CN104853620A - 用于功能性食物的新原料及其制备方法 - Google Patents
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- CN104853620A CN104853620A CN201380065523.8A CN201380065523A CN104853620A CN 104853620 A CN104853620 A CN 104853620A CN 201380065523 A CN201380065523 A CN 201380065523A CN 104853620 A CN104853620 A CN 104853620A
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Abstract
本发明公开了用于制备包含生物活性物质的功能性食物的新原料的新方法,该方法包括将可食用的植物种子的酶在10-35℃的温度用氧气和水活化5-72小时,直到达到种子的最大营养价值,然后将种子与它们的芽在生理或饮食有利物质的水溶液或悬浮液或乳液中在60-100℃处理10-180分钟,然后将包含升高浓度的生理学重要的生物物质的原料分离,干燥,任选切碎和包装。本发明还涉及新制备方法的产品及其用途。
Description
本发明涉及用于制备包含一种或多种生物活性物质的功能性食物的新原料的方法,此外,还涉及该新制备方法的产品及其用途。
进一步的事实是,可用于任何种类的营养目的的谷物、豆科食物或种子的营养是非常不同的,已知的是,在日常营养中对所述谷物、豆科食物或种子的使用取决于许多因素。它们的应用还由当地的饮食和文化习俗,它们在世界不同地区的流行度,以及气候情况等决定。因此,这些营养基础物质的组成和应用在世界的不同地区显示出非常不同的情形。
还已知的是,营养和饮食意识的有效性受到以下事实的阻碍:确保有益的生理学、生物学和饮食价值的组分、营养物在消耗用谷物、豆科食物或种子,以及由它们制成的组合物、食物和膳食中以有限量存在。
因此,通过消耗这些,目标有益生理学、生物学和饮食效果通常难以得到保证,或者仅仅是次佳的或无效的。
此外,还已知在疾病的直接和间接原因中,有基于食物选择不当、不慎或误导使用、建立的不良习惯、不适当传统的基本饮食问题。有利改变的方式之一是基于其内含物(宏观和微观组分)和生物转化来开发具有额外的医疗效果或特定的保健支持效果的食物。它们的组成可以在最新科学结果和现代营养知识的基础上详细制定,并且鉴于保护或改善人类健康而使用一般或特定的操作、技术。具有此类特性的产品的通用术语是“功能性食物”。
根据文献的已知的解决方案是通过多种方法改变生物活性物质的含量,优选通过增加它们,来针对性地达到营养学上可用的种子、谷物和豆科食物的生理学、生物学、饮食和/或食物加工技术益处。
根据现有技术中的解决方案,通过多种方法实现了种子的含量变化,以及多种由种子制成的具有新组成的食品的有益应用价值的修饰。因此,可以应用下面的方法:a)杂交育种,种子的遗传修饰,种子制备方法的修饰,传统和特殊处理操作(例如研磨、搅拌),b)种子的萌发,c)种子的萌发,之后发酵,d)种子的萌发,之后食物工业的变化,加工(例如肉工业产品,大豆乳等)。
作为最常用的解决方案,通过使谷物和豆科种子萌发来获得有益的生物学、医学效果,并且在萌发过程中,种子的组成在某些生物活性物质的浓度方面得到了有利的改变。
该方法被专利申请US 2008/0274249公开,其中使玉米、豆、大豆、小扁豆、小麦和大麦萌发,并且以这种方式生产出具有更高营养价值的更加有价值的产品。Nakamura S.等人(Biosci.Biotechnol.Biochem.74(6)90850-1-9,2010)的综述公开了萌发的糙稻(brown rice)和小麦在面包和糕点生产中的有益利用,其中,尤其是γ氨基丁酸(GABA)的含量增加和蛋白质变化的有益味道效果被强调。
国际公布文献WO 2004/096250公开了大豆的营养价值在萌发过程中得到了有利的改变,尤其是合成了磷脂酰肌醇激酶、维生素C和B复合物,因此它可用于控制血糖水平。Xu Sz.等人(Endocrinology 2009年7月15日,47(2);167-75.E-pub 2009年4月22日)公开了大豆异黄酮类化合物(大豆黄素,染料木黄酮)在糖尿病引起的血管事件中的有益作用,大豆异黄酮类化合物的含量在萌发过程中有利地改变。工业规模上用以实现更高染料木黄酮含量的特别的萌发方法在国际专利申请WO2010/055360中公开。
未抛光的和糙稻的萌发方法在专利申请KR 20070101926、KR20070101824和CN 101406273中公开,用以生产富含硒和锗的稻。
在俄罗斯专利申请RU2155513和RU2288583中公开了方法,其中,在鹰嘴豆萌发的过程中获得了产品,其具有预防动脉粥样硬化和通过免疫系统改善机体抵抗的作用。通过在肉产品和烘焙产品中使用该产品,可以生产具有有益生理作用的营养组合物。
专利文献CN101507504公开了燕麦萌发过程中组成的变化。根据该文献,在萌发过程中,燕麦的GABA含量增加到原始值的10-40倍,碳水化合物的含量变化,矿物质组分和维生素的量增加,并且燕麦的几种功能性特征有利地变化。
在专利CN101366482有关小麦萌发的描述中公开了类似的结果。
糙稻的多种萌发技术可以在许多专利说明书中找到,例如根据专利申请CN101536666和专利申请CN101461540,获得了具有高GABA和黄酮类化合物(flavonoid)含量的糙稻产品。根据国际专利申请WO2009/110612,由于糙稻萌发过程中生成的新物质,所述产品用于预防糖尿病性神经病。专利申请CN101396126公开了由未抛光的萌发的稻制得的面食对肾功能的改善作用,其中包含升高量的GABA和黄酮类化合物。
在例如专利申请CN1934969和公布文献US 2010/0119689中公开了来自萌发的大豆的更美味的,并且由于其营养含量而更加健康的大豆乳的制备,此外,在专利申请CN101642220中,公开了其中除已知的营养益处外,大豆乳饮料还含有Ca、Mg和Fe。在EP 1363507中公开了来自萌发的大豆的功能性食物。通过使用相同的萌发的大豆作为原料,以及通过进一步的发酵处理,异黄酮类化合物水平提高10-40%(专利文献KR100823896),氨基酸水平更高(专利文献KR100816558),并且达到禽流感预防效果(专利文献KR100796303)。
在CN 101080988的专利说明书中公开了新的植物育种方法,以及含有更高量碘的青大豆(green soy)的制备。
US 2007/0292541公开文献和6,028,251的专利说明书公开了类似的解决方案。关于萌发,第一种情况是种子被浸泡在含有B族维生素的溶液中,并且第二种情况是种子被浸泡在含有多种离子的溶液中。由于萌发,在两种情况中都实现了芽和胚芽中分别富含B族维生素和电解质溶液中的离子。
US 2003/0059516的公布文献公开了一种方法,其中,将生长的胚芽在碱性溶液中烹制,并且该产品被用于食物的调味。
所有这些已知方法的根本限制,以及因此的定性和定量障碍,是由于最初存在或在适于人类消耗的谷物、豆科食物或种子的制备过程中产生的生物活性物质的量,由于所述植物的性质,可能改变或仅生成至有限的程度,从而也限制了所期望的结果和效果。
除了食物原料的上述天然定量和定性限制外,已知方法进一步的缺点是通过已知方法得到的技术特征或有益生物效果最终不适用于任何种类的化学组分,而仅适用于可以在给定植物品种中发现的或可以在其内生成的那些。
已知方法的根本缺点是,(有限的)新特性限制于基于已存在的或自发产生的食物材料(谷物、豆科食物和其它种子)的物理和化学营养特征的那些。
综上所述,其中植物育种的起始步骤例如胚芽或芽的生长与掺入植物中稀有或缺少的有限量物质(维生素、矿物质离子)相结合的方法的主要缺点是在植物的天然生物条件内(也就是说,在胚芽和芽产生的物理和温度条件范围内)掺入的B族维生素和离子的量非常有限。
此外,上述每种方法的目的是(有限的)改善胚芽或芽的组成,而不是旨在改变起始种子的营养价值。
在我们的试验过程中,本发明人的目的是制备用于食物的新的功能性原料,以及将它们加工成不具有上面讨论的方法和原料的天然有限性的食物,以及含有任选组分的新食品,考虑到现有技术状态的结果,其被认为最适合用于给定的功能性营养目的。
特别地,我们的目的是在新的功能性食物原料以及包含其的组合物中确保生物学、饮食上最大量(当然也包括最优选的量)的功能性食物组分,此外,该目的是将保证所选营养功能的所有有关物质掺入,而与原料的初始组成无关。
寻找新的解决办法的另一个原因是,优选掺入和消耗的例如维生素和矿物质是其天然形式(通过食物),由于它们具有更好的生物利用度,例如在食物中抗氧化剂是平衡的比例(氧化和还原形式),而这种平衡是膳食补充组合物中所缺少的。因此,被掺入组分的生物利用度可以得到显著改善。
本发明是基于两个发现:从人类利用的方面看是使用种子的最佳生物、饮食条件(最大营养价值),以及建立于所述最大的营养价值,通过升高的温度处理,其强度高于植物育种的常规生物、物理条件,具有最佳特征的种子可以掺入更高量的新物质,因而,作为上述方面的结果,可以形成新的、有价值的食物材料。
在本说明书中,术语营养价值是指通过其主要组分表征的一种食物或食物基础材料的共同特征(Gebhardt,Susan E.和Robin G..2002.NutritiveValue of Foods.U.S.Department of Agriculture,Agricultural ResearchService,Home and Garden Bulletin 72)。最经常测定的食物组分如下:卡路里(摄入),蛋白质,水,全部脂肪含量;作为其中一部分:饱和、不饱和和多不饱和脂肪酸,胆固醇;碳水化合物,膳食纤维,钙,铁,钾,钠,维生素A(IU和RE值),硫胺素,核黄素,烟酸和维生素C。
因此,本发明是基于以下发现:在谷物、豆科食物以及任何其它可用于营养目的的植物种子的最大营养价值状态(其中所述状态由特定的萌发过程实现)下,通过将种子在活性化合物的水性溶液、悬浮液或乳液中烹制,可以将一种以上的生物活性成分以更高量平行掺入到所述食物材料中,其中所述的溶液、悬浮液或乳液具有所需浓度的活性化合物,因此上述的掺入是有效的。基于我们的发现,可以将具有功能的活性化合物掺入到所选择的食物材料中,并且它们的量可以通过对溶液浓度和加工参数的所需修饰来控制。
在根据本发明的方法中,生物活性物质在给定材料可以承受而不会分解的温度处理,因此,除了在悬浮液或乳液中在100℃烹制外,可以在真空中应用更低的温度处理。
因此,我们的发明是用于制备新型的包含生物活性物质的功能性食物基本材料的方法,该方法包括将可食用的植物种子的酶在10-35℃的温度用氧气和水活化5-72小时,直到达到种子的最大营养价值,然后将由此得到的种子与它们的芽一起在生理或饮食有利的物质的水溶液或悬浮液或乳液中在60-100℃处理10-180分钟,然后将由此得到的包含升高浓度的生理学重要的生物学物质的原料分离,干燥,任选切碎和包装。
在根据本发明的方法中,谷物和豆科植物的种子被用作可食用的植物种子。作为可食用的植物种子,可以使用大豆种子、稻、小麦、燕麦、鹰嘴豆或玉米,或通过本身已知的方法产生的它们的萌发形式。
在根据本发明的方法中,作为生理或饮食有利的材料,可以使用选自以下的物质:离子、痕量元素、维生素、多不饱和脂肪酸、L-肉碱、辅酶Q10、抗氧化剂、卵磷脂、γ谷维素(orisanol)、叶酸、γ氨基丁酸、koline等。
此外,本发明涉及富含活性物质的新型(功能性)食物基本材料,其通过以上公开的根据本发明的方法制备。
更进一步地,本发明涉及根据本发明的产品在制备含有它们的新的、现代的(功能性)食物和产品中的用途。
通过根据本发明提供的溶液,可以形成具有任意生物活性物质组成的食物基本材料,用于任意选择的功能性食物消耗群体。根据本发明的解决方案还使得有可能的是,独立于所使用的基本材料的原始组成,具有给定功能的新的食物基本材料和组合物包含掺入的最佳数量和质量(或者,在一个合理的情况下,即使是更高浓度)的所有科学批准的活性物质(维生素、矿物质材料等)。
在根据本发明的食物基本材料配制中,完成了以下方法:在给定种子(小麦、大豆、稻、玉米、燕麦等)的适当制备(清洁、洗涤,任选预处理)后,通过氧气和水将种子的内部酶活化很短的时间,直到种子的营养价值增加。将由此最小化的萌发的豆或种子在希望掺入到种子(豆)中的物质的溶液、悬浮液或乳液中烹制,直到变软,烹制温度接近溶剂的沸点,烹制时间取决于种子的类型。在除去烹制溶液和冷却产品后,干燥除去其表面的水分,包装,保存,和/或加工成食品。
对于每种产品,在给定食物基本材料中掺入的活性物质的最佳量要分别确定,在活性物质的每种情况中,以可自由消耗的每日允许的摄入量作为最高值,掺入到合理的每日消耗量的食物基本材料(为200-300g基本材料)中。
为患有循环障碍和高血压患者精心制定的心脏保护功能饮食需要蛋白质的摄入来自不含胆固醇的来源,优选来自大豆蛋白质,此外,应具有降低胆固醇水平作用的高营养纤维含量。该食物的组成应富含K、Mg、Ca和多不饱和脂肪酸(ω-3、ω-6),此外还富含具有抗氧化作用的化合物,降低了氧化应激作用,例如C、E族维生素,β-胡萝卜素,硒和异黄酮类化合物(大豆黄素,染料木黄酮)。动脉粥样硬化被适合的叶酸和B6-B12维生素含量延迟,此外,Zn、Mn和Cu的摄入也是必要的,因为这些元素通常在患有心脏疾病的患者中的吸收量降低。适量的L-肉碱改善冠状血管的血液供应,降低心律不齐的发生,并且促进心脏性能的提高。功能性食物的Q10辅酶含量有助于心血管系统细胞的能量产生,此外,还降低了自由基的有害影响。
在现代社会中,患有越来越广泛的并且已经被认为是地方性糖尿病的患者的功能性饮食需要每天摄入从根本上影响碳水化合物代谢的物质,例如维生素B(将糖转化为能量),Cr(改善糖的利用),Zn(需要用于胰岛素产生)。要求基于大豆蛋白质的饮食,其富含具有降低胆固醇水平作用的多不饱和脂肪酸、膳食纤维,并且不含碳水化合物。与平均食物消耗提供的水平相比,糖尿病人群每日需要摄入更多的Ca、Mg和K,然而,由于高出10倍的心血管并发症危险因素,还需要每日摄入抗氧化剂、L-肉碱和辅酶Q10。
骨质疏松症影响到几乎每一位老年人,但主要是妇女,通过富含特定的离子和维生素的功能性饮食可针对性地帮助她们的骨质疏松症。根据本发明的功能性食物基本材料和食物的Ca和P含量是构建骨必不可少的,其Mg含量需要以适当的比例(Ca/P/Mg 1:1:0,5)用于骨的生长。尤其是维生素D的含量会有助于Ca和P的吸收,但是食物中适合的Zn、Mn和Cu含量对于骨的构建十分重要。在有骨质疏松症风险的人群的每日饮食中,异黄酮类化合物和维生素C(在胶原纤维的形成中)和维生素A(在骨骼的健康发展中)都十分重要。
患有多种胃肠道疾病的患者需要特别的功能性饮食。在这种情况下,主要是强调高膳食纤维含量的食物,并且,如果可能的话应为低脂肪饮食,消耗的功能性营养物质,其中富含叶酸和维生素C、B1和B3。
在老年人中出现的问题痴呆的治疗可以通过这种功能性食物来帮助,其尤其优选含有更高量的抗氧化剂和ω-3-脂肪酸,维生素B(B6、koline),维生素E和C,它们一起增强脑功能,并且有助于保持精神敏度。
肥胖,在世界上某些地区几乎被认为是地方病,也需要推广和形成肥胖的功能性饮食。除了低的碳水化合物或不含碳水化合物的饮食外,合理的是消耗由具有优选的脂肪组成(多不饱和脂肪酸)、高膳食纤维含量的这种基本材料制得的食物,其同时也有助于形成血液脂肪的有利组成。作为II型表现的肥胖,非胰岛素依赖型糖尿病是显著的,患有肥胖的患者也可以应用对糖尿病人群有利的功能性食物。
运动员,包括健身和健美活动人群的适合饮食,已经成为一门独立的科学。虽然是不同的,但是根据运动营养的功能性饮食通常具有高蛋白质和纤维含量,并且富含维生素和矿物质。新的功能性食物基本材料应当有利地含有卵磷脂,此外,L-肉碱(其优化表现,有助于机体的恢复,从而延迟疲惫的出现),以及辅酶Q10,其催化了机体细胞的能量生成,此外,它必须有升高含量的K、Mg和Ca(K和Mg尤其是促进氨基酸的有效利用)。γ谷维素(它是植物甾醇和阿魏酸的混合物)的含量有助于肌肉量的增加,它是一种很强的抗氧化剂,并且能降低血液中的LDL水平。
需要强调的是素食形式的饮食,其中,根据本发明,它通过特别的素食功能性食物基本材料和植物来源的饮食得以明显帮助。通常已知的是,素食者的饮食可能需要更多的矿物质和维生素。因此,对于他们,需要具有适合设定:高Fe、Zn、维生素B2、维生素B12、D和A、K、Ca、Mg、叶酸、Q10和多不饱和脂肪酸含量的新的食物基本材料。
接着上文,可以根据本发明获得的新的食物基本材料可以有利的与其它任意选择的食物组一起使用,主要是通过形成基本原料和即时消耗的食物和含根据它们的饮食、生理需要的组成的餐食,因此,例如但不限于下列领域:健康意识的饮食(低胆固醇和/或抗氧化剂丰富和/或高纤维饮食等),此外,低碳水化合物的食物(干面食、面包产品、基于特别配方的菜谱),或例如习惯的15至20种饮食组的饮食的医院餐食。
消耗根据本发明的功能性食物基本材料以及用其制备的食物,不仅有利于给定功能性组的患者,并且,只要它可与影响给定组的疾病相关,在大多数情况下可以预防疾病。
根据本发明,可以制备多种组成的功能性食物基本材料,例如含有γ氨基丁酸(GABA)、叶酸、胆碱、γ-谷维素和其它生物活性物质的那些。
根据本发明的食物基本材料作为整体干燥,为研磨或浆状形式,潮湿状态,或者如已知操作需要的且在食物工业中常规的,通过温和干燥至需要的水平,并且可以研磨成具有需要粒径的粉末。包装、湿润的基本材料可以通过已知的方法保存。食物基本材料本身可以被消耗,但是也可以由它们制备任何期望的功能性食物。
根据本发明的新产品及由其制成的组合物,此外,根据本发明的方法,将通过下列实施例来进一步说明。
实施例1
含有心脏保护生物活性物质的大豆
将大豆(200g)在过滤器中用环境温度的水小心洗涤。洗涤应当接触每粒种子,并且持续最多1分钟。将洗涤后的大豆静置短时间,同时种子吸收水分。然后,将大豆转移到适合大小的容器中,并且在其上倒入500mL氯化钾(2.86g)、氯化镁×6H2O(4.16g)、氯化钙×2H2O(1.8g)、抗坏血酸(100mg)、β-胡萝卜素(1000μg)、亚硒酸钠(70μg)、叶酸(200μg)、泛酸(6mg)以及L-肉碱(500mg)和辅酶Q10(20mg)的水溶液。将大豆在溶液中在80-100℃的温度或者在减压80℃的蒸汽温度烹制120分钟,直到变软。然后,从种子中除去溶液,种子的表面用水洗涤,然后是短时间的干燥,包装产品,并且如有需要,通过已知方法保存。
所得产品的生物活性物质浓度如下(下列中原料浓度显示在包括内):153.8mg(116.0mg)Ca;162.9mg(130.2mg)Mg;1212.30mg(919.6mg)K;33.15mg(6mg)抗坏血酸;20.1μg(15.9μg)硒;310.02μgβ-胡萝卜素;247μg叶酸;87.08mg L-肉碱和6.9mg Q10/100g产品。
实施例2
含有心脏保护生物活性物质的大豆
a)按照实施例1的方法,除了种子以本身已知的标准化方法萌发,但是使用在25-27℃的温度的预处理,直到它们达到两个毫米大小的胚芽,然后,根据种子的不同,将萌发36-48小时的种子(与胚芽一起)在水溶液中于100℃烹制120分钟,直到变软。
b)按照方法变通a)的每个方面,除了烹制在减压和40-60℃蒸汽温度进行;
c)按照方法变通b)的每个方面,除了烹制在减压和40-60℃蒸汽温度并且在惰性气体(氮气)中进行;
所得大豆产品(YASO)中生物活性物质的浓度如下:227.3mg(98.3mg)Ca;195.9mg(76.9mg)Mg;484.5mg(344.5mg)K;36.12mg(6mg)抗坏血酸;22.1μg(8.6μg)硒;271μgβ-胡萝卜素;263μg叶酸;285.9mg L-肉碱和10.5mg Q10/100g产品。
实施例3
按照实施例1或2的方法进行,除了原料是用稻或小麦或燕麦或玉米代替大豆,并且萌发根据种子的品种进行,直到2至8mm的胚芽长度与实施例2一致。
通过实施例1所得的小麦产品的生物活性物质的浓度如下:34.29mg(26.6mg)Ca;100.70mg(87.0mg)Mg;370.1mg(339.2mg)K;34.12mg抗坏血酸;69.2μg(49.5μg)硒;240μg(91IU)β-胡萝卜素;116mg L-肉碱和6mg Q10/100g产品。
通过实施例2的标准方法短时间萌发的稻产品的生物活性物质浓度如下:37.29mg(13.1mg)Ca;91.70mg(54.1mg)Mg;152.30mg(63.2mg)K;34.12mg抗坏血酸;18μg硒;290μgβ-胡萝卜素;78μg(21μg)叶酸;140mg L-肉碱和6mg Q10/100g产品。
实施例4
具有对糖尿病患者的有益组成的大豆(功能性食物基本材料)
根据实施例1或2的方法的每方面进行,除了应用如下的烹制溶液:氯化钾(2.86g)、氯化镁×6H2O(4.16g)、氯化钙×2H2O(1.8g)、硫酸亚铬×6H2O(0.3g)、硫酸锌×7H2O(0.24g)、β-胡萝卜素(1000μg)、亚硒酸钠(70μg)、叶酸(200μg)、泛酸(6mg)以及L-肉碱(500mg)和辅酶Q10(20mg)的水溶液。
与实施例2的标准方法一致制备的、具有降低的碳水化合物含量、短期间萌发的大豆产品(YASO)的生物活性物质浓度:486.6mg(344.5mg)K;198.2mg(76.9mg)Mg;228.6mg(98.3mg)Ca;1.96mg Cr;11.86mg(2.71mg)Zn;21.1μg(8.2μg)硒;255μg叶酸;325.02μgβ-胡萝卜素;2.4mg(0.8mg)泛酸;122.40mg L-肉碱和6.3mg Q10/100g产品。
实施例5
具有有利于运动员的组成的功能性食物基本材料
根据实施例1、2或3的方法进行,除了烹制溶液为300mL氯化钾(2.86g)、氯化镁×6H2O(4.16g)、氯化钙×2H2O(1.8g)、L-肉碱(600mg)、卵磷脂(2.5g)和辅酶Q10(50mg)的水溶液,在100℃烹制。
产品:
根据该实施例的大豆基本材料的掺入的生物活性物质浓度如下:237.3mg(96.3mg)Ca;179.4mg(73.9mg)Mg;472.5mg(340.5mg)K;289.9mgL-肉碱;7.8mg Q10和380mg卵磷脂/100g产品。
根据实施例2得到的稻基本材料掺入的生物活性物质浓度如下:39.38mg(13.9mg)Ca;98.70mg(51.1mg)Mg;159.30mg(62.2mg)K;175mgL-肉碱;220mg卵磷脂和18.2mg辅酶Q10/100g产品。
根据实施例2得到的小麦基本材料掺入的生物活性物质浓度如下:32.41mg(11.9mg)Ca;77.70mg(39.1mg)Mg;130.3mg(50.2mg)K;188mg L-肉碱;231mg卵磷脂和16.2mg辅酶Q10/100g产品。
实施例6
具有有利于素食者的组成的功能性食物基本材料
a)按照实施例1、2和3的每方面进行,除了使用300mL硫酸锌(0.24g)、吡哆醇HCl(28mg)、维生素B12(2.0mg)、β-胡萝卜素(1000μg)、氯化钾(2.86g)、氯化镁×6H2O(4.16g)、氯化钙×2H2O(1.8g)、叶酸(200μg)和辅酶Q10(20mg)的水溶液作为烹制溶液在100℃烹制。
b)按照方法变通a)的每方面进行,除了烹制在减压和50-80℃蒸汽温度进行;
产品:
根据实施例2的大豆基本材料掺入的生物活性物质浓度如下:481.5mg(342.5mg)K;231.2mg(96.3mg)Ca;181.4mg(73.9mg)Mg;10.65mg(2.1mg)Zn;22.34mg(1.6mg)吡哆醇;0,9μg B12;7.3mg Q10和251μg叶酸/100g产品。
根据实施例2的稻基本材料掺入的生物活性物质浓度如下:147.3mg(61.2mg)K;37.57mg(13.9mg)Ca;91.70mg(52.1mg)Mg;5.89mg(0.9mg)Zn;2.2mg吡哆醇;0.7μg B12;310μgβ-胡萝卜素;74μg(20μg)叶酸和12.2mg辅酶Q10/100g产品。
根据实施例2得到的小麦基本材料:33.40mg(10.9mg)Ca;75.74mg(36.1mg)Mg;135.4mg(47.2mg)K;2.4mg吡哆醇;0.8μg B12;302μgβ-胡萝卜素和15.2mg辅酶Q10/100g产品。
实施例7
有利于患有痴呆的患者的功能性食物基本材料
将5kg适当预处理的具有降低碳水化合物含量的大豆(YASO)浸泡短时间,萌发至5-10mm的胚芽长度,在7.5L含7g吡哆醇HCl、11g kolinechloride、350mgα-乙酸生育酚、2.2g抗坏血酸的溶液中减压烹制,最高为40-60℃蒸汽温度,直到变软。然后,将萌发、烹制的大豆以温热状态过滤,并且用饮用水品质的水将种子表面的残留溶液洗涤掉,并且冷却到室温。将由此得到的产品加工成食物或根据需要包装和保存。
根据实施例短时间萌发的大豆产品掺入的生物活性物质浓度如下:25.3mg(0.4mg)维生素B6;124mg(23mg)koline;5.3mg(3.2mg)维生素E;18.2mg维生素C/100g产品。
实施例8
具有有利于超重或肥胖患者的组成的大豆功能性食物基本材料
按照实施例7的每方面进行,除了200g萌发大豆(YASO)通过标准方法使用300mL含氯化镁×6H2O(4.16g)、氯化钙×2H2O(1.8g)、70μg亚硒酸钠、200μg叶酸以及500mg L-肉碱和20mg辅酶Q10的水溶液作为烹制溶液在氮气气氛中烹制。
产品掺入的生物活性材料浓度如下:181mg(77.3mg)Mg;232mg(99.3mg)Ca;17μg硒;249μg叶酸;127.4mg L-肉碱和6.7mg辅酶Q10/100g产品。
实施例9
具有有利于患有骨质疏松症的患者的功能性食物基本材料
按照实施例7的每方面进行,除了200g萌发大豆(YASO)通过标准方法使用300mL含氯化镁×6H2O(1.00g)、氯化钙×2H2O(0.12g)、硫酸锌×7H2O、0.04g硫酸锰×2H2O和0.05g硫酸铜×5H2O的溶液作为烹制溶液在大气压和100℃的温度烹制。
该产品掺入的生物活性物质浓度如下:121.34mg(72.12mg)Mg;247.05mg(98.3mg)Ca;5.80mg(1.97mg)Zn;1.45mg(0.78mg)Mn;1.12mg(0.63mg)Cu/100g产品。
实施例10
具有有利于患有消化和胃肠问题的患者的功能性食物基本材料
按照实施例7的每方面进行,除了使用含650mg硫胺素(维生素B1)、5g烟酸(维生素B3)和2.2g抗坏血酸溶液作为烹制溶液。
根据该实施例短时间萌发的大豆产品掺入的生物活性物质浓度如下:1.2mg(0.055mg)硫胺素;14.2mg(0.051mg)烟酸和20mg抗坏血酸/100g产品。
实施例11
按照实施例7的每方面进行,除了将稻或小麦或黑麦或燕麦或玉米代替大豆萌发,并且使用根据实施例8或9或10或11或12或13的溶液。
Claims (6)
1.用于制备包含生物活性物质的新型功能性食物基本材料的方法,其特征在于将可食用植物种子的酶在10-35℃的温度用氧气和水活化5-72小时,直到达到种子的最大营养价值,然后将由此得到的种子与它们的芽一起在生理或饮食有利物质的水溶液或悬浮液或乳液中于60-100℃处理10-180分钟,然后将由此得到的包含升高浓度的生理学重要的生物物质的原料分离,干燥,任选切碎和包装。
2.如权利要求1所述的方法,其特征在于使用谷物、豆科植物的种子作为可食用植物种子。
3.如权利要求1或2所述的方法,其特征在于使用大豆、稻、小麦、燕麦、鹰嘴豆或玉米的种子,或通过本身已知的方法产生的它们的萌发形式作为可食用植物种子。
4.如权利要求1至3所述的方法,其特征在于使用离子、痕量元素、维生素、多不饱和脂肪酸、L-肉碱、辅酶Q10、抗氧化剂、卵磷脂、γ谷维素、叶酸、γ氨基丁酸、koline作为生理或饮食有利的物质。
5.富含活性化合物的新型(功能性)食物基本材料,其特征在于通过如权利要求1至4所述的任意方法制备。
6.如权利要求5所述的产品在制备包含它们的新型、现代化(功能性)食物和产品中的用途。
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- 2013-10-16 JP JP2015537362A patent/JP6301939B2/ja active Active
- 2013-10-16 CA CA2926765A patent/CA2926765C/en active Active
- 2013-10-16 US US14/436,282 patent/US20150272189A1/en not_active Abandoned
- 2013-10-16 WO PCT/HU2013/000100 patent/WO2014060784A2/en active Application Filing
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- 2013-10-16 KR KR1020157012966A patent/KR102106660B1/ko active IP Right Grant
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- 2013-10-16 CN CN201380065523.8A patent/CN104853620A/zh active Pending
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Also Published As
Publication number | Publication date |
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KR20150069022A (ko) | 2015-06-22 |
PL2908664T3 (pl) | 2019-07-31 |
WO2014060784A2 (en) | 2014-04-24 |
WO2014060784A3 (en) | 2014-06-19 |
EP2908664A2 (en) | 2015-08-26 |
EA027827B1 (ru) | 2017-09-29 |
HUP1200592A2 (en) | 2014-04-28 |
HUE043161T2 (hu) | 2019-08-28 |
EP2908664A4 (en) | 2016-08-24 |
US20150272189A1 (en) | 2015-10-01 |
CA2926765A1 (en) | 2014-04-24 |
JP2015532115A (ja) | 2015-11-09 |
JP6301939B2 (ja) | 2018-03-28 |
EP2908664B1 (en) | 2018-12-26 |
EA201590733A1 (ru) | 2015-11-30 |
KR102106660B1 (ko) | 2020-05-06 |
CA2926765C (en) | 2020-10-20 |
ES2714932T3 (es) | 2019-05-30 |
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