BG65592B1 - Functional foodstuffs, method for the preparation and application thereof - Google Patents

Abstract

The invention relates to dry functional foodstuffs with balanced nutritive and biologically active substances of dairy and vegetative origin in easily assimilated form and to method for their preparation. The functional foods are designed for people with intensive physical and/or mental straining, including also such subjected to stress with or without gastrointestinal problems. They contribute to reducing the fatty tissue, keeping the same weight, increase the working capacity and the endurance during intensive physical and/or mental strain and assist in its quick recovery. The dry functional foodstuffs contain low lactose wholesome cowsÆ milk, low lactose wholesome cowsÆ milk undergoing lactic acid fermentation under the effect of original monoculture Lactobacillus bulgaricus LBB.B 120 having immuno-stimulation effect, protein precipitate of skimmed cowsÆ milk, hydrolyzed lactic-protein precipitate, saccharose, glucose, fructose, optionally modified potato starch, apricot fruit puree, hip fruit puree, optionally pear fruit puree, pectin and natural flavour. The functional foods are produced as milk ingredient with the pectin and the fruit purees are separately dried and mixed with the carbohydrates.

Description

Technical field

The invention relates to the field of production of dry functional foods with a balanced content of nutrients and biologically active substances of milk and vegetable origin intended for people with high intensity of physical and / or mental stress, including those subjected to stress with or without intestinal problems.

BACKGROUND OF THE INVENTION

Known dry dietary milk product (1), which contains in wt. %: low-lactose whole milk 48.5 - 54.5; low lactose milk hydrolyzate with more than 95% degraded milk casein 8.0 - 20; low-lactose and galactose-free milk protein precipitate 15.0; low-lactose whole milk, fermented with selected strains of Lactobacillus bulgaricus 4,0 - 9,0; sucrose 16.5 -18.0; aspartame about 0.2; flavoring substances; pectin about 1.0; optionally cocoa about 1.0.

The product is obtained by mixing low-fat whole milk cows with low-lactose milk hydrolyzate with more than 95% degraded milk casein containing oligopeptide, tripeptides, dipeptides and free amino acids, and low-lactose and galactose free galactose; sucrose, in the case of cocoa, the resulting mixture is pasteurized at 93 ± 2 ° C for 1 hour, flavoring agents and aspartame are added, cooled to 10 ° C and low-lactose whole milk, sourced with selected strains of Lactobacillus bulgaricus, as well as pre-prepared pectin. The liquid product is dried by lyophilization or nebulization.

This product has a high content of free amino acids and more easily digestible protein substances as a result of hydrolysis of milk casein and enrichment with milk-protein precipitate, which is washed with drinking water and contains no whey proteins. It is intended for the nutrition of the seriously ill and in the recovery period in need of a protein-specific diet and condition.

A low-lactose dietary dairy product 121 is known which contains by weight. %: low-lactose whole milk cow's milk 50.0 54.0; low-lactose milk hydrolyzate with more than 95% casein degradation 8,3 - 9,5, whole milk low-lactose milk, pre-fermented with selected strains of Lactobacillus bulgaricus 5,9 - 7,5; sucrose 15.6 - 17.2; vegetable oil, in particular olive oil about 7.5; pectin about 1.0; vitamin E about 0.1; orotic acid or a pharmaceutically acceptable salt thereof about 0.3; aspartame about 0.2 and flavoring agents and flavors, in particular cocoa about 1.0. Low-lactose whole milk and skim milk are treated with the lactase enzyme to reduce lactose content. Low-lactose milk hydrolyzate is obtained from low-lactose skim milk by enzymatic hydrolysis of the protein with an alkaline protease.

The product is intended for use in the nutrition of seriously ill, recovering patients and children and adults in need of a specific diet, in particular people with congenital or acquired lactase deficiency.

A low-lactose dietary dairy product (3) is well-known for people under extreme stress and in need of protein-rich and energy-rich foods. It contains in weight. %: low-lactose whole milk cows 50,00 - 54,2, 10 - 12% of which is low-lactose whole milk, sourced in advance with selected strains of Lactobacillus bulgaricus; low lactose milk hydrolyzate with more than 95% degraded milk casein 39.0 - 42.0; low-lactose and galactose-free milk protein precipitate 8.0 9.0; sucrose 3.9 - 4.1; aspartame about 0.5; flavoring substances and flavors, optionally cocoa; pectin about 1.0.

A well-known athlete's nutrition product / 4 / with a balanced amino acid and fatty acid composition is intended for endurance athletes.

Contains lactoprotein, dried egg melt, dried skimmed cottage cheese, heat-treated oatmeal and wheat gluten. Bel2

65592 Bl in the composition of the product offered has a high biological value and amino acid composition, balanced with regard to the specific needs of the body of athletes training endurance sports. The product provides irreplaceable and other polyunsaturated short- and medium-chain fatty acids required as an energy source in this type of exercise.

A known strain of Lactobacillus bulgaricus LBB.B 120/5 /, registered in NBPMCC under No. 2483 is known. Its properties are known to have a positive effect on the immune system / 6 /.

The nature of physical activity significantly influences the metabolic processes and adaptive capacities in the body. Stress also increases the body's needs for protein and carbohydrates, speeding up metabolism and increasing the need for fuel. Creating a balance between the energy consumed by the body over a period of time and the energy received externally through food is a basic requirement for rational nutrition under intense physical and / or mental stress. Compensation for energy needs occurs mainly during the recovery period, when the waste products of the metabolic processes are removed and the body recovers from muscle fatigue through the restoration of energy reserves.

The known products are intended for feeding severely ill patients (1 and 2) or for protein-rich foods (3 and 4). They contain fast digestible carbohydrates with a high glycemic index, in an amount that does not satisfy some specific nutritional regimes. A major technical problem is the creation of functional foods with a balanced content of fats, proteins and carbohydrates to meet the increased energy needs of people subjected to extreme stress, needing carbohydrate-rich preparations and to increase the body's resistance to environmental factors environment.

SUMMARY OF THE INVENTION

According to the invention, the problem is solved by the creation of dry functional foods containing the following ingredients by weight. %:

- low-lactose whole milk cows 35.0 - 40.0, preferably 37-38;

- low-lactose whole milk cows that have undergone lactic fermentation under the action of a selected monoculture of Lactobacillus bulgaricus LBB.B 120 with a proven immunostimulating effect of 9.0-10.0;

- Protein precipitate from skimmed cow's milk 2.5-3.5;

- hydrolyzed milk-protein precipitate 2.5-3.5;

- sucrose 13,8-16,5;

- glucose 9.0-16.5;

- fructose 6.0-11.5;

- in this case modified potato starch 9,0-10,0;

- apricot fruit puree 1.5-2.5;

- rose hips 1.5-2.5;

- in this case, pear fruit puree 0.7-1.0;

- pectin about 1.5;

- a natural aroma of about 0.1.

In a preferred embodiment of the invention, functional foods contain the following ingredients by weight. %: 37.0 - 38.0 low-lactose whole milk cows; 9.0 -10.0 low-lactose whole milk cows that have undergone lactic acid fermentation by the original monoculture Lactobacillus bulgaricus LBB.B 120; 2.5 - 3.5 protein precipitates from skim milk; 2.5 - 3.5 hydrolyzed milk protein precipitate; 15,8 - 16,5 sucrose; 9.0 -10.0 glucose; 6.0 - 7.0 fructose; 9.0 -10.0 modified potato starch, 0.7 1.0 pear fruit puree, 1.5 - 2.0 rosehip fruit puree; 1.5 - 2.0 apricot fruit puree; about 1.5 pectin and about 0.1 natural flavor.

Clinical trials show that this food is suitable for meeting energy needs when needed to gain weight. It can also be used in cases where its consumption does not affect weight.

In another preferred embodiment of the invention, functional foods contain the following ingredients by weight. %: 37.0 - 38.0 low-lactose whole milk cows; 9.0 -10.0 low-lactose whole milk cows undergoing lactic fermentation due to ori3

65592 Bl ginal monoculture of Lactobacillus bulgaricus LBB.B 120; 2.5 - 3.5 protein precipitates from skim milk; 2.5 - 3.5 hydrolyzed milk protein precipitate; 13.8 - 14.4 sucrose; 15.8 - 16.5 glucose; 11.0 - 11.5 fructose; 2.0 - 2.5 rosehip mashed potatoes; 2,0 - 2,5 apricot fruit puree; about 1.5 pectin and about 0.1 natural flavor.

Clinical trials have shown that this food is suitable for meeting energy needs while maintaining weight.

Functional foods are prepared by the following method.

Low-lactose whole milk is obtained from whole milk cows by enzymatic hydrolysis of lactose to a content of 1.2% in a liquid product.

A portion of low-lactose whole milk cow's milk is added a natural flavor.

In the other part of the low-lactose whole milk there is a process of lactic acid fermentation under the action of a selected strain Lactobacillus bulgaricus LBB.B 120, registered in NBPMCC under No. 2483, with a free amino acid content of up to 160 mg%, per lactic acid 2% and live cells of Lactobacillus bulgaricus up to 950 million / g.

Protein precipitate is obtained from skimmed cow's milk by precipitating the protein with citric acid solution to pH 4.6 - 4.8 and decanting the whey after the precipitate is compacted. It contains casein and part of whey proteins. Water was added to half of the precipitate obtained and neutralized with potassium and / or sodium hydroxide solution to pH 7.0 - 7.2, with the finished solution having a dry matter of 5-6%.

The hydrolyzed milk protein precipitate is obtained from the other half of the protein precipitate, basified with a solution of potassium and / or sodium base, to pH 8.5 - 9.0 by enzymatic hydrolysis of the protein to 95% degradation to long chain peptides, oligopepts - both dipeptides and free amino acids.

The pectin was dissolved in cold water to a homogeneous mixture, pasteurized and cooled below 10 ° C.

Low-lactose whole milk with added natural flavor; low-lactose whole milk obtained from lactic acid fermentation by the original monoculture of Lactobacillus bulgaricus LBB.B120; the protein precipitate from skimmed milk of cows; the hydrolyzed milk protein precipitate and pectin are mixed, adjusting the pH of the mixture to pH 6.6 to 6.7, if necessary. The resulting milk component is dried by lyophilization or nebulization.

Apricot fruit puree, rosehip puree and pear fruit puree are separately pasteurized and lyophilized.

The dry milk ingredient is mixed with the apricot dried fruit puree, the rosehip dry fruit puree, optionally the pear dried fruit puree, sucrose, glucose, fructose, optionally modified potato starch. The resulting homogeneous mixture is packed in the designated packages.

Functional foods according to the invention have a balanced nutrient content, with a ratio of proteins, fats and carbohydrates to about 1: 0.7: 4. As a result of biotechnological processing, about 11% of casein is hydrolyzed to more rapidly digested by the body long-chain peptides, oligopeptides, tripeptides, dipeptides and free amino acids. Milk sugar is broken down into easily digestible glucose and galactose monosaccharides. A good combination of carbohydrates is included in foods, which guarantees the immediate passage of some of them into the bloodstream and their rapid release as energy, the breakdown of another part of them, and the accumulation of fructose, which has a low glycemic index (enters the bloodstream slowly), liver and muscle to be used later in proportion to the intensity of exercise. The dissolution of the precipitate and its alkalisation prior to hydrolysis with a solution of potassium and / or sodium base enriches the food with salts, especially required in physical and / or mental activity. The content of viable cells from a selected lactic acid monoculture, Lactobacillus bulgaricus, LBB.B 120, known for its immunostimulatory action and their metabolites enhances the body's resistance. Dietary fiber improves the function of the excretory system and

65592 Bl helps to expedite the negative free radicals that accumulate during strenuous physical work. With the fruit component, the body receives some of the necessary plant fiber, vitamins, trace elements, mono- and oligosaccharides.

Functional foods according to the invention have very good taste and no side effects were observed when consumed. Clinical studies show that they improve the body's functionality by having a beneficial effect on blood components, reducing adipose tissue at the expense of increased muscle mass, increasing performance and endurance during intense physical activity and facilitating rapid and complete recovery. Functional foods contain only natural ingredients. They do not contain substances and artificial sweeteners banned by the IOC Medical Commission.

Examples of carrying out the invention

The invention is illustrated by the following examples for the preparation of 100 kg of functional food.

Example I.

1. Preparation of milk component

1.1. Obtaining low-lactose whole milk kg kg of dried whole milk is reconstituted with water at 4-6 ° C to 11-12% dry matter, pasteurized at 85 ° C without delay and cooled to 46 ° C or 43-45 ° C , according to the specified technological regime for lactose degradation. The hydrolysis of lactose to monosaccharides is carried out under the action of added lactase enzyme for 20-24 h at 4-6 ° C or for 1 h 30 min at 43-45 ° C. Lactose at the end of degradation is not more than 1.2%. Low-alcohol whole milk is pasteurized at 94-96 ° C for 40-45 min and cooled below 10 ° C. At the end of the retention, up to 1.2 l of natural flavor is added to a portion of the milk.

1.2. Preparation of low-lactose whole milk, which has undergone lactic acid fermentation by Lactobacillus bulgaricus

LBB.B 120

100 1 of low-fat whole milk cows obtained under item 1.1. (without added flavor) is pasteurized at 9496 ° C for 1 hour or sterilized at 0.1 MPa for 5 min, cooled to 37-42 ° C and acidified with laboratory-prepared liquid yeast from the original Lactobacillus bulgaricus monoculture LBB.B 120. Cultivated at 37-42 ° C for lactic acid fermentation, cooled to below 10 ° C after coagulation.

1.3. Obtaining a milk-protein precipitate

17,260 kg of skimmed milk powder is reconstituted with water at 4-6 ° C to 7-8% dry matter, pasteurized at 85 ° C without holding and cooled to 52-62 ° C. Precipitate with 10% citric acid solution to pH 4.6 - 4.8. After sealing the precipitate, the whey is decanted. The resulting milk-protein precipitate, which is not washed with drinking water, contains casein and part of whey proteins.

Water was added to half of the milky protein precipitate obtained and neutralized with 10% potassium and / or sodium hydroxide solution to pH 7.0 - 7.2, with the finished solution having a dry matter of 5-6%; pasteurize at 94-96 ° C for 40-45 min and cool below 10 ° C. With the potassium and / or sodium base, the precipitate is enriched with salts, especially required in physical and / or mental activity.

1.4. Preparation of the hydrolyzed milk protein precipitate

To the remaining half of the precipitate was added the same volume of water and basified with 10% potassium and / or sodium hydroxide solution to pH 8.5 - 9.0. It is pasteurized at 72-74 ° C without delay and cooled to 5860 ° C. An alkaline protease enzyme is added to the mixture according to its strength. The hydrolysis was continued for 90 min at 5458 ° C. At the end of the process, the pH of the mixture was lowered to 7.2-7.5. The hydrolyzed precipitate was pasteurized at 94-96 ° C for 40-45 min and cooled to below 10 ° C. As a result of hydrolysis, 95% of the milk protein in the precipitate is degraded to easily digestible

65592 B1 organism long-chain peptides, oligopeptides, tripeptides, dipeptides and free amino acids. Alkalisation with a potassium and / or sodium base enriches the milk protein hydrolyzate with salts especially needed during physical and / or mental activity.

1.5. Preparation of pectin

1.5 kg of pectin was dissolved in cold water to a homogeneous mixture, then pasteurized at 94-96 ° C for 1 hour or sterilized at 0.1 MPa for 5 min and cooled below 10 ° C.

1.6. Mixing and drying

Low-lactose whole milk with added natural flavor; low-lactose whole milk which has undergone lactic acid fermentation under the action of the original monoculture Lactobacillus bulgaricus LBB.B 120; the milk protein precipitate, hydrolyzed milk protein precipitate and dissolved pectin are mixed. The resulting mixture is dried by lyophilization or nebulization.

2. Getting the fruit ingredient

Apricot fruit puree, rosehip puree and pear fruit puree are pasteurized and dried individually by lyophilization or nebulization.

3. Getting Functional Food

57.5 kg dry milk ingredient is mixed with 1.8 kg dried apricot fruit puree, 1.8 kg dry rosehip fruit puree and 0.9 kg pear dried fruit puree, 17 kg sucrose, 10 kg glucose, 7 kg fructose and 10 kg modified potato starch. The mixture was homogenized for 35-40 min in a dry mixer. The homogeneous mixture is packed in the packages provided for this purpose.

The functional food thus obtained contains 9-14% fat, 12-18% protein, not less than 50% carbohydrates, incl. not more than 4% lactose, not more than 10% galactose, not less than 42% added carbohydrates, about 1,5% pectin, not more than 5% mineral salts.

Example II.

1. Preparation of milk component

The milk component is prepared by the method described in Example I, item 1.

2. Getting the fruit ingredient

Apricot fruit puree and rosehip fruit puree are pasteurized and dried separately by lyophilization or nebulization.

3. Getting Functional Food

57.5 kg dry milk ingredient is mixed with 2.25 kg dried apricot fruit puree, 2.25 kg dry rosehip fruit puree, 15 kg sugar, 17 kg glucose, 12 kg fructose. The mixture was homogenized for 35-40 min in a dry mixer. The homogeneous mixture is packed in the packages provided for this purpose.

The functional food thus obtained contains 9-14% fat, 12-18% protein, not less than 50% carbohydrates, incl. not more than 4% lactose, not more than 10% galactose, not less than 42% added carbohydrates, about 1,5% pectin, not more than 5% mineral salts.

Example III.

Clinical trial

A comprehensive assessment of the impact of the inclusion of functional foods in the daily diet of athletes from the Sumo and Judo teams was conducted at the sports center. The study was performed with functional foods being accepted by some of the athletes and the rest were included in a control group trained under the same conditions. Athletes took one of the food twice daily, 30-50 g, dissolved in water, in two training sessions and once a day in one-time workouts for 30 days - 20 days before the race, during the race itself and 3-4 days during of the recovery period. At the beginning, at the end of the first and at the end of the second stage of the study, an overview, laboratory and functional studies of all participants were made.

At the end of the study, the following functional outcomes were observed in functional foods:

1. While maintaining the same racing weight, fat decreases at the expense of increasing muscle mass.

2. Performance increases by about 23% compared to the control group.

3. Increased work capacity - the ability to perform more work at a lower working heart rate.

4. The recovery period is reduced

65592 Bl after exercise, reducing the pulse time before exercise to about 13%.

5. High hemoglobin levels are maintained, despite high loads.

6. Reduces blood glucose from above the average to about average by about 23%, despite the high carbohydrate content of foods.

7. The total cholesterol is reduced by about 7%.

8. No changes in the normal blood glucose values recorded at the initial examination were observed, whereas in the control group there was an increase to the upper limit of the normal level.

The results of the studies have shown that functional foods meet the increased energy needs of people with high intensity of exercise, increasing muscle mass, increasing work capacity and endurance and reducing the recovery period after intense physical activity.

Claims (9)

Claims 1. Dry functional food including low-lactose whole milk cows, low-lactose whole milk cows, lactic fermentation under the action of monoculture Lactobacillus bulgaricus LBB.B 120, protein precipitates from skimmed milk cows, aromatic, sugars, aromatic, sugar that it also contains hydrolyzed milk protein precipitate, glucose, fructose, optionally modified potato starch, dried apricot fruit puree, rosehip fruit dry fruit, optionally pear dried fruit puree. 2. Functional dry food according to claim 1, characterized in that it contains the following components by weight. %: - low-lactose whole milk cows 35,0 - 40,0, preferably 37 - 38; - low-lactose whole milk cows that have undergone lactic fermentation under the action of a selected monoculture of Lactobacillus bulgaricus LBB.B 120 with a proven immunostimulating effect of 9.0 -10.0; - Protein precipitate from skimmed milk of milk 2.5 - 3.5; - hydrolyzed milk-protein precipitate 2.5 - 3.5; - sucrose 13.8 -16.5; - glucose 9.0 - 16.5; - fructose 6.0-11.5; - optionally modified potato starch 9.0 -10.0; - apricot fruit puree 1.5 - 2.5; - rosehip fruit smoothie 1.5 - 2.5; - in this case, pear fruit purée 0.7 - 1.0; - pectin about 1.5; - a natural aroma of about 0.1. 3. Functional dry food according to claim 2, characterized in that it contains in weight. %: 37.0 - 38.0 low-lactose whole milk cows; 9.0 -10.0 low-lactose whole milk cows that have undergone lactic acid fermentation by the original monoculture Lactobacillus bulgaricus LBB.B 120; 2.5 - 3.5 protein precipitates from skim milk; 2.5 - 3.5 hydrolyzed milk protein precipitate; 15.8 -16.5 sucrose; 9.0 -10.0 glucose; 6.0 - 7.0 fructose; 9.0 - 10.0 modified potato starch, 0.7 -1.0 pear fruit puree, 1.5 - 2.0 rosehip fruit puree, and 1.5 - 2.0 apricot fruit puree; about 1.5 pectin and about 0.1 natural flavor. 4. Functional dry food according to claim 2, characterized in that it contains in weight. %: 37.0 - 38.0 low-lactose whole milk cows; 9.0 -10.0 low-lactose whole milk cows that have undergone lactic acid fermentation by the original monoculture Lactobacillus bulgaricus LBB.B 120; 2.5 - 3.5 protein precipitates from skim milk; 2.5 - 3.5 hydrolyzed milk protein precipitate; 13.8 -14.4 sucrose; 15.8 -16.5 glucose; 11.0-11.5 fructose; 2.0 - 2.5 rosehip mashed potatoes; 2,0 - 2,5 apricot fruit puree; about 1.5 pectin and about 0.1 natural flavor. 5. A method for the production of functional foods according to claim 1, characterized in that the milk component containing the whole milk of cows is mixed with enzymatically digested lactose and added flavor; low-lactose whole milk cows undergoing lactic acid fermentation 65592 Bl of the original monoculture of Lactobacillus bulgaricus LBB.B 120 with known immunostimulatory effect; Protein precipitate from skimmed milk, half of which is digested with enzyme protein and pre-prepared pectin, with a mixture pH of 6.6 to 6.7 and dried by lyophilization or nebulization; with the fruit ingredient containing dried apricot fruit puree, dried rosehip fruit puree, optionally dried pear fruit puree and carbohydrates containing sucrose, glucose, fructose, optionally modified potato starch. A process for the preparation of a hydrolyzed milk protein precipitate according to claim 5, characterized in that the protein precipitate from skimmed milk is made alkaline with 10% potassium and / or sodium hydroxide solution to pH 8.5 - 9.0, pasteurized at 72-74 ° C without delay, cooled to 58-60 ° C and subjected to hydrolysis with an alkaline protease enzyme to 95% protein degradation, after which the hydrolyzed milk protein precipitate was pasteurized at 94 -96 ° C with a delay of 40-45 min and cooled below 10 ° C. 7. A method for producing a milk protein precipitate and hydrolyzed milk protein 5 precipitate according to claim 5, characterized in that the neutralization and alkalization are carried out with a solution of potassium and / or sodium base. Use of functional foods 10 according to claim 2, for increasing work capacity and endurance in intense physical activity and reducing the recovery period. Use of functional foods 15 according to claim 2, to reduce fatty tissue at the expense of increased muscle mass.