FI20176196A1 - Food composition containing amino acids, fats and other nutrients, and its production and use - Google Patents

Abstract

The present invention relates to a food composition which is capable of inhibiting the oxidation of fatty acids and having a high protein content. The present invention also relates to a process suitable for the preparation of such a food composition or a product containing it, and to products prepared by such a process. Such a food composition is suitable for many different uses. It can be used, for example, in baking and in the preparation of meat products and prepared meals. It is suitable not only for food but also for example in the pharmaceutical and cosmetics industry for improving the composition of products.

Description

FOOD COMPOSITION CONTAINING AMINO ACIDS, FATS AND OTHER NUTRIENTS, AND THEIR PREPARATION AND USE

Background of the Invention

Field of the Invention

The present invention relates to a food composition capable of preventing fatty acid oxidation and having a high protein content. The present invention also relates to a process suitable for the preparation of such a food composition or a product containing it, and to products prepared by such a process.

Such a food composition is suitable for many different uses. It can be used, for example, in baking and in the preparation of meat products and prepared meals. It is suitable not only for food but also for example in the pharmaceutical and cosmetics industry for improving the composition of products.

State of the art

Proteins are composed of amino acids and are known to be naturally present in the nucleus due to the bonding between their amino acids. As a result of certain well-known mechanical or other chemical or similar treatments, protein structures can be opened to benefit e.g. pharmaceutical, bio and food industries. The proteins can then be used at the interfaces of various chemical media and used as emulsifiers. Typically, the industry uses a variety of protein-rich raw materials, either from plant or biota. Raw materials have often been processed and processed to open the protein's natural heart rate structure and raise the protein content by various well-known methods. In this case, the proteins work better in industrial processes. more soluble and more easily mixed with other raw materials.

Protein is used not only for nutritional purposes but also for its functional properties. Depending on the protein used and its properties, an emulsion is obtained. Typically, emulsions are prepared with various homogenizers and mixers. Generally it is

20176196 prh 29 -12-2017 has been found to be too mild in mechanical treatment (mixing) to weaken the strength, stability and uniformity of emulsion structures.

The patent CN103651677 (B) describes the preparation of a microemulsion as an improving agent for the industrial preparation of food and especially for the preparation of bread. The patent describes a composition of two different forms of water and oil phase, LACTEM additive and citric acid glycerides, which are carried out by rapid mixing at 35-65 ° C, the components are blended with a high pressure homogenizer. The mixture is then cooled to room temperature and subjected to considerable high pressure treatment for 30 seconds to 10 minutes to 30 minutes, whereby the LACTEM ingredient has a monoester content of more than 80% and a citric acid glyceride content of more than 60% of the total esters.

Patent CN103054042 (B) discloses a microemulsion of food grade linoleic acid and its preparation in which the microemulsion formed acts as a carrier. The composition comprises 0.5-20% by weight of a mixture of Tween20-ethanol, 0.5-9 parts of linoleic acid and 71-99 parts of water. The preparation is carried out in a continuous mixing, whereby the Tween20-ethanol mixture is gradually added in certain proportions, then linoleic acid and finally water are added. This results in a transparent, uniform blend system, which is the required microemulsion carrier. This solves the insolubility of the linoleic acid in the aqueous phase and results in a reduced particle size of the microemulsion.

CN106692050 (A) discloses a process and composition for the preparation of an enteral nutritional microemulsion. The microemulsion contains 0.5-5% by weight of protein, 36-61% by weight of fat, 8-30% by weight of minerals based on the emulsion and 5-30% by weight of emulsifier. The composition can solve the problems of cohesiveness and stability due to the large particle size of the traditional emulsions and the presence of the aqueous phase. In addition, e.g. nutrient solubility and bioavailability are improved.

US5891490 discloses an edible oil-in-water microemulsion which provides a crispy and browning surface to a foodstuff treated with it in a microwave oven.

The composition comprises 80% water by weight, less than 10% oil by weight and at least one nonionic surfactant is used in the composition.

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The invention disclosed in patent application FI20175435 relates to a food fat component which is capable of preventing the oxidation of fatty acids while improving both the nutritional composition and the organoleptic properties of the product. The invention also relates to a process suitable for the manufacture of such a component and to products utilizing this component. In the present invention, the inhibition of fatty acid oxidation is based on the physical barrier and the possible antioxidants contained in the raw materials. Such a food fat component is suitable for many different uses. It can be used, inter alia, in minced steaks, chocolate pulp and pies, and is also suitable for the pharmaceutical and cosmetic industries to improve the composition of products.

Proteins act on the body's enzymes, tissue structures, hormones and antibodies. Proteins are made up of amino acids and supply the body with essential amino acids. Proteins have 20 different amino acids. Nine of these are 15 essential, ie they are needed for nutrition, the remaining 11 can be made up of carbon and nitrogen containing compounds in the body or made up of essential amino acids. The essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) essential for human food are readily available from animal food proteins. Protein intake is often well below the minimum requirement and there are no deficiencies in healthy people. Vegetable proteins also contain a wide variety of amino acids. However, when using only regular vegetables, the amino acid intake of lysine, methionine and threonine may be low. The situation is improved if the diet includes enough legumes, nuts and seeds.

Dietary proteins are broken down in the digestive tract into amino acids, which are absorbed and mixed with amino acids from the body's own proteins. Some amino acids are free in the bloodstream, while others are used by the body's proteins. Amino acids move between free storage and proteins in both directions and form other nitrogenous compounds such as purines, creatine and hormones such as adrenaline.

Some of the amino acids are broken down and used either for energy metabolism or stored as carbohydrates or converted into fat. When the protein intake is higher than needed, they are used to satisfy energy needs in the same way as carbohydrates. The energy value of proteins and amino acids corresponds to carbohydrates (17 kJ / g). The nitrogenous components of the compounds eventually form ammonia in the kidneys.

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CN101878904 (A) describes a method for producing a gel-like wheat protein emulsion. The process comprises the steps of dispersing wheat protein condensate or isolate with distilled water (solid / solution ratio 0.8-1.5: 10) and hydrogenating the mixture for 6-12 hours to obtain a soluble dispersion. By heating the mixture for 0.3-1.0 hours at 70-75 ° C and mixing the dispersion with vegetable oil in a ratio of 84: 2-6 and continuing vigorous homogenization treatment, a coarse protein emulsion is obtained. Finally, Mikrojet homogenization gives a milky, white emulsion. The advantages of the method are e.g. simplicity, low cost, safety and environmentally friendly10 Sep. The emulsion produced can be applied to a variety of nutritional and functional foods and can serve as a carrier for fat soluble drugs.

WO2005112657 (AI) describes a process for processing amino acid enriched proteins and protein hydrolysates into functional and medical foods. In the method, the protein and entipeptidases contained therein or added as a separate mass are admixed at 20-51 ° C or at a specific temperature of the optimal enzyme, pH 2-7, with one or more of the following amino acids: LYS, ARG, PHE, TYR, TRP, THT, CYS, GLU, ASP, MET, ALA, VAL, GLY, LEU, ILEU. The dry solids content of the preparation varies between 10-40%. The mixture is diluted with water and the pH is adjusted to 2-7.

Description of the Invention

The present invention is defined in the independent claims. Certain embodiments of the application are defined in the dependent claims.

In a first aspect, the present invention relates to a food composition which is capable of inhibiting fatty acid oxidation and having a high protein content.

In another aspect, the invention relates to a product wherein a food composition as described above is used to simultaneously improve both the organoleptic properties of the product and the nutritional composition, in particular providing a favorable amino acid composition.

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In a third aspect, the invention relates to a process for the preparation of a food composition as described above.

In a fourth aspect, the invention relates to the use of a food composition or product according to the invention.

The invention provides an improvement in the protein and amino acid content of products simultaneously with the prevention of oxidation of fatty acids. In particular, the invention utilizes raw materials naturally containing the protein and processes it into a suitable technical conformation, i.e., to dissolve its native form, i.e., to open the natural udder structure, thereby rendering the proteins useful in microemulsion formation, easily processed to homogeneous masses.

By the process of the present invention and the composition prepared by it, the soluble fat can be protected from oxidation. In the present invention, the inhibition of fatty acid oxidation is based on the physical barrier and the possible antioxidants contained in the raw materials. The process of the invention provides for maintaining the nutritional quality of soluble fats and preventing primary oxidation, and thus advantageously improving the quality of the fatty acids in the products compared to normal soluble fat oral products.

The present invention achieves several benefits. The invention is capable of combining in a new way functional properties of proteins, nutritional need, novel process of preparation, and ensuring, with sufficient heat energy, a more stable reaction, whereby the final composition is a preparation containing protein and especially essential amino acids. material to make the final product. The product of the invention contributes to the metabolism of tissues and cells and gives a feeling of satiety.

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A similar composition, in which the prevention of oxidation of soluble fats is preferably combined with proteins or amino acids in a novel inventive manner, has not been previously described.

Embodiments of the Invention

The present invention relates to a food composition and a process for the preparation of this composition, which is capable of inhibiting fatty acid oxidation and further has a high protein content thereby improving the nutritional and organoleptic properties of the product.

The food composition comprises a food fat component and a mechanically or heat treated protein mass having a partially or completely opened structure resulting from the treatment.

According to a preferred embodiment, the food fat component comprises an oil-in-water type homogenate with which the pulp is blended and dispersed by vigorous mechanical treatment.

The protein mass mechanically or by heat treatment has surprisingly been found to stabilize the oil-in-water mixture formed in the manufacture of the food fat component disclosed in patent application FI20175435 and to enhance its fat protecting effect in the food fat component.

According to another embodiment, the food fat component used in the food composition is an oil-in-water mixture as described in patent application FI20175435.

Patent application FI20175435 describes a food fat component containing soluble fat and cereals and a product made therefrom, as well as a process for their preparation. The patent application 30 relates to a food fat component which is capable of preventing the oxidation of fatty acids while improving both the nutritional composition and the organoleptic properties of the product. In the patent application, the prevention of oxidation of fatty acids is based on a physical barrier and possible antioxidants in the raw materials.

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According to this patent application, the function of the food fat component is based on the idea that after the addition of protein and biomaterial (possibly also electrolyte) in the oil-in-water mixture, the fatty acids in the fat are through inter-atomic bonds to the surface of particles. Other biomaterials may also be added to the mixture, followed by hydrogenation to form a ready food fat component. In this case, the oils are made into stable protected structures, i.e. the fat stays in the product and does not cause unpleasant mouth feel when removed. As water dehydrates as a result of dehydration, the shelf life of the vital fat component increases and at the same time, the oxidation of fats can be reduced. The presented food fat component can improve the nutritional and organoleptic properties of the products.

According to a preferred embodiment, the food composition of the invention comprises a food fat component according to patent application FI20175435 which has been pre-treated in a protein protein.

According to another embodiment, the food composition of the invention comprises a first portion of a food fat component according to claim FI20175435, comprising an oil-in-water mixture and a protein, pre-treated in a protein mash.

According to a third embodiment, the food fat component of the invention comprises an oil 25 in water food oil component according to patent application FI20175435, which has been pre-treated with protein.

Generally, in the present invention, when speaking of a food fat component, it is meant a food fat component according to patent application FI20175435 or any part thereof described above.

The protein mass typically comprises protein and water contained in the biomaterial.

According to one embodiment, the protein raw material used is of vegetable origin.

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According to another embodiment, the pretreated protein mass contains any proteinaceous raw material of the organism, such as proteinaceous fractions derived from various plant products, such as beans, lentils, seeds, grains, or insects, seaweeds, vertebrates, the proteinaceous raw material obtained from these mixtures.

According to a preferred embodiment, the protein fat is blended with the food fat component or portion thereof in a homogeneous form.

According to one embodiment, the proportion of pretreated protein mass in the food composition is typically 10-70% by weight, preferably 10-50% by weight.

According to one embodiment, the total protein content of the food composition is typically 10-50% by weight, preferably 15-45% by weight. The total protein content comprises both pre-processed and native forms.

The present invention also relates to a process for preparing a food composition as described above.

According to a preferred embodiment of the method, the proteinaceous biomaterial is preferably preheated and heated so that the native folds of the protein are partially or completely opened and the resulting mixture is homogenized by vigorous mechanical treatment. In the process of the invention, the homogeneous mass of protein is blended with the food fat component or part thereof.

According to a preferred embodiment, the method of the invention comprises adding the protein in one or more steps, for example two or three steps. Typically, the protein is added at the outset, as a pretreated protein mass, and optionally as a native protein in one or more steps at a later stage of the process.

The protein in native form may be added, for example, to an oil-in-water mixture and / or at the very end of the preparation at the last possible addition of biomaterials.

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According to one embodiment, the first step of the process comprises preparing a protein mass which functionally assists in the formation of a microemulsion. The prepared protein mass is combined with the food fat component, followed by the addition of a proteinaceous vegetable raw material to the composition thus formed in the second step of the process to produce a high protein product which can be used as such or as part of other industrial food preparation.

According to one embodiment, in the first step of the invention, in the manufacture of a protein mass, the proteinaceous mass is preheated and heated. After the first 10 steps, water, vegetable oil and optionally electrolyte are added to the protein mass in the first mixing step. The resulting mixture is homogenized with high shear blades, resulting in a homogeneous mass. In the second mixing step, the homogeneous mass is blended with a proteinaceous feedstock and optionally the resulting mixture is dehydrated by heat.

The product is brought to the desired degree of fineness by commonly known methods. The product may be used as such or added to a foodstuff as a component. If necessary, lecithin is added to the fat phase, which may influence the polarity of the fat phase.

According to one embodiment, the present invention employs the food fat component of the invention as described in the aforementioned patent application and a process for its preparation. Typically, this food fat component contains 10-70% by weight of oil fat, 10-70% by weight of biomaterial and 1-40% by weight, preferably 1-30% by weight of protein. In addition, the component contains water and optionally an electrolyte. For example, salts can be used as electrolytes. Water is typically present in the finished food fat component in an amount of 0.1 to 15% by weight. The water may be in the form of pure water or other aqueous liquid. Milk and vegetable and fruit juices, typically containing water, are also suitable liquids for this purpose.

In the manufacture of the food fat component, the biomaterial typically used is carbohydrate-containing but also protein and fat-containing biomaterial. Examples include cereal flour, cereal grains or flakes (such as wheat, barley, rye, oats, spelled, millet, corn, rice or sorghum); fake flour, meal or flakes (for example,

20176196 prh 29 -12- 2017 buckwheat, amaranth or quinoa); pulses (soybeans, peas, coffee beans, beans, lentils, lupines) or broad beans. The constituents of the component form an oil-in-water emulsion in which the protein and biomaterial form a stable structure at the interface of the emulsion as a result of strong homogenization. Dehydrogenation of the emulsion gives a powdery solid.

Any fat that is at least oily when heated is suitable as the oil fat used in the present invention. Indeed, many different fats or fat compounds can be used in the manufacture of the component according to the invention, i.e., the method can produce different fat profiles in different oral fat-containing biomatrices. Typically, vegetable oil or vegetable oil, such as rapeseed or palm oil, shea butter, or any combination thereof, is used as the oil fat. Omega fatty acids are particularly useful.

The protein sources used in the food fat component are not limited. Any protein of the living organism (such as the aforementioned flour, bryozoans and flakes, or insects, seafood, vertebrates, mammals, fungi, algae or molds) can be used in the invention.

According to a preferred embodiment, the protein contained in the food fat component is an egg protein, such as avidin, ovalbumin, conalbumin or lysozyme or soy protein, or more of these simultaneously.

In another preferred embodiment, in the process of the invention, fat encapsulation is carried out without the addition of stabilizers or emulsifiers, unlike many of the already patented microcapsules of fatty acids. Preferably, therefore, the protein source used itself acts as an emulsifier, as in the case of an egg. However, a separate emulsifier may also be used. For example, lecithin may be used in the preparation of vegan products.

In the process for the preparation of the food fat component of patent application FI20175435, the fat phase and salt are added to water at a water content of 20-80% by weight, preferably 30-70% by weight, and the resulting mixture is stirred below 60 ° C, preferably below 50 ° C.

20176196 prh 29 -12- 2017 less than 10 min. At the latest, as a result of this heating, the fat used is in an oily form and an oil-in-water mixture has been formed. The pretreated protein mass of the invention can be added at this stage. Protein is added to the mixture, followed by mechanical mixing. In the final step, vigorous homogenizing treatment is used for less than 10 min, preferably less than 3 min, until the mixture consists of a homogeneous phase or phases. The protein is added at a temperature below 100 ° C, preferably 0-70 ° C, depending on the protein source. If necessary, an electrolyte, typically salts, may additionally be added to the mixture. This phase (s) constitutes the first portion of the food fat component of the invention. Homogenization of the mixture is carried out by the well known Meloan method which is suitable for the viscosity of the desired mixture. Preferably, the homogenization is performed by mechanically cutting blades. Alternatively, the pretreated protein mass of the invention may be added to the first portion of the food fat component formed at this stage.

In the next step, the mixture is combined with the biomaterial to obtain the food fat component of patent application FI20175435. The joining is accomplished by commonly known mechanical treatments such as grinding, mixing, high pressure treatment, shear treatment or any combination thereof. Biomaterials must be hygienically clean and meet the requirements of generally accepted standards.

The end result is a homogeneous mass, mixture, or suspension. Alternatively, the pretreated protein mass of the invention may be added at this stage to the finished food fat component.

According to one embodiment, the plant-based proteinaceous dry solids may be further blended into a finished food protein composition with pretreated protein mass to further increase the protein content and blend the composition into a viscous mass.

In one embodiment, the resulting pulp, mixture, or suspension is dehydrated by commonly known in-process processes (e.g., freeze drying or vacuum drying), preferably by heat treatment. Typically, the heating treatment is carried out at less than 250 ° C for less than 45 minutes, depending on the viscosity of the mixture and the amount of mixture to be processed. By dehydration, the amount of water in the product can be reduced and thus the shelf life of the product improved. Typically, the water content of the dehydrated product is drying

20176196 prh 29 -12-2017 depending on conditions is about 0.1-15% by weight. The dehydrated product is ground to a suitable particle size by commonly known methods.

It is possible to adjust the pH during the manufacturing process. pH plays a major role in the function of proteins and can thus influence the behavior of proteins. At favorable pH, proteins have the highest activity, effectively binding fatty acids to small particles, preventing their oxidation. Thus, pH regulation can influence the degree of oxidation of fatty acids and thus the nutritional composition of the product. Most proteins have a favorable pH of about 7-8

According to one embodiment, the food composition of the invention may be added as such to the desired product at the stage of manufacture of the product.

The following non-limiting examples represent applications of the present technology.

PREPARATION EXAMPLES

Example 1. Preparation of a Food Composition.

Step a) A mixture was prepared wherein the initially aqueous vegetable-based raw material containing protein was boiled and allowed to water. The mass was suitably homogenized by commonly known mechanical methods.

Step b) An oil-in-water homogenate was blended into the pulp and the pulp was dispersed by vigorous mechanical treatment.

Step c) Finally, the pulp was blended with plant-based proteinaceous solids in powder form and blended into a viscous pulp. The mass was suitably shaped and dehydrated at a temperature above 100 ° C. The yield was dried by a well known method.

Example 2. Preparation of a Food Composition.

STEP 1 - Lens Mass Production.

The pulp containing the lentils and water was cooked and finely pulverized by commonly known methods.

Table 1. Composition of lens mass.

Some of lens Massa 120.0 water 92.4 lentils 27.6

STEP 2 - The first step in the preparation of the food fat component: preparation of the homogenate (described above) and combining it with the step 1 lens mass.

Table 2. Composition of homogenate

Some of Water 50.00 Oil 15,00 Protein (Hera) 15,00 Salt 1.00 lens Massa 120 IN TOTAL 201

STEP 3 - Adding Biomaterial to Homogenate.

Table 3. Composition of added biomaterial and final food composition.

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Some of The homogenate + lens mass 201 Oatmeal 120 Step 2+ 3 total 321

STEP 4 - Drying.

The composition resulting from steps 1-3 was dried at 180 ° C for 10-40 minutes.

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Example 3. Preparation of a Food Composition.

Example 3a. In Example 1, step b, an oil-in-water type homogenate was added directly to the protein-containing flour. The resulting pulp was dehydrated in heat and ground.

Example 3b. The pulp formed from the ajab of the steps described in Example 1 was mixed with the vegetable mixture (lentil, pea, carrot) and shaped into smaller and larger pieces. The pieces were frozen.

Example 3c. The pulp formed from the steps a and b described in Example 1 was mixed with the vegetable mixture (lentil, pea, carrot) and shaped into smaller and larger pieces. The pieces were cooked.

Example 3d. Oats, preservatives and water were added to the pulp formed by the steps a and b described in Example 1 and the mixture was spread. The spread was heat treated to improve shelf life.

Example 3e. An aqueous solution, emulsifiers and preservatives were added to the mas 2 O formed as described in Example 1, steps a and b. The soluble mixture was heat treated and packaged. The prepared product had to be drunk.

Industrial Applicability

The present invention can generally be used to prepare a food composition and product of the invention.

In particular, the present invention is applicable to improving the protein and amino acid content of foodstuffs. In addition, the food fat component described in patent application FI20175435 (Food Fat Component, Method of Preparation and Uses thereof) provides beneficial properties of the food composition, including organoleptic and nutritional properties of the product. Thus, the food composition is generally suitable for use in the manufacture of food products in particular, improving their health

20176196 prh 29 -12- 2017 and sensory properties and added value in the form of high protein content.

The products of the invention can be manufactured on an industrial scale. The invention is specifically based on industrial manufacturing and industrially intensive process treatments.

The food composition can be used as an independent product or as a sub-composition in many types of matrices such as various bakery products, meat products and ready-to-eat foods.

Reference List of Publications

Patent letter in alli mouth

CN101878904 (A)

CN103054042 (B)

CN103651677 (B)

CN106692050 (A)

US5891490 (A)

WO 2005112657 (AI)

Other literature

WHO (World Health Organization). 1985. Energy and Protein Requirements. Report of a Joint FAO / WHO / UNU Expert Consultation. Technical Report Series 724. World Health Organization, Geneva. 206 pp.

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Claims (11)

The claims A food composition comprising a food fat component comprising an oil-in-water mixture admixed with a pretreated protein, characterized in that: The protein has been pretreated by prehydration and / or heat treatment so that the native form of the protein has been decomposed and processed into a homogeneous mass. A food composition according to claim 1 containing 10 to 70% by weight 10% pretreated protein, preferably 10-50% by weight. A food composition according to any one of the preceding claims, wherein the total protein content ranges from 10 to 50% by weight, preferably from 15 to 45% by weight, which contains both pre-processed and native protein portions. The food composition according to any one of the preceding claims, wherein the food fat component contains 10-70% by weight of oil fat, 1-40% by weight of protein and 10-70% by weight of biomaterial, and contains 0.1-15% by weight of water. 20 The food composition according to any one of the preceding claims, wherein the pretreated protein is proteinaceous fractions derived from various plant products, such as beans, lentils, seeds, grains, or insects, seaweeds, invertebrates, mammals, fungi, algae or molds, the raw material. Food composition according to any one of the preceding claims, containing a soluble fat obtained mainly from the food fat component. A product containing a food composition according to any one of claims 1-6. 30 black. Use of a food composition according to any one of claims 1 to 6, or a product according to claim 7, in a food, pharmaceutical or cosmetic formulation. A process for preparing a food composition according to any one of claims 1 to 6, or a product according to claim 7, characterized in that mechanical processes are carried out in which the ingredients of the food composition are blended into a homogeneous mass. Method according to claim 9, characterized in that the homogeneous protein mass is admixed with a food fat component comprising an oil-in-water mixture. The method of claim 9 or 10, wherein the homogeneous protein mass is pretreated by preheating and / or heat treatment before being blended into the food fat component so that the native form of the protein is decomposed. The method of any one of claims 9 to 11, wherein the protein content is increased and / or adjusted during the compounding step such that the total protein content of the food composition ranges from 10 to 50% by weight, preferably from 15 to 45% by weight.