CZ15301U1 - Food supplement containing vegetable fibrous matter - Google Patents

Description

Technical field

The technical solution relates to a dietary supplement containing vegetable fiber based on malted or a mixture of malted and unmalted cereals.

BACKGROUND OF THE INVENTION

Due to changes in eating habits, human nutrition suffers from fiber deficiency, and their absence leads to serious diseases in the long term. The source of fiber, which consists mainly of cellulose, is mainly vegetables and in the past also cereals. However, by thoroughly separating them out and moving to fine pastries, which are preferable in terms of taste, however, the husk of grain that was the source of fiber is also removed. Recognizing this problem, efforts have been made to compensate for the lack of dietary fiber by increasing the consumption of fiber-containing foods, for example by returning to whole bread and pastry, promoting greater consumption of vegetables, but also introducing various fiber-rich dietary supplements.

Food supplements based mainly on oatmeal, such as loose mixtures of oatmeal with various nuts, flavored with dried fruit, optionally formed with the addition of syrups in the shape of mussels, have been marketed. Fiber from a variety of sources, such as cereals or beet pulps from which sugar was extracted, and the like, has begun to be added to baked goods, rusks, yoghurts and other foods.

One of the potential sources of valuable pulp is also spent grain, which is lost in the production of beer from malts or cereals. In brewing beer, especially barley malt, a malt extract containing sugars resulting from enzymatic cleavage of the polysaccharides contained in malt and spent grains, an insoluble residue, a sediment comprising husks, germs, non-decomposed polysaccharides, proteins, and the like are formed. Malt is produced by malting, that is, by germinating seeds that contain enough starch substances, polysaccharides. The germination of the grains after their soaking activates enzymes which are able to cleave polysaccharides, particularly starch, into lower carbohydrates, particularly fructose, glucose, maltose and maltotriose, very quickly at a suitable temperature and sufficient water. The process of enzyme activation is called leaching in malting terminology. The prepared malt and other raw materials are ground to a particle size in the range of about 1.20 to 0.25 mm before use. The dosing of malt into the water in which the enzymes are activated is called brewing in brewing terminology, the cleavage of starch by converting enzymes into lower sugars in an aqueous medium is called saccharification. After enzymatic digestion (saccharification) into lower sugars, the polysaccharides become accessible to the action of yeast, which are capable of converting sugars into alcohol by fermentation. The extract obtained by extracting or boiling malt in water, referred to as wort, is fermented into beer until it is boiled with hops, which gives a bitter taste and produces wort. Fiber-rich spent grain is a waste that normally has no other food use. It is generally used as feed for farm animals.

The resulting lower carbohydrates are sometimes processed by concentration after isolation from the spent grains and are used as an ingredient in baked goods. At higher processing temperatures, the Maillard reactions of the amino acids contained in malt with sugars produce color and taste-attractive substances which can be used to refine food products.

Basically, any starch-rich seed can be malted. In addition to said barley, it is especially wheat, oats, spelled, triticale (a cross of wheat with rye), tritordeum (a cross of barley with wheat), and the like. The malting problems of some cereals are usually caused by the reluctance of the starches contained therein to be converted, by too hard grain, non-germinating or peeling damaged grain or high fat content. Conversion of unsolved starches of ground and non-sweetened cereals into lower carbohydrates can also be accomplished by treatment with malt enzymes which have been prepared separately and additionally added to the ground cereal suspension. Starch substances in caryopses, such as oats, are cleaved by the direct action of enzymes in this process, or the caryopses are lubricated by boiling in water and the starch substrate thus treated is treated with enzymes in

A slightly elevated temperature up to 70 ° C. This procedure is also used in the decoction method of brewing beer (Kosar, K., Prochazka, S., and collaborators: Malt and Beer Production Technology, VUPS, Prague 2000, in particular pp. 120 to 121, 154 to 168, 174 to 188) .

Subject of the technical solution

The subject of this technical solution is a food supplement with a high content of natural fiber, prepared on the basis of malt or a mixture of malts from various malted or unmalted cereals, eg naked barley and oats, wheat, rye, corn, rice, spelled, triticale. ), tritordea (a cross between barley and wheat), buckwheat, etc., with enzymatically cleaved sugar extracts from the cereals.

The dietary supplement according to the invention comprises in total 2.5 to 12 wt. simple sugars, in particular fructose, glucose, maltose and maltotriose, vegetable fiber in a total amount of 50 to 75% by weight, proteins in an amount of 3.0 to 6.0% by weight, β-glucans in an amount of 1.5 to 6.0 % wt. The product may further comprise 0.01 to 5 wt. non - cleaved malt or non - cleaved unmalted cereals and flavorings in a total quantity of

%, With the remainder up to 100 wt. water.

The product can be flavored with a finely dispersed additive of ground spices, extracts or synthetic flavors such as cinnamon, ginger, fennel, anise, cloves, lemon or orange peel, lemon or orange flavor, dried fruit, plant extracts, hop before removing excess water. extract, synthetic aromatics, products

Maillard reactions of amino acids with sugars, etc.

Buckwheat contains about 15 to 30% by weight of routine, and its addition to the dietary supplement also has healing effects. The supplement can be prepared as a powder, in granular form or in a honey-like consistency, which can be dispensed into other foods or shaped into a form suitable for direct consumption. Mixtures of malted or non-malted ground cereals may also be used in the preparation of the food supplement in such a proportion that the proportion of non-sweetened cereal does not exceed 50% by weight. In this process, malting enzymes are used to cleave starch of non-sweetened cereals. In contrast to the preparation of the wort for beer production, the grain-containing grain from the seed packages and the cereal husk is not separated but left in the product.

The preparation process is based on the extraction of low-molecular-weight sugars (brewing term mashing), in particular glucose, fructose, sucrose, maltose and maltotriose from malted cereals, such as malted barley, hulled barley, wheat, oat, spelled, triticale or tritorde. The mashing can be carried out by the so-called infusion or decoction method. The usual weight ratio of malt or milled cereal to the amount of water used is in the range of 1: 3 to 1: 6. With respect to the later drying operation in the manufacture of the food filler to remove excess water, a 1: 3 ratio is preferred. Malt or cereal is usually ground to a particle size of 1.270 to 0.253 mm before mashing, with only 10% by weight with a smaller particle size being allowed.

The infusion mashing of malt is carried out by gentle extraction of the malt with water in a single operation and in a single vessel at temperatures from 45 to 70 ° C. At 45 ° C in about 30 minutes in the presence of water, enzymes are activated in malt and the degradation of the degradable polysaccharides into lower sugars occurs. Then the mash temperature is raised continuously to 70 ° C and at this temperature the conversion of the polysaccharides and extraction is completed within a further about 60 minutes at which time the mash should be completely saccharified. At temperatures above 78 ° C the enzymes are inactivated. In this way, almost all of the cereal-degradable polysaccharides are converted into lower sugars almost quantitatively and transferred to an aqueous solution. The mash infusion method is less energy intensive and provides a wort of light color and a low taste. Since the mashing process takes place at temperatures well below 125 ° C, the formation of unacceptable acrylamides is significantly reduced.

In the decoction method of mashing malt, after a certain mashing time, a portion of the mash is separated from the polysaccharide breakdown time, which is fed and returned to the batch. Uncleaved starch is cooked to erase and becomes accessible to the action of enzymes in the following operation. For example, a conventional two-mash mashing process is carried out by spraying the malt meal into water at a temperature of about 45-50 ° C and allowing it to stand for 30 to 40 minutes under these conditions. Then a portion of the mash is separated and boiled for 20 minutes. By returning this hot portion to the batch, the mash temperature is increased to

68 ° C. This is followed by a 20 minute delay in which enzymes act. In the second mashing, a new fraction is separated, which is again baked and returned to the total volume to raise the mashing temperature to a final temperature of 76 ° C, leaving it for a further 20 minutes. The total mashing time in this process does not exceed 100 minutes. The result is better starch saccharification and extraction of low molecular weight sugars, even when malting is incomplete. The mashing process can be repeated up to three times.

The product obtained by mashing malt, which also contains unbroken fine residues of fibrous material, mainly based on cellulose, β-glucans and possibly proteins, is dehydrated by evaporation at a temperature of 100 to 105 ° C. The drying temperature must not exceed 105 ° C in order to prevent the formation of undesired acrylamides, and the already mentioned Maillard reactions between amino acids from decomposed proteins with sugars already occur. The products of the Maillard reaction are in this case characterized by a pleasant caramel taste and a darker brownish color which gives the products a good appearance. Examples of technical solution

Example 1

Food supplement based on spelled malt containing natural fiber containing 67,1% % fiber, 8.3 wt. of sugars, of which 0.3 wt. % fructose, 0.7 wt. % glucose, 4.3% maltose, 1.5% wt. maltotriose, the other sugars constituting 1.5% by weight, the water-soluble protein content being 5.3% by weight, and further comprising 3.5% by weight. β-glucan, 2.1 wt. % of unmugged spelled malt and 13.7 wt. water.

Example 2

Dietary supplement based on barley malt containing natural fiber containing 62.0 wt. % pulp, 10.8 wt. of sugars, of which 0.14 wt. % fructose, 1.25 wt. % glucose, 6.60 wt. % maltose, 1.76 wt. maltotriose, the other sugars being 1.06 wt%, the water soluble protein content is 5.6 wt%, and further comprises 5.6 wt%. β-glucan, 15.8 wt. % water and 0.2 wt. finely ground cinnamon.

Example 3

Food supplement based on a mixture of barley malt and finely ground buckwheat containing natural fiber, containing 57,2% by weight. % fiber, 6.9 wt. of sugars, of which 0.13 wt. % fructose, 1.10 wt. % glucose, 6.5 wt. % maltose, 1.6 wt. maltotriose, the other sugars being 1.1% by weight, the water-soluble protein content is 4.6% by weight, and further comprises 4.1% by weight. β-glucan, 12.1 wt. % of rutin and 15.1 wt. water.

Industrial applicability

The technical solution is applicable in the industrial production of food supplements containing vegetable fiber from malt or a mixture of malts and unmalted cereals.

Claims (4)

PROTECTION REQUIREMENTS 40 1. A dietary supplement containing vegetable fiber from cereal malt or mixtures of malt and unmalted cereals decomposed and sacrificed by the action of malt enzymes, characterized in that it contains a total of 2.5 to 12 wt. simple sugars from malted or unsweetened cereals, in particular fructose, glucose, maltose and maltotriose, vegetable fiber in an amount of 50 to 75% by weight, proteins in an amount of 3.0 to 6.0% by weight, β-glucans in an amount of 1.5 % to 6.0 wt.%, with the remainder up to 100 wt. water. 2. A food supplement as claimed in claim 1, further comprising from 0.01 to 5 5 wt. % non-cleaved malts or non-cleaved non-sweetened cereals and flavorings in a total amount of 0.01 to 1 wt. Food supplement according to claim 2, characterized in that the flavoring substance is at least one selected from the group of cinnamon, ginger, fennel, anise, cloves, lemon or orange peel, lemon or orange flavor, dried fruit, plant extract, hop extract, synthetic aroma, product of Maillard reaction of amino acids with sugars. Food supplement according to claim 1, characterized in that the malted cereal is at least one malt selected from the group of barley malt, wheat malt, oat malt, spelled malt, rye, malt from triticale, malt from tritordea. 15. The food supplement of claim 1, wherein the non-monitored cereal is at least one cereal selected from the group of oats, naked barley, wheat, rye, corn, rice, buckwheat, spelled, triticale, tritordeum.