WO2012075999A1

WO2012075999A1 - Food extrudate

Info

Publication number: WO2012075999A1
Application number: PCT/DE2011/002074
Authority: WO
Inventors: Johannes F. Coy; Dieter Möller
Original assignee: Tavarlin Ag
Priority date: 2010-12-06
Filing date: 2011-12-05
Publication date: 2012-06-14
Also published as: DE102010053586A1

Abstract

The invention relates to a novel gluten-free food extrudate which complies to the nutritional physiological claims for healthy and wholesome food stuff with respect to nutrient distribution and ingredients, being at least the same as known products with respect to taste and crispness, and having a carbohydrate content of a maximum 40% in weight/weight and a protein content of at least 30% in weight/weight.

Description

Lebensmittelextrudat

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.

These food extrudates are predominantly made from carbohydrate-rich and low-fiber raw materials. State of the art are food extrudates with a carbohydrate content of more than 50% and a fiber content of usually less than 10%. For a large part of the population and especially for children / adolescents, the morning breakfast made of extruded cereals, flakes, pops, etc. has become a standard within the framework of modern eating habits (convenience).

The range is varied, but in terms of composition of nutrients in areas that produce a high blood sugar increase and strong insulin output: In general, the carbohydrate content is 60 to 70% (of which sugar content> 20 to 50%) and the fiber content often well below 10 % (see Stiftung Warentest 10/2008 "Breakfast cereals" or ÖKO-TEST 6/2010 "Breakfast cereals with honey").

This does not meet the recommendations of the nutritional societies for a balanced balance of macronutrients and daily fiber intake (30 g or more per day).

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.

CONFIRMATION COPY The current increase in the incidence of type 2 diabetes also highlights the need to provide food that has a lower glycemic index (GI) and glycemic load (GL) and results in lower insulin output. Cancer is more common in diabetics than the average population. The current high intake of carbohydrates in the population of the western industrial nations and the increasing carbohydrate consumption in countries such as India and China not only lead to a further increase in the incidence of diabetes but also to cancer.

Increased consumption of carbohydrates (especially in the form of starch and sugars with a high glycemic index) favors the transition of tumor cells into cancer cells and, consequently, an increase in the activity of the gene 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. At the same time, mitochondrial activity is reduced and apoptosis (programmed cell death) is inhibited. According to the current state of science, an increased activity of the TKTL1 gene is causal or at least a major reason for the development of aggressive cancers.

By demonstrating the activity of the TKTL1 gene in tumor cells (eg directly in tumor cells or indirectly by detecting the TKTL1 protein in body fluids or in phagocytes / macrophages), 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.

Since the absorption of sugar in cancer cells is often facilitated with insulin and insulin also has a growth-promoting effect on cancer cells, it is generally desirable to induce only low insulin output after eating a meal.

It is therefore an object of the present invention to provide a new food extrudate that meets the nutritional requirements of a healthy and wholesome food with regard to nutrient distribution and ingredients is sufficient in taste and crispness the known products are similar and gluten-free.

One solution to this problem is 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.

Unless otherwise indicated, all ratios and percentages throughout the specification and claims are by weight, temperatures are in degrees centigrade, and pressures in bar are over ambient.

The amylose-containing starch contains at least 10% (dsb = dry substance basis), preferably at least 20% (dsb) and more preferably at least 30% (dsb) amylose. Corn, rice, sorghum, pea and potato are particularly suitable as suppliers of such starches.

In order to keep the glycemic index (Gl) of the food extrudate advantageously low, the starch may also be amylose-rich. For the purpose of the description of the present invention, "amylose-rich" means an amylose content (dsb) of 50% or more. As a supplier of such an amylose-rich starch in particular amylomais is considered

Gluten-free in this context means that less than 20 ppm of gluten is detectable. 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.

Its starting materials are preferably all natural and purely vegetable.

Because of its high volume and low energy content, it produces a feeling of satiety quickly, which is particularly beneficial in combating or preventing weight gain and associated metabolic syndromes.

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. As a result of the increased cell proliferation and the reduced death of the cells, initially 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). There are several known effects that trigger this switch: low oxygen in larger or poorly perfused tumors, radical load on the tumor cell as a result of chronic inflammation, chemo- and radiation therapies and anti-angiogenic agents. The lactic acid formed during the fermentation metabolism destroys the surrounding tissue so that the tumor can grow into it (invasive growth), and it inhibits the attack of the immune system. The now invasive growing cells can spread throughout the body via the lymphatic and vascular system and distant metastases form (scattering). By switching off the combustion metabolism in the mitochondria (oxidative phosphorylation), the formation of radicals and apoptosis is suppressed, and these cancer cells are also resistant to radiation and chemotherapy.

In one embodiment, which is particularly recommended for a calorie-conscious diet, 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 ("SPS") 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.

According to recent findings, phytochemicals have significant efficacy, in particular in chronic inflammation and mitochondrial damage as well as oncological diseases. To achieve this effect, 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. Buckwheat, amaranth and quinoa are the best known representatives of pseudo cereals (= plants that do not belong to the family of sweet grasses, but similar to cereals form starchy grains.) 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.

In order to achieve a well perceived sweetish taste without greatly increasing the carbohydrate content and without significantly affecting the glycemic index (GI) or glycemic load (GL), 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. The glycemic index (Gl) of galactose of 20 is very low compared to sucrose (Gl = 65) and glucose (GI = 100).

Isomaltulose is a sugar found in honey and sugar cane, which can also be made from sucrose. Isomaltulose, like sucrose, consists of the two monosaccharides glucose and fructose, but has only a glycemic index of GI = 32, in contrast to sucrose, owing to a more stable molecular binding between the glucose and fructose molecule compared to 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.

In a further embodiment, 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.

The omega-3 fatty acids are preferably in the form of oilseeds / oil seeds. "Oilseeds" / "oilseeds" are plant seeds that can be used to produce vegetable oil. Among the 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. Depending on the processing method, 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.

Gluten-free representatives of the flours, oilseeds / oilseeds, nuts / grains, presscakes and other ingredients of the food extrudate and the food products produced therefrom are in particular:

Berries, eggs, fish (cold water, omega-3-rich), meat, vegetables, spices, pomegranate flour, green tea, legumes, potato, cocoa, herbs, hard cheese, chestnuts, chickpeas, garlic, coconut (flour), pumpkin seed (flour) , Lupine protein, almond (flour), manioc, fermented milk products, fruits, olives, Brazil nuts, mushrooms, sorghum, teff, grape seed flour, onions, apple fiber, pea protein.

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:

- weighing the individual raw materials under gluten-free conditions

- mixing the raw materials

- Extrude

Optionally coating ("coating") the extrudates obtained with galactose

- Dry

- filling

According to the invention, 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).

With the use according to the invention, 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. With the food extrudate according to the invention a balanced and optionally therapeutic intake of nutrients and fiber in the daily diet is possible. Despite 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.

In the following, the food extrudate according to the invention is explained in more detail on the basis of formulation examples.

The following definitions apply here:

"Flakes" 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.

In the present case, "cereals" mean plants of the grasses family (Poaceae = all true cereals), which are cultivated for their cereal crops. They consist of the partially containing some starch and, to a lesser extent, proteinaceous bodies, the greasy seedling, the intergrown seed coat and pericarp, and the proteinaceous aleurone layer between the meal body and the shell. 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.

The use of such fiber powders offers the advantage that the flour content and also the carbohydrate portion can be purposefully reduced, while fiber and protein portions are increased and baking properties and water-binding capacity of the composition are positively influenced.

Such a fiber powder available in the German trade is called SolaGrain ™ 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.

Example 1: Food Extrudate I

Ingredients: a) rice flour (39%), coconut flour (30%), soy protein isolate (28%), salt (1%),

Grapeseed flour (1%), Pomegranate seed flour (1%)

b) optional galactose for a coating

Processing: - weighing the individual raw materials under gluten-free conditions

- Mixing of raw materials (dry mixing, mixing time: 4 minutes)

- extruding with the addition of water;

(Extrusion conditions: temperature over 100 ° C, time: about 30sec, pressure: about 50 bar (may vary greatly due to raw material variations)

Optional: Coating of the extrudates with galactose spray solution

- Drying (temperature: over 100 ° C, time: about 3-5 minutes;

Final humidity: max. 6%)

- filling Example 2: Food extrudate II

Ingredients: a) rice flour (38.7%), coconut flour (30%), fiber based on soya, oats and / or psyllium, e.g. SolaGrainTM (28%), salt (1%),

Grapeseed flour (1%), Pomegranate seed flour (1%), CaC03 (0.3%) b) Optional galactose for a coating

Processing; As indicated in Example 1.

Example 3: Food extrudate III

Ingredients: a) rice flour (34%), coconut flour (35%), fiber powder based on

Soy, oats and / or psyllium, e.g. SolaGrainTM (29%), salt (1%), grape seed flour (0.5%), pomegranate seed flour (0.5%)

b) optional galactose for a coating

Processing: As indicated in Example 1.

Example 4: Food extrudate IV

Ingredients: a) rice flour (29%), coconut flour (35%), fiber powder based on

Soy, oats and / or psyllium, e.g. SolaGrainTM (34%), salt (1%), grape seed flour (0.5%), pomegranate seed flour (0.5%)

b) optional galactose for a coating

Processing: As indicated in Example 1.

Example 5: Food extrudate V

Ingredients: a) rice flour (25%), coconut flour (35%), fiber powder based on

Soy, oats and / or psyllium, eg SolaGrainTM (38%), salt (1%), Grapeseed flour (1%)

b) optional galactose for a coating Processing: As indicated in Example 1.

Example 6: Food Extrudate VI

Ingredients: a) rice flour (19%), amylose corn starch (20%), coconut flour (30%),

Fibrous powder based on soya, oats and / or psyllium, e.g. SolaGrainTM (29%), salt (1%), grape seed flour (1%)

b) optional galactose for a coating

Processing: As indicated in Example 1.

Example 7: Food extrudate VII

Ingredients: a) Amylose maize starch (39%), coconut flour (30%), soy fiber diet, soya, oats and / or psyllium, e.g. SolaGrain ™ (29%), salt (1%), pomegranate flour (1%);

b) optional galactose for a coating

Processing: As indicated in Example 1,

Example 8: Food Extrudate VIII

Ingredients: a) rice flour (34%), coconut flour (30%), soy protein isolate (33%), salt (1%),

Grapeseed flour (1%), Pomegranate seed flour (1%)

b) optional galactose for a coating

Processing: As indicated in Example 1.

Example 9: Food Extrudate IX Ingredients: a) rice flour (29%), coconut flour (30%), soy protein isolate (38%), salt (1%),

Grapeseed flour (1%), Pomegranate seed flour (1%)

b) optional galactose for a coating Processing: As indicated in Example 1.

Instead of rice flour, 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.

Example 10 Basic Muesli with Food Extrudate According to the Invention

Ingredients: - food extrudate, e.g. according to one of the examples I to IX or

Combinations of it

- soy flakes

- oil seeds (sunflower seeds, pumpkin seeds, flaxseed), peeled or unpeeled, whole or ground, optionally de-oiled or pressed, (the

Flax seeds are preferably lightly roasted)

- Coraflakes

Processing: dry mix

Example 11: Fruit Muesli

Ingredients: as indicated in Example 9 and additionally dried fruits, for example:

Peach, apricot, date, apple, chokeberry, cranberry, ginger, citrus, etc. Processing: dry mix

The nutritional values of this fruit mueslis using the food extrudate of Example I with galactose coating (sweet soyaflakes) were determined and are shown in Table 1 below:

Table 1: Average nutritional value of fruit muesli per 100 g:

These data show that 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.

Other ingredients which are customary in cereal-based products, in particular muesli bars, may additionally be used, for example: water, fruits, nuts, vitamins, salt, natural sweeteners, such as, for example, honey or stevia, etc.

Depending on the target group for which diseases the composition is to be used, the person skilled in the art decides which ingredients or supplements are added in which quantities and combined with one another.

In addition to the aforementioned Examples 10 and 11, the following variants of the food extrudate according to the invention are also particularly suitable:

Chocolate snacks, savory snacks based on the extrudates or in combination with, for example, ham, peppers, smoked flavors, wasabi etc., crunchies, cereals, peanut flips, crispies, chocolate flakes, cereals, textured soya, cornflakes, pops, crispbread.

Claims

1. extruded foodstuff, characterized

that it has a content of carbohydrates of at most 40% weight / weight, wherein the content of carbohydrates in the form of amylose-containing starch at least 20% weight / weight based on the content of carbohydrates that it has a content of protein of at least 30% weight / Weight, and that it is gluten-free.

2. Food extrudate according to claim 1, characterized in that it has a content of fats of at most 5% by weight.

3. food extrudate according to claim 1 or 2, characterized in that it has a content of fiber of at least 10% weight / weight.

4. extruded foodstuff according to one of claims 1 to 3, characterized in that it has a content of phytochemicals of at least 0.2%

Has weight / weight.

5. extruded foodstuff according to claim 4, characterized in that the phytochemicals are selected from the group comprising: glucosinolates,

Carotenoids, lectins, flavonoids, phytosterols, polyphenols, in particular

Curcumin, ellagic acid, quercetin, resveratrol, delphinidin, diallylsulfide,

Epigallocatechin-3-gallate, genistein, indole-3-carbinol, isoterpenes, limonin, lycopene, OPC, salvestrols, sulforaphane and ubiquinone.

6. A food extrudate according to any one of claims 1 to 5, characterized in that at least 50% of the carbohydrates are derived from parts of one or more plants from the following group: buckwheat, canihua, quinoa, amaranth, corn, rice, millet, (game) Rice, soy, teff, sorghum, coconut, almond, pumpkin, sweet chestnut, potato, pea.

7. Food extrudate according to one of claims 1 to 6, characterized in that it has a coating ("coat") of galactose and / or isomaltulose and / or erythritol and / or trehalose.

8. food extrudate according to one of claims 1 to 7, characterized in that it additionally contains a content of omega-3 fatty acids and / or medium-chain

Triglycerides ("MCT")

9. A process for producing a food extrudate according to any one of claims 1 to 8, characterized in that it comprises the following steps:

- weighing the individual raw materials under gluten-free conditions

- mixing the raw materials

- Extrude

Optionally coating ("coating") the extrudates obtained with galactose

- Dry

- filling

10. Use of a food extrudate according to one of claims 1 to 8 for

preventive or therapeutic treatment of diseases of the group comprising: celiac disease, type 2 diabetes mellitus, neurodegenerative diseases, in particular Alzheimer's, tumors, as well as diseases that lead to cachexia (attrition) associated with or caused by inflammatory processes, in particular Rheumatism, rheumatoid arthritis, inflammatory bowel disease such as ulcerative colitis, Crohn's disease, intestinal diseases such as the leaky gut syndrome (permeable bowel).