DE2135540A1 - Dietary product suitable for the physiological improvement of cow's milk - Google Patents

Description

²¹³⁵⁵⁴ °

Carlo Erba S.p.A., 1-20159 Milan, Via Carlo Imbonati 24, Italy

Dietary product suitable for the physiological improvement of cow's milk

The present invention relates to a dietetic product which is suitable for the physiological modification of cow's milk and with which it can be adapted to the requirements of human nutrition. The dietary product according to the invention consists essentially of 3 to 5 % protein? inen, 4 to 18 % lipids, 74 to 90 % carbohydrates and up to 3 % minerals.

The dietary product of the present invention generally consists of the following ingredients in the following Areas (on a dry matter basis):

Milk serum proteins 3-5 percent by weight, lipoids 4-8 percent by weight

Sugar 22-32 percent by weight

Malt dextrins 35 - 65 percent by weight, minerals up to 3 percent by weight,

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at least 2.3 % of the lipoids must represent essential fatty acids.

In addition to the above ingredients, if desired, one or more of the following may optionally be used Products are mixed in:

Vitamin B 6 (generally in the form of the hydrochloride); 1.0 - 1.4 mg / 100 g des dietary product | Vitamin G: 50-90 mg / 100 g of the dietary

Product;

Vitamin E; (generally in the form of acetate):

16-28 mg / 100 g of the dietetic product;
Iron: about 12 mg / 100 g of the dietary

Product;

■ Mucoprotein: about 100 - 200 mg / 100 g of the dietary Product.

The dietary product according to the invention can be used as a corrective substance and additive for commercial cow's milk can be used and equates the cow's milk to the requirements to human nutrition; i.e., the dietary product of the present invention makes when added to cow's milk these more closely resemble human milk. The dietetic product according to the invention can also be used as a physiological Corrective substances are used, which are used for the nutrition of _,

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Suitable for people in recovery or for the elderly.

The diet product according to the invention contains the following components for the stated purposes:

A. Milk serum proteins to improve the casein to albumin ratio of the beverage produced with it j

B. vegetable oils, soy lecithin and optionally milk fats to increase the fat content of the cow's milk, which is diluted to make the drink, and to ensure that the drink contains the necessary amount of essential fatty acids, which generally and recognized 3 to 4 % of the total calories of the Have to identify the drink;

C. Sugar and Malt Dextrins to Reduce the Calorie Loss of To weigh cow's milk when diluted to reduce its casein content;

D. Vitamin B 6 and Vitamin E, if desired; the vitamin E is then in one of the essential fatty acids content corresponding amount present.

The composition of the diet product according to the invention preferably varies within the following ranges:

Milk serum proteins 3 - 5 % vegetable oils with soy lecithin

and if necessary milk

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fat

Sugar (preferably sucrose)

Malt dextrins (preferably morsuit and / or snowflakes)
Minerals up to

4-18 %

22-32 %

35-65 % 3 #.

As indicated above, the product according to the invention can also contain various other additives.

The protein component contained in the dietetic product according to the invention can be milk serum protein, in particular milk serum powder and / or lactalbumin cream that has been partially freed from lactose. ^{"Milk serum 11} , partially freed from lactose, is produced by curing casein, concentrating and drying the remaining filtrate." Lactalbumin cream ¹¹ is produced by curing the casein, heating the remaining filtrate to the isoelectric point (pH. 4.6) and subsequent centrifugation prepared to separate the coagulated part.

The lipoid component contained in the dietetic product according to the invention is preferably a mixture of vegetable oils with soy lecithin and possibly with milk fats. Suitable vegetable oils are known to the person skilled in the art and are

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e.g., peanut seed oil and sunflower saxa oil and corn oil. The milk fat component is conveniently butter or cream.

The sugar components of the dietetic product according to the invention are preferably malt dextrins, such as the malt dextrin products, known to those skilled in the art as morsuit malt dextrins and / or snowflake malt dextrins.

Morsuit malt dextrins are malt dextrins that are characterized by a content of reducing sugars of around 50 % . Snowflake malt dextrins are malt dextrin products that are characterized by a content of reducing sugars of around 20 % .

A mixture of these malt dextrin products is preferably used. In addition, sucrose or another can also be used Sugar can be used as part of the sugar component of the diet product.

In many cases it is desirable to add vitamins to the dietary product of the invention. The addition of such vitamins is within the reach of one skilled in the art. Suitable vitamins are vitamin E, vitamin B ₆ and vitamin C. If desired, various other components such as iron (in firm of iron (II) salt) and / or mucoprotein can also be added.

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Although a number of different preparations falling within the scope of the present invention with different compositions of the raw materials can be used, the composition should be such that the dietary product has a protein content of 3 to 5 %, a lipoid content of 4 to 18 % and a carbohydrate content of 74 to 90 % t based on the dry weight of the dietetic product.

The dietary product of the present invention can be made in various forms. The liquid product can concentrated to form a thick liquid that is creamy-yellow in color and characteristic Has smell and taste «By dehydration in a vacuum, the product is in the form of a granular powder with characteristic see odor and taste obtained while spray drying a fine-grained powder with similar color, odor and Creates taste. The products obtained by dehydration in a vacuum and by spray drying are hygroscopic Powders that are easily soluble in water, have a granular flaky structure and a yellowish-white color. Of the The taste of the powder is sweet, mild and pleasant, and the powder has a slightly bitter odor. The one through dissolution The drinks obtained in milk have a pleasant and slightly sweet taste, depending on the dietary product the concentration of the dietary product.

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The dietary product according to the invention is generally used in a concentration of 5 to 8 g (dry matter) per 100 ml of cow's milk, which has been diluted by adding a predetermined amount such as 1/3, 1/2 or 2/3 to a calorie content between 56 and set 77 calories per 100 ml of the resulting beverage. Generally the milk is diluted with about 33 percent by weight water.

The dietetic product according to the invention is easily obtained by mixing the aforementioned starting materials in water at a total solids content of 30 to 40 percent by weight. The mixed starting products are then homogenized, preferably at a homogenization pressure of 240 to 260 kg / cm, and then pasteurized generally at a temperature of 72 to 75 ^{° C.} The mixed, homogenized and pasteurized product can then be concentrated to a solids content of 80 to 85% by dewatering in vacuo, generally at a temperature of 55 to 60 ^° C. and under a vacuum of 14 to 16 mm Hg.

The mixed, homogenized and pasteurized product can also be brought into powder form either by complete dehydration in a vacuum or by spray drying. The Passburg method of dewatering in vacuo is expediently used here, with the mixture at

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a temperature of 70 to 80 ⁰ C and at a vacuum of 18 to 22 mm Hg, expediently 20 mm Hg, the dietetic product is obtained in granular form. The so-called Niro process can be used for spray-drying, whereby the product is sprayed in a very finely divided form and dried using customary methods. Expediently, in this case the feed temperature, 180 to 185 ° C and the extraction temperature 80 to 85 ⁰ C ₁ wherein the product is obtained as a one-piece powder.

The present invention is illustrated by the following examples further explained.

Example I.

A lipoid mixture was prepared by mixing 11.0 kg of peanut oil with 20 mg of vitamin E and 5-7 kg of butter. Likewise, a carbohydrate mixture by the addition of 35.0 kg Morsuit-maltodextrin to 180 1 of water at 45 ⁰ C, followed by addition of 30.0 kg Sacdmrose prepared.

After complete dissolution of the carbohydrates, it becomes 15.3 kg Milk serum partially freed from lactose is added to the carbohydrate mixture. After that, the resulting mixture is made with Stirred with the aid of an emulsifying device and then the lipoid mixture is added. The resulting mixture is then In a two-stage homogenizer at a pressure of

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250 kg / cm and a temperature of 45 C. 1 mg of vitamin Bg is added to the homogenized mixture and the resulting mixture is ^{pasteurized at 72 to 73 °} C. for 15 to 20 seconds.

The pasteurized product is then under reduced pressure of 14 mm Hg and at a temperature of 55 ⁰ C to a solids content of 85% concentrated. The dietary product obtained in concentrated form is a thick creamy yellow liquid, the percentage composition of which is as follows:

Proteins 4.00 %

Lipoids $ 14.90

Carbohydrates 63.50 % Ash products 2.6 % Moisture 15.0 %

100.0 wt.% (Based on the

Liquid product)

7 »5 parts of the dietary product thus produced mixed with 50 parts of fresh cow's milk and 50 parts of water. The resulting product had the appearance and the taste of human milk with a slightly sweet taste.

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Example II

A lipoid mixture was prepared by mixing 11.2 kg of peanut oil with 0.1 kg of soy lecithin and 20 mg of vitamin E. A carbohydrate mixture was then prepared by mixing the following products with 180 liters of water at 45 ° C. in the following order: 15.12 kg of Morsuit malt dextrins, 24.0 kg of sucrose and 41.0 kg of snowflake malt dextrins. After the carbohydrates had completely dissolved, 6.0 kg of lactalbumin cream were added and the resulting mixture was then mixed with the aid of the emulsifying device of Example I, and then the above lipoid mixture was added. The resulting mixture of the starting products was then homogenized in a two-stage homogenizer at 250 kg / cm ² and 45 ^° C. 1 mg of vitamin Bg was added to the homogenized mixture and the mixture was then pasteurized at 72 to 73 ° C. for 15 to 20 seconds. The pasteurized product was then dissolved in a Niro spray dryer at a feed temperature of 180-185 ⁰ C and an extraction temperature of 80 to 85 ° C dried to give the dietary product was obtained as a fine powder having the following percent composition:

Proteins 3.6. % Lipoids 11.42 % Carbohydrates 82.25 % Ash products 0.23 % humidity 2.5 %

100.00 Gev.% (Based on the 109886 / 124S - 11-

Liquid).

7.2 parts of the dietary product obtained was mixed with 66.6 parts of fresh cow's milk and 33 1/3 parts of water mixed. The resulting product was similar to the simulated human milk of Example I, although it had a had a slightly sweeter taste.

Example III

It was repeated as in Example II, including the pasteurization stage and using the following starting materials:

Lactalbumin cream 5.2 kg Sunflower seed oil 4.0 kg Lecithin 0.10 kg Sucrose 24.0 kg

Malt dextrins (Hörsuit) 17.32 kg Malt dextrins (snowflakes) 46.8 kg

The pasteurized product was then dehydrated for 1.5 hours at 70 to 80 ^° C. in a vacuum of 20 mm Hg, whereby a granular-powdery product of the following percentage composition was obtained

Proteins 3.13 %

Lipoids 4.2 %

Carbohydrates 89.97 % Ash products 0.2 Ji

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Humidity 2.5 %

100.0 wt.% (On a liquid basis).

5.4 parts of the dietary product thus obtained became «With 75 parts of fresh cow's milk and 25 parts of water mixed. The resulting product was similar to that simulated human milk of example I.

/ Claims 8

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Claims (8)

Patent claims: 1. Diet product that is suitable for modifying cow's milk and when mixed with cow's milk results in a high-calorie drink suitable for bottle feeding small children or for feeding adults in a convalescent state or old people, characterized in that the product consists essentially of 3 to 5 % Proteins, 4 to 18 % lipids, 74 to 90 % carbohydrates and up to 3 % minerals. 2. Dietetic product according to claim 1, characterized in that that it essentially consists of the following components: Milk serum proteins 3-5 wt. 96, Lipids 4-18% wt., Sugar products 22-32% by weight , Malt dextrins 35 - 65% by weight , Minerals up to 3% by weight , with at least 2.3 % of the lipoid product being essential fatty acids. 3. Dietetic product according to claims 1 or 2, characterized characterized in that it additionally contains at least one of the following components: Vitamin Bg hydrochloride 1.0-1.4 mg / 100 g of the product; Vitamin C 50-90 mg / 100 g of product 109886/1245 -14- Vitamin E acetate iron mucoprotein 16-28 nig / 100 g of the product; 12 rag / 100 g of product; 100 - 200 mg / 100 of the product. 4. Drink that consists of about 5 Ms about 8 g (on a dry matter "basis) of a dietetic product according to claims 1 to 3 per 100 ml of cow's milk and diluted in this way is that it has a calorie content between 56 and 77 calories per 100 ml of drink. 5. A process for preparing a composition suitable for the nutrition of humans beverage, characterized in that raw materials mixed substantially.% From about 3 to 5 percent milk serum proteins, about 4 to 18 wt.% Soy lecithin and, optionally, milk fats containing vegetable oils, about 22 to 32 wt.% sugar products consist about 35 to 65 wt.% Malzdextrine and up to 3 wt.% minerals, homogenized mixture of the starting products and pasteurized, and concentrated below or dried and thereafter concentrated or dried products bit appropriate extent dilute cow's milk combines or combines with cow's milk and subsequently diluted in a suitable manner. 6. The method according to claim 5, characterized in that the mixed, homogenized and pasteurized Starting products to a solids content of 80 - 85 - 1 «5 - 109886/1245 concentrated. 7. The method according to claim. 5 »characterized» that the mixed, homogenized and pasteurized starting products by dewatering la vacuum or by Spray drying can be dried. 8. The method according to claims 5 to 7, characterized in that about 5 to about Q g (on a dry matter basis) the mixed, homogenized, pasteurized and then concentrated or dried starting products be mixed with 100 ml of cow's milk at a suitable dilution. 109886/1245