CZ2011795A3 - Food supplement and process for preparing thereof - Google Patents

Abstract

The dietary yeast supplement consists of a lupine flour hydrolyzate hydrolysed with acid whey, which contains at least 1.5 wt. lactic acid. The process for its production consists in carrying out the fermentation of whey, at which the lupine flour in the form of an aqueous suspension is metered in at 20 to 40 degC, while the pH of the reaction mixture is maintained at 3 to 4 and the process is terminated with a lactic acid content of at least 1.5% by weight, then additional lupine flour is added in the form of an aqueous suspension and hydrolysis is carried out at a temperature of 130 to 150 degC and a pressure of 340 to 370 kPa; at which the deposited unhydrolyzed fraction is removed and the top layer of the hydrolyzate containing 5 to 10 wt. to the next processing, which is flavored with a fruit syrup to prepare a beverage or concentrated and dried.

Description

Food supplement and method of its production

Technical field

The present invention relates to a dietary supplement and to a process for the manufacture thereof, wherein the dietary supplement is intended as a support or supplementary substance in a well digestible form.

BACKGROUND OF THE INVENTION

Currently, special attention is paid to plant proteins with a high proportion of amino acids. The properties of this raw material are determined by the source of their origin. In pulses, the withdrawal of essential amino acids is significantly more convenient than a common source of plant protein from cereals. In most cases, plant proteins are used not in the raw state but in the form of hydrolysates. Their hydrolysis is carried out in acidic, alkaline, or both, combined by catalytic action of enzymes. Individual types of hydrolysates differ in the origin of the raw material, the degree of degradation of the original protein, reaction conditions of hydrolysis (temperature, pressure, concentration of the hydrolytic component), composition, content of impurities and sensory properties. The main task of hydrolysis is to convert the protein into a liquid form that is easily digestible. Hydrolysis of proteins is mostly carried out with hydrochloric acid. At normal temperature, the reaction between the protein and hydrogen chloride in the aqueous medium is very slow, and for this reason the reaction must be carried out at higher temperatures and often at pressures. At the end of the hydrolysis, neutralization is predominantly performed with sodium hydroxide or sodium to form sodium chloride. If the original acid content is high, the resulting hydrolyzate is considerably contaminated and the neutralizing salt content must be reduced to a value satisfying the demanding quality requirements of the food supplement.

It is therefore an object of the present invention to provide a composition and a process for making it possible to replace the use of hydrochloric acid with a composition which removes these disadvantages, avoids the costly hydrolysis process and allows waste to be used; í _; materials.

»· I ·

3 · »9 t · · · · · · · ·

SUMMARY OF THE INVENTION

The object is achieved by a dietary supplement according to the invention, which consists of a hydrolyzate of lupine flour hydrolyzed with acid whey, containing at least 1.5% by weight of the composition. Lactic acid.

The essence of the method of manufacture of the dietary supplement consists in the fermentation of whey), in which lupine flour in the form of an aqueous suspension is gradually added at a temperature of 20 to 40 ° C, while maintaining the pH of the reaction mixture at 3-4. achieving a lactic acid content of at least 1.5% by weight. Additional lupine flour in the form of an aqueous suspension is then added and hydrolysis of the lupine flour suspension is carried out at a temperature of 110 to 150 ° C and a pressure of 340 to 370 kPa, decanting after hydrolysis, removing the deposited non-hydrolyzed fraction and % to 10% w / w; the dry matter is taken for further processing and can be flavored with fruit syrup to prepare a beverage or concentrated and dried.

This method can be incorporated into enzyme technology, where the optimal pH of the reaction mixture is controlled by lupine flour milk. The resulting lactic acid is neutralized by the free amino groups of the milk of lupine flour, and thus the reaction is much faster than with conventional lactic acid fermentation. In addition, the lactose content of whey is better utilized. The hydrolysis of lupine flour is carried out in a pressure reactor with stirring for 2 to 4 hours and dissolves. The resulting hydrolyzate is concentrated and then dried. The resulting product contains the milk salts of the respective free amino groups of the hydrolyzed proteins from both lupine and the proteins contained in the original whey.

DETAILED DESCRIPTION OF THE INVENTION

In a given embodiment, a dietary supplement consisting of a lupine flour hydrolyzate containing 2.2% by weight of lactic acid was produced. The production of this additive according to the described process was carried out in such a way that 50 kg of whey constituting the cheese production waste containing 0.4; (determined by potentiometric titration) was heated in an acid-resistant enamelled reactor to 30 ° C, and 5 kg of lupine flour suspended in 20 liters of water were gradually added, maintaining the temperature at 30-35 ° C. During the fermentation process, the lactic acid content was determined and the pH in the range of 3 to 4 was controlled by the addition of further lupine flour suspended in water. (determined by potentiometric titration) the remaining amount of lupine flour was dosed to a total weight of 50 kg. The reaction mixture thus prepared was slowly heated in a sealed reactor to 140FC at a pressure of 360 kPa. The mixture was heated at this temperature and pressure for 2 hours and then allowed to cool and transferred to a decanter where the non-hydrolyzed fraction was separated and the separated hydrolyzate was fed to a vacuum evaporator where it was concentrated to 20 wt. and then introduced into a fluidized bed dryer where it was dried.

In another exemplary embodiment, the separated hydrolyzate is supplemented with fruit syrup after being transferred to the decanter to form a beverage.

In another possible embodiment, the separated hydrolyzate is added after concentration and drying with a flavoring agent, optionally the flavoring is added to the concentrated hydrolyzate prior to drying.

Claims (5)

PATENT CLAIMS What is claimed is: 1. A dietary supplement, characterized in that it consists of a hydrolyzate of lupine flour hydrolyzed with acid whey, comprising at least 1.5 wt. Lactic acid. M. 2. The food supplement of claim 1, wherein the lupine flour hydrolyzate is flavored with fruit syrup. 3. A method according to claim 1, wherein the whey fermentation is carried out in which lupine flour in the form of an aqueous suspension is gradually added at a temperature of from 20 to 4 [deg.] C., the pH of the reaction mixture being maintained at 3 to 4. 4, and the process is terminated when the lactic acid content is at least 1.5% by weight, then additional lupine flour is added in the form of an aqueous suspension and hydrolysis is carried out at a temperature of 130-150 [deg.] C and a pressure of 340-370 kPa. a decantation is carried out _{from K} in which the deposited non-hydrolyzed fraction is removed and an upper layer of hydrolyzate _γ containing 5 to 10% / mA% by weight. the solids are collected for further processing. The process according to claim 3, characterized in that the top layer of hydrolyzate _x containing 5 to 10% dry matter is concentrated and dried. with AND 5. The method of claim 3, wherein the topsheet of the hydrolyzate _k . containing 5 to 10% of dry matter is flavored with fruit syrup.