EP1448064A1

EP1448064A1 - Dosage form of aleuron

Info

Publication number: EP1448064A1
Application number: EP02764485A
Authority: EP
Inventors: Arturo Bohm
Original assignee: Buri Rudolf; Buehler AG
Current assignee: Buehler AG
Priority date: 2001-11-26
Filing date: 2002-10-17
Publication date: 2004-08-25
Also published as: US20040258776A1; WO2003045165A1; AU2002328767B2; CN1319468C; CN1592582A; AU2002328767A1; JP2005515761A; DE10157626A1

Abstract

Die Erfindung bezieht sich auf Darreichungsformen von Aleuronbestandteilen und/oder Aleuron, gewonnen aus Kleie, insbesondere aus Weizenkleie, wobei im Aleuron enthaltene Wirkstoffe mit ihren günstigen physiologischen Eigenschaften dem menschlichen oder dem tierischen Organismus in leicht zugänglicher Form bereitgestellt werden. Die Aleuronbestandteile und/oder das Aleuron können einem Nahrungsmittel oder einem Futtermittel beigemischt sein. Auch eine Darreichungsform in Verbindung mit einem unverdaulichen bzw. stoffwechselneutralen Trägermittel ist vorgesehen. Ausserdem bezieht sich die Erfindung auf ein Verfahren zur Herstellung einer Darreichungsform von Aleuronbestandteilen und/oder Aleuron, wobei intaktes Aleuron bzw. intakte Aleuronzellen bzw. Aleuronzellenverbände einem verarbeiteten Nahrungsmittel oder einem verarbeiteten Futtermittel während dessen Verarbeitung bei einem Verfahrensschritt beigemischt werden, bei dem das Nahrungsmittel oder das Futtermittel mindestens einer der folgenden Einwirkungen ausgesetzt wird: enzymatische Einwirkung, mechanische Einwirkung, insbesondere Scherung, Kompression, Expansion, etc., thermische Einwirkung, insbesondere durch Dampf und/oder Mikrowellen, oder chemische Einwirkung.

Description

Dosage forms of Aleuron

The invention relates to dosage forms of aleuron.

Aleuron is a nutritionally valuable component of the grain and in particular of wheat wheat and is present in the wheat grain in a single-cell layer (aleurone layer) between the flour body (endosperm) and the husk (pericarp and testa) of the wheat grain. The weight fraction of aleuron in wheat averages 8.3%.

Aleuron is isolated from bran using physical, in particular mechanical-abrasive and biological-enzymatic processes and further processed. At this point, reference is made to the international patent application PCT / CH 01/00506 by the same applicant.

The aleurone cells of the wheat grain contain all nutritionally important substances of the wheat grain in a concentrated form, such as vitamins, minerals, essential fatty acids, nutritional fibers, high-quality protein (albumin) and special protective substances (bioactive substances such as phenols, lignan, phytin, etc.). Wheat has also been a tried and tested food for animals and humans for several thousand years.

The high levels of vitamins and minerals contribute to general health, mental and physical performance.

The food fibers of the aleuron contribute to a better digestive activity. In particular, they slow down absorption and thus contribute to a long-lasting feeling of satiety. Aleuron is easily digestible. In particular, it contains no glue proteins (gliadin, glutenin) and is therefore also suitable for people with wheat allergy or celiac disease.

Bioactive substances of aleuron, such as polyphenols, flavanoids, lignan, beta-glucan, etc., have protective effects against a number of civilization diseases such as arterial calcification and cancer.

The invention has for its object to enable the use of aleuron and its components for human and animal nutrition.

This object is achieved by a dosage form of aleurone components and / or aleuron obtained from bran, in particular from wheat bran, the active ingredients contained in the aleuron having their favorable physiological properties being made available to the human or animal organism in an easily accessible form. As a result, the nutritional components of aleuron can be absorbed by the organism even better than is the case when eating whole grain cereals.

The various aleurone constituents are preferably contained in the dosage form in relative proportions which correspond to their natural relative proportions in the bran, in particular the wheat bran. Since the genetic makeup of humans, as well as many pets and farm animals, has changed little despite the major changes in our living space and way of life, it can be assumed that this "natural mixture ratio" is still "tailored" for the organism and its physiological reactions ,

If required, the various aleuron components can be contained in the dosage form in relative proportions which differ from their natural relative proportions in the bran, in particular the wheat bran.

In addition, the aleurone constituents can be contained in the form of aleurone cell groups which have up to 100 aleurone cells, in particular about 5 to 50 aleurone cells on average and preferably about 10 to 20 aleurone cells. This form Aleuron can be economically extracted from bran on the one hand and can be easily and evenly incorporated into food on the other.

A part of the aleuron cells of the aleuron cell groups can expediently have weakened cell walls. A weakening of the hard-to-digest cell walls supports digestion and makes it easier for the organism to access the valuable aleurone components. In particular, the aleuron cells can be enzymatic, mechanical, chemical or e.g. have thermally weakened cell walls by steam treatment and / or microwave treatment. Combinations of these types of cell wall weakening are also advantageous.

If necessary, the aleuron components can be contained in the form of destroyed aleuron cells (“aleuron pulp”) and have both the entire cell content and the entire destroyed cell walls of the aleuron contained. In this form, the aleuron is practically "pre-digested" and the constituents of the aleuron cell content can be absorbed particularly easily by the organism without the organism being deprived of the physiological benefits of the destroyed cell walls of the aleuron. If necessary, the aleurone components can also be contained here in the form of destroyed aleurone cells ("cell slush") and have at least part of the total cell content and / or at least part of the destroyed cell walls of the contained aleuron.

A special embodiment of the dosage form according to the invention of the aleurone components and / or of the aleuron has no further components apart from aleuron components and therefore consists only of aleuron. This dosage form is suitable as a dietary supplement or feed supplement. It can consist of aleurone cell groups, in particular as flakes, granules, pressed material or powder, and can have at least partially destroyed aleurone cells ("aleurone pulp") if necessary.

The aleuron constituents and / or the aleuron of this dosage form can also be obtained from the cell content originating from aleuron cells in its liquid form ("Aleu ronsaft "), which is preferably thickened to a viscous fluid (" aleuron syrup ") or diluted to a viscous fluid (" aleurone water ").

Conveniently, they consist only of the cell content from aleurone cells in its dried form, in particular also here as flakes, granules, pressing or powder.

In an analogous manner, they can also consist only of the destroyed cell walls originating from aleurone cells, in particular as flakes, granules, pressed material or powder, where they can in particular also contain additional water. This dosage form is a nutritionally valuable fiber.

In a particularly advantageous and preferred dosage form, the aleurone components and / or the aleurone in one of the above-mentioned forms are admixed with a conventional food, e.g. a food or a combination of foods from the following groups of foods:

a) staple foods such as flour or semolina from wheat, rye, rice, corn or soybeans; fermented or non-fermented milk, animal or vegetable fats; Fruit or fruit juice; Vegetables or vegetable juice; pure water, mineral water or other enriched water; Flesh; Fish; Etc.

b) processed foods such as cheese, curd cheese or yoghurt; Beverages, in particular milk drinks or juices; Baked goods, in particular bread or pastries; Pasta, pasta; Confectionery, in particular chocolate or gummy bears; Breakfast cereals; Spreads; Bars; Meat substitutes; Sausage; Etc.

c) special foods with special effects, such as functional food; Pharmaceutical food; Designer Food; nutraceuticals; Etc.

Pure aleuron, ie aleuron without shell particles, is white and practically tasteless. Thus, a color-neutral and taste-neutral admixture of Aleuron can be carried out in the named or other foods, but through which one substantial increase in the nutritional value of the food is achieved.

In a further advantageous dosage form, the aleurone components and / or the aleurone in one of the above-mentioned forms are mixed with a feed, such as e.g. a feed or a combination of feed from the following groups of feed:

a) feed for pets or petfood, such as dog food; Cat food; Rodent chow; Fish feed; Reptile Food; Amphibians feed; Birdseed; Etc.

b) feed for farm animals, such as horse feed; Cattle feed; Pig feed; Sheep feed; Poultry feed; Etc.

In a further special embodiment, the aleurone components and / or the aleurone in one of the above-mentioned forms are mixed with a metabolically neutral, in particular an indigestible carrier. This enables the aleurone active ingredients to be diluted and dosed in the form of capsules, bars, etc., the indigestible carrier being an agent or a combination of agents from the following group of agents: insoluble salts; waxes; Strength; Gelatin; Chewing gum; Etc.

The aleuron components and / or the aleuron can also be admixed with a tasty carrier, in particular a stimulant, e.g. an agent or a combination of agents from the following group of agents: dextrose; maltose; Fruit gum; Etc.

In a method according to the invention for producing a dosage form of aleurone components and / or aleurone of the type mentioned above, the aleurone components and / or the aleurone are admixed with a food or a feed in a liquid or powdery form which is easily accessible to the human or animal organism, the Aleuron components and / or the aleuron in a liquid or powdery form easily accessible to the human or animal organism, a processed food or egg be mixed with processed feed during its processing. Thus, for example, a suitable process step of processing the conventional food can be used for an intended weakening of the aleuron cells, which saves a separate step for weakening the aleurone cells before they are mixed into the conventional food.

In particular, intact aleuron or intact aleuron cells or aleuron cell groups are mixed with a processed food or a processed feed during its processing in a process step in which the food or feed is exposed to at least one of the following actions or combinations thereof: enzymatic action; mechanical action, especially shear, compression, expansion, etc .; thermal action, in particular by steam and / or microwaves; chemical exposure.

In a special variant of the method according to the invention, the total amount of aleurone constituents and / or the aleurone to be mixed in is distributed over several process steps of food or feed processing. This means that a part of the aleuron cells that was added earlier can be weakened more than a part of the aleuron cells that was added later.

The processing of the food or the feed is preferably carried out continuously, and the aleurone components and / or the aleuron are continuously metered into the food or the feed in at least one of the following forms during processing:

> Aleuron particle powder from aleuron cells and / or aleuron cell groups

> Aleuron juice from aleuron cell plasma

> suspended aleuron cells and / or aleuron cell groups

> Diluted aleurone cell plasma

> Thickened aleurone cell plasma

> Granules, pellets, powder etc. from dried aleurone cell plasma. The dosage forms according to the invention mentioned above can be used as a food supplement or as a feed supplement.

Further advantages, features and possible uses of the invention result from the following description of some non-limiting examples.

In the following, in connection with the various dosage forms under "Aleuron", a more or less destroyed (cell wall weakening) and possibly more or less complete mass (based on the natural composition of the Aleuron) from Aleuron cell groups and / or individual Aleuron cells and / or their components Roger that.

Use in pasta:

The aleuron is e.g. added to the pasta in amounts of 8.5 to 50% as "semolina substitution". By using aleuron in the form of largely intact aleuron cell groups, depending on the size of the cell groups, a more or less pronounced sandy state can be achieved, which is, however, rather undesirable in most cases. In addition to adding nutritional value to the pasta, adding aleuron can influence the sensory properties of the pasta. When using pure, practically white aleuron, the appearance of the pasta remains largely unchanged. It has also been shown that even with the addition of aleuron in the form of larger cell groups (up to 100 aleuron cells or even more), the size of these cell groups is reduced during pasta production or processing. It can be demonstrated that these cell assemblies are "deagglomerated" and that the cell walls are at least partially weakened if there is sufficient exposure to them. This prevents any unwanted sandiness. The pasta according to the invention therefore corresponds to the eating habits of the population (one does not "taste" the good).

Use in cereals:

The aleuron can be added, for example, in flakes or soft and hard bars made of cereals, for example simple admixing or coating (coating) with aleuron. Use in liquid and semi-liquid products:

The aleuron can e.g. in yogurt, sour milk, cream cheese or powdered drinks (nectars). Here too, depending on the size of the cell aggregates, a more or less pronounced sandyness of the products can be achieved. In addition, the sedimentation behavior of the added aleuron strongly depends on the size of the aleuron particles (cell components, single cells, cell assemblies).

Use in powdered beverages

The aleuron can e.g. in breakfast drinks, energy drinks, sports drinks. Here too, the condition of the aleuron (cell components, single cells, cell assemblies) on the one hand influences the accessibility of the components of the aleuron to the organism and on the other hand the sensory properties of the drink. Aleuron juice can e.g. can be integrated into the beverage powder obtained by co-spraying.

Use in pasty products

The aleuron can also e.g. can be incorporated into spreads such as margarine, butter, sauces, dips, etc. Here too, the condition of the aleuron (cell components, single cells, cell assemblies) on the one hand influences the accessibility of the components of the aleuron to the organism and on the other hand the sensory properties of the drink.

Use in bread and baked goods

In addition to the nutritional effects, depending on the amount used (e.g. 8.5 to 20%) and condition (cell components, single cells, cell groups), the added aleuron can also develop the dough, the dough rheology, the baking behavior and the baking result (properties of the crumb, sensory properties inside the baked product).

Use in cooking extrusion and cold extrusion

The aleuron can be added to the extruder during a suitable process step in product processing. Depending on the condition of the aleuron (cell components, single cells, cell assemblies) and depending on the process step, the added aleuron can be processed more or less intensively and thus changed. The added aleuron can thus be exposed to a tailor-made combination of enzymatic action, mechanical action, in particular shear, compression, expansion, etc., or thermal action, in particular by steam. Cooking or cold extrusion is also suitable for the production of "pure aleurone products" together with a carrier material such as starch, other cereal bases (for example oat bran, flax, etc.) as separately available forms of food or feed supplements in the form of pellets or pressings.

Conclusion:

The use of "pure aleurons" in its various forms (cell components, i.e. aleuron mush, aleuron pulp, intact single cells, cell groups) can influence the nutritional and sensory properties of aleuron. These properties can be further influenced by deliberately omitting certain components (e.g. cell walls in the case of destroyed aleuron, phytin, ...) of the aleuron. In this way, food and feed with tailored properties can be produced in a targeted manner. Finally, additional non-aleuron components can be added to the aleuron. This is of particular interest in the manufacture of aleuronic food supplements.

Finally, it should be mentioned as an example that the aleurone or aleuron-containing product according to the invention e.g. additional cellulose can be added. However, while the cellulose practically acts as pure fiber (hardly degradable by intestinal bacteria), the addition of aleurone cell walls (intact, weakened or destroyed) also has an additional prebiotic effect. The aleurone cell walls, which mainly consist of arabinoxylan, act as "nutrient medium" or "feed" e.g. for bifidus bacteria, whose metabolic products, especially butyric acid, contribute to keeping the intestines healthy.

Claims

claims

1. Dosage form of aleurone components and / or aleuron, obtained from bran, in particular from wheat bran, the active ingredients contained in the aleurone with their favorable physiological properties being made available to the human or animal organism in an easily accessible form.

2. Dosage form of aleurone components and / or aleurone according to claim 1, characterized in that it contains different aleurone components in relative proportions, which correspond to their natural relative proportions in the bran, especially the wheat bran.

3. Dosage form of aleurone components and / or aleurone according to claim 1, characterized in that it contains different aleurone components in relative proportions that differ from their natural relative proportions in the bran, in particular the wheat bran.

4. Dosage form of aleurone components and / or aleurone according to claim 1 or 2, characterized in that the aleurone components are contained in the form of aleurone cell groups.

5. dosage form of aleurone components and / or aleuron according to claim 4, characterized in that the aleurone cell groups consist of an average of up to about 100 aleurone cells, in particular about 5 to 50 aleuron cells, preferably about 10 to 20 aleuron cells.

6. Dosage form of aleurone components and / or aleurone according to claim 4 or 5, characterized in that at least some of the aleurone cells of the aleurone cell groups have weakened cell walls.

7. dosage form of aleurone components and / or aleurone according to claim 6, characterized in that the aleurone cells have enzymatically weakened cell walls.

8. Dosage form of aleurone components and / or aleurone according to claim 6, characterized in that the aleurone cells have mechanically weakened cell walls.

9. dosage form of aleurone components and / or aleurone according to claim 6, characterized in that the aleurone cells have chemically weakened cell walls.

10. Dosage form of aleurone components and / or aleurone according to claim 6, characterized in that the aleurone cells have thermally weakened cell walls, in particular by steam treatment and / or microwave treatment.

11. Dosage form of aleurone components and / or aleurone according to one of claims 6 to 10, characterized in that the cell walls of the aleurone cells are weakened by a combination of enzymatic, mechanical, chemical or thermal action.

12. Dosage form of aleurone components and / or aleuron according to claim 1 or 2, characterized in that the aleurone components are contained in the form of destroyed aleurone cells ("aleurone porridge") and have both the entire cell content and the entire destroyed cell walls of the contained aleuron.

13. Dosage form of aleurone components and / or aleuron according to claim 3, characterized in that the aleurone components are contained in the form of destroyed aleurone cells ("cell slush") and have at least part of the total cell content and / or at least part of the destroyed cell walls of the contained aleuron ,

14. Dosage form of aleurone components and / or aleurone according to one of the preceding claims, characterized in that it has no further components apart from aleurone components.

15. Dosage form of aleurone components and / or aleurone according to claim 14, characterized in that it consists of aleurone cell groups, in particular as flakes, granules, pressing or powder.

16. Dosage form of aleurone components and / or aleurone according to claim 15, characterized in that it has at least partially destroyed aleurone cells ("aleurone porridge").

17. Dosage form of aleurone components and / or aleuron according to claim 14, characterized in that it consists only of the cell content originating from aleuron cells in its liquid form ("aleuron juice").

18. Dosage form of aleurone components and / or aleurone according to claim 15, characterized in that the cell content is thickened to form a viscous fluid ("aleurone syrup").

19. Dosage form of aleurone components and / or aleurone according to claim 17, characterized in that the cell content is diluted to a thin fluid ("aleurone water").

20. Dosage form of aleurone components and / or aleurone according to claim 14, characterized in that it consists only of the cell content originating from aleurone cells in its dried form, in particular as flakes, granules, pressed material or powder.

21. Dosage form of aleurone components and / or aleurone according to claim 14, characterized in that they are only derived from aleurone cells destroyed cell walls, especially as flakes, granules, pressing or powder.

22. Dosage form of aleurone components and / or aleurone according to claim 14, characterized in that it consists only of the destroyed cell walls and water originating from aleurone cells.

23. Dosage form of aleurone components and / or aleurone according to one of claims 1 to 13, characterized in that the aleurone components and / or the aleuron are admixed with a food.

24. Dosage form of aleurone components and / or aleurone according to claim 23, characterized in that the food is a food or a combination of foods from the following groups of foods: a) staple foods, such as

- Flour or semolina made from wheat, rye, rice, corn or soy

- fermented or non-fermented milk

- animal or vegetable fats

- fruit or fruit juice

- vegetables or vegetable juice

- pure water, mineral water or other enriched water

- Flesh

- Fish

- etc. b) processed foods, such as

- cheese, curd or yogurt

- Drinks, especially milk drinks or juices

- baked goods, especially bread or pastries

- pasta, pasta

- Confectionery, especially chocolate or gummy bears

- breakfast cereals

- spread - Bars

- meat substitute

- Sausage

- etc. c) Special foods with special effects, such as

- Functional food

- Pharmafood

- designer food

- Nutraceuticals

- Etc.

25. Dosage form of aleurone components and / or aleurone according to one of claims 1 to 13, characterized in that the aleurone components and / or the aleuron are mixed with a feed.

26. Dosage form of aleurone components and / or aleurone according to claim 25, characterized in that the feed is a feed or a combination of feeds of the following group of feeds: a) feed for pets or petfood, such as

- Dog Food

- Cat food

- rodent feed

- fish food

- reptile food

- amphibian food

- birdseed

- etc. b) feed for farm animals, such as

- horse feed

- cattle feed

- pig feed

- Sheep feed

- poultry feed Etc.

27. Dosage form of aleurone components and / or aleurone according to one of claims 1 to 13, characterized in that the aleurone components and / or the aleurone are admixed with a metabolically neutral, in particular an indigestible carrier.

28. Dosage form of aleurone components and / or aleuron according to claim 27, characterized in that the indigestible carrier is an agent or a combination of agents of the following group of agents:

- insoluble salts

- waxes

- Strength

- gelatin

- Chewing gum

- Etc.

29. Dosage form of aleurone components and / or aleurone according to one of claims 1 to 13, characterized in that the aleurone components and / or the aleuron are admixed with a tasty carrier.

30. Dosage form of aleurone components and / or aleurone according to claim 29, characterized in that the tasty carrier is an agent or a combination of agents of the following group of agents:

- dextrose

- Maltose

- fruit gums

- Etc.

31. A method for producing a dosage form of aleurone components and / or aleurone according to one of claims 1 to 13 or 23 to 30, characterized in that the aleurone components and / or the aleuron in a liquid easily accessible to the human or animal organism or powdered form can be added to a food or feed.

32. A method for producing a dosage form of aleurone components and / or aleurone according to one of claims 1 to 13 or 23 to 30, characterized in that the aleurone components and / or the aleurone in a liquid or powdery form which is easily accessible to the human or animal organism In the form of a processed food or feed during its processing.

33. A method for producing a dosage form of aleurone components and / or aleurone according to one of claims 1 to 13 or 23 to 30, characterized in that intact aleurone or intact aleurone cells or aleurone cell groups a processed food or a processed feed during its processing at a Process step in which the food or the feed is exposed to at least one of the following effects:

- enzymatic action

- mechanical action, in particular shear, compression, expansion, etc.

- Thermal action, especially by steam and / or microwaves

- chemical exposure.

34. The method according to claim 32 or 33, characterized in that the admixture of the total amount of aleurone components and / or the aleurone to be mixed in is carried out in several process steps of food or feed processing.

35. The method according to any one of claims 32 to 34, characterized in that the processing of the food or the feed is carried out continuously and the aleurone components and / or the aleuron in at least one of the following forms is continuously metered into the food or the feed during processing: - Aleuron particle powder from aleuron cells and / or aleuron cell groups

- Aleuron juice from aleuron cell plasma

- Suspended aleuron cells and / or aleuron cell groups

- Diluted aleurone cell plasma

- Thickened aleurone cell plasma

- Granules, pellets, powder etc. from dried aleurone cell plasma.

36. Use of the dosage form according to one of claims 14-22 as a food supplement or as a feed supplement.