Processed food made of iodine enriched wheat flour

Abstract: The present invention relates to processed foods made of iodine enriched wheat flour. The object of the present invention is to offer the processed foods made of the iodine enriched wheat flour containing 0.05 mg to 40 mg of iodine (as I) in 100 g of wheat flour. The iodine content expressed as I, in the processed foods under present invention is in the range of 0.05 mg to 40 mg per 100 g of wheat flour, preferable 0.1 mg to 10 mg, and more preferably 0.4 mg to 1 mg. The iodine content of more than 40 mg is not preferably since such high rate of iodine content may cause the disease due to the excess of iodine. By taking those foods under this invention such as in the form of bread, cakes, cookies, noodles, etc., the diseases may be caused from the iodine shortage can be eliminated in the area where iodine intake tend to be at the lower level. By blending small quantity of extracts from sea weeds, such as in the group of Laminaria or the residue of said extracts to wheat flour used for the production of such foods as stated in the above, it is possible to intake iodine easily without any sense of incongruity.

Description: The present invention relates to processed foods made of iodine enriched wheat flour. Such processed foods are known from Food Science and Technology Abstracts, 1980, No. 80050216, International Food Information Service; A.I. Mokhnacheva, "Emulsifying properties of sea weed". The so-called dried Kombu (DL), however, has a number of disadvantages because it contains arginic acid and other undesirable ingredients, deteriorating the taste and consistency of wheat flour. The object of the present invention is to enhance to above mentioned processed foods made of the iodine enriched wheat flour so that it has a better taste, flavour and consistency. Said objects is solved by the subject of claim 1. The processed foods made of such iodine enriched wheat flour may be offered in the form as doughs, bread, cakes, cookies, biscuit, pies, noddles, etc., have minimized adversary affect to the original taste and flavor of those processed foods. In addition, the essential mineral elements needed for the maintenance of human health such as zinc, chromium, selenium, iron, copper, molybdenum, manganese, lithium, nickel, cobalt, vanadium, tin, arsenic, etc., can be taken into the body associated with iodine. The word bread as used herein means all kinds of bread such as plain bread, bean-jam bun, doughnut, French roll, buttered rol, etc.. Thus, present invention is offering the method to enrich iodine by addition of the materials originating from non-toxic sea weeds, especially originating from those sea weeds belonging to the group of Laminaria to minimized adversary effects and in congruity from the addition of iodine. Also, Laminaria Japonica and those sea weed belonging to this group is preferable because of its high iodine contend compared with other sea weeds. Further, since the residue of said extracts are the natural food products, absolute of safety is assured. As iodine is an element intensively existing in thyroid gland of human body and constitutes a component of thyroid hormones, the shortage of iodine causing struma; hypothyroidism, etc. with the unfavorable symptoms such as the slower reflection of nervous system, obesity, activity decline, etc. is prevented. The iodine content of processed foods made of wheat flour is normally expressed by the value in relation to the quantity of wheat flour. The iodine content expressed as I, in the processed foods under present invention is in the range of 0.05 mg to 40 mg per 100 g of wheat flour, preferable 0.1 mg to 10 mg; and more preferably 0.4 mg to 1 mg. The iodine content of more than 40 mg is not preferable since such high rate of iodine content may cause the disease due to the excess of iodine.

Claims: Process for preparing foods made of iodine enriched wheat flour wherein 0,05 to 50 mg of iodine (I) derived from non-toxic sea weed(s) is contained per 100g wheat flour caracterized in that such enrichment is made by first extracting said sea weed(s) with water; alcohol or carbon dioxide and then blending the extracted residue. Process according to claim 1, wherein 0.1 mg to 10 mg of iodine (I); by blending the residue of extract of water, alcohold or carbon dioxide of non-toxic sea weed or sea weed(s), is contained in 100g of wheat flour. Process as set forth in claim 1; wherein such enrichment is made by blending the residue of extract of water, alcohol or carbon dioxide of Laminaria group as iodine source. Process as set forth in claim 1, wherein such enrichment is made by blending the residue of extract of water, alcohol or carbon dioxide of Laminaria Japonica as iodine source. Process as set forth in claim 1, wherein such processed food is dough, breads, cakes, cookies, biscuits, pies or noodles.

Inventors: FUKATSU MICHIO, HARADA SEIKI, MIKI TAKASHI, FUKATSU, MICHIO, HARADA, SEIKI, MIKI, TAKASHI
Applicants: NITTO CHEMICAL INDUSTRY CO LTD, UNIE COLLOID KK, NITTO CHEMICAL INDUSTRY CO., LTD., UNI COLLOID KABUSHIKI KAISHA
Application year: 1990
Main classification: A23L1
IPC codes: A23L1, A21D2