Process for addition of sterile gaseous nitrogen and pharmacologically active substances to solid yoghurt.
Greek Patent 920100490 dated 5-1 1 -1992 entitled «Confectionery delivery systems for pharmaceutically active substances» describes in detail a dairy matrix in the form of any kind of commercially available icecream or commercially available special icecream substitute or other traditional icecream or commercially available icecream with reduced or not reduced nutritional value or commercially available sorbet, suited to accept, at a temperature of 0°C, the addition of any kind of waterproof slow release microcapsules, including pharmaceutically or biologically or nutritionally active substances, and subsequently to form, by further cooling and delivery of nitrogen, a three-phase system composed of the major solid phase of the icecream, a small quantity of eutectic water (A.W. Farall, Engineering for Dairy and Food Products, page 300) containing dissolved amounts of sugar, casein, glucose, milk salts, etc., which does not solidify even at a temperature of -20°C or lower, and of an abundant gaseous phase of enclosed nitrogen or other inert gas. From this teaching of the aforementioned Patent it becomes evident to any expert with normal experience in the branch of foods or of pharmaceuticals that it is possible to add, at a temperature of approximately 0°C, to any liquid dairy product as well as to any kind of drinkable or mixable yogurt or to any kind of dimkable or mixable yoghurt with juices or with fruit, which is subsequently frozen as icecream, or to no matter how preserved milk or chocolate milk or milk with cocoa or kefir or to sour milk with full or with reduced fat content, that is prepared and packaged in a continuous process (as described in detail in Technologie der Milchverarbeitung von Dr. Ing Edgar Spreer 6, Verb. Aufiage VEB Fachbuchverlag Leipzig 1988) which is embodied in the present document by reference, all kinds of the aforementioned waterproof controlled release microcapsules of pharmacologically or nutritionally or biologically active substances, with simultaneous or not simultaneous delivery of N2, securing the benefits of European Patent 920100490, i.e. the delay in the initiation of the disintegration thereof, which starts only upon reaching the mouth of the consumer, where the special waterproof coating of the capsule melts, at a body temperature of 37°C, as well as the increased stability of the product, on account of the gaseous nitrogen
enclosed within the mass of the aforementioned products, which prevents any oxidative process of dedcomposition, particularly of the microquantities of sensitive odour and flavour imparting substances contained therein. The aforementioned A.W. Farall, Engineering for Dairy and Food Products, embodied herein by reference, indicates on page 14 that extremely low traces of copper, iron or zinc that are occasionally taken up by milk suffice to impart an oxidised odour and that iron may impart a fishy odour to butter. It is believed that the presence of the metals acts as catalyst which accelerates the oxidation rate of fats in milk. Furthermore, it is known that the presence of dissolved aid influences the degree of action of the metal.
In view of the aforementioned Patent 920100490/5-1 1 -92, it is more generally evident to any expert with common experience in the branch of foods and of pharmaceuticals that this addition of the special waterproof controlled release microcapsules of pharmacologically or nutritionally or biologically active substances, together with nitrogen or other inert gas, may be effected in all kinds of other liquid drinkable products, such as for instance fruit juices, lemonade or orange juice without carbonate, or in special combinations thereof in substances that are rich in energy, such as for instance glucose, etc., securing the same beneficial results as regards stability, in view of the gaseous nitrogen enclosed within the product and the delay of the initiation of the disintegration of the controlled release microcapsules in the mouth, simitar to the confectionery formulation of Greek Patent 920 00490 dated 5-1 1 -1992.
Naturally, an indispensable prerequisite for the aforementioned addition to the above products is that the addition of nitrogen and of the waterproof microcapsules should be effected prior to the final packaging and prior to the hermetic sealing of the corresponding product and that, at the time of the addition, the product is in the form of liquid or gel, but may be stirred, and that from the moment of this aforementioned addition to the product up to the date of its consumption it shall never be warmed to temperatures close to body temperature, being usually kept in a refrigerator or in a cool place. However, these prerequisites are not met in the case of the preparation of solid yoghurt by the continuous process, where the milk is fermented by cultures of Streptococcus thermophilus and Lactobacillus bulgaricus at 43-45°C for a period of approximately three hours, at pH 4.5-4.65, within its hermetically sealed package in plastic recipients which are kept totally still up to completion of the fermentation and jellification of the yoghurt. In this case, the addition of the gaseous nitrogen to the product to be fermented may of course be carried
out prior to the filling and the hermetic sealing of the product in the plastic recipients, however, on account of the prohibitive temperature of the human body as regards the waterproof oil or wax coating the waterproof controlled release microcapsules may not be added to the product. The aim of the present invention is the solution of the problem indicated above. The inventors have solved the aforementioned problem as follows:
I) By the use, as waterproof coating, of hydrophobic materials such as waxes of melting point ranging from 32°C to 35°C, as well as of a mixture of higher fatty acids among themselves or of higher fatty acids with lower esters thereof, of melting point ranging from 32°C to 35°C, or of paraffin of melting point ranging from 32°C to 35°C, as well as mixtures of the aforementioned materials, in order to coat, with one or more hydrophobic layers, the controlled release microcapsules of pharmacologically or nutritionally or biologically active substances, so as to enable the storage of the product in a cool place, outside the refrigerator, prior to its consumption.
II) Saturation, by sterile or non sterile nitrogen, following its deaeration, of the milk destined for lactic fermentation.
III) Recycling of the finished sealed product, following its fermentation, in the fermentation chamber and cooling of the product, in a cooling chamber, to approximately 0°C, at the filling station of the plant, where the addition shall be effected successively, by means of a sterile reciprocating three-way needle, of a special dose-metering device whose three-way valve-feeded needle reaches close to the bottom of the recipient, adding at first 0.1 - 5 ml of a suspension of controlled release microcapsules in a content of 0.2% to 5% in stirrable yoghurt, of exactly the same composition and temperature as the manufactured solid yoghurt and, following its removal from the mass of the yoghurt, by supplementary infusion of sterile or not sterile nitrogen in the empty space of the bowl. Following the removal of the needle, the aperture is sealed automatically by sealing with the same heat-sealing material of the cover of the bowl, in a well known manner, and the product is brought back to the cooling chamber.
Thus the addition of the suspension of the microcapsules in stirrable yoghurt is effected in a small volume, only close to the bottom of the bowl where the needle stops in order to carry out the addition of the suspension and subsequently the needle is withdrawn until it is removed from the mass of the solid yoghurt, eventually sucking up the air in the empty space of the bowl and delivering sterile nitrogen for the removal of any eventually remaining oxygen
residues, from the air that is expelled by the insufflation of the nitrogen, in the liquid contents of the bowl, prior to the sealing and prior to the initiation of the fermentation
Ilia) In accordance with a variation of the above process, the addition of the aforementioned suspension may be carried out in a continuous manner, in one retrograde movement of the needle, from the moment of its entry into the mass of the solid yoghurt, during its movement in the direction of the bottom, continuously up to its exit from the mass of the yoghurt, after the end of its regrograde movement Thus, a small diameter column of the added suspension of microcapsules is formed inside the yoghurt under stirring, from the bottom up to the filling surface of the bowl with yoghurt, which may also have a higher content of solid matter in comparison with the manufactured solid yoghurt, in order to absorb any possibly locally leaking serum, on account of mechanical damage of the tissue of the solid yoghurt caused by the aforementioned addition lllb) In accordance with another variation of the process, the addition of the suspension may be carried out by spraying the surface of the solid yoghurt with a perforating spraying nozzle without mechanical damage of the jellylike tissue of the yoghurt Naturally, the specialist technicians in this sector may also apply different variations, modifications, alterations and combinations of the aforementioned products and processes without digressing from the spirit of the present invention, as defined in the attached claims
In order to give a better insight of the invention, some examples are given below indicatively with regard to the application thereof, which should however in no case be considered as limiting the extent of the invention that, in any case, is laid down in the attached claims
Example 1 Preparation of solid traditional yoghurt with addition of waterproof controlled release microcapsules of vitamin C and nitrogen
Ten kilograms of traditional yoghurt are prepared, in a non continuous manner, by insufflating sterile nitrogen to the milk that has been deaerated under vacuum, and by fermentation by means of a suitable special culture of Streptococcus Thermophilus and Lactobacillus Bulgaricus, at 43-45°C, for approximately three hours, until a pH of 4 5-4 65 is attained within the product that has been hermetically packed in 50 plastic recipients each of capacity two
hundred grams, that are kept still up to completion of the fermentaiton and jellification of the yoghurt. The recipients are subsequently transferred, as finished product, into a refrigerator. When the recipients are cooled to 0°C they are brought back, by a transporting device, to the installation of filling and sealing of the recipients where a dose-metering device injects, through a vertical retrograding sterile fine perforating dose-metering needle, a volume of 0.2 ml suspension of waterproof controlled release microcapsules of vitamin C, of 1 % content, into liquid yoghurt under stirring. Following the exit of the needle, the aperture is heat-sealed.
Example 2 Preparation of chocolate milk with addition of waterproof controlled release microcapsules of vitamin C and nitrogen
Nitrogen is delivered into 10 kg chocolate milk under stirring at a temperature of approximately 10°C, 0.1 grams waterproof controlled release vitamin C microcapsules are added and the product is filled in carton boxes of 300 cubic centimeters capacity.
Example 3 Preparation of peach juice with addition of water proof controlled release vitamin C and nitrogen microcapsules.
Nitrogen is delivered to 10 kg peach juice, under stirring, at a temperature of approximately 10°C, 0.1 grams waterproof controlled release vitamin C microcapsules are added and the product is filled in carton boxes of three hundred cubic centimeters capacity.
Example 4 Preparation of icecream from stirrable yoghurt with fruit, with addition of waterproof controlled release vitamin C microcapsules and nitrogen. Proceed in accordance with claim 1 of the present patent application using 10 kg stirrable yoghurt containing 10% fresh or sugar-treated finely chopped fruits and 0.1 grams waterproof controlled release vitamin C microcapsules.