DE202005013685U1 - Soft food spread for application to sliced bread has Omega-3 and Omega-6 fatty acids in a ratio by weight of one to five - Google Patents

Abstract

A food spread for application to bread consists of a soft mixture of skimmed milk and vegetable oil with one or more Omega-3 and Omega-6 fatty acids in a ratio by weight of one to five, and further ingredients. The Omega-3 content is at least 0.8% Wt., water at least 40% Wt. The combined weight of the Omega-3 and Omega-6 fatty acids to saturated fatty acids is at least 2:1. The ratio by weight of Omega-3 to Omega-6 fatty acids is one to seven. The omega-3 acids are derived e.g. from algae, micro-organisms and/or fish oils.

Description

The The invention relates to a soft sandwich of skimmed milk and vegetable oils with omega-3 and omega-6 fatty acids and other ingredients.

One Bread of the type described above is known. Products of this Kind contain about 20 wt .-% protein, 1.5 wt .-% carbohydrates, 10 wt .-% fat and other ingredients and are considered low in cholesterol designated. They are low in cholesterol because whole milk fat or partially replaced by valuable vegetable oils. Furthermore contains the well-known product essential unsaturated fatty acids, too which include omega-3 and omega-6 fatty acids, so the omega-3 fatty acids and omega-6 fatty acids in a weight ratio from 1: 4. It is made from skimmed milk, vegetable oils, table salt, Gelatine, special antioxidants, a special emulsifier, cheese-making, Lab and dye, especially in the form of β-carotene.

at another commercial product in the form of a hard cheese imitation the importance of omega-3 and omega-6 fatty acids is highlighted. It is also based on skimmed milk and vegetable oils. This known product contains about 30% by weight of protein, Trace levels of carbohydrates, about 17% by weight fat, about 1.3% by weight saturated fatty acids, about 11% by weight monounsaturated fatty acids and about 5% by weight polyunsaturated fatty acids, wherein these are divided into about 1.6 wt .-% omega-3 and 3.3 wt .-% omega-6 fatty acids. The weight percentage ratio of these two polyunsaturated fatty acids is about 1: 2. Further contains this famous hard cheese imitation in small amounts cholesterol, fiber, sodium and vitamin E.

Of the initially designated soft sandwich satisfies more or less the customer requirements. It has However, it turned out to be desirable is to improve its cholesterol lowering without any other phenomena occur adversely.

The Invention now starts from the following findings: For the reduction of total and LDL cholesterol levels in the blood are mainly the Omega-6 fatty acids suitable while the omega-3 fatty acids develop other positive effects on the cardiovascular system, they are e.g. Antithrombotic, dilating vessel, lowering blood pressure and anti-inflammatory. An optimal balance between these two fatty acid groups to each other and in proportion to the saturated ones fatty acids is therefore desirable.

object The invention is therefore a soft sandwich from skimmed Milk and vegetable oils with one or more omega-3 and omega-6 fatty acids as well other ingredients, which is characterized in that to 1 part by weight Omega-3 fatty acid at least about 5 parts by weight of omega-6 fatty acid (s) are eliminated, the omega-3 fatty acid at least about 0.8 wt .-% of soft bread covering makes up, the water content at least about 40% by weight and the weight ratio of the sum of omega-3 and omega-6 fatty acids too saturated fatty acids at least about 2: 1.

Advantageous embodiments of the above-outlined technical idea according to the invention are to be represented as follows:
Essential to the invention is not only the inclusion of omega-3 and omega-6 fatty acids as essential ingredients. Rather, more requirements are directed to these components. Thus, the omega-3 fatty acids must first make up at least about 0.8% by weight of the soft bread covering. The minimum content of about 0.8% by weight omega-3 fatty acid is essential. If the minimum value of 0.8% by weight is not respected or undercut, then this leads to the fact that with the consumption of a normal serving size (about 25 g of bread covering) only a very small amount of omega-3 fat (less than 0.2 g ), which accounts for less than 15% of the recommended daily intake and is therefore not a good source of these essential fatty acids. Preferably, an omega-3 fatty acid content of about 1.0 to 5 wt%, with the range of about 1 to 3 wt% being particularly preferred.

Furthermore, according to the invention, a certain weight ratio between the omega-3 and omega-6 fatty acids must be adhered to, according to which at least about 5 parts by weight of omega-6 fatty acid (s) are omitted per 1 part by weight of omega-3 fatty acid (s). This ensures, on the one hand, that a consumed portion of the bread covering also makes a significant contribution (ie at least 15% of the recommended daily intake) to the supply of essential omega-6 fatty acids. The particular desired ratio of omega-3 to omega-6 fatty acids is to be set at about 1: 5 to 1: 8. Furthermore, especially in the case of a cholesterol-conscious diet, care must be taken that a significant amount of omega-6 fatty acids is taken, since these fatty acids are particularly effective for lowering the total and LDL cholesterol levels. In view of the stated task, it is not appropriate to significantly increase the proportion of omega fatty acids beyond this weight indication. Thus, it has been shown that it is advantageous if at least about 8 parts by weight of omega-6 fatty acid (s) are omitted per 1 part by weight of omega-3 fatty acid. Is the value of about 8 parts by weight Ome Exceeded ga-6 fatty acids, then this means that the bread covering can no longer contribute to a positive shift in the currently recorded ratio of omega-3 to omega-6 fatty acids (currently about 1:10 and higher, see Pocket Atlas of Nutrition (HK Biesalski, P. Grimm, 1999) At the upper end of the desirable intake of omega-3 fatty acids by the bread covering (3 to 5% by weight), very high total fat contents would also be achieved, as part of an energy-conscious diet It is particularly preferred if at least about 7 parts by weight omega-6 fatty acid (s) are omitted per 1 part by weight omega-3 fatty acid.

Important is for the advantageous realization of the invention, the compliance a minimum water content of about 40% by weight in the soft sandwich. This ensures On the one hand, easy portioning. On the other hand corresponds the sandwich then in its properties a soft cheese or Semi-hard cheese with traditionally limited shelf life. A quick consumption of the bread covering is desirable because of the sensitivity of omega-3 and omega-6 fatty acids. Considering it is particularly preferred if the water content is at least about 42% by weight, in particular between about 44 and 58 wt .-% is.

The Omega-3 and omega-6 fatty acids have in connection with the present in the soft bread covering according to the invention saturated fat more Relevance: Thus, it has been shown that the weight ratio of the sum of omega-3 and omega-6 fatty acids to the saturated ones fatty acids, for example palmitic acid, myristic and arachidic acid, at least according to the invention should be about 2: 1. Is the weight ratio of omega-3 and omega-6 fatty acids too the saturated one fatty acids falls below at least about 2: 1, then no longer the Advantage is that the consumption of the bread covering positive, i. lowering blood cholesterol levels. Out of the Ancel Keys 1957 published The result is a change (Δ) in the total cholesterol level (GC) from the following equation: ΔGC = 1.2 (2 × Δ saturated fatty acids - Δ multiple unsaturated Fatty acids). However, lets this relationship not increase arbitrarily. So it is useful if the weight ratio of Sum of omega-3 and omega-6 fatty acids to the saturated fatty acids within the scope of the invention at most is about 5: 1. From particular practical value is the weight ratio of about 4: 1. Show here all the desired Advantages associated with the invention, in particular a Tasty and in consistency and mouthfeel very appealing, one soft cheese comparable product made exclusively with natural Ingredients can be made. By exclusively natural ingredients is meant that the bread covering made of course occurring, i. not genetically modified, oils can be produced and no addition of artificial Additives required.

The Origin of the mentioned polyunsaturated fatty acids not critical. With regard to the products available in nature It has been found that the omega-3 fatty acid (s) are preferably in good scope available Rapeseed oil, walnut oil, wheat germ oil, linseed and / or soybean oil. Particularly preferred among the omega-3 fatty acids, the α-linolenic acid. As omega-6 fatty acid comes in particular the linoleic acid in Question.

Above It has been shown that the omega-3 fatty acids and omega-6 fatty acids to be used in accordance with the invention Essentially and advantageously due to vegetable oils. This is not a fundamental one Restriction. So it is quite possible, the omega-3 fatty acids, for example, from microorganisms, Algae or fish oils to win and this in the context of the teaching of the invention to use at least partially.

• 80 bis 120 kg Magermilch bzw. entrahmte Milch*, evtl. im Eiweißgehalt angereichert;
• 4 bis 6 kg pflanzliches Öl**,
• Säuerungskultur (mesophil und/oder thermophil)
• Schimmelkultur (z.B. Weißschimmel),
• Lab,
• Calciumchlorid,
• Salzbad (aus Trinkwasser und 20 bis 25% Speisesalz, ggf. unter Zusatz von Milchzucker und/oder Milchsäure), gegebenenfalls:
• Farbstoffe (z.B. Carotin)
• geschmacksgebende Komponenten (z.B. grüner Pfeffer).

The invention can be additionally explained by means of the following frame formulation, which is a frame formulation for producing a bread covering with a total of about 30% by weight fat:

• Skimmed milk (80 to 120 kg) or skimmed milk *, possibly enriched in protein content;
• 4 to 6 kg of vegetable oil **,
• Acidification culture (mesophilic and / or thermophilic)
• Mold culture (eg white mold),
• Lab,
• Calcium chloride,
• Salt bath (from drinking water and 20 to 25% table salt, optionally with the addition of lactose and / or lactic acid), optionally:
• Dyes (eg carotene)
• flavoring components (eg green pepper).

• * Entrahmen der Milch: Während des Bearbeitens ist der Milch das Fett teilweise oder völlig zu entziehen, um a) fettarme oder fettfreie Milch zu gewinnen und b) den Fettgehalt der Milch zu standardisieren. Der Zielfettgehalt für den vorgestellten Brotbelag liegt bei <= 0,05% Fett. Entrahmen (Separieren unter Zentrifugieren) ist das mechanische Trennen der Milch in Rahm (Sahne) und entrahmte Milch (Magermilch) durch Zentrifugalkräfte.
• ** Öl, gewonnen durch z.B. Pressen oder Extraktion aus z.B. ölhaltigen Früchten, Nüssen, Hülsenfrüchten oder Saaten. Das Öl wird üblicherweise vor dem Verzehr durch Raffination von unerwünschten Begleitstoffen, wie z.B. Phospholipiden, Farbstoffen, aromawirksamen Komponenten und Kontaminanten, befreit. Einige Öle eignen sich auch ohne Raffination zum Direktverzehr. Bekannte Beispiele dafür sind Rapsöl und Olivenöl. Die Öle unterscheiden sich in ihrer Fettsäurezusammensetzung. Die meisten pflanzlichen Öle sind reich an mehrfach ungesättigten Fettsäuren und sind somit für den Brotbelag prinzipiell geeignet. Die Öle unterscheiden sich jedoch in ihrem Verhältnis von Omega-3- zu Omega-6-Fettsäuren. So sind beispielsweise Sonnenblumenöl, Baumwollsaatöl, Distelöl und Maiskeimöl reich an Omega-6-Fettsäuren (vor allem Linolsäure), während Leinsaatöl vor allem reich an Omega-3-Fettsäuren ist (alpha- Linolensäure). Durch eine geeignete Mischung der pflanzlichen Öle kann das gewünschte Fettsäureverhältnis erzielt werden.

The symbols * and ** indicated in the frame formula shall be attributed the following explanation:

• * Defrosting the milk: During processing, the milk is partially or completely deprived of the fat to a) to obtain low-fat or non-fat milk and b) to standardize the fat content of the milk. The target fat content for the presented bread covering is <= 0.05% fat. Degassing (centrifugal separation) is the mechanical separation of the milk into cream (cream) and skimmed milk (skimmed milk) by centrifugal forces.
• ** Oil obtained by, for example, pressing or extraction from, for example, oily fruits, nuts, legumes or seeds. The oil is usually freed before consumption by refining unwanted accompanying substances, such as phospholipids, dyes, aroma-active components and contaminants. Some oils are suitable for direct consumption even without refining. Well-known examples are rapeseed oil and olive oil. The oils differ in their fatty acid composition. Most vegetable oils are rich in polyunsaturated fatty acids and are therefore suitable for the bread covering in principle. However, the oils differ in their ratio of omega-3 to omega-6 fatty acids. For example, sunflower oil, cottonseed oil, safflower oil and corn oil are rich in omega-6 fatty acids (especially linoleic acid), while linseed oil is rich in omega-3 fatty acids (alpha-linolenic acid). By a suitable mixture of vegetable oils, the desired fatty acid ratio can be achieved.

The Advantages achievable with the present invention and the advantageous solution enable the tasks can be represented as follows: The invention soft Bread covering essentially constitutes a dietary sandwich in the Essential healthy vegetable oil and, receding on the production, cheese cultures dar. The bread covering can be pure or using flavoring Ingredients. That's it for the consumers a special taste acceptance. Thus acts It is a beneficial fat-modified diet based on a special combination from saturated and especially vital, polyunsaturated fatty acids, namely on omega-3 and omega-6 fatty acids.

The The invention is explained in more detail below with reference to some examples:

example 1

100 kg skimmed milk are homogenised with 2.5 kg of corn oil and 2.5 kg rapeseed oil and at 75 ° C pasteurized. There are commercial Starter and white mold cultures according to manufacturer's instructions and calcium chloride added. The addition of rennet melts the milk (thickens). The whey separates from the coagulated protein of the milk (Jelly). The jelly is cut with a cheese harp into approximately walnut-sized pieces. By dividing the gelatin formed, the whey dissolves and it arises Fracture. The break is circulated, touched and aspirated the exiting whey. The cheese-like break is then with a fractional pump portioned in forms, cooled and turned 4 times. To the draining (about 5 hours) takes place and the bath in the salt bath. After renewed dripping of the cheese, the mold is peeled off and the bread covering matured analogously to a soft cheese in climatic chambers (9 days). Thereafter, the bread covering is dried and packed in foil.

Of the Bread is tasted after 2 and 5 weeks. A white, soft cheese-like Mold covering has formed on the surface of the bread covering. The dough is milk-colored and tastes mild soft cheese-like. Even after 5 weeks storage is no rancid smell or taste ascertainable. The bread covering contains 30% fat. This is analyzed by gas chromatography to determine the fatty acid composition to determine. It will be 10% saturated fatty acids, 44% monounsaturated Fatty acids, 5.7% Omega-3 fatty acids and 40% omega-6 fatty acids.

Example 2

It a sandwich is prepared as in Example 1, but with 100 kg of semi-skimmed milk (0.5% fat), 2.25 kg of corn oil and 2.25 kg rapeseed oil. Of the Bread is tasted after 2 and 5 weeks. A white, soft cheese-like Mold covering has formed on the surface of the bread covering. The dough is light yellowish and tastes mild soft cheese-like. Even after 5 weeks storage is no rancid smell or taste ascertainable. The bread covering contains 29% fat. This is analyzed by gas chromatography to determine the fatty acid composition to determine. It will be 16% saturated Fatty acids, 42% monounsaturated fatty acids, 5.3% omega-3 fatty acids and 36% Omeag-6 fatty acids certainly.

Example 3

One Bread is made as in Example 1, but with 3% green pepper to taste added to the break before portioning becomes. The bread will be tasted after 2 and 5 weeks. A white, soft cheese-like Mold covering has formed on the surface of the bread covering. The dough is milk-colored with greens Peppercorns. He tastes soft cheese-like and spicy after Pepper. Even after 5 weeks storage is no rancid smell or Taste detectable. The bread covering contains 29% fat. This is gas chromatographed analyzed the fatty acid composition to determine. It will be 10% saturated fat, 44% monounsaturated Fatty acids, 5.8% Omega-3 fatty acids and 40% omega-6 fatty acids certainly.

Claims (13)

Soft sandwiches made from skimmed milk and vegetable oils with one or more omega-3 and omega-6 fatty acids and other ingredients, as characterized in that per 1 part by weight omega-3 fatty acid (s) account for at least about 5 parts by weight omega-6 fatty acid (s), the omega-3 fatty acid constitutes at least about 0.8% by weight of the soft bread covering Water content is at least about 40 wt .-% and the weight ratio of the sum of omega-3 and omega-6 fatty acids to saturated fatty acids at least about 2: 1. Bread covering according to claim 1, characterized that at least 1 part by weight of omega-3 fatty acid (s) about 7 parts by weight omega-6 fatty acid (s) omitted. Bread covering according to claim 1 or 2, characterized that at most about 8 parts by weight of omega-6 fatty acid (s) are omitted per 1 part by weight of omega-3 fatty acid (s). Bread covering according to one of claims 1 to 3, characterized that the content of omega-3 fatty acid (s) about 1.0 to 5 wt .-% makes up. Bread covering according to claim 4, characterized that the omega-3 fatty acid (s) Make up about 1 to 3 wt .-% of the bread covering. Bread covering at least one of the preceding Claims, characterized in that the water content is at least about 42, especially about 44 to 58 wt .-% makes up. Bread covering at least one of the preceding Claims, characterized in that the weight ratio of the sum of omega-3 and omega-6 fatty acids too saturated fatty acids at the most about 5: 1. Bread covering according to claim 7, characterized that the weight ratio the sum of omega-3 and omega-6 fatty acids to saturated fat, for example 4: 1. Bread covering at least one of the preceding Claims, characterized in that the omega-3 and / or omega-6 fatty acids on vegetable oils decline. Bread covering according to claim 8, characterized that the omega-3 fatty acid (s) on rapeseed oil, walnut oil, wheat germ oil, linseed and / or soybean oil. Bread covering at least one of the preceding Claims, characterized in that the omega-3 fatty acid is α-linolenic acid. Bread covering at least one of the preceding Claims, characterized in that the omega-6 fatty acid is linoleic acid. Bread covering at least one of the preceding Claims, characterized in that the omega-3 fatty acids partly on algae, microorganisms and / or fish oils decline.