RU2493718C1 - Milk whey product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves concentration of milk whey or reconditioned milk whey or hydrolysed milk whey or isomerised milk whey using a nano-filtration or vacuum-evaporation installation, milk raw materials deminiralisation and standartisation with cream and/or vegetal fat and a consistence stabilisator and prebiotic introduction. The mixture is homogenised, pasteurised at a temperature of 70-99°C with maintenance during 1-10 minutes, cooled to a temperature equal to 30-45°C, fermented with a starter based on Lb. acidophilus, Lb. casei, Str. Diacetilactis pure cultures. One performs the mixture ripening during 4-10 hours, cooling, a filler introduction, stirring and packing.

EFFECT: invention allows to increase the nutritive value of the product, improve dietary properties, preserve consistence and taste properties without their modification in the process of storage and impart functional properties to the product.

9 cl, 5 ex

Description

Technical field

The invention relates to the dairy industry, in particular to a method for producing whey-based products.

State of the art

A known method for the production of milk dessert (RU 2212809 C2, A23C 23/00, A23L 1/06, 09/27/2003), providing for a milk base, which use dry milk mixture in an amount of 15-17%, which contains skimmed milk powder 10-11% and dry whey 5-6%. The mixture is reduced with water in a ratio of 1: 2 and pasteurized at 70 ° C for 25-35 minutes. Prepared starch is introduced into the obtained milk base. The mixture is stirred for 5-10 minutes. A filler is introduced, which is used as vegetable or fruit-vegetable or berry-vegetable cooking in an amount of 14-20% by weight of the finished product, the mixture is cooled to a temperature of 1 ° C and beat. At the end of the whipping, the prepared gelatin is introduced. After which the mixture is stirred for 0.5 min at 750 rpm and cooled to 2-4 ° C.

The disadvantage of this method is the presence of gelatin in the composition, as well as the use of dry milk components, which determine the high cost of the product. The need to restore dry components increases the complexity of the process.

A known method of producing a milk dessert (RU 2331198 C2, A23C 23/00, 08/20/2008), which provides for the preparation of a mixture for whipping, containing skimmed milk powder reconstituted at a temperature of 45-50 ° C for 3-4 hours, which is cooled to 6 -8 ° C and maintained at this temperature for 3-4 hours. Then, a previously prepared stabilizer is introduced into it by soaking and swelling at 18-20 ° C for 50-120 minutes. The resulting mixture of reconstituted skim milk and a stabilizer is heated to 70-75 ° C for 5-10 minutes, pasteurized at 90-95 ° C for 5-10 minutes, and flavoring pasteurized at 65-70 ° C for 3- 5 minutes. The ratio of reduced skim milk to the stabilizer and filler is from 65.6: 0.75: 20.0 to 79.1: 3.2: 30.0, respectively. The resulting mixture is cooled to 30-40 ° C and beat at a cooling temperature, a rotation speed of 3000 rpm and a gap of 0.1 to 0.5 mm for 3-5 minutes.

The use of milk powder, which requires a long exposure during recovery, and then a stabilizer, which also requires preliminary soaking and swelling, significantly increases the duration and complexity of the process.

A known method for the production of creamy dessert (RU 2000130698 A, A23C 23/00, 01/20/2003), including the normalization of fat cream, pasteurization, homogenization and cooling, characterized in that before pasteurization the stabilizer and sugar are added to the mixture, pasteurization is carried out at a temperature of 93 -95 ° C for 5-10 minutes with constant stirring, then the mixture is cooled to 50-60 ° C and make the filler in the following ratio of ingredients, wt.%:

Normalized cream 73 Sugar 12 Skimmed milk powder 4.3-5.8 Modified Starch 1.8 Stabilizer 3 Filler Rest

In this case, only cream is used as the milk base, which increases the cost of the product, and also increases its energy value.

A known method for the production of dessert (RU 2004130792 A, A23C 23/00, 03/27/2006), comprising mixing a liquid milk base, after the mixture is added sugar, cooling to 35-40 ° C, characterized in that the mixing of the liquid milk base is carried out with vegetable filler, milk cream is used as a milk base, a stabilizer is added at the same time as sugar, the mixture is mixed, homogenized, pasteurized, after cooling the mixture is fermented with bifid-containing multicomponent yeast, fermented for 4-7 hours, cooled, fasa ute and re-cool.

The disadvantage of this method is the presence of sugar in the composition of this dessert, which does not provide him with the necessary consumer and dietary properties. The use of cream as a milk base determines its high cost. The product does not contain a sufficient amount of protein, in particular whey. The functionality of this product consists only in the use of multicomponent yeast.

The closest analogue to the claimed invention is a method for the production of fermented milk drink (RF patent for the invention No. 2268599, A23C 21/02, A23L 2/52, publ. 01/27/2006), which consists in the fact that 2-3 more are introduced into milk whey wt.% lactitol, then it is subjected to microfiltration, followed by the introduction of starter culture in liquid form, consisting of cultures of Lactobacillus acidophillus and Streptococcus thermophilus with a titer of 10 ⁹ CFU / ml, fermented separately based on skim milk hydrolyzate, and bifidobacteria in the form of broth culture with titer 10 ^{1 0} / ml with their mass ratio (1-1.5) :( 3.0-4.0) :( 5.0-6.0). Then fermentation is carried out at a temperature of 36-38 ° C for 6-8 hours to an acidity of 70-80 ° T, cooling the resulting fermented milk drink and introducing an additional 0.5-2.0 wt.% Pectin and a filler selected from a group consisting of a mixture of 2.0-3.0 wt.% rosehip syrup and 1.0-2.0 wt.% sea buckthorn syrup, a mixture of 2.0-3.0 wt.% rosehip syrup and 1.0-2 , 0 wt.% Milk thistle syrup and 3.0-5.0 wt.% Blackcurrant syrup. The composition for producing a fermented milk drink contains the following components, wt.%: Liquid starter culture consisting of Lactobacillus acidophilus cultures with a titer of 10 ⁹ CFU / ml - 1.0-1.5, Streptococcus thermophilus with a titer of 10 ⁹ CFU / ml - 3 , 0-4.0, bifidobacteria with a titer of 10 ¹⁰ CFU / ml - 5.0-6.0, pectin - 0.5-2.0, lactitol - 2.0-3.0, filler - 3.0- 5.0 and whey the rest.

The disadvantages of this method include the low organoleptic characteristics of serum due to the lack of normalization of its fat content, as well as the lack of additional processing of whey.

Disclosure of invention

The objectives of the present invention are to develop a technology for the production of a product containing natural components of dairy and non-dairy origin, to develop an economical method for the production of a milk-containing product, providing it with preservation of functional properties.

In the proposed method, when solving tasks, the following technical results are achieved:

- increase the nutritional value of the product through the use of valuable components of dairy raw materials;

- reducing the cost of the product due to the use of whey as the main component;

- improving the dietary qualities of the product by eliminating sugar from the recipe;

- preservation of the consistency and taste of the product without changing them during storage;

- reduction of environmental pollution due to the use of whey in the product, the processing problem of which is relevant;

- imparting functionality to the product through the use of polyvide sourdough of probiotic microorganisms, dietary fiber, lactulose;

- expanding the range of functional dairy products.

To achieve the indicated technical results, a method for producing a fermented milk product based on whey includes pasteurization, cooling to a fermentation temperature, introducing starter culture into milk raw materials on pure Lb cultures. acidophilus, ripening, cooling and introducing a filler, moreover, according to the invention, preliminary milk concentrates are preliminarily carried out on a nanofiltration or vacuum evaporation unit, then milk raw materials are demineralized and normalized with cream and / or vegetable fat to 0.1–12% fat; before homogenization, a consistency stabilizer and a prebiotic are added to the mixture; then the mixture is pasteurized at a temperature of 70-99 ° C, with an exposure of 1-10 minutes with stirring; after which the mixture is cooled to a fermentation temperature of 30-45 ° C, fermented with polyvide sourdough on pure Lb cultures. acidophilus, Lb. casei, Str. diacetilactis, wherein the fermentation is carried out for 4-10 hours, then filler is added to the mixture cooled to 20-25 ° C, in the following ratio of ingredients, wt.%: whey or reconstituted whey or hydrolyzed whey or isomerized whey - 40 -80; prebiotic - 0.1-5; consistency stabilizer - 0.1-3; sourdough on pure crops Lb. acidophilus, Lb. casei, Str. diacetilactis - 1-10; filler - the rest.

As milk raw materials, reconstituted whey can be used, which is reduced to the required solids content. Hydrolyzed whey or isomerized whey can also be used as raw milk.

As a filler can be used: a mixture of muesli and cereals, jam, chocolate chips, nuts, natural or concentrated juices.

As a prebiotic, dietary fiber fibregam or lactulose can be used.

Whey demineralization can be accomplished by nanofiltration and / or electrodialysis.

The product contains a milk base in the form of whey, normalized to the necessary fat content - 40-80%, prebiotic 0.1-5%, consistency stabilizer 0.1-3%, sourdough 0-10%, filler - the rest.

The milk base may include: natural milk whey, concentrated milk whey (demineralized or non-demineralized), reconstituted whey, hydrolyzed whey, isomerized whey, milk cream.

The composition of the filler may include fruit and berry purees and concoctions, juices (natural, concentrated), nuts, granola, cereals, cocoa, chocolate chips.

Pure cultures of probiotic microorganisms, which impart functional properties to the product, are used as starter cultures.

As a prebiotic component, soluble dietary fiber is used for fibregam or lactulose.

The function of the stabilizer of the consistency, providing a stable consistency, physico-chemical and microbiological parameters of the product, can perform starch, carrageenan, pectins, soluble dietary fiber, which can also be used to increase the functionality of the product.

In some cases, the product may further contain flavoring.

Also, to achieve the indicated technical results, whey is exposed to membrane processing methods in order to improve the technological properties of the resulting product.

The product can be obtained in two ways. Before demineralization, the serum is concentrated by nanofiltration. Demineralization can be carried out using both nanofiltration and electrodialysis. The serum obtained during demineralization is normalized by fat using cream and / or vegetable fat. The fat content of the product may be - 0.1-12%. Fat content depends on the type of product produced. A consistency stabilizer is introduced into the mixture, which at the same time can be a prebiotic. The pasteurization of the mixture is carried out at a temperature of 70-99 ° C, with an exposure of 1-10 minutes. After pasteurization, the mixture is cooled to the fermentation temperature, which depends on the type of fermentation applied and is 30-45 ° С. Fermentation of the mixture is carried out until satisfactory physico-chemical and organoleptic characteristics are achieved. After fermentation, a pre-pasteurized filler and / or flavor is introduced into the product under aseptic conditions.

In the second case, the serum is concentrated by vacuum evaporation before demineralization. Demineralization can be carried out using both nanofiltration and electrodialysis. Then the demineralized serum is normalized by fat, a consistency stabilizer is introduced, pasteurized similarly to the first method. After pasteurization, the mixture is cooled to the fermentation temperature, which depends on the type of fermentation applied and is 30-45 ° С. Fermentation of the mixture is carried out until satisfactory physico-chemical and organoleptic characteristics are achieved. After fermentation, the mixture is cooled to 20-25 ° C, under aseptic conditions, a pre-pasteurized filler and / or flavor is introduced, and after mixing, the product is sent to the packaging.

As a result, the obtained fermented milk product is an independent product, ready for use. The appearance and consistency of the product depends on the fat content, the amount of filler added, as well as the amount of stabilizer, and can be adjusted.

The implementation of the invention

The product contains whey, cream, filler, sourdough.

The composition of the filler may include fruit and berry purees or recipes, juices (natural, concentrated), cereals, granola, nuts, cocoa, chocolate chips.

Starch, sometimes pectin, is most often used as a stabilizer of consistency. Also, to improve the consistency and to increase the functionality of the fermented milk product, the composition includes soluble dietary fiber of acacia resin - fibregam. Lactulose can also be used as a prebiotic.

The product can be obtained in three ways.

According to the first method, whey is processed at the nanofiltration unit, which allows to reduce its amount and increase the solids content. In this case, a concentration of whey proteins occurs, the content of which in the product increases its nutritional value. When nanofiltration also occurs partial desalination of serum to 25-35%. The processing temperature is 8-15 ° C, which allows you to save the native properties of proteins. Concentrated lactose also occurs, which increases the sweetness of the product and eliminates sugar from the recipe.

After the concentration process, the mineral salts are removed from the serum by electrodialysis. In this case, partial or complete demineralization of serum occurs (50-100%), which positively affects its taste.

Desalted whey undergoes normalization of fat by adding cream or vegetable fat. The fat content of the mixture, depending on the type of product being produced, can be 0.1-12%. The introduction of a stabilizer consistency and a prebiotic (dietary fiber fibregam or lactulose).

The resulting mixture is subjected to homogenization at a pressure of 12-17 MPa and a temperature of 40-65 ° C. Then the mixture is pasteurized at a temperature of 70-99 ° C, with an exposure of 1-10 minutes in a pasteurization-cooling installation. At the outlet of the installation, the mixture with a given temperature is sent for fermentation. Fermentation and fermentation of the mixture takes place in a capacitive apparatus, at a temperature of 30-45 ° C, depending on the fermentation used (Lb. acidophilus, Lb. casei, Str. Diacetilactis). Fermentation is carried out for 4-10 hours. Then, at the end of the ripening, a filler is added to the mixture, cooled to 20-25 ° С, under aseptic conditions, mixing is carried out for 15-20 minutes. The finished product is sent to bottling and packaging.

In a second embodiment of the product manufacturing method, whey powder is reduced to the desired solids content. Then demineralization, normalization, homogenization, pasteurization, cooling, ripening and the introduction of filler is carried out similarly to the first method.

In a third embodiment of the method for producing a product, whey is concentrated on a vacuum evaporator. Then the concentrated whey is subjected to demineralization, normalization, homogenization, pasteurization, cooling and souring, similarly to the first method. Filler is added to the fermented mixture cooled to 20-25 ° C under aseptic conditions, mixing is carried out for 15-20 minutes. The finished product is sent to bottling and packaging.

The following are examples of the invention, which in no way limit the claimed invention.

Example 1

To prepare 1000 kg of product, 2100 kg of whey pasteurized at 68 ± 5 ° C is fed to a nanofiltration unit, which is concentrated, the process temperature is 15 ° C. After the nanofiltration process, the volume of whey decreases three times, and will be about 630 kg. In the process of nanofiltration, partial desalination of serum occurs (about 35%). Then, concentrated whey is piped into a container at the electrodialysis unit, where it is subjected to desalination up to 50-100%. After that, demineralized serum is pumped into the tank in which the mixture will be compiled and normalized. 225 kg of cream is added to this container so that the fat content of the finished product is 4%, the consistency stabilizer in the amount of 10 kg, prebiotic (fibregam) in the amount of 3 kg. The mixture after stirring for 15 minutes is sent for homogenization at a pressure of 12-17 MPa, and a temperature of 40-65 ° C to achieve a uniform consistency. Then the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 80 ° C for 1-10 min. Then, the mixture cooled to the fermentation temperature (35 ± 5 ° С) is sent to the fermentation tank, where, under aseptic conditions, the ferment is introduced based on pure Lb cultures. acidophilus, Lb. casei, Str. diacetilactis in an amount of 30 kg. Fermentation is carried out until the product reaches the necessary physico-chemical and organoleptic characteristics within 4-10 hours. At the end of the ripening, the mixture is cooled to 20-25 ° C, the prepared filler - fruit and berry puree, in the amount of 102 kg, is introduced. The mixture is mixed for 15 minutes, then fed to the filling machine by gravity, the product is packaged in plastic cups and closed tightly under aseptic conditions. The packaged product is sent to the storage chamber of the finished product, where it is cooled to a temperature of 4-6 ° C.

Example 2

To prepare 1000 kg of product, dry whey in an amount of 151 kg is reduced to 712 kg of pasteurized drinking water. The restored serum is piped to a container at the electrodialysis unit, where it is subjected to desalination up to 50-100%. After that, demineralized serum is pumped into the tank in which the mixture will be compiled and normalized. 12 kg of vegetable fat is added to this container so that the fat content of the finished product is 1.5%, the consistency stabilizer in the amount of 12 kg, prebiotic (lactulose) in the amount of 8 kg. The mixture after stirring for 15 minutes is sent for homogenization at a pressure of 12-17 MPa, and a temperature of 40-65 ° C to achieve a uniform consistency. Then the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 85 ° C for 1-10 min. Then, the mixture cooled to the fermentation temperature (35 ± 5 ° С) is sent to the fermentation tank, where, under aseptic conditions, the ferment is introduced based on pure Lb cultures. acidophilus, Lb. casei, Str. diacetilactis in an amount of 25 kg. Fermentation is carried out until the product reaches the necessary physico-chemical and organoleptic characteristics within 4-10 hours. At the end of the ripening, the mixture is cooled to 20-25 ° C, prepared filler is introduced - juice concentrate, in an amount of 120 kg. The mixture is mixed for 15 minutes, then fed to the filling machine by gravity, the product is packaged in PET bottles and closes hermetically under aseptic conditions. The packaged product is sent to the storage chamber of the finished product, where it is cooled to a temperature of 4-6 ° C.

Example 3

To prepare 1000 kg of product, whey pasteurized at 68 ± 5 ° С in the amount of 2700 kg is fed to a vacuum evaporation unit, on which concentration is carried out. After the concentration process, the volume of whey decreases three times, and will be about 742 kg. Then, concentrated whey is piped into a container at the electrodialysis unit, where it is subjected to desalination up to 50-100%. After that, demineralized serum is pumped into the tank in which the mixture will be compiled and normalized. 100 kg of cream is added to this container so that the fat content of the finished product is 1.5%, the consistency stabilizer in the amount of 10 kg, prebiotic (fibregam) in the amount of 4 kg. The mixture after stirring for 15 minutes is sent for homogenization at a pressure of 12-17 MPa, and a temperature of 40-65 ° C to achieve a uniform consistency. Then the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 85 ° C for 1-10 min. Then, the mixture cooled to the fermentation temperature (35 ± 5 ° С) is sent to the fermentation tank, where, under aseptic conditions, the ferment is introduced based on pure Lb cultures. acidophilus, Lb. casei, Str. diacetilactis in an amount of 22 kg. Fermentation is carried out until the product reaches the necessary physico-chemical and organoleptic characteristics within 4-10 hours. Then, prepared filler is added to the pasteurized mixture cooled to a temperature of 20-25 ° C - a mixture of muesli and cereals, in an amount of 114 kg. The mixture is mixed for 15 minutes, then fed to the filling machine by gravity, the product is packaged in PET bottles and closes hermetically under aseptic conditions. The packaged product is sent to the storage chamber of the finished product, where it is cooled to a temperature of 4-6 ° C.

Example 4

To prepare 1000 kg of product, whey pasteurized at 68 ± 5 ° С in the amount of 2700 kg is fed to a vacuum evaporation unit, on which concentration is carried out. After the concentration process, the volume of whey decreases three times, and will be about 742 kg. Next, concentrated whey undergoes a process of hydrolysis of lactose, for which the whey in the tank is heated to a temperature of 40-45 ° C, the enzyme β-galactosidase is introduced in the amount recommended by the instructions, and aged for 4-5 hours. After the process of hydrolysis is completed, the enzyme is inactivated by heating the serum to a temperature of 70-75 ° C with holding for 2-5 minutes, followed by cooling to 15-25 ° C. Then, concentrated whey is piped into a container at the electrodialysis unit, where it is subjected to desalination up to 50-100%. After that, demineralized serum is pumped into the tank in which the mixture will be compiled and normalized. 100 kg of cream is added to this container so that the fat content of the finished product is 1.5%, the consistency stabilizer in the amount of 10 kg, prebiotic (fibregam) in the amount of 4 kg. The mixture after stirring for 15 minutes is sent for homogenization at a pressure of 12-17 MPa, and a temperature of 40-65 ° C to achieve a uniform consistency. Then the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 85 ° C for 1-10 min. Then, the mixture cooled to the fermentation temperature (35 ± 5 ° С) is sent to the fermentation tank, where, under aseptic conditions, the ferment is introduced based on pure Lb cultures. acidophilus, Lb. casei, Str. diacetilactis in an amount of 20 kg. Fermentation is carried out until the product reaches the necessary physico-chemical and organoleptic characteristics within 4-10 hours. Then, prepared filler is added to the pasteurized mixture cooled to a temperature of 20-25 ° C - a mixture of muesli and cereals, in an amount of 114 kg. The mixture is mixed for 15 minutes, then fed to the filling machine by gravity, the product is packaged in PET bottles and closes hermetically under aseptic conditions. The packaged product is sent to the storage chamber of the finished product, where it is cooled to a temperature of 4-6 ° C.

Example 5

To prepare 1000 kg of product, milk serum pasteurized at 67 ± 5 ° C in an amount of 2200 kg is fed to a nanofiltration unit, which is concentrated, the process temperature is 15 ° C. After the nanofiltration process, the volume of whey decreases three times, and will be about 638 kg. In the process of nanofiltration, partial desalination of serum occurs (about 35%). Next, concentrated whey undergoes the process of isomerization of lactose into lactulose, for which whey is heated to a temperature of 70-85 ° C, NaOH solution is added in the amount necessary to achieve a serum pH of 9.0-11.0, the isomerization time is 5-25 minutes . At the end of the isomerization process, the serum is neutralized with a HCl solution until a pH value of 6.0-7.5 is reached, and cooling to a temperature of 15-25 ° C. Then, concentrated isomerized serum is piped into a container at the electrodialysis unit, where it is subjected to desalination up to 50-100%. After that, demineralized serum is pumped into the tank in which the mixture will be compiled and normalized. 220 kg of cream is added to this container so that the fat content of the finished product is 4%, the consistency stabilizer in the amount of 12 kg, prebiotic (fibregam) in the amount of 2.5 kg. The mixture after stirring for 15 minutes is sent for homogenization at a pressure of 12-17 MPa, and a temperature of 40-65 ° C to achieve a uniform consistency. Then the homogenized mixture is fed to a pasteurization-cooling installation for pasteurization, which is carried out at a temperature of 80 ° C for 1-10 min. Then, the mixture cooled to the fermentation temperature (35 ± 5 ° С) is sent to the fermentation tank, where, under aseptic conditions, the ferment is introduced based on pure Lb cultures. acidophilus, Lb. casei, Str. diacetilactis in an amount of 32 kg. Fermentation is carried out until the product reaches the necessary physico-chemical and organoleptic characteristics within 4-10 hours. At the end of the ripening, the mixture is cooled to 20-25 ° C, the prepared filler - fruit and berry puree, in the amount of 107 kg, is introduced. The mixture is mixed for 15 minutes, then fed to the filling machine by gravity, the product is packaged in plastic cups and closed tightly under aseptic conditions. The packaged product is sent to the storage chamber of the finished product, where it is cooled to a temperature of 4-6 ° C.

The claimed invention allows to produce a product without the use of sucrose, containing probiotic microorganisms that positively affect the natural microflora of the human large intestine. This dessert also contains a prebiotic component in the form of lactulose or soluble dietary fiber - fibregam, the consumption of which contributes to the development of probiotic microorganisms, thereby stimulating the human immune system.

Claims (9)

1. A method of producing a fermented milk product based on whey, including pasteurization of milk raw materials, cooling to the fermentation temperature, introducing in the raw milk starter culture on pure cultures of Lb. acidophilus, cooling and making filler, characterized in that milk whey or reconstituted whey or hydrolyzed whey or isomerized whey are used as milk raw materials, which are preliminarily concentrated prior to pasteurization on a nanofiltration or vacuum evaporation unit, then demineralization of milk raw materials and its normalization with cream and / or vegetable fat to a fat content of 0.1-12%, stabilization is introduced into the mixture before homogenization consistency torus and a prebiotic; moreover, pasteurization is carried out at a temperature of 70-99 ° C with an exposure of 1-10 min with stirring, cooling to a fermentation temperature is carried out to a temperature of 30-45 ° C, the starter culture additionally contains pure Lb cultures. casei, Str. diacetilactis, fermentation is carried out for 4-10 hours, and the filler is introduced into the mixture, cooled to 20-25 ° C, in the following ratio of ingredients, wt.%:
Whey, or reconstituted milk whey, or hydrolyzed whey, or isomerized whey 40-80 Prebiotic 0.1-5 Consistency Stabilizer 0.1-3 Sourdough on pure crops Lb. acidophilus Lb. casei, Str. diacetilactis 1-10 Filler Rest 2. The method according to claim 1, characterized in that a mixture of muesli and cereals is used as filler. 3. The method according to claim 1, characterized in that jam is used as a filler. 4. The method according to claim 1, characterized in that chocolate chips are used as filler. 5. The method according to claim 1, characterized in that nuts are used as filler. 6. The method according to claim 1, characterized in that as a filler using natural or concentrated juices. 7. The method according to claim 1, characterized in that as a prebiotic use dietary fiber fibregam. 8. The method according to claim 1, characterized in that lactulose is used as a prebiotic. 9. The method according to claim 1, characterized in that the demineralization of whey is produced using nanofiltration and / or electrodialysis.