Development of Protein-rich Food Mixtures for Infants and Growing Children in Korea (I) Preparation, Chemical Compositions and Rheological Properties of the Mixtures

유유아(乳幼兒) 및 성장기 아동을 위한 영양식품 개발에 관한 연구 (1) 제품의 조제(調製) 및 그 성상(性狀)

  • Cheigh, Hong-Sik (Food Resources Laboratory, Korea Institute of Science and Technology) ;
  • Kwon, Tai-Wan (Food Resources Laboratory, Korea Institute of Science and Technology)
  • 최홍식 (한국과학기술연구소 식량자원연구실) ;
  • 권태원 (한국과학기술연구소 식량자원연구실)
  • Published : 1970.06.28


No foods are available commercially for weanling infants except a limited amount of expensive milk products in Korea. Although the majority of infants are breast-fed, when it is not possible, rice products must usually be substituted which is not sufficient in protein. Therefore, it is urgent to develop low-cost quality protein food mixtures. In order to accomplish this purpose three food mixtures (F-S-2, F-F-3 and F-P-4), consisting of rice (37∼46%), soybean (24∼40%), FPC (3∼7%), vitamins, minerals and other food additives, are developed. The food mixtures are white to light yellow in color; dispersed readily in water with water absorption index 320; viable bacterial population, less than $10^4$ per gram; sedimentation value, 63; Bostwick consistency value, 15cm/30%; and ring test value, 23cm/30%. The products contain 22∼25% protein and ensure reasonably balanced essential amino acids for the requirement of infants compared with FAO provisional pattern, Rao's maximum growth requirements and Holt's amino acid requirements in early life. Although threonine is limiting, protein score of F-P-4 formula is 93 based on the modified FAO provisional pattern (1965). Furthermore, a 100g of the products supplies required amounts of vitamins and minerals by the recommended daily dietary allowances for infants.