METHOD TO MANUFACTURE A BIOTECHNICAL PRODUCT LOWERING THE CHOLESTEROL LEVEL IN BLOOD AND THE BIOTECHNICAL PRODUCT

Abstract: A method to manufacture a food product from prime meat, lowering the blood cholesterol level, where the prime meat is made to react with omega-3, omega-6 and/or omega-9 group fatty acids by homogenizing their mixture into colloid.

Description: METHOD TO MANUFACTURE A BIOTECHNICAL PRODUCT LOWERING THE CHOLESTEROL LEVEL IN BLOOD AND THE BIOTECHNICAL PRODUCT The aim of the invention is a method to manu¬ facture a biotechnical product lowering the cholesterol level in blood. A further aim of the invention is a biotechnical product lowering the cholesterol level in blood. A raised cholesterol level of blood is known to increase arteroschlerosis and thus the number of cardiovascular and internal diseases. The cholesterol content in blood is hazardously increased by foods containing cholesterol, particularly saturated fats and foods containing them, such as fatty beef, pork, pork fat, mutton fat, eggs, etc. Attempts have been made to solve the problem by increasing the use of foods with low cholesterol content i.e. with unsaturated fat con¬ tent instead of foods with saturated fat content. The problem of the use of fats with saturated fatty acids and increasing the cholesterol content of blood has, however not been satisfactorily solved by this. The purpose of the present invention is to remove the shortcomings mentioned above. A particular purpose of the invention is to present a method to manufacture a biotechnical product by which the proper¬ ties in food products with saturated fat content, which increase the cholesterol content of blood, can be dec¬ reased. A special aim of the invention is to present a method by which a biotechnical product, lowering the cholesterol content of blood can be manufactured from prime meat food so that the possible cholesterol con¬ tained by the meat will not cause an increase in the cholesterol content of blood, but will instead be eli- minated from the system without causing an increase in the cholesterol content of blood. A further aim of the invention is to present a method to manufacture the product in question, which will even lower the choles¬ terol level in blood when consumed as food. In addition the aim of the invention is to present a biotechnical product the use of which does not cause an increase in the cholesterol level in blood, but will lower the blood cholesterol level. Patent claims are referred to for the characteristics of the invention. In this report, the prime meat means meat with protein content, obtained from animals (e.g. meat of a mammal, bird, reptile or fish or eggs), or fruit either containing or not containing protein, e.g. seeds, so¬ ybeans or so-called fruit pulp. The invention especial¬ ly relates to meat from animals to be used in the manu- facture of the biotechnical product or as its com¬ ponent, the corresponding product to be used as food as well as the corresponding method to lower the choleste¬ rol level. The invention is based on the fact revealed by studies that omega-3, omega-6 and/or omega-9 group fatty acids can be made to react with the cholesterol in prime meat by homogenization to form a reologic mass. Homogenization is carried out by treating the mixture in question of fatty acids and prime meat by cutting, grinding or another way so that the mixture forms a colloid. Colloid in this patent report means a mass the particle size of which is 1-100 m (m = milli- micron; 1 mu = 10 "9 cm) . This colloid formed by prime meat particles and the fatty acids in question forms at the same time a reologic mass, i.e. its ingredients are not separable. In a reologic mass the cholesterol mole¬ cules and the fatty acids in question adhere to each other. Fatty acids of the omega-3 group are unsatura- ted fatty acids, where the third carbon atom, starting from the CH 3 group is the first unsaturated carbon atom. These omega-3 group fatty acids are e.g. linolenic acid eicopentanoic acid and docosahexonic acid. Omega-6 group fatty acids are unsaturated fatty acids, where the sixth carbon atom, starting from the CH 3 group is unsaturated. These omega-6 group fatty acids are e.g. linolic acid and arachid acid. Omega-9 group fatty acids are unsaturated fatty acids, where the ninth carbon atom starting from the CH 3 group is unsaturated. An omega-9 group fatty acid is e.g. the eicosatrienic acid. Of the omega-3, omega-6 and omega-9 group fatty acids the most beneficial for the invention are the omega-3 fatty acids, which are particularly effec¬ tive in removing hazardous cholesterol. Also the omega- 6 group fatty acids remove hazardous cholesterol, howe- ver, they have less tendency to link to cholesterol than the omega-3 group fatty acids. The omega-6 group fatty acids, e.g. arachid acid, form other beneficial compounds with the influence of enzymes, e.g. prosta- glandin. Also the omega-9 group fatty acids link to cholesterol and eliminate it, however, these fatty acids have less tendency to link to cholesterol than do the omega-3 or omega-6 group fatty acids. A particularly beneficial raw material for the invention is fish meat, containing fish oil, which has a large amount of omega-3 group fatty acids, eicopen¬ tanoic acids, in particular. Especially the meat of salmon and salmonoid fish is beneficial raw material of this type. Homogenization of the mixture of raw materials into colloid can be performed by any known method per se, such as by cutting, grinding or in any other way, which is generally known in food industry. Homogeniza¬ tion is not further described in this connection. The preferable amount of omega-3, omega-6 and/or omega-9 group fatty acids present in the homo¬ genization, where the omega-6 and/or omega-3 group are the more preferable and the omega-3 group fatty acids the most preferable, is suitably 3-10 %, 4-6 % of the total amount of the raw material, where the prime meat has been weighed and contains water in its normal con¬ dition, e.g. ordinary beef, cut fish or fruit pulp as is. Homogenization is suitably performed in tempe¬ ratures under 27 °C, preferably in 17 - 25°C to prevent unwanted oxidation. The homogenization time is preferably 5 - 8 min. After homogenization, the pH of the foodstuff is preferably 5.6 - 6.5; allowable additives can be used to set the pH to a desired level, if needed. The product to be homogenized contains suita- bly 40-80, preferably 50-70 p% prime meat. The product to be homogenized can also contain other ingredients such as starch, e.g. 3-8 p%, prefera¬ bly 4-6 p% and allowable additives, when wanted, e.g. 3-8, 4-6 p%. The product to be homogenized may also contain added water e.g. 8 - 9 wght %, preferably 10-20 wght %. The water is preferably bacteriostatic water. Prime meat and other raw materials to be used are preferably in essence free from added saturated fatty acids, cholesterol, sugar and/or lactose and its derivatives. The biotechnical product to be manufactured in accordance with the invention can be a finished food item as such, e.g. pasta, sauce or other homogenic food. The biotechnical product can further be used as an intermediate product and/or as a precipitating com¬ ponent in food, e.g. meat pastas, fish pastas, proces¬ sed meat products, processed fish products, meat pat¬ ties, fish patties, meat sausages, fish sausages etc., i.e. generally in the manufacture of any processed foods as the main ingredient or as an additive. Any known manufacturing processes can be used in the manu- facture such as mixing, cooking, etc. The biotechnical product in accordance with the invention can further be dried e.g. into a powder for storage and transportation and to be further mixed with the desired foodstuff or raw material for food. The biotechnical product manufactured in ac¬ cordance with the invention is further suited to be used e.g. as the carrier agent for medicines in connec¬ tion with their dosaging both for humans and animals. The biotechnical product can further be used in the manufacture of food and corr. fodder for domestic ani¬ mals and animals in general as an additive or main ingredient. Cholesterol is a steroid similar to fat, which is contained by animal fat. Cholesterol forms an impor¬ tant part of nerve tissues and cell membranes. Sex glands and glands producing adrenalin use cholesterol in their hormone production. The liver further changes cholesterol into cholic acid to be used in digestion; the liver may at the same time release an excessive amount of cholesterol in the blood circulation, which has a detrimental effect by increasing the risk to develop cardiovascular and/or cardiac diseases. The biotechnical product manufactured in ac- cordance with the invention or its further processing contains as small an amount as possible of hazardous cholesterol and it is therefore healthy for the system. In addition to this, the cholesterol possibly present in the biotechnical product, when used as a food, is mainly compounded with the unsaturated fatty acids in question, particularly in the omega-3 fatty acids and is thus eliminated from the system in the natural way. In addition to this the biotechnical product in accor¬ dance with the invention, when used as a food, coming into contact with cholesterol, which has entered the digestive system along with other foods in connection with digestion, tends to bind cholesterol into unsatu- rated, particularly the omega-3 group fatty acids, after which the cholesterol will be eliminated from the system by the natural way. In addition to these advan¬ tages, the biotechnical product manufactured in accor- dance with the invention, when used as a food, lowers the blood cholesterol level. Thus the effect of the biotechnical product manufactured in accordance with the invention, when used as a food, on blood choleste¬ rol, is many-sided by lowering its level. The biotechnical product, manufactured in accordance with the invention, when used as a food, will probably also lower the body's triglycerines, which raise the blood cholesterol level and increase hazardous cholesterol in the body. The method in accordance with the invention can be extensively applied in food industry to many lines of manufacture. Food products manufactured in accordance with the invention can further be used all over the world, the method in question is well suited for the manufacture of very different foods. The inven¬ tion, when applied in practice provides everyone with the possibility to lower their own blood cholesterol content and to improve the possibilities of improving their health by lowering the blood cholesterol level. The invention is described in detail in the following by performance examples, which only are meant to illustrate the invention and the benefits obtained by it compared with known techniques without restric¬ ting the invention in any way. EXAMPLE 1 Biotechnical products were manufactured in a study by using white-fish, pike, anchovy, tuna fish, sheep tongue and soybeans. Omega-3 fatty acids were added to prime meat, the mixture was changed into a reologic mass by homogenizing it into colloid with a cutting treatment. The thus obtained compounds, energy values, protein contents, total fat contents, omega-3 group fatty acids, starch contents and amounts of water in the masses are presented in the enclosed table; weights/g. Total 100 318.2 36.55 1.25 4.40 28.7 20 The performance examples are meant to illu¬ strate the invention without restricting it in any way.

Claims: WHAT I CLAIM IS : 1. A method to manufacture a biotechnical product from prime meat, lowering the blood cholesterol level, wherein the prime meat is made to react to ome- ga-3, omega-6 and/or omega-9 group fatty acids by homo¬ genizing their mixture into colloid. 2. A method, according to claim 1, wherein the mixture of prime meat and fatty acids is homogenized with particle size 1-100 mμ. 3. A method according to claim 2, wherein the product to be homogenized, contains 3-8 % by weight fatty acid selected from the group consisting of omega- 3, omega-6 and omega-9 fatty acids. 4. A method according to claim 3, wherein the homogenization is performed in temperatures under 27 °C. 5. A method according to claim 3, wherein the homogenization time is 5 - 6 min. 6. A method in according to claim 3, wherein the pH of the prime meat is 5.6 - 6.5 at the end of the homogenization phase. 7. A method according to claim 3, wherein the product to be homogenized contains 40 - 80 % by weight of prime meat. 8. A method according to claim 3, wherein the product to be homogenized contains 3 - 8 % by weight starch as well as 3 - 8 % by weight allowable additi¬ ves. 9. A method according to claim 3, wherein the product to be homogenized contains 8 - 20 % by weight water. 10. A method according to claim 3, wherein the prime meat product is in essence free from added satu- rated fatty acids, cholesterol, sugar, lactose and its derivatives. 11. A food product lowering the blood choles- terol level, which contains prime meat, wherein the . food product contains prime meat and fatty acids selec¬ ted from the group consisting of omega-3, omega-6 and omega-9 fatty acids, which were made to react to each other by homogenizing their mixture into colloid. 12. A food product according to claim 11, wherein the product particle size is 1 - 100 mμ. 13. A food product according to claim 11, wherein the product contains 4 - 10 % by weight fatty acids. 14. A food product according to claim 11, wherein the homogenization is performed in temperatures lower than 29 °C, the homogenization time is 5 - 6 min. and the pH of the product is 5.6 - 6.5. 15. A food product according to claim 11, wherein the product contains 40 - 80 % by weight prime meat, 3 - 8 % by weight starch and 8 - 20 % by weight added water. 16. A method for lowering the blood choleste- rol level, wherein a food product according to claim 11 is used.

Inventors: KARU HANNU, KARU, HANNU
Applicants: KARU HANNU, KARU, HANNU
Application year: 1992
Main classification: A23L1
IPC codes: A23K1, A23L1