CZ19959U1 - Foodstuff half-finished product for preparing proteinaceous dietary functional foodstuffs - Google Patents

Description

Food semi-finished product for preparation of protein functional dietary foods

CZ 19959 Ul

Food semi-finished product for preparation of protein functional dietary foods

Technical field

The technical solution relates to the field of healthy nutrition, in particular a semi-finished product for the preparation of protein functional dietary foods, intended as a protein functional food for a diet at high and higher BMI (Body Mass Index).

BACKGROUND OF THE INVENTION

Obesity is a serious problem for the population of developed countries, and the conditions for reducing weight gain are generally known: energy expenditure must not be significantly less than its intake. This means: enough self movement and reduced energy intake by substantially reducing fat and saio charides.

A major problem is the increased protein intake, which is a necessity for the obese. However, proteins can be a complication for individuals suffering from kidney disease, and the generation of protein waste products can also lead to complications in the colon and rectum. Care should therefore be taken in choosing the type of protein. Although vegetable proteins are less problematic than animal proteins, they are of lower nutritional quality. Therefore, only part of the animal protein can be replaced by plant protein. The ideal source of animal protein is milk and fish meat. Of the plant proteins, soy proteins are of the highest quality.

An obese person who wants to lose weight must follow the principles of rational nutrition much more vigorously than an individual whose BMI is fine. This means that with the necessary reduction in energy supply, increased intake of optimal protein composition, more attention must be paid to intake of fiber, especially soluble, mainly pectin substances from fruits and vegetables, to intake of vitamins and minerals, magnesium. It also needs dietary supplements more than an individual of normal weight: Thus, it needs a higher intake of inhibitors and blockers of carcinogenesis (eg β-carotene and carotenoids, selenium compounds, tocopherols), antioxidants, highly unsaturated fatty acids, HDL cholesterol lowering agents (omega -3-unsaturated fatty acids), tytosterols and phytostanols to reduce serum cholesterol and thus also with anti-sclerotic effect (mainly rapeseed oil and FLORA pro activ). said lecithin is a phospholipid). Also important is the intake of folic acid (with antidepressant, antisclerotic, antianemic and anticancerogenic effects, effective in hematopoiesis, particularly important in alcohol consumption and hormonal contraception), mainly contained in yeast. An important part of rational nutrition of an obese individual is also increased intake of cereal β-glucans, which lower the level of LDL and total cholesterol 1 blood glucose. It is one of the so-called 'anti-nutritional factors', reducing the use of nutrients from feed, especially fats, in animals. They are contained in barley and oats.

Dietary functional foods based on plant proteins are known, but they do not have sufficient nutritional quality and, moreover, are usually not tasty. Furthermore, there are known, for example, foods that modify the intestinal microflora, such as yoghurts and acidophilic milk, as well as creams and cream ice creams which do not contain β-glucans and do not have a dietary effect. Other foods include oat and barley mussels, which contain β-glucans, but in small quantities, and do not contain high-quality proteins. Essentially, there are no high-quality dietary functional foods based on animal proteins that are nutritionally valuable and also tasty, and there are no ready-to-eat foods that have the characteristics described above and are universally applicable to a wide range of foods.

The object of the technical solution is to create a dietary protein food semi-finished product which would serve for the preparation of a wide range of protein functional dietary foods that would help to lose weight, be tasty and at the same time ensure sufficient supply of suitable and nutritionally quality proteins.

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CZ 19959 Ul

The essence of the technical solution

This object is solved by providing a food semi-finished product for the preparation of protein functional dietary foods according to the present invention.

The essence of the invention consists in that the semifinished product contains 47 to 53 wt. % milk co-precipitate consisting of co-precipitated milk proteins, i.e. casein and serum proteins, 17 to 23 wt. % oat coating layers containing β-glucan and 25 to 35 wt. smooth barley flour.

The advantage of this preform is that it contains nutritionally high-quality animal proteins as well as B-glucans and arabinoxylans, which reduce nutrient utilization and have a dietary effect. In this composition as well, the food semi-finished product can be used, for example, instead of curd for filling cakes, for making fruit creams, fruit puddings, for making fruit dumplings, for making fruit mousses, for making salty and sweet cheese pastries, for making various creams and spreads. The food can be fried, baked, baked, grinded and treated with other conventional cooking methods.

In a preferred embodiment, the food preparation further comprises meat coloring, meat flavoring and spices, wherein preferably the meat coloring comprises fermented rice in an amount according to the desired color shade of the semi-finished product and the spice forming a pate spice.

In this embodiment, the food semi-finished product can be used, for example, for wrapping and frying as a schnitzel, as well as for baking with grill spices in non-fat or fat-free pans, or grated as soups, to prepare cooked desserts, e.g. barley dumplings, nuts and breadcrumbs, for the preparation of baked desserts such as stuffed pies, for the preparation of fried products such as fryers, for the preparation of noodle and rice puddles, and for the preparation of meals in combination with potatoes, pasta, vegetables or. meat.

Advantages of the foodstuff according to the invention consist mainly in the fact that it is a universal semi-finished product suitable for various cooking processes, and with a high concentration of the highest quality animal protein from milk it has a very high content of cholesterol-lowering B-glucans, blood sugar and nutrients, so it is ideal for preparing protein functional diet foods.

Examples of technical solution

It is to be understood that the specific embodiments of the invention described and illustrated below are presented by way of illustration and not by way of limitation of the exemplary embodiments of the invention to the present cases. Those skilled in the art will find or be able to detect, using routine experimentation, more or less equivalents to the specific embodiments of the technical solutions specifically described herein. These equivalents will also be included within the scope of the following protection claims.

The food semi-finished product for the preparation of protein functional dietary foods is made by mixing 50% freshly precipitated milk coprecipitate with 20% semolina from coated oatmeal layers containing B-glucans and 29% plain barley flour. As a meat dye, fer40 mentitated rice (dose according to the desired shade of color), meat flavor and pate spice or smoke flavor (flavorings and spice are commercially available products) are added, the sum of these components not exceeding 1% by weight.

The milk coprecipitate is prepared according to the following procedure: The milk is heated to 90 ° C and precipitated after adjusting the pH to 5.3-5.4 with a 0.6% CaCl 2 solution with a temperature retention of 10-12 minutes.

Acidified with dilute HCl p. A. About 2.5 L of 39% HCl per 1000 L of processed milk is consumed. After cooling to 30 ° C, the precipitated proteins are centrifuged in a curd centrifuge.

From a mass containing the above-described ingredients, bend a dough, from which a sheet 1.5 to cm thick is rolled out, which is then cut into pieces of 5 x 8 cm. The pieces are textured in a microCZ 19959 Ul wine oven by microwave heating (time according to plate thickness) and immediately packed in an inert atmosphere packaging. When preparing food from a food preform, the preform can be processed by virtually all known methods of cooking.

Industrial applicability

The food semi-finished product for the preparation of protein dietary functional foods according to the invention can be used as a semi-product for the preparation of dietary protein functional foods for weight loss in people with higher BMI.

Claims (4)

PROTECTION REQUIREMENTS A food preparation for the preparation of protein functional dietary foods, characterized in that it contains 47 to 53 wt. % milk co-precipitate consisting of co-precipitated milk proteins, i.e. casein and serum proteins, 17 to 23 wt. semolina from oat grain coating layers containing β-glucan and 25 to 35 wt. smooth barley flour. 2. The food preparation of claim 1, further comprising a meat coloring, meat flavor and spices. is A food preparation according to claim 2, characterized in that the meat dye is fermented in an amount according to the desired shade of the semi-finished product, and the spice is a pate spice. A food preparation as claimed in claim 2 or 3, further comprising a smoky aroma.