BG627Y1 - Low lactose-content dietetic dairy product - Google Patents

Abstract

The product is designed for people subject to extreme loads and who need protein-rich highly caloric content foods. The product contains low lactose-containing wholesome cows' milk, low lactose-containing milk hydrolysate having over 95% degraded milk casein, low lactose-containing and containing no galactose milk protein precipitate, low lactose-containing wholesome milk, fermented in advance with selected strains L. delbr. subsp. bulgaricus, saccharose, aspartame, aromatizers and flavours, optionally cocoa and pectine. 1 claim

Description

Technical field

The useful model relates to the production of dairy-based diet foods, in particular dry low-lactose dietary dairy products. The dietary dairy product according to the invention is intended for use by athletes and other individuals with extreme workloads in the expressed need for protein and energy.

BACKGROUND OF THE INVENTION

A known dry dietary milk product is known [reg.No. 88486], which contains low-lactose whole milk and low-lactose skimmed milk, pretreated with alkaline protease to produce more than 95% degraded milk casein, whole low lactose milk, pre-fermented yeast sucrose, flavorings 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 agents and pectin are added to the mixture, the resulting mixture is pasteurized at 92- 95 ° C for 1 h, 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 potential nutrition of seriously ill patients as well as healthy children and adults with lactase deficiency. It contains protein substances from 23 to 27%.

In patients with severe illness, surgery, trauma and poisoning, for example, anemia, peptic ulcer, tuberculosis, in severe burns, after severe poisoning, 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 in 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.

Also known is patent BG 100677, which describes a low-lactose dietary dairy product, specifically intended for the nutrition of seriously ill and recovering patients in need of a disease-specific and protein-rich condition. The product can be used by children and adults in need of a specific diet, especially people with lactase deficiency, congenital or acquired, as well as healthy people with severe physical activity, athletes and others. Contains low-lactose whole milk cow, non-lactose milk hydrolyzate with more than 95% degraded milk casein, low-lactose milk-free protein precipitate, low-lactose whole milk milk, pre-fermented with selected strains of L. delbr. subsp.bulgaricus, sucrose, aspartame, flavoring substances and flavors, optionally cocoa, pectin. Contains protein substances from 25 to 32%.

It has been found that in people under extreme physical and mental stress, consuming more calorie foods leads to a deterioration of the parameters of fat metabolism, increasing the total cholesterol, low-density lipoprotein cholesterol (so-called "bad" cholesterol) and triglycerides, as well as lowering cholesterol in high-density lipopropins (so-called 'good' cholesterol). In practice, increased intake of calorie foods leads to a deterioration of fat metabolism and, consequently, an increase in blood pressure, cardiovascular damage, atherosclerotic changes in blood vessels and the heart, brain and other organs and systems.

The problem that is solved with the utility model is to create a product for use by individuals who are subjected to extreme physical and mental stress, such as athletes, pilots, sailors, and others, and with a pronounced need for protein and energy.

SUMMARY OF THE INVENTION

According to a useful model, a dry low-lactose dietary milk product is created which contains by weight. % of the following ingredients: low-lactose whole milk cows from 50, 0 to 54,1, preferably from 51,0 to 53,0, 10-12% of which is low-lactose whole milk, sourced in advance with selected strains of L.delbr.subsp .bulgaricus; low-lactose milk hydrosylate with more than 95% degraded milk casein from 39.0 to 42.0; low-lactose and galactose-free milk protein precipitate 8.0 - 9.0; sucrose from 3.9 to 4.1; aspartame - about 0.5; flavors and flavors, optionally cocoa and vanilla, about 1.1 and pectin, about 1.0%.

The product is obtained by mixing low-lactose whole milk cow's milk and low-lactose milk hydrolyzate with more than 95% degraded milk casein containing oligopeptides, tri- and dipeptides and free amino acids, low-lactose and galactose free, cocoa, the resulting mixture is pasteurized at 93 ± 2 ° C for 1 h, cooled to 10 ° C, flavoring agents and aspartame are added, and low-lactose whole milk, in fermented with selected strains L, is added to this mixture. .delbr. subsp. bulgaricus and also the pre-prepared pectin. The liquid product is dried by lyophilization.

Low-lactose whole milk and low-lactose skim milk are obtained by enzymatic hydrolysis of lactose up to 0.5% in liquid product, which 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 an alkaline protease to achieve more than 95% degradation of casein and content of oligopeptides, tri- and dipeptides and free amino acids. The hydrolyzate is further treated with H-4 monoculture from the LAB collection.

Low-lactose whole-milk cow's milk, in which lactic fermentation occurs under the action of selected 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 40-45 "T in the finished final product before drying .

Low-lactose-free and galactose-free milk-protein precipitate obtained from skimmed-milk cows, pasteurized at 72 ° C for 17-20 s, cooled to 65 ° C, precipitated with lactic / citric acid at pH 4,6-4,8, washed with drinking water water, contains galactose 2.85x103% and lactose 0.11%.

The product according to the utility model has a higher content of free amino acids and proteins as a result of the biotechnological process - hydrolysis of milk casein with alkaline protease and enrichment with milk protein precipitate. The fermentation of a portion of low-lactose whole milk with selected strains, as well as the hydrolysis of milk casein, leads to an increase in soluble protein in the final product relative to whole milk powder. The addition of sucrose leads to an increase in the carbohydrate required for the body. Compared to known products, the resulting product contains only easily digestible milk fat. The dried milk product according to the utility model has very good organoleptic properties, since it does not contain vegetable protein and vegetable oils.

Exemplary embodiments of the utility model

1. Preparation of whole milk low-lactose milk: 52, 200 kg of dry whole milk cow's milk is recovered. The resulting 4351 whole milk, standardized at 3.6% fat, was pasteurized at 8085% C without delay, cooled to 43 ± 2 ° C and lactase L 5000 enzyme (1 ml per 1 l milk) was added and the milk was stopped at the indicated temperature for 1 l / 2h, stirring for 2-3 min for 2-3 min, until a low-lactose product with a lactose content of less than 0.5% was obtained (lactose being 4.5% in the original milk -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. 451 of whole milk low-lactose 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 leave with 5 to 10% yeast from selected strains of Lactobacillus delbrueckii subsp. bulgaricus. Cultivated at 45-46'C for lactic acid fermentation and after coagulation, 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. 40 kg of skimmed milk powder is restored. The resulting 4701 skimmed milk cows are hydrolyzed with the lactase enzyme under the conditions set out in paragraph 1. The resulting low-lactose skimmed milk is made alkaline to pH 8.59.0 and then treated with alkaline protease 5 to give 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. It is fermented with 10-20% yeast from the original H-4 monoculture from the LAB collection in low-lactose milk and the 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. Obtaining a milk-protein precipitate. 35 kg of skimmed milk powder is restored. The resulting 400 I skimmed milk was pasteurized at 72 ° C for 17-20 s, then cooled to 65 ° C. It is precipitated with 5% lactic / 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. The pectin, which is 1%, and the cocoa, which is 1.0% relative to the total weight of the 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.

3901 low-lactose cow milk with a fat content of 3.6%, 40 kg of milk low-lactose hydrolyzate ELBI, 8.5 kg of milk-protein precipitate are mixed. To these were added 4 kg of crystalline sugar (sucrose) and 1 kg of cocoa, the mixture was pasteurized at 94 ± 2 ° C for 1 hour and cooled to 10 ° C, followed by the addition of kg of pectin, 45 1 whole milk low in lactose and 0,500 kg of aspartame. The whole mixture was stirred very well and the product obtained was dried by lyophilization.

The dry dietary milk product thus obtained contains, in%, from 11 to 15 fats, from 38 to 44 proteins, incl. 18 to 22 casein, 18 to 22 soluble protein, 24 to 28 carbohydrates, incl. lactose 0-4, about 1 pectin and no more than 9 minerals.

Example 2.

The effect of product acceptance according to the utility model was monitored by pilots from the country's Air Force, 23 in number, who were given 50 g of product each day.

The following favorable results have been identified in the fat metabolism indicated in the following table.

Substances analyzed cholesterol HDLcholesterol LDL cholesterol triglycerides Statistic. indicator before after before after before after before after X 7,100 6,053 th most common 1,227 th most common 1,476 th most common 4,322 th most common 3,852 th most common 3,680 3,573 th most common sv _x 1,900 1,659 th most common 0.656 0,436 th most common 1,093 th most common 0.988 1,286 th most common 0.935 t 2,609 th most common 2,219 th most common 2,230 th most common 1.07 R. <0.05> 0.01 <0.05> 0.01 <0.05> 0.01 > 0.05 n 15 15 15 15

Claims (1)

Low-lactose dietary milk product, including low-lactose whole milk, low-lactose milk hydrolyzate with more than 95% degraded milk casein and containing oligopeptides, tri- and dipeptides and free amino acids, low-lactose whole milk milk, yeast bulgaricus, sucrose, pectin and aspartame, characterized in that it contains in% the following ingredients: low-lactose whole milk from 50.0 to 54.2, preferably from 51, to 53.0, from 10 to 12% it is low-lactose whole milk, pre-fermented with selected strains of L.delbr.subsp.bulgaricus; 5 low-lactose milk hydrolyzate with more than 95% degraded milk casein from 39.0 to 42.0; low-lactose and galactose-free milk protein precipitate from 8.0 to 9.0; sucrose from 3.9 to 4.1; aspartame about 0.5%; flavors and flavors10, in the case of cocoa and vanilla, about 1.1% and pectin, about 1.0. Expert: S. Stefanova Publication of the Patent Office of the Republic of Bulgaria 1113 Sofia, 52, Dr. GM Dimitrov Blvd. Editor: V. Altavanov Cf. 41956 Circulation: 40 MB