EP2482666A2 - Aliment sans gluten - Google Patents

Aliment sans gluten

Info

Publication number
EP2482666A2
EP2482666A2 EP10773259A EP10773259A EP2482666A2 EP 2482666 A2 EP2482666 A2 EP 2482666A2 EP 10773259 A EP10773259 A EP 10773259A EP 10773259 A EP10773259 A EP 10773259A EP 2482666 A2 EP2482666 A2 EP 2482666A2
Authority
EP
European Patent Office
Prior art keywords
composition according
flour
gluten
composition
seeds
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP10773259A
Other languages
German (de)
English (en)
Inventor
Johannes F. Coy
Dieter Moeller
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tavarlin AG
Original Assignee
Tavarlin AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tavarlin AG filed Critical Tavarlin AG
Publication of EP2482666A2 publication Critical patent/EP2482666A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
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    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
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    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
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    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
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    • A21—BAKING; EDIBLE DOUGHS
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    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A61K31/201—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having one or two double bonds, e.g. oleic, linoleic acids
    • A—HUMAN NECESSITIES
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    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
    • A61K31/202—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having three or more double bonds, e.g. linolenic
    • A—HUMAN NECESSITIES
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
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Definitions

  • the present invention relates to a composition for a gluten-free food, as well as bakery and pasta, which can be obtained from the composition of the invention.
  • Gluten is a gluten-based white that is found in wheat, rye, barley, oat and spelled flour and in the related cereals. It is a mixture of proteins, lipids and carbohydrates, whereby the protein accounts for about 90% of the Hautpanteil. When water is added, gluten forms a rubbery, elastic mass, and therefore has a central importance for the production of dough and for the baking properties of flour.
  • Gluten is included as a flour component in many everyday foods, and is the triggering element for various degrees of intolerance to celiac disease. Associated with this are immunological reactions and inflammatory processes that can damage and destroy the intestinal mucosa. With normal digestion gluten is not dangerous, but in people sensitive to gluten, the small intestinal mucous membrane is so damaged that no more normal digestion is possible. Typical signs of gluten intolerance are flatulence, nausea, abdominal pain, loss of appetite, chronic diarrhea, and failure to thrive in children. Recent studies show that the incidence of celiac disease in the United States is four times higher today than it was 50 years ago.
  • EP 1 561 380 A1 discloses a dough composition in which to a gluten-free cereal flour, cellulose ethers, especially methyl cellulose, and a low substituted cellulose ether may be added to impart improved water swellability to the dough.
  • this dough composition has the disadvantage that with methylcellulose an ingredient is used, which does not occur naturally, but is chemically synthesized; Methylcellulose is also used in many foods as a thickener and emulsifier, and although not toxic, but is laxative in large quantities, and thus again a gut-loading factor.
  • synthetically manufactured ingredients that are an integral part of the These contain food containing, in today's very low, since generally synthetic ingredients are not desirable in the affected consumers.
  • this object is achieved by providing a composition comprising the following ingredients:
  • Flour and / or bran from at least one gluten-free plant a fiber based on soy, oats and / or psyllium, preferably SolaGrain TM,
  • Carbohydrates ⁇ approx. 18% Fiber:> about 9%.
  • the object is achieved by a baking or pasta product, which is prepared from the composition according to the invention, as well as by the use of the composition / the baking / pasta for the treatment of diseases such as diabetes mellitus type 2, Alzheimer's, tumors with increased sugar metabolism.
  • composition according to the invention provides a basis for foods, in particular for baked goods and pasta, which enables the production of gluten-free goods based on natural starting materials.
  • the composition of the invention is gluten-free, low in carbohydrates, protein and fat, and rich in ballast and phytochemicals.
  • composition according to the invention as well as bakery and pasta products produced therefrom, advantageously constitute a purely vegetable protein source, and precisely because of this it also has the high fiber content.
  • the risk of developing diabetes type 2, and moreover hypertension, can therefore be reduced by the regular consumption of the composition according to the invention in the baked / pasta products made therewith.
  • “flour” is understood to mean any pulverulent product of a grinding process obtained from a plant, in particular from cereal / pseudo cereals (grains), in which the plant or, parts thereof, for example, if present, the grains derived therefrom or seeds, crushed by grinding. About the degree of grinding can be controlled in the rule, the consistency and the moisture-binding capacity.
  • Bran is understood to mean the product residues from skins, in particular after meal of the flour, which are retained in particular during grain processing, in particular re seed coat, fruit peel, understood.
  • Bran is therefore predominantly a source of fiber and consists mainly of the non-starch carbohydrates cellulose, hemicellulose and lignin. Bran therefore contains swelling and mucus-forming constituents ( ⁇ -D-glucan, arabinoxylans), which ensure that the blood sugar increase after starch absorption is delayed.
  • oilseeds are plant seeds which, inter alia, include can also be used for the production of vegetable oil.
  • oilseeds include u.a. Soya, rapeseed, hemp, flax, etc., so any plant whose seeds are suitable for oil extraction.
  • the seeds can be used whole or as oil meal.
  • oil meal is used to describe the co-products obtained from the processing of oilseeds and oilseeds in addition to the oil. Depending on the processing method, they are also called press cake (in hot or cold pressing of the oilseeds) or extraction meal (in the case of oil extraction by means of solvents).
  • Oil seeds, kernels and nuts are characterized by a high content of essential unsaturated fatty acids and essential amino acids, and also contain minerals such as magnesium, selenium or zinc.
  • press cake is understood as the by-product produced in the production of vegetable oil according to the principle of cold pressing. Components of the pressed cake are the remaining solids after the pressing of the oilseeds and creeks and the unpressed oil content. Press cake is a mineral-rich product with a high protein content, and unlike extraction meal has a high fat content.
  • a “nut” is to be understood here as a round to oval fruit with a hard woody shell, which encloses an oily, mostly edible core; furthermore, “core” is to be understood as meaning the solid, inner part of a fruit.
  • the plant is a cereal or pseudo-cereal.
  • pseudo-cereals is meant herein and generally plants with grain crops which do not belong to the family of sweet grasses.
  • the fruits are usually very rich in starch, protein, minerals and fat.
  • a preferred fiber powder is SolaGrain TM, which is the name of a commercially available proteinaceous fiber powder comprising the following ingredients: soy protein extract, oat fiber, soybean fiber, psyllium seed, maltodextrin, linseed dietary fiber, beet pulp, linseed protein, cellulose, guar gum and lecithin.
  • SolaGrain TM is the name of a commercially available proteinaceous fiber powder comprising the following ingredients: soy protein extract, oat fiber, soybean fiber, psyllium seed, maltodextrin, linseed dietary fiber, beet pulp, linseed protein, cellulose, guar gum and lecithin.
  • SolaGrain TM is the name of a commercially available proteinaceous fiber powder comprising the following ingredients: soy protein extract, oat fiber, soybean fiber, psyllium seed, maltodextrin, linseed dietary fiber, beet pulp, linseed
  • any other fiber powder which is similar or as SolaGrain TM and has the same or very similar properties can be used in the context of the present invention, it will be apparent to those skilled in the art that slight changes in the composi- tion of the fiber powder are possible, which are still within the scope of the present invention.
  • press cake offers outstanding advantages: press cakes were and are processed in the art, for example, in animal feed (pumpkin seed press cake) or fed back to the soil as an organic fertilizer (grape seed press cake).
  • press cake according to the invention makes it possible to exploit the fact that they have a fat content of about 10%, but are saturated with valuable omega-3 fatty acids.
  • the protein content can be over 40%, and the fiber content is almost 60%.
  • the composition of the invention is further characterized by a high protein content, a low carbohydrate content and a high content of dietary fiber.
  • the gluten-free starting product is provided by the composition of the invention for the first time, can be made on the gluten-free bakery and pasta, which come very close in their consistency and flavor gluten-containing bakery and pasta.
  • the present composition is based entirely on natural ingredients, which in addition to the above-mentioned properties also leads to better compatibility and acceptance by the relevant public.
  • the gluten-free plant is selected from buckwheat, canihua, quinoa, amaranth, corn, rice, millet, (wild) rice, soybean, teff, sorghum.
  • Buckwheat, amaranth, canihua and quinoa are the most well-known representatives of pseudo-cereals, but like cereals they form starchy grains.
  • the seeds of these pseudo-cereals can be processed like cereal grains, but contain no gluten, which is why with pure flours from grains of these plants no doughs can be produced as with flour from wheat or rye. Only by combination with the other ingredients which are contained in the composition according to the invention, but which are all gluten-free, is it possible to prepare / Making pasta that is similar in texture and taste to gluten-containing bakery / pasta products.
  • the flour of the plant in particular preferably the cereal / pseudo cereal, is processed in a dough, preferably a sourdough. It is preferred if the flour is buckwheat whole grain flour; in a further embodiment it is preferred if a sourdough made of buckwheat whole grain flour with water, maize flour, pea flour and honey is used.
  • oilseeds, kernels or nuts are selected from linseeds, hemp seeds, sesame seeds, pumpkin seeds, sunflower seeds, grape seeds, pomegranate seeds, buckwheat nectar, psyllium.
  • composition has the following: about 9% hemp seed
  • pumpkin seed flour about 5% pumpkin seed flour and / or buckwheat flour
  • oilseeds can be peeled or unpeeled, ground, ground, de-oiled or pressed or in whole form. It is further preferred if in particular the hemp seeds are present in peeled form.
  • omega-3 fatty acids are essential for humans and are not produced by the body itself, which is why they need to be ingested with food. Newer studies dien have shown the beneficial effects of omega-3 fatty acids, such as their antithrombotic effect, with which cardiovascular diseases can be prevented. In addition, omega-3 fatty acids are needed for the development of brain and vision. For omega-3 fatty acids, a health-promoting effect on rheumatic diseases has also been shown, since substances formed from them have an anti-inflammatory effect.
  • compositions according to the invention it may be preferred if additional additional ingredients customary in bakery / pasta products, in particular breads or bread-like foods, are used in the composition, such as, for example, water, fruits, vitamins, Salt, natural sweeteners, such as honey or stevia, etc. It will be clear to the person skilled in the art that, depending on which target group / diseases the composition is to be used for, many different ingredients or supplements are added in different amounts and can be combined with each other.
  • the composition also contains water, honey, salt, in particular sea salt, soya lecithin.
  • gluten-free components for the flours, oilseeds / oilseeds, nuts / grains, presscakes or as an ingredient in the composition the following can also be used to produce special, gluten-free products:
  • the composition comprises further natural phytochemicals selected from glucosinolates, carotenoids, lectins, flavonoids, phytosterols, polyphenols, and more particularly from curcumin, ellagic acid, quercetin, resveratrol, delphinidin, diallylsulfide, epigal - locatechin-3-gallate, genistein, indole-3-carbinol, isoterpenes, limonin, lycopene, OPC, salvestrols, sulforaphane, ubiquinone.
  • curcumin selected from glucosinolates, carotenoids, lectins, flavonoids, phytosterols, polyphenols, and more particularly from curcumin, ellagic acid, quercetin, resveratrol, delphinidin, diallylsulfide, epigal - locatechin-3-gallate, genistein, indole-3-carbino
  • phytochemicals have a significant efficacy, especially in chronic inflammation and mitochondrial damage as well as oncological diseases. It is preferred here that the secondary plant substances are not added in isolation or identical to nature, but are already present as part of the further natural ingredients.
  • the composition has an omega-3 fatty acid content of about 1% to about 3% and that the ratio of omega-6 fatty acid to omega-3 fatty acid in the composition is max. 5: 1 is.
  • omega-6 fatty acids are unsaturated fatty acids that are essential for humans. Since linoleic acid, as a representative of omega-6 fatty acids and alpha-linolenic acid as a representative of omega-3 fatty acids, have partially opposite effects in the human body and compete in the synthesis of higher-value unsaturated fatty acids, the supply of linoleic acid and alpha-linolenic acid should preferably be in the Ratio of 5: 1 done.
  • the composition according to the invention is preferably lactose-free, nitrite-free, milk-protein-free, yeast-free and preservative-free.
  • meat or mushrooms are used, the meat being any meat, such as pork, veal, beef, horse, Fish, sheep, goat meat, poultry meat, etc., and the mushrooms may be selected from any edible fungus, in particular from mushrooms, porcini mushrooms, chanterelles, oyster mushrooms, morels, shiitake, etc., the above merely being examples, and It will be understood by those skilled in the art that any edible meat and edible fungus may be useful in the present invention.
  • the present invention also relates, as already mentioned above, to baked goods or pasta made from a composition according to the invention, for example bread, bread-like food, bread rolls, biscuits, cookies, cakes, pizza, noodles, bars, snacks or bar-and-snack-like products, where bar or snack is understood to mean any product which is suitable as a snack in the form of a food ration, of whatever form.
  • ingredients according to the invention are combined according to certain variable proportions, mixed with water and baked in the case of baked goods.
  • buckwheat natural sourdough is first prepared, for example from buckwheat wholemeal flour, water, maize flour, pea flour, honey, and this approach is combined with the further ingredients after a certain period of rest (for example overnight) and the entire batch is baked.
  • the present invention also relates to a process for producing a baked good as claimed and disclosed herein comprising the following steps: Production of a natural sourdough based on flour of a gluten-free plant, preferably cereal / pseudo-wheat flour, preferably buckwheat wholemeal flour,
  • the baked goods can then be packaged and pasteurized.
  • the present invention also relates to the use of a composition according to the invention and / or the product produced therefrom, such as bakery / pasta as an agent for the therapeutic or preventive treatment of diseases selected from celiac disease, type 2 diabetes mellitus, neurodegenerative Diseases, especially Alzheimer's disease, tumors, as well as diseases that lead to cachexia (wasting), which are associated with or caused by inflammatory processes, especially rheumatism, rheumatoid arthritis, inflammatory bowel disease such as ulcerative colitis, Crohn's disease, intestinal diseases such as the leaky gut Syndrome (permeable bowel).
  • diseases selected from celiac disease, type 2 diabetes mellitus, neurodegenerative Diseases, especially Alzheimer's disease, tumors, as well as diseases that lead to cachexia (wasting), which are associated with or caused by inflammatory processes, especially rheumatism, rheumatoid arthritis, inflammatory bowel disease such as ulcerative colitis, Crohn's disease, intestinal diseases such as the leaky gut Syndrome (perme
  • a human patient is administered a corresponding therapeutic amount of the products prepared based on the composition of the invention, the amount and administration schedule being dependent on the patient himself, especially on his condition, as well as the disease to be treated / prevented and the knowledge of the treating person as to how the dosages and administration schedules have to be created in order to be successful in treatment or prevention.
  • a therapeutic or preventive treatment of persons can be carried out, either from one of these diseases affected, or who - either genetically or nutritionally conditioned - carry the risk of developing such diseases.
  • composition can be provided or processed in the form of bread or similar baked goods, administration can be particularly easy.
  • the composition according to the invention is also advantageous in the case of a proven altered glucose metabolism as a therapeutic measure.
  • Certain aggressive cancer cells which ferment glucose rather than burn it, use only glucose to cover their energy needs, and can not use fats or oils as another source of energy.
  • a major role in this altered metabolism in tumors plays the enzyme transketolase-like 1 (TKTLl, transketolase-like), which is strongly expressed in the aggressive cancer cells and is accordingly active.
  • TKTLl transketolase-like 1
  • the low carbohydrate content in the composition according to the invention ensures a low release of glucose, as a result of which less glucose is fermented in the tumors and thus the activity of TKTL1 is reduced and, as a result, the growth of tumors can be slowed down.
  • the composition according to the invention since it is ensured here with the composition according to the invention that only very little glucose is released, which lowers the glucose increase in the blood of diabetic patients.
  • the simultaneous administration of vitamin B1 or vitamin B1 derivatives (for example benfotiamine) in the composition, which is a cofactor for transketolase enzymes may be provided.
  • vitamin B1 or vitamin B1 derivatives for example benfotiamine
  • AGEs advanced glycation endproducts
  • ie products that are produced in patients with diabetes mellitus by glycosylation of, inter alia, proteins.
  • the activation of TKTL1 causes the formation of ROS (reactive oxygen species). Derivatives), resulting in decreased cell damage and cell aging ("anti-aging").
  • the composition according to the invention can be used as an agent for therapy or prevention.
  • the carbohydrate-poor composition therefore, a favorable lowering of the glucose level can be achieved in these patients, so that the formation of AGEs and their deposition in plaques can be prevented.
  • buckwheat natural sourdough prepared from whole buckwheat flour, water, corn flour, pea flour, honey, was prepared and provided, and the batch rested for a certain period of time, for example overnight, ie for a period of between 8 to 16 hours.
  • the other ingredients for the composition namely water, SolaGrain TM (soy protein extract, oat fiber, soybean fiber, psyllium seed, maltodextrin, linseed, beet pulp, flaxseed, cellulose, guar gum and lecithin), as well as 9% hemp seed, 6% linseed, 6% sesame, 5 % Pumpkin seed flour and / or buckwheat flour, 2% grapeseed flour, 1% pomegranate kernel flour, salt, honey and soy lecithin were combined with the buckwheat natural sourdough prepared in the first step and blended, allowed to rest for a short time and placed in an open mold. This batch was then baked at 160 ° C. Furthermore, the baked goods were still packaged in foil and pasteurized.
  • SolaGrain TM soy protein extract, oat fiber, soybean fiber, psyllium seed, maltodextrin, linseed, beet pulp, flaxseed,
  • Table 1 Average nutritional values per 100 g:
  • the finished bread contains less than 18% carbohydrates, more than 10% fat and over 9% fiber.
  • the bread according to the invention is characterized by an extremely high content of (essential) unsaturated fatty acids, as well as by a very high omega-3 fatty acid content.
  • the resulting bread is thus in the context of a dietary nutrition plan in particular for diabetes mellitus patients and for celiac disease patients - and beyond for any health-nutritious person - suitable.
  • composition i.
  • the combination of gluten-free components of flours / bran from cereals / grasses or cereal-like plants such as buckwheat, a high-protein fiber powder (SalaGrain TM), oilseeds / kernels / nuts and presscakes of oilseeds / kernels / nuts will thus provide a balanced and possibly therapeutic intake of nutrients and fiber in the desired amount in the daily diet by the novel food allows.
  • a high-quality diet can be carried out with the composition according to the invention and this in combination with:

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Abstract

La présente invention concerne la composition d'un aliment sans gluten contenant des acides gras oméga-3, présentant des ingrédients comme de la farine et/ou du son d'au moins une plante exempte de gluten, des fibres alimentaires en poudre à base de soja, d'avoine et/ou de graines de psyllium, des semences oléagineuses et/ou des noyaux et/ou des noix broyés, ainsi que des tourteaux de semences oléagineuses et/ou des noyaux et/ou des noix. Le profil nutritif de ladite composition est la suivante : albumine : ≥ ca. 12 %, graisse : de 10% à 40% environ, hydrates de carbone : < ca. 18%, fibres alimentaires : ≥ ca. 9 %.
EP10773259A 2009-09-30 2010-09-30 Aliment sans gluten Withdrawn EP2482666A2 (fr)

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DE202009013228U DE202009013228U1 (de) 2009-09-30 2009-09-30 Glutenfreie Nahrungsmittel
PCT/EP2010/064563 WO2011039308A2 (fr) 2009-09-30 2010-09-30 Aliment sans gluten

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