DE2301546A1 - Vitamin-enrichment of coarsely structured foods - by contacting with mixt of vitamins and fatty acid glycerides at temp within glyceride melting range - Google Patents

Abstract

Coarsely structured foods, e.g. flaked cereals, children's milk- or cereal-based foods, dried fruits and vegetables, potato chips, snacks, etc. are enriched in vitamins by contacting with a mixt. of powdered vitamin preparations and glycerides of edible fatty acids, pref. as glyceride-coated vitamin compsns., at a temp. within glyceride melting range and cooling mixt. obtd. On cooling mixt., the glycerides solidify and adhere together with vitamins, to the surface of the foods.

Description

Method of vitaminization The present invention relates to a method for adding vitamins to coarsely structured foods.

The method according to the invention is characterized in that the food with a mixture of powdered vitamin preparations and Glycerides of edible fatty acids, at a temperature within the melting range the glycerides, brought into contact and the mixture obtained cools.

The fortification of foods with vitamins comes from different Reasons increasing in importance.

In underdeveloped countries, for example, it is unilateral and often inadequate teaching due to overpopulation or agricultural structure, the vitamin supply only partially or in extreme cases at all not guaranteed. In highly industrialized countries, where food is almost exclusively are consumed in an industrially processed state, are due to insufficient supplies with vitamins on the various processing of food in the course of industrial Manufacturing.

Vitamins are partly very unstable substances that are mainly caused by Heat and the influence of oxygen can be destroyed. Industrially produced food but are exposed to precisely such influences. Sterilization, air drying, Baking, bleaching, long storage before and after industrial processing and Like., From the nutritional point of view, are the cause of the vitamin deficiency such food called.

This is why the food industry is increasingly doing this went over to fortifying foods with the well-known vitamins to do so on this one Basis to be able to counteract deficiencies. In different countries is the addition of vitamins to certain staple foods is even required by law.

To now have a continuous supply of vitamins with these foods On the one hand, the homogeneous distribution of vitamins in the food must be ensured be secured, on the other hand, the losses due to the described procedural influences, as well as storage of the food to a minimum reduced or

can be prevented entirely. Segregation of food and additives Vitamin must also be prevented.

The vitanination of certain foods is in the literature described in many ways. The homogeneous distribution of the vitamins prepares e.g. for powdered foods in general, due to the mature Mixed media no difficulties. Segregation generally occurs with powdery foods not on. Instabilities are often caused by the use of stabilized forms of vitamins verbundon with corresponding overdoses. In the same way you can liquid food (e.g. beverages of all kinds) or semi-solid food with liquid phase (e.g. margarine) can be enriched with vitamins relatively easily.

As part of the broadening of the food supply, the However, consumers also increasingly prefer preprocessed foods, which are roughly structured and ready for consumption through simple manipulation can be brought. These products can have a wide variety of flake shapes T, as well as in any other shape. Together is the coarsely structured form of these products, as well as during their manufacture a more or less strong influence of resistance. As examples of this can include: flaky cereal products such as oat flakes, wheat flakes, Dry mucilage in flake form, cereal-based and / or milk-based foodstuffs, Dried vegetables and fruit in flake and dice form, potatoes and mashed potatoes in flake form, all kinds of chips, especially potato chips. Snacks, dry milk products such as pearled dry milk, roller powder, etc.

So far, vitaminization of these products has only been possible to a limited extent possible. Fortification with powdered vitamins or vitamin mixtures resulted in due to the completely different particle sizes between food and Vitamin substance, for quick total segregation.

Dissolution or emulsification of the vitamins in the still liquid material, for example before the roll-drying process leads to greater vitamin deficits due to the heat load, those with some particularly sensitive and important vitamins can go as far as total loss. The spraying of dissolved or emulsified Vitamins on the coarsely structured foods and subsequent drying of the same also leads to vitamin losses, especially when storing the food, due to the large surface. Finally, it is recommended that such Food with "vitamin flakes", i.e. produced separately, only from vitamins existing flakes, add to the temperature. However, these procedures are cumbersome and require a high labor and cost. Difficulties also exist in the homogeneous statistical distribution of vitamin flakes in flaky foods.

According to the invention it has now surprisingly been found that such However, coarsely structured foods can be enriched with vitamins with success them with powdered, stabilized or unstabilized vitamins or Vitamin mixtures mixed in such a way that the vitamins together with glycerides edible fatty acids, food that is still warm or reheated from production be added at a temperature within the melting range of the glycerides used. Here, the glycerides are easily melted. When the whole mixture subsequently cools down, they solidify again and adhere, together with the vitamins, firmly on the surface of the food.

As glycerides of edible fatty acids, according to the invention, both Mono-, di- or triglycerides as well as mixtures thereof are used1 whereby their respective composition according to the temperature of the food to be enriched directs.

In principle, all vitamins, i.e. both water and Fat-soluble vitamins can be used, however, they must be in powder form.

The previously mentioned coarsely structured ones that achieve vitaminization Food is made according to known methods, when mixing the Foods to be vitaminized with vitamins can be used both vitamins, which are already coated with glycerides, as well as powdery ones, not like that insert coated vitamins and add the clycerides at the same time, the use however, vitamins already coated with glycerides are preferred.

As an example, vitamins encased in this way can be, for example, those under the trademark "ROCOAT" from F, Hoffmann-La Roche and Co.A.C. Basel, sold Vitamins are called, such as ROCOAT nicotinamide, $ ROCOAT pyridoxine hydrochloride, ROCOAT Ribeflavin and RCCOAT Thiamine Menonitrate.

The products each contain 33 1/3% vitamins, which are finely divided in a matrix consisting of a mixture of mono- and glycerides of escalable fatty acids, are embedded.

The amount of vitamins required for vitaminization according to the invention is in no way critical and depends on what needs to be vitaminized Praise means as well as according to the respective vitamin.

The addition of vitamins and food is appropriate after the actual manufacture of the latter and at one point in the process where the praise has a temperature which is sufficiently high around to melt the glycerides coming into contact with it, i.e. a Temperature which is within the melting range of the Glyeeride.

Example 1 The vitaminization of cereal flakes is carried out as follows: The flakes are made by rolling in such a way that the hot film after being separated from the roller by screw conveying, coarsely comminuted and in a mill is brought, in which the flakes are crushed to the legal size will. The food still has a temperature of around 60 ° C at this point.

To 100 kg of the coarse and to be crushed in the mill Flakes are given 100 g of a vitamin mixture, the following composition per kg contains: 5 g vitamin B1 10 g vitamin B2 16 g vitamin B6 88 g nicotinic acid imide 500 g of vitamin C The vitamins in this mixture are in the form of glycerides coated preparations.

The vitamin mixture is added at the beginning of the grinding process. at continuous grinding it can be metered in continuously in the same way. After about 5 minutes of grinding / mixing, the distribution of the vitamins is homogeneous.

During the mixing process it has cooled down to around 40 ° C. The vitamin-enriched flakes can now be used mechanically or pneumatically in the usual way promoted and bottled.

The flakes enriched by this process should be per 100 g have the following vitamin content: 0.5 mg vitamin 1, O mg vitamin B2 1.6 mg vitamin B6 8.8 mg nicotinic acid amide 50.0 mg vitamin C The analytical review the flakes produced according to the invention gave the following contents per 100 g: 0.53 mg vitamin 1.05 mg vitamin B2 1.69 mg vitamin B6 8.60 mg nicotinic acid amide 49.00 mg vitamin C Example 2 Those prepared according to Example 1 and for comminution The flakes that are fed into the mill are mixed with a mixture of vitamins per kg has the following composition: 2.5 g vitamin B1 crystall.

5.0 g vitamin B2 crystall.

8.0 g of vitamin B6 crystall.

44.0 g nicotinic acid amide, crystall.

250.0 g of vitamin C crystall.

690.5 g mono-diglyceride mixture per 100 kg of food becomes 200 g of this vitamin mixture are added. Adding the mixture and treating the Mixing material is carried out as described in Example 1.

Example 3 After deep-frying, potato chips are still hot State transported into a mixing device and mixed with a vitamin mixture, which has the following composition per kg: 15 million boarding schools. Units of vitamin A 90.0 g vitamin E 4.5 g vitamin B1 4.5 g vitamin B2 6.0 g vitamin 36 48.0 g nicotinic acid amide 210.0 g vitamin a 198.0 g mono-diglyceride mixture In this mixture are the vitamins B1, B2, B6, nicotinic acid amide and a in glyceride-coated form, the vitamins A and 3 are present in gelatin-stabilized form.

The vitamin mixture can practically - if necessary - with ground Spices and / or table salt can be diluted.

For every 100 kg of chips, 8), 5 g of this vitamin mixture are added, with the following vitamins per 400 g chips: 5,000 boarding school. units Vitamin A 50.0 mg Vitamin E 1.5 mg Vitamin B 1.5 mg Vitamin B2 2.0 mg Vitamin B6 16.0 mg nicotinic acid amide 70.0 mg vitamin C. After the Mixing process, which can take 5-10 minutes depending on the mixing speed, results The following analytically determined vitamin content per 400 g: 4,700 IU. Vitamin A 31.70 mg vitamin E 1,) 7 mg vitamin 1.61 mg vitamin 1.93 mg vitamin 16.90 mg nicotinic acid amide 74.00 mg of vitamin C.

Claims (2)

Claims. Process for the vitaminization of coarsely structured Food, characterized in that the food is mixed with a mixture from powdered vitamin preparations and glycerides of edible fatty acids, for one Temperature within the melting range of the glycerides, brings into contact and the mixture obtained cools. 2. The method according to claim 1, characterized in that powdery Vitamin preparations used, which are coated with glycerides of edible fatty acids are.