CH714189A1 - Process for the production of L-leucine and whey protein L-leucine for food fortification and its application. - Google Patents

Abstract

The invention relates to a method for producing a powdered protein mixture for food fortification and to a method for producing an enrichment agent for enrichment of carbohydrate-containing and / or fatty foods with protein. The methods use an L-leucine component and optionally a whey protein isolate or a whey protein hydrolyzate, wherein an amount of the L-leucine component required for the mixture is determined depending on the L-leucine content of the whey protein isolate or whey protein hydrolyzate. Administration variants for the powdered protein mixture in the form of dosage units, confectionery articles and milk products are presented.

Description

Description: The invention relates to a method for producing an L-leucine food fortification and its use, in particular a production method for a powdered protein mixture of whey protein isolate or whey protein hydrolyzate and at least one L-leucine component and a method for producing an agent for enriching carbohydrate-containing and / or fatty foods with L-leucine, such as whey protein L-leucine, and the use of the methods for a dosage unit, in dairy products and confectionery items, such as pastries, bars, pralines, chocolate confectionery, etc.

Scientific studies provide especially in the elderly increasing evidence of a significantly improved health by increased intake of high quality protein, such as whey protein with a high proportion of L-leucine. The positive effects on the human body do not include finally healthy aging, appetite and weight management and prevention of disease or age-related muscle wasting. Muscle loss can be caused by inactivity, immobilization, bed-rest and various illnesses. These include, for example, cachexia as a result of cancer, which is one of the most common causes of death in cancer patients. Muscular atrophy may also increase the risk of developing metabolic syndrome, type 2 diabetes, and cardiovascular disease.

Furthermore, an increased protein intake in old age leads to an improved physical performance associated with increased autonomy and thus leads to increased quality of life and a reduction in health care costs.

The basis of the positive effects of increased protein, resp. L-Leucine intake in old age is due to the fact that in old age the muscle cells have a reduced sensitivity to stimulation by essential amino acids compared to boys (anabolic resistance) and this resistance can be compensated by increased intake quantities.

Therefore, experts believe that the daily intake of protein in the elderly should be 1.2-2.0 g / kg / d, while the recommended daily protein dosage for healthy adults is only 0.8 g / kg / d , In contradiction to this, studies show that 10-35% of older adults do not even reach the currently recommended daily dose of 0.8 g / kg / d.

When closing this gap, supplementation with whey protein isolate and / or L-leucine can provide a remedy, as can be achieved by increasing the L-leucine dose regardless of the protein intake, the maximum stimulation of myo-fibrillar protein synthesis rate. Enrichment with L-leucine can also compensate for low protein levels in terms of increasing muscle protein synthesis rate. L-leucine needs to be ingested with food and is mainly found in meat, fish, dairy, soy and nuts. However, the previously recommended daily requirement of 42 mg / kg / d is insufficient to exceed the L-leucine threshold per meal. Higher doses are needed to fully exploit the benefits of L-leucine. Quantities up to 500 mg / kg / d are classified as harmless according to current knowledge. L-Leucine for food fortification is e.g. from US 5,242,697 A known.

In the clinical environment (especially in geriatrics) whey protein is administered today for certain indications. The administration takes place either by enriching the food prepared for the patients by the hospital or home kitchen or by supplementation to health stations, by the caregivers either portioned individually or in large quantities by removing a protein powder from large packs and then mixing. Alternatively, portioned sachets are also used for the preparation, which are transferred to shakers and mixed with a liquid. Both the removal from large packs, as well as the use of sachets done in addition to the supervised environment by self-sufficient people who still live at home and prepare their own food. Especially in the preparation after removal from bulk packs there is a risk of contamination in these preparations. There is also the risk that the large packs can no longer be hermetically sealed, which leads to a reduction in the quality of the powder. Impurities and quality losses due to improper use must be avoided in the clinical environment. Furthermore, the ease of use is limited in both large packs and sachets, so that the intake of proteins is delayed or even forgotten.

For example, it has been proven that tearing up sachets can be a hurdle for the elderly. Furthermore, the filling and preparation of powder in shaker is associated with effort and has limitations in terms of practicality as well as risks in terms of hygiene, such as the cleaning of the Schüttelbecher.

It is therefore an object of the present invention to provide a process for producing an L-leucine-enriched protein powder or a protein enriching agent, as well as various applications thereof, which allow easy production of the protein powder and ease of preparation in applications, enable hygienic administration, ensure adequate supply of protein and facilitate the intake of protein, in particular L-leucine. Thus, it is the object of the invention to successfully overcome the challenges and risks described above, which involve protein supplementation in the clinical, in particular geriatric, environment.

This object is achieved according to the invention by a method according to claims 1 and 17 and by enriched with an L-leucine component protein products according to claims 6, 11 and 14. Advantageous embodiments and different embodiments of the invention will become apparent from the dependent and independent claims.

In a process for producing a powdery protein mixture of whey protein isolate or whey protein hydrolyzate and at least one L-leucine component, preferably a whey protein L-leucine component for food fortification according to the present invention, an L-leucine content of the Whey protein isolate or whey protein hydrolyzate. By way of example, the content can be determined by an analysis of the amino acid profile of the whey protein isolate or whey protein hydrolyzate. Further, an amount of the L-leucine component required for the protein mixture is determined depending on the L-leucine content of the whey protein isolate or whey protein hydrolyzate such that the protein mixture contains at least 20% of L-leucine. A predetermined amount of the whey protein isolate or whey protein hydrolyzate and the L-leucine component may then be mixed in a conventional manner.

It is emphasized that the powdered protein mixture does not have to contain any carbohydrate and / or fat source and prefers to manage without such a source. Furthermore, the protein mixture may also include whey protein isolate and whey protein hydrolyzate. However, the use of one of these whey protein sources is sufficient, so hereinafter referred to as "whey protein isolate or whey protein hydrolyzate".

Preferably, the L-leucine component consists of free or peptide-bound L-leucine or an L-leucine salt. Preferably, the L-leucine component is to be micronized to reduce the size of the particles, so that preferably around 50% of the particles have a diameter of 140-190 μm, preferably 149-177 μm, approximately 20% have a diameter of 120-160 μm, preferably 125-160 μm. 149 pm, and about 10% have a diameter of <130 pm, preferably <125 pm. In various variants, the L-leucine component flavor, sweet and / or dyes are mixed until a homogeneous mixing with respect to the mixing ratio of the particles is present. In a variant of the production process, the protein mixture is mixed with mono- and / or diglycerides of fatty acids, in particular with 0.05 to 5.0%, preferably with 0.1 to 3.0%, mono- and / or diglycerides.

In one embodiment of the method of manufacture, after determining the L-leucine content of the whey protein isolate or whey protein hydrolyzate used (eg by analysis of the amino acid profile), taking into account the effective protein content of a whey protein isolate or whey protein hydrolyzate powder, the amount of free or peptide-bound L-leucine or L-leucine salt (at a starting amount of 18-20 g whey protein isolate or whey protein hydrolyzate) to obtain a final total of 4.5-5.5 g L-leucine per serving of protein mixture. Thereafter, the micronization of the L-leucine is carried out to a particle size of at most 190 pm, preferably at most 177 pm, with respect to about 80% of the particles, the micronization can be omitted if the L-leucine already has the required particle size. An appropriate particle size is important because it achieves an optimum ratio of the particle sizes of the individual raw materials in the final product. This results in better taste and solubility than conventional L-leucine-enriched products, as experimentally determined.

As a result, the L-leucine is mixed with a mixture of flavors and sweeteners (possibly also dyes or coloring foods) natural or synthetic origin until the most homogeneous possible mixing with respect to the mixing ratio of the particles. In the next step, the flavored and sweetened L-leucine is mixed with the whey protein isolate or whey protein hydrolyzate, wherein the whey protein isolate or whey protein hydrolyzate may be present "instantaneously" and optionally added with about 0.1-3.0% lecithin in the preparation. To improve solubility, the protein mixture can be additionally mixed with mono- and diglycerides of fatty acids.

For a simple intake of L-leucine alone or in combination with whey protein isolate or whey protein hydrolyzate for food fortification, the invention provides various inventive administration options.

In a first administration variant, a presentation unit is provided which comprises a powdery mixture of whey protein isolate or whey protein hydrolyzate enriched with an L-leucine component and an administration container. The mixture is pre-portioned and placed directly in the administration container and the administration container has a removable, sealed closure. The volume of the administration container is sufficiently large so that liquid can be added to the mixture in the container and the mixture dissolved in the liquid. Thus, the protein mixture can be taken directly from the container, or fed and omitted all Portionierungs- and cleaning steps.

Advantageously, the administration container used is a disposable container, preferably made of recyclable material. The powdery mixture is filled into the container in a desired portioning and the container is subsequently closed. The closure advantageously has a device for a tamper-evident warranty, as known in the art. After opening the container, a desired amount of liquid is added to the container and the mixture can be e.g. by shaking or panning.

In one embodiment, a total amount of L-leucine in the delivery container is 4.5-5.5 g. The administration container preferably has a volume of 150 ml to 250 ml, advantageously at most 300 ml. A portion of the protein mixture in the administration container is advantageously at least 15 g and at most 30 g, preferably 20 g-25 g.

The presentation unit according to the invention was a kind of ready-to-shake product. It solves both the hygiene as well as the waste problem and guarantees a high level of user-friendliness: The hygienic and pre-portioned filling in the administration container, e.g. a recyclable plastic or glass bottle, guarantees hygiene, environmental compatibility and easy handling during disposal. In addition, the preparation is very simple and guarantees a high level of loyalty in home use. Last but not least, the new form of administration makes it almost impossible to rule out incorrect dosage while at the same time guaranteeing the permissive dose. Accordingly, the inevitable variance in the dosage with measuring spoons is bypassed.

In a second mode of administration, a confectionery article, e.g. Pastries, bars, pralines, chocolate confectionery, etc. provided comprising a powdered mixture of whey protein isolate or whey protein hydrolyzate and an L-leucine component as described above. In the confectionery article a total amount of L-leucine of at least 4.5 g is provided, preferably the total proportion is between 4.5 g and 5.5 g.

The confectionery article of the present invention is for the prevention or treatment of protein malnutrition. It contains a physiologically active combination of whey protein isolate or whey protein hydrolyzate and free, salt- or peptide-bound L-leucine or L-leucine salts. A portion of 50 g contains amount of 4.5 to 5.5 g of L-leucine and thus represents a complete and at the same time innovative dosage form for whey protein and L-leucine. With the confectionery article according to the invention, patients in hospitals or (older) persons, who are not hospitalized, are pre-dosed for the prevention or treatment of protein malnutrition, L-leucine-compressed whey protein isolate or whey protein hydrolyzate, comfortably and without the risk of over or under dosing in savory form.

Advantageously, the powdered protein mixture used for the confectionery article is prepared according to the manufacturing method described above.

To process the protein mixture in Konfiserieartikel and for the preparation of Konfiserieartikels proceed as follows. Smooth butter and sugar are lightly whipped with a butter broom. It can be added to cream, butter flavor and lemon paste and mixed. On request, flavors can be added and mixed in a next step. The mass forms a paste. Thereafter, the powdered protein mixture is taken and salt, vanilla and baking powder are added as needed to provide a powder component. This powder component is mixed again and then added to the paste. Paste and powder component are now combined to form a homogeneous dough-like mass. This is e.g. rolled out on a smooth surface and cut out individual pieces in the desired size and shape. These are deposited on a sheet and baked at low temperature, preferably with hot air. After cooling to room temperature, the confectionery article may be trimmed as needed or wholly or partially with another component, e.g. Chocolate, preferably sugar-free and / or reduced-fat chocolate, are sheathed. As raw materials, for the confectionery article, e.g. the following substances are used: whey protein isolate or whey protein hydrolyzate, L-leucine free or peptide-bound or in salt form, butter, cane sugar, cream, flour, butter flavoring and other flavors, citrus paste, salt, vanilla and baking powder.

The Konfiserieartikel invention provides a simple and tasty way to whey protein and L-leucine supply to the population. Especially in people with cognitive impairment such as dementia, the eating habits of patients is changed and the loyalty to prescribed nutritional therapy measures low. The Confiserieartikel solves this problem by the patients and patients sensory and emotionally responsive. Due to the dosage form of the Confiseri article and the sensory experience, it is not perceived as a therapy, but as a pleasure.

For the administration variants according to the present invention, the following can be summarized: According to the current scientific data, the amount of whey protein necessary for maximum increase in the myofibrillar muscle protein synthesis rate in geriatrics is around 0.60 g / kg of body mass. For a person weighing 70 kg, the whey protein requirement per serving is therefore 42 g. Similarly, the amount of whey protein required for musculoskeletal physiotherapy in geriatrics or muscle training is> 40 g whey protein per serving. Importantly, due to the very rapid whey protein digestion rate and resulting high rate of absorption of the corresponding amino acids and small peptides as well as the whey protein specific amino acid profile, whey protein is superior to all other protein types in enhancing myofibrillar muscle protein synthesis rate and thus sets the clinical standard.

The conventional, nutritional therapy approaches available do not do justice to these facts (amount of protein and quality of the protein source) for three different reasons: First, several manufacturers use protein products which, in addition to whey protein, contain other protein sources which impair the digestive and absorption rates and of the deviate optimal amino acid profile. This has the consequence that with these products no maximum rapid absorption of the amino acids takes place and also due to the sub-optimal amount of essential amino acids, esp. L-leucine, insufficient blood plasma concentrations are reached (not exceeding the L-leucine threshold and thus no maximum Stimulation of myofibrillar muscle protein synthesis rate). Second, protein levels of> 40 g per serving require quantities of liquid> 400 ml, depending on the solubility of the protein powder and the viscosity of the beverage. Such large amounts of drink are not accepted by geriatric patients and therefore can not be used in geriatric practice. Third, such levels of whey protein, when conventionally incorporated into solid foods, result in unpleasant flavor and other sensory disadvantages such as sandy consistency or increased dry mouth, which makes it impossible to use in geriatrics due to the already diminished salivary production of the elderly. Fourth, with conventional pre-portioned protein products, the protein content is 15-20 g per serving, which complicates the practical application due to the double dose (two servings per administration necessary), decreases the loyalty and thus increases the cost of therapy. Last but not least, a double dosage also has a negative effect on the environmental compatibility (double packaging).

The novel administration variants meet these four unresolved challenges. First, the protein component of the protein mixture consists exclusively of whey protein and L-leucine. Thus, the administration with a dosage unit according to the invention has an extraordinarily rapid gastric passage, is digested just as quickly as whey protein and subsequently absorbed rapidly. Due to the increased L-leucine content, a significantly higher plasma L-leucine concentration is achieved after ingestion from the administration unit than with whey protein alone. According to current scientific data, "sub-optimal whey protein levels" achieve sufficient L-leucine enrichment to increase the myofibrillar muscle protein synthesis rate to the maximum (see also Churchward-Venne et al., 2014, Devries et al the myofibrillar muscle protein synthesis rate is maximal (Churchward-Venne et al., 2014). Thus, e.g. by an enrichment of 6.15 g whey protein with 4.25 g L-leucine (total 5 g L-leucine) as after a dose of 25 g whey protein maximizing the myofibrillar muscle protein synthesis rate can be achieved. These amounts are comparable to the content in a presentation unit and a portion of the Confiserieartikels according to the invention. Administration with a dosage unit according to the invention or with a confectionery article according to the invention thus achieves a maximum increase in the myofibrillar muscle protein synthesis rate with a comparably small quantity of whey protein. On the basis of the L-leucine content of protein L-leucine mixtures with the same digestive properties as whey protein, so-called whey protein equivalents can be calculated. These relate to the L-leucine content compared to that of non-enriched whey protein. With 4.5-5.5 g L-leucine per serving, a portion of the protein mixture as present in the presentation unit and the confectionery article thus corresponds to 40-50 g of whey protein relative to the L-leucine content, which is sufficient to in the majority of older people with a body mass of 67-83 kg to maximize the myofibrillar muscle protein synthesis rate, such as with bed rest and after a musculoskeletal physiotherapy.

Murphy et al. (2016) investigated the effect of chronic, 3-dose, 5 g daily L-leucine supplementation on muscle protein metabolism in the elderly. It was shown that L-leucine administration increased the protein synthesis rate of chronically protein-challenged elderly to the level of sufficient protein-fed individuals. Thus, by the administration of L-leucine with the administration variants of the invention, the protein synthesis rate of chronically protein-underserved elderly can be raised to the level of sufficient protein supplied. Due to the L-leucine content of 5 g per serving of powdered protein mixture in the administration unit or Konfiserieartikel they therefore meet these requirements and are suitable when taken three times daily as a measure for L-leucine enrichment of the daily diet.

Second, the amount of drink in the administration unit is about 200 ml, which is easily tolerated in geriatrics. The administration of the protein mixture with the administration unit according to the invention thus has more than twice the activity density than the conventional nutritional therapeutic approaches. With the Confiserieartikel the food quantity is small because of the high protein and L-Leucin concentration. Thus, the confectionery article has more than twice the active ingredient density than the conventional nutritional therapeutic approaches.

Third, solid foods with the protein component according to the invention have an extremely pleasant aroma and do not lead to a sandy consistency and dry mouth. Thus, they are especially recommended for geriatric use, taking into account the various geriatric challenges such as dry mouth and altered eating motivation, such as: in cognitively restricted persons (dementia patients).

Fourth, as already stated, the physiological needs of an elderly person are covered with only a single administration unit or a confectionery item. It also simplifies the practical application and keeps costs as low as possible.

For a high level of loyalty in nutritional interventions in the home application of self-caring people and patients especially good taste, tolerability, drinking and ease of use are authoritative. The administration unit and the confectionery article according to the invention meet these requirements. The drinking volume of about 200 ml and the portion size of the confectionery article is optimally adapted and tested for geriatrics. In addition, the simplicity of the dosage form guarantees a safe and uncomplicated application, which is especially important for people with cognitive impairments. With respect to the good taste succeeds with the inventive administration variants thanks to the sophisticated manufacturing process with coordination of the particle sizes of L-leucine and the aroma components and the predetermined mixing order in the production process of the protein mixture to completely mask the typical, bitter taste of L-leucine. Previously, L-leucine supplementation was due to the bitterness of L-leucine exclusively via capsules. Finally, the protein mixture is extremely well tolerated due to the lack of lactose and gluten and can be safely used in diabetics due to the low carbohydrate content according to the current state of knowledge.

In summary, the inventive administration variants thus combine unprecedented clinical efficacy, a simple, safe and hygienic dosage form and excellent taste.

As a third administration variant of the present invention, a dairy product is presented which includes a powdered mixture of whey protein isolate or whey protein hydrolyzate with an L-leucine component or exclusively an L-leucine component. Advantageously, the mixture is prepared as set forth above. In an advantageous embodiment, the milk product contains from 1.0 g to 2.3 g of L-leucine per 100 ml of milk.

The dairy product according to the invention serves to prevent or treat protein malnutrition. It preferably consists of animal milk enriched with free or peptide-bound L-leucine or L-leucine salt. Milk can be used by all types of mammals. Preferably, the dairy product is treated by prolonged shelf life by heating, filtration or irradiation, which storage may be refrigerated or at room temperature. The milk product may e.g. in the form of flavored and / or sweetened milk drinks, cheese, yoghurt or sauces.

The dairy product according to the invention comprises a powdered protein mixture with L-leucine or a powdered protein mixture of whey protein isolate enriched with an L-leucine component or whey protein hydrolyzate.

The milk product may contain a powdered protein mixture prepared as described above. Furthermore, the milk product can be prepared by micronizing free or peptide-bound L-leucine or L-leucine salt so that preferably about 50% of the particles have a diameter of 140-190 pm, preferably 149-177 pm, about 20% a diameter of 120-160 pm, preferably 125-149 pm, and about 10% have a diameter of <130 pm, preferably <125 pm. The micronization can be omitted if the L-leucine already has the required distribution of particle sizes. The L-leucine is now optionally added to flavor optimization with other amino acids (e.g., L-glycine) and flavor enhancers such as L-glycine. Monosodium L-glutamate enriched. An appropriate L-leucine particle size distribution is important because it provides a better taste in the final product than conventional L-leucine products. Thereafter, the mixture of the powder with about 25-41 ° C warm milk, which may have already been preserved in advance and may be present partially-skimmed. In addition, the lactose may have been enzymatically cleaved. The mixing ratio is 1.00-2.30 g L-leucine per 100 ml of milk, which corresponds to a total L-leucine amount of 4.5-5.5 g with a portion of 200-300 ml of the milk product. Following the mixing, the dairy product may be preserved if needed via heating or other suitable methods.

Further processing to other dairy products is possible. The dairy product according to the invention may e.g. for L-leucine enrichment as a raw material for dairy products such as milk drinks, cheese, yogurt, etc. are used. In addition, the milk product according to the invention for L-leucine enrichment can be used as a milk substitute wherever milk is used for the preparation of food and foods. Also not further processed and used as a drink, the dairy product according to the invention is suitable for the administration of sufficiently high amounts of L-leucine. This requires 200-300 ml 3 times a day. This corresponds, e.g. one glass for each main meal.

Milk is one of the most consumed foods worldwide in terms of quantity. L-leucine enriched milk is therefore excellently suited to ensure the basic supply of the population with L-leucine. The supply of the population can be directly via the inventive dairy product as a beverage or indirectly via the further processing of the milk product, resp. the use of the milk product in the preparation of food done.

With the dairy product according to the invention, the question of "explicit medication" no longer becomes mandatory. Even people with cognitive impairment or people who objectively reject as artificially perceived foods are adequately supplied with protein and / or L-leucine. Thus, with the milk product according to the invention an important supply gap can be closed. Whether the milk product through hospital or home kitchens, resp. in catering, by integration in dairy products or in home use is irrelevant.

Further, the present invention provides a manufacturing method for producing an enrichment component, or an enrichment agent, for enrichment of carbohydrate-containing and / or fatty foods with protein ready. The enrichment component preparation process provides a total of 4.5-5.5 g L-leucine per serving per serving. Further, a carrier component is provided in a ratio between 1: 9 and 9: 1 relative to the total amount of L-leucine. The carrier component is heated at least to the melting point. Then, the L-leucine total amount of the carrier component is added and mixed into a protein mixture while maintaining the temperature. The protein mixture is cooled and represents the enrichment component, or the enrichment agent.

In the production process, L-leucine is preferably used in the form of free or peptide-bound L-leucine or as L-leucine salt and / or as L-leucine portion of a whey protein isolate or whey protein hydrolyzate. Further, when using whey protein isolate or whey protein hydrolyzate to provide L-leucine, preferably, the L-leucine content of the whey protein isolate or whey protein hydrolyzate is determined by analyzing the amino acid profile of the whey protein isolate or whey protein hydrolyzate. It can be mixed with artificial or natural flavorings, spice and / or sweeteners. Preferably, in the preparation process for the enrichment component, a powdery mixture of whey protein isolate and / or whey protein hydrolyzate and at least one L-leucine component prepared as described above is used.

The enrichment agent according to the invention is used for protein and / or L-leucine enrichment of food and food for the prevention and treatment of protein malnutrition of inpatients and outpatients and in particular of persons over the age of about 50 years who do not in medical care are (healthy and asymptomatic). The enrichment agent allows cooks, individuals and food manufacturers, food and food either with a physiologically active combination of whey protein isolate or whey protein hydrolyzate and free, resp. peptide-bound L-leucine or L-leucine salt to enrich or directly free, resp. to deliver peptide-bound L-leucine or L-leucine salt and thus integrate the whey protein L-leucine supplementation in a natural and tasty way in the everyday diet.

It is emphasized that the enrichment agent prepared by the process according to the invention does not gel, since it consists of hydrolyzate or modified isolate. In contrast, conventional whey protein L-leucine mixtures gel. However, this is not desired for all applications of L-leucine enrichment. The enrichment agent according to the invention contains no gelling component in its basic version and therefore expands the field of application for foods enriched with L-leucine.

In one version of the production process for the enrichment agent, in particular for carbohydrate-containing foods, a carbohydrate component is used as the carrier component. Upon cooling, the protein mixture is cured. This cured mixture is then comminuted to a lumpy enrichment agent with pieces in a diameter between 0.5 mm and 5 mm. The minced enrichment agent can be easily used for carbohydrate-containing foods.

Preferably, in this version of the preparation process, the carbohydrate component is present in the form of mono- and / or disaccharides. For certain carbohydrate-containing foods, e.g. Sweets, the carbohydrate component is preferably heated until caramelized. Next, the cured mixture of the enrichment means is crushed into pieces in the form of splinters, crumbles, crumbs or flakes and can thus meet different requirements of the carbohydrate-containing foods.

An enrichment agent preparation process which is particularly suitable for carbohydrate-containing foods may e.g. as follows. Free or peptide-bound L-leucine or L-leucine salt is weighed. Optionally, the L-leucine can be artificially or naturally flavored or sweetened. Thereafter, mono- or disaccharides are provided, which may be present in pure form or mixed in any ratio. Mono- and disaccharides are all sugars and sugar substitutes which are authorized in foods. If several mono- and / or disaccharides are used, they are now mixed in the desired ratio. Subsequently, the weighing of the mono- and / or disaccharides is carried out so that they are present as carbohydrate component in relation to the L-leucine in a ratio of 1: 9 to 9: 1. The carbohydrate component is then slowly heated to the temperature corresponding to the melting point. Optionally, further heating takes place until caramelization. Thereafter, the L-leucine is added under strict control of the temperature and the entire mass immediately mixed together. For cooling, resp. Hardening, the mass can be filled in a separate, possibly shaping vessel. When the mixture of L-leucine and carbohydrate component reaches room temperature, it is crushed into 0.5-5 mm pieces using a crusher, if necessary. Advantageously, these are then sieved.

In a variant of this enrichment agent production method, a whey protein isolate or whey protein hydrolyzate is used in addition to the L-leucine. After determining the L-leucine content of the whey protein isolate used (eg by analyzing the amino acid profile), taking into account the effective protein content of the whey protein isolate or whey protein hydrolyzate, the amount of free or peptide-bound L-leucine or L-leucine salt to be added is calculated to be in the protein component of the enrichment agent to obtain an L-leucine content of 20-30%. Subsequently, whey protein isolate or whey protein hydrolyzate and L-leucine are mixed until a homogeneous mixture is present as a protein component for the production of the enriching agent. Optionally, the mixture may be artificially or naturally flavored and / or sweetened.

As described above, mono- and / or disaccharides are supplemented such that they are present as a carbohydrate component relative to the protein component in a ratio of 1: 9 to 9: 1. Again, the carbohydrate component is slowly heated to the temperature corresponding to the melting point of the component, and optionally caramelization may occur. After mixing and cooling, the cured mixture is comminuted as before to pieces and then sieved.

The areas of use of the enrichment agent for carbohydrate-containing foods are many. It can be incorporated into any carbohydrate-containing foods, taking into account that preferably per portion of the food, resp. the food contains 4.5-5.5 g of L-leucine. For example, and not conclusively, the following areas of use are conceivable: enrichment of mueslis, bars and bakery products, toppings on confectionery or desserts, component of chocolate or confectionery, component of spread and / or milk products or pastries.

For example, muesli have been primarily foods for supplying energy through carbohydrates. By supplementing with the enrichment agent, they can also become protein sources. Per serving, muesli may thus provide a meal of protein (about 20 g), e.g. are enriched by the enrichment agent prepared with whey protein isolate, this amount unfolds the physiological effect of 40-50 g whey protein thanks to the high L-leucine content. An enrichment agent prepared by enrichment with L-leucine without whey protein isolate can readily administer an advantageous amount of 5 g of L-leucine per serving of muesli.

In another version of the manufacturing method for the enrichment agent, which is intended in particular for fatty foods, is used as a carrier component, a fat component of vegetable and / or animal fats. Advantageously, the fat component can be composed of several fats, wherein the multiple fats are mixed to form a fat mixture. The fat mixture is heated above the melting point of the fat mixture and the heated fat mixture is mixed for at least 120 seconds at least 120 revolutions per minute for at least 60 seconds. After cooling the fat mixture, it is provided as a fat component of the enriching agent.

As previously mentioned, the enrichment agent prepared according to the invention does not contain gelling components. Advantageously, however, the mixture may be mixed with a thickening agent. Subsequently, the mixture is cooled so that it cools to a solid or pasty or creamy enrichment agent.

An enrichment agent preparation process which is particularly suitable for fatty foods may be e.g. as follows: Free or peptide-bound L-leucine or L-leucine salt is weighed. Thereafter, vegetable or animal fats are provided, which may be present in pure form or mixed in any ratio. If more fats are used, they are now mixed in the desired ratio and heated to slightly above the melting point of the fat mixture and then mixed for preferably 60 s, preferably 120 revolutions / min. After cooling the fat mixture to room temperature, the fat is weighed to be present as a fat component to the L-leucine in a ratio of 1: 9 to 9: 1. When a solid consistency is desired in the final product in which the enrichment agent is used, a thickening agent (e.g., guar gum) may be added. Alternatively or additionally, spices and / or aromas may also be added. The fat component is then slowly reheated to the temperature corresponding to the melting point of the component. Thereafter, the L-leucine is added under strict control of the temperature, the entire mass immediately mixed together and for cooling, resp. Curing filled in a separate container.

Here, too, in a variant of this enrichment-agent production process in addition to the L-leucine, a whey protein isolate or whey protein hydrolyzate can be used, wherein the procedure is as previously described.

The enrichment agent prepared in this way can be incorporated into any fatty food, taking into account that per portion of the food, resp. the food, preferably 4.5-5.5 g of L-leucine are included. The following areas of use are conceivable, for example and not conclusively: enrichment of sausages, sausage meat, sauces for cold or hot meals, spreads, salty bakery products, meat dishes such as sauces; Pies and meatloaf and pastries, or pasta such as spaetzle, cheese, cream cheese, butter. Sausages are enriched by the enrichment agent nutritionally and in relation to the effect on the muscle protein synthesis high quality food.

With an enrichment agent according to one of the production methods presented, whey protein and / or L-leucine can be integrated into conventional foods, whereby they are enriched with L-leucine and / or whey protein so that they are used for the prevention and treatment of protein malnutrition can be. Until now, an L-leucine dose (if at all) was given exclusively via capsules. Whey protein was administered in beverage form or fortified by incorporation of protein powders in foods (e.g., soups or desserts). By the production process according to the invention, the food industry comes into possession of completely new possibilities, such as the use of crisps, flakes, caramel chips, pastes, fat lumps for the administration of L-leucine.

This results in the prevention and therapy completely new possibilities and the proteins can be integrated into the basic diet in a simplified manner. Foods fortified with the fortifying agents improve the protein and L-leucine supply of the aging population to simple and efficient, resp. Effective way: Patients and healthy elderly people can be cared for without forgoing the usual foods. As the processes completely neutralize the bitter taste of L-leucine, they provide a pleasant taste experience.

By integrating the enrichment agent in conventional food highest possible loyalty is achieved. Patients and users are no longer dependent solely on special foods containing proteins, but are provided with the daily adequate nutrition with the proteins including sufficient amounts of L-leucine. Even people with cognitive impairment or people who objectively reject as artificially perceived foods are adequately supplied with protein and / or L-leucine. Thus, an important supply gap is closed.

Claims (30)

claims 1. A method for producing a powdered protein mixture of whey protein isolate or whey protein hydrolyzate and at least one L-leucine component for food fortification, wherein - an L-leucine content of the whey protein isolate or whey protein hydrolyzate is determined and - an amount of L-leucine required for the mixture Component is determined depending on the L-leucine content of the whey protein isolate or whey protein hydrolyzate such that the protein mixture contains at least 20% L-leucine. 2. Preparation process according to claim 1, characterized in that the L-leucine component consists of free or peptide-bound L-leucine or an L-leucine salt. 3. Production method according to claim 1 or 2, characterized in that the L-leucine component is micronized such that preferably about 50% of the particles have a diameter of 140-190 μm, preferably 149-177 μm, about 20% a diameter of 120-160 pm, preferably 125-149 pm, and about 10% have a diameter of <130 pm, preferably <125 pm. 4. Production method according to one of the preceding claims, characterized in that the L-leucine component, flavorings, sweeteners and / or dyes are admixed until a homogeneous mixing with respect to the particle size is present. 5. Preparation process according to one of the preceding claims, characterized in that the protein mixture is mixed with mono- and / or diglycerides of fatty acids, in particular with 0.05 to 5.0%, preferably with 0.1 to 3.0%, mono - and / or diglycerides. A dosage unit for administering L-leucine-enriched whey protein isolate or whey protein hydrolyzate as a food fortification comprising: a powdered protein mixture of whey protein isolate or whey protein hydrolyzate and an L-leucine component and an administration container, wherein the protein mixture is pre-portioned and immediately in the administration container is housed and the administration container has a removable, sealed closure. 7. presentation unit according to the preceding claim, characterized in that the protein mixture is prepared according to one of claims 1 to 5. 8. Presentation unit according to one of the preceding claims 6 or 7, characterized in that the total amount of L-leucine in the administration container is 4.5-5.5 g. 9. Presentation unit according to one of the preceding claims 6 to 8, characterized in that the administration container has a volume of at most 300 ml, preferably 150 ml to 250 ml. 10. Presentation unit according to one of the preceding claims 6 to 9, characterized in that a portion of the protein mixture in the administration container is at least 15 g and at most 30 g, preferably 20 g-25 g. 11. confectionery article which comprises a powdered protein mixture with L-leucine or a powdered protein mixture of L-leucine component-enriched whey protein isolate or whey protein hydrolyzate. 12. Konfiserieartikel according to claim 11, characterized in that the protein mixture is prepared according to one of claims 1 to 5. 13. Konfiserieartikel according to claim 11 or 12, characterized in that a total amount of L-leucine Konfiserieartikel is at least 4.5-5.5 g. 14. Dairy product comprising a powdered protein mixture with L-leucine or a powdered protein mixture of L-leucine component-enriched whey protein isolate or whey protein hydrolyzate. 15. Dairy product according to claim 14, characterized in that the protein mixture is prepared according to one of claims 1 to 5. 16. Dairy product according to claim 14 or 15, characterized in that the product per 100 ml of milk contains 1.0 g to 2.3 g of L-leucine. 17. A method for producing an enrichment agent for enrichment of carbohydrate-containing and / or fatty foods with protein, comprising the following steps: providing a total of 4.5-5.5 g of L-leucine per serving, providing a carrier component in a ratio between 1 : 9 and 9: 1 relative to the total amount of L-leucine, - heating the carrier component at least to the melting point of the carrier component, - adding and mixing the total amount of L-leucine with the carrier component to a mixture while maintaining the temperature, - cooling the mixture , which can be used as an enrichment agent. 18. Production process according to claim 17, characterized in that L-leucine is used in the form of free or peptide-bound L-leucine or as L-leucine salt and / or as L-leucine portion of a whey protein isolate or whey protein hydrolyzate. 19. A manufacturing method according to any one of claims 17 or 18, characterized in that when using whey protein isolate or whey protein hydrolyzate to provide L-leucine, the L-leucine content of the whey protein isolate or whey protein hydrolyzate is determined by analysis of the amino acid profile of the whey protein isolate or whey protein hydrolyzate. 20. Production method according to one of claims 17 to 19, characterized in that artificial or natural flavoring, spice and / or sweeteners are added. 21. Manufacturing method according to one of claims 17 to 20, characterized in that a powdered protein mixture of whey protein isolate or whey protein hydrolyzate and at least one L-leucine component is used, which is prepared according to one of claims 1 to 5. 22. Production method of an enrichment agent according to one of claims 17 to 21 for enrichment of carbohydrate-containing foods, - in which a carbohydrate component is used as a carrier component, - the mixture hardens upon cooling and - the cured mixture then to a lumpy enrichment agent with pieces in a diameter between 0.5 mm and 5 mm is crushed. 23. Preparation process according to claim 22, characterized in that the carbohydrate component is present in the form of mono- and / or disaccharides. 24. Production process according to claim 22 or 23, characterized in that the carbohydrate component is heated until caramelization. 25. Production process according to one of claims 22 to 24, characterized in that when using whey protein isolate or whey protein hydrolyzate to provide L-leucine, the cured mixture is comminuted into pieces with a diameter between 1.0 mm and 5 mm. 26. A manufacturing method according to any one of claims 22 to 25, characterized in that the hardened mixture of the enrichment agent is crushed into pieces in the form of splinters, crumbs, crumbs or flakes. 27. Production method of an enrichment agent according to any one of claims 17 to 21 for the enrichment of fatty foods, wherein the carrier component is a fat component of vegetable and / or animal fats is used. 28. A manufacturing method according to claim 27, characterized in that the fat component is composed of several fats, wherein - the plurality of fats are mixed to a fat mixture, - the fat mixture is heated above the melting point of the fat mixture, -the heated fat mixture for at least 60 seconds is mixed at least 120 revolutions per minute and - after cooling the fat mixture, this is provided as a fat component of the enrichment agent. 29. A manufacturing method according to claim 27 or 28, characterized in that the enrichment agent, a thickener is added. 30. A manufacturing method according to any one of claims 27 to 29, characterized in that the mixture cools on cooling to a solid or pasty or creamy enrichment agent.