RU2552144C1 - Low-fat cultured milk product for gerontological dietary alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: product contains defatted milk - 90.6-91.6, whey protein concentrate - 0.45-0.55, Bifilact-AD starter - 3.0-4.0, "Protamin" biologically active additive - 0.7-0.8, vegetal raw materials syrup - 2.2-2.6, mineral substances - 0.07135-0.15714, vitamins - 0.00764053-0.0114074 and water - balance. The initial components ratio is expressed in terms of wt %.

EFFECT: product biological and nutritive value increase and accessibility, functional and preventive properties improvement.

2 tbl, 4 ex

Description

The invention relates to the dairy industry, in particular the production of liquid fermented milk products for the nutrition of the elderly.

The closest in technical essence to the claimed product is a composition for the preparation of a fermented milk product for herodietic nutrition, containing milk with a fat content of 3.2% or skimmed milk, skimmed milk powder, kefir starter, a biologically active additive immunovit, minerals, vitamins and water ( RF patent No. 2276848, publ. May 27, 2006, Bull. No. 15).

The disadvantage of this product is an increase in milk protein with skimmed milk powder, in which the casein fraction predominates. It is more difficult for the body to absorb compared to whey proteins. This reduces the biological value of the protein component of the product and, therefore, the biological and nutritional value of the product itself.

The lactulose used in the product can cause excessive gas formation in the gastrointestinal tract, which negatively affects the digestibility of the product and, therefore, its nutritional value, as well as the well-being of an elderly person.

The immunovit used in the product is a shallow hydrolysis yeast autolysate, which reduces the digestibility of the product, as well as its nutritional and biological value.

The product has a stable yeast aftertaste and smell, which negatively affects its organoleptic properties.

The technical result of the claimed invention is to increase the biological, nutritional value of the product, improve the digestibility, functional and preventive properties of the product.

The technical result is achieved by the fact that a non-fat fermented milk product for herodietic nutrition contains skim milk, whey protein concentrate, Bifilact-AD ferment, Protamine dietary supplement, plant syrup, minerals, vitamins and water, with the following contents of the starting components, wt.%:

Skim milk 90.6-91.6 Whey Protein Concentrate 0.45-0.55 Bifilact-AD Ferment 3.0-4.0 BAA "Protamine". 0.7-0.8 Herbal Syrup 2.2-2.6 Minerals 0.07135-0.15714 Vitamins 0.00764053-0.0114074 Water Rest

The claimed technical result is achieved by a combination of the following factors:

The use of whey protein concentrate (in the declared values) allows you to increase the biological value of the protein component of the product (and hence the biological and nutritional value of the product itself) by meeting the needs of the elderly for essential amino acids, to improve the digestibility and digestibility of the product and thereby improve its functional and preventive properties . Whey proteins in their biological value are significantly superior to cow's milk proteins, including due to the higher content of essential amino acids, especially cystine and tryptophan. The amino acid composition of whey proteins is closest to the amino acid composition of human muscle tissue, and in terms of the content of essential amino acids and branched chain amino acids (BCAAs): valine, leucine and isoleucine, they surpass all other proteins of animal and vegetable origin. The introduction of a whey protein concentrate product, richer in essential amino acids and more easily absorbed by the body than cow's milk protein, increases the proportion of whey proteins (of the total protein fraction) of the product to 30%, while in the prototype their share is 20%. Due to the increase in easily digestible whey proteins, the nutritional and biological value of the product is increased by 10%, and the digestibility of the product is improved, which indirectly helps to increase the immunity of the body of an elderly person.

The product is fermented with Bifilact-AD probiotic sourdough, consisting of pure cultures of lactic acid and bifidobacteria - Lactococcus lactis subsp. Diacetilactis, Streptococcus thermophilus (viscous), Lactobacillus acidophilus, Bifidobacterium bifidum and / or B. longum, and / or B. adolescentis (Assortment of bacterial concentrates. Uglich 2012 Federal State Unitary Enterprise Experimental Biofactory of the Russian Agricultural Academy. .27-28). Bifidobacteria and lactobacilli provide microbiological therapy to stabilize the microflora of the human body. These lactic acid bacteria restore the disturbed balance of microflora, restore the integrity of epithelial cell formations and stimulate the immunological functions of the mucous membrane of the digestive tract.

It was found that many of the probiotic bacteria protect the body in two main ways: by forming a barrier that prevents the attachment of pathogenic microorganisms to the intestinal mucosa and by modulating the body's defenses. These two actions are achieved either through direct antagonism of bacteria, or by increasing the effectiveness of the immune response.

Another well-proven effect of probiotics is to improve the breakdown of lactose in individuals with impaired cleavage and absorption. The enzyme lactase plays a significant role in the absorption of lactose by the intestine. When using bifidobacteria and lactobacilli, digestive tract infections can be prevented or cured. The greatest data has been accumulated on the treatment of lactic acid bacteria with rotavirus gastroenteritis. Lactobacillus acidophilus quickly eliminates diarrhea. The same strain shows high efficacy against Candida albicans fungus.

BAA "Protamine" (Protamine yeast hydrolyzate) is a product of deep enzymatic hydrolysis of baker's yeast biomass and contains a full range of essential and essential amino acids, higher and lower peptides, B vitamins, polysaccharides, dietary fiber, micro and macro elements (TU 9182- 055-00334586-2007). It does not contain cholesterol, artificial additives, nucleic acids and preservatives. It contains protein - not less than 35%, fat - 3.5%, carbohydrates - 12%, fiber - 7.9%, calorie content - 250 kcal. BAA "Protamine", introduced into the product, increases the immune status and functional endurance of the body, helps to reduce the stress of the cardiovascular system under stress in the conditions of physical fitness exercises. A positive effect was revealed on increasing the indicators of RAM and the neuromuscular apparatus of patients with traumatic brain injury during their rehabilitation. Studies have shown the presence of a number of antioxidant effects in the drug, expressed in the normalization of the level of activity of glutathione-dependent link.

Due to the deep hydrolysis of the proteins of the protoplasm of cells, as well as the deep depolymerization of polysaccharides of cell walls and nucleic acids, this drug has high digestibility. The effectiveness of Protamine's action on the human body is confirmed by clinical trials conducted at the Mediton Medical Center, at the trauma department of the Odintsovo NRB, at the State Public Institution “Phthisio-Pulmonology”, at the Sverdlovsk TB Dispensary in children with impaired anti-infection protection, where it was used as a wellness and a prophylactic product for the therapeutic nutrition of patients. A positive assessment of "Protamine" was obtained in the laboratory for the creation of non-toxic immunomodulators of the Scientific Research Institute of EDI of Oncological Scientific Center N.N. Blokhina RAMS. The effect of the antitumor activity of the drug, as well as its ability to induce selective apoptosis only on cancer cells, without suppressing normal ones, can be explained by assuming that a certain peptide factor is present in the study drug, which causes selective apoptosis in cancer cells and caspase-3 induction.

The studies of spectral analysis and the amino acid composition of the prototypes of the claimed fermented milk product showed that the content of low molecular weight peptides with a molecular weight (M.M.) of less than 300 Da is 70-85% in products with protamine, while about 20 in products without protamine %

Analyzing the data obtained, we can say that protamine increases the biological value of the product, enriching it with the necessary amino acids, which also improves the digestibility of the product, which in turn indirectly increases the body's immunity, thereby improving the functional and preventive properties of the product.

A decrease in the proportion of Protamine below the declared values leads to a deterioration in the amino acid composition of the product, a deterioration in its digestibility, a decrease in the biological and nutritional value of the product, as well as a deterioration in its functional and preventive properties. An increase in the proportion of Protamine above the declared values worsens the organoleptic properties of the product - gives it a bitter taste and a pronounced yeast aftertaste, thereby worsening the nutritional value of the product.

A decrease in the proportion of syrup from plant materials below the declared values leads to a deterioration in the organoleptic properties of the product. An increase in the proportion of syrup from plant materials above the declared values gives the product an overly sweet flavor.

A decrease in the proportion of whey proteins below the declared values leads to a decrease in the digestibility of the product, a decrease in the amount of protein necessary for the body of an elderly person, a decrease in the biological and nutritional value of the product, and also a deterioration in its functional and preventive properties. An increase in the proportion of whey proteins above the declared values leads to a rise in price of the product.

The mineral and vitamin composition of the claimed product meets the requirements for this class of products.

The claimed combination of characteristics allows to obtain a non-fat sour-milk product for herodietic nutrition with increased biological, nutritional value, improved digestibility, increased functional and preventive properties of the product, as well as expand the range of products of herodietic nutrition.

Deviations to a greater or lesser extent from the declared values of all the indicated parameters of the product composition lead to a decrease in the nutritional and biological value of the claimed product, impaired digestibility, functional and preventive properties of the product.

A method of obtaining the claimed product is carried out, for example, as follows.

Raw purified milk with a temperature of 43-47 ° C is sent to a cream separator.

Skim milk is pasteurized at a temperature of 74-78 ° C with a holding time of 16-20 s, cooled to a temperature of 2-6 ° C and sent to an intermediate storage tank.

Vitamin C is dissolved in drinking water with a temperature of 10-20 ° C until an aqueous solution with a mass fraction of solids of 3% is obtained.

Folic acid (vitamin B) is dissolved in drinking water with a temperature of 10-20 ° C until an aqueous solution with a mass fraction of solids of 0.05% is obtained and mixed for at least 10 minutes.

Iron sulfate is dissolved in drinking water with a temperature of 10-20 ° C to obtain a solution with a mass fraction of solids of 3%.

Zinc sulfate is dissolved in drinking water with a temperature of 10-20 ° C until a solution with a mass fraction of solids of 5% is obtained.

Potassium citrate is dissolved in drinking water at a temperature of 10-20 ° C to a mass fraction of solids of 25%.

Fat-soluble vitamins are emulsified in a small portion of milk, heated to a temperature of 65-85 ° C. The mass of fat-soluble vitamins should not exceed 0.4 g per 1 kg of milk mixture. An emulsion of fat-soluble vitamins in milk is prepared immediately before they are mixed with normalized or skimmed milk.

The required mass of protamine and whey protein concentrate is gradually added to skim milk with a temperature of 40-44 ° C with the stirrer turned on and thoroughly mixed for at least 30 minutes. To carry out the process of stabilization of whey proteins, an aqueous solution of potassium citrate salt is added to the resulting mixture and mixed thoroughly. The stabilization process is carried out for at least 50 minutes at a temperature of 8-12 ° C.

Syrup from plant materials, an emulsion of fat-soluble vitamins, solutions of water-soluble vitamins and mineral salts are added to the resulting mixture.

The resulting multicomponent mixture is homogenized at a pressure of 13-17 MPa and a temperature of 63-67 ° C.

The homogenized multicomponent mixture is subjected to heat treatment depending on the installed equipment, for example, at 85-89 ° C with a holding time of 9-15 minutes.

After pasteurization and aging, the mixture is cooled to the fermentation temperature.

Fermentation and fermentation is carried out in tanks that provide cooling and uniform mixing of the fermented clot.

Ferment is introduced into the tank with a multicomponent mixture with the mixer turned on.

After mixing the mixture with the leaven, it is left alone in the fermentation tank at a temperature of 36-38 ° C for 4-8 hours until a clot with an acidity of 75-85 ° T (4.5-4.4 pH units) is formed.

At the end of the ripening, the clot is cooled to a temperature of 12-16 ° C with periodic stirring.

Product cooling is provided by supplying ice water to the interstitial space of the reservoir (with the mixer turned on) or using a continuous flow cooler.

Before bottling, the product is stirred for 3-5 minutes and poured into consumer packaging, labeled and placed in a shipping container.

Packaging and labeling of the product is carried out in accordance with the requirements of the current technical specifications for this product.

The product packed in a shipping container is cooled down in a refrigerator to a temperature of 2-6 ° C, after which the technological process is considered complete and the product is ready for sale.

As a syrup from vegetable raw materials, for example, syrups manufactured by Astromar LLC, manufactured in accordance with TU 9185-003-18684507-08, TU 9185-030-18684507-2010, are used. The composition of black currant berry syrup includes blackcurrant berry, fructose, water. The composition of raspberry berry syrup includes raspberry berry, sugar, water. The composition of lingonberry berry syrup includes lingonberry berry, sugar, water.

Example 1. To obtain 1000 kg of non-fat fermented milk product for gerodietetic nutrition; the starting components are taken in the following quantities, kg:

Skim milk 915.0 Whey Protein Concentrate 5,0 Bifilact-AD Ferment 35.0 Bad "Protamine" 8.0 Black currant berry syrup 24.0 Potassium citrate 1,0 Iron sulfate 0,090 Zinc Sulfate 0,060 Vitamin C 0,090 Vitamin E 0.011 Vitamin sun 0,0003 Vitamin A 0,0006 Vitamin D 0.0000063 Water The rest is up to 1000 kg

Example 2. To obtain 1000 kg of non-fat fermented milk product for gerodietetic nutrition; the starting components are taken in the following quantities, kg:

Skim milk 906.0 Whey Protein Concentrate 4,5 Bifilact-AD Ferment 30,0 Bad "Protamine" 7.0 Raspberry Berry Syrup 26.0 Potassium citrate 1.4 Iron sulfate 0,1009 Zinc Sulfate 0,0705 Vitamin C 0,097 Vitamin E 0.0132 Vitamin sun 0,00036 Vitamin A 0,00084 Vitamin D 0.0000074 Water The rest is up to 1000 kg

Example 3. To obtain 1000 kg of non-fat fermented milk product for gerodietetic nutrition, the starting components are taken in the following quantities, kg:

Skim milk 916.0 Whey Protein Concentrate 5.5 Bifilact-AD Ferment 40,0 Bad "Protamine" 8.0 Lingonberry Syrup 22.0 Potassium citrate 0.6 Iron sulfate 0,07 Zinc Sulfate 0.0435 Vitamin C 0,067 Vitamin E 0.0088 Vitamin sun 0,00024 Vitamin A 0,00036 Vitamin D 0.0000053 Water the rest is up to 1000 kg

According to examples 1-3 receive a non-fat fermented milk product for gerodietetic nutrition. The product is characterized by low calorie content, has a uniform airy (similar to whipped cream) consistency, white with a cream tint color; the taste and smell are milky sweet with a barely perceptible taste of protamine, which gives the product an unusual interesting flavor.

The inventive product has the following physico-chemical characteristics:

Mass fraction of fat,%, no more 0.1 Mass fraction of protein,% 3.4-3.6 Mass fraction of solids,%, not less 10.0 Mass concentration of minerals, mg / l: potassium 1700-2100 gland 15-23 zinc 14-20 Mass concentration of introduced vitamins, mg / l: BUT 0.3-0.7 D 0.005-0.007 FROM 45-65 E 8-12 Sun 0.2-0.3 Energy value, kcal 38-39

Table 1 presents the fractional composition of protein substances by molecular weight (m. M.) Of the claimed product (sample 1) and the non-protogenic fermented milk product only without protamine (sample 2) - in daltons (Yes).

As can be seen from table 1, the claimed product with protamine (sample 1) is richer in fractional composition - it is dominated by substances with masses up to 300 Da. And also more than 50% of free amino acids and short peptides with a molecular weight of less than 200 Da.

The results of spectral analysis were confirmed when determining the composition of free amino acids in a test sample on the SmartlineA0323V2 amino acid analyzer, KNAUER firm (Germany), presented in table 2, where sample 1 is a fermented milk product for herodietic nutrition (control), sample 2 is a fermented milk product, enriched with protamine, for gerodietetic nutrition (experienced).

Table 2.
Amino acid composition of the product Amino acid Content, mg / g of product Sample 1 Sample 2 Aspartic acid 1.23 1.13 Serine 0.21 1.78 Threonine 0.77 1.88 Glutamic acid 2,51 2.98 Proline 0.62 1,5 Glycine 0.90 3.16 Alanine 2.11 2.86 Cystine - - Valine 0.48 0.63 Methionine 0.93 1.28 Issoleucine 1.38 1,57 Leucine 0.86 1,08 Tyrosine 1.18 1,56 Phenylalanine 0.66 0.87 Histidine 1.17 - Lysine 0.27 2,39 Tryptophan 0.15 0.73 Arginine 0,073 0.36 Total amount 15,5 25.76

As can be seen from table 2, the total number of amino acids in sample 2 (the claimed product) is more than 1.7 times compared with sample 1. The content of essential amino acids increased especially: lysine - 8.9 times; tryptophan - 4.9 times; threonine - 2.4 times. The remaining essential amino acids increased by 1.3-1.4 times. In terms of the number of replaceable amino acids, the content of serine and glycine increased 8.5 and 3.5 times, respectively.

Example 4. To obtain 1000 kg of non-fat fermented milk product for gerodietetic nutrition, the starting components are taken in the following quantities, kg:

Skim milk 868.0 Whey Protein Concentrate 4.0 Bifilact-AD Ferment 25.0 Bad "Protamine" 6.0 Raspberry Berry Syrup 22.0 Potassium citrate 0.6 Iron sulfate 0,07 Zinc Sulfate 0.0435 Vitamin C 0,067 Vitamin E 0.0088 Vitamin sun 0,00024 Vitamin A 0,00036 Vitamin D 0.0000053 Water The rest is up to 1000 kg

The product obtained in example 4 does not contain enough protein (3.2% instead of 3.5%). The content of "Protamine" in the product is below the declared values. This leads to a decrease in the amino acid composition of the product, thereby reducing its biological value.

Example 5. To obtain 1000 kg of non-fat fermented milk product for gerodietetic nutrition, the starting components are taken in the following quantities, kg:

Skim milk 921.0 Whey Protein Concentrate 3.0 Bifilact-AD Ferment 30,0 Bad "Protamine" 10.0 Lingonberry Syrup 22.0 Potassium citrate 1,0 Iron sulfate 0,1009 Zinc Sulfate 0,0705 Vitamin C 0,097 Vitamin E 0.0132 Vitamin sun 0,00036 Vitamin A 0,00084 Vitamin D 0.0000074 Water The rest is up to 1,000 kg

The product obtained in example 5 contains an insufficient amount of easily digestible whey protein rich in essential amino acids. In this regard, the biological value of the product is reduced. The increased content of protamine in the product negatively affects the organoleptic properties of the product, as it gives it a bitter taste and a pronounced yeast aftertaste and smell.

The inventive non-fat fermented milk product for herodietic nutrition has probiotic properties as a result of fermentation with a starter culture consisting of thermophilic lactic streptococci, bifidobacteria and acidophilus sticks, which has a positive effect on human health by normalizing intestinal microflora and stimulating the immune system. The product has a uniform airy consistency, a white with a cream tint color, the taste and smell are sweet and sour-milk with a barely perceptible flavor of protamine, which gives the product an unusual interesting flavor.

The product has high digestibility, contributes to the normalization of human protein metabolism, regulation of body weight, restoration of health, increase immunity. It has a general strengthening, prophylactic effect. The product can be recommended as an additional nutrition for allergic diseases, for the rehabilitation of patients, for example, with traumatic brain injury. The product is characterized by low calorie content, it can also be recommended for patients with diabetes when using fructose syrup and other sweeteners.

The production of the claimed fermented milk product allows you to expand the range of gerodietetic products.

Claims (1)

Low-fat fermented milk product for herodietic nutrition, characterized in that it contains skim milk, whey protein concentrate, Bifilact-AD ferment, Protamine dietary supplement, vegetable syrup, minerals, vitamins and water, with the following contents of the starting components, wt. %:
Skim milk 90.6-91.6 Whey Protein Concentrate 0.45-0.55 Bifilact-AD Ferment 3.0-4.0 BAA "Protamine" 0.7-0.8 Herbal Syrup 2.2-2.6 Minerals 0.07135-0.15714 Vitamins 0.00764053-0.0114074 Water Rest