WO2006137799A1 - A reaction complex between a protein and starch, its method of production and a nutritional, palatable product comprising the same - Google Patents

A reaction complex between a protein and starch, its method of production and a nutritional, palatable product comprising the same Download PDF

Info

Publication number
WO2006137799A1
WO2006137799A1 PCT/SE2006/000773 SE2006000773W WO2006137799A1 WO 2006137799 A1 WO2006137799 A1 WO 2006137799A1 SE 2006000773 W SE2006000773 W SE 2006000773W WO 2006137799 A1 WO2006137799 A1 WO 2006137799A1
Authority
WO
WIPO (PCT)
Prior art keywords
protein
starch
complex
hydrolyzed
product
Prior art date
Application number
PCT/SE2006/000773
Other languages
French (fr)
Inventor
Eva Tornberg
Original Assignee
Forskarpatent I Syd Ab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Forskarpatent I Syd Ab filed Critical Forskarpatent I Syd Ab
Publication of WO2006137799A1 publication Critical patent/WO2006137799A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
    • 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
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable 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
    • A23L33/185—Vegetable 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
    • A23L33/19—Dairy 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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

Definitions

  • a reaction complex between a protein and starch, its method of production and a nutritional, palatable product comprising the same
  • the present invention relates to a palatable protein product composition, in particular a nutritional product comprising soy protein, cereal protein, potato protein, hydrolysed casein and starch.
  • Enfamil® Nutramigen® LIPIL® is a hypoallergenic formula for infants who are sensitive to intact protein found in milk-based and soy-based formulas.
  • the formula includes docosahexaenoic acid (DHA) and arachidonic acid (ARA), nutrients also found in breast milk that promote brain and eye development.
  • DHA docosahexaenoic acid
  • ARA arachidonic acid
  • the product contains extensively hydrolyzed protein in the form of hydrolysed casein proven effective for colic due to cow's milk allergy.
  • the product is an iron-fortified, lactose-free, sucrose-free hypoailergenic infant formula for term infants who are sensitive to intact proteins in cow's milk and soy formulas, as well as other foods. Such infants may have colic, congestion, runny nose, wheezing, vomiting, diarrhea, bloody stools, mucus in stools, rash, or eczema.
  • the product is also appropriate for infants with galactosemia.
  • the product shows the following features: It is hypoallergenic, lactose-free and sucrose- free. It may help prevent development of allergic symptoms by infants with a strong family history of allergy who are not breastfed as it has been clinically shown to reduce colic symptoms due to cow's milk allergy in 48 hours. It contains DHA and ARA, nutrients also found in breast milk, which nutrients promote brain and eye development, and has a fatty acid profile patterned after breast milk.
  • the product is designed to provide a sole source of nutrition for infants up to age 4-6 months, and provide a major source of nutrition through 12 months of age when indicated. Normally, in feeding infants, gradual introduction of solid foods after 4-6 months of age is an important developmental as well as nutritional step. Infant formula is gradually replaced by other foods. After 12 months of age, an infant formula would no longer be expected to be the major source of nutrition for the child.
  • the fat content in the product is 48% of total calories.
  • the fat blend consists of approximately, 44% palm olein oil, 19.5% soy oil, 19.5% coconut oil, 14.5% high oleic sunflower oil, 2.5% single-cell oil blend rich in docosahexaenoic acid (DHA) and arachidonic acid (ARA).
  • DHA docosahexaenoic acid
  • ARA arachidonic acid
  • the levels of total fat and saturated, monounsaturated, and polyunsaturated fatty acids in the product are patterned after levels found in mature U.S. breast milk.3
  • Human milk contains, on average, between 20% and 24% of the fatty acids as palmitic acid.3
  • palm olein oil in the fat blend results in the product having palmitic acid levels similar to breast milk.
  • Linoleic acid provides about 17% of the total fatty acids in the product, which is within the range of means found in average, mature U.S. breast miik (14.47 - 18.8%).
  • Protein provides 11% of total calories in the product.
  • the hypoallergenic protein source is extensively hydrolyzed casein that is supplemented with three amino acids - L-cystine, L- tyrosine, and L-tryptophan - to provide the infant with an appropriate balance of amino acids to.
  • the protein source provides a high percentage of free amino acids with the remainder as small peptides.
  • the protein efficiency ratio (PER) for the product after supplementation with the essential amino acids listed above, is equal to or greater than the PER for casein.
  • the protein in the product is of very high quality.
  • Carbohydrate provides 41% of total calories in the product and the product is both lactose- free and sucrose-free.
  • the carbohydrate blend in the powder is 86% corn syrup solids and 14% modified corn starch.
  • the carbohydrates in the product are readily digested and well tolerated by infants whose ability to digest other carbohydrates, such as lactose and sucrose, is impaired.76
  • the production of corn syrup solids and modified corn starch includes filtration and purification procedures, which remove protein, the allergenic component of corn; therefore, these carbohydrate sources are considered hypoallergenic.
  • Corn syrup solids (46%), vegetable oil (palm olein, soy, coconut, and high oleic sunflower oils) (25%), casein hydrolysate (17%), modified corn starch (7%), and less than 2%: Mortierella alpina oil, Crypthecodinium cohnii o ' ⁇ , acetylated monoglycerides, vitamin A palmitate, vitamin D3, vitamin E acetate, vitamin K1, thiamine hydrochloride, riboflavin, vitamin B6 hydrochloride, vitamin B12, niacinamide, folic acid, calcium pantothenate, biotin, ascorbic acid, choline chloride, inositol, calcium citrate, calcium hydroxide, calcium phosphate, magnesium oxide, ferrous sulphate, zinc sulphate, manganese sulphate, cupric sulphate, sodium iodide, sodium selenite, sodium citrate, potassium citrate, potassium chloride, L-cys
  • the product has a taste, which differs from a natural milk replacer. In fact the taste is rather bitter and makes small children try to avoid having the product. The taste is totally dependent on the hydrolyzed casein having a molecular weight of about lOOO Daltons.
  • isolated cereal proteins such as oat proteins, barley proteins, wheat proteins and rye proteins, as well as isolated potato proteins and soy proteins provide a very bitter taste, which makes any product containing them non-palatable. These proteins are bitter as such when isolated from their respective source, but will be bitter in hydrolysed form as well.
  • Available oat protein powders may have a protein concentration of 19 to 24 % by weight, and soy protein concentrate may have up to 80 % by weight of proteins.
  • the present invention solves the palatability of such a protein product by providing a starch complex thereof.
  • the present invention relates to a Maillard reaction complex between a protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and starch, which complex is substantially neutral in taste.
  • a hydrolyzed potato starch having a molecular weight of 500,000-700,000.
  • the number of glucose units is 40.000-45.000.
  • the molecular weight of the hydrolyzed starch may vary between 50,000 and 900,000, preferably 300,000 to 800,000, more preferably 500,000 to 700,000.
  • the number of glucose units is 40.000-45. OOO. The lower the molecular weight is the sweeter may the final product become, even though maltodextrins are fairly neutral as such, low molecular hydrolyzed starch being defined as maltodextrins.
  • the hydrolyzed casein has a molecular weight of 500 to 3000 Daltons, preferably 1000 to 1500 Daltons, and more preferably 1000 Daltons.
  • a moist mixture of protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and hydrolyzed potato starch to a roller drier having a temperature of 110 - 12O 0 C and having the mixture undergoing a Maillard reaction, where after the reaction product, the complex, is isolated.
  • a mixture of hydrolyzed potato starch and hydrolyzed casein is used, wherein the ratio of starch to casein is 2:1. However, the ratio may vary between 4- 1 :1.
  • a mixture of hydrolyzed potato starch and potato protein is used, wherein the ratio of starch to protein is 2:1. However, the ratio may vary between 4- 1 :1.
  • a mixture of hydrolyzed potato starch and soy protein is used, wherein the ratio of starch to soy protein is 2:1. However, the ratio may vary between 4-1:1.
  • a mixture of hydrolyzed potato starch and cereal protein is used, wherein the ratio of starch to cereal protein is 2:1. However, the ratio may vary between 4-1 :1.
  • the dry matter content of the reaction mixture made subject to a Maillard reaction is normally 20 to 60%, preferably 30 to 50%, more preferably 40%.
  • the Maillard reaction on the roller drier is carried out at a temperature of above 100 0 C, but preferably below 14O 0 C, preferably at a temperature of between 110 to 12O 0 C.
  • the complex may be combined with other nutritionally acceptable substances necessary such as vitamins, fats and oils, as well as salts, to form a final nutrition product in dry form, or liquid ready-to-use form.
  • Example 1 Maillard reaction via roller drying of a concentrated hydrolyzed-casein mixture.
  • the reaction product obtained provided a pleasant, palatable neutral taste when tested on a randomly selected group of people.
  • the emulsifying properties of the product was about three times higher than that obtained using pure starch hydrolysate alone at pH 7 using buffer solution as dilution agent, whereby the concentration of product and hydrolysate, respectively was 1 %.
  • composition containing the complex of the present invention was prepared, which composition in powder form is intended to be mixed/dissolved in water to form a ready-to- drink solution.
  • Vegetable oil (palm olein, soy, coconut, and high oleic sunflower oils) 25 Corn syrup solids 39
  • Soy proteins are rich in isoflavones which are regarded as rich in health providing factors. Thus they are added in an enriched form to foodstuffs which then may be classified as functional food.
  • soy protein has not only positive properties but contain certain proteins which have turned out to be allergenic. Besides this the soy protein has a bitter taste when used as an additive in different foodstuffs.
  • the reaction product obtained provided a pleasant, palatable neutral taste when tested on a randomly selected group of people.
  • the emulsifying properties of the product was about ten times higher than that obtained using pure starch hydrolysate alone at pH 7 using buffer solution as dilution agent, whereby the concentration of product and hydrolysate, respectively was 0.1% with regard to the protein content.
  • the starch solution compared to contained 0.05% hydrolysed starch as such.
  • Oats are rich in the soluble fibers beta-glucans which are beneficial in several aspects. First of all they can be used as hydrocolloids and replace fat in food stuff. Secondly they show positive effects on the cholesterol values in blood as a diet containing soluble fibers in combination with a low level of saturated fats and cholesterol is able to reduce the risk for coronary diseases.
  • roller drying a fine jet of the solution was carefully poured onto the roller, the roller which has a surface temperature of 110-120 0 C (3.4 kg/cm 2 steam pressure). The speed of the roller was 62 s per revolution. Thin flakes of the dried mixture formed and were collected. The yield from the roller drying was about 50 %. The oat taste was strongly reduced in the roller dried hydrolyzed starch-oat protein concentrates compared to the original oat concentrates.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pediatric Medicine (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The present invention relates to reaction complex wherein the complex is a Maillard reaction product between a protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and starch, which complex is substantially neutral in taste.

Description

A reaction complex between a protein and starch, its method of production and a nutritional, palatable product comprising the same
DESCRIPTION
Technical field
The present invention relates to a palatable protein product composition, in particular a nutritional product comprising soy protein, cereal protein, potato protein, hydrolysed casein and starch.
Background of the invention
Enfamil® Nutramigen® LIPIL® is a hypoallergenic formula for infants who are sensitive to intact protein found in milk-based and soy-based formulas. The formula includes docosahexaenoic acid (DHA) and arachidonic acid (ARA), nutrients also found in breast milk that promote brain and eye development. The product contains extensively hydrolyzed protein in the form of hydrolysed casein proven effective for colic due to cow's milk allergy.
The product is an iron-fortified, lactose-free, sucrose-free hypoailergenic infant formula for term infants who are sensitive to intact proteins in cow's milk and soy formulas, as well as other foods. Such infants may have colic, congestion, runny nose, wheezing, vomiting, diarrhea, bloody stools, mucus in stools, rash, or eczema. The product is also appropriate for infants with galactosemia.
The product shows the following features: It is hypoallergenic, lactose-free and sucrose- free. It may help prevent development of allergic symptoms by infants with a strong family history of allergy who are not breastfed as it has been clinically shown to reduce colic symptoms due to cow's milk allergy in 48 hours. It contains DHA and ARA, nutrients also found in breast milk, which nutrients promote brain and eye development, and has a fatty acid profile patterned after breast milk.
Breast milk is the standard for infant nutrition and the American Academy of Pediatrics (AAP) recommends breastfeeding for most infants. Cow's milk is not recommended for infants before their first birthday
The product is designed to provide a sole source of nutrition for infants up to age 4-6 months, and provide a major source of nutrition through 12 months of age when indicated. Normally, in feeding infants, gradual introduction of solid foods after 4-6 months of age is an important developmental as well as nutritional step. Infant formula is gradually replaced by other foods. After 12 months of age, an infant formula would no longer be expected to be the major source of nutrition for the child.
The fat content in the product is 48% of total calories. The fat blend consists of approximately, 44% palm olein oil, 19.5% soy oil, 19.5% coconut oil, 14.5% high oleic sunflower oil, 2.5% single-cell oil blend rich in docosahexaenoic acid (DHA) and arachidonic acid (ARA).
The levels of total fat and saturated, monounsaturated, and polyunsaturated fatty acids in the product are patterned after levels found in mature U.S. breast milk.3 Human milk contains, on average, between 20% and 24% of the fatty acids as palmitic acid.3 Using palm olein oil in the fat blend results in the product having palmitic acid levels similar to breast milk. Linoleic acid provides about 17% of the total fatty acids in the product, which is within the range of means found in average, mature U.S. breast miik (14.47 - 18.8%).
Protein provides 11% of total calories in the product. The hypoallergenic protein source is extensively hydrolyzed casein that is supplemented with three amino acids - L-cystine, L- tyrosine, and L-tryptophan - to provide the infant with an appropriate balance of amino acids to. The protein source provides a high percentage of free amino acids with the remainder as small peptides. The protein efficiency ratio (PER) for the product after supplementation with the essential amino acids listed above, is equal to or greater than the PER for casein. Thus, the protein in the product is of very high quality.
Carbohydrate provides 41% of total calories in the product and the product is both lactose- free and sucrose-free. The carbohydrate blend in the powder is 86% corn syrup solids and 14% modified corn starch. The carbohydrates in the product are readily digested and well tolerated by infants whose ability to digest other carbohydrates, such as lactose and sucrose, is impaired.76 The production of corn syrup solids and modified corn starch includes filtration and purification procedures, which remove protein, the allergenic component of corn; therefore, these carbohydrate sources are considered hypoallergenic.
Due to the special characteristics of the product, it does not taste like cow's milk and soy- based formulas; however, most infants quickly adjust to the taste. A study evaluated infants' responses to the product as a novel food at 1-2 months of age or 7-8 months of age. Infants <2 months of age showed a slight reduction in intake of the product compared with their regular formula but continued to drink substantial and satiating amounts of the product. Older infants rejected the product when it was initially offered. The investigators stated that acceptance of the product can be achieved in older infants, although not usually on the first presentation.
Corn syrup solids (46%), vegetable oil (palm olein, soy, coconut, and high oleic sunflower oils) (25%), casein hydrolysate (17%), modified corn starch (7%), and less than 2%: Mortierella alpina oil, Crypthecodinium cohnii o'ύ, acetylated monoglycerides, vitamin A palmitate, vitamin D3, vitamin E acetate, vitamin K1, thiamine hydrochloride, riboflavin, vitamin B6 hydrochloride, vitamin B12, niacinamide, folic acid, calcium pantothenate, biotin, ascorbic acid, choline chloride, inositol, calcium citrate, calcium hydroxide, calcium phosphate, magnesium oxide, ferrous sulphate, zinc sulphate, manganese sulphate, cupric sulphate, sodium iodide, sodium selenite, sodium citrate, potassium citrate, potassium chloride, L-cystine, L-tyrosine, L-tryptophan, taurine, L-carnitine.
As indicated above the product has a taste, which differs from a natural milk replacer. In fact the taste is rather bitter and makes small children try to avoid having the product. The taste is totally dependent on the hydrolyzed casein having a molecular weight of about lOOO Daltons.
Further, isolated cereal proteins, such as oat proteins, barley proteins, wheat proteins and rye proteins, as well as isolated potato proteins and soy proteins provide a very bitter taste, which makes any product containing them non-palatable. These proteins are bitter as such when isolated from their respective source, but will be bitter in hydrolysed form as well.
Available oat protein powders may have a protein concentration of 19 to 24 % by weight, and soy protein concentrate may have up to 80 % by weight of proteins.
Thus a major problem using the above product as well as those last mentioned proteins is the non-palatable taste.
Summary of the present invention
The present invention solves the palatability of such a protein product by providing a starch complex thereof.
Detailed description of the present invention In particular the present invention relates to a Maillard reaction complex between a protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and starch, which complex is substantially neutral in taste.
In a preferred embodiment a hydrolyzed potato starch is used having a molecular weight of 500,000-700,000. The number of glucose units is 40.000-45.000.
The molecular weight of the hydrolyzed starch may vary between 50,000 and 900,000, preferably 300,000 to 800,000, more preferably 500,000 to 700,000. The number of glucose units is 40.000-45. OOO.The lower the molecular weight is the sweeter may the final product become, even though maltodextrins are fairly neutral as such, low molecular hydrolyzed starch being defined as maltodextrins.
The hydrolyzed casein has a molecular weight of 500 to 3000 Daltons, preferably 1000 to 1500 Daltons, and more preferably 1000 Daltons.
In a further aspect of the invention it relates to a method for producing said complex by adding a moist mixture of protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and hydrolyzed potato starch to a roller drier having a temperature of 110 - 12O0C and having the mixture undergoing a Maillard reaction, where after the reaction product, the complex, is isolated.
In a preferred embodiment a mixture of hydrolyzed potato starch and hydrolyzed casein is used, wherein the ratio of starch to casein is 2:1. However, the ratio may vary between 4- 1 :1.
In a preferred embodiment a mixture of hydrolyzed potato starch and potato protein is used, wherein the ratio of starch to protein is 2:1. However, the ratio may vary between 4- 1 :1.
In a preferred embodiment a mixture of hydrolyzed potato starch and soy protein is used, wherein the ratio of starch to soy protein is 2:1. However, the ratio may vary between 4-1:1.
In a preferred embodiment a mixture of hydrolyzed potato starch and cereal protein is used, wherein the ratio of starch to cereal protein is 2:1. However, the ratio may vary between 4-1 :1. The dry matter content of the reaction mixture made subject to a Maillard reaction is normally 20 to 60%, preferably 30 to 50%, more preferably 40%.
The Maillard reaction on the roller drier is carried out at a temperature of above 1000C, but preferably below 14O0C, preferably at a temperature of between 110 to 12O0C.
The complex may be combined with other nutritionally acceptable substances necessary such as vitamins, fats and oils, as well as salts, to form a final nutrition product in dry form, or liquid ready-to-use form.
The present invention will now be described more in detail with reference to the following example showing preparation of the complex above. .
Example 1 Maillard reaction via roller drying of a concentrated hydrolyzed-casein mixture.
In order to be able to come closer to optimal conditions for a Maillard reaction high temperatures are requested in combination with low aqueous ratios in the carbohydrate- protein mixture. Thereby a 40 % solution of hydrolyzed casein and hydrolyzed potato starch with regard to dry matter was prepared having a ratio of hydrolyzed casein to hydrolyzed potato starch of 1 :2.
Thus 1 kg of a 40 % solution comprising a 1:2 mixture of hydrolyzed casein and hydrolyzed potato starch was prepared, which was put onto a roller drier having a temperature of 110- 12O0C and rotating at a speed of 1 rpm. After 27 s fine, thin flakes of the dried mixture were formed onto the roller, which were collected. A homogenous reaction product of protein and starch derivatives had been obtained.
The reaction product obtained provided a pleasant, palatable neutral taste when tested on a randomly selected group of people.
Emulsifying properties
The emulsifying properties of the product was about three times higher than that obtained using pure starch hydrolysate alone at pH 7 using buffer solution as dilution agent, whereby the concentration of product and hydrolysate, respectively was 1 %. Example 2
A composition containing the complex of the present invention was prepared, which composition in powder form is intended to be mixed/dissolved in water to form a ready-to- drink solution.
Ingredient % by weight (dry matter)
Casein-starch complex ace. to Ex. 1 31
Vegetable oil (palm olein, soy, coconut, and high oleic sunflower oils) 25 Corn syrup solids 39
Mortierella alpine oil, Crypthecodinium cohnii oW, acetylated monoglycerides, vitamin A palmitate, vitamin D3, vitamin E acetate, vitamin K1 , thiamine hydrochloride, riboflavin, vitamin B6 hydrochloride, vitamin B12, niacinamide, folic acid, calcium panthothenate, biotin, ascorbic acid, choline chloride, inositol, calcium citrate, calcium hydroxide, calcium phosphate, magnesium oxide, ferrous sulphate, zinc sulphate, manganese sulphate, cupric sulphate, sodium iodide, sodium selenite, sodium citrate, potassium citrate, potassium chloride, L-cystine, L-tyrosine,
L-tryptophan, taurine, L-camitine less than 2
Example 3
Maillard reaction via roller drying of a concentrated starch-soy protein mixture.
Soy proteins are rich in isoflavones which are regarded as rich in health providing factors. Thus they are added in an enriched form to foodstuffs which then may be classified as functional food. However, soy protein has not only positive properties but contain certain proteins which have turned out to be allergenic. Besides this the soy protein has a bitter taste when used as an additive in different foodstuffs.
Thereby a 40 % solution of soy protein and hydrolyzed potato starch with regard to dry matter was prepared having a ratio of soy protein to hydrolyzed potato starch of 1 :2. Thus 1 kg of a 40 % solution comprising a 1 :2 mixture of soy protein and hydrolyzed potato starch was prepared, which was put onto a roller drier having a temperature of 12O0C and rotating at a speed of 1 rpm. After 27 s fine, thin flakes of the dried mixture were formed onto the roller, which were collected. A homogenous reaction product of protein and starch derivatives had been obtained. In a first test, however, the yield was about 22% only.
The reaction product obtained provided a pleasant, palatable neutral taste when tested on a randomly selected group of people.
Emulsifying properties
The emulsifying properties of the product was about ten times higher than that obtained using pure starch hydrolysate alone at pH 7 using buffer solution as dilution agent, whereby the concentration of product and hydrolysate, respectively was 0.1% with regard to the protein content. The starch solution compared to contained 0.05% hydrolysed starch as such.
Example 4
Maillard reaction via roller drying of a concentrated hydrolyzed starch-oat protein mixture
Oats are rich in the soluble fibers beta-glucans which are beneficial in several aspects. First of all they can be used as hydrocolloids and replace fat in food stuff. Secondly they show positive effects on the cholesterol values in blood as a diet containing soluble fibers in combination with a low level of saturated fats and cholesterol is able to reduce the risk for coronary diseases.
In order to improve taste and the emulsification properties of the oat proteins they were reacted with hydrolyzed starch during roller drying of a concentrated hydrolyzed starch-oat protein mixture. One kg de-ionized water solutions containing 7.5 and 10 % (dry matter) of the oat concentrates OBC (oat bran concentrate; 19.7% oat protein) or OS (oat starch; 23.7% oat protein) respectively mixed with hydrolyzed starch in the proportions 1 :1 and 2:1 respectively were prepared (in total 4 solutions).
During roller drying a fine jet of the solution was carefully poured onto the roller, the roller which has a surface temperature of 110-1200C (3.4 kg/cm2 steam pressure). The speed of the roller was 62 s per revolution. Thin flakes of the dried mixture formed and were collected. The yield from the roller drying was about 50 %. The oat taste was strongly reduced in the roller dried hydrolyzed starch-oat protein concentrates compared to the original oat concentrates.

Claims

1. A reaction complex characterized in that the complex is a Maillard reaction product between a protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and starch, which complex is substantially neutral in taste.
2. A complex according to claim 1 , characterized in that the complex is a Maillard reaction product between a hydrolyzed potato starch and hydrolyzed casein, wherein the ratio of starch to protein is between 4-1 :1 preferably 2:1.
3. A complex according to claim 1 , characterized in that the complex is a Maillard reaction product between starch and potato protein, wherein the ratio of starch to protein is between 4-1:1 preferably 2fA .
4. A complex according to claim 1 , characterized in that the complex is a Maillard reaction product between starch and soy protein, wherein the ratio of starch to soy protein is between 4-1:1 preferably 2:1.
5. A complex according to claim 1 , characterized in that the complex is a Maillard reaction product between starch and cereal protein, wherein the ratio of starch to cereal protein is between 4-1 :1 preferably 2:1.
6. A complex according to claims 1 , and 3-5, wherein the starch is a hydrolyzed starch.
7. A complex according to claim 5, wherein the protein is oat protein.
8. A complex according to claim 2, wherein the hydrolyzed potato starch has a molecular weight of between 50,000 and 900,000, preferably 300,000 to 800,000, more preferably 500,000 to 700,000 Daltons.
9. A complex according to claim 2, wherein the hydrolyzed casein has a molecular weight of about 500 to 3000 Daltons, preferably 1000 to 1500 Daltons, and more preferably 1000 Daltons.
10. A nutritional, palatable product, characterized in that it comprises, besides commonly known and used nutritional additives in the form of vitamins, fats and oils, and salts, a complex being a Maillard reaction product between a protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and starch and a hydrolyzed potato starch, which complex is substantially neutral in taste.
11. A method for producing a complex according to one or more of claims 1-9, wherein a moist mixture of protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and hydrolyzed potato starch is allowed to react on a roller drier at a temperature of 100 to 14O0C, preferably 110 to 12O0C.
12. A method according to claim 11 , wherein the dry matter content of the reaction mixture made subject to a Maillard reaction is 20 to 60%, preferably 30 to 50%, more preferably 40% by weight.
PCT/SE2006/000773 2005-06-23 2006-06-22 A reaction complex between a protein and starch, its method of production and a nutritional, palatable product comprising the same WO2006137799A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE0501481A SE528747C2 (en) 2005-06-23 2005-06-23 Casein complex, tasty product containing the same and process for its preparation
SE0501481-6 2005-06-23

Publications (1)

Publication Number Publication Date
WO2006137799A1 true WO2006137799A1 (en) 2006-12-28

Family

ID=37570737

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE2006/000773 WO2006137799A1 (en) 2005-06-23 2006-06-22 A reaction complex between a protein and starch, its method of production and a nutritional, palatable product comprising the same

Country Status (2)

Country Link
SE (1) SE528747C2 (en)
WO (1) WO2006137799A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8221809B2 (en) 2006-06-22 2012-07-17 Martek Biosciences Corporation Encapsulated labile compound compositions and methods of making the same
WO2020083545A1 (en) * 2018-10-26 2020-04-30 Basf Se Bitter taste masking of peptides

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20220000161A1 (en) * 2018-11-20 2022-01-06 Fonterra Co-Operative Group Limited Dairy product and process

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1602505A (en) * 1978-04-06 1981-11-11 Hermansson A M I Process for making an edible complex of casein and starch
US4670268A (en) * 1985-01-29 1987-06-02 Abbott Laboratories Enteral nutritional hypoallergenic formula
WO1993025616A1 (en) * 1992-06-11 1993-12-23 Dalgety Plc Encapsulated starch for ruminant feed
EP1062873A1 (en) * 1999-12-13 2000-12-27 N.V. Nutricia Improved infant formula, protein hydrolysate for use in such an infant formula, and method for producing such a hydrolysate
WO2003070007A2 (en) * 2002-02-23 2003-08-28 Nutri Pharma Asa Method for manufacturing beads containing exogenous soy protein
WO2006053642A1 (en) * 2004-11-16 2006-05-26 Blattmann Cerestar Ag A process for chemically modifying protein containing food ingredients and such ingredients

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1602505A (en) * 1978-04-06 1981-11-11 Hermansson A M I Process for making an edible complex of casein and starch
US4670268A (en) * 1985-01-29 1987-06-02 Abbott Laboratories Enteral nutritional hypoallergenic formula
WO1993025616A1 (en) * 1992-06-11 1993-12-23 Dalgety Plc Encapsulated starch for ruminant feed
EP1062873A1 (en) * 1999-12-13 2000-12-27 N.V. Nutricia Improved infant formula, protein hydrolysate for use in such an infant formula, and method for producing such a hydrolysate
WO2003070007A2 (en) * 2002-02-23 2003-08-28 Nutri Pharma Asa Method for manufacturing beads containing exogenous soy protein
WO2006053642A1 (en) * 2004-11-16 2006-05-26 Blattmann Cerestar Ag A process for chemically modifying protein containing food ingredients and such ingredients

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8221809B2 (en) 2006-06-22 2012-07-17 Martek Biosciences Corporation Encapsulated labile compound compositions and methods of making the same
WO2020083545A1 (en) * 2018-10-26 2020-04-30 Basf Se Bitter taste masking of peptides

Also Published As

Publication number Publication date
SE0501481L (en) 2006-12-24
SE528747C2 (en) 2007-02-06

Similar Documents

Publication Publication Date Title
US9131710B2 (en) Vegetable milk granulated powder, process for producing vegetable milk, and uses thereof
RU2396879C2 (en) Infant formula containing sialic acid and its manufacturing method
CA2170242C (en) Novel dietetic phospholipid compositions and use thereof as a dietary supplement
CA2613172C (en) Nutritional formulations containing octenyl succinate anhydride-modified tapioca starch
RU2003107824A (en) FOOD COMPOSITION
RU2521642C2 (en) Nutritional composition with anti-posseting properties
JP2004513898A (en) Nutrient composition for immune status
CN104994748A (en) Milk-based nutritional compositions containing lactoferrin and uses thereof
JP2015533509A (en) High protein, low viscosity liquid nutritional product containing HMB
TW201934016A (en) Hydrolysat proteique de fabacees comme source proteique hypoallergenique dans des compositions alimentaires
EP3082453A1 (en) Nutritional compositions containing rice protein together with pea and/or potato proteins
KR20230154430A (en) Infant formula containing breast milk proteins
WO2006137799A1 (en) A reaction complex between a protein and starch, its method of production and a nutritional, palatable product comprising the same
EP1371295B1 (en) Rice-based food product and method for making it
AU2011100142A4 (en) Infant Formula: Probiotic Supplementation
KR101249082B1 (en) Infant formula containing hydrolyzed whey powder, hydrolyzed skin milk powder preparation and β-casein
AU2011100139A4 (en) Infant formula: Whey-Casein Ratio
AU2011100141A4 (en) Infant Formula: Fatty Acid Percentage and Nucleotide Supplementation
JPH08259461A (en) Lipometabolism improver
US20040062849A1 (en) Infant formula containing partially hydrolyzed isolated soy protein with a reduced phytate content
CN109938249B (en) Rice protein composition
AU2011100140A4 (en) Infant formula: DHA-ARA Ratio
TW201438600A (en) Nutritional compositions with heart health benefits
MX2007015467A (en) Nutritional formulations containing octenyl succinate anahydride-modified tapioca starch

Legal Events

Date Code Title Description
DPE2 Request for preliminary examination filed before expiration of 19th month from priority date (pct application filed from 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 06747958

Country of ref document: EP

Kind code of ref document: A1