DE121907C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

A baby food should raise the two characteristic protein bodies of human milk, namely, in addition to casein and albumin, a not too low content of easily digestible Have fat and should contain carbohydrates partly in dissolved form, partly in a form which is easily soluble in the digestive juices.

All attempts to thicken milk as such for the purpose of producing such infant food, do not give a satisfactory result because the butter fat becomes rancid after a while becomes and spoils the preparation; in addition, however, the ratio also deviates from casein to albumin in cow's milk is different from that of breast milk. Just by handing over Additions of sugar that do not meet the requirements of hygiene are made from whole milk 'Produced children's meals are durable.

Now it is well known, in contrast to the butter fat and that of almost all oil-rich Plant seeds that are more or less subject to rapid spoilage, the egg yolk fat even with years of storage and accordingly also the egg yolk itself Can be kept unchanged in the dried state; the original taste also remains unchanged obtain.

Based on this experience, a for Durable nutritional meal suitable for children is produced by adding the Milk fat thanks to the long-lasting egg yolk fat with a particular advantage in the form of the dried one Egg yolks themselves replaced. This takes place in an advantageous manner in that one as fat-free, sterilized skimmed milk as possible, for example by repeated centrifugation can be obtained, evaporated on the water bath or in a vacuum, which creates a non-hygroscopic powder. Egg yolks are evaporated in the same way, either on their own or with the skimmed milk. These two substances are in the desired respectively. the most favorable nutrient ratios Lot with oatmeal or some other cereal flour and with the purest, more crystallized Glucose or with milk sugar or Mixed cane sugar. The flour made in this way provides the finished baby food when simply boiling with water.

If you want a further breakdown for the starch, you can add the flour Baked rusks and used them finely ground, you can too by shifting the ratio of starch and sugar the preparation is different Adjust age levels.

The preparation has the following advantages over all previously used, which only due to the special use of skimmed milk and egg yolk as described above respectively Egg yolk fat, possibly in combination with flour and sugar, are:

i. No matter how long it is stored, the fat in the preparation will not go rancid.

2. The phosphorus-containing fats of the yolk, which are so important for the structure of the tissue are abundant. In addition:

3. milk casein, and albumin of the yolk, which slightly corresponding in a ¹ breast milk Verhältnifs can be mixed.

4. Coming from the yolk, the preparation has an abundance of iron in organic bonds, its deficiency in milk is known to be unpleasant towards the end of the infancy makes noticeable.

5. The mixing ratio of carbohydrates, lactose from skimmed milk with the glucose and the starch it can easily be arranged in such a way that the low, The strength of the child's intestine digesting starch is not used very much and is sufficient Stimulation of the intestinal activity appears secured by the types of sugar.

6. 'The nutritional salts that are so important for the development of the bones and body Milk is undiminished and contained in the preparation in a normal mixture.

Claims (1)

Patent claim: ■ Process for the production of a long-lasting food especially suitable for children or nutritional meal, characterized in that the milk fat is replaced by egg yolk fat Skimmed milk and egg yolks are dried and, if necessary, with carbohydrates (flour and Sugar).