WO2001028364A1 - Food containing vitamins, mineral substances and/or trace elements - Google Patents
Food containing vitamins, mineral substances and/or trace elements Download PDFInfo
- Publication number
- WO2001028364A1 WO2001028364A1 PCT/EP2000/010176 EP0010176W WO0128364A1 WO 2001028364 A1 WO2001028364 A1 WO 2001028364A1 EP 0010176 W EP0010176 W EP 0010176W WO 0128364 A1 WO0128364 A1 WO 0128364A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- trace elements
- vitamins
- minerals
- matrix
- food
- Prior art date
Links
- 239000011573 trace mineral Substances 0.000 title claims abstract description 26
- 235000013619 trace mineral Nutrition 0.000 title claims abstract description 26
- 229940088594 vitamin Drugs 0.000 title claims abstract description 22
- 229930003231 vitamin Natural products 0.000 title claims abstract description 22
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 22
- 239000011782 vitamin Substances 0.000 title claims abstract description 22
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 229910052500 inorganic mineral Inorganic materials 0.000 title claims abstract description 21
- 235000010755 mineral Nutrition 0.000 title claims abstract description 19
- 239000011707 mineral Substances 0.000 title claims abstract description 19
- 239000000126 substance Substances 0.000 title abstract description 4
- 239000011159 matrix material Substances 0.000 claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 241001465754 Metazoa Species 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 240000002791 Brassica napus Species 0.000 claims description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 2
- 241000219745 Lupinus Species 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 241000208818 Helianthus Species 0.000 claims 1
- 240000006240 Linum usitatissimum Species 0.000 claims 1
- 235000004431 Linum usitatissimum Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 238000007792 addition Methods 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 239000006185 dispersion Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 235000004426 flaxseed Nutrition 0.000 claims 1
- 230000002068 genetic effect Effects 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 239000011785 micronutrient Substances 0.000 abstract description 18
- 235000013369 micronutrients Nutrition 0.000 abstract description 18
- 208000027219 Deficiency disease Diseases 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 12
- 230000002950 deficient Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 229910052742 iron Inorganic materials 0.000 description 6
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 235000019155 vitamin A Nutrition 0.000 description 3
- 239000011719 vitamin A Substances 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 208000002720 Malnutrition Diseases 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 239000004464 cereal grain Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- -1 fatty acid salt Chemical class 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000010353 genetic engineering Methods 0.000 description 2
- 235000011868 grain product Nutrition 0.000 description 2
- 150000003278 haem Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019163 vitamin B12 Nutrition 0.000 description 2
- 239000011715 vitamin B12 Substances 0.000 description 2
- 235000019158 vitamin B6 Nutrition 0.000 description 2
- 239000011726 vitamin B6 Substances 0.000 description 2
- 235000019166 vitamin D Nutrition 0.000 description 2
- 239000011710 vitamin D Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical class [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010067997 Iodine deficiency Diseases 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- 101710138460 Leaf protein Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical class OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000010011 Vitamin A Deficiency Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- 206010047626 Vitamin D Deficiency Diseases 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical class OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 150000001805 chlorine compounds Chemical class 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000005454 flavour additive Substances 0.000 description 1
- 235000015038 fortified wine Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 150000002496 iodine Chemical class 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 235000006479 iodine deficiency Nutrition 0.000 description 1
- 235000020796 iron status Nutrition 0.000 description 1
- 201000000909 keratomalacia Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229940082569 selenite Drugs 0.000 description 1
- MCAHWIHFGHIESP-UHFFFAOYSA-L selenite(2-) Chemical compound [O-][Se]([O-])=O MCAHWIHFGHIESP-UHFFFAOYSA-L 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229940065287 selenium compound Drugs 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 230000003442 weekly effect Effects 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to a food containing vitamins, minerals and / or trace elements as well as a method for its production.
- DE-A-195 46 654 discloses a process for producing a cereal product enriched with vitamins, minerals and / or trace elements, in which a predetermined amount of the above vitamins, minerals and. Before or during the popping of the raw cereal grains / or trace elements are dissolved or dispersed in a suitable carrier in a container in which the raw cereal grains are already located. After a physical treatment, a ready-to-eat popcom product enriched with micronutrients is obtained. Despite the fact that a solution is already being offered to reduce the existing nutrient problem, the enjoyment of popcorn is not common in all cultures.
- the object of the invention is therefore to provide a food that can be easily produced and in which the vitamins, minerals and / or trace elements contained in the food can be stored over a longer period of time without mutual influence.
- the vitamins, minerals and / or trace elements are introduced separately into at least one matrix each.
- This separate introduction of the vitamins, minerals and / or trace elements in each case into a separate matrix of the same or different types has the advantage that the individual micronutrients in the food matrix do not interact and therefore cannot mutually (destroy) one another.
- a second advantage of the food according to the invention is that the selection and the concentration of the deficient micronutrients and the taste can be adapted to the local geographic needs, the matrix being nevertheless inexpensive to produce in large quantities.
- the third essential advantage of the foodstuffs according to the invention is that the supply of deficient trace elements can take place with a form that is not supplied daily, but is supplied as a snack or delicacy at intervals of several days. This corresponds to the more recent ideas on the regulation of the kinetics for many micronutrients, namely that higher amounts have to be given with daily administration in order to achieve the same effect as with administration. B. twice a week, since Reso ⁇ tion and distribution are often blocked by relatively recently given amounts. [See. Schultink, W., Gross R., Gliwitzki M., Karyadi D., Matulessi P. (1995) "Effect of daily vs twice weekly iron supplementation in Indonesian preschool children with low iron status", Am. J. Clin. Nutr. 61: 111-115]
- the matrix consists of textured proteins of plant, animal and / or genetic engineering origin.
- the production of textured proteins is u. a. by L. P. Hanson in Vegetable Protein Processing, Noyes Data, Co ⁇ oration, 1974, pages 248-263. Due to this textured structure, it is also easy to introduce micronutrients of any kind before, during or after texturing in dissolved, solid or any other form. In particular, it is possible to provide the deficient substances to be adapted to the respective needs in a targeted manner and in appropriate concentrations to the person or group of needs.
- Proteins from soybean, oilseed and / or lupine have been shown to be particularly suitable raw materials for use as a matrix since they are widely used. are widely available essentially everywhere. Cereals of any kind are of course also suitable.
- the needles are provided with the vitamins, minerals and / or trace elements specified in more detail and independently of the raw materials used as a matrix, rice being an essential raw material for Asia. All matrices based on the above proteins and / or starting materials have the advantage that they are comparatively cheap, easy to process and easy to store, which also avoids high costs with regard to the cold storage of these matrices.
- Vitamins such as niacin, pantothenic acid, folic acid, biotin, vitamins A, B1, B2, B6, B12, C, E and / or D are suitable as vitamins, minerals and / or trace elements which are suitable for the invention and are adapted to the respective needs.
- Minerals and trace elements such as sodium, potassium, calcium, magnesium, iron, zinc, iodine, copper, manganese and / or chromium in the form of carbonates, hydrogen carbonates, phosphates, hydrogen phosphates, chlorides, sulfates, gluconates and / or a fatty acid salt and / or selenium can be used as selenite or amino acid selenium compounds or in the form of readily bioavailable, organic compounds (e.g. heme iron from slaughter blood).
- iron deficiency anemia, iodine deficiency which can lead to goiter or intra-uterine or early childhood dementia, night blindness or keratomalacia with vitamin A deficiency or rickets after vitamin D deficiency can be reduced in a simple manner or with optimal use the invention can be almost completely avoided.
- the foodstuff according to the invention In order to produce the foodstuff according to the invention, it has been shown that primarily the textured protein matrix is prepared in a manner known per se, the deficient micronutrient is then added in solid, liquid or dispersed form depending on the needs, and the foodstuff obtained is mixed in modular form and can be used or stored directly. With the method according to the invention, an optimal flexibility with easy processing processing and well-established production techniques as well as modern knowledge of trace element kinetics in the organism. The production of the food according to the invention is relatively independent of time and / or temperature and is known per se.
- the proteins from oilseeds, cereals, nuts or other sources can be textured by extrusion under heat. This process can, depending on the type of raw material and extruder used.
- additives which change the color of the product as desired, and flavorings to meet the respective needs such as acidic, salty or sweet as well as to adapt to the targeted public such as children or adults.
- Common color-influencing additives are yellow, red, green or blue.
- Bitter, pungent, etc. additives that change the taste are known and popular as "snacks" or compote-like mixed foods in different regions in almost all countries.
- the food of the invention for. B.
- any food can be imitated.
- the taste as well as the type and extent of the fortification can be adapted to the local taste and the micronutrient requirements, while the matrix can be produced on an industrial scale and accordingly inexpensively.
Abstract
The invention relates to a food containing vitamins, mineral substances and/or trace elements. The aforementioned micronutrients are introduced separately into at least one matrix consisting of textured proteins, respectively. The inventive food provides a supply of micronutrients which is adapted to the respective requirements and can therefore reduce micronutrient-related deficiency diseases.
Description
VITAMINE, MINERALSTOFFE UND/ODER SPURENELEMENTE ENTHALTENDES NAHRUNGSMITTEL FOOD CONTAINING VITAMINS, MINERALS AND / OR TRACE ELEMENTS
I. AnwendungsgebietI. Field of application
Die Erfindung betrifft ein Vitamine, Mineralstoffe und/oder Spurenelemente enthaltendes Nahrungsmittel sowie ein Verfahren zu dessen Herstellung.The invention relates to a food containing vitamins, minerals and / or trace elements as well as a method for its production.
II. Technischer HintergrundII. Technical background
Die Ernährungsprobleme der Weltbevölkerung sind bis heute ohne abschließende Lösung geblieben. Seit den 90er Jahren ist es zu einer Verschiebung der Prioritäten bei der gesunden Ernährung zum sogenannten „versteckten Hunger", d.h. zu Mangelerscheinungen hinsichtlich von Mikronährstoffen gekommen. Diese Mangelerscheinungen haben sich insbesondere in Entwicklungsländern und hier am stärksten im Wachstum, d.h. bei Kindern, manifestiert. Zwar sind in den Entwicklungsländern aufgrund diverser Entwicklungshilfe-Programme verschiedene frühkindliche Ernährungsmängel verringert worden, jedoch ist die Mangelernährung immer noch offensichtlich.The nutritional problems of the world population have so far remained without a final solution. Since the 1990s there has been a shift in the priorities of healthy eating to so-called "hidden hunger", ie deficiency symptoms with regard to micronutrients. These deficiency symptoms have manifested themselves particularly in developing countries and here most strongly in growth, ie in children. While various early childhood nutritional deficiencies have been reduced in developing countries due to various development aid programs, malnutrition is still evident.
Aber nicht nur in Entwicklungsländern, sondern auch in den industrialisierten Ländern sind Mangelerscheinungen von Eisen, Zink, lod und Vitamin A ein Problem, das alle Soziaischichten betrifft.But not only in developing countries, but also in industrialized countries, deficiency symptoms of iron, zinc, iodine and vitamin A are a problem that affects all social classes.
Aus der DE-A-195 46 654 ist ein Verfahren zu Herstellung eines mit Vitaminen, Mineralstoffen und/oder Spurenelementen angereichten aufgepoppten Getreideproduktes bekannt, bei dem vor oder während des Aufpoppens der rohen Getreide- kömer eine vorher bestimmte Menge der vorstehenden Vitamine, Mineralstoffe und/ oder Spurenelemente in einer geeigneten Trägersubstanz gelöst oder dispergiert in einen Behälter eingebracht wird, in dem sich bereits die rohen Getreidekörner befinden. Nach einer physikalischen Behandlung wird ein verzehrfertiges, an Mikronährstoffen angereichtes Popcomprodukt erhalten.
Trotzdem somit bereits eine Lösung angeboten wird, das bestehende Nährstoffproblem zu verringern, ist der Genuß von Popcorn nicht in allen Kulturkreisen verbreitet.DE-A-195 46 654 discloses a process for producing a cereal product enriched with vitamins, minerals and / or trace elements, in which a predetermined amount of the above vitamins, minerals and. Before or during the popping of the raw cereal grains / or trace elements are dissolved or dispersed in a suitable carrier in a container in which the raw cereal grains are already located. After a physical treatment, a ready-to-eat popcom product enriched with micronutrients is obtained. Despite the fact that a solution is already being offered to reduce the existing nutrient problem, the enjoyment of popcorn is not common in all cultures.
Darüber hinaus bleibt das Problem der Interaktionen zwischen den in einem solchen Produkt enthaltenen Mineralstoffen, Vitaminen und/oder Spurenelementen ungelöst, die sich durch wechselseitige Förderung der Oxidation bereits vor dem Verzehr gegenseitig inaktivieren können. Das führt zu einer Verringerung der entsprechenden Inhaltsstoffe und zur Bildung produktschädlicher Inhaltsstoffe.In addition, the problem of the interactions between the minerals, vitamins and / or trace elements contained in such a product remains unsolved, which can mutually inactivate each other by mutual promotion of oxidation before consumption. This leads to a reduction in the corresponding ingredients and the formation of harmful ingredients.
III. Darstellung der Erfindung a) Technische AufgabeIII. Presentation of the invention a) Technical problem
Aufgabe der Erfindung ist es daher, ein Nahrungsmittel bereitzustellen, das einfach hergestellt werden kann und bei dem die in dem Nahrungsmittel enthaltenen Vitamine, Mineralstoffe und/oder Spurenelemente ohne wechselseitigen Einfluß über einen längeren Zeitraum gelagert werden können.The object of the invention is therefore to provide a food that can be easily produced and in which the vitamins, minerals and / or trace elements contained in the food can be stored over a longer period of time without mutual influence.
b) Lösung der Aufgabeb) solving the problem
Erfindungsgemäß wird diese Aufgabe durch die Merkmale der Ansprüche 1 sowie 5 gelöst. Bevorzugte Ausführungen sind den Unteransprüchen zu entnehmen.According to the invention, this object is achieved by the features of claims 1 and 5. Preferred embodiments can be found in the subclaims.
Gemäß der Erfindung werden die Vitamine, Mineralstoffe und/oder Spurenelemente getrennt in zumindest jeweils eine Matrix eingebracht. Dieses getrennte Einbringen der Vitamine, Mineralstoffe und/oder Spurenelemente in jeweils eine separate Matrix gleicher oder verschiedener Art hat den Vorteil, daß die einzelnen Mikronähr- stoffe in der Nahrungsmatrix nicht interagieren und sich somit auch nicht gegenseitig (zer)stören können.According to the invention, the vitamins, minerals and / or trace elements are introduced separately into at least one matrix each. This separate introduction of the vitamins, minerals and / or trace elements in each case into a separate matrix of the same or different types has the advantage that the individual micronutrients in the food matrix do not interact and therefore cannot mutually (destroy) one another.
Aufgrund der modulären getrennten Einarbeitung der einzelnen Vitamine, Mineralstoffe und Spurenelemente kommen dann die verschiedenen Mikronährstoffe erst im Magen miteinander in unmittelbare Berührung, so daß Interaktionen der vor-
stehenden Art, die sowohl die Haltbarkeit als auch die Wirkungsweise beeinflussen können, vermieden werden.Due to the modular, separate incorporation of the individual vitamins, minerals and trace elements, the various micronutrients only come into direct contact with one another in the stomach, so that interactions of the previously standing type, which can affect both the durability and the mode of action, are avoided.
Ein zweiter Vorteil des erfindungsgemäßen Nahrungsmittels ist dabei, daß man die Auswahl und die Konzentration der defizitären Mikronährstoffe sowie die Geschmacksrichtung den lokalen geographischen Bedürfnissen anpassen kann, wobei dennoch die Matrix in großtechnischen Mengen kostengünstig herstellbar ist.A second advantage of the food according to the invention is that the selection and the concentration of the deficient micronutrients and the taste can be adapted to the local geographic needs, the matrix being nevertheless inexpensive to produce in large quantities.
Dritter wesentlicher Vorteil der erfindungsgemäßen Nahrungsmittel ist, daß die Zufuhr defizitärer Spurenelemente bei Angebot mit einer nicht täglichen, sondern in Abständen von mehreren Tagen als Naschwerk oder Delikatesse zugeführte Form erfolgen kann. Das entspricht den neueren Vorstellungen zur Regulation der Kinetik für viele Mikronährstoffe, daß nämlich bei täglicher Gabe höhere Mengen gegeben werden müssen, um dieselbe Wirkung zu erzielen als bei einer Gabe z. B. zweimal wöchentlich, da Resoφtion und Verteilung häufig durch relativ kurz zuvor gegebene Mengen blockiert werden. [Vgl. Schultink, W., Gross R., Gliwitzki M., Karyadi D., Matulessi P. (1995) "Effect of daily vs twice weekly iron supplementation in Indonesian preschool children with low iron Status", Am. J. Clin. Nutr. 61 : 111-115]The third essential advantage of the foodstuffs according to the invention is that the supply of deficient trace elements can take place with a form that is not supplied daily, but is supplied as a snack or delicacy at intervals of several days. This corresponds to the more recent ideas on the regulation of the kinetics for many micronutrients, namely that higher amounts have to be given with daily administration in order to achieve the same effect as with administration. B. twice a week, since Resoφtion and distribution are often blocked by relatively recently given amounts. [See. Schultink, W., Gross R., Gliwitzki M., Karyadi D., Matulessi P. (1995) "Effect of daily vs twice weekly iron supplementation in Indonesian preschool children with low iron status", Am. J. Clin. Nutr. 61: 111-115]
Gemäß der Erfindung hat sich gezeigt, daß die Matrix aus texturierten Proteinen pflanzlichen, tierischen und/oder gentechnischen Ursprungs besteht. Die Herstellung texturierter Proteine ist u. a. von L. P. Hanson in Vegetable Protein Processing, Noyes Data, Coφoration, 1974, Seiten 248-263, beschrieben. Aufgrund dieser texturierten Struktur ist es auch einfach, Mikronährstoffe jeglicher Art vor, während oder nach der Texturierung in gelöster, fester oder jedwelcher sonstiger Form einzubringen. Insbesondere ist es dabei möglich, die den jeweiligen Bedürfnissen anzupassenden defizitären Stoffe gezielt und in entsprechenden Konzentrationen der Bedarfsperson bzw. dem Bedarfskollektiv zur Verfügung zu stellen.According to the invention, it has been shown that the matrix consists of textured proteins of plant, animal and / or genetic engineering origin. The production of textured proteins is u. a. by L. P. Hanson in Vegetable Protein Processing, Noyes Data, Coφoration, 1974, pages 248-263. Due to this textured structure, it is also easy to introduce micronutrients of any kind before, during or after texturing in dissolved, solid or any other form. In particular, it is possible to provide the deficient substances to be adapted to the respective needs in a targeted manner and in appropriate concentrations to the person or group of needs.
Als für die Erfindung besonders geeignete Grundstoffe zur Verwendung als Matrix haben sich Proteine aus Soja, Ölsaaten und/oder Lupinen gezeigt, da diese weit-
weit im wesentlichen überall zur Verfügung stehen. Cerealien jeglicher Art sind selbstverständlich auch geeignet. Somit werden den Bedarfspersonen in Abhängigkeit von ihrem Bedarf die später näher spezifizierten Vitamine, Mineralstoffe und/oder Spurenelemente in ausreichendem Maße und in Unabhängigkeit zu den als Matrix eingesetzten Grundstoffen zur Verfügung gestellt, wobei für Asien als ein Ausgangsprodukt auch Reis ein wesentlicher Grundstoff ist. Alle aufbauend auf den vorstehenden Proteinen und/oder Ausgangsmaterialien hergestellten Matrizes haben den Vorteil, daß sie vergleichsweise billig, leicht zu bearbeiten und gut zu lagern sind, womit auch hohe Kosten bezüglich einer Kühllagerung dieser Matrizes vermieden werden können.Proteins from soybean, oilseed and / or lupine have been shown to be particularly suitable raw materials for use as a matrix since they are widely used. are widely available essentially everywhere. Cereals of any kind are of course also suitable. Thus, depending on their needs, the needles are provided with the vitamins, minerals and / or trace elements specified in more detail and independently of the raw materials used as a matrix, rice being an essential raw material for Asia. All matrices based on the above proteins and / or starting materials have the advantage that they are comparatively cheap, easy to process and easy to store, which also avoids high costs with regard to the cold storage of these matrices.
Als für die Erfindung geeignete und in Abhängigkeit von den jeweiligen Bedürfnissen angepaßte Vitamine, Mineralstoffe und/oder Spurenelemente sind Vitamine wie Niacin, Pantothensäure, Folsäure, Biotin, Vitamin A, B1 , B2, B6, B12, C, E und/oder D, Mineralstoffe und Spurenelemente wie Natrium, Kalium, Caicium, Magnesium, Eisen, Zink, Jod, Kupfer, Mangan und/oder Chrom in Form von Car- bonaten, Hydrogencarbonaten, Phosphaten, Hydrogenphosphaten, Chloriden, Sulfaten, Gluconaten und/oder eines Fettsäuresalzes und/oder Selen als Selenit oder Aminosäureselenverbindungen oder in Form gut bioverfügbarer, organischer Verbindungen (z. B. Hämeisen aus Schlachtblut) einsetzbar.Vitamins such as niacin, pantothenic acid, folic acid, biotin, vitamins A, B1, B2, B6, B12, C, E and / or D are suitable as vitamins, minerals and / or trace elements which are suitable for the invention and are adapted to the respective needs. Minerals and trace elements such as sodium, potassium, calcium, magnesium, iron, zinc, iodine, copper, manganese and / or chromium in the form of carbonates, hydrogen carbonates, phosphates, hydrogen phosphates, chlorides, sulfates, gluconates and / or a fatty acid salt and / or selenium can be used as selenite or amino acid selenium compounds or in the form of readily bioavailable, organic compounds (e.g. heme iron from slaughter blood).
Die vorstehende Aufzählung dient nur zu Illustrationszwecken und ist nicht limitierend für die Art der eingesetzten Vitamine, Mineralstoffe und/oder Spurenelemente aufzufassen.The above list is for illustration purposes only and should not be interpreted as limiting the type of vitamins, minerals and / or trace elements used.
Die Mikronährstoffe und die Konzentrationsbereiche, wie sie für die moduläre Mikronährstoffzufuhr eingesetzt werden sollen, sind abhängig von den jeweiligen Bedürfnissen in den jeweiligen Ländern, insbesondere von den Mangelnährstoffen, -Vitaminen und/oder -Spurenelementen. Der übliche Bereich sollte dabei das 0,5- bis 2-fache der DGE-Empfehlungen (Deutsche Gesellschaft für Ernährung) betragen, insbesondere bei Vitamin A zwischen 0,5 bis 2 mg Retinol-Äquivalent/d (1
RÄ = 3000 IE ß-Carosten), Folsäure im Bereich vom 75 bis 300 μmg/d, Vitamin E in von 6 bis 24 mg Tocopherol-Äquivalent/d, Vitamin D in von 1 ,5 bis 10 μg /d, Vitamin B1 in von 0,7 bis 3 μg/d, Vitamin B6 in von 1 ,0 bis 3,6 μg/d, Vitamin B12 in von1 ,5 bis 6 μg/d, Eisen in von 5 bis 20 mg/d, Zink in von 7 bis 30 mg/d und Jod in von 50 bis 400 μg/d. Diese Empfehlungen sind ausschließlich beispielhafter Natur und sollen nur die erfindungsgemäße Ersetzbarkeit des erfindungsgemäßen Nahrungsmittels in Abhängigkeit von den Bedürfnissen zeigen.The micronutrients and the concentration ranges, as they should be used for the modular micronutrient supply, depend on the respective needs in the respective countries, in particular on the deficient nutrients, vitamins and / or trace elements. The usual range should be 0.5 to 2 times the DGE recommendations (German Nutrition Society), especially for vitamin A between 0.5 and 2 mg retinol equivalent / d (1 RA = 3000 IU ß-carosten), folic acid in the range from 75 to 300 μmg / d, vitamin E in from 6 to 24 mg tocopherol equivalent / d, vitamin D in from 1.5 to 10 μg / d, vitamin B1 in from 0.7 to 3 μg / d, vitamin B6 in from 1, 0 to 3.6 μg / d, vitamin B12 in from1, 5 to 6 μg / d, iron in from 5 to 20 mg / d, zinc in from 7 to 30 mg / d and iodine in from 50 to 400 μg / d. These recommendations are only exemplary in nature and are only intended to show the replaceability of the foodstuff according to the invention depending on the needs.
In Abhängigkeit vom gewünschten Effekt und den einzusetzenden Mengen können selbstverständlich auch höhere oder niedrigere Konzentrationen eingesetzt werden, wobei dies ggfs. einer Vorabuntersuchung der betroffenen Personengruppe bedarf.Depending on the desired effect and the amounts to be used, higher or lower concentrations can of course also be used, although this may require a preliminary examination of the group of people concerned.
In seiner Anwendung wird das erfindungsgemäße Nahrungsmittel dem betroffenen Personenkreis entsprechend seinen Grundstoffen (Ölsaaten wie z. B. Soja, Lupinen, Raps, Lein, Sonnenblumen, Reis, Mais oder andere Getreideprodukte, Erdnüsse, oder z. B. Seetang oder Gräser (leaf protein concentrate = LPC) oder preiswerte Proteine gentechnischen oder tierischen Ursprungs) angeboten und zwar ein- bis dreimal wöchentlich. Damit kann der defizitäre Mikronährstoffbedarf individuell ausgeglichen werden. Weltweit verbreitete Mangelerkrankungen, wie z. B. die Eisenmangelanämie, der lodmangel, der zu Kropfbildung oder bei intra- uterinem oder frühkindlichem Auftreten zu Demenz führen kann, die Nachtblindheit oder Keratomalazie bei Vitamin A Mangel oder die Rachitis nach Vitamin D Mangel, können so auf einfache Weise verringert oder bei optimalem Einsatz der Erfindung fast völlig vermieden werden.In its application, the foodstuff according to the invention is used in accordance with the basic substances (oilseeds such as soybean, rapeseed, rapeseed, sunflower, rice, maize or other cereal products, peanuts, or e.g. seaweed or grasses (leaf protein concentrate = LPC) or inexpensive proteins of genetic engineering or animal origin) offered one to three times a week. This enables the deficient micronutrient requirements to be compensated for individually. Worldwide deficiency diseases, such as B. iron deficiency anemia, iodine deficiency, which can lead to goiter or intra-uterine or early childhood dementia, night blindness or keratomalacia with vitamin A deficiency or rickets after vitamin D deficiency can be reduced in a simple manner or with optimal use the invention can be almost completely avoided.
Um das erfindungsgemäße Nahrungsmittel herzustellen, hat sich gezeigt, daß primär die texturierte Protein-Matrix in an sich bekannter Weise hergestellt, der defizitäre Mikronährstoff anschließend in Abhängigkeit von den Bedürfnissen in fester, flüssiger oder dispergierter Form zugesetzt und das erhaltene Nahrungsmittel in modulärer Form gemischt und direkt verbraucht oder gelagert werden kann. Mit dem erfindungsgemäßen Verfahren wird eine optimale Flexibilität mit leichter Verar-
beitung und gut eingeführten Produktionstechniken sowie modernen Erkenntnissen der Spurenelementkinetik im Organismus verbunden. Die Herstellung des erfindungsgemäßen Nahrungsmittels ist relativ unabhängig von Zeit und/oder Temperatur und an sich bekannt.In order to produce the foodstuff according to the invention, it has been shown that primarily the textured protein matrix is prepared in a manner known per se, the deficient micronutrient is then added in solid, liquid or dispersed form depending on the needs, and the foodstuff obtained is mixed in modular form and can be used or stored directly. With the method according to the invention, an optimal flexibility with easy processing processing and well-established production techniques as well as modern knowledge of trace element kinetics in the organism. The production of the food according to the invention is relatively independent of time and / or temperature and is known per se.
Die Proteine aus Ölsaaten, Getreide, Nüssen oder anderen Quellen können durch Extrusion unter Hitze texturiert werden. Dieser Vorgang kann je nach Art des eingesetzten Rohstoffs und des Extruders z. B. bei Temperaturen zwischen 127°C und 193°C, einer mechanischen Energie von 0,135 bis 0,181 kWh/kg und Drücken zwischen 400 und 1500 psig prinzipiell in an sich bekannter Weise durchgeführt werden (vgl. Keams JP, Rokey GJ, Huber GR, "Extrusion of texturized protein. In: Vegetable Protein Utilization in Human Foods and Animal Foodstuffs, TH Applewhite, ed., Americal Oil Chemists' Society, Champaign, Illinois, 1988, pp. 353- 362). Jedes andere bekannte Texturierungsverfahren ist ebenfalls für diesen Schritt geeignet. Als Resultat entsteht ein Proteinquark, wobei Vitamine und/oder Spurenelemente und/oder Mineralstoffe den Nahrungsmitteln vor oder nach der Extrusion gelöst oder als Suspension zugesetzt werden können.The proteins from oilseeds, cereals, nuts or other sources can be textured by extrusion under heat. This process can, depending on the type of raw material and extruder used. B. at temperatures between 127 ° C and 193 ° C, a mechanical energy of 0.135 to 0.181 kWh / kg and pressures between 400 and 1500 psig in principle in a conventional manner (see. Keams JP, Rokey GJ, Huber GR, "Extrusion of texturized protein. In: Vegetable Protein Utilization in Human Foods and Animal Foodstuffs, TH Applewhite, ed., Americal Oil Chemists' Society, Champaign, Illinois, 1988, pp. 353-362). Any other known texturing method is also for The result is a protein curd, in which vitamins and / or trace elements and / or minerals can be dissolved in the foodstuffs before or after extrusion or added as a suspension.
In Abhängigkeit von dem gewünschten Effekt können zusätzlich zu den Mikro- nährstoffen in Form von Vitaminen, Spurenelementen und/oder Mineralstoffen noch weitere Additive, die zum einen die Farbe des Produktes wunschgemäß verändern, und Geschmacksstoffe, um sie den jeweiligen Bedürfnissen wie sauer, salzig oder süß sowie den angesprochenen Verkehrskreisen wie Kindern oder Erwachsenen anzupassen, zugesetzt werden. Gängige die Farbe beeinflussende Zusatzstoffe sind gelb, rot, grün oder blau. Den Geschmack verändernde bittere, scharfe, usw. Zusätze sind als "Snacks" oder kompottartig gemischte süße Nahrungsmittel in regional unterschiedlicher Art in fast allen Ländern bekannt und beliebt. Somit kann das erfindungsgemäße Nahrungsmittel z. B. in Mittelamerika den auch in armen Bevölkerungsschichten verbreiteten Snack "Cevice" imitieren, ein aus verschiedenen Fischen und Meeresfrüchten zusammengestelltes, mit Essig übergossenes, salziges Kompott, das von fliegenden Händlern im Straßenverkauf angeboten wird.
Die unterschiedlichen Farben der Komponenten - rot für Krabben, weiß für Fisch, schwarz für bestimmte Molusken - eignen sich ideal für den Zusatz der am stärksten defizitäten Mikronährstoffe [Zusatz von Hämeisen (schwarz), ß-Carosten (rot) oder lodsalzen (farblos)]. Zum anderen sind kompottartige Nahrungszubereitungen aus verschiedenen Früchten oder Mehlspeisen (Kaiserschmarrn) durch Zusatz von Geschmacksstoffen imitierbar, ebenso fortifiziertes Weingummi mit verschiedenen Färb- und Geschmackszusätzen, oder die in asiatischen Ländern verbreiteten, häufig stark gewürzte Cocktailsnacks. Solange der erfindungsgemäße moduläre Aufbau des Nahrungsmittels und der Zusatz von unterschiedlichen Mikro- nährstoffen zu unterschiedlichen Modulen erfolgt, kann prinzipiell jedes Nahrungsmittel imitiert werden. Geschmack sowie Art und Ausmaß der Fortifikation können dem lokalen Geschmack und dem Mikronährstoffbedarf angepaßt werden, während die Matrix großtechnisch und entsprechend preisgünstig produziert werden kann.
Depending on the desired effect, in addition to the micro-nutrients in the form of vitamins, trace elements and / or minerals, other additives, which change the color of the product as desired, and flavorings to meet the respective needs such as acidic, salty or sweet as well as to adapt to the targeted public such as children or adults. Common color-influencing additives are yellow, red, green or blue. Bitter, pungent, etc. additives that change the taste are known and popular as "snacks" or compote-like mixed foods in different regions in almost all countries. Thus, the food of the invention, for. B. in Central America imitate the snack "Cevice", which is also widespread in poor sections of the population, a salty compote made from various fish and seafood, poured over with vinegar and offered by street vendors in street sales. The different colors of the components - red for crabs, white for fish, black for certain molusks - are ideal for adding the most deficient micronutrients [addition of heme iron (black), ß-carosten (red) or iodine salts (colorless)] , On the other hand, compote-like food preparations made from various fruits or pastries (Kaiserschmarrn) can be imitated by adding flavoring agents, likewise fortified wine gums with various coloring and flavoring additives, or the often strongly flavored cocktail snacks common in Asian countries. As long as the modular structure of the food according to the invention and the addition of different micronutrients to different modules takes place, in principle any food can be imitated. The taste as well as the type and extent of the fortification can be adapted to the local taste and the micronutrient requirements, while the matrix can be produced on an industrial scale and accordingly inexpensively.
Claims
1. Vitamine, Mineralstoffe und/oder Spurenelemente enthaltendes Nahrungsmittel, dadurch gekennzeichnet, daß die Vitamine, Mineralstoffe und/oder Spurenelemente getrennt in zumindest jeweils eine Matrix eingebracht sind.1. Food containing vitamins, minerals and / or trace elements, characterized in that the vitamins, minerals and / or trace elements are separately introduced into at least one matrix.
2. Nahrungsmittel nach Anspruch 1 , dadurch gekennzeichnet, daß die Matrix aus texturierten Proteinen pflanzlichen, tierischen oder gentechnischen Ursprungs besteht.2. Food according to claim 1, characterized in that the matrix consists of textured proteins of plant, animal or genetic origin.
3. Nahrungsmittel nach Anspruch 1 oder 2, dadurch gekennzeichnet, daß die Matrix aus Ölsaaten wie Soja, Lupinen, Raps, Lein oder Sonnenblumen, Getreide wie Reis, Mais oder Weizen, aus Bohnen oder anderen preisgünstigen pflanzlichen, tierischen oder gentechnisch hergestellten Proteinen besteht.3. Food according to claim 1 or 2, characterized in that the matrix consists of oil seeds such as soy, lupins, rapeseed, linseed or sunflowers, cereals such as rice, corn or wheat, beans or other inexpensive vegetable, animal or genetically engineered proteins.
4. Nahrungsmittel nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß die Vitamine, Mineralstoffe und/oder Spurenelemente in Mengen des 0,5- bis 2- fachen oder mehr der DGE-Empfehlung eingesetzt sind.4. Food according to one of claims 1 to 3, characterized in that the vitamins, minerals and / or trace elements are used in amounts of 0.5 to 2 times or more of the DGE recommendation.
5. Verfahren zur Herstellung eines Nahrungsmittels nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, daß a) die Matrix auf an sich bekannte Weise vorbereitet, b) die Vitamine, Mineralstoffe und/oder Spurenelemente in festem Zustand, in Lösung oder als Dispersion vor oder nach der Texturierung in die einzelnen Matrixmodule eingebracht und c) nach Bearbeitung wie mechanische Zerkleinerung oder Formgebung, Färbung, Zusatz von Geschmacks- oder Konservierungsstoffen bei Raumtemperatur verarbeitet werden. 5. A method for producing a food according to one of claims 1 to 4, characterized in that a) the matrix is prepared in a manner known per se, b) the vitamins, minerals and / or trace elements in the solid state, in solution or as a dispersion or after texturing into the individual matrix modules and c) after processing such as mechanical comminution or shaping, coloring, addition of flavors or preservatives are processed at room temperature.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU12726/01A AU1272601A (en) | 1999-10-21 | 2000-10-16 | Food containing vitamins, mineral substances and/or trace elements |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19950824.0 | 1999-10-21 | ||
DE19950824A DE19950824A1 (en) | 1999-10-21 | 1999-10-21 | Food containing vitamins, minerals and / or trace elements |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2001028364A1 true WO2001028364A1 (en) | 2001-04-26 |
Family
ID=7926472
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2000/010176 WO2001028364A1 (en) | 1999-10-21 | 2000-10-16 | Food containing vitamins, mineral substances and/or trace elements |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU1272601A (en) |
DE (1) | DE19950824A1 (en) |
WO (1) | WO2001028364A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102009027971A1 (en) | 2009-07-23 | 2011-02-03 | Busch, Klaus-Uwe, Dr. | Preparation and delivery of nutritional supplements |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4006255A (en) * | 1973-10-23 | 1977-02-01 | The Quaker Oats Company | Process for preparing protein supplemented, flavored instant grits |
US4103034A (en) * | 1974-10-18 | 1978-07-25 | Nabisco, Inc. | Process for production of textured protein flakes |
US4133897A (en) * | 1977-10-28 | 1979-01-09 | Miles Laboratories, Inc. | Preparation of juicy, self-basting sausage-like food products |
US5204102A (en) * | 1991-01-14 | 1993-04-20 | Grainco Queensland Co-Operative Association Limited | Animal feedstuff |
WO2000069276A1 (en) * | 1999-05-18 | 2000-11-23 | Effem Foods Pty Ltd. | Method and apparatus for the manufacture of meat |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3527337A1 (en) * | 1985-07-31 | 1987-02-05 | Hoechst Ag | EXTRUDED FOOD PRODUCT MADE FROM MICROBIAL PROTEIN ISOLATE AND METHOD FOR THE PRODUCTION THEREOF |
-
1999
- 1999-10-21 DE DE19950824A patent/DE19950824A1/en not_active Withdrawn
-
2000
- 2000-10-16 AU AU12726/01A patent/AU1272601A/en not_active Abandoned
- 2000-10-16 WO PCT/EP2000/010176 patent/WO2001028364A1/en active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4006255A (en) * | 1973-10-23 | 1977-02-01 | The Quaker Oats Company | Process for preparing protein supplemented, flavored instant grits |
US4103034A (en) * | 1974-10-18 | 1978-07-25 | Nabisco, Inc. | Process for production of textured protein flakes |
US4133897A (en) * | 1977-10-28 | 1979-01-09 | Miles Laboratories, Inc. | Preparation of juicy, self-basting sausage-like food products |
US5204102A (en) * | 1991-01-14 | 1993-04-20 | Grainco Queensland Co-Operative Association Limited | Animal feedstuff |
WO2000069276A1 (en) * | 1999-05-18 | 2000-11-23 | Effem Foods Pty Ltd. | Method and apparatus for the manufacture of meat |
Also Published As
Publication number | Publication date |
---|---|
DE19950824A1 (en) | 2001-05-03 |
AU1272601A (en) | 2001-04-30 |
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