DE1767269A1 - New foods and methods of making them - Google Patents

Description

The invention relates to a new food, which is characterized in that it contains non-toxic algae belonging to the genus of blue-green algae (Cyanophyceae) belong, has.

In particular, the invention relates to a food,

which has a carbohydrate content, a fat content and a protein content, the protein content at least partially consists of the aforementioned algae.

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According to a preferred embodiment, this has food remove a vitamin content and a mineral salt content, with one rope of the latter having a trace element content can be.

These algae are found in the food in a proportion by weight of mostly 10 to 80 #, with the remaining 20 to 90 % consisting of the above-mentioned complementary components of the food.

According to another embodiment the food product contains expressed in calories per cent, based on the total number of calories, 4-0 to # 85, and preferably 55 to 75 1 »carbohydrates, from 2 to 40 $> and preferably 15 to 30 $> and fats. 5 to 40/6 and preferably 10 to 20 i "protein. The total content of mineral salts, vitamins and trace elements is preferably between 0.5 and 15 percent by weight.

The algae that can be used according to the invention belong to the genus or type of blue-green algae and preferably the family of the Oscillatoriaceae. As examples of algae that this Belong to the family, the following are mentioned: Species Spirulina and especially the algae Spirulina maxima, Spirulina platensis, Spirulina maior, Spirulina subalsa, Spirulina subrevis, Spirulina princeps, as well as the species Oscillatoria, for example the alga Oscillatoria agardhii.

The food according to the invention can contain both algae of the same type or a mixture of algae belonging to the same family or to different families. The invention also includes foods whose protein content is used for ^the abovementioned algae.

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This content is 10 to 95 % of the total number of calories in the food.

The foods of the present invention are advantageous used for nutrition of humans and adults, as well as still growing animals, for example for poultry (e.g. young chickens and laying hens), sheep, cattle (e.g. cows), horses, pigs, rabbits, Guinea pigs, rats and mice; the composition of the food naturally varies depending on the food nourishing species, their ages, their functions, etc.

The interest shown in algae for the nutrition of both animals and humans is considerable. While so far the proteins of animal origin have been given preference over the vegetable proteins, because the former a greater equilibrium in terms of their content have in essential amino acids, it has now been found that the proteins of the algae advantageously the animal Can replace proteins, since - as can be seen from the following Table I - a protein composition is present in the algae is that of the P.A.O. (Food and Agricultural Organization) described as ideal protein combination comes closest:

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Amino acids (weight percentage per 100 g total protein

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TABLE I. Ox spirulina algae ideal combination

according to F.A.O.

Isoleucine 5.2 6th - 4.2 Leucine 8th 8th 4.8 Lysine 8.4 4.6 4.2 Phenylalanine 4th 5 2.8 Tyrosine 3.3 4th 2.8 Set of sulfur containing amino acids 3.7 1.8 4.2 Threonine 4.3 4.6 2.8 Tryptophan 1.2 1.4 1.4 Valine 5.5 6.5 4.2

This comparison shows that this alga only shows a shortfall with regard to certain sulfur-containing amino acids, whereas ox meat, for example, shows a shortfall Has tryptophan; you can see that these algae have a surprisingly high nutritional value for plants. You own also excellent digestibility, also in the form of the raw product, since a large part of them contains little cellulose (less than 6%).

The interest in these algae is also based on the fact that they are also an important source of vitamins, such as those of group B (and in particular from Vitamin B12 used to restore) from Vitamin C, carotene, and that they are also important

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Represent a source of vital mineral elements, especially for sodium, calcium, phosphorus, and iron Copper.

The algae can be eaten fresh or preserved in a dried form. The fresh algae can be dried in various ways, for example by lyophilization or atomization, without changing their properties; they can also be converted into powder form, pancake form or granule form, as well as into any other form which is useful or compatible with regard to the subsequent formation of the end product or a food composition. The dried product is very rich, that it contains 65 to 70 i> proteins, 2 to 3 i "fats, and 18 to 20 i" carbohydrates, vitamins and mineral salts; it is therefore difficult to consume the product in this form. A wide variety of food compositions can be obtained by mixing the product with various other products.

For example, you can mix the dried algae with products that are poor in protein and very rich in carbohydrates (Starch and sugar) are, for example, with cereal flour, rice, corn, cassava (manioc), millet, potatoes and Sucrose. The following can also be used in the manufacture of the finished foodstuffs (pies, breads, biscuits, etc.) incorporate:

Products that have a sufficiently high protein content , such as legumes (20 to 24 1 » proteins), but which have a deficiency in certain amino acids that must be compensated for by external intake.

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In this case, the algae play the role of complement;

Sulfur-containing amino acids, either in pure form (e.g. as industrially produced methionine) or in the form a composition containing these amino acids (e.g. millet) may be present; these sulfur-containing amino acids condense the related lower content of the algae and thereby allow the creation of a food with balanced protein content;

certain other complementary products, such as fats, vitamins, salts, which are necessary in certain special foods are;

Flavoring substances and / or coloring substances intended for the algae or the mixtures of these algae with the various Above compositions the taste and / or appearance of known and already from humans or the to impart colorants adopted to various animals.

Γ rc'lie combination of all these additives that make food be it for reasons of the balance of the ingredients, be it for reasons of an improved appearance, admittedly, it is possible to create the most diverse types of food, both human and animal food is appropriate. The composition of this food varies in terms of quantity and quality the desired nutritional goals of the respective types of people or animal types. Below are various examples of the composition and uses for these algae given, these examples being in no way limiting.

It can be said that in most cases ten to eighty percent of the food created is algae and

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ÖFUGINAL INSPECTED

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Twenty to ninety percent from complementary nutrients. _{l £>} oasteht (these percentages refer to parts by weight of the dry matter), said algae represent 10 to 95 percent of the calories of the food.

With regard to human nutrition, the foods prepared as described are, for example, as follows Usable: As restoration food for the sick, adolescents, disabled people, old people, thanks to the presence of numerous vitamins and in particular of vitamin B12;

as a food for stomach or intestinal patients thanks to its easy digestibility and tolerance and as a result of the small volume to be taken up: a human being should consume 1/1000 of its weight in protein per day, since 100 g of dry algae provide about 65 g of protein feed a person weighing 65 kg with these 100 g of algae per day;

as food for people who have great physical performance accomplish, for example athletes, due to the high number of calories made available;

as food for infants in the form of flour for infants and preschoolers;

as a dietetic food: thanks to its low fat content, the consumption of algae allows you to go on a diet. The algae only contain about 0.04 g of fats per 1 g of protein, whereas the comparative value for meat is about 0.7 g, for milk or eggs about 0.9 g and for cheese about 1.2 g;

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as food for the undernourished, being of great importance It is of interest that this product, which comes from the plant kingdom, is rich in protein and precisely this protein deficiency is greatest among the undernourished sections of the population; this deficiency can be remedied at no great expense.

If necessary, the composition of the food is in relation to the color, which sometimes characterizes certain algae, to color. It may be the case that this food, due to its natural color, affects certain sections of the population, those who are attached to tradition have a bad taste; the same applies to certain animals, for example calves, the only consume "milk" of white color. JSs may therefore be advisable be to use algae in the preparation of the food compositions, which was previously described in a manner to be disclosed here Process have been decolorized.

This treatment of the colored algae leads to progress in two respects: Firstly, they are of this kind treated algae are much more acceptable for humans and animals and, secondly, natural pigments (dyes) high quality from these algae.

This procedure can be used particularly well with Oscillatoriacees, but also with most blue-green algae, which use the same pigments in variable proportions according to the respective species contain, apply.

This procedure consists in treating the aforementioned algae with water and / or an organic solvent, treated as an alcohol, a ketone, a saturated, aromatic and / or halogenated hydrocarbon, at least some of that contained in these algae

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Pigments is extracted. These solvents can be used either alone or in the form of mixtures Extraction can be carried out either in one or in several stages. According to a preferred embodiment, which is particularly effective, the algae with water and at least one organic solvent at the same time or treated sequentially.

The organic solvents used generally contain 1 to 20 and preferably 2 to 8 carbon atoms per molecule. Examples of such solvents are called: methyl alcohol, ethyl alcohol, butyl alcohol, propyl alcohol, isobutyl alcohol, hexyl alcohol, butanone, methyl ethyl ketone, Diethyl ketone, propyl ethyl ketone, hexane, benzene, toluene, Heptane, chloroform, carbon tetrachloride, gasoline and petroleum ether.

The best results are obtained when using a mixture of water and alcohol, preferably ethyl alcohol or butyl alcohol and possibly another of the solvents mentioned above. The amount of water in the mixture can be between 5 and 95 % and preferably between 20 and 60 % of the total volume of the mixture; the amount of alcohol or alcohols is between 5 and 95 and preferably between 40 and 60 i> of the total volume and the amount of any additional organic co-solvent employed between 0 and 30 and preferably between 10 and 20 I »of the total volume. An extraction mixture to be used preferably contains water and alcohol in a volume ratio of about 1.

This treatment can be carried out on fresh algae after it has been treated in a manner known per se, for example

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has roughly separated from the culture medium by filtration or centrifugation. As a result of the fact that the milieu in which the algae are alive, have a high salt content, the algae burst when they are introduced into the extraction environment, whereby they selectively lose or give up their pigments in the solvent or solvents used.

This treatment can also be carried out on dried algae using any conventional method be, for example, by atomization, pulverization, drying on the drum, the algae then in powder form attack. In this case, it is generally sufficient for the extraction of the pigments to use these powders in the one or more to suspend arriving solvents.

When the decolorization treatment is done by simply stirring the fresh or dried algae in the solvent it is possible to use any extraction apparatus known per se, for example a Soxhlet apparatus.

The amount of solvent used is generally 0.1 to 1000 liters and preferably 1 to 200 liters per 1000 g of dried algae. The extraction time varies depending on the type of algae to be treated and the solvents used; it is generally between a few minutes and several hours, usually between 15 minutes and 7 hours, a temperature of preferably 20 to 150 ^° C. being maintained.

In the course of the treatment, the pigments migrate into the solvent, which is colored more and more, while at the same time the algae gradually discolor more and more and, for example, initially from a green color to an orange

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Green coloring, then into a green-chestnut red-1 Finally turn into a white-gray tint. If the The decolorization operation is finished, the pigment substances contained in the solvent or solvents can be applied to themselves known manner, for example by evaporating the liquid or by lyophilization, isolate. Ss is further possible to carry out a re-extraction, using certain pigments using selective solvents isolated out.

The algae decolorized by the method just described can be used in the same manner as described above and give the colorless food compositions the same nutritional value. Since these JSntfärbungsbehandlung is connected to a slight loss of protein in the amount of about 5 i ", it is necessary to introduce the decolorized algae in a slightly higher amount in the food composition, to compensate for this loss of calories aforementioned weak.

The essence of the present invention will now be based on the following Examples which do not imply any limitation are further explained.

The growth or culture conditions in these examples The algae used are described in French patent 1,458,061.

Example 1;

The following proportions are used in the proportions given below Products:

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Weight- ^ Spirulina algae 27 Corn 43 grain 22nd fat VJl Complete primary amino acids 0.2 Complementary Minerals and Vitamins 2.8 '

The resulting mixture is triturated and represents a food composition with which is growing young chickens can be fed without waiting.

Example 2;

Mix the following products in the proportions given below:

Weight-j6 S pirulina algae 19th grain 75 Alfalfa flour VJl Complementary Minerals and Vitamins 1

The resulting mixture is triturated and constitutes a nutritional composition darι with which one with excellent results in the growth pigs weighing Can feed 20 to 50 kg.

Example 3;

In this example the alga Osoillatoria Agardhii is used, which was grown in a basin in the absence of other species of algae.

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The following products are mixed in the proportions given below:

Weight% Dried seaweed with a content at about 65 i "protein 30th grain 63 fat 1 Fish meal with 65 1 » egg white 3 Complementary Vitamins and Minerals 3

This mixture is ground up and a food composition is obtained Containing $ 24 in protein to feed broiler poultry. There are excellent! Get results without observing a maternity leave.

Example 4:

In this example the same type of algae is used as in Example 3, with a mixture of the following ingredients will be produced:

Weight- ^ Oscillatoria agardhii seaweed 12th grain 48 Corn 32 Fish meal 3 fat 1 Complementary Vitamins and Minerals 4th

The thus obtained food can with excellent Results can be used for feeding laying hens.

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Example 5:

In this example a mixture of Oscillatoria Agardhii · Algae and Spirulina platensis (Maxima) algae that are common grown in a basin. This culture creates a mixture in which each of the two types of algae grows about 50 percent by weight is present; Using these algae, the following mixture was produced:

Weight- ^ S pirulina algae 10 Oscillatoria algae 10 Alfalfa flour 8th grain 70 Fats 1 Complementary ingredients and vitamins 1

The resulting mixture was triturated with a food originated, which had a content of 17 i "protein. It is excellent for feeding young pigs, with excellent results.

Example 6;

In this example, algae originating from the same culture as that used in Example 5 were used Algae; a mixture of the following components was made:

Weight-5 & Spirulina algae 10 Oscillatoria algae 10 Barley and corn in equal quantities 50 cooked potatoes 20th Fats 5 Mineral complement 5

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The food thus obtained c ".fc> nte <- - J for feeding fattening pigs. The excellent The results are in particular a consequence of the increased vitamin B12 content of the algae, which is used for growing ones young pigs is essential. Essential vitamins for the growth of the pig are B1, B2, B6, B12, PP; these vitamins are all contained in the algae used.

example 1'.

In this example fresh algae of the Spirulina type are used, which are harvested in a culture basin and then filtered and washed on a rotating filter to remove the excess nutrient salts left in by the Algae retained culture environment is contained.

After filtration, a cake is obtained which contains about 82 liters of water; 55 g of this cake are taken (with a content of 10 g with an algae content which, converted to dry algae, corresponds to 10 g) and introduced into a Soxhlet apparatus. Then 1 liter of a solvent is added which is composed of a mixture of equal parts by volume of water and ethyl alcohol; this is then refluxed.

After 10 minutes the solvent turns blue-green and then yellow after 15 minutes; the algae are gradually decolorized until they are finally in the form of a white-gray mass. This decolorized mass is brought into powder form, this powder containing 65% protein and being used under the same conditions as the algae in the preceding examples.

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Example 8:

In this example, discolored algae of the Spirulina-Typa, obtained according to the procedure of Example 7 were used to produce a mixture of the following ingredients:

Discolored algae fats

Lactose serum powder starch

Mineral salts

Weight ^ dry matter

47.9 41

3.7

1.9

5.5

The food thus obtained is for manufacture an artificial milk, which is used with excellent results to feed growing calves.

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Claims (20)

- Sheet 17 claims 1.) New food composition, characterized in that it contains non-toxic algae of the Cyanophyceae genus contains. 2.) Food composition according to claim 1, characterized in that that they are algae of the Oscillatoriaceen family contains. 3.) Food composition according to claim 1, characterized in that that they are spirulina algae and / or Oscillatoria algae contains. 4.) Food composition according to claim 1, characterized in that it contains 10 to 80 # algae and 20 to 90 % complementary nutrients, these percentages being based on the weights of the dry matter. 5.) Food composition according to claim 1, characterized in that they are expressed in calories, from 40 to 85 $> carbohydrates, 1 to 40 ° fats and 5 to 40 includes, 2 i "protein. 6.) Food composition according to claim 5 *, characterized in that that it also contains 0.5 to 15 percent by weight of mineral salts, vitamins and trace elements. 7.) Food composition according to claim 1, characterized in that that the algae in the form of proteins (egg white) 10 to 95 # of the number of calories of the food composition provide. 1 09834/0556 -18- - Sheet X & / claims - 8.) Food composition according to claim 1, characterized in that that you have at least one of the following complementary products Added is: synthetic, sulfur-containing amino acids, compositions containing sulfur-containing amino acids contain, complementary minerals, complementary amino compounds, Fats of the kind ^ 8ass an eventual Parental leave is prevented. 9.) Food composition according to one of claims 1 to 3, characterized in that it contains algae that have previously been decolorized. 10.) Process for .Decoloration of Cyanophyceae algae by Extraction of the pigments contained in them by means of a solvent or a solvent mixture, thereby characterized in that the solvent used is water, saturated hydrocarbons, aromatic hydrocarbons, '' I use alcohols, ketones or halogenated hydrocarbons, the 1 to 20 and preferably 2 to 6 carbon atoms contain. 11.) The method according to claim 10, characterized in that the extraction is carried out by means of a mixture which consists of 5 to 95 i ° of water and 95 to 5 "A of alcohol, these percentages being based on the volumes. 12.) The method according to claim 11, characterized in that the mixture further 0 to 30 percent by weight of another organic solvent of the organic compounds mentioned in claim 10. 13.) The method according to claim 11, characterized in that the alcohol used is methyl alcohol or ethyl alcohol. * ORIGINAL BATHROOM. 109834 / Ü556 -19- - Sheet yf / claims - / f9 14.) The method according to claim 10, characterized ge ^ ... azeic- "^ t,. That one per 1000 g of dry algae 0.1 to 1000 liters
Solvent uses. 15.) The method according to claim 10, characterized in that the discoloration is carried out on fresh algae. 16.) The method according to claim 10, characterized in that the discoloration is carried out on dried algae. 17.) Use of discolored algae for the production of a ^ food that is intended for feeding humans and / or animals, characterized in that this food contains 10 to 80 percent algae and 20 to 90 percent of complementary foods, the
Percentages on the weight of the dry matter
relate. 18.) Use of at least part of the according to the procedure pigments extracted according to claim 10 for coloring certain compositions and in particular food. 19.) Discolored algae, characterized j that they after the method of any one of claims 10 to 16 are obtained. 20.) Pigments, characterized in that they are obtained according to one of claims 10 to 16. SAO ORIGINAL 109834/0556