DE20300380U1 - Low-fat ice-cream useful for promoting health and enhancing performance includes isoflavone-containing soya protein and animal protein - Google Patents
Low-fat ice-cream useful for promoting health and enhancing performance includes isoflavone-containing soya protein and animal proteinInfo
- Publication number
- DE20300380U1 DE20300380U1 DE20300380U DE20300380U DE20300380U1 DE 20300380 U1 DE20300380 U1 DE 20300380U1 DE 20300380 U DE20300380 U DE 20300380U DE 20300380 U DE20300380 U DE 20300380U DE 20300380 U1 DE20300380 U1 DE 20300380U1
- Authority
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- ice cream
- proteins
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- Expired - Lifetime
Links
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- 235000018102 proteins Nutrition 0.000 title claims abstract description 18
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 18
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 15
- 244000068988 Glycine max Species 0.000 title claims abstract description 12
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- 235000008696 isoflavones Nutrition 0.000 title claims abstract description 8
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- 235000004213 low-fat Nutrition 0.000 title description 2
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 6
- 235000021240 caseins Nutrition 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 239000005018 casein Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 235000015895 biscuits Nutrition 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 4
- 235000019871 vegetable fat Nutrition 0.000 claims description 4
- 235000021119 whey protein Nutrition 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
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- 108010073771 Soybean Proteins Proteins 0.000 description 14
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- 241001465754 Metazoa Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 229940071440 soy protein isolate Drugs 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 108010058846 Ovalbumin Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000000262 estrogen Substances 0.000 description 2
- 229940011871 estrogen Drugs 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- MEJYXFHCRXAUIL-UHFFFAOYSA-N 2-[carbamimidoyl(methyl)amino]acetic acid;hydrate Chemical compound O.NC(=N)N(C)CC(O)=O MEJYXFHCRXAUIL-UHFFFAOYSA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
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- 244000060011 Cocos nucifera Species 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
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- 102000004895 Lipoproteins Human genes 0.000 description 1
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- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 244000258044 Solanum gilo Species 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229940021722 caseins Drugs 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 229960004826 creatine monohydrate Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004821 effect on bone Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- -1 glutamine Chemical class 0.000 description 1
- 239000003163 gonadal steroid hormone Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 210000002751 lymph Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000037074 physically active Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000021025 protein-rich diet Nutrition 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/366—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
Description
Roland Thiemann und Christoph Wierig 09. Januar 2003Roland Thiemann and Christoph Wierig 09 January 2003
Wilhelmstr. 56 Oy/ (20020586)Wilhelmstr. 56 Oy/ (20020586)
D-53721 Siegburg Q02575DE00D-53721 Siegburg Q02575DE00
SpeiseeisIce cream
BeschreibungDescription
Die Erfindung betrifft ein Speiseeis, insbesondere ein Milchspeiseeis. Üblicherweise enthält Speiseeis, relativ große Mengen an Fetten und Zucker. Während der leicht absorbierbare Zucker (Glucose) in den Muskeln direkt zu Energie umgewandelt werden kann, werden Fette nach der Aufnahme überwiegend in Lipoproteine eingebaut und über die Lymphe bzw. die Blutbahn im Körper verteilt. Während nur ein geringer Teil der Fette direkt in Energie umgewandelt werden kann, werden größere Mengen als Körperfette eingelagert. Die normalerweise in Speiseeis enthaltenen Milcheiweiße, vor allem Caseine, werden vom Körper aufgrund schlechter Verdaulichkeit nicht so gut verwertet. Zudem ist das Gesamt-Aminosäurenmuster für sportlich Aktive aus ernährungsphysiologischer Sicht nicht ideal.The invention relates to ice cream, in particular milk ice cream. Ice cream usually contains relatively large amounts of fats and sugar. While the easily absorbed sugar (glucose) can be converted directly into energy in the muscles, fats are mainly incorporated into lipoproteins after ingestion and distributed in the body via the lymph or bloodstream. While only a small proportion of the fats can be converted directly into energy, larger amounts are stored as body fat. The milk proteins normally contained in ice cream, especially caseins, are not used so well by the body due to poor digestibility. In addition, the overall amino acid pattern is not ideal from a nutritional point of view for active athletes.
Aus der DE 697 09 316 T2 ist eine proteinreiche Diäteiscreme bekannt, deren Rezeptur auf natürlichem Joghurt mit einem Massenanteil von 50 bis 70 % an der Roheismasse basiert. Dabei weist der Joghurt einen Fettgehalt von bis zu 2 % auf. Als weitere Ingredienzien sind ferner Zucker mit einem Massenanteil von 10 bis 25 %, lyophilisiertes, d. h. schonend haltbar gemachtes Eiweiß mit einem Massenanteil von 5 bis 12 %, Milchpulver mit einem Massenanteil von 4 bis 8 % sowie Hydrolysate und Stabilisierungsmittel in kleineren Mengen vorgesehen. Verschiedene Arzneimittel im Speiseeis sollen vorbeugend gegen Erkältungen sowie Darmerkrankungen wirken.DE 697 09 316 T2 describes a protein-rich diet ice cream whose recipe is based on natural yoghurt with a mass proportion of 50 to 70% of the raw ice cream mass. The yoghurt has a fat content of up to 2%. Other ingredients include sugar with a mass proportion of 10 to 25%, lyophilized, i.e. gently preserved, protein with a mass proportion of 5 to 12%, milk powder with a mass proportion of 4 to 8%, and hydrolysates and stabilizers in smaller quantities. Various medicines in ice cream are said to have a preventive effect against colds and intestinal diseases.
Die DE 100 66 034 A1 offenbart ein Speiseeis, welches als Zusatzstoffe Muskelaufbaupräparate sowie Vitamine enthält. Hierfür werden dem Speiseeis beispielsweise Creatin-Monohydrat, L-Camitin, Eiweiße, Kohlehydrate und Fettsäuren zugefügt. AlsDE 100 66 034 A1 discloses an ice cream that contains muscle building supplements and vitamins as additives. For this purpose, creatine monohydrate, L-camitine, proteins, carbohydrates and fatty acids are added to the ice cream.
weitere Zusätze sind Vitamine als Einzelzusatz oder in Kombination mit Mineralstoffen vorgesehen. Als Grundstoffe für im Speiseeis enthaltene tierische Proteine sollen Milcheiweiße, Laktalbumin und Eialbumin dienen.Other additives include vitamins, either individually or in combination with minerals. The basic ingredients for the animal proteins contained in ice cream are milk proteins, lactalbumin and egg albumin.
Hiervon ausgehend ist es Aufgabe der vorliegenden Erfindung, ein Speiseeis, insbesondere ein Milchspeiseeis vorzuschlagen, welches die Gesundheit fördert, ferner gut verwertbar ist und eine Steigerung der Leistungsfähigkeit bewirkt.Based on this, it is the object of the present invention to propose an ice cream, in particular a milk ice cream, which promotes health, is also easily digestible and increases performance.
Diese Aufgabe wird erfindungsgemäß durch ein Speiseeis, insbesondere Milchspeiseeis, gelöst, welches Fette mit einem Gewichtsanteil von maximal 5 % der Roheismasse, ferner pflanzliche Proteine in Form von Sojaproteinen sowie tierische Proteine enthält, wobei der Gehalt an pflanzlichen und tierischen Proteinen zusammengenommen einen Gewichtsanteil von zumindest 8 % der Roheismasse ausmacht, wobei femer die Sojaproteine mindestens 0,2 % Isoflavone beinhalten.This object is achieved according to the invention by an ice cream, in particular milk ice cream, which contains fats with a weight proportion of maximum 5% of the raw ice cream mass, furthermore vegetable proteins in the form of soya proteins and animal proteins, wherein the content of vegetable and animal proteins together makes up a weight proportion of at least 8% of the raw ice cream mass, wherein the soya proteins furthermore contain at least 0.2% isoflavones.
Dieses Speiseeis bietet den Vorteil, daß sich durch den geringen Fettgehalt auch wenig Fett im Körper einlagern kann. Die Mischung von tierischen und pflanzlichen Proteinen ist für eine ausgewogene und umfassende Versorgung des Körpers mit einer ernährungsphysiologisch sinnvollen Mischung aus entbehrlichen (nichtessentiellen), bedingt entbehrlichen und unentbehrlichen (essentiellen) Aminosäuren besonders günstig. Außerdem ist der Gesamtproteingehalt durch den Zusatz von pflanzlichen Proteinen erhöht, so daß bei Verzehr mehr Grundbausteine für den Zellaufbau in der Muskulatur zur Verfügung stehen. Proteine sind aus Aminosäuren als Bausteine zusammengesetzt, von denen etwa 20 verschiedene Verbindungen natürlicherweise vorkommen. Der Körper baut aus den vom Blut gelieferten Aminosäuren die unterschiedlichen körpereigenen Proteine auf, die wiederum zum Aufbau von neuen Zellen benötigt werden. Dabei kann ein bestimmtes Protein nur dann vom Körper zusammengestellt werden, wenn alle hierfür erforderlichen Aminosäuren vorhanden sind. Während der menschliche Körper die Mehrzahl dieser Aminosäuren selbst bilden kann, können jedoch acht nicht selbst aufgebaut werden und müssen daher über die Nahrung zugeführt werden. Aus diesem Grund werden sie als unentbehrliche oder essentielle Aminosäuren bezeichnet, wobei ihr Anteil in den Lebensmitteln unterschiedlich groß ist. Dadurch, daß in dem erfindungsgemäßen SpeiseeisThis ice cream has the advantage that the low fat content means that little fat can be stored in the body. The mixture of animal and plant proteins is particularly beneficial for a balanced and comprehensive supply of the body with a nutritionally sensible mixture of dispensable (non-essential), conditionally dispensable and indispensable (essential) amino acids. In addition, the total protein content is increased by the addition of plant proteins, so that when consumed, more basic building blocks are available for cell construction in the muscles. Proteins are made up of amino acids as building blocks, of which around 20 different compounds occur naturally. The body uses the amino acids supplied by the blood to build the various endogenous proteins, which in turn are needed to build new cells. A certain protein can only be put together by the body if all the amino acids required for it are present. While the human body can produce the majority of these amino acids itself, eight cannot be produced by itself and must therefore be supplied through food. For this reason, they are referred to as indispensable or essential amino acids, although their proportion in foods varies. Because the ice cream according to the invention
sowohl tierische als auch pflanzliche Proteine enthalten sind, ergänzen sie sich mit ihren unterschiedlichen Bausteinen gegenseitig. Durch die Mischung von tierischen und pflanzlichen Proteinen wird zudem erreicht, daß bestimmte Aminosäuren, die bei physischer Belastung im Körper nicht mehr ausreichend selbst gebildet werden, wie beispielsweise Glutamin, ebenfalls in ausreichenden Mengen zugeführt werden. Auf diese Weise wird eine biologisch vollwertiges Speiseeis gewonnen, das gerade auch von gesundheitsbewußten sowie fitness-orientierten Verbrauchern verzehrt werden kann. Die aus Sojabohnen gewonnenen Sojaproteine bieten den Vorteil, daß sie leicht verdaulich und im Gegensatz zu tierischen Proteinen frei von Cholesterin sind.Since both animal and plant proteins are included, they complement each other with their different building blocks. The mixture of animal and plant proteins also ensures that certain amino acids, such as glutamine, which are no longer produced in sufficient quantities in the body when it is physically active, are also supplied in sufficient quantities. This produces a biologically complete ice cream that can also be consumed by health-conscious and fitness-oriented consumers. The soy proteins obtained from soybeans have the advantage that they are easily digestible and, unlike animal proteins, are cholesterol-free.
Demnach stellt Sojaprotein in einer Mischung mit tierischen Proteinen einen vollwertigen Eiweiß-Lieferanten dar, ohne negative Folgen, wie beispielsweise eine Anhebung des Cholesterinspiegels, zu haben. Für den Gehalt an tierischen Proteinen werden zur Bildung des Speiseeises insbesondere Molkeproteine und/oder andere tierische Eiweiße (z. B. Eialbumin, Lactoglobulin oder Casein) in isolierter Form hinzugefügt. Accordingly, soy protein in a mixture with animal proteins represents a complete source of protein without having negative consequences, such as an increase in cholesterol levels. To create the animal protein content, whey proteins and/or other animal proteins (e.g. egg albumin, lactoglobulin or casein) are added in isolated form.
Die Verwendung von Sojaproteinen mit einem Gehalt von mindestens 0,2 % Isoflavonen, entsprechend 2,0 mg Isoflavon pro g Sojaprotein, ,wirkt sich gesundheitsfördernd auf den menschlichen Organismus aus. Isoflavone gehören zu den sog. "sekundären Pflanzeninhaltsstoffen". Chemisch sind Isoflavone den Steroiden zuzuordnen; aufgrund ihrer starken strukturellen Ähnlichkeit mit Östrogenen im Humanstoffwechsel werden sie auch als Phytoöstrogene bezeichnet. Nach Verzehr in den Körper aufgenommene Phytoöstrogene zeigen im Vergleich zu Östrogenen ein vor allem quantitativ unterschiedliches Wirkungsspektrum insofern, als sie als "Sexualhormon" ca. 1000-fach schwächer sind, jedoch auf die Knochenzusammensetzung dagegen selektiv mit hoher Aktivität wirken. Phytoöstrogen-haltige Sojaproteine setzen das Risiko für die Entwicklung von Osteoporose herab. Konsequenterweise wurde in den USA ein entsprechender "health claim" vergeben. Weiterhin gibt es zahlreiche epidemiologische Studien, die einen Konsum von Phytoöstrogen-haltigen Lebensmitteln mit einem verringerten Risiko für Herz-Kreislauf-Erkrankungen und einzelnen Krebserkankungen (z.B. Brustkrebs) in Verbindung bringen. Der Konsum des beanspruchten Speiseeises liefert somit Schutzfaktoren für den Knochen, was nicht nur dem sportlich Aktiven wichtig ist, und wirkt zudem risikomindernd für bestimmte er-The use of soy proteins with a content of at least 0.2% isoflavones, corresponding to 2.0 mg isoflavone per g soy protein, has a health-promoting effect on the human organism. Isoflavones are so-called "secondary plant ingredients". Chemically, isoflavones are classified as steroids; due to their strong structural similarity to estrogens in human metabolism, they are also known as phytoestrogens. Phytoestrogens absorbed into the body after consumption show a quantitatively different spectrum of effects compared to estrogens in that they are around 1000 times weaker as a "sex hormone", but have a selective and highly active effect on bone composition. Soy proteins containing phytoestrogens reduce the risk of developing osteoporosis. Consequently, a corresponding "health claim" was issued in the USA. Furthermore, there are numerous epidemiological studies that link the consumption of foods containing phytoestrogens with a reduced risk of cardiovascular disease and certain types of cancer (e.g. breast cancer). Consumption of the claimed ice cream thus provides protective factors for the bones, which is not only important for those who exercise, and also reduces the risk of certain
nährungsbedingten Erkrankungen.diet-related diseases.
Vorzugsweise beträgt der Gewichtsanteil der tierischen Proteine an der Rohmasse 2 bis 10%. Die im Speiseeis enthaltenen Fette sind vorzugsweise ausschließlich pflanzliche Fette, insbesondere Kokosfette.The proportion of animal proteins in the raw mass is preferably 2 to 10% by weight. The fats contained in the ice cream are preferably exclusively vegetable fats, especially coconut fats.
Um den sojatypischen Eigengeschmack zu reduzieren, werden vorzugsweise Sojaproteine in isolierter Form verwendet. Sojaproteinisolat stellt eines der drei Hauptprodukte dar, die aus Sojabohnen gewonnen werden. Während Sojamehl mit 50 % und Sojaproteinkonzentrat mit 65 % nur verhältnismäßig geringe Anteile an reinem Sojaprotein an der Gesamtmasse aufweisen, beinhaltet Sojaproteinisolat 90 % reines Sojaprotein in" der Trockenmasse. Das Sojaproteinisolat ist somit nahezu frei von Kohlenhydraten und Wasser, weswegen auch der sojatypische Eigengeschmack abgeschwächt ist, so daß der Geschmack des Speiseeises nicht ungewünscht beinflußt wird.In order to reduce the typical soy taste, soy proteins are preferably used in isolated form. Soy protein isolate is one of the three main products obtained from soybeans. While soy flour (50%) and soy protein concentrate (65 %) only contain relatively small amounts of pure soy protein in the total mass, soy protein isolate contains 90% pure soy protein in the dry mass. Soy protein isolate is therefore almost free of carbohydrates and water, which is why the typical soy taste is also weakened so that the taste of the ice cream is not undesirably influenced.
Es ist in Konkretisierung der Erfindung vorgesehen, daß der Gehalt an Sojaproteinen einerseits unmittelbar in der Eismasse enthalten ist und dabei einen Gewichtsanteil von 1 bis 6 % der Roheismasse ausmacht. Dabei bedeutet Roheismasse Eismasse ohne Festkörper. Zusätzlich können weitere Sojaproteine als Bestandteile von Festkörpern mittelbar in der Eismasse enthalten sein, welche einen Gewichtsanteil von 5 bis 20 % des Speiseeises ausmachen können. Dabei sind die Festkörper in Form von Gebäck, insbesondere knusprigem Gebäck, oder Flocken gestaltet. Sie enthalten vorzugsweise folgende Substanzen mit einem entsprechenden Gewichtsanteil in Prozent der Festkörpermasse:In a specific embodiment of the invention, the content of soy proteins is contained directly in the ice cream mass and accounts for a weight proportion of 1 to 6% of the raw ice cream mass. Raw ice cream mass means ice cream mass without solids. In addition, other soy proteins can be contained indirectly in the ice cream mass as components of solids, which can account for a weight proportion of 5 to 20 % of the ice cream. The solids are in the form of biscuits, in particular crispy biscuits, or flakes. They preferably contain the following substances with a corresponding weight proportion in percent of the solid mass:
Proteine 40 bis 80 %Proteins 40 to 80 %
Kohlenhydrate 20 bis 50 % Carbohydrates 20 to 50 %
Pflanzliches Fett 1 bis 8 % undVegetable fat 1 to 8 % and
Wasser 1 bis 5 %. Water 1 to 5 %.
Als Kohlenhydrate kommen vorzugsweise Malzzucker und Reismehl in Frage. Die Zufuhr von Sojaproteinen in Form von Festkörpern im Speiseeis bietet den Vorteil,Malt sugar and rice flour are the preferred carbohydrates. The addition of soy proteins in the form of solids in ice cream offers the advantage that
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daß der Gehalt an Sojaproteinen maximiert werden kann, ohne den Geschmack und die Konsistenz der Grundsubstanz des Speiseeises wesentlich zu verändern.that the content of soy proteins can be maximized without significantly changing the taste and consistency of the basic substance of the ice cream.
Nach einer bevorzugten Ausführungsform der Erfindung sind in der Roheismasse folgende Substanzen mit einem entsprechenden Gewichtsanteil in Prozent der Roheismasse enthalten:According to a preferred embodiment of the invention, the raw ice mass contains the following substances with a corresponding weight proportion in percent of the raw ice mass:
casein- und/oder lactoglobulinhaltige
Substanzen 5 bis 25 %casein and/or lactoglobulin-containing
Substances 5 to 25 %
Wasser 50 bis 80 %Water 50 to 80 %
Zucker 2 bis 22%Sugar 2 to 22%
Emulgatoren 0,1 bis 1 % undEmulsifiers 0.1 to 1 % and
Stabilisatoren 0,1 bis 1 %.Stabilizers 0.1 to 1%.
Die casein- und/oder lactoglobulinhaltigen Substanzen werden vorzugsweise durch Magermilchpulver und/oder Molkeproteinisolat gebildet.The casein and/or lactoglobulin-containing substances are preferably formed by skimmed milk powder and/or whey protein isolate.
Als Zucker werden bevorzugt Dextrose mit einem Gewichtsanteil von 2 bis 22 % der Roheismasse und/oder Fructose mit einem Gewichtsanteil von 2 bis 22 % der Roheismasse benutzt, wobei speziell Fruktose den Vorteil bietet, daß es besonders kalorienarm und daher diabetikergeeignet ist.The preferred sugars are dextrose with a weight proportion of 2 to 22% of the raw ice mass and/or fructose with a weight proportion of 2 to 22% of the raw ice mass, whereby fructose in particular offers the advantage of being particularly low in calories and therefore suitable for diabetics.
Es ist weiterhin vorgesehen, daß in der Roheismasse Vitamine und/oder Mineralstoffe enthalten sind. Dabei werden vorzugsweise die Vitamine C, B1, B6, B12 verwendet, wobei der Zusatz von Vitaminen auch auf beliebig andere ausgedehnt werden kann. Der Gewichtsanteil an Vitaminen und Mineralstoffen ist nach einer bevorzugten Ausgestaltung des erfindungsgemäßen Speiseeises so groß, daß 100 g der Roheismasse in etwa 25 % des empfohlenen Tagesbedarfs enthalten sind. Dies entspricht in etwa einem Gewichtsanteil von 0,01 bis 1,0 % an der Roheismasse. Als Emulgatoren kommen vorzugsweise Mono- und/oder Diglyceride von Speisefettsäuren zur Anwendung. Die Stabilisatoren werden insbesondere durch Guakernmehl und/oder Johannisbrotkernmehl gebildet.It is also intended that the raw ice cream mass contains vitamins and/or minerals. Vitamins C, B1, B6 and B12 are preferably used, although the addition of vitamins can also be extended to any other vitamins. According to a preferred embodiment of the ice cream according to the invention, the weight proportion of vitamins and minerals is so high that 100 g of the raw ice cream mass contains approximately 25% of the recommended daily requirement. This corresponds approximately to a weight proportion of 0.01 to 1.0% of the raw ice cream mass. Mono- and/or diglycerides of fatty acids are preferably used as emulsifiers. The stabilizers are formed in particular by guar gum and/or locust bean gum.
Zur Herstellung des erfindungsgemäßen Speiseeises werden die Zutaten miteinander vermischt, anschließend pasteurisiert und homogenisiert. Danach wird die soTo produce the ice cream according to the invention, the ingredients are mixed together, then pasteurized and homogenized. The resulting
hergestellte Roheismasse eingefroren. Anschließend werden gegebenenfalls die Festkörper, beispielsweise sojaproteinhaltiges Gebäck oder Flocken, untergerührt. Zuletzt wird das so hergestellte Produkt bei - 40 Grad Celsius schockgefroren.The raw ice cream mass produced is frozen. Then, if necessary, the solids, such as biscuits or flakes containing soy protein, are stirred in. Finally, the product produced in this way is shock frozen at -40 degrees Celsius.
Claims (19)
Proteine 40 bis 80%
Kohlenhydrate 20 bis 50%
Pflanzliches Fett 1 bis 8%
Wasser 1 bis 5%. 8. Ice cream according to claim 6 or 7, characterized in that the solids contain the following substances in a corresponding weight proportion in percent of the solid mass:
Proteins 40 to 80%
Carbohydrates 20 to 50%
Vegetable fat 1 to 8%
Water 1 to 5%.
casein- und/oder lactoglobulinhaltige
Substanzen 5 bis 25%
Wasser 50 bis 80%
Zucker 2 bis 22%
Emulgatoren 0,1 bis 1%
Stabilisatoren 0,1 bis 1%. 10. Ice cream according to one of claims 1 to 9, characterized in that the raw ice cream mass contains the following substances in a corresponding weight percentage:
casein and/or lactoglobulin-containing
Substances 5 to 25%
Water 50 to 80%
Sugar 2 to 22%
Emulsifiers 0.1 to 1%
Stabilizers 0.1 to 1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE20300380U DE20300380U1 (en) | 2003-01-11 | 2003-01-11 | Low-fat ice-cream useful for promoting health and enhancing performance includes isoflavone-containing soya protein and animal protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE20300380U DE20300380U1 (en) | 2003-01-11 | 2003-01-11 | Low-fat ice-cream useful for promoting health and enhancing performance includes isoflavone-containing soya protein and animal protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE20300380U1 true DE20300380U1 (en) | 2003-03-13 |
Family
ID=7978999
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE20300380U Expired - Lifetime DE20300380U1 (en) | 2003-01-11 | 2003-01-11 | Low-fat ice-cream useful for promoting health and enhancing performance includes isoflavone-containing soya protein and animal protein |
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| Country | Link |
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| DE (1) | DE20300380U1 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007110181A3 (en) * | 2006-03-27 | 2008-04-10 | Nestec Sa | Protein-enriched frozen dessert |
| EP1967077A3 (en) * | 2007-02-26 | 2008-10-01 | Unilever Plc | Frozen aerated product comprising soy protein |
| WO2009050085A1 (en) * | 2007-10-18 | 2009-04-23 | Unilever Nv | Liquid edible composition comprising isoflavones |
| DE102008030964A1 (en) | 2008-07-02 | 2010-01-07 | Human Nutrition Gmbh | Ice cream, useful for exclusive nutrition, comprises necessary nutrient, where basic material comprises carbohydrate, protein and fat, which is free of trace elements, mineral substances, vitamins and optionally fibers, and/or proteins |
| RU2546255C1 (en) * | 2013-11-20 | 2015-04-10 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| EP2822393A4 (en) * | 2012-03-08 | 2015-11-25 | Burcon Nutrascience Mb Corp | Frozen dessert mixes using soy protein products |
| DE102016216822A1 (en) * | 2016-02-23 | 2017-08-24 | Martin Knohr | Process for making consumable fitness ice cream |
| JP2023082811A (en) * | 2021-12-03 | 2023-06-15 | 株式会社天柳 | Gelato-like food product containing protein, and method for producing the same |
| US11771104B2 (en) | 2016-08-25 | 2023-10-03 | Perfect Day, Inc. | Food products comprising milk proteins and non-animal proteins, and methods of producing the same |
-
2003
- 2003-01-11 DE DE20300380U patent/DE20300380U1/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007110181A3 (en) * | 2006-03-27 | 2008-04-10 | Nestec Sa | Protein-enriched frozen dessert |
| EP1967077A3 (en) * | 2007-02-26 | 2008-10-01 | Unilever Plc | Frozen aerated product comprising soy protein |
| WO2009050085A1 (en) * | 2007-10-18 | 2009-04-23 | Unilever Nv | Liquid edible composition comprising isoflavones |
| DE102008030964A1 (en) | 2008-07-02 | 2010-01-07 | Human Nutrition Gmbh | Ice cream, useful for exclusive nutrition, comprises necessary nutrient, where basic material comprises carbohydrate, protein and fat, which is free of trace elements, mineral substances, vitamins and optionally fibers, and/or proteins |
| EP2822393A4 (en) * | 2012-03-08 | 2015-11-25 | Burcon Nutrascience Mb Corp | Frozen dessert mixes using soy protein products |
| RU2546255C1 (en) * | 2013-11-20 | 2015-04-10 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| DE102016216822A1 (en) * | 2016-02-23 | 2017-08-24 | Martin Knohr | Process for making consumable fitness ice cream |
| US11771104B2 (en) | 2016-08-25 | 2023-10-03 | Perfect Day, Inc. | Food products comprising milk proteins and non-animal proteins, and methods of producing the same |
| JP2023082811A (en) * | 2021-12-03 | 2023-06-15 | 株式会社天柳 | Gelato-like food product containing protein, and method for producing the same |
| JP7379451B2 (en) | 2021-12-03 | 2023-11-14 | 株式会社天柳 | Gelato-like food containing protein and its manufacturing method |
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