LT5581B - Process for producing milk product with higher l-arginine content - Google Patents
Process for producing milk product with higher l-arginine content Download PDFInfo
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- LT5581B LT5581B LT2007068A LT2007068A LT5581B LT 5581 B LT5581 B LT 5581B LT 2007068 A LT2007068 A LT 2007068A LT 2007068 A LT2007068 A LT 2007068A LT 5581 B LT5581 B LT 5581B
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- Prior art keywords
- protein
- arginine
- milk
- cooled
- retentate
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- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000013336 milk Nutrition 0.000 title claims abstract description 14
- 239000008267 milk Substances 0.000 title claims abstract description 14
- 210000004080 milk Anatomy 0.000 title claims abstract description 14
- 235000014852 L-arginine Nutrition 0.000 claims abstract description 26
- 229930064664 L-arginine Natural products 0.000 claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
- 235000018102 proteins Nutrition 0.000 claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 15
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 15
- 238000001471 micro-filtration Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims description 16
- 239000012528 membrane Substances 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 10
- 239000012465 retentate Substances 0.000 claims description 10
- 235000013365 dairy product Nutrition 0.000 claims description 7
- 239000012466 permeate Substances 0.000 claims description 7
- 238000005194 fractionation Methods 0.000 claims description 6
- 102000011632 Caseins Human genes 0.000 claims description 5
- 108010076119 Caseins Proteins 0.000 claims description 5
- 235000020247 cow milk Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000001223 reverse osmosis Methods 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000021012 strawberries Nutrition 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 238000009455 aseptic packaging Methods 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 235000021015 bananas Nutrition 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 229920000728 polyester Polymers 0.000 claims description 2
- 238000000746 purification Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims 2
- 102000014171 Milk Proteins Human genes 0.000 claims 1
- 108010011756 Milk Proteins Proteins 0.000 claims 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims 1
- 235000021240 caseins Nutrition 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 235000001014 amino acid Nutrition 0.000 abstract description 5
- -1 L-arginine amino acid Chemical class 0.000 abstract description 4
- 238000007669 thermal treatment Methods 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- 101150013191 E gene Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Water Supply & Treatment (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Description
Išradimas susijęs su produktais, turinčiais L-arginino aminorūgšties, teigiamai veikiančiais žmonių sveikatą. Konkrečiai, išradimas yra susijęs su baltyminio pieno produkto su L-argininu, kuris gali būti naudojamas maisto pramonėje kaip maisto produktas, gavimo būdu.The present invention relates to products containing the L-arginine amino acid which have a positive effect on human health. In particular, the invention relates to a process for the preparation of a protein milk product with L-arginine which can be used in the food industry as a food product.
Šiuo metu žinomi L-arginino gamybos būdai aprašyti JAV patentuose Nr. 7252978 ir Nr. 5034319.Currently known methods of making L-arginine are described in U.S. Pat. No. 7252978; 5034319.
Pagal pirmąjį L-arginino gamybos būdą L-argininas yra gaminamas biosintezės būdu, apdorojant mikroorganizmus, iš kurių galima gauti L-arginino, paveikiant juos taip kad lys E genas būtų sustiprintas, tokiu būdu pakeičiant mikroorganizmą taip, kad L-arginino represorius negalėtų veikti normaliai arba jis toliau būtų modifikuotas taip, kad tarpmolekulinis enzimų aktyvumas L-arginino biochemijos procese būtų sustiprintas siekiant gaminti ir kaupti L-argininą biomasėje. Kaip bazinis mikroorganizmas abiejuose čia nurodytuose patentuose naudojama Coryneform bakterija.According to the first method of production of L-arginine, L-arginine is produced by biosynthesis by treating microorganisms which can produce L-arginine by acting on the lys E gene, thereby altering the microorganism so that the L-arginine repressor cannot function normally. or further modified so that the intermolecular enzyme activity in the biochemical process of L-arginine is enhanced to produce and accumulate L-arginine in biomass. Coryneform is used as the basic microorganism in both patents cited herein.
Didžiausias abiejų čia nurodytų patentų trūkumas yra tas, kad L-arginino aminorūgštis čia gaunama biosintezes būdu, o tokiu būdu gauta aminorūgštis yra blogai įsisavinama organizmo (ne daugiau 20 %). Be to, mikroorganizmai yra genetiškai apdorojami, gaunant genetiškai modifikuotą produktą.The major disadvantage of both patents mentioned here is that the L-arginine amino acid is obtained here by biosynthesis, and the amino acid thus obtained is poorly absorbed by the body (up to 20%). In addition, microorganisms are genetically engineered to produce a genetically modified product.
Pateiktoje išradimo paraiškoje siūloma gaminti pieno produktą turintį L-arginino natūraliu būdu, nenaudojant biochemijos, o gamybos procese naudojant tiktai terminio ir mechaninio apdirbimo būdus.The present application proposes the production of a dairy product containing L-arginine in a natural manner, without the use of biochemistry, but using only heat and mechanical processing in the manufacturing process.
Didžiausias siūlomo gamybos būdo privalumas yra tas, kad žaliava čia yra grynas karvių pienas, kuris separuojamas, mikrofiltruojamas ir apdorojamas termiškai. Jokia biochemija, tuo labiau genetinis poveikis čia netaikomas.The biggest advantage of the proposed production method is that the raw material here is pure cow's milk, which is separated, microfiltered and heat treated. No biochemistry, the more the genetic effect does not apply here.
Natūralaus karvių pieno 100 g turi būti maždaug nuo 1,24 iki 1,94 g L-arginino aminorūgšties. Karvių pieną keletą kartų mikrofiltruojant ir apdorojant termiškai, baltymai visą laiką tirštinami tuo pačiu koncentruojant L-argininą kol galutiniame produkte jau gauname nuo 4,96 iki 7,76 gramo L-arginino 100 g produkto.Natural cow's milk must contain between 1.24 and 1.94 g of L-arginine amino acid per 100 g. After several times microfiltration and heat treatment of cow's milk, the protein is constantly concentrated with the same concentration of L-arginine until we obtain from 4.96 to 7.76 grams of L-arginine per 100 g of product in the final product.
L-arginino dienos norma žmogui yra 4-6 g, taigi panaudojant siūlomą būdą iš vieno litro pieno gauname žmogui reikalingą dienos normą.The daily rate of L-arginine in humans is 4-6 grams, so using the suggested method, we get one person's daily requirement from one liter of milk.
Baltyminio pieno produkto su L-argininu gamyba vyksta taip:The production of protein milk product with L-arginine is as follows:
Gamybos schema parodyta Fig. 1.The production scheme is shown in Figs. 1.
Karvių pienas, pristatytas į pieno perdirbimo įmonę, sukaupiamas žaliavų kaupimo talpose. Pradedant gamybą pienas patenka į separavimo, mikrofiltracijos-Ztactoca/c/i sistemą ir terminio apdirbimo bloką. Pašildžius pieną iki 28-36 °C separatoriuje yra atskiriamas pieno riebalas pagal gamybinę reikmę 40 % - 60 % riebumo, kur pieno riebalas - grietinėlė nukreipiama į pasterizatorių ir pasterizuojama 95 - 106 °C temperatūroje, po ko atšaldoma iki 4 °C ir nukreipiama į grietinėlės sukaupimo ir laikymo talpą. Liesas pienas paduodamas į mikrofiltraciją-Bnc/ocarcA sistemą kuri naudojamos membranos nuo 0,1-10 pm prie T° 24 -55 °C. Liesas pienas po bakterijų valymo Bactocatch technologijos pagalba, patenka į šilumokaitį ir yra pašildomas iki 64 °C su išlaikymu 7-9 min. po šios operacijos atšaldomas iki 50 - 55 °C.Cow's milk delivered to a milk processing plant is stored in raw material storage tanks. At the start of production, the milk enters the separation, microfiltration-Ztactoca / c / i system and the heat treatment unit. After heating the milk to 28-36 ° C, the separator produces 40% to 60% of the milk fat on a production basis, whereby the milk fat-cream is directed to a pasteurizer and pasteurized at 95 to 106 ° C, then cooled to 4 ° C and storage and storage capacity of the cream. The skim milk is fed into a microfiltration-Bnc / ocarcA system that uses membranes from 0.1 to 10 pm at T ° 24 to -55 ° C. The skim milk, after bacterial cleaning using Bactocatch technology, enters the heat exchanger and is heated to 64 ° C with a hold time of 7-9 minutes. cools to 50-55 ° C after this operation.
Retentatas iš Bactocatch sistemos yra sterilizuojamas, atšaldomas ir nukreipiamas grietinėlės normalizavimui iki norimo riebumo.The retentate from the Bactocatch system is sterilized, cooled and diverted to normalize the cream to the desired fat content.
Liesas pienas nukreipiamas į mikrofiltraciją-baltymų frakcionavimą. Retentatas iš baltymų frakcionavimo pasterizuojamas, atšaldomas iki 4 °C ir sukaupiamas retentato kaupimo talpoje. Permeatas atšaldomas iki 4 °C ir sukaupiamas tarpinėse talpose. Mikrofiltracijai - baltymų frakcionavimui naudojamos membranos nuo 0.1 - 10pm; filtravimo T° 28 -55 °C; membranų plotas nuo 70 - 2400 m2 ir filtracijos greičiai 50 230001/h.Lean milk is directed to microfiltration-protein fractionation. The retentate is pasteurized from protein fractionation, cooled to 4 ° C and stored in a retentate storage container. The permeate is cooled to 4 ° C and stored in intermediate containers. Membranes used for microfiltration - protein fractionation from 0.1 - 10pm; filtration T ° 28 -55 ° C; membrane area of 70 - 2400 m 2 and filtration speeds 50 230001 / h.
Mikro filtracijos -baltymų frakcionavimo retentatas iš saugojimo talpos pašildomas iki T° 10-15 °C ir nukreipiamas į ultrafiltracija - defiltracija kazeino baltymo išgryninimui, koncentracijai. Čia naudojamos membranos nuo 0,001 -0,1 pm su 5500 -7500 1/h vandens defiltracijai. Gautas retentatas- kazeino baltymas 28-32 % sausųjų medžiagų atšaldomas iki 4 °C ir sutalpinamas saugojimo talpoje. Permeatas taip pat atšaldomas iki 4 °C ir sutalpinamas saugojimo talpoje.The microfiltration-protein fractionation retentate is heated from storage to T ° 10-15 ° C and directed to ultrafiltration - defiltration for purification, concentration of casein protein. Membranes from 0.001 to 0.1 pm with 5500 to 7500 rpm for water defiltration are used here. The resulting retentate-casein protein, 28-32% of the dry matter, is cooled to 4 ° C and stored in a storage container. The permeate is also cooled to 4 ° C and stored in a storage container.
Ultrafiltracija ir mikrofiltracija: permeatas iŠ saugojimo talpų nukreipiamas į reversinės osmozės filtrą, kur naudojamos membranos, kurių skersmuo mažesnis kaip 0,000lųm; kur membranų plotas pritaikomas pagal gamybinius pajėgumus. Retentatas 18 % - 28 % sausųjų medžiagų atšaldomas iki 4 °C ir nukreipiamas į saugojimo talpą, arba 5 išrūginio gėrimo ar produkto gamybą. Permeatas nukreipiamas į RO polišėrį, kur atskiriamos druskos ir mineralų junginiai, pasterizuojamas - atšaldomas, gautas vanduo panaudojamas defiltracijai ir gamybai pagal reikmes.Ultrafiltration and Microfiltration: The permeate from the storage tanks is directed to a reverse osmosis filter using membranes less than 0.000µm in diameter; where the membrane area is adapted to the production capacity. The retentate 18% - 28% of the dry matter is cooled to 4 ° C and sent to a storage container, or 5 for the production of a whey drink or product. The permeate is directed to the RO polyester, where salts and mineral compounds are separated, pasteurized - cooled, and the resulting water used for defiltration and on-demand production.
Sumaišymo ir skonio medžiagų talpoje UF ir RO retentatai sumaišomi su skonio priedais - braškinis, bananinis, žemuogių ir kitais pagal gamybinę reikmę iki norimos konsistencijos sausųjų medžiagų praskiedžiama su RO polišėrio vandeniu. Mišinys pasterizuojamas 52 - 62 °C temperatūroje, atšaldomas iki 4 °C ir išfasuojamas aseptiniame pakavime į pakelius nuo 100 ml. - 500 ml.In the mixing and flavoring container, UF and RO retentates are mixed with flavoring agents - strawberries, bananas, strawberries and other dry solids according to production requirements and diluted with RO polish water. The mixture is pasteurized at 52-62 ° C, cooled to 4 ° C and packaged in aseptic packaging of 100 ml. - 500 ml.
Tokiu būdu gaunamas natūralus produktas yra tinkamas maisto paįvairinimui ir negali sukelti jokių neigiamų pasekmių žmogaus organizmui.The natural product thus obtained is suitable for the diversification of food and may not have any adverse effects on the human body.
Claims (7)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT2007068A LT5581B (en) | 2007-11-10 | 2007-11-10 | Process for producing milk product with higher l-arginine content |
| PCT/LT2008/000008 WO2009061164A1 (en) | 2007-11-10 | 2008-10-16 | Method for producing l-arginine containing protein milk product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LT2007068A LT5581B (en) | 2007-11-10 | 2007-11-10 | Process for producing milk product with higher l-arginine content |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LT2007068A LT2007068A (en) | 2009-05-25 |
| LT5581B true LT5581B (en) | 2009-07-27 |
Family
ID=40625955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LT2007068A LT5581B (en) | 2007-11-10 | 2007-11-10 | Process for producing milk product with higher l-arginine content |
Country Status (2)
| Country | Link |
|---|---|
| LT (1) | LT5581B (en) |
| WO (1) | WO2009061164A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR112012009744B1 (en) * | 2009-10-28 | 2018-04-03 | Valio Ltd | MILK SERUM PROTEIN PRODUCT AND A METHOD FOR PREPARATION |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5034319A (en) | 1988-04-07 | 1991-07-23 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing L-arginine |
| US7252978B2 (en) | 2001-07-25 | 2007-08-07 | Ajinomoto Co., Inc. | Method for producing L-arginine |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1358890A1 (en) * | 1986-05-16 | 1987-12-15 | Истринское Отделение Всесоюзного Научно-Исследовательского Института Молочной Промышленности | Method of producing soluble concentrate of milk albumin |
| CN100413423C (en) * | 1999-04-29 | 2008-08-27 | 雀巢制品公司 | Composition for infant formula having low threonine content |
| RU2264717C2 (en) * | 2001-02-15 | 2005-11-27 | Ниро А/С | Method for production of milky product with reduced content of spores and bacteria, and device therefor, method for production of milky whey with reduced content of spores and bacteria and device therefor |
| FI115752B (en) * | 2002-05-14 | 2005-07-15 | Valio Oy | A process for use in the manufacture of a milk product having a low lactose or lactose content |
-
2007
- 2007-11-10 LT LT2007068A patent/LT5581B/en not_active IP Right Cessation
-
2008
- 2008-10-16 WO PCT/LT2008/000008 patent/WO2009061164A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5034319A (en) | 1988-04-07 | 1991-07-23 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing L-arginine |
| US7252978B2 (en) | 2001-07-25 | 2007-08-07 | Ajinomoto Co., Inc. | Method for producing L-arginine |
Also Published As
| Publication number | Publication date |
|---|---|
| LT2007068A (en) | 2009-05-25 |
| WO2009061164A1 (en) | 2009-05-14 |
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| Date | Code | Title | Description |
|---|---|---|---|
| MM9A | Lapsed patents |
Effective date: 20111110 |