Dry, low-allergenicity, specialized product based on milk protein hydrolysate with banana flavor

Abstract

FIELD: food industry.SUBSTANCE: dry specialized product with reduced allergenicity contains whey protein hydrolysate in the amount of 26.0–27.3%, coconut milk in the amount of 33.0–34.2%, natural flavoring in the amount of 0.23–0.25%, a concentrate of bifidobacteria with CFU / g of at least 3×1010 in the amount of 1.0 %, lactulose in the amount of 7.45–8.40%, fructose in the amount of 4.20–5.50%, anhydrous citric acid in the amount of 1.80–1.90%, vitamin premix 14196 in the amount of 0.25–0.30%, sucralose in the amount of 0.03%, banana juice - the rest up to 100%. The starting components are indicated in wt.%.EFFECT: increase in the biological and nutritional value of the product, improvement of its digestibility, preventive and functional properties.1 cl, 3 tbl

Description

[0001] The invention relates to the dairy industry, namely to the production of preventative products with reduced allergenicity of milk proteins, intended for feeding children over three years of age.

[0002] A fermented milk product for dietary preventive nutrition of children over three years old can be considered as an analogue. It contains normalized milk (56.2-59.7%), whey protein hydrolysate (14.28-16.27%), granulated sugar, fruit filling, F-DVS YoFlex Mild 1.0 direct addition starter, stabilizer (starch-containing) and water [RU Patent No. 2574208. Bulletin No. 4, 2016]. This product is not recommended for use by children with allergies to milk proteins. During the fermentation of milk, milk proteins pass into a fine-flaked state due to the fact that the resulting lactic acid takes calcium from casein, and some of the nitrogen passes into a dissolved state. However, the structure of the milk protein is not completely destroyed. Such milk proteins can trigger an allergic reaction. However, during the enzymatic hydrolysis of milk proteins, the primary form of the protein molecule is destroyed.

[0003] This product is not fortified with vitamins necessary for children's nutrition. It contains pure sucrose, which is undesirable in baby food. The product also contains a stabilizer based on modified starch, which is ultimately broken down into glucose in the digestive tract. Glucose is quickly absorbed by the body and can increase the glycemic load. During the digestion of the stabilizer in the intestines, dextrins are formed, which also have a high glycemic index. Consuming foods with a high glycemic index weakens the immune system and increases the risk of diabetes, cardiovascular disease, and cancer. All of the above reduces the biological and nutritional value of the product, impairing its digestibility, preventative, and functional properties.

[0004] The technical result of the claimed invention is to increase the biological and nutritional value of the product, improve its digestibility, preventive and functional properties.

[0005] The technical result is achieved in that the dry specialized product with reduced allergenicity based on milk protein hydrolysate contains whey protein hydrolysate, coconut milk, bifidobacteria concentrate with CFU / g of at least 3x1010, lactulose, fructose, anhydrous citric acid, vitamin premix 14196, sucralose, banana juice, with the following content of the original components, wt. %:

[0006] Table 1

[0007] Whey protein hydrolysate 26,0 - 27,3 Coconut milk 33,0 -34,2 Bifidobacteria concentrate with CFU / g of at least 3x1010 1,0 Lactulose 7,45-8,40 Fructose 4,20-5,50 Anhydrous citric acid 1,80-1,90 Vitamin premix 14196 0,25-0,30 Sucralose 0,03 Banana juice The rest is up to 100

[0008] The claimed product contains natural flavoring in the amount of 0.23 ÷ 0.25 wt.%.

[0009] The declared technical result is achieved by a combination of the following factors. The use of whey protein hydrolysate as the only source of protein provides the required level of easily digestible milk proteins in the declared product. The used whey protein hydrolysate is characterized by the following indicators: the mass fraction of protein is 76 ÷ 80%, the molecular weight distribution, %: > 10.0 kDa (4.0 ÷ 6.5%); 3.0 ÷ 10 kDa (5.0 ÷ 9.0%); < 3.5 kDa (78.2 ÷ 90.9%) [TU 10.86.10-167-004190062022].

[0010] The use of whey protein hydrolysate with these characteristics in the formulation of the claimed product allows for the production of a product with reduced allergenicity, characterized by a residual antigenicity of 1x10-3. This allows this product to be used in the nutrition of children with cow's milk protein allergies. This enhances the biological and nutritional value of the claimed product, as well as its preventative and functional properties.

[0011] The fat component of the product is represented by the lipids of dry coconut milk, a white or creamy fine powder made from extracted coconut cream, with the characteristic taste and aroma of fresh coconuts. Dry coconut milk does not contain lactose, which can cause negative reactions in children whose bodies are sensitive to this carbohydrate. The use of dry coconut milk significantly improves the organoleptic properties of the product, as the selected ratio of ingredients creates a harmonious combination of taste and aroma. Coconut milk in the product is a source of medium-chain fatty acids (lauric and myristic), which are absorbed without pancreatic lipase and bile acids, directly into the blood, bypassing the lymphatic system, facilitating the absorption of fat. This improves the digestibility of the declared product. [Zakharova I.N., Sugyan N.G. Steatorrhea in young children: what to do? Medical Council, 2019, No. 2.p.127, (1÷5 lines from the top); electronic resource: URL: https: / / cyberleninka.ru / article / n / steatoreya-n-detey-rannego-vozrasta-chto-delat / viewer (date of access 25.10.2023)].

[0012] It is known that in children suffering from allergies, in this case, to milk proteins, the gastrointestinal tract is affected, namely, the intestinal microbiocenosis changes towards an increase in pathogenic flora, and the permeability of the intestinal wall increases. The consequence of the increased permeability of the intestinal barrier against the background of inflammation is an even greater intake of antigens from the intestine into the patient's body [Belmer S.V., Kornienko E.A. Digestive organs as a target of the allergic process. Journal "PRAKTIKA PEDIATRA"; No. 2, 2019 (March - April); electronic resource: URL: https: / / medi.ru / pp / arhiv / zhurnal_praktika_pediatra_arhiv_za_2019_god / _2_2019_mart_-_aprel / 15612 / ; (date of access 09.1O.2023)].

[0013] Bifidobacteria in the intestine inhibit the growth of pathogenic and opportunistic intestinal microflora and help maintain proper fatty acid metabolism in the intestine. Using whey protein hydrolysate in combination with bifidobacteria concentrate helps create a natural barrier to the penetration of foreign microflora and antigens.

[0014] Whey protein hydrolysate peptides are more effective in maintaining overall intestinal wall volume than free amino acids and whole proteins.

[0015] The use of a bifidobacteria concentrate with CFU / g of at least 3x1010 allows the declared product to contain at least 1 x 107 bifidobacteria.

[0016] The combination of whey protein hydrolysate, bifidobacteria concentrate (CFU / g not less than 3x1010), coconut milk, vitamin premix 14196, banana juice, and lactulose in the claimed product helps improve the intestinal microbiocenosis in relation to the beneficial microflora of a child with an allergy to milk proteins. It is known that bifidobacteria, like lactic acid bacteria, require biotin, pantothenic acid, riboflavin, peptides, and amino acids. I.A., Irkitova A.N. BIOTECHNOLOGICAL POTENTIAL OF BIFIDOBACTERIA. p.69; electronic resource: URL: https: / / cyberleninka.ru / article / n / biotehnologicheskiy-potentsial- bifidobacteria / viewer;

[0017] The listed nutrients are contained in the declared product due to the use of whey protein hydrolysate, vitamin premix 14196, banana juice, which has a positive effect on the development of bifidobacteria.

[0018] Studies have been conducted showing that the use of milk protein hydrolysate has a positive effect on the growth of bifidobacteria [Bing Wang, Yang Yang et al. Reproduction of Bifidobacterium L80 with different proportions of milk protein hydrolysate; [Electronic pecypc]:URL: https: / / translated. turbopages.org / prox_u / en-ru.ru.eced2490-6523f468-244afc27-74722d776562 / https / microbialcellfactories.biomedcentral.com / articles / 10.118 6 / s12934-021-01702-3 (accessed 09.10.2023)].

[0019] Using banana juice enriches the product with natural carbohydrates, minerals, vitamins (A, C, E, and B vitamins), and dietary fiber; it changes the organoleptic properties of the product by improving its taste and consistency.

[0020] Lauric acid contained in coconut milk, in 100g of coconut milk contains up to 10g, which in the human body is converted into monolaurin, which is antibacterial, antiviral and antiprotozoal and is used by the human body to destroy bacteria and the lipid membrane of viruses such as HIV, herpes, cytomegalovirus, influenza and bacteria; at the same time, lauric acid has a positive effect on the ratio of "good" and "bad" cholesterol in the blood, which is important for the functioning of the cardiovascular system [Bichkaev A.A., Volkova N.I. The role of saturated fatty acids in the normal functioning of the human body. "Functions of saturated fatty acids", pp. 9,10; electronic resource: URL: https: / / scienceforum.ru / 2017 / article / 2017032547; (Accessed October 25, 2023)]. It may be useful for protecting against microbial infection and controlling the balance and distribution of bacteria in the human intestinal microbiota (Miki Matsue, Yumiko Mori, et al.).

[0021] Measurement of the antimicrobial activity of lauric acid against various bacteria of the human intestinal microbiota using a new method. Abstract, lines 1–4; Electronic resource: URL: https: / / translated.turbopages.org / proxy_u / en-ru.ru.d54lf8c6-65390102-b11451b2-74722d776562 / https / pubmed.ncbi.nlm.nih.gov / 3l665909 / ; (Accessed October 24, 2023)

[0022] Lactulose is used in the product as a prebiotic with a proven physiological effect, i.e. as a bifidogenic factor, and also as a component with functional and technological properties: sweetness, reduced calorie content, improvement of taste and color of the product. Lactulose is not digested by enzymes of the gastrointestinal tract, it reaches the large intestine unchanged, where it is fermented by lacto- and bifidobacteria, serving as a growth factor for them [Ladodo K.S., Borovik T.E., Skvortsova V.A., Use of products with pro- and prebiotic action in baby food; Journal of Contemporary Pediatrics. 2006, Vol. 5, No. 6, pp. 64–70]. The ability of this carbohydrate to stimulate the development of bifidobacteria in the colon is evident even at low doses (1-2 g / day) without side effects [Ryabtseva S.A., Khramtsov A.G., Budkevich R.O., Anisimov G.S., Chuklo A.O., Shpak M.A. Physiological effects, mechanisms of action and use of lactulose. Journal of Nutrition Issues. 2020, Vol. 89, No. 2, pp. 5-20].

[0023] The use of bifidobacteria concentrate (CFU / g of at least 3x 1010) in this product, combined with the above-mentioned components, within the stated limits, promotes accelerated growth of bifidobacteria in the intestine, thereby facilitating the rapid establishment of a healthy intestinal microbiome by suppressing a wide range of pathogenic and opportunistic microorganisms, enhancing the body's immune defense, and normalizing digestive function. Together, these components, within the stated limits, promote the health of the intestinal mucosa and restore a healthy microbiocenosis, thereby enhancing the digestibility of the product and the child's immunity.

[0024] All of the above enhances the preventive and functional properties of the declared product.

[0025] The use of vitamin premix 14196 (Vitablend, Netherlands) enriches the product with water- and fat-soluble vitamins that have a functional effect and provide a preventative effect to maintain vitamin status in the diet of children with milk protein allergies. The table shows the composition of vitamin premix 14196.

[0026] Table 2

[0027] Vitamin premix 14196: 100g Vitamin A 324 mg Vitamin PP 2.543 mg Biotin 11.1 mg Vitamin B12 1.02 mg Vitamin D3 3.97 mg Vitamin B6 305.0 mg Vitamin B1 472 mg Vitamin B2 466.0 mg Pantothenic acid 2.088 g Folic acid 57.629 mg Vitamin C 44.45 g Carrier

[0028] The use of fructose in the stated quantities allows for the product's organoleptic properties to be adjusted toward moderate sweetness. The combination of carbohydrates (fructose, lactulose, sucralose), coconut milk, banana juice, and anhydrous citric acid in the stated quantities helps to correct the bitter taste of whey protein hydrolysate and impart high organoleptic properties to the product, which indirectly improves its nutritional value.

[0029] The use of natural flavoring (in the specified values) improves the organoleptic characteristics of the product, enhances the aroma adequately to the components used.

[0030] Increasing the amount of whey protein hydrolysate above the stated values ​​negatively impacts the organoleptic properties of the finished product: it intensifies the bitter taste, which cannot be corrected. Reducing the amount of whey protein hydrolysate below the stated values ​​does not allow the product to achieve the required protein content. As a result, the child's body does not receive sufficient protein for amino acid metabolism, which reduces the preventative and functional properties of the declared product, as well as its biological and nutritional value.

[0031] Increasing the amount of coconut milk above the stated values ​​leads to an increase in the fat and carbohydrate content of the product, which consequently puts a strain on the unhealthy enzyme system of children with allergies, which in turn leads to obesity. Reducing the amount of coconut milk below the stated values ​​does not provide the child's body with the required amount of fatty acids.

[0032] Increasing the carbohydrate content of a product above the stated values ​​increases the risk of endocrine disruption, which increases the risk of obesity. Reducing the carbohydrate content below the stated values ​​does not achieve the desired organoleptic properties of the product, which impairs the overall perception of the product and may subsequently lead to a decrease in its consumption. This reduces the nutritional and energy value of the product.

[0033] Reducing the amount of vitamin premix below the declared values ​​does not provide the body with the necessary amount of vitamins, which negatively affects the nutritional value and the functioning of the body as a whole.

[0034] Increasing the vitamin premix above the stated values ​​tends to oversaturate the body with vitamins, which can increase allergic reactions in children.

[0035] Increasing the citric acid content above the stated values ​​results in a deterioration in organoleptic properties. When combined with whey protein hydrolysate, the product develops a metallic aftertaste, reducing product perception. Reducing the citric acid content below the stated values ​​does not correct the excessive sweetness in the product.

[0036] The claimed combination of features makes it possible to obtain a dry, specialized product with reduced allergenicity based on milk protein hydrolysate with increased biological, nutritional value, prophylactic and functional properties and improved digestibility.

[0037] A deviation upward or downward from the declared values ​​of all specified parameters of the product composition leads to a decrease in its biological and nutritional value, deterioration of its preventive, functional properties and digestibility.

[0038] The method for producing the claimed product is carried out in two stages as follows: step-by-step mixing of dry components is carried out: the calculated amount of vitamin premix 14196, natural flavoring, sucralose, and bifidobacteria concentrate with a CFU / g of at least 3x1010 are pre-mixed with dry coconut milk in a ratio of 1:5 and stirred for 20 minutes. Then, the resulting mixture is mixed with the remaining amount of dry coconut milk and stirred for 15 minutes. Then, dry whey protein hydrolysate, banana juice, lactulose, fructose, and anhydrous citric acid are sequentially added to the resulting mixture. All components are mixed for at least 15 minutes and sent to the hopper of the filling machine. The product is packaged in sealed consumer containers (in the form of sachets) with a net weight of 11.2 g. To use, dissolve the contents of the sachet in 90 ml of boiled hot water. The hot water temperature should be between 65 and 75°C.The dissolved product should be taken chilled. The daily dose should be discussed with your pediatrician.

[0039] BonCocos coconut milk powder [manufactured by Jandi Export (Pvt) Ltd, Sri Lanka] is used as coconut milk. It is a white powder with a characteristic taste and a distinct coconut aroma. It does not contain gluten, casein, lactose, or corn. Nutritional value per 100g: protein - 3g; fat - 42g; carbohydrates - 53g; sodium - 30mg.

[0040] For example, dry (lyophilized) bifidobacteria concentrate Probio-Tes® BB-12® Blend-30 IF (with a cell concentration of at least 3x1010 CFU / g) [Cr. Hansen A / S, Denmark] is used as a bifidobacteria concentrate with CFU / g (at least) 3x1010 CFU / g. For example, dry banana juice [TU 10.89.19-001-2000263070-2021] is used as banana juice.

[0041] This is a light yellow powder with a distinct fruity flavor and aroma. Nutritional value per 100g: protein - 0.5g, fat - 0.08g, carbohydrates - 91g.

[0042] This specialized product, characterized by reduced allergenicity of cow's milk proteins, is recommended for preschool and school-age children. Its symbiotic effect, thanks to the presence of pro- and prebiotics, helps maintain a healthy intestinal microbiome, thereby normalizing metabolism and reducing allergic reactions. Consumption of this product leads to the colonization of beneficial microflora in the child's intestines.

[0043] The product's high organoleptic properties meet the dietary preferences of preschool- and school-aged children and do not cause any adverse reactions. It provides the child with the vitamins necessary to maintain the vitamin status of their diet and helps normalize metabolic processes.

[0044] The product's production technology is simple and does not require energy-intensive sterilization, homogenization, or drying. This allows for an affordable, complete product that fully preserves its high-quality proteins and vitamins, making it a product with high nutritional and biological value. This product can also be used in preventative nutrition for adults prone to allergies, as well as for the elderly.

[0045] The invention proposed for registration makes it possible to expand the range of prophylactic products for children over three years of age with reduced allergenicity to milk proteins.

[0046] The results of the conducted studies of the amino acid composition of the product showed the maximum proximity to the amino acid composition of breast milk, including in terms of essential amino acids, and a higher biological value than the analogue, which proves the biological value of the product.

[0047] Table 3

[0048] Name of amino acid Amino acid concentration (g / 100 g protein) Breast milk Mixture (according to the invention) Mixture-Analogue maximum value minimum value Isoleucine* 5,7 6,8 5,9 4,5 Leucine* 11,0 11,9 11,9 10,1 Lysine* 7,4 8,4 9,9 7,5 Methionine* 1,3 2,1 2,4 2,2 Cystine 1,7 2,9 2,5 2,0 Phenylalanine* 4,2 5,1 4,5 3,7 Tyrosine 3,3 6,3 4,0 3,1 Threonine* 5,3 6,6 5,4 5,6 Tryptophan* 1,8 2,6 2,1 2,1 Valin* 5,9 8,0 5,9 5,2 Arginine* 3,5 4,9 4,4 3,5 Histidine* 2,4 3,8 2,5 3,3 Alanine 4,5 5,3 5,1 5,0 Aspartic acid 10,1 10,8 11,1 10,0 Glutamic acid 17,6 22,7 19,7 15,8 Glycine 2,8 3,6 2,7 2,2 Proline 8,9 11,2 7,8 4,6 Serene 5,0 5,9 5,3 4,8

[0049] * - essential amino acids.

Claims

A dry specialized product with reduced allergenicity based on milk protein hydrolysate, characterized in that it contains a natural flavoring in the amount of 0.23-0.25 wt. %, whey protein hydrolysate, coconut milk, bifidobacteria concentrate with CFU / g of at least 3×1010, lactulose, fructose, anhydrous citric acid, vitamin premix 14196, sucralose, banana juice, with the following content of the original components, wt. %: Whey protein hydrolysate 26,0-27,3 Coconut milk 33,0-34,2 Bifidobacteria concentrate with CFU / g of at least 3×1010 1,0 Lactulose 7,45-8,40 Fructose 4,20-5,50 Anhydrous citric acid 1,80-1,90 Vitamin premix 14196 0,25-0,30 Sucralose 0,03 Banana juice The rest is up to 100