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    • 专利摘要:
    Powdered dairy product to prepare a yogurt-flavored drink flavored with vitamins, minerals and probiotics, and the procedure for obtaining them. The present invention relates to a powdered dairy product comprising: a dairy component selected from powdered milk and/or powdered yogurt, powdered milk protein, a probiotic, a complex of vitamins and minerals, comprising vitamin E, B5, B6, B1 A, D and B12, zinc and selenium, starch, and a microencapsulated acidulant, selected from among citric acid, lactic acid and their mixtures. Likewise, the procedure for obtaining said dairy product is contemplated, as well as for its reconstitution in a dairy drink. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2798025A1
    申请号:ES201930503
    申请日:2019-06-04
    公开日:2020-12-04
    发明作者:Barcia Jose Ramon Iglesias；Berdasco Ruben Fidalgo；Philippe Balbarie
    申请人:Corp Alimentaria Penasanta SA；
    IPC主号:
    专利说明:

    [0002] Powdered dairy product to prepare a yogurt-flavored drink flavored with vitamins, minerals and probiotics, and the procedure for obtaining them
    [0004] FIELD OF THE INVENTION
    [0006] The present invention belongs to the food sector, in particular to the field of powdered milk preparations. Specifically, the invention relates to a powdered dairy preparation specially designed for the instant preparation of a yogurt-flavored drink flavored with vitamins, minerals and probiotics, and to the process for obtaining the same.
    [0008] BACKGROUND OF THE INVENTION
    [0010] In a general nutritional strategy, the food policies of each country aim to provide populations with access to a rich and balanced diet, guaranteeing food security.
    [0012] For this, populations must have access to:
    [0014] • healthy and nutritionally adequate food, both nationally and in each household.
    [0015] • reasonably stable food supplies throughout the year and from year to year;
    [0016] • access to enough food to meet the needs of each member of the household.
    [0018] Awareness about the importance of a healthy and balanced diet is widespread. Food must provide nutrients for each member of the family and provide a balanced diet that provides the necessary energy, protein and micronutrients. Access to nutritional elements is essential for good cognitive and physiological functioning.
    [0020] From the nutritional point of view, milk contains almost all the nutritional elements necessary for the growth of newborn mammals. One liter of cow's milk It contains approximately 50 g of lactose, 32 g of protein and 40 g of fat. The energy potential of a liter of skimmed milk is 1460 kJ. It contains proteins rich in essential amino acid residues and minerals of nutritional interest such as calcium and phosphorus in organic and mineral form easily assimilated by the body.
    [0022] Yogurts and fermented milks
    [0024] The appearance of fermented milks dates from the Neolithic (6000 years before Christ) in Central Asia. Its history is complex and its origin can be multiple. Central Asia is a land at the crossroads of many roads, a place of beer villages favorable to the circulation of products. The nomadic tribes would have transported the milk in animal skins and it would have fermented. Spontaneously thanks to the presence of "wild" bacteria whose activity would have been facilitated by the hot weather.
    [0026] Centuries before the discovery of pasteurization and cooling, fermentation appeared as a very effective way to store milk as evidenced by the different varieties of fermented milk that exist in the world: 'Ayran', a fermented milk drink that is consumed in Turkey and Armenia; Fermented cow's milk "Kefir" (ferments and yeasts) consumed in Russia and Central Asia; the "Shubat" in Kazakhstan, the "Chal" and the "Dorian" in Turkmenistan and the "Khoormog" in Mongolia, fermented camel smoothies; the "Koumis", the fermented milk of a typical mare from Mongolia, Russia and Kazakhstan; "Kourout", a traditional fermented milk made from yak milk in Kyrgyzstan; Ergo, traditional fermented milk in Ethiopia; The "Leche Ribot", still widely consumed today in Brittany, and whose origin dates back to the Gauls.
    [0028] Elaboration process
    [0030] The fortified milk via the addition of powdered milk or milk proteins is successively pasteurized, homogenized, and cooled at a fermentation temperature between 38 and 45 ° C before inoculation.
    [0032] Next, we proceed to the addition of lactic ferments composed of; Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. Lactobacillus bulgaricus mainly produces lactic acid which intervenes among other things in the sour taste of yogurts while Streptococcus thermophilus synthesizes lactic acid and formic acid. The action of these ferments on milk is called "lactic fermentation." Lactic acid produced by ferments increases the acidity of the milk, which causes the precipitation of caseins: The milk coagulates and becomes yogurt.
    [0033] After fermentation, the yogurts are refrigerated and stored in cold rooms. The storage and conservation procedures are very strict, since they have to be between 0 and 6 ° C, and the shelf life for consumption is short, so that the product maintains its qualities.
    [0035] Yogurts and fermented milks are usually fresh products.
    [0037] The manufacture of other fermented milks follows the same production process, only the ferments used and the fermentation parameters (temperature, duration ...) differ.
    [0038] There are different textures and varieties of fermented products on the market. They can be firm, smooth or liquid, they can be natural, sugary or sweetened with added ingredients (fruits, cereals, vegetables ...). Some are totally skimmed (0% fat), others on the contrary can be enriched in fat.
    [0040] In the manufacture of firm fermentations, milk is inoculated directly into the containers at a temperature between 42 ° -44 ° C, for approximately three to five hours, conditions favorable to the development of the ferments.
    [0042] The manufacture of fermented shakes is carried out in fermentation tanks. The gel obtained after fermentation is cooled, before being packaged and stored in a cold chamber.
    [0044] Fermented liquids can be consumed without a spoon, as a drink. After being made, they are shaken and homogenized until the desired texture is achieved and finally packed in bottles.
    [0046] Finally, pasteurized products can be found on the market after fermentation, the process of which is similar to the preparation of beaten yoghurts, adding the heat treatment stage that has the effect of eliminating the live microorganisms that have allowed fermentation. The thermal process increases the useful life and allows the distribution and commercialization of these products at room temperature.
    [0048] Nutrition and health
    [0050] As is well known in the state of the art, yogurts and fermented milks are nutrient-rich foods from the fermentation of milk. Yogurt helps meet daily macronutrient and micronutrient intake recommendations and reduces potential health risks for vulnerable populations.
    [0052] The nutritional benefits of yogurt are well known. Yogurt is a pre-digested food that contains many nutrients such as carbohydrates, proteins, fats, minerals, and vitamins. Yogurt has a micronutrient composition similar to milk, generally with good bioavailability ( Milk and yogurt consumption are linked with higher bone mineral density but not with hip fracture: the Framingham Offspring Study, Sahi, S. et al, Arch Osteoporos 2013 ; 8: 119).
    [0054] Yogurts have a low energy density.
    [0056] Yogurt is a good source of calcium and other minerals like magnesium, potassium, and zinc. It also contains little sodium. Yogurt consumers generally have a better calcium intake than non-yogurt eaters. ( Wang, H. et al, Nutr Res 2013; 33: 18-26; 41. Buttriss, J. International Journal of Dairy Technology 1997; 50: 21-7; Gaucheron, F. J Am Coll Nutr 2011; 30: 400S -9S).
    [0058] Yogurt contains vitamins B (B1, B2, B3, B6, B9 and B12), A and E. ( Wang, H. et al)
    [0060] Yogurt is an excellent source of good quality protein, whey protein and casein, which can reduce appetite and promote muscle and bone growth. ( Bos, C. et al, J Am Coll Nutr 2000; 19: 191S-205S, Webb, D. et al, Nutr Rev 2014; 72: 180-9).
    [0062] Yogurt has a higher concentration of conjugated linoleic acids than milk. Studies have reported that conjugated linoleic acids have immunostimulating and anticancer properties ( Whigham, LD. Et al, Int J Obes ( Lond) 2014; 38: 299-305).
    [0064] The health benefits of yogurt
    [0066] Recent scientific studies have shown that yogurt consumers have a better diet compared to people who do not consume it. In fact, regular yogurt consumers tend to have a more diversified and balanced diet that respects dietary guidelines for nutrient intake and food choices (more fruits, more whole grains, fewer processed meats, fewer cereals, etc.) which people who do not consume it ( Mediine Ulo. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride. Washington ( DC) 1997; Lecerf, JM. et al, The FASEB Journal 2014; 28; Mozaffarian, D. et al. N Engl J Med 2011; 364: 2392-404). Adult yogurt consumers tend to have healthier lifestyles, are more likely to be physically active, and less likely to smoke than those who do not ( Mozaffarian, D. et al. N Engl J Med 2011; 364: 2392- 404).
    [0068] Yogurt consumption may also play a role in weight management and energy homeostasis, as cohort analysis has shown that regular yogurt consumers gain less weight over time than non-users ( Martinez-Gonzalez , MA. Et al, Nutr Metab Cardiovasc Dis 2014; 24: 1189-96; Panahi, S. et al. J Am Coll Nutr 2016: 1-15; O'Connor, LM. Et al, Diabetologia 2014; 57: 909 -17).
    [0070] Yogurt consumption is also associated with a lower risk of developing type 2 diabetes ( Panahi, S. et al., O'Connor, LM. Et al).
    [0072] Yogurt consumption is associated with a better metabolic profile in adults and children: lower levels of circulating triglycerides and glucose, lower systolic blood pressure, and a healthier insulin profile ( Wang, H. et al, Zhu, Y. et to the).
    [0074] Long-term consumption of live bacteria from yogurt and fermented milk does not promote significant changes in the overall composition of the gut microbiota in healthy people, but may modify the presence of certain bacterial strains of the microbiota . For example, the level of Enterobacteriaceae (within which pathogenic bacteria are found) were significantly lower in yogurt consumers ( Uyeno, et al, International journal of food microbiology 2008; 122.1: 16-22; Alvaro, E. et al, British Journal of Nutrition 2007; 97.01: 126-133).
    [0076] Milk proteins
    [0078] The amino acid composition of milk protein is similar to that of eggs. Up to 10 essential amino acids are present, the most important of which are threonine, histidine and lysine, which is essential for babies, which triple their weight in a year, and methionine, in older people.
    [0080] Protein digestibility is expressed in CUD (coefficient of digestive utilization). He of milk proteins is similar to that of meat or egg protein (90 <CUD <97). The biological value of caseins is 0.80 and 0.95 for serum proteins. Furthermore, proteins are rich in active sequences:
    [0082] opiate activities;
    [0083] immunomodulatory properties;
    [0084] enzyme inhibitors;
    [0085] ion transport;
    [0086] hormone modulations.
    [0088] Lactose
    [0090] It is the majority component of the dry extract of milk, it participates in the development of the nervous system with the galactosides of the brain.
    [0092] Lactose is hydrolyzed into glucose and galactose by the enzyme lactase (B-galactosidase) at the level of the intestinal mucosa:
    [0094] Galactose B 1-4 glucose (a, B) ^ glucose (a, B) galactose (a, B)
    [0096] The residual lactose is transformed into lactic acid by the enzymes of the microorganisms in the colon.
    [0098] Lactose is a carbohydrate, so it has a nutritional and energy interest to provide calories to the body.
    [0100] The calcium
    [0102] It is found mainly in milk and dairy products and in fresh vegetables. Calcium participates in the formation and maintenance of bones. It plays an important role in the stability of cell membranes and in the excitability of muscle cells. There are 4 groups of risks for insufficient intake:
    [0104] • Children and adolescents in a phase of intense growth,
    [0105] • Pregnant and lactating women,
    [0106] • Elderly individuals, and
    [0107] • Menopausal women.
    [0109] Lack of calcium causes neuromuscular disorders (such as tetany and seizures), personality disorder, and mental retardation. If it persists, rickets (in children), osteoporosis (in adults), dental caries, spontaneous fractures and osteoarthritis appear.
    [0111] The match:
    [0113] Phosphorus (P) is a macromineral closely related to calcium, both in shared functions and in the food sources where it is present or its consumption recommendations. The greater the need for one, the greater the need for the other. The bioavailability of phosphorus improves in the presence of vitamin D, Vitamin C and proteins, among others. Although it is present in every cell, mainly, phosphorus is found in teeth and bones, and constitutes approximately 1% of the total weight of a person.
    [0115] Phosphorus functions:
    [0116] Prevents tooth decay.
    [0117] It is part of the bones and reduces the loss of bone mass.
    [0118] It is part of the molecules from which energy is obtained at the cellular level.
    [0119] It is part of the DNA and RNA that transfer genetic information.
    [0120] It is part of the cell walls.
    [0121] Collaborates in the activation of enzymes.
    [0122] Participates in the acid-base balance of cells.
    [0123] It is part of vitamin B6.
    [0125] Daily phosphorus recommendations: 800-1200 mg / day in adults
    [0127] Zinc:
    [0129] It is a micro mineral that participates in more than 200 chemical reactions at the cellular level. It is involved in practically all body maintenance and regulation systems.
    [0131] There are certain substances classified as anti-nutritive, since they negatively influence the use of certain nutrients, such as phytates, contained in whole grains and legumes, which reduce the use of zinc.
    [0132] Zinc functions:
    [0133] • Participates in multiple chemical reactions and in the immune system (defense of the organism), since it favors the production of lymphocytes.
    [0134] • Helps in the healing of wounds.
    [0135] • It is involved in the synthesis of DNA and RNA.
    [0136] • Produces the activation of certain hormones.
    [0137] • Collaborates in maintaining the structure of cells.
    [0138] • Its presence in the body is essential for the proper functioning of smell and taste.
    [0139] • It is essential for the correct development of the gonads (ovaries and testes), as well as in reproduction and fertility.
    [0140] • Zinc is essential for the formation of insulin and many other proteins
    [0142] Daily zinc recommendations: 12-20 mg / day in adults
    [0144] Selenium:
    [0146] Selenium (Se) is an antioxidant micromineral, a function that it shares with vitamin E. Currently, these compounds are being widely studied for their possible relationship in very common diseases: cardiovascular, cancer, etc. Due to its antioxidant capacity, it is considered a cellular anti-aging element. On the other hand, selenium can enhance the action of anticoagulant drugs, so it is advisable to monitor this combination. Daily selenium recommendations: 50-70 ^ g / day in adults
    [0148] Selenium functions
    [0150] • It has antioxidant capacity, hence it is related to a protective role against diseases such as cancer and other problems related to cell damage.
    [0151] • Related to vitamin E.
    [0152] • It can protect the body after a vaccination.
    [0154] Vitamin E:
    [0156] Vitamin E is a fat-soluble vitamin, it is obtained mainly from whole grain cereals and vegetable oils. It was also called antiesterility, or vitamin of the fertilization, because in some studies it was shown that rats lacking this vitamin developed problems in the testes and females had more spontaneous abortions.
    [0158] As vitamin E a series of compounds are grouped together that have been called tocopherols and within them the one with the greatest activity is a-tocopherol.
    [0160] Of all the vitamin E that is taken throughout the day, only between 20 and 40% is absorbed and crosses the intestinal barrier.
    [0162] Its toxicity can interfere with vitamin K and cause bleeding.
    [0164] Functions of vitamin E:
    [0165] • Helps the body use vitamin K.
    [0166] • Participates in the formation of red blood cells.
    [0167] • Promotes the dilation of blood vessels.
    [0168] • Prevents the formation of blood clots.
    [0169] • Antioxidant and cell protection.
    [0170] • Protective of vitamin A.
    [0171] • Prevents arteriosclerosis.
    [0172] • Prevents the development of cancer.
    [0173] • Avoid muscle degeneration.
    [0174] • Participate in the reproduction process.
    [0175] • Improves the immune system.
    [0177] Daily recommendations of Vitamin E: 8-10 mg a-tocopherol / day in adults.
    [0179] Vitamin B5:
    [0181] Pantothenic acid or vitamin B5 is water soluble. Its name comes from the Greek word panthos which means 'everywhere', this is because this vitamin is widely distributed. It is part of the structure that coenzyme A has and is involved in metabolism reactions related to energy, among others. Alcohol consumption impairs the absorption of pantothenic acid in the body. There is a certain degree of synthesis of vitamin B5 in the body itself at the intestinal level, but it is not enough to cover daily requirements.
    [0182] Functions of pantothenic acid
    [0183] • It is essential in the metabolism of food (hydrocarbon, protein and fat).
    [0184] • Participates in chemical reactions at the cellular level to obtain energy. • Collaborates in the synthesis of cholesterol and hormones.
    [0186] Daily recommendations of Vitamin B5: 4-7 mg / day in adults
    [0188] Vitamin B6:
    [0190] Vitamin B6, also known as pyridoxine, is a water-soluble vitamin, that is, it is capable of dissolving in water. It is very common to find it in products of animal and vegetable origin and it carries out important metabolic processes. Pyridoxine is quite resistant to oxygen in the air and heat, so it holds up better without breaking down and becoming inactivated. Vitamin B6 interferes with many medications such as penicillin, Parkinson's disease medications, and some oral contraceptives. For this reason, it is of great importance that before taking supplements of this vitamin, the doctor is consulted, who based on our clinical history will indicate whether or not we can take them.
    [0192] Functions of vitamin B6
    [0194] • One of its main functions is its participation in the formation of red blood cells and the maintenance of brain function.
    [0195] • Participates in the synthesis of nerve transmitters.
    [0196] • Influences brain development during pregnancy and childhood.
    [0197] • Collaborates in the formation of glycogen.
    [0198] • Participates in the formation of heme and antibody groups.
    [0199] • It is involved in the metabolism of carbohydrates, proteins and fats. • Collaborates in reactions to obtain energy.
    [0201] Daily recommendations of Vitamin B6: 1.6-2.2 mg / day in adults.
    [0203] Vitamin B1:
    [0205] Vitamin B1, also called thiamine, is a water-soluble vitamin of group B also called antiberi factor. Being a water-soluble vitamin, it passes into cooking during culinary treatment and enriches the broth. So, to take a higher thiamine content, it is recommended not to drain the dishes. Certain foods or components of the diet such as fish, coffee or tea can cause the destruction of thiamine at the intestinal level.
    [0207] Functions of vitamin B1
    [0209] • Participates in chemical reactions of cellular respiration and is responsible for helping cells to transform carbohydrates into energy.
    [0210] • Collaborates in the synthesis of fatty acids.
    [0211] • It is involved in the metabolism of carbohydrates.
    [0212] • Participates in the transport of sodium.
    [0214] Daily recommendations of Vitamin B1: 1.1-1.5 mg / day in adults.
    [0216] Vitamin A:
    [0218] Vitamin A, also known as retinol or antixerophthalmic, is fat soluble. Vitamin A itself is retinol, but there are also other molecules called carotenoids, which function as pro-vitamin A, since they are transformed into it in the intestine and liver. The most abundant is p-carotene with the particularity of being water soluble. As it is a fat-soluble vitamin, it can accumulate in the tissues causing toxicity and leading to dermal, visual, bone and teratogenic disorders (fetal malformations).
    [0220] Functions of vitamin A:
    [0222] • Participates in the development and epithelial keratinization and collaborates in bone and cell growth: maintenance of teeth, and bone and soft tissues, as well as the skin.
    [0223] • Produces a type of pigments essential for the proper functioning of the retina and correct vision.
    [0224] • Intervenes in processes of reproduction and immunity. It is also recommended in lactation and pregnancy, since it favors reproduction and the embryo to develop normally.
    [0225] • It is considered a protective element against oncological processes.
    [0226] Daily recommendations for Vitamin A: 800-100 ^ g Retinol equivalents / day in adults.
    [0228] Vitamin D:
    [0230] Vitamin D or calciferol is a fat-soluble vitamin also called antirachitic. Better known as "the vitamin of the sun", because our body is capable of producing it when exposed to solar radiation, which can account for up to more than 50% of all available vitamins. In order to synthesize a sufficient amount, approximately 10-15 minutes is enough exposure to the sun, three times a week. Helps the absorption of calcium in the body, maintaining its level in teeth and bones. Therefore, adequate levels of vitamin D in the blood prevent the development of diseases such as osteoporosis and protect against to bone fractures. Vitamin D deficiency causes rickets in children - which leads to skeletal deformations - and osteomalacia in adults, which causes muscle and bone weakness. The elderly, obese people, those who have skin Dark, and those who use high protection against the sun, are at significant risk of vitamin D deficiencies. Its toxicity has a teratogenic effect and can trigger c extraosseous alcifications. Vitamin D is also obtained through the diet, with the intake of certain foods. Although there are also many products enriched in vitamin D.
    [0232] Functions of vitamin D
    [0233] • Collaborates in bone and dental training and maintenance.
    [0234] • It is involved in cell growth and the transmission of nerve impulses to the muscle.
    [0235] • Participates in blood clotting.
    [0236] • Collaborates in maintaining the level of calcium in the blood.
    [0237] • Increases intestinal absorption of calcium and phosphorus.
    [0239] Daily Vitamin D recommendations: 5-10 ^ g / day in adults.
    [0241] B12 vitamin:
    [0243] Vitamin B12 is a water-soluble vitamin of group B, also called cobalamin, which is crystalline and red in color and contains cobalt metal in its composition. Vitamin B12 is actually a set of molecules with similar characteristics, structures and functions. Intrinsic factor, a protein produced by the gastric mucosa, is necessary for the intestinal absorption of vitamin B12. In case of resection or gastric atrophy, parasites intestinal and alcoholism, the secretion of intrinsic factor is diminished and, therefore, also the absorption of cyanocobalamin. Cyanocobalamin is found in food in low amounts, but it remains fairly stable during cooking, degrading a maximum of 25%.
    [0245] Functions of vitamin B12:
    [0247] • Facilitates the synthesis of red blood cells, and the maintenance of the central nervous system.
    [0248] • Intervenes in the maturation and development of cells in general and blood cells in particular. It is part of hematopoiesis.
    [0249] • Collaborates with cellular integrity.
    [0250] • Participates in the creation of nervous tissue.
    [0251] • It is necessary for growth.
    [0253] Daily recommendations of Vitamin B12: 2-2.6 ^ g / day in adults.
    [0255] On the market it is common to find fermented dairy products with good sensory and nutritional characteristics, with a fairly limited shelf life and which must be kept at temperatures below room temperature.
    [0257] Therefore, the need for dairy preparations continues to exist in the state of the art, with the same nutritional and sensory benefits as fresh yoghurts and fermented milk, but longer shelf life at room temperature, and whose dilution allows to obtain a product dairy with technical, nutritional and sensory characteristics similar to those currently available, so that they are particularly suitable for use in remote areas and limited cold chain availability.
    [0259] Surprisingly, the present inventors have discovered that the selection of a series of dairy and non-dairy components, in certain percentages, makes it possible to obtain a dairy preparation with particular texture, flavor and nutritional characteristics. In this way, a dairy preparation is obtained that has a dense, creamy and enveloping texture with a slightly acidic flavor and with nutritional qualities similar to fermented dairy preparations, keeping intact a microbial load of probiotics useful for the consumer.
    [0261] Thus, the present invention provides an improved dairy preparation with a high shelf life at room temperature, with technical and nutritional characteristics suitable for use in dining rooms and remote homes, with limited resources to guarantee the correct maintenance of traditional fermented yogurts and milk in cold conditions required.
    [0263] The milk preparation is rich in minerals such as calcium, phosphorus, zinc and selenium. Its content in vitamins A, B1, B5, B6, B12, D and E is significant. Finally, the contribution of live microorganisms gives it the property of a probiotic. In addition, its nutritional and sensory characteristics are optimal, which gives it a high level of acceptability by consumers.
    [0265] DESCRIPTION OF THE INVENTION
    [0267] The present invention arises based on the existing need to develop dairy products with a high shelf life at room temperature, which allow supplementing the nutritional deficiencies suffered by the population in certain regions of less developed countries and, therefore, with less possibility of keep the chain cool.
    [0269] The dairy preparation is an excellent matrix for the contribution of nutritional elements such as proteins of excellent nutritional value and high content of whey proteins of high biological value. It is a perfect complement to the diet, especially when there are nutritional deficiencies in the potentially consuming population.
    [0271] Thus, in a main embodiment of the invention a powdered dairy product is contemplated comprising the following main ingredients:
    [0273] - a dairy ingredient selected from powdered milk and / or powdered yogurt,
    [0274] - milk protein powder,
    [0275] - a probiotic,
    [0276] - a complex of vitamins and minerals comprising vitamin E, B5, B6, B1 A, D and B12, zinc and selenium,
    [0277] - starch, and
    [0278] - a microencapsulated acidulant selected from citric acid, lactic acid and their mixtures.
    [0279] The powdered dairy ingredient can have a variable composition level of fat (GM) and protein. In powdered milk, the level of MG can vary between 1% and 26%. Thus, for example, skimmed milk contains 1% of GM and 34% of protein matter, whole milk has a composition of GM of 26% and 24% of protein matter. In turn, semi-skimmed milk with 15% of GM and 30% of protein can be used. The powdered yogurt used is always skimmed yogurt with 1% GM and 34% protein.
    [0281] The milk proteins added to the composition are preferably selected from among MPC, WPC, caseins, caseinates and their mixtures. These proteins are skimmed and can contain a variable protein level between 30% and 90%. Milk protein powder must have a 50/50 serum protein / casein ratio that allows adequate preservation and texture after reconstitution. The ratio is set using different protein sources. In the event that casein levels increase, an increase in texture defects is observed, such as the appearance of a sandy texture and protein destabilization. In turn, it is important that the level of total casein does not exceed 15% in 100 gr of final product. The serum protein level can be increased without the appearance of texture defects.
    [0283] These proteins present variable compositions that allow guaranteeing a series of factors:
    [0284] - Product stability
    [0285] - Reach a specific nutritional level of total protein (15 - 25%), in addition to the protein content provided by the dairy ingredients (yogurt and / or milk) of the composition, and
    [0286] - Reach a specific mineral level
    [0288] In particular embodiments, the milk proteins added to the composition comprise a combination of WPC proteins with the following protein and mineral profiles:
    [0290] Protein 1:
    [0291] - Protein: 33-37 g / 100 g
    [0292] - Sodium: 0.6 g - 0.4 g / 100 g
    [0293] - Phosphorus: 0.6 g - 0.4 g / 100g
    [0294] Protein 2:
    [0295] - Protein: 86-78 g / 100 g
    [0296] - Sodium: 0.1 g - 0.3 g / 100 g
    [0297] - Phosphorus: 0.2 g - 0.4 g / 100g
    [0298] Protein 3:
    [0299] - Protein: 8-13 g / 100 g
    [0300] - Sodium: 0.25 g -0.45 g / 100 g
    [0301] - Phosphorus: 0.7 g - 0.9 g / 100g
    [0303] In another particular embodiment, the added protein is a single protein with the following protein and mineral profile:
    [0305] - Protein: 33-37 g / 100 g
    [0306] - Sodium: 0.2 g - 0.4 g / 100 g
    [0307] - Phosphorus: 0.3 g - 0.5 g / 100g
    [0309] This specific combination of ingredients allows the final product to achieve a variable protein content, between 15% and 25%, based on the proteins provided by the dairy ingredient and added milk proteins, as well as a hydrate level 40-60% carbon.
    [0311] In preferred embodiments of the invention, the probiotic used in the composition is Bifidobacterium animalis subsp. Lactis, which can be used alone or in combination with other probiotics such as Lactobacillus ( casei, fementum, helveticus, johnsonii, lactis, paracasei, plantarum, reuteri, rhamnosus, salivarius); Bifidobacterium ( animalis, bifidum, breve, infantis, longum), etc.
    [0313] The starch used in the formulation is characterized by its high solubility and the ability to produce viscosity almost instantaneously in the presence of liquid. In particular embodiments, a chemically modified pregelatinized corn starch with texturizing capacity is used, providing the characteristic texture of the product after reconstitution with water, and with high resistance to degradation in an acid medium.
    [0315] Citric acid, lactic acid or a mixture of both can be used as a microencapsulated acidity regulator. These acids have the ability to act only once the dairy product of the invention has been reconstituted, since microencapsulation protects them from the outside until they are diluted. In the formulation of the product of the present invention, therefore, the use of microencapsulated acidulant is key, since the use of conventional acidulants would cause defects in the product over time. The reason is that in the product packaging there is a small% of humidity (water) that, in case of having a acidulant that is not protected, over time it begins to dissolve processes, which negatively affects the protein contained in the powdered product. With the use of microencapsulated acidulant, what is achieved is a protective barrier of the acidulant against moisture, preventing it from dissolving in part and negatively affecting the product.
    [0317] In a particular aspect of the invention, the powdered dairy product also comprises at least one additional ingredient selected from:
    [0319] - an additive, selected from among stabilizers, thickeners, texturizers and combinations thereof,
    [0320] - a milk component selected from whey, milk solids, such as lactose, milk permeate, whey permeate, and mixtures thereof,
    [0321] - at least one colorant,
    [0322] - at least one aroma,
    [0323] - a sweetener, selected from among sugar, sweetener, or its combination, - and combinations thereof.
    [0325] Preferably, among the stabilizing, thickening and texturing additives used in the present invention, there may be mentioned, for example, maltodextrin, microcrystalline cellulose, carboxymethylcellulose (CMC), alginates and gums such as locust bean, guar gum, xanthan gum. In particular, maltodextrin is a thickener with a hygroscopic function (moisture sequestrant) that prevents the dissolution of the citric acid in the product, causing degradation of its protein. The dissolved citric acid can cause the degradation of the protein of the product and in turn can cause the degradation of the starch, causing a loss of texturizing functionality of this starch.
    [0327] As mentioned above, the sweetener used in the composition can be sugar or a sweetener, and within the family of sweeteners the use of stevia, sucralose, aspartame and acesulfame is contemplated.
    [0329] The aromas used in the composition are preferably fruit aromas since they combine well with the acidic yogurt-like flavor: strawberry, lemon, peach, pineapple, coconut, mango, fruit salad, as well as their different combinations.
    [0330] The colorants used in the composition are those authorized in REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL, or those specific to each country where it will be sold.
    [0332] All the ingredients used in the preparation of the product of the invention are commercially available.
    [0334] In a preferred embodiment of the composition of the invention, a dairy product is contemplated comprising between 28.00% and 42.00% of powdered milk, between 29.40 and 42.60% of milk proteins, between 0.03 % and 0.07% of probiotic, between 0.09% and 0.19% of the complex of vitamins and minerals, between 15.00% -28.00% of starch, between 2.10% -4.20% of microencapsulated acidulant and between 1.80% -4.40% of additional ingredients. Preferably, the additional ingredients comprise between 1.20-2.80% of maltodextrin, between 0.58-1.32 of flavors, between 0.008-0.050% of colorants and between 0.05-0.21% of sweeteners. .
    [0336] In another main aspect of the invention, a process for obtaining the dairy product of the invention is contemplated, comprising the following steps:
    [0338] to. Selection of ingredients and weighing them,
    [0339] b. Pre-Mix all selected ingredients, except dairy ingredients and starch, in a mixer, for 5-30 minutes, at a speed of 5-100 rpm,
    [0340] c. Mixing the dairy ingredients and the starch with the pre-mix obtained in b), for 5-30 minutes at a speed of 5-100 rpm,
    [0341] d. Transport of the mixture obtained in c) from the mixing zone to the packaging zone, and
    [0342] and. Packaging of the mixture obtained in c) in a protective container in a packaging machine, under conditions of an inert gas atmosphere, at residual oxygen levels lower than 5%,
    [0344] The different stages of the procedure are carried out at room temperature, and under conditions of optimum ambient relative humidity of 35-65%.
    [0346] To guarantee the atmosphere of inert gas in stage e), an injection of gases, selected from N 2 and / or CO 2 , is carried out during the mixing, transport and / or packaging stage.
    [0347] The process of the invention is carried out at room temperature in a dimmed room to avoid temperature variations that could affect the behavior and viability of certain ingredients. Bifidobacteria are stored in positive cold until mixing between 2 and 8 ° C. Once the mixture is obtained, it is kept at room temperature.
    [0349] In preferred embodiments, the temperature conditions range from 15 to 25 ° C. A lower temperature does not adversely affect the product, but it does not make sense to provide cold due to the unnecessary cost. Between 25 and 35 ° C does not negatively affect the product, however, it is more uncomfortable for the operators, and at a higher temperature the humidity would be increased, and a presence in excess of humidity negatively affects the product, since they can initiate adverse chemical reactions and advance the degradation of probiotics and texturizers.
    [0351] Humidity control is also an important factor since it can affect the shelf life of the product, since some of the ingredients used in the formulation have hygroscopic characteristics and as a consequence can affect the functional properties of said ingredients (texturizers, proteins , bifidobacteria).
    [0353] The premix phase b) is essential in the process of the invention to guarantee the correct mixing of the minor components (all except starch and dairy ingredients) at the time of being incorporated with the majority (starch and dairy ingredients), of so that a homogeneous distribution of each ingredient is achieved in the final product. In this stage, the selected starting ingredients, except for the dairy ingredients and the starch, are weighed and added in a horizontal rotary mixing tank, provided with internal stirring means, which allow a correct mixing of the powdered ingredients. The mixing tank is rotated at speeds between 5-100 rpm, preferably 11 rpm, for 5-30 min, preferably 20 minutes.
    [0355] Next, the dairy ingredients and the starch are mixed with the premix obtained in the previous step, at a speed comprised between 5-100 rpm, preferably 11 rpm, and for 5-30 minutes, preferably 20 minutes.
    [0357] Once the mixing period is over, the product is discharged by opening a mechanical valve to a storage silo.
    [0358] Optionally, in the process of the invention, a filtration step can also be carried out, placing a mesh filter at the outlet of the mixing tank, in the corresponding installation where the process is carried out. In this way the entry of solids of higher grain size in the next stage is avoided.
    [0360] In the next stage of the process of the invention, the product is transported pneumatically to the packaging machine where the product is packaged in a modified atmosphere.
    [0362] The technologies of packaging in a protective atmosphere allow a certain control over the chemical, enzymatic and microbial reactions responsible for the deterioration of food during its storage and marketing. To maintain an optimal level of quality during these stages, certain factors intrinsic and extrinsic to the product must be considered.
    [0364] Thus, during the mixing and / or transport and / or packaging of the product, an injection of inert gases (N 2 and / or CO 2 ) is carried out in different proportions and points of the installation, from the mixing zone to the mixing zone. packaging, ensuring the modified atmosphere after packaging and residual presence of oxygen between 0 and 5%, which allows conservation at room temperature during the commercial life, guaranteeing its nutritional and sensory quality.
    [0366] Thus, the injection of the pure gases or their mixture can be carried out at several points equidistant from the blades of the mixing tank. The incorporation of inert gases, in addition to helping to preserve the product, allows improving the mixing process of the solids due to the formation of turbulence caused by the direction of incorporation of the gas and the direction of rotation of the tank.
    [0368] The complementary injection of inert gas can be carried out in the discharge pipe of the mixed product towards the lung hopper, which helps the transport of the product avoiding the disintegration of the different ingredients incorporated in the mixing process.
    [0370] The injection of inert gas can also be carried out in the packaging zone, in the section of the descending pipe from the lung hopper to the packaging machine, once the container has been pre-formed and the bag has been filled. The incorporation of the inert gas is carried out at the point before the final welding of the packaging, where all the oxygen present in the interior of the container is displaced by the selected gas mixture.
    [0372] The purpose of the inert gas is to take the place of oxygen. The use of either of the two gases, as well as mixtures of both in different proportions, is valid and does not affect the viability of probiotics, as long as the residual oxygen is less than 5%.
    [0374] The difference observed is that nitrogen always maintains its volume in the final container and when the containers are moved to areas where the atmospheric pressure is lower, for example, at an altitude of 2000 meters, the internal pressure of the containers can burst. said packaging. CO 2 behaves differently, since it associates with the ingredients and gradually disappears. This phenomenon causes the bags to lose their volume, somehow acting as a lung. In that case the use of CO 2 is preferable.
    [0376] In the opposite case, if the packaging is carried out at an altitude of 2000 meters and the containers are transported at sea altitude, the containers collapse (lose their volume). In that case the N 2 collapses less.
    [0378] Therefore, depending on the atmospheric pressure, both in the packaging area and in the transit area, as well as in the marketing area, one gas or another, one gas mixture or another, must be applied.
    [0380] With regard to packaging materials, polymers with different barrier properties are usually used depending on the characteristics of the packaged food. Multilayer structures formed by different polymers have a very low permeability and better preserve the internal atmosphere of the container.
    [0382] In a preferred embodiment, the protective container used in e) is an aluminum film formed by a trilayer complex comprising:
    [0384] - 10-12 micron transparent PET,
    [0385] - Aluminum from 6 to 9 microns, and
    [0386] - Transparent PE of 70-100 microns.
    [0388] This type of complex has a high barrier capacity to light, oxygen and water vapor. This factor is important since, if not, the microorganisms used would have poor workability, and the texture would spoil in a short time, so that the useful life would eventually be reduced.
    [0390] In a particular embodiment of the process of the invention, the packaging machine used can be a vertical packaging machine designed for the packaging of a wide variety of products and focused on markets where simplicity, reliability and ease of handling of the equipment prevail. Made of stainless steel, it is controlled by an industrial PLC with a touch screen, integrating the functions of the machine, faults and warnings on the screen, guaranteeing flexibility and agility in format changes. Designed and manufactured in accordance with European Safety Regulations whose functional characteristics are detailed below:
    [0392] • Pneumatic actuation of horizontal and vertical welding
    [0393] • Safe and precise film dragging by servo motor
    [0394] • Constant temperature control, guaranteeing a correct sealing
    [0395] • Mitsubishi PLC; intuitive menu and automatic calculations to avoid accidents during the process.
    [0396] • Automatic detection of product entrapment in horizontal welding.
    [0397] • Motorized lateral adjustment of the reel holder, for an optimal positioning of the film.
    [0398] • Activation and deactivation of signals and times activated by screen for future system integrations.
    [0399] • On-screen indication of operating problems to resolve errors.
    [0401] The technical characteristics of this vertical packaging machine are specified below.
    [0403] ^ Machine size and weight:
    [0404] ◦ Length 1340 mm x width 1120 mm x height 1693 mm.
    [0405] ◦ Weight: 680 Kgs.
    [0406] ^ Film thickness: 0.04 mm- 0.09 mm
    [0407] ^ Maximum coil diameters:
    [0408] ◦ Interior: 75 mm.
    [0409] ◦ Exterior: 360 mm.
    [0410] ^ Maximum coil width: 520 mm
    [0411] ^ Bag size:
    [0412] ◦ Width: 100-250 mm
    [0413] ◦ Length: 80-500 mm
    [0414] ^ Power supply: Single phase
    [0415] 220 V ± 5% 50 Hz 2.5 KW
    [0416] ^ Air consumption: 0.9 MPa 0.4 m3 / min
    [0417] ^ Working temperature range: 9 ° C to 45 ° C
    [0418] ^ Maximum speed: 15-25 Bags / minute depending on the product and the film.
    [0420] The packaging machine is equipped with a lung hopper that consists of an endless dispenser. It is a machine designed for the dosage of powdered product, in an exact weight, for its packaging in a container. The accuracy of the weight is achieved thanks to the action of the endless screw driven by a servomotor. Once the weight is set, the machine adjusts itself when weighing the container. It can be used in automatic or semi-automatic mode.
    [0422] The technical characteristics of the hopper are indicated below:
    [0424] > The structure is made of stainless steel.
    [0425] > Smooth surface
    [0426] > Control panel: touch screen
    [0427] > Dosing system: endless screw driven by servomotor.
    [0428] > Power supply: AC 3 phases 380V, 50-60Hz
    [0429] > Total power: 1.8 kw
    [0430] > Total weight: 250 kg
    [0431] > Accuracy: Weight <100g, error <2% / Weights> 100g, error <1%
    [0432] > Maximum production speed 15-25 bags per minute, depending on the product and the film.
    [0434] The packaging machine has a series of accessories such as:
    [0436] > Former 410 mm
    [0437] > Encoder marked with date and lot by heat transfer.
    [0438] > Injector for protective atmosphere gas.
    [0439] > Dust fall cutting system between each dosage.
    [0440] > Endless dosing hopper with transparent area to see the powder.
    [0441] > Exit conveyor over finished.
    [0442] The vertical packaging machine is a machine designed for industry in general, whose function is to pack prepared and / or processed products in containers expressly designed to contain said products in an inert, controlled atmosphere and to be hermetically sealed for their durability. Through a fully automatic process and starting from flat sheet, in polypropylene coils or complex heat-sealable materials, the machine makes the bag, allows filling and seals it by means of constant heat welding.
    [0444] Depending on the accessories you incorporate, it is possible to make several different types of bags, "pad" or "English fold".
    [0446] The incorporation of the products is done at the doses previously calculated by dispensers synchronized with the packaging machine.
    [0448] Depending on the packaging needs (product to be packaged and selected bag format) a series of accessories can be incorporated such as: muñida, English fold, product retaining clamps, plunger etc. In addition, a series of additional devices can be incorporated such as: pack extractor belt, packer feed belt, thermoimpression or thermal transfer encoder, rotary table, etc.
    [0450] All the signals and positions of the machine are controlled by a programmable automaton, thus guaranteeing precision and safety in the packaging process. It is possible to control all the actions and signals of the machine through a touch screen, as well as to select the bag shape, the parameters that best suit the type of product, etc. The temperature is easily programmable through PIDs located on the front control panel of the machine.
    [0452] The drive for horizontal welding and vertical welding is pneumatic. The dragging of the sheet is carried out by means of high resistance “linatex” belts. The movement of the drag is controlled through a servo motor.
    [0454] The film is unwound by means of an unwinder motor in the form of a flat sheet and guided by the positioning carriage towards the forming neck, once it passes through the forming neck it is sealed by the vertical sealer, transforming into a cylinder. Next, the horizontal sealer seals it first at the bottom, tells the dispenser to discharge the desired product and, if applicable, the discharge of the controlled atmosphere then closes the upper part, thus forming and sealing the full bag, the blade cuts it and comes out through the lower ramp, below the security doors.
    [0456] The product enters through the upper funnel, falls through the interior of the forming neck and is deposited directly inside the bag, the dose of product that is introduced into each bag is defined by the dosing equipment (multi-head weigher, a volumetric dispenser ... ). The packaging machine and the dosing machine are connected and communicate with each other to coordinate their work.
    [0458] These two processes are carried out in parallel and fully coordinated automatically to ensure perfect operation and maximum production speed. The machine has two ways of working:
    [0460] 1. Master mode: the packer forms the bag and requests at the appropriate time to unload the dispenser, but does not wait for confirmation of the discharge.
    [0461] 2. Slave mode: the packer waits for the signal from the dispenser to start making the bag and tells the dispenser that it can discharge again.
    [0463] Technical specifications:
    [0465] > The structure and all the elements in contact with the product are made of stainless steel.
    [0466] > Robust structure.
    [0467] > Surfaces: smooth.
    [0468] > Control panel: touch screen.
    [0469] > Packaging speed: 1 - 45 bags / minute
    [0470] > Film thickness: 0.04-0.09 mm.
    [0471] > Inner diameter of the film reel: 75mm.
    [0472] > Maximum diameter of film reel: 360mm
    [0473] > Maximum width of the film reel: 520mm
    [0474] > Bag size: Length: 80-350 mm - Width: 100-250 mm (possibility of dragging twice increasing the length to 500mm.)
    [0475] > Plastic coil material: POPP / CPP, POPP / VMCPP, CPP / PE etc. > Bag type: pad bag, English fold bag, die cut bag.
    [0476] > Type of dispensers: linear weigher, multihead weigher, endless dispenser and volumetric dispenser.
    [0477] > Air Consumption: 0.8Mpa 0.4m3 / min - compressed air (without humidity)> Power supply: Single phase 220V ± 5% 50Hz 2.5KW
    [0478] > Working temperature range: -50C to 45 ° C
    [0479] > Machine size: Length1340.2mm x Width1120mm x Height1693mm> Machine weight: 680 Kg
    [0481] Optional gadgets:
    [0482] > Muñida: Some rollers compress the contents of the bag.
    [0483] > English or Gussete fold: Makes the base of the bag flat.
    [0484] > Inert Gas: Packed in a controlled atmosphere.
    [0485] > Promotion tape: Film tape attached to the bag.
    [0486] > Dies: They make holes to hang the bags.
    [0487] > Multihead Weigher: Multiple weighing system for all types of volumes and speeds. Great precision and speed.
    [0488] > Volumetric dispenser: Volume dosing system. Valid for granulated products.
    [0489] > Elevator in "z": Raises the product from a hopper and continuously feeds the dispenser For granulated products.
    [0490] > Endless elevator. Elevator of powder products, from a hopper and continuously feeds the dispenser.
    [0491] > Extraction belt: Extracts the packages once they are made, avoiding having to bend over to pick them up.
    [0492] > Encoder: Marks the packages with the necessary information, barcodes, lot, expiration date ...
    [0493] > Metal detector: Quality control element, it can be placed at the entrance or exit of the machine, it detects the presence of metals mixed with the product to be packaged and warns them to be removed automatically or manually.
    [0494] > Dynamic weight control: Product quality control element, verifies that the weight of the packages is within the required tolerances and eliminates those that exceed them.
    [0495] > Rotating table: stainless steel table, placed at the exit of the pack extractor belt. The table is continuously rotating, facilitating the process of manual packing of the packages as it accumulates them and brings them closer to the operator's hand.
    [0496] The product object of the invention is packaged, as mentioned previously, in an aluminum film under an inert gas atmosphere. This container maintains the sensory and nutritional properties of the product in optimal conditions during the useful life of the product. In this particular embodiment, the film is composed of a TRICAPA complex:
    [0498] - 12 micron transparent PET
    [0499] - 9 micron aluminum
    [0500] - 100 micron transparent PE
    [0502] The film is presented in reels of 350 linear m and with an internal mandrel of 76 mm.
    [0504] Process control and mixing
    [0506] During the elaboration phase of the product object of this invention, a control of the mixture of the ingredients is carried out by means of a spectroscopic study. A near-infrared study is performed on the samples taken in a previous validation test. For this, a Foss DS2500 NIR device is used.
    [0508] NIR spectrometers record the absorption of radiation between 700 and 2500 nm, due to the excitation of vibrations characteristic of CH, NH and OH bonds in polar groups. These absorptions are especially useful for pharmaceutical applications, as they are sensitive to their intra- and extra-molecular environment. Virtually any powder in its pure state can be distinguished from any other, even if they both contain the same functional groups in the same proportion. For mixing, contrasting characteristics can be found between important components. The degree of contrast determines the sensitivity. As mixing progresses, the various components contribute to the total spectrum according to their absorptivity and proportion in the mix. Consequently, mixing can be monitored in a quick and easy-to-visualize process.
    [0510] The degree of progress of the process can be evaluated online by analyzing multiple samples taken from a single point of the mixture, taking different points, or performing a quantitative analysis of the components. Each criterion requires different analyzes. The most common is usually the square root of the quadratic sum of differences (RSSD) method, with a stratified sampling from a single point of the mixture (rotation number) or from different successive points (rotation numbers sequential). Using RSSD is the most common. It is also possible to perform quantitative and semi-quantitative analyzes, by the method principal component analysis (PCA) and PLS regression. Recommendations for stratified sampling and analysis for end-point determinations can be found in FDA documents.
    [0512] In-line monitoring of mixes can be inconvenient, and represents a great development effort. The information collected is useful from laboratory to production. Procedures and materials may vary depending on the size of the mixers. However, most mixing processes in production operate under fixed parameters: materials, load, mixing ratio, turnover rate, and time. For production, it is possible to verify the mixing using at-line tools and improve the efficiency of the entire process.
    [0514] The mixing process involves the individual preparation of each of the ingredients so that it can be carried out in a controlled manner in different production batches. For this, a 25 Kg (± 1 g) precision scale is available for weighing the major ingredients of the product object of the invention. Additionally, there is a 3 Kg (± 0.10 g) precision scale for weighing other ingredients, as well as a 500 g (± 0.0010 g) precision scale for weighing minor ingredients.
    [0516] To prepare a batch of product, each ingredient is weighed individually for subsequent mixing, starting with the incorporation of part of the majority ingredients and then all the minority ingredients. Finally the rest of the ingredients are incorporated. Once the mixing tank is loaded, the mixing phase is started by rotating the tank at a speed between 5 rpm and 100 rpm for a time that comprises 5 min and 30 min.
    [0518] For the determination of the optimal mixing speed and times, the infrared control technique is used. The different mixing processes time and speed are analyzed independently. By comparing the spectra of each test, it allows us to know the optimal mixing conditions that are defined at a speed between 5 rpm and 100 rpm during a time that includes 5 min and 30 min.
    [0520] This technique allows to control the mixing process of the different production batches, ensuring homogeneity throughout the product.
    [0521] Samples are drawn at different points in the mixer and at different heights, and a sample from each bag of product is also analyzed to have a larger population.
    [0523] From one of the mouths of the mixing tank, heated air is injected by means of batteries fed with hot water, through these batteries air taken from outside is circulated, which is heated and circulated directly to the mixing tank. The air temperature is between 40 ° C and 50 ° C so that, when starting the mixing process, the powder temperature is between 30 ° C - 35 ° C.
    [0525] By modulating the coil control valve, it is possible to adjust the hot water flow rate that allows the air to be heated to a temperature between 25 ° C and 40 ° C. Under these conditions it is possible to heat the mixture object of the invention to a temperature of 20 ° C - 30 ° C.
    [0527] To be able to study the temperature between 12 ° C - 20 ° C, cold water is circulated through the battery that will cool the air to a temperature between 6 ° C - 10 ° C.
    [0529] Using the Infrared technique, it allows us to determine the optimal conditions for mixing the ingredients to make the product object of the invention, in relation to:
    [0530] S Mixing tank rotation speed
    [0531] S Mixing time
    [0532] S Mixing temperature
    [0533] S Inert gas incorporated into the mixture
    [0535] Before reconstitution, the milk preparation can be kept in its original container for several months in cool and dry places, maintaining its sensory and nutritional qualities, as well as the presence and viability of the probiotic.
    [0537] In another main aspect of the invention, the process for obtaining a dairy drink is contemplated by reconstituting the powdered dairy product of the invention with cold water in a ratio that can vary between 1: 4-1: 8, in depending on the desired texture in the final product, and other organoleptic parameters, subsequently mixing, by manual stirring, until the solids are completely dissolved.
    [0538] Once the powder product has been reconstituted, the milk drink obtained has certain sensory and nutritional characteristics, which are similar to those that fermented milk may have, thanks to the presence of probiotic lactic acid bacteria in its composition. Thus, it contributes to the contribution and dissemination of components of high nutritional value, maintaining the sensory qualities of a fermented milk enriched in vitamins, minerals and bifidobacteria.
    [0540] This type of preparation, and its mode of conservation, allow the diffusion of high quality nutritional elements, essential for the proper development and physiological maintenance of the human being. It is specially designed to facilitate the approach to populations with limited access by infrastructure where respect for the cold chain is not guaranteed and with limited scope to fresh products.
    [0542] The present invention allows the diffusion and conservation of high quality nutritional elements intact at room temperature and isolated from the outside environment.
    [0544] Examples
    [0546] Example 1. Powdered Dairy Product to prepare yoghurt flavored beverage flavored with vitamins, minerals and b ifidobacteria.
    [0548] In a solid mixing tank the minor ingredients were added so that a premix was carried out which was subsequently incorporated into the final mixture.
    [0550] In a laboratory scale "V" solid mixing tank, the powdered ingredients were added in the stipulated proportions (formulation 1) together with the premix of the minor components. A constant stirring of 50 rpm was maintained for 20 min. The mixture was passed through a 250 micron sieve into a buffer silo where all the product was collected, then the product was packed in hermetically sealed bags with inert gas that were stored at room temperature.
    [0552] Table 1.
    [0554]
    [0555]
    [0558] The resulting mixture was reconstituted with cold water in the indicated proportions (1: 8) and mixed by manual stirring until the solids were completely dissolved. The resulting product had a high viscosity but good taste.
    [0560] Example 2. Product Powdered Dairy to prepare a yogurt-flavored drink flavored with vitamins, minerals and bifidobacteria with a lower viscosity.
    [0562] In a solid mixing tank the minor ingredients were added so that a premix was carried out which was subsequently incorporated into the final mixture.
    [0564] In a laboratory scale "V" solid mixing tank, the powdered ingredients were added in the stipulated proportions (formulation 2) together with the premix of the minor components. A constant stirring of 50 rpm was maintained for 20 min. The mixture was passed through a 250 micron sieve into a buffer silo where all the product was collected, then the product was packed in hermetically sealed bags with inert gas that were stored at room temperature.
    [0566] Table 2.
    [0568]
    [0569] The resulting mixture is reconstituted with cold water in the indicated proportions (1: 8) and mixed by manual stirring until the solids are completely dissolved. The resulting product has a suitable viscosity (less than 3000 cP) and good taste.
    [0571] Example 3. Product Dairy Powder to prepare a yogurt-flavored drink flavored with vitamins, minerals and bifidobacteria, enriched in protein.
    [0573] In a solid mixing tank the minor ingredients were added so that a premix was carried out which was subsequently incorporated into the final mixture. In a laboratory scale "V" solid mixing tank, the powdered ingredients were added in the stipulated proportions (formulation 3) together with the premix of the minor components. A constant stirring of 50 rpm was maintained for 20 min. The mixture was passed through a 250 micron sieve into a lung silo where all the product was collected, then the product was packed in hermetically sealed bags with inert gas that were stored at room temperature.
    [0575] Table 3.
    [0580] The resulting mixture was reconstituted with cold water in the indicated proportions (1: 8) and mixed by manual stirring until the solids were completely dissolved. No sensory defects caused by the protein level were observed.
    [0582] Example 4. Product Powdered Dairy to prepare yogurt-flavored drink flavored with vitamins, minerals and sugar-free bifidobacteria.
    [0584] In a solid mixing tank the minor ingredients were added so that a premix was carried out which was subsequently incorporated into the final mixture.
    [0586] In a laboratory scale "V" solid mixer tank, the powdered ingredients were added in the stipulated proportions (formulation 4) together with the premix of the minor components. A constant stirring of 50 rpm was maintained for 20 min. The mixture was passed through a 250 micron sieve into a lung silo where all the product was collected, then the product was packed in hermetically sealed bags with inert gas that were stored at room temperature.
    [0588] Table 4.
    [0590]
    [0593] The resulting mixture was reconstituted with cold water in the indicated proportions (1: 8) and mixed by manual stirring until the solids were completely dissolved. No sensory defects were observed, the level of sweetness was correct.
    [0595] Example 5. Powdered Dairy Product to prepare yogurt flavored drink flavored with vitamins, minerals and bifidobacteria without sugar with other texturizers.
    [0597] In a solid mixing tank the minor ingredients were added so that a premix was carried out which was subsequently incorporated into the final mixture.
    [0598] In a laboratory scale "V" solid mixing tank, the powdered ingredients were added in the stipulated proportions (formulation 5) together with the premix of the minor components. A constant stirring of 50 rpm was maintained for 20 min. The mixture was passed through a 250 micron sieve into a lung silo where all the product was collected, then the product was packed in hermetically sealed bags with inert gas that were stored at room temperature.
    [0600] Table 5.
    [0602]
    [0605] The resulting mixture was reconstituted with cold water in the indicated proportions (1: 8) and mixed by manual stirring until the solids were completely dissolved. No sensory defects were observed, it had a low viscosity at the beginning, but after a few minutes the viscosity increased to the desired levels.
    [0607] Example 6. Powdered Dairy Product to prepare yogurt flavored drink flavored with vitamins, minerals and bifidobacteria without sugar.
    [0609] In a solid mixing tank the minor ingredients were added so that a premix was carried out which was subsequently incorporated into the final mixture.
    [0611] In a laboratory scale "V" solid mixing tank, the powdered ingredients were added in the stipulated proportions (formulation 6) together with the premix of the ingredients. minority components. A constant stirring of 50 rpm was maintained for 20 min. The mixture was passed through a 250 micron sieve to a lung silo where all the product was collected, then the product was packed in hermetically sealed bags with inert gas that were stored at room temperature.
    [0613] Table 6.
    [0615]
    [0618] The resulting mixture was reconstituted with cold water in the indicated proportions (1: 8) and mixed by manual stirring until the solids were completely dissolved. No sensory defects were observed, with an adequate viscosity from the beginning and that increased slightly with time.
    [0620] Example 7. Useful life study.
    [0622] The product object of the invention was subjected to different aging tests to control the sensory and nutritional characteristics of the product.
    [0624] The product has the following nutritional composition:
    [0626] Serving size: 15 g
    [0627] Servings Per Container: 66
    [0628] Table 7. Nutritional information
    [0629]
    [0631] * VNR (V a lo r N u trim en ta l de R eference) according to NOM -051 -SCFI / SSA 1-2010 ** A zúca res na tu ra les de la leche
    [0632] Table 8. Product evaluation
    [0634]
    [0636] V a lo ra tio n of the p roduct one time (dilution of 20 g in 100 ml of water)
    [0638] Table 9 shows the viability of bifidobacteria over time, making a count in the first days after packaging the product, and re-analyzing 12 months later. In this way, it was verified that, under the defined conditions, the presence of live and active bifidobacteria was ensured in the product.
    [0640] Table 9. Viability of bifidobacteria over time
    [0642]
    [0645] Table 10 reflects the absence of contaminants in the powdered product, guaranteeing quality control in the manufacture of the product.
    [0647] Table 10.
    [0649]
    [0652] One of the control parameters during the design of the product object of the invention was to guarantee the viability of bifidobacteria throughout the useful life of the product. For this, the different process conditions (mixing speed, mixing time, mixing temperature, injection of inert gas) were tested. The following table (table 11) shows the results of another study of the useful life of bifidobacteria, in this case carried out for four months in 3 different production batches. Again the viability of the bifidobacteria was observed in the product.
    [0653] Table 11. Study of the useful life of bifidobacteria by four months.
    [0655] 0 i 2 3
    [0657] ufc / g ufc / g ufc / g ufc / g
    [0658] product cfu / dose * cfu / g * product cfu / dose * cfu / g * product cfu / dose * cfu / g * product cfu / dose * cfu / g *
    [0663] During the phase of study of the useful life of the product, different problems caused by the incompatibility of some of the ingredients present in the object of the present invention were observed. Through the different studies carried out in the process mixing conditions, and through the combination of the different ingredients present in the composition of the product object of the invention, it was possible to solve the problems presented, increasing the useful life of the product of 4-6 months to at least 12 months.
    [0665] In formulations 1, 3 and 6 described above, improvements were observed by modifying the type of ingredients:
    [0667] Form ulation 1
    [0669]
    [0672] Form ulation 3
    [0674]
    [0677] Form ulation 6
    [0679]
    [0682] It was observed that the type of acidity regulator, as well as the use of maltodextrin, had an important impact on the behavior of the thickener and its conservation. Thanks to the changes made in the formulas, the shelf life was increased to 12 months.
    权利要求:
    Claims (12)
    [1]
    1. Powdered dairy product comprising the following ingredients:
    - a dairy component selected from powdered milk and / or powdered yogurt,
    - milk protein powder,
    - a probiotic,
    - a complex of vitamins and minerals comprising vitamin E, B5, B6, B1 A, D and B12, zinc and selenium,
    - starch, and
    - a microencapsulated acidulant selected from citric acid, lactic acid and their mixtures.
    [2]
    2. Powdered dairy product according to claim 1, wherein the milk protein is selected from MPC, WPC, caseins, caseinates and their mixtures.
    [3]
    3. Powdered dairy product according to claim 1 or 2, further comprising at least one additional ingredient selected from:
    - an additive, selected from among stabilizers, thickeners, texturizers and combinations thereof,
    - a milk component selected from among milk whey, milk solids, milk permeate, whey permeate and their mixtures, - at least one colorant,
    - at least one aroma,
    - a sweetener, selected from among sugar, sweetener, or its combination,
    - and their combinations.
    [4]
    4. Dairy product, according to claim 3, wherein the additive is selected from:
    maltodextrin, microcrystalline cellulose, carboxymethylcellulose, alginates, gums and their combinations.
    [5]
    5. Dairy product, according to any of claims 1-4, comprising between 28.00% and 42.00% of powdered milk, between 29.40 and 42.60% of milk proteins, between 0.03% and 0.07% of probiotic, between 0.09% and 0.19% of the complex of vitamins and minerals, between 15.00% -28.00% of starch, between 2.10% -4.20% of acidulant microencapsulated and between 1.80% -4.40% of additional ingredients.
    [6]
    6. Dairy product, according to the preceding claim, wherein the additional ingredients comprise between 1.20-2.80% of maltodextrin, between 0.58-1.32 of flavors, between 0.008-0.050% of colorants and between 0.05- 0.21% sweeteners.
    [7]
    7. Process for obtaining a powdered dairy product, according to claims 1-6, comprising the following steps:
    to. Selection of ingredients and weighing them,
    b. Pre-Mix all selected ingredients, except dairy ingredients and starch, in a mixer, for 5-30 minutes, at a speed of 5-100 rpm,
    c. Mixing the dairy ingredients and the starch with the premix obtained in b), for 5-30 minutes at a speed of 5-100 rpm, d. Transport of the mixture obtained in c) from the mixing zone to the packaging zone,
    and. Packaging of the mixture obtained in c) in a protective container in a packaging machine, under conditions of an inert gas atmosphere, at residual oxygen levels lower than 5%,
    where all the stages of the procedure are carried out at room temperature and under conditions of optimum ambient relative humidity of 35-65%, and where an injection of gases, selected between N 2 and / or CO 2 , is carried out during the stage of mixing, transport and / or packaging, to guarantee the atmosphere of inert gas in stage e).
    [8]
    8. Process according to claim 7, wherein all the steps of the process are carried out at a temperature between 15 and 25 ° C.
    [9]
    9. Process according to claim 6, wherein after step c) a filtration step of the mixture obtained is carried out using a mesh filter at the outlet of the mixer.
    [10]
    10. Process according to any of claims 7-9, where the protective container used in e) is an aluminum film formed by a trilayer complex that understands:
    to. 10-12 micron transparent PET,
    b. Aluminum from 6 to 9 microns, and
    c. Transparent PE of 70-100 microns.
    [11]
    11. Procedure for obtaining a milk drink comprising:
    i) reconstitute a powdered dairy product, according to claims 1-6, with cold water in a ratio between 1: 4 and 1: 8, and ii) mix by manual stirring until the solids are completely dissolved.
    [12]
    12. Dairy drink obtained by the method of claim 11.
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    同族专利:
    公开号 | 公开日
    CL2020001481A1|2020-08-07|
    CO2020006351A1|2021-11-30|
    ES2798025B2|2021-07-08|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CN108651619A|2018-05-10|2018-10-16|河北高湃网络科技有限公司|A kind of brown lactic acid bacteria beverage base-material and its manufacture craft|
    CN109169902A|2018-09-08|2019-01-11|陕西爱能特乳业有限公司|A kind of probiotic formulation milk powder and preparation method thereof|
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    CONC2020/0006351A| CO2020006351A1|2019-06-04|2020-05-26|Powdered dairy product to prepare flavored yogurt drink flavored with vitamins, minerals and probiotics, and procedure for obtaining it|
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