DE2844992A1 - FOOD AND DIET SUBSTANCE AND THEIR PRODUCTION - Google Patents

Description

ROUSSEL-UCLAP, Paris, France

Food and dietary substances and their manufacture

The invention relates to a new substance with a cellular structure, which is suitable as a food and diet product, as well as its manufacturing process and their use in food and diet compositions.

Numerous pathological manifestations as in the therapeutic treatment of obesity, certain plethoric, paradiabetic or diabetic conditions, the treatment of severe atherosclerosis as well as about the treatment of certain infectious, inflammatory or traumatic conditions that lead to severe anoxia, or recovery from major surgical procedures in humans per se or due to necessary therapeutic measures to a consumption of endogenous proteins, which is caused by a Expresses loss of protein mass.

909816/1022

-s-

In adolescents and adults, therefore, there is a risk that such protein loss will result in one permanent lack of protein leads and the organism due to the disease in a state opposite to the state before Disease remains worse condition.

Treatment of such conditions requires metabolic protein intake. It can It may be necessary that this supply without simultaneous supply of carbohydrates and / or lipids and / or minerals or trace elements takes place.

In terms of metabolism, it is desirable that the delivery can, if at all possible, be given orally and parenteral administration reserved for more severe cases remain.

For psychological as well as metabolic reasons It is also very desirable that the proteins supplied, which do not contain carbohydrates and / or lipids and / or Contain minerals or have only very limited amounts of these substances, have an appearance, that resembles that of the usual grain.

As far as is known, exists among natural foods or common food preparations not a product that has a high protein content and at the same time the appearance and taste of a food, in particular a product from the Peinbäckerei or the biscuit or confectionery, owns.

909816/1022

The manufacture of such products is particularly important due to the hydrophilic character of the proteins associated with great difficulty, which causes problems in the shaping of the products.

For this reason, a new food or diet substance was sought, which makes it possible to the organism to feed the missing proteins under a form of food that is pleasant to eat, in particular also in the form of a pastry product, a confectionery product, a biscuit, in waffle form and in the form of a filled waffle.

The invention is based on the finding that a substance suitable as a food or for diet purposes with cell structure made of proteins mixed in certain proportions and under certain conditions with a molecular weight of at least 5000, especially casein, with a certain percentage of sugars can be produced.

The invention relates accordingly to a substance with a cell structure which is suitable for food or diet purposes and which is characterized in that it contains at least 1 % sugar and at least 40 % proteins, the proteins in turn consisting of at least 50 % casein and the percentages referring to the Are based on dry matter.

Under a substance with a cell structure that is suitable for food or diet purposes is shown here

909816/1022

and in the following a substance with the structure of bakery, bakery, biscuit, patisserie or confectionery products such as bread,

Buns, rolls, rusks, elongated / dry or filled Biscuits, toast, waffles or fluffy confectionery products.

According to the invention, some of the proteins used can be of plant origin "

The proteins other than casein with a molecular weight of at least 5000 can be obtained from milk isolated animal proteins, proteins isolated from the blood of certain animals such as ruminants, fish proteins, proteins isolated from certain plants like soy as well as from cereals like gluten or zein as well Microorganisms such as yeast, torula yeast or spirulins be. As a protein component according to the invention furthermore, hydrolysates of the proteins mentioned are used.

Since the food or diet substance according to the invention contains at least 40 % proteins, which in turn consist of at least 50 % casein, the food or diet substance according to the invention contains at least 20 % casein, based on the total substance weight.

The food and diet substances according to the invention include in particular those which contain at least 50 % protein, in particular those which contain at least 60 % protein, as well as the products

909816/1022

which have at least 80 % protein content, the percentage amounts being based on the dry substance.

Among the foodstuffs or foodstuffs according to the invention Diet substances of the type indicated above are to be emphasized in particular those which are used as a casein component Alkali caseinate, alkaline earth caseinate or ammonium caseinate or a mixture of these substances contain.

In particular, those substances are to be mentioned here which, as caseinates, are potassium caseinate, sodium caseinate, Calcium caseinate or ammonium caseinate or a mixture of these substances.

Among these, those substances are to be particularly emphasized which contain K'S-liumcaseiriat as caseinate.

To those in the food or diet substance according to the invention The sugars used include, in particular, monosaccharides such as fructose, galactose or glucose, Disaccharides such as lactose, maltose or sucrose or polyalcohols such as sorbitol, malitol, maltitol or xylitol.

The sugars preferred according to the invention include, in particular, sucrose.

The food and diet substances according to the invention include, in particular, a product which is characterized in that it contains at least 50 % caseinate and at least 1 % sugar, those specified

909816/1022

28U992

percentages are based on the dry matter.

The food or diet substance according to the invention can also contain starch. The starch can come from / different types of starch or starch hydrolysates and / or flour from different types of grain or tubers, such as in particular starches and flour from wheat, rye, barley, rice, maize, potatoes or cassava.

If the food or diet substance according to the invention contains starch, its amount can be of the order of 5 % ; in practice, the starch content is always below 10 %.

The food or diet substance according to the invention may also contain yeast. The yeasts can be introduced in living or dead form and in particular from baker's yeast, milk yeast or various yeasts (GSorula yeasts).

If the food or diet substance according to the invention contains yeasts, their amount is of the order of magnitude of 5 % and in practice is always below 10 %.

Finally, the food or diet substance according to the invention can also contain various components, which serve to flavor, to achieve a certain taste or a certain color.

909816/1022

The water content of the food or diet substance according to the invention is preferably below 20 % and is advantageously ^ 10%.

Of the food or diet substances according to the invention, particular mention should be made of those which contain 81 + _ 5 % proteins, 9 +. Contains 3 % sugar and 10 + _ 5 % water.

Among the food and diet substances according to the invention, there are also particularly those with given regular or reproducible form, in particular those products that take the form of bread, Have rolls, rusks, oblong rolls, dry or filled biscuits, toast or waffles, including special those with waffle shape.

The invention also relates to a production method for the food or diet substance according to the invention, which is characterized in that the mixture of the various components is kneaded with water to form a dough which is then between 0 ^° C. and a temperature below the coagulation temperature of the most heat-sensitive proteins is subjected to physical pressure treatment, whereupon the product obtained is formed into the desired shape and baked so that a food or dietary substance having a cellular structure is obtained.

The shaping into a desired shape is that the dough in an obtained after baking ^F orm

90 98 16/1022

corresponding baking pan is brought. For example, the dough or pieces of dough can be placed in molds, molds or modeling or the like. brought or applied to metal plates or sheets.

The method according to the invention is preferably characterized in that

a) that the pressure treatment with a vacuum treatment or a shear treatment or both mentioned Types of treatment are combined,

b) that the kneading of the mixture of the various ingredients with water in a proportion of at least 20 parts of water per 100 parts of mixture are made,

c) that the temperature lying between 0 C and a temperature below the coagulation temperature of the most heat-sensitive proteins is preferably between 20 and 60 ⁰ C,

d) that the pressure treatment consists of kneading and extrusion of the dough

e) the baking is done quickly and continuously.

Kneading the mixture of the different ingredients

with water, the temperature increase as well as the subsequent

and shaping. . ....

Extrusion / the dough can according to the invention in and the same device such as a Kocher extruder.

The BC 45 bi-vis or BC 72 bi-vis can be used. These devices

909816/1022

-.13 -

have schematically a volumetric feed of the mixture of the powdery components as well a volumetric addition of water, a cooling system and interchangeable module elements, which together make up two Screws form and, in succession, the transport, kneading and final compression of the components or allow the resulting dough to perform. The extruder screws are in a closed housing.

The device used can, for example, have four interchangeable module elements of different lengths, each of which has a variable gear.

The final compression is done with the help of the last module element and in a conical or cylindrical shape Compression chamber.

With mouthpieces or nozzles provided at the outlet of the device, the dough pieces can be directly in the desired shape can be obtained. It is also possible, flat dough pieces of large dimensions with a single, gap-shaped Manufacture nozzle at the end of the device directly.

The production of the dough can, however, also be carried out with all other devices in accordance with the above-mentioned device can be made in the same way.

The dough is advantageously baked continuously in onion, biscuit or waffle ovens. This will make the dough

909816/1022

quickly 10 s to 3 niin to a temperature above

ο ο

200 C and preferably 2 SO C heated. The dough is then ^{exposed to a temperature below 150 1} C and preferably about 100 ⁰ C for 1 to 3 minutes.

The baking is preferably carried out continuously in made an oven.

The invention also relates to the food products obtained according to the method according to the invention. or diet substances with a cellular structure and compositions made therefrom.

The invention is illustrated below on the basis of exemplary embodiments explained in more detail, the details of which are not restrictive.

example 1

^{A BC 1} V ^ bi-vis type Kocher extruder, manufactured by Creusot-Loire, is used. This device has a volumetric feeding device, a cooling system and exchangeable modular elements which together form two intermeshing screws which enable the subsequent transport, kneading and final compression of the resulting dough.

In the end part of the device, a cooling system allows the dough temperature to be adjusted. At the exit of the The device passes the dough through two cylindrical nozzles; the cross-sectional area of the extrusion openings

909816/1 022

is 0.5 cm ² .

First, 2 Ί15 g of potassium caseinate, 300 g of one powdered protein concentrate from lactoserum and 285 g sucrose mixed until homogeneous. The received Mixture is then fed into the extruder, whereby the throughput is adjusted so that that 210 g / min of mixture (caseinate-lactose serun protein-sugar) are obtained. At the same time water becomes with one Throughput of 100 ml / min was added and the cooling system of the device was set to 50 ° C.

After the extrusion, a homogeneous and soft dough is obtained, which is cut off and distributed on spoon biscuit molds closed with flat lids. Subsequently, in an oven for 1 minute at 250 ⁰ C and then heated for 2 min at ⁰ C 13Ο.

After baking, ladyfingers are made in the form of a crispy, very fluffy, cellular and colored product, the protein content of which is about 80 * (based on dry matter).

Example 2

2,990 g of potassium caseinate, 420 g of lactoserum proteins and 400 g of a powdery isolation product Soy and 200 g sucrose are mixed until homogeneous.

The mixture obtained is introduced into a Kocher extruder (type BC 45 bi-vis, manufacturer Creusot-Loire). The throughput of the device is adjusted so that the amount of mixture obtained (potassium caseinate,

909816/1022

28U992

Lactoserum proteins soy powder and sugar) 200 g / min amounts to. At the same time, water is added at a throughput of 120 ml / min and the cooling system of the Cooker extruder set to 40 C for the dough.

After extrusion, a homogeneous dough is obtained, which is distributed on wafer molds. The waffle iron is then ^{heated to 310 °} C. for 50 s and then allowed to cool; After baking, colored wafers with an average weight of 3 g (with a dough weight per waffle of 4.6 g) are obtained, the protein content of which is about 82 % (based on the dry substance).

Example 3

The process is carried out using an extruder (type BC 72 bi-vis, manufacturer Creusot-Loire). These The device has a volumetric feed, a cooling system and exchangeable module elements, which together form two interlocking screws, which successively transport, linkage and final compression of the resulting dough.

At the outlet of the device, a cooling system enables the dough temperature to be set. At the exit The device exits the dough through a nozzle gap 4 mm high and 4.5 cm wide.

45 kg of potassium caseinate and 5 kg of sucrose are up to mixed to homogeneity.

909816/1022

The mixture obtained in the BC 72 extruder is then introduced, with the throughput of the device is adjusted so that a mixture amount of 1.5 kg / min of the mixture consisting of potassium caseinate and sugar is obtained. At the same time water is introduced with a throughput of 620 g / min, with the cooling system for the Dough is set to 55 ° C.

After the extrusion, very flat and wide pieces of dough are obtained, which are distributed on wafer molds.

In a waffle oven, the dough is then heated to 200 s ⁰ 20 C, whereupon the temperature in ^J s is lowered to 120 ⁰ C i0.

After baking, wafers with an average weight of 10 g (with a dough weight of 15 g per wafer) are obtained, the protein content of which is about 78.5 % (based on the dry substance).

Example ¹ I.

The procedure is as in Example 3, except that of 70 kg of potassium caseinate, 10 kg of calcium caseinate, 8 kg of sucrose, 8 kg of powdered sorbitol and 4 kg of lactoserum proteins is assumed.

A Kocher extruder is used (type BC 72, manufacturer Creusot-Loire). The throughput of the device is set so that 1.6 kg / min of the mixture of potassium and calcium caseinate, sucrose, sorbitol and Lactoserum protexnen are obtained. Water becomes in one

909816/1022

Throughput of 800 g / min added, wherein the cooling system for the dough to 'iC · ⁰ C is set.

After the extrusion, pieces of dough are obtained which are distributed on Lüffelbiskuit ^ forms. Then, after heated for 2 min at 100 ⁰ C for 1 min md in the furnace to 200 ° C.

After baking, elongated rolls of 2, bg (with a dough weight of 3.9 c) are obtained, the protein content of which is about 80 % (based on the dry substance).

Example 5

The procedure is as in Example 3, but with · Ίθ kg of potassium caseiriate, 3 kp of sucrose and 7 kg of rusk fragments is assumed.

After the extrusion, the dough obtained is applied to flat sheets and baked ^{at 300 °} C. for 1 min and then at 150 ^{° C. for 1 min.}

After baking, round toasts with a weight of 6.8 g (with a dough weight of 10 g) are obtained in this way, the protein content of which is about 72 % (based on the dry substance).

909816/1022

Claims (1)

Expectations 1. Food and diet substance with cell structure, characterized, that it contains at least 1 % sugar and at least 40 % proteins, the proteins in turn consisting of at least 50 % casein. 2. Food and diet substance according to claim 1, characterized in that it contains at least 50 % proteins. 3- Food and diet substance according to claim 1, characterized in that it contains at least 60 % proteins. 4. Food and diet substance according to claim 1, characterized in that it contains at least 80 % proteins. 5 »Food and diet substance according to one of claims 1 to 4, characterized in that a part the proteins are of vegetable origin. 6. food and diet substance according to any one of claims to 5j, characterized in that the casein from an alkali caseinate, alkaline earth caseinate or arconium caseinate or a mixture of these substances. 5O1 (1817) SPP 909816/1022 7. Food and diet substartz according to claim G, characterized in that the caseinate potassium caseinate, Sodium caseinate, calcium caseinate or aramonium caseinaL or a mixture of these substances. 8. Food and diet substance according to claim 6 or 7, characterized in that the caseinate is potassium caseinate is. 9. Food and diet substance according to any one of claims 1 to 8, characterized in that the sugar _s consist of sucrose. 10. Food and diet substance according to one of claims 1 to 9, characterized in that it contains at least 50 % caseinate and at least k% sugar. 11. Food and diet substance according to one of the claims 1 to 10, characterized in that it contains starch. 12. Food and diet substance according to one of claims 1 to 11, characterized in that it has a water content below 20 % . 13- food and diet substance according to one of claims 1 to 12, characterized in that it contains 81 + _ 5 % proteins, 9 ± 3% sugar and 10 + 5 % water. l ^j f. Mahrungsmittel- and diet substance according to any one of claims 1 to 13, characterized in that they a given iron, regular and reproducible shape v /. 909816/1022 T ^ 15. Food and diet substance after one of the Claims 1 to 13, characterized in that they take the form of bread, rolls, rusks, elongated rolls, has dry or filled biscuits, toast or waffles. 16. Food and diet substance according to claim 15, characterized in that it has a waffle shape. 17. Yerfahren for the preparation of the food and diet substance according to one of claims 1 to 16, characterized in that the mixture of the various ingredients is kneaded with water to form a dough, which is then at a temperature between 0 ⁰ C and one below the coagulation temperature Most heat-sensitive proteins -laid temperature is subjected to a pressure treatment, whereupon the product obtained is brought into the desired external shape and baked into a food or diet substance with a cell structure. 18. The method according to claim 17, characterized in that in addition to the pressure treatment, a negative pressure or a shear treatment or both of the treatments mentioned be made. 19. The method according to claim 17 or 18, characterized in that a) that the kneading of the mixture of the various ingredients with water in a proportion is made of at least 20 parts of water per 100 parts of the mixture, 909816/1022 b) that the temperature between 0 ⁰ C and a temperature below the coagulation temperature of the proteins ^ preferably between 20 and 60 ⁰ C _; is elected, c) that the pressure treatment is carried out by kneading and extruding the dough, and d) baking is carried out rapidly and continuously. 20. Food and diet substance with cell structure, obtained by the method of any one of claims 17 to 19th 21. Food and diet compositions, thereby marked that it is the food and diet substance according to any one of claims 1 to 16. 909816/1022