PL219251B1 - Method for obtaining processed cheese with increased selenium content - Google Patents

Description

Description of the invention

Dietary supplements containing selenium are mainly used in the form of a composition of ingredients based on chemical compounds - organic substances, inorganic substances or yeast. According to the Commission Regulation (EC) No 1170/2009 of 30 November 2009 listing vitamins and minerals and their chemical forms that may be added to food and their supplements, mainly L-selenomethionine, sodium selenite (IV), selenate are used (VII) sodium, selenic acid (IV) and selenium yeast. Selenium supplements are offered in the form of powders and tablets, diluted and protected against the action of air, especially in the case of lower oxidized forms of selenium, by mixing with carriers and other tablet masses, and the capsules are additionally covered with impermeable covers.

Selenium supplements can also be used in liquid form. The subject of the Polish patent application P.394137 is a method of obtaining selenium-enriched water based on mineral water, which is initially subjected to simple filtration and disinfection with ozone. The essence of the method is to carry out modifications in such a way as not to disturb the chemical composition of the starting water, except for selenium enrichment and a slight increase in sodium content, which is achieved by using a sodium selenite (IV) solution prepared on the basis of the starting water. The permissible selenium content in the final water ₃ does not exceed 10 microg / dm ³ .

The ingredients that increase selenium in supplements are of unnatural origin and cannot be used in certain stomach diseases due to the burden and digestive problems. In such cases, the appropriate form is supplementation with products of natural origin, containing natural selenium.

The patent CN 101244094 (A) proposes a mixture of fungi, sodium selenite (IV) and other materials to improve anti-cancer resistance, immunological resistance due to the increased ability to adsorb heavy metals by the proprietary material.

The patent CN 1217153 (A) proposes to obtain milk and dairy products, incl.

cheese, enriched with selenium by feeding cows with selenium enriched grain. Uzzi ₃ can be imparted by the product selenium content of from 3 to 250 microg Se / dm ^3.

In the patent CN 1466966 (A) and KR 20040081534 (A) it is proposed to obtain food with anti-cancer and health-promoting properties by adding various types of fungi to products.

The patent KR 20040097873 uses aqueous mushroom extracts as additives to health-promoting food and liquids.

The above-mentioned method for obtaining dairy products, including cheese, according to CN 1217153 (A), has the disadvantages of not controlling the amount of selenium introduced into the desired products. There are literature data showing that diet oversizing is harmful to health and carcinogenic (M. Selenius et al., Selenium and selenoprotein thioredoxin reductase in the prevention, treatment and diagnostics of cancer, Antioxidant & Redox Signaling, Vol. 12. No 7 (2010) ) 867-880). An additional problem is the loss of selenium in the by-products of the process and the saturation of sewage and waste.

In the case of dairy products, it turned out that unexpectedly, the above-mentioned inconvenience, especially the risk of overloading the diet and the uncontrolled influence of vitamins and other microelements, can be avoided by using a diet with a controlled selenium content, obtained from natural sources based on processed cheese, which is one of the most commonly used consumer products, so it can be used as a base for dietary supplements rich in selenium.

Processed cheese is modified in such a way as to introduce natural selenium without disturbing the original composition of the starting materials - base and modifier.

In all of the examples below, the processed cheese was used as a base. Dried mushrooms (boletus) and Brazil nut were used as modifiers (a source of additional selenium). The following examples illustrate the spirit of the invention but do not limit its field of application.

P r z k ł a d 1

The selenium content in the initial cheese mass as well as in the modifiers-additives used was determined by the AAS method. In the initial cheese mass, after heat treatment, the selenium content was 108 microg Se / kg. About 6% of Brazil nuts with a selenium content of about 1270 microg Se / kg were added to the cheese mass thus obtained. The mixture was then mixed until a uniform consistency was obtained.

PL 219 251 B1

After mixing, the final selenium content of the cheese containing Brazil nut was approx. 200 microg Se / kg. The cheese had a uniform texture and spreadability.

P r z k ł a d 2

The selenium content in the initial cheese mass as well as in the additives-modifiers used was determined by the AAS method. In the initial cheese mass, after heat treatment, the selenium content was 108 microg Se / kg. About 10% of Brazil nuts with a selenium content of about 1270 microg Se / kg were added to the cheese mass thus obtained. The mixture was then mixed.

After mixing, the final selenium content of the cheese containing Brazil nut was approx. 240 microg Se / kg. There were technological difficulties during mixing, and the cheese had an uneven texture and poor spreadability.

P r z k ł a d 3

The selenium content in the initial cheese mass as well as in the additives-modifiers used was determined by the AAS method. In the initial cheese mass, after heat treatment, the selenium content was 108 microg Se / kg. About 1% of dried boletus with a selenium content of about 35,000 microg Se / kg was added to the cheese mass thus obtained. The mixture was then mixed until a uniform consistency was obtained.

After mixing, the final content of selenium in the cheese containing dried boletus was approx. 460 microg Se / kg. The cheese had a uniform texture and spreadability.

P r z k ł a d 4

The selenium content in the initial cheese mass as well as in the additives-modifiers used was determined by the AAS method. In the initial cheese mass, after heat treatment, the selenium content was 108 microg Se / kg. About 5% of dried porcini mushrooms with a selenium content of about 35,000 microg Se / kg were added to the cheese mass thus obtained. The mixture was then mixed until a uniform consistency was obtained.

After mixing, the final content of selenium in the cheese containing dried boletus was approx. 1800 microg Se / kg. The cheese had a uniform texture and spreadability. It had a much darker color, the cost of the raw material input of dried boletus definitely increased the price of the final product and it would be difficult to accept by the consumer.

Claims (5)

Patent claims 1. The method of obtaining processed cheese with increased selenium content, characterized in that 6 - 10% by weight of Brazil nut with the initial selenium content of 1270 microg Se / kg is added to the mass of processed cheese, the content of 200 microg Se / kg of the obtained processed cheese is obtained, or 1 - 5% by mass of dried boletus is added with an initial selenium content of 35,000 microg Se / kg to obtain 460 to 1,800 microg Se / kg of the resulting processed cheese 2. The method according to p. The process of claim 1, wherein the dried mushrooms or Brazil nut may be added in solid form prior to the mixing operation of the cheese mass. 3. The method according to p. A method according to claim 1, characterized in that the dried mushrooms or Brazil nut may be added most preferably in a powdered form prior to the mixing operation of the cheese mass. 4. The method according to p. The process of claim 1, wherein the dried mushrooms or Brazil nut are added to the processed cheese mass after the heat treatment step. 5. The method according to p. A method according to claim 1, characterized in that the dried mushrooms or Brazil nut can be added to the cheese mass together or separately.