JP2001275613A - Food composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food composition containing an oil and fiber preferable for providing a food with a healthy benefit. SOLUTION: This food composition comprises a linseed oil separated from linseed and a pressed residue containing a linseed fiber. The composition can be a blend to be added to a cooked food or a food. The most suitable composition contains another fiber besides the linseed fiber.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a functional food.

[0002]

BACKGROUND OF THE INVENTION Today, the average nutritional intake of humans is low in fiber and too high in saturated fatty acids. These proportions have a negative effect on health, especially having the effect of increasing blood cholesterol levels or maintaining high blood cholesterol levels. Sufficient fiber intake is
A necessary condition for good intestinal activity, a fibrous diet is also believed to prevent the development of cardiovascular disease, colon cancer, diabetes and, for example, hormonal cancer.

[0003] In particular, meat products and some fast foods often have a low fiber content but a high saturated fatty acid content. As a result, in addition to such foodstuffs, the diet should contain fibers and unsaturated fatty acids derived from other sources.

[0004] Flax (Linum sp.) Is a plant cultivated for fiber and oleic acid purposes. Flaxseed is commonly used as whole seed, especially to enhance intestinal activity.

[0005] Today, oils pressed from linseed are mainly used as wood protectants and in industrial paints. Linseed oil is rich in polyunsaturated fatty acids and consists for the most part of α-linolenic acid (ALA) and α-linoleic acid. Flaxseed oil has higher ALA than any other vegetable oil
Has a concentration. Due to its high ALA concentration, linseed oil is very susceptible to oxidation. On the other hand, high ALA concentrations are conditions for achieving the desired health effects.

[0006] Flaxseed is produced from crushed flaxseed as a pressing residue. The residue still contains about 4-20% by weight of linseed oil. If desired, residual oil can be removed, for example, by extraction with a suitable solvent. Hexane is very commonly used as an extraction solvent. It is known to use crushed or ground flaxseed obtained after extraction for cooking.

The use and effects of linseed, linseed oil and crushed linseed are described, for example, in the literature Carter, Cereal Food.
World, vol. 38, No. 10, 1993, 753-759 and Cui, Can
adian Chemical News, vol. 50 No. 5, 1998, 19-20.

[0008] Linseed, linseed oil or crushed linseed has been used or proposed for use separately in various foodstuffs. The use of flaxseed and crushed or ground flaxseed in foodstuffs is limited by the taste and color changes that they produce, which are offensive.

Flaxseed and crushed flaxseed are mainly used in baked goods.

Abstract FROSTI No 269523 (Original: Fleischere)
i, 1991, 42 (9), 624-8) refer to the use of flaxseed in meat and sausage products, among others.

Abstract Derwent WPI No 95-100745 (Hungary 66713) describes a nutritional preparation comprising wheat malt, wheat bran, crushed soybeans, threshed oilseeds, crushed flaxseed and herbs.

US Pat. No. 5,561,074 discloses a nutritional preparation containing, inter alia, carbohydrates, vegetable oils, vegetable proteins and fiber. Flaxseed may be used as an ingredient.

Abstract Derwent WPI No 92-428802 (432 Japan)
No. 5060) discloses a textile product which may comprise, for example, flaxseed fibers.

Finnish Patent No. 100089 discloses a crushed product containing flaxseed protein and flaxseed mucus, after removing the flaxseed oil by squeezing the flaxseed with a suitable solvent and possibly extracting it. It describes a method for producing linseed by alkali extraction and separating insoluble fibers. This product, which contains flaxseed protein and flaxseed mucus, is particularly usable in bakeries.

US Pat. No. 4,857,326 discloses an emulsion made by crushing linseed and then dissolving the linseed in water. This emulsion allegedly reduces serum triglyceride and / or cholesterol levels.

US Pat. No. 5,069,903 describes the preparation of an edible dry flaxseed composition by crushing flaxseed. This composition can be used in animal feed and possibly also in human nutrition. that is,
It appears to increase the tissue ω-3-fatty acid content and lower cholesterol levels.

US Pat. No. 5,565,312 discloses that at least 70% by weight of oilseed components, at least 8% by weight of additional plant components and at least 4% by weight of yeast, and possibly small amounts (about 1% by weight) of meat components. A nutritional supplement comprising:

[0018]

A food composition as defined in claim 1, a process for its preparation and a method for its use have now been invented. The dependent claims describe a number of preferred embodiments of the invention.

[0019]

The object of the present invention is to provide food,
It is in particular to provide meat products or ready-to-eat foods, optimally combining the beneficial properties of linseed oil and linseed fiber while maintaining good food quality. According to the invention, a product is obtained which combines an increased fiber content and a clearly healthier fat composition compared to the corresponding regular food. The present invention relates to its taste,
It provides a product which is substantially similar in structure and color to that of the corresponding conventional product and does not have the color and taste problems normally associated with flaxseed described in the known literature.

Another object of the present invention is to produce a food composition that provides health benefits and can be added to food or consumed as is.

[0021]

DETAILED DESCRIPTION OF THE INVENTION At least 5 g of linseed oil daily
It has been inferred from several studies that cholesterol levels are reduced by ingestion of cholesterol. This is about 1
Means 2 g of whole seed. Whole seeds cannot be added to food at such amounts without significantly affecting taste and color. About 5% by weight of linseed oil can be easily added to the foodstuff of the present invention, so that 100 g of this product is sufficient to meet the daily requirements.

According to current nutritional recommendations, the daily fiber intake of a human should include about 30 g. Nevertheless, the average daily fiber intake for those who follow a normal diet is only about 20 g today. One purpose of the products of the present invention is to meet the remaining fiber requirements by adding the fiber to foods that do not normally contain a sufficient amount of fiber. At the same time, linseed oil is added to the food, which has a beneficial effect on health. Flaxseed pressed residue is also found in lignans (ligna) in food.
n) Enrich (also known to be beneficial for health).

The food composition of the present invention comprises linseed and linseed oil separated from linseed pressed residue. The optimal composition further comprises an auxiliary fiber component. The composition may be a cooked food or a blend to be added to the food, and may include other nutrients or additives that can be used in food.

The composition may comprise, for example, 0.5 to 35% by weight of linseed oil separated from linseed and 0.5 to 35% by weight of linseed pressed residue. The additional fibers may account for, for example, 0.5-33% by weight. The ratio of linseed oil to squeeze residue in the composition is usually lower in the whole linseed.

The amount of linseed oil separated from linseed in the food is, for example, 0.5 to 20% by weight, for example, 1.5 to 6.
It can be 5% by weight, especially about 5% by weight. The amount of pressed residue in the food is, for example, 0.5 to 20% by weight, for example 1 to 10%.
%, Especially about 2-5% by weight. The amount of supplementary fiber in the food is, for example, 0.5-19.5% by weight, for example 1
It can be from 10 to 10% by weight, especially about 2 to 5% by weight.

The linseed oil may in particular be an oil produced by pressing, preferably by cold drawing.

[0027] In addition to linseed oil, the composition may comprise other vegetable oils such as rapeseed oil, sunflower oil, soybean oil or olive oil. The additional oil is preferably used especially in foodstuffs where a relatively weak taste of linseed oil or a relatively strong taste of any other oil is desired. In that case, the amount of linseed oil is reduced by that amount compared to the recipe. Rapeseed oil can be particularly used for this purpose because of its natural taste.

The flaxseed pressed residue obtained by simple pressing can still contain, for example, 4 to 20% by weight of flaxseed oil. The pressed residue can also be extracted substantially free of oil. The total oil content of the recipe takes into account any oil content of the pressed residue.

Press residue is a solid material that is easy to handle and charge into the composition. Therefore, for example, it is easy to grind the pressed residue to a desired particle size. Further, the pressed residue can be processed by another method before use.

According to the invention, the water and fat binding properties of the product are also improved. This is particularly beneficial in meat products such as sausages.

The present invention also allows for easy optimization of the oil and fiber composition of each product.

The color of the untreated pressed residue is brown. The pressed residue can be bleached, while at the same time deflavoring, defatting and upgrading. Bleaching can be performed, for example, as follows. That is, the crushed crushed flaxseed is moistened with water, whereby the ratio of water to crushed flaxseed is 1: 1.
変 わ り 3: 1. Enzymes, especially lipolytic lipases or proteases, can be added to the water. Water is allowed to act on the groats for 0.5 to 12 hours, and then an aqueous solution such as dough is added at room temperature in an alcohol, such as isopropanol, to 2 to 5 times the amount of isopropanol in the solution. Homogenize with volume. The homogenized alcohol-containing suspension is filtered under reduced pressure or separated from the solution by centrifugation or any other suitable method. The separated cracks are washed with 2 to 6 times the amount of alcohol, the suspension is filtered and centrifuged. The alcohol-containing cracks are dried at 20-90 ° C. Grind the dry light grind to the appropriate particle size.

Approximately half of the flaxseed press residue consists of fibers. From the residue, especially the bleached low-fat cracks, the fiber-rich fraction can be further separated by screening or grading for use in the compositions of the present invention. The remaining fraction rich in protein can be used in other foodstuffs.

Separate fibers are further added to the composition along with the pressing residue. The total fiber content of the pressed residue and auxiliary fibers can be, for example, 0.5 to 34% by weight. The total amount in the food can be, for example, 0.5 to 20% by weight, for example 1 to 10% by weight, especially 2 to 5% by weight. The fibers preferably have a maximum lignan content.

The supplementary fiber can be any dietary fiber suitable for this use. The fibers may be soluble.
Dietary fibers suitable for food include, for example, wheat bran, inulin, carboxymethylcellulose, oat bran, Li
tesse ™ and pectin (such as sugar beet pectin). The auxiliary fiber component can, of course, include several different fibers.

The auxiliary fibers may also include linseed fibers, such as linseed hulls. The total amount of flaxseed fiber in food is, for example, 0.
It may account for 5 to 20% by weight, for example 1 to 10% by weight, especially 2 to 5% by weight.

The flaxseed shell was found to contain an intermediate layer having a particularly high lignan content. A fraction called "frictioned fraction" having a very high lignan content and total fiber content can be separated from the whole unbroken flaxseed. The rubbed fraction is separated from the whole linseed, from the surface layer, in a mill with mortar. The rough surface of the mortar rubs the seed at a predetermined speed, preferably for about 1 to 3 minutes. The lignan content of flaxseed was found to be particularly high after rubbing for about 1 minute. The rubbed fraction can be further bleached in the manner described above.

The supplementary fibers may comprise the rubbed fraction of the linseed husk or the fiber and lignan-rich product obtained therefrom.

The components of the composition of the present invention can be added to the foodstuff separately or as a suitable blend.

[0040] In addition to the components described above, the compositions of the present invention may include any of the nutrients and additives used in foods to control shelf life, taste or physical properties.
In particular, suitable antioxidants may be added to the composition to prevent oxidation of the linseed oil.

Compositions consisting essentially of only the above two or three components and optional additives can also be used as such as nutritional preparations.

The food of the present invention can be, for example, a meat product such as sausage. The sausage can be, for example, cold sausage, liver sausage, Frankfurt or grilled sausage.

The sausage mix is, for example, 3 to 10%
Linseed oil, for example, 0.5 to 4% crushed linseed and, for example, 1 to 7% supplementary fiber. Wheat fiber and / or inulin can be used as supplementary fiber.

The use of linseed directly in the production of sausages was also tested. The amounts tested accounted for 2-5%. Seeds were not completely crushed during the manufacturing process. For this reason, the appearance of the sausage was unacceptable, inter alia, its cross-section had an irregular brown spot. The binding properties required for the construction were not enhanced.

The food of the present invention can be, for example, a dressing or a cooked food. Examples of these include ground meat products such as beef burgers and meatballs, salads such as lasagna, pizza, solid tortillas, hamburgers, pies, microdishes, salads based on mayonnaise and dressings, and whipped. Desserts such as cowberry and rye cowberry.

Flaxseed fiber is added to various foods in various amounts. This is because the effects of taste, composition and color change. If a bleached cracked, bleached and rubbed fraction, or a bleached, lignan-rich fraction is used, the addition may be significantly greater than the addition of the raw fraction, It can be up to twice the addition of fractions.

The components of the present invention can also be mixed before being added to the product. As a result, a nutritional composition according to the invention is obtained, which can be added to the foodstuff in an appropriate amount. In some foodstuffs, this has been found to reduce harmful flavors and allow for higher amounts of addition, up to 40-200%, than adding the ingredients separately. Auxiliary ingredients suitable for the intended use, for example a meat extract, can be added to the composition, in which case the composition can be used for the production of various foodstuffs. The food composition of the present invention is suitable for ingestion as it is.

The above-described method can be used for the manufacture of various foodstuffs that provide health benefits, especially lower cholesterol levels and increased intestinal activity. The food of the present invention
It is typically based especially on foods rich in saturated fatty acids and low in fiber.

[0049]

EXAMPLES Examples of a number of embodiments of the present invention are described below. Ham sausage mix: 30% pork, low fat (about 12% fat) 15% beef, low fat (about 12% fat) 6.0% lard 5.0% linseed oil 2.0% wheat fiber 0.0 5% Flaxseed 3.0% Inulin 1.2% Salt 0.6% Spice blend 1.5% Corn starch 2.0% Meat protein 0.3% Phosphate mixture 0.012% Preservative 0.08% Antioxidant 33.78% Water 25% Pre-salted pork, low fat (about 15% fat) Mix preparation: Wheat fiber, crushed linseed and linseed oil are placed in a saucer and mixed by hand. When ready, the mixture resembles a kneaded puff pastry. Total cut time is 2
Minutes. Start the cutter at low speed. Put low fat pork and beef and preservative into cutter. Add the mixture of linseed oil and fiber and dry matter (spice blend, salt, phosphate mixture and meat protein). Cut at high rotation speed. Slow down halfway through the cut time and add water, corn starch and inulin. The cutting is continued at a high rotational speed and the antioxidant is added. Continue cutting until the time is over. Add salted pork to the cutter and mix it by hand with the mix.
The size of the meat pieces should not increase, but should be clearly visible during the mix. Injection: Inject the finished sausage mix into a fibrous intestine having a 90 mm caliber. The intestines allow air to pass and thus allow for smoking. Cooking: Cooking in a cook / smoked / cooled box. Preheat for about 20 minutes at + 65 ° C. Dry at + 72 ° C. for about 15 minutes. Smoked at + 65 ° C for about 30 minutes. Cook at + 77 ° C for about 80 minutes (internal temperature of product +72
° C). Cook at + 0 ° C for about 120 minutes (internal temperature of product +15
° C).

Liver sausage mix: 32% pork mixture, about 37% fat 7% crust emulsion 19% pig liver 6.8% linseed oil 2.1% wheat fiber 2.1% crushed linseed 2% Salt 1.25% Spice Blend 0.012% Preservative 0.08% Antioxidant 28% Water Mix Preparation: Put all ingredients simultaneously in a cooking cutter. The process time is 10 minutes and the components are decomposed and heated in a closed space. When ready,
The mix has a uniform and finely divided structure.
The temperature of the mix is + 60 ° C. Injection: The finished sausage mix is injected by vertical insertion into an impermeable intestine having a 35 mm caliber. Cooking: Cooking in a cooking basin with a water temperature of + 80 ° C.
The cooking time is 90 minutes, then cooling in a cold water basin. The temperature of the cooling water is + 0 ° C. and the cooling time is 60 minutes. The internal target temperature of the product during cooking is + 72 ° C.

Frankfurt mix: 30% pork, low fat (about 12% fat) 15% beef, low fat (about 12% fat) 6.0% lard 5.0% linseed oil 2.0% wheat fiber 0.5% Flaxseed 3.0% Inulin 1.2% Salt 0.6% Spice blend 1.5% Corn starch 2.0% Meat protein 0.3% Phosphate mixture 0.012% Preservatives 0. 08% Antioxidant 33.78% Water Mix Preparation: Wheat fiber, crushed linseed and linseed oil are placed in a tray and mixed by hand. When ready, the mixture resembles a kneaded puff pastry. Total cut time is 2
Minutes. Start the cutter at low speed. Put low fat pork and beef and preservative into cutter. Add a mixture of linseed oil and fiber, and some of the dry matter (spice blend, salt, phosphate mixture and meat protein). Cut at high rotation speed. Slow down halfway through the cut time and add water, corn starch and inulin. The cutting is continued at a high rotational speed and the antioxidant is added. Continue cutting until the time is over. The mix is emulsified lotus. Injection: 20-24 m of finished sausage mix
It is injected into the intestine of a natural sheep with a caliber of m. The unit weight of the sausage is about 50 g. The natural intestine of pork can be used as an alternative, with a caliber of 30-36 mm.
The unit weight is about 130 g. Cooking: Cooking in a cook / smoked / cooled box. Preheat for about 20 minutes at + 65 ° C. Dry at + 72 ° C. for about 15 minutes. Smoked at + 65 ° C for about 30 minutes. Cook at + 77 ° C for about 60 minutes (internal temperature of product +72)
° C). Cook at + 0 ° C for about 100 minutes (internal temperature of product +15
° C).

Beef burger mix: 28.9% ground pork 13.2% ground beef 1.1% crushed flaxseed 2.4% inulin 1.4% wheat fiber 1.1% salt 16.9% water 14. 5% ice 3.7% linseed oil 8.6% soy protein product 2.4% potato flour 1.4% glucose 1.8% spice blend (especially onion,
Paprika, coriander, garlic, mustard seeds) 0.4% Fragrance enhancer (e621) 2.2% Preparation of punk crumb mix: Mix minced meat with ice, linseed oil, salt, and a portion of water. Stir. Add fiber, spices and flour and remaining water. Stir to obtain a homogeneous mix. Place the mix in the cool place for 1-2 hours (no longer). The temperature of the mix is 0 ° C. Shape the beef burger and fry until well cooked. After frying, the internal temperature of the beef burger should be 70-80 <0> C and the beef burger is cooled and packaged.

Bologna Sauce Ingredient: 15.0% Ground Beef 35.5% Water 5.0% Onion Slices 7.5% Grated Carrots 1.3% Parsnip Shreds 1.3% Celery Shreds 1.3% Leek Sliced 19.4% crushed tomato 1.0% garlic 5.0% tomato ketchup 1.3% stock product 0.8% corn starch 0.2% salt 0.05% paprika oleoresin 0.05% tomato Flavoring 1.1% Herbal mix 0.1% Crushed black pepper 1.5% Crushed flax seed 0.7% Wheat fiber 1.9% Flax seed oil 1.0% Inulin Preparation: Linseed oil and crushed Add linseed to the pot. Let it absorb for a while. Add the crushed tomatoes, ketchup, and some of the water. Heat until boiling.
Add minced meat, stock product, salt and onion. Heat to boiling and cook for 5 minutes. Mix corn starch with water. Add vegetables. Heat. Add wheat fiber and inulin. Stir well. While stirring, add the mixture of corn starch and water. Add herbs, flavors and colorants. Heat until boiling.

Lasagna Ingredients: Minced meat Source: 12.2% Ground beef 0.4% Onion 0.5% Stock powder 0.9% Crushed flax seed 0.4% Crushed wheat 0.6% Inulin 1.1 % Flaxseed oil 23.2% water 0.06% salt 0.3% herb mix 1.9% tomato ketchup 3.5% crushed tomato 0.3% corn starch 0.02% paprika oleoresin 0.02% Tomato flavor 0.04% Crushed black pepper Cheese sauce: 2.7% Margarine 3.0% Flour 4.8% Heavy cream 5.2% Milk powder 28.6% Water 2.7% Salt 0.05% White pepper 2.7% Grated cheese 7.2% Lasagna sheet Work instructions: Minced meat sauce: Put linseed oil and crushed linseed into pot and absorb for a while To. Add 3/4 of the crushed tomato, ketchup and water. Heat until boiling. Add the onion and minced meat with stirring. Add the crushed wheat and inulin. Cook for 5 minutes. Mix the starch with the remaining water and place in the pot with stirring. Add spices and coloring. Cheese sauce: mix milk powder and water. Add margarine to the pot. Melt, add flour and stir. When the margarine and flour are mixed, add the milk powder and water mixture. Cook for 10 minutes. spices,
Add grated cheese and cream. Make the lasagna in a mold as follows. Layer 1 Ground meat Layer 2 Lasagna sheet Layer 3 Ground meat Layer 4 Lasagna sheet Layer 5 Cheese sauce

Pizza Bologna / Francesca stand: 65.2% flour 22.5% water 4.9% crushed linseed 4.5% rapeseed oil 1.9% yeast 1.0% salt sauce: 51.9% water 6 .2% linseed oil 8.8% spice blend 0.9% crushed linseed 0.2% wheat fiber 1.6% inulin 30.4% tomato ketchup sauce preparation: mix linseed oil and crushed linseed Start by doing Add tomato ketchup with gentle stirring. Add spice blend and water. Stir to obtain a uniform sauce. Bologna filling: 100% minced pizza Francesca filling: 49.6% Ham 23.4% Pineapple thick cut 11.9% Paprika diced 15.1% Tomato diced Mix all ingredients. Distribution: 34.1% Table 36.4% Sauce 18.2% Filling (Bologna filling or Francesca filling) 11.4% Cheese Baking: Bake pizza at 230 ° C for 3 minutes.

Broiler balls 14% Ground chicken 12% Broiler cervical spine mass 7% Turkey meat mass 6% Turkey leg mass 10% Broiler heart 8% Broiler gizzard 4% Broiler skin 6% Onion cut 10% Water 4.3% Flax seeds Oil 0.5% crushed linseed 18% spice blend Preparation: Start by mixing linseed oil and crushed linseed. The skin and meat are added to the mixture with continuous stirring. Add onion, dry substance and water. Stir to obtain a uniform mass. Fry: fry the formed balls in 155 ° C oil to a clean fox color.

Hamburger disk meat: 23% high fat pork (48% fat) 5% bone meat 14% ground beef 0.7% crushed flax seed 4.5% flax seed oil 3% inulin 1.9% wheat fiber 2 % Bread pieces 13.2% Spice blend 0.6% Salt 20% Water 12% Ice Preparation: Start by mixing flaxseed oil and crushed flaxseed. Add ice and minced meat and stir. Gradually add the pieces of bread, inulin, wheat fiber, spice blend and water. Be careful not to clump the spice blend. Stir to obtain a uniform mass. Fry: fry the shaped disc-shaped meat in 175-177 ° C oil to a clean fox color. Bread roll: 53% Flour 20% Water 5.1% Wheat bran 4.7% Yeast 3.5% Sesame seed 3.4% Sugar 3.2% Lactose-free margarine 2.7% Wheat cracking 1. 5% linseed 1.1% salt 0.7% rye malt 0.008% preservative (E200) Preparation and packaging of hamburger: Disc-shaped meat is sandwiched between bread rolls. Package the hamburger in a Flow pack. Meat and vegetable burrito sauce: 1.4% corn starch 1.4% crushed flax seed 20.0% water 1.4% flax seed oil 11.1% tomato ketchup 3.6% onion diced 0.9% spice blend 1.2% crushed garlic 0.4% stock product 0.5% salt 1.0% sugar 10.1% ground beef 14.3% cruzzet slice 2.1% tomato diced 2.2% corn 3 0.0% Kidney Beans 25.3% Preparation of Tortilla Sauce: Mix crushed flaxseed and corn starch in a portion of cold water so that they are well mixed.
Put the rest of the water in the pot. Add tomato ketchup, linseed oil, onion, spice blend, salt, sugar, crushed garlic and stock powder. Heat to boiling with continuous stirring. While stirring, slowly add the ground beef. Heat and cook on low heat for 10 minutes with occasional stirring. Add the mixture of starch and linseed with stirring. Add corn, cruzette and tomato slices and heat to 90 ° C. Add the beans. Stir. Winding: Place 100 g sauce on tortilla and wind. Firing: The burrite is fired at 175 ° C. for 13 minutes.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/317 A23L 1/39 1/39 1/48 1/48 A23D 9/00 516 F-term (reference) 4B018 LB01 LB06 LB09 MD15 MD47 ME04 ME11 4B026 DC05 DG20 DL05 4B032 DB13 DB32 DK18 DK29 DL20 4B036 LC06 LF03 LF13 LF14 LH13 LH35 LK06 4B042 AD03 AD20 AK06 AK11

Claims (32)

[Claims] 1. A food composition comprising linseed oil separated from linseed and a pressed residue containing linseed fiber. 2. The food composition according to claim 1, comprising 0.5 to 35% by weight of linseed oil. 3. The food composition according to claim 2, comprising 0.5 to 20% by weight of linseed oil. 4. The food composition according to claim 3, comprising 1.5 to 6.5% by weight of linseed oil. 5. The food composition according to claim 4, comprising about 5% by weight of linseed oil. 6. The food composition according to claim 1, which comprises 0.5 to 35% by weight of a pressed residue. 7. The food composition according to claim 6, comprising 0.5 to 20% by weight of a pressed residue. 8. The food composition according to claim 7, comprising 1 to 10% by weight of a pressed residue. 9. The food composition according to claim 8, comprising 2 to 5% by weight of pressed residue. 10. The food composition according to claim 1, further comprising auxiliary fibers. 11. The food composition according to claim 10, comprising 0.5-33% by weight of supplementary fibers. 12. The food composition according to claim 11, comprising 0.5 to 19.5% by weight of supplementary fibers. 13. The food composition according to claim 12, comprising 1 to 10% by weight of auxiliary fibers. 14. The food composition according to claim 13, comprising 2 to 5% by weight of supplementary fibers. 15. The food composition according to claim 1, comprising a total of 0.5 to 34% by weight of fiber. 16. The food composition according to claim 15, comprising a total of 0.5 to 20% by weight of fiber. 17. The food composition according to claim 16, comprising a total of 1 to 10% by weight of fiber. 18. The auxiliary fiber may be linseed fiber, wheat bran,
The food composition according to any of claims 10 to 17, characterized in that it comprises inulin, carboxymethylcellulose, oat bran, Litesse (TM) fiber and sugar beet pectin and other pectins. 19. The food composition according to claim 18, wherein the supplementary fiber comprises linseed hull fiber. 20. The food composition according to claim 19, wherein the supplementary fiber comprises bleached linseed hull fiber. 21. A linseed hull fiber obtained by rubbing linseed with linseed.
A food composition as described. 22. The food composition according to claim 1, wherein the pressed residue includes bleached pressed residue. 23. The food composition according to claim 19, wherein the pressed residue further comprises linseed oil. 24. The crushed residue contains 4 to 20% by weight of linseed oil.
The food composition according to claim 23, further comprising: 25. The food composition according to claim 1, wherein the pressed residue further comprises rapeseed oil or another vegetable oil. 26. The food composition according to any one of claims 1 to 25, further comprising an additive that enhances storage stability, physical properties or flavor. 27. The food composition according to claim 1, which is a sausage or other meat product. 28. The method according to claim 1, which is a salad, pizza, lasagna, filled tortilla, hamburger, pie, minced meat product, mini food, microdish, dessert or other prepared food. Any one of
Item 10. The food composition according to item 8. 29. A nutritional preparation conferring health benefits, consisting essentially of linseed oil, linseed pressed residue and supplementary fibers separated from linseed. Or the food composition of claim 1. 30. A process for producing a food composition, comprising mixing linseed oil, linseed pressed residue and nutrients separated from linseed and additives which can be used in foodstuffs if desired. 31. The method according to claim 30, wherein the ingredients are added to the food paste. 32. The method of claim 31, wherein each of the components is separately added to the food paste.