WO2003092393A1 - Process for preparing functional beverage with omega-3 fatty acids - Google Patents

Process for preparing functional beverage with omega-3 fatty acids Download PDF

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Publication number
WO2003092393A1
WO2003092393A1 PCT/LT2003/000002 LT0300002W WO03092393A1 WO 2003092393 A1 WO2003092393 A1 WO 2003092393A1 LT 0300002 W LT0300002 W LT 0300002W WO 03092393 A1 WO03092393 A1 WO 03092393A1
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WO
WIPO (PCT)
Prior art keywords
whey
beverage
omega
fatty acids
supplements
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PCT/LT2003/000002
Other languages
French (fr)
Inventor
Algirdas Liutkevicius
Original Assignee
Didziulis, Dainius
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Application filed by Didziulis, Dainius filed Critical Didziulis, Dainius
Priority to AU2003241207A priority Critical patent/AU2003241207A1/en
Publication of WO2003092393A1 publication Critical patent/WO2003092393A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention is related to milk industry, specifically with whey beverages and non-alcoholic aqueous beverages industry.
  • Whey, while manufacturing curd, is being filtered, pasteurized, the ingredients of the mixture are prepared, later the mixture is being cooled, poured, stored (ripened)joband realized.
  • Whey is being gathered in reservoir, filtered through a lavsan cloth or cleaned in centrifugal separator, then pasteurized at a temperature of 74-76 °C for 15-20 s, in order the whey protein would not coagulate.
  • special components are put into pasteurized and cooled down to 10-12 °C whey.
  • a sugar syrup with concentration of 80% is being made, order to do that, an amount of powdered sugar under the receipt is brewed with water, observing a proportion of 4 parts of sugar and 1 part of water. Then it is being heated until its' boil, boiled for 3-5 minutes, filtered and poured into whey.
  • the grains of coriander are being chopped, brewed with whey with a proportion of 1:10-1:50, heated to 85 °C for 30 minutes, then filtered.
  • burnt sugar (0,4 kg per 1000 kg of drink) may be added together with coriander.
  • the drink is being cooled to a temperature of 6-8 °C and stored at a temperature of 6 °C for five days in order the drink gets ripened.
  • a ready-made drink is being prepacked into glass conteiners, cans or tanks with heat insulation and stored at a temperature of 8 °C for no longer than 48 hours since the end of technological process, whereas in factory-producer for no longer than 24 hours.
  • a final product is a smooth liquid with a small amount of sediment, its colour, depending on the components added, is from greenish yellow to light brown, with a taste of cultured milk or whey.
  • whey beverage whose ingredients are orange juice (15- 30%), pineapple juice (20%) or mango juice (20%), sugar (0-8%), water and stabilizer (Yalcin S., Wade V.N., Hasson M.N. Utilization of Channa Whey for the Manifacture of Soft Drinks. Turkey, 1995, FSTA 1969-12/95). Juice imparts an attractive sensual taste, smell and colour features for whey drinks.
  • the production of named above beverages consists of preparation of separate ingredients, filtering some of them, mixing, saturating or not with carbonic acid, packaging and storage.
  • the purpose of this invention was to simplify the technological process, giving functional food's features to a beverage, enriching it by Omega-3 (alpha-linolenic, eicosapentaenoic and docosahexaenoic) fatty acids that is physiologically particularly very important for human's health. While using Omega-3 fatty acids the concentration of lipids and cholesterol in blood is decreasing and that is one of the most important factors influencing coronary heart and blood- vessel diseases (Kinsella J.E. Food Lipids and Fatty Acids: Importance in Food Quality, Nutrition and Health. Food Technology // 1998. No 10. P.124-144).
  • Omega-3 acids in the nature there are fatty fishes of cold waters, fish-oil and fish liver oil, flaxseed oil. At present oily and powdery Omega-3 fatty acids' preparations are being produced in industrial way. The markered purpose is reached in the following way.
  • a mixture of whey-taste-flavouring-stabilizing supplements and water (whey drink) or a mixture of water and tasting-flavouring-stabilizing supplements (nonalcoholic aqueous beverage) is enriched by functional fatty Omega-3 fatty acids preparation before the procedures of pasteurization and homogenization (in case of nonalcoholic aqueous beverage the pasteurization is not essential).
  • the fatty acids preparation would disperse effectively and other food supplements would spread equally in a whole volume of product, the mixture of ingredients is being homogenized under pressure of 10-25 MPa (100-250 bar).
  • whey gained in process of producing curd or by reconstituting of dry whey is poured into the reservoir. Before pouring they are filtered, separated or not separated. Accumulated whey is pasteurized at a temperature of 65-100 °C for 1-60 minutes in order the whey protein would precipitate or not pasteurized. Later the whey is cooled down to 10-60 °C and the clear part is pumped into another reservoir (in case of non-alcoholic aqueous beverage named technologies are not used because only the water exclusively is the raw material for producing the beverage).
  • the whey obtained by the method of ultraf ⁇ ltration, also can be used for this purpose without additional processing.
  • the mixture is being mixed again, heated up to 60-70 °C, homogenized under pressure of 10-25 MPa (100-250 bar), pasteurized at a temperature of 75-100 °C (in case of producing non-alcoholical aqueous beverage pasteurizing is not essential), cooled down to 10-30 °C and led for packaging into the packaging units from polystyrol, glass, carton or other packaging materials. Homogenization may be done before or after the pasteurization.
  • the product Before packaging the product may be enriched with carbon acid in order to prolong its expiry time and to give it savoury features.
  • the procedures of mixing, pasteurizing, homogenization, cooling, saturating with carbon acid and packaging may be done in flow or in periodical way.
  • Fundamental features of offered invention are incorporation 0,1-20 g/kg of
  • Omega-3 (alpha-linolenic, eicosapentaenoic and docosahexaenoic) fatty acids as a functional supplement into the composition of whey drink or non-alcoholic aqueous beverage and its homogenization under the pressure of 10-25 MPa (100-250 bar).
  • whey beverage only tasting supplements sucgar, coriander, fruit-berries juice or its concentrates
  • enhancers of taste and colour burnt sugar
  • whey beverage only tasting supplements sucgar, coriander, fruit-berries juice or its concentrates
  • enhancers of taste and colour burnt sugar
  • non-alcoholic aqueous beverage besides drinking water its ingredients are fruit-berries juice, alcohol fortified juice, fruit drinks, raw essences and extracts from plants, concentrated fruit-berries juice, its mixes, aromatic substances, concentrates of drinks, food colours, sugar and its substitutes, dietary fatty acids, carbon acid, vitamins, preservatives.
  • Production of drinks consisting of the ingredients named above consists of the preparation of separate ingredients, filtering some of them, mixing, saturating or not saturating with carbon acid, packaging and storage.
  • functional ingredients whose daily usage with a drink could positively influence human's health, especially prevent coronary heart-blood vessel diseases, are not provided.
  • Omega-3 fatty acids preparation is being used while producing whey beverage or non-alcoholic aqueous beverage as a very important functional supplement. It is known that human's organism can not synthesize only small amounts of physiologically very important Omega-3 (alpha-linolenic, eicosapentaenoic, docosahexaenoic) fatty acid, that belong to the group of polyunsaturated fatty acids and thoroughly they must be obtained with food. Intensive scientific researches of the late 20 years have shown that Omega-3 fatty acids help to avoid many diseases, especially coronary heart-blood vessel diseases.
  • Omega-3 preparation is being brought into whey (while producing whey beverage) or drinking water (while producing non-alcoholic aqueous beverage) in a form of oily liquid.
  • ingredients sucgar, fruit-berries juice syrup, fruit- berries juice concentrate, aromatic substances, stabilizer, drinking water
  • pH acid-alkaline balance
  • It must be between 3,6 and 4,4. If pH is too high, it is normalized by addition of aqueous citric acid solution into the mixture of product components.
  • stabilizer for example, a mixture of pectin, guar gum and carboxymetil cellulose or other composition of stabilizers, which are permited to use in producing of dessert milk products and non-alcoholic beverages according to the Hygiene Standard
  • HN54 preservative
  • preservative Naatrium benzoate or Kalium sorbate
  • whey, drinking water, tasting, flavouring supplements and functional supplement (Omega-3 fatty acids preparation), and stabilizer is homogenized under pressure of 10-25 MPa (100-250 bar). While using a pressure of 10 MPa during the homogenization, a sufficient degree of fatty and/or protein phase dispersion is reached, therefore during the storage of the product fatty phase does not come to the surface of the product (in the case of whey beverage and non-alcoholic aqueous beverage) and protein particles do not settle (in case of whey beverage).
  • homogenization is not being used while producing whey beverage. That may cause sedimentation of particles during the storage of the product.
  • the beverage After homogenization the beverage is pasteurized in a temperature of 75-100 °C (only in case of whey beverage), cooled down to 10-20 °C and filled into packaging units from polystyrol, glass or other packaging material; this can be done in flow or periodical way. Preservatives may be used in order to prolong the expiry date of the product. After cooling the product it may be saturated with carbon acid. Packaging of the product at a temperature of 80 ⁇ 5 °C, also is possible. The regime of pasteurization of whey beverage ensures its sterility and stability during the storage of the final product (non-alcoholic beverage, being made on a water base does not need to be pasteurized). Thus each distinctive feature of offered invention is fundamental, essential and together with general features of prototype it lets us to reach the markered task using the product in any given way.
  • whey gained while producing curd, is being filtered, separated or not separated and led into the reservoir. After that it is pasteurized at 75-95 °C for 1-60 minutes in order to achieve full protein sedimentation. Then whey is cooled down to 10-60 °C and its clear part is pumped into another reservoir. Whey can also be cleaned from protein fraction while using filtration or separation procedures.
  • whey or in a drinking water such ingredients like 0-10% of sugar, 10- 35% of fruit-berries syrup or fruit juice concentrate, 0,2-2,0% of stabilizer, 0,1-20 g/kg of Omega-3 fatty acids in a form of oily peparation, 0,05-0,2% of aqueous solution of preservative (Natrium benzoate or Kalium sorbate) are added. Then the mixture is stirred, heated up to 30-70 °C, homogenized under the pressure of 10-25 MPa, pasteurized at a temperature of 75-100 °C, cooled down to 10-20 °C and led to packaging into units from polystyrol, glass, carton or other materials. While producing non-alcoholic aqueous beverage pasteurization procedure is not obligatory.
  • Cooled drink may be saturated with carbon acid. While producing the drink, mixing, homogenizing, pasteurizing, cooling and packaging procedures may be performed in flow or periodically.
  • Example 1 137 kg of filtered curd whey is brought into a reservoir VZ-600.
  • pH of the solution is determined and is corrected by addition of aqueous citric acid solution till pH 4,0.
  • the mix is being stirred, heated up to 60 ⁇ 5 °C, homogenized using pressure of 10 MPa, pasteurized at 85 °C, cooled down to 10 °C and led for packaging into polystyrol containers.
  • the product Before packaging the product may be saturated with carbon acid. After the packaging the product is delivered to the freezing storage for milk and milk products, where it is stored at 0-6 °C temperature till selling.
  • Example 2 137 kg of whey, obtained by the method of ultrafiltration, are brought into a reservoir VZ-600. 16 kg of sugar, 40 kg of fruit-berries syrup, 0,5% of stabilizer pectin, 20 g/kg of Omega-3 fatty acids in a form of 30% concentration of oily preparation, 0,05% of Natrium benzoate are put into the whey. pH of the solution is determined and is corrected by addition of aqueous citric acid solution till pH 4,0. The mixture is being stirred, heated up to 60 ⁇ 5 °C, homogenized under pressure of 25 MPa, pasteurized at 85 °C, cooled down to 10 °C and led for packaging into polystyrol containers. Before packaging the product may be saturated with carbon acid. After the packaging product is delivered to the freezing storage for milk and milk products, where it is stored at 0-6 °C temperature till selling.
  • Example 3 137 kg of filtered reconstituted whey is brought into a reservoir VZ-600. They are pasteurized at 65 °C for 30 minutes in order to achieve the protein fraction sedimentation. Then its clear part is pumped into another reservoir VZ-600 by using centrifugal pump 36 MC 10-20. There 16 kg of sugar, 40 kg of fruit-berries syrup, 0,4% of stabilizer consisting of guar gum and carboxymethyl cellulose, 3 g/kg of Omega-3 fatty acids' oily preparation with concentration of 30 % are put into the whey. pH of the solution is determined.
  • the mixture is being stirred, heated up to 95 °C, pasteurized at that temperature and homogenized under pressure of 20 MPa, cooled down to 10 °C and led for packaging into polystyrol containers.
  • the product Before packaging the product may be saturated with carbon acid.
  • the packaging After the packaging the product is delivered to the freezing storage for milk and milk products, where it is stored at 0-6 °C temperature till selling.
  • Example 4 205 kg of filtered curd whey is brought into a reservoir VZ-600. There 24 kg of sugar, 60 kg of fruit-berries syrup, 2% of pectin stabilizer, 6 g/kg of Omega-3 fatty acids' oily preparation, 203 kg of drinking water are put into the whey. pH of the solution is determined and is corrected by addition of aqueous citric acid solution till pH 4,0. The mixture is being stirred, heated up to 70 °C, homogenized under pressure of 20 MPa, pasteurized at 90 °C, cooled down to 20 °C and led for packaging into polystyrol containers. Before packaging the product may be saturated with carbon acid. After the packaging the product is delivered to the freezing storage for milk and milk products, where it is stored at 0-6 °C temperature till selling.
  • Example 5 350 kg of drinking water is poured into a bath VZ-600. 15,4 kg of orange juice concentrate (46 °Brix), 56 kg of sugar, 50 g of food colour /3-carotene in a form of 10% concentration aqueous mix, lOOg of Natrium benzoate, 0,5% stabilizer pectin in a form of of 5% concentration aqueous solution and stirring the product constantly, 6 g/kg of Omega-3 fatty acids' oily preparation with 30% concentration are put into the whey. pH of the solution is determined and is corrected by addition of aqueous citric acid solution till pH 4,0. The mix is being stirred, filtered, homogenized under pressure of 25 MPa and led for packaging into polystyrol containers. Before packaging the product may be saturated with carbon acid. After the packaging the product is delivered to the storage, where it is stored at 0-20 °C temperature till selling.
  • composition of functional whey beverage with Omega-3 acids, g, lOOg The composition of functional whey beverage with Omega-3 acids, g, lOOg:
  • Carbohydrates - 10,0-15,0 Omega-3 fatty acids - 0,01-2,0 The composition of non-alcoholic aqueous beverage with Omega-3 acids, g, lOOg:

Abstract

This invention is related to milk industry, specifically with whey beverages and non-alcoholic aqueous beverages industry. The purpose of invention is to give features of functional food to beverages. The amount of 0,1-20 g/kg of Omega-3 (eicosapentaenoic and docosahexaenoic) fatty acids being an ingredient of whey beverage or non-alcoholic aqueous beverage as a functional supplement and beverage homogenization under pressure of 10-25 MPa (100-250 bar) must be considered as fundamental features of the method offered. A new thing in the offered method is that 0,1-20 g/kg of physiologically and functionally valuable Omega-3 fatty acids' preparation is incorporated additionally into the mixture of whey, drinking water, flavouring and stabilizing supplements or mixture of water, flavouring and stabilizing supplements, also that the mixture of whey and supplements or drinking water and supplements is homogenized additionally under pressure of 10-25 MPa (100-250 bar) prior or after pasteurization.

Description

Process for preparing functional beverage with Omega-3 fatty acids
This invention is related to milk industry, specifically with whey beverages and non-alcoholic aqueous beverages industry.
There is a process to make whey beverage (XpaMiioB AT., BacHJiHCHH C.B., )KapHκoB C.B. H ap. IIoJiHoe H paiiHOHanbHoe HcπojiB3θBaHκe MO IOHHOH CHBOPOTKH Ha πpHHiiππax 6e3θτxo,πHθH TexHOJiorHH. - CτaBpoπojιι>: HPO, 1997.-120 c), whose point is following:
Whey, while manufacturing curd, is being filtered, pasteurized, the ingredients of the mixture are prepared, later the mixture is being cooled, poured, stored (ripened) „and realized.
Whey is being gathered in reservoir, filtered through a lavsan cloth or cleaned in centrifugal separator, then pasteurized at a temperature of 74-76 °C for 15-20 s, in order the whey protein would not coagulate. According to the receipt, special components are put into pasteurized and cooled down to 10-12 °C whey. A sugar syrup with concentration of 80% is being made, order to do that, an amount of powdered sugar under the receipt is brewed with water, observing a proportion of 4 parts of sugar and 1 part of water. Then it is being heated until its' boil, boiled for 3-5 minutes, filtered and poured into whey. The grains of coriander are being chopped, brewed with whey with a proportion of 1:10-1:50, heated to 85 °C for 30 minutes, then filtered.
In order to give an attractive colour for the drink, burnt sugar (0,4 kg per 1000 kg of drink) may be added together with coriander. When all the ingredients are added, the drink is being cooled to a temperature of 6-8 °C and stored at a temperature of 6 °C for five days in order the drink gets ripened.
A ready-made drink is being prepacked into glass conteiners, cans or tanks with heat insulation and stored at a temperature of 8 °C for no longer than 48 hours since the end of technological process, whereas in factory-producer for no longer than 24 hours.
A final product is a smooth liquid with a small amount of sediment, its colour, depending on the components added, is from greenish yellow to light brown, with a taste of cultured milk or whey.
There is also known whey beverage, whose ingredients are orange juice (15- 30%), pineapple juice (20%) or mango juice (20%), sugar (0-8%), water and stabilizer (Yalcin S., Wade V.N., Hasson M.N. Utilization of Channa Whey for the Manifacture of Soft Drinks. Turkey, 1995, FSTA 1969-12/95). Juice imparts an attractive sensual taste, smell and colour features for whey drinks.
There is another beverage whose ingredients are: drinking-water, fruit-berries juice, alcohol fortified juice, fruit drinks, raw essences and extracts from plants, concentrated fruit-berries juice and their mixes, aromatic substances, concentrates of drinks, colours for use in foodstaffs, sugar or its substitutes, dietary fatty acids, carbonic acid, vitamins, preservatives, etc. (in a book THXOMHPOB BJ TexHOJioraa πiiBOBapemroro H 6e3aJiκorojibHoro πpoH3Bθ,ncτB. 1998, MocKBa, "KO IOC", 448 c.)
The production of named above beverages consists of preparation of separate ingredients, filtering some of them, mixing, saturating or not with carbonic acid, packaging and storage.
In spite of attractive drinks' features while producing it using named ways, such as good taste, smell and colour, the disadvantage of producing these drinks is that they cannot be attached to the group of functional food products, whose popularity is growing now.
As we know, functional food is the one which is used everyday, which can have new or common chemical composition, but essentially enriched by biologically active ingredients or valuable organic complements gained from nature's resources (not using chemical synthesis). Such food in spite of its direct nutrition mission, also gives additional positive physiological influence on human's organism, preserves it from various diseases (a term of international Life Science Institute (ILSI), given in 1997, in Brussels, corrected by Lithuanian Food Institute in 2002).
The purpose of this invention was to simplify the technological process, giving functional food's features to a beverage, enriching it by Omega-3 (alpha-linolenic, eicosapentaenoic and docosahexaenoic) fatty acids that is physiologically particularly very important for human's health. While using Omega-3 fatty acids the concentration of lipids and cholesterol in blood is decreasing and that is one of the most important factors influencing coronary heart and blood- vessel diseases (Kinsella J.E. Food Lipids and Fatty Acids: Importance in Food Quality, Nutrition and Health. Food Technology // 1998. No 10. P.124-144). The main source of Omega-3 acids' in the nature there are fatty fishes of cold waters, fish-oil and fish liver oil, flaxseed oil. At present oily and powdery Omega-3 fatty acids' preparations are being produced in industrial way. The markered purpose is reached in the following way.
A mixture of whey-taste-flavouring-stabilizing supplements and water (whey drink) or a mixture of water and tasting-flavouring-stabilizing supplements (nonalcoholic aqueous beverage) is enriched by functional fatty Omega-3 fatty acids preparation before the procedures of pasteurization and homogenization (in case of nonalcoholic aqueous beverage the pasteurization is not essential). In order the fatty acids preparation would disperse effectively and other food supplements would spread equally in a whole volume of product, the mixture of ingredients is being homogenized under pressure of 10-25 MPa (100-250 bar).
According to the proposed method, whey gained in process of producing curd or by reconstituting of dry whey, is poured into the reservoir. Before pouring they are filtered, separated or not separated. Accumulated whey is pasteurized at a temperature of 65-100 °C for 1-60 minutes in order the whey protein would precipitate or not pasteurized. Later the whey is cooled down to 10-60 °C and the clear part is pumped into another reservoir (in case of non-alcoholic aqueous beverage named technologies are not used because only the water exclusively is the raw material for producing the beverage). The whey, obtained by the method of ultrafϊltration, also can be used for this purpose without additional processing. Then sugar, fruit-berries juice or fruit juice concentrate, stabilizer, food colouring matters, Omega-3 fatty acids preparation, preservative (depending on need), drinking water (in a case of beverage from whey production), citric acid solution (if needs) are put into whey or drinking water (in case of non-alcoholic aqueous beverage production). The mixture is being mixed again, heated up to 60-70 °C, homogenized under pressure of 10-25 MPa (100-250 bar), pasteurized at a temperature of 75-100 °C (in case of producing non-alcoholical aqueous beverage pasteurizing is not essential), cooled down to 10-30 °C and led for packaging into the packaging units from polystyrol, glass, carton or other packaging materials. Homogenization may be done before or after the pasteurization.
Before packaging the product may be enriched with carbon acid in order to prolong its expiry time and to give it savoury features.
According to offered invention, the procedures of mixing, pasteurizing, homogenization, cooling, saturating with carbon acid and packaging may be done in flow or in periodical way. Fundamental features of offered invention are incorporation 0,1-20 g/kg of
Omega-3 (alpha-linolenic, eicosapentaenoic and docosahexaenoic) fatty acids as a functional supplement into the composition of whey drink or non-alcoholic aqueous beverage and its homogenization under the pressure of 10-25 MPa (100-250 bar).
Usually Omega-3 fatty acids are incorporated into the product as a form of oily 30% preparation. Bringing this preparation into beverage in that way, some appropriate calculations must be done in order to get a proper amount of Omega-3 fatty acids in a drink; for example, if we need 2 g Omega-3 fatty acids to be in producible beverage, we must incorporate 2x100:30 = 6,67 g/kg of the preparation into the beverage while producing it.
Every partitive purpose of this invention is related to its purpose.
According to the prototype, while producing whey beverage only tasting supplements (sugar, coriander, fruit-berries juice or its concentrates) or enhancers of taste and colour (burnt sugar) are brought into the whey that is pasteurized under comparatively low temperature (74-76 °C). Each ingredient is separatively thermo- processed before incorporating it into whey. Functional ingredients whose daily usage with a drink could positively influence human's health, especially prevention of coronary heart-blood vessel diseases, are not provided in the version of prototype.
According to the prototype for non-alcoholic aqueous beverage, besides drinking water its ingredients are fruit-berries juice, alcohol fortified juice, fruit drinks, raw essences and extracts from plants, concentrated fruit-berries juice, its mixes, aromatic substances, concentrates of drinks, food colours, sugar and its substitutes, dietary fatty acids, carbon acid, vitamins, preservatives. Production of drinks consisting of the ingredients named above consists of the preparation of separate ingredients, filtering some of them, mixing, saturating or not saturating with carbon acid, packaging and storage. In this version functional ingredients whose daily usage with a drink could positively influence human's health, especially prevent coronary heart-blood vessel diseases, are not provided. According to offered invention Omega-3 fatty acids preparation is being used while producing whey beverage or non-alcoholic aqueous beverage as a very important functional supplement. It is known that human's organism can not synthesize only small amounts of physiologically very important Omega-3 (alpha-linolenic, eicosapentaenoic, docosahexaenoic) fatty acid, that belong to the group of polyunsaturated fatty acids and thoroughly they must be obtained with food. Intensive scientific researches of the late 20 years have shown that Omega-3 fatty acids help to avoid many diseases, especially coronary heart-blood vessel diseases.
According to the offered way 0,1-20 g/kg Omega-3 fatty acids in a form of oily preparation are incorporated into whey beverage or non-alcoholic aqueous beverage before homogenization, in order to give functional features for a final product. Bringing 0,1 g Omega-3 fatty acids into 1 kg of a product while making whey beverage or a drink that is made on the ground of water guarantees a minimal satisfaction of human organism needs for this class of dietary acids. It especially suits in that case of hybrid nutrition dominating in human's nutrition ration and some part of named class of acids is being obtained with other food products, and a small part is being synthesized in human's organism from other compounds, especially linolenic acid. Bringing less than 0,1 g/kg of Omega-3 fatty acids into a product, for example, 0,05 g/kg, does not satisfies minimal human organism needs for this class of polyunsaturated acids.
Bringing 20 g/kg of Omega-3 fatty acids preparation into 1 kg of product while making whey beverage or non-alcoholic aqueous beverage guarantees satisfaction of daily human organism needs for this class of acids, even if there's no equal ration nutrition and only 50-100 g of the drink is used per day. Exceeding indicated amount of these acids in a product, for example, adding 25 g/kg of Omega-3 fatty acids into beverage, causes a big possibility of exceeding physiological organism needs for this class of acids, therefore consumer can suffer the simptoms of hypervitaminosis.
According to given prototypes functional fatty supplements, containing Omega-3 polyunsaturated fatty acids, are not being used while producing whey beverage and non-alcoholic aqueous beverage, so these products do not have features of functional drinks.
Omega-3 preparation is being brought into whey (while producing whey beverage) or drinking water (while producing non-alcoholic aqueous beverage) in a form of oily liquid. After adding ingredients (sugar, fruit-berries juice syrup, fruit- berries juice concentrate, aromatic substances, stabilizer, drinking water) into whey or drinking water its acid-alkaline balance (pH) must be determined. It must be between 3,6 and 4,4. If pH is too high, it is normalized by addition of aqueous citric acid solution into the mixture of product components. After altering an appropriate mixture pH, 0,5-2 g/kg of stabilizer (for example, a mixture of pectin, guar gum and carboxymetil cellulose or other composition of stabilizers, which are permited to use in producing of dessert milk products and non-alcoholic beverages according to the Hygiene Standard
HN54) and preservative (Natrium benzoate or Kalium sorbate) is introduced into the product. These ingredients must be dispersed very good and spreaded equaly in all capacity of the product. Thus the mixture of whey, drinking water, tasting, flavouring supplements and functional supplement (Omega-3 fatty acids preparation), and stabilizer is homogenized under pressure of 10-25 MPa (100-250 bar). While using a pressure of 10 MPa during the homogenization, a sufficient degree of fatty and/or protein phase dispersion is reached, therefore during the storage of the product fatty phase does not come to the surface of the product (in the case of whey beverage and non-alcoholic aqueous beverage) and protein particles do not settle (in case of whey beverage). While using a pressure less than 10 MPa, for example 9 MPa, the efficiency of homogenization is insufficient that may cause the sedimentation of protein particles (in case of whey beverage), especially when non-clarified whey is being processed. Using a pressure of 25 MPa while homogenization not only helps to reach a good degree of fatty-protein phase dispersion, but also provides excellent dispersion of stabilizer in all volume of product, that is especially important in case of producing non- clarified whey. Using a pressure of more than 25 MPa, for example, 26 MPa, while homogenization, does not increase the dispersion degree of protein, fatty particles and stabilizer in the product, so it is not useful to apply such pressure during the process.
According to the prototype, homogenization is not being used while producing whey beverage. That may cause sedimentation of particles during the storage of the product.
After homogenization the beverage is pasteurized in a temperature of 75-100 °C (only in case of whey beverage), cooled down to 10-20 °C and filled into packaging units from polystyrol, glass or other packaging material; this can be done in flow or periodical way. Preservatives may be used in order to prolong the expiry date of the product. After cooling the product it may be saturated with carbon acid. Packaging of the product at a temperature of 80±5 °C, also is possible. The regime of pasteurization of whey beverage ensures its sterility and stability during the storage of the final product (non-alcoholic beverage, being made on a water base does not need to be pasteurized). Thus each distinctive feature of offered invention is fundamental, essential and together with general features of prototype it lets us to reach the markered task using the product in any given way.
Implementation of offered process to produce whey beverage and nonalcoholic aqueous beverage is simple to implement in industry, it does not require much capital investment and gives clear social effect (morbidity of coronary heart-blood vessel and other diseases will decrease).
This process is realized in the following way: whey, gained while producing curd, is being filtered, separated or not separated and led into the reservoir. After that it is pasteurized at 75-95 °C for 1-60 minutes in order to achieve full protein sedimentation. Then whey is cooled down to 10-60 °C and its clear part is pumped into another reservoir. Whey can also be cleaned from protein fraction while using filtration or separation procedures.
While producing non-alcoholic beverage drinking water is used as a original raw material, so there is no need to perform the procedures mentioned.
In whey or in a drinking water (in case of production of whey beverage or non-alcoholic aqueous beverage respectively) such ingredients like 0-10% of sugar, 10- 35% of fruit-berries syrup or fruit juice concentrate, 0,2-2,0% of stabilizer, 0,1-20 g/kg of Omega-3 fatty acids in a form of oily peparation, 0,05-0,2% of aqueous solution of preservative (Natrium benzoate or Kalium sorbate) are added. Then the mixture is stirred, heated up to 30-70 °C, homogenized under the pressure of 10-25 MPa, pasteurized at a temperature of 75-100 °C, cooled down to 10-20 °C and led to packaging into units from polystyrol, glass, carton or other materials. While producing non-alcoholic aqueous beverage pasteurization procedure is not obligatory.
Cooled drink may be saturated with carbon acid. While producing the drink, mixing, homogenizing, pasteurizing, cooling and packaging procedures may be performed in flow or periodically.
Offered way enables to get functional beverages, which have enlarged functional-preventive value from whey (while producing whey beverage) or drinking water (while producing non-alcoholic aqueous beverage), taste-flavoring supplements and especially Omega-3 fatty acids. These new products are more superior comparing with those being produced according the prototype. Example 1. 137 kg of filtered curd whey is brought into a reservoir VZ-600.
They are pasteurized at 65 °C for 60 minutes in order to achieve the protein fraction sedimentation. Then whey is being cooled down to 40 °C and its clear part is pumped into another reservoir VZ-600 by using centrifugal pump 36 MC 10-20. There 16 kg of sugar, 40 kg of fruit-berries syrup, 0,4% of stabilizer consisting of guar gum and carboxymethyl cellulose, 0,1 g/kg of Omega-3 fatty acids' oily preparation with concentration of 30% (evaluating that there is only 30% of Omega-3 fatty acids in oily preparation, we need to put 0,33 g/kg to achieve the dosage of Omega-3 acids 0,1 g/kg), 0,05% of Natrium benzoate are put into the whey. pH of the solution is determined and is corrected by addition of aqueous citric acid solution till pH 4,0. The mix is being stirred, heated up to 60±5 °C, homogenized using pressure of 10 MPa, pasteurized at 85 °C, cooled down to 10 °C and led for packaging into polystyrol containers. Before packaging the product may be saturated with carbon acid. After the packaging the product is delivered to the freezing storage for milk and milk products, where it is stored at 0-6 °C temperature till selling.
Example 2. 137 kg of whey, obtained by the method of ultrafiltration, are brought into a reservoir VZ-600. 16 kg of sugar, 40 kg of fruit-berries syrup, 0,5% of stabilizer pectin, 20 g/kg of Omega-3 fatty acids in a form of 30% concentration of oily preparation, 0,05% of Natrium benzoate are put into the whey. pH of the solution is determined and is corrected by addition of aqueous citric acid solution till pH 4,0. The mixture is being stirred, heated up to 60±5 °C, homogenized under pressure of 25 MPa, pasteurized at 85 °C, cooled down to 10 °C and led for packaging into polystyrol containers. Before packaging the product may be saturated with carbon acid. After the packaging product is delivered to the freezing storage for milk and milk products, where it is stored at 0-6 °C temperature till selling.
Example 3. 137 kg of filtered reconstituted whey is brought into a reservoir VZ-600. They are pasteurized at 65 °C for 30 minutes in order to achieve the protein fraction sedimentation. Then its clear part is pumped into another reservoir VZ-600 by using centrifugal pump 36 MC 10-20. There 16 kg of sugar, 40 kg of fruit-berries syrup, 0,4% of stabilizer consisting of guar gum and carboxymethyl cellulose, 3 g/kg of Omega-3 fatty acids' oily preparation with concentration of 30 % are put into the whey. pH of the solution is determined. The mixture is being stirred, heated up to 95 °C, pasteurized at that temperature and homogenized under pressure of 20 MPa, cooled down to 10 °C and led for packaging into polystyrol containers. Before packaging the product may be saturated with carbon acid. After the packaging the product is delivered to the freezing storage for milk and milk products, where it is stored at 0-6 °C temperature till selling.
Example 4. 205 kg of filtered curd whey is brought into a reservoir VZ-600. There 24 kg of sugar, 60 kg of fruit-berries syrup, 2% of pectin stabilizer, 6 g/kg of Omega-3 fatty acids' oily preparation, 203 kg of drinking water are put into the whey. pH of the solution is determined and is corrected by addition of aqueous citric acid solution till pH 4,0. The mixture is being stirred, heated up to 70 °C, homogenized under pressure of 20 MPa, pasteurized at 90 °C, cooled down to 20 °C and led for packaging into polystyrol containers. Before packaging the product may be saturated with carbon acid. After the packaging the product is delivered to the freezing storage for milk and milk products, where it is stored at 0-6 °C temperature till selling.
Example 5. 350 kg of drinking water is poured into a bath VZ-600. 15,4 kg of orange juice concentrate (46 °Brix), 56 kg of sugar, 50 g of food colour /3-carotene in a form of 10% concentration aqueous mix, lOOg of Natrium benzoate, 0,5% stabilizer pectin in a form of of 5% concentration aqueous solution and stirring the product constantly, 6 g/kg of Omega-3 fatty acids' oily preparation with 30% concentration are put into the whey. pH of the solution is determined and is corrected by addition of aqueous citric acid solution till pH 4,0. The mix is being stirred, filtered, homogenized under pressure of 25 MPa and led for packaging into polystyrol containers. Before packaging the product may be saturated with carbon acid. After the packaging the product is delivered to the storage, where it is stored at 0-20 °C temperature till selling.
The composition of functional whey beverage with Omega-3 acids, g, lOOg:
Protein - 0,2-0,4 Fat - 0,1-0,2
Carbohydrates - 10,0-15,0 Omega-3 fatty acids - 0,01-2,0 The composition of non-alcoholic aqueous beverage with Omega-3 acids, g, lOOg:
Protein - 0,0
Fat - 0,0
Carbohydrates - 10,0-15,0 g
Omega-3 fatty acids - 0,01-2,0

Claims

CLAIM
Process for preparing functional whey beverage or non-alcoholic aqueous beverage containing Omega-3 fatty acids, including the collection of curd whey or reconstituting of dry whey, its purification, pasteurization, precipitation of protein fraction or using the whey, obtained by the method of ultrafiltration, and admixing to whey obtained (in the case of whey beverage) or to drinking water (in the case of nonalcoholic aqueous beverage), tasting, flavouring, stabilizing supplements and drinking water, heating, pasteurizing, cooling, packaging, storage and selling, characterized in that:
1) the amount of 0,1-20 g/kg of Omega-3 fatty acids is added additionally into the mixture of whey with drinking water and flavouring and stabilizing supplements and the final mixture of whey and supplements is subjected to homogenization under the pressure of 10-25 MPa (100-250 bar) prior or after pasteurization; or
2) the amount of 0,1-20 g/kg of Omega-3 fatty acids is added additionally into the mixture of drinking water with flavouring and stabilizing supplements and the final mixture of water and supplements is subjected also homogenization under the pressure of 10-25 MPa (100-250 bar).
PCT/LT2003/000002 2002-04-29 2003-04-29 Process for preparing functional beverage with omega-3 fatty acids WO2003092393A1 (en)

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EP1829457A1 (en) * 2006-03-02 2007-09-05 Flensburger Brauerei Emil Petersen GmbH & Co. KG Beverage containing whey
WO2008102017A2 (en) * 2007-02-23 2008-08-28 Columbus Paradigm Institute Food comprising polyunsaturated fatty acids for the prevention of chronic diseases
EP2055192A1 (en) * 2007-10-31 2009-05-06 Döhler GmbH Dual-phase drink
WO2013188187A2 (en) * 2012-06-11 2013-12-19 The Quaker Oats Company Chilled products containing yogurt, fruit and oats

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LT5286B (en) 2004-03-02 2005-11-25 Algirdas LIUTKEVIČIUS Use of omega-3 fatty acids for producing functional food products

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GB1277772A (en) * 1968-08-26 1972-06-14 Kraftco Corp Whey product
US4963380A (en) * 1987-11-30 1990-10-16 General Mills, Inc. Beverages containing fish oils stabilized with fructose
US6103755A (en) * 1990-05-22 2000-08-15 Bumann; Harold Foodstuff with prophylactic and/or healing effect and process for its production
EP0659347A1 (en) * 1993-12-20 1995-06-28 San-Ei Gen F.F.I., Inc. Stable emulsified compositions and foods containing the same
EP0999259A1 (en) * 1998-11-04 2000-05-10 F. Hoffmann-La Roche Ag Preparation of food-grade edible oils
WO2001047377A2 (en) * 1999-12-28 2001-07-05 Pronova Biocare As Drinkable omega 3-preparation and storage stabilization
US20030044504A1 (en) * 2001-03-26 2003-03-06 Kao Corporation Packaged emulsified beverage

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1829457A1 (en) * 2006-03-02 2007-09-05 Flensburger Brauerei Emil Petersen GmbH & Co. KG Beverage containing whey
WO2008102017A2 (en) * 2007-02-23 2008-08-28 Columbus Paradigm Institute Food comprising polyunsaturated fatty acids for the prevention of chronic diseases
WO2008102017A3 (en) * 2007-02-23 2009-04-30 Columbus Paradigm Inst Food comprising polyunsaturated fatty acids for the prevention of chronic diseases
EP2055192A1 (en) * 2007-10-31 2009-05-06 Döhler GmbH Dual-phase drink
EP2055193A1 (en) * 2007-10-31 2009-05-06 Döhler GmbH Dual-phase drink
WO2013188187A2 (en) * 2012-06-11 2013-12-19 The Quaker Oats Company Chilled products containing yogurt, fruit and oats
WO2013188187A3 (en) * 2012-06-11 2014-03-06 The Quaker Oats Company Chilled products containing yogurt, fruit and oats

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