ES2363357B1 - PROCEDURE FOR OBTAINING A HYPOCOLESTEROLEMIANTE DAIRY PREPARED AND PREPARED HYPOCOLESTEROLEMIAN DAIRY PREPARED ACCORDING TO THAT. - Google Patents

Abstract

Procedure for obtaining a hypocholesterolemic milk preparation, rich in phytosterols, from a preliminary treatment of skim milk (0.45% fat), which comprises the following steps: obtaining a base mixture; heat the base mixture online; heat and stir an oil rich in phytosterols; incorporate the phytosterols-rich oil into the base mixture by in-line injection and homogenize, in order to obtain a phytosterols-rich dairy preparation; cool this preparation; sterilize; homogenize; cool and package the hypocholesterolemic milk preparation.

Description

Procedure for obtaining a hypocholesterolemiant milk preparation and hypocholesterolemiant milk preparation obtained according to it.

Object and Field of the Invention

The present invention relates to a process for obtaining a hypocholesterolemic milk preparation that incorporates phytosterols in its composition and is included within the field of the food industry, specifically, in the dairy industry.

Background of the invention

The sterols or phytosterols, among which are campesterol, stigmasterol and beta-sitesterol, are natural compounds known to reduce the level of cholesterol in the blood. Vegetables, vegetables, fruits, etc., are the natural source in which such compounds are present.

Sterols, according to the most recent scientific studies, play an important role in relation to the decrease in blood serum cholesterol concentration. Some authors describe that phytosterols prevent the absorption of cholesterol at the intestinal level. However, some studies are aimed at explaining the cause of this decrease based on the similarity of the chemical structures of cholesterol and sterols or phytosterols.

Also, from studies and research, it is known that most cardiovascular diseases are directly related to high blood cholesterol levels. The current diet provides high cholesterol levels, to which an increasingly sedentary life is added.

It would be desirable for a food, which being essential in people's daily diet, to comprise an ingredient aimed at reducing the concentration of blood cholesterol. Moreover, it would also be desirable if that ingredient were of natural origin.

A procedure has been found that includes, among other steps, the incorporation of natural ingredients, such as phytosterols, into an essential food in the current daily diet, such as milk, through which the objectives described above are achieved.

Description of the invention

The present invention relates to a process for obtaining a hypocholesterolemic milk preparation, which is rich in phytosterols, from a preliminary treatment of skim milk (0.45% fat).

Next, the steps of the procedure are described which, novelly, comprise:

a) obtain a base mixture from the addition of vitamins, specific antioxidants and milk proteins, such as solid ingredients, to milk, which is achieved by suitable equipment that ensures its dissolution by recirculation and the generation of turbulence, and subsequent agitation.

b) heating the base mixture online at a temperature between 55 and 60 ° C, using a plate or tubular heat exchanger system.

c) heat and stir an oil rich in phytosterols, in the absence of oxygen, at a temperature between 50 and 55 ° C.

This heating process must be done in an inert atmosphere of nitrogen or other inert gas for food use to minimize product oxidation.

d) incorporate the oil into the base mixture by in-line injection, according to an oil / base mixture ratio between 0.52 and 0.68%, by volume, and homogenize, at a pressure of 200 kg / cm2, a In order to obtain a milk preparation rich in phytosterols.

Preferably, the homogenization will be carried out in a two-stage device, so that in one of them 20% of the final pressure is reached and in the other, the remaining 80%. In this way, the desired effect is maximized.

e) cooling the milk preparation in line to a temperature below 6 ° C, and

f) sterilize at a temperature between 145 and 155 ° C and time of 7 s, homogenize, cool to a temperature below 30 ° C and package the hypocholesterolemiant milk preparation.

The operations undertaken in steps c, dyeson of vital importance for the achievement of a stable emulsion throughout the life of the product, with the best qualities of stability, visual and organoleptic. The heating and cooling stages in line favor that the time that the product remains at high temperature is reduced. At the same time, when making an in-line injection of the oil on the hot base mixture, it is ensured that there is no oxygen inlet. This is a technical advantage compared to the addition of the oil in a batch process (batch processing), in which the oil should be added on a tank with vigorous agitation, thus favoring the entry of oxygen and the consequent oxidation of the product. Do not forget that the oil is easily oxidizable, a reaction that is accelerated by raising the temperature.

Another advantage of in-line injection is that it is possible to homogenize the total mixture just after the oil injection, thereby increasing its effectiveness, minimizing the separation of the oil phase over time, which has an effect on the shelf life of the product by the fact of avoiding the separation of fat and, also, because good homogenization helps minimize product oxidation. It should be noted that all the improvements made aimed at reducing the oxidation of the product, will have an effect on the minimization of rancid, oxidized and strange flavors in the final product.

Therefore, this process will have obvious consequences in the improvement of the organoleptic characteristics of the product and also in its stability, by minimizing the separation of the fat, allowing to increase its useful life. Similarly, the use of emulsifiers is avoided by obtaining a cleaner label.

In fact, all this described process ensures the stability of the phytosterols emulsion in milk avoiding oxidation, as is demonstrated in the analytical monitoring carried out over three months as specified in table 1:

TABLE 1

Evolution of the levels of phytosterols throughout the life of the product

According to another aspect of the invention, a hypocholesterolemic milk preparation comprising skim milk (0.45% fat), vitamins, phytosterols, milk proteins and antioxidants is provided. Phytosterols are incorporated into the obtained milk preparation, so that the fat in the preparation is always less than 1%.

Brief description of the fi gures

Figure 1: represents the evolution of the sensory descriptors of the product proposed in the present invention.

The organoleptic suitability of the product was verified following the methodology described in ISO 4124: 1987 (equivalent to UNE 87-020-93), which details the procedure to follow for the evolution of food products by methods that use scales. Likewise, a properly trained and trained taster panel was used in accordance with ISO 8586-1: 1993 (equivalent to UNE 87-024-1).

Specifically, a 6-point scale has been used, so that the intensity scale of each attribute has been as follows:

Therefore, this intensity scale system was used to carry out a life study of the proposed product, as detailed in Figure 1.

As seen in Figure 1, the descriptors used were:

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Sparkly

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White color

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Milk smell

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Strange odors

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Milky taste

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Vegetable fat flavor

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Strange flavors

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Creaminess

The objective of carrying out this descriptive test was to ensure the absence of strange flavors and strange odors (related to oxidation and thickening reactions). Similarly, it was intended to verify that there was no loss of the natural taste and milk smell of a milk-based product.

Therefore, it can be concluded that the process described in the present application together with the precise dosage of antioxidants allows to obtain a stable product for at least four months.

According to a preferred embodiment, the base mixture is prepared from the addition of vitamin B1, tea extract and milk proteins to milk.

The addition of vitamin B1 seeks to complement the nutritional value of the milk and that the daily requirement of the milk is satisfied in a significant percentage, while the addition of an exact amount of the tea extract ingredient has been determined through the specific measurement of the protective effect of the active ingredients (Epigallocatechin Galato, EGCG) that this antioxidant contributes to the final composition of the product enriched in vegetable oil, by means of the organoleptic evaluation of the product in which the absence of strange flavors is observed

or rancid by oxidation throughout the useful life and absence of organoleptic or visual impact by the addition of this ingredient.

Similarly, skim milk is used in the base mixture to obtain a product with low fat content, specifically saturated fat, according to the health connotations referred to in this product.

According to a very preferred embodiment, the oil consists of phytosterols esters. In this case, the addition of phytosterols is carried out in such a way that the milk preparation obtained only has up to 1% of fat. Thus, according to this embodiment, the final milk preparation based on skim milk (0.45% fat), phytosterols, milk proteins, vitamin B1 and tea extract, as an antioxidant, constitutes the milk preparation with the lowest fat content among their similar ones, that applicants know.

According to a preferred embodiment, the finally obtained hypocholesterolemic milk preparation comprises 0.22 mg of vitamin B1 and 0.3 g of phytosterols per 100 ml of product, which means that a 270 ml glass contains 50% of the recommended intake per The European authorities (EFSA), which is the necessary amount of phytosterols to control cholesterol levels and two vessels a day, provide the phytosterols necessary to reduce blood cholesterol levels.

Example of embodiment of the invention

30,000 liters of skim milk are subjected to a preliminary treatment that includes normalization of milk in fat content, acidity control, pH, density at 20 ° C (1,032 kg / l), fat (0.45%), etc.

A base mixture is prepared and obtained which comprises adding the following ingredients: 4.5 kg of a vitamin B1 preparation supported on maltodextrin to facilitate its dosing and dissolution, 1.5 kg of tea extract and 210 kg of milk proteins to the skim milk, and stir this base mixture for at least 30 minutes. In-line heating of the mixture is done so that after passing through a heat exchanger the mixture is at a temperature of 55 to 57 ° C.

While, on the other hand, the oil, consisting of esters of phytosterols, is heated and stirred at a temperature between 50 and 52 ° C in a tank inertized with nitrogen. This oil comes from cold storage, less than 10ºC, and protected from oxygen.

In a continuous process, the oil and the base mixture are combined, by means of a dosing pump, between 175 and 180 liters of oil are injected into the base mixture, which circulates at an approximate flow rate of 30,000 l / h, and then the resulting mixture is It is subjected to homogenization, at a pressure of 200 kg / cm2, in order to obtain the milk preparation rich in phytosterols. Then, the preparation is cooled to a temperature below 6 ° C, by plate exchangers.

This process is of vital importance for the achievement of a stable emulsion throughout the life of the product, with the best qualities of stability, visual and organoleptic.

After this step, the product is sent to a waiting tank where the effectiveness of the injection and the correct composition of the product will be checked, especially what refers to the correct percentage of injection of the fat mixture in base.

Finally, it is sent to sterilize by means of a direct UHT system at a temperature between 145 and 155ºC and time of 7 s, homogenization in two stages of 50 kg / cm2 and 150 kg / cm2, cool to a temperature below 30ºC and package . This UHT process with injection system and subsequent steam extraction through the application of vacuum also serves as deodorization of the product, improving its organoleptic qualities.

Thus, the final hypocholesterolemiant milk preparation comprises 0.3 g of phytosterols and 0.22 mg of vitamin B1 per 100 ml of product.

Claims (6)

1. Procedure for obtaining a hypocholesterolemic milk preparation, from a preliminary treatment of skim milk (0.45% fat), characterized in that it comprises: a) obtaining a base mixture from the addition of vitamins, antioxidants and milk proteins, as solid ingredients, to milk, and subsequent agitation; b) heating the base mixture in line at a temperature between 55 and 60 ° C; c) heating and stirring an oil rich in phytosterols, in the absence of oxygen, at a temperature between 50 and 55 ° C; d) incorporate the oil into the base mixture by in-line injection, according to an oil / base mixture ratio between 0.52 and 0.68%, by volume, and homogenize at a pressure of 200 kg / cm2, in order to obtain a milk preparation rich in phytosterols; e) cooling the milk preparation to a temperature below 6 ° C, and f) sterilizing at a temperature between 145 and 155 ° C and time of 7 s, homogenizing, cooling to a temperature below 30 ° C and packaging the hypocholesterolemiant milk preparation.

2.

Method according to claim 1, characterized in that the base mixture is prepared from the addition of vitamin B1, tea extract and milk proteins to milk.

3. Method according to claim 1 and 2, characterized in that the oil consists of phytosterols esters.

Four.

Hypocholesterolemiant milk preparation, characterized in that it includes skim milk, vitamins, phytosterols, milk proteins and antioxidants.

5.

Hypocholesterolemiant milk preparation according to claim 4 characterized in that it comprises 0.22 mg of vitamin B1 and 0.3 g of phytosterols, per 100 ml of final product.

SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201130947 SPAIN Date of submission of the application: 08.06.2011 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23C9 / 158 (2006.01) RELEVANT DOCUMENTS

Category

Documents cited Claims Affected

Y

EN 2297682 T3 (COMPAGNIE GERVAIS DANONE). See the entire document, especially page 2, line 3 - page 3, line 45; page 4, lines 30-45; figure 7; Example 1; and claims 1, 2, 3, 13 and 16-20. 1-5

Y

US 2003/0225160 A1 (GEERLINGS, A., et al.). See examples 6 and 7. 1-5

TO

US 2001/0051204 A1 (CORNELIUS, A. & GROENENDAAL, J.W.). See paragraphs [0004] - [0010] and [0076] - [0088]. 1-5

TO

EP 1815745 A1 (FRIESLAND BRANDS B.V.). See the whole document. 1-5

TO

BAÑULS, C., et al. Evaluation of cardiovascular risk and oxidative stress parameters in hypercholesterolemic subjects on a standard healthy diet including low-fat milk enriched with plant sterols. The Journal of nutritional biochemistry. Sept 2010. Vol. 21, nº 9, pages 881-886. ISSN 1873-4847 (Electronic). See Summary, Introduction, and section 2.2 of “Materials and methods”. 1-5

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 18.07.2011

Examiner B. Pérez Esteban Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE Minimum documentation sought (classification system followed by classification symbols) A23C Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI, TXTUS0, TXTUS1, TXTUS2, TXTUS3, TXTEP1, TXTGB1, TXTWO1, MEDLINE, BIOSIS, NPL, EMBASE, XPESP, FSTA, FROSTI.  WRITTEN OPINION Date of Written Opinion: 18.07.2011 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-5 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-5 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published.  WRITTEN OPINION 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

EN 2297682 T3 (COMPAGNIE GERVAIS DANONE).  

D02

US 2003/0225160 A1 (GEERLINGS, A., et al.)  

D03

US 2001/0051204 A1 (CORNELIUS, A. & GROENENDAAL, J.W.)  

D04

EP 1815745 A1 (FRIESLAND BRANDS B.V.)  

D05

BAÑULS, C., et al. The Journal of nutritional biochemistry. Sept 2010. Vol. 21, nº 9, pages 881-886. ISSN 1873-4847 (Electronic). Sep-2010

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The present patent application describes and claims a method of obtaining a hypocholesterolemic milk preparation, rich in phytosterols, prepared from skim milk. The procedure comprises the steps of: preparing a base mixture with milk, vitamins (specifically vitamin B1), antioxidants and milk proteins; heat the base mixture at 55-60 ° C; heating and stirring, in the absence of oxygen, a rich oil formed by phytosterols esters at 50-55 ° C; incorporate the oil into the base mixture by in-line injection, and homogenize at a pressure of 200kg / cm2; Cool the milk preparation, sterilize it, homogenize it and proceed to its packaging. No document describing the application procedure as claimed is found in the state of the art, so the application is new according to article 6 of Patent Law 11/1986. Documents have been found that disclose procedures similar to that of the invention and that affect the inventive activity of the application, as detailed below. Document D01 is considered the closest in the state of the art. It describes a procedure for the preparation of a dairy product formed, such as that of the application, based on skim milk and phytosterols esters. The temperatures used in the procedure of D01 to heat the milk composition (prepared from skim milk and milk proteins) and phytosterols esters are of the same order as those used in the patent application and, as in this, the temperature of Heating of the milk composition is 5 to 10 ° C higher than the temperature of the sterol esters. Both in D01 and in the application, the process of incorporating the phytosterols esters into the milk is carried out by in-line injection, and then the mixture is homogenized at high pressure (about 200 kg / cm2). As in document D01 the dairy product obtained is a yogurt, the following steps of the procedure are different from those of the application, since in D01 a fermentation step of the product is included, and this is sterilized by pasteurization instead of by UHT. In addition, in D01 no vitamins or antioxidants are added to the milk preparation. Example 7 of document D02 describes the preparation of a dairy product from skim milk to which are added, among other ingredients, whey proteins, oils, vitamin B1 (in the same concentration as claimed in claim 5 of the application), and vitamins A, C and E (which are known antioxidant compounds). The mixing is performed hot and in the absence of oxygen, and is finally sterilized under the same conditions as in the application, homogenized and packaged. In view of what is disclosed in documents D01 and D02, the person skilled in the art would not need to make any inventive effort to combine the information of these two documents and arrive at the procedure claimed in the present application. Therefore, the application has no inventive activity according to article 8 of the Patent Law, as the small differences found (in the temperature ranges, for example), or the use of tea extract as an antioxidant (widely known in the state of the technique), they are not considered to contribute inventive activity to the application.  WRITTEN OPINION Document D03 discloses a general procedure for preparing a infant milk formula very similar to that of the patent application (see paragraphs [0004] to [0010]). It consists of mixing a preparation based on milk, whey proteins and vitamins (heated to 60ºC), with a vegetable oil with vitamins and antioxidants (also at 60ºC). After stirring and homogenizing the resulting mixture under high pressure, it is sterilized by UHT or pasteurization. In the particular process of the invention of D03, which is described in paragraphs [0076] to [0088], in addition to these steps, a final step of adding polyunsaturated fatty acids, and other optional ingredients, such as vitamin B1, is included. This document is considered a general document of the state of the art that does not affect the novelty or the inventive activity of the application. Documents D04 and D05 describe procedures for the preparation of dairy products mixed with phytosterols and which are therefore useful for the treatment of high cholesterol levels and the associated cardiovascular risk. Neither of these two documents affects the novelty or the inventive activity of the present application.