Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/18—Peptides; Protein hydrolysates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P19/00—Drugs for skeletal disorders
  • A61P19/08—Drugs for skeletal disorders for bone diseases, e.g. rachitism, Paget's disease
  • A61P19/10—Drugs for skeletal disorders for bone diseases, e.g. rachitism, Paget's disease for osteoporosis
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00

Definitions

• the invention relates to a functional food comprising fructose and / or oligofructoses resulting from the hydrolysis of a fructane and / or fructane as well as its preparation process. It relates more particularly to such a food in which the fructan is inulin.
• Fructans are polymers of fructose.
• Inulin is a fructan. It is formed by a repetition of n fructose units linked together by a glycosidic bond - (2> 1), where n is between 2 and 70, and generally contains a glucose molecule at the end of the chain because it is synthesized , in plants, from sucrose.
• inulin helps rebalance this flora. It has a prebiotic effect in particular by its influence on the growth of lactobacillli and bifidobacteria. In addition, it promotes the absorption of calcium and would probably help lower cholesterol levels. Finally, it would have the property of suppressing the production of a carcinogenic enzyme.
• Inulin is sold as is, in the form of dietary fiber, or else, after chemical or enzymatic hydrolysis, in the form of syrups.
• fructose and glucose in relative proportions of plus or minus 85% fructose for 15% glucose.
• the advantage of fructose lies in its very high sweetening power. It is mainly used in dietetic foods. Very widespread in its natural state, and especially in fruits, pure fructose is difficult to produce industrially because of its instability at high temperatures and because of its high solubility in water, which is an obstacle to crystallization. . Its sweetening power at low temperature is higher than that of sucrose (1.2 to 1.3 times) but lower at high temperature.
• a process for preparing a functional food comprising the following steps: making an aqueous solution of an extract of a plant from the Malvaceae family, adding fructan to the solution, and carrying the solution at a temperature determined so as to obtain a solution comprising fructose and / or oligofructoses by hydrolysis of fructan in the presence of one plant extract from the Malvaceae family.
• the solution of the plant extract of the Malvaceae family is produced by infusion or decoction followed by maceration of an extract of this plant.
• the solution of the plant extract from the Malvaceae family to which the fructan has been added is dehydrated in order to obtain a residue.
• the residue is nebulized.
• the solution is transformed into a paste.
• the dough is coated to obtain a dietetic confectionery.
• the hydrolysis temperature of the fructan is between 70 and 110 ° C.
• the fructan is inulin.
• the plant extract of the Malvaceae family is an extract from the chalices of Hibiscus sabdariffa.
• the present invention also relates to a functional food produced according to the method of the invention, comprising fructose and / or oligofructoses resulting from the hydrolysis of a fructane and / or fructane, and an extract from a plant of the family. Malvaceae.
• the fructan and the fructose or the oligofructoses resulting from the hydrolysis of this fructan reinforce the intrinsic beneficial effects of the plant extract and, conversely, the preparation of the functional food does not require a necessary step of enzymatic or chemical hydrolysis .
• the functional food according to the invention comprises fructose, oligofructoses and / or fructane for an amount of between approximately 10 and 50% by weight. Fructose and oligofructoses result from the degradation by hydrolysis of a fructan.
• the fructan is advantageously inulin.
• Hibiscus sabdariffa is an annual and biennial herb grown in tropical and subtropical regions. It can reach 1.5 m high. Its stems are robust, red or green depending on the variety. The leaves are oval, alternate, trilobed or simple on the flowering stems. Its flowers are characterized by a calyx with 5 sepals whose red or green color corresponds to that of the stem. The fruits are capsular and, at maturity, the persistent calyx becomes fleshy. It measures 3 to 4 cm long and 2 to 3 cm wide. The chalices of Hibiscus sabdariffa are particularly rich in anthocyanins, the antioxidant properties of which are known to the body.
• the functional food thus has a high calcium content, the assimilation of this Calcium by the body, which comes from chalices of Hibiscus sabdariffa, being favored by inulin or its degradation products so that this food is useful for the treatment of pathologies linked to a deficiency in Calcium like 1 osteoporosis.
• the prebiotic effects of the functional food according to the invention which essentially come from inulin, are not diminished in the presence of the chalices of Hibiscus sabdariffa.
• the antioxidant effects of inulin or its degradation products are increased by the presence of Hibiscus sabdariffa anthocyanins.
• the food remains dietetic in particular in that it promotes a reduction in the cholesterol level in the body according to the type of inulin and in that its sweetening power, depending on its fructose concentration, can be high without necessarily having a high caloric value.
• the functional food according to the invention can be prepared in the form of syrup or liquid concentrate, or else in the form of soluble powder or paste.
• the hydrolysis of the glycosidic bonds binding the fructose molecules of inulin, is surprisingly carried out at temperatures of between 70 and 110 ° C.
• Example 1 Preparation in the form of a liquid concentrate A liquid is first made by infusion or decoction followed by a maceration of 12 hours or more, without exceeding 24 hours, of 33 grams of chalices of dried red Hibiscus sabdariffa in a liter of water. This liquid is sterilized by boiling and then packaged in containers, after filtration.
• inulin is then added according to the effect targeted at the functional level (prebiotic effect, calcium fixing effect, reduction in the absorption of cholesterol) and the whole is mixed until a concentrated solution is obtained which l 'it is packaged in a container preferably tinted glass to limit the effects of light and air. It is important not to dissolve inulin and calyxes simultaneously. Indeed, in the opposite case, the whole precipitates and generates a solid mass which would then have to be ground.
• This solution is used simply by adding the desired quantity, for example a tablespoon, in a container, which is completed with hot water or Cold.
• the drink is brought to a determined temperature, preferably between 70 and 110 ° C., so as to obtain a solution comprising fructose and / or oligofructoses by hydrolysis of one inulin in the presence of the plant extract.
• a natural flavor can be added by allowing the chalices to infuse in the presence of fresh leaves, for example basil or mint, or ginger strips.
• Example 2 Preparation in the form of a soluble powder, for obtaining a drink or capsules.
• a liquid is first produced by infusion or decoction followed by a 12 hour maceration or plus, without exceeding 24 hours, 33 grams of red Hibiscus sabdariffa calices dried in a liter of water.
• This liquid is brought to a boil in order, on the one hand, to be sterilized and, on the other hand, so as to obtain a solution with a sweet taste comprising fructose and / or oligofructoses resulting from the hydrolysis of inulin, then is packaged in containers, after filtration. Then poured, at room temperature, 1500 grams of this liquid on 1000 grams of inulin powder in a container preferably made of glass. A paste is obtained which can be used as it is. However, in the present example, this paste is spread on racks in relatively thin layers and passed through a drying tunnel or any other equivalent means. The drying conditions are such that the temperature of the dough is above 30 ° C and never exceeds 38 ° C.
• a dry red residue is obtained.
• the dry red residue is transformed into powder by grinding. This red powder is perfectly soluble in hot water. It is thus possible to prepare a cold or hot drink, for example a herbal tea, which combines the properties of each element and benefits from their synergy.
• the dry extract is diluted in water until the mixture has a sufficiently low viscosity that it can be nebulized. This nebulization, carried out in a hot atmosphere, makes it possible to return to a dry powder capable of being packaged in capsules.
• Example 3 Preparation in the form of dough The present example describes two variants of preparation of dough. In a first variant, the dough obtained in Example 2 is dried.
• the tertiary infusion liquid is finally recovered through a colander.
• This liquid is poured over powdered inulin without the mixture being stirred and the whole is placed in an oven preheated to 100 ° C.
• the mixture becomes sweet and the sweetening power increases over time of exposure in proportion to the concentration of fructose and fructo-oligosaccharides (FOS) in this mixture, which result from the hydrolysis of inulin to heat in the presence of the extract of Hibiscus sabdariffa.
• the sweet mixture obtained is irreversibly liquid: it is no longer possible to obtain the demotion into a solid product.
• This syrup with variable fructose concentration depending on the duration of exposure of the mixture to heat can be directly packaged in opaque glass bottles in order to preserve the quality of the anthocyanins, and protected from air. It can no longer be atomized according to conventional industrial processes. This preparation process thus makes it possible to obtain a non-enzymatic hydrolysis of inulin for costs much lower than those of the state of the art. Note that it is however possible to obtain a paste consisting of a mixture of fructo-oligosaccharides (FOS) and fructose. As in the first variant, this dough can be combined with another dough, for example sesame, which provides a flavor, polyunsaturated fatty acids in particular of omega 3 type.
• FOS fructo-oligosaccharides
• This other dough forms a base for a coated confectionery chocolate for example, which has all of the properties listed for the dough obtained according to the first variant, and which is also sweet, with all the benefits of fructose.
• Example 4 Preparation in the form of syrup The preparation process described with regard to the second variant of Example 3, taken to its end, leads to the production of a liquid syrup which is no longer possible. to regress to a form dry and which, according to the analysis which has been made, contains approximately 37% by weight of pure fructose.
• the composition of the mixture can be changed for the desired effects.
• the daily consumption recommendations are adjusted for the desired benefit.
• the present invention is capable of various variant embodiments.
• the plant extract used instead of being one. dried extract, can also be an undried extract.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Mycology (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Physical Education & Sports Medicine (AREA)
• Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
• Medicinal Chemistry (AREA)
• General Health & Medical Sciences (AREA)
• Public Health (AREA)
• Veterinary Medicine (AREA)
• Orthopedic Medicine & Surgery (AREA)
• Pharmacology & Pharmacy (AREA)
• Rheumatology (AREA)
• Organic Chemistry (AREA)
• Animal Behavior & Ethology (AREA)
• General Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Molecular Biology (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Botany (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Confectionery (AREA)
• Jellies, Jams, And Syrups (AREA)
• Preparation Of Fruits And Vegetables (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=34946463

Family Applications (1)

Country Status (5)

Families Citing this family (7)

Family Cites Families (10)

• 2004
  • 2004-05-27 FR FR0405710A patent/FR2870679B1/fr not_active Expired - Fee Related
• 2005
  • 2005-05-27 JP JP2007514017A patent/JP2008500037A/ja active Pending
  • 2005-05-27 EP EP05773031A patent/EP1750526A1/de not_active Withdrawn
  • 2005-05-27 WO PCT/FR2005/001309 patent/WO2005117613A1/fr not_active Application Discontinuation
• 2006
  • 2006-11-27 US US11/569,647 patent/US20080057108A1/en not_active Abandoned

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events