BG112886A - Product containing lyophilized snail proteins - Google Patents

Abstract

The present invention relates to a product which will find application as a kind of food intended for people who cannot digest the conventional one, as well as a food supplement. According to the invention, the product contains / in wt. % / lyophilized protein in an amount of 23-33, as the lyophilized protein is a mixture of lyophilized snail meat and lyophilized enzyme hydrolyzate from snail meat in a ratio of 5 : 1, and the remaining components are in the following amounts of dextrose from 45 to 55 or fructose from 45-55, maltodextrin 10-25, sodium citrate 0.5 and flavour 3.5 to 4.5. According to the invention, the product provides the following advantages: it does not burden the liver and is easily absorbed by the body; the biological activity of the substances is maintained for a long period of time; the enzymes contained therein retain their conformational integrity and activity; the shelf life and storage are significantly extended, without requiring special conditions for storage and transportation; no preservatives or other excipients are needed; it also provides an opportunity to prepare solutions of the product according to the concentration required by the user.

Description

PRODUCT CONTAINING LYOPHILIZED PROTEINS FROM SNAILS

FIELD OF THE INVENTION

The present invention relates to a product which will find application as a food intended for people who cannot digest conventional food, as well as as a supplement to food, to strengthen the immune system after severe illness, after strenuous exercise or prolonged strict dietary regimes.

BACKGROUND OF THE INVENTION

A well-known document is JP2000232866 published on 2000-08-29, which deals with fine snail powder and its preparation. Snail dust is obtained by lyophilizing snails, followed by spraying the lyophilized snails into powder, with a particle size <10 μπι. Snail powder is used in cream, ointments and food, in the form of granules or capsules.

Another document CN1754452 published on 2006-04-05 discloses a healthy snail product and a method for its preparation, the product being obtained from the following components (in weight ratio): lyophilized snail powder / lyophilized snail meat / 20-60% , lyophilized royal jelly powder 3-30%, vitamin C 0.05-0.5% dietary fiber 5-30%, galactose 5-30%.

BG 2194 - 16/07/2015 discloses a composition for the prevention and treatment of gastric diseases, which contains hydrolyzate from the fleshy part of the foot and from the mucus of the garden snail of the species Helix aspersa Muller, vitamins and stabilizing substances. The product contains natural extracts that do not harm the body and stop the development of the bacterial strain Helicobacter pylori. The proposed product can be used in the pharmaceutical industry by being used in a pharmaceutical preparation for the treatment of diseases of the stomach and duodenum.

SUMMARY OF THE INVENTION

The aim of the present invention is to create a product that is high in protein, but does not burden the liver and is easily and quickly absorbed by the body, to strengthen the immune system of people who can not digest as conventional food and additional food intake after severe illness, strenuous exercise and after prolonged diets.

The object is achieved with a product according to the invention which contains / in wt. % / lyophilized protein in an amount of 23-33, the lyophilized protein is a mixture of lyophilized snail meat and lyophilized enzyme hydrolyzate from snail meat in a ratio of 5: 1, and the other components are in the following amounts of dextrose from 45 to 55 or fructose from 45-55, maltodextrin 10-25, sodium citrate 0.5 and aroma 3.5 to 4.5.

According to the invention, the lyophilized snail meat contains in wt. %: protein 65-75 protein, carbohydrates 13-16, fatty acids 3-5 and free amino acids 3-5, and the lyophilized enzyme hydrolyzate from snail meat contains protein 8-12, carbohydrates 13-16, fatty acids 3-5 and free amino acids 28-32.

The product of the invention surprisingly does not burden the liver despite the high protein content, thanks to the specially selected in qualitative and quantitative composition lyophilized mixture of snail meat and is easily absorbed by the body. The product has extremely good quality and functional indicators.

The lyophilized snail meat according to the invention has the maximum preserved qualities after the lyophilization process. The protein extracted from snail meat is extremely similar in composition to that of the human body and its intake is absorbed by up to 80% of the human body.

The product according to the invention is available in the form of a powder mixture or capsules. When in powder form, it dissolves in a ratio of 1: 3 to 1: 5 in a liquid, depending on the method of application.

The lyophilized snail meat according to the invention is a brown powder with a high content of proteins (69.3%) and carbohydrates (13.6%) and a relatively low level of fatty acids (3.3%). Almost 70% of the protein was found to be water-soluble and rich in free amino acids (2.56 g / 100 g) and polyamines (0.26 g / 100 g). Of the essential amino acids, lysine dominates with a value of about 45% of all essential amino acids. Polyamines are known to be vital, and have specific roles in the cell cycle, embryonic development, cancer, neurochemistry, lung and immune systems. Lyophilized snail meat also contains a large amount of threonine, histamine and valine and is rich in cationic and anionic amino acids, such as aspartic acid, ornithine, glutamine, lysine and especially glutamic acid.

The lyophilized snail meat according to the invention has been found to contain a relatively large amount of the amino acid sulfur (methionine, homocysteine and cysteine) and glutathione, and glutathione is a natural antioxidant that protects cells from oxidative stress.

The carbohydrate fraction of the lyophilized snail meat according to the invention contains mainly branched polysaccharides of hexoses (galactose, mannose, glucose). Quantities of sulfonated and sialic acid-containing polysaccharides have been found.

The complete qualitative and quantitative composition of the lyophilised snail meat is given in Table 1.

The lyophilized enzyme hydrolyzate from snail meat according to the invention is a brown powder obtained by enzymatic hydrolysis of fresh snail meat, which is subsequently dried by the lyophilization method and contains 9.3% protein (according to the Bradford method), 3, 3% fatty acids and 13.6% carbohydrates. The level of water-soluble part of the product was found to be approximately 90% as a percentage of the total sample. Analysis of the free amino acid composition showed a large amount of essential amino acids (12.0 g total 26.4 g per 100 g sample or ~ 45%).

The level of water-soluble portion of the lyophilized enzyme hydrolyzate from snail meat of the invention was found to be 90% of the total sample. Analysis of the free amino acid composition showed a large amount of essential amino acids (12.0 mg total 26.4 g per 100 g sample or -45%). The branched amino acids - leucine, isoleucine and valine are the main ingredients with adj. 80% of all essential amino acids. The lyophilized enzyme hydrolyzate according to the invention contains a relatively high amount of glycine, alanine, aspartic acid, glutamic acid and hydroxyproline. It is also available from polyamines (0.45 g / 100 g). It also contains low molecular weight peptides. The ultrafiltration separation according to the invention shows that 75% of the total amount is below 5 kDa. To date, 17 separate di-, tri- and tetrapeptides containing proline and 4-hydroxyproline have been identified. The fatty acid portion of the lyophilized enzyme hydrolyzate contains approximately 60% of PUFAs (Cl8 (n-3, n-9) and C24 (n-3, n-6 and n-12) and abnormally branched methylated acids. that the lyophilized enzyme hydrolyzate contains mainly mono- and digalactosyldicylglycerols, phosphocholine, phosphoinositol and myelin lipids.The levels of biogenic amines (potential allergens) have been found to be relatively low (> 40 pg / 100 g).

The complete qualitative and quantitative composition of the lyophilized enzyme hydrolyzate from snail meat according to the invention is given in Table 2.

The product of the invention provides the following advantages:

It does not burden the liver and is easily absorbed by the body

The product has a high antioxidant effect.

According to the invention, the product can be used in the form of a solution and in tube feeding. Simultaneously with a new one, the concentration of the solution can be changed according to the individual needs of the user.

Products have been developed especially for diabetics.

The biological activity of the substances is maintained for a long period of time;

The contained enzymes retain their conformational integrity and activity;

The shelf life and storage are significantly extended, as no special conditions for storage and transportation are required;

No preservatives or other excipients are needed.

EXAMPLE EMBODIMENT OF THE INVENTION

The present invention is illustrated by the following examples without limiting it:

Example 1 Composition

Dextrose - 45%

Maltodextrin - 25%

Lyophilized snail protein -20%

Amino acids - 6%

Sodium citrate - 0.5%

Aroma - 3.5%

The product is obtained in two stages:

Mixing stage:

The raw materials are placed in a V-shaped mixer, simultaneously in the indicated quantities - on 100 kg base:

1. Dextrose - 45 Kg

2. Maltodextrin - 20 Kg

3. Lyophilized snail meat - 20 Kg

4. Lyophilized enzyme hydrolyzate from snail meat - 6 Kg

5. Aroma - 3.5 Kg

6. Sodium Citrate - 0.5 Kg

The raw materials were mixed for 15 minutes at 15 rmp. The temperature of the mixing room should be up to 20 ° C, the humidity should be up to 30-35%.

The second stage is encapsulation of the mixed mass in a capsule filling machine. The temperature of the mixing room should be up to 20 ° C, the humidity should be up to 30-35%.

Example 2 Composition:

Dextrose - 55%.

Maltodextrin - 10%

Lyophilized snail meat -27%

Lyophilized enzyme hydrolyzate from snail meat - 3%

Sodium citrate - 0.5%

Aroma - 4.5%

The product is obtained by putting the raw materials in a V-shaped mixer, simultaneously in the indicated quantities - per 100 kg of base:

1. Dextrose - 55 Kg

2. Small todextrin - 10 Kg

3. Lyophilized snail meat - 27 Kg

4. Lyophilized enzyme hydrolyzate from snail meat - 3 Kg

5. Aroma - 3.5 Kg

6. Sodium Citrate - 0.5 Kg

The raw materials were mixed for 15 minutes at 15 rmp. The temperature of the mixing room should be up to 20 ° C, the humidity should be up to 30-35%.

The finished product is used by dissolving 50 g of the powder mixture in 150 g of liquid - glucose.

Example 3 Composition

Fructose - 45%

Maltodextrin - 25%

Lyophilized snail meat - 20%.

Lyophilized enzyme hydrolyzate -6%.

Sodium citrate - 0.5%

Aroma - 3.5%.

The product is obtained by putting the raw materials in a V-shaped mixer, simultaneously in the indicated quantities - per 100 kg of base:

1. Fructose - 45 Kg

2. Maltodextrin - 25 Kg

3. Lyophilized snail meat - 20 Kg

4. Lyophilized enzyme hydrolyzate from snail meat - b Kg

5. Aroma - 3.5 Kg

6. Sodium Citrate - 0.5 Kg

Stir for 15 minutes at 15 rmp. The temperature of the mixing room should be up to 20 ° C, the humidity should be up to 30-35%.

The finished product is used by dissolving 50 g of the powder mixture in 250 g of liquid - water.

The composition is suitable for diabetics.

Example 4.

Fructose - 55%

Maltodextrin - 10%

Lyophilized snail meat - 27%

Lyophilized enzyme hydrolyzate from snail meat - 3%

Sodium citrate - 0.5%

Aroma - 4.5%

The raw materials are placed in a V-shaped mixer, simultaneously in the indicated quantities - on 100 kg base:

1. Fructose - 55 Kg

2. Maltodextrin - 10 Kg

3. Lyophilized snail meat - 27 Kg

4. Lyophilized enzyme hydrolyzate from snail meat - 3 Kg

5. Aroma-4.5 Kg

6. Sodium Citrate - 0.5 Kg

The raw materials were mixed for 15 minutes on 15 ppm. The temperature of the mixing room should be up to 20 ° C, the humidity should be up to 30-35%.

The second stage is encapsulation of the mixed mass in a capsule filling machine. The temperature of the mixing room should be up to 20 ° C, the humidity should be up to 30-35%.

The composition is suitable for diabetics.

Example 5 Composition:

Dextrose - 46%.

Maltodextrin - 19.5%.

Lyophilized snail meat - 25%

Lyophilized enzyme hydrolyzate from snail meat - 5%

Sodium citrate -0.5%

Aroma - 4%

The method for preparing the product is as in Example 2.

Example 6 Composition:

Fructose - 50%

Maltodextrin - 16%

Lyophilized snail meat - 25%

Lyophilized enzyme hydrolyzate from snail meat - 5%

Sodium citrate - 0.5%

Aroma - 3.5%

The method for preparing the product is as in Example 3.

The composition is suitable for diabetics.

Claims (4)

PATENT CLAIMS A product comprising lyophilized snail protein, characterized in that / in wt. % / lyophilized protein is in the amount of 23-33% and is a mixture of lyophilized snail meat and lyophilized enzyme hydrolyzate from snail meat in a ratio of 5: 1, and the other components are in the following amounts of dextrose from 45-55 or fructose from 45 -55, maltodextrin 10-25, sodium citrate 0.5 and aroma 3.5-4.5 and the product is in powder form or capsules. Product according to claim 1, characterized in that the lyophilized snail meat contains protein 65-75 protein, carbohydrates 13-16, fatty acids 3-5 and free amino acids 3-5. Product according to claim 1, characterized in that the lyophilized enzyme hydrolyzate from snail meat contains protein 8-12. carbohydrates 13-16, fatty acids 3-5 and free amino acids 28-32. Product according to claim 1, characterized in that when the product is in powder form it dissolves in a liquid in a ratio of 1: 3 to 1: 5