BG62507B1 - Low-lactose dietetic dairy product and method for its preparation - Google Patents

Abstract

The low lactose dietetic dairy product is designed for food for seriously ill people and patients restoring their health, needing protein-rich diet specific for their disease and condition. The product can be also used by children and adults undergoing specific dietetic regimen, in particular by people with congenitous or acquired lactase insufficiency, as well as by healthy people subjected to heavy physical loads, sportsment, and others. In contains low lactose wholesome cows' milk, low lactose milk hydrolysate with over 95% degradated milk caseine, low lactose and galactose-free milk egg-white precipitate, low lactose wholesome milk fermented in advance by selected strains L. delbr., subpsp. bulgaricus, saccharose, aspartam, aromatizers and flavouring agents, oprionally cacao, pectine. The dietetic product is made by mixing the components, pasteurization and pulverization of freeze-drying. 6 claims

Description

Technical field

The invention relates to the production of dietary foods based on milk, especially dry low-lactose dietary dairy products. The dietary dairy product according to the invention is intended, in particular, for the nutrition of the seriously ill and in the recovery period in need of a protein-specific diet and condition. The product can also be used by children and adults in need of a specific diet, in particular people with lactase deficiency, congenital or acquired, as well as healthy people with severe physical activity, athletes and others.

BACKGROUND OF THE INVENTION

Known dry dietary milk product (BG 52041), which contains low-lactose whole milk and low-lactose skimmed milk, pretreated with alkaline protease to produce more than 95% degradation of milk casein, whole low-lactose milk, pre-fermented saccharin , flavoring agents and pectin.

The product is obtained by mixing low-lactose whole milk and low-lactose skim milk pretreated with alkaline protease to obtain more than 95% degraded milk casein, sucrose, flavoring and pectin added to the mixture, the resulting mixture is pasteurized at 95 ° C 95 1 ° C, cooled to 10 ° C and whole milk, pre-fermented with selected strains of Lactobacillus bulgaricus, was added to this mixture. This product is suitable for the enteral nutrition of seriously ill patients as well as healthy children and adults with lactase deficiency.

In patients with severe illness, surgery, trauma and poisoning, for example, anemia, peptic ulcer disease, nephrosis, cirrhosis of the liver, tuberculosis, in severe burns, increased protein intake is required. It is also necessary for healthy people with heavy physical activity, such as athletes, for people working at high ambient temperatures, and others, during periods of high protein demand. The problem, especially for seriously ill patients, is the reduced ability of the body to absorb fats and proteins from traditional foods, which is why products containing easily digestible fats and a high percentage of readily digestible proteins are needed.

SUMMARY OF THE INVENTION

This problem is solved by creating a dry low-lactose dietary dairy product that contains both a low-lactose and a galactose-free milk protein precipitate at the following weight ratios: low-lactose whole milk cows from 48.5 to 54.5, preferably 51 , 0-52,0; low-lactose milk hydrolyzate with more than 95% degraded milk casein from 8.0 to 20.0; low-lactose and galactose-free milk protein precipitate 15.0% by weight; low-lactose whole milk, pre-fermented with selected strains of L. delbr. subsp. bulgaricus from 4.0 to 9.0, preferably from 6.0 to 6.8; sucrose from 16.5 to 18; aspartame about 0.2; flavoring substances and flavors, optionally cocoa, about 1.0 and pectin about 10.

In a preferred embodiment of the invention, the product contains from 18.7 to 19.7 wt. % lactose milk hydrolyzate and from

3.3 to 4.3% low-lactose and non-galactose milk-protein precipitate. This product is suitable for the nutrition of seriously ill patients in the initial phase of the recovery period, when the body is still difficult to break down high molecular weight proteins and needs to be fed with products rich in amino acids, di and tripeptides.

In another preferred embodiment of the invention, the product contains from 9.2 to 10.2 wt. % milk low lactose milk hydrolyzate and from 13.1 to 14.1 wt% low lactose milk free galactose milk protein precipitate. This product is better suited for patients in the later phase of the recovery period, when the body is more able to break down proteins and can gradually go back to normal nutrition.

The product is obtained by mixing low-lactose whole milk cows with low-lactose milk hydrolyzate with over 95% degraded milk casein containing oligopeptides, tri- and dipeptides and free amino acids. Low-lactose and galactose-free milk protein precipitate, sucrose, optionally cocoa, are added to the mixture, the resulting mixture is pasteurized at 93 ± 2 ° C for 1 hour, cooled to 10 ° C, flavors and aspartame are added, and to this mixture is added low-lactose whole milk, fermented with 5-10% leaven from selected L. delbr strains. subsp. bulgaricus and also the pre-prepared pectin. The liquid product is dried by lyophilization or nebulization.

Low-lactose whole milk and low-lactose skim milk are obtained by enzymatic hydrolysis of lactose up to 0.5% in liquid product. They contain 4 times more free amino acids than cow's milk.

Injected low-lactose hydrolyzate is obtained by subjecting low-lactose skimmed milk to hydrolysis with alkaline protease to achieve more than 95% degradation of casein and content of oligopeptides, tris dipeptides and free amino acids. The hydrolyzate was further treated with Lactobacillus delbr monoculture. subsp. bulgaricus H-4 from the LAB collection.

Low-lactose whole milk cows, in which lactic fermentation takes place under the action of selected L. bulgaricus strains, contains up to 160 mg% free amino acids and up to 950 million / g live cells and provides an acidity of not more than 40 in the finished final product -45 ° T.

Low-lactose-free and galactose-free milk-protein precipitate is obtained from skimmed-milk cows pasteurized at 72 ° C for 17-20 s, cooled to 65 ° C, precipitated with lactic acid at pH 4.6-4.8, washed with drinking water. It contains galactose 2.85 x 10 ' ³ % and lactose 0.11%.

The product according to the invention has an increased content of free amino acids and proteins as a result of the biotechnological process - hydrolysis of milk casein with an alkaline protease and enrichment with a milk protein precipitate. On the fermentation of part of the low-lactose whole milk with selected strains of Lactobacillus delbr. subsp. bulgaricus, and also by the hydrolysis of milk casein, the soluble protein in the final product increases relative to the whole milk powder. With the addition of sucrose, the carbohydrates needed for the body increase. Compared to known products, the resulting product contains only easily digestible milk fat. The dry milk product of the invention has much better organoleptic properties than the known products so far. It contains no vegetable protein and vegetable oils.

Examples of carrying out the invention

The invention is illustrated by the following examples for the preparation of 100 kg of dry low-lactose dietary milk product.

Example I 1. Preparation of whole milk low-lactose milk. 60 kg of dry whole milk cow's milk is restored. The resulting 500 l of whole milk, standardized at 3.6% fat, were pasteurized at 8O-85 ° C, without holding, cooled to 43 ± 2 ° C, to which was added the enzyme Lactase L 5000 (1 ml per 1 1 milk) and the milk stood at the indicated temperature for 1 1/2 hours, stirring for 30 minutes for 2-3 minutes until a low-lactose product with a lactose content of less than 0.5% was obtained (in lactose starting milk is 4.5-4.8%). The resulting product was heated to discontinue the enzyme. The product obtained after lactase hydrolysis contains up to 11 mg% free amino acids, calculated as a liquid product.

2. Preparation of sour low-lactose whole milk. 55 l of whole milk low lactose obtained according to item 1 are autoclaved at a pressure of 0.1 MPa for 5 min. Cool to 45 ± 1 ° C and ferment with 5 to 10% leaven from selected strains of Lactobacillus delbrueckii subsp. bulgaricus. It is cultured at 45-46 ° C for lactic acid fermentation and after coagulation with up to 950 million / g active live Lactobacillus delbrueckii subsp. bulgaricus and up to 160 mg% free amino acids, the product is cooled to 10 ° C.

3. Preparation of milky low-lactose hydrolyzate.

kg of skimmed milk powder is restored. The skimmed milk of about 240 l of cow's milk obtained is hydrolyzed with the enzyme lactase under the conditions specified in item 1. The resulting low-lactose skimmed milk is made alkaline to pH 8.5-9.0, then treated with an alkaline protease to produce a product with more than 95% degraded milk casein. The alkaline protease is terminated by heating. The resulting product has a pH of 7-7.5 and contains a mixture of oligopeptides, tri- and dipeptides and free amino acids. The mixture was pasteurized at 92-95 ° C without holding, and cooled to 45 ° C. Ferment with 10 to 20% yeast from the original Lactobacillus delbr monoculture. subsp. bulgaricus H-4 from the LAB collection in low-lactose milk and the fermentation proceeds at 45-46 ° C to pH 4.8-5.0. If the bitter taste of hydrolysis is to be reduced, a fermentation process is applied at pH 5.5-6.0. Finally, the pH was adjusted to 6.3-6.6.

4. Obtaining a milk-protein precipitate.

kg of skimmed milk powder is restored. The resulting 210 l of skimmed milk is pasteurized at 72 ° C for 17-20 s, then cooled to 65 ° C. They are precipitated with 5% lactic acid / citric acid solution to pH 4.6-4.8. It is allowed to settle for 5-10 minutes and the resulting milk protein is washed with drinking water and then basified.

5. Preparation of pectin and cocoa.

Pectin, which is 1%, and cocoa, which is 1.0% by weight of the final finished product, are dissolved in cold water until a homogeneous mixture is possible. The pectin was pasteurized at 93 ± 2 ° C for 45 min or autoclaved at 0.1 MPa and cooled to 10 ° C, and the cocoa was introduced into the total sucrose mixture.

The following is a mixture of the intermediates obtained: lactase-only hydrolysis, lactase-lactose hydrolyzate obtained by hydrolysis with lactase enzyme and subsequent hydrolysis with alkaline protease to digest milk casein, and the milk-protein precipitate. 18 kg of crystalline sugar (sucrose) and prepared cocoa are added to these. The mixture was pasteurized at 94 ± 2 ° C for 1 h and cooled to 10 ° C, followed by the addition of the pre-prepared pectin and the whole milk low in lactose and aspartame. The whole mixture was stirred very well and the product obtained was dried by lyophilization or nebulization.

The dry dietary milk product thus obtained contains, in%: 15-20 fat, 25-30 protein, incl. 16-18 casein, 9-12 soluble protein, 38-43 carbohydrates, incl. lactose from 0 to 4, about 1 pectin and not more than 7.5 minerals.

Example 2. To obtain another preferred embodiment of the product according to the invention, work as in example 1, to obtain the low-lactose milk hydrolyzate incorporated into the final product 120 l of recovered dry milk, and to obtain the incorporated milk-protein precipitate. takes 730 1 recovered skimmed milk powder.

The product obtained contains in%: 1520 fat, 27-32 protein, incl. 21-24 casein, 6-8 soluble protein, 38-43 carbohydrates, incl. lactose from 0 to 4, about 1 pectin and not more than 6.5 minerals.

Claims (6)

1. Low-lactose dietary milk product including low-lactose whole milk; low lactose milk hydrolyzate with more than 95% degraded milk casein containing oligopeptides, tri- and dipeptides and free amino acids; low-lactose whole milk, fermented with selected strains of Lactobacillus delbrueckii subsp. bulgaricus; sucrose; pectin and aspartame, characterized in that it also contains a low-lactose and galactose-free milk protein precipitate at the following ratios between the components given in wt%: low-lactose whole milk cows from 48.5 to 54.5, preferably from 51.0 up to 52.0; low-lactose milk hydrolyzate with more than 95% degraded milk casein from 8.0 to 20.0; low-lactose and galactose-free milk protein precipitate from 15.0 to 2.0; low-lactose whole milk, fermented with selected strains of L. delbr. subsp. bulgaricus from 4.0 to 9.0%, preferably from 6.0 to 6.8; sucrose from 16.5 to 18; aspartame about 0.2; flavoring agents and flavors, optionally cocoa, about 0.5-1.0 and pectin about 1.0%. A method for the preparation of low-lactose dietary milk product according to claim 1, characterized in that whole milk cows are mixed with enzymatically degraded lactose and low-lactose milk hydrolyzate obtained from low-lactose skimmed milk by treatment with alkaline protease to above 95% protease decomposition of milk casein, after which sucrose and optionally cocoa are added to the mixture and pasteurized at 94 ± 2 ° C for 1 hour, cooled and flavored, aspartame and pectin added, comp prepared, and then the mixture was cooled to about 10 ° C., low lactose milk, pre-fermented with selected strains of Lactobacillus delbrueckii subsp. bulgaricus, and is dried by lyophilization or nebulization. 3. A method for producing low-lactose lactic hydrolyzate, characterized in that low-lactose skimmed milk is hydrolyzed with alkaline protease to achieve a 95% degradation of casein and subsequently subjected to lactic acid fermentation with Lactobkiillus subbruculus delbru monoculture. bulgaricus strain H-4 from the LAB collection. 4. Low-lactose dietary milk product according to claim 1, characterized in that it contains from 18.7 to 19.7 wt.% 10 low lactose milk hydrolyzate and from 3.3 to 4.3% by weight of low-lactose and milk-protein-free precipitate without galactose. 5. Low-lactose dietary milk product according to claim 1, characterized 15 containing from 9.2 to 10.2% by weight of low-lactose milk hydrolyzate and from 13.1 to 14.1% by weight of low-lactose milk-protein precipitate without galactose, Use of a dry low-lactose di20 ethical dairy product according to claim 1 as a protein-rich diet.