NO743338L - - Google Patents
Info
- Publication number
- NO743338L NO743338L NO743338A NO743338A NO743338L NO 743338 L NO743338 L NO 743338L NO 743338 A NO743338 A NO 743338A NO 743338 A NO743338 A NO 743338A NO 743338 L NO743338 L NO 743338L
- Authority
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- Norway
- Prior art keywords
- milk
- fat
- oil
- product
- stated
- Prior art date
Links
- 239000008267 milk Substances 0.000 claims description 46
- 235000013336 milk Nutrition 0.000 claims description 45
- 210000004080 milk Anatomy 0.000 claims description 45
- 238000000034 method Methods 0.000 claims description 16
- 235000021085 polyunsaturated fats Nutrition 0.000 claims description 14
- 235000021003 saturated fats Nutrition 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 5
- 235000005687 corn oil Nutrition 0.000 claims description 5
- 239000002285 corn oil Substances 0.000 claims description 5
- 150000002148 esters Chemical class 0.000 claims description 5
- 235000019486 Sunflower oil Nutrition 0.000 claims description 4
- 125000004432 carbon atom Chemical group C* 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 239000002600 sunflower oil Substances 0.000 claims description 4
- 235000020247 cow milk Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000009304 pastoral farming Methods 0.000 claims description 3
- 235000008476 powdered milk Nutrition 0.000 claims description 3
- 235000019485 Safflower oil Nutrition 0.000 claims description 2
- 235000005713 safflower oil Nutrition 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 125000001931 aliphatic group Chemical group 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 16
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000012000 cholesterol Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 241000124008 Mammalia Species 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 3
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 229960004488 linolenic acid Drugs 0.000 description 3
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- DDRJAANPRJIHGJ-UHFFFAOYSA-N creatinine Chemical compound CN1CC(=O)NC1=N DDRJAANPRJIHGJ-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 241001481833 Coryphaena hippurus Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 240000002795 Guizotia abyssinica Species 0.000 description 1
- 235000003239 Guizotia abyssinica Nutrition 0.000 description 1
- 244000061944 Helianthus giganteus Species 0.000 description 1
- 201000001431 Hyperuricemia Diseases 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000021319 Palmitoleic acid Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241000657513 Senna surattensis Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036765 blood level Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000005465 channeling Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- SECPZKHBENQXJG-UHFFFAOYSA-N cis-palmitoleic acid Natural products CCCCCCC=CCCCCCCCC(O)=O SECPZKHBENQXJG-UHFFFAOYSA-N 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000020940 control diet Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 229940109239 creatinine Drugs 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 239000010460 hemp oil Substances 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000021084 monounsaturated fats Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010491 poppyseed oil Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Description
"Fremgangsmåte for fremstilling av melkeprodukter^" "Procedure for the manufacture of milk products^"
Naturlig melk inneholder generelt vann', proteiner, fett, sukker og salter. De relative mengder av disse bestanddeler avviker:fra den ene typen til den annen og fra det ene dyr til det annet Natural milk generally contains water', proteins, fat, sugar and salts. The relative amounts of these constituents differ: from one species to another and from one animal to another
innen hver rase, men de oppløste faste stoffer, foreligger vanligvis i en-mengde av ca. 10 til 13 vekt-%., I henhold til Hackh*s Chemical Dictionary, 3» utgave, inneholder kumelk gjennomsnittlig ca. 87,17% vann, ca.' 3,55% prbtein, ca. 3>69% fett; hovedsakelig mettet,, ca. 4,88% sukker og ca. 0,71% salter, alt i vekt. within each race, but the dissolved solids are usually present in an amount of approx. 10 to 13% by weight. According to Hackh*s Chemical Dictionary, 3rd edition, cow's milk contains on average approx. 87.17% water, approx.' 3.55% prbtein, approx. 3>69% fat; mainly saturated,, approx. 4.88% sugar and approx. 0.71% salts, all by weight.
Melk anvendes, som en dagligdags matvare, som den er eller i form av smør, ost, iskrem osv., men lider av den ulempe at kolesterolinnholdet er ca. 22 27 mg/100 ml og det mettede fett-innhold . (som fører til dannelse av ytterligere kolesterol i kroppen) i det Milk is used, as an everyday food, as it is or in the form of butter, cheese, ice cream, etc., but suffers from the disadvantage that the cholesterol content is approx. 22 27 mg/100 ml and the saturated fat content. (which leads to the formation of additional cholesterol in the body) in it
totale fett som er tilstede, er. dessverre svært høyt.total fat present is. unfortunately very high.
Det ville være ønskelig å fremstille ét melkeprodukt som, selvom det har mange av-fordelene ved naturlig melk, såsom markedsakseptabilitet, ikke har så høy prosent mettet fett. It would be desirable to produce a milk product which, although it has many of the advantages of natural milk, such as market acceptability, does not have such a high percentage of saturated fat.
v Oppfinnelsen tilveiebringer et proteinholdig melkeprodukt med øket innhold av flerumettet fett sammenlignet med en naturlig melk, og som omfatter det tørkede produkt av en blanding av en melk og et flerumettet fett. Oppfinnelsen tilveiebringer også et nærings-middel som omfatter en tørket melk som inneholder mindre enn 10 mg kolesterol pr. 100.g tørket.næringsmiddel.. Oppfinnelsen tilveiebringér også en fremgangsnå te for fremstilling av et slikt produkt ved blanding av det flerumettede fett og melken, og tørking ev blandingen. v The invention provides a protein-containing milk product with an increased content of polyunsaturated fat compared to a natural milk, and which comprises the dried product of a mixture of a milk and a polyunsaturated fat. The invention also provides a food product comprising a dried milk containing less than 10 mg of cholesterol per 100 g dried nutrient. The invention also provides a method for producing such a product by mixing the polyunsaturated fat and the milk, and possibly drying the mixture.
Melken som skal behandles! henhold til oppfinnelsen, er gjerne en melk som har. redusert innhold av mettet fett i sammenligning med "naturlig" melk (dvs. melk som er produsert av et hunnpatte-dyr som beiter på nåturbeite). Eksempelvis, kan melken komme fra et melkeproduserende dyr (f.eks. ku eller geit) og det mettede fett være fjernet, i det minste delvis. Det mettede animalske fett kan fjernes fra frisk melk ved en standard-metode,. f.eks. ved sentrifug-ering og/eller skumming. Eksempelvis, kan melken avkjøles under 10°C (f.eks. 4-5°C), oppvarmes til ca. 40°C og kjøres gjennom en separator. En "West-phalia"-separator har vist seg å være godt egnet, og bare ca. 0,1% av den resulterende væske er fremdeles oppløst mettet melkefett. The milk to be processed! according to the invention, is preferably a milk that has. reduced saturated fat content compared to "natural" milk (ie milk produced by a female mammal grazing on pasture). For example, the milk may come from a milk-producing animal (eg cow or goat) and the saturated fat may be removed, at least in part. The saturated animal fat can be removed from fresh milk by a standard method. e.g. by centrifugation and/or foaming. For example, the milk can be cooled below 10°C (e.g. 4-5°C), heated to approx. 40°C and run through a separator. A "West-phalia" separator has proven to be well suited, and only approx. 0.1% of the resulting liquid is still dissolved saturated milk fat.
Dette er ekvivalent med ca. 0,8% av det endelige tørkede produkt som fremkommer i henhold til oppfinnelsen. Deretter kan melken pas-teuriseres ved ca. 80 - 90°C» passende etter å ha vært lagret ved ca. 60°C. Vanninnholdet kan så reduseres,, slik at fast stoff innholdet bringes fra 9 - 14% og opp til 30 -'38% eller høyere. Reduksjonen i vanninnhold kan utføres under vakuum i tre trinn, f.eks. ved ca. 80°C, deretter ved ca, fO°C og så ved ca. ^ 0°C. Den oppnådde melk, kan så blandes med det flerumettede fett, slik at man får flerumettet, fylt melk som så tørkes. This is equivalent to approx. 0.8% of the final dried product obtained according to the invention. The milk can then be pasteurized at approx. 80 - 90°C" suitable after being stored at approx. 60°C. The water content can then be reduced, so that the solids content is brought from 9 - 14% and up to 30 -'38% or higher. The reduction in water content can be carried out under vacuum in three stages, e.g. at approx. 80°C, then at approx. fO°C and then at approx. ^ 0°C. The obtained milk can then be mixed with the polyunsaturated fat, so that you get polyunsaturated, filled milk which is then dried.
En alternativ og passende kilde for melk for anvendelse ved fremgangsmåten,.er melk som er produsert av kuer som er foret med en forblanding som bevirker<?>at innholdet av mettet fett i melken . reduseres, sammenlignet med kuer som går på fritt nåturbeite. Opp-finnerne er klar over at slik melk er blitt oppnådd i Australia ; og denne er kjent som "Alta-milk". An alternative and suitable source of milk for use in the method is milk produced from cows that have been fed a premix that causes the saturated fat content of the milk to increase. is reduced, compared to cows that go on free grazing. The inventors are aware that such milk has been obtained in Australia; and this is known as "Alta-milk".
Melken med redusert innhold.av mettet fett kan så blandes med- ett eller flere flerumettede fett.- Blandingen kan foregå ved homogenisering (f.eks. ved 175-245 kg/cm trykk og resirkulering av produktet i 20-40 minutter), dispergering, emulgering eller hvilken som helst annen egnet blandeprosess, f.eks. i et blandetårn eller i et åpent kar ved; resirkulering. Emulgatorer, antioksidanter som er tillatt i henhold til lev, osv., kan tilsettes. The milk with a reduced content of saturated fat can then be mixed with one or more polyunsaturated fats. - The mixing can take place by homogenization (e.g. at 175-245 kg/cm pressure and recirculation of the product for 20-40 minutes), dispersion , emulsification or any other suitable mixing process, e.g. in a mixing tower or in an open vessel of; recycling. Emulsifiers, antioxidants permitted according to lev, etc., may be added.
Mengden av flerumettet fett som tilsettes, kan være ca. 10-40 vekt-%, beregnet på den endelige tørrvekt av produktet. Flerumettet fett er estere som inneholder mer enn én etylenisk umettet binding. Eatrene er generelt triglycerider av syrer som inneholder 14-20 karbonatomer, fortrinnsvis 18-20 karbonatomer, i syr ed elan. Slike estere .tilveiebringer gjerne 15-85$, fortrinnsvis 50-75%i i vekt av det totale fettinnhold, selvom høyere mengder kunne være tilstede, dvs. tilnærmet 100%. Syrene kan være rettkjedet eller forgrenet. Meget passende estere er slike av linolensyre (en C.^.|:2-syre, dvs. en syre som inneholder 18 karbonatomer og 2 etylenisk umettede bindinger) og linolensyre (en C^g:3-syre), spesielt linolensyre, da den er'implisert i senkningen av blodspeilet hos pattedyr. The amount of polyunsaturated fat that is added can be approx. 10-40% by weight, calculated on the final dry weight of the product. Polyunsaturated fats are esters that contain more than one ethylenically unsaturated bond. The ethers are generally triglycerides of acids containing 14-20 carbon atoms, preferably 18-20 carbon atoms, in acid elan. Such esters often provide 15-85%, preferably 50-75% by weight of the total fat content, although higher amounts could be present, i.e. approximately 100%. The acids can be straight chain or branched. Very suitable esters are those of linolenic acid (a C.^.|:2 acid, i.e. an acid containing 18 carbon atoms and 2 ethylenically unsaturated bonds) and linolenic acid (a C.^g.:3 acid), especially linolenic acid, then it is implicated in the lowering of the blood level in mammals.
De flerumettede fett kan blandes med monoumettede fett '(f.eks. estere av palmitoleinsyre eller oljesyre), eller endog med mettet fett som inneholder C^g-Cgø-syrer, selvom innholdet av mettet fett fortrinnsvis er så lavt som mulig. Fettet kan tilsettes1 som vegetabilske oljer, f.eks. solsikkeolje, maisolje, soyaolje, safflorolje, jordnøttolje, maisolje, ricinusolje," nigerfrøolje, rapsfrøolje, bomullsfrøolje, sesamolje, hampfrøolje, perillaolje,. valmuefrøolje, The polyunsaturated fats can be mixed with monounsaturated fats (e.g. esters of palmitoleic acid or oleic acid), or even with saturated fats containing C₁₂-C₂ acids, although the saturated fat content is preferably as low as possible. The fat can be added1 as vegetable oils, e.g. sunflower oil, corn oil, soybean oil, safflower oil, peanut oil, corn oil, castor oil," niger seed oil, rapeseed oil, cotton seed oil, sesame oil, hemp seed oil, perilla oil,. poppy seed oil,
-olivenolje, sennepblje, kapokolje, palmeolje, kakaosmørolje, kokos-nøttolje eller linolje, eller som en fiskeolje, f.eks. av sardin, hval, torskelever, sild, delfin eller laks. Om ønskes, kan det polyumettede innhold reduseres ved hydrogenering, selvom vanligvis et høyt'innhold ay flerumettet er ønskelig.-01je/meikeblandingen kan repasteuriseres ved 75-85°C til temperaturen i blandetanken er helt ensartet, f.eks. i ca. 45 minutter. Om ønskes, kan vitaminer og/eller aromaistof f er tilsettes enten for frembringelse av et produkt som har aroma så nær som mulig opp til melk; eller for å gi den f.eks. en vanilje-, sjokolade- eller lime-. aroma. Ytterligere homogenisering kan utføres f.eks.. ved 150-200 kg/cm i med resirkulering etter behov, for å gi en tilfredsstillende dispersjon. Om ønskes, kan ultralyd- eller annen høyenergidisper- -olive oil, mustard oil, kapo oil, palm oil, cocoa butter oil, coconut oil or linseed oil, or as a fish oil, e.g. of sardine, whale, cod liver, herring, dolphin or salmon. If desired, the polyunsaturated content can be reduced by hydrogenation, although usually a high polyunsaturated content is desirable. for about. 45 minutes. If desired, vitamins and/or flavoring substances can be added either to produce a product that has an aroma as close as possible to milk; or to give it e.g. a vanilla, chocolate or lime one. aroma. Further homogenisation can be carried out eg at 150-200 kg/cm in with recirculation as required, to give a satisfactory dispersion. If desired, ultrasonic or other high-energy disper-
s jonsmetode anvendes.s ion method is used.
Blandingén kan så tørkes, f.eks. ved hjelp av valser,The mixture can then be dried, e.g. using rollers,
ved flash-, fryse- eller forstøvningstørkning. Det har vist ség bekvemt å forstøvningstørke i et tårn ved en innløpstempératur på 150-175°C og en utløpstemperatur på 60-120°C slik at man får et pulver som inneholder 5-8% fuktighet. by flash, freeze or spray drying. It has proven convenient to spray dry in a tower at an inlet temperature of 150-175°C and an outlet temperature of 60-120°C so that a powder containing 5-8% moisture is obtained.
Partiklene som dannes, kan så utsettes for en instanti-seririgsprosess for. å øke deres løselighet. Dette kan utføres ved å kanalisere partiklene på et transportbånd og fjerne ytterligere fuktighet fra dem under anvendelse av varm luft. Dette bevirker.at partiklene agglutinerer noe. Instantiseringen utføres gjerne i to trinn, dvs. ved 75-95°C, fulgt av 115-135°C, for reduksjon, av fuktighet sinnhold et til under 4%t fortrinnsvis 2,8-3%, i vekt. Pulveret kan så avkjøles og siktes. Støvet fra siktingen kan utsettes for . innvirkning av damp og resirkuleres til instantiseringsprosessen.. The particles that are formed can then be subjected to an instanti-seririg process for. to increase their solubility. This can be accomplished by channeling the particles onto a conveyor belt and removing additional moisture from them using hot air. This causes the particles to agglutinate somewhat. The instantization is usually carried out in two stages, i.e. at 75-95°C, followed by 115-135°C, to reduce the moisture content to below 4%, preferably 2.8-3%, by weight. The powder can then be cooled and sieved. The dust from the sifting can be exposed to . impact of steam and is recycled to the instantization process..
Innholdet av mettet fett i produktet er gjerne mindreThe content of saturated fat in the product is usually lower
enn 4%»fortrinnsvis 1,0-3,0%, i vekt, og det polyumettede fett-innhold er 10-40%. than 4%, preferably 1.0-3.0%, by weight, and the polyunsaturated fat content is 10-40%.
Produktet kan bearbeides til en.matvare, f.eks; melk, ved at det blandes méd vann. Melken kan omdannes til iskrem, sjokolade-yoghurt, melkedrikker osv. Et pattedyr (f.eks. mennesket) kanmates med næringsmidler som er laget av melkeproduktet som fremstilles i henhold til oppfinnelsen, istedenfor naturlig melk og kan således få sitt blodkolesterolspeil redusert uten at man må holde en spesiell diett. Produktet som fremstilles i henhold til oppfinnelsen, kan produseres på-an rimelig måte og har fordelene ved naturlig melk uten å ha ulempene ved et høyt innhold av mettet fett. Produktet kan være granulert eller pulverformig. Oppfinnelsen skal i det følgende,illustreres ved hjelp av ikke-begrensende eksempler. Eksempel 1 The product can be processed into a food product, for example; milk, by mixing it with water. The milk can be converted into ice cream, chocolate yoghurt, milk drinks, etc. A mammal (e.g. man) can be fed foodstuffs made from the milk product produced according to the invention, instead of natural milk, and can thus have its blood cholesterol level reduced without must follow a special diet. The product produced according to the invention can be produced in an affordable way and has the advantages of natural milk without the disadvantages of a high content of saturated fat. The product can be granulated or powdered. In what follows, the invention will be illustrated by means of non-limiting examples. Example 1
Frisk, skummet kumelk ble inndampet til.40% oppløst fast-stoffinnhold og deretter homogenisert med 25 vekt-% (beregnet-på den endelige tørrvekt) av solsikkeolje, ved 210 kg/cm og resirkulering av produktet gjennom homogenisatoren i. 30 minutter. Fresh, skimmed cow's milk was evaporated to .40% dissolved solids content and then homogenized with 25% by weight (calculated-on the final dry weight) of sunflower oil, at 210 kg/cm and recycling the product through the homogenizer for .30 minutes.
Den oppnådde blanding ble tørket i en forstøvningstørke-tank ved ca. 86°C.- Dens analyse var som følger: The resulting mixture was dried in a spray drying tank at approx. 86°C.- Its analysis was as follows:
Andre-vitaminer D, E (naturlig forekommende) og K er tilstede i små mengder. Mange sporraineraler er også .tilstede.. Other vitamins D, E (naturally occurring) and K are present in small amounts. Many trace minerals are also .present..
Kolesterolinnholdet i-melken er neglisjerbart i motsetning til helmelk, dvs. ^naturlig" melk hvor det er 22-27 mg pr. 100 ml melk. The cholesterol content in the milk is negligible in contrast to whole milk, i.e. "natural" milk where there is 22-27 mg per 100 ml of milk.
Det forstøvningstørkede produkt, som er et flerumettet, fylt, tørket melkeprodukt, ble'omdannet til et ialt vesentlig Øye-blikkelig vannløselgg materiale, til hvilket det kunne tilsettes-en antioksydant. Eksempel 2-Fremgangsmåten fra Eksempel 1 ble gjentatt under, anvendelse av maisolje istedenfor solsikkeoije. Maisoljens sammensetning The spray-dried product, which is a polyunsaturated, filled, dried milk product, was converted into a substantially instant water-soluble material, to which an antioxidant could be added. Example 2 - The procedure from Example 1 was repeated using corn oil instead of sunflower oil. Corn oil composition
Produktet som.ble oppnådd, ble valsetørket. The product obtained was roller dried.
Forsøk med menneskerExperiment with humans
For å prøve produktets akseptabilitet og kapasiteten méd ' hensyn til å senke blodkolestérol-nivået, ble det utført en forsøks-serie med frivillige skolebarn, som bodde i Johannesburg, fra to skoler (K og S). • På første dag i en skoletermin ble det tatt blodprøver, . og parametere ble målt slik at man fikk en. basislinje som var en refleksjon av barnas normale kost i hjemmet i de foregående seks • ukers.ferie. Barna ble så gitt matvarer, f.eks. melk til å drikke, melk for bakningj puddinger, eggerøre, yaniljekrem, iskrem,.yoghurt osv. , fremstilt, av produktet fra. Eksempel 1, istedenfor de samme ": ■. produkter fremstilt av naturlig melk, mens barna var på skolen. ' Deres mat utenfor skoletiden (f.eks. hjemme) var uforandret. Etter seks uker ble en gruppe i skoletiden forsynt med lignende matvarer som var.laget av naturlig melk, slik at -man fikkeen kontrollgruppe.. Blodprøver ble tatt av alle barn under testen..... In order to test the acceptability of the product and its capacity to lower blood cholesterol levels, a series of experiments was carried out with volunteer school children, living in Johannesburg, from two schools (K and S). • On the first day of a school term, blood samples were taken, . and parameters were measured so that one got a. baseline which was a reflection of the children's normal diet at home during the previous six • week holiday. The children were then given foodstuffs, e.g. milk for drinking, milk for bakingj puddings, scrambled eggs, yanil cream, ice cream,.yoghurt, etc. , made, of the product from. Example 1, instead of the same ": ■. products made from natural milk, while the children were at school. ' Their food outside school hours (e.g. at home) was unchanged. After six weeks, a group during school hours was provided with similar foods as was made from natural milk, so that - you got a control group.. Blood samples were taken from all children during the test.....
Resultatene var som følger: The results were as follows:
Dette fall vår signifikant ved et sannsynlighetsnivå på 99»99% (^0,001). Eimviktig faktor var det at av de 10» barn som ble ansett å ha unormalt forhøyet blodkolésterolnivå ved basislinjen, normali-serte alle unntagen l/2% seg på dietten under studium, mens nesten allo returnerte til unormalt høye nivåer.-på kontrolldietten. En annen generalisering som man kunne foreta ved studiet, var at hvert barn erfarte et fall. i kolesterolnivå, likegyldig hvor lavt eller høyt basislinjenivået var. ' 4. Triglyceridfett-sammensetning som % av fettsyrer. This fall is significant at a probability level of 99»99% (^0.001). An important factor was that of the 10" children who were considered to have abnormally elevated blood cholesterol levels at baseline, all but 1/2% normalized on the diet during the study, while almost all returned to abnormally high levels on the control diet. Another generalization that could be made in the study was that every child experienced a fall. in cholesterol levels, regardless of how low or high the baseline level was. ' 4. Triglyceride fat composition as % of fatty acids.
Det var en.markert forandring i P/M/S-forholdet, som følger: There was a marked change in the P/M/S ratio, as follows:
Disse forandringer kunne være signifikante ved reduksjon av hyper-uricemi som er delaktig i årsakssammenhengen for podagra.. 6. Det. var ingen forandringer i det totale proteinfosfat-, kreatinin-eller urinstoffinnhold i albumin. These changes could be significant in the reduction of hyper-uricaemia which is involved in the causation of gout. 6. That. were no changes in the total protein phosphate, creatinine or urea content of albumin.
7. Akseptabilitet...7. Acceptability...
Melken som tilveiebringes ved oppfinnelsen, kommer gunstig ut av sammenligning med det normale produkt i alle tilfeller. Aktu-elle resultater var The milk provided by the invention compares favorably with the normal product in all cases. Actual results were
S barn som:bedømte produktet som godt/utmerket.S children who: rated the product as good/excellent.
Claims (8)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ZA00737353A ZA737353B (en) | 1973-09-17 | 1973-09-17 | Milk products and their preparation |
Publications (1)
Publication Number | Publication Date |
---|---|
NO743338L true NO743338L (en) | 1975-04-14 |
Family
ID=25566839
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO743338A NO743338L (en) | 1973-09-17 | 1974-09-17 |
Country Status (12)
Country | Link |
---|---|
AU (1) | AU7335174A (en) |
BE (1) | BE820027A (en) |
DE (1) | DE2444213A1 (en) |
DK (1) | DK488574A (en) |
FI (1) | FI270974A (en) |
FR (1) | FR2245291A1 (en) |
IL (1) | IL45699A0 (en) |
IT (1) | IT1032083B (en) |
NL (1) | NL7412300A (en) |
NO (1) | NO743338L (en) |
SE (1) | SE7411694L (en) |
ZA (1) | ZA737353B (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2522935A1 (en) * | 1982-03-10 | 1983-09-16 | Chevalier Jacques | NOVEL PRODUCTS BASED ON MILK AND ITS DERIVATIVES RICH IN POLYUNSATURATED FATTY ACIDS AND THEIR PREPARATION PROCESS |
FR2653972B1 (en) * | 1989-11-07 | 1993-07-09 | Perrier Sante Sa | FAT PHASE FOR FOOD PRODUCTS AND FOOD MATERIALS COMPARABLE TO THE CREAM CONTAINING SAID FAT PHASE AND THEIR PREPARATION METHOD. |
ES2032240B1 (en) * | 1990-06-13 | 1993-12-16 | Sanchez Penate Jose Sa | DAIRY PREPARATION |
ES2033171B1 (en) * | 1990-06-13 | 1994-03-01 | Sanchez Penate Jose Sa | PROCEDURE AND INSTALLATION OF OBTAINING A DAIRY PREPARATION. |
US6630192B2 (en) | 1995-04-07 | 2003-10-07 | Brandeis University | Increasing the HDL level and the HDL/LDL ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
HU222567B1 (en) * | 1995-10-03 | 2003-08-28 | Foodinvest Group S.R.L. | A crem composition and slice type milkbased sweet |
NL1001428C2 (en) * | 1995-10-16 | 1998-07-01 | Foodinvest Group Srl | Filling for biscuit creams - contains condensed milk, lactoprotein and hardened vegetable fats |
EP0953289A3 (en) * | 1998-04-08 | 1999-11-24 | Protein Technologies International, Inc. | High fat and high protein content milk replacer and process for its production |
-
1973
- 1973-09-17 ZA ZA00737353A patent/ZA737353B/en unknown
-
1974
- 1974-09-16 AU AU73351/74A patent/AU7335174A/en not_active Expired
- 1974-09-16 DE DE2444213A patent/DE2444213A1/en active Pending
- 1974-09-17 NL NL7412300A patent/NL7412300A/en unknown
- 1974-09-17 FR FR7431339A patent/FR2245291A1/en not_active Withdrawn
- 1974-09-17 DK DK488574A patent/DK488574A/da unknown
- 1974-09-17 BE BE148628A patent/BE820027A/en unknown
- 1974-09-17 FI FI2709/74A patent/FI270974A/fi unknown
- 1974-09-17 IT IT7453058Q patent/IT1032083B/en active
- 1974-09-17 NO NO743338A patent/NO743338L/no unknown
- 1974-09-17 SE SE7411694A patent/SE7411694L/ not_active Application Discontinuation
- 1974-09-23 IL IL45699A patent/IL45699A0/en unknown
Also Published As
Publication number | Publication date |
---|---|
IL45699A0 (en) | 1975-02-10 |
FR2245291A1 (en) | 1975-04-25 |
NL7412300A (en) | 1975-03-19 |
SE7411694L (en) | 1975-03-18 |
AU7335174A (en) | 1976-03-18 |
IT1032083B (en) | 1979-05-30 |
ZA737353B (en) | 1975-04-30 |
DE2444213A1 (en) | 1975-03-20 |
DK488574A (en) | 1975-05-26 |
BE820027A (en) | 1975-03-17 |
FI270974A (en) | 1975-03-18 |
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