RU2841608C1 - Dry specialized product with reduced allergenicity based on hydrolyzate of milk proteins - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Described is a dry specialized product with reduced allergenicity based on milk protein hydrolyzate containing initial components, wt.%: hydrolyzate of whey proteins 26.0–27.3, coconut milk 33.0–34.2, concentrate of bifidobacteria with CFU/g not less than 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, mango juice – balance up to 100.

EFFECT: invention allows to enhance biological and nutritive value of the product, improve its digestibility, preventive and functional properties.

1 cl, 1 tbl, 14 ex

Description

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

A sterilized dairy product for school sports nutrition is known, containing skimmed milk powder, whey protein concentrate, whey protein hydrolysate, soybean oil, maltodextrin, fruit and berry syrup, minerals, vitamins and water [RU Patent No. 2440003. Bulletin No. 2, 2012]. The product contains skimmed milk powder (to increase the total protein content), which does not allow it to be used in the nutrition of children who are allergic to cow's milk proteins. The use of fruit and berry syrup in the declared quantities significantly increases the content of carbohydrates and, in particular, sucrose (which is the basis of syrups), which is extremely undesirable for children with allergic reactions.

A paste-like milk-containing product with reduced allergenicity of milk proteins is known, containing liquid hydrolysate of whey proteins, cream with 20% fat content or maltodextrin, fruit and berry filler, soluble dietary fiber, thickener, skim milk [RU Patent No. 2552149. Bulletin No. 12, 2015]. The product is intended for feeding children from three years of age. The use of skim milk in the product (as an additional source of protein) does not allow it to be recommended for prophylactic nutrition of children suffering from an allergy to cow's milk proteins. The presence of milk proteins in the product that have not been hydrolyzed reduces their absorption (and, consequently, the absorption of the product itself) by children suffering from an allergy to milk proteins, and causes an allergic reaction in them. All of the above leads to a deterioration in the digestibility of the product, a decrease in its biological and nutritional value, a decrease in the prophylactic and functional properties.

The absence of vitamins and minerals in the product also reduces the nutritional value and the daily percentage of satisfaction of the child’s body in these substances (vitamins and minerals).

The closest in technical essence to the claimed invention is a fermented milk product for dietary preventive nutrition of children over three years old, containing 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. But the structure of the milk protein is not completely destroyed. Such milk proteins can provoke an allergic reaction. While in the process of enzymatic hydrolysis of milk proteins the destruction of the primary form of the protein molecule occurs.

This product is not enriched with vitamins necessary for the proper nutrition of children. It contains sucrose (in its pure form), which is undesirable in children's nutrition. The product contains a stabilizer based on modified starch, which is eventually broken down into glucose in the digestive tract. Glucose is quickly absorbed by the body and can increase the glycemic load on the body. During the processing of the stabilizer in the intestine, dextrins are formed, which also have a high glycemic index. Eating foods with a high glycemic index reduces immunity, increases the risk of diabetes, cardiovascular diseases, and oncology. All of the above reduces the biological, nutritional value of the product, worsens its digestibility, preventive and functional properties.

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.

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 3×10 ¹⁰ , lactulose, fructose, anhydrous citric acid, vitamin premix 1496, sucralose, mango juice, with the following content of the original components, wt. %:

Whey protein hydrolysate 6.0÷27.3 Coconut milk 3.0÷34.2 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 45÷8.40 Fructose 20÷5.50 Citric acid anhydrous 80÷1.90 Vitamin premix 1496 0.25÷0.30 Sucralose 0.03 Mango juice the rest up to 100

The claimed product may additionally contain a natural flavoring agent in an amount of 0.23÷0.25 wt.%.

The stated 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 claimed product (unlike the prototype). 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]. The use of whey protein hydrolysate with such characteristics in the formulation of the claimed product makes it possible to obtain a product with reduced allergenicity, characterized by a "residual antigenicity of 1×10 ^-3 . This makes it possible to use this product in the nutrition of children suffering from an allergy to cow's milk proteins. The above allows to increase the biological and nutritional value of the declared product, as well as its preventive and functional properties.

The fat component of the product is represented by the lipids of dry coconut milk, which is a white or creamy fine powder made from extracted coconut cream, with a 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, since the selected ratios of ingredients create a harmonious combination of taste and smell. 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, which facilitates the absorption of fat [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-u-detey-rannego-vozrasta-chto-delat/viewer (date of access 10/25/2023)]. This increases the digestibility of the declared product.

It is known that in children suffering from allergies, in this case, to milk proteins, the gastrointestinal tract is affected (the intestinal microbiocenosis changes towards an increase in pathogenic flora, 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 flow 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 09.10.2023)].

Bifidobacteria in the intestines inhibit the growth of pathogenic and opportunistic intestinal microflora and participate in maintaining proper metabolism in relation to fatty acids in the intestines.

The use of whey protein hydrolysate together with bifidobacteria concentrate allows to form a natural barrier to penetration of foreign microflora and antigens. Whey protein hydrolysate peptides are most effective in maintaining the total volume of the intestinal wall, unlike free amino acids and whole proteins.

The use of a bifidobacteria concentrate with a CFU/g of at least 3×10 ¹⁰ makes it possible to obtain a bifidobacteria content of at least 1×10 ⁷ in the declared product.

The combination of whey protein hydrolysate, bifidobacteria concentrate (CFU/g not less than 3×10 ¹⁰ ), coconut milk, vitamin premix 1496, mango juice, lactulose in the claimed product allows to improve the intestinal microbiocenosis in relation to the beneficial microflora of a child suffering from an allergy to milk proteins. It is known that bifidobacteria (like lactic acid bacteria) need biotin, pantothenic acid, riboflavin, peptides and amino acids [Funk I.A., Irkitova A.N. BIOTECHNOLOGICAL POTENTIAL OF BIFIDOBACTERIA. p. 69; electronic resource: URL: https://cyberleninka.ru/article/n/biotehnologicheskiy-potentsial-bifidobakteriy/viewer; (date of access 09.10.2023)]. The listed nutrients are contained in the declared product due to the use of whey protein hydrolysate, vitamin premix, mango juice, which has a positive effect on the development of bifidobacteria. 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 resource]: URL: https://translated.turbopages.org/proxy_u/en-ru.ru.eced2490-6523f468-244afc27-74722d776562/https/microbialcellfactories.biomedcentral.com/articles/10.118 6/s12934-021-01702-3 (accessed 09.10.2023)].

The use of mango juice enriches the product with natural carbohydrates, minerals, vitamins (A, C, E, and B group), dietary fiber; changes the organoleptic properties of the product by improving its taste and consistency.

Lauric acid contained in coconut milk (up to 10 g in 100 g of coconut milk) is converted in the human body into monolaurin, which is antibacterial, antiviral and antiprotozoal and is used by the human body to destroy bacteria and the lipid membrane of viruses (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; (date of access 10.25.2023)]. 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. Measurement of antimicrobial activity of lauric acid against various bacteria in human intestinal microbiota using a new method. Abstract, lines 1-4; electronic resource: URL: https://translated.turbopages.org/proxy_u/en-ru.ru.d541f8c6-65390102-b11451b2-74722d776562/https/pubmed.ncbi.nlm.nih.gov/31665909/; (accessed 24.10.2023)].

Lactulose is used in the product as a prebiotic with a proven physiological effect (bifidogenic factor), and also as a component with functional and technological properties: sweetness, reduced caloric 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; J. Issues of modern pediatrics. 2006, v.5 no.6, pp. 64-70]. The ability of this carbohydrate to stimulate the development of bifidobacteria in the colon is already evident 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].

The use of bifidobacteria concentrate (CFU/g not less than 3×10 ¹⁰ ) in the claimed product in combination with the above-mentioned components, in the claimed values, promotes accelerated growth of the number of bifidobacteria in the intestine, thereby promoting a more rapid creation of a healthy intestinal microbiome (due to the suppression of a wide range of pathogenic and opportunistic microorganisms, increasing the body's immune defense and normalizing the digestive function). Together, these components, in the claimed limits, promote the improvement of the intestinal mucosa, the restoration of its healthy microbiocenosis, thereby increasing the digestibility of the claimed product and the child's immunity.

All of the above increases the preventive and functional properties of the declared product.

The use of vitamin premix 1496 (Vitablend, Netherlands) allows enriching the claimed product with water- and fat-soluble vitamins that have a functional focus and provide a preventive effect to maintain the vitamin status in the diet of children suffering from allergies to milk proteins. The table shows the composition of vitamin premix 14196.

The use of fructose in the declared values allows to adjust the organoleptic indicators of the product towards moderate sweetness. Fructose differs from other sugars by a lower glycemic index and sweet taste. Numerous studies by foreign scientists confirm that moderate consumption of fructose (up to 50 g per day) does not disrupt the metabolism of fats and glucose, and doses up to 100 g per day do not affect body weight.

The combination of carbohydrates (fructose, lactulose, sucralose), coconut milk, mango juice and anhydrous citric acid in the declared values allows to correct the bitter taste of whey protein hydrolysate and impart high organoleptic properties to the declared product, which indirectly improves the nutritional value of the declared product.

The use of natural flavoring (in the declared values) improves the organoleptic characteristics of the product, enhances the aroma of the components used adequately.

Increasing the amount of whey protein hydrolysate above the declared values negatively affects the organoleptic properties of the finished product: the bitter taste increases, which cannot be corrected.

Reducing the amount of whey protein hydrolysate below the declared values does not allow achieving the required amount of protein in the product. As a result, the child's body does not receive sufficient protein for protein metabolism of amino acids, which reduces the preventive, functional properties of the declared product, as well as its biological and nutritional value.

Increasing the amount of coconut milk above the declared values leads to an increase in the fat and carbohydrate content in the declared product, and as a result to an increase in the load on the unhealthy enzyme system of children suffering from allergies. And this in turn provokes obesity in the child.

Reducing the amount of coconut milk below the stated values does not provide the child's body with the required amount of fatty acids.

Increasing the carbohydrate content in the product above the declared values increases the tendency towards possible disruption of the endocrine system, which increases the risk of developing obesity.

Reducing the amount of carbohydrates below the declared values does not allow achieving the required organoleptic properties of the product, which worsens the overall perception of the product, and subsequently can lead to a decrease in the consumption of its required amount. This also worsens the nutritional and energy value of the product.

Reducing the amount of vitamin premix below the declared values does not allow providing the body with the necessary amount of vitamins, which negatively affects the nutritional value and the functioning of the body as a whole. Increasing the vitamin premix above the declared values tends to oversaturate the body with vitamins, which can increase allergic reactions in children.

Increasing the proportion of citric acid above the declared values leads to deterioration of organoleptic indicators. In combination with whey protein hydrolysate, a metallic taste appears in the product, which reduces the perception of the product. Reducing the proportion of citric acid below the declared values does not allow to correct excessive sweetness in the product.

The claimed combination of features allows obtaining a dry specialized product with reduced allergenicity based on a hydrolyzed milk protein with increased biological, nutritional value, preventive and functional properties and improved digestibility.

Deviation in either direction 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.

The method for obtaining the claimed product is carried out, for example, as follows.

To obtain the finished product, dry components are mixed step by step: the calculated amount of vitamin premix, natural flavoring, sucralose and bifidobacteria concentrate with CFU/g of at least 3×10 ¹⁰ 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, dry mango juice, lactulose, fructose and anhydrous citric acid are added to the resulting mixture in sequence. 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. When using, the contents of the sachet are dissolved at the rate of 1 sachet per 90 ml of boiled hot water. The temperature of hot water is 65÷75°C. The dissolved product is taken chilled. The amount of product consumed per day must be agreed upon with a pediatrician.

For example, dry coconut milk "BonCocos" [Jandi Export (Pvt) Ltd, Sri Lanka] is used as coconut milk. It is a white powder with a characteristic taste and a pronounced smell of coconut. Does not contain gluten, casein, lactose, corn. Nutritional value per 100 g: proteins - 3 g; fats - 42 g, carbohydrates - 53 g; sodium - 30 mg.

As a bifidobacteria concentrate with CFU/g (not less than) 3×10 ¹⁰ , for example, dry (lyophilized) bifidobacteria concentrate Probio-Tec® BB-12® Blend-30 IF (with a cell concentration of not less than 3×10 ¹⁰ CFU/g) is used [company Cr. Hansen A/S, Denmark].

For example, dry mango juice is used as mango juice [TU 10.89.19-001-2000263070-2021]. It is a light yellow powder with a distinct fruity taste and smell. Nutritional value per 100 g of product: proteins - 0.5 g; fats - 0.08 g, carbohydrates - 91 g.

Example 1. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 26.78 Coconut milk 33.5 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.32 Fructose 4.4 Citric acid anhydrous 1.8 Vitamin premix 1496 0.28 Sucralose 0.03 Mango juice the rest up to 100 kg

Example 2. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 26.78 Coconut milk 33.5 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.32 Fructose 4.4 Citric acid anhydrous 1.8 Vitamin premix 1496 0.28 Sucralose 0.03 Vanilla flavoring 0.23 Mango juice the rest up to 100 kg

Example 3. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 26.0 Coconut milk 34.2 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.4 Fructose 4.3 Citric acid anhydrous 1.9 Vitamin premix 1496 0.3 Sucralose 0.03 Mango juice the rest up to 100 kg

Example 4. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 26.0 Coconut milk 34.2 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.4 Fructose 4.3 Citric acid anhydrous 1.9 Vitamin premix 1496 0.3 Sucralose 0.03 Flavoring "Creamy" 0.24 Mango juice the rest up to 100 kg

Example 5. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 27.0 Coconut milk 33.3 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.35 Fructose 4.20 Citric acid anhydrous 1.9 Vitamin premix 1496 0.25 Sucralose 0.03 Mango juice the rest up to 100 kg

Example 6. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 27.0 Coconut milk 33.3 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.35 Fructose 4.20 Citric acid anhydrous 1.9 Vitamin premix 1496 0.25 Sucralose 0.03 Flavoring agent "Mango" 0.23 Mango juice the rest up to 100 kg

Example 7. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 27.30 Coconut milk 33.0 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.30 Fructose 4.37 Citric acid anhydrous 1.8 Vitamin premix 1496 0.25 Sucralose 0.03 Mango juice the rest up to 100 kg

Example 8. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 27.30 Coconut milk 33.0 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.30 Fructose 4.37 Citric acid anhydrous 1.8 Vitamin premix 1496 0.25 Sucralose 0.03 Vanilla flavoring 0.25 Mango juice the rest up to 100 kg

Example 9. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 26.75 Coconut milk 33.2 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 7.45 Fructose 5.5 Citric acid anhydrous 1.8 Vitamin premix 1496 0.28 Sucralose 0.03 Mango juice the rest up to 100 kg

Example 10. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 26.75 Coconut milk 33.2 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 7.45 Fructose 5.5 Citric acid anhydrous 1.8 Vitamin premix 1496 0.28 Sucralose 0.03 Flavoring agent "Mango" 0.23 Mango juice the rest up to 100 kg

The claimed product, produced according to examples 1÷10, has the following composition (average values): mass fraction of protein 20.8÷21.7% (21.25%); fat - 14.1÷14.6 (on average 14.35%); carbohydrates - 54.3÷54.9% (on average 54.6%). The product has a cream color. The product according to examples 1,3,5,7,9 is characterized by a pleasant taste and aroma, which are due to the raw materials. The product, according to examples 2,4,6,8,10, has a characteristic odor inherent in the flavoring agent used. The product meets the requirements for specialized products for nutrition of preschool and school-age children in terms of nutritional value.

Example 11. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 25.0 Coconut milk 34.5 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.41 Fructose 4.60 Citric acid anhydrous 1.9 Vitamin premix 1496 0.28 Sucralose 0.03 Mango juice the rest up to 100 kg

Example 12. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 27.5 Coconut milk 32.5 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.40 Fructose 4.60 Citric acid anhydrous 1.90 Vitamin premix 1496 0.24 Sucralose 0.03 Flavoring "Creamy" 0.23 Mango juice the rest up to 100 kg

Example 13. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 27.0 Coconut milk 34.4 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 7.6 Fructose 4.1 Citric acid anhydrous 1.85 Vitamin premix 1496 0.29 Sucralose 0.03 Flavoring agent "Mango" 0.23 Mango juice the rest up to 100 kg

Example 14. To prepare 100 kg of a dry specialized product with reduced allergenicity based on milk protein hydrolysate, the initial components are taken in the following quantities, kg:

Whey protein hydrolysate 25.5 Coconut milk 33.7 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 8.36 Fructose 5.6 Citric acid anhydrous 1.80 Vitamin premix 1496 0.28 Sucralose 0.03 Mango juice the rest up to 100 kg

The product produced according to examples 11÷14 does not meet the requirements for this type of product.

The product obtained according to example 12 contains an increased amount of whey protein hydrolysate, which negatively affects the organoleptic properties of the finished product: the bitter taste is enhanced, which cannot be corrected by carbohydrate components and flavoring. In combination with mango juice, the product acquires an unpleasant "soapy taste", which intensifies during storage of the product. The content of vitamin premix 1496 is underestimated in the product. This does not provide the body with the necessary amount of vitamins and can lead to the development of vitamin deficiency.

Increasing the amount of coconut milk (examples 11, 13) has a negative effect on increasing the fat content of the product and on deterioration of organoleptic indicators in combination with whey protein hydrolysate. At the same time, increased fat content increases the risk of obesity.

The product obtained according to examples 11, 14 contains whey protein hydrolysate below the declared values, which does not allow achieving the required amount of protein in the product. The body does not receive enough amino acids for protein metabolism. At the same time, an increase in the carbohydrate content in the product above the declared values (due to fructose and lactulose) increases the tendency to possible disruption of the endocrine system and an increased risk of obesity.

The claimed specialized product, characterized by reduced allergenicity of cow's milk proteins, is recommended for use in the nutrition of preschool and school-age children. Having a symbiotic effect due to the presence of pro- and prebiotics, it helps maintain a healthy intestinal microbiocenosis, thereby normalizing metabolism and reducing allergic manifestations. The use of this product leads to numerous colonization of beneficial microflora in the child's intestines.

High organoleptic indicators of the product correspond to the food preferences of preschool and school-age children, do not cause negative manifestations when used. The product provides the child's body with vitamins necessary to maintain the vitamin status of the child's diet and helps to normalize metabolic processes occurring in the body.

The technology of production of the product is simple in execution, does not require energy-consuming technological operations of sterilization, homogenization, drying. This allows to obtain an inexpensive full-fledged product, fully preserving full-fledged proteins, vitamins, which characterizes it as a product with high nutritional and biological value. The claimed product can also be used in preventive nutrition of the adult population with a predisposition to allergies, as well as in the nutrition of elderly and old people.

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

Claims (3)

1. A dry specialized product with reduced allergenicity based on milk protein hydrolysate, characterized by the fact that it contains whey protein hydrolysate, coconut milk, bifidobacteria concentrate with CFU/g of at least 3×10 ¹⁰ , lactulose, fructose, anhydrous citric acid, vitamin premix 14196, sucralose, mango juice, with the following content of the original components, wt. %: Whey protein hydrolysate 26.0-27.3 Coconut milk 33.0-34.2 Bifidobacterium concentrate CFU/g not less than 3×10 ¹⁰ 1.0 Lactulose 7.45-8.40 Fructose 4.20-5.50 Citric acid anhydrous 1.80-1.90 Vitamin premix 14196 0.25-0.30 Sucralose 0.03 Mango juice the rest up to 100 2. A dry specialized product with reduced allergenicity according to paragraph 1, characterized in that it additionally contains a natural flavoring agent in an amount of 0.23-0.25 wt.%