EP2706868A1 - Denrées alimentaires à teneur réduite en calories et favorisant la digestion - Google Patents

Denrées alimentaires à teneur réduite en calories et favorisant la digestion

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Publication number
EP2706868A1
EP2706868A1 EP12714279.2A EP12714279A EP2706868A1 EP 2706868 A1 EP2706868 A1 EP 2706868A1 EP 12714279 A EP12714279 A EP 12714279A EP 2706868 A1 EP2706868 A1 EP 2706868A1
Authority
EP
European Patent Office
Prior art keywords
food
talc
weight
total
calorific
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Withdrawn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
EP12714279.2A
Other languages
German (de)
English (en)
Inventor
Wulf Dietrich Keller
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to EP12714279.2A priority Critical patent/EP2706868A1/fr
Publication of EP2706868A1 publication Critical patent/EP2706868A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • 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
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/294—Inorganic additives, e.g. silica
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • 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
    • 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

Definitions

  • the present invention relates to calorie-reduced and digestive foods having a calorific-containing portion and added with talc.
  • the present invention further relates to the use of talc to reduce the calorific value of foods.
  • Calorific-containing fractions are selected from the group consisting of carbohydrates, proteins and fats. Sugars are to be subsumed under carbohydrates.
  • Fat plays an important role in food intake with regard to the amount of kilocalories taken.
  • One gram of fat has a nutritional value of 9.3 kilocalories, while one gram of carbs equals 6.2 kilocalories, one gram of protein equals 4.1 kilocalories. Therefore, fat foods in particular contribute to obesity, which is even more true for sweet, fatty foods for the reasons mentioned above.
  • EP 0 338 931 B1 describes products which are an emulsion of an aqueous phase and an oily phase, the oily phase containing paraffin hydrocarbons which are mixed with fat-soluble lecithin in an amount between 0.01 and 5% by weight wherein the aqueous phase is characterized by an extract of water-dispersible lecithin enriched with phosphatidylcholine in an amount between 0.01 and 5% by weight.
  • such products may contain a mineral powder, also talc. The reduction of the calorie content of the products is made by replacing fats as described.
  • DE 3 532 283 A1 describes a process for the preservation of foods, wherein small amounts of flour and / or mineral substances can be used for preservation.
  • BG 0 109 308 A and RU 2 376 888 C2 describe dietary supplements which may contain, among other things, flour and talc.
  • US Pat. No. 2,444,215 A describes a starch mixture that is easy to process, enriched for example with vitamins.
  • the starch mixture can also contain talc exclusively for improving the flow property, but not for replacing the proportion containing the calorific value.
  • This mixture is again added to a flour in a proportion of 0.13% by weight for the preparation of foodstuffs.
  • the patent application EP 1 104 656 A2 describes exclusively a fat substitute, wherein as a possible substitute a composition of very fine particles or particles with hydrophobic coating is described, which does not adversely affect the baking process. Substitutes are inorganic or organic substances, with defined oil absorption.
  • DE 2 538 076 A1 describes a process for producing a quick-cooking rice, the rice being mixed with e.g. Talc mixed and gelatinized and then mixed with flour or talc.
  • High-fiber, low-calorie sweets are also known (Database GNPD, accession no. 618612), which may contain talc as an additional constituent, for example, for the regulation of moisture.
  • talc an additional constituent
  • the foods should be digestive and ideally reduce the absorption of fats or their constituents in the intestine.
  • the food in the mouth should have a pleasant feel and thus create a pleasant feeling.
  • the calorie-reduced food containing caloric drinks should also be as stable as possible storage.
  • a substance that can be added to foods and thus to the corresponding food to achieve the aforementioned properties can be used for calorie reduction in foods such that optionally various calorific-containing components, namely carbohydrate-containing and / or fatty components, can be substituted in foods.
  • various calorific-containing components namely carbohydrate-containing and / or fatty components
  • the food can be produced at reduced temperatures, saving energy and further reducing the cost of food through lower manufacturing costs. All of the stated objects of the present invention can surprisingly be achieved by adding at least 15% by weight, based on the total food, of talc to a foodstuff containing a calorific-containing fraction.
  • talc talcum-containing ingredients such as carbohydrates, in particular flour regardless of the type and degree, and / or proteins and / or fats, by talc.
  • the foodstuff may further contain indigestible materials such as fibers, cellulose or the like, water or aqueous components, minerals other than talc, trace elements, dyes and other components suitable for consumption.
  • indigestible materials such as fibers, cellulose or the like, water or aqueous components, minerals other than talc, trace elements, dyes and other components suitable for consumption.
  • Talc in powdered form talc also known as steatite or under its chemical name magnesium silicate hydrate, is a very common mineral from the mineral class of silicates and germanates. Talc is authorized in the EU as a food additive of number E 553b. In order to make the foodstuffs with talc according to the invention, the person skilled in the art will select suitable pure and correspondingly acceptable for consumption talc. The substance is not only in due to their health safety Food, but also used in the cosmetics and pharmaceutical industries.
  • Talc has a number of properties that qualify it for these applications: In addition to its sanitary safety, it is a substance that is undigested excreted by the human body and therefore has a nutritional value of zero. In the food industry, it is already today as taste-neutral anti-adhesive agent, eg. B. in sliced cheese, sausages, etc. used.
  • a foodstuff is a substance or mixture of various substances suitable for consumption which is used for the purpose of supplying energy.
  • the meaning of the term "food” does not extend to dietary supplements
  • Nutritional supplements are agents that are used to supply substances that are not primarily energy sources, such as vitamins and trace elements.
  • talc based on the total weight of the food
  • a food having at least one proportion containing the calorific results in various advantages. This also applies to the addition of at most up to 40 wt .-% talc, based on the total weight of the food. These advantages also result from the addition of at least 15.05% by weight of talc and of at most 39.5% by weight of talc.
  • the food contains less fat.
  • the food contains less carbohydrates.
  • the food contains less fat and fewer carbohydrates.
  • the food causes less caries.
  • the food acts as a so-called “bulking agent” volume enlarging in the intestine and thus digestive.
  • the food can reduce the absorption of fats or their constituents from the intestine and thus has a positive effect on the lipid metabolism.
  • the food is cheaper than the corresponding food in which no substitution has been made.
  • the food can be cost-effective and environmentally friendly with consumption of less energy or finish.
  • the baking of a foodstuff according to the invention can take place in an energy-saving manner.
  • the reduced nutritional value of the food according to the invention makes it suitable for nutrition-conscious nutrition, for example in overweight and obesity / obesity. Under a reduced nutritional value is understood according to the invention a reduction of the nutritional value by at least 22.5%.
  • a foodstuff according to the invention preferably has a nutritional value reduced by> 30%, more preferably> 35% and very particularly preferably> 38% compared with the standard formulation of the formulation without added talcum.
  • a reduced content of carbohydrates makes the food suitable for calorie-reduced diets, especially for obesity, since less insulin is released after consumption and consequently less fat reserves are formed. This effect is particularly pronounced when the addition of talc in a food replaces both carbohydrate and fatty fractions.
  • Carbohydrate-reduced foods are also suitable for diabetics, for example.
  • the reduced price of talc compared to a typical carbohydrate content in a food such as flour, makes the food more inexpensive overall. This also applies if a fatty content in a food is replaced by talc.
  • a foodstuff which has a calorific-containing fraction, characterized in that at least 15% by weight, based on the total weight of the foodstuff, is present in the foodstuff. Up to 40% by weight of talc, based on the total weight of the food, may be present in the food.
  • the fraction containing calorific value consists of components containing calorific value.
  • Fuel-containing ingredients are selected from carbohydrates, proteins and fats.
  • the calorific-containing component can only consist of a component containing calorific value.
  • the calorific-containing fraction consists of at least two components containing calorific value selected from carbohydrates, fats and proteins.
  • a foodstuff according to the invention preferably comprises 0.01 to 85% by weight of carbohydrates, 0.01 to 80% by weight of proteins and 0 to 80% by weight of fats, based on the total weight of the foodstuff.
  • a foodstuff according to the invention comprises 0.01 to 85% by weight of carbohydrates, 0 to 80% by weight of proteins and 0.01 to 80% by weight of fats, based on the total weight of the foodstuff.
  • the proportion containing the calorific value consists of three components containing calorific value, ie a carbohydrate, fat and a protein component.
  • the calorific-containing fraction preferably makes up at least 50% by weight, based on the total food. More preferably, the calorific content of the foodstuff is at least 70% by weight and more preferably at least 85% by weight of the total mass of the foodstuff. If according to the invention ranges for amounts of any component in the food are mentioned, the skilled person will always consider corresponding lower limits and upper limits independently of each other and consequently combine them.
  • 50% by weight, based on the total food, of carbohydrates is present in the food.
  • the proportion of carbohydrates in the food reaches a value of at least 65 wt .-%, particularly preferably at least 80 wt .-%, based on the total mass of the food.
  • Preferred amounts of carbohydrates in the foodstuff are between 50% by weight and 80% by weight, based on the total food.
  • At least 30% by weight, based on the total food, fat is present in the food.
  • the proportion of fat in the foodstuff is at least 40% by weight, more preferably at least 50% by weight, based on the total mass of the foodstuff. Fat may be present in the food in amounts between 30% and 50% by weight, based on the total food.
  • Foods in which, according to the present invention, calorific-containing constituents are wholly or partly replaced by talc, contain a protein content of preferably not less than 10% by weight, more preferably not less than 20% by weight and particularly preferably not less than 25% by weight .-% measured by the total mass of the food. According to a further embodiment, at least 30% by weight, based on the total food, of protein is present in the food. Protein may be present in foodstuffs in amounts between 30% by weight and 80% by weight, based on the total food.
  • the foodstuff may further contain nondigestible and non-caloric constituents, such as fibers, minerals or minerals other than talc, nondigestible food components such as celluloses, etc., aqueous components or other consumable components, for example in amounts of at least 10 wt. -%, based on the total food.
  • nondigestible and non-caloric constituents such as fibers, minerals or minerals other than talc
  • nondigestible food components such as celluloses, etc.
  • aqueous components or other consumable components for example in amounts of at least 10 wt. -%, based on the total food.
  • the proportion of talc in the foodstuff should not fall below the value of at least 15% by weight and preferably at least 20% by weight, based on the total weight of the food, in order to ensure a sufficient lowering of the nutritional value. 5 wt .-% of talc contained in the food. In a particular embodiment of the present invention, at least 28% by weight of talc is included in the food based on the total weight of the food. According to the invention, at most 40% by weight of talc, based on the total weight of the foodstuff, are present in the food in order to still ensure a sufficient proportion containing the calorific value. Particularly preferably, the proportion of talc in the total weight of the foodstuff is no longer 37% by weight.
  • the talc content in the foodstuff is at most 35% by weight, based on the total weight of the foodstuff. In a particular embodiment, at most 32.5% by weight of talc is contained in the food based on the total weight of the food.
  • a calorific-worthy component of the food is partially or completely replaced by talc.
  • two constituents of the food containing calorific value are partially or completely replaced by talc.
  • three constituents of the food containing calorific value are partially or completely replaced by talc.
  • talc based on the total weight of the food
  • At least 15% by weight, based on the total weight of the food, of at least one constituent of the foodstuff containing added food is replaced by talc. More preferably, between 15% by weight and 40% by weight, based on the total weight of the food, of at least one component containing the caloric value of the foodstuff is replaced by talcum. According to a further embodiment, between 10% and 25% by weight, based on the total weight of the food, of the fat in the foodstuff is replaced by talc, wherein in the foodstuff a total of 15 to 40% by weight of talc, based on the total Foods are included
  • talc in the food between 10% by weight and 40% by weight, based on the total weight of the food, of a carbohydrate is replaced by talc in the food, with a total of from 15 to 40% by weight of talc in the food Foods are included.
  • a food according to the invention preferably serves for the partial replacement and more preferably for the complete replacement of a snack.
  • a food according to the invention is suitable for supplementing main meals.
  • the food is suitable for completely replacing a main meal.
  • main meals are understood as breakfast, lunch and dinner.
  • Snacks are those that complement the main meals, including 2. Breakfast and coffee.
  • Foodstuffs according to the invention are preferably intended for human consumption. Foodstuffs according to the invention are particularly preferably used exclusively in humans. Because of the different specific heat for talc and flour, foods made by baking can be cooked at lower temperatures. So 150 ° C to a maximum of 180 ° C are sufficient as baking temperature, while corresponding baking mixtures, in which no share was replaced by talc, must be baked at 185 ° to 200 ° C. In the industrial production of food, such a lowering of temperature has a significant effect on the consumption of energy. The foodstuffs according to the invention can consequently be produced in an energy-saving and thus environmentally friendly manner. According to the invention, it has also been possible to show that the addition of talcum to foods which are produced by baking does not disturb the baking process. This is to be classified as surprising for the following reasons:
  • the processes during baking are complex.
  • the baking heat first penetrates from outside to inside the piece of dough.
  • the doughy core of the dough is gradually transformed into a solid crumb, for example the bread crumb.
  • the wet surface of the baking piece is gradually transformed into a firm and browned crust.
  • Different conversion processes take place simultaneously depending on the temperature reached. While a doughy texture is still present in the core, the crumb is already solidified in the edge area and the crust is already forming on the surface.
  • the dough comes into the oven with oven temperature.
  • the core temperature of the dough increases slowly during baking. Initially, between 35 ° C and 45 ° C, strong enzyme and yeast activity occurs. This leads to the enlargement of the dough pores by gas expansion.
  • the baking yeast is then inhibited at a temperature of 50 ° C.
  • the acid generators and yeast cells die away, and the proteins coagulate between 60 ° C and 80 ° C, while they give off the water that they had taken in the dough formation starch, such as rye starch, gelatinized at temperatures between 53 ° C and 73 ° C. It stores dough water and that in the This process is crucial for the formation of a stable bread crumb.With increasing internal temperature in the developing bread crumb volatiles evaporate, such as fermentation alcohols from 78 ° C. In some cases, they combine with the acids of the dough Flavors are formed by forming esters from acids and alcohols, and at 98 ° C, the water begins to evaporate, resulting in back loss st.
  • talc may even lead to less loading of the baked goods with undesirable by-products of the baking process, for example acrylamide, compared to conventional baked goods.
  • Acrylamide is preferably formed in dry baking processes in foods that have a high starch content and are exposed to temperatures above 180 ° C during their production for extended periods of time.
  • talc for example in baking mixes for the partial substitution of flour whose main constituent is starch, and Other carbohydrates (including the monosaccharides glucose and fructose) reduce the proportion of those substances that are considered promoters in acrylamide formation.
  • the maximum baking temperature with talcum-added baking mixes can be lowered to temperatures between 150 and 180 ° C, ie just below the temperature limit at which evidently increased acrylamide formation occurs.
  • carbohydrates in the food can be replaced by talc.
  • this is flour. Any type of flour can be replaced. The person skilled in the art will judge the nature of the flour to be replaced and the talc used accordingly, and make a suitable substitution.
  • the flour may be, for example, wheat flour, rye flour, or any other type of flour of different types.
  • talc and flour in a foodstuff may be used as a mixture in proportions of 1 part talc to 1.5 parts flour to 1 part talc to 9 parts flour.
  • talc may be used as a substitute for flour in, for example but not limited to, bread, in particular grain, wholemeal and organic bread, rolls, pretzels, baguettes, goods made from leaves and pastry doughs, goods made from yeast dough, short crust pastry, doughs and others Teigen. It may also be cake doughs, other pastry doughs or, for example, ready-made mixtures for pancake doughs.
  • talc When talc is added to a food to replace, for example, a proportion of flour in the food, one skilled in the art will choose the bulk density of the talc according to the corresponding value of the flour, depending on the type of flour.
  • Talc can also be used according to the invention as a substitute for a carbohydrate-containing component, for example rolls in napkin dumplings. Here are up to 40 wt .-%, based on the total food, talc in dumplings before.
  • Inventive amounts of talc are 1 5 wt .-% to 40 wt .-%, preferably 15 wt .-% to 35 wt .-%, more preferably 20 wt .-% to 30 wt .-%.
  • a bread may include wheat flour, rye flour, salt, yeast, water and sourdough.
  • talc up to 40% by weight of talc, based on the total weight of the bread, can be present in the bread.
  • Inventive amounts of talc are 5 wt .-% to 40 wt .-%, preferably 1 5 wt .-% to 35 wt .-%, more preferably 20 wt .-% to 30 wt .-%.
  • the addition of talc to the food may also replace fatty portions of the food, such as butter, margarine or oil. This achieves a considerable calorie reduction.
  • talc can replace fat, which can be done independently or in addition to replacing a carbohydrate-containing portion.
  • talc With simultaneous replacement of, for example, flour by talc and fat by talc in a foodstuff, it has been found useful to use amounts of from about 2% to 10% by weight of the fat, based on the total amount of fat in the food, to replace with talc.
  • talc Preferably, between 4% and 8% by weight of fat, based on the total amount of fat, is replaced by talc, more preferably between 4.5% and 5.5% by weight, and most preferably about 5% by weight.
  • the proportion of talc in the food is at least 15 wt .-% up to 40 wt .-%, based on the total food. Due to the hydrophobic and oleophilic properties of the talc, it is also suitable as an additive to oils.
  • a calorie-reduced oil according to the invention comprises between 15% by weight and 40% by weight of talc, preferably between 15% by weight to 35% by weight, more preferably from 20% by weight to 30% by weight.
  • talc preferably between 15% by weight to 35% by weight, more preferably from 20% by weight to 30% by weight.
  • Such can be used in creams, pies or other confectionery
  • talcum additives can affect the absorption of fats in the human intestine and thereby also reduce the nutritional value of the food.
  • talcum also serves as a good carrier for flavorings and flavorings.
  • Rye bread For 1 kg of rye bread, 600 g of rye flour and 400 g of talc are mixed with about 1 teaspoon of salt. A cube of fresh yeast is gently warmed in about 20 ml of milk with a pinch of sugar until the yeast rises. From the flour-talc mixture and the yeast, a homoge- neous dough is prepared by adding the appropriate amount of lukewarm water, which may also be mixed with salt, depending on the taste, and kneaded into a suitable form. The formed dough is stored in a clay mold at 50 ° C in the oven, for about one hour, until it has risen. Then the bread is baked on a baking sheet for 10 minutes at 250 ° C, then baked for a further 50 minutes at 175 ° C ready.
  • Table 1 contains a comparison of the nutritional value of a bread produced in this way and a rye bread made according to a classical recipe (without talc additives):
  • a rye bread produced according to the formulation according to the invention has a nutritional value that is almost 38% lower than a rye bread which has been prepared using a standard formulation. 2nd sponge cake
  • Tab. 2 Ingredients and nutritional values of a stirred cake according to the invention and a standard recipe for a sponge cake in comparison
  • a sponge cake produced according to the formulation according to the invention therefore has a nutritional value that is more than 35% lower than a sponge cake which has been prepared on the basis of a standard formulation.
  • a mixture consisting of about 65% durum wheat semolina and about 35% plus talc H30 is mixed in a modern continuous twin-screw kneader to form a homogeneous dough.
  • the skilled person will accumulate a mixture prepared in this way in any way - depending on personal preferences - with different herbs and spices, but - measured by the calorific value of the ingredients mentioned here - contribute a minimal contribution to the total calorific value of the food and therefore neglected in its calculation can be.
  • the talcum Before adding the talc to the durum wheat semolina, the talcum should already have been mixed with the required amount of water. This greatly facilitates the homogenization of the mixture of talc and grass.
  • the kneading of the mixture in the kneader ensures not only a homogeneous mixing of the mixture but also sufficient activation of the adhesive in the wheat.
  • the kneaded mixture is then pressed through dies using a single-shaft pasta press known in the art to obtain the desired shapes.
  • a subsequent drying process on the equilibrium moisture makes the pasta durable.
  • the nutritional values of a talc-based pasta recipe according to the invention and a standard pasta recipe are compared:
  • a pasta according to the invention with the ingredients as shown in Table 3 has a 35% lower nutritional value than a standard pasta.
  • Tab. 4 Ingredients and nutritional values of a marzipan mixture according to the invention and a
  • a marzipan mixture produced according to the invention has more than 35% lower nutritional value than a conventional marzipan mixture.
  • Plustalc® is a brand name of Mondo Minerals. Plus talc® products are high-purity talc, which is suitable as a food additive and whose freedom from harmful and toxic additives, especially heavy metals, is certified. Furthermore, due to the manufacturing process, the product is free from pathogenic microorganisms. This is essentially due to the fact that the substances are exposed to high temperatures during the grinding process due to the heat generated there, which contribute to sterilization of the products.
  • Plustalc® represents only one possible option for a suitable type of talc for preparing food according to the present invention.
  • One skilled in the art of preparing talc-containing foods according to the present invention able to select substances from the wide range of talc available on the market.
  • Preferred talc types according to the invention are highly pure, ie they are free from harmful and toxic additives, in particular heavy metals, and are suitable as food additives. Particular preference is given to using Plustalc® products.
  • Plustalc® H 0 has the following specifications:
  • Plustalc® H30 has the following specifications
  • Plustalc® D30E has the following specifications:
  • Talc content [wt%] 96 whiteness / brightness CIE L * [%] (DIN 6174) 97.0 whiteness / brightness Ry [%] (DIN 53163) 91 mean particle size d50 [pm] (Sedigraph) 18.0 Top Cut d98 [pm] (Sedigraph) 45 Oil absorption [g / 100g] (ISO 787/5) 26 Specific surface area [m2 / g] (ISO 6452) 4.5 Loss on ignition [%] (DIN 53163, 1000 ° C) 5.5

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne des denrées alimentaires à teneur réduite en calories et favorisant la digestion, qui présentent une part à valeur énergétique et qui sont mélangées à du talc. Les constituants à valeur énergétique de la part à valeur énergétique sont sélectionnés parmi le groupe composé des glucides, des protéines et des graisses. Les sucres sont à ranger parmi les glucides. L'invention concerne une denrée alimentaire qui contient une part à valeur énergétique, ainsi qu'au minimum 15 % en poids et au maximum 40 % en poids de talc, rapporté au poids total de la denrée alimentaire.
EP12714279.2A 2011-05-09 2012-03-30 Denrées alimentaires à teneur réduite en calories et favorisant la digestion Withdrawn EP2706868A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP12714279.2A EP2706868A1 (fr) 2011-05-09 2012-03-30 Denrées alimentaires à teneur réduite en calories et favorisant la digestion

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP11165346A EP2522231A1 (fr) 2011-05-09 2011-05-09 Aliment basses calories favorisant la digestion
EP12714279.2A EP2706868A1 (fr) 2011-05-09 2012-03-30 Denrées alimentaires à teneur réduite en calories et favorisant la digestion
PCT/EP2012/055858 WO2012152509A1 (fr) 2011-05-09 2012-03-30 Denrées alimentaires à teneur réduite en calories et favorisant la digestion

Publications (1)

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EP2706868A1 true EP2706868A1 (fr) 2014-03-19

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EP11165346A Withdrawn EP2522231A1 (fr) 2011-05-09 2011-05-09 Aliment basses calories favorisant la digestion
EP12714279.2A Withdrawn EP2706868A1 (fr) 2011-05-09 2012-03-30 Denrées alimentaires à teneur réduite en calories et favorisant la digestion

Family Applications Before (1)

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EP11165346A Withdrawn EP2522231A1 (fr) 2011-05-09 2011-05-09 Aliment basses calories favorisant la digestion

Country Status (4)

Country Link
US (1) US20140147574A1 (fr)
EP (2) EP2522231A1 (fr)
CN (1) CN103717086A (fr)
WO (1) WO2012152509A1 (fr)

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2444215A (en) * 1943-08-19 1948-06-29 Winthrop Stearns Inc Flour-enriching composition
SE422399B (sv) 1974-09-05 1982-03-08 Ando Momofuku Sett att framstella snabbkokande ris
DE3532283A1 (de) 1985-09-11 1987-03-19 Wolfgang Greiner Verfahren zur haltbarmachung von wasserhaltigen nahrungsmitteln, insbesondere von fleisch- und wurstwaren
FR2630346B1 (fr) 1988-04-22 1991-03-22 Dubois Jacques Produits nouveaux comportant une emulsion d'eau et d'hydrocarbures paraffiniques huileux additionnes d'extraits de lecithine et procedes de fabrication
JP3810208B2 (ja) * 1998-04-20 2006-08-16 株式会社リコー 通信端末装置
JP4211217B2 (ja) * 1999-12-01 2009-01-21 味の素株式会社 食用油脂代替物
US7001610B2 (en) * 2001-04-23 2006-02-21 Omeganutrel Inc. Food supplement and use thereof for elevating levels of essential fatty acids in livestock and products therefrom
BG109308A (en) 2005-09-27 2007-03-30 "Ренифарма" Ад FOOD ADDITIVES CONTAINING EXTRACT FROM WHITE BUTTERFOOD FRUIT
CN101077123A (zh) * 2006-05-23 2007-11-28 百泰生物科技股份有限公司 具有肠溶性耐胃酸包覆的益生菌组成份
RU2376888C2 (ru) 2007-04-05 2009-12-27 Общество С Ограниченной Ответственностью "Парафарм" Биологически активная добавка к пище

Also Published As

Publication number Publication date
WO2012152509A1 (fr) 2012-11-15
CN103717086A (zh) 2014-04-09
US20140147574A1 (en) 2014-05-29
EP2522231A1 (fr) 2012-11-14

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