NUTRITIONALLY BALANCED COMPOSITE MEAL FOR INFANTS AND SMALL CHILDREN AND A METHOD OF PRODUCING SAID MEAL

Abstract

The present invention relates to a nutritionally balanced composite meal for infants/small children, comprising at least one carbohydrate containing meal component and at least one protein containing meal component, and a method of producing said meal.

Claims

1. A nutritionally balanced composite meal for infants, said composite meal comprising: at least one carbohydrate containing meal component and at least one protein containing meal component; said carbohydrate containing meal component and said protein containing meal component being disintegrated, homogenized or minced, and said carbohydrate containing meal component being packaged separately from said protein containing meal component, wherein starch in said carbohydrate containing meal component is gelatinized and any enzyme inhibitors in said carbohydrate containing meal component and said protein containing meal component are inactivated, and the Insulinaemic Index (II) (white wheat bread reference determined) of said composite meal is not more than 100% above the Glycaemic Index (GI) (white wheat bread reference determined) of said composite meal.

2. The nutritionally balanced composite meal according to claim 1, wherein said carbohydrate containing meal component and said protein containing meal component have been heat treated.

3. The nutritionally balanced composite meal according to claim 2, wherein said carbohydrate containing meal component and said protein containing meal component have been boiled, oven-baked, steam injected or steam cooked, infra-red-or microwave treated, or combinations thereof.

4. The nutritionally balanced composite meal according to claim 1, wherein said carbohydrate containing meal component and said protein containing meal component are freeze-dried and packaged in airtight and light protected packages; or wherein said carbohydrate containing meal component and said protein containing meal component frozen and packaged in air-tight and light protected packages.

5. The nutritionally balanced composite meal according to claim 1, wherein said carbohydrate containing meal component and said protein containing meal component are separately divided and frozen into suitable portions adjusted for the age of the infant.

6. The nutritionally balanced composite meal according to claim 1, wherein starch in said carbohydrate containing meal component is fully gelatinized.

7. The nutritionally balanced composite meal according to claim 1, wherein carboxymethyl-lysine (CML) levels for the composite meal are lower than 72 mg/kg protein as measured using ELISA methodology.

8. The nutritionally balanced composite meal according to claim 1, wherein the composite meal has a value, obtained by multiplying the Glycaemic Index (GI) (white wheat bread reference determined) and the Insulinaemic Index (II) (white wheat bread reference determined) of said composite meal (GIII), that does not exceed 10,000.

9. The nutritionally balanced composite meal according to claim 1, wherein: starch in said carbohydrate containing meal component is fully gelatinized; carboxymethyl-lysine (CML) levels in said composite meal are kept lower than 72 mg/kg protein as measured using ELISA methodology; the composite meal has a value, obtained by multiplying the Glycaemic Index (GI) (white wheat bread reference determined) and the Insulinaemic Index (II) (white wheat bread reference determined) of said composite meal (GIII), that does not exceed 10,000; and the Insulinaemic Index (II) (white wheat bread reference determined) of said composite meal is not more than 100% above the Glycaemic Index (GI) (white wheat bread reference determined) of said composite meal.

10. The nutritionally balanced composite meal according to claim 1, wherein the carbohydrate containing meal component is selected from the group consisting of cereals, pseudo-cereals, tubers, legumes and combinations thereof.

11. The nutritionally balanced composite meal according to claim 1, wherein the protein containing meal component is selected from the group consisting of meat, fish, poultry, egg, milk, protein rich vegetable sources from the group consisting of soy, quinoa, cereals, myco-protein and combinations thereof

12. The nutritionally balanced composite meal according to claim 1, wherein said carbohydrate containing meal component or said protein containing meal component further comprises at least one probiotic bacteria.

13. The nutritionally balanced composite meal according to claim 12, wherein the probiotic bacteria is selected from the group consisting of Lactobacillus, Bifidobacterium, Roseburia, Akkermancia, Prevotella and a combination thereof.

14. The nutritionally balanced composite meal according to claim 1, wherein said carbohydrate containing meal component further comprises at least one prebiotic carbohydrate.

15. The nutritionally balanced composite meal according to claim 14, wherein the prebiotic carbohydrate is selected from the group consisting of inulins, fructans, arabinoxylans, arabinogalactans, galacto-oligosaccharides, beta-glucans, resistant starch, lactulose, raffinose, melibiose and combinations thereof.

16. The nutritionally balanced composite meal according to claim 1, wherein said carbohydrate containing meal component and said protein containing meal component are separately packaged into strands consisting of separable units made of e.g. plastic, paper, aluminium.

17. The nutritionally balanced composite meal according to claim 16, wherein the units are differently colored to identify the nutritional characteristic and facilitate the choice of units to create a balanced composite meal, and wherein the protein containing component have one color and the carbohydrate containing component has another color.

Description

DETAILED DESCRIPTION OF THE INVENTION

General Outline of Meal Studies

[0034] Common to all studies presented below is that they have been performed in 9-21 healthy, young men and women in a cross-over fashion. All volunteers are asked to refrain from strenuous physical exercise and alcohol intake on the day before each experiment and they are fasting from 22.00 in the evening. Test products are taken as a breakfast meal in the morning of the test day, following fasting blood sampling. The glucose and insulin levels are then regularly monitored for 2-4 h after the meal in capillary blood samples.

Results

Study 1

[0035] Nine subjects made three visits at the research department and tested, in random order; white wheat bread (reference, WWB), commercial autoclaved infant food with meat and beans (MeatBean) and commercial autoclaved infant food with meat and pasta (MeatPasta). Data are unpublished. In addition to GI, II was calculated similarly from incremental insulinaemic responses.

TABLE-US-00001 TABLE 1 Test meal GI SEM II SEM WWB 100.sup.a 100.sup.a MeatPasta 77 13.sup.ab 141 30.sup.a MeatBean 47 11.sup.b 92 13.sup.a GIglycaemic index, IIinsulinaemic index, n = 9

[0036] Values in one column not followed by the same superscript letters are significantly different

[0037] From this study we conclude that the pasta containing meal has a surprisingly high GI and both autoclaved meals result in unduly high insulin responses with respect to their glycaemic features.

Study 2

[0038] Fifteen subjects made 6 visits and tested, in random order; white wheat bread (reference, WWB), separately boiled pasta with separately stove-cooked meat cubes (SepBoilPCookM), separately boiled pasta with separately boiled and then autoclaved meat pieces (SepBoilPAutoM), separately boiled pasta with separately boiled and then autoclaved minced meat (SepBoilPAutoMincedM), commercial autoclaved infant food with pasta and meat (PastaMeat). Data are unpublished.

TABLE-US-00002 TABLE 2 Carbohydrates Glucose AUC Insulin AUC Test meal (g) 0-120 min 0-120 min WWB 50 122.0 18.0 12.8 1.2 SepBoilPCookM 50 67.5 10.1 7.1 0.9 SepBoilPAutoMeat 50 60.8 9.9 8.3 1.0 SepBoilPAutoMincedM 50 79.6 11.9 9.4 1.3 PastaMeat 30 60.7 6.8 9.9 1.0

[0039] From this study we conclude; 1) that the glucose responses to PastaMeat are in the same level as glycaemia after the other test meals, despite providing only 60% of the carbohydrate load, and 2) that both adding an autoclaving step as well as mincing the meat before autoclaving, respectively increase the insulin response. This speaks in favor of that the unduly high insulin responses seen with commercial autoclaved meals in Study 1 and here (PastaMeat) may partially be due to the autoclaving process rendering the carbohydrate moiety readily available and additionally to solubilization of insulin stimulating proteins.

Study 3

[0040] Nineteen subjects made 3 visits and tested, in random order; white wheat bread (reference, WWB), commercial autoclaved infant food with pasta and meat (PastaMeat), and separately boiled pasta with separately boiled and autoclaved meat (PastaMeat-separate). Data are un-published.

TABLE-US-00003 TABLE 3 Test meal GI SEM II SEM WWB 100.sup.a 100.sup.a PastaMeat 78.7 12.9.sup.b 161.2 19.2.sup.b PastaMeat-separate 38.3 3.6.sup.c 56.9 5.5.sup.c GIglycaemic index, IIinsulinaemic index, n = 9

[0041] Values in one column not followed by the same superscript letters are significantly different

[0042] From this study we conclude that separately and gently cooked pasta has the capacity to keep both the glycaemic and insulinaemic properties of the meal low, in contrast to the commercially available option, where again the insulin response was unduly high. The high II is likely to emanate from the high availability of the carbohydrate component following commercial autoclaving, as well as from the solubilization of protein occurring at these conditions.

Study 4

[0043] The aim with this experiment was to determine the level of carboxymethyl-lysine (CML) in frozen ready-to-eat meals for adults and compare them with the corresponding autoclaved product intended for infants. CML is an accepted marker for AGE and in this study it was analyzed using GC-MS. Data are not published.

TABLE-US-00004 TABLE 4 mg CML/ Product kg protein Beef stew with potatoes (frozen) 75.7 Beef stew with potatoes (autoclaved) 329.5 Fried diced meat with onions and potatoes (frozen) 141.9 Fried diced meat with onions and potatoes (autoclaved) 451.1

[0044] From this study we conclude that the levels of CML are much higher in composite meals intended for infants when compared with the corresponding meals intended for adults.

Nutritionally Balanced Composite Meal

[0045] It has been surprisingly found that by using the appropriate processing conditions characterized by mild heat-treatment, and separate processing of the meal components, important benefits can be achieved on food quality characteristics associated with risk for development of the MetS.

[0046] A nutritionally balanced composite meal for infants/small children may include potatoes, rice, cereals e.g. in the form of pasta, pseudo-cereals, tubers, legumes, meat, fish, poultry, egg, milk, protein rich vegetable sources e.g. soy, quinoa, cereals, myco-protein, fats, oils, spices, herbs, vegetables, fruits, berries, vitamins, minerals, probiotic bacteria (e.g. Lactobacillus, Bifidobacterium, Roseburia, Akkermancia, Prevotella), texturing agents, stabilizers, vinegar, prebiotics e.g. inulins, fructans, arabinoxylans, arabinogalactans, galacto-oligosaccharides, beta-glucans, resistant starch, lactulose, raffinose, melibiose.

[0047] Processing conditions for the carbohydrate and protein containing components, respectively, must be optimized to, not only secure the microbiological safety, but also result in fully gelatinized starch as well as sufficient inactivation of enzyme inhibitors like trypsin inhibitor, lectins etc. This is important to maintain a normal carbohydrate and protein digestion and absorption of monosaccharides and amino acids/peptides. Process optimization should also consider formation of Maillard reaction products such as AGE, and the glycaemic and insulinaemic responses after meal.

[0048] As a result of heat-treatment AGE levels e.g. of CML should not exceed 72 mg/kg protein as analyzed using ELISA methodology (MicroCoat Biotechnologie GmbH, Bernried, Germany). AGE levels may also be determined using other methodologies, e.g. GC/MS or LC/MS, but the results obtained by different methods cannot be directly compared as discussed in [1]. Processing conditions should further not lead to high blood glucose or unduly high insulin responses in the post-prandial phase as estimated using established GI methodology [2]. A combined measure of glucose and insulin responses, defined as the product of the GI and II (GIII) is used to determine the overall impact of a composite meal. The upper limit of GIII is 10000, preferably below 8000, most desirable below 4000.

[0049] Heat treatment of the separate meal components can be performed using e.g. boiling, oven-baking (conventional or convection oven), steam injection (such as UHT), infra-red- or microwave treatment. The choice of heat treatment is adjusted according to the characteristics of each meal component.

[0050] Composite meals intended for infants and small children must be served with small particle size, and the particle size is adjusted to the age and/or preferences of each child. Small particle size can be obtained by disintegration, homogenization or mincing. The choice of method for reducing particle size is adjusted according to the characteristics of each meal component. The reduction in particle size can be performed before or after heat-treatment and/or freeze drying.

[0051] The separate meal components may be packed into strands consisting of separable units made of e.g. plastic, paper, aluminium and colored to identify the nutritional characteristic and facilitate the choice of a balanced composite meal. Units, or any combination of units, may be stored in freezer (20 C.), fridge (below +5 C.) or at ambient temperature (+20 C.), depending on the preceding heat treatment.

[0052] Prior to ingestion, the meal components are heated separately by use of e.g. microwave oven, warm water bath, household stove etc. Excessive cooking should be avoided which could be monitored using e.g. a heat sensor on the microwave safe plate, or a plastic film cover with a valve that makes a sound when the food is warm enough to release a certain amount of steam.

[0053] In order to obtain a nutritionally balanced meal, a color key may be used, which would instruct what combination of meal components that is optimal. Protein containing components have one color, carbohydrate containing components have another and sauces, vegetables have other specific colors. A table set including plates in e.g. plastic-composite or ceramic material, with color segments according to the color key, will facilitate the composition of a nutritionally balanced meal. Source of e.g. protein or carbohydrates, as well as type of sauce and vegetables can be adjusted to individual preferences as long as the color key is complete.

EXAMPLES

Example 1

Comparative Example Outside Invention

[0054] Composite meal including pasta and meat sauce intended for children at 12 months of age. Produced with severe heat-treatment (autoclaving) of all meal components together for ambient storage. Heated to eating temperature in warm water bath before CML-analysis and meal intervention.

[0055] Ingredients: Tomato, water, carrot, onion, beef 8%, pasta (durum wheat, egg), root celery, rice starch, rape seed oil 2%, salt, basil, white pepper, oregano. [0056] GIII =12397 [0057] II in relation to GI=109% [0058] CML=350 mg/kg protein

Example 2

[0059] Composite meal including pasta and meat sauce intended for children at 12 months of age. Produced with minimal heat treatment of meat sauce and pasta separately using microwaves. Heat treatment intended for cold storage. Heated to eating temperature in microwave oven before CML-analysis and meal intervention.

[0060] Ingredients: Water, tomato, carrot, onion, minced beef, pasta, tomato puree, root celery, maize starch, rape seed oil, salt, oregano, basil, white pepper [0061] GIII=2166 [0062] II in relation to GI=50% [0063] CML=56.9 mg/kg protein

Example 3

[0064] Composite meal including white beans and salmon intended for children at 12 months of age. Produced with minimal heat treatment of precooked beans and salmon in milk based sauce (containing vegetables and spices) separately using microwaves. Heat treatment intended for cold storage. Heated to eating temperature in microwave oven before CML-analysis.

[0065] Ingredients: White beans, milk (1.5% fat), salmon, broccoli, root celery, sweet corn, cream (40% fat), yellow onion, tomato puree, maize starch, lemon juice, dill, mono-di-glycerides, salt, white pepper. [0066] CML=29.6 mg/kg protein

Example 4

[0067] Composite meal including chicken, potatoes and probiotic bacteria intended for children at 8 months of age. Produced with separate heat treatment of chicken in milk based sauce (containing vegetables and spices) and potatoes, respectively. After heat treatment, the chicken sauce and potatoes, respectively, was frozen and then freeze dried. Gentle disintegration of the chicken sauce and potatoes, respectively, was done after drying and the powders were packed in air-tight and light protective bags and kept at ambient temperature until used. Before consumption, the meal components were separately blended into warm water (60 C.). Probiotic bacteria (Lactobacillus reuteri and Bifidobacterium bifidum) were provided as freeze dried powder, and added to the chicken sauce after warm-up.

[0068] Ingredients: Potato, chicken, milk (1.5% fat), parsnip, sweet corn, red pepper, cream (40% fat), maize starch, rape seed oil, salt, basil, mono-di-glycerides, oregano, black pepper [0069] CML=52.2 mg/kg protein

Example 5

[0070] Composite meal including beef with potatoes, broccoli and tomato sauce, intended for children at 8 months of age. Minced beef was heat treated with water, tomato and spices, using microwave oven. The meat sauce was portioned in aluminium pouches marked with red color and immediately frozen. Potatoes were boiled with parsnip, carrots and salt. After being mashed together with rape seed oil, the potato blend was portioned in aluminium pouches marked with white color. Broccoli and onion was steamed and mashed together with rape seed oil, before being portioned in aluminium units marked with green color. The different aluminum pouches were kept frozen in the supermarket and the family made a choice of different units at the time of purchase. At home, one green (vegetables), one white (carbohydrate containing meal component) and one red (protein containing meal component) unit were chosen, to fulfill a complete color key. The content of each unit was put on the plate having three color marked recesses and heated to eating temperature still being kept separate on the plate.

[0071] Ingredients: Water, tomato, potato, beef, broccoli, carrot, parsnip, yellow onion, maize starch, rape seed oil, tomato puree, salt, oregano, red pepper (dried), white pepper [0072] CML=53.6 mg/kg protein

Example 6

[0073] Composite meal including pasta, salmon and peas intended for children at 12 months of age. Pasta was boiled in water and minced with rape seed oil before being frozen in units. Salmon was gently warmed together with root celery, milk, cream, lemon juice and spices. The resulting sauce was frozen in units. Green peas, sweet corn and onions were steamed before being minced and frozen in units. An appropriate combination of units was placed in a plastic, microwave safe plate and covered with plastic film including a valve. The plate was sold as a ready-to-eat meal for families eating outside home. The plate, still covered by the plastic film with valve, was put in the microwave oven for heating to eating temperature. The heating was stopped immediately at the sound coming from the valve when the food was warm enough to release steam that opened the valve.

[0074] Ingredients: Milk (1.5% fat), salmon, pasta (durum wheat, egg), green peas, root celery, sweet corn, cream (40% fat), yellow onion, tomato puree, maize starch, lemon juice, dill, rape seed oil, salt, white pepper. [0075] CML=47.6 mg/kg protein

Example 7

[0076] Degree of starch gelatinization in a composite meal was determined by using differential scanning calorimetry (DSC) as described by Holm et al [3].

Example 8

[0077] Degree of starch gelatinization in a composite meal was determined using enzymatic digestion with glucoamylase as described by Holm et al [3].

REFERENCES

[0078] 1. Tareke, E., et al., Isotope dilution ESI-LC-MS/MS for quantification of free and total N-(1-Carboxymethyl)-1-Lysine and free N-(1-Carboxyethyl)-1-Lysine: Comparison of total N-(1-Carboxymethyl)-1-Lysine levels measured with new method to ELISA assay in gruel samples. Food Chemistry, 2013. 141(4): p. 4253-4259. [0079] 2. Brouns, F., et al., Glycaemic index methodology. Nutrition Research Reviews, 2005. 18(1): p. 145-171. [0080] 3. Holm, J., et al., Degree of Starch Gelatinization, Digestion Rate of Starch Invitro, and Metabolic Response in Rats. American Journal of Clinical Nutrition, 1988. 47(6): p. 1010-1016.