HRP20130126A2 - Low energy, dietetic foodstuff and process of its production - Google Patents

Abstract

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

Areas of technique

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.

According to the International Classification of Patents, the invention belongs to the following areas of technology:

A21D13/08 – Cakes, eg biscuits, sponge cake, puff pastry.

A23L1/308 – Addition of indigestible substances, eg dietary fiber, to dietary products.

Technical problem

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.

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.

This type of diet is especially important for children, chronic patients with diabetes, obesity, celiac disease, lactose intolerance and some cardiovascular disorders.

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.

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.

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.

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.

State of the art

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.

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.

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.

The essence of invention

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.

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.

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.

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.

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.

Description of the realization and application of the invention

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.

The basic active ingredient of the low-energy, dietary food product is dietary fiber from fruits and vegetables.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Cinnamon bark is a natural flavoring agent, but it also has an excellent effect on health, especially used in diabetes.

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.

Cornflakes powder contains polysaccharides that are suitable for the diet of the general population because they do not contain lactose and gluten.

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.

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.

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.

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.

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.

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.

Biscuits with chocolate topping consist of the following components by weight in the finished product:

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Biscuits with barley malt consist of the following components by weight in the finished product:

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The multivitamin mixture in both types of biscuits consists of weight shares of the following 10 vitamins:

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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.

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.

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.

Low-energy, dietary biscuits according to the invention belong to humane food which:

• 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,

• 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,

• 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,

• 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)

1. Low-energy, dietary food product, indicated by the fact that the finished product consists of the following basic components: dietary fibers, powdered fruits and vegetables, powdered chocolate, carob or cinnamon or aniseed, powdered corn flakes, Mg-stearate and multivitamin mixture and supplementary components from chocolate topping or barley malt. 2. Low-energy, dietary food product according to patent claim 1, indicated by the fact that the finished product consists of the following components, the amounts of which are in weight fractions: dietary fiber 10-40%, fruit and vegetable powder 5-30%, chocolate powder 5-23%, carob or cinnamon or aniseed 5-20%, powdered corn flakes 5-25%, Mg-stearate 0.5-5%, multivitamin mixture 0.5-1% and chocolate coating 5-20%. 3. The production process of a low-energy, dietary food product according to patent claim 2, characterized by the fact that the entire production process takes place at a room temperature of 18-25 °C without the addition of water by adding dietary fibers, powdered fruits and vegetables, powdered chocolate , carob or cinnamon or anise, powdered corn flakes, Mg-stearate and multivitamin mixture are mixed into a homogeneous mixture that is compressed in a compression machine into biscuits in the form of 5-15 g, which are coated with a chocolate coating. 4. Low-energy, dietary food product according to patent claim 1, characterized by the fact that the finished product consists of the following components, the amounts of which in weight fractions are: dietary fiber 10-40%, fruit and vegetable powder 5-30%, chocolate powder 5-25%, carob or cinnamon or aniseed 5-20%, powdered corn flakes 5-20%, Mg-stearate 0.5-5%, multivitamin mixture 0.5-1% and barley malt 3-25%. 5. The production process of a low-energy, dietary food product according to patent claim 4, characterized by the fact that the entire production process takes place at a room temperature of 18-25 °C without the addition of water by adding dietary fibers, powdered fruits and vegetables, powdered chocolate , carob or cinnamon or aniseed, powdered corn flakes, Mg-stearate, multivitamin mixture and barley malt are mixed into a homogeneous mixture that is compressed in a compression machine into biscuits in the form of compresses with a weight of 5-15 g. 6. Low-energy, dietary food product according to patent claims 1, 2 and 4, characterized by the fact that the multivitamin mixture consists of the following vitamins, the amounts of which in weight fractions are: vitamin E 13.16%, vitamin C 78.95%, folic acid 0.26%, Vitamin B1 1.84%, Vitamin B2 2.11%, Vitamin B6 2.63%, Vitamin B12 0.001%, Nicotinamide 23.68%, Pantothenic acid 7.89% and D - biotin 0.20% . 7. Low-energy, dietetic food product according to patent claims 1 to 6, characterized by the fact that the recommended daily amount per person is 1 to 4 or more biscuits per day, which are consumed as food between meals or when feeling hungry.