PL235665B1 - Nutritional agent in the solid form, intended for people or animals, containing fatty acid polyunsaturated ethyl esters and method for obtaining the nutritional agent - Google Patents

Description

Description of the invention

The subject of the invention is a nutritional product intended for humans or animals containing polyunsaturated fatty acids and / or their esters, especially ALA and GLA esters and products resulting from the freeze-drying (puffing) of fruit and / or vegetables and / or algae.

The invention uses the adsorptive properties of fiber, including pectins, contained in the mass produced during puffing (freeze-drying) of fruit or vegetables or algae, with particular emphasis on puffed apples, in order to create a new food product for humans and animals with an extremely high level of health-promoting properties, containing:

- ethyl esters of higher unsaturated fatty acids (PUFA), hereinafter referred to as PUFA-Et, obtained from linseed oil as a raw material, or other vegetable oils, mainly from perilla oil or borage oil;

- addition of various health-promoting ingredients of natural origin.

PUFA-Et obtained from linseed oil, and even better from perilla oil as a raw material, is a particularly useful source of ω-3, which is the only essential acid from this group, i.e. a-linolenic acid (ALA).

WNKT-Et, on the other hand, from borage is a rich source of γ-linoleic acid (GLA).

It is known to use all kinds of vegetable oils as a raw material, but due to the high, and therefore health-disadvantageous, content of pro-inflammatory linoleic acid (LA) from the ω-6 group, their use in the invention would have a very negative effect.

The form of the above-mentioned acids proposed in the invention, i.e. their ethyl esters, has a special six-fold meaning because:

- WNKT-Et have significantly greater bioavailability in relation to their triglyceride form of oils;

- they are completely free from health-hazardous cyanohydrin derivatives of simple sugars such as linustatin, linamarine, neolinostatin or lotaustraline present in significant amounts, especially in linseed oil;

- contain almost all health-promoting ingredients found in the raw material, which are oils, including fat-soluble vitamins (A, E, D3, K, K2), phospholipids, etc .: and in the case of flax also invaluable; lignans, i.e. compounds from the group of flavonoids, which are phytoestrogens and phytosterols (campestrol, sitosterol);

- PUFA-Et, due to the lower solubility of atmospheric oxygen in them, unlike the raw material from which they are prepared, are characterized by much greater resistance - this is especially visible in the case of flax

- on aging processes, namely processes, peroxidation, oxidation and polymerization;

- PUFA-Et dissolves many substances, including biologically active ones, much more easily, unlike the oils from which they are derived.

This makes it possible to easily compose composite health-promoting preparations both from the group of supplements and drugs;

- they are also significantly faster hydrolyzed in the body than triglycerides of these PUFA acids

- finally, PUFA-Et is incomparably easier than their triglycerides, due to the size and nature of the molecules, adsorbed on the developed surfaces of sorption agents such as zeolites, Al2O3, micro and nanosilica, cellulose, amberlites, etc., but most of all, what is most important from the point of view of the idea of the invention on the fiber-forming polysaccharides of which pectins are part of which have particular sorption properties.

Unexpectedly, it turned out that by combining spuffed, with or without skins, and then ground into a powder of apples or other high-fiber and pectin-rich fruit or vegetables or algae, with PUFA-Et and optionally various health-promoting additives, products with an extraordinary concentration of substances are obtained. conducive to health.

The final product, due to the use of the fruit puffing technique, contains all the health-promoting ingredients present in fresh fruit, e.g. apples. It has been experimentally found that the range of PUFA-Et content in the final product, in which this product still has a solid structure, is 1-50% for the spuffed apple products.

Above this value, the excess PUFA-Et cease to be adsorbed by the polysaccharides and liquefy the final product.

PL 235 665 B1

Attempts to encapsulate PUFA-Et in maltodextrin are described in WO2012 / 165983 and the resulting solid powdered, powdered milk-like product containing up to 30% PUFA-Et from linseed oil, however, this product was not very stable in air, easily rancid due to very high oxygen penetration between the grains of this product. In addition, the technology of obtaining such a product allowed the use of high temperature at a certain stage of the process, significantly exceeding 120 ° C, which in the case of polyunsaturated acid esters leads to rapid degradation of these acids, especially in the presence of oxygen, resulting in harmful epoxides, peroxides, polymers or trans forms acids.

Moreover, it is also disadvantageous that the maltodextrin used in the above-mentioned patent is quickly absorbed by the body like glucose, increasing the human glycemic index.

On the other hand, the proposed solution according to the invention and the technology of obtaining the nutritional product completely eliminate the possibility of the formation of the mentioned toxic products.

WNKT-Et esters, according to the application P-378114, are obtained in the anaerobic technique and at temperatures not exceeding 45-50 ° C.

Pectins are present in apple pomace in the amount of 8-15%, and in puffed or freeze-dried apples, fiber, including pectins, is the main component of dry mass. They constitute an indigestible part of the food of humans and monogastric animals, thus greatly improving the condition of the digestive system.

Therefore, the aim of the invention was to create health-promoting products not only for humans, but also for domestic and farm animals as a component of high-content fodder.

The invention relates to a solid nutritional product for humans or animals containing polyunsaturated fatty acid ethyl esters derived from linseed oil and / or perilla oil and / or borage oil and / or linseed oil and / or perilla and / or borage oil, characterized by that it contains ALA and GLA esters in the amount of 1-50% by weight of the nutritional supplement and ingredients obtained in the process of freeze-drying of fruits and vegetables.

Preferably, edible plants or their parts (as well as mixtures thereof) are used for puffing, including algae, e.g. apples, pears, plums, peaches, raspberries, strawberries, apricots, cranberries, walnuts, mandarin, black currants, avocados, pineapple, acai berries, blueberries, blackberries, cherries, apricots, cherry, lemon, grapefruit, oranges, mango, bananas, pineapple, gooseberry, currant, grape, watercress (vegetables), broccoli, kohlrabi, cabbage, cauliflower, onion, leek, garlic, chives, lettuce, beets, chicory, parsley, spinach, celery, arugula, carrots, parsley, red beet, parsnips, celery, sweet potatoes, potatoes, peppers, tomato, eggplant, pumpkin, melon, cucumber, radish, radish, turnip, swede, broad beans, beans, peas, soybeans, horseradish, rhubarb, sorrel, asparagus, cumin, dill, marjoram, savory, capers, artichoke, corn, olives.

Preferably, the nutritional supplement additionally contains health-promoting additives such as vitamins, microelements, and plant extracts containing polyphenols, flavonoids, carotenoids and isothiocyanates.

Preferably, the nutritional composition further comprises spices.

Another object of the invention is a method for the preparation of a solid nutritional product for humans or animals containing polyunsaturated fatty acid ethyl esters derived from linseed oil and / or perilla oil and / or borage oil and / or linseed and / or perilla oils and / or borage, characterized in that it comprises the following steps carried out under aerobic and anaerobic conditions, in particular under nitrogen or other inert gases:

a) preparation of the raw material in the form of whole and / or parts and / or a mixture of fruit and / or vegetables and / or algae,

b) dehydration of the raw material, in particular under reduced pressure in vacuum chambers - puffing - by means of controlled irradiation with microwaves at frequencies lying in the excitation band of the water molecule, i.e. 1-2.9 GHz,

c) grinding the raw material to a grain size from 20 nm to 2 mm,

d) mixing the comminuted raw material in mixers with ethyl esters and / or oils, and optionally with additional ingredients, optionally, if necessary, additional mixing of the resulting product with further ingredients in screw mixers,

e) the stage of forming the final product and its packaging.

PL 235 665 B1

Another feature of the proposed products is the introduction of many substances of a number of ingredients (supplements) with excellent solubility in PUFA-Et, not only with pro-health properties (vitamins, flavonoids, flavonols, microelements, chelated with macroelements, etc.) with the composition and amounts targeted at individual diseases but also ingredients to enhance the bioavailability of, if not all, most of the substances adsorbed on the fruit fiber carrier.

In the latter case, the aim is the possibility of introducing these components into the organisms of humans and animals, including in particular PUFA-Et, flavonoids etc., in a liposomal form.

The proposed products can also provide human and animal organisms with valuable additives (supplements) that are not soluble in PUFA-Et.

They can be evenly distributed during mixing in the mass of fiber moistened with WNKT-Et, regardless of whether they are soluble in water or not.

Summarizing, the beneficial effects in the invention should be indicated:

- a combination of several health-promoting elements in one product that have not yet been found side by side in human and animal food products, namely;

- PUFA-Et obtained from vegetable oils, with particular emphasis on linseed oil and perilla oil as extremely rich sources of α-linolenic acid (ALA), the only essential exogenous representative of ω-3 acids;

- concentrated in the maximum way thanks to the use of puffing technology (alternatively freeze-drying), of all ingredients of fruit or vegetables or algae, with particular emphasis on apples, extremely rich in indigestible polysaccharides (e.g. fiber).

- The use of extremely strong, after the puffing process, surface adsorption properties of fiber components, mainly of polysaccharide nature, including pectin, and cellulose, hemicellulose, and non-polysaccharide, i.e. lignins and cutins present in fruits or vegetables or algae, especially such as apples, thanks to which in the latter case, it is possible, up to 50% by mass, to bind the PUFA-Et without the effect of liquefying the product.

- This strong surface adsorption makes it possible to reduce the penetration of atmospheric oxygen into the structure of the product, which significantly increases the resistance of the bound ethyl esters to degradation processes, i.e. oxidation and polymerization.

- Moreover, this adsorption resulting from the creation of very strong intermolecular interactions, e.g. of the Van der Waals type, as well as hydrogen bonds between ester groups / e.g. the carbonyl group of the ester and the hydroxyl group of the saccharide, free carboxyl groups of galacturonic acid from pectins, and carbonyl groups of esters etc. /, allows not only to keep the final product in a solid phase, even, as mentioned above, with very high concentrations of esters in it, but also forming any shape of the final product, using significant pressures without the harmful effect of squeezing out the liquid ester.

- The introduction of various health-promoting substances and supplements to products aimed at specific diseases, also in liposomal forms, increasing the bioavailability of these substances

The description of the method of preparing a nutritional product is based on the example of the use of apples as a source of polysaccharide adsorbent carrier.

The entire technological process is divided into five stages:

- The stage of preparing the raw material, e.g. apples

- The stage of dehydration of the raw material under reduced pressure in vacuum chambers - puffing - by means of controlled irradiation with microwaves at frequencies lying in the excitation band of the water molecule, i.e. 1-2.9 GHz

- The stage of grinding the raw material with the use of known grinding technologies to a grain size from 0.01 to 20 mm

- The step of mixing the comminuted raw material in mixers with ethyl esters and optionally additional ingredients, optionally, if necessary, additional mixing of the resulting product with further ingredients in screw mixers.

- The stage of forming the final product and its packaging

PL 235 665 B1

The products may be in the form of: bars, cookies, mass (paste) for spreading bread, paste squeezed out of the tube, puree as an addition to other dishes, crisps.

Forming products such as bars or cookies requires the process of grinding the obtained mass in order to obtain a homogeneous mass.

The technology of obtaining and preparing health-promoting products for animals is the same as for the technology of production for humans, in the latter case there is no need to shape the final products, especially in the case of farm animals. The exception is domestic animals such as dogs and cats, possibly rodents and birds, for which it is preferable to shape it according to the intended use.

The invention is illustrated in more detail in the exemplary embodiments and in the drawing, in which, in Figs. 1 to 9, subsequent versions of the process flow are presented, including:

- technological lines for the production of food products for humans and animals, mainly domestic, intended for market, retail and wholesale, as they are; pro-health food products in the form of e.g. cookies and other confectionery products, flakes, etc., containing the previously described WNKT-Et with the dominant content of ALA acid and fiber, including pectins, and optionally health-promoting additives, which are to replace market products harmful to health, such as such as crisps, deep-baked biscuits, etc. as well;

- technological lines for the production of animal feed containing healthy ingredients;

Example 1. Puffed apple food

Puffed apples - 5g

WNKT-Et - 5g

Blackcurrant or rosehip puree - 2g

Wholemeal spelled flour - 10g

Powdered cinnamon -0.1 g

Cis-lycopene -0.1 g

Resveratrol - 0.05 g

Trace elements and vitamins - 0.01 g

Other additives, including sugar -2 g

P r z h o m a d 2. Nutrition from cooked puffed vegetables:

A mixture of puffed celery, carrots and broccoli - 25 g

WNKT-Et -5 g

Wholemeal spelled flour -10 g

Tomato / pepper puree -2 g

Curcumin in liposomal form - 0.15 g

Cis-lycopene -0.1 g

Phenylethyl isothiocyanate - 0.02 g

Spices (wild garlic, powdered dill) - 0.25g

Microelements and vitamins - 0.01g

P r z k ł a d 3. Nutrition from cooked vegetables puffed with algae:

Ground smoked toffee - 10g

Potatoes with fried onion - 10g

Puffed boiled carrots - 5g

Nori, wakame or konbu algae -2 g

WNKT-Et -3 g

Rice flour - 10g

Tomato puree -2 g

Sesame paste -0.5 g

Cis-lycopene -0.1 g

Phenylethyl isothiocyanate - 0.02 g

Trace elements and vitamins - 0.01 g

Spices - chili pepper -0.2 g

PL 235 665 B1

P r z k ł a d 4. Method of obtaining a nutritional product

Stage I. Preparation of apples;

- Washing is optional

- before washing, peeling and / or removal of grain nests and the so-called petioles, and then washing the prepared fruit and drying

- after pre-drying, placing the raw material in the vacuum chamber of the puffing device.

Stage II. Dewatering apples

- pumping the air out to a predetermined vacuum level, and then switching on the magnetron generating microwaves with an appropriate, predetermined frequency

- conducting, preferably automatically, the water evaporation process in such a way as not to exceed the temperature limit of the dewatered mass at the level of approx. 30 ° C, and the process is carried out until the moisture of the raw material reaches the assumed level

- after equalizing the pressures inside and outside the chamber with nitrogen gas, the raw material is cooled down to room temperature

- the next step is to transfer the whole mass of raw material, still under nitrogen atmosphere, to the mill, previously filled with this inert gas.

Stage III. shredding

- preliminary grinding of the raw material mass by means of cutting elements present in the mill, and then

- carrying out the process of shredding the raw material to the level required for a given end product

Stage IV. mixing the shredded raw material

- slow transfer (in the form of dosing), by gravity or by means of appropriate feeders, e.g. screw feeders, still under nitrogen gas, crushed to the form, depending on the needs, fine or coarse-grained powder, dry fruit raw material, to the mixer, which previously, also in the presence of nitrogen, were placed in an appropriate amount of liquid PUFA-Et.

The agitator must be kept running at a certain speed while adding the milled pulp to the esters.

Towards the end of the mixing process, this rate should be reduced due to the resistance created in a large amount at the end of the dosing of the added solids.

- If required, appropriate amounts of additional ingredients are added. This is done as follows;

- or after pre-dissolving in a mixer, in a certain amount of PUFA-Et, appropriate amounts of ester-soluble selected liquid and solid additives, including supplements, dyes, flavors, etc., add the ground mass of apple fiber to the resulting homogeneous liquid, slowly dosing it

- or immediately after mixing the ground apple fiber with PUFA-Et, add to the resulting homogeneous semi-dry mass, with the agitator constantly working, liquid and / or solid additives soluble in esters, until the mixture is homogeneous

- or if necessary, when some of the added health additives, pigments or fragrance ingredients are insoluble in esters, after making, if the remaining additives are soluble, any of the activities described in both of the above items are transferred from the first mixer by gravity or by e.g. the screw conveyor, the resulting semi-dry mass to the second mixer, e.g. of the screw type, whether vertical or horizontal, and then adds these additional, non-ester-insoluble components.

PL 235 665 B1

Stage V. forming the final product

- the final mass formed by the processes described above is at this stage either;

- formed in the case of products for people (on devices typical for the food industry, in the form of e.g. cookies, chocolates, flakes), which are then vacuum-packed or nitrogen-packed in the final packaging or packed in a nitrogen atmosphere in hard or soft containers, e.g. . for further processing, or

- in the case of all types of feed for farm animals, the final mass is packed in an anaerobic atmosphere (with a nitrogen blanket) in appropriately dimensioned sealed bags, which are then sealed after being filled with mass and nitrogen.

In this case, vacuum packing of this mass into bags can also be used, as well as packing, with a nitrogen blanket, in sealed containers.

Both products for humans and animals should be stored in plastic containers intended for food with appropriate certificates for the storage of oily substances.

Furthermore, these products must always be packed in lightproof packaging.

All of these 9 process variants are shown in Figures 1-9, with the first three production steps being identical (STAGES I-III).

The differences appear only at stage IV, which is responsible for the creation of the final product, which is a mixture of PUFA-Et with fiber, spuffed fruit or vegetables or algae (here apples) and health-promoting additives.

Figures 1-3 show optional versions of the next generation of feeds for monogastric farm animals (pigs, poultry etc.) and for ruminants (cattle, goats, sheep, horses etc.).

Such feeds, due to the breeding in large herds, e.g. on farms, should be packed in large containers, e.g. 5, 10, 15, 25 or even 50 kg.

Fig. 1 shows a version of the process in which, in step IV;

At the beginning of the process, some of the pro-health admixtures are portioned in the first step, in appropriate amounts, from dispensers (here 1-3) to the liquid WNKT-Et already present in the MS vertical mixer.

The process is carried out in an atmosphere of N2 (continuous, slow passing of this gas through the MS mixer, with the stirrer turned on constantly (the stirrer speed is recommended at 60-80 rpm).

It is preferable to pre-pass the gaseous N2 through the liquid esters still in the pallet containers, through a gas bubbling nozzle immersed in them, immediately before introducing them into the MS mixer.

Nitriding time should not exceed 10 minutes.

After the additives are dissolved in PUFA-Et, which should not take longer than 5 minutes, a step follows, in which, without stopping the mixing of the liquid, the mass of solid fiber from puffed fruit (here apples) is introduced into the MS mixer in an anaerobic atmosphere. ).

It is recommended to use screw feeders for this purpose.

The feeding of the constant mass should occur evenly and slowly enough to prevent the mass from clumping.

It is important that, as the mass of dry raw material is fed, the agitator's rotation should be slowed down, which should be done by the automatics.

It is so important that as the mixture thickens, too fast rotation could lead to local clumping of structures or even squeezing of liquid PUFA-Et, not to mention an increase in electric power consumption.

In this version, assuming the separation of the dosing of health-promoting additives, the semi-dry mass created in the above manner in the MS mixer is transferred in a nitrogen atmosphere - through a conveyor / feeder, preferably a screw conveyor, to the next element, i.e. the LD mixer, which is a horizontal or vertical screw mixer (on the in the drawings, it is a horizontal mixer).

In this mixer, another addition of other pro-health additives takes place, also in the N2 atmosphere.

PL 235 665 B1

Such a technological separation of the dosing of these additives is a recommendation, or even a necessity, when some of these additives, being either solid or liquid, are soluble in esters, and some unfortunately not.

The first of them is added to the liquid PUFA-Et in the MS mixer, as above, the latter, i.e. the ester insoluble liquids and solids, should be added in the second stage, in a different mixer, LD, when very precise, even precise their distribution in the final product.

Otherwise, adding them in the first step of mixing, together with substances soluble in PUFA-Et, may lead to their separation in the esters at the beginning, and then in the solution of the additives soluble in these esters, and this could consequently lead to dangerous uneven distribution of their concentration in the final product mass, i.e. the concentration of these additives, often with strong bioactivity, in different areas of the semi-dry final product formed during the dosing of fiber.

Hence, the need to add these additives insoluble in PUFA-Et only when the fiber has evenly absorbed esters with compounds dissolved in them.

This gives a full guarantee that these PUFA-Et-insoluble substances are mixed evenly like two insoluble solids or solids and liquids. The final product is transferred, in an anaerobic atmosphere, to a vacuum-gas packer where it is portioned, in an atmosphere of nitrogen gas, to, for example, heat-sealed sacks or to sealed containers, in both cases, from small to 5 kg, for domestic animals, to large capacities, from 5 to 50 kg, for breeding animals.

Fig. 2 shows a version of the process corresponding to the situation where we only have one type of additives, or all of them soluble in PUFA-Et, or all insoluble in them to produce the final product.

In this situation, the additional mixer (LD) is dispensed with, and the process of adding additives is carried out in two options;

- when all health-promoting additives are soluble in PUFA-Et, then, according to the conditions discussed in the previous point, it is not necessary to introduce an additional mixer.

Such additives are dosed as already described in the aforementioned point. 1 immediately to the liquid esters in the MS mixer, dissolves in an anaerobic atmosphere, slowly and evenly adds dry fiber, mixing the whole thing until a uniform semi-dry product is obtained.

- when all health-promoting additives are insoluble in PUFA-Et. Then, also in accordance with the conditions discussed in the previous point, the fibers are first uniformly saturated with esters in the MS mixer, and the resulting semi-dry mass is dosed from dispensers 1-3, slowly, in appropriate amounts, the additives insoluble in these esters, with a continuous uniform mixing.

As in the case shown in Fig. 1, regardless of the option, when the pro-health additives are distributed uniformly throughout the mass, then the finished product, e.g. by means of a conveyor / screw feeder or by gravity, of course in the N2 atmosphere, is transferred to a vacuum-gas packer, in which it is portioned, under nitrogen gas, for sealed sack packaging or sealed containers with the capacities indicated above.

Fig. 3 shows the simplest version of the preparation of the animal products discussed herein. It covers the situation where the final product does not contain any health-promoting additives at all.

Then, after the fiber is uniformly saturated with esters, as described in the previous two points, the final product is transferred, in an oxygen-free atmosphere, by gravity or by means of a conveyor / feeder, e.g. a screw, to a vacuum-gas packer, in which it is portioned in an atmosphere of nitrogen gas. , for example for heat-sealed sack packages or for sealed containers, with capacities identical to the previous two cases.

In the following Figures 4-10, optional versions for obtaining the products in question as health promoting nutritional factors for humans are shown.

Fig. 4 shows a version similar to Fig. 1, with the difference being the introduction of a new element;

- final product forming line into a variety of food products, mainly confectionery, sweets, including e.g. chocolates, etc.

PL 235 665 B1

Moreover, the use of a slightly different type of vacuum-gas packer is shown, intended for filling, not with the weight of the final product, bags or plastic containers, but packaging in an oxygen-free atmosphere (vacuum or in a N2 atmosphere) of formed products into a variety of tight, yet attractive in space and space. graphic form of packaging.

Figures 5 and 6 show successive versions of the plant, where similar to the version shown in Figure 4, which was a variant of the process shown in Figure 1, there are variants corresponding to the versions of the processes shown in Figures 2 and 3.

Thus, Fig. 5 shows a process corresponding to the process of Fig. 2, and Fig. 6 shows a process corresponding to the process of Fig. 3. Of course, in the two versions shown in Figs. 5 and 6 there are two of the already mentioned above, additional elements such as:

- final product forming line into a variety of food products, including confectionery, sweets, including e.g. chocolates, etc.

- vacuum-gas packaging machine, designed for packing formed food products in an oxygen-free atmosphere (vacuum or in N2 atmosphere) into sealed, and at the same time attractive in spatial and graphic form, packaging.

Figures 7-9 show versions of plants in which bulk quantities of end products are prepared to be used as raw materials for further processing for the food or even pharmaceutical industries.

The graphic representations of Figs. 7-9 correspond exactly to the first three versions of the plant to be produced by the end products for livestock (Figs. 1-3).

As ethyl esters of PUFA acids derived from the following preferred vegetable oils, in which we have a health-promoting ratio of ω-3 / ALA / to ω-6 / LA / or containing health-promoting acids here; GLA, linseed oil, perilla oil, borage oil, rosehip oil can be used.

Preferred health-promoting additives are all-cis-lycopene, biotin, cinnamon or aldehyde and cinnamic acid, magnesium citrate, dithioisocyanates, D-ribose, meadow geranium extract (IRVAN), pomegranate extract, saw palmetto extract, ginseng extract , cranberry extract, Baikal skullcap extract, phosphatidylserine, green tea epigallocatechin gallate (EGCG), capsaicin - chili powder, coenzyme Q-10, curcumin, alpha-lipoic acid, conjugated linoleic acid, quercetin, L-acetyl-carnitine, L -arginine, lecithin, L-iso-leucine, L-ornithine, L-tryptophan, niacin (vit PP), nobiletin, silymarin, calcium pantothenate, papain, resveratrol, seleno-L-cystine, seleno-L-methionine A, sulforaphane , raffanin, tangeretin, zinc (II) chelates, chromium (III) chelates, vitamin B-6, vitamin C L-torsion (L-ascorbic acid), vitamin D-3, vitamin E (also as a stabilizer), vitamin K- 2, vitamin K2 MK7.

Claims (5)

Patent claims 1. Solid food for humans or animals containing polyunsaturated fatty acid ethyl esters derived from linseed oil and / or perilla oil and / or borage oil and / or linseed oil and / or perilla and / or borage oil, characterized in that it contains ALA and GLA esters in the amount of 1-50% by weight in relation to the nutritional product and ingredients obtained in the process of freeze-drying of fruits and vegetables. 2. The nutritional composition according to claim 1 A method according to claim 1, characterized in that the edible plants or their parts (as well as mixtures thereof) are used, including algae, e.g. apples, pears, plums, peaches, raspberries, strawberries, apricots, cranberries, walnut, mandarin orange, black currant, avocado, pineapple, acai berries, blueberries, blackberries, cherries, apricots, cherry, lemon, grapefruit, oranges, mango, bananas, pineapple, gooseberry, currant, grape, (vegetables) watercress, broccoli, kohlrabi, cabbage, cauliflower, onion, leek, garlic, chives, lettuce, beets, chicory, parsley, spinach, celery, arugula, carrots, parsley, red beet, parsnips, root celery, sweet potatoes, potatoes, peppers, tomato, eggplant, pumpkin, melon, cucumber, radish, radish, turnip, swede, broad beans, beans, peas, soybeans, horseradish, rhubarb, sorrel, asparagus, cumin, dill, marjoram, savory, capers, artichoke, corn, olives. PL 235 665 B1 3. The nutritional composition according to claim 1 1 or 2, characterized in that it additionally contains health-promoting additives such as vitamins, microelements, and plant extracts containing polyphenols, flavonoids, carotenoids, isothiocyanates. 4. The nutritional composition according to claim 1 A composition according to any of the preceding claims, additionally containing spices. 5. Method of obtaining a solid food product for humans or animals containing polyunsaturated fatty acid ethyl esters derived from linseed oil and / or perilla oil and / or borage oil and / or linseed and / or perilla and / or borage oils in that it involves the following steps performed under aerobic and anaerobic conditions, in particular under nitrogen or other inert gases: a) preparation of the raw material in the form of whole and / or parts and / or a mixture of fruit and / or vegetables and / or algae, b) dehydration of the raw material, in particular under reduced pressure in vacuum chambers - puffing - by means of controlled irradiation with microwaves at frequencies lying in the excitation band of the water molecule, i.e. 1-2.9 GHz, c) grinding the raw material to a grain size from 0.01 to 20 mm, d) mixing the comminuted raw material in mixers with ethyl esters and / or oils, and optionally with additional ingredients, optionally, if necessary, additional mixing of the resulting product with further ingredients in screw mixers, e) the stage of forming the final product and its packaging.