BEVERAGE BASED ON WHEY PROTEIN HYDROLYSATE Russian patent published in 2022 - IPC A23C21/02 A23L2/38 A23L2/60 A23L2/66 

FIELD: dairy industry.

SUBSTANCE: invention relates to the dairy industry, in particular, to the production of beverages for maintaining and/or restoring the fluid balance during a sports competition or a training session, as well as for increasing the muscle recovery rate after a competition or training. Proposed is a beverage based on whey protein hydrolysate, made of fructose and whey protein hydrolysate produced as a result of hydrolysis of whey proteins of ultrafiltration concentrate (UF concentrate) of cheese whey with enzyme preparations Promod 439L and Flavorpro 766MDP, introduced in a ratio of 3.5% Flavorpro 766MDP and 1.7% Promod 439L by total weight of protein in the UF concentrate of cheese whey, then pasteurised to inactive the enzyme preparations at a temperature of 80±2°C, holding for at least 5 minutes, then filtering and cooling to 45±2°C; a calculated amount of fructose is then added to the resulting hydrolysate, stirred for 20 to 30 minutes, pasteurised at 76±2°C, holding for 20 to 30 seconds, cooled to 4±2°C, and directed for bottling, selecting the ratio of the initial ingredients as follows, kg per 1,000 kg of finished product: whey protein hydrolysate 990 to 995; fructose 5 to 10.

EFFECT: possibility of providing a ratio between branched chain amino acids (leucine, isoleucine, valine) in the finished product that is close to the optimal ratio for impact on the human muscle mass; enriching the finished product with biologically active peptides and free amino acids, as well as native carbohydrate, lactose, with a relatively low glycemic index, present in the composition of the whey protein hydrolysate; replacing the synthetic components (preservatives, antioxidants, mineral salts, acidity-adjusting substances) with components present in the composition of whey protein hydrolysate; reducing the allergenic capacity of the beverage as a result of using whey protein hydrolysate, thereby making the finished product such as to be recommended for people with food intolerance to β-lactoglobulin and α-lactoalbumin.

1 cl, 3 dwg, 1 tbl, 2 ex