BG62547B1 - Low-lactose dietetic dairy product and method for its preparation - Google Patents

Abstract

The low-lactose dietetic dairy product is designed for feeding of seriously ill persons, patients in a restoratative period and children and adults requiring specific food directs, in particular people of congenital or acquired lactase deficiency. It can also be used by healthy people having great physical loads needing higher energy requirements. In contains low lactose wholesome cows' milk, low-lactose milk hydrolysate of over 95% milk caseine degradation, low-lactose wholesome milk fermented by selection strains of Lactobacillus delbrueckii subsp. Bulgaricus, saccharose, vegetable oil, in particular olive oil, pectine, vitamin E, orotic acid or its pharmaceutically acceptable salt and aromatizers and flavours, in particular cocoa. The low-lactose wholesome milk is treated by lactase enzyme for reducing the lactose content. The low-lactose dairy hydrolysate is produced by enzymic hydrolysis with alkaline protease. 4 claims

Description

Technical field

The invention relates to the field of milk-based dietetic food production, in particular dry low-lactose dietary dairy products. The product according to the invention is intended for the nutrition of seriously ill patients during the disease and in the recovery period, as well as for children and adults in need of a specific diet, especially for people with congenital or acquired lactase deficiency, as well as for healthy people with severe physical activity and increased energy demand.

BACKGROUND OF THE INVENTION

Known low-lactose dietary milk powder BG 52041 is known, which contains low-lactose whole milk and low-lactose skimmed milk, pretreated with alkaline protease to produce more than 95% degraded milk casein, whole milk pre-fermented with bulgars, auscultated pectin.

The product is obtained by mixing low-lactose whole milk and low-lactose skim milk pretreated with alkaline protease to produce over 95% degraded milk casein, sucrose, flavoring and pectin added to the mixture, the resulting mixture is pasteurized at 95-95 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 severely ill as well as healthy children and adults with lactase deficiency, but has no satisfactory calorific value.

SUMMARY OF THE INVENTION

The problems that are solved by the invention are related to the nutrition of patients, especially in the recovery period after severe illness, surgery, trauma and poisoning, as well as during the mentioned diseases. On the one hand, these patients need increased import of high-energy substances such as fats, and on the other hand, they exhibit reduced fat absorption, especially in animals.

These problems are solved according to the invention with a dry low-lactose dietary milk product containing the following components by weight: low-lactose whole milk cows 50.0-54, low-lactose milk hydrolysates with more than 95% degradation of milk casein 8.3-9 , 5, low-lactose whole milk 15, fermented with selected strains of Lactobacillus delbrueckii subsp. bulgaricus 5.9 7.5, sucrose 15.6 - 17.2, vegetable oil, preferably olive oil about 7.5, pectin about 1.0, vitamin E about 0.1, oroic acid 20 or a pharmaceutically acceptable salt thereof 0.3, aspartame about 0.2 and flavoring agents and flavors, in particular cocoa about 1.

The product is obtained by mixing 25 and homogenizing low-lactose milk hydrolyzate with over 95% degradation of milk casein and olive oil, sucrose, optionally cocoa, and low-lactose whole milk. The mixture was pasteurized at 30 94 ± 2 ° C for 1 h, cooled and added to it flavoring agents, aspartame, vitamin E, oroic acid or a pharmaceutically acceptable salt thereof, and pectin prepared in advance. In the chilled mixture to 35 ° C, low-lactose pasteurized whole milk, fermented with selected L.delbr strains, was added. subsp. bulgaricus.

The resulting liquid product is subjected to drying by lyophilization or nebulization 40.

Low-lactose whole milk and low-lactose skim milk are obtained by enzymatic hydrolysis of lactose to 0.5% 45 in a liquid product. They contain 4 times more free amino acids than cow's milk.

The embedded low-lactose hydrolyzate is obtained by subjecting low-lactose skimmed milk to hydrolysis with alkaline protease to yield over 95% degradation of casein and yield oligopeptides, tri- and dipeptides and free amino acids. Hydrolysis was further treated with H-4 monoculture of Lactobacillus delbrueckii subsp. bulgaricus from the LAB collection.

Low-lactose whole cow's milk, in which lactic acid fermentation takes place under the action of selectively strained strains of Lactobacillus bulgaricus, contains up to 160 mg% free amino acids and up to 950 million / g live cells and provides no higher acidity in the final product before drying, 40% -45 ° T.

The dietary low-lactose dairy product of the invention is intended to feed patients in the recovery period when the need for high-energy foods is increased, but the nutrients need to be readily absorbed, such as low-molecular-weight proteins and vegetable fats. It can also be used by children and adults with lactase deficiency and healthy people with severe physical activity.

Examples of carrying out the invention

The invention is illustrated by the following example for the preparation of 100 kg of dry milk product.

1. Preparation of whole milk low-lactose milk: 69.6 kg of dry whole milk cow's milk is recovered. The resulting 580 l of whole milk, standardized at 3.6% fat, is pasteurized at 80-85 ° C without delay, cooled to 43 ± 2 ° C, and lactase L 5000 enzyme (1 ml per 1 l added) milk). The milk was stopped at the indicated temperature for 1 1/2 hours, stirring for 2-3 minutes until a low-lactose product with a lactose content of less than 0.5% was obtained (with 4 lactose in the starting milk). 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.

1 whole low-lactose whole milk obtained as described in item 1 is autoclaved at a pressure of 0.1 MPa for 5 min. Cool to 45 ± 1 ° C and ferment with 5 to 10% of the yeast from selected strains of Lac tobacillus deibrueckii subsp. bulgaricus. It is cultured at 45-46 ° C under lactic fermentation and after coagulation at up to 950 million / g active live cells of 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.

9.5 kg of skimmed milk powder is recovered and hydrolyzed with the lactase enzyme under the conditions set out in paragraph 1. The resulting 110 l of low fat lactose-skimmed milk is made alkaline to pH 8.5-9.0 and then treated with an alkaline protease to produce a product with over 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 delay and cooled to 45 ° C. Ferment with 1020% yeast from the original H-4 monoculture of Lactobacillus deblr.Subsp. bulgaricus from the LABcollection in low-lactose milk and fermentation proceeds at 45-46 ° C to pH 4.8-5.0. In case 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. Preparation of pectin.

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.

5. The resulting low-lactose milk hydrolyzate is mixed with 8 kg of olive oil and homogenized at a temperature of 63 ± 2 ° C and a pressure of 1720 MPa. To the mixture was added sucrose 17.5 kg, 1 kg of cocoa and the low-fat whole milk obtained in accordance with item 1 in an amount of 520 1. The mixture was pasteurized at 94 ± 2 ° C for 1 hour, cooled and aspartame was added to it. , Vitamin E, potassium orotate, flavoring agents and pre-prepared pectin. In the cooled mixture to the temperature of 10 ° C was added the fermented whole milk low-lactose milk obtained according to item 2 in an amount of 60 1. The whole mixture was stirred very well and the resulting liquid product was dried by lyophilization. In another preferred embodiment of the invention, the product is nebulized. 5

The dried dietary dairy products thus obtained contain: 24-27% fat, of which 30% vegetable fat, 19-23% protein, incl. 12.5-14.5% casein, 6.5-8.5% soluble protein, 40-43% carbohydrates, incl. 10 lactose from 0 to 4%, about 1% pectin and not more than 6.5% minerals.

Claims (4)

Claims 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-20 acids, low-lactose whole-milk sub-whole milk bulgaricus, sucrose, pectin and aspartame, characterized in that it also contains vegetable oil, preferably olive oil, vitamin E and orotic acid or a pharmaceutically acceptable salt thereof, at the following proportions by weight of components: low-lactose whole milk cow's milk 50-54, low-lactose milk hydride-30 rolls with more than 95% degraded milk casein in it 8.3 - 9.5, low-lactose whole milk, fermented with selected strains L.delbr.subsp.bulgaricus 5.9-7.5, sucrose 15,6 17,2, vegetable oil, preferably olive oil about 7,5, aspartame columns 0,2, vitamin E about 0.1, orotic acid or a pharmaceutically acceptable salt of 0,3, flavorings and flavor enhancers, optionally cocoa, about 1.0, about 1.0 pectin. A method for producing a low-lactose dietary milk product according to claim 1, characterized in that the low-lactose milk hydrolyzate is mixed and homogenized with more than 95% degradation of milk casein and olive oil, to which sucrose is added, optionally cocoa , and low-lactose whole milk, the mixture is pasteurized at 94 ± 2 ° C for 1 h, cooled and added to it flavoring agents, aspartame, vitamin E, orotic acid or a pharmaceutically acceptable salt thereof, and pre-prepared pasteurized above s temperature and cooled pectin in the cooled to a temperature of 10 ° C was added low lactose milk, fermented with selected strains of Lactobacillus delbr.subsp.bulgaricus and the resulting product is subjected to drying by lyophilization or atomization. 3. A method for the preparation of low-lactose milk hydrolyzate, characterized in that low-lactose skimmed milk is hydrolyzed with alkaline protease to achieve more than 95% degradation of casein and then subjected to lactic acid fermentation with strain H- 4 on Lactobacillus delbr.subsp. bulgaricus from the AV collection. Use of the dry low-lactose dietary dairy product of claim 1 as a high-fat diet. Publication of the Patent Office of the Republic of Bulgaria 1113 Sofia, 52-B Dr. GM Dimitrov Blvd. Expert: M. Mineva Cf. № 39924 Editor: A. Semerdzhieva Circulation: 40 MB