EP0486577A1 - Procédé de préparation d'une composition nutritive - Google Patents

Procédé de préparation d'une composition nutritive

Info

Publication number
EP0486577A1
EP0486577A1 EP90912397A EP90912397A EP0486577A1 EP 0486577 A1 EP0486577 A1 EP 0486577A1 EP 90912397 A EP90912397 A EP 90912397A EP 90912397 A EP90912397 A EP 90912397A EP 0486577 A1 EP0486577 A1 EP 0486577A1
Authority
EP
European Patent Office
Prior art keywords
meat
formula according
protein
formula
oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP90912397A
Other languages
German (de)
English (en)
Inventor
Celia Erasmus
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Swordfish International Ltd
Original Assignee
Swordfish International Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Swordfish International Ltd filed Critical Swordfish International Ltd
Publication of EP0486577A1 publication Critical patent/EP0486577A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins

Definitions

  • This invention relates to a hypoallergenic (oligoantigenic) nutritional formula such as may be used for infants and other with allergies and/or digestive problems and/or malnutrition and/or hyperactivity; and/or migraine.
  • the incidence of food allergy in the paediatric population may be as high as 38%, according to some studies.
  • the incidence of allergy is highest in infancy and childhood and decreases with age.
  • Cow's milk is the most common allergen, affecting approximately 7% of the general paediatric population and possibly up to 30% of allergic children.
  • soya-based formula is prescribed.
  • soya allergy occurs in approximately 10-30% of children who are allergic to cow's milk.
  • US-4,670,268 recommends further supplementation of the hydrolyzed protein source with various free amino acids to provide a nutritionally balanced amino acid content.
  • the present invention provides a novel hypoallergenic (oligoantigenic) nutritional formula which does not have the aforementioned disadvantages.
  • the invention provides a hypoallergenic/ (oligoantigenic) nutritional formula in a form which resembles milk in appearance and stability, or which can be made to resemble milk through a process of realimentation such as for example the addition of a liquid such as water.
  • the invention provides an hypoallergenic (oligoantigenic) nutritional formula comprising a homogeneous powder of such fineness that it will form a water suspension resembling milk which will have acceptable stability, will keep fresh in a refrigerator after allementation for approximately 24 hours and will not block a standard feeding teat.
  • the formula comprises muscle protein and/or meat selected for its low allergenicity as the sole or substantially the sole protein content together with lipid and carbohydrate additives, and a vitamin and mineral content, all in such proportions as will constitute a nutritionally balanced food.
  • the muscle protein and/or meat for its low allergenicity, hydrolysis probably becomes unnecessary, and in the best mode of the invention to be more particularly described hereinafter, the protein is not hydrolysed at all, though the possibility of using hydrolyzed muscle protein and/or meat is not excluded.
  • the protein may be derived from the muscle protein and/or meat of domesticated animals such as pork, beef/veal, mutton/lamb; from poultry, e.g. turkey, chicken, duck and from other birds e.g. pigeon; and possibly from fish, marsupials e.g. kangaroo etc; and even reptiles e.g. crocodile etc. Whilst something is known of the allergenicity of the common types of meat and fish it would be necessary to carry out trials in order to establish the allergenicity of the more exotic protein sources before they are used.
  • turkey breast meat Whilst turkey breast meat, on that account, and on account of the fact that it is (or could be arranged to be) plentiful and inexpensive, would be the preferred choice in many countries, in other countries the choice might be different.
  • US-1,557,053 discloses a finely divided animal meat-based food product which can be mixed * with water to make an infant food.
  • the only "meat” disclosed therein, however, is animal liver, and indeed that patent is not at all concerned with allergies or food intolerance, even suggesting that the powder can be mixed with milk.
  • lipid is wide, but sunflower/ safflower oil and coconut oil are particularly recommended from a nutritional point of view. However, use of other lipid sources such as palmkemel oil, corn/ maize oil, olive oil and butterfat etc and mixtures thereof is not excluded.
  • a recommended form of carbohydrate is hydrolised corn/maize starch, comprising glucose, maltose and oligosaccharides consisting of, preferably, up to a maximum of 5 monosaccharide units.
  • carbohydrate sources known in the food industry is not excluded. Possible examples include one or more of the following: fructose; maltose; sucrose; and other sources of maltodextrins and/or hydrolised starch and/or modified starch (e.g. tapioca, rice); glucose made from hydrolised maize/corn starch, cane sugar or any other appropriate source of glucose.
  • the formula shall contain an adequate supply of vitamins, such may be added to it, viz vitamins A, B., B 2 , B g , B- 2 , D, E and K. , nicotinic acid-, biotin, folic acid and panthotenic acid. to achieve a sufficient level where the remainder of the ingredients fail to provide same.
  • vitamins A, B., B 2 , B g , B- 2 , D, E and K. nicotinic acid-, biotin, folic acid and panthotenic acid.
  • minerals such as magnesium chloride, ferrous, cupric, manganese and zinc sulphates, potassium carbonate, sodium citrate, potassium iodate, calcium phosphate and calcium carbonate may be added as necessary.
  • Alternative mineral salts may be substituted as necessary without departing from the spirit or scope of this patent application and invention.
  • the invention also comprises a method for making the hypoallergenic (oligoantigenic) nutritional formula in which raw muscle protein and/or meat is finely comminuted and cooked in water.
  • the raw muscle and/or meat may be comminuted directly from the frozen state.
  • the comminution may be carried out in stages - the muscle and/or meat may first be cut into convenient- sized pieces, say 5 cm cubes or smaller, then, with lecithin, fats and fat-soluble vitamins and minerals added, comminuted in a three blade bowlcutter or similar apparatus.
  • the thus-comminuted meat may then be subject to further comminution in a 200 blade microcut head cutter or similar apparatus.
  • the raw muscle and/or meat is preferably tempered to about -3°C before cutting into blocks and will warm up during the comminution stages.
  • the product of the final comminution stage is then cooked in water, after which water-soluble vitamins may be added, together with any fat-soluble vitamins as necessary.
  • the mass is then processed in a colloid mill, after which it is dried to a powder, as by spray-drying, which is the finished product ready for packaging, which is preferably done under nitrogen flush, in any appropriate fashion.
  • the manufacturing process should at all stages be carried out according to current good manufacturing practice in manufacturing, packing or holding of human food, the usual regard being had to the purity of the ingredients, the freshness of the meat or other muscle protein source, cooking temperature and duration- and processing and standing times to minimize the bacterial load in the final product. Proper regard should also be given to the sanitary condition of all apparatus.
  • Vitamin E (dl-A-tocopherol) 1.5 mg Vitamin K- 10.0 meg
  • Vitamin C (ascorbic acid) 5.5 mg Vitamin B.
  • Vitamin B 12 (cobalamine) 0.2 meg
  • Certain ingredients may be weighed out, preferably within 12 hours, and not more than 24 hours, prior to processing the hypoallergenic (oligoantigenic) formula. Proper regard should be given to appropriate sanitary regulations.
  • vitamins include : .
  • the protein in the form of raw, frozen, skinless, boneless turkey breasts, is tempered to about -3°C (the protein should still be frozen to minimise microbiological loads) .
  • the frozen meat is cut into 5 cm (or smaller) cubes by any convenient mechanical means. The proper amount is weighed out and placed in a bowlcutter (a Scharfin bowlcutter with 3 blades, or similar equipment may be used) . The meat particle size is reduced (comminuted) at the highest available speed.
  • oils and fat soluble vitamins may be prepared concurrently with the above comminution. If this is not possible, it should be done just prior to processing the meat.
  • These vitamins include :
  • the total time for the process if approximately 20 minutes, during which time the temperature of the mixture will rise, but should be kept below 30°C.
  • the mixture resulting from this first comminution stage is a homogeneous mass still containing fibres with particle sizes not small enough to provide a stable diluted product.
  • the mixture is then passed through a second size reduction stage, in an Urschel Comitrol (Model 1700) with a microcut head with 200 blades or similar comminuting machine.
  • the temperature of the mixture at this stage will be about 25°C or less since in general higher mixture viscosities improve size reduction in this apparatus.
  • Water is then added to dilute the mixture to approximately 50% solids content, or whatever solids content is required by the particular spraydrier which will be used later in the process.
  • the mixture is then transferred to a double- walled, steamheated, preferably closed cooking vessel of appropriate size and cooked for at least 35 minutes but not more than 60 minutes at 96°C, or the boiling point of the mixture at atmospheric pressure. To prevent burn-on the mixture must be continuously stirred and removed from the walls of the vessel.
  • Water soluble vitamins dissolved in a small amount of water, are added to the mixture about 5 minutes before the end of the cooking process, and mixed thoroughly into the mixture to assure uniform dispersion.
  • the mixture is subjected to further size reduction in order to process it into a homogeneous mass - the mixture tends to coagulate during the cooking process.
  • This further size reduction is effected in a colloid mill such as a PUC Vikosator Type JV10, PUC Kolloidtechnik, Probst _ Class GmbH, West Germany or an Urschel Comitrol machine etc.
  • the temperature of the mixture at this stage is about 70-80°C.
  • the mixture can at this stage be transferred to a holding vessel but the temperature of the mixture should be maintained at about 70-80°C and it should be stirred continuously prior to spraydrying.
  • the mixture then passes through a spraydrying process during which conditions are maintained so as to result in a dry product, containing the required nutrients and other product characteristics.
  • a spraydrying process during which conditions are maintained so as to result in a dry product, containing the required nutrients and other product characteristics.
  • the appropriate pump speed for feeding the mixture should be selected according to the requirements of the specific spraydrier to maintain the above conditions,
  • hypoallergenic (oligoantigenic) formula is preferably marketed in powder form. However, it may also be sold in ready-to- feed liquid form if processed to render it suitable for this aim, and packaged appropriately.
  • hypoallergenic (oligoantigenic) muscle and/or meat may be substituted for all or part of the turkey breast meat.
  • hypoallergenic (oligoantigenic) nutritional formula of the invention may be used, specially formulated if necessary, to constitute a nutritionally balanced food for different ages or types of patient and for purposes other than infant feeding.
  • a formula may be a total or a supplementary feed, and may be used for all ages of patient with food allergy or intolerance and especially as the basis of a hypoallergenic or oligoantigenic diet.
  • the formula may be used in cases of colic; chronic diarrhoea; lactose intolerance; gluten sensitivity; fermentation diarrhoea; malabsorption of certain food constituents; malnutrition; and protein-calorie malnutrition such as kwashiorkor, marasmus etc, and galactosaemia. It may be used for tube feeding and in geriatric cases.
  • This formula may also be used for patients with hyperactivity/hyperkinetic syndrome or migraine.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Une composition nutritive hypoallergène (oligoantigénique) comprend une poudre homogène si fine qu'elle forme une suspension dans l'eau similaire au lait ayant une stabilité acceptable, susceptible d'être gardée au frais dans un réfrigérateur pendant approximativement 24 heures et qui ne bloque pas une tétine standard de biberon. La composition comprend de la viande ou presque uniquement de la viande en tant que seule source de protéines, la viande étant sélectionnée à cause de son faible pouvoir allergène, ainsi que des additifs lipidiques et glucidiques, des vitamines et des minéraux, dans des proportions telles que la composition constitue un aliment équilibré du point de vue nutritif qui peut être considéré comme hypoallergène et/ou oligoantigénique.
EP90912397A 1989-08-08 1990-08-08 Procédé de préparation d'une composition nutritive Withdrawn EP0486577A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
ZA896032 1989-08-08
ZA896032 1989-08-08
WOPCT/GB90/01140 1990-07-24

Publications (1)

Publication Number Publication Date
EP0486577A1 true EP0486577A1 (fr) 1992-05-27

Family

ID=25579783

Family Applications (1)

Application Number Title Priority Date Filing Date
EP90912397A Withdrawn EP0486577A1 (fr) 1989-08-08 1990-08-08 Procédé de préparation d'une composition nutritive

Country Status (5)

Country Link
EP (1) EP0486577A1 (fr)
AU (1) AU6167190A (fr)
IE (1) IE902809A1 (fr)
PT (1) PT94936A (fr)
WO (1) WO1991001647A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1261172B (it) * 1993-02-02 1996-05-09 Composizione per l'alimentazione di soggetti, neonati ed adulti che non tollerano le proteine del latte vaccino e della soia e/o il lattosio.
JP3366769B2 (ja) * 1995-03-03 2003-01-14 雪印乳業株式会社 白子を配合した栄養組成物
EP3512354B1 (fr) * 2016-09-13 2020-12-09 Société des Produits Nestlé S.A. Procede de fabrication d'une composition nutritionnelle

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2673803A (en) * 1952-01-28 1954-03-30 Swift & Co Milk substitute
GB1383225A (en) * 1972-05-22 1975-02-05 Nestle Sa Beverage product
US4820529A (en) * 1986-06-26 1989-04-11 Asahi Denka Kogyo Kabushiki Kaisha Process for preparing pasty proteinous material or proteinous food from crustaceans

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9101647A1 *

Also Published As

Publication number Publication date
WO1991001647A1 (fr) 1991-02-21
AU6167190A (en) 1991-03-11
IE902809A1 (en) 1991-02-27
PT94936A (pt) 1991-05-22

Similar Documents

Publication Publication Date Title
EP3930484B1 (fr) Composition comestible comprenant une phase aqueuse structurée
US3653908A (en) Animal food product and process
TWI241167B (en) Improved pediatric formula and methods for providing nutrition and improving tolerance
JP3047113B2 (ja) 可溶性米蛋白質濃厚物
US6355612B1 (en) Protein material for slow digestion and its use
US4296134A (en) Liquid egg blend
US5126162A (en) Nutritional formula
JP5373227B1 (ja) 栄養組成物の製造方法
US4540594A (en) Method of producing a biologically high quality natural food concentrate, the product obtained and its use
HU192832B (en) Process for producing granulated food-preparations
US5876778A (en) Fat imitator and process for its production
JP2001120227A (ja) ダイエット食品
JP5465834B2 (ja) 肝機能保護剤
EP0189161A2 (fr) Composition entérale nutritive hypo-allergénique
RU2333679C1 (ru) Рубленый полуфабрикат для питания детей школьного возраста на основе куриных субпродуктов и способ его производства
US20180295861A1 (en) Wet pet food and processes of making and using the same
JP2015195749A (ja) 野菜ゼリー及び野菜ゼリーの素
US20230054722A1 (en) Rapeseed protein composition with high protein quality
JP2000135070A (ja) 嚥下困難者用粉末栄養組成物
EP0486577A1 (fr) Procédé de préparation d'une composition nutritive
JPH07102106B2 (ja) 経口，経管栄養食の製造法
GB2237497A (en) Pet food
US2673803A (en) Milk substitute
JP3032970B2 (ja) ペット用喫食性向上剤
RU2281010C2 (ru) Композиция на мясной основе для производства продуктов питания детей раннего возраста

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19920227

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB IT LI LU NL SE

17Q First examination report despatched

Effective date: 19930202

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 19950922