WO1995026752A1 - Product for the enteric supply of food components and process for making it - Google Patents

Product for the enteric supply of food components and process for making it Download PDF

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Publication number
WO1995026752A1
WO1995026752A1 PCT/DE1995/000446 DE9500446W WO9526752A1 WO 1995026752 A1 WO1995026752 A1 WO 1995026752A1 DE 9500446 W DE9500446 W DE 9500446W WO 9526752 A1 WO9526752 A1 WO 9526752A1
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Prior art keywords
starch
product
plasticized
mass
fatty acid
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Application number
PCT/DE1995/000446
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German (de)
French (fr)
Inventor
Johann Friedrich Desaga
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Johann Friedrich Desaga
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Application filed by Johann Friedrich Desaga filed Critical Johann Friedrich Desaga
Priority to EP95916553A priority Critical patent/EP0754062A1/en
Publication of WO1995026752A1 publication Critical patent/WO1995026752A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
    • A61K47/69—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
    • A61K47/6921—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit the form being a particulate, a powder, an adsorbate, a bead or a sphere
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/50—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates
    • A61K47/69—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
    • A61K47/6949—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit inclusion complexes, e.g. clathrates, cavitates or fullerenes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B82—NANOTECHNOLOGY
    • B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
    • B82Y5/00—Nanobiotechnology or nanomedicine, e.g. protein engineering or drug delivery

Definitions

  • the invention relates to a product for enteral supply with food ingredients, in which the food ingredients are present masked.
  • the invention further relates to a method for producing such a product for enteral nutrition.
  • Food ingredients that do not appear in the usual diet or only in a small amount can be enriched in food to prevent diseases (so-called "functional food”).
  • An example of such substances are highly unsaturated fatty acids such as the 6 3-fatty acids found in vegetable oils or in fish oil. These can be reluctant or even ingestion Trigger Uiibeknörnerscheinkeiten so that a supply can not be carried out for a long time. There is therefore a search for ways to mask these substances in such a way that they are imperceptible to the senses.
  • the substance to be absorbed should be as finely divided as possible by binding to a carrier substance. Gelatin, gum arabic and hydrocolloids have proven ineffective for this purpose.
  • the invention has set itself the goal of encapsulating fatty acids, in particular unsaturated fatty acids, as well as the 6J3 fatty acids, and also amino acids in such a way that they are imperceptible to the senses.
  • the procedure according to the invention first makes it easy to influence the rate of disruption and thus the absorption site in the gastrointestinal tract, the release of the substances which are perceived as unpleasant only taking place after being absorbed by the encapsulation. when they can no longer cause aversion reactions.
  • the fatty acid is a ( ⁇ 3-fatty acid.
  • metabolic disorders can be prevented or they can be treated without physical or psychological defense reactions of the patient.
  • the fatty acid can be equally advantageous Short-chain fatty acid
  • the essential amino acids are preferably used as amino acids.
  • the product according to the invention can advantageously contain one or more flavoring substances and / or coloring agents, fat-soluble substances, substances having an antioxidant effect, substances having a pharmacological effect or the like.
  • the starch carrier can be a starch from cereals, tubers or legumes or a cereal meal or a flour from potatoes, tapioca or legumes. If the formation of inclusion complexes is to be favored, a starch with an increased amylose content is preferably used.
  • a process for producing a multicomponent product for enteral supply with food ingredients in which a starchy material and at least one food ingredient are intimately mixed with one another, characterized in that a multicomponent prepared extrudate is added to and mixed with a plasticized starch mass is at least a part of the added food ingredient or the added food ingredients complexed at least in sections with the amylose of starch and the remaining part is included in the starch matrix.
  • the plasticized mixture is advantageously pressed through a nozzle.
  • a method for producing a multicomponent product for enteral supply with food ingredients in which a starchy material and at least one food ingredient are intimately mixed and extruded together before or during an extrusion, characterized in that at least part of the added food ingredient or the added food ingredients are at least partially complexed with the amylose of the starch and the remaining part is included in the starch matrix.
  • the components of the product are first premixed dry and then in one Extruder are metered in that they are intimately mixed, heated above the gelatinization temperature of the starch or starch-containing material and plasticized, whereby they are output as a plasticized mass from the extruder.
  • the components from the extruder are further advantageously discharged from one or more extruder openings as a continuous plastic strand.
  • the mixed components can be converted into an unexpanded plastic mass which is cut into a pastille shape, the pastilles having a diameter of 4-5 mm, for example.
  • the starch material is plasticized so that the pastilles of the end product have a glass-like character.
  • lozenges can be administered orally directly.
  • the mass should be dried.
  • the mass can be processed further by means of various measures, for example the mass cut into a lozenge shape or shaped in another way by the action of heat, for example exposure to hot air, microwaves, hot oil or by baking, and / or pressure drop which does not inflate mixed components can be granulated or ground to a predeterminable degree of fineness. All of these measures preserve the sensory masking. So that the "products can normal 11 foods are added without their typical properties and in particular to influence their taste.
  • the swelling process provides a grain-like process Product that can be consumed alone or in combination with other products.
  • the granules or flour can be mixed into pastries, bread, sauces, soups, pasta, dairy foods, etc.
  • the plasticized and optionally dried mass can also be flattened, rolled, embossed, cut and / or punched or shaped in some other way, so that a variant-rich product is available for enteral nutrition.
  • the lozenges can also be stored, especially when antioxidant substances are added, and storage periods of several months are easily possible.
  • the different grain size distribution and structure achieved by further processing enables the absorption rates in the organism to be influenced further.
  • a starch with a high amylose content is cook-extruded with water and oil.
  • the starch is gelatinized by the energy introduced and forms a plastic mass.
  • part of the lipids is stored in the amylose helix, the remaining part is finely dispersed in the plasticized mass.
  • the extrudate, which emerges continuously as a strand, is cut into pastilles by rotating cutting knives, cooled and then dried.
  • the initially soft, plastic mass is transferred into a glass-like matrix. The pastilles are tasteless.
  • Wheat bran is used in a proportion of 40 - 45%
  • Potato starch also mixed in a proportion of 40 - 45%.
  • Oil is added as the remaining portion, preferably in an amount of 10% or more. Then proceed as in Example 1. Even with the mixture according to Example 2, the lipids of the oil can be incorporated into the amylose helix and the starch mass of wheat bran and potato starch to a degree that the extrudate is tasteless.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Epidemiology (AREA)
  • Nanotechnology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Medical Informatics (AREA)
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  • Crystallography & Structural Chemistry (AREA)
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Abstract

In a product for the enteric supply of food components in which said components are masked, at least one of the food components is a fatty acid or a substance containing fatty acids and/or an amino acid or a substance containing amino acids which is bonded in a plasticised starch matrix in finely dispersed form, at least a part of the fatty acid(s) and/or amino acid(s) being enclosed at least in sections in an amylose helix. The invention also relates to a process for making such a product.

Description

Produkt zur enteralen Versorgung mit Lebensmittelinhalts- Product for enteral supply with food content
Stoffen sowie Verfahren zur Herstellung eines derartigen ProduktesSubstances and methods for producing such a product
Die Erfindung betrifft ein Produkt zur enteralen Versorgung mit Lebensmittelinhaltsεtoffen, bei dem die Lebensmittelin¬ haltsstoffe maskiert vorliegen. Die Erfindung betrifft weiterhin ein Verfahren zur Herstellung eines derartigen Produktes für die enterale Ernährung.The invention relates to a product for enteral supply with food ingredients, in which the food ingredients are present masked. The invention further relates to a method for producing such a product for enteral nutrition.
Lebensmittelinhaltεstoffe, die in der üblichen Ernährung nicht oder nur in geringer Menge vorkommen, können zur Vorbeugung von Krankheiten in Nahrungsmittel angereichert werden {sogenannte "functional foodε") . Ein Beispiel für solche Stoffe sind hochungesättigte Fettsäuren wie die in pflanzlichen Ölen oder im Fischδl vorkommenden6 3-Fett¬ säuren. Diese können bei der Einnahme Widerwillen oder sogar Uiibekörnmlichkeitserscheinungen auslösen, so daß eine Zufuhr über längere Zeit nicht durchführbar sein kann. Es wird daher nach Möglichkeiten gesucht, diese Stoffe derart zu maskieren, daß sie sensorisch nicht wahrnehmbar sind. Weiterhin sollte zur Vermeidung von intestinalen Unverträg¬ lichkeitserscheinungen der aufzunehmende Stoff durch Bindung an einen Trägerstoff möglichst fein verteilt sein. Gelatine, Gummiarabicu und Hydrocolloide haben sich für diesen Zweck als unwirksam erwiesen.Food ingredients that do not appear in the usual diet or only in a small amount can be enriched in food to prevent diseases (so-called "functional food"). An example of such substances are highly unsaturated fatty acids such as the 6 3-fatty acids found in vegetable oils or in fish oil. These can be reluctant or even ingestion Trigger Uiibeknörnerscheinkeiten so that a supply can not be carried out for a long time. There is therefore a search for ways to mask these substances in such a way that they are imperceptible to the senses. Furthermore, in order to avoid intestinal incompatibility symptoms, the substance to be absorbed should be as finely divided as possible by binding to a carrier substance. Gelatin, gum arabic and hydrocolloids have proven ineffective for this purpose.
Als vielversprechend für manche relativ kurzkettigen Lipide mit gestreckter MolekülStruktur hat sich die gemeinsame Extrusion mit Stärke erwiesen. Dabei wird ausgenutzt, daß eines der Stärkepolymere, nämlich die Amylose, in einer Helixfor erscheint. Das Innere der Helix ist lipophil, was eine Einlagerung von Lipiden in die Amylose-Helix begün¬ stigt. Diese Verbindungen sind als Inklusionskomplexe bekannt. Es ist aber bisher davon ausgegangen worden, daß ein derartiger Komplex beispielsweise zwischen Fettsäuren, denen die langgestreckte Struktur fehlt, und der Amylose- Helix nicht oder nur in unzureichendem Maße stattfinden kann.Extrusion with starch has proven to be very promising for some relatively short-chain lipids with an elongated molecular structure. This takes advantage of the fact that one of the starch polymers, namely amylose, appears in a helix form. The inside of the helix is lipophilic, which favors the storage of lipids in the amylose helix. These compounds are known as inclusion complexes. However, it has hitherto been assumed that such a complex, for example between fatty acids which lack the elongated structure, and the amylose helix cannot take place or can only take place to an inadequate extent.
Auch Aminosäuren können auf die oben beschriebene Weise nicht maskiert werden.Even amino acids cannot be masked in the manner described above.
Die Erfindung hat sich zum Ziel gesetzt, Fettsäuren, insbesondere ungesättigte Fettsäuren, wie auch die 6J3- Fettsäuren, und auch Aminosäuren derart zu verkapseln, daß sie sensorisch nicht wahrnehmbar sind.The invention has set itself the goal of encapsulating fatty acids, in particular unsaturated fatty acids, as well as the 6J3 fatty acids, and also amino acids in such a way that they are imperceptible to the senses.
Überraschenderweise gelingt dies durch innige Vermischung der Fettsäuren oder Aminosäuren mit stärkehaltigem Material, beispielsweise durch gemeinsame Extrusion, wobei auch die winkligen Moleküle der ungesättigten Fettsäuren zum Teil in die Amylose-Helix zumindest abschnittsweise eingeschlossen werden. Es hat sich erwiesen, daß es unerheblich ist, daß dieser Einschluß nicht vollständig ist, da weiter erfin¬ dungsgemäß vorgesehen ist, daß die nicht komplexierten Moleküle der Fettsäuren weitgehend in der plastifiziert erkalteten Stärkematrix physikalisch fixiert und auch fein dispergiert gebunden sind, so daß eine vollständige Verkap- selung erreicht wird.Surprisingly, this is achieved by intimately mixing the fatty acids or amino acids with starchy material, for example by joint extrusion, the angular molecules of the unsaturated fatty acids also being partially enclosed in the amylose helix, at least in sections become. It has been shown that it is irrelevant that this inclusion is not complete, since it is further provided according to the invention that the non-complexed molecules of the fatty acids are largely physically fixed in the starch matrix cooled in plasticized form and also bound finely dispersed so that a complete encapsulation is achieved.
Gleiches gilt für gesättigte Fettsäuren und auch für Aminosäuren, bei denen der vollständige Einbau in die Amylose-Helix für die Maskierung nicht wesentlich ist, wenn nur die physikalische Fixierung in der Stärkematrix vorge¬ nommen wird.The same applies to saturated fatty acids and also to amino acids in which the complete incorporation into the amylose helix is not essential for the masking if only the physical fixation in the starch matrix is carried out.
Neben der sensorischen Maskierung erreicht man zunächst ohne weiteres durch die Vorgehensweise gemäß der Erfindung, daß die AufSchlußgeschwindigkeit und damit der Resorptionsort im Magen-Darm-Trakt beeinflußbar sind, wobei die Freisetzung der als unangenehm empfundenen Stoffe nach der Aufnahme durch die Verkapselung jedenfalls erst erfolgt, wenn sie keine Aversionsreaktionen mehr hervorrufen können.In addition to the sensory masking, the procedure according to the invention first makes it easy to influence the rate of disruption and thus the absorption site in the gastrointestinal tract, the release of the substances which are perceived as unpleasant only taking place after being absorbed by the encapsulation. when they can no longer cause aversion reactions.
Nach einer vorteilhaften Ausführungsform der Erfindung ist die Fettsäure eine (ύ3-Fettsäure. Mit einem derartigen Produkt kann Stoff echselstörungen vorgebeugt werden bzw. sie können damit behandelt werden, ohne daß es zu physischen oder psychischen Abwehrreaktionen des Patienten kommt. Gleichermaßen vorteilhaft kann die Fettsäure eine kurzketti- ge Fettsäure sein. Als Aminosäuren werden bevorzugt essen¬ tielle Aminosäuren eingesetzt.According to an advantageous embodiment of the invention, the fatty acid is a ( ύ3-fatty acid. With such a product, metabolic disorders can be prevented or they can be treated without physical or psychological defense reactions of the patient. The fatty acid can be equally advantageous Short-chain fatty acid The essential amino acids are preferably used as amino acids.
Vorteilhaft kann das Produkt nach der Erfindung einen oder mehrere Aromastoffe und/oder Farbstoffe, fettlösliche Substanzen, antioxydativ wirkende Substanzen, pharmako- logisch wirkende Substanzen oder dergleichen enthalten. Der Stärketräger kann eine Stärke aus Getreide, Knollen oder Leguminosen oder ein Getreidemahlerzeugnis oder ein Mehl aus Kartoffel, Tapioka oder Leguminosen sein. Falls die Bildungs von Inklusionskomplexen begünstigt werden soll, wird bevor¬ zugt eine Stärke mit erhöhtem Amylosegehalt verwendet.The product according to the invention can advantageously contain one or more flavoring substances and / or coloring agents, fat-soluble substances, substances having an antioxidant effect, substances having a pharmacological effect or the like. The starch carrier can be a starch from cereals, tubers or legumes or a cereal meal or a flour from potatoes, tapioca or legumes. If the formation of inclusion complexes is to be favored, a starch with an increased amylose content is preferably used.
Erfindungsgemäß ist somit einerseits ein Verfahren zur Herstellung eines mehrkomponentigen Produktes für die enterale Versorgung mit Lebensmittelinhaltsstoffen, bei dem ein stärkehaltiges Material und zumindest ein Lebensmit¬ telinhaltsstoff innig miteinander vermischt werden, dadurch gekennzeichnet, daß ein mehrkomponentiges vorbereitetes Extrudat einer plastifizierten Stärkemasse zugesetzt und mit dieser vermischt wird, wobei zumindest ein Teil des zugege¬ benen Lebensmittelinhaltsstoffes bzw. der zugegebenen Lebensmittelinhaltsstoffe zumindest abschnittsweise mit der Amylose der Stärke komplexiert und der verbleibende Teil in die Stärkematrix eingeschlossen wird.According to the invention, therefore, on the one hand, a process for producing a multicomponent product for enteral supply with food ingredients, in which a starchy material and at least one food ingredient are intimately mixed with one another, characterized in that a multicomponent prepared extrudate is added to and mixed with a plasticized starch mass is at least a part of the added food ingredient or the added food ingredients complexed at least in sections with the amylose of starch and the remaining part is included in the starch matrix.
Vorteilhaft wird das plastifizierte Gemisch durch eine Düse gepreßt.The plasticized mixture is advantageously pressed through a nozzle.
Andererseits ist ein Verfahren zur Herstellung eines mehrkomponentigen Produktes für die enterale Versorgung mit Lebensmittelinhaltsstoffen, bei dem ein stärkehaltiges Material und zumindest ein Lebensmittelinhaltsstoff vor oder während einer Extrusion innig miteinander vermischt und gemeinsam extrudiert werden, dadurch gekennzeichnet, daß zumindest ein Teil des zugegebenen Lebensmittelinhalts¬ stoffes bzw. der zugegebenen Lebensmittelinhaltsstoffe zumindest abschnittsweise mit der Amylose der Stärke komplexiert und der verbleibende Teil in die Stärkematrix eingeschlossen wird.On the other hand, a method for producing a multicomponent product for enteral supply with food ingredients, in which a starchy material and at least one food ingredient are intimately mixed and extruded together before or during an extrusion, characterized in that at least part of the added food ingredient or the added food ingredients are at least partially complexed with the amylose of the starch and the remaining part is included in the starch matrix.
Dabei kann vorgesehen sein, daß die Komponenten des Produk¬ tes zunächst trocken vorgemischt und anschließend in einen Extruder dosiert werden, in dem sie innig vermischt, über die Verkleisterungstemperatur der Stärke bzw. des stärkehal tigen Materials hinaus erhitzt und plastifiziert werden, wobei sie als plastifizierte Masse aus dem Extruder ausgege ben werden.It can be provided that the components of the product are first premixed dry and then in one Extruder are metered in that they are intimately mixed, heated above the gelatinization temperature of the starch or starch-containing material and plasticized, whereby they are output as a plasticized mass from the extruder.
Weiter vorteilhaft werden die Komponenten aus dem Extruder aus einer oder mehreren Extruderδffnungen als kontinuier¬ licher plastischer Strang ausgegeben.The components from the extruder are further advantageously discharged from one or more extruder openings as a continuous plastic strand.
Die vermischten Komponenten können in eine nicht expandiert plastische Masse überführt werden, die auf Pastillenform geschnitten wird, wobei die Pastillen beispielsweise einen Durchmesser von 4 - 5 mm haben. Während des Extrudierprozes ses wird das Stärkematerial plastifiziert, so daß die Pastillen des Endproduktes einen glasartigen Charakter haben.The mixed components can be converted into an unexpanded plastic mass which is cut into a pastille shape, the pastilles having a diameter of 4-5 mm, for example. During the extrusion process, the starch material is plasticized so that the pastilles of the end product have a glass-like character.
Diese Pastillen können direkt oral verabreicht werden.These lozenges can be administered orally directly.
Gegebenenfalls sollte die Masse getrocknet werden.If necessary, the mass should be dried.
Die Masse kann mittels verschiedener Maßnahmen weiterbear¬ beitet werden, beispielsweise kann die auf Pastillenform geschnittene oder auf andere Weise geformte Masse durch Hitzeeinwirkung, beispielsweise Beaufschlagen mit heißer Luft, Mikrowellen, heißem Öl oder durch Backen, und/oder Druckabfall aufgebläht werden, die nicht aufgeblähten vermischten Komponenten können granuliert oder auf einen vorgebbaren Feinheitsgrad gemahlen werden. Durch alle diese Maßnahmen bleibt die sensorische Maskierung erhalten. Damit können die Produkte "normalen11 Nahrungsmitteln zugesetzt werden, ohne deren typische Eigenschaften und insbesondere deren Geschmack zu beeinflussen.The mass can be processed further by means of various measures, for example the mass cut into a lozenge shape or shaped in another way by the action of heat, for example exposure to hot air, microwaves, hot oil or by baking, and / or pressure drop which does not inflate mixed components can be granulated or ground to a predeterminable degree of fineness. All of these measures preserve the sensory masking. So that the "products can normal 11 foods are added without their typical properties and in particular to influence their taste.
Dabei liefert der Aufblähprozeß ein getreideähnliches Produkt, das für sich allein oder in Kombination mit anderen Produkten verzehrt werden kann. Das Granulat oder das Mehl können in Gebäck, Brot, Saucen, Suppen, Pasta, Milchspeisen usw. eingemischt werden. Die plastifizierte und gegebenen¬ falls getrocknete Masse kann auch flachgedrückt, gewalzt, geprägt, geschnitten und/oder gestanzt oder auf eine andere Weise geformt werden, so daß ein variantenreiches Produkt für die enterale Ernährung zur Verfügung steht.The swelling process provides a grain-like process Product that can be consumed alone or in combination with other products. The granules or flour can be mixed into pastries, bread, sauces, soups, pasta, dairy foods, etc. The plasticized and optionally dried mass can also be flattened, rolled, embossed, cut and / or punched or shaped in some other way, so that a variant-rich product is available for enteral nutrition.
Die Pastillen sind zudem lagerfähig, insbesondere bei Zusatz antioxydativ wirkender Substanzen, wobei Lagerdauern von mehreren Monaten ohne weiteres möglich sind.The lozenges can also be stored, especially when antioxidant substances are added, and storage periods of several months are easily possible.
Die durch die weitere Bearbeitung erreichte unterschiedliche Korngrößenverteilung und Struktur ermöglicht eine weiterge¬ hende Beeinflussung der Resorptionsgeschwindigkeiten im Organismus.The different grain size distribution and structure achieved by further processing enables the absorption rates in the organism to be influenced further.
Im folgenden soll die Erfindung anhand von Beispielen näher erläutert werden.The invention will be explained in more detail below with the aid of examples.
Beispiel 1example 1
Eine Stärke mit hohem Amyloseanteil wird, mit Wasser und Öl versetzt, kochextrudiert. Durch die eingeleitete Energie verkleistert die Stärke und bildet eine plastische Masse. Während der Verkleisterung wird ein Teil der Lipide in die Amylose-Helix eingelagert, der verbleibende Teil wird in der plastifizierten Masse fein dispergiert. Das kontinuierlich als Strang austretende Extrudat wird durch rotierende' Schneidemesser zu Pastillen geschnitten, abgekühlt und anschließend getrocknet. Dabei wird die zunächst weiche, plastische Masse in eine glasartige Matrix überführt. Die Pastillen sind geschmacklich neutral.A starch with a high amylose content is cook-extruded with water and oil. The starch is gelatinized by the energy introduced and forms a plastic mass. During gelatinization, part of the lipids is stored in the amylose helix, the remaining part is finely dispersed in the plasticized mass. The extrudate, which emerges continuously as a strand, is cut into pastilles by rotating cutting knives, cooled and then dried. The initially soft, plastic mass is transferred into a glass-like matrix. The pastilles are tasteless.
Beispiel 2Example 2
Es wird Weizenkleie in einem Anteil von 40 - 45% mit Kartoffelstärke in einem Anteil von ebenfalls 40 - 45% vermischt. Als Restanteil wird Öl zugesetzt, bevorzugt in einem Anteil von 10% oder darüber. Dann wird wie bei Beispiel 1 verfahren. Auch bei der Mischung nach Beispiel 2 gelingt das Einlagern der Lipide des Öls in die Amylose- Helix und die Stärkemasse von Weizenkleie und Kartoffelstär¬ ke zu einem Grad, daß das Extrudat geschmacklich neutral ist.Wheat bran is used in a proportion of 40 - 45% Potato starch also mixed in a proportion of 40 - 45%. Oil is added as the remaining portion, preferably in an amount of 10% or more. Then proceed as in Example 1. Even with the mixture according to Example 2, the lipids of the oil can be incorporated into the amylose helix and the starch mass of wheat bran and potato starch to a degree that the extrudate is tasteless.
VerαleichsbeispielComparative example
Analog zum Beispiel 1 wurde ein stärkearmer Ballaststoff mit Öl extrudiert. Sensorische und lebensmittelanalytische Tests zeigten, daß die Einlagerung der Lipide nicht befriedigend gelungen is .Analogously to example 1, a low-starch fiber was extruded with oil. Sensory and food analysis tests showed that the storage of the lipids was unsuccessful.
Die in der vorstehenden Beschreibung sowie in den Ansprüchen offenbarten Merkmale der Erfindung können sowohl einzeln als auch in beliebiger Kombination für die Verwirklichung der Erfindung in ihren verschiedenen Ausführungsformen wesent¬ lich sein. The features of the invention disclosed in the above description and in the claims can be essential both individually and in any combination for realizing the invention in its various embodiments.

Claims

Patentansprüche claims
1. Produkt zur enteralen Versorgung mit Lebensmit¬ telinhaltsstoffen, bei dem die Lebensmittelinhaltsstoffe maskiert vorliegen, dadurch gekennzeichnet, daß mindestens einer der Lebensmittelinhaltsstoffe eine Fettsäure oder eine Fettsäuren enthaltende Substanz und/oder eine Aminosäure oder eine Aminosäuren enthaltende Substanz ist, die in einer plastifizierten Stärkematrix fein dispergiert gebunden ist, wobei wenigstens ein Teil der Fettsäure(n) und/oder der Aminosäure(n) zumindest abschnittsweise in eine Amylose- Helix eingeschlossen ist. 1. Product for enteral supply with food ingredients, in which the food ingredients are masked, characterized in that at least one of the food ingredients is a fatty acid or a substance containing fatty acids and / or an amino acid or amino acid-containing substance in a plasticized starch matrix is bound finely dispersed, at least some of the fatty acid (s) and / or the amino acid (s) being at least partially enclosed in an amylose helix.
2. . Produkt nach Anspruch 1, dadurch gekennzeichnet, daß die Fettsäure eine ό03-Fettsäure ist.2.. Product according to claim 1, characterized in that the fatty acid is a ό0 3 fatty acid.
3. Produkt nach Anspruch 1, dadurch gekennzeichnet, daß die Fettsäure eine kurzkettige Fettsäure ist.3. Product according to claim 1, characterized in that the fatty acid is a short-chain fatty acid.
4. Produkt nach Anspruch 1, dadurch gekennzeichnet, daß die Aminosäure eine essentielle Aminosäure ist.4. Product according to claim 1, characterized in that the amino acid is an essential amino acid.
5. Produkt nach Anspruch 1, dadurch gekennzeichnet, daß es Aromastoffe und/oder Farbstoffe enthält.5. Product according to claim 1, characterized in that it contains flavorings and / or colorants.
6. Produkt nach Anspruch 1, dadurch gekennzeichnet, daß es fettlösliche Substanzen, beispielsweise fettlösliche Vitamine, enthält.6. Product according to claim 1, characterized in that it contains fat-soluble substances, for example fat-soluble vitamins.
7. Produkt nach Anspruch 1, dadurch gekennzeichnet, daß es eine antioxydativ wirkende Substanz enthält.7. Product according to claim 1, characterized in that it contains an antioxidant substance.
8. Produkt nach Anspruch 1, dadurch gekennzeichnet, daß es zumindest eine pharmakologisch wirksame Substanz enthält.8. Product according to claim 1, characterized in that it contains at least one pharmacologically active substance.
9. Produkt nach einem der vorangehenden Ansprüche, dadurch gekennzeichnet, daß der Stärketräger eine Stärke aus Getreide, Knollen oder Leguminosen oder ein Getreidemahl¬ erzeugnis oder ein Mehl aus Kartoffel, Tapioka oder Legumi¬ nosen ist.9. Product according to one of the preceding claims, characterized in that the starch carrier is a starch from cereals, tubers or legumes or a Getreidemahl¬ product or a flour from potatoes, tapioca or Legumi¬ is.
10. Produkt nach einem der vorangehenden Ansprüche, dadurch gekennzeichnet, daß der Stärketräger eine Stärke mit erhöhtem Amylosegehalt ist.10. Product according to any one of the preceding claims, characterized in that the starch carrier is a starch with an increased amylose content.
11. Verfahren zur Herstellung eines mehrkomponenti¬ gen Produktes für die enterale Versorgung mit Lebensmittel- inhaltsstoffen, bei dem ein stärkehaltiges Material und zumindest ein Lebensmittelinhaltsstoff innig miteinander vermischt werden, dadurch gekennzeichnet, daß ein mehrkom- ponentiges vorbereitetes Extrudat einer plastifizierten Stärkemasse zugesetzt und mit dieser vermischt wird, wobei zumindest ein Teil des zugegebenen Lebensmittelinhalts¬ stoffes bzw. der zugegebenen Lebensmittelinhaltsstoffe zumindest abschnittsweise mit der Amylose der Stärke komplexiert und der verbleibende Teil in die Stärkematrix eingeschlossen wird.11. Process for the production of a multicomponent product for enteral supply with food ingredients, in which a starchy material and at least one food ingredient is intimately mixed with one another, characterized in that a multi-component prepared extrudate is added to and mixed with a plasticized starch mass, at least some of the added food ingredient or food ingredients complexed at least in sections with the amylose of the starch and the remaining part is included in the starch matrix.
12. Verfahren nach Anspruch 11, dadurch gekennzeich¬ net, daß das plastifizierte Gemisch durch eine Düse gepreßt wird.12. The method according to claim 11, characterized gekennzeich¬ net that the plasticized mixture is pressed through a nozzle.
13. Verfahren zur Herstellung eines mehrkomponenti¬ gen Produktes für die enterale Versorgung mit Lebensmittel- inhaltsstoffen, bei dem ein stärkehaltiges Material und zumindest ein Lebensmittelinhaltsstoff vor oder während einer Extrusion innig miteinander vermischt und gemeinsam extrudiert werden, dadurch gekennzeichnet, daß zumindest ein Teil des zugegebenen Lebensmittelinhaltsstoffes bzw. der zugegebenen Lebensmittelinhaltsstoffe zumindest abschnitts¬ weise mit der Amylose der Stärke komplexiert und der verbleibende Teil in die Stärkematrix eingeschlossen wird.13. A method for producing a multi-component product for enteral supply of food ingredients, in which a starchy material and at least one food ingredient are intimately mixed with one another and extruded together before or during an extrusion, characterized in that at least part of the added Food ingredient or the added food ingredients are at least partially complexed with the amylose of starch and the remaining part is included in the starch matrix.
14. Verfahren nach Anspruch 13, dadurch gekennzeich¬ net, daß die Komponenten des Produktes zunächst trocken vorgemischt und anschließend in einen Extruder dosiert werden, in dem sie innig vermischt, über die Verkleiste- rungstemperatur der Stärke bzw. des stärkehaltigen Materials hinaus erhitzt und plastifiziert werden, wobei sie als plastifizierte Masse aus dem Extruder ausgegeben werden.14. The method according to claim 13, characterized gekennzeich¬ net that the components of the product are first premixed dry and then metered into an extruder in which they are intimately mixed, heated above the gelatinization temperature of the starch or the starchy material and plasticized are, where they are output as a plasticized mass from the extruder.
15. Verfahren nach Anspruch 13 oder 14, dadurch gekennzeichnet, daß die Komponenten aus dem Extruder aus einer oder mehreren Extruderδffnungen als kontinuierlicher plastischer Strang ausgegeben werden.15. The method according to claim 13 or 14, characterized in that the components from the extruder from one or more extruder openings as a continuous plastic strand are issued.
16. Verfahren nach einem der Ansprüche 11 bis 15, dadurch gekennzeichnet, daß die vermischten Komponenten in eine nicht expandierte plastische Masse überführt werden, die auf Pastillenform geschnitten wird.16. The method according to any one of claims 11 to 15, characterized in that the mixed components are converted into an unexpanded plastic mass which is cut into a pastille shape.
17. Verfahren nach. einem der Ansprüche 11 bis 16, dadurch gekennzeichnet, daß die Masse getrocknet wird.17. Procedure according to. one of claims 11 to 16, characterized in that the mass is dried.
18. Verfahren nach einem der Ansprüche 11 bis 17, dadurch gekennzeichnet, daß die plastifizierte und gegebe¬ nenfalls getrocknete Masse granuliert wird.18. The method according to any one of claims 11 to 17, characterized in that the plasticized and optionally dried mass is granulated.
19. Verfahren nach einem der Ansprüche 11 bis 17, dadurch gekennzeichnet, daß die plastifizierte und gegebe¬ nenfalls getrocknete Masse auf einen vorgebbaren Fein- heitsgrad gemahlen wird.19. The method according to any one of claims 11 to 17, characterized in that the plasticized and optionally dried mass is ground to a predeterminable degree of fineness.
20. Verfahren nach einem der Ansprüche 11 bis 19, dadurch gekennzeichnet, daß die plastifizierte und gegebe¬ nenfalls getrocknete Masse flachgedrückt, gewalzt, geprägt, geschnitten und/oder gestanzt oder auf eine andere Weise geformt wird.20. The method according to any one of claims 11 to 19, characterized in that the plasticized and optionally dried mass is flattened, rolled, embossed, cut and / or punched or shaped in another way.
21. Verfahren nach einem der Ansprüche 16 bis 20, dadurch gekennzeichnet, daß die auf Pastillenform geschnit¬ tene oder weiter bearbeitete Masse durch Hitzeeinwirkung, beispielsweise Beaufschlagen mit heißer Luft, Mikrowellen, heißem Öl oder durch Backen, und/oder Druckabfall aufgebläht wird. 21. The method according to any one of claims 16 to 20, characterized in that the pasty-shaped or further processed mass is inflated by the action of heat, for example exposure to hot air, microwaves, hot oil or by baking, and / or a drop in pressure.
PCT/DE1995/000446 1994-04-01 1995-04-01 Product for the enteric supply of food components and process for making it WO1995026752A1 (en)

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EP1342548A1 (en) 1996-10-28 2003-09-10 General Mills, Inc. Embedding and encapsulation of controlled release particles and encapsulated product
US6190591B1 (en) 1996-10-28 2001-02-20 General Mills, Inc. Embedding and encapsulation of controlled release particles
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WO2013138405A2 (en) 2012-03-13 2013-09-19 General Mills, Inc. Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium
US9560877B2 (en) 2012-03-13 2017-02-07 General Mills, Inc. Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium
US10004254B2 (en) 2012-03-13 2018-06-26 General Mills, Inc. Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium
WO2024036389A1 (en) * 2022-08-18 2024-02-22 Universidade Estadual De Campinas Process of obtaining compositions based on multifunctional compounds, compositions based on multifunctional compounds thus obtained and use thereof

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