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Method for reduction of bitterness and improvement of taste of hydrolysed children alimentation mixture free of protein. RU patent 2507863.

IPC classes for russian patent Method for reduction of bitterness and improvement of taste of hydrolysed children alimentation mixture free of protein. RU patent 2507863. (RU 2507863):

A23L1/305 -

A23J3/08 - Dairy proteins

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Method for production of "l-pfi" dietary supplement from secondary milk stock and "l-pfi" dietary supplement produced by this method / 2400106
Invention relates to diary, biotechnological, medical, pharmaceutical and cosmetological industries, namely to methods of production of biologically active substances which may be used as dietary supplements. The method includes milk stock purification, separation, caseation, two-stage ultrafiltration, proteins chromatographic separation, dialysis, microfiltration with a 0.2-0.3 mcm pore selectivity, separated monofractions mixture in a ratio which is similar to their content in fresh cow's milk, lyophilisation. Separation of the immunoglobulin fraction from the whey (at the first stage of ultrafiltration) is performed through 100 kilodalton membranes. The permeate is subjected to a second ultrafiltration through 30 kilodaltons membranes. The produced protein concentrate is subjected to ion-exchange chromatography illuated with a 0.35 M - 1 M NaCl gradient with lactoferrin and lactoperoxidase fractions production. Mixture of the produced fractions (immunoglobulin, lactoferrin and lactoperoxidase) is performed in the ratio 91:5:4.

Method for producing of bifidus-containing milk enricher / 2287944
Method involves heating and cooling raw material; introducing preliminarily activated bifidus bacteria concentrate; heating curdle whey or cheese whey to temperature of 95-97 C followed by holding during 5-40 min; cooling to temperature of 20-40 C; separating whey proteins and providing self-pressing followed by pressing; mixing resulting product with growth additive such as corn extract or carrot juice or potato extract; providing thermal processing of resulting mixture at temperature of 90-95 C followed by holding during 5-10 min and cooling to temperature of 35-39 C. Bifidus bacteria concentrate is concentrate of Bifidobacterium bifidum strain 791 or Bifidobacterium adolescentis strain MC-42 or preliminarily activated bacterial preparation "Bifilact D" or "Bifilact A". After introduction of bifidus bacteria concentrate, mixture is subjected to fermentation at temperature of 35-39 C during 6-12 hours. Upon accomplishment of fermentation procedure, mixture may be dried at temperature of 40-60 C during 6-12 hours or subjected to sublimation drying procedure.

FIELD: food industry.

SUBSTANCE: inventions group relates to dairy industry. The children alimentation mixture production method involves mixing of a hydrolysed protein source in an amount of 1-5 g/100 kcal of the mixture, a carbohydrate source in an amount of 8-12 g/100 kcal of the mixture and a fat source in an amount of 3-7 g/100 kcal of the mixture to produce a solution. The solution pH is increased up to a level of 6.5-7.2 whereat bitterness is reduced. Water content in the mixture is decreased to produce powder. Vitamins, mineral substances and powder with increased pH are mixed to produce a children alimentation mixture. The method for production of a children alimentation mixture containing no protein involves mixing of a protein equivalent source in an amount of 1-5 g/100 kcal of the mixture, a carbohydrate source in an amount of 8-12 g/100 kcal of the mixture and a fat source in an amount of 3-7 g/100 kcal of the mixture to produce a solution. The solution pH is increased up to a level of 6.5-7.2 whereat bitterness is reduced. Water content in the mixture is decreased to produce powder. Vitamins, mineral substances and powder with increased pH are mixed to produce a children alimentation mixture.

EFFECT: inventions group is aimed at bitterness reduction, the product taste improvement and improvement of acceptability for babies.

11 cl, 1 tbl, 3 ex

The present invention relates to the methods of reducing the bitterness and improve the taste free of hydrolyzed protein mixtures for baby food.

Allergic to cow's milk is a common food allergies on the protein in young children. Studies show that actually suffer from allergies from 2% to 3% of all infants (Sampson, HA, Food Allergy. Part 1:

Immunopathogenesis and Clinical Disorders, J Allergy Clin Immunol. 103:717-728, 1999). One of the hypothetical explanations to the predominance of cow's milk Allergy in infants is that one-piece cow's milk protein, which is found in many traditional mixtures for baby food, there is too early for them, and this is the most common food allergen, acting on the infants. In fact, about 80% of the currently available mixtures for baby food based on cow's milk.

In recent years were developed infant to reduce the occurrence of an Allergy to the protein. One such example is the use of hydrolyzed milk a cow. As a rule, protein, hydrolyzed infant treated with enzymes to the destruction of some or most of the proteins that cause negative symptoms, and to reduce allergic reactions, intolerance and sensitivity to the protein.

Another alternative for infants who are allergic to milk protein is free from protein infant formula on the basis of amino acids. Amino acids are the basic structural units for the construction of protein. The destruction of the protein to its basic chemical structure and use of fully processed proteins makes the baby formula on the basis of amino acids the most hypoallergenic available mixtures for baby food.

Unfortunately, however, hydrolyzed and free from protein mixtures for baby food, are often of a bitter taste, which is poorly tolerated babies. There have been previous attempts to improve the taste of hydrolyzed or free from protein mixtures for baby food. For example, in U.S. patent № 5589357 Martinez explains that the use of a combination of casein and whey protein instead of 100% whey protein, which is used in some commercially available mixtures for baby food, can improve the taste of hydrolyzed mixtures for baby food. Also, US patent # 5837312 Cordle relates to a method of reducing the bitterness of protein hydrolysate by placing it in a layer of and collecting part of the solution, which is not associated with siloxane. Each of these methods, however, requires changes in the process of obtaining mixtures for baby food, which in turn requires time and money. Therefore, continues to be a need in the way of providing an infant formula based on hydrolyzed protein or amino acids, which has less bitter taste, and better tolerated babies and is a more appropriate and less expensive for introduction in manufacture in comparison with other known methods.

The present invention relates to a new method of reduction of bitterness and improve the taste of hydrolyzed mixtures for baby food. The method involves mixing the source of hydrolyzed protein, a carbohydrate source, source of fat, vitamins and mineral substances in the solution with the subsequent regulation of the pH mixture up is in the range from about 6.5 to about 7.2.

Also present invention relates to a new method of reduction of bitterness or improve the taste-free protein mixtures for baby food. The method involves mixing the source equivalent of protein, a carbohydrate source, source of fat, vitamins and mineral substances in the solution with the subsequent regulation of the pH mixture up is in the range from about 6.5 to about 7.2.

The following details the embodiments of the present invention, one or more examples of which are set out below. Each example is for an explanation of the present invention and does not limit the present invention. Specialist in the field of technology, which applies to the present invention, it should be understood that may be made various modifications and variants of the present invention, not going beyond the present invention. For example, signs, illustrated or described as being part of one of the options can be used with a variant of execution of the present invention to obtain yet another variant of execution.

Therefore, such modifications and variants, and their equivalents execution of the present invention are included in the scope of the claims set out in the claims. Other tasks, characteristics and aspects of the present invention disclosed in the following detailed description or are obvious from him. Specialist in the field of technology, which applies to the present invention, it should be understood that given in the description of the present invention ways of its implementation are given as examples only and do not limit the scope of the claims of the present invention.

Use of the term «infant formula» refers to the composition, meets the nutritional requirements for the baby when replacing breast milk.

When used herein, the term «partially hydrolyzed» refers to the degree of hydrolysis constituting more than 0%but less than 50%.

When used herein, the term «» refers to the degree of hydrolysis, greater than or equal to about 50%.

When used herein, the term «free from protein» means the content is not measured by the amount of protein, which is measured using standard methods for determining protein, such as polyacrylamide gel electrophoresis with dodecyl(SLS)and sodium sulfate or size-exclusion chromatography sizes.

In the embodiment of the invention refers to a new way of reduction of bitterness or improve the taste free of hydrolyzed protein or baby formula. The method involves mixing the ingredients of the mixture and regulation of the pH mixture in the range of from about 6.5 to about 7.2. In one embodiment of the present invention pH mixture is in the range from about 6.8 to approximately 7.0. In another embodiment, pH mixture is in the range from about 6.5 to approximately 7.0. In another embodiment, pH mixture is in the range from about 6.8 to about 7.2.

Traditional hydrolyzed or free from protein mixtures for baby food have a pH in the range from about 4.5 to 6.0. In particular embodiment, the method involves an increase in pH mixtures for baby food within about 4.5 and 6.0 to about 6.8 and 7.2. This increase in pH allows to reduce the bitterness of the mixture, provides improvement of the taste and improving the portability of his babies, and such a pH similar to pH breast milk.

Not wanting to be limited by this or any theory, the authors consider that an increase of pH mixtures for baby food-based protein hydrolysate amino acids, which may impart a bitter taste, reduce the size. This provides a significant advantage over the methods of reduction of bitterness hydrolyzed or free from protein mixtures for baby food from the prior art cost time and money. There is no need in essential change of the process of obtaining. On the contrary, simple manipulation of end-pH mixture provides the obtaining of a mixture with improved taste.

pH mixture can be controlled using means known from the prior art. In one embodiment, to regulate the pH mixture can be used citric acid, sodium hydroxide and/or potassium hydroxide.

Infant formula of the invention can be a mixture for baby food for full-term infants or infant formula for premature infants. Nutritional composition according to the invention may be a liquid (ready for consumption or concentrated) or powder. In some versions of the invention nutrient composition for the application is complete and contains the appropriate type and amount of protein, amino acids, lipids, carbohydrates, vitamins and/or minerals.

In the embodiment of the protein source is hydrolyzed. In this embodiment, the source of protein may include without limitation skimmed milk, soy protein, whey protein, milk protein or an egg white. Source of protein may be partially hydrolyzed or . As a rule, the amount of protein may range from about 1 to about 5 g/100 kcal.

In a separate embodiment, infant formula is free from protein and contains free amino acids as a source of protein equivalent. In this embodiment, the amino acids may include without limitation histidine, isoleucine, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, threonine, tryptophan, valine, alanine, arginine, asparagine, aspartic acid, acid, glutamine, glycine, Proline, serine, carnitine, taurine and their mixtures. In some versions of the amino acids can be a branched chain amino acids. In other variants of execution as a protein can be included small peptides from amino acids. Such small peptides of amino acids may be natural or synthetic. Content of free amino acids in the nutrient composition may vary in the range from about 1 to about 5 g/100 kcal. In an embodiment of 100% of free amino acids have a molecular weight less than 500 Dalton. In this embodiment, the nutritional composition can be hypoallergenic.

Another component of baby formula of the invention represents a source of lipids. As a rule, lipid content may range from about 3 to about 7 g/100 kcal. Sources of lipids can be any known or used in the prior art, including, without limitation, vegetable oils such as palm oil, rapeseed oil, corn oil, soybean oil, palm olein, coconut oil, medium chain triglycerides, sunflower oil with high content of , safflower oil with high content of and the like.

Another component mixtures for baby food is a source of carbohydrates. As a rule, carbohydrate content may range from about 8 to 12 g/100 kcal. Sources of carbohydrates can be any known or used in the prior art, including, without limitation, lactose, glucose, corn syrup solids, maltodextrin, solids rice syrup, and the like.

In some versions of infant formula may contain additional components, such as long-chain polyunsaturated fatty acids (long chain polyunsaturated fatty acids). In particular embodiment, the infant formula may contain dokozageksaenovuyu acid (DHA) and/or arachidonic acid (ARC).

In case when it is part of the invention, the mass ratio of ARC/DHA may be in the range from about 1:3 to about 9:1. In an embodiment of the invention, the ratio is in the range from about 1:2 until about 4:1. In another embodiment, the ratio is in the range from about 2:3 to about 2:1. In one particular embodiment, the ratio is about 2:1. In other specific embodiment, the ratio is about 1:1,5. In other variants of execution of the invention, the ratio is about 1:1,3. In other variants of execution of the invention, the ratio is about 1:1,9. In particular embodiment, this ratio is about 1.5:1. In another embodiment, the ratio is about 1.47:1.

In case when it is part of the invention, the content of DHA can be in limits from about 0,0% to 1.00% of fatty acids by mass. In other variants of execution of the invention content of DHA can be about 0,32% by mass. In some versions of the invention content of DHA may be about 0.33% by mass, in another embodiment, the content of DHA can be approximately 0,64% by mass. In another embodiment, the content of DHA can be about 0,67% by mass, in another extended embodiment, the content of DHA can be about 0,96% by mass. In another embodiment, the content of DHA may be about 1.00% by mass.

In case when it is part of the invention, the amount of DHA is likely to be within about 2 mg/100 kilocalories (kcal) to about 100 mg/100 kcal. In another embodiment, the amount of DHA is likely to be within about 5 mg/100 kcal to around 75 mg/100 kcal. In another embodiment, the number of DHA can be in the range from about 15 mg/100 kcal to about 60 mg/100 kcal.

In case when it is part of the invention, the effective amount of DHA is likely to be within about 3 mg per kg of body weight per day to approximately 150 mg / kg of body weight per day. In one embodiment, a number of DHA can be in limits from about 6 mg per kg of body weight per day up to approximately 100 mg / kg of body weight per day. In another embodiment, the number of DHA can be in the range from about 15 mg per kg of body weight per day to about 60 mg per kg of body weight per day.

In case when it is part of the invention, the content of the ARC may be in limits from 0.0% to 0.67% of fatty acids by mass. In another embodiment, the content of the ARC may be about 0,67% by mass. In another embodiment, the content of the ARC may be about 0,5% by weight. In another extended embodiment, the content of the ARC may be in the range from about 0,47% to 0.48% by mass.

In case when it is part of the invention, the number of the ARC may be within 4 mg/100 kilocalories (kcal) to about 100 mg/100 kcal. In another embodiment, the number of the ARC may be within about 10 mg/100 kcal to about 67 mg/100 kcal. In another embodiment, the number of the ARC may be in the range from about 20 mg/100 kcal up about 5 mg/100 kcal. In particular embodiment, a number of the ARC can range from about 25 mg/100 kcal up to 40 mg/100 kcal. In one embodiment, a number of the ARC may be about 30 mg/100 kcal.

In case when it is part of the invention, the effective amount of the ARC may be within about 5 mg / kg of body weight per day to approximately 150 mg / kg of body weight per day. In one embodiment, a number of the ARC may be within about 10 mg / kg of body weight per day to around 120 mg per kg of body weight per day. In another embodiment, the number of the ARC may be in the range from about 15 mg per kg of body weight per day to about 90 mg per kg of body weight per day. In another extended embodiment, a number of the ARC may be in the range from about 20 mg / kg of body weight per day to about 60 mg per kg of body weight per day.

When you use a source of long chain polyunsaturated fatty acids can be used by any source, known from the prior art, such as the fat of marine origin, fish oil, oil unicellular, lipids, egg yolk, lipids brain and the like. Long chain polyunsaturated fatty acids may be in kind or in purified form.

In one embodiment, a nutritional Supplement may contain at least one probiotic. When used herein, the term «probiotic» refers to microorganisms, providing a beneficial impact on the health of the owner. Can be used by any probiotic, known from the prior art, suitable for combination with other components of the additive. For example, probiotic can be selected from the group consisting of Lactobacillus and Bifidobacterium . Alternatively probiotic can be a Lactobacillus rhamnosus GG (LGG).

In another embodiment, a nutritional Supplement may contain at least one prebiotic. When used herein, the term «prebiotic» refers to food ingredient, stimulating the growth and/or activity of a probiotic. In this embodiment, the invention can be used by any prebiotic known from the prior art, suitable for combination with other components of the additive. In particular embodiment, a prebiotic can be selected from the group consisting of (FOS), , galactooligosaccharides production, inulin, , , and their combinations. In particular embodiment, a prebiotic is a mixture of inulin and Foz.

The following examples describe the different ways of carrying out the invention. Other embodiments of the invention in the volume of the formula of the invention will be known specialist in the field of technology to which the invention relates of the signs in the description or embodiments of the present invention. It should be understood that description, together with examples only explains and illustrates the scope and essence of the invention, as set out in the claims, following the examples in the examples, all the interest given by mass, except as expressly provided otherwise.

EXAMPLE 1

This example illustrates the embodiment of the invention - free protein amino acid based infant formula obtained method according to the invention. Table 1 provides a list of ingredients baby formula of Example 1.

Table 1 Ingredients per 100 kg of mixture

Ingredient

Quantity per 100 kg

The Foundation powder, without GMOs

64,992 kg

Dry substance corn syrup, with a well-known place of origin, without GMOs

29,026 kg

Oil palm olein

11,667 kg

Soya oil 5,185 kg

Coconut oil

5,185 kg

Sunflower oil with high content of

3,889 kg

ARC and DHA oils unicellular

0,724 kg

WASP tapioca starch

4,999 kg

Dwuhosnovny calcium phosphate

1,600 kg

Potassium citrate

1,333 kg

Calcium citrate

0,396 kg

Granulated sodium citrate

0,338 kg

Potassium chloride

0,210 kg

Choline chloride

0,175 kg

Calcium hydroxide

0,147 kg

Magnesium oxide weak

0,104 kg

L-carnitine

12,998 kg

Sodium iodide

0,110 kg

Dry substance corn syrup, with a well-known place of origin, without GMOs

14,545 kg

Premix essential amino acids, without GMOs

9,800 kg

L-leucine

1,736 kg

Lysine hydrochloride

1,408 kg L-valine 1,068 kg

L-isoleucine

0,956 kg

Dry substance corn syrup, with a well-known place of origin, without GMOs

0,890 kg

L-threonine

0,864 kg

L-tyrosine

0,765 kg

L-phenylalanine

0,708 kg

L-histidine

0,371 kg

L-tryptophan

of 0.337 kg

L-methionine

0,326 kg

Premix nonessential amino acids, without GMOs

9,800 kg

L-aspartic acid

2,822 kg

L-Proline

1,406 kg

L-alanine

1,375 kg

Dry substance corn syrup, with a well-known place of origin, without GMOs

1,294 kg

Monosodium glutamate (MSG)

0,967 kg L-serine 0,865 kg

L-arginine

0,745 kg Glycine 0,371 kg

Dry vitamin premix

0,403 kg Inositol

124,930 g

Dry substance corn syrup, with a well-known place of origin, without GMOs

110,869 g

Ascorbic acid

73,346 g Taurine 39,252 g

Dry vitamin E acetate 50%

24,180 g

Vitamin A palmitate, dry pellets, dispersable in cold water

7,657 g

Niacinamide

5,650 g

Vitamin K1, dry USP,1%

4,876 g

Calcium Pantothenate

3,546 g

Vitamin D3 powder (Department/OSH)

3,143 g

Biotin, powder 1%

1,934 g

Vitamin B12 0.1% in the starch

1,814 g

Riboflavin

0,654 g

Thiamine hydrochloride

0,544 g

Pyridoxine hydrochloride

0,496 g

Folic acid

0,117 g

Micronutrient premix

0,230 kg

Dry substance corn syrup, with a well-known place of origin, without GMOs

205,620 g

Zinc sulphate monohydrate

14145 g

Selenium powder, non GMO, spray drying

7,475 g

Copper sulfate powder (CuSO 4 %H 2 O)

1,840 g

Manganese sulfate monohydrate

0,920 g

Iron powder, non-GMO, spray drying

Dry substance corn syrup, with a well-known place of origin, without GMOs

178,238 g

Iron sulphate

46,000 g

Ascorbic acid

5,762 g

EXAMPLE 2

This example illustrates the embodiment of the invention - a method used to increase the pH baby formula of the invention. Powder Foundation, corn syrup solids, premix essential amino acids and enzymes essential amino acids are mixed in a solution. the pH of a solution is regulated to about 6.8, and then a solution pasteurized and homogenized. Then the solution is evaporated to reduce the content of water and dried with obtaining powder form. Then the powder Foundation dry method is mixed with dry vitamin concentrates, premixes trace elements and iron powder. Then mix the powder is Packed.

EXAMPLE 3

This example illustrates the improved taste appeal of the product on the basis of amino acids with pH regulation. About 12 ounces (340,194 g) of the restored clinical product on basis of amino acids, Nutramigen AA TM (Mead Johnson Nuiritionals) with an adjusted to 6.5 pH. Taste the attractiveness of the past pH-regulation Nutramigen AA product compare with Nutramigen AA TM product does not pass the pH-regulation, and with amino acid products EleCare ® (Abbott Nutritionals) and the Feeding ® (Nutricia), using the comparative test.

Does not pass the pH regulation of product Nutramigen AA has more sour taste and a more pronounced taste of fish with a more pronounced and bean flavor compared with EleCare ® and Feeding ® products. Last pH-regulation Nutramigen AA TM product has less pronounced «fish» notes, less pronounced sour notes, less bitterness and smaller bean flavor compared with failed the regulation of amino acid products. Last pH-regulation Nutramigen AA TM product more like EleCare ® and Feeding ® products on flavoring profile compared to not undergone regulation of amino acid products.

All references in this manual, including, without limitation, all scientific works, publications, patents, patent applications, messages, texts, reports, manuscripts, pamphlets, books, Internet, magazine articles, periodicals, and the like, put here a link in full to the extent not contrary to anything contained here.

Description of the reference enabled only for generalization of statements made by the authors, and do not make them part of the prior art. Applicants leave the right to verify the accuracy and appropriateness of references cited.

While preferred embodiments of the invention described using special terminology, devices and ways, such a description is given for illustration only. Words used are used only to describe. Specialist in the field of technology, which applies to the present invention, it should be understood that might be made changes and variations within the framework of the present invention, the scope of which is set out in the appended claims. Additionally, it should be understood that various aspects of embodiment of the invention can be used interchangeably as a whole or partially.

1. The method of obtaining mixtures for baby food, including: (a) the mixing source hydrolyzed protein of 1-5 g/100 kcal mixture source of carbohydrates in the amount of 8-12 g/100 kcal mixture and source of fat in the amount of 3-7 g/100 kcal mixture to produce a solution; (b) increase the pH to a level of about 6.5 to about 7.2, where bitterness mixture is reduced; (c) to reduce the water content in the mixture to produce powder; d) mixture of vitamins, mineral substances and powder with high pH to obtain mixtures for baby food.

2. The method according to claim 1 in which the protein is partially hydrolyzed.

3. The method according to claim 1 in which the protein is .

4. The method according to claim 1, wherein pH infant is in the range of about 6.8 to approximately 7.0.

5. The method according to claim 1 in which an infant formula is hypoallergenic.

6. The method according to claim 1, wherein the form of mixtures for baby food to choose from the group consisting of the restored liquid product, powder and ready-to-eat-ended.

7. The method of obtaining containing protein mixtures for baby food, including: (a) the mixing source of protein equivalent of 1-5 g/100 kcal mixture source of carbohydrates in the amount of 8-12 g/100 kcal mixture and source of fat in the amount of 3-7 g/100 kcal mixture to produce a solution; (b) increase the pH to a level of about 6.5 to about 7.2, where bitterness mixture is reduced; (c) to reduce the water content in the mixture to produce powder; d) mixture of vitamins, mineral substances and powder with high pH to obtain a mixture for baby food.

8. The method according to claim 7, where the infant formula contains amino acids as the equivalent of protein.

9. The method according to claim 7, in which the pH infant is in the range from about 6.8 to approximately 7.0.

10. The method according to claim 7, in which an infant formula is hypoallergenic.

11. The method according to claim 7, in which the form of mixtures for baby food to choose from the group consisting of the restored liquid product, powder and ready-to-eat-ended.