HU225983B1 - Bakery product containing more oleaginous plant-seed and oleaginous plant-seed application for producing of bakery product with healing power - Google Patents

Abstract

The invention relates to a bakery product comprising oleaginous plant-seeds in significant quantities. Particularly, the invention relates to a bakery product comprising a large proportion of oleaginous plant-seeds having a structure damaged to or being crushed to multiple grade, methods for preparing the same, and uses of linseed and soy-bean in the preparation of a bakery product useful in treatment of climateric symptoms.

Description

FIELD OF THE INVENTION The present invention relates to bakery products containing a large proportion of seeded and / or comminuted oil seeds. The present invention relates to processes for the preparation of a bakery product according to the invention, to the uptake of plant estrogens by said product, and to the reduction and prevention of post-change complaints and other disorders.

As used herein, a bakery product is any food preparation containing flour, baking or can be made by baking, such as cakes (for example, cookies, tea and coffee, salt cakes, pies), biscuits, crackers, wafers, flakes, breads, pastries, etc., and their doughs.

Milk as used herein includes milk from any mammalian animal, preferably cattle, sheep, goats; any bacterially fermented variant thereof, such as curdled milk, kefir, yogurt; and any dairy product such as sour cream, possibly curd, buttermilk or milk powder used for milk replacement, and milk substitutes such as milk proteins or derivatives thereof.

The term "fat" as used herein includes all edible fats, such as vegetable and animal oils and fats, such as butter, baking and cooking margarine, and the like. In a broader sense, this includes edible quality mineral oils.

The term "oil seed" as used herein typically refers to fat and oil-containing seeds. Examples include, but are not limited to, linseed, soybean, sesame, hazelnut, peanut, almond, rapeseed, mustard and sunflower seeds.

Seed crushing, as used herein, is defined as any operation which results in a product consisting of particles of a particle size smaller than the initial particle size, which is generally referred to as crushed seed. Thus, the term includes, for example, cutting, cutting, crushing, grinding, grinding of seeds, or even flour milling, such as smooth milling, high milling and semi-milling, etc.

Seed crushing, as used herein, is any operation which results in the disruption, preferably destruction, of its original structure; the product thus obtained, in which the kernels do not necessarily disintegrate into more or less smaller portions, is generally referred to as "potted seed". Thus, the term includes, for example, crushing, crushing, punching, e.g.

Women have a higher incidence of cancer at the age at which the ovaries stop working, that is, in the climate. This appears to be contradictory, since the growth of female tumors, such as breast or uterine cancers, is stimulated by the ovarian estrogen hormone. It is known that harmful chemicals can contribute to the formation of tumors, for example by interfering with hormone homeostasis. It has been shown that in this way they can promote the development of tumors not only in women but also, for example, in men.

In addition to the risk of cancer, changing age can cause a variety of other complaints. Decreased estrogen production is also associated with increased osteoporosis as well as elevated blood cholesterol and increased atherosclerosis. This is also reflected in the fact that, at this age, the incidence of infarction deaths among women begins to approximate that of men. Women of this age often complain of hot flashes. Hormone deficiency leads to atrophy of the epithelium of the female urinary tract, which causes drip of urine and consequent chronic bladder disease, and marital problems (risk of cochlear pain, back injury). Common fluctuations are psychological imbalances, extreme emotional life, and possibly depression, which can be considered psychosomatic disorders and may have additional detrimental consequences.

Complaints of a changing age are also influenced by environmental and lifestyle factors and, if the entire symptom group is not yet developed (for example, a few hot flashes daily, blood cholesterol levels rise, etc.), they can be reduced by proper lifestyle and nutrition. The efficacy of some active ingredients of soy and linseed in the treatment of hot flushes or osteoporosis has been demonstrated [Murkies AL, Lombard C, Strauss BJ, Wilcox G, Burger HG, Morphon MS: Dietary floor supple mentation decreasing postmenopausal hot flushes: effect of soy and wheat. Maturite 21, 189-195 (1995); Wilcox, G., Wahlquist, M., Burger, H., and Medley, G.: Oestrogenic Effects of Plant Food in Postmenopausal Women. J. Med. 301: 905-906 (1990); Baird, D.D .; Umbach D.M., Lansdell L., Hughes C.L., Setchell K.D.R., Weinberg C.R., Haney A.F., Wilcox A.J., MacLachlan J.A .: Dietary intervention study to assess estrogenicity of dietary soy among postmenopausal women. J. Clin. Endocrinol. Metab. 80, 1685-1690 (1995) and Brzezinski A., Adlercreutz H., Shaoul R., Rösler A., Shmueli A., Tanos V. and Shenker J. G.: Short Term Effects of Phytoestrogen Rich Diet on Postmenopausal Women. Menopause 4, 89-94 (1997)]. These components also inhibit the formation of tumors, which may be mediated by estrogen receptors [Miksicek R.J.] Interaction of naturally occuring nonsteroidal estrogen with expressed recombinant human estrogen receptor. J. Steroid Biochem. Molec. Biol. 49: 153-160 (1994); Martin P. M. Horwitz K. B. Ryan S. D., McGuire W. L .: Phytoestrogen interaction with estrogen receptors in human breast cancer cells. Endocrinology 103, 1860-1867 (1978); Arjmandi Β. H. Alekel L. Hollos B. W., Amin D., Stacewicz-Sapununtzakis M., Guo P., Kukreja S. C .: Dietary Soybean Protein Prevention in an Ovariectomized Rat Model of Osteoporosis. J. Nutr. 126, 161-167 (1996) Makela S., Davis V. L., Tally W. C., Korkman J., Salo L., Vihko R., Santti R. and Korach K.S.: Dietary estrogen act through estrogen receptor-mediated processes and show no antiestrogenicity. in cultured breast cancer

HU 225 983 Β1 cells. Environm. Health. Perspect. 102: 572-578 (1994)] or by modifying estrogen hormone metabolism (Newfield L., Bradlow H.L., Sepkovic D.W., Auborn K.): Estrogen metabolism and the malignant potential of human papillomavirus immortalized keratinocytes. Proc. Soc Exp Bioi. Med. 217, 322-326 (1998), Hutchins A.M., Slavin J.L., Lampe J.W.: Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy Products. J. Am. Assoc. 95, 545-551 (1995) Kelly G.E., Joannou G.E., Reeder A.Y., Nelson C. and Waring M.A.: The variable metabolic response to dietary isoflavones in humans.Proc. Soc Exp Bioi. Med. 208, 40-43 (1995)], but by their antioxidant radical trap and protein phosphorylation inhibitory activity (Herman C., Adlercreutz T. et al., Soybean isoflavones and cancer risk, Soybean phytoestrogen intake and cancer risk). J. Nutr. 125: 757S-770S (1995); Rose D. P.: Diet, hormones, and cancer. Annu. Port. Public. Health 14: 1-17 (1992); Serraino M., Thomson L. U .: Effect of flaxseed supplementation on early risk markers for mammary carcinogenesis. Cancer Lett. 60: 135-42 (1991); Serraino M., Thomson L. U .: Flaxseed supplementation and early markers of colon carcinogenesis. Cancer Lett. 63: 159-65 (1992); Peterson G., Barnes S.: Genistein Inhibition of Growth in Human Breast Cancer Cells: Independence from the Estrogen Receptor and the Multi-drug Resistance Gene. Biochem. Biophys. Gap. Commun. 179, 664-667 (1991) and Giri A.K.L.L.L., Genetic damage and inhibition of 7,12-dimethylbenz (a) anthraceneinduced genetic damage by the phytoestrogens, genistein and daidzein in female ICR mice. Cancer Lett. 95, 125-133 (1995)] are effective not only against female tumors.

The high fiber content of soy, flax and oats, when consumed regularly, also inhibits the development of colon cancer and delays the absorption of carbohydrates. It is also known that both soy and linseed have a beneficial effect on the composition of blood lipids [Goldberg, A.C .: Perspectives on soy protein as a nonpharmacological approach to lower cholesterol. J. Nutr. 125, 675S-678S (1995), Nagata C., Takatsuka N., Kurisu Y. and Shimizu H.: Decreased total cholesterol concentration associated with high intake of soy products in Japanese men and women. J. Nutr. 128, 209-213 (1998), Bierenbaum M.L., Reichstein R. and Watkins T.R .: Reducing atherogenic risk in hyperlipidemic humans with flax seed supplementation: a preliminary report. J. Am. Coll. Nutr. 12, 501-504 (1993) and Sirtori C. R., Lovati M. R., Manzoni C., Monetti M. Pazzucconi F., Gatti E.: Soy and cholesterol reduction: clinical experience. J. Nutr. 125, 598S-605S (1995)], and also contribute to the prevention of atherosclerosis and subsequent myocardial infarction. Because of the latter, their consumption is recommended not only for ladies but for everyone.

However, previous attempts to treat the complaints of women in the age of change with the consumption of soy, flax and oats, which are known to have beneficial effects, have led to controversial and in many cases insufficiently convincing results [Murkies AL, Lombard C, Strauss BJ, Wilcox G. ; Burger H.G., Morfon M.S .: Dietary floor supple mentation decreases post-menopausal hot flushes: effect of soy and wheat. Maturite 21, 189-195 (1995); Wilcox G., Wahlquist M., Burger

H., Medley G.: Oestrogenic Effects of Plants on Foods in Postmenopausal Women. J. Med. 301: 905-906 (1990); Baird, D.D .; Umbach D.M., Lansdell L. Hughes C.L., Setchell K.D.R., Weinberg C.R., Haney A.F., Wilcox A.J., MacLachlan J.A.: A study of dietary intervention to assess estrogenicity in postmenopausal women. J. Clin. Endocrinol. Metab. 80: 1685-1690 (1995); Brzezinski A., Adlercreutz H., Shaoul R., Rösler A., Shmueli A., Tanos V. and Shenker J.G .: Short-term effects of phytoestrogen-rich diet on postmenopausal women. Menopause 4, 89-94 (1997)]. The reason for this was not least the fact that consuming the required rather large amount of seeds is difficult in the absence of enjoyment. It is only the countries of the Far East where this problem does not arise, because there is a strong tradition of soy consumption.

The required daily amount is variable and difficult to estimate due to the different absorption and degradation of the plant components. The amount needed to eliminate menopausal complaints (on an empirical basis) may be at least 65g of soy a day, but this applies to women under 70kg. It can also be seen from the data in Example 2 that absorption can vary widely from individual to individual and is therefore considered to be an effective dose providing a plasma concentration of at least 90-100 nM genistein. Some people already have it at 30 grams of soy a day, at 100 grams or even 150 grams. Current knowledge on absorption is very poor. Neither the soybean or subspecies contain the same amounts of phytoestrogens. This can range from 0.5 to 4 mg per gram of dry matter. But if antibiotic intake, for example, destroys the bacterial flora of the intestine, then the sulfatase and glucuronidase produced by the bacteria cannot act on the sulfated and glucuronidated flavonoids, so they will not be absorbed. Most of the flavonoids consumed in food and the majority of flavonoids that are absorbed and then re-absorbed from the bile are in this form. So anything that affects the gut bacteria is likely to affect the absorption of phytoestrogens. It should also be noted that fermented dairy products of certain strains of Lactobacillus and Bifidobacterium are likely to facilitate absorption. The upper limit for soy consumption is difficult to set.

Therefore, it is advisable for everyone to consume quite a large amount daily in order to be able to count on the beneficial effects. However, consuming such a large amount of seed is too burdensome for the patient, and delivery in this manner is almost impossible, in any case mass-scale. This is particularly true of the countries that maintain European gastronomic traditions and especially of the Central and Eastern European countries.

EN 225 983 Β1 for odors. According to general experience and our own experience, the enjoyment value of soy and linseed can not be increased, as long as the seeds remain essentially in their original state (e.g. blending in kefir, flavoring with jam, honey, spices, salting, etc.). Experience has shown that grinding the seeds does not help either.

Because of the difficulty in consuming a satisfactory amount of seeds, attempts have been made to use enriched, purified forms of each of the active ingredients of these seeds. However, since the above seeds contain several active ingredients which act together, such experiments have yielded only partial results.

One of the known active ingredients of the nucleus is the flavonoids. However, it should be emphasized that the beneficial effects are not exclusively attributable to flavonoids, and therefore purified flavonoid formulations (tablets) are inappropriate from a nutritional and physiological point of view [Nestel PJ, Yamashita T, Sasahara T, Pomeroy S, Dart A, Komesaroff P ., Owen A. and Abbey M.: Soy Isoflavones improve systemic artery! Compliance is for women piastna lipids in menopausal and perimenopausal women. Arterioscler. Thromb. vast. Biol. 17, 3392-3398 (1997) and Nestel, P.J., Pomeroy, S., Kay, S., Komesaroff, P., Behrsing, J. Cameron, J.D. and West, L.: Isoflavones from red clover improve systemic artery! compliance female plasma lipids in menopausal women. J. Clin. Metab. Metab. 84: 895-898 (1999)].

By contrast, flaxseed and soy products (meat substitutes, soy lecithin), which can be prepared or commercially available, lack many other very beneficial physiologically active substances. Flaxseed could be used to make linoleic acid, which is important in preventing atherosclerosis, and is found in linseed oil. However, lignan extracted from flax seed would lack this active ingredient. Soybeans are usually defatted, which means removing lecithin in addition to soybean oil. The beneficial effects of lecithin on blood cholesterol levels and atherosclerosis are well known. If, on the other hand, one consumes just that, soy will give up its own fiber content, its full protein content and of course phytoestrogens. The degreasing process uses an organic solvent (hexane) in which the unconjugated flavonoids, which are hydrophobic, are dissolved. This, although low in this fraction due to its small proportion of active ingredient, only reduces the fraction for direct absorption, but does not affect conjugated forms, which are predominantly protein-bound. These latter forms can be found in the so-called isolated soy protein (ISP) used to maintain high levels of phytoestrogen intake, which can contain up to 10-15 mg of active ingredient per gram. Albertazzi, P., et al. (1998), while processing data from women fed with ISP, demonstrated unequivocal efficacy similar to that achieved with soybean meal (see examples below), although blood levels were not measured. However, ISP is virtually unfit for human consumption and does not contain fiber and lecithin. Therefore, the beneficial effects taken together cannot be achieved by consuming the active ingredient extracts.

Thus, it would be necessary for patients to consume the plant seeds themselves.

We started looking for a solution to this problem in a completely different field, the bakery industry. The appearance of physiologically beneficial bioactive substances in bakery products is not a novelty in itself, such as Seleno (SÜTÉV Rt.) And Cheese bread (Czeizel, A.E., Merhala, Z .: Bread fortification with folic acid, vitamin B12 and vitamin B6 in Hungary). Chain, 352.1225 (1998).

For example, Cerbona's Muesli Bar, which is not considered a bakery product by its method of production, makes it possible to consume large quantities of vegetable seeds, but it is a type of confectionery produced using bakery technology. However, this composition, which is likely to be very useful for fiber intake, does not contain seeds such as flax seeds and soy containing plant estrogens. Furthermore, it contains' all of the glued seeds, which is detrimental to absorption. Known pastry products (bakery products, breads) containing seeds are also known. Such are described, for example, in U.S. Patent Nos. 199,264 and 4,668,681. In prior art stewed pasta products, the constituents derived from vegetable seeds are present in relatively small amounts, with the exception of the cereal seed flour constituting the base dough. Further, no product into which linseed, soybean or oats have been introduced in amounts sufficient to cure specific health complaints, particularly those of menopause or other age-related complaints. If these seeds are used in amounts recommended or permitted by the state of the art for the introduction of seeds, the amount of bakery product so prepared will have to be consumed in such a large quantity that most patients will be unable to afford, not to mention such a large amount of pasta. adverse effects (unilateral nutrition, obesity).

For pastry containing non-sponge dough, the state-of-the-art pastry having the highest flaxseed content is the one described by Alpers and Sawyer-Morse Μ. Q: Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed. J. Am. Assoc. 96: 794-796 (1996). This cake is approx. Contains 8% ground flax seed and approx. 14% oatmeal (oat bran). Its texture is soft, crumbly. The cake will easily deteriorate, which cannot be helped by further baking because it will burn. Partially its low enjoyment value (taste is rather insignificant, "floury"), and partly due to its low active ingredient content, its disadvantages are similar to those of the aforesaid pastry products and are therefore not suitable for the purpose we have set.

We also mention that this cake does not contain soy.

HU 225 983 Β1

Thus, the problem outlined above, of providing sufficient amounts of fiber rich kernels containing phytoestrogens (and other active ingredients) to the patient's body in such a way that the patient would have no difficulty but even pleasure, was not solved until the invention. Thus, in one aspect, the present invention relates to a bakery product which is capable of promoting the intake of plant estrogens in a high dose containing a large amount of oilseeds.

In the process of the present invention, it has been unexpectedly discovered that the amount of flax seed in a pastry similar to that described by Alpers and Sawyer-Morse (see above) can be significantly increased, and even other oilseeds, preferably soy, can be added to the cake. - Kneaded and / or mixed, preferably in various proportions, into the dough, and in addition to the expectation, the texture and taste of the pastry do not deteriorate, but improve. One would expect that if the amount of seeds were increased, at least the amount of binders (margarine, eggs, flour, sugar, milk) would have to be increased and, knowing the taste of the seeds, the effect on taste and hence the consumption would be significantly impaired. would not improve shelf life. However, in the present invention, surprisingly, the addition of large quantities of at least partially, preferably multiple chopped and / or chopped seeds, eggs, margarine and flour can be reduced to the total amount of finished product, even in absolute terms. However, the addition of oilseeds, preferably soybeans and linseeds, to the dough in an increased amount and at least partially in the form of truffle and / or to a greater or lesser extent compared to the state of the art, unexpectedly provides several problems: prevents product breakdown or improves consistency, promotes absorption of active ingredients, improves shelf life, and significantly improves taste and edibility.

Note that if only whole oilseeds were used, the absorption of the active ingredients would be reduced or absent, the cake would be dry, characterless, crumbly, with only the flavoring effect, and at most, if at all, with a large amount of seeds. it could consist of using an increased amount of fat, without the need to detail its adverse effects. If the seeds were used exclusively in the form of flour, the taste of the cake would be unpleasant, its nature would be strangling, the absorption would not be prolonged, and the amount of flour that could be taken in would be limited.

The bakery product of the present invention can easily enter into the body any useful active ingredient (phytoestrogens, lecithin, linoleic acid, antioxidants, ions such as Ca ²⁺ , fibers) in a convenient manner for the person consuming the cake. In addition, it has been unexpectedly recognized that the product enhances the effect of flaxseed and soy so that about half the amount of soy is sufficient to be consumed by the patient alone. This is detailed in Example 3.

Based on the reports of patients who have consumed the product, we have also discovered the unexpected fact that consuming the cake has a beneficial effect on both constipation and diarrhea complaints.

It should be noted that in the specification and claims, the ratio of the individual components of the product of the invention to the total weight of each of the starting components is by weight. The sum of the solids is called the total weight of the ingredients, but does not include the added liquid, such as milk or milk substitute product, or water.

Accordingly, the present invention relates to a bakery product comprising at least one of the oil seeds of at least one type of plant, in a variety of shredded forms, preferably in a portioned form, in an amount greater than 30% by weight of the total ingredients. Preferably, at least 10%, more preferably at least 20%, more preferably at least 30% of the total amount of oilseeds in the bakery product is populated. The comminution can be done by one or more methods, to different particle sizes.

Preferably, the present invention relates to a bakery product comprising above 15-15%, preferably 20-20%, of linseed and soy respectively.

Preferably, the present invention relates to a bakery product wherein at least 10%, preferably at least 15%, 20% or 25%, optionally about 1/3 of the total amount of linseed is populated and at least 10%. -, preferably at least 30%, more preferably at least 50% or 60% chopped, and at least 10%, preferably at least 15%, 20% or 25% of soybean, and at least 10%, preferably at least 30%, more preferably at least 50% or 60% comminuted. Preferably, the product according to the invention comprises at least partially populated and / or shredded sesame seeds, and more preferably oats, more preferably oat flakes, which may be partially replaced by oat flour.

Preferably, the bakery product of the invention comprises more than 15% linseed, more than 15% soy, more preferably more than 2% sesame seeds and more than 5% oatmeal, and up to 63% fat, eggs and cereal flour, in total, and contains milk or milk substitute products.

The bakery product according to the invention is very advantageous in relation to the total weight of the ingredients

- in a plurality of shredded forms, preferably in the form of partially peeled, partially ground, partly finely ground, preferably about

HU 225 983 Β1

In a ratio of 1/3 to 1/3, more than 17%, preferably 19-24%, of linseed,

- at least partly, preferably at least half, broken soya flakes, 10 to 40% soya flakes,

- more than 6% whole grain soy flour, preferably 8-20%,

- 2 to 10% sesame seeds,

- more than 5%, preferably 6-12%, of oat flakes,

- 5-15% butter or margarine plus 2-15% eggs and preferably flavorings,

- for a sweet cake, a mixture of 14-42% sugar, optionally sweetener instead of sugar, 6-9% cereal flour, preferably wheat flour, in an amount of about 0.5-5 dl, preferably about 1 dl of milk, or

- 0.5 to 4 dl, preferably about 1 dl of pasta, optionally containing bacterially fermented milk and salt, for baking a salt cake or a mixture of 14 to 45% by weight of cereal flour, preferably wheat flour.

In a preferred embodiment, because of its pleasant taste and texture, the present invention relates to a pastry product, preferably a pastry, a coffee paste, a dry pastry or a biscuit, or a pastry such as a bread-like pastry. In this case, the bakery product according to the invention is baked to a dryness corresponding to the particular type of cake, preferably 190 to 250 ° C for dry cake.

A sweetening agent such as PolySweet (Alpine Nutrition, USA) may be used in place of sugar, and in this case it may be desirable to substitute sugar as a binder, for example by increasing the amount of egg, milk or margarine.

In the bakery product according to the invention, the soy is preferably milled. The soya trypsin inhibitor must be inactivated, which preferably means heat treatment.

It will be apparent to those skilled in the art that soy and linseed can be substituted for other edible oilseeds in the cake of the present invention. Suitable modifications of the manufacturing process will be apparent to one skilled in the art from the disclosure. Obviously, oat flakes can also be widely substituted for other cereals such as corn flakes, wheat germ, rye and barley germ and flakes, etc. It is expedient to use the oilseeds, in particular the soybean meal or flour, in a wholly milled, non-defatted but heat-treated form.

One skilled in the art will appreciate that changing the ingredients of the dough will affect the consistency and shelf life of the cake. By increasing the amount of milk, the texture of the dough will be softer and the finished product will be softer. For people who are particularly weak or decayed, using dentures or older people, this solution is beneficial. By increasing the amount of egg (up to 5 eggs in about 2 kg of finished product) the amount of milk can be reduced. Increasing the amount of fat (margarine or butter) within the given limits will result in a finished butter-like product. Setting all these ratios is an optimization problem and partly a matter of consumer habits and tastes. It will also be apparent to those skilled in the art that by raising the dough of the cake according to the invention, a dough cake or even a bread-like bakery product can be produced, which also implements the inventive idea.

If properly formulated, the sweet pastry has a shelf life of at least 45 days and a salt paste of at least 15 days. This time can be increased by packaging and preservatives obvious to those skilled in the art. One preferred packaging material is a semi-permeable film, such as cellophane or a substitute plastic, or vacuum packaging. Depending on the proportion of ingredients, the cake can be kept for practically indefinitely in a sufficiently humid environment. However, under these conditions, the cake will usually dry and harden. However, it can be temporarily softened in a microwave oven for a short period of time, indoors or in a microwave oven, in the presence of fruits that give off moisture (such as apples, orange peel).

The amount of sugar can also be varied according to taste. Even the whole amount can be replaced by known sugar substitutes. However, milk and eggs must be increased, since sugar is also used as a binder.

Obviously, wheat flour can be replaced by, for example, rice or rye flour, so that the product can be consumed by persons sensitive to wheat flour.

The bakery product of the present invention may be flavored with vanilla sugar, cinnamon, cocoa, coffee, clove, allspice, nutmeg, pepper, curry, coriander, ginger and other known spices. Virtually any fruit, such as apples, pears, cherries, plums, bananas, oranges, kiwifruit or vegetables, such as onions, garlic, celery, parsley, spinach, and the like, can be added to the dough, chopped if necessary. Raw fruits impair shelf life, but raisins or other dried fruits or vegetables do not. we can flavor the cake with stone nuts such as nuts, almonds, peanuts, etc. (note that nuts, almonds, hazelnuts are also oil seeds). We can use chopped chocolate, coconut shavings, etc. too. Flavorings and additives, as well as some vegetable seeds, if appropriate, can be sprinkled on top of the cake.

The bakery product of the present invention may also be prepared as an organic product. The only requirement is that the raw materials comply with the relevant regulations.

In a preferred embodiment of the invention, the cake comprises soy, linseed, and oats, which include, but are not limited to, the following phytoestrogens:

Soya: daidzein, genistein, biochanin-A, formononetin. (These are metabolized in significant amounts in humans to equoll, the most potent known at present

They are mostly conjugated or sulfated in the bean.

Flaxseed: Enterolactone, Enterodiol. (These are not flavonoids, but are compounds of the lignan group, which are metabolized to maturezinol, seciso-zeolol and other products.) Their estrogenicity is far below that of soy, but may be as high as 50-100 mg per gram of flaxseed. (Which, of course, may not be completely absorbed.)

Oats: Unspecified estrogenic substance, neither structure nor quantity, but its effect is known.

The oil content of the cake according to the invention has several beneficial effects due to its high content. Based on our studies, which are illustrated in the following Examples (Examples 2-4), the bakery product of the present invention can be advantageously applied in the following areas.

1. Use to reduce women's variable age-related complaints (hot flushes, sweating, tremor, consequent sleep disturbances, elevated blood cholesterol, decreased sense of vitality, decreased libido, and initial osteoporosis, drip, urticaria, urticaria)

2. It also has a good digestive effect. Surprisingly, it has been found to have a beneficial effect on both diarrhea and constipation complaints (stool, bowel movement, dehydration). It is advisable to peel the soy seeds in order to avoid bloating.

3. The product, due to its high fiber content and water retention capacity, reduces or fails the appetite, thus reducing the appetite suppressant's weight or preventing obesity. However, as it does not burden the digestive system, it does not cause drowsiness and is ideal for manual workers, especially the sweet version.

4. Advantageously changes the blood cholesterol composition by lowering the concentration of harmful LDL cholesterol and increasing the protective HDL cholesterol.

5. The bakery product of the present invention also has a significant antioxidant and anti-cancer effect. This may be accomplished by the mediation of estrogen receptors [Miksicek R.J.] Interaction of naturally occuring non-estrogen with expressed recombinant human estrogen receptor. J. Steroid Biochem. Molec. Biol. 49: 153-160 (1994); Martin P. M Horwitz K. B Ryan S. D McGuire W. L .: Phytoestrogen interaction with estrogen receptors in human breast cancer cells. Endocrinology 103, 1860-1867 (1978), Arjmandi Β. H., Alekel L., Hollos B. W., Amin D., Stacewicz-Sapununtzakis M., Guo P., Kukreja S. C .: Dietary soybean protein prevention of bone loss in an ovariectomized rat model of osteoporosis. J. Nutr. 126, 161-167 (1996) and Makela S., Davis VL, Tally WC, J. Korkman, Salo L., Vihko R., Santti R. and Korach KS: Dietary estrogen act through estrogen receptor-mediated processes and show no. antiestrogenicity in cultured breast cancer cells. Environm. Health. Perspect. 102, 572-578 (1994)] or by modifying estrogen hormone metabolism (Newfield L., Bradlow H.L., Sepkovic D.W., Auborn K.): Estrogen metabolism and the malignant potential of human papillomavirus immortalized keratinocytes. Proc. Soc Exp Bioi. Med., 217, 322-326 (1998)], but also by its antioxidant-scavenger and protein phosphorylation inhibitory effects of its active substances (including sesame seeds of sesame seeds) (Herman C., Adlercreutz T. et al., Soybean Isoflavones and Cancer Risk, Soybean). phytoestrogen intake and cancer risk. J. Nutr. 125: 757S-770S (1995); Rose D. P.: Diet, hormones, and cancer. Annu. Port. Public Health 14: 1-17 (1992); Serraino M., Thomson L. U .: Effect of flaxseed supplementation on early risk markers for mammary carcinogenesis. Cancer Lett. 60: 135-42 (1991); Serraino M., Thomson L. U .: Flaxseed supplementation and early markers of colon carcinogenesis. Cancer Lett. 63: 159-65 (1992); Peterson G., Barnes S.: Genistein Inhibition of Growth in Human Breast Cancer Cells: Independence from the Estrogen Receptor and the Multi-drug Resistance Gene. Biochem. Biophys. Gap. Commun. 179, 664-667 (1991) and Gin A. K., Lu L.

J.: Genetic damage and inhibition of 7,12-dimethylbenz (a) anthraceneinduced genetic damage by the phytoestrogens, genistein and daidzein in female ICR mice. Cancer Lett. 95: 125-133 (1995)] can be effective not only against female tumors. {See, e.g., Hasegawa, R., Tiwswech, D., Hírőse, M., Takaba, K., Hoshiya, T., Shirai, T., Ito: Suppression of diethylnitrosamine-initiated preneoplastic football development in combination with low-dose antioxidants . Jpn. J. Cancer Res., 1992, 83 (5), 431-7; Kang M.H., Naito M.Tsujihara N., Osawa T .: Sesamolin Inhibition of Lipid Peroxidation in Rat Liver and Kidney. J. Nutr. 128 (6): 1018-22 (1998); Zhao Z.S., Khan S., O'Brien P.J .: The prevention of ferric nitrilotriacetate-induced nephro- and hepatotoxicity by methylenedioxybenzene antioxidants. Chem. Interact., 108 (1-2), 107-18 (1997); Uchida M., Nakajin S., Toyoshima S., Shinoda M.: Antioxidative effect of sesamol and relaled compounds on lipid peroxidation. Biol. Pharm. Bull. 19 (4): 623-26 (1996); Hiramoto K., Ojima N., Sako K., Kikugawa K.: Effect of plant phenolics on the formation of a spin-adduct of hydroxyl radical and DNA strand breaking by hydroxyl radical. Biol. Pharm. Bull. 19 (4): 558-63 (1996); Ohta S., Suzuki M., Sato N., Kamogawa A., Shinoda M.: [Protective Effects of Sesamol and its Related Compounds on Carbon Tetrachloride-Induced Liver Injury] Yakugaku Zasshi; 114 (11), 901-10 (1994), and Adlercreutz and Mazur, Phyto-oestrogens and Western diseases. Ann. Med 1997 Apr; 29 (2): 95-120. Review}

6. The variant with artificial sweeteners, such as PolySweef, is also a dietary supplement for diabetics due to its effect on carbohydrate absorption.

7. Nutritious and protein-rich, yet meat-free foods, so vegetarians can consume, “bio-based.

HU 225 983 Β1

In the novel bakery product of the present invention, the optimum rate of absorption results in sustained blood levels due to the presence of differently comminuted and / or peeled cores. In a preferred embodiment, the product combines the beneficial properties of not one but a variety of seeds, preferably soy and linseed, so that their effects are added and mutually reinforcing. The experience of the volunteers consuming the cake and measuring their blood plasma samples show that soy ingested soy in the form of a cake containing flaxseed requires less, preferably about half the amount of soy ingested soy (Example 3). This effect may be explained, at least in part, by the fact that, according to some unpublished data, enterolactone (a phytoestrogen in flaxseed) may increase the blood levels of the much more potent genistein in soy (Dr. Hermann Adlercreutz, Institute for Preventive Medicine Nutrition and Cancer, Folksháusen Research Center, University of Helsinki, Finland, personal communication).

No adverse side effects were observed with the product of the invention. Note that the cyano-glycosides of linseed glycosides (such as linustatin) have been shown to have no nutritional-related negative effects at higher intakes [Dan, B .: Farmacobotany (Fundamentals of Herbal Medicine), Argumentum Publisher, Budapest Linaceaa 191-192 (1997)]. they do not degrade in the intestine. This was not observed in our own investigations.

According to a further embodiment of the invention, as described above, the present invention relates to the use of any of the bakery products of the invention for the effective consumption of plant estrogens.

The invention also relates to any of the bakery products of the invention for use in the treatment of variable age complaints, as a digestive enhancer, as an appetite suppressant and thus as a consumer, antioxidant, cancer prevention and / or regulating blood cholesterol.

In another embodiment, the invention relates to the use of flaxseed and soy, and preferably oatmeal and / or sesame, for the treatment of women with variable symptoms (e.g., hot flashes, sweating, tremor, consequent sleep disturbances, increased blood cholesterol, decreased libido, and in the initial stage for the preparation of a bakery product for the treatment of osteoporosis, drip of urine, catarrh, and possibly psychosomatic disorders.

The present invention also relates to the use of linseed and soy, and more preferably oatmeal and / or sesame as a digestive product for use in the preparation of a digestive product, an appetite suppressant and thus a consumer, antioxidant, cancer prevention and / or blood cholesterol.

In another embodiment, the invention relates to a process for the preparation of a bakery product according to the invention, wherein the ingredients defined above, i.e., as explained in more detail above, are preferably at least partially populated and / or preferably to varying degrees crushed seeds. binders and flavorings are combined and then baked.

In a preferred embodiment of the process according to the invention, the ingredients of the dough, with the exception of the seeds or one or more types thereof, and optionally the flavorings are processed into a foamy mass, and the seed (s) of different grain size and / or knead it and finally fry it. In another embodiment of the invention, yeast is added to the dough which does not yet contain or contains the seeds and the dough is raised. In this case, it is advisable to use a larger amount of liquid.

Baking is preferably continued until dry, preferably at 190-240 ° C.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings are briefly described below.

Figure 1 shows the binding of ³ H-estradiol to bovine cytosol in a competition assay. The figure illustrates that soybean and bread extracts in vitro contain substances that bind to the estrogen receptor.

Figure 2 illustrates, through the frequency of heat waves, that the effect on heat waves in the soybean bread consuming group is not very convincing compared to the soybean meal consuming group.

Figure 3 shows the frequency of hot flushes of soy bread consumers, showing data for patients with plasma levels below 90 nM / L and above. It can be seen that the latter are much more responsive in terms of heat wave thinning.

Figure 4 shows serum lipid levels of soy bread consumers. All of the bread users have improved blood composition, but the results are better for those characterized by plasma genistein levels above 90 nM / L.

5-6. Figures 1 to 5 show the levels of genistein and daidzein in the blood of the women who consume various soy-containing foods. The figures illustrate that despite the fact that the cake contains only about half the amount of soy flakes (39 g vs. 80 g), it still provides almost the same blood levels of genistein (Figure 5) and daidzein (Figure 6). The same cannot be said for soy bread. In the figures, the bar represents the mean and the error flags the standard error8

HU 225 983 Β1 Division The upper end of the thin line represents the maximum and the lower end the minimum. The upper edge of the dark-shaded block is the geometric center and the lower edge is the harmonic center.

Figure 7 shows the levels of enterolactone in the blood of women who consume various soy-containing foods. The figure demonstrates that the level of enterolactone only increased significantly in the blood of those who consumed the cake, but there was a significant increase.

The invention will now be described in more detail by way of examples. However, it should be noted that the examples are provided for illustrative purposes only and are not intended to limit the scope of protection in any way.

Example 1

Sweet and savory cake composition (2 weekly portions for 1 person)

For sweet-tasting cakes

Seeds binder flavors 55 dkg of sugar 15 dkg oatmeal 15 dkg of margarine 1 pinch of salt 42 dkg linseed 1 piece of eggs + 28 dkg soy flakes 2 dl milk The taste of the cake is vanilla sugar or cinnamon or cocoa 28 dkg soy flour 15 dkg of wheat flour 10 dkg sesame seeds

For diabetics, the sweet in a sweet cake is completely replaced by PolySweet. The above composition can then be modified by using, for example, 60 ml of PolySweet instead of sugar, 4-5 dl of milk, 30 dg of margarine and 5 eggs.

For savory cakes

Seeds binder flavors 1 tbsp salt 15 dkg oatmeal 15 dkg of margarine + 42 dkg linseed 1 piece of eggs The taste of the cake: nutmeg or pepper, curry or ginger 28 dkg soy flakes 2 dl of milk 28 dkg soy flour 50 dkg of wheat flour 10 dkg sesame seeds

Production technology

One-third of the flaxseed was popped, one-third was large-grain and one-third was finely ground. Half of the soy flakes are broken (derces). The binders and flavorings are combined and then blended into a foamy mass. After the seeds have been added, the dough is kneaded vigorously, stretched to a thickness of 1-1.5 cm and divided into squares of about 8 * 8 cm using a waist (or pizza) cutter. Bake for 15 minutes in a preheated oven at 220 ° C (golden brown).

120 g of cake (recommended daily dose) contains about g of linseed oil, g of soy, g of oatmeal and 7 g of sesame seeds.

In the following, tests to determine the physiological effect of various forms of soybean, linseed, oats and bakery products containing them in various forms are described.

Example 2

Patients who volunteered in the following studies were among those who went to outpatient menopause services and did not wish to undergo hormone replacement therapy (HRT). The studies were designed to alleviate low-estrogen-induced menopausal complaints. The volunteers were asked to complete a questionnaire that included questions about their early symptoms and their gynecological history. Relevant data on volunteers' lifestyle (diet, habits) and environment were also recorded. Data from patients with menopause of medical or surgical origin, menstrual periods less than three months, and LH (luteinizing hormone) levels below 20 IU (International Units) or FSH ( follicular stimulating hormone) of less than 30 IU were not used in the final analysis. The average age of volunteers was 51 (minimum 43, maximum 67). Of those who completed the study, they consumed six volunteer soy flakes (80 g / day), 20 soy bread (38 g soy meal and 2 g flax seed bread, 150 g / day), 3 flax seeds (10 g / day) and 4 and the woman combined vitamin supplements (80 mg / Quercetin rutinoside + 200 mg vitamin C per day) as a placebo, but no compounds containing estrogen activity (control group). In vitro estrogen activity of extracts from daily ration of food [Setchell KD, Gosselin SJ, Welsh Μ. B., Johnston JO, Balistreri WF, Kramer LW, Dresser BL, Tarr MJ: Dietary estrogens - a probable cause of infertility and liver disease in captive heetahs. Gastroenterology 93, 225-233 (1987)], DCC-RBA [Tandon AK, Chamness GC, McGuire WL: Estrogen receptor in very small breast tumor specimens: A modified charcoal gelatin assay. Cancer Slit. Was estimated 46, 3375-3377 (1986)] is a modified version of it, a competition assay, applied serially via the ER (endoplasmic reticulum) (2,4,6,7) ³ H-estradiol (IZINTA, Biological Research Center) from marhaméhcitoszolból opposite. Serum samples are tested for geninstein levels by radioimmunoassay9

HU 225 983 Β1 [Lapcik 0., Hampl R., Wahala K., Al Maharik N. and Adlercreutz H .: Radioimmunoassay of free genistein in human serum. J. Steroid Biochem. Molec. Biol. 4: 261-268 (1998).

The volunteers' diet consisted of the above foods for 2 months while maintaining a detailed diary of their symptoms. In addition to gynecological ultrasound and endometrial thickness measurements, vaginal lubrication, hormone levels and serum lipid (cholesterol) levels were regularly examined.

The daily dose of food extracts was effectively replaced with the ³ H-estradiol via ER (endoplasmic reticulum) (Figure 1). From marhaméhcitoszolból However, the volunteers did not report any serious diet-related side effects, occasional puffiness, and constipation, and one of the volunteers discontinued soybean because of a persistent, unpleasant taste in the mouth.

During the study, all volunteers except the control group reported a significant reduction in hot flashes (Figure 2).

Analysis of serum genistein levels by immunoassay allowed two soy bread consuming groups to be high, (262.3 ± 171.4 nM; n = 10) and low (21.1 ± 30.8 nM; n = 8). genistein, arbitrarily using the 90 nM boundary as the dividing line. It is noteworthy that the subgroup characterized by high genistein levels generally suffered from fewer hot flushes compared to pre-diet measurements (Figure 3).

Endometrial thickness (ultrasound), vaginal lubrication and gonadotrophic hormone levels were monitored as indicators of clinical estrogenicity in each diet. None of these showed significant changes during the investigation. Figure 4 shows that the consumption of soy bread has a beneficial effect on lipid metabolism, which is shown by the decreasing tendency of total cholesterol and triglyceride levels and the simultaneous increase of HDL cholesterol.

Summarizing the results, although soy flour and linseed may be appropriate dietary supplements to help with low estrogen problems, soy bread seems less promising in this regard. The maximum soybean meal content of the conventional "bread" used here, on the one hand, as it does not rise at high soybean meal content, may not exceed 27% by weight of the dry matter, but5 because it contains only a single milled soybean meal. , because of its long-term absorption of high levels of flour, fattening with the appropriate amount of soy. Therefore, conventional soy bread does not seem suitable as the sole source of soy, even when relatively large amounts of soy flour are used.

It should be noted that the lipid lowering effect of soy, which is significant only in the group characterized by low serum genistein levels, is due at least in part to its non-flavonoid constituents. This is supported by the fact that flavonoids extracted from clover had no effect on serum levels [Hodgson J.M., Puddez I.B., Beilin L.J., Móri T.A. and Croft K.D. J. Nutr. 128: 728-732 (1998)]. The unexpected rise in hot flushes in the placebo group can be explained by the increased and futile expectation of the members of the placebo group and consequently by the increased attention devoted to their complaints.

Example 3

In this example, a series of experiments similar to that described in Example 2 is reported, but in this case some of the volunteers consumed the cake of the present invention.

volunteers received soy flakes (80 g / day), 18 words35 yeast bread (38 g soy meal and 2 g flax seed 150 g / day), and 7 volunteers consumed the cake of the invention (120 g / day, total 39 g soy, g of flaxseed and 11 g of oat), a detailed log of volunteers' symptoms was maintained for 2 months.

During the diet, the thickness of the uterine membrane was continuously monitored by gynecological ultrasound and laboratory parameters of the volunteers. Plasma levels of the following three phytoestrogens were measured by the TRFIA (OELF / A) procedure. Data obtained in nM / L are summarized in Table 1. A standard error was also reported for all data.

Table 1

Compound Before diet After a diet soy flakes soy bread cake soy flakes soy bread cake enterolactone 9.83 ± 2.38 8.19 ± 1.87 10,6313,41 25,56113,36 36,6615,77 149,141.9 daidzein 6,5512,43 4,4211,42 1,5010,45 226.21127 96,4118,55 172,171.6 genistein 21.1 ± 5.64 10,6212,8 8,3212,26 432.71162 187,9132,9 393.61113

Limits for improvement in heat wave frequency. It is noteworthy that the synthesized compounds of the present invention are related to the production of genistein and genes obtained by the consumption of plasma levels of the above phytoestrogens

The level of daidzein is significantly closer to that achieved with soy flakes than with the corresponding phytoestrogen levels resulting from the consumption of soy bread (Figures 5 and 6). This is despite the fact that volunteers consuming soy flakes consumed more than twice as much soybean a day as those consuming soy bread and pastries. This is likely to indicate that other active ingredients in the cake (such as enterolactone) aid in the absorption of these two phytoestrogens. This is also supported by Figure 7, which shows that enterolactone levels in cake serum from consumers are well above those of the other two foods. This may be one of the reasons for the beneficial effect of the cake on foods known to date containing soya or linseed.

Example 4

Test Examples

The following is a non-exhaustive example of the experiences of some patients who regularly consume a cake according to the present invention under the supervision of a gynecologist.

Test Example 1

Patient 1 is a 51-year-old female who has been eating the cake for 5 months. Before eating the cake, he experienced hot flushes, sleep disturbances and mild incontinence complaints as a menopause. She has had severe stool problems since she was a child (stool once a week).

As a result of consuming the cake, the patient reported cessation of hot flashes and incontinence, better sleep, and a stronger sense of vitality. Your bowel problems have been resolved (you have stools every 2-3 days). He also experienced a slight weight loss with an excessive consumption of sweets.

He consumed the cake daily, while he could not consume any of the flax, soy or sesame seeds.

Test Example 2

Patient 2 is a 35-year-old, slightly overweight male who has been eating the cake daily for several months.

As a result of consuming the cake, there was a slight but permanent and steady weight loss.

Because of its taste and texture, the kernels could only eat a few grains in their natural state, and when finely ground, the soy felt extremely disgusting, even when mixed with food (such as kefir).

Test Example 3

Patient 3 is a 47-year-old female suffering from menopausal symptoms for about 7 years, the most common of which is hot flashes, sweating, trembling, anxiety and heart problems, and restless sleep.

As a result of consuming the cake, all of the above problems have either been eliminated or minimized. He also experienced an increase in his sense of vitality and libido. When he stopped eating the cake for a while, the complaints came back. After one week's regular consumption of the cake, his complaints again decreased by about 50%.

Of the seeds, he could only eat sesame seeds and flax seeds at one time, but he refused to try again.

Test Example 4

Patient 4 is a 47-year-old female, mother of 2 adult children, suffering from menopausal complaints for 1-2 years.

As a result of consuming the cake, after a few weeks, night sweats subsided and then, after 3 months of regular consumption, decreased to a minimum. The patient's well-being and bowel function were improved.

The patient found the cake (both salty and sweet) particularly delicious and reported that it caused a feeling of fullness. He further emphasized that co-ing the seeds in this form is much simpler than individually and that the exact dosage is solved. She particularly appreciated that the improvement in symptoms was possible without medication.

Test Example 5

Patient 5, a 39-year-old woman, reported a few pounds of weight loss and bowel function after regular use of the cake.

According to him, the cake tastes good, often in a microwave, slightly heated (thus temporarily softened), sometimes as a separate dinner with milk, kefir and tea.

One of the first representatives of the bakery product of the present invention is a food product which is characterized by its primary function of promoting the desired intake of physiologically beneficial active ingredients. By applying it, a reduction of women's variable complaints can be achieved, and their initial disappearance is completely eliminated. In the meantime, the patient can avoid taking hormonal and cholesterol-lowering products, relieving their harmful side effects. The cake has many other beneficial effects: weight loss, stool, beneficial effect on cholesterol, anti-tumor effect. A further distinguishing feature of the bakery product according to the invention is that, in enjoyment, the salty and sweet variants do not lag behind the traditional dry cakes, thus combining pleasant with useful. This makes healthy eating attractive, which can lead to significant public health outcomes at population level.

Claims (10)

PATENT CLAIMS 1. A bakery product containing oil seeds of one or more plants, containing at least a portion of the oil seeds in a variety of shreds in an amount exceeding 30% by weight of the total ingredients. HU 225 983 Β1 2. A bakery product according to claim 1, each containing more than 15-15% by weight of flaxseed, at least 10% by weight of which is popped and at least 10% by weight of variously comminuted and soya, which contains at least 10% by weight containing, preferably at least 40% by weight of Topopant. Bakery product according to claim 1 or 2, comprising more than 15% by weight of linseed, more than 15% by weight of soy, and - preferably more than 2% by weight of sesame seeds and - preferably more than 5% by weight of oat flakes, and a total of 63% by weight of pasta made from fat, eggs and cereal flour and milk or milk substitute products. 4. A bakery product according to any one of claims 1 to 4, which comprises more than 17% by weight, preferably 19-24% by weight of linseed, 10-40% by weight of flaxseeds in a variety of grain sizes, preferably partially crushed, partly minced, partially finely ground. soy flakes, more than 6% by weight, preferably 8-20% by weight of soy flour, preferably 2-10% by weight of sesame seeds, and more than 5% by weight, preferably 6-12% by weight of oat flakes, 5-15% by weight butter or margarine; 2-15% by weight of eggs and preferably flavorings, in addition 14 to 42% by weight of sugar, optionally sweetener instead of sugar, 5 to 10% by weight of a mixture of cereal flour, preferably wheat flour, 0.5 to 5 dl, preferably 1 dl of milk, or For a quantity of 100 g by weight of a mixture containing 14-45% by weight of cereal flour, preferably wheat flour, it is baked from 0.5-3 dl, preferably 1 dl, optionally containing bacterially fermented milk. 5. A pastry product according to any one of claims 1 to 4, preferably a pastry, coffee, dry pastry or biscuit. 6. A bakery product according to any one of claims 1 to 6 for use in promoting an effective amount of phytoestrogens. 7. A bakery product according to any one of claims 1 to 6 for use in the treatment of variable age complaints. 8. A bakery product according to any one of claims 1 to 6 for use as a digestive enhancer, an appetite suppressant, a consumer, an antioxidant, for the prevention of cancer and / or for the control of blood cholesterol. Use of linseed and soybean, and preferably oatmeal and / or sesame seed, for the manufacture of a bakery product for the treatment of variable age complaints. Use of flaxseed and soy, and preferably oatmeal and / or sesame, as a digestive agent, an appetite suppressant, a consumer, an antioxidant, a cancer prevention and / or regulator of blood cholesterol.