LT4266B - Milk product enriched with ground eggshell - Google Patents

Abstract

The invention relates to the use of aseptic or sterile fine ground eggshell in foods based on milk products. As a result, products of good taste are obtained, which are enriched with calcium and which give improved calcium absorption and retention of the total calcium fraction compared with milk product-based food products enriched with calcium from other calcium sources.

Description

The invention relates to food products, and more particularly to dairy products with a high calcium content.

Dairy products are known to be one of the main sources of human calcium. But they need to be consumed very much if they are the only source of calcium. For example, you should drink 1 to 1.25 liters of milk to get the recommended daily dose of calcium.

There are many people who consume only a few dairy products. In addition, as the proportion of older people increases proportionately, the number of people who need enough calcium to prevent physical disabilities caused by calcium ions is also increasing. One such physical disability is osteoporosis.

In connection with the above, calcium-enriched dairy products are needed.

SUMMARY OF THE INVENTION It is an object of the present invention to provide calcium-enriched dairy products to prevent well-known problems associated with low calcium uptake. That is, the object of the present invention is to provide a delicious, calcium-enriched dairy product which, when used prophylactically, can absorb enough calcium from the human body.

Calcium-enriched dairy products are known, for example, from the patent application EP 0 449 354. These dairy products are enriched with inorganic calcium salts such as CaCCb, CaCl ₂ , Ca (OH) ₂ and Caj (PO) 4, or organic calcium compounds such as calcium gluconate, calcium citrate, calcium lactate, calcium malate, calcium ascorbate and calcium glycerophosphate, and mixtures thereof.

However, it has been unexpectedly found that the addition of finely ground eggshell to dairy products as a source of calcium results in a product that absorbs and retains much more calcium in the human body compared to other known calcium-enriched dairy products.

It is recommended that approximately 3 g of ground eggshell be used daily for prophylaxis.

In this regard, the present invention relates to a dairy product to which an aseptically obtained and / or sterilized or low-bacterial eggshell is added.

Methods of crushing the eggshell used in the products of the present invention are known. EP 0 347 899, US 3,558,771 and JP 60-259161 may be cited. Although virtually all types of poached eggshell can be used, chicken eggshells are best suited. A typical chicken eggshell analysis found 38% calcium, 0.4% magnesium and 0.1% phosphorus. Calcium is in the form of CaCO ₃ .

EP-A-0 347 899 discloses pharmaceutical compositions for the treatment of diseases or disorders caused by calcium deficiency. It is an object of the present invention to provide a prophylactically active product and therefore the product described in EP-A-0 347 899 is intended to be used more for medical purposes. This patent application states that the product, as formulated in known manner, is the most active in powder form and is intended for oral administration. However, it does not mention anything that a person skilled in the art would infer from the conclusion that co-administration of ground eggshell with dairy products improves calcium absorption and increases the total amount of calcium in the human body.

This is also not disclosed in JP-60-259160. This Japanese application describes the use of raw materials or shredded seafood in the baking industry to provide optimally processed foods for growing children, young people or pregnant and nursing mothers.

U.S. Patent 3,558,771 proposes a ground eggshell as a topical wound healing agent. Its oral use in any form and for any purpose is neither mentioned nor suggested.

It is important that aseptically obtained and / or sterilized or low bacterially ground eggshell is added to the product. The eggshell must only be physically processed. Chemical treatment of an eggshell with an alkaline or oxidizing agent, such as described in Canadian Patent Application 728,606 and JP-53-44662, is not necessary and even undesirable, otherwise no optimum results are obtained and additional processing steps are required.

The eggshell for use in accordance with the present invention is obtained by aseptic and / or thermal killing of bacteria.

Dairy product enriched with calcium in the ground shell has a relatively high concentration or density of calcium. For example, it is possible to increase the amount of calcium in your milk so that an adult needs only 500-700 ml of milk instead of 1-1.25 liters of milk to get the daily calcium intake. Milk dry matter contains 1.2% calcium, 0.1% magnesium and 1% phosphorus, most of which is expressed as colloids in the form of phosphates. To get a tasty, calcium-enriched milk, you need to add about 3 g of ground eggshell to 40 g of dry matter.

In fact, the amount of ground eggshell added to the products according to the present invention depends on the density of the ground eggshell enriched product and the taste of the resulting product. For example, more viscous dairy products such as yogurt, fresh cheese, paste, pudding, jelly, cream, cheese will prevent the relatively heavier ground eggshell from settling. In addition, there is no need to add the ground eggshell until the resulting product becomes bursty. This quantity also depends on the product. For example, adding a large amount of ground eggshell to a cheese will change its taste less than adding it to milk. These aspects depend on how finely ground the egg shell is.

As mentioned above, the use of eggshells has been found to increase calcium uptake and retention in the body. This was demonstrated by comparing the uptake rates of ground shell and calcium carbonate in pig stools. As is known to those skilled in the art (see, for example, Swine in Biomedical Researcli, Volumes 1, 2 and 3. Plenum Press, New York, 1986, Ed.M.E. Tumbleson). pigs are an appropriate model for the study of human food. All of this is more fully revealed in Example 8.

The product of the present invention is also enriched in a source of magnesium, such as salt. Magnesium slightly increases the pH of human body fluid. As a result, calcium phosphate salts move more slowly from bone tissue to solution. The results presented in Example 8 show that magnesium is better absorbed with the ground eggshell than with another source of calcium.

Although the milled eggshell already contains magnesium ions, additional sources of magnesium, such as magnesium-containing salts, must be added to eggshell-enriched dairy products to obtain the desired physiological Mg / Ca ratio of 1: 3 to 1:12 for optimal calcium retention. .

Dairy products containing eggshell are described in patent applications JP-61-199762 and JP-69-91861. However, these documents do not mention at all the improved calcium absorption and / or retention due to this specific combination. In addition, there is no indication in these documents from which one of ordinary skill in the art would detect a specific effect of magnesium on bone metabolism.

In fact, JP-61-199762 application focuses on the specific effect of vitamin K on calcium absorption, whereas dry milk is only provided as a source of essential amino acids.

JP-69-91861 relates to a combination of aminoacetic acid, citric acid, a lactic acid-rich milk fraction and an eggshell or oyster shell and absorbable calcium granules.

Good results in terms of good calcium retention are achieved when vitamin D or a substance rich in vitamin D, such as fish liver oil, is added to a fortified egg shell dairy product. Also, lactose and a source of fluoride, vanadium, boron, silicon ions, or sources of vitamins such as vitamins A, K, C can positively influence the maximum effect of calcium enrichment.

Dairy products enriched with calcium according to the present invention are liquid products which can be concentrated, structured, stiff and / or fermented.

Structured or matured dairy products such as yoghurt, fresh cheese, pastes, pudding, jelly, cream and cheese, as mentioned above, prevent the eggshell from settling.

Dairy products according to the invention may also be prepared in powder form.

The raw material for preparing dairy products of the present invention may be whole milk, skimmed milk, skimmed milk, cream, whey and butter. Derivatives thereof, such as casein, casein phosphopeptides, cream proteins, lactose, salt-free cream products, hydrolysates of milk proteins, milk fat fractions and butter oil and products in powder form may be used as raw materials.

Known additives such as micronutrients such as vitamins, minerals, spices, amino acids (lysine, arginine, glycine, cysteine, methionine), binders, emulsifiers, antioxidants, added sugars, vegetable oils or other ingredients may be added to the enriched egg shell dairy products. proteins, dextrins, dietary substances, etc.

The invention will now be explained in more detail by way of examples. Percentage and fractional expression are based on the total mass of the mixture.

An example

The product semi-finished product was prepared by dissolving the milled eggshell and maltodextrin in MD 20 skimmed milk and drying it in a known manner in a rotary dryer to form a powder. Finally, the resulting semi-finished product was blended with the usual dry vitamins and minerals. The resulting product consisted of:

parts skimmed milk powder, 5 parts milled eggshell, 24 parts maltodextrin MD 20 and 3 parts vitamins and minerals.

The chemical composition of 100 g of product was as follows:

20.5% protein, 14% fat, 2400 mg Ca, 500 mg Mg, 7 mg Fe, 3 mg Zn, 250 pg Cu, 94 pg iodine, 500 IU D3, 2500 Mg β-carotene, 2500 IE vitamin A, 25 pg pg E, 50 pg vitamin K, 2500 pg vitamin JI, 4,500 pg vitamin B2, 18,750 pg nicotinic acid, 5000 pg vitamin b6, 500 pg folic acid, 5000 pg pantothenic acid, 50 pg vitamin b12, 75 pg biotin and 150 pg. vitamin C.

The Ca: Mg ratio was 5: 1.

An example

The product described in the example was made from skimmed milk powder, obtained by drying the milled eggshell and maltodextrin in a rotary dryer, previously dissolving the maltodextrin and milled shell in water and mixing it with dry vitamins and minerals.

Dissolving this powder gave a more durable and valuable product than that obtained in Example 1.

An example

The product powder was prepared by dry mixing of 6% whole milk powder, 30% product powder made from skim milk and vegetable oil (rapeseed oil + oleic acid + oil enriched with eicosapentano and docosahexanoic acids), 31% skimmed milk powder, 20% desalted milk powder. , 8% fibrulin R (containing soluble dietary substances in the form of inulin), 2% ground eggshell and 3% vitamins and minerals.

100 g of product was: 22.5% protein, 12.5% fat, 8% dietary matter,

350 IU Vitamin D3.

The Ca: Mg ratio was 4: 1.

An example

A lean, fresh cheese product was prepared with 100 g of milk protein and 3.5 g of carbohydrate per 100 g. After mixing, 100 g of this product was aseptically added with 3 g of ground eggshell to give a homogeneous, delicious product.

The packages were then filled with the product thus prepared.

An example

Similar to Example 4, 3 g of ground eggshell was added to 100 g of lean yogurt containing 4 g of milk protein, 4 g of carbohydrates and 1.5 g of milk fat.

For example, condensed whole milk with sugar containing 8% milk fat, 20% nonfat dry milk matter, 45% sucrose and 27% water was mixed with 40 parts of a mixture of 45% sucrose, 20% crushed eggshell , 5% vitamins and minerals and 30% water to give a homogeneous mass.

From the product thus prepared, sticks were formed.

An example

Dry mixing of 40% sodium caseinate, 40% eggshell and 20% magnesium premix based on lactose (milk sugar) resulted in a powdered product for foods such as meats and pastries.

The Ca: Mg ratio was 4: 1.

An example

The following test was performed on pigs to determine calcium uptake.

For this test, aseptically minced eggshell was compared with 98% pure calcium carbonate obtained from Boom B.V., Meppel, The Netherlands.

Fourteen 5-week-old castrated boars weighing about 10 kg were placed in a metabolic cage with Tenderfoot floor. The temperature in this cage was set at 24 ° C and the humidity was kept constant. The metabolic cage was illuminated by daylight and fluorescent lamps from 8.00 am. until 5 p.m.

After a 6-day acclimatization period and a 10-day pre-test period, the following test was performed for 7 days.

By weight and overall health of the pigs, 14 pigs were divided into two groups of 6 pigs each. Each group was given an experimental diet, one containing 1% calcium carbonate and the other containing 1% ground eggshell as the main source of calcium. The pigs were fed twice a day and received 2.2 times more feed than normal. The feed was administered with water at a 2.5: 1 ratio, the composition of the feed being given in Table 1.

Table. Composition of diets (%)

The Ingredient The diet I / CaCO ₃ II / ground eggshell Barley 15.00 15.00 Wheat 60.65 60.65 Wheat flour 8.00 8.00

Case in point 10.00 10.00 Fat ¹⁾ 2.00 2.00 Accessories ²⁾ 1.00 1.00 Salt 0.20 0.20 NaH ₂ PO ₄ .2H ₂ O 0.50 0.50 MgO 0.10 0.10 khco ₃ 1.00 1.00 L-lysine in HCl 0.20 0.20 L-threonine 0.05 0.05 L-tryptophan 0.05 0.05 Cr ₂ O ₃ 0.25 0.25 CaCO ₃ 1.00 - Ground eggshell 1.00

^υ fat composition: 10% coconut fat, 35% tallow, 35% lard, 20% soybean oil.

²⁾ Ingredient composition (1 kg feed): 9000 IU vitamin A, 1800 IU vitamin D ₃ , 40 mg vitamin E, 5 mg riboflavin, 30 mg nicotinic acid, 12 mg d-pantothenic acid, 350 mg choline chloride, 40 pg vitamin B _l2 , 30 mg of vitamin K, 50 mg of vitamin C, 1 mg of folic acid, 0.1 mg of biotin, 2.5 mg of CaSO ₄ .7H ₂ O, 0.2 mg of Na ₂ SeO ₃ .5H ₂ O, 0, 5 mg KI, 400 mg FeSO4.7H ₂ O, 80 mg CuSO ₄ .5H ₂ O, 70 mg MnO ₂ , 200 mg ZnSO4.H ₂ O, 40 mg tylosin.

Pig stools were collected in bags attached to the anal opening and examined. To determine the amount of calcium uptake, the total amount of feed fed to the pig and the total amount of pig feces were measured. The stool baskets were emptied daily.

The stools were weighed and stored at -20 ° C until the end of the experiment. They were then freeze-dried, ground, homogenized, sampled and analyzed for known levels of calcium and fat. These quantities were converted to wet faeces.

The coefficients of Ca, Mg and natural fat uptake were calculated from the amounts of Ca, Mg and natural fat in the diet, the amount of these components in the wet stool, the amount of feed fed to the pig and the amount of pig stool. The average uptake rate for each group was calculated. Table 2 summarizes the calcium, magnesium, and natural fat intake.

Table. Dietary intakes of calcium, magnesium and natural fats in the diet calculated on the basis of stool

The component The diet I / CaCO ₃ II / ground eggshell Calcium 66.9 ± 7.9 71.3 ± 3.8 Magnesium 34.8 ± 4.6 36.3 ± 4.0 Natural fats 77.8 ± 2.1 78.3 ± 4.4 Values are given as vic urki ± standard deviation.

Calcium and magnesium uptake was higher in pigs given an eggshell ground as calcium source than in pigs receiving CaCO ₃ > 98%.

Adjusting the data for a 100% chromium recovery resulted in a further increase in calcium and magnesium uptake rates (72.2 instead of 66.7 for calcium;

38.2 instead of 33.4, i.e. approached the ground egg shell).

Fat fraction uptake was the same in both eggshell and calcium carbonate rations.

Claims (5)

DEFINITION OF INVENTION A dairy product, characterized by the addition of an aseptically obtained and / or sterilized or low bacterial source of eggshell and a source of magnesium. 2. Dairy product according to claim 1, characterized in that the magnesium source is a magnesium salt. Milk product according to claim 1 or 2, characterized in that the ratio of Mg: Ca is 1: 3 to 1:12. Dairy product according to any one of claims 1 to 3, characterized in that it is fortified with vitamin D. Dairy product according to any one of the preceding claims, characterized in that it is made from whole milk, skimmed milk, skimmed milk, cream, whey