Method of manufacturing milk product

FIELD: food industry.

SUBSTANCE: production method of milk product in product conduit provides for stage of insertion through this conduit by continuous injection at least one sterol ether and/or stanol fithout thickener at temperature specified T1 equal or higher mentioned ether melding point namely from 35 to 80°C into milk composition having preset temperature T2 at least equal T1 corresponding initial composition on milk base containing milk proteins and without emulsifier to produce emulsifier non-containing mixture. Adding of sterol ether and/or stanol ether is performed before homogenisation stage of mentioned mixture.

EFFECT: method provides for production of product having improved structural and rheological and organoleptic properties.

7 dwg, 6 ex

 

The object of the present invention is a method of obtaining a milk product with high moisture content, containing refractory and/or hydrophobic compounds with desired biological activity.

For these refractory and/or hydrophobic compounds, which include phytosterols, the effect of reducing cholesterol in the blood, rendering, confirmed by reliable scientific data. On sale there are two types of phytosterols: sterols and stanol (hydrogenated sterols). These sterols or stanol often offered by different vendors in esterified form.

These compounds are injected into the fat-containing foods such as margarine. The real difficulties exist when introducing them into products with a high moisture content, such as yogurt and dairy products in General.

In EP 1059851 described by way of introduction phytosterols, preferably in powder form. Powdered form less and less features suppliers, preference is given to oily form. Thus, the primary objective is the search for other effective way of introduction phytosterols in this oily form in products with high moisture content.

In WO 01/32029 described a composition comprising a vegetable oil or fat and one or more phytosterols and / or phytostanols that is not in the form of ether is, and in fact completely dissolved in the oil. Used the method involves the heating of phytosterols and/or phytostanols to the state of the molten mass, which is then injected into the heated oil or heated fat, thus forming composition, which is then cooled. With regard to the possible use described in the application of the method of obtaining a drink based on milk products, it provides a stage of mixing xanthan resin, skimmed milk powder, skim milk and leaving at room temperature for recovery of powdered milk. The mixture is then stirred to obtain a homogeneous dispersion. The oil contains phytosterols, heated to a temperature of 80°C and injected into the mixture in the mixing process, the mixture is then homogenized and subjected to ultra-high-temperature processing. Introduction oil contains phytosterols, heated to a temperature of 80°C. to the mixture, apparently, at room temperature leads to the recrystallization of sterols, which, in turn, prevents a drink based on milk products or yogurt.

In U.S. patent 6190270 described method of producing a component of a food product, which includes the following stages: heating one or more sterols to the molten state, mixing the resulting product with emulsifiers for the teachings of the homogenized mixture and cooling the mixture with stirring to obtain a component of the food product. In this document, the use of emulsifier is required.

In EP 1212945 described based drink dairy product containing ether stanol in an amount of from 0.2 to 2% of the total mass, which may contain a thickener, among other ingredients. In all of these documents mentions the use of stabilizers, mainly thickeners and, sometimes, emulsifiers.

The authors of the invention it was unexpectedly found that it is possible to use esters of Sterol and/or stanol when receiving fermented milk product without using an emulsifier.

Therefore the task of the invention is to provide a method of producing fermented milk product, introducing a molten Sterol ester and/or stanol between the first heat milk composition and phase homogenization.

The present invention is also a method providing for flow injection Sterol ester and/or stanol without thickener and without emulsifier in milk composition not containing the emulsifier, taken at a temperature depending on the melting temperature of the Sterol ester and/or stanol.

The present invention relates to a method for producing a dairy product in the product pipeline, providing stage injection continuous injection through product the first pipeline, at least the air of one Sterol and/or stanol at a given temperature T1above or equal to the melting point of the specified ether, and in particular from 35 to 80°C in milk composition having a given temperature T2at least equal to T1and the corresponding original compositions based on milk containing milk proteins and without emulsifier, to obtain a mixture,

the specified stage of the introduction of Sterol ester and/or stanol takes place before the stage of homogenization of this mixture.

The expression "product pipeline" means all piping and equipment, such as pumps, heat exchangers, homogenizer and the capacity in which circulates milk composition.

The expression "continuous injection" means the method comprising the mixing of two fluids (in this case milk composition and the molten Sterol ester and/or stanol), originally filed in separate pipelines, then mixed by combining these pipelines at a certain stage of the way (before homogenization), and corresponds to a flow injection.

The expression "original composition based on milk" means the initial dairy composition before any treatment, because the expression "milk song" corresponds to the original composition based on milk, which was subjected to the rie processing, in particular, the processing by heating.

The expression "through the product pipeline" refers to the fact the introduction of molten Sterol ester and/or stanol worldwide product pipeline product pipeline dairy composition.

Temperature T2breast composition, which injection Sterol ester and/or stanol equal to or higher than the temperature T1in which is specified the ether, and the temperature T1equal to or above the melting temperature of the air.

According to a preferred variant of the invention, the temperature T2about 5°C above the melting temperature of the air and the temperature T1approximately 2°C above the melting temperature of the air.

According to another variant, the temperature T1above the melting temperature of the ether in the amount of from about 5°to about 10°C.

A preferred method according to the invention provides for the stage of continuous injection of Sterol ester and/or stanol at a temperature T1from 35 to 80°C., in particular from 40 to 70°C., especially from 45 to 60°C in milk composition as described above.

The present invention relates to method described above to which the stages of the continuous introduction of air stanol at a temperature T1from 60 to 80°C. and, preferably, from 65 to 70°C in milk composition as described above.

The present and the finding relates also to a method for producing a dairy product, described above, which includes the following stages:

- pre-heating of the original composition, as described above, the specified stage pre-heating is carried out at a temperature T2from about 50 to about 70°C., in particular from about 55 to about 65°C. and, preferably, is carried out at a temperature of 65°C to obtain a dairy composition at a temperature of pre-heating,

- introduction by injection of Sterol ester and/or stanol at a temperature T1as described above, in the specified dairy composition at a temperature of pre-heating to obtain a mixture, and

- homogenization of this mixture.

This preferred option corresponds to the ascending phase of homogenization.

The present invention relates also to a method for producing a dairy product, described above, which includes the following stages:

- heat milk composition corresponding to the original composition based on milk containing milk proteins and without emulsifier, the specified stage heating is carried out at a temperature T2from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C. and, preferably, is carried out at a temperature of 95°C. to obtain a dairy composition at the temperature of heating,

p> - the introduction of a Sterol ester and/or stanol at a temperature T1as described above, in the specified dairy composition at the temperature of heating to obtain a mixture, and

- homogenization of this mixture.

The preferred option corresponds to the intermediate phase homogenization.

The present invention relates also to a method for producing a dairy product, described above, which includes the following stages:

- heat milk composition corresponding to the original composition based on milk containing milk proteins and without emulsifier, the specified stage heating is carried out at a temperature T2from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C. and, preferably, is carried out at a temperature of 95°C. to obtain a dairy composition at the temperature of heating,

- the introduction of a Sterol ester and/or stanol at a temperature T1as described above, in the specified dairy composition at the temperature of heating to obtain a mixture, and

- exposure of this mixture, the specified stage of aging is carried out for a period sufficient to preserve milk composition obtained at the stage of heating during the period when the temperature of heat sufficient to destroy vegetative microorganisms, DL is getting seasoned mixture and

- homogenization specified seasoned mixture.

The preferred option meets the descending phase of homogenization.

The specified stage of the exposure corresponds to the stage, allowing to destroy vegetative microorganisms, including pathogenic forms, in particular from about 4 to about 10 minutes, in particular from about 5 to about 8 minutes and, preferably, is carried out within 6 minutes.

The present invention relates also to a method for producing a dairy product, described above, which includes the following stages:

- pre-heating of the original composition based on milk containing milk proteins and without emulsifier, at a temperature of from about 50 to about 70°C., in particular from about 55 to about 65°C. and, preferably, is carried out at a temperature of 65°C to obtain a dairy composition at a temperature of pre-heating,

- introduction to the specified dairy composition at a temperature of pre-heating at least one Sterol ester and/or stanol at a temperature T1as described above, to obtain a mixture,

- homogenization of this mixture at a pressure of from about 100 to about 280 bar, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably 200 bar to obtain a homogenized mixture,

- heat the specified Homo is Anisimovna mixture, the above heating is carried out at a temperature of heating is from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably from about 87 to about 95°C. and, preferably, is carried out at a temperature of 95°C. to obtain a heated homogenized mixture and

- extracts the specified heated, homogenized mixtures, the specified stage of aging is carried out at a temperature of, more or less corresponding to the temperature of the previous stage, for receiving the heated and homogenized seasoned mixture.

According to a preferred variant of the invention, the specified stage exposure is carried out, in particular, for from about 4 to about 10 minutes, in particular from about 5 to about 8 minutes and preferably within 6 minutes.

The present invention relates also to a method for producing a dairy product, described above, which includes the following stages:

- pre-heating of the original composition based on milk containing milk proteins and without emulsifier, at a temperature of pre-heating from about 50 to about 70°C., in particular from about 55 to about 65°C. and, preferably, is carried out at a temperature of 65°C to obtain a dairy composition at a temperature of pre-heating,

- heating breast specified composition, the specified stage heating about titsa when the temperature of the heating T 2from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably a temperature of from about 87 to about 95°C., and more preferably, at a temperature of about 95°C to obtain a dairy composition at the temperature of heating,

- introduction to the specified dairy composition at a temperature of pre-heating at least one Sterol ester and/or stanol at a temperature T1as described above, to obtain a mixture,

- homogenization of this mixture at a pressure of from about 100 to about 280 bar, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably about 200 bar to obtain a homogenized mixture, and

- extracts the specified homogenized mixture to obtain a homogenized seasoned mixture.

According to a preferred variant of the invention, the specified stage exposure is carried out, in particular, for from about 4 to about 10 minutes, in particular from about 5 to about 8 minutes and preferably within about 6 minutes.

The present invention relates also to a method for producing a dairy product, described above, which includes the following stages:

- pre-heating of the original composition based on milk containing milk proteins and without emulsifier, at a temperature of from about 50 to about 70°C, in castnet is from about 55 to about 65°C and preferably, at a temperature of 65°C to obtain a dairy composition at a temperature of pre-heating,

- heating breast specified composition, the specified stage heating is carried out at a temperature of heating T2from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C. and preferably at a temperature of about 95°C to obtain a dairy composition at the temperature of heating,

- introduction to the specified dairy composition at a temperature of pre-heating at least one Sterol ester and/or stanol at a temperature T1as described above, to obtain a mixture,

- exposure of this mixture to obtain a consistent mixture and

- homogenization of this mixture at a pressure of from about 100 to about 280 bar, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably about 200 bar to obtain a homogenized seasoned mixture.

According to a preferred variant of the invention, the specified stage exposure is carried out, in particular, for from about 4 to about 10 minutes, in particular from about 5 to about 8 minutes and preferably within about 6 minutes.

The present invention relates also to a method for producing a dairy product, OPI is anomo above, which includes the following stages:

- pre-heating of the original composition based on milk containing milk proteins and without emulsifier, at a temperature of from about 50 to about 70°C., in particular from about 55 to about 65°C. and, preferably, is carried out at a temperature of about 65°C. to obtain a dairy composition at a temperature of pre-heating,

- heating breast specified composition, the specified stage heating is carried out at a temperature of heating T2from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C. and, preferably, is carried out at a temperature of about 95°C to obtain a dairy composition at the temperature of heating,

- extracts the specified dairy composition at the temperature of heating to obtain seasoned breast of the composition specified stage of aging is carried out at a temperature of, more or less corresponding to the temperature of the previous stage, namely, when the temperature of the heating,

- introduction to the specified sustained dairy composition at a temperature of pre-heating at least one Sterol ester and/or stanol at a temperature T1as described above, to obtain a mixture,

- homogenization of this mixture at a pressure of from about 100 to about ber, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably about 200 bar to obtain a homogenized mixture.

According to a preferred variant of the invention, the specified stage exposure is carried out, in particular, for from about 4 to about 10 minutes, in particular from about 5 to about 8 minutes and preferably within 6 minutes.

Under the preferred option the preferred method according to the invention is characterized by the fact that it involves the following stages:

- pre-heating of the original composition based on milk containing milk proteins and without emulsifier, at a temperature of from about 50 to about 70°C., in particular from about 55 to about 65°C. and, preferably, is carried out at a temperature of about 65°C. to obtain a dairy composition at a temperature of pre-heating,

- introduction to the specified dairy composition at a temperature of pre-heating at least one Sterol ester and/or stanol at a temperature T1as described above, to obtain a mixture,

- heating breast specified composition, the specified stage heating is carried out at a temperature of heating T2from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C and site is preferably, is carried out at a temperature of about 95°C to obtain a dairy composition at the temperature of heating,

- exposure of this mixture at a temperature of heating to obtain a consistent mixture, the specified stage of aging is carried out at a temperature of, more or less corresponding to the temperature of the previous stage, namely, when the temperature of the heating and

- homogenization of this mixture at a pressure of from about 100 to about 280 bar, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably about 200 bar to obtain a homogenized mixture.

According to a preferred variant of the invention, the specified stage exposure is carried out, in particular, for from about 4 to about 10 minutes, in particular from about 5 to about 8 minutes and preferably within about 6 minutes.

The preferred method according to the invention is described above the way in which by stage excerpts follow the following stages:

- fermentation heated and homogenized seasoned mixture, which, as indicated above, is carried out at a temperature of from about 30 to about 47°C., in particular from about 35 to about 45°C. and, preferably, from about 38 to about 42°C. to obtain a fermented mixture and

perhaps smoothing the specified fermented mixture to obtain a final white mass, the content is soup fatty phase, the corresponding ether Sterol and/or stanol included homogenization in a protein network formed by proteins of milk and milk specified source composition, as described above, the specified final white mass is characterized by homogeneity between the fatty phase and the protein network and the absence of phase differences between the water phase and the protein network.

According to a preferred variant of the invention the duration of the stage of fermentation varies from several hours to several days and, in particular, from about 3 to about 24 hours and preferably ranges from about 3 to about 12 hours, in particular from about 5 to about 10 hours and preferably from about 6 to about 9 hours.

Fermenting the consumption of lactose-milk bacteria leads to the formation of lactic acid, thus reducing the pH, which leads to the formation of a protein network.

At the stage of smoothing to obtain the so-called "mixed" texture, white mass is subjected to a shearing force, and the fermentation is stopped by cooling. Then determine the absence of serum visual examination durable yogurt, as well as the homogeneity between the fatty phase and the protein network, according to the following two options:

- the size of the fat globules constituting from 0.2 to 2 μm, in particular between 0.2 and 1 μm and

- organoleptic properties no oily taste and ones, associated with the crystals of the fat fraction).

The preferred method according to the invention is the method described above for stage smoothing should stage corresponding to the introduction of the fruit component with the Sterol and/or stenolol in any form.

The preferred method according to the invention is the method described above for stage smoothing should stage corresponding to the introduction of the composition based on cereals with Sterol and/or stenolol in any form.

The preferred method according to the invention is the method described above in which the fruit component includes a thickening agent, in particular selected from: xanthan resin, pectin, starch, in particular generowania, Ulanovo resin, cellulose and its derivatives, the guar resin, resin carob and inulin, the concentration of these thickeners is from about 0.4 to about 3% compared to the fruit component.

The present invention relates also to a method for producing a dairy product, described above, which includes the following stages:

- pre-heating of the original composition based on milk containing milk proteins and without emulsifier, at a temperature of pre-heating T2from about 50 to about 70°C., in particular from about 55 to about 65°C. and, preferably, is he is at a temperature of about 65°C. to obtain a dairy composition at a temperature of pre-heating,

- introduction to the specified dairy composition at a temperature of pre-heating at least one Sterol ester at a temperature T1as described above, to obtain a mixture,

- homogenization of this mixture at a pressure of from about 100 to about 280 bar, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably about 200 bar to obtain a homogenized mixture,

- heat the specified homogeneous mixtures, the specified stage heating is carried out at a temperature of heating is from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C. and, preferably, is carried out at a temperature of about 95°C. to obtain a heated homogenized mixture, and

- extracts the specified heated homogenized mixture to obtain heated and homogenized seasoned mixture,

- fermentation heated and homogenized seasoned mixture, which is carried out at a temperature of from about 30 to about 47°C., in particular from about 35 to about 45°C. and, preferably, from about 38 to about 42°C. to obtain a fermented mixture and

perhaps smoothing the specified fermented mixture to obtain a final white mass, containing a fatty phase, corresponding to the Sterol ester and/or stanol, in the prison homogenization in a protein network, formed proteins of milk and milk specified source composition, as described above, and the specified final white mass characterized by the fact that demonstrates the homogeneity between the fatty phase and the protein network and demonstrates the absence of phase differences between the water phase and the protein network.

According to a preferred variant of the invention, the specified stage of aging is carried out for from about 4 to about 10 minutes, in particular from about 5 to about 8 minutes and preferably within about 6 minutes.

This method allows you to obtain a natural dairy product like yogurt with a dense texture or "mixed" texture. In the absence of stage smoothing turns thick yogurt and in the presence of phase smoothing is obtained by "mixed" yogurt.

The preferred method according to the invention is the method described above, in which the initial composition does not include a thickener.

This preferred variant of the present invention allows obtaining a product whose homogeneity between the protein network and the fat phase is better, because the presence of thickeners in the original composition helps reduce the efficiency of the protein network.

The present invention relates also to a method for producing a dairy product, described above, providing the following is tadie:

- pre-heating of the original composition based on milk containing milk proteins and without emulsifier, at a temperature of pre-heating T2from about 50 to about 70°C., in particular from about 55 to about 65°C. and, preferably, is carried out at a temperature of about 65°C. to obtain a dairy composition at a temperature of pre-heating,

- introduction to the specified dairy composition at a temperature of pre-heating at least one Sterol ester and/or stanol at a temperature T1as described above, to obtain a mixture,

- homogenization of this mixture at a pressure of from about 100 to about 280 bar, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably about 200 bar to obtain a homogenized mixture,

- heat the specified homogeneous mixtures, the specified stage heating is carried out at a temperature of heating is from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C. and, preferably, is carried out at a temperature of about 95°C. to the heated homogenized mixture,

- extracts the specified heated homogenized mixture to obtain heated and homogenized, seasoned mixture,

- fermentation specified heated is homogenized seasoned mixture, held at a temperature of from about 30 to about 47°C., in particular from about 35 to about 45°C. and, preferably, from about 38 to about 42°C. to obtain a fermented mixture,

perhaps smoothing the specified fermented mixture to obtain a final white mass, containing a fatty phase, corresponding to the Sterol ester and/or stanol included homogenization in a protein network formed by proteins of milk and milk specified source composition, as described above, the specified final white mass is characterized by homogeneity between the fatty phase and the protein network and the absence of phase differences between the water phase and the protein network

- the introduction of the fruit component that does not contain Sterol and/or stanol in any form and

- mix the specified final white mass with the use of a dynamic mixer or a static mixer before the specified dairy product Packed in cups.

According to a preferred variant of the invention, the specified stage of aging is carried out for from about 4 to about 10 minutes, in particular from about 5 to about 8 minutes and preferably within about 6 minutes.

This method allows you to get milk product type fruit yogurt with "mixed" texture.

The preferred method according to the invention is a method you described is e, which fruit component includes a thickening agent, in particular selected from: alginates, xanthan resin, pectin, starch, in particular generowania, Ulanovo resin, cellulose and its derivatives, the guar resin and resin carob, and inulin, the concentration of these thickeners is from about 0.4 to about 3% compared to the fruit component.

According to a preferred variant of the invention the method according to the invention is characterized by the fact that the original composition includes milk, milk powder, milk proteins and the agent in a concentration such that he, the agent, limits the syneresis specified agent, in particular selected from: alginates, maltodextrins, pectins, soluble dietary fiber, starch and inulin, it is preferable starch.

The expression "agent, limiting the syneresis" means a compound which has a high hydrophilic property, allowing him to hold water (whey), is not retained protein network formed in the process of ripening.

The agent used in the present invention, is natural and is in such a concentration that has no binding effect on the milk gel (texture, educated milk proteins).

The present invention relates also to the method described above, characterized in that the ether erased the La and/or stanol selected from the group includes: 22-dihydroergosterol, 7,24(28)-ergosterol, campesterol, neosporosis, 7-ergosterol, Carabineros, arbitral, stigmasterol, fucosterol, α-spinasterol, sarasara, 7-dehydrogenation, preferential, handalmaster, β-sitosterol, clionasterol (γ-sitosterol), 7-stigmasterol, 22-stigmasterol, dihydro-γ-sitosterol, β-sitostanol, 14-dihydroergosterol, 24(28)-dihydroergosterol, ergosterol, brassicasterol, ascontrol, episterol, fecosterol and 5-dihydroergosterol and mixtures thereof, predominant are β-sitosterol, β-sitostanol, ether β-sitostanol, campesterol or brassicasterol.

The present invention relates also to the method described above, and characterized in that the ratio of the initial amount of a Sterol ester and/or stanol to the original amount of the composition based on milk ranges from about 0.5 to about 3.

The present invention also relates to the product obtained by the method of the present invention described above.

The present invention also relates to the product obtained by the method of the present invention in the form of a dairy product of the type of natural yoghurt with a dense texture.

The present invention also relates to the product obtained by the method of the present invention in the form of a dairy product of the type NAT is Central yogurt with "mixed" texture, or fruit yogurt with "mixed" texture or yogurt-type drink.

The present invention also relates to the above product containing from about 0.1 to about 3% Sterol ester and/or stanol and, in particular, from about 0.5 to about 2.5% Sterol ester and/or stanol, preferably, from about 1 to about 1.6% Sterol ester and/or stanol.

The present invention also relates to a device for implementing the method described above for the continuous introduction of in the grocery line, at least one Sterol ester and/or stanol at a given temperature T1above or equal to the melting point of the specified ether, and in particular from 35 to 80°C in milk composition at a temperature T2above or equal to the temperature T1containing:

- money saving specified Sterol ester and/or stanol at a temperature T1through tank with insulation or tank, controlled by a Thermoswitch

- means of circulation of the specified broadcast towards the feeder in the product pipeline, and the specified ether is maintained at a temperature T1through the pipeline with insulation and

- money supply for the introduction of the specified ether at a temperature T1in the product pipeline through the inlet of the pump.

A preferred device according to the invention includes a device for circulation of dairy composition is heated to a specified temperature T2using the specified pump circulates the air in the original proportion of circulating the original number of specified dairy composition is heated to a temperature T2.

The present invention also relates to a method of production of the product type of dessert. This method is carried out, starting from the initial dairy composition containing at least one thickener and/or at least one gelling agent. This method corresponds to the present invention and, in particular, provides for the preliminary heating of the initial dairy composition, stage of injection of the molten Sterol ester and/or stanol, stage homogenization, the stage of heating to a temperature of from about 85 to about 130°C., in particular at 120°C.

Figure 1 presents a method of producing yogurt with a dense texture, in which the molten Sterol ester and/or stanol introduced after the pre-heating.

Namely, the tank containing dairy composition (a mixture of milk product), represented by the position (1).

Milk composition is heated for the first time to a temperature of from about 50 to about 70°C., represented by the position (2).

Introduction the s Sterol ester and/or stanol in the heated first time milk composition in an amount of from about 0.5 to about 3%, melted at a temperature of from about 35 to about 80°C., represented by the position (3).

Stage of homogenization of the mixture obtained at the previous stage, under pressure from about 100 to about 250 bar, represented by the position (4).

Stage heating the homogenized mixture obtained at the previous stage, to a temperature of from about 87 to about 97°C., represented by the position (5), and stage extracts heated homogenized mixture for from about 4 to about 10 minutes are represented by the position (6).

Heated and gomogenizirovannogo sustained the mixture is then cooled to a temperature of from about 47°C. to about 30°C (7), and then add enzymes (8).

The mixture is then Packed in cups (9), followed by drying in an oven at a temperature of fermentation (10), and then the fermentation is stopped by cooling (11).

These stages correspond to a part of "the way"provided by "A" in parentheses in figure 1.

Stage (9), (10) and (11) correspond to the part of "conditioning", presented in section "B" in parentheses in figure 1.

The obtained thick yogurt contains from 0.5 to 3% Sterol ester and/or stanol.

Figure 2 shows a variant of the method of producing yogurt with a dense texture, in which the introduction (3) Sterol or stanol in the form of molten Sterol ester in an amount of from about 0.1 to about 3% at a temperature of from about 35 to about 80°C, or RA is processed Sterol ester in an amount of from about 0.5 to about 3% at a temperature of from about 60 to about 80°C. is carried out after the stage of heating (5) the first time the heated milk composition (2).

For introduction (3) ester Sterol or stanol should stage homogenization (4) at a pressure of from about 100 to about 250 bar mixture obtained at the previous stage, followed by the stage of exposure.

It should be noted that in this drawing position (1-11) and letters (a and b) mean the same as in figure 1.

The obtained thick yogurt contains from 0.5 to 3% Sterol ester and/or stanol.

Figure 3 shows a variant of the method of producing yogurt with a dense texture, in which the introduction of a Sterol or stanol in the form of a Sterol ester or stanol indicated by position (3) and is in the amount and at the temperature indicated in figure 2.

For introduction (3) Sterol or stanol should stage shutter speed (6), and then stage homogenization (4), which is opposed to the method in figure 2, at which stage the introduction of a Sterol or stanol should stage homogenization (4), and then stage extracts (6).

The diagram position (1-11) and letters (a and b) mean the same as in figure 1 and 2.

The obtained thick yogurt contains from 0.5 to 3% Sterol ester and/or stanol.

4 shows the method of obtaining yogurt with "mixed" structure, in which the molten Sterol ester is introduced after the pre-heating.

Namely, the tank containing dairy composition (a mixture of milk product), is presented under the figure (1).

Introduction Sterol ester and/or stanol the first time in heated milk composition in an amount of from about 0.5 to about 3%, molten at a temperature of from about 35 to about 80°C, presented in figure (3).

Stage of homogenization of the mixture obtained at the previous stage, under pressure from about 100 to about 250 bar, represented under the figure (4).

Stage heating the homogenized mixture obtained at the previous stage, to a temperature of from about 87 to about 97°C, is presented under the figure (5), and stage extracts heated homogenized mixture for from about 4 to about 10 minutes is presented under the figure (6).

Heated, gomogenizirovannogo, seasoned the mixture is then cooled to a temperature of from about 47 to about 30°C (7), and then add enzymes (8) with the subsequent stage of fermentation at a temperature of from about 30 to about 47°C (9).

Then hold stage smoothing, followed by a stage of cooling to stop the fermentation process (10) to obtain a final white mass (11), which corresponds to the natural "mixed" end-product, which is then Packed in cups on stage (12).

In the case of preparation of fruit yogurt with "mixed" texture fruit component (13) introducing the end the white mass, followed by mixing using a dynamic or static mixer (14) and packing in cups (12).

These stages (1-10) correspond to a part of "the way", represented by the partition (S) in parentheses in figure 4.

Stage (12)-(14) correspond to the part of "conditioning", represented by the partition (In) in parentheses in figure 4.

The obtained thick yogurt contains from 0.5 to 3% Sterol ester and/or stanol.

Figure 5 shows a variant of the method of obtaining natural yogurt with "mixed" texture or fruit yogurt with "mixed" structure, in which the introduction (3) Sterol or stanol in the form of molten Sterol ester in an amount of from about 0.5 to about 3%, at a temperature of from about 35 to about 80°C, or molten Sterol ester in an amount of from about 0.5 to about 3%, at a temperature of from about 60 to about 80°C. is carried out after the stage of heating (5) dairy composition is preheated in stage (2).

For introduction (3) ester Sterol or stanol, followed by a stage of homogenization (4) the mixture obtained at the previous stage, under pressure from about 100 to about 250 bar, should stage excerpts.

It should be noted that in this drawing position (1-4) and letters (a and b) mean the same as in figure 4.

The obtained thick yogurt contains from 0.5 to 3% Sterol ester and/or stanol.

Figure 6 shows a variant of the method of obtaining natural yogurt with "mixed" texture or fruit yogurt with "mixed" t what xtures, in which the introduction of a Sterol or stanol in the form of a Sterol ester or stanol presented in figure (3) and is held in the quantities and temperatures of melting indicated in figure 5.

Introduction (3) Sterol or stanol followed by stage shutter speed (6), followed by a stage of homogenization (4), which is contrast to the method presented in Figure 5, in which stage the introduction of a Sterol or stanol follows the stage of homogenization (4), followed by a stage of exposure (6).

In this drawing position (1-14) and letters (a and b) mean the same as in figure 4 and 5.

The obtained thick yogurt contains from 0.5 to 3% Sterol ester or stanol.

Figure 7 presents the so-called system of "straight-line" injection, including the tank, adjustable via thermostat (1)containing molten Sterol ester and/or stanol and supports temperature from about 45 to about 70°C (above the melting temperature) by means of hot water circulating in the system, the temperature of which regulates a water jacket of the tank, is presented under the figure (2), broadcast stanol and/or Sterol is mixed in the tank with the help of blades arranged on the shaft, is presented under the figure (3), to achieve this homogeneous reservoir temperature. Then broadcast stanol and/or Sterol in liquid form is injected through the inlet of the pump is (4) through a pipeline with insulation (5) when constantly defined and measured source number d1, this initial amount d1 is proportional to the original amount d2 in the pipeline, represented under the figure (6), in which circulates a dairy composition is heated to a temperature above the melting temperature of the air stanol and/or Sterol. Pipelines (5) and (6) are combined into a single pipeline (7). Thus, it becomes possible to obtain a guaranteed turbulent homogeneous dispersion of the ether stanol and/or Sterol and milk composition. Then this mixture is fed toward the homogenizer (8) for the dispersion of air stanol and/or Sterol in the protein network (matrix) in an optimal way.

Example 1

The method of obtaining natural yogurt, not containing milk fat.

The initial dairy composition includes:

milk with a fat content of 0.50% in the amount of from about 70 to about 97%, in particular in the number of 94.6%;

- skimmed milk powder in an amount of from about 0 to about 5%, in particular in the amount of 3.7%;

- dairy protein in an amount of from about 0.2 to about 0.8%, in particular in an amount of 0.6%;

- native starch in such quantity that limits the syneresis, and in particular in amounts of from about 0 to 0.5% and, in particular, 0.3 percent;

- sugar in an amount of from 0 to about 10%; and

water in an amount of from 0 to about 25%.

This initial dairy composition is in capacity is, connected to the product pipeline, at a temperature of about 10°C for a period of time sufficient for rehydration of all these ingredients dairy product, and then conduct a preliminary heating to a temperature of from about 70 to about 80°C.

After pre-heating the initial dairy composition it is injected molten Sterol esters in such a quantity that provides his presence in the final product in an amount of from 0.5 to 2.5%, followed by homogenization under pressure from 100 to 250 bar.

The above mixture is heated to a temperature of from 90 to 95°C for holding pasteurization within 3-8 minutes, then cooled to a temperature between 35-45°C. to the cooled mixture make dairy strains and Packed in cups for carrying out the fermentation in the cups until the pH from 4.8 to 4.5 to get natural yogurt with a dense texture.

Thus obtained dense natural yogurt is cooled to stop the fermentation.

To get natural yogurt with "mixed" texture stage smoothing is performed by mixing fermented white pulp, fermentation of the obtained white mass stop, passing through the plate heat exchanger, cooling to 20°C, then Packed in cups.

For drinking yoghurt fermentation floor the Chennai final white mass, stop, passing through the plate heat exchanger, the cooling is to a temperature of 4°C, then bring to a homogeneous state, passing through the mixer, making it possible to obtain drinking yoghurt texture, then spend the packaging.

Example 2

Getting fruit yogurt with "mixed" structure, containing 18% fruit composition.

Fruit "mixed" yoghurt is produced by the method of Example 1, in which, after mixing and cooling introduce fruit component containing 48.3% of fruit concentrate, 44,4% sugar, 0.3% pectin, 1.4% of starch, 0.02% dye, 0.5% flavor and 5.08% water.

Example 3

Getting fruit yogurt with "mixed" structure, containing 22% fruit composition.

Fruit "mixed" yoghurt is produced by the method of Example 1, in which, after mixing and cooling introduce fruit component containing 55,7% fruit concentrate, 36.3% of sugar, 0,12% xanthan resin, 1.5% starch, 0,019% dye, 0.5% flavor and 5,861% water.

Example 4

The method of obtaining drinking fruit yoghurt containing 5% fruit composition.

The method is carried out as in Example 1 to obtain drinking fruit yoghurt, in which, after mixing and cooling introduce fruit component containing 42% fruit concentrate, 32,4% sugar, 1% dye, 0.6% 'aro is alistore, 0.7% of starch and 23.3% of water.

Comparative Example 1

The results of this example clearly show that much more difficult to obtain a product of satisfactory quality when adding hydrocolloids (such as thickeners).

Thus, the method is a method according to the invention, which includes the following characteristic stages:

- pre-heating of the original composition based on milk containing milk proteins and without emulsifier, to a temperature of pre-heating from about 50 to about 70°C. to obtain a dairy composition at a temperature of pre-heating,

- introduction to the specified dairy composition at a temperature of pre-heating at least one Sterol ester and/or stanol at a temperature T1from about 50 to about 65°C. to obtain a mixture,

- heating of this mixture, the said heating is carried out at a temperature T2about 95°C. to obtain a mixture at a temperature of heating,

- exposure of this mixture at a temperature of heating, and the specified stage excerpts hold for about 6 minutes to obtain a consistent mixture,

- homogenization specified seasoned mixture under a pressure of about 200 bar to obtain a homogenized mixture.

For comparison, the method was implemented on the outcome of the Oh dairy composition, not containing hydrocolloids, and the initial dairy composition containing hydrocolloids (xanthan gum and starch).

It was observed that the initial dairy composition containing hydrocolloids have dense protein network with very good homogeneity of the fat phase (the dispersed fat phase is very well embedded in the protein network). Thus obtained product is very dense, whereas the initial dairy composition containing hydrocolloids, had greater heterogeneity (phase separation between milk proteins and xanthan resin). Also the heterogeneity of the mixture is visible to the naked eye due to the grainy texture of the final product.

These results provide an opportunity to demonstrate the advantage of this method without the use of hydrocolloids in the initial dairy composition, as hydrocolloids prevent the formation of the corresponding protein network.

Comparative example 2

The purpose of this example is to compare the method according to the invention, providing continuous injection of molten Sterol esters or stanol, with the method comprising heating the milk composition after the introduction of molten Sterol esters or stanol in unheated initial dairy composition.

1) an initial dairy composition:

- Yoghurt with dense or "p is ramachandi" texture:

Ingredients:

Milk with 0.5% fat: 95,4%

Skimmed milk powder: 3,7%

Milk proteins: 0,6%

Rice starch: 0,3%

Proteins:

Proteins: 5,0%

Casein: 3,65%

Whey protein: 1,35%

The ratio of casein to whey protein: 2,7

- For drinking yoghurt:

Ingredients:

Milk with 0.5% fat: 82,65%

Water: 10,0%

Sugar: 7,0%

Milk protein: 0,35%

Proteins:

Proteins: 3,6%

Casein: 2,18%

Whey protein: 0,79%

The ratio of casein to whey protein: 2,7

2) the Method of obtaining products:

The method for comparison:

This method is the heating of dairy composition containing the original milk composition and the molten Sterol esters or stanol. Mixed thus the ingredients of paragraph 1 be the initial dairy composition, which is injected molten Sterol esters or stanol. Thus obtained milk composition is heated to a temperature of from 70 to 80°C under stirring, making it possible to obtain a homogeneous suspension for a maximum of 2 hours. This example illustrates the introduction of esters of Sterol and/or stanol in milk in the same way as other ingredients included in the dairy composition. This case represents the standard ingredients in the production technology is ogurt.

The method according to the invention:

This method is a continuous injection of molten Sterol esters or stanol.

Mixed thus the ingredients referred to in paragraph 1, are mixed within a maximum of 2 hours at a temperature of 10°C, which allows to obtain the initial dairy composition in which milk proteins were rehydration. Then the specified initial dairy composition has been heated for the first time to a temperature of from about 70 to 80°C, for first time hot milk composition, in which the direct injection were introduced molten Sterol esters or stanol.

The sequence of the following stages concerning, in particular, homogenization and fermentation, is identical in both cases and corresponds to the method according to the invention.

3) Products obtained for these tests:

P1 Dense yogurt obtained from heated milk composition with ether.

P1' Thick yogurt, obtained by injection of air.

P2 "Mixed" yogurt obtained from heated milk composition with ether.

P2' "Mixed" yoghurt obtained with the injection of air.

P3 Drinking yoghurt obtained from heated milk composition with ether.

P3' Drinking yoghurt, obtained by injection of air.

4) Measurements on these products (see table).

Resultativity show:

what yoghurts obtained by the method according to the present invention have a viscosity greater than those that were obtained compared with the method that corresponds to a higher density;

- the ability of gels to retain moisture under the action of mechanical stresses more for yogurt, obtained according to the invention;

that peroxide value significantly greater for yogurt, obtained according to the method of comparison than for the yogurt according to the invention.

Organoleptic assessment by consumers, showed the following:

with respect to serum obtained a low score, because when cutting yogurt whey is not released from the dairy gel in the yogurt according to the invention;

with respect to the homogeneity of the gel yogurt according to the invention received a higher score than the homogeneity of the gel from yogurt by way of comparison, because the gel was more fragile in the yogurt according to the invention;

with respect to the density of the sensation in the mouth yogurt according to the invention received a higher score than the thickness of the yogurt by way of comparison, because it was less dense;

with respect to the rancid taste the yogurt according to the invention received a score of 0;

- in addition, consumers noted smack heat treatment of yoghurt received by way of comparison.

5) Conclusion:

way of comparison, providing n is GREVENA milk composition, contains the original milk composition and the molten esters Sterol or stanol, has the following disadvantages:

a) This dairy composition is heated in the presence of air dissolved in it due to mixing; therefore it is possible oxidation of unsaturated fatty acid esters (esterification in the presence of rapeseed oil natural enriched in C18:2 and C18:3), which produce peroxides and hydroperoxides, as is known, give a rancid aftertaste, which is unacceptable for food. In addition, these compounds can oxidize molecules of nutrients, such as vitamins (C, E and a) and some amino acids (methionine and tryptophan).

b) Long stage heating at a temperature between 70 and 80°With dairy composition containing the initial dairy composition and a liquid ester of a Sterol or stanol (up to 2 hours), as well as the collapse of whey protein, which has an important functional role in the technology of making yogurt (the emulsification of fats, retention of serum viscosity).

c) the Maillard Reaction in the presence of sugar (lactose) and amino - polymerization of molecules, which can lead to color change ("Browning"), as well as to the emergence of the taste of perimeterization; in addition, this reaction mobilizes lysine, a basic amino acid.

1. SP is a way to get at the grocery pipeline dairy product, providing stage injection continuous injection through the product pipeline, at least one Sterol ester and/or stanol without thickener and at a given temperature T1above or equal to the melting point of the specified ether, in particular from 35 to 80°C in milk composition having a given temperature T2at least equal to T1corresponding to the original composition based on milk containing milk proteins and without emulsifier, with the receipt does not contain emulsifier mixture,
moreover, the stage of introduction of the Sterol ester and/or stanol is carried out before stage homogenization of this mixture.

2. The method according to claim 1 which the stages of the continuous introduction of Sterol ester and/or stanol at a temperature T1in the range from 35 to 80°C., in particular from 40 to 70°C. and in particular from 45 to 60°C, specified in milk composition.

3. The method according to claim 1 or 2, which includes the following stages:
pre-heating the source composition at a temperature T2from about 50 to about 70°C., in particular from about 55 to about 65°C., and preferably at a temperature of 65°C to obtain a dairy composition with a temperature of pre-heating,
continuous injection through the injection of Sterol ester and/or stanol with temperature T1that is greater than or equal to the temperature of the tour melting specified ether, in particular from 35 to 80°C., preferably from 40 to 70°C. and more preferably from 45 to 60°C specified in milk composition with temperature pre-heating to obtain a mixture, and
homogenization of this mixture.

4. The method according to claim 1 or 2, which includes the following stages:
heat milk composition, representing an original composition based on milk containing milk proteins and containing no emulsifier, the specified stage heating is carried out at a temperature T2from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from 87 to about 95°C. and is preferably carried out at a temperature of 95°C. to obtain a dairy composition at the temperature of heating
the introduction of a Sterol ester and/or stanol at a temperature T1that is greater than or equal to the melting point of the specified ether, in particular from 35 to 80°C., preferably from 40 to 70°C. and more preferably from 45 to 60°C in the specified dairy composition at the temperature of heating to obtain a mixture, and
homogenization of this mixture.

5. The method according to claim 1 or 2, which includes the following stages:
- heat milk composition, representing an original composition based on milk containing milk proteins and containing no emulsifier, the specified stage heating is carried out at a pace which the temperature T 2from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from 87 to about 95°C. and preferably at a temperature of about 95°C to obtain a dairy composition at the temperature of heating
the introduction of a Sterol ester and/or stanol at a temperature T1that is greater than or equal to the melting point of the specified ether, in particular from 35 to 80°C., preferably from 40 to 70°C. and more preferably from 45 to 60°C in the specified dairy composition at the temperature of heating to obtain a mixture,
exposure of this mixture indicated the stage of the exposure is carried out in a period of time sufficient for the preservation of milk composition obtained under heating at a temperature sufficient to destroy vegetative microorganisms, to obtain a consistent mixture and
homogenization specified seasoned mixture.

6. The method according to claim 1 or 2, which includes the following stages:
pre-heating the original composition based on milk containing milk proteins and does not contain an emulsifier, at a temperature of pre-heating from about 50 to about 70°C., in particular from about 55 to about 65°C., and preferably carried out at a temperature of about 65°C. to obtain a dairy composition at a temperature of pre-heating,
introduction to the specified m lochnaw composition at a temperature of pre-heating, at least one Sterol ester and/or stanol at a temperature T1constituting from 35 to 80°C., preferably from 40 to 70°C. and more preferably from 45 to 60°C., to obtain a mixture,
homogenization of this mixture at a pressure of from about 100 to about 280 bar, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably about 200 bar to obtain a homogenized mixture,
heating the specified homogeneous mixtures, the specified stage heating is carried out at a temperature of heating is from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C. and preferably at a temperature of about 95°C. to obtain a heated homogenized mixture and
extracts the specified heated homogenized mixture to obtain heated and homogenized seasoned mixture.

7. The method according to claim 6, in which stage excerpts follow the following stages:
fermentation specified heated and homogenized seasoned mixture, which is carried out at a temperature of from about 30 to about 47°C., in particular from about 35 to about 45°C., and preferably from about 38 to about 42°C. to obtain a fermented mixture and,
perhaps stage smoothing specified fermented mixture to obtain a final white mass, the content of Asa fatty phase, the corresponding ether Sterol and/or stanol included homogenization in a protein network formed by proteins of milk and milk specified source composition, and the specified final white mass shows the homogeneity between the fatty phase and the protein network and the absence of phase differences between the water phase and the protein network.

8. The method according to claim 7, in which stage smoothing should stage the introduction of the fruit component that does not contain a Sterol and/or stanol in any form.

9. The method according to claim 7, in which stage smoothing should stage the introduction of the cereal composition not containing a Sterol and/or stanol in any form.

10. The method according to claim 8, in which the fruit component includes a thickening agent, in particular selected from: xanthan resin, pectin, starch, in particular, generowania, Geranboy resin, cellulose and its derivatives, the guar resin, resin carob and inulin, the concentration of these thickeners is from about 0.4 to about 3% compared to the fruit component.

11. The method according to claim 1 or 2, which includes the following stages:
pre-heating the original composition based on milk containing milk proteins and do not contain emulsifier, and preliminary heating is carried out at a temperature T2from about 50 to about 70°C., in particular from about 55 to about 65°is, and preferably carried out at a temperature of about 65°C. to obtain a dairy composition at a temperature of pre-heating,
introduction to the specified dairy composition, of at least one Sterol ester at a temperature T1constituting from 35 to 80°C., preferably from 40 to 70°C. and more preferably from 45 to 60°C., to obtain a mixture,
homogenization of this mixture at a pressure of from about 100 to about 280 bar, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably about 200 bar to obtain a homogenized mixture,
heating the specified homogeneous mixture, and the specified stage heating is carried out at a temperature of heating is from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C. and preferably at a temperature of about 95°C. to obtain a heated homogenized mixture,
extracts the specified heated homogenized mixture, and the specified stage of aging is conducted for from about 4 to about 10 min, in particular from about 5 to about 8 minutes and preferably for about 6 min to get heated and homogenized seasoned mixture,
fermentation heated and homogenized seasoned mixture is carried out at a temperature of from about 30 to about 47°C, cast the STI from about 35 to about 45°C, and preferably from about 38 to about 42°C. to obtain a fermented mixture and,
perhaps stage smoothing specified fermented mixture to obtain a final white mass, containing a fatty phase, corresponding to the Sterol ester and/or stanol included homogenization in a protein network formed by proteins of milk and milk specified source composition, and the specified final white mass shows the homogeneity between the fatty phase and the protein network and the absence of phase differences between the water phase and the protein network.

12. The method according to claim 11, in which the original composition does not contain a thickener.

13. The method according to claim 1 or 2, which includes the following stages:
pre-heating the original composition based on milk containing milk proteins and does not contain an emulsifier, at a temperature of pre-heating T2from about 50 to about 70°C., in particular from about 55 to about 65°C., and preferably at a temperature of about 65°C. to obtain a dairy composition at a temperature of pre-heating,
introduction to the specified dairy composition at a temperature of pre-heating at least one Sterol ester and/or stanol at a temperature T1constituting from 35 to 80°C., preferably from 40 to 70°C. and more preferably from 45 to 60°With the La obtain a mixture,
homogenization of this mixture at a pressure of from about 100 to about 280 bar, in particular from about 100 to about 250 bar, preferably from about 100 to about 200 bar and preferably about 200 bar to obtain a homogenized mixture,
heating the specified homogeneous mixture, and the specified stage heating is carried out at a temperature of heating is from about 85 to about 100°C., in particular from about 87 to about 97°C., preferably at a temperature of from about 87 to about 95°C. and is preferably carried out at a temperature of about 95°C. to obtain a heated homogenized mixture,
extracts the specified heated homogenized mixture, the specified stage of aging is conducted for from about 4 to about 10 min, in particular from about 5 to about 8 minutes, and preferably for about 6 min to get heated and homogenized seasoned mixture,
fermentation specified heated and homogenized seasoned mixture is carried out at a temperature of from about 30 to about 47°C., in particular from about 35 to about 45°C., and preferably from about 38 to about 42°C. to obtain a fermented mixture,
perhaps stage smoothing specified fermented mixture to obtain a final white mass, containing a fatty phase, corresponding to the Sterol ester and/or stanol included homogenization in a protein network formed Bel is AMI milk and milk specified source composition, and the specified final white mass shows the homogeneity between the fatty phase and the protein network and the absence of phase differences between the water phase and the protein network and
introduction fruit component that does not contain a Sterol and/or stanol in any form.

14. The method according to item 13, in which the fruit component contains a thickening agent, in particular selected from: alginates xanthan resin, pectin, starch, in particular, gelatinizing, Geranboy resin, cellulose and its derivatives, the guar resin, resin carob and inulin, and the concentration of these thickeners is from about 0.4 to about 3% fruit component.

15. The method according to any one of claims 1 to 14, in which the original composition includes milk, milk powder, milk proteins and the agent in such a concentration that limits the syneresis specified agent, in particular selected from: alginates, maltodextrins, pectins, soluble dietary fiber, starch and inulin, preferably starch.

16. The method according to any claims 1 to 15, in which the Sterol ester and/or stanol selected from the group including: 22-dihydroergosterol, 7,24(28)-ergosterol, campesterol, neosporosis, 7-ergosterol, Carabineros, arbitral, stigmasterol, fucosterol, α-spinasterol, sarasara, 7-dehydrogenation, preferential, handalmaster, β-sitosterol, clionasterol (γ-with esterol), 7-stigmasterol, 22-stigmasterol, dihydro-γ-sitosterol, β-sitostanol, 14-dihydroergosterol, 24(28)-dihydroergosterol, ergosterol, brassicasterol, ascontrol, episterol, fecosterol and 5-dihydroergosterol and mixtures thereof, and the preferred are β-sitosterol, β-sitostanol, ether β-sitostanol, campesterol or brassicasterol.

17. The method according to any one of claims 1 to 16, in which the ratio of the initial amount of a Sterol ester and/or stanol to the original number of original compositions based on milk is from about 0.5 to about 3.

18. The product obtained by the method according to claim 11 or 12, in the form of a dairy product of the type of mixed natural or fruit yoghurt or drinking yoghurt.

19. Product p containing from about 0.1% to about 3% Sterol ester and/or stanol, in particular from about 0.5% to about 2.5% Sterol ester and/or stanol, preferably from about 1 to about 1.6% Sterol ester and/or stanol.

20. The product obtained by the method according to item 13 or 14, in the form of dairy product type natural yogurt with "mixed" texture, or type of fruit yogurt with "mixed" texture, or type of drinking yoghurt.

21. The product according to claim 20 containing from about 0.1% to about 3% Sterol ester and/or stanol, in particular from about 0.5% to about 2.5% Sterol ester and/or stanol, preferably from about 1 to about 1.6% Sterol ester and/or stanol is.



 

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1 dwg

FIELD: heating.

SUBSTANCE: invention relates to energy industry and can be used in purge systems of the first and second circuits of a nuclear power plant. A heat exchanger comprises a vertical tube bundle, an upper support ring and a lower support ring inside a vertical case as well as a lower and an upper nipple of tube space heat carrier set on the case; the lower and upper tube bundle sections are connected to the respective supports and the latter are attached to the case. The lower and upper supports are made as vertical shells and attached to the case by the lower and upper end faces of the shells respectively, each nipple is set on the case opposite to the shell of the respective support and forms an annular chamber in respect to the case. Such design of the heat exchanger allows for moving the points of attaching the supports to the case away from the case welded seams joining the tube plates and the case for the required distance as well as reducing influence of the case seams on the supports to the allowable value.

EFFECT: reducing allowable influence of the case seams on the supports.

2 cl, 3 dwg

FIELD: heating.

SUBSTANCE: invention relates to energy industry and can be used in purge systems of the first and second circuits of a nuclear power plant. A heat exchanger of a nuclear power plant comprises a tube bundle placed inside a vertical case and enclosed by a vertical housing. The lower section of the housing is connected to the lower grid of the tube bundle. The housing is set in respect to the case so that to form a vertical peripheral cavity which is divided into the upper and lower chambers by a baffle. A support of the tube bundle is set inside the case and connected to it. The baffle is made as a shell with its lower end being connected to the support and a band with one its edge being connected to the shell and the other one - to the case. The nipples of tube space heat carrier are fitted on the case. One nipple is set opposite the upper chamber of the peripheral cavity and the other one - opposite the lower chamber.

EFFECT: reducing stresses in the baffle.

3 cl, 3 dwg

FIELD: medicine.

SUBSTANCE: invention refers to pharmaceutical industry, particularly to a polyvitaminic and mineral additive for decholesterolisation. The polyvitaminic and mineral additive for decholesterolisation. The method of dietary intake supplement to assist decholesterolisation implying intake of the polyvitaminic and mineral additive in effective amount. The method of dietary intake supplement of low-density lipoproteins to ensure decholesterolisation, homocysteine or cholesterol oxidation implying intake of the polyvitaminic and mineral additive in effective amount.

EFFECT: polyvitaminic and mineral additive ensures effective decholesterolisation.

30 cl, 5 dwg, 3 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates food and pharmaceutical industry, namely to production of biologically active food additives produced out of dry vegetable raw materials, microelements and vitamins used as health-improving preventive feeding for weight loss and body abstersion. Weight correction method includes intake of biologically active additives in two stages. Biologically active complex is adhibited before meals. It performs weight correction. After meals another biologically active complex is adhibited. It performed body abstersion. Biologically active additives complex performing weight correction includes pineapples, gamboges, turmerics, corn columns and spouts, allseed, cranberry leaves, and lemongrass extracts, L-carnitine, chrome, vitamin C, vitamins PP and biotine. Biologically additives complex performing body abstersion contains extracts of corn columns and spouts, allseed, cranberry leaves, lemongrass, green tea, Kurile tea, licorice roots, nettle leaves, saltwort, meletin, glutamic acid, potassium chloride and magnesium oxide, vitamins B6, C, D, E.

EFFECT: invention provides for creation of new weight correction method and biologically active additives method for its usage with minimal amount for administration.

14 cl, 3 dwg, 9 tbl, 4 ex

FIELD: medicine.

SUBSTANCE: invention relates to preparation of preventive purpose - biologically active additives (BAA) to food. BAA to food contains pectin, wheat bran, carrots, beet, Jerusalem artichoke and arabinogalactan, extracted from larch wood with definite component ratio. Invention allows to enrich human diet with food fibres, vitamins, macro- and microelements.

EFFECT: claimed BAA to food also allows to increase efficiency of preventive interference in prevention of conditions accompanied by biliary dyskinesia of hypomotor type.

4 cl, 7 tbl

FIELD: biotechnologies.

SUBSTANCE: invention is related to biotechnology and may be used in food industry. Method includes the following. Yeast cells water suspension is prepared. Prepared suspension of yeast cells is heated up to temperature of 85-95°C for 15-20 minutes, therefore inactivating endogenous ferments. Afterwards water suspension is cooled down to 54-56°C. The first ferment composition is added into cooled mixture, which contains mixture of proteinases, endo- beta- glucanases and exo- beta - glucanases, sources of which are ferment preparations such as protosubtiline and celoviridine. Hydrolysis is carried out at natural pH, temperature of 54-56°C for 1 hour 45 minutes - 2 hours - 15 minutes with continuous mixing. Prepared ferment lysate is cooled down to 45-48°C, and the second ferment composition is introduced - complex of proteinases, peptidases, endo - beta-glucanases and exo- beta - gluconases, mannanase and chitinase, source of which is a cultural liquid Aspergillus oryzae VKPM F - 931 with addition of ferment preparation of celoviridine. Hydrolysis is carried out at natural pH, temperature of 45-48°C for 3 hours 45 minutes - 4 hours 15 minutes at continuous mixing with further maintenance of final ferment lysate at temperature of 85-95°C for 15-20 minutes, inactivating endogenous ferments and drying of finished product.

EFFECT: invention makes it possible to increase quality of food fortifier.

3 cl, 1 tbl, 2 ex

FIELD: medicine.

SUBSTANCE: invention refers to medicine and pharmacy, namely to agents for inhibition of development or progression of liver cancer in hepatitis C positive patients suffering from cirrhosis, wherein the agent contains three types of amino acids, namely isoleucine, leucine and valine, wherein mass ratio of isoleucine, leucine and valine makes 1:1.5-2.5:0.8-1.7.

EFFECT: invention provides effective inhibition of development or progression of liver cancer in hepatitis C positive patients suffering from cirrhosis.

18 cl, 1 ex, 1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used while producing high-quality biologically active supplements (BAS) for food. BAS with hepatoprotective properties is apples extracts powder. The powder is obtained by drying tomato extract up to humidity of 6-8% then it is minced in fine helix-rotatining film of 0.1-0.5 mm at pulsing pressure gradient of 10-15 MPa and temperature of 20-30°C.

EFFECT: antioxidant properties of dietary supplement is provided because of high pectin, protopectin, vitamin C and selenium content.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for the production of high quality dietary supplement. The dietary supplement with hepatoprotective properties is a powder from apple marc. The powder is produced by drying the apple marc up to the moisture content of 6-8% and following grinding in thin spiral-rotating film 0.1-0.5 mm thick under the pulse pressure gradient of 10-15 MPa and the temperature of 20-30°C.

EFFECT: hepatoprotective properties of the dietary supplement are ensured by the high content of pectin, protopectin, vitamin C and microelement - selenium.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for the production of high quality dietary supplement. The dietary supplement with antiradiation properties is a powder from apple marc. The powder is produced by drying the apple marc up to the moisture content of 6-8% and following grinding in thin spiral-rotating film 0.1-0.5 mm thick under the pulse pressure gradient of 10-15 MPa and the temperature of 20-30°C.

EFFECT: antiradiation properties of the dietary supplement are ensured by the high content of pectin, protopectin, vitamin C and microelement - selenium.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to functional food products. The functional food product contains a fat-and-oil product and amaranth seed flour. The fat-and-oil product is produced by extracting phospholipid concentrates by ethyl alcohol with the proportion phospholipid concentrates:ethyl alcohol equal to (1:3)-(1:7) and under the temperature of 40-60°C resulting in the alcohol-soluble and alcohol-insoluble fractions of phospholipids. Afterwards the alcohol-insoluble fraction of phospholipids is separated from the alcohol-soluble fraction of phospholipids with the following vacuum drying of the former fraction. The amaranth seed flour is produced by grinding the seeds in two steps. The first one implies coarse grinding and the second one - fine grinding at a rotor-roller disintegrator. The raw flour is fried for 2-4 minutes under the temperature of 100-110°C. The amaranth seed flour accounts for 40-80% of the total weight.

EFFECT: invention allows for the significant intensification of the end product bioactive properties due to gentle production methods as well as for the improvement of the organism resistance to hypoxia in case of great physical activity.

3 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for the production of high quality bioactive supplement used for direct consumption with food or for manufacturing of food products. The phospholipid dietary supplement with antioxidant properties is presented as phospholipids produced by defatting the food plant phospholipids with an organic solvent and separating the defatted phospholipids from the solution of neutral lipids in the organic solvent. The defatted phospholipids are extracted by ethyl alcohol with the proportion defatted phospholipids:ethyl alcohol equal to (1:3)-(1:7) and under the temperature of 40-60°C resulting in the alcohol-soluble and alcohol-insoluble fractions of phospholipids. Afterwards the alcohol-insoluble fraction of phospholipids is separated from the alcohol-soluble fraction of phospholipids with the following vacuum drying of the former fraction until the desired product is obtained.

EFFECT: high antitoxic properties of the phospholipid dietary supplement are ensured by the high content of phospholipid groups: phosphatidyl serines, phosphatidyl ethanolamines and phosphatidyl inositols having the maximal antioxidant action.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention is related to the dairy industry, namely to production of fermented milk product of preventive purpose. Fermented milk beverage contains following ingredients, wt %: starter from production strains of Bifidobactericum longum B379M or Bifidobactericum bifidum bifidobacterium 791 - 3.0-5.0; biologically active product "Fukolam-S" and/or red seaweed carrageenan Chondrus armatus - 12.5-25.0; milk base - the rest.

EFFECT: invention allows to increase biologically active properties of ready-made product and expand range of preventive fermented milk beverages.

2 tbl, 3 ex

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