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WO2001028364A1 - Aliments contenant des vitamines, des mineraux et/ou des oligo-elements - Google Patents

Aliments contenant des vitamines, des mineraux et/ou des oligo-elements Download PDF

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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
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2000/010176
Other languages
German (de)
English (en)
Inventor
Klaus Schümann
Noel W. Solomons
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU12726/01A priority Critical patent/AU1272601A/en
Publication of WO2001028364A1 publication Critical patent/WO2001028364A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

L'invention concerne un aliment contenant des vitamines, des minéraux et/ou des oligo-éléments. Les micronutiments susmentionnés sont introduits séparément dans respectivement au moins une matrice constituée de protéines texturées. L'aliment selon l'invention permet de préparer un apport en micronutriments adapté aux différents besoins en vue de réduire les maladies carentielles liées aux micronutriments.
PCT/EP2000/010176 1999-10-21 2000-10-16 Aliments contenant des vitamines, des mineraux et/ou des oligo-elements Ceased WO2001028364A1 (fr)

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
DE19950824A DE19950824A1 (de) 1999-10-21 1999-10-21 Vitamine, Mineralstoffe und/oder Spurenelemente enthaltendes Nahrungsmittel
DE19950824.0 1999-10-21

Publications (1)

Publication Number Publication Date
WO2001028364A1 true WO2001028364A1 (fr) 2001-04-26

Family

ID=7926472

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2000/010176 Ceased WO2001028364A1 (fr) 1999-10-21 2000-10-16 Aliments contenant des vitamines, des mineraux et/ou des oligo-elements

Country Status (3)

Country Link
AU (1) AU1272601A (fr)
DE (1) DE19950824A1 (fr)
WO (1) WO2001028364A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102009027971A1 (de) 2009-07-23 2011-02-03 Busch, Klaus-Uwe, Dr. Aufbereitung und Zuführung von Nahrungszusatzstoffen

Citations (5)

* Cited by examiner, † Cited by third party
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 (fr) * 1999-05-18 2000-11-23 Effem Foods Pty Ltd. Procede et appareil permettant de preparer de la viande

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3527337A1 (de) * 1985-07-31 1987-02-05 Hoechst Ag Extrudiertes nahrungsmittelprodukt aus mikrobiellem proteinisolat und verfahren zu seiner herstellung

Patent Citations (5)

* Cited by examiner, † Cited by third party
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 (fr) * 1999-05-18 2000-11-23 Effem Foods Pty Ltd. Procede et appareil permettant de preparer de la viande

Also Published As

Publication number Publication date
AU1272601A (en) 2001-04-30
DE19950824A1 (de) 2001-05-03

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