (whey and crushed salted milk of salmon fish), which allows the maximum preservation of biologically active substances that make up the value of whey and milk.

Given the positive effect on the human body, DNA contained in salmon milk, it is promising to use this type of raw material for cooking food, in order to correct a violated immune status and increase the resistance of the human body to various adverse effects (Immunotropic properties of deoxyribonucleic acid from salmon milk Besednova N.N., Kasyanenko Yu.I., Epstein L.M., Gaja A.K. Scientific network nature, web.ru/db/msg.).

The enrichment of whey with useful components from salmon fish milk, rich in biologically active substances, gives the finished product pronounced immunomodulating properties. The drink based on the invention has a restorative effect, increases the body's resistance to the action of adverse environmental factors.

Table 3 presents the comparative physico-chemical characteristics of the beverage according to the invention and the starting components.

From the table it follows that the drink according to the invention, in comparison with a drink that does not contain additional components, like fish milk, has an increased nutritional value along with biological value, as mentioned above. However, he also lacks the disadvantages indicated in relation to the prototype.

Table 4 shows the organoleptic properties of the new drink.

The inventive drink from whey is prepared as follows.

In a known manner, milk whey is prepared, for this it is purified from milk fat and casein dust in a self-unloading separator, pasteurized at a temperature of 74-78 ° C with a holding time of 15-20 minutes and cooled to 4-8 ° C. Salmon milk for salting is placed for 12-16 hours in brine, with a density of 1.2 g / cm ³ and a temperature of no higher than 10 ° C (Technological instruction for salting salmon milk fish. Collection of technological instructions. T.2. M: VNIRO , 1994). The salted milk of salmon fish ground on a blender is introduced into pasteurized milk whey based on their content in the drink of 20-40%. After thoroughly mixing and keeping the mixture for 10-30 minutes, it is 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.

Example 1. For use in the preparation of the drink, the milk was previously salted in brine with a density of 1.2 g / cm ³ for 12-16 hours at a temperature not exceeding 10 ° C, and then crushed on a blender to a homogeneous state; whey was purified from milk fat and casein.

To prepare the drink according to the invention, whey and ground salted milk of salmon fish are taken.

Serum purified from milk fat and casein dust in an amount of 800 g is pasteurized at a temperature of 78 ° C for 20 minutes and cooled to 8 ° C. 200 g of crushed salted milk of salmon fish are added to chilled milk whey, mixed thoroughly for 10 minutes, kept for 20 minutes, then filtered and served on bottling.

The finished product, which contains 80% milk whey and 20% crushed salted milk as the starting components, is a drink with a refreshing taste, delicate aroma with a mild pleasant sour-salty taste. The taste of the product is harmonious.

Example 2. The drink is made analogously to example 1. Take 600 g of purified, pasteurized whey and 400 g of crushed salted milk of salmon fish. The finished drink before bottling is carbonated with carbon dioxide in an amount of 0.2 g / l.

The finished product, which contains 60% milk whey and 40% ground salty milk as the starting components, is a foaming drink with a refreshing taste, delicate aroma with a mild pleasant sour-salt taste. The taste of the product is harmonious. The drink has high nutritional and biological value.

Example 3. The drink is made analogously to example 1, only take 700 g of purified, pasteurized whey and 300 g of crushed salted milk of salmon fish. The finished drink before bottling is carbonated with carbon dioxide in an amount of 0.4 g / l.

The finished product, which contains 70% milk whey and 30% ground salty milk as initial components, is a foaming drink with a refreshing taste, delicate aroma with a mild, pleasant sour-salty smack. The taste of the product is harmonious. The drink has high nutritional and biological value.

The beverage according to the invention has high nutritional and biological value. With the addition of salmon milk, the range of whey drinks is expanding, the product acquires a harmonious, light, refreshing taste. The enrichment of valuable components of whey with biologically active substances of salmon milk increases the biological value of the finished product and in its composition it can be close to prophylactic products.

Indicators of nutritional value per 100 g of whey and a drink according to the invention, which includes milk whey and crushed salted milk of salmon fish as initial components, are presented in Table 5. It can be seen from the table that compared to whey, the nutritional values of the drink (by examples) are significantly higher.

The authors, using the standard method, determined the composition of fatty acids of salted crushed milk of salmon fish, whey and drink according to the invention, which are presented in table 6.

From the table it follows that the salted milk of salmon fish used in the manufacture of the drink is a natural source of polyunsaturated fatty acids. Also noteworthy is the low level of monoenoic fatty acids with 20 carbon atoms, and the high level of eicosapentaenoic (20: 5ω3) and docosahexaenoic (22: 6ω3) acids in the absence of monoenoic acids with 22 carbon atoms makes it possible to produce dietary products of widespread use from milk.

Serum is characterized by the presence of a significant amount of saturated fatty acids - 41.35%, represented mainly by myristic, palmitic and stearic acids. The majority of monoenoic acids are oleic acid.

Polyunsaturated fatty acids in serum are mainly represented by two: linoleic (18: 2ω6) and linolenic (18: 3ω3) acids, but small amounts of other acids have also been identified. The use of salmon milk in the beverage formulation reflected in the content of ω3 series polyene fatty acids, which increased due to such acids as eicosapentaenoic (20: 5ω3), docosahexaenoic (22: 6ω3).

Nutritionists found that the optimal ratio of ω3 / ω6 of acids entering the body with food should be 1/3 - 1/5 (Baranovsky A.Yu. Dietetics: Manual. - St. Petersburg: Peter. - 2008. - 1024 p.) . Since the most common “European” diet includes mainly the consumption of meat, vegetable and animal fats, it is usually necessary to correct it with higher doses of ω3 acids. Their sources are seafood. From the table it follows that milk serves as an excellent source of ω3 acids.

Polyunsaturated fatty acids ω6 and ω3 are extremely important for the cardiovascular system, improve blood circulation, protect against the development of atherosclerosis, heart attacks and strokes, but these acids benefit only by working together, that is, if the balance between fatty acids is violated (as a rule, this is a deficiency of ω3 acids against the background of an excessive amount of ω6 acids), the existing problems in the human body are aggravated. That is why when developing food products, it is necessary to take into account the balanced composition of ω3 and ω6.

Thus, when considering the fatty acid composition of the resulting beverage, it is clear that the authors achieved a balance in ω3 and ω6 acids.

The beverage of the invention has high biological value. The advantage of the claimed drink is also that for the first time based on milk whey and seafood, an invigorating refreshing, vitality-enhancing drink for mass consumption with good taste is created. The enrichment of valuable components of whey with biologically active substances of salmon milk increases the biological value of the finished product and can give it the properties characteristic of preventive drinks.

The use of the invention allows to compensate for the lack of biologically active substances in the body and maintain the functional activity of human organs and systems, due to immunomodulating properties, the risk of developing various diseases is reduced.

Drinking a drink with these properties improves memory, has a general strengthening effect, delays the aging process, reduces the risk of metabolic disorders, and lowers serum cholesterol.

Table 1 Fatty acid composition of salmon milk Fatty acid Content (%) Tridecanova, C ₁₃ : 0 0.15 Myristine, C ₁₄ : 0 1.75 Myristoleic, C ₁₄ : 1 0,07 Pentadecane, C ₁₅ : 0; C ₁₅ : 1 0.40; 0.11 Palmitic, S ₁₆ : 0 14.52 Palmitoleic, C ₁₆ : 1 1.81 Margarine, From ₁₇ : 0 0.53 Stearin, From ₁₈ : 0 2,55 Oleic, C ₁₈ : 1ω9 16.54 Linoleic, C ₁₈ : 2ω6 19.26 Linolenic, C ₁₈ : 3ω3 alfa 0.91 Linolenic, C ₁₈ : 3ω6 gamma 0.11 Arachin, C ₂₀ : 0 0.16 Eicosaenic, C ₂₀ : 1ω9 0.49 Arachidonic, C ₂₀ : 4ω6 0.81 Eicosapentaenoic, C ₂₀ : 5ω3 14.20 Geneikozanovaya, C ₂₁ : 0 0.93 Docosahexaenoic, C ₂₂ : 6ω3 10.38

table 2 The chemical composition of Far Eastern salmon milk Name of substance Content DNA 12.0 Ribonucleic Acid (RNA) 0.3 Acid soluble products 0.1 Protein 12.1 Water 74,4 Lipids 1,1

Table 3 Physico-chemical characteristics of a carbonated drink, a drink with milk according to the invention and the starting components Product name Content% Calories Acidity water protein lipids carbohydrates min things Carbonated drink (according to AS No. 625677) 96.0 2.6 0.2 1,2 - 11.8 64.7 Drink with crushed salted milk (according to the invention) 86.0 10,4 0.9 1.4 1.3 16.3 70.7 Milk serum 87.4 9.8 0.5 1,6 0.7 5,4 76,4 Salted Milk of Salmon Fish 78.8 16,2 1.7 1,0 2,3 18.9 -

Table 4 Organoleptic characteristics of the drink according to the invention The drink according to the invention Appearance and Consistency Taste and smell Color homogeneous liquid, 3% sediment to volume is allowed refreshing taste, delicate aroma with a mild pleasant sour-salty taste from pale yellow to cream

Table 5 Nutrition Factors No. p / p Protein, g Lipids, g Carbohydrates, g Minerals, g 1 example 9.6 0.5 0.9 0.8 2 example 10,4 1.05 1.3 1.4 3 example 9.9 0.7 1,1 1,1 Milk serum 9.8 0.5 1,6 0.7 Salted Milk of Salmon Fish 16,2 1.7 1,0 2,3

Table 6 Comparative data on the fatty acid composition of the starting components and the finished product Fatty acid Content (%) Salmon milk (salted crushed) Milk serum The drink according to the invention S13: 0 0.12 0.68 1.36 S14: 0 1.21 0.12 2.78 S15: 0 0.37 od 0.22 S16: 0 14.94 34.18 16.3 S17: 0 0.49 0.22 0.81 C18: 0 4.72 5.15 5.11 C20: 0 0.36 0.31 0.42 S21: 0 0.51 - 0.12 The amount of saturated 22.72 40.76 27.12 S14: 1 0,07 - 0.01 S15: 1 0.16 - 0.05 S16: 1 1.34 0.64 1,2 C18: 1ω9 20.72 30.75 24.6 C18: 1ω7 - 1.34 0.7 C18: 1ω5 - 0.23 0.01 Amount of Mono 22.29 32.96 26.57 C18: 2ω6 19.39 8.6 14.6 C18: 3ω3 alfa 1.12 1,64 1,2 C18: 3ω6 gamma 0.35 0.12 0.3 C20: 1ω9 1.96 0.8 1.9 C20: 4ω6 1,1 - 0.8 C20: 5ω3 15.44 - 12.1 C22: 6ω3 12.53 14.3 13,2 Amount of polyenes 51.89 25.46 44.1 Other acids 3.2 1.9 2.13 The ratio ω3 / ω6 1/4 1/13 1/3

Claims (1)

A milk whey beverage, including whey and a filler as starting components, characterized in that crushed salted milk of salmon fish is used as filler in the following components, wt.%:
Milk serum 60-80 Ground Salmon Milk 20-40