WO1991001647A1 - Nutritional formula - Google Patents
Nutritional formula Download PDFInfo
- Publication number
- WO1991001647A1 WO1991001647A1 PCT/GB1990/001234 GB9001234W WO9101647A1 WO 1991001647 A1 WO1991001647 A1 WO 1991001647A1 GB 9001234 W GB9001234 W GB 9001234W WO 9101647 A1 WO9101647 A1 WO 9101647A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- meat
- formula according
- formula
- protein
- oil
- Prior art date
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
Description
Claims
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ZA896032 | 1989-08-08 | ||
ZA89/6032 | 1989-08-08 | ||
ATPCT/GB90/01140 | 1990-07-24 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1991001647A1 true WO1991001647A1 (en) | 1991-02-21 |
Family
ID=25579783
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/GB1990/001234 WO1991001647A1 (en) | 1989-08-08 | 1990-08-08 | Nutritional formula |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP0486577A1 (en) |
AU (1) | AU6167190A (en) |
IE (1) | IE902809A1 (en) |
PT (1) | PT94936A (en) |
WO (1) | WO1991001647A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0611261A2 (en) * | 1993-02-02 | 1994-08-17 | Italo Visaggio | Nutrional composition for persons who do not tolerate cow-milk and soya proteins and/or lactose |
EP0729710A1 (en) * | 1995-03-03 | 1996-09-04 | Snow Brand Milk Products Co., Ltd. | A nutritive composition containing milt |
CN109688841A (en) * | 2016-09-13 | 2019-04-26 | 雀巢产品技术援助有限公司 | The preparation method of alimentation composition |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2673803A (en) * | 1952-01-28 | 1954-03-30 | Swift & Co | Milk substitute |
FR2185364A1 (en) * | 1972-05-22 | 1974-01-04 | Nestle Sa | |
EP0251205A2 (en) * | 1986-06-26 | 1988-01-07 | Asahi Denka Kogyo Kabushiki Kaisha | A pasty proteinaceous material or proteinaceous food from crustaceans |
-
1990
- 1990-08-03 IE IE280990A patent/IE902809A1/en unknown
- 1990-08-07 PT PT94936A patent/PT94936A/en not_active Application Discontinuation
- 1990-08-08 AU AU61671/90A patent/AU6167190A/en not_active Abandoned
- 1990-08-08 WO PCT/GB1990/001234 patent/WO1991001647A1/en not_active Application Discontinuation
- 1990-08-08 EP EP90912397A patent/EP0486577A1/en not_active Withdrawn
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2673803A (en) * | 1952-01-28 | 1954-03-30 | Swift & Co | Milk substitute |
FR2185364A1 (en) * | 1972-05-22 | 1974-01-04 | Nestle Sa | |
EP0251205A2 (en) * | 1986-06-26 | 1988-01-07 | Asahi Denka Kogyo Kabushiki Kaisha | A pasty proteinaceous material or proteinaceous food from crustaceans |
Non-Patent Citations (1)
Title |
---|
DERWENT FILE SUPPLIER WPIL, 1983,AN no.83-849566 AN no. 83-849566Ý51¨, Derwent Publications Ltd, & SU,A,1000000 (EST FISH FARMING) see Abstract * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0611261A2 (en) * | 1993-02-02 | 1994-08-17 | Italo Visaggio | Nutrional composition for persons who do not tolerate cow-milk and soya proteins and/or lactose |
EP0611261A3 (en) * | 1993-02-02 | 1995-09-06 | Italo Visaggio | Nutrional composition for persons who do not tolerate cow-milk and soya proteins and/or lactose. |
EP0729710A1 (en) * | 1995-03-03 | 1996-09-04 | Snow Brand Milk Products Co., Ltd. | A nutritive composition containing milt |
CN109688841A (en) * | 2016-09-13 | 2019-04-26 | 雀巢产品技术援助有限公司 | The preparation method of alimentation composition |
Also Published As
Publication number | Publication date |
---|---|
IE902809A1 (en) | 1991-02-27 |
AU6167190A (en) | 1991-03-11 |
PT94936A (en) | 1991-05-22 |
EP0486577A1 (en) | 1992-05-27 |
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