HRP20130126A2 - Low energy, dietetic foodstuff and process of its production - Google Patents
Low energy, dietetic foodstuff and process of its production Download PDFInfo
- Publication number
- HRP20130126A2 HRP20130126A2 HRP20130126AA HRP20130126A HRP20130126A2 HR P20130126 A2 HRP20130126 A2 HR P20130126A2 HR P20130126A A HRP20130126A A HR P20130126AA HR P20130126 A HRP20130126 A HR P20130126A HR P20130126 A2 HRP20130126 A2 HR P20130126A2
- Authority
- HR
- Croatia
- Prior art keywords
- dietary
- low
- chocolate
- energy
- biscuits
- Prior art date
Links
- 235000005911 diet Nutrition 0.000 title claims abstract description 45
- 230000000378 dietary effect Effects 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title description 6
- 239000000203 mixture Substances 0.000 claims abstract description 45
- 235000015895 biscuits Nutrition 0.000 claims abstract description 44
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 23
- 240000008886 Ceratonia siliqua Species 0.000 claims abstract description 17
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims abstract description 17
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 16
- 235000019219 chocolate Nutrition 0.000 claims abstract description 15
- 229930003231 vitamin Natural products 0.000 claims abstract description 13
- 235000013343 vitamin Nutrition 0.000 claims abstract description 13
- 239000011782 vitamin Substances 0.000 claims abstract description 13
- 229940088594 vitamin Drugs 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 11
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000006835 compression Effects 0.000 claims abstract description 7
- 238000007906 compression Methods 0.000 claims abstract description 7
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 claims abstract description 6
- 235000012054 meals Nutrition 0.000 claims abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 206010020466 Hunger Diseases 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 32
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 239000008240 homogeneous mixture Substances 0.000 claims description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims 2
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims 1
- 229930003451 Vitamin B1 Natural products 0.000 claims 1
- 229930003779 Vitamin B12 Natural products 0.000 claims 1
- 229930003471 Vitamin B2 Natural products 0.000 claims 1
- 229930003268 Vitamin C Natural products 0.000 claims 1
- 229930003427 Vitamin E Natural products 0.000 claims 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims 1
- 229960000304 folic acid Drugs 0.000 claims 1
- 235000019152 folic acid Nutrition 0.000 claims 1
- 239000011724 folic acid Substances 0.000 claims 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims 1
- 229960003966 nicotinamide Drugs 0.000 claims 1
- 235000005152 nicotinamide Nutrition 0.000 claims 1
- 239000011570 nicotinamide Substances 0.000 claims 1
- 229940055726 pantothenic acid Drugs 0.000 claims 1
- 235000019161 pantothenic acid Nutrition 0.000 claims 1
- 239000011713 pantothenic acid Substances 0.000 claims 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims 1
- 229960002477 riboflavin Drugs 0.000 claims 1
- 229960003495 thiamine Drugs 0.000 claims 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims 1
- 235000010374 vitamin B1 Nutrition 0.000 claims 1
- 239000011691 vitamin B1 Substances 0.000 claims 1
- 235000019163 vitamin B12 Nutrition 0.000 claims 1
- 239000011715 vitamin B12 Substances 0.000 claims 1
- 235000019164 vitamin B2 Nutrition 0.000 claims 1
- 239000011716 vitamin B2 Substances 0.000 claims 1
- 235000019158 vitamin B6 Nutrition 0.000 claims 1
- 239000011726 vitamin B6 Substances 0.000 claims 1
- 235000019154 vitamin C Nutrition 0.000 claims 1
- 239000011718 vitamin C Substances 0.000 claims 1
- 235000019165 vitamin E Nutrition 0.000 claims 1
- 239000011709 vitamin E Substances 0.000 claims 1
- 229940046009 vitamin E Drugs 0.000 claims 1
- 229940011671 vitamin b6 Drugs 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000037213 diet Effects 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 6
- 239000011707 mineral Substances 0.000 abstract description 6
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000003921 oil Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 43
- 239000000126 substance Substances 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000008187 granular material Substances 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000013406 prebiotics Nutrition 0.000 description 4
- 230000036186 satiety Effects 0.000 description 4
- 235000019627 satiety Nutrition 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 235000012773 waffles Nutrition 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 241000282412 Homo Species 0.000 description 3
- 241000282414 Homo sapiens Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000002775 capsule Substances 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 235000021463 dry cake Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 229940088710 antibiotic agent Drugs 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 244000005709 gut microbiome Species 0.000 description 2
- 230000005802 health problem Effects 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- RTAPDZBZLSXHQQ-UHFFFAOYSA-N 8-methyl-3,7-dihydropurine-2,6-dione Chemical class N1C(=O)NC(=O)C2=C1N=C(C)N2 RTAPDZBZLSXHQQ-UHFFFAOYSA-N 0.000 description 1
- 208000035143 Bacterial infection Diseases 0.000 description 1
- 244000080208 Canella winterana Species 0.000 description 1
- 235000008499 Canella winterana Nutrition 0.000 description 1
- 208000015943 Coeliac disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000004262 Food Hypersensitivity Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000022362 bacterial infectious disease Diseases 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 229940017545 cinnamon bark Drugs 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 231100000676 disease causative agent Toxicity 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000003784 poor nutrition Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000009495 sugar coating Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Niskoenergetski, dijetetski prehrambeni proizvodje proizvod koji se sastoji od osnovnih sastavnica: dijetetskih vlakana, voća i povrća u prahu, čokolade u prahu, rogača ili cimeta ili aniša, kukuruznih pahuljica u prahu, Mg-stearata i multivitaminske smjese te dopunskih sastavnica kao što su čokoladni preljev ili ječmeni slad. Postupak proizvodnje odvija se na sobnoj temperaturi od 18-25 °C bez dodatka vode, ulja ili masti. Smjesa sastavnica se komprimira u stroju za komprimiranje u komprimate u obliku keksa čija masa iznosi od 5-15 g. Komprimati se po potrebi mogu obložiti čokoladnom ili drugom ovojnicom. U postupku izrade sastavnice nisu izvrgnute hidrolitičkoj i pirolitičkoj razgradnji termolabilnih sastavnica te ostaju sačuvana njihova izvorna nutritivna svojstva. Proizvod spada u niskoenergetsku hranu sa smanjenom količinom ugljikohidrata, obogaćenu vitaminima i mineralima i visoko obogaćenu dijetetskim vlaknima. Preporučena dnevna količina po osobi iznosi 1 do 4 ili više keksa dnevno koji se konzumiraju kao namirnica između obroka ili kod lažnog osjećaja gladi.Low-energy, dietetic nutritional products produce a product consisting of basic ingredients: dietary fiber, fruits and vegetables in powder, chocolate powder, carob or cinnamon or anise, corn flakes, Mg-stearate and multivitamin mixtures and additives such as chocolate topping or barley malt. The production process takes place at room temperature 18-25 ° C without the addition of water, oil or grease. The mixture of components is compressed in a compression machine into compressed biscuits with a mass of 5-15 g. In the manufacturing process, the components have not undergone the hydrolytic and pyrolytic degradation of thermolabile components and their original nutritional properties remain. The product is a low-energy, low-carbohydrate-rich diet rich in vitamins and minerals and high in dietary fiber. The recommended daily amount per person is 1 to 4 or more biscuits per day to be consumed as a meal between meals or when you are feeling hungry.
Description
Područja tehnike Areas of technique
Ovaj izum odnosi se na dijetetski prehrambeni proizvod prikladan za prehranu ljudi i životinja, koji se proizvodi kao gotov, dugotrajan, prehrambeni proizvod koji po sadržaju, formi i namjeni spada u proizvode slične keksima, vaflima, granulatima, suhim kolačima ili snack proizvodima. Proizvod se u osnovi sastoji od homogenizirane i komprimirane smjese dijetetskih vlakana, voća i povrća u prahu, sirupa, prirodne arome i Mg-stearata. Komprimati mogu biti obloženi ovojnicom ili bez ovojnice. This invention relates to a dietary food product suitable for human and animal nutrition, which is produced as a ready-made, long-lasting, food product which, in terms of content, form and purpose, belongs to products similar to biscuits, waffles, granulates, dry cakes or snack products. The product basically consists of a homogenized and compressed mixture of dietary fibers, fruit and vegetable powder, syrup, natural flavor and Mg-stearate. Tablets can be coated with or without an envelope.
Prema Međunarodnoj klasifikaciji patenata izum spada u slijedeća područja tehnike: According to the International Classification of Patents, the invention belongs to the following areas of technology:
A21D13/08 – Kolači, npr. keksi, biskvit, lisnato tijesto. A21D13/08 – Cakes, eg biscuits, sponge cake, puff pastry.
A23L1/308 – Dodavanje neprobavljivih tvari, npr. dijetetskih vlakana u dijetetske proizvode. A23L1/308 – Addition of indigestible substances, eg dietary fiber, to dietary products.
Tehnički problem Technical problem
Keksi, vafli, suhi kolači ili snack proizvodi u pravilu se proizvode od najčešće pšeničnog brašna, uz dodatak vode, šečera i masnoća. Prilikom proizvodnje se peku, tj. izlažu visokoj temperature od 190 do 260°C, čime se dio hranjivih tvari hidrolizom i pirolitički razgrađuje. Biscuits, waffles, dry cakes or snack products are usually made from wheat flour, with the addition of water, sugar and fat. During production, they are baked, i.e. exposed to high temperatures of 190 to 260°C, which causes part of the nutrients to be hydrolyzed and pyrolytically decomposed.
Prehrana suvremenog čovjeka danas obiluje šećerom, bijelim brašnom, zasićenim masnoćama, glutenom i laktozom što je kontraindicirano kod čitavog niza bolesti. Takova prehrana također izaziva pretilost od vrlo rane životne dobi ljudi i životinja. The diet of modern man today is rich in sugar, white flour, saturated fat, gluten and lactose, which is contraindicated in a whole range of diseases. Such a diet also causes obesity from a very early age in humans and animals.
Poseban značaj ovakova prehrana ima kod djece, kroničnih bolesnika od diabetesa, pretilosti, celiakije, intolerancije na laktozu i dio kardio-vaskularnih poremećaja. This type of diet is especially important for children, chronic patients with diabetes, obesity, celiac disease, lactose intolerance and some cardiovascular disorders.
Istraživanja tržišta pokazuju da se kod potencijalnih kupaca dijetetskih proizvoda javlja potreba njihovog korištenja i tijekom kretanja kroz prirodu, u prijevoznim sredstvima ili u svim prilikama kada se želi brzi i mali obrok. Izgled i korištenje dijetetskih proizvoda slično je ili isto kao i korištenje lijekova što kod ljudi izaziva osjećaj nelagode. Razlog tome je što se lijekovi asocijativno povezuju sa bolestima, a dijetetske proizvode trebaju uzimati zdravi ljudi preventivno da bi se bolesti izbjegle, odnosno da bi se smanjio rizik od pojave bolesti. U suvremenom, dinamičnom načinu življenja ljudi sve manje pamte “manje važne” stvari pa tako i redovito, vrlo često propisano, konzumiranje dijetetskih proizvoda. Nakon takvog, neredovitog korištenja dijetetskih proizvoda ljudi ne primjećuju njihovu korisnost te se osjećaju prevareni i gube vjeru u proizvod. Čak 90 % kupaca koji koriste dijetetske proizvode preventivno, nisu primijetili nikakve promjene te nisu ponovno kupili isti proizvod. Od tog postotka 70 % kupilo je konkurentski dijetetski proizvod sličnog sastava ili djelovanja, dok je 30 % odustalo od daljnjeg korištenja dijetetskog proizvoda takvog tipa. Market research shows that potential buyers of dietary products also feel the need to use them while moving through nature, in means of transport or on all occasions when a quick and small meal is desired. The appearance and use of dietary products is similar or the same as the use of drugs, which causes people to feel uncomfortable. The reason for this is that medicines are associatively associated with diseases, and dietary products should be taken by healthy people preventively in order to avoid diseases, that is, to reduce the risk of disease occurrence. In the modern, dynamic way of living, people remember less and less "less important" things, and thus the regular, very often prescribed, consumption of dietary products. After such irregular use of dietary products, people do not notice their usefulness and feel cheated and lose faith in the product. Even 90% of customers who use dietary products preventively, did not notice any changes and did not buy the same product again. Of that percentage, 70% bought a competing dietary product with a similar composition or effect, while 30% gave up further use of a dietary product of that type.
Preporučena dnevna doza dijetetskih vlakana, koja čine osnovu suvremenih visokovrijednih dijetetskih proizvoda, smjernicama WHO promjenjena je s 15 na 30 g dnevno. Jedna kapsula ili tableta suvremenog visokovrijednog dijetetskog proizvoda sadrži približno 1 g dijetetskih vlakana. To znači da treba popiti približno 30 kapsula klasičnog dijetetskog proizvoda dnevno što predstavlja ozbiljnu prepreku njegovoj uporabi. The recommended daily dose of dietary fiber, which forms the basis of modern high-value dietary products, was changed from 15 to 30 g per day by WHO guidelines. One capsule or tablet of a modern high-value dietary product contains approximately 1 g of dietary fiber. This means that one should drink approximately 30 capsules of a classic dietary product per day, which is a serious obstacle to its use.
Na suvremenom tržištu ne postoje visokovrijedni dijetetski proizvodi u obliku keksa, granula, biskvita ili sličnih pekarsko slastičarskih proizvoda koji su ljudima asocijativno prihvatljiviji i koji sadrže veće količine dijetetskih vlakana. Razlog se nalazi u tome što ne postoji visokovrijedni dijetetski proizvod načinjen od termolabilnih sastavnica podložnih hidrolitičkoj razgradnji koji je proizveden standardnim postupkom. Prilikom klasične proizvodnje keksa, vafel proizvoda i sličnih pekarsko slastičarskih proizvoda tijesto se formira pomoću vode, oblikuje, zatim peče na temperaturi od 80-260°C. Hidrolitička i pirolitička razgradnja vitamina, bjelančevina, ugljikohidrata pri tome je neizbježna. Iz navedenih razloga klasičnom tehnologijom nije moguće proizvesti visokovrijedni dijetetski proizvod u obliku keksa ili sličnog pekarsko slastičarskog proizvoda. On the modern market, there are no high-value dietary products in the form of biscuits, granules, biscuits or similar confectionery products that are more acceptable to people and that contain larger amounts of dietary fiber. The reason lies in the fact that there is no high-value dietary product made of thermolabile components subject to hydrolytic decomposition that is produced by a standard process. During the classic production of biscuits, waffle products and similar bakery and confectionery products, the dough is formed using water, shaped, then baked at a temperature of 80-260°C. Hydrolytic and pyrolytic decomposition of vitamins, proteins, and carbohydrates is inevitable. For the above reasons, it is not possible to produce a high-value dietary product in the form of a biscuit or a similar bakery-confectionery product using classic technology.
Izumom se rješava tehnički problem izrade visokovrijednog dijetetskog proizvoda u obliku keksa, granula, biskvita ili sličnih pekarsko slastičarskih proizvoda čiji specifičan sastav i tehnologija omogućavaju njegovu proizvodnju na sobnoj temperaturi. The invention solves the technical problem of making a high-value dietary product in the form of biscuits, granules, biscuits or similar confectionery products whose specific composition and technology enable its production at room temperature.
Stanje tehnike State of the art
Na suvremenom tržištu prehrambenih proizvoda ne postoje dijetetski keksi, granule, vafli, suhi kolači ili snack proizvodi, kao prehrambeni proizvodi za masovnu uporabu istog sastava koji se priprema na isti način kao dijetetski proizvod prema izumu. Dietary biscuits, granules, waffles, dry cakes or snack products do not exist on the modern market of food products, as food products for mass consumption of the same composition, which are prepared in the same way as the dietary product according to the invention.
Pretragom patenata u bazi esp@cenet u patentnoj literaturi pronađen je patentni dokument broj HR PK20051022 B3 u kojem je opisan sličan prehrambeni proizvod. Searching for patents in the esp@cenet database in the patent literature found patent document number HR PK20051022 B3, which describes a similar food product.
U patentnom dokumentu broj HR PK20051022 B3 opisan je dijetetski proizvod od smjese koja se ne peče, ali uz dodatak šečera, krušnih mrvica tj. glutena za izradu niskoenergetskih prehrambenih proizvoda. The patent document number HR PK20051022 B3 describes a dietary product made from a mixture that is not baked, but with the addition of sugar, breadcrumbs, i.e. gluten, for the production of low-energy food products.
Bit izuma The essence of invention
Niskoenergetski, dijetetski prehrambeni proizvod prema izumu u osnovi se sastoji od homogenizirane i komprimirane smjese dijetetskih vlakana, voća i povrća u prahu, čokolade u prahu, rogača ili cimeta ili aniša, kukuruznih pahuljica u prahu, Mg-stearata i multivitaminske smjese. Smjesa se homogenizira miješanjem, a konačni proizvod oblikuje komprimiranjem u stroju u proizvode slične keksima čija masa iznosi od 5 do 15 g. Cijeli proces proizvodnje odvija se na sobnoj temperaturi od 18-25 °C bez dodavanja vode. Komprimati se po potrebi mogu obložiti čokoladnom ili drugim ovojnicama različitih okusa. The low-energy, dietary food product according to the invention basically consists of a homogenized and compressed mixture of dietary fibers, fruit and vegetable powder, chocolate powder, carob or cinnamon or anise, corn flakes powder, Mg-stearate and multivitamin mixture. The mixture is homogenized by mixing, and the final product is formed by compressing in a machine into products similar to biscuits whose mass is from 5 to 15 g. The entire production process takes place at a room temperature of 18-25 °C without adding water. If necessary, the tablets can be coated with chocolate or other envelopes of different flavors.
Bit izuma sadržana je u sastavu i postupku izrade prehrambenog proizvoda. Nutritivna svojstva proizvoda rezultat su sastava smjese i postupka njegove proizvodnje. Sama tehnološka svojstva smjese također su rezultat sastava smjese. Smjesa načinjena od spomenutih sastavnica omogućava oblikovanje proizvoda komprimiranjem na sobnoj temperaturi uz zadržavanje izvornih nutritivnih svojstava pojedinih sastavnica bez hidrolitičke i pirolitičke razgradnje termolabilnih sastavnica smjese. The essence of the invention is contained in the composition and manufacturing process of the food product. The nutritional properties of the product are the result of the composition of the mixture and the process of its production. The very technological properties of the mixture are also the result of the composition of the mixture. The mixture made from the mentioned components enables the product to be shaped by compressing at room temperature while retaining the original nutritional properties of individual components without hydrolytic and pyrolytic decomposition of the thermolabile components of the mixture.
Prehrambeni proizvodi načinjeni od smjese spomenutih sastavnica i oblikovani komprimiranjem na sobnoj temperaturi spadaju u, takozvanu, funkcionalnu hranu koja je načinjena da organizmu pruži energiju i hranjive tvari potrebne za optimalnu funkciju, spriječava bolesti, održava i poboljšava fizičko i psihičko stanje čovjeka ili životinje, pomaže očuvanju zdravlja te pozitivno utječe na pojedine tjelesne funkcije. Food products made from a mixture of the mentioned components and formed by compressing at room temperature belong to the so-called functional food, which is designed to provide the body with energy and nutrients necessary for optimal function, prevent diseases, maintain and improve the physical and psychological condition of humans or animals, help preserving health and has a positive effect on certain body functions.
U odnosu na rješenje opisano u citiranom patentnom dokumentu ovaj prehrambeni proizvod razlikuje se po sastvu i po postupku proizvodnje, kao i mogučnostima primjene bezglutenskog proizvoda i proizvoda bez laktoze. In relation to the solution described in the cited patent document, this food product differs in its composition and production process, as well as the possibilities of using gluten-free and lactose-free products.
Dijetetski prehrambeni proizvod prema izumu, u odnosu na dijetetske proizvode u obliku kapsula ili tableta, ima asocijativno prihvatljivu formu i način kozumiranja kao predrambeni proizvod. Preporučena dnevna doza dijetetskih vlakana od približno 30 g dnevno lako se dostigne tako što se pojedu približno 3 keksa dnevno. Dietary food product according to the invention, compared to dietary products in the form of capsules or tablets, has an associatively acceptable form and way of consumption as a pre-made product. The recommended daily dose of dietary fiber of approximately 30 g per day is easily reached by eating approximately 3 biscuits per day.
Opis ostvarivanja i primjene izuma Description of the realization and application of the invention
Niskoenergetski, dijetetski prehrambeni proizvod u osnovi se sastoji od dijetetskih vlakana, voća i povrća u prahu, čokolade u prahu, rogača ili cimeta ili aniša, kukuruznih pahuljica u prahu, Mg-stearata i multivitaminske smjese. A low-energy, dietary food product basically consists of dietary fiber, fruit and vegetable powder, chocolate powder, carob or cinnamon or aniseed, corn flakes powder, Mg-stearate and multivitamin mixture.
Osnovni aktivni sastojak niskoenergetskog, dijetetskog prehrambenog proizvoda je dijetetsko vlakno iz voća i povrća. The basic active ingredient of the low-energy, dietary food product is dietary fiber from fruits and vegetables.
Keksi s dijetetskim vlaknima imaju nižu kalorijsku vrijednost od običnih, te izazivaju osjećaj sitosti i pomažu pri mršavljenju. Takvi keksi imaju izraženo prebiotičko djelovanje. Prebiotik je neprobavljivi sastojak hrane koji pozitivno djeluje na čovjeka, tako što selektivno stimulira rast i aktivnost korisnih bakterija u debelom crijevu poput bifidobakterija čime se poboljšava zdravlje cijelog organizma. Biscuits with dietary fiber have a lower caloric value than regular ones, and they cause a feeling of satiety and help with weight loss. Such biscuits have a pronounced prebiotic effect. A prebiotic is an indigestible food ingredient that has a positive effect on humans, by selectively stimulating the growth and activity of beneficial bacteria in the large intestine, such as bifidobacteria, which improves the health of the entire organism.
U probavnom traktu svakog čovjeka žive korisne bakterije koje pomažu u probavi i iskorištenju hrane, a njihovi su predstavnici laktobacili i bifidobakterije. Zdrava crijevna mikroflora sadrži oko 70 % bifidobakterija. Prebiotici pospješuju apsorpciju hranjivih tvari, preventivno djeluju protiv raka debelog crijeva i pomažu kod alergija na hranu. Loša prehrana dovodi do smanjenja udjela “prijateljskih” bakterija i razvoja štetnih mikroorganizama. Beneficial bacteria live in the digestive tract of every human being, which help in digestion and use of food, and their representatives are lactobacilli and bifidobacteria. Healthy intestinal microflora contains about 70% bifidobacteria. Prebiotics improve the absorption of nutrients, have a preventive effect against colon cancer and help with food allergies. Poor nutrition leads to a decrease in the share of "friendly" bacteria and the development of harmful microorganisms.
Slični problemi mogu se javiti i nakon dugotrajnog uzimanja antibiotika. Antibiotici uspješno liječe mnoge bakterijske infekcije, ali djeluju neselektivno, što znači da uništavaju, kako uzročnike infekcije, tako i bakterije u probavnom traktu. Uslijed toga pada broj korisnih bifidobakterija i laktobacila i slabi imunitet, a štetni se mikroorganizmi razmnožavaju i izazivaju neugodne infekcije. Da bi se izbjegle ovakve nuspojave, za vrijeme i nakon tretmana antibioticima treba uzimati prebiotike. Similar problems can occur after taking antibiotics for a long time. Antibiotics successfully treat many bacterial infections, but they act indiscriminately, which means that they destroy both the causative agents of the infection and the bacteria in the digestive tract. As a result, the number of beneficial bifidobacteria and lactobacilli decreases and immunity weakens, while harmful microorganisms multiply and cause unpleasant infections. To avoid such side effects, prebiotics should be taken during and after antibiotic treatment.
Redoviti unos dijetetskih vlakana u organizam osigurava zdravu probavu i povećava apsorpciju minerala: kalcija, magnezija i željeza za oko 20 %. Biljna dijetetska vlakna pomažu pri mršavljenju stvarajući osjećaj sitosti, te snizuju razinu triglicerida u krvi i normaliziraju odnos “dobrog”, HDL i “lošeg”, LDL kolesterola, čime sprečavaju kardiovaskularne bolesti. Također su se pokazala kao dobra preventiva i pomoć u tretmanu dijabetesa tipa II. Regular intake of dietary fiber in the body ensures healthy digestion and increases the absorption of minerals: calcium, magnesium and iron by about 20%. Plant dietary fibers help in weight loss by creating a feeling of satiety, and lower the level of triglycerides in the blood and normalize the ratio of "good", HDL and "bad", LDL cholesterol, thereby preventing cardiovascular diseases. They have also proven to be a good prevention and help in the treatment of type II diabetes.
Biljna dijetetska vlakna unose se u smjesu u obliku zrnaca koja su pogodna za oblikovanje komprimiranjem, a pri konzumaciji se manje lijepe za zube od običnog inulina. Plant dietary fibers are introduced into the mixture in the form of granules that are suitable for shaping by compressing, and when consumed, they stick less to the teeth than ordinary inulin.
Voće i povrće u prahu obiluje biljnim vlaknima, ne sadrži vodu, ulja ili masti, a minerali, vitamini i arome ostaju sačuvani zahvaljujući tehnološkom postupku izrade prehrambenog proizvoda. Fruit and vegetable powder is rich in plant fibers, does not contain water, oils or fats, and minerals, vitamins and aromas remain preserved thanks to the technological process of making the food product.
Čokolada u prahu služi da upotpuni okus čokolade u samom komprimatu, te da svojim ljepljivim svojstvima osigura dodatnu čvrstoću komprimata. Također ima uobičajeno nutritivno značenje. Chocolate powder serves to complement the taste of chocolate in the compress itself, and to ensure additional strength of the compress with its sticky properties. It also has a common nutritional meaning.
Rogač je odličan nadomjestak za čokoladu. Rogač je mahunarka, ali on u sebi ne sadrži metilksantine, nije mu potrebno zaslađivanje, pošto je njegov prirodni ukus sladak i nije mu potrebna fermentacija za razvoj arome. Osim toga, plod ove biljke bogat je mnogim vrijednim hranjivim sastojcima, vitaminima B skupine i bjelančevinama. Carob is a great substitute for chocolate. Carob is a legume, but it does not contain methylxanthines, it does not need sweetening, since its natural taste is sweet and it does not need fermentation to develop its aroma. In addition, the fruit of this plant is rich in many valuable nutrients, B group vitamins and proteins.
Mahuna rogača ima poseban sastav, karakteristično je da su ugljikohidrati uglavnom u obliku fruktoze, dok su složeni ugljikohidrati zastupljeni u veoma malom postotku, i to kao pektin i lignin. Pektin osigurava postepeno otpuštanje fruktoze u krv, a djeluje i umirujuće na želučanu i crijevnu sluznicu. Zato se rogač uz inulin koristi za ublažavanje mučnina i proljeva, te za upijanje otrova iz crijeva. Pektin i lignin djeluju i tako da vezuju kolesterol u crijevima i odnose ga iz organizma, čime smanjuju kolesterol u krvi. Carob pods have a special composition, it is characteristic that carbohydrates are mainly in the form of fructose, while complex carbohydrates are represented in a very small percentage, namely pectin and lignin. Pectin ensures the gradual release of fructose into the blood, and has a calming effect on the stomach and intestinal mucosa. That is why carob, along with inulin, is used to alleviate nausea and diarrhea, and to absorb poisons from the intestines. Pectin and lignin also work by binding cholesterol in the intestines and removing it from the body, thereby reducing cholesterol in the blood.
Rogač je također bogat izvor vitamina i minerala, naročito kalcija, kao i nekih elemenata u tragovima, a masnoće se u njemu pojavljuju samo u neznatnim količinama. Prirodni slatkasti okus rogača, omogućava da se njime odlično zamjenjuju kakao i njegovi proizvodi, npr. čokolada. Carob is also a rich source of vitamins and minerals, especially calcium, as well as some trace elements, and fats appear in it only in small amounts. The natural sweet taste of carob makes it an excellent substitute for cocoa and its products, such as chocolate.
Rogač u sebi ne sadrži kofein poput klasične čokolade. Osim toga spada u lužnatu hranu, što znači da je to zdrava namirnica i da se može slobodno koristiti u većim količinama i u prehrani djece. Rogač se unosi u smjesu u vidu grubog brašna mahune rogača koje se također lako oblikuje komprimiranjem. Carob does not contain caffeine like classic chocolate. In addition, it belongs to alkaline food, which means that it is a healthy food and can be freely used in larger quantities in the diet of children. Carob is introduced into the mixture in the form of coarse carob bean flour, which is also easily shaped by compressing.
Kora cimeta je prirodno sredstvo za aromatizaciju, ali ima i odlično delovanje na zdravlje, posebo se koristi kod diabetesa. Cinnamon bark is a natural flavoring agent, but it also has an excellent effect on health, especially used in diabetes.
Plod aniša zahvaljujući svom sastavu ne samo da je aromatičan več i djeluje na respiratorni trakt i pospješuje cirkulaciju. U proizvodima se koristi za njihovo aromatiziranje. Thanks to its composition, the anise fruit is not only aromatic, but also affects the respiratory tract and improves circulation. It is used in products to flavor them.
Kukuruzne pahuljice u prahu sadže polisaharide koji su prikladni za prehranu široke populacije zbog toga što ne sadrže laktozu i gluten. Cornflakes powder contains polysaccharides that are suitable for the diet of the general population because they do not contain lactose and gluten.
Mg-stearat je sastavnica u vidu finog bijelog praha s dobrim mazivim svojstvima koja, prilikom proizvodnje, osigurava tecivost smjese prilikom komprimiranja, te spriječava lijepljenje smjese za dijelove stroja u procesu proizvodnje. Nema nikakvo nutritivno značenje ali je potpuno neškodljiva sastavnica za konzumenta. Uobičajena je sirovina kod izrade komprimiranih proizvoda. Mg-stearate is a component in the form of a fine white powder with good lubricating properties, which, during production, ensures the fluidity of the mixture during compression, and prevents the mixture from sticking to machine parts during the production process. It has no nutritional significance, but is a completely harmless component for the consumer. It is a common raw material in the production of compressed products.
Multivitaminska smjesa je praškasti sastojak koji se sastoji od 2 do 10 vitamina u količini kojom je moguće zadovoljiti dnevne potrebe organizma za vitaminima konzumacijom 1 do 4 keksa. Konzumacija većeg broja keksa nije štetna te ne može prouzročiti zdravstvene tegobe. The multivitamin mixture is a powdered ingredient consisting of 2 to 10 vitamins in an amount that can satisfy the body's daily vitamin needs by consuming 1 to 4 biscuits. Consuming a large number of biscuits is not harmful and cannot cause health problems.
Ovim osnovnim sastavnicama mogu se dodati i druge dopunske sastavnice u svrhu postizanja posebnih svojstava gotovih proizvoda. Dopunske sastavnice mogu se dodati smjesi prilikom njezinog formiranja prije homogenizacije ili komprimiranja ili prilikom formiranja ovojnice gotovih proizvoda nakon komprimiranja. Other supplementary components can be added to these basic components in order to achieve special properties of the finished products. Supplementary components can be added to the mixture during its formation before homogenization or compression or during the formation of the envelope of finished products after compression.
Tako se prilikom formiranja smjese osnovnim sastavnicama može dodati ječmeni slad čijim se dodavanjem dobivaju keksi specifičnih svojstava. Isto tako je moguće gotove, komprimirane kekse načinjene od smjese osnovnih sastavnica obložiti čokoladnom ovojnicom, šečernom ovojnicom ili ovojnicom od drugih prehrambenih tvari. Thus, during the formation of the mixture, barley malt can be added to the basic components, by adding which biscuits with specific characteristics are obtained. It is also possible to coat ready-made, compressed biscuits made from a mixture of basic ingredients with chocolate coating, sugar coating or coating made of other food substances.
Postupak proizvodnje keksa odvija se na sobnoj temperaturi od 18-25 °C bez dodatka vode. Smjesa sastavnica se homogenizira na jedan od poznatih načina homogenizacije prašaka u homogenu smjesu. Smjesa se prenese u stroj za komprimiranje koji može biti izveden kao rotaciona tabletirka, ekscentar tabletirka ili kompaktor, te se komprimira potrebnom silom u komprimate u obliku keksa čija masa iznosi od 5-15 g. Komprimati se po potrebi mogu obložiti čokoladnom ovojnicom, šećernom ovojnicom ili ovojnicom od drugih prehrambenih tvari. The biscuit production process takes place at a room temperature of 18-25 °C without the addition of water. The mixture of components is homogenized using one of the known methods of homogenizing powders into a homogeneous mixture. The mixture is transferred to a compression machine, which can be designed as a rotary tablet press, an eccentric tablet press or a compactor, and is compressed with the necessary force into biscuit-shaped compresses whose mass is 5-15 g. or a casing made of other food substances.
Zbog mogućnosti variranja dopunskih sastavnica moguće su različite izvedbe keksa s različitim nutritivnim svojstvima. U nastavku su prikazani karakteristični sastavi za dvije vrste keksa. Prvu vrstu keksa čine keksi s čokoladnim preljevom a drugu vrstu keksa čine keksi s ječmenim sladom. Due to the possibility of varying supplementary components, different versions of biscuits with different nutritional properties are possible. Below are the characteristic compositions for two types of biscuits. The first type of biscuit consists of biscuits with chocolate coating and the second type of biscuit consists of biscuits with barley malt.
Keksi s čokoladnim preljevom sastoje se od slijedećih težinskih udjela sastavnica u gotovom proizvodu: Biscuits with chocolate topping consist of the following components by weight in the finished product:
[image] [image]
Keksi s ječmenim sladom sastoje se od slijedećih težinskih udjela sastavnica u gotovom proizvodu: Biscuits with barley malt consist of the following components by weight in the finished product:
[image] [image]
Multivitaminska smjesa u obje vrste keksa sastoji se od težinskih udjela 10 slijedećih vitamina: The multivitamin mixture in both types of biscuits consists of weight shares of the following 10 vitamins:
[image] [image]
Niskoenergetski, dijetetski keksi navedenih sastava oblikovani komprimiranjem brzo smanjuju osjećaj gladi, pomažu kod mršavljenja te obnavljaju crijevnu mikrofloru. Svojom niskom kalorijskom vrijednošću ne debljaju kao keksi dostupni na tržištu, a bubrenjem dijetetskih vlakana u želucu izazivaju snažan osjećaj sitosti. Konzumacijom ovih keksa u tijelo se unose i dovoljne količine 10 vitamina što pomaže kod osjećaja sitosti i očuvanja zdravlja potrošača. Low-energy, dietary biscuits with the above composition, formed by compressing, quickly reduce the feeling of hunger, help with weight loss and restore the intestinal microflora. Due to their low caloric value, they do not make you fat like the biscuits available on the market, and by swelling the dietary fibers in the stomach, they cause a strong feeling of satiety. By consuming these biscuits, sufficient amounts of 10 vitamins are introduced into the body, which helps with the feeling of satiety and preserving the health of the consumer.
Dnevnom konzumacijom 1 do 4 keksa mase od 5 do 15 g unese se u organizam 10 do 80 % RDA dijetetskih vlakana te 10 do 100 % RDA 10 različitih vitamina. Kekse je preporučljivo uzeti kao snack ili između obroka kod većeg osjećaja gladi. Konzumacija i većeg broja keksa nije štetna jer ne može prouzročiti zdravstvene tegobe. Daily consumption of 1 to 4 biscuits weighing 5 to 15 g provides the body with 10 to 80% RDA of dietary fiber and 10 to 100% RDA of 10 different vitamins. Biscuits are recommended to be taken as a snack or between meals when feeling hungry. Consuming a large number of biscuits is not harmful because it cannot cause health problems.
Kalorijske vrijednosti keksa dostupnih na tržištu iznose 384,00 do 563,00 kcal/100 g. Kalorijska vrijednost niskoenergetskih, dijetetskih keksa prema izumu iznosi od 300,00 do 350,00 kcal/100 g. Dijetetski keksi prema izumu imaju u prosjeku 38 % nižu energetsku vrijednost od keksa dostupnih na tržištu. The caloric value of the biscuits available on the market is 384.00 to 563.00 kcal/100 g. The caloric value of the low-energy, dietary biscuits according to the invention is from 300.00 to 350.00 kcal/100 g. The dietary biscuits according to the invention have an average of 38% lower energy value than biscuits available on the market.
Niskoenergetski, dijetetski keksi prema izumu spadaju u humanu hranu koja: Low-energy, dietary biscuits according to the invention belong to humane food which:
• ne sadrži dodane mono i disaharide ili bilo koji sastojak koji se dodaje hrani radi slatkog okusa te spada u hranu sa smanjenom količinom ugljikohidrata i/ili izmijenjenim sastavom ugljikohidrata, • does not contain added mono- and disaccharides or any ingredient that is added to food for a sweet taste and belongs to food with a reduced amount of carbohydrates and/or an altered composition of carbohydrates,
• je obogaćena vitaminima, mineralnim tvarima i ostalim biološki vrijednim tvarima koja u odnosu na istovrsnu ili srodnu hranu uobičajenog sastava sadrži najmanje 15 % preporučenog dnevnog unosa dodanih vitamina i/ili mineralnih tvari u 100 g/100 mL namirnice koja se kunzumira a namijenjene su za posebne prehrambene potrebe, • is enriched with vitamins, mineral substances and other biologically valuable substances which, in relation to the same or related food of the usual composition, contains at least 15% of the recommended daily intake of added vitamins and/or mineral substances in 100 g/100 mL of the food consumed and are intended for special dietary needs,
• je visoko obogaćena dijetetskim vlaknima jer sadrži više od 6 g vlakana na 100 g ili više od 3 g na 100 kcal, • is highly enriched with dietary fiber because it contains more than 6 g of fiber per 100 g or more than 3 g per 100 kcal,
• ima smanjenu energetsku vijednost jer u odnosu na istovrsnu ili srodnu hranu uobičajenog sastava ima u prosjeku 38 % nižu energetsku vrijednost. • has a reduced energy value because compared to the same or related food of the usual composition, it has an average of 38% lower energy value.
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
HRP20130126AA HRP20130126A2 (en) | 2013-02-13 | 2013-02-13 | Low energy, dietetic foodstuff and process of its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
HRP20130126AA HRP20130126A2 (en) | 2013-02-13 | 2013-02-13 | Low energy, dietetic foodstuff and process of its production |
Publications (1)
Publication Number | Publication Date |
---|---|
HRP20130126A2 true HRP20130126A2 (en) | 2014-08-15 |
Family
ID=51301475
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
HRP20130126AA HRP20130126A2 (en) | 2013-02-13 | 2013-02-13 | Low energy, dietetic foodstuff and process of its production |
Country Status (1)
Country | Link |
---|---|
HR (1) | HRP20130126A2 (en) |
-
2013
- 2013-02-13 HR HRP20130126AA patent/HRP20130126A2/en not_active Application Discontinuation
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Franco et al. | Psyllium (Plantago ovata Forsk): From evidence of health benefits to its food application | |
EP2367446B1 (en) | Food-based supplement delivery system | |
CN103141741B (en) | Food additive ingredient containing rich dietary fiber and application thereof | |
US20210187052A1 (en) | Therapeutic Use Of Grape Seed Products | |
WO2014102835A1 (en) | High fiber bakery, beverage and beverage concentrate products | |
CN104095013A (en) | Prebiotics matcha pork floss patties and making method thereof | |
KR101153223B1 (en) | A cookie and method of manufacturing thereof | |
KR101722481B1 (en) | functional cereal containing sweet potato chip, broccoli granule and dietary fiber for constipation improving and manufacturing method thereof | |
KR101313630B1 (en) | A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method | |
CN115671132B (en) | Composition of probiotics and prebiotics and application thereof | |
KR101558212B1 (en) | Method for producing cookie using Opunita humifusa powder and cookie produced by same method | |
WO2019092738A1 (en) | Improved insoluble dietary fiber ingredient | |
JP2016047036A (en) | Health food | |
AU2003264112B2 (en) | Food product providing sustained blood levels of exogenous substances | |
KR20160139966A (en) | Method for making the cookie | |
EP0875156B1 (en) | Products to support the treament of atopic dermatitis | |
HRP20130126A2 (en) | Low energy, dietetic foodstuff and process of its production | |
CN105685183A (en) | Cyclocarya paliurus biscuits for treating high blood pressure, high blood sugar and high blood lipid and preparation method thereof | |
CN104619198A (en) | Beta-hydroxy-beta-methylbutryic acid-containing compositions and uses thereof | |
CN108925844A (en) | Bitter buckwheat is dilute and preparation method thereof, eating method and purposes | |
US9918489B2 (en) | Food-based supplement delivery system | |
Gaddam et al. | Complementary health food rich in micronutrients | |
Vyawhare et al. | FLAXSEED AS A NUTRACEUTICAL: A REVIEW | |
JP3363105B2 (en) | Nutrition supplements | |
Dahal | EFFECT OF FENUGREEK SEED FLOUR ON THE QUALITY OF BISCUIT |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A1OB | Publication of a patent application | ||
ODRP | Renewal fee for the maintenance of a patent |
Payment date: 20150209 Year of fee payment: 3 |
|
OBST | Application withdrawn |