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WO2012075999A1 - Extrudat alimentaire - Google Patents

Extrudat alimentaire Download PDF

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Publication number
WO2012075999A1
WO2012075999A1 PCT/DE2011/002074 DE2011002074W WO2012075999A1 WO 2012075999 A1 WO2012075999 A1 WO 2012075999A1 DE 2011002074 W DE2011002074 W DE 2011002074W WO 2012075999 A1 WO2012075999 A1 WO 2012075999A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
content
food
food extrudate
carbohydrates
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/DE2011/002074
Other languages
German (de)
English (en)
Inventor
Johannes F. Coy
Dieter Möller
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.)
TAVARLIN AG
Original Assignee
TAVARLIN AG
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 TAVARLIN AG filed Critical TAVARLIN AG
Publication of WO2012075999A1 publication Critical patent/WO2012075999A1/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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • the invention relates to a novel food extrudate
  • Extruder products are established in the food industry, e.g. pasta, peanut flips, cornflakes. Recently, more and more products are offered in the snack and breakfast area with names such as crunchies, crispies, pops.
  • the carbohydrate content is 60 to 70% (of which sugar content> 20 to 50%) and the fiber content often well below 10 % (see Stainless Steeltest 10/2008 “Breakfast cereals” or ⁇ KO-TEST 6/2010 "Breakfast cereals with honey”).
  • the commercial food extrudates are also usually gluten-containing, so that they can cause health problems such as indigestion, inflammation, depression and unwanted immune reactions due to the more common in the population gluten intolerance to the affected consumers.
  • TKTL1 transketolase-like-1 gene
  • the TKTL1 gene products cause oxygen-independent energy release, which does not lead to radical formation and neutralizes existing or exogenously induced radicals.
  • mitochondrial activity is reduced and apoptosis (programmed cell death) is inhibited.
  • an increased activity of the TKTL1 gene is causal or at least a major reason for the development of aggressive cancers.
  • cancer patients can be identified who have a nutritional regimen with restriction of carbohydrate levels and low sugar forms Glycemic index can bring relief or even cure.
  • a food extrudate dadmefr characterized as having a carbohydrate content of at most 40% by weight, wherein the content of carbohydrates in the form of amylose-containing starch is at least 20% by weight / weight of carbohydrate content (ie at least one fifth of carbohydrate content is in the form of amylose-containing starch), that it has a protein content of at least 30% w / w, and that it is gluten-free.
  • Corn, rice, sorghum, pea and potato are particularly suitable as suppliers of such starches.
  • the starch may also be amylose-rich.
  • amylose-rich means an amylose content (dsb) of 50% or more.
  • the food extrudate according to the invention provides a base for foods, in particular for muesli mixtures or snacks, which is gluten-free, low-carbohydrate and high in protein and causes only a lower insulin output in human metabolism. It thus allows that too are gluten-free, low in carbohydrates and high in protein and cause only a lower insulin output in human metabolism.
  • the risk of developing type 2 diabetes, metabolic syndrome and, in addition, high blood pressure can therefore be reduced by the regular consumption of the composition according to the invention.
  • the present food extrudate is also useful as a broadly useful component in nutritional therapy to combat aggressive cancer cells, based on the principle that such carbohydrates, which can be easily and rapidly converted to glucose in metabolism, are reduced.
  • Cancer is a multi-step process that leads from a healthy cell via a benign tumor cell to the development of a malignant tumor cell (cancer cell).
  • This process is triggered by gene modifications (mutations) that alter the growth and dying properties of a cell in such a way that it divides and thus proliferates without the entire organism taking advantage of it.
  • a cell accumulation / cell cluster is created, which is referred to as a benign tumor.
  • the benign tumor displaces the surrounding healthy tissue without destroying or growing into it (noninvasive growth).
  • the benign tumors can develop into malignant tumors by altering their metabolism, switching from combustion metabolism to fermentation metabolism, even in the presence of oxygen (aerobic glycolysis or Warburg effect).
  • the food extrudate has a content of fats of at most 5% weight / weight.
  • the food extrudate according to the invention preferably has a fiber content of at least 10% w / w, and also preferably, alternatively or cumulatively, has a phytochemical content of at least 0.2% w / w.
  • This embodiment is thus low in carbohydrates, high in protein and rich in fiber and / or phytochemicals and thus fulfills the basic criteria for a health-promoting food.
  • the phytochemicals are preferably one or more members of the following group: glucosinolates, carotenoids, lectins, flavonoids, phytosterols, polyphenols, in particular curcumm, ellagic acid, quercetin, resveratrol, delphinidin, diallylsulfide, epigallocatechin 3-gallate, genistein, indole-3-carbinol, isoterpenes, limonin, lycopene, OPC, salvestrols, sulforaphane.
  • SPS The phytochemicals
  • phytochemicals have significant efficacy, in particular in chronic inflammation and mitochondrial damage as well as oncological diseases.
  • the phytochemicals should not be administered in isolation or identical to nature or added to a food, but in the form of their natural source.
  • the carbohydrates of the food extrudate are preferably at least 50% from parts of one or more plants from the following group: buckwheat, canihua, quinoa, amaranth, corn, rice, millet, (wild) rice, soybean, teff, sorghum, coconut, Almond, pumpkin, sweet chestnut, potato, pea.
  • the grains are usually very rich in starch, protein, minerals and fat.). Their seeds can be processed like cereal grains, but do not contain gluten.
  • the food extrudate may provide a coat of galactose and / or or isomaltulose and / or erythritol and / or trehalose.
  • Galactose is a sugar that is a natural constituent of lactose, but rarely found in isolated / free form. Galactose is taken insulin-independent and is available to the cell predominantly for anabolic reactions, but also when needed after conversion to glucose for catabolic reactions.
  • Isomaltulose is a sugar found in honey and sugar cane, which can also be made from sucrose.
  • the disaccharidases in the human small intestine can cleave this disaccharide only slower than the sucrose disaccharide, and the slow cleavage counteracts rapid blood glucose and insulin increase. The reduced insulin secretion leads to increased fat burning and increased activity of the mitochondria.
  • Isomaltulose can only be poorly digested by the plaque bacteria in the mouth, which is why there are practically no tooth-damaging acids when isomaltulose is consumed and isomaltulose is assigned to the non-cariogenic sugar forms. Isomaltulose also has the beneficial property of a ROS neutralizing effect,
  • Erythritol is a naturally fermented and tooth-friendly sugar substitute, with a sweetness of 50% to 60% based on the sweetening power of sucrose. Erythritol is completely absorbed in the human small intestine and remains unchanged the kidney is excreted again, which is why its calorific value and glycemic index is zero.
  • Trehalose is a natural, tooth-friendly, double-sugar consisting of 2 glucose molecules (alpha 1-1 binding). It is particularly suitable as a coat, because it is less hygroscopic and thus exerts a protective function on the surface. Its sweetening power is about 50% of the sweetening power of sucrose.
  • the glycemic index of trehalose is about as large as that of sucrose, but trehalose is first broken down in the human small intestine and therefore causes less insulin secretion than sucrose. Since only glucose is released in the degradation of trehalose, trehalose can be used as a sweetener even with fructose intolerance.
  • the food extrudate additionally has a content of omega-3 fatty acids and / or medium-chain triglycerides ("MCT”), whereby its health-promoting effect is increased even more.
  • MCT medium-chain triglycerides
  • the omega-3 fatty acids are preferably in the form of oilseeds / oil seeds.
  • oilseeds / oilseeds
  • oilseeds are plant seeds that can be used to produce vegetable oil.
  • oilseeds / oilseeds include u.a. Soy, rapeseed, hemp, flax.
  • the seeds can be used whole or as oil meal.
  • Oil meal means the by-products obtained from the processing of oilseeds and oilseeds in addition to the oil.
  • oil meal is also called press cake (in the case of hot or cold pressing of the oilseeds) or extraction meal (in the case of oil extraction by means of solvents).
  • Oilseeds are characterized by a high content of essential unsaturated fatty acids and essential amino acids and also contain minerals such as magnesium, selenium or zinc.
  • MCTs promote the delivery of ketone bodies and free medium chain fatty acids, both of which play an important role in energy metabolism, especially as an alternative energy source to blood glucose in cancer patients with increased activity of the TKTL1 gene in the energy metabolism of healthy tissue and in people with insulin resistance in energy metabolism especially the nerve cells of the brain (due to their ability to pass through the blood-brain barrier).
  • MCT may be part of the extrudate per se (ie, ingredient of the extrudable mass) and may also be applied (preferably sprayed) as a coat. When Coat / Coat MCT can also serve as a primer for additionally applied spice mixtures.
  • All ingredients of the food extrudate according to the invention give a balanced nutritional profile of various protein sources, carbohydrates with low sugar content and special sugars (eg, low glycemic galactose), fruits and flours with bioactive ingredients such as phytochemicals and fiber, as well as oil seeds / oilseeds containing essential unsaturated fatty acids.
  • carbohydrates with low sugar content and special sugars eg, low glycemic galactose
  • fruits and flours with bioactive ingredients such as phytochemicals and fiber, as well as oil seeds / oilseeds containing essential unsaturated fatty acids.
  • a solution of the object is also to provide a method for producing a food extrudate according to the present invention, which comprises the following steps under gluten-free conditions:
  • the food extrudate according to the invention is also particularly suitable for use as agent for the preventive or therapeutic treatment of diseases from the group comprising: celiac disease, diabetes mellitus type 2, neurodegenerative diseases, in particular Alzheimer's, tumor diseases, and Diseases that lead to cachexia associated with or caused by inflammatory processes, in particular rheumatism, rheumatoid arthritis, inflammatory bowel disease such as ulcerative colitis, Crohn's disease, intestinal disorders such as leaky gut syndrome (permeable bowel).
  • diseases from the group comprising: celiac disease, diabetes mellitus type 2, neurodegenerative diseases, in particular Alzheimer's, tumor diseases, and Diseases that lead to cachexia associated with or caused by inflammatory processes, in particular rheumatism, rheumatoid arthritis, inflammatory bowel disease such as ulcerative colitis, Crohn's disease, intestinal disorders such as leaky gut syndrome (permeable bowel).
  • a therapeutic or preventive treatment can be carried out by persons who are either affected by said diseases or who - either genetically or nutritionally conditioned - carry the risk of developing such diseases.
  • a balanced and optionally therapeutic intake of nutrients and fiber in the daily diet is possible.
  • gluten intolerance or celiac disease can be a high-quality diet.
  • the composition of the food extrudate according to the invention is preferably based entirely on natural ingredients, which, in addition to the abovementioned properties, also leads to better compatibility and acceptance by the relevant public.
  • Fines are grain extrudates and are produced according to standard, standardized procedures.
  • a “nut” is to be understood here as a round to oval fruit with a hard woody shell, which encloses an oily, mostly edible core; furthermore, “core” is to be understood as meaning the solid, inner part of a fruit.
  • a "based on soy, oats and / or psyllium fiber dietary fiber” is present in any powdered composition containing as main components of soybean protein (extracts) and soybean fiber and / or oat fiber and / or psyllium - in extracted, ground or otherwise.
  • Such a fiber powder available in the German trade is called SolaGrain TM and has the following ingredients: soy protein extract, oat fiber, soybean fiber, psyllium seed, maltodextrin, linseed fiber, beet pulp, flaxseed protein, cellulose, guar gum and lecithin.
  • Soy, oats and / or psyllium e.g. SolaGrainTM (29%), salt (1%), grape seed flour (0.5%), pomegranate seed flour (0.5%)
  • Soy, oats and / or psyllium e.g. SolaGrainTM (34%), salt (1%), grape seed flour (0.5%), pomegranate seed flour (0.5%)
  • Fibrous powder based on soya, oats and / or psyllium e.g. SolaGrainTM (29%), salt (1%), grape seed flour (1%)
  • Amylose maize starch (39%), coconut flour (30%), soy fiber diet, soya, oats and / or psyllium, e.g. SolaGrain TM (29%), salt (1%), pomegranate flour (1%);
  • Example 9 Food Extrudate IX Ingredients: a) rice flour (29%), coconut flour (30%), soy protein isolate (38%), salt (1%),
  • maize flour and / or potato starch and / or sorghum flour may just as well be used in the formulations of the above Examples 1 to 9. These flours typically contain from 20% to 28% amylose and, accordingly, from 72% to 80% amylopectin, based on their starch content. Variants of said flours (for example of certain mutant maize varieties or rice varieties) whose starch content contains relatively large amounts of amylose are particularly suitable as ingredients of the food extrudates according to the invention.
  • Flax seeds are preferably lightly roasted
  • Table 1 Average nutritional value of fruit muesli per 100 g:
  • the cereal mix contains less than 40% carbohydrates, more than 20% protein and over 10% fiber, and has a high content of phytochemicals such as polyphenols (> 0.6%).
  • This muesli is thus in the context of a dietary nutrition plan especially for diabetes mellitus patients and for celiac disease patients, to increase performance at Athletes - and beyond that for any health nutritious person - very suitable.
  • ingredients which are customary in cereal-based products may additionally be used, for example: water, fruits, nuts, vitamins, salt, natural sweeteners, such as, for example, honey or stevia, etc.
  • the person skilled in the art decides which ingredients or supplements are added in which quantities and combined with one another.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Pediatric Medicine (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Manufacturing & Machinery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

L'invention concerne un nouvel extrudat alimentaire sans gluten répondant aux exigences physiologiques nutritives pour un aliment complet et sain en matière de répartition des nutriments et d'ingrédients, étant au moins équivalent aux produits connus en terme de saveur et de croustillant, et ayant une teneur en glucides maximale de 40 % en poids/poids et une teneur en protéines d'au moins 30 % en poids/poids.
PCT/DE2011/002074 2010-12-06 2011-12-05 Extrudat alimentaire Ceased WO2012075999A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102010053586A DE102010053586A1 (de) 2010-12-06 2010-12-06 Lebensmittelextrudat
DE102010053586.9 2010-12-06

Publications (1)

Publication Number Publication Date
WO2012075999A1 true WO2012075999A1 (fr) 2012-06-14

Family

ID=45688335

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE2011/002074 Ceased WO2012075999A1 (fr) 2010-12-06 2011-12-05 Extrudat alimentaire

Country Status (2)

Country Link
DE (1) DE102010053586A1 (fr)
WO (1) WO2012075999A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113455614A (zh) * 2021-07-05 2021-10-01 浙江恒新生物科技有限公司 一种无小麦粉意大利面

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6287621B1 (en) * 1991-05-03 2001-09-11 National Starch And Chemical Investment Holding Corporation Sweetened extruded cereals containing pregelatinized high amylose starches
WO2004023890A1 (fr) * 2002-09-13 2004-03-25 Innogel Ag Denrees alimentaires a base de reseaux d'amidon
EP1749450A1 (fr) * 2005-08-05 2007-02-07 Plada Industriale Srl. Pâtes alimentaires et pâte sans gluten, utilisation de cette pâte et procédé de préparation.
GB2435195A (en) * 2005-10-24 2007-08-22 Mengistu Temtemie Gluten free pasta
US20080085343A1 (en) * 2006-09-14 2008-04-10 Petty Holly T Novel Low Allergenic Food Bar

Family Cites Families (5)

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Publication number Priority date Publication date Assignee Title
US20050089623A1 (en) * 2001-10-03 2005-04-28 Fannon John E. Puffed protein based snack food
WO2007041470A2 (fr) * 2005-09-30 2007-04-12 Archer-Daniels-Midland Company Produits croustillants au soja/ble a haute teneur en proteines
US20090155447A1 (en) * 2007-12-12 2009-06-18 Solae, Llc Protein extrudates comprising omega-3 fatty acids
US20090155444A1 (en) * 2007-12-12 2009-06-18 Solae, Llc Protein Extrudates Comprising Whole Grains
CA2674782A1 (fr) * 2008-08-04 2010-02-04 Cereal Ingredients, Inc. Particules d'aliments permettant de promouvoir le mieux-etre

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6287621B1 (en) * 1991-05-03 2001-09-11 National Starch And Chemical Investment Holding Corporation Sweetened extruded cereals containing pregelatinized high amylose starches
WO2004023890A1 (fr) * 2002-09-13 2004-03-25 Innogel Ag Denrees alimentaires a base de reseaux d'amidon
EP1749450A1 (fr) * 2005-08-05 2007-02-07 Plada Industriale Srl. Pâtes alimentaires et pâte sans gluten, utilisation de cette pâte et procédé de préparation.
GB2435195A (en) * 2005-10-24 2007-08-22 Mengistu Temtemie Gluten free pasta
US20080085343A1 (en) * 2006-09-14 2008-04-10 Petty Holly T Novel Low Allergenic Food Bar

Non-Patent Citations (4)

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Title
CHILLO ET AL: "Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 83, no. 4, 21 July 2007 (2007-07-21), pages 492 - 500, XP022162627, ISSN: 0260-8774, DOI: 10.1016/J.JFOODENG.2007.03.037 *
DATABASE gnpd [online] mintel; April 2010 (2010-04-01), ANONYMUS: "Curry Stick Snack", XP002675188, accession no. www.gnpd.com Database accession no. 1303801 *
DATABASE gnpd [online] mintel; November 2010 (2010-11-01), ANONYMUS: "Hummus and Crackers Kit", XP002675189, accession no. www.gnpd.com Database accession no. 1446491 *
HAN J ( ET AL: "Development of gluten-free cracker snacks using pulse flours and fractions", FOOD RESEARCH INTERNATIONAL, ELSEVIER APPLIED SCIENCE, BARKING, GB, vol. 43, no. 2, 1 March 2010 (2010-03-01), pages 627 - 633, XP026881653, ISSN: 0963-9969, [retrieved on 20090729], DOI: 10.1016/J.FOODRES.2009.07.015 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113455614A (zh) * 2021-07-05 2021-10-01 浙江恒新生物科技有限公司 一种无小麦粉意大利面

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