• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to the use of mare's milk, in particular as mare's milk powder, in the preparation of a bakery product, in particular bread. Horse milk promotes the tenderness and freshness of the bread and improves bowel movements. The invention also relates to a dry flour mixture comprising horse milk, for use in the preparation of a bakery product.
    公开号:BE1018013A6
    申请号:E2008/0038
    申请日:2008-01-21
    公开日:2010-04-06
    发明作者:Marinus Petrus Kouters
    申请人:Backx Fons；Huybrechts Dina；
    IPC主号:
    专利说明:

    USE OF HORSE MILK
    TECHNICAL FIELD
    The invention lies in the field of horse milk and bakery products, in particular bread. The invention relates to a new use of horse milk. The invention also relates to a new and improved bread composition, and the preparation thereof.
    TECHNICAL BACKGROUND
    On the one hand, horse milk is attributed numerous health-enhancing properties, especially in the field of bowel and skin disorders. A study by students of Wageningen University presented on 14 December 2006 in Wageningen shows that horse milk can have a beneficial effect on diseases and conditions such as eczema, psoriasis and Crohn's disease. A summary of the report is available on request from the cooperative association of cooperating horse milkers in the Netherlands and Flanders (SpaN-V).
    Because of these health aspects, products based on horse milk are available in many drugstores and health food stores in the Netherlands and Flanders. The majority of these are in the area of scalp care, such as shampoo, soap and cream, but horse milk is also sold in the form of capsules, for example. Despite the supposed beneficial effect of mare's milk, only a limited market is achieved. There is therefore a need to make horse's milk accessible to a larger audience, and to make the intake method more pleasant.
    On the other hand, everyone eats bread daily. Bread is made up of the basic components of flour, yeast, water and salt. In addition to variations, sometimes aids are added depending on the type of bread to be baked. An example of such an aid is milk: The milk components ensure that the bread becomes softer and the crust less crispy. Traditionally, the most calibrated and abundantly available milk source that we know is used for this, namely cow's milk. The result is sold in the store as "milk white" or "milk bread".
    Although this milky white is generally more tender than, for example, plain white bread, this tenderness is lost relatively quickly in time. There is therefore a need for a bread that retains its tenderness and "freshness" over a longer storage time.
    SUMMARY OF THE INVENTION
    It is an object of the invention to provide a bread that is perceived as tender and fresh over the longer term. It is also an object of the invention to provide a food with health-improving properties that is easily accessible to everyone and for which existing dietary patterns do not have to be adapted. It is also an object of the invention to provide a new use of mare's milk, and to make mare's milk easier to access.
    It has now been found that a bread with horse milk as an ingredient meets these needs. Compared with cow's milk, horse's milk contains relatively little fat and, moreover, largely unsaturated, and a lot of lysozyme (this increases the resistance). In addition, mare's milk contains immunoglobulin (helps with a spastic bowel or Crohn's disease), glutamine (helps with diabetes) and omega-3 and -6 fatty acids (ao good against cardiovascular diseases). Horse milk also contains relatively much vitamin C.
    Experience shows that bread made with mare's milk, hereafter referred to as "mare's milk bread", gives an improved bowel movement. Horse milk bread is furthermore a simple and controlled way for people with diseases and conditions such as eczema, psoriasis and Crohn's disease, or symptoms thereof, to use horse milk.
    Moreover, it has been found that the horse's milk surprisingly gives the bread a fresher and more tender impression, and that this "freshness" is also preserved much longer than for the milk bread or milk white made on the basis of cow's milk as is now available in the store.
    Advantageously, horse milk bread also offers a good alternative for people with a cow allergy who need tender milk bread.
    DESCRIPTION OF THE INVENTION
    Although the invention extends to bread in the first instance, the principle can also be applied to other bakery products, whereby the content of mare's milk powder per gram of dry matter of the bakery product must be taken into consideration. Therefore, the invention relates broadly to the use of mare's milk in the preparation of a bakery product, and to a bakery product comprising mare's milk components.
    However, bread as a bakery product is preferred over bakery products in general, since bread is widely used and consumed in more constant amounts. It is precisely this regular consumption of mare's milk that has beneficial health effects. The invention therefore relates in particular to a bread which comprises horse milk components. Furthermore, the bread contains the conventional ingredients flour, leavening agent and water, and where necessary salt.
    The invention also relates to a method for preparing bread, wherein horse milk is used. The mare's milk is mixed with one or more of the main bread ingredients, i.e. flour, water, leavening agent and salt, prior to or during kneading. In this way, the mare's milk is homogeneously distributed throughout the next rising step.
    Because the invention does not rest in providing a new way of baking bread, the main components and quantities thereof in the bread preparation are virtually unchanged. The exact amounts and proportions of flour, salt, leavening agent and water are determined per type of bread and are known to those skilled in the art, and therefore in principle not part of the invention. At most, these amounts are adjusted slightly, depending on the amount of horse milk to be used and the form of administration. In practice, this means that the proportions of the main components do not change with each other, and extra horse milk is administered. The invention is not limited to a certain type of bread; at most, the bread is classified as a specific type of bread by the use of milk in the preparation.
    Horse milk is preferably used as horse milk powder. In the horse dairy farm a daily portion of approximately 70 kg of horse milk powder is extracted from approximately 750 kg of horse milk, often through conventional freeze-drying. spray drying; preferably without the addition of preservatives. This is then freeze-dried or spray-dried. The solid components present in mare's milk can therefore be concentrated by about a factor of 10 in mare's milk powder. Milk powder is generally known to improve the shelf life of the milk, making it easier to apply on a large scale. In any case, the dry powder is more practical in storage and transport, and the person skilled in the bread preparation need to adjust the quantities of other components, including water, to a lesser extent.
    In one embodiment, it is preferred that the mare's milk powder is mixed with the flour. It is customary for a baker to receive ready-made flour mix, which he only needs to dilute and knead with water. It is also possible to incorporate the horse's milk powder in a flour mix or flour mixture. Therefore, the invention also relates to a dry flour mixture comprising at least flour and mare's milk powder. It is preferred here that the flour: mare milk powder weight ratio is in the range of 10: 1 - 50: 1, more preferably 20: 1 - 40: 1. By "dry" it is meant that water must be added to this before a proofable dough is obtained; it preferably contains less than 1 wt% water. More preferably, this dry mare's milk powder-containing flour mixture is ready-to-eat, i.e. that it also contains leavening agent, e.g. yeast, and preferably also a suitable amount of salt. The proportions of these components are adjusted to the bread ultimately to be baked.
    According to the Commodities Act, a whole loaf of approximately 800 grams contains around 480-530 grams of dry matter. The dry matter is what remains after the moisture has been removed from the bread. Only by weighing the dry matter can it be measured whether the bread is by weight. It has been found that the previously described benefits of mare's milk bread are noticeable when mare's milk - in the form of mare's milk powder - is added in an amount of 5-30 grams, preferably 10-20 grams, based on a whole loaf with 500 grams of dry matter . With the above data from the Commodities Act, this can be converted into a desired amount of 10 - 60 g, more preferably 20 - 40 g per kg dry matter content in bread.
    The ratios between flour and mare's milk powder mentioned above in the context of a dry flour mixture are broadly applicable: In the dough to be proofed, flour and mare's milk powder are preferably in a weight ratio of 10: 1-50: 1, more preferably 20: 1 - 40 : 1 present.
    The above-mentioned ten-fold increase in the concentration of solid components in mare's milk has been taken into account; if horse milk with different amounts is used, the desired amount of that dosage form can be converted via the original amount of horse milk.
    The use of mare's milk in the bread preparation is mainly recognizable by the starch content, the vitamin C or ascorbic acid content, the lactose content and the raw sugar content of the final bread. It is emphasized that this does not mean that the other ingredients and quantities thereof exactly match those of "normal" bread and of milky white, but it is noted that in the cases explicitly mentioned above, the differences are most noticeable. This is further elaborated below and in the example. Where percentages are mentioned, they are based on the total weight of the bread (including moisture), unless stated otherwise. If this has to be converted to the dry weight, a moisture content of 37.5% moisture based on the total weight of the bread applies to a standard bread. The person skilled in the art can determine the precise moisture content by conventional means.
    A mare's milk bread preferably contains more than 1.5 mg / kg, more preferably 1.8 mg / kg, most preferably 2.0 - 3.5 mg / kg ascorbic acid, based on the total weight. For example: a loaf of the same composition, with the exception of mare's milk powder, contains approximately 1 mg / kg of ascorbic acid.
    According to a quantitative starch content analysis (calculated in% by weight of glucose), mare's milk bread preferably contains 15-30, more preferably 20 - 27% by weight glucose. In accordance with the Luff Schoorl method, the raw total sugar content can be determined at typically 2.1 - 3.2, in particular 2.2 - 3%.
    A mare's milk bread typically contains 0.3 - 0.9% by weight of lactose, preferably 0.4 - 0.8% by weight, based on the total weight.
    In the fatty acid composition, determined according to NEN-EN-ISO 5508 + 5509, BF3 method, it appears that horse milk bread on a weight basis of the total fatty acid composition remarkably much C8: 0 capric acid, C10: 0 capric acid, C12: 0 lauric acid, Cl4: 0 myristic acid and Cl6 : 1 contains palmitoleic acid, in total the sum of these is typically more than 3.0% by weight, in particular more than 3.5% by weight, more in particular less than 7% by weight of the fatty acid composition. Of these components, normal bread contains a total of about 0.5% by weight of the fatty acid composition; in particular caprilic acid, capric acid and lauric acid are normally not detectable, while horse's milk bread preferably contains 0.2 - 0.8, 0.5 - 1.2 and 0.5 - 1.2% by weight, respectively. Horse milk bread further contains about 0.7 - 1.5 wt% palmitoleic acid, based on the fatty acid composition.
    According to the same method, at least 18 wt%, preferably 19-23 wt% saturated fat, and less than 45 wt% monounsaturated, preferably more than 40 wt%; everything based on the weight of the fatty acid composition.
    The invention also relates to the use of mare's milk bread in a (preventive) treatment of eczema, psoriasis and / or bowel disorders, in particular Crohn's disease
    When the principle of adding horse milk is also added to other bakery products, such as cake and cake, the above-mentioned dose of horse milk (powder) based on the dry content of the bakery product must be taken into account.
    The invention can be applied in a broader sense with milk from equidae, in particular also donkey milk. The invention therefore relates more broadly to the use of equine milk, in particular donkey milk and horse milk, more in particular horse milk, in the preparation of a bakery product, in particular bread. The milk is preferably used in the form of powder, as previously discussed.
    Comparative example "Horse milk bread" was made with horse milk powder, and compared to "standard bread" made without milk powder. The amounts of flour, salt, yeast, bread improver and water in both loaves were 3 kg, 60 g, 60 g, 60 g and 1.6 kg respectively. Horse milk bread also contained 100 grams of horse milk powder (spray dried of approximately 1100 ml horse milk). The total amount was approximately 4.9 kg of dough, more than sufficient for 5.5 - 6 breads according to the Commodities Act.
    These ingredients were kneaded together and then processed into baked bread in the usual manner for bread.
    The bread composition was then examined for a number of distinctive components. The comparison between mare's milk bread and standard bread is shown in the following table. The bread naturally contains more than these ingredients. The fatty acid composition was determined according to NEN-EN-ISO 5508 + 5509, BF3 method. The starch content is enzymatically determined according to regulation CL / VL / 08, the raw total sugar according to Luff-Schoorl method (CL-W / l 1). The other contents are calculated on the total weight of the bread. For a possible conversion, the moisture content of the total bread composition is also shown in the table.
    Table - comparison horse milk bread and standard bread
    *% of fatty acid composition
    权利要求:
    Claims (16)
    [1]
    1. Bread comprising mare's milk components.
    [2]
    Bread according to claim 1, which comprises more than 1.5 mg / kg of ascorbic acid, based on the total weight.
    [3]
    Bread according to claim 1 or 2, which comprises 0.3 - 0.9% by weight of lactose, based on the total weight.
    [4]
    Bread as claimed in any of the foregoing claims, that on a weight basis of the total fatty acid composition more than 3.0% by weight of the sum of C8: 0 capric acid, Cl0: 0 capric acid, C12: 0 lauric acid, C14.10 myristic acid and C16: 1 contains palmitoleic acid.
    [5]
    Bread according to any one of the preceding claims, which contains 0.7 - 1.5% by weight of palmitoleic acid on a weight basis of the total fatty acid composition.
    [6]
    A method for preparing bread, the preparation comprising adding horse's milk, wherein the horse's milk is mixed with one or more of the main components of bread before or during kneading.
    [7]
    The method of claim 3, wherein the mare's milk is administered in the form of mare's milk powder.
    [8]
    A method according to claim 7, wherein mare's milk is mixed with flour, wherein the weight ratio flour: mare's milk powder is in the range of 10: 1 - 50: 1.
    [9]
    9. Dry flour mixture comprising flour and mare's milk powder.
    [10]
    The dry flour mixture of claim 9, wherein the flour: mare milk powder weight ratio is in the range of 10: 1-50: 1.
    [11]
    A dry flour mixture as claimed in claim 9 or 10, further comprising raising agent.
    [12]
    Use of mare's milk in the preparation of a bakery product for the treatment or prevention of eczema, psoriasis and bowel disorders, in particular Crohn's disease.
    [13]
    Use of equine milk in the preparation of a bakery product.
    [14]
    The use according to claim 12 or 13, wherein the bakery product is bread.
    [15]
    The use according to claim 13 or 14, wherein the milk is horse milk.
    [16]
    The use according to claim 15, wherein the mare's milk is in the form of mare's milk powder.
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    同族专利:
    公开号 | 公开日
    DE202008001005U1|2008-04-17|
    FR2913564A1|2008-09-19|
    FR2913564B1|2011-06-10|
    NL2000450C2|2008-07-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    2013-07-31| RE| Patent lapsed|Effective date: 20130131 |
    优先权:
    申请号 | 申请日 | 专利标题
    NL2000450A|NL2000450C2|2007-01-23|2007-01-23|Use of horse milk.|
    NL2000450|2007-01-23|
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