RU2748893C1 - Carbohydrate-protein gel for athletic nutrition and method for production thereof based on curd whey nanofiltrate-concentrate - Google Patents

Abstract

FIELD: dairy products.

SUBSTANCE: invention relates to the dairy industry and relates to production of special products for athletic nutrition using curd whey. Described is a carbohydrate-protein gel based on curd whey nanofiltrate-concentrate including curd whey nanofiltrate-concentrate, KSBUF-80, fruit and berry filler, maltodextrin, Citri-Fi food fiber, gum arabic in certain quantities. Also described is a method of production of the gel including dissolving and mixing KSBUF-80, maltodextrin, fruit and berry syrup, Citri-Fi fiber and gum arabic in a nanofiltrate concentrate at (20±2)°C for 15 to 20 minutes, pasteurising the mixture at a temperature of (92±2)°С for 10 to 15 minutes, cooling to a temperature of (20±2)°С and further additionally cooling to a temperature of (4±2)°С.

EFFECT: invention allows creating a product with improved nutritional value for nutrition of athletes and people with increased physical activity.

7 cl, 1 dwg, 3 tbl

Description

The invention relates to the dairy industry and relates to the production of specialized products for sports nutrition using dairy raw materials, namely curd whey.

The invention relates to functional food products with an increased mass fraction of protein of animal origin, due to the concentration of curd whey proteins by nanofiltration and enrichment of the base with whey protein concentrate.

Most of the food products for sports nutrition belongs to the category of biologically active additives, the use of which in the main diet of athletes is limited and should not exceed 5-10% of the total calorie content of the diet [1].

The claimed invention is intended for sports nutrition, as well as for people with high physical exertion and is a ready-to-eat specialized functional product that can be used as a basic or additional food. The advantage of the invention is the content of complete proteins of only milk whey due to the use of a nanofiltrate concentrate from curd whey as the basis of the product and the introduction of a concentrate of milk whey proteins.

Known protein-carbohydrate product for the nutrition of athletes (gainer), as well as people leading an active lifestyle. This product contains maltodextrin, dehydrated oat broth, hawthorn, pollen (pollen), rose hips and bee bread. The invention improves the efficiency of training, to restore strength after intense physical exertion, and also contributes to the intensive build-up of muscle mass in athletes and is used in combination to reduce weight [2]. This product is called protein-carbohydrate, but the carbohydrate component prevails in it, and the disadvantage is the relatively low protein content in general, and, in particular, the low content of biologically complete protein of animal origin.

Known dry mix for a sports drink, including maltodextrin, L-carnitine, fructooligosaccharides, gum arabic, natural sea salt, calcium lactate, magnesium sulfate, potassium chloride, vitamin and mineral premixes, flavoring additives, fructose for adding to drinking or mineral water [3 ].

Known dry specialized protein-carbohydrate product for the nutrition of athletes, containing in mass percent whey proteins 15 ÷ 20, egg white 10 ÷ 12, dry colostrum 4 ÷ 7, amino acid L-glutamine 1 ÷ 5, fructose 6 ÷ 10, a complex of plant dietary fibers , which is a mixture of gum arabic and fructo-oligosaccharides, taken in the ratio by weight (30-70) :( 70-30) 1 ÷ 5, creatine monohydrate 3 ÷ 5, vitamin premix 0.12 ÷ 0.15, mineral premix 2.02 ÷ 2.05, aromatic additives 0.48 ÷ 0.62 and maltodextrin up to 100. This invention makes it possible to obtain a product with increased nutritional value, with enhanced anti-catabolic, immunomodulatory, detoxifying and fat-mobilizing properties [4].

The main disadvantage of these inventions is the dry form, that is, the products are biologically active food additives, and not a ready-to-eat food product. When dried, the valuable properties of many biologically active compounds are lost, in particular, proteins, immunoglobulins, etc. Also, dry preparations have a high cost, which further significantly increases the price of the finished product. Another disadvantage of these inventions is the possibility of using chemically synthesized preservatives, flavoring and flavoring substances, which may be contraindicated for a number of consumers.

Known carbohydrate gel for sports nutrition containing water, glucose and fructose, which may additionally contain dextrose and / or maltodextrins, minerals and / or electrolytes, amino acids, as well as one or more compounds selected from the group consisting of aromatic compounds. The carbohydrate gel is designed to minimize gastrointestinal problems during exercise, as well as to maintain elevated blood sugar levels and increased oxidation of exogenous carbohydrates [5].

The disadvantage of this invention is the lack of a description of the type of protein used, which does not allow drawing a conclusion about the nutritional value of the product. Also, the disadvantage of this invention is the lack of a description of the method for producing the gel, since different macronutrients to varying degrees are involved in the formation of a stable consistency of the product.

Closest to the claimed method is a product with whey protein and a method for its production, having a ratio of whey protein to casein from about 90:10 to about 50:50. The method includes microfiltration of milk-based raw material for separating whey protein into microfiltration permeate and casein concentrate into microfiltration retentate, ultrafiltration of at least part of microfiltration permeate to obtain ultrafiltration permeate and whey protein concentrate in the form of ultrafiltration retentate. This method provides for the composition of the product using microfiltration retentate, ultrafiltration retentate and nanofiltration permeate, as well as the use of the product for the preparation of fermented milk and / or acidified fresh products such as yogurt, fermented milk, vili, fermented cream, sour cream, cottage cheese, buttermilk, kefir and dairy drinks in very small containers [6]. The disadvantage of this invention is the multistage processing of raw materials.

The advantage of the claimed product in relation to the above is the use in the composition of a nanofiltration retentate, which has a higher biological and nutritional value, compared with nanofiltration permeate, due to the concentration of the proportion of carbohydrate and protein components of milk whey. The protein component of the claimed product is represented by whey proteins, which have a higher biological value in comparison with casein.

The technical objective of the claimed invention is to create for athletes and people with increased physical activity a carbohydrate-protein gel with improved nutritional value and a method for its production due to the increased content of whey protein, added carbohydrates of different molecular weights and non-starch polysaccharides as thickening agents.

The solution to the problem is to combine the milk base from a nanofiltrate concentrate of whey enriched with a concentrate of milk whey proteins, with maltodextrin, fruit and berry filler, hydrocolloids of plant or microbial origin, complete dissolution of all ingredients at a temperature of (20 ± 2) ° C, pasteurization the resulting mixture at a temperature of (92 ± 2) ° С with an exposure of 10-15 minutes, further cooling to (20 ± 2) ° С, packaging the product at this temperature and subsequent additional cooling in a refrigerating chamber to a temperature of (4 ± 2) ° С.

The advantage of the claimed invention is the use of whey nanofiltrate-concentrate, which contains a wide range of biologically active substances with a minimum calorie content, which is advisable in the production of sports nutrition products. Whey processing in the production of cottage cheese is a waste-free technology that solves the environmental problems of using milk components, saves the main and additional raw materials. Due to the unique composition, relative cheapness and availability of whey, the quality and nutritional value of the product is increased.

The main constituent of whey solids is lactose, the mass fraction of which is more than 70% of whey solids. The assimilation of lactose reaches from 98.0% to 99.7%, and its slow breakdown in the body contributes to the normalization and maintenance of the vital activity of beneficial microflora in the human intestine, prevents the development of putrefactive processes and autointoxication.

The biological value of whey is due to the content of whey proteins. According to the WHO, whey proteins are optimally balanced in terms of the amino acid set, especially sulfur-containing amino acids: cysteine, methionine, due to which the whey protein is maximally absorbed in the human body and creates good opportunities for the regeneration of liver proteins, hemoglobin and blood plasma proteins. Whey is superior to all other animal and plant proteins in essential and branched chain amino acids such as valine, leucine and isoleucine.

Milk fat in whey is in a state of high degree of dispersion, which contributes to easier emulsification, splitting and digestibility.

In addition to the main components, mineral salts, non-protein nitrogenous compounds, vitamins, enzymes, hormones, immune bodies, organic acids, that is, almost all compounds currently found in milk, pass into whey.

One of the promising trends in the development of the economy and ecology of the dairy industry, which makes it possible to obtain qualitatively new types of dairy products suitable for athletes and people leading an active lifestyle, is the use of baromembrane methods for processing whey. Nanofiltration is an energy-efficient baromembrane method for concentration and partial desalination of solutions. Concentration of whey proteins and lactose in the nanofiltrate makes it possible to use it in the production of sports products, a distinctive feature of which is an increase in the proportion of carbohydrate and protein components.

The functional properties of whey concentrates obtained by nanofiltration include a high amino acid rate, antioxidant activity, easy digestibility, as well as an increase in the synthesis of proteins in the human body, in particular, muscle proteins.

Carrying out nanofiltration at low temperatures (not higher than 10 ° C) allows you to preserve the native properties of whey and obtain whey concentrates with a mass fraction of dry matter from 6% to 22%. Due to the partial removal of a part of minerals and lactic acid from the whey together with the filtrate, these concentrates have good organoleptic characteristics, making them suitable for use in most dairy products. Physicochemical parameters of whey nanofiltrate concentrate are shown in Table 1.

Table 1 - Physicochemical parameters of whey nanofiltrate concentrate

Indicators The values Mass fraction of dry substances,% 18.0 ± 1.0 Protein mass fraction,% 1.8 ± 0.5 Mass fraction of lactose,% 13.0 ± 0.8 Titratable acidity, T 164.0 ± 1.0 Active acidity, pH units 4.4 ± 0.4

An increase in the content of whey proteins in the claimed invention is achieved by introducing a whey protein concentrate (KSBUF-80) containing 70-80% protein in 100 grams of dry KSBUF-80, which contributes to the formation of a feeling of satiety, a decrease in the calorie content of food consumed, stimulation of fat burning and muscle growth ... In addition, animal proteins help optimize the stress response and maintain healthy levels of brain neurotransmitters, which is especially important during periods of intense physical and psycho-emotional stress.

The introduction of maltodextrin into the composition of the composition provides the athlete's body with energy for a long time, improves the process of glycogen replenishment and maintains a stable level of glucose in the blood. The use of maltodextrin as a carbohydrate component of the product leads to a smoothed and longer lasting blood glucose response, an increase in insulin levels, and, accordingly, stimulation of muscle fiber growth.

To obtain a product with an inherent gel consistency as a stabilizing additive, the possibility of using non-starch polysaccharides: carrageenan, konjac gum, xanthan gum, gum arabic and Citri-Fi dietary fiber was studied. All compounds belong to natural hydrocolloids, allow to have a prebiotic effect on the positive autoflora of the human intestine, improve the functioning of the gastrointestinal tract and liver by detoxifying ammonia and other nitrogenous toxins formed during a high-protein diet and as a result of heavy physical exertion, have a normalizing effect on sugar levels and blood cholesterol, reduce the glycemic index of the product.

These hydrocolloids differ in origin, physicochemical properties, therefore, their structure-stabilizing effects are manifested in different ways.

Dietary fiber Citri-Fi, by chemical nature, belongs to pectins of natural origin. This dietary fiber is extracted from the cellular material of dried orange pulp by mechanical processing, without the use of chemicals. This results in an open and expanded structural cell of orange fiber that binds and stores a significant amount of water (1 part of the fiber absorbs up to 15 parts of water) throughout the entire technological process of production and storage of the product [7].

Hydrocolloids of plant origin are gum arabic, konjac gum and carrageenan.

Gum arabic is obtained from the acacia tree, konjac gum - from the root of the konjacak bush, carrageenan - from red algae of the Rodophyceae class. Xanthan gum is a hydrocolloid of microbial origin, obtained as a result of fermentation of the culture of Xanthmonans campestris on a nutrient medium, which is a solution of nutritious carbohydrates.

The technical result of the claimed invention is achieved by the fact that the carbohydrate-protein gel for nutrition of athletes and people with physical activity includes nanofiltrate-concentrate of curd whey, concentrate of whey milk proteins (KSBUF-80), maltodextrin, fruit and berry filler as a source of low molecular weight carbohydrates and flavoring additive, and as stabilizers hydrocolloids of plant or microbial origin. This result is achieved due to the qualitative and quantitative selection of components and technological modes of obtaining the gel, while the effect of synergism of hydrocolloids is achieved and possible side effects and negative interaction of the components of the mixture with each other are minimized.

Patent and scientific and technical information sources known to the authors do not describe the composition and method for producing a carbohydrate-protein gel for sports nutrition, which is based on a nanofiltrate concentrate of curd whey, which gives the product functional properties due to the content of a large amount of biologically active components.

The authors experimentally selected the temperature and time modes of the method for obtaining a functional carbohydrate-protein gel, the ratio between the macronutrient base containing the curd whey concentrate nanofiltrate, KSBUF-80, maltodextrin, fruit and berry syrup, and non-starchy hydrocolloids (Citri-Fi, gum , konjac gum, carrageenan, xanthan gum).

Experimentally, when using a rotary viscometer, the authors found that with an increase in the mass fraction of syrup by more than 10%, the viscosity of the product decreased, the consistency became not intensively cohesive, liquidish with the separation of the dispersion medium. With a mass fraction of syrup of 15% at the end of storage, the structure of the product lost its gel-like consistency.

At the same time, when adding 10% fruit and berry syrup, a pronounced taste and smell of the NF concentrate was achieved, with a moderately sweet syrup aftertaste. At the same time, it was found that when 10% of fruit and berry syrups "Cranberry", "Lingonberry", "Blueberry" or "Raspberry" were added to the milk base, a color was observed that was not typical for this filler, and the color of the nanofiltrate-concentrate acquired an unpleasant grayish tint. The maximum organoleptic assessment was obtained for samples with a good, pure, fermented milk taste, at the end of the expected shelf life of which a jelly-like consistency was preserved when using the Rosehip, Rosehip and Black Currant, Sea Buckthorn syrups.

Thus, the data of organoleptic examination and rheological studies made it possible to establish the optimal ratio of prescription ingredients for a gel based on nanofiltrate concentrate. Table 2 shows the basic formulation of a carbohydrate-protein gel for sports nutrition.

Table 2 - Recipe of carbohydrate-protein gel for sports nutrition

Ingredient Content,% Nanofiltrate concentrate of curd whey The rest is up to 100 KSBUF-80 5.0-10.0 Fruit and berry filler (syrup) 10.0 Maltodextrin 5.0 Dietary Fiber Citri-Fi 1.0-3.0 Gum arabic 0.1-0.2

Table 3 shows the indicators of nutritional and energy value of the carbohydrate-protein gel.

Table 3 - Nutritional and energy value of carbohydrate-protein gel based on nanofiltrate-concentrate of curd whey

Product name Content in 100 g Energy value
(caloric content), kJ / kcal squirrel fat carbohydrates Carbohydrate-protein gel based on nanofiltrate-concentrate of curd whey 5.0-9.0 0.5 21.0, incl. sucrose 7.0 110.0-130.0 /
460.0-550.0

A method for the production of a carbohydrate-protein gel for sports nutrition based on a nanofiltrate-concentrate of curd whey includes heating the nanofiltrate-concentrate of curd whey to a temperature of (20 ± 2) ° С, adding according to the recipe: whey protein concentrate KSBUF-80, maltodextrin, fruit and berry syrup , hydrocolloids. Further mixing the mixture at (20 ± 2) ° С for 15-20 minutes until all ingredients are completely dissolved and subsequent pasteurization of the mixture for 10-15 minutes at (92 ± 2) ° С. After holding, the product is cooled to a temperature of (20 ± 2) ° C, and served for filling. The packaged product is sent to the refrigerating chamber for cooling to a temperature of (4 ± 2) ° С, after which the technological process is considered complete and the product is ready for sale.

The technological scheme for the production of a protein-carbohydrate gel is shown in figure 1.

Information sources:

1. Vorobyova V.M. Classification and characteristics of specialized products for the nutrition of athletes / V.M. Vorobieva, L.N. Shatnyuk, I.S. Vorobyova et al. // Nutrition issues. - 2010. - No. 6 (79). - S. 64-68.

2. Pat. 2592573 Russian Federation, IPC A23L33 / 10 / Protein-carbohydrate product for sports nutrition (gainer) / Lapshina E.V., Tyshchenko E.A., Popova D.G., Dymova Yu.I., Sychugova A.O .; applicant and patentee Federal State Budgetary Educational Institution of Higher Education "Kemerovo Technological Institute of the Food Industry (University)" - No. 2015129309 / 13A; app. 07/16/2015; publ. 07/27/2016.

3. Pat. 2428063 Russian Federation. IPC A23L2 / 39 / Dry mix for a sports drink / Tokaev E.S., Krasnova I.S .; applicant and patent holder Closed Joint Stock Company "Academy-T" - No. 2010112818 / 13A; app. 04/05/10; publ. 10.09.11.

4. Pat. 2463800 Russian Federation, IPC A23J 3/08 (2006.01), A23J 1/08 (2006.01), A23L 2/39 (2006.01) / Dry specialized protein-carbohydrate product for nutrition of athletes / Tokaev E.S., Bastrikov I.A. ; applicant and patent holder Closed Joint Stock Company "Academy-T" - No. 2009135307 / 10A; app. 09/23/09; publ. 20.10.12.

5. Pat. 2454086 Russian Federation, IPC A23L1 / 09, A23L1 / 302, A23L1 / 305, A61K31 / 7004 / Carbohydrate gel for sports nutrition and its application / Asker Joukendrup, Trent Stellengwerf, Eric Zaltas; applicant and patentee NESTEK S.A. (CH) - # 2010140380 / 10A; app. 04/10/12; publ. 06/27/12.

6. Pat. 2575610 Russian Federation, IPC A23K1 / 08, A23J3 / 08, A23C9 / 142, A23C21 / 06 / Product with whey protein and method of its production / Harju Matti, Heino Antti, Tikanmaki Retta, Tossavainen Olli; applicant and patentee VALIO LTD - No. 2012121886 / 10A; app. 10/25/2010; publ. 02/20/2016.

7. Gubina, IV Fibers "Citri-Fay" / IV Gubina // Dairy industry. - 2015. - No. 3. - S. 77-78.

Claims (8)

1. Carbohydrate-protein gel based on nanofiltrate-concentrate of curd whey, characterized in that the content of milk whey proteins is from 16% to 29% on dry matter, the protein content is from 5% to 9% by weight of the product and the carbohydrate content is 21%, including 7% sucrose by weight of the product, and containing at least nanofiltrate-concentrate of curd whey, KSBUF-80, fruit and berry filler (syrup), maltodextrin, Citri-Fi dietary fiber, gum arabic in the following ratio of the starting components, wt%: Nanofiltrate concentrate of curd whey The rest is up to 100 KSBUF-80 5.0-10.0 Fruit and berry filler (syrup) 10.0 Maltodextrin 5.0 Dietary Fiber Citri-Fi 1.0-3.0 Gum arabic 0.1-0.2 2. A method of obtaining a carbohydrate-protein gel based on a nanofiltrate-concentrate of curd whey according to claim 1, including dissolving and mixing in a nanofiltrate-concentrate at (20 ± 2) ° C for 15-20 minutes of whey protein concentrate KSBUF-80, maltodextrin , fruit and berry syrup, Citri-Fi dietary fiber and gum arabic, pasteurization of the mixture at a temperature of (92 ± 2) ° С for 10-15 minutes, cooling to a temperature of (20 ± 2) ° С and further additional cooling to a temperature of (4 ± 2) ° C. 3. The method according to claim 2, characterized in that capacaraginan is used as an additional thickening agent in an amount of 0.5 wt% based on the weight of the product. 4. The method according to claim 2, characterized in that as an additional thickening agent, capacaraginan is used in an amount of 0.3 wt% based on the weight of the product and konjac gum in an amount of 0.2 wt% based on the weight of the product. 5. The method according to claim 2, characterized in that, as an additional thickening agent, capacaraginan is used in an amount of 0.3 wt% by weight of the product, xanthan gum in an amount of 0.3 wt% by weight of the product and konjac gum in an amount of 0 , 2 wt.% Based on the weight of the product. 6. The method according to claim 2, characterized in that as an additional thickening agent, capacaraginan is used in an amount of 0.3 wt.% By weight of the product and xanthan gum in an amount of 0.2 wt.% By weight of the product. 7. A method according to claim 2, characterized in that xanthan gum is used as an additional thickening agent in an amount of 0.5 wt% based on the weight of the product and konjac gum in an amount of 0.2 wt% based on the weight of the product.

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