HUT77982A - Milk product enriched with ground eggshell - Google Patents

Description

The present invention relates to dairy-based calcium-enriched foods.

It is generally known that dairy products make a major contribution to human calcium requirements. However, if dairy products are used as the sole source of calcium, a significant amount of such calcium sources must be consumed. For example, to consume the recommended daily amount of calcium, you should drink 1-1.25 l of milk.

However, most people consume only a small amount of dairy products. Furthermore, partly as a result of the aging population, there is an increasing number of people for whom it is important to consume sufficient calcium to prevent physical damage caused by a lack of calcium ions. One such physical damage is osteoporosis.

In view of the above, calcium-enriched dairy products are needed.

Accordingly, the present invention relates to dairy-based, high-calcium foods to prevent well-known problems associated with low calcium intake. In particular, the present invention relates to the production of high-calcium, calcium-enriched dairy products that are well absorbed in the body to guarantee high calcium intake for prevention.

Enriched calcium dairy products are already known, for example, from European Patent Application No. 0 449 354. These known dairy products may be used with inorganic calcium salts such as CaCO ₃ , CaCl ₂ , Ca (OH) ₂ and Ca ₃ (PO ₄ ) ₂ or with organic calcium compounds such as calcium gluconate, calcium citrate, calcium lactate, calcium malate, calcium with ascorbate and calcium glycerophosphate and mixtures thereof.

The present invention is based on the unexpected discovery that when finely ground eggshell is used as a source of calcium in dairy products, a product is obtained,

85822-480-GA / m · · · ·

The calcium absorption and retention of its total calcium fraction is better than that of known dairy products enriched with calcium from other sources of calcium.

As a general rule, it is recommended to consume approximately 3 g of eggshell per day in the form of ground eggshell.

Accordingly, the present invention relates to dairy-based food products obtained aseptically and / or sterilized or supplemented with finely ground eggshells having a low germ count.

Methods for producing ground eggshell used in the products of the invention are known. In this regard, reference is made in particular to European Patent Nos. 0 347 899, US 3,558,771 and Japanese Patent Nos. 60-259160. While in fact ground eggshell from any species of bird may be used, the ground eggshell is preferably prepared from hen egg shell. Typical data for analysis of ground hen eggs: about 38% calcium, 0.4% magnesium and 0.1% phosphorus. The calcium is substantially present in the form of CaC0 _3.

EP-A-0 347 899 discloses pharmaceutical compositions for treating diseases or damage caused by calcium deficiency. While the object of the invention is to provide a prophylactic product, EP-A-0 347 899 is directed more specifically to medical use. It is taught herein that the product of the known process is most effective in the form of a powder and preferably by oral administration. There is no disclosure in the specification from which one of ordinary skill in the art would conclude that the eggshell product described above, or combination thereof with dairy products, would result in better absorption and retention of the total calcium fraction.

JP-60-259 160 does not disclose such teachings. This Japanese paper describes the enrichment of raw materials for bakery or ground seafood with a view to: • · · ·

-3 Provide optimized processed nutrition for children, the elderly, pregnant or nursing mothers.

U.S. Patent 3,558,771 discloses the use of ground eggshell as a topical wound healing agent. They do not recommend oral administration in any form or for any purpose.

Due to the nature of the material to which the eggshell is to be added, it is important that aseptically obtained and / or sterile or low germinated eggshell is added. To this end, the ground eggshell should only be handled physically. Chemical treatments such as contacting the eggshell with highly alkaline and / or oxidative agents are described, for example, in Canadian Patent Nos. 728,606 and Japanese Patent Nos. JP-53-44662, and such treatments are not necessary or desirable, since they will not lead to better results and would represent another step in the process. The ground eggshell used in accordance with the invention is obtained under aseptic conditions and / or the germs are killed by heat treatment.

According to the invention, calcium-enriched dairy products derived from ground eggshell have relatively high calcium concentration or calcium density. For example, the calcium content of whole milk can be increased to such an extent that an adult needs to drink 500-700 ml of milk instead of 1-1.25 liters to cover their daily calcium intake. The milk solids contains 1.2% calcium, 0.1% magnesium and 1% phosphorus, and most of the calcium is present in colloidal form as phosphates. Approximately 3 g of ground eggshell per 40 g of dry matter may be added to the milk to obtain a good calcium-enriched product.

In fact, the amount of ground eggshell that can be used in the products of the present invention will depend on the consistency of the product to be enriched and will depend on the desired palatability that the enriched product must possess. For example, structured or viscous dairy products like yogurt, cottage cheese, spreads

Preparations, puddings, mousses, curds and cheeses contribute to preventing the sedimentation of relatively heavy ground eggshells. In addition, the ground eggshell may not be added in an amount that causes a more or less dry feeling in the mouth. This amount of eggshell also depends on the product. For example, the taste in the mouth changes significantly less rapidly with curd when adding a larger amount of ground eggshell than with whole milk. The above aspects are also influenced by the fineness of the ground eggshell.

As noted above, it has been found that eggshell leads to improved calcium absorption and retention of total calcium fraction. This was demonstrated in a comparative study by comparing the apparent digestibility coefficient of feces in piglets using ground eggshell and calcium carbonate. It is well known in the art that piglets are an appropriate animal model for human nutrition research. (Swine in biomedical research; Volumes 1, 2, and 3, Plenum Press, New York, 1986; Ed. M.E. Tumbleson). Further details are given in Example 8.

In a preferred embodiment of the invention, the product according to the invention is also enriched with a source of magnesium, such as a magnesium salt. Magnesium contributes to a slight increase in the pH of extracellular fluids in the body. Because of the slightly higher pH, calcium phosphate salts of bone tissue are less rapidly dissolved. It is clear from the results of Example 8 (forthcoming) that the digestibility of magnesium is higher with ground eggshells than with other sources of calcium.

Although the ground egg shell itself contains magnesium ions, additional sources of magnesium, such as magnesium-containing salts, must be added to achieve the desired physiological ratio of Mg / Ca between 1: 3 and 1:12, which is important for optimal calcium retention. .

Dairy products combined with eggshells are disclosed in JP-61-199762 and JP-59-91861. However, these disclosures do not disclose that the particular combination employed would result in improved calcium absorption and / or retention. Furthermore, they do not contain any teachings from which one skilled in the art would infer the specific role of magnesium in bone metabolism.

In fact, JP-61-199762 focuses on the specific effect of vitamin K on calcium absorption while skim milk is described as a source of essential amino acids.

JP-69-91861 discloses a combination of glycine amino acid, citric acid, a milk fraction enriched in lactic acid and eggshell or oyster shell, and absorbable calcium granules.

Further advantages with regard to good calcium retention can be achieved by adding vitamin D or a vitamin D-rich raw material, such as fish liver oil, to the dairy product enriched in ground eggshell. The maximum effect of calcium enrichment is positively influenced by the sources of lactose, fluoride, vanadium boron and silicon ions or sources of vitamins such as Α, K and C.

According to the invention, the fortified dairy products may be liquid products which may, if desired, be in concentrated, structured, high viscosity and / or fermented form.

Structured or viscous dairy products such as yoghurt, cottage cheese, spreads, puddings, mousses, curds and cheeses, as mentioned above, contribute to preventing the settling of the ground eggshell.

The dairy products of the present invention may also be in powder form.

Suitable milk raw materials for the manufacture of the products of the present invention include whole milk, low fat milk, skim milk, cream, whey and buttermilk. Derivatives thereof may also be used as raw materials, such as caseins, casein phosphopeptides, whey proteins, lactose, desalted whey products, milk protein hydrolysates, milk fat fractions and butterfat, and the aforementioned powdered products.

-6The dairy products enriched with ground eggshell may also be supplemented with known additives, such as micronutrients such as vitamins, minerals, dyes, amino acids (e.g., lysine, arginine, glycine, cysteine and methionine), binders, emulsifiers, antioxidants, antioxidants, , dextrins, dietary fiber, etc.

The invention is further illustrated by the following examples. Unless otherwise indicated, the term "%" and "fraction" refer to weight% and parts by weight of the total composition.

Example 1

A semi-finished product is prepared by dissolving milled eggshell and MD 20 maltodextrin in low fat milk and drying the solution to a powder in a known manner on a disk dryer. The resulting semi-finished product is mixed with a standard vitamin and mineral premix in a dry form, resulting in the following composition:

low fat milk solids, 5 parts finely ground eggshell, 24 parts MD 20 maltodextrin and 3 parts vitamin and mineral premix.

A composition is obtained which has the following composition per 100 g: 20.5% protein, 14% fat, 2400 mg Ca, 500 mg Mg, 7 mg Fe, 3 mg Zn, 250 μg Cu, 94 pg iodide, 500 N.E. D3, 2500 pg β-carotene, 2500 IU, vitamin A, 25 mg vitamin E, 50 pg K, 2500 pg vitamin B1, 4500 pg B2, 18750 pg niacin, 5000 pg vitamin B6, 500 pg folic acid, 5000 pg pantothenic acid , 5 pg vitamin B12, 75 pg biotin and 150 mg vitamin C.

The Ca: Mg ratio is 5: 1.

Example 2

The procedure of Example 1 is followed by mixing to form a product from low fat milk powder, dry mixing of eggshell / maltodextrin powder obtained from the co-drying of powdered eggshell in water and maltodextrin, and the vitamin-mineral premix.

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Compared to the product characteristics of the product prepared according to Example 1, the resulting product, after having been reconstituted with milk powder, has a better stability and a more pleasant feel.

Example 3

By dry mixing, a powder product is prepared from 6% whole milk powder, 30% skim milk and vegetable fat (rapeseed oil + oleic acid + oil rich in eicosapentanoic and docosahexanoic acid), 31% skimmed milk powder, 20% desalted whey powder, 8% Fibruline R soluble dietary fiber), 2% finely ground eggshell and 3% vitamin minerals premix.

Ingredients per 100g: 22.5% protein, 12.5% fat, 8% dietary fiber, 350 N.E. D3.

The Ca: Mg ratio is 4: 1.

Example 4

A low fat cottage cheese (fresh cheese) product is made up of 10 grams of milk protein and 3.5 grams of carbohydrate per 100 grams. While stirring, 100 g of the above product are aseptically added to 3 g of ground eggshell, and stirring is continued until a good, homogeneous product is obtained.

The product thus obtained is packaged in portions.

Example 5

In the same manner as in Example 4, 100 g of ground eggshell are added per 100 g of low-fat yogurt containing 4 g of milk protein, 4 g of carbohydrate and 1.5 g of milk fat.

EXAMPLE 6 Part by weight of sweetened condensed whole milk containing 8% milk fat, 20% non-fat milk solids, 45% sucrose and 27% water, mixed with 40 parts 45% sucrose, 20% finely ground eggshell, 5% vitamin-mineral premix and 30% water until a homogeneous material is obtained.

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The product thus obtained is packed in rods.

Example 7

A powdered premix product for use in food products such as meats and cakes is prepared by dry mixing using 40% sodium caseinate, 40% egg shell and 20% magnesium premix based on lactose (milk sugar).

The product had a Ca: Mg ratio of 4.0: 1.0.

Example 8

The following test was performed to determine the apparent digestibility of calcium in piglets:

The study compared aseptic ground eggshell with calcium carbonate of greater than 98% purity (as determined by complexometry) (purchased from Boom V.V, Meppel, The Netherlands).

A five-week-old castrated male pig (COFOK) weighing approximately 10 kg was placed in a metabolic cage with Tenderfoot soil. The cage temperature was adjusted to 24 ° C and the air humidity was kept constant. The metabolic cage was illuminated with sunlight and fluorescent tubes between 8.00 and 17.00 hours daily.

after a day acclimatization period and a pre-test period of 10 days, the following test was performed for 7 days:

Based on their body weight and general health, two groups of 6 piglets were selected from 14 animals. Each group was provided with experimental nutrition, with 1% calcium carbonate as the main source of calcium and the other with 1% ground eggshell. The piglets were fed twice a day, with 2.2 times their normal energy requirement. The feed water to feed ratio is 2.5: 1 and its composition is

Table 1.

-91. Spreadsheet

Food composition (% by weight)

Component Nutrition I / CaC0 ₃ II / ground eggshell Barley 15.00 15.00 Wheat 60.65 60.65 Wheat gluten flour 8.00 8.00 Casein 10.00 10.00 Fat ¹⁾ 2.00 2.00 Premix ²⁾ 1.00 1.00 Salt 0.20 0.20 NaH ₂ PO ₄ · 2H ₂ O 0.50 0.50 MgO 0.10 0.10 khco ₃ 1.00 1.00 L-lysine Hcl 0.20 0.20 L-threonine 0.05 0.05 L-tryptophan 0.05 0.05 Cr ₂ O ₃ 0.25 0.25 CaCO ₃ 1.00 - Ground eggshell - 1.00

1) Fat composition: 10% coconut fat, 35% tallow, 35% pork fat and 20% soy oil.

2) Premix / 1 kg feed:

9000 IU vitamin A, 1800 IU vitamin D ₃ , 40 mg vitamin E, 5 mg riboflavin, 30 mg niacinamide, 12 mg d-pantothenic acid, 350 choline chloride, 40 pg vitamin B ₁₂ , 3 mg vitamin K , 50 mg vitamin C, 1 mg folic acid, 0.1 mg biotin, 2.5 mg CoSO ₄ - 7H ₂ O, 0.2 mg Na ₂ SeO ₃ 5 H ₂ O, 0.5 mg KI, 400 mg FeSO ₄ · 7H ₂ O, 80 mg CuSO ₄ · 5H ₂ O, 70 mg MnO ₂ , 200 mg ZnSO ₄ H ₂ O, 40 mg tylosin.

- 10 Piglet excrement was collected and analyzed in stoma bags attached to the end. To determine the apparent digestibility of calcium, the total amount of feed and faeces consumed per pig was measured. The stoma bags were emptied daily.

The stools were weighed and stored at -20 ° C until the end of the study period. The freeze-dried stools were then ground, homogenized, sampled and their calcium and fat content determined by known methods. The amounts of these ingredients were converted to wet faeces values.

The digestibility coefficients of Ca, Mg and crude fat were calculated from the amount of Ca, Mg and crude fat in the feed and the corresponding values in the wet stools, the dietary intake of the piglets and the amount of faeces excreted. The average digestibility coefficient was determined per group. Table 2 gives the apparent digestibility coefficients of calcium, magnesium and crude fat.

Table 2

Apparent diet in faeces: digestibility coefficient of Ca, Mg and crude fat

Component Nutrition I / CaCO ₃ II / ground eggshell Calcium 66.9 ± 7.9 71.3 ± 3.8 Magnesium 34.0 ± 4.6 36.3 ± 4.0 Raw fat 77.8 ± 2.1 78.3 ± 1.4

Values are expressed as mean ± standard deviation.

The digestibility of calcium and magnesium is higher in piglets given ground eggshells than in those receiving CaCO ₃ with a purity greater than 98%.

Adjusted for 100% chromium recovery, the difference between Ca and Mg digestibility coefficients is even greater (calcium 72.2 versus 66.7

• · ·· »·

- against 11, for magnesium 38.2 against 33.4, in both cases for the benefit of the eggshell).

The digestibility of the fat fraction of the eggshell-containing diet is the same as that of the calcium-carbonate diet.

Claims (5)

1. Dairy-based food containing aseptically obtained and / or sterilized or low-germinated eggshell and a source of magnesium. 2. The diet of claim 1 wherein the magnesium source is a magnesium salt. A feed according to claim 1 or 2, characterized in that the Mg / Ca ratio is between 1: 3 and 1:12. 4. Food according to any one of claims 1 to 3, characterized in that it is also fortified with vitamin D. 5. Food product according to any one of claims 1 to 3, characterized in that it is derived from whole milk, low fat milk, skimmed milk, cream, whey and / or buttermilk.