HYDROLYSED PROTEIN DEBITTERING COMPOSITION AND PRODUCT, PREPARATION, AND APPLICATION THEREOF

Abstract

The present invention provides a composition for debittering hydrolyzed proteins and a product, preparation and use thereof. The composition comprises a short chain fatty acid, a medium chain fatty acid and a long chain fatty acid, wherein, based on total mass of the short chain fatty acid, the medium chain fatty acid and the long chain fatty acid which is 100%, the medium chain fatty acid is present in an amount of 0.2-4.7%, the long chain fatty acid is present in an amount of 95.1-99.4%, and the remaining is the short chain fatty acid. The present invention can effectively reduce the bitter taste of hydrolyzed proteins and is widely used.

Claims

1. A composition for debittering hydrolyzed proteins comprising a short chain fatty acid, a medium chain fatty acid and a long chain fatty acid, wherein, based on total mass of the short chain fatty acid, the medium chain fatty acid and the long chain fatty acid which is 100%, the medium chain fatty acid is present in an amount of 0.2-4.7%, the long chain fatty acid is present in an amount of 95.1-99.4%, and the remaining is the short chain fatty acid.

2. The debittering composition according to claim 1, wherein the short-chain fatty acid is a linear or branched fatty acid having 1 to 5 carbon atoms; the medium-chain fatty acid is a linear or branched fatty acid having 6 to 12 carbon atoms; and the long chain fatty acid is a linear or branched fatty acid having a carbon number of greater than 12.

3. The debittering composition according to claim 1, wherein the composition for debittering hydrolyzed proteins is prepared by mixing one or more of: vegetable oil, preferably selected from the group consisting of soybean oil, corn oil, sunflower seed oil, walnut oil, canola oil, palm oil, medium chain triglyceride, soybean phospholipid, rapeseed oil, and mixtures thereof; animal fat, preferably anhydrous butter, docosahexaenoic acid, and/or arachidonic acid; and 1,3-dioleoyl-2-palmitoyl triglyceride.

4. A debittered hydrolyzed protein-containing composition comprising the following components in the following parts by weight: 2-6 parts of the debittering composition according to claim 1; 2-36 parts of hydrolyzed protein, preferably wherein the hydrolyzed protein is present in an amount of 6-30 parts and/or the hydrolyzed protein has a degree of hydrolysis of 5-45, preferably 6-20; 0-1 part of phospholipid; and 0-0.4 parts of an acidity regulator, preferably wherein the acidity regulator is one selected from the group consisting of citric acid, sodium citrate, tartaric acid, potassium citrate, malic acid, and mixtures thereof.

5. A debittered hydrolyzed protein solution comprising following components in the following parts by weight: 4-43.4 parts of the debittered hydrolyzed protein-containing composition according to claim 4, and water as the balance, wherein the total weight of the debittered hydrolyzed protein solution is 100 parts.

6. A method for producing the debittered hydrolyzed protein solution according to claim 5, wherein the method comprises the following steps: uniformly mixing said components; subjecting the components to high speed shearing, preferably wherein the high speed shearing is carried out at 10000-20000 r/min and a temperature of 40-50° C. for 5-20 minutes; then homogenizing the components, preferably wherein the homogenizing is carried out at a pressure of 30-100 MPa; and cooling to obtain the debittered hydrolyzed protein solution.

7. The method according to claim 6, wherein the method further comprises a drying treatment step to obtain a debittered hydrolyzed protein powder, preferably wherein the drying treatment step comprises spray drying, fluidized bed drying, rotary flash drying, microwave drying, or freeze drying), after the debittered hydrolyzed solution is obtained by cooling.

8. A debittered hydrolyzed protein powder produced by the method according to claim 7.

9. A method for debittering a hydrolyzed protein, comprising mixing said hydrolyzed protein with the composition for debittering hydrolyzed proteins according to claim 1.

10. (canceled)

11. An infant formula milk powder comprising a hydrolyzed protein, wherein in the infant formula milk powder the protein content of the infant formula is 0.45-1.2 g/100 kJ, the fat content is 0.7-1.4 g/100 kJ, and the carbohydrate content is 2.2-3.3 g/100 kJ, and preferably wherein the infant formula milk powder comprises the following components in following percentages: 0.1%-40%, preferably 2%-15%, of a hydrolyzed protein, preferably wherein said hydrolyzed protein is selected from the group consisting of hydrolyzed whey protein, hydrolyzed milk protein, hydrolyzed casein, and mixtures thereof, and 10-28% of the composition for debittering hydrolyzed proteins according to claim 1, optionally wherein the infant formula milk powder further comprises a non-hydrolyzed protein, preferably, a whey protein, and wherein the proteins are provided by the hydrolyzed protein and milk component or provided by the hydrolyzed protein, the milk component and the non-hydrolyzed protein).

12. A milk powder comprising a hydrolyzed protein for middle-aged and old peoples, wherein the milk powder for middle-aged and old peoples comprises 16%-65% proteins or 34%-69% milk-solids-not-fat preferably wherein the milk powder for middle-aged and old peoples comprises the following components in following percentages: 0.1%-40%, preferably 2%-15%, of a hydrolyzed protein component, preferably wherein said hydrolyzed protein component is selected from the group consisting of hydrolyzed whey protein, hydrolyzed milk protein, hydrolyzed casein, and mixtures thereof, and 5-28% of the composition for debittering hydrolyzed proteins according to claim 1, optionally wherein the milk powder for middle-aged and old peoples further comprises a non-hydrolyzed protein, preferably a whey protein, and wherein the proteins are provided by the hydrolyzed protein and milk component or provided by the hydrolyzed protein, the milk component and the non-hydrolyzed protein.

13. An infant formula food for a special medical use, wherein in the infant formula food for a special medical use the protein content of the infant formula is 0.45-1.0 g/100 kJ, the fat content is 1.0-1.4 g/100 kJ, and the carbohydrate content is 2.2-3.3 g/100 kJ and preferably wherein the infant formula food for a special medical use comprises the following components in the following percentages: 13-55% of a hydrolyzed protein component, preferably wherein the hydrolyzed protein component is selected from the group consisting of hydrolyzed whey protein, hydrolyzed milk protein, hydrolyzed casein, and a mixtures thereof, and 15-28% of the composition for debittering hydrolyzed proteins according to claim 1.

14. A debittered hydrolyzed protein-containing composition comprising the following components in the following parts by weight: 2-6 parts of the debittering composition according to claim 2, 2-36 parts of hydrolyzed protein, preferably wherein the hydrolyzed is present in an amount of 6-30 parts; and preferably wherein the hydrolyzed protein has a degree of hydrolysis of 5-45, preferably 6-20, 0-1 part of phospholipid, and 0-0.4 parts of an acidity regulator, preferably wherein the acidity regulator is selected from the group consisting of citric acid, sodium citrate, tartaric acid, potassium citrate, malic acid, and mixtures thereof.

15. A method for debittering a hydrolyzed protein, comprising mixing said hydrolyzed protein with the composition for debittering hydrolyzed proteins according to claim 2.

16. An infant formula milk powder comprising a hydrolyzed protein, wherein in the infant formula milk powder the protein content of the infant formula is 0.45-1.2 g/100 kJ, the fat content is 0.7-1.4 g/100 kJ, and the carbohydrate content is 2.2-3.3 g/100 kJ, preferably wherein the infant formula milk powder comprises the following components in following percentages: 0.1%-40%, preferably 2%-15%, of a hydrolyzed protein, preferably wherein said hydrolyzed protein is selected from the group consisting of hydrolyzed whey protein, hydrolyzed milk protein, hydrolyzed casein, and mixtures thereof, and 10-28% of the composition for debittering hydrolyzed proteins according to claim 2, optionally wherein the infant formula milk powder further comprises a non-hydrolyzed protein, preferably, a whey protein, and the proteins are provided by the hydrolyzed protein and milk component or provided by the hydrolyzed protein, the milk component and the non-hydrolyzed protein.

17. A milk powder comprising a hydrolyzed protein for middle-aged and old peoples, wherein the milk powder for middle-aged and old peoples comprises 16%-65% of proteins or 34%-69% of milk-solids-not-fat, preferably wherein the milk powder for middle-aged and old peoples at least comprises the following components in following percentages: 0.1%-40%, preferably 2%-15%, of a hydrolyzed protein component, preferably wherein said hydrolyzed protein component is selected from the group consisting of hydrolyzed whey protein, hydrolyzed milk protein, hydrolyzed casein, and a mixture thereof, and 5-28% of the composition for debittering hydrolyzed proteins according to claim 2, optionally wherein the milk powder for middle-aged and old peoples further comprises a non-hydrolyzed protein, preferably a whey protein, and the proteins are provided by the hydrolyzed protein and milk component or provided by the hydrolyzed protein, the milk component and the non-hydrolyzed protein.

18. An infant formula food for a special medical use, wherein in the infant formula food for a special medical use the protein content of the infant formula is 0.45-1.0 g/100 kJ, the fat content is 1.0-1.4 g/100 kJ, and the carbohydrate content is 2.2-3.3 g/100 kJ, preferably wherein the infant formula food for a special medical use comprises the following components in following percentages: 13-55% of a hydrolyzed protein component, preferably wherein the hydrolyzed protein component is selected from the group consisting of hydrolyzed whey protein, hydrolyzed milk protein, hydrolyzed casein, and mixtures thereof, and 15-28% of the composition for debittering hydrolyzed proteins according to claim 2.

Description

SPECIFIC MODE FOR CARRYING OUT THE INVENTION

[0063] The implements and beneficial effects of the present invention are described in detail below by specific examples, which are intended to help a reader to understand the essence and characteristics of the present invention well but not to limit the scope of the present invention.

[0064] Evaluation criteria: the evaluation team consisted of 30 persons who are sensitive to bitter taste (for the milk powder containing a hydrolyzed protein for middle-aged and old peoples, the age of the evaluation team was limited to 45-55 years when the sensory evaluation was performed). First of all, the samples of the product in each of the examples were heated in a 40° C. water bath for 30 minutes, and then the bitter taste thereof was scored by a 10-point scaling method, wherein 1-3 scores indicate almost no bitter taste, 3-5 scores indicate slight bitter taste, 5-7 scores indicate moderate bitter taste, 7-9 scores indicate obvious bitter taste, and 9-10 scores indicate strong bitter tast. A blank control was employed, and 3 parallel tests were carried out for each treatment. The score of bitter taste before treatment was set to x, the score of bitter taste after treatment was set to y, and the debittering rate=x−y/x×100%.

Example 1

[0065] Based on the total weight of oils, 28 parts of soybean oil, 10 parts of corn oil, 54 parts of sunflower seed oil, 1 part of anhydrous butter, 1 part of phospholipid and 6 parts of docosahexaenoic acid were mixed to achieve a desired requirement, that is, the medium-chain fatty acid was present in an amount of 0.557%, the long-chain fatty acid was present in an amount of 99.389%, and the short-chain fatty acid was present of an amount of 0.054%, with respect to the amount of total fatty acids, whereby a debittering composition was obtained.

[0066] 4 parts of the above composition for debittering hydrolyzed proteins, 17 parts of a hydrolyzed whey protein having a degree of hydrolysis of 15.2, 0.1 parts of dipotassium hydrogen phosphate and water as the balance were weighed. The above materials were mixed, stirred uniformly, and sheared in a shearing machine at high speed, wherein the shearing temperature was of 45° C., and the shearing time was of 20 minutes. The sheared feed liquid was homogenized in a homogenizer at a homogenizing pressure of 80 MPa and cooled to obtain a debittered hydrolyzed protein solution. The resulting hydrolyzed protein was scored for sensory evaluation, and the experimental results showed that the debittering rate of the hydrolyzed protein was 68.31%.

Example 2

[0067] Based on the total weight of oils, 23 parts of sunflower seed oil, 47 parts of 1,3-dioleoyl-2-palmitoyl triglyceride, 8 parts of corn oil, 15 parts of soybean oil, part of anhydrous butter, 1 part of phospholipid and 5 parts of docosahexaenoic acid were mixed to achieve a desired requirement, that is, the medium-chain fatty acid was present in an amount of 1.022%, the long-chain fatty acid was present in an amount of 98.925%, and the short-chain fatty acid was present of an amount of 0.053%, with respect to the amount of total fatty acids, whereby a debittering composition was obtained.

[0068] 5 parts of the above composition for debittering hydrolyzed proteins, 17 parts of a hydrolyzed whey protein having a degree of hydrolysis of 22.5, 0.1 parts of sodium citrate and water as the balance were weighed. The above materials were mixed, stirred uniformly, and sheared in a shearing machine at high speed, wherein the shearing temperature was of 40° C., and the shearing time was of 15 minutes. The sheared feed liquid was homogenized in a homogenizer at a homogenizing pressure of 100 MPa and cooled to obtain a debittered hydrolyzed whey protein solution. The resulting hydrolyzed protein was scored for sensory evaluation, and the experimental results showed that the debittering rate of the hydrolyzed protein was 71.95%.

Example 3

[0069] Based on the total weight of oils, 25 parts of walnut oil, 46 parts of 1,3-dioleoyl-2-palmitoyl triglyceride, 8 parts of sunflower seed oil, 13 parts of corn oil, 4 parts of medium chain triglyceride, 1 part of phospholipid and 3 parts of docosahexaenoic acid were mixed to achieve a desired requirement, that is, the medium-chain fatty acid was present in an amount of 4.7%, the long-chain fatty acid was present in an amount of 95.103%, and the short-chain fatty acid was present of an amount of 0.197%, with respect to the amount of total fatty acids, whereby a debittering composition was obtained.

[0070] 2 parts of the above composition for debittering hydrolyzed proteins, 6 parts of a hydrolyzed whey protein having a degree of hydrolysis of 15.5, 0.1 parts of potassium citrate and water as the balance were weighed. The above materials were mixed, stirred uniformly, and sheared in a shearing machine at high speed, wherein the shearing temperature was of 40° C., and the shearing time was of 15 minutes. The sheared feed liquid was homogenized in a homogenizer at a homogenizing pressure of 30 MPa and cooled to obtain a debittered hydrolyzed whey protein solution. The resulting hydrolyzed protein was scored for sensory evaluation, and the experimental results showed that the debittering rate of the hydrolyze protein was 70.27%.

Example 4

[0071] Based on the total weight of oils, 45 parts of canola oil, 33 parts of palm oil, 11 parts of soybean oil, 3 parts of anhydrous butter, 2 parts of phospholipid and 6 parts of docosahexaenoic acid were mixed to achieve a desired requirement, that is, the medium-chain fatty acid was present in an amount of 0.2%, the long-chain fatty acid was present in an amount of 98.943%, and the short-chain fatty acid was present of an amount of 0.857%, with respect to the amount of total fatty acids, whereby a debittering composition was obtained.

[0072] 6 parts of the above composition for debittering hydrolyzed proteins, 36 parts of a hydrolyzed whey protein having a degree of hydrolysis of 15.5, 0.2 parts of sodium citrate, 0.2 parts of potassium citrate and water as the balance were weighed. The above materials were mixed, stirred uniformly, and sheared in a shearing machine at high speed, wherein the shearing temperature was of 40° C., and the shearing time was of 15 minutes. The sheared feed liquid was homogenized in a homogenizer at a homogenizing pressure of 50 MPa and cooled to obtain a debittered hydrolyzed whey protein solution. The resulting hydrolyzed protein was scored for sensory evaluation, and the experimental results showed that the debittering rate of the hydrolyzed protein was 78.67%.

Example 5

[0073] Based on the total weight of oils, 60 parts of canola oil, 80 parts of corn oil, 50 parts of sunflower seed oil, 1 part of anhydrous butter, and 2 parts of phospholipid were mixed to achieve a desired requirement, that is, the medium-chain fatty acid was present in an amount of 0.27%, the long-chain fatty acid was present in an amount of 99.303%, and the short-chain fatty acid was present of an amount of 0.427%, with respect to the amount of total fatty acids, whereby a debittering composition was obtained. According to a formula of infant formula milk powder, to the debittering composition, 30 parts of a hydrolyzed whey protein powder having a degree of hydrolysis of 12.0, 55 parts of a whey protein powder, 150 parts of skimmed milk powder, 440 parts of lactose, 40 parts of oligo-fructose, 20 parts of oligo-galactose, and 10 parts of compound nutrients, were added. The above materials were mixed and formulated into a liquid milk having a concentration of 20%. The liquid milk was homogenized at a homogenizing pressure of 20 MPa and concentrated, and the concentrated liquid milk having a concentration of 39.5%. The concentrated liquid milk was subjected to spray drying, wherein the air inlet temperature was 110° C. and the outlet air temperature was 80° C. during drying, and the powder was discharged to obtain a debittered infant formula milk powder. The resulting hydrolyzed protein was scored for sensory evaluation, and the experimental results showed that the debittering rate of the hydrolyzed protein was 71.38%.

Example 6

[0074] Based on the total weight of oils, 30 parts of soybean oil, 14 parts of corn oil, 60 parts of sunflower seed oil, 10 parts of anhydrous butter, and 2 parts of phospholipids were mixed to achieve a desired requirement, that is, the medium-chain fatty acid was present in an amount of 0.327%, the long-chain fatty acid was present in an amount of 99.454%, and the short-chain fatty acid was present of an amount of 0.219%, with respect to the amount of total fatty acids, whereby a debittering composition was obtained. According to an infant formula milk powder for middle-aged and old peoples, to the debittering composition, 40 parts of a hydrolyzed whey protein powder having a degree of hydrolysis of 15.3, 160 parts of skimmed milk powder, 480 parts of lactose, 40 parts of oligo-fructose, 20 parts of oligo-galactose, and 5 parts of compound nutrients, were added. The above materials were mixed and formulated into a liquid milk having a concentration of 20%. The liquid milk was homogenized at a homogenizing pressure of 25 MPa and concentrated, and the concentrated liquid milk having a concentration of 40.5%. The concentrated liquid milk was subjected to spray drying, wherein the air inlet temperature was 110° C. and the outlet air temperature was 80° C. during drying, and the powder was discharged to obtain a debittered formula milk powder for middle-aged and old peoples. The resulting hydrolyzed protein was scored for sensory evaluation, and the experimental results showed that the debittering rate of the hydrolyzed protein was 72.34%.

Example 7

[0075] Based on the total weight of oils, 90 parts of 1,3-dioleoyl-2-palmitoyl triglyceride, 70 parts of corn oil, 100 parts of sunflower seed oil, and 2 parts of phospholipids were mixed to achieve a desired requirement, that is, the medium-chain fatty acid was present in an amount of 0.284%, the long-chain fatty acid was present in an amount of 99.531%, and the short-chain fatty acid was present of an amount of 0.185%, with respect to the amount of total fatty acids, whereby a debittering composition was obtained. According to a formula of infant formula milk powder for a special medical use, to the debittering composition, 140 parts of a hydrolyzed whey protein powder having a degree of hydrolysis of 15.3, 500 parts of lactose and 10 parts of compound nutrients, were added. The above materials were mixed and formulated into a liquid milk having a concentration of 20%. The liquid milk was homogenized at a homogenizing pressure of 25 MPa and concentrated, and the concentrated liquid milk having a concentration of 40%. The concentrated liquid milk was subjected to spray drying, wherein the air inlet temperature was 110° C. and the outlet air temperature was 80° C. during drying, and the powder was discharged to obtain an infant formula milk powder containing a debittered partially hydrolyzed whey protein. The resulting hydrolyzed protein was scored for sensory evaluation, and the experimental results showed that the debittering rate of the hydrolyzed protein was 80.11%.

Comparative Example 1

[0076] Based on the total weight of oils, 42 parts of sunflower seed oil, 49 parts of rapeseed oil, 8 parts of anhydrous butter, and 1 part of phospholipid were mixed to achieve that, the medium-chain fatty acid was present in an amount of 0.143%, the long-chain fatty acid was present in an amount of 99.621%, and the short-chain fatty acid was present of an amount of 0.236%, with respect to the amount of total fatty acids, whereby a debittering composition was obtained.

[0077] 4 parts of the above composition for debittering hydrolyzed proteins, 17 parts of a hydrolyzed whey protein having a degree of hydrolysis of 15.2, 0.1 parts of dipotassium hydrogen phosphate and water as the balance were weighed. The above materials were mixed, stirred uniformly, and sheared in a shearing machine at high speed, wherein the shearing temperature was of 45° C., and the shearing time was of 20 minutes. The sheared feed liquid was homogenized in a homogenizer at a homogenizing pressure of 80 MPa and cooled to obtain a debittered hydrolyzed protein solution. The resulting hydrolyzed protein was scored for sensory evaluation, and the experimental results showed that the debittering rate of the hydrolyzed protein was 28.69%.

Comparative Example 2

[0078] Based on the total weight of oils, 28 parts of sunflower seed oil, 25 parts of medium chain triglyceride, 8 parts of corn oil, 25 parts of soybean oil, 2 parts of anhydrous butter, 2 parts of phospholipid and 10 parts of docosahexaenoic acid were mixed to achieve that, the medium-chain fatty acid was present in an amount of 5.148%, the long-chain fatty acid was present in an amount of 93.997%, and the short-chain fatty acid was present of an amount of 0.855%, with respect to the amount of total fatty acids, whereby a debittering composition was obtained.

[0079] 5 parts of the above composition for debittering hydrolyzed proteins, 17 parts of a hydrolyzed whey protein having a degree of hydrolysis of 22.5, 0.1 parts of sodium citrate and water as the balance were weighed. The above materials were mixed, stirred uniformly, and sheared in a shearing machine at high speed, wherein the shearing temperature was of 40° C., and the shearing time was of 15 minutes. The sheared feed liquid was homogenized in a homogenizer at a homogenizing pressure of 100 MPa and cooled to obtain a debittered hydrolyzed protein solution. The resulting hydrolyzed protein was scored for sensory evaluation, and the experimental results showed that the debittering rate of the hydrolyzed protein was 24.01%.