DE2226775C2 - Process for improving the taste of defined synthetic food forms - Google Patents

Description

Defined synthetic food forms, which, depending on the choice of raw materials, are either slag-free or low-slag are not only important for space travel, the requirements of which give rise to development Such balanced diets were, but have also recently entered medicine found. They make it possible in a very simple manner and with the greatest possible care for the patient, all of these Substances that are necessary for his daily energy, mineral, nitrogen and vitamin balance in one To be supplied in a form that is either directly absorbable or at least in an easily digestible form. the The main areas of indication are the preparation of patients for an operation as well as the postoperative one Phase. Above all in interventions that affect the digestive organs special diets and synthetic diets are preferred.

But also the care of seriously ill long-term patients in geriatrics and psychiatry is a preferred one Area of application of defined and balanced diet forms, as they lead to a reduction in nursing Lead Arbelt.

The balanced synthetic diets essentially consist of the following substance groups:

1. Amino acids, olgopeptides and polypeptides

2. Carbohydrates in the form of monomeric sugars or sugar alcohols, easily cleavable oligosaccharides or their hydrogenation products or polysaccharides

3. Electrolytes

4. Trace minerals

5. Vitamins

6. optionally fats z. B. Easier to digest in the form Medium chain trl glycerides.

A particularly inexpensive, balanced synthesis diet is based on the one found by Kol'ränyl and co-workers, Particularly high biological value of a mixture of 36% Elprotein and 64 "" Potato protein. This balanced protein mixture leads to an optimal utilization with a minimum of demand the human organism. Because of its high biological value, the potato and egg pattern has meanwhile become also found its way into the kidney diet and parenteral nutrition. But not only synthetic Food forms based on potato and egg can be flavored more easily using the methods described, but also mixtures with a different composition.

ίο A mixture composed of the individual substance groups listed above according to the requirements of the human organism, for example according to the potato-El-pattern, can only be administered with difficulty without aromatization because of the bad taste of the individual components and the conflicting flavors of the same. A disadvantage here is the hidden taste of the amino acids and electrolytes, which cannot be completely neutralized by aromatization, while on the other hand the relatively high concentrations of the aromatic substances are rejected by the patient after a short application time.
Food and pharmaceutical preparations have already been provided with coatings, but not in order to improve the taste of synthetic diets. For example, DE-OS 20 30 429 describes a coating composition made from a certain glyceride and cellulose propionate which has no odor and is insensitive to oxygen. In Hagers Handbook of Pharmaceutical Practice, Springer-Verlag 1958, Selten 1764 to 1767, the coating of drugs with one or more Schulz layers is described.
The object of the invention is to provide a

J5 iahrens to improve the taste of defined Synthetic food forms by coating, in which to Coating substances can also be used that are not slag-free that the body does not are used, and their proportion must therefore be kept low.

According to the invention, this object is achieved by the features specified in the characterizing part of claim 1.
Advantageous embodiments of the invention are shown in

• »5 claims 2 and 3 have been described.

The previous contacting of the powder mixture to form granules can take place, for example, after wet granulation, the briquetting process with subsequent breaking and calendering with subsequent breaking. It is important that a particle size that is as uniform as possible, preferably between 0.3 and 1 5 mm with a small spread of the grain size.
The granules produced, which contain the worst-tasting parts of the mixture, are then rounded off with a carbohydrate, for example, in order to reduce the surface area to be coated. As a result, the portion of the coating material that is not free of slag. that the organism does not

bo can be evaluated, or like gelatin the balanced The ratio of the amino acids interferes to be greatly reduced. The particles obtained in this way are insoluble in water or poorly soluble, tasteless wrapping materials coated in the catfish. Yeah them

<"In the form of a solution according to known methods, such as Granulation, sugar-coating, fluidized bed process and microencapsulation on the Komprlmat, for Belpiel In In the form of a film.

Synthetic polymers, such as those used in pharmaceutical technology, can be used as coating materials be used frequently. Selenium mentioned as examples:

1. Cellulose derivatives:

Cellulose acetate phthialate, cellulose acetate-N, N-dlbutyl-aminohydroxylpropylether, Cellulose acetate succinate, cellulose methophthalate, ethyl cellulose,

2. Polymers of acrylic acid, its esters, its amides and nitriles and the corresponding (^ polymerization products.

Examples are:

Polyacrylmsthacrylat, Polydlmethylaminoethyl-

methacrylate. Polyacrylamide.

3. Polyvinyl alcohol and its derivatives, such as:

Polyvinyl acetate, polyvinyl acetate phthalate, polyvinyl ether, Copolymers, the divinyldlethylaminoacetal, vinylbenzylaminoaceta !, diethylvinylamine, Hydroxylethyl vinylamine, vinyl acetate, vinyl methyl ether contain.

4. Polypeptides such as gelatin, zein, and their derivatives.

5. Organopolyslloxanes which contain methyl, ethyl, phenyl or similar radicals as organic radicals can.

The taste-neutral particles obtained are finally with taste-curling substances such as Fruit acids, sweeteners and flavors such as caramel, vanilla, chocolate, strawberry, strawberry, pineapple, chicken and broth mixed together.

The finished mixtures are used after stirring in water in the form of, for example, soups, Creams, puddings, jellies, syrups and juices. Their consistency depends on the type of used Carbohydrates and the amount of water used for preparation. The diets can only be partially be prepared warm or hot; this depends on the melting or softening point of the coating materials.

The selection of the taste to be neutralized by granulation and coating with water-soluble substances Ingredients depends on the aromatization to be carried out later.

In aromatization, for example, the carbohydrates required as an essential group of substances, the sugars, sugar alcohols, oligosaccharides or polysaccharides, in part or in whole Add flavoring substances and use them to mix the coated particles.

Or you can use the worst tasting amino acids, e.g. B. tryptophan, valine, arginine, glutamic acid, Histidine and / or asparagine, compact and compact with the other essential groups of substances and layer the rest of the amino acids that have a more tolerable taste, with or without carbohydrates add the flavoring substances and mix the coated particles.

It is also possible to use certain electrolytes, such as sodium chloride, calcium chloride, magnesium glycerophosphate, Sodium hydrogen carbonate and / or malic acid, or a part thereof, the mixture of the taste aromatic To add substances with which the coated particles are mixed.

You can also use the vitamins or the Add trace minerals or some of them to the flavoring substances.

example 1

1615.13 g of a mixture of the bad tasting amino acids of the composition

L-Tryptophan

L-valine

L-arginine

L-glutamic acid

L-histldine HCl χ 1 H ₂ O

L-asparagine

L-tyrosine ethyl ester χ HCI

77.10 g 242.90 g 228.54 g 192.72 g 126.37 g 514.46 g 233.04 g

1615.13 g

248.08 g potassium chloride,

779.42 g of potassium sulfate are mixed with 60% isopropanol moistened and shaped into sausage granules over a granulator, dried and made into a uniform Sieved grain size between 1 and 2 mm. g of the granules obtained are placed in a coating pan with

g sugar syrup (DAB 7) moistened in portions and rounded off. A mixture is used as a bedding powder of trace minerals used with the following composition:

Cobalt acetate x 4 H ₂ O
Copper acetate x 1 H ₂ O
Iron (! I) gluconate χ 2 H ₂ O
Potassium iodide
Manganese acetate χ 4 H ₂ O
Ammonium molybdate χ 4 H ₂ O
Zinc acetate χ 2 H ₂ O

0.2000 g 0.2330 g 108.0750 g 0.0300 g 2.0000 g 0.0530 g 0.2000 g

110.7910 g

Then kg of a 5% solution of a polymer are applied to the rounded granules Dimethylaminoethyl methacrylate and methacrylic acid esters in a mixture of isopropanol and acetone sprayed on with the help of a spray gun and the solvent with the help of a hot air blower evaporates.

The coated granules obtained are mixed with 750 g of maltodextrin, with a DE value of 26 to

2911.15 g of a mixture of the remaining amino acids

L-Isoleucln

L-Leucln

L-Lysinhydrochlorld

L-methionine

L-phenylalanine

L-threonine

L-glycine

L-alanine

L-Serln

L-Prolln

L-asparagine

L-glutamine

1939.51 g of the remaining electrolytes,

Sodium chloride
Calcium chloride χ 2 H ₂ O
Magnesium glycerophosphate
Sodium bicarbonate
L-malic acid

192.74 g 290.40 g 318.52 g 158.52 g 198.10 g 172.98 g 140.72 g 163.12 g 190.04 g 176.56 g 489.34 g 422.11 g

"2911.15g

158.51 g 21.06 g 161.84 g 889.10 g 709.00 g

IQIQ Sl ο

190.665 g of a mixture of water- and fat-soluble vitamins:

Ascorbic acid

Biotin

Calcium phosphorylcholine chloride

Folic acid

Nicotinic acid amide

Calcium pantothenate

Riboflavin-5'-phosph.-Na

Aneurine nitrate

Pyridoxine hydrochloride

Cyanocobalamin

Vltamin-A-acetate (1 g = 10 'IU)
Vltamin-E-acetate

0.6000 g 0.0250 g 177.0000 g 0.0400 g 2.0000 g 1.5000 g ΰ 2500 g 0.1500 g 0.2000 g 0.0005 g

187.1655 g,

0.5000 g 3.0000 g

3.5000 g

(Flavors, sweeteners, ^2Ü

and up to

g flavoring agents

Fruit acids) mixed homogeneously.

Example 2

The production and rounding of the granules are carried out analogously to the method and the methods given in Example 1 the proportions mentioned there.

10 For wrapping aes rounded granules are
1.5 kg of a 10% solution of cellulose acetate phthalate in an organic solvent was applied with the aid of a spray gun and dried with a stream of warm air.

The coated granulate is with

17,750 kg of maltodextrin, with a DE value of 16 up to 21,

1939.5 g of an electrolyte mixture of the following weight composition

15th

Sodium chloride 158.51 g Potassium chloride 248.08 g Calcium chloride χ 2 H ₂ O 21.06 g Potassium sulfate 579.42 g Magnesium glycerophosphate 161.84 g Sodium bicarbonate 889.1Og L-malic acid 700.00 g 2767.01 g. J65 g of a vitamin mixture according to

game 1,

3000 g of cold swelling starch and up to

400 g flavor corrections (flavors, sweeteners and Fruit acids mixed homogeneously.

Claims (3)

Patent claims: 1. Method for improving the taste of defined Syi ihesekostformen, which as essential substance groups amino acids, olgopeptides. Polypeptides, carbohydrates, trace minerals, Containing electrolytes, vitamins and possibly fats by coating compacted granules and taste correction of the taste-neutral particles obtained, characterized in that that one containing the worst-tasting proportions of the essential groups of substances Granules rounded off before coating and then coated with synthetic polymers, gelatin or Gelatin derivatives is coated. 2. The method according to claim 1, characterized in that the granules with a carbohydrate is rounded off. 3. The method according to claim 1 or 2, characterized in that the synthetic polymers are cellulose derivatives, Polyacrylates, polyvinyl alcohols or organopolysiloxanes can be used.