LT2009093A - PIENO BALTYMINIO MAISTO PAPILDO GAVIMO BuDAS IR IRENGINYS - Google Patents

Abstract

The present invention relates to the products containing large amount of milk proteins that positively affects human's health and, in particular, to the process for isolating milk proteins. The invention may be used in food industry. According to the invention claimed the milk protein supplement is produced of milk proteins, in particular, of whey protein and/or casein that are isolated from natural skimmed milk by means of membrane technology without using high temperature. Skimmed milk passes microfiltration - the Bactocatch system with membranes form 4 to 0.02 mum at the temperature 24-35 oC and pressure <2 bar and is collected in heating container to reach the temperature up to 55.7-57.7 oC and keeping it until the test on alkaline phosphatase is negative. The milk is cooled down to 50-55 oC and the microfiltration takes place at the temperature of 24-55 oC and pressure <2 bar. The permeate of microfiltration that consists of whey protein is directed to the ultrafiltration installation wit

Description

1

METHOD AND APPARATUS FOR THE SUPPLY OF MILK POWDER FOOD The invention relates to products having a high content of milk proteins, which have a positive effect on human health, and, in particular, to the production of milk proteins. The invention can be used in the food industry. At present, the variety of protein food supplements is high. The difference between them is not only in the way it looks to the inexperienced user. The raw materials from which these supplements are made and the way in which they are made are of great importance, since the final value of the protein depends on the raw material processing. Protein milk drinks are known, described in U.S. Patent Nos. 4900 and 5286.

However, they have the disadvantage that they use lactic acid or other organic acids, as well as bifidobacteria, to precipitate milk protein. The present invention provides a natural membrane technology and low temperature kit for obtaining high purity and intact molecular structure milk proteins.

According to the invention, protein proteins used in the production of a protein supplement are, in particular, whey protein and / or casein extracted from natural skimmed milk by means of membrane technology and without high temperatures in the production process

The production scheme is shown in FIG. 1.

Cow's milk delivered to the milk processing plant (Unit No.1) is cooled to 4 ° C and accumulated in raw material storage tanks. Starting with the production, the milk enters the separating unit No.2, where the milk is heated to 32-47 ° C by separating the milk fat according to production needs by 40% - 60% fat, where the milk fat - cream is directed to block 4 - cream gasket capacity. Lean milk is stored in intermediate tank No. 3. Lean milk is fed into the microfiltration - Bactocatch system (No.5), which uses membranes 4 - 0.02 m at 24 -55 ° C and pressure &lt; 2 bar. Lean milk after bacterial cleansing with Bactocatch technology enters the heat exchanger (block 10) and is heated to 55.7-57.7 ° C with maintenance until the alkaline phosphatase sample becomes negative. After this operation, it is cooled to 50-55 ° C. and directed to block no. 11 microfiltration - fractionation of proteins. In the process of microfiltration - Bactocatch retentate is directed to block 6 UHT, where the retentate is pasteurized at a high temperature of 115-135 ° C and mixed with cream in block 6. The cream is then normalized to block 40% in block 7 and fed to block 8, where pasteurisation is carried out at 105-112 ° C, cooled to 2-4 ° C, accumulated in containers (block No.9) for further industrial use.

The microfiltration in block 1 1 is a fractionation of proteins using membranes from 4 to 0.02 µm and at 24 to 55 ° C and pressure &lt; 2bar. The microfiltration permeate (whey protein) is transferred to the ultrafiltration unit No. 15 through a reservoir No. 13, using membranes from 0.2-0.02 µm at 24 -55 ° C and 1-10 bar. The whey protein is purified by defiltration. Ufiltration retentate (whey protein) is placed in container No.20 for the preparation of a food supplement - flavoring substances, additives, through the storage tank No. 18. 2

Flavorings and additives may include the following species (juice, juice concentrate, fresh fruit and berry pieces): - apricot, - pineapple, - pineapple - grapefruit, - pineapple - coconut, - orange, - orange - pineapple, - raspberry, - - raspberries - melons, - raspberries - peaches, - bananas, - bananas - pineapples, - bananas - lemons, - bananas - sea buckthorns, - strawberries, - strawberries - bananas, - cranberries, - cranberries - pears, - - exotic fruits, - black currant - black currant - blueberry - kiwi - kiwi - gooseberry - kiwi - grape - pear - mango - pineapple - blueberry - blueberry - raspberry - blueberry - strawberry - apple - apples - pears, - apples with cinnamon, - - peaches, - peaches - raspberries, - peaches and passion fruit, - rhubarb, - rhubarb and strawberries - red currants, - raisins, - nuts. - nuts and raisins, - plums, - cranberries, - cranberries - cranberries, - cherries, cherries - strawberries, - strawberries, - strawberries - raspberries, and other species.

The mixture is directed to block 23 where UHT and aseptic packing process produce a milk protein supplement.

If necessary, to obtain dry mixtures, the product is directed to a spray dryer after storage of volume 20, where it is dried to 3.5% moisture.

The microfiltration retentate (casein protein)) is transferred to the ultrafiltration unit 14 via a reservoir No. 12 using membranes from 0.2-0.02 µm at 24 -55 ° C and a pressure of 1-10 bar. The protein is purified by defiltration. The ultrafiltration .retentat (casein protein) is directed to the tank No. 21 for the preparation of a food supplement - flavoring substances, additives, via accumulator No.16. Flavorings and additives may include the following species (in the form of juices, juice concentrates, fresh fruit and berries):. - apricot, - pineapple, - pineapple - grapefruit, - pineapple - coconut, - orange, - orange - pineapple, - raspberry, - raspberry - melon, - raspberry - peach, - banana, - banana - pineapple, - banana-lemon, - bananas - sea buckthorn, - strawberries, - strawberries - bananas, - cranberries, - cranberries - pears, - exotic fruits, - from forest berries, - blackcurrants, - blackcurrants - blueberries, - kiwi, - kiwi - gooseberries, - kiwi - grapes, - pears, - mangoes - pineapples, - blueberries, - blueberries - raspberries, - blueberries - strawberries, - apples, - apples - pears, - apples with cinnamon, - - peaches, - peaches - raspberries, - peaches and passion fruit. , - rhubarb, - rhubarb and strawberry - red currant, - raisin, - nut. - nuts and raisins, - plums, - cranberries, - cranberries - cranberries, - cherries, cherries - strawberries, - strawberries, - strawberries - raspberries, - and other species.

The mixture is directed to block 23, where UHT (ultra high temperature) is used to obtain a milk protein supplement during aseptic packing.

If necessary, to obtain dry mixes, the product is directed to a spray dryer after storage of volume 21, where it is dried to 3.5% moisture.

To fully utilize all raw milk ingredients, the permeate of ultrafiltration blocks 15 and 14 is directed to reverse osmosis block 17 where water and lactose are separated. It uses membranes from &lt; 0.002 m at 24 -55 ° C and. at a pressure of 15-150 bar. The retentate from the reverse osmosis block is directed to block 24 where the dairy company waste (washing water) is accumulated and bioenergy is extracted. 3

The permeate from the reverse osmosis block is directed to block 19 - a polyser, where the water is cleaned and used for ultrafiltration, defiltration, and business purposes.

Ultrafiltration retentates have up to 32% dry matter, from 0.7 to 7% mineral.

The food supplement can be used as a beverage. Drinks are fully balanced foods, increased energy values. Contains the recommended amount of protein (casein, whey protein). It is used in case of nutritional deficiency due to lack of appetite and swallowing disorders in postoperative patients with oncological diseases, kidney disease (before and after dialysis). Drinks are also suitable for children's nutrition, they can be substitutes for breast milk. The following example illustrates the invention without limiting its scope.

EXAMPLE

Cow's milk (10 t) delivered to the dairy is cooled to 4 ° C and stored in raw material storage tanks. At the start of production, milk (4.3% fat, 3.35% protein) enters the separation unit, where the milk separates up to 37 ° C by separating 1040 kg of cream. In a separate container the cream is mixed with microfiltration - Bactocatch stage retentate, normalized to 40% fat content and pasteurized at 110 ° C, cooled to 2-4 ° C, accumulated in containers for further production use.

Lean milk is fed into the microfiltration - Bactocatch system, which uses membranes 4 - 0.02 m at 35 ° C and pressure &lt; 2 bar. Lean milk after bacterial cleansing enters the heat exchanger with the help of Bactocatch technology and is heated to 55.7-57.7 ° C with maintenance until the alkaline phosphatase sample becomes negative. After this operation, it is cooled to 50-55 ° C. and directed to microfiltration - protein fractionation. Microfiltration - protein fractionation is carried out using membranes from 4 to 0.02 µm and at 35 ° C and pressure &lt; 2bar. The microfiltration permeate (whey protein) is transferred to an ultrafiltration unit via an intermediate tank, using membranes from 0.2 to 0.02 µm at 35 ° C and 8 bar. The whey protein is purified by defiltration. The Ufiltration Retentate (Whey Protein) is directed to the container into which the strawberry flavoring agents are mixed through the storage tank. Whey protein content 56.4 kg.

The microfiltration retentate (casein protein)) is directed to the ultrafiltration unit via an intermediate tank, where membranes are used at 0.2 ° -0.02 µm at 35 ° C and 8 bar pressure. The protein is purified by defiltration. The ultrafiltration .retentat (casein protein) is directed to the container into which the strawberry flavoring agent is added through the storage tank. Casein protein content - 233 kg.

Characteristics of the resulting protein drink (100 ml):

Energy value - 415 kJ / 100 kcal Protein - 10.4 g Fat - 0.6 g Milk minerals - 2.5 g Flavor - 5 g Water - remaining amount.

Claims (10)

4. DEFINITION DEFINITION 1. A method of producing a milk protein supplement comprising obtaining the protein from skimmed milk and mixing it with flavoring additives, characterized in that the skim milk is fed to the microfiltration system, the Bactocatch, and then fed to a heat exchanger heated to 55, 7 - 57.7 ° C with retention until the alkaline phosphatase sample is negative, after this operation, cooled to 50-55 ° C and directed to microfiltration - protein fractionation, and further microfiltration (whey protein) is directed to the ultrafiltration block and the stage of defiltration, and the retentate (whey protein) of this stage is directed to the flavoring agent for mixing through the storage tank; and the microfiltration retentate (casein protein) is directed to the next ultrafiltration block and the defiltration stage, followed by mixing with the flavoring agent through the accumulation tank. 2. A Milk Protein Food Supplement Production Facility comprising a microfiltration-protein fractionation block using membranes 4 to 0.02 µm at a temperature of 4 to 55 ° C and a pressure &lt; 2 bar, and ultrafiltration - defiltration blocks and reverse osmosis block. 3. A milk protein food supplement manufacturing device according to claim 2, wherein the defiltration-whey protein purification unit comprises membranes from 0.2 to 0.02 µm used at a temperature of 24 to 55 ° C and a pressure of 1-10 bar. 4. Milk protein food supplement production unit according to claim 2, characterized in that the casein protein purification block comprises membranes from 0.2 to 0.02 µm used at a temperature of 24 to 55 ° C and a pressure of 1 to 10 bar. Milk protein food supplement production plant according to claim 2, 3.4, characterized in that the ultrafiltration-defiltration block comprises membranes from 0.2 to 0.02 m at a temperature of 24 to 55 ° C and a pressure of 1-10 bar. Milk protein food supplement manufacturing device according to claim 2, 3,4, characterized in that the reverse osmosis block comprises membranes from &lt; 0.002 µm (micrometers) is used at a temperature of 24-55 ° C and a pressure of 15-150 bar. 7. Process for the production of a milk protein supplement according to claim 1, characterized in that, after defiltration, the whey protein purification is directed to a container for the preparation of a food supplement, for the incorporation of flavoring substances, additives into the following compositions: -abrasic, - pineapple, - pineapple-grapefruit, -ananas -coconut, orange, pineapple, raspberry-melon, -peach, pineapple, banana-pineapple, banana-lemon, inan-sea buckthorn, strawberry, strawberry-banana - cranberry-pear, - exotic fruit, - from forest berries, - blackcurrant, - black currant-blueberry, - kiwi. - kiwi-gooseberry, - kiwi-grape, - pear, - mango-pineapple, blueberry-blueberry-raspberry, - blueberry-strawberry, -colour, apple-pear, -cinnamon-cinnamon, - peach, - peach-raspberry, - peaches and passion fruit, - rhubarb, - rhubarb and strawberry, - red currant, - raisins, nuts, - nuts and raisins, - plum, cranberry, cranberry-cranberry, - cherry, cherry-strawberry, strawberry, raspberry-raspberry, and other species. 5 Process for the production of a milk protein supplement according to claim 1, characterized in that after the defiltration - purification of the casein protein is directed to the container for the preparation of a food supplement - for the incorporation of flavoring substances, additives into the following compositions: -abrasic, - pineapple, - pineapple-grapefruit, -ananas -coconut, orange, pineapple, raspberry-melon, -peach, pineapple, banana-pineapple, banana-lemon, inan-sea buckthorn, strawberry, strawberry-banana - cranberry-pear, - exotic fruit, - from forest berries, - blackcurrant, - black currant-blueberry, - kiwi. - kiwi-gooseberry, - kiwi-grape, - pear, - mango-pineapple, blueberry-blueberry-raspberry, - blueberry-strawberry, -colour, apple-pear, -cinnamon-cinnamon, - peach, - peach-raspberry, - peaches and passion fruit, - rhubarb, - rhubarb and strawberry, - red currant, - raisins, nuts, - nuts and raisins, - plum, cranberry, cranberry-cranberry, - cherry, cherry-strawberry, strawberry, raspberry-raspberry, and other species. 9. A method of producing a milk protein supplement according to claim 1, 7, 8, characterized in that, after defiltration, the preparation of the purification tank for the preparation of the beverage is directed to a mixture of both proteins, whey and casein. A process for producing a milk protein supplement according to claims 1, 7, 8, 9, characterized in that the final product is dried to a soluble powder.