CH633689A5 - Process for the preparation of a product made of bran and pectin - Google Patents

Description

The invention relates to a method for producing a product from bran and pectin, which can be used as a dietary food or as a snack article.

As a natural product, pectin is one of the only partially digestible carbohydrates, which has the property of swelling exceptionally strongly in aqueous, but also lipid-containing liquids. It develops large adsorption forces, with the help of which e.g. Excess cholesterol is bound in the gastrointestinal tract and on the one hand prevents the increase in lipid levels in the blood, but on the other hand already increased serum lipids can be reduced again.

Pectin stimulates peristalsis and motor skills and at the same time protects the mucous membranes. It normally affects the activity of the body, and due to its strong swelling effect, many undesirable substances are trapped in the gel that forms in the intestine and are excreted. At the same time, it supports the absorption of vitamins and other vital substances. Furthermore, pectin is gastrointestinal regulating, consistency and substance-forming, gel-forming, colloidal, water-binding, gastric and intestinal filling, digestion-promoting, pH-dependent, predominantly effective in the acidic range, non-toxic. In the field of fat metabolism, pectin develops the following activities: it lowers serum lipids, it lowers liver cholesterol, lipids and fatty acids, accelerates the passage of food through the digestive tract, it envelops the fat particles present in the food porridge, it complicates the emulsification of lipid substances, it reduces the transport of, for example, taurocholic acid through the intestinal wall by 50%, it does not change the intestinal microflora, it reduces the absorption of bile acids and cholesterol by the intestine, it has a cholesterol-lowering effect, it causes an approximately 30% reduced weight gain in animals causes an increase in faecal sterols, bile acids and cholesterol in humans and animals, it increases the stool volume and also causes a strong feeling of satiety, which reduces the amount of food intake.

A distinction is made in the commercial pectins in particular apple pectin, citrus pectin and sugar beet pectin, which are available as high, medium and low ester pectins and pectic acid. Commercially available dry pectin is in a fine powder form, which immediately forms a sticky paste with the saliva due to its strong tendency to gel in the mouth, which can hardly be swallowed.

Bran also has valuable properties; so it prevents z. B. a shift in bacterial bowel activity and stimulates motor skills and peristalsis. It also promotes the secretion of bile and reduces the absorption of cholesterol and fat from the intestine. In addition, bran is suitable for avoiding or reducing obesity, since it is one of the carbohydrates that can only be partially absorbed by the body and thus allows only a low calorie intake despite an increased feeling of satiety.

In practice, however, it is difficult to take pectin and bran separately or in the form of dry mixtures: because of their powdery nature, they are reluctantly taken, they stick in the mouth, bind the saliva and can hardly be swallowed. Mixtures of pectin and bran do not taste good even fresh,

however, when stored, they become rancid and then taste bitter. They also tend to segregate and, in short, are not very appetizing.

The object of the invention is to bring a mixture of bran and pectin into such a form that it loses the disadvantages mentioned, but without losing or significantly reducing the health-promoting effects of the two individual components. This object is achieved by the method according to the invention. The invention relates to a process for the production of a product from bran and pectin, characterized in that 1 to 70 parts by weight of powdered pectin is mixed with 99 to 30 parts by weight of bran, with the addition and incorporation of a liquid, a moldable mass is produced and molded bodies are formed from this mass and thermally treated these moldings.

Oilseed products such as e.g. Linseed and / or non-baked cereal products such as Wheat germ or semolina flour can be added in an amount of up to 30%. Furthermore, other physiologically tolerated and desired active ingredients which specifically support the stated effects of both pectin and bran can be added to them. These include, for example, vitamins, gastrointestinal and lipid-lowering and bactericidal agents, liver-bile agents, minerals, salts and / or trace elements. These additives can increase and supplement the dietary or healing effects, but on the other hand taste and aroma can also be improved.

Each commercially available pectin produces the products according to the invention by the process claimed. Protopectin, such as that obtained from citrus fruits, is also suitable for this.

The pectin can be used in solid form or in the form of a solution. In the latter case, u. U. the addition of a liquid to produce a moldable mass can be reduced or eliminated. For purity reasons, however, a purified pectin in solid form is preferably used, which meets the purity requirements of the US National Formulary XIII and its requirements for the methoxyl content (not less than 6.7%) and for the galacturonic acid content (not less than 74.0% ) fulfilled or exceeded.

In order to obtain a greater surface activity, a pectin is preferably used which has been finely ground to an average grain size of 20 to 30 μm. However, the latter measure is by no means mandatory.

Common rye and wheat bran are suitable as bran. Oat and barley bran and corresponding fractions of other cereals are also suitable. Likewise, an5

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their after-products of grain milling, such as. B. feed flour, at least mixed with bran, suitable.

The bran used should be dry. It is advantageous not to take bran which is too finely ground or to separate the coarser fraction from the fine fraction, for example by sieving.

The liquid used is water or, depending on the product obtained, other suitable liquids, such as Milk or alcohol or aqueous solutions from it.

The mass is formed from pectin and bran, optionally with the addition of an oilseed product or one of the cereal products mentioned, using conventional apparatus. For the production of flakes, grinders are used, for the production of other shaped bodies extruders, punching, pressing or cutting systems. Tablets can be produced in conventional tableting machines. Particularly loose molded articles are obtained by puffing in a vacuum known to the person skilled in the art.

The thermal treatment can e.g. in a hot air stream, in drying ovens or other ovens, in an oil bath or in exhaust devices that work with vacuum. The treatment temperatures range from approx. 40 to approx. 160 ° C, whereby of course low temperatures have to act much longer than high temperatures. Temperatures of approx. 160 ° C may only be used for a short time in order not to cause undesired browning or discoloration. In any case, the products are cooled to about room temperature after heating.

In many cases, a gradual treatment at different temperatures makes sense, e.g. a brief heating with approx. 150 ° C hot air, followed by treatment with approx. 120, 80 and then 50 ° C warm air. This can be followed briefly by a treatment at approx. 150 ° C with subsequent cooling.

The necessary duration of the thermal treatment can easily be determined by the person skilled in the art on the appearance and the other properties of the product and depends in particular on the shape of the products according to the invention and the device for the thermal treatment a.

The products obtained according to the invention surprisingly have a number of positive properties which have neither pectin nor bran or the mixtures produced from them:

Of particular importance is the surprising property of the products produced in this way that they can bind significantly more liquids and fats and / or fatty substances than, for example, normal bran: while 1 part by weight of normal bran can bind a maximum of 2.4 parts by weight of liquid, 1 part by weight of those according to the invention binds Products much more, namely 12 parts by weight, liquid. Furthermore, while normal bran cannot bind a substantial amount of oil, the products according to the invention, which can be clearly demonstrated in laboratory tests, are able to bind fat, oils and fatty substances in a stable emulsion.

The products according to the invention are tasty and aromatic, look good and, because of their crispness, feel good when packaged. It was particularly surprising that they are stable in storage and keep their crispy consistency even after months of storage in the open air. In the form of flakes or rasps, they are suitable for stirring or sprinkling on all dishes, such as. B. sauces, soups, salads, desserts, such as desserts and ice creams, but also fruits, fruit compotes, curd and dairy products such as yogurt, just as good as for strong-tasting dishes. They are ideal as an exceptionally healthy and prophylactic supplement to our usual low-fiber food. In the form of larger flakes, smaller moldings or extrudates, comparable in size to the usual snack items, they can also be produced and eaten as snack items.

It is also possible to process them with the addition of customary formulations and auxiliaries to form compresses or tablets which allow the products according to the invention to be taken in a concentrated manner.

The invention is illustrated by the following examples:

example 1

100 parts of a mixture of 25% finely ground apple pectin and 75% wheat bran are prepared with sufficient liquid (approx. 100 parts) to a mass, which is crushed into flaky or coarse-granulated particles in a grinder. In order to avoid sticking together, these particles are pre-dried in a hot air stream and then thermally treated in a continuously or discontinuously operating drying oven in different temperature zones. The temperature zones are in the ranges of approx. 150, approx. 120, approx. 80 ° C, in the penultimate phase approx. 50 ° C and in the last phase before cooling again briefly approx. 150 ° C . The total duration of the thermal treatment is max. 6 h, broken down for the individual zones in the order of treatment as follows: 5, 33, 33.25 and 4%. The flakes obtained have a high bulk volume of 200 g / 1000 cm 3 and a particle size of 1 to 8, preferably 2 to 4 mm cross section. They can be ground and sieved to obtain uniform fractions. The flakes have a dark color similar to wholemeal bread. Surprisingly, they are not hygroscopic, so that they remain crispy even after long storage in the open air.

Example 2

Example 1 is repeated, except that 5 to 10 parts of bran and 5 to 10 parts of pectin are replaced by a corresponding amount of oilseed products, such as linseed, or of cereal products, such as semolina flour or wheat germ. The product obtained differs from that of Example 1 by the different composition, a somewhat milder taste and a somewhat softer consistency.

Example 3

From the following wording:

100 parts of the product according to Example 1 0.8 parts of magnesium stearate and 5 parts of talc are pressed in a conventional tableting machine at pressures of 3 to 101 tablets, which allow concentrated intake of the product according to the invention and e.g. can be consumed if the cholesterol level is elevated, if the lipid level is raised or if the person is overweight.

Example 4

The mass produced according to Example 1 or 2 is processed into a thin layer, punched out into various shapes, expressed or cut out and then thermally treated in accordance with Example 1.

Example 5

Various moldings are produced from the mass produced according to Example 1 or 2 in the molding machines and extruders customary for the production of snack articles, which are then thermally treated in an oven or in an oil bath.

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Claims (4)

633 689 1. A process for producing a product from bran and pectin, characterized in that 1 to 70 parts by weight of powdered pectin is mixed with 99 to 30 parts by weight of bran, with the addition and incorporation of a liquid, a moldable mass is produced, molded bodies are formed from this mass and these moldings thermally treated. 2. The method according to claim 1, characterized in that oil mixture and / or cereal products are added to the mixture. 2nd PATENT CLAIMS 3. The method according to claim 1 or 2, characterized in that physiologically compatible active substances are added to the mixture. 4. The method according to claims 1, 2 or 3, characterized in that the shaped bodies are flakes.