FI90193C - A process for the preparation of a food product that lowers blood cholesterol levels - Google Patents

Description

i 90193

METHOD FOR THE MANUFACTURE OF A FOOD PRODUCT THAT DOWN BLOOD STEROL LEVELS

The invention relates to a process for the preparation of a food product which lowers the level of cholesterol in the blood from food meat.

Elevated blood cholesterol levels are known to increase vascular calcification and thus mSarSM in vascular and internal diseases. Blood cholesterol levels are adversely affected by cholesterol-containing foods, especially saturated fats and foods containing them, such as fatty beef, pork, pork fat, lamb, egg, etc. use of foods containing saturated fatty acids. However, Taiia has not been able to solve the problem of the use of saturated and blood cholesterol-raising fats in a satisfactory manner.

It is an object of the present invention to obviate the above drawbacks. In particular, it is an object of the invention to provide a process for the preparation of a biotechnological product which can reduce the blood cholesterol-raising properties of food products containing saturated fatty acids. In particular, it is an object of the invention to provide a process for the preparation of a biotechnological product for lowering blood cholesterol, to be used as a food or a component thereof, from food meat, such that the cholesterol possibly contained in the food meat! does not cause an increase in blood cholesterol levels, but leaves the body without raising blood cholesterol levels. It is a further object of the invention to provide a process for the preparation of a product which, when used as a foodstuff, even lowers blood cholesterol levels.

For the features of the invention, reference is made to claims.

For the purposes of this specification, edible meat means proteinaceous meat of animal origin (e.g. meat or eggs of a mammal, bird, mate-5 mammalian fish for human consumption) or proteinaceous seed, e.g. hedelmålihaa. In particular, the invention relates to the use of a biotechnological product of animal origin as a ready-to-use foodstuff or a component thereof, a corresponding product and a corresponding method for lowering cholesterol levels.

In the process according to the invention,% of the mixture containing 40 to 80% by weight of edible meat, 3 to 10% by weight of omega-3, omega-6 and / or omega-9 fatty acids, 8 to 20% by weight of bacterial 15 rostatic water %, from 3 to 8% by weight of starch and possibly from 3 to 8% by weight of other permitted substances, a colloid with a particle size of 1 to 100 is formed by shear and / or grinding treatment at a temperature below 27 ° C for 5 to 8 minutes. ιημ, so that the pH of the 20 food products obtained is 5.6 to 6.5 after treatment and the product complies with the laws of rheology.

The invention is based on the fact that studies have shown that omega-3, omega-6 and / or omega-9 fatty acids are reacted with homo-genisation treatment to form cholesterol in food muscle to form a rheological mass. Homogenization is accomplished by treating the mixture of fatty acids and food meat with a shear treatment, grinding, or other means such that the mixture forms a colloid. In this specification, a colloid means a mass having a particle size of 1 to 100 ιημ (mp = millimicron; 1 mp = 10'9 cm). At the same time, such a colloid formed by food beef particles and ao fatty acids forms a rheological mass, i.e. its constituents are not separable. Reolo-. . In this mass, the cholesterol molecules and the fatty acids adhere to each other.

3,90193

Omega-3 fatty acids are unsaturated fatty acids in which the third carbon atom from the CH3 group is the first unsaturated carbon atom. Such omega-3 fatty acids include e.g. linolee-5 nitric acid, eicosapentaenoic acid and docosahexaenoic acid.

Omega-6 fatty acids are unsaturated fatty acids in which the sixth carbon atom from the CH3 group is unsaturated. Such omega-6 fatty acids include e.g. linoleic acid and arachidonic acid.

Omega-9 fatty acids are unsaturated fatty acids in which nine carbon atoms from the CH3 group are unsaturated. The fatty acid of the omega-9 group is e.g. eicosatrienoic.

More preferred for omega-3, omega-6 and omega-9 fatty wax-15 removal are omega-3 fatty acids which are particularly effective in removing harmful cholesterol. Mybs omega-6 fatty acids remove harmful cholesterol, however, they have a lower tendency to associate with cholesterol than omega-3 fatty acids. Omega-6 fatty acids, e.g. arachidonic acid, form other preferred compounds under the action of enzymes, e.g. prostaglandin. Omega-9 fatty acids also bind to and remove cholesterol, however, these 25 fatty acids have a lower tendency to bind to cholesterol than omega-3 or omega-6 fatty acids.

A particularly preferred raw material for the process according to the invention is fish meat, the fish oil of which is very rich in omega-3 fatty acids, in particular eicosapentaenoic acids. The preferred raw material for this type is especially fish meat from salmon and salmon fish.

The homogenization of the mixture of raw materials into colloid can be carried out by any method known per se, such as shear treatment, grinding or other means, as is generally known in the food industry. Homogenization is not described in more detail in this context.

In the homogenization, the mSSra of the omega-3, omega-6 and / or omega-9 fatty acids present in the homogenization, more preferably the omega-6 and / or omega-3 fatty acids and most preferably the omega-3 fatty acids is suitably 3 -10, preferably 4-6% by weight of the total total amount of reactive raw material, the food meat being weighed in water in its normal state, e.g. ordinary slaughter meat, cut fish tal fruit meat as such. The homogenization is preferably performed at a temperature of 17 to 25 ° C to prevent undesired oxidation.

The homogenization time is 5 to 8 min.

After the homogenization step, the pH of the food product is preferably 5.6 to 6.5; if necessary, permitted additives can be used to adjust the pH to the desired level.

According to a preferred embodiment, the product to be homogenized contains from 50 to 70% by weight of food 20, from 10 to 20% by weight of bacteriostatic water, from 4 to 6% by weight of starch, and if desired from 3 to 8, such as from 4 to 6% by weight. .

The edible meat and other raw materials used are preferably substantially free of added saturated fatty acids, cholesterol, sugar and / or lactose and derivatives thereof.

The food product to be prepared according to the invention can form a homogeneous food as such, e.g. pasta, sauce or the like homogeneous food. Furthermore, the food product can be used as a food product and / or as an alloyable component for the preparation of foodstuffs, e.g. Any preparation method known per se can be used in the preparation, such as mixing, cooking, etc. The food product according to the invention can be further dried, e.g. into a powder, for storage and transport, as well as for further mixing with the desired food or food raw material.

The product prepared according to the invention is further suitable for use, e.g. as a carrier for medicaments, in connection with their administration to both humans and animals. Furthermore, the product 10 according to the invention can be used as an additive or a main component in the preparation of food and feed for domestic animals and in general for animals.

Cholesterol is a fat-like steroid found in animal tissues. Cholesterol forms an important part of nerve tissue and cell membranes. The gonads and ad-renaline-secreting glands use cholesterol to make hormones. Furthermore, the liver converts cholesterol to bile acid for use in digestion; at the same time, the liver may release excess cholesterol into the blood-20 circulation, which has a detrimental effect, increasing the risk of developing vascular and / or cardiovascular disease. - The organ manufactured according to the invention contains an accessory product or a further processing thereof, as far as possible. . low levels of harmful cholesterol and is therefore healthy for the body. In addition, any cholesterol present in the food product, when used as a food product, is mainly bound to the unsaturated fatty acids, in particular omega-3 fatty acids, and is thus eliminated from the body in a natural way. In addition, the food product of the invention, when used as a food, in contact with cholesterol in the digestive tract in the course of digestion with other foods, tends to bind cholesterol to the unsaturated cholesterol, especially the omega-3 group of fatty acids. know. In addition to these advantages, the product according to the invention, when used as a food, lowers blood cholesterol levels. The effect of the product according to the invention, when used as a food, is varied in lowering blood cholesterol levels.

Furthermore, the product according to the invention, when used as a food, is also likely to lower body triglycerides, which raise blood cholesterol levels and increase harmful cholesterol in the body.

The method according to the invention is applicable industrially to a wide variety of food production. Furthermore, the food products prepared according to the invention can be used all over the world, i.e. the method is well suited for the preparation of various foodstuffs. When used, the invention allows each person to lower their blood cholesterol levels and improve their ability to improve their health by lowering their blood cholesterol levels.

The invention will now be described in detail by way of exemplary embodiments, which are intended only to illustrate the invention and the advantages achieved by Silia with respect to the prior art, without limiting the invention in any way.

25 EXAMPLE 1

In the ErSH study, food products were prepared using whitefish, pike, 30 anchovies, tuna, lamb and soybeans as food meat. Omega-3 fatty acids were added to the food meat, and the mixture was formed into a rheological mass by homogenizing it into a colloidal shear treatment.

The assemblages, energy values, protein-35 concentrations, total fat contents, omega-3 fatty acid concentrations, carbohydrate concentrations, and water amounts of the resulting masses are shown in the table below; pai- 90193 7 not / g.

Table 1 kcal / protein fat om- C- 5 Slika% 100g kok ga-3 hydr. water

Food meat 65 65.00 11.6 2.08 * * 50.5

Fish oil 5 46.50 * 1.25 3.75 * *

Starch 4 16.00 * * * 4 *

Water 20 * * * * * 20 10 Other 6 24.00 6 * * * *

Total 100 151.50 17.6 3.33 3.75 4 70.5 kcal / protein fat om- C- 15 Pike% 100g kok ga-3 hydr. water

Food meat 65 53.30 12 0.59 * * 51.7

Fish oil 5 46.50 * 1.25 3.75 * * TSrkkelys 4 16.00 * * * 4 *

Water 20 * * * * * 20 20 Other 6 24.00 6 * * * *

Total 100 139.80 18 1.84 3.75 4 71.7 kcal / protein fat om- C- 25 Anchovy% 100g kok ga-3 hydr. water

Food meat 65 80.60 12.6 3.38 * * 48

Fish oil 5 46.50 * 1.25 3.75 * * T-shake 4 16.00 * * * 4 *

Water 20 * * * * * 20 30 Other 6 24.00 6 * * * *

Total 100 167.10 18.6 4.63 3.75 4 68 901 S3 s

Tuna / kcal / protein fat in fresh water% 100g kok ga-3 hydr. water

Food meat 65,183.95 12.9 0.59 * * 50.7

Fish Oil 5 46.50 * 1.25 3.75 * * 5 Starch 4 16.00 * * * 4 * ‘

Water 20 * * * * * 20

Other 6 24.00 6 * * * *

Total 100 270.45 18.9 1.84 3.75 4 70.5 10 kcal / protein

Lanunas% 100g kok ga-3 hydr. water

Food meat 65,226.20 9.685 20.1 0.46 0 33.80

Fish oil 5 44.95 0 1.25 3.75 0 0.00 15 TRAVEL 4 16.00 0 0 0 4 0.00

Water 20 0.00 0000 20.00

Other 6 24.00 6 0 0 0 0.00

Total 100 311.15 15.69 21.35 4.21 4.00 53.80 20 kcal / protein fat omega-

Soybean% 100g kok ga-3 hydr. water

Food meat 65 233.25 30.55 0 0.65 24.7 0.00

Fish oil 5 44.95 0 1.25 3.75 3 00.00 25 TRAVEL 4 16.00 0 0 0 4 0

Water 20 0.00 0 0 0 0 20.00

Other 6 24.00 6 0 0 0 0.00

Total 100 318.2 36.55 1.25 4.40 28.7 20 30

The working examples are intended to illustrate the invention without limiting it in any way.

Claims (7)

901 S3 A process for the preparation of a food product for lowering blood cholesterol from food meat, which comprises proteinaceous meat of animal origin, such as meat or eggs of a lactating, avian, reptile fish or eggs containing, containing or containing protein, fruit flesh, characterized in that of a mixture containing 40 to 80% by weight of edible meat, 3 to 10% by weight of omega-3, omega-6 and / or omega-9 fatty acids, 8 to 20% by weight of bacteriostatic water %, from 3 to 8% by weight of the starch and possibly from 3 to 8% by weight of other permissible substances, is formed by shear and / or grinding treatment at a temperature below 27 ° C for a treatment time of 5 to 8 minutes, a colloid the particle size is 1 to 100 mp, so that the pH of the food product obtained after treatment is 5.6 to 6.5 and the product complies with the laws of rheology. Process according to Claim 1, characterized in that 4-6% by weight of fatty acids of omega-3, omega-6 and / or omega-9 groups are used in the starting material mixture. Process according to Claim 1 or 2, characterized in that the colloidal treatment is carried out at a temperature of 17 to 25 ° C. Method according to one of Claims 1 to 3, characterized in that 50 to 70% by weight of food meat is used in the batch mixture. Process according to one of Claims 1 to 4, characterized in that 4 to 6% by weight of starch and optionally 4 to 6% by weight of other permissible substances are used in the starting material mixture. Process according to one of Claims 1 to 5, characterized in that 10 to 20% by weight of added bacteriostatic water is used in the starting material mixture. 90193 ίο Process according to one of Claims 1 to 6, characterized in that the starting material mixture is substantially free of added saturated fatty acids, cholesterol, sugar and / or lactose 5 and its derivatives. * i (. · n 90193