WO2022005313A1

WO2022005313A1 - Food composition, method for preparing the composition, and the use of dehulled hemp seeds in the food composition

Info

Publication number: WO2022005313A1
Application number: PCT/PL2021/000040
Authority: WO
Inventors: Grażyna CZARNECKA; Janusz Ryszard JANKOWIAK
Original assignee: Instytut Wlokien Naturalnygh I Roslin Zielarskich
Priority date: 2020-06-30
Filing date: 2021-06-28
Publication date: 2022-01-06
Also published as: EP4171267A1; PL243208B1; PL434524A1

Abstract

The subjects of the invention are food composition resulting from the hemp seed processing, method of its preparation and the use of dehulled hemp seeds in a food composition. The food composition in the form of a protein snack is a food product with health-promoting properties resulting from the presence of hemp protein.

Description

Food composition, method for preparing the composition, and the use of dehulled hemp seeds in the food composition

The subjects of the invention are food composition resulting from processing of hemp seeds, method of its preparation and the use of dehulled hemp seeds in a food composition. The food composition in the form of a protein snack is a food product with health-promoting properties resulting from the presence of hemp protein.

Due to the increasingly popular vegetarian and even vegan diets, one is looking for wholesome plant substitutes for nutrients of animal origin. In conditioners, supplements, as well as on shelves with health food, next to soy products, products containing hemp protein in its composition are more and more often found. Most of the products are loose, reusable and therefore easy to microbial contamination, and thus reducing their quality due to the final packaging method.

Protein in the diet is very important, as it provides the body with the amino acids that are needed to carry out physiological processes. These include: hormone production, formation of cell structures, growth and their repair. In some situations, protein is also an energy source. In order for the body to benefit from its as much as possible, it should also contain in its composition all exogenous amino acids (BCAA) in appropriate amounts and in the mutual ratio. Such a protein is called wholesome - it provides fractions that the body is not able to produce itself. Until now, it was believed that only animal products were able to provide the body with a complete set of amino acids. Plant protein was treated as defective. A valued plant, rich in protein, is soybean. However, not everyone tolerates it. A lack of trust in the way of its production means also often that it is not well-liked component of the diet.

Patent application CN101028099A (published 2007-09-05) describes the use of hemp seed derived protein in the preparation of functional food, which contributes to the reduction of fat content in blood. The use of hemp seed protein forthe preparation of functional food to stabilize cholesterol, triglycerides and LDL levels and increase HDL was also disclosed. Patent application CN108157972A (published 2018-06-15) shows Cordyceps militaris compound, that improves immunity as well as a beverage containing said compound. Cordyceps militaris compound is composed of the following components in parts: 25-50 parts of Cordyceps sinensis polysaccharide compound, 20-35 parts of chitosan, 8-12 parts of hemp seed protein, 10-20 parts of soy protein peptide. The Cordyceps militaris compound disclosed in the invention, having the ability to improve immunity, can be transformed into a beverage, which is a comprehensive nutritional supplement improving the immunity of the human body.

Despite the existing solutions, the products existing on the market are not always tolerated, they cause allergies, as well as there are often doubts about the methods of their obtaining. With regard to the current market of hemp seed processing products, there are no solutions such as "protein snack in the form of hemp sticks", both on the domestic and foreign markets. Most of the solutions that are available on the market develop hemp protein delivery issues by the form of sales in different bulk packages, which, as previously mentioned may cause microbial contamination, and which makes it less useful during trips or hiking. The innovation of the solution is to develop a product in the form of "hemp sticks", which allows hygienic dosing of the product (10 g daily dose of hemp protein) and enables the use of this snack in all conditions.

The aim of the present solution is to provide a product that contributes to supplementing the diet with valuable amino acids of plant origin and, more particularly, hemp origin. The product according to the invention is intended for everyone, not only vegans, but also those who care about a varied diet, athletes, convalescents and allergy sufferers. There is a clear trend towards a healthy lifestyle in today's society. The protein demand of physically active people is slightly higher than that of those who are sedentary. Their muscles are subjected to more intensive work, so they also require regeneration. Protein is an essential element for the renewal of muscle tissue. It is therefore a product suitable for people practicing sports. It should be emphasized that a healthy lifestyle is also about appearance, and this protein is also an excellent supplement in the diet of people who are slimming and taking care of their figure.

Hemp protein is a complete protein source, which means it has all the essential amino acids. In particular, it has almost twice the content of arginine - an amino acid from which nitric oxide is produced in the body, which has the ability to expand the lumen of blood vessels and improve blood supply and nourish muscle cells. Hemp protein is easily digestible and hypoallergenic due to the presence of edestin (a simple globulin), which is a part of the blood plasma and is involved in the immune processes of the body. Unexpectedly, it turned out that the design of completely new food products, enables also the management of the processing products and wastes from the processing of hemp seeds, following the "no waste" formula. At the same time, according to FDA (The US Food and Drug Administration) data, soy is one of the eight most frequently sensitizing allergens, and therefore hemp protein is an attractive alternative to soy protein. It should be also noted here that currently the majority of soybean raw material is genetically modified material. Importantly, the production of hemp protein does not require thermal processing, unlike the preparation processes of soy protein.

The subject of the invention is a food composition comprising hemp seeds, characterized in that it comprises dehulled Cannabis sativa hemp seeds and sodium alginate, wherein the composition comprises hemp proteins, a set of LA/ALA unsaturated fatty acids and fiber, and a set LA/ALA unsaturated fatty acids is in the ratio of 4:1.

Preferably, the dehulled hemp seeds are whole.

Preferably, the sodium alginate is obtained from brown algae.

Preferably, it further comprises additives selected from natural mint essential oil, natural clove essential oil, hemp extract, CBD isolate, artichoke extract and/or red grape leaf extract containing resveratrol.

Preferably, the dissolved CBD isolate is in an amount corresponding to 3% of the target mixture.

Preferably, the composition comprises the addition of dried vegetables.

Preferably, the composition comprises the addition of dried fruits.

Preferably, the composition is used to enrich the muesli composition.

Preferably, the composition comprises the addition of fruit juice.

Preferably, the composition comprises electrolyte replenishers selected from glucose, magnesium, calcium, and sodium and potassium chlorides.

Preferably, the composition reduces blood cholesterol.

Another subject of the invention is a method for preparing a food composition as defined above, characterized in that 500 ml of alginate dissolved in water at a concentration in the range of 1.1 to 1.7%, preferably 1.4%, in the ratio 1:1, is added to the dehulled hemp seeds, then the mixture is mixed in a mixer until a homogeneous compact consistency is obtained, and then the so prepared mixture is transferred to a device, in cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a nozzle and initial shaping of the target shape, the mixture is then discharged from the cylinder via the discharge port into a vessel containing a solution of 0.8 to 1.2% CaCh, preferably 1%, which finally hardens the product; then the immersed in the calcium chloride solution, shaped sticks are removed with a sieve and the remaining CaCh is rinsed in a water bath; then they are transferred to rotating, heated at most up to 40°C, metal rollers, which enable the final formation and evaporation of water, while the drying time is about 12 - 24 hours, after which the obtained product is packed.

Preferably, whole dehulled (shelled) hemp seeds are added.

Preferably, additives selected from natural mint essential oil, natural clove essential oil, hemp extract, CBD isolate, artichoke extract and/or red grape leaf extract comprising resveratrol are further added.

Preferably, dried vegetables, dried fruits and/or fruit juice are added.

Preferably, electrolyte replenishers selected from glucose, magnesium, calcium and sodium and potassium chlorides are added.

Another subject of the invention is the use of dehulled hemp seeds for the production of a food composition, wherein the composition comprises hemp proteins, a set of LA/ALA unsaturated fatty acids and fiber, and a set of LA/ALA unsaturated fatty acid is in the ratio of 4:1.

Preferably, the dehulled hemp seeds are whole.

Product according to the invention, in the form of protein snack, is a food product and it is directed to people, who are aware of the health benefits of consuming hemp protein, who want to enrich their diet, or avoid other plant proteins such as soy protein. Furthermore, hemp proteins are easily digestible and do not cause indigestion and stomach problems. Hemp protein has EFAs (essential fatty acids omega 3 and omega 6) in a very preferred ratio of 1:4.

The consumption of hemp protein has a favourable pH balance, which is very important in maintaining the acid-base balance.

The solution according to the invention differs from those existing in the prior art in that whole dehulled (shelled) hemp seeds comprising, inter alia, protein, fatty acids and other unchanged ingredients are added to make the snack. They are combined into a snack in the form of finger/bar by crosslinking of proteinnuts with alginate from brown algae, which in turn is a source of fiber and which is a prebiotic. The solution of the invention can be treated as a hemp-nut alginate composition.

For better understanding of the invention, the solution is presented in the examples. Example 1

Preparation of a snack without additives

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae and calcium chloride are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture.

500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) is added to 500 g of dehulled hemp seeds, and then mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaCh solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 24 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate, so that it has an impact on lowering blood cholesterol.

Example 2

Preparation of a snack (mint oil)

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae, calcium chloride and natural mint essential oil are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) with natural mint essential oil (to refresh the mouth; it is used alone or in combination with another essential oil) in an amount of 0.04 to 0.15 wt.% is added to 500 g of dehulled hemp seeds, and then mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, which allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaC solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 12 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate, so that it has an impact on lowering blood cholesterol and refreshing the oral cavity.

Example 3

Preparation of a snack (clove oil)

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae, calcium chloride and natural clove essential oil are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) with natural clove essential oil (for oral cavity hygiene; it is used alone or in combination with another essential oil) in an amount of 0.04 to 0.15 wt.% is added to 500 g of dehulled hemp seeds, and then mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaC solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 12 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate, so that it has an impact on lowering blood cholesterol and hygiene of the oral cavity.

Example 4

Preparation of a snack with supercritical CO2 extract of the total 3% CBD + CBDa

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae, calcium chloride are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) together with hemp extract dissolved therein (obtained in the process of extraction with supercritical CO2) in an amount corresponding to 3% based on the sum of CBD + CDBa is added to 500 g of dehulled hemp seeds. Next the mixture is mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaCh solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 16 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate and cannabinoids, so that it has an impact on lowering blood cholesterol and replenishing the possible deficiency of CBD and CBDa in the diet of adults and children over three years of age.

Example 5

Preparation of a snack with 3% CBD isolate (cannabidiol)

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae and calcium chloride are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) together with the CBD isolate dissolved therein in an amount corresponding to 3% of the target mixture is added to 500 g of dehulled hemp seeds. Next the mixture is mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaCh solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 16 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate, so that it has an impact on lowering blood cholesterol and replenishing a possible deficiency of CBD and CBDa in the diet of adults and children above three years of age.

Example 6

Preparation a snack with artichoke extract (Cynara scolymus)

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae, artichoke extract (Cynara scolymus) and calcium chloride are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) together with 50 g of artichoke extract dissolved therein is added to 450 g of dehulled hemp seeds. Next the mixture is mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaCh solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 12 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate, extract of artichoke (Cynara scolymus), so that it has an impact on lowering blood cholesterol and protective effect on the liver.

Example 7

Preparation of a snack with red grape leaf extract containing resveratrol

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae, calcium chloride and the red grape leaf extract containing resveratrol are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) together with 25 g of red grape leaf extract containing resveratrol dissolved therein is added to 475 g of dehulled hemp seeds. Then the mixture is mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinderof which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaCh solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 16 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1, soluble fiber from alginate and the red grape leaf extract containing resveratrol, so that it has an impact on lowering blood cholesterol and antioxidant action.

Example 8

Preparation of a snack with the addition of a composition of dried vegetables The previously dehulled hemp seeds (Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae, a composition of dried vegetables (celery, parsley, carrot - in varying proportions) and calcium chloride are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) together with 50 g of the composition of dried vegetables (celery, parsley, carrot) suspended therein is added to 450 g of dehulled hemp seeds. Then the mixture is mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaCh solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 16 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate, a flavour composition of dried vegetables (celery, parsley, carrot - in varying proportions), so that the tastiness of the product is increased and it has an impact on lowering blood cholesterol.

Example 9

Preparation of a snack with the addition of a composition of dried fruits

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae, a composition of dried fruits (blackcurrant, chokeberry, cranberry - in varying proportions), glucose and calcium chloride are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) together with 50 g of the composition of dried fruits (blackcurrant, chokeberry, cranberry and glucose) suspended therein is added to 450 g of dehulled hemp seeds. Then the mixture is mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaC solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 16 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate, a composition of dried fruits (blackcurrant, chokeberry, cranberry and glucose - in varying proportions), so that the tastiness of the product is increased and natural antioxidants are introduced into food.

Example 10

Preparation of a snack with the addition of natural strawberry fruit juice

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae, natural strawberry fruit juice and calcium chloride are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 450 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) together with 50 g of natural strawberry fruit juice previously dissolved therein is added to 500 g of dehulled hemp seeds. Then the mixture is mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaCh solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 24 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate, natural strawberry fruit juice, which increases the attractiveness and tastiness of the product for the younger generation. Hemp snack having various shapes (stick, pill) can also be a valuable additive to dishes such as muesli.

Example 11

Preparation of an electrolyte replenishing snack

The previously dehulled hemp seeds ( Cannabis sativa) and sodium alginate (sodium salt of alginic acid) obtained from brown algae, calcium chloride and the composition of the following ingredients: glucose in an amount not exceeding 20% RDS per 100 g of the finished product; sodium in an amount not exceeding 20% of the RDS per 100 g of the finished product; potassium in an amount not exceeding 50% of the RDS per 100 g of the finished product and magnesium in an amount not exceeding 50% of the RDS per 100 g of the finished product are used to prepare the snack. The task of alginate is to give the snack the appropriate form, density and strength, while calcium chloride - to preserve the form of the mixture. 500 ml of 1.4% alginate dissolved in water (sodium salt of alginic acid) together with composition of glucose, magnesium, calcium, sodium and potassium chlorides suspended therein is added to 450 g of dehulled hemp seeds. Then the mixture is mixed in a mixer until a homogeneous compact consistency is obtained. The so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a 10 mm diameter nozzle and initial shaping of the target shape. The mixture from the cylinder via the discharge port enters the vessel containing 1% CaCh solution, which finally hardens the product. Subsequently, the shaped sticks, immersed in the calcium chloride solution, are removed with a flat sieve and the remaining CaCh is rinsed off in a water bath. Then, in order to remove the residual water from the product, it is transferred to the rotating, heated at most up to 40°C metal rollers, which allow the final formation and evaporation of water. Drying time is about 16 hours. The obtained product is then packed in paper or polypropylene bags. The obtained product contains hemp proteins, a set of LA/ALA unsaturated fatty acids in the ratio of 4:1 and soluble fiber from alginate, a composition of magnesium, calcium and sodium and potassium chlorides in the previously mentioned amounts, so that the product can replenish electrolytes after physical activity and has an impact on lowering blood cholesterol.

Claims

1. A food composition comprising hemp seeds, characterized in that it comprises dehulled Cannabis sativa hemp seeds and sodium alginate, wherein the composition comprises hemp proteins, a set of LA/ALA unsaturated fatty acids and fiber, and a set of LA/ALA unsaturated fatty acids is in the ratio of 4:1.

2. The food composition of Claim 1, characterized in that the dehulled hemp seeds are whole.

3. The food composition of Claim 1, characterized in that the sodium alginate is obtained from brown algae.

4. The food composition according to Claim 1 to 3, characterized in that it further comprises additives selected from natural mint essential oil, natural clove essential oil, hemp extract, CBD isolate, artichoke extract and/or red grape leaf extract containing resveratrol.

5. The food composition of Claim 4, characterized in that the dissolved CBD isolate is in an amount corresponding to 3% of the target mixture.

6. The food composition of Claim 5, characterized in that it comprises the addition of dried vegetables.

7. The food composition of Claim 6, characterized in that it comprises the addition of dried fruits.

8. The food composition of Claim 7, characterized in that it is used to enrich the muesli composition.

9. The food composition of Claim 8, characterized in that it comprises an addition of fruit juice.

10. The food composition of Claim 1, characterized in that it comprises electrolyte replenishers selected from glucose, magnesium, calcium and sodium and potassium chlorides.

11. The food composition of Claim 1, characterized in that it lowers blood cholesterol.

12. A method for preparing a food composition according to Claims 1 to 11, characterized in that the dehulled hemp seeds are added to 500 ml of alginate dissolved in water having concentration comprised within the range of 1.1 to 1.7%, preferably 1.4%, in the ratio of 1:1, then the mixture is mixed in a mixer until a homogeneous, compact consistency is obtained, then the so prepared mixture is transferred to a device, in the cylinder of which a piston is placed, that allows extruding the mixture in the form of sticks through a nozzle and initial shaping of the target shape, and then the mixture from the cylinder via the nozzle enters a vessel containing a solution of 0.8 to 1.2% CaCh, preferably 1%, which finally hardens the product; then, the shaped sticks, immersed in a calcium chloride solution, are removed with a sieve and the remaining CaCh is rinsed off in a water bath; then it is transferred to a rotating, heated at most up to 40°C, metal rollers, which enable the final formation and evaporation of water, while the drying time is about 12-24 hours, after which the obtained product is packed.

13. The method for preparing a composition according to Claim 12, characterized in that whole dehulled (shelled) hemp seeds are added.

14. The method for preparing a composition according to Claim 12, characterized in that additives selected from natural mint essential oil, natural clove essential oil, hemp extract, CBD isolate, artichoke extract and/or red grape leaf extract comprising resveratrol are further added.

15. The method for preparing a composition according to Claim 12, characterized in that dried vegetables, dried fruits and/or fruit juice are added.

16. The method for preparing a composition according to Claim 12, characterized in that electrolyte replenishers selected from glucose, magnesium, calcium and sodium and potassium chlorides are added.

17. The use of dehulled hemp seeds for the production of a food composition, wherein the composition comprises hemp proteins, a set of LA/ALA unsaturated fatty acids and fiber, and the set of LA/ALA unsaturated fatty acids is in the ratio of 4:1.

18. The use according to Claim 17, in which the dehulled hemp seeds are whole.