SK66899A3 - Gliadin-free and cholesterol-free food additive, method of production and use thereof - Google Patents

Abstract

The food ingredient shall be described as consisting of 76. \ T % to 96 wt. % dry matter and 24 to 4 wt. water, while the dry matter contains 8 to 9 wt. protein, 60 to 70 wt. % total carbohydrates, 2 to 4 wt. essential % amino acids, 0.4 to 0.6 wt. semiessential % amino acids, 5 to 6 wt. nonessential % amino acids, 1 to 1.5 wt. lipids, 0.2 to % Wt. monoene fatty acids, 0.4 to 0.6 polyene fatty acids, 0.05 to 0.15% weight. % of crude fiber, 1 to 2 wt. hemicellulose, 1 to 3 wt. edible fiber and 0.1 to 0.3% weight. minerals and vitamins. Use of food additives are possible for the production of pasta; making meat and sausage products, for making bakery products products, for making dressings and sauces, for production of beverage concentrates, for making confectionery and chocolates.

Description

Gliadin and cholesterol-free food ingredient, process for its preparation and use

Technical field

The invention relates to a gliadin-free and cholesterol-free food ingredient, a process for its preparation and its use. This additive is suitable for the production of pasta but also as part of commonly produced food products.

BACKGROUND OF THE INVENTION

Among the most serious medical problems in current health care are diseases based on arteriosclerosis and its consequences (stroke, hypertension, ischemic heart disease, myocardial infarction and the like), which are also the leading causes of mortality in our country.

A large group of diseases that significantly contribute to the incapacity for work and the mortality of the population are cancer. Both of these large groups may have their beginnings in childhood, and prevention is also necessary at that age.

One of the preventive methods is a rational and healthy diet, which involves reducing the intake of cholesterol, potential allergens and gliadin.

A low-protein diet with a new ingredient significantly improves the prognosis of autoimmunity and delays the organ failure. In children, supplementation of essential amino acids (histidine, lysine, threonine) is required. Excess lipid intake increases the negative impact on the progression of autoimmune diseases.

So far, there are not enough dietetic foods on the market to satisfy the health, taste and simple and quick preparation of food.

SUMMARY OF THE INVENTION

These drawbacks of the currently available mixtures are eliminated by the food industry

-2addition according to the invention, which consists essentially of:

76 to 96 wt. % solids and 24 to 4 wt. % water, the dry matter containing 8 to 9 wt. % protein, 60 to 70 wt. % of total carbohydrates, 2 to 4 wt. % essential amino acids, 0.4 to 0.6 wt. % semi-essential amino acids, 5 to 6 wt. % non-essential amino acids, 1 to 1.5 wt. % of lipids, 0.2 to 0.3 wt. % monoenic fatty acids, 0.4 to 0.6 polyene fatty acids, 0.05 to 0.15 wt. % crude fiber, 1 to 2 wt. % hemicellulose, 1 to 3 wt. % edible fiber and 0.1 to 0.3 wt. minerals and vitamins.

The additive consists of 5 to 10 wt. % finely milled rice flour and 5 to 15 wt. % finely ground corn grits, 0.5 to 5.0 wt. % sweetener; and 75 to 85 wt. starch.

The present invention also provides the use of a food additive for the production of pasta, meat and sausage products, dressings and sauces, beverage concentrates and confectionery and chocolates.

The use of a gliadin-free and cholesterol-free additive solves the special production of foods intended for patients suffering from diseases: celiac disease-permanent gluten intolerance, chronic intestinal diseases-M. Crohm, malabsorption syndromes, liver diseases (chronic hepatitis, liver fibrosis), glomerulonephritis and nephrotic syndrome.

Fat metabolism disorders - type 1 diabetes mellitus, obesity, skin diseases, atopic eczema, food allergies.

Prevention of diseases such as arteriosclerosis and its consequences hypertension, ischemic heart disease, myocardial infarction and the like. Another large group of diseases that could be positively influenced by the new ingredient are cancer (colon cancer), as discussed in the results of clinical trials.

It has been shown that changes in the intestinal mucosa of the small intestine are due to the action of the food ingredient in which gliadin is found.

In individual cases of diseases and prevention of civilization diseases it is necessary to completely exclude food allergen gliadin from nutrition.

-3Gliadin causes damage to the small intestine mucosa and acts as a potential allergen. Gliadin-free foods are suitable for patients with food allergies and certain skin diseases.

The gliadin-free and cholesterol-free additive can also serve as an additive to commonly produced bread and pastry, giving the bread and pastry new and better quality and taste properties. In the field of pasta production using an additive, it is possible to produce pasta free of gliadin and cholesterol or to replace it by adding eggs added to conventional pasta. This radically reduces the possibility of very often severe and epidemiologically dangerous salmonellosis, whilst egg-free wheat and rye pasta are enriched with all the necessary ingredients contained in the additive.

The beneficial effect of the gliadin and cholesterol-free additive is achieved by the presence of lignocellulosic crude fiber (0.125840g in 100g) of edible soluble fiber (2.236600g in 100g) and hemicellulose (1.443825g in 100g). Soluble fiber, especially in the form of pectin, affects metabolism, helping to reduce the cholesterol content in the blood. Soluble fibers bind bile acids and increase their secretion. This prevents their resorption and recirculation to the liver (enterohepatic circulation).

By lowering the amount of bile acids the cholesterol level decreases because of the new synthesis of bile acids (necessary for fat digestion)

The additive does not contain cholesterol. It can be stated that low blood cholesterol is not yet decisive for human health. What is decisive, however, is what cholesterol fractions predominate in the serum, which has an effect on penetration into the vascular walls. Whether it is a low density lipoprotein (LDL) or a high density lipoprotein (HDL).

Increased LDL cholesterol fraction causes increased cholesterol deposition in vascular walls, leading to arterosclerosis. In contrast, the HDL fraction protects the vascular walls by transporting excess cholesterol back to the liver. Therefore, this fraction should have a higher value, while the LDL fraction should be substantially lower.

The most dangerous form of arteriosclerosis is Atherosclerosis. The name comes from atherone, a deposit containing cholesterol and fatty substances inside

-4Vessel wall layer. Ateron narrows or completely clogs the affected vessel and thus prevents blood from entering the tissue, resulting in death. By proper diet, by consuming a new type of food in combination with a new additive free of gliadin and cholesterol, it will be possible to gradually regulate the formation of atherone, ie deposits containing LDL cholesterol, fatty substances, and gradually prevent the development and development of arteriosclerosis.

DETAILED DESCRIPTION OF THE INVENTION

Said food ingredient was produced in a mixer by gradually mixing the individual ingredients. The procedure consists of the following steps:

- grinding rice of 7,12 kg into fine flour,

-milling of corn of 9,01 kg per semolina,

- extrusion of corn meal at 85 ^° C to extrudate,

- drying the extrudate at a temperature of 60 ^° C and crushing it into fine corn meal,

- mixing the rice flour and corn meal with starch in an amount

80, 95 kg, which consists of a mixture of potato and corn starch, in proportion

37.5: 62.5,

- addition of fructose at 2.92 kg

The additive complies with the following requirements:

Appearance ............ Powder free of foreign matter

Pale color ..............

Aroma and taste .... pleasant, characteristic of the raw materials used, free of foreign smells and flavors

Pests ....... without pests

Humidity ........... max. 13,37%

Ash in dry matter ..................... max. 0.5%

Nitrogen in dry matter ..................... max. 0.5%

Minimum durability ........... 12 months

-5Pathogenic and conditionally pathogenic organisms and their microbial metabolites must not be present in such quantities as to endanger human health.

1. Preparation of sponge cakes.

The gliadin and cholesterol-free food additive of 288 kg is mixed with 498 kg of egg melange and 418 kg of crystal sugar. The homogeneous mass formed is shaped into biscuits and allowed to bake.

2. Preparation of coconut pastry:

The gliadin and cholesterol-free food ingredient in an amount of 3,60 kg shall be mixed with a mixture consisting of:

powdered sugar ................................ 1,50 kg cholesterol-free margarine. ..................... 4,20 kg eggs whole ....................... ........................ 5 pcs egg white ...................... ................... 10 pcs drinking water ........................... .................... 0,20 kg vanilla sugar ........................ .............. 0,03 kg coconut ............................... ...................... 2,0 kg

The mixture is shaped into a pastry and allowed to bake.

3. Preparation of meat cuts:

A gliadin-free and cholesterol-free food additive of 105 kg is mixed with a mixture consisting of:

beef ........................... 378,0 kg pork .......................................... 383.0 kg pork skin .. ........................................ 47,5 kg nitrite salt mixture ... ......................... 19.0 kg

-6spice black ground ................................... 2.0 kg of mace ..... ..................................... 0,25 kg of nutmeg ....... ................................. 0,40 kg ground ginger ........... .................................... 1,00 kg garlic ........ ...................................... 0,80 kg ingredient extract ...... .............................. 70,00kg

The meat, including hides and cooked gluten-free granules, is ground, mixed with the seasonings and the ingredient liquor, and a homogeneous mixture is prepared. The mixture is filled into containers and allowed to sterilize.

Industrial usability

The food additive is intended for the manufacture of food for the prevention of patients suffering from celiac syndrome as well as other patients with diseases of the gallbladder, pancreas, stomach and the like.

Foods made with or with this mixture have a preventive effect on the human body in the development of cancer of the digestive system.

Claims (8)

PATENT CLAIMS A gliadin-free and cholesterol-free food additive characterized in that it consists of 76 to 96% by weight. % solids and 24 to 4 wt. % water, the dry matter containing 8 to 9 wt. % protein, 60 to 70 wt. % of total carbohydrates, 2 to 4 wt. % essential amino acids, 0.4 to 0.6 wt. % semi-essential amino acids, 5 to 6 wt. nonessential amino acids, 1 to 1.5 wt. % of lipids, 0.2 to 0.3 wt. % monoenic fatty acids, 0.4 to 0.6 polyene fatty acids, 0.05 to 0.15 wt. % crude fiber, 1 to 2 wt. % hemicellulose, 1 to 3 wt. % edible fiber and 0.1 to 0.3 wt. minerals and vitamins. Food additive according to claim 1, characterized in that it consists of 5 to 10 wt. % finely milled rice flour and 5 to 15 wt. % finely ground corn grits, 0.5 to 5.0 wt. % sweetener; and 75 to 85 wt. starch. A process for producing a gliadin-free and cholesterol-free food additive according to claim 2, characterized in that the ground corn is first subjected to high pressure extrusion at a temperature of 70 to 90 ° C, the solid extrudate obtained is dried in a rotary oven at 60 ^° C. The mixture is ground to a fine corn meal, further mixed with 10 to 20 wt. milled rice flour and with carbohydrates in the form of powdered starch in a ratio of 0,7: 1 to 1: 1. Use of a gliadin and cholesterol-free food additive according to claim 1 to 2 in the production of pasta. Use of the food additive according to claims 1 to 2 in the production of meat and sausage products. -86. Use of a food additive according to claims 1 to 2 in the manufacture of bakery products. Use of a food additive according to claims 1 to 2 for the production of dressings and sauces. Use of the food additive according to claims 1 to 2 for the production of beverage concentrates. Use of a food additive according to claims 1 to 2 for the production of confectionery and chocolate.