Untitled record

Satisfying combination product and method of making same

technical field

The present invention relates to a filling combination product, preferably a filling buttermilk drink, as well as a method for producing a consumable combination product and the use of the combination product for producing a consumable combination product.

State of the art

The fatty phase (cream) is separated from the skimmed milk by centrifuging the raw milk. During the so-called churning process, the grain of butter is separated from the liquid contained in the cream, which is known as buttermilk.

Buttermilk is low in calories and fat, but high in protein, which helps build muscle and counteracts muscle breakdown. Buttermilk is also known to be one of the foods richest in calcium.

Buttermilk is often used for weight loss in diet programs because drinking several glasses of buttermilk a day is satiating due to its high protein content. Various buttermilk drinks, as well as whey and yoghurt drinks, sour milk, kefir and variations of the like are advertised and marketed to consumers as healthy foodstuffs. Bacterial cultures are often added to these products, which are said to have a positive effect on the intestinal flora.

Although the currently commercially available buttermilk drinks are advertised as healthy, other additives such as sweeteners (e.g. sugar) are added to them, unless they are pure buttermilk drinks. It is well known that sweetness, especially when combined with fat, encourages consumers to consume more of these foods. Although a carbohydrate such as sugar does not necessarily increase body weight, the increased intake of carbohydrates leads to a calorie surplus, which causes weight gain and is often associated with health problems (e.g. diabetes, heart and circulatory diseases). The World Health Organization (WHO) recommends limiting the daily intake of sugar to less than 10 percent of total energy intake, which corresponds to an intake of about 50 grams. An even lower intake of around 25 grams is said to bring additional health benefits, but every German consumes an average of 90 to 100 grams of sugar daily.

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Patent application dated March 29, 2021

-2LU102736 The use of alternative sweeteners with a low caloric value (e.g. from the stevia plant) for sweetening dairy products, among other things, has so far mainly been used in the private sector, which was due to a temporary ban on this sweetener in the European Union (EU), which only was lifted by the EU Commission in 2018. Sugar substitutes such as aspartame, erythritol or xylitol are used in foods that can be consumed by diabetics, but can have a laxative effect if consumed in excess. Regardless of the sweeteners used, the currently commercially available buttermilk beverages are not suitable for creating a sufficient and long-lasting feeling of satiety, especially if the consumer only wants to consume less than several glasses of buttermilk per day.

In addition, the buttermilk products available on the market only serve the demand for the buttermilk taste inherent in buttermilk, or other flavorings in various flavors (eg strawberry, banana, peach) are added in addition to sweeteners. Buttermilk beverages that contain a savory flavor that one would prefer to a sweetened buttermilk beverage for a satisfying feeling of satiety are not currently available.

Several possibilities are known for generating a sufficient feeling of satiety during the consumption of a milk product such as buttermilk. It is common for a consumer to mix a dairy product (e.g., raw milk, buttermilk, kefir, yogurt) with another ingredient, such as a cereal product (e.g., rolled oats, psyllium, chia seeds, quinoa seeds) in a cereal bowl, bowl, or other container . Through contact with the liquid, the cereal products swell differently depending on the type, thereby increasing their volume, which, among other things, creates a feeling of satiety during consumption. However, in addition to the container for the milk product, this type of preparation also requires crockery and cutlery, which must be cleaned. Consumption without cutlery is rather unusual and, depending on the amount of grain product used, also difficult to handle. In addition, this type of preparation is not suitable for on the go (e.g. on public transport).

Various possibilities are known from the prior art as to how a feeling of satiety can be generated by an agent. Patent specification DE10259508A1, or patent specification WO2004056209A1, which is related to its priority, describes a volume-increasing agent which comprises at least one active substance obtained from ginseng. This orally ingested remedy, which ua in the form of granules, pearls, capsules, tablets or coated tablets, is intended to create a feeling of satiety and is used in particular to reduce weight. The patent describes the use

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Patent application dated March 29, 2021

- 3LU102736 of the agent, especially in the therapeutic context, since the agent is provided with different formulations containing active ingredients. However, the patent makes no mention of whether the agent can be, or is intended to be, a component of a food preparation. In particular, it is not described that the use of the agent in combination with a food, especially a milk product (e.g buttermilk) whose satiety effect is to be increased.

Hard gelatine capsules with powdered konjac flour (main ingredient is glucomannan, food additive E425) have long been used as a satiating agent. The konjac flour released from the capsules forms smaller gel lumps with an undefined size in the stomach, which do not have a longer residence time in the stomach and therefore do not create a sufficient feeling of satiety. Therefore, the patent WO2004035025A1 set itself the task of providing an orally taken to produce a long-lasting satiety effect, which has a longer residence time in the stomach. This is mainly achieved by the fact that the konjac flour is in a compressed form (compact) in a container (eg hard gelatine capsule). The compressed konjac has the property in contact with liquid (e.g water, gastrointestinal fluids) and to increase its volume by more than a factor of 30 of the original size, whereby it preferably swells into a gel body with a longer residence time in the stomach in order to suggest a feeling of satiety to the body. The patent describes that the compressed, inter alia Food, dietary fiber, proteins and vitamins, and a use of the compressed product to produce a satiety effect and for the time-delayed release of food, among other things, is described. In the compressed state, the medium has a volume of between 0.5 to 3 cubic centimeters, with a round configuration being preferred. The patent specification also describes the use of the compressed product for the "manufacture of means for creating a satiation effect and for the manufacture of orally administered drugs, dietary supplements, foodstuffs or stimulants with a time-delayed and gentle release of active ingredients and contents." It is not clear from the patent specification whether the foodstuff together with the konjac flour as a compressed product, or whether the compress will be added to a foodstuff and if so, when the addition will be made, or what proportion of the total volume or weight of the foodstuff to be consumed does the compress represent. In addition, even the most compact form of the compressed product as a spherical body with a volume of 0.5 cubic centimeters would mean a diameter of 0.99 centimeters.

In the therapeutic context, bodies (e.g. tablets, dragees) are swallowed with a larger volume, since the user associates this with medical added value and overcomes the inhibition to swallow. However, it is questionable whether the average

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Patent application dated March 29, 2021

-4LU102736 Consumer wants one or more bodies with a volume of 0.5

cubic centimeters or more as part of a regular food intake (meal). This seems particularly questionable since the coated compressed products should not be chewed, since they only develop their effect according to the invention in the stomach. Therefore, a smaller volume of the compressed products would be desirable for more comfortable intake during a meal.

The inventions that are the subject of the cited patent specifications also have in common that they aim to reduce food intake through the induced feeling of satiety or fullness, in order to support weight loss, for example. So the focus here is not on providing the consumer with a satisfying experience during a meal.

As mentioned above, preparing a filling meal from, for example, buttermilk and cereal products is impractical, particularly when the consumer has no means of preparing the meal, for example when on the move. Although the consumer can also prepare said meal before leaving his home, this has the disadvantage that the cereal products are softened in the liquid until they are consumed. In particular, when swellable grain products are used for the meal prepared in this way, a meal with a slimy or mushy consistency results. Conceivably, this would not be preferred by the consumer.

In order to enable the consumer to prepare a crispy meal shortly before consumption, containers are known from the prior art which have two separate chambers and allow the contents of one chamber to be mixed with the contents of the other chamber. For example, double-chamber cups (patent specifications DE3715442A1 and DE3741939A1) are used for packaging smaller snacks. The two chambers are closed by a common seal (also: lid). Before consumption, the seal is peeled off, causing the smaller chamber to pivot about a line of weakness and emptied into the larger chamber. The packaging is used, for example, to store yoghurt in one compartment and grain preparations in the second compartment. This packaging is often a piece of cutlery made of plastic (e.g a spoon) is included, which is seen as an advantage as the empty packaging can be thrown away with the cutlery. However, these packages only offer a small content that is not suitable for a sufficiently filling meal. Although the consumer can also eat several of these snacks, the amount of packaging material thrown away increases with each (snack) meal

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Patent application dated March 29, 2021

-5LU102736 runs counter to current environmental awareness. In addition, sugar is also added to these products in order to stimulate demand for the small portions due to the small packaging sizes.

task

With regard to the described disadvantages in the prior art, a food product is desirable which is perceived by the consumer as a healthy and long-lasting filling meal with a satisfying enjoyment experience, without additional sugar being added, so that it is also suitable for diabetics. It should be quick and easy to prepare shortly before consumption, eaten without cutlery and designed in such a way that only a minimum of packaging material made of non-recyclable plastics is required. The conventional fruity flavors, which in combination with sugar or other additives encourage increased consumption, should be avoided. Insofar as an additional and effective satiating agent made of a highly swellable substance along with grain products is desired, it should be achieved that the consumption of this agent is realized with bodies that have a volume of less than 0.5 cubic centimeters.

solution

The present object is achieved by providing a combination product according to claim 1, which comprises the following components:

a) a first container, which contains as a first component a substantially liquid or viscous food ingredient, or a substantially solid precursor thereof, which comprises a powder and / or granules, which is mixed with a liquid, preferably water, to the substantially to generate liquid or viscous first component,

b) a second container, separated from the first container, which contains a swellable food ingredient as the second component, the combination product being produced immediately before consumption by mixing the first and second components which are separated from one another, the mixing process being made possible in that the first and second Container is directly or indirectly fluidly connected to each other.

Further advantageous configurations can be found in the dependent claims and the description.

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Patent application dated March 29, 2021

-6LU102736

General Benefits

A long-lasting feeling of satiety is advantageously achieved through the provision of the combination product, the components of which are only mixed together immediately before consumption, and the addition of the swellable food component, in particular in connection with a savory seasoning of the combination product. The addition of the swellable food components shortly before consumption advantageously avoids premature swelling. The packaging enables the ready-to-eat combination product to be manufactured easily, so that the consumer does not have to carry out several steps with both hands.

Description of the invention

A combination product within the meaning of the present invention is understood to mean what is known as a “kit of parts”. This means the spatial juxtaposition of functionally matched individual components, which are preferably mixed with one another before use.

A container within the meaning of the invention is a hollow molded body with any wall thickness and volume, which is suitable for storing food or food components, in particular liquid or viscous food (e.g. water, milk, buttermilk, yoghurt, juices) and is designed in such a way that the Contents of the container without mechanical force, preferably caused by the consumer, can escape to the outside. A container comprises an interior, which is to be understood as the capacity of the container, which is delimited by the material of the shaped body.

The terms food and food ingredient or their plurals are used interchangeably in the following. A food component according to the invention comprises substances or mixtures of substances of animal and/or vegetable and/or fungal and/or microbial and/or semi-synthetic and/or synthetic origin.

A synthetic origin of a food component, substance or substance mixture is to be understood within the meaning of the invention as a production of these by means of synthetic routes provided exclusively by humans. Food components, substances or compositions of matter according to the invention which have a semi-synthetic origin have been prepared by subjecting naturally occurring (non-synthetic) substances or compositions of matter to a subsequent synthesis.

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-7 LU102736 The shape of the shaped body can be selected as desired (eg essentially flat, round, angular). For example, a shaped body can be bottle-shaped (for example like a glass bottle) or cylindrical (for example like a tin can). A shaped body can also be designed in such a way that the dimensions of its length exceed the dimensions of its diameter many times over (eg small tubes, drinking straws, drinking straws).

At least one container allows liquids to be stored for a longer period of time, preferably at least 2 years, without the wall of the container being degraded by the liquid and/or losing stability. The person skilled in the art can determine the necessary precautions (for example coatings on the inner wall of the container) from the prior art.

All materials used for the containers are preferably food-safe and can be made of any material (e.g. glass, plastic, metal, bioplastics, paper), with the containers being made of recyclable materials (e.g. glass) and/or compostable materials (e.g. corn starch, lignin, cellulose ) can be manufactured. A preferred embodiment comprises a material composition made of glass, which can advantageously be prepared for reuse using methods known to those skilled in the art.

The container can be reversibly closed, for example, via a rotatable lid or via a seal that can be pulled off. A container within the meaning of the invention also includes portion bags made of paper and/or plastic, for example, that can be torn open. A sachet is designed so that it has a significantly smaller volume than the container in which the liquid or viscous combination product according to the invention is produced and stored until it is consumed.

A container and/or a sachet serve to hold a component according to the invention. In one embodiment, a container made of glass includes a component that includes a liquid or viscous food, while a sachet made of paper (main component: cellulose) contains a further component according to the invention. The use of a combination of glass and a biodegradable material such as paper is seen as particularly advantageous because glass can be recycled for reuse and paper is compostable.

A component within the meaning of the invention comprises a food, a luxury food, an intoxicant, a thickener, a seasoning or a pharmaceutically active substance, a microorganism or a combination of at least one of the components. The first and second components are components according to the invention

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- 8LU102736 understood, which are each in separate containers, whereby they are spatially separated from other components.

For the purposes of the invention, a separate container is understood to mean one whose content (separate component) is not connected ab initio to that of another container, in particular the first container. Only through an action by the consumer/user are the contents of the containers fluidly connected to one another, so that the components can be mixed.

Mixing in the context of the invention refers to a process involving the application of mechanical force, which is suitable for repositioning at least two components that were originally separate (separated) in a container by relative movement in such a way that a new arrangement scheme is created. This results in a mixture (mixture) which represents the combination product according to the invention.

The invention is not limited to a maximum of two containers, but a smaller number of containers is more advantageous in use and allows the combination product to be produced more quickly.

A direct fluid connection according to the invention is understood as meaning the mixing of the components preferably in one of the containers according to the invention, in that the interior of at least two containers is fluidly connected. An indirect fluid connection is understood to mean a mixture of the components in a container which itself is not part of the invention (eg cereal bowl, drinking glass).

A first component according to the invention preferably comprises a liquid phase foodstuff. Liquid and viscous cannot be clearly distinguished from each other, but rather describe the consumer's subjective assessment of the flowability of a food component. For example, consumers perceive water or milk as a liquid food, yoghurt or honey as a viscous food.

The dynamic viscosity can be chosen as a measure of the flowability of a substance or mixture of substances. The dynamic viscosity describes the viscosity of liquids. It is defined by the frictional resistance that a liquid opposes to deformation caused by compressive or shear stress. The dynamic viscosity η (Greek letter eta) is generally given in millipascal seconds (mPas) and is determined using rheological measurements. Since the temperature has a significant influence on the viscosity of a substance or mixture of substances, this must also be specified.

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Patent application dated March 29, 2021

-9LU102736 For the purposes of the invention, a liquid food ingredient is understood to mean one that has a dynamic viscosity (η) between 1 and 2,000 mPas, particularly preferably between 1 and 500 mPas and very particularly preferably at room temperature (16° C. to 23° C.). between 1 and 300 mPas. For example, water has a dynamic viscosity (η) of 1.0 mPas at 20°C. At 20°C, fruit juice has a η of 50 mPas. Buttermilk has a η of 220 mPas at 25 °C. At 40°C, yoghurt has a η of 150 mPas. At 20 °C, mayonnaise has a η of 2,000 mPas.

The invention is not limited to liquid or viscous food ingredients with dynamic viscosities of 1 to 2000 mPas, but food ingredients with dynamic viscosities of below 1000 mPas at room temperature are considered advantageous for easy consumption. According to the invention, higher dynamic viscosities are not considered to be advantageous for simple consumption unless they are additionally diluted with at least one other liquid foodstuff with a lower dynamic viscosity (eg water).

A liquid food includes, for example, water, milk, buttermilk, coffee, matcha tea, kombucha, meat broth, vegetable broth, fish stock, asparagus stock, plant-based milk (e.g. coconut milk, oat milk, hemp milk, almond milk). A viscous food includes, for example, yoghurt, cream, aloe vera juice, cottage cheese, cream cheese, kefir, sour milk, coconut cream, liquid chicken egg white.

A component according to the invention comprises powder or granules or a mixture of both. In the context of the invention, powder and granules are understood to be bulk goods with a small particle size, the particle size of the powder (e.g. milk powder, wheat flour) being significantly smaller than that of the granules (e.g. oat flakes, psyllium, table sugar). Granules within the meaning of the invention also include a quantity of essentially spherical units which have a diameter of preferably 0.5 mm to 10 mm, particularly preferably between 2 mm and 8 mm and very particularly preferably between 2 mm and 5 mm .

A granulate within the meaning of the invention also includes irregularly shaped bulk goods such as spices (eg peppercorns, grated hard cheese). A granulate according to the invention has a moisture content of between 0.1 and 95%, preferably between 0.5 and 50% and particularly preferably between 1 and 30%, with a compote of fruit and/or vegetables and/or fruits is also included.

An alternative embodiment uses granules containing powdered and/or freeze-dried components such as kale, pumpkin, beetroot, carrot, ginger, cucumber, spinach, tomato, pepper, okra, parsnip, shiitake mushrooms, sweet potato, zucchini,

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Patent application dated March 29, 2021

- 10LU102736 chaga mushroom, gojj berry, fennel, celeriac, turmeric, or a mixture of at least one of the components which may be subjected to fermentation prior to drying.

A precursor within the meaning of the invention comprises a powder or granulate, which is mixed with a liquid component (e.g. water) and in this within 1 to 60 seconds, preferably within 2 to 30 seconds, very particularly preferably within 2 to 15 Seconds completely or partially dissolved, and with this an emulsion, or a suspension, or a dispersion, or forms a slurry.

A preferred embodiment of a precursor comprises a powder (eg milk powder, fruit powder, fruit powder) which is wholly or partially dissolved in a liquid (eg water, juice) in order thereby to provide the consumable combination product according to the invention. The use of a powder and/or granules as a preliminary stage is advantageous since this allows all the components essential to the invention to be provided while at the same time saving weight.

The person skilled in the art knows how to convert a foodstuff, for example by dehydration or lyophilization, into a powdery or granular precursor which can be rehydrated again with a liquid (eg water). The person skilled in the art can prepare the powders and/or granules according to the invention, for example, from milk (e.g. llama milk, goat's milk, cow's milk (AI & A2), camel's milk, buffalo's milk, donkey's milk, yak's milk, buffalo's milk, mare's milk), buttermilk, eggs, legumes (e.g Peas, lupins, beans, lentils, soybeans), grains (e.g. oats, malt, spelt, wheat, barley, rice, rye), vegetables (e.g. kale, pumpkin, beets, carrots, ginger, cucumber, spinach, tomato, peppers, Okra, Parsnip, Shiitake Mushroom, Sweet Potato, Zucchini, Chaga Mushroom, Goji Berry, Maqui Berry, Kombucha Mushroom, Yuca, Cassava), Fruit (e.g. Mango, Strawberry, Banana, Passion Fruit, Blueberry, Blackberry, Apple, Pear, Plum, dates), oils (eg Linseed oil, pumpkin seed oil, sesame oil, hemp seed oil, rapeseed oil, olive oil, coriander seed oil, sandalwood oil, hop oil, tea tree oil, eucalyptus oil, grape seed oil, black cumin oil, fenugreek oil), algae (e.g. spirulina, nori, wakame), grasses and shrubs (e.g. mat shrub, common wolfberry). , barley grass, wheat grass, hops), seeds or nuts (e.g. sesame, almond, linseed, hemp seed, psyllium, coconut), wine or beer.

Advantageously, the use of a powder and/or granules to provide an edible liquid or viscous food according to the invention results in its shelf life being significantly increased, since the removal of water counteracts microbial activity, which means that the precursor has a longer shelf life.

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Patent application dated March 29, 2021

- 11 LU102736 A swellable food component within the meaning of the invention is understood to be a food or substance or substance mixture that exhibits pronounced swelling behavior, ie can absorb a multiple of its own weight in a liquid (eg water) and thereby increases its volume. The volume preferably increases by a factor of 2 to 50, particularly preferably by a factor of 5 to 30 and very particularly preferably by a factor of 5 to 20.

Swellable food ingredients according to the invention also include, for example, konjac flour (food additive E425) and/or other natural, synthetic or semi-synthetic polymers which have good biocompatibility, are compatible and can be advantageously metabolized by the body.

Substances or mixtures of substances with a pronounced swelling behavior, which are used in the food technology sector, are known to the person skilled in the art and can be used as a component within the meaning of the invention. Advantageously, the foodstuff according to the invention should not swell until after it has been eaten, in order thereby to create a feeling of satiety.

It is desirable that the swellable food component of the combination product is selected from a group of substances or substance mixtures which have a pronounced swelling behavior. For example, polysaccharides (eg alginic acid, starch, pectins, chitin, cellulose) are suitable for this.

According to a preferred embodiment, the swellable food ingredients are selected from swellable cereals. Swellable cereals such as psyllium seeds/husks, hemp seeds/husks, linseeds/husks, chia seeds/husks, oats/husks, tapioca starch, cassava starch, sago starch, spelled seeds/husks, rye seeds are particularly suitable / shells, wherein swellable cereals according to the invention include swellable foods that are of vegetable origin. Cereals other than those mentioned by way of example can also apply as swellable food components/cereals within the meaning of this invention. Puffed cereal products (e.g. wheat pops, puffed rice), which are given a foamy internal structure by treatment with heat and pressure, are also included in swelling cereals.

In one embodiment of the invention, crunchy cereals (e.g. roasted vegetable seeds, roasted or unroasted pumpkin seeds, quinoa, amaranth, almonds) are used to advantageously offer the consumer a crunchy and/or savory bite experience by consuming the combination product according to the invention. Cereals for the purposes of the invention also include fiber-containing foods

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Patent application dated March 29, 2021

- 12LU102736 Cereal products as well as other vegetable and/or synthetic and/or semi-synthetic food ingredients with a high fiber content.

An additive within the meaning of the invention comprises food ingredients and/or substances which, in addition to its nutritional value, give the combination product other properties. An additive can include, for example, a thickening agent, a seasoning, an intoxicant, a stimulant, a pharmaceutically active substance, an enzyme (eg lactase), a microorganism, or a combination of at least one of the above. Furthermore, an additive can include an agent that influences the texture, ie the mouthfeel of the combination product according to the invention. Various additives are used in the food industry to affect the texture of a food ingredient. For example, seeds are coated with sugar to make them crispier. An additive can be part of a component according to the invention, or it can be added subsequently to at least one component or to the combination product.

In one embodiment, a thickening agent is used as an additive for the production of a viscous food ingredient according to the invention. For example, it may be desirable for a liquid foodstuff according to the invention (eg liquid blackcurrant juice) to be thickened by means of a thickening agent to form a juice (blackcurrant thick juice) whose viscosity is increased in relation to its original viscosity. Those skilled in the art are familiar with various thickening agents (e.g konjac flour, alginic acid, guaran, cellulose derivatives, gelatine, starch) and knows how to use these to generate increased viscosity. Polysaccharides (eg alginic acid, starch, pectins, chitin, cellulose) are often used as thickening agents.

In a preferred embodiment, the additive is in the form of granules that are packaged in a sachet. An additive may also be in powder or substantially solid or liquid form. The spatial separation of the additive from the liquid component is particularly advantageous since the consumer can determine for himself what amount of the additive should be contained in the combination product according to the invention.

A seasoning according to the invention includes substances or mixtures of substances which are suitable for producing a salty, spicy, piquant, pungent, bitter, sour, sweet or fleshy (umami) taste impression, or a combination of at least one of the taste impressions. A seasoning can be a constituent of at least one component according to the invention.

Advantageously, the seasoning appeals to areas of taste that are not, for example, the case with the buttermilk beverages previously available on the market

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- 13LU102736 are represented. In one embodiment, the condiment is selected to address non-sweet taste areas to advantageously promote a feeling of satiety from consumption of the combination product of the present invention.

In a further embodiment, the consumer is offered a warm taste experience. The taste impression of heat is caused by the irritation of heat receptors in the oral mucosa (e.g. by the capsaicin contained in various types of paprika), which chemically trigger a heat or pain stimulus. In addition, the stimulus increases blood flow to the surrounding tissue, causing the tissue to heat up and further increasing the feeling of heat. Since no actual increase in temperature is decisive for triggering the stimulus, cold, spicy food can also be perceived as warm or hot. The increased blood flow also makes the surrounding taste buds more sensitive. Spicy foods therefore also serve as flavor enhancers for the five well-known tastes (salt, bitter, sour, sweet, umami).

Menthol, on the other hand, affects the cold receptors in the oral mucosa, among other things, and creates a cooling taste impression. An alternative embodiment contains menthol as a component/additive in order to advantageously give the consumer a fresh mouthfeel during consumption.

Lovage, salt, pepper, turmeric, coriander/seeds, mustard seeds/powder, paprika, dill, parsley, thyme, matcha, marjoram, cumin, nutmeg, cayenne pepper, fenugreek seeds, hard cheese (e.g. Parmesan ), dried soft cheese (e.g. feta), caraway, cumin, ginger, spice mixtures (e.g. curry), vegetable oils (e.g Linseed oil, hemp seed oil, cumin oil, sandalwood oil, hop oil, tea tree oil, grape seed oil, black cumin oil), guarana, maca, mate, ginseng, algae (e.g. spirulina, wakame, nori), maple syrup, honey, agave syrup, birch sugar, table sugar, sugar substitutes (e.g. aspartame, or xylitol or erythritol), vanilla, elderflower, lavender, licorice root, cinnamon, citrus fruit peel (e.g. lemon, lime, orange, kalamansi), lemongrass, cocoa). The amount of seasoning used can be freely selected by a person skilled in the art and generally depends on the preferences of the consumer.

An alternative embodiment, which is intended to appeal to a more sweet taste area, uses alternative sweeteners (sugar substitutes) such as the sweetener obtained from the stevia plant (Stevia rebaudiana) instead of sugar, or aspartame, or xylitol or erythritol, or a combination of at least one of the mentioned. It is considered particularly advantageous that alternative sweeteners have a lower

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Patent application dated March 29, 2021

-14LU102736 calorie content than those mainly used in the food industry

Sugars (e.g. sucrose, glucose).

In addition, by dispensing with the addition of sugar, the advantageous effect is that the blood sugar level and thus the concentration of insulin in the body through the consumption of the combination product according to the invention rises and falls less quickly than would be the case with the same amount of a comparable food whose sweetness sugar is produced. A slower drop in blood sugar levels is beneficial because it helps prevent food cravings.

In a further embodiment, the use of a seasoning is dispensed with.

In one embodiment, one or more swellable food components and/or additives are present as essentially spherical units with a diameter of preferably 0.5 mm to 10 mm, more preferably between 2 mm to 8 mm and most preferably between 2 mm to 5 mm , which can be coated with a coating agent. The person skilled in the art knows which configurations of the coating (e.g

hard gelatine, cellulose derivatives) are suitable for the coating of the spherical units. The person skilled in the art selects the coating in such a way that the swellable food component advantageously only begins to swell in the stomach after the combination product according to the invention has been consumed. This results in the advantage that the consumer can consume a small volume of a swellable food component, with the feeling of satiety only occurring with a delay.

The size ranges chosen are believed to be particularly advantageous as the inhibition to ingestion of spherical entities, particularly those which are not intended to be chewed, is reduced with a diameter of no more than 10mm. The use of spherical units with a maximum diameter of 10 mm is also considered advantageous because a consumer can consume a larger amount of these spherical units overall when consuming the combination product, which results in an increased feeling of satiety after consumption.

In a preferred embodiment, konjac flour (food additive E425) is used as a swellable food component, which forms a spherical unit in the form of a compressed product. The person skilled in the art knows how to press a powdered material such as konjac flour into a compressed product which assumes an essentially spherical shape that does not exceed a diameter of 10 mm.

According to the invention, such liquids are understood to be under gastrointestinal liquids, which the body in the course of food intake for the recovery of

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Patent application dated March 29, 2021

- 15LU102736 food components are formed in order to break them down and make them available to the metabolism.

A milk product within the meaning of the invention comprises mixtures of substances which are obtained from the udder secretion of the mammary glands of mammals, in particular those of even-toed ungulates (eg cattle, cows, goats), but are not limited to these. In one embodiment, the use of camel or horse milk according to the invention can meet a demand from consumers who are opposed to the consumption of cow or goat milk.

In a preferred embodiment, the milk products/products come from cows from conventional and/or organic farming. Common liquid dairy products/products include, for example, milk, whey, buttermilk. Viscous milk products/products within the meaning of the invention include kefir, yoghurt, but also mixtures of milk products/products liquefied, for example by mixing with other liquids, such as quark or cream cheese, granular cream cheese, crème fraîche, sour cream, sweet or sour cream.

In further embodiments, instead of a milk product / product as a component, a juice from fruits or vegetables (e.g. grape juice, currant juice, carrot juice, tomato juice, cranberry juice, goji berry juice, pomegranate juice, wheatgrass juice, barley grass juice, birch juice, coconut water) and / or a thick juice (e.g. banana juice , concentrated pear juice, concentrated grape juice and/or tea/infusion preparation (green tea, black tea, mate tea, kombucha tea).

A food ingredient may generally be advertised as lactose-free if it contains less than 0.1 g milk sugar (lactose) per 100 g of the food ingredient. Accordingly, the combination product of one embodiment contains less than 0.1 g lactose per 100 g combination product. Alternative embodiments contain higher levels of lactose. Lactose-intolerant consumers can advantageously consume the combination product according to the invention.

In a further embodiment, the combination product comprises the enzyme lactase as an additive, which breaks down lactose (milk sugar) into galactose (mucus sugar) and glucose (dextrose). The concentration and the state (liquid/solid phase) of the lactase can be chosen arbitrarily by the person skilled in the art. The person skilled in the art knows the concentrations used, in which the lactase must be taken together with food so that a lactose-intolerant person can consume a food product which contains lactose before consumption.

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Patent application dated March 29, 2021

- 16LU102736 In a further embodiment, the combination product according to the invention comprises as an additive one or more intoxicants which, within the meaning of the invention, comprise psychoactive substances and groups of substances which, when consumed, produce a stimulating and/or mind-altering and/or analgesic effect in the body of the consumer.

Well-known examples of such substances or groups of substances are ethanol, nicotine, caffeine, cannabinoids, mescaline, amphetamines, cocaine, opiates. Within the meaning of the invention, a combination of one or more of the intoxicants mentioned or their derivatives can be used. The person skilled in the art can decide which intoxicants to add to the combination product according to the invention and in what quantity.

One embodiment of the invention comprises at least one intoxicant which, when consumed, advantageously has an invigorating effect on the consumer. For example, caffeine can be added as an additive in at least one component of the combination product in a concentration appropriately chosen by a person skilled in the art.

An alternative embodiment comprises at least one component containing an opiate (eg fentanyl) which has a strong analgesic effect. Cancer patients with chronic pain often use a fast-acting fentanyl lollipop, which helps to endure the pain attacks more easily. A combination product according to the invention to which fentanyl has been added can advantageously be consumed by patients during chemotherapy, i.e. at times when solid food is more likely to be rejected. This can increase the well-being of the consumer/patient.

In a preferred embodiment, the intoxicant comprises a cannabinoid (e.g. tetrahydrocannabinol, cannabinol) or a derivative thereof.

Luxury foods within the meaning of the invention are foods that are not consumed primarily because of their nutritional value or to feel full, but because of their taste. Stimulants according to the invention include tobacco plant leaves, coffee beans, tea leaves and seasonings which have been comminuted into granules or ground into a powder.

Within the meaning of the invention, pharmaceutically active substances include substances or groups of substances which are used as medicaments. A drug should bring about a physiological change and increase the well-being of the patient/consumer. Exemplary groups of substances that are used as drugs are ACE inhibitors, analeptics, analgesics, anthelmintics, antihistamines, antiarrhythmics, antibiotics, antidepressants, antidiabetics, antidiarrheals, antidotes, antiepileptics, antiasthmatics, anticoagulants, antimycotics, antirheumatics, antitussives, appetite suppressants,

ANGO-0001-P-DE

Patent application dated March 29, 2021

-17LU102736 beta-receptor blockers, glucocorticoids, immunotherapeutics, lipid-lowering drugs, gastrointestinal drugs, muscle relaxants, neuroleptics, uroiogics (e.g. finasteride), vitamins, cytostatics.

The pharmaceutically active substances can be present in the form of a powder, granules, a paste or a solution and can be part of at least one component according to the invention. Advantageous in the addition of pharmaceutical substances to at least one component of the invention

The combination product is that the patient/consumer does not have to swallow any tablets or the like, but can take the medication together with a meal, the combination product according to the invention.

A microorganism within the meaning of the invention comprises more than a single biological entity (cell), which is either metabolically active or inactive and is or was capable of replication at the time of consumption of the combination product according to the invention, with a cell having a size between 0.01 μm and 100 μm, preferably between 0.1 μm and 80 μm and very particularly preferably between 0.5 and 50 μm. Within the meaning of the invention, the term microorganisms means bacteria (e.g Escherichia spp., Spirullina spp.), fungi (e.g. Saccharomyces spp.), or algae (e.g. Chlorella spp.), or a combination of at least one of the microorganisms mentioned.

In a preferred embodiment, microorganisms are added to at least one component or additive of the combination product according to the invention, which are said to advantageously stimulate intestinal activity and support the intestinal flora. So-called probiotics such as Lactobacillus casei, which are used in milk products, should be mentioned here as an example.

When treated with antibiotics, probiotic yoghurt can prevent infection with the dangerous bacterium Clostridium difficile. After antibiotic therapy, around two-thirds of patients suffer from diarrhea, since antibiotics not only eliminate pathogenic but also beneficial bacteria, thereby throwing the intestinal flora off balance.

One way to combat severe, recurrent Clostridium difficile infections is through coloscopic stool transplants. However, these involve a medical intervention that the patient can find uncomfortable.

It is known that the material of stool grafts is orally administered to patients dried packaged in capsules with a length of more than 10 mm. For a further embodiment of the invention, the stool transplant with or without the konjac flour can be compressed into spherical units with a diameter of preferably 0.5 mm to

ANGO-0001-P-DE

Patent application dated March 29, 2021

- 10 mm, particularly preferably between 2 mm and 8 mm and very particularly preferably between 2 mm and 5 mm. This is believed to be particularly advantageous as the inhibition to ingestion of spherical entities, particularly those which are not intended to be chewed to allow those in the stool graft to safely pass through the stomach, is reduced with a diameter of no more than 10mm. For the purposes of the invention, additives also include stool transplants.

In a preferred embodiment, the combination product according to the invention is produced by mixing the components immediately before consumption. Within the meaning of the invention, a period of time is to be understood as immediate, which is preferably between one second and 120 minutes, particularly preferably between 5 seconds and 60 minutes, and very particularly preferably between 10 seconds and 20 minutes. In a broader sense, it is defined immediately as the period of time before consumption, in which the consumer opens the containers and mixes the contents of these in whole or in part by fluidly connecting the interiors of the containers. When used as intended, the mixture results in the combination product which, after the mixing process, is present as a swellable suspension and/or dispersion and/or sludge and can be consumed.

When used as intended, the combination product according to the invention is consumed within 1 to 120 minutes, preferably in at least 10 minutes. It is advantageous if the consumer takes the combination product before the swellable food components have swollen. The person skilled in the art knows how to determine the swelling behavior of the swellable food components. He can determine this, for example, by adding a liquid (e.g. water) to the swellable food components and measuring their volumetric expansion over time. Thus, the skilled worker can determine swelling curves and, for example, note on the containers for the consumer (in instructions for use) the periods in which he should consume the combination product according to the invention for an optimal feeling of satiety.

For the purposes of the invention, edible is to be understood as meaning the state of the combination product that is reached when at least the contents of the first and second containers are mixed with one another.

Up/above and below/below are opposite relative locations. Here they usually refer to the direction of the earth's gravitational acceleration and the positional orientation of a physical entity in the earth's gravitational field. Below designates places that are located in the direction of gravity when a container, for example, is placed as intended. Accordingly, hereinabove means that the

ANGO-0001-P-DE

Patent application dated March 29, 2021

-19LU102736 when a container is placed as intended, this is in the effective direction of gravity. In a preferred embodiment, the entity comprises a bottle which has an opening through which the consumer consumes the combination product according to the invention when used as intended.

ANGO-0001-P-DE

Patent application dated March 29, 2021

-20LU102736 examples

The present invention is explained in more detail on the basis of the following figures and exemplary embodiments, without restricting the invention to these.

while showing

1: Three-dimensional view of a first embodiment

Fig. 2: Three-dimensional view of a second embodiment

Fig. 3: Three-dimensional view of a third embodiment

Fig. 4: Three-dimensional view of a fourth embodiment

Fig. 5: Cross-sectional drawing of a fifth embodiment

Fig. 6: Three-dimensional view and cross-sectional drawing of a sixth embodiment

Fig. 7: Cross-sectional drawing of a seventh embodiment

Fig. 8: Cross-sectional drawing of an eighth embodiment

The embodiment according to FIG. 1 comprises two separable containers (1.1, 1.2) made of plastic (eg polyethylene), for example, which contain a liquid foodstuff, for example buttermilk (2.1) and, as a further component, psyllium (2.2) as components according to the invention. The first container (1.1) has an opening (3.1) with an external thread (4.1) and an internal thread (4.2). The second container (1.2) has an external thread 2 (4.3) as an opening (3.2). Both openings (3.1, 3.2) are provided with a removable seal (5.1, 5.2). The seals (5.1, 5.2) close the containers (1.1, 1.2) preferably gas-tight (oxygen-impermeable). The embodiment can advantageously be designed in such a way that the components are packaged in the containers (1.1, 1.2), for example under a protective nitrogen atmosphere, so that microbial activity is prevented. The opening (3.1) of the first container (1.1) can also be closed with a lid with an internal thread (5.3). The containers (1.1, 1.2) have a viewing window (6.1, 6.2) made of, for example, transparent plastic (eg polyethylene), so that the consumer can examine the contents of the containers (1.1, 1.2) visually. A scale (7.1, 7.2) additionally attached next to the viewing window (6.1, 6.2) enables the consumer to determine the volume of the components contained. This is particularly advantageous if he also wants to fill the containers with other components.

ANGO-0001-P-DE

Patent application dated March 29, 2021

-21 LU102736 So that the consumer can consume the contents of the containers (1.1, 1.2), he must

Cover (5.3) and the victories! (5.1, 5.2) remove. The containers (1.1, 1.2) are then preferably aligned in such a way that their contents (2.1, 2.2) do not escape while the consumer screws the external thread (4.3) of the second container (1.2) into the internal thread of the first container (4.2). . If the consumer now inverts the second container (1.2), the flea seeds (2.2) get into the first container (1.1) with the buttermilk (2.1). The screw connection is then loosened again and the lid (5.3) is screwed onto the first container (1.1), whereupon the consumer can shake the container (1.1) to mix the psyllium (2.2) with the buttermilk (2.1), whereby he can ready-to-eat combination product according to the invention.

It is up to the consumer whether he wants to combine the components in a third container such as a muesli bowl.

The embodiment according to FIG. 2 comprises the first container (1.1) with buttermilk (2.1) shown in FIG. In this preferred embodiment, the flea seeds are contained in a portion bag (1.3) which can be torn open and which is attached to the side of the container (1.1) by means of an adhesive (8.1), for example. To produce the combination product according to the invention, the consumer removes the sachet (1.3), tears it open and empties its contents into the first container (1.1), which he closes with the lid (5.3) and then shakes.

A preferred embodiment according to FIG. 3 comprises a container (1.1) made of glass, for example, with a scale (7.1) applied thereto for assessing the fill level, an external thread (4.1), a lid with an internal thread (5.3), a portion bag (1.3) and a peelable seal (5.1). The sachet (1.3) is placed in the lid (5.3) and closed by the seal (5.1), preferably gas-tight (oxygen-impermeable). To produce the combination product according to the invention, the consumer opens the container (1.1) containing the component, which consists of buttermilk (2.1), for example, by removing the lid (5.3) and removing the sachet (1.3) from it, tearing it open and tearing its contents emptied into the container (1.1). He then closes the container (1.1) again with the lid (5.3) and shakes it to produce the ready-to-eat combination product in the final step.

A further embodiment according to FIG. 4 comprises a container (1.1) made of glass, for example, with a scale (7.1) applied thereto for assessing the fill level, an external thread (4.1), a lid with an internal thread (5.3), a portion bag (1.3) and viewing window (6.2) and a cover (5.3) with an internal thread. In order to produce the combination product according to the invention, the consumer opens the container (1.1) and tears off the sachet (1.3) along a weakening line (1.4), thereby opening it

ANGO-0001-P-DE

Patent application dated March 29, 2021

- 22 LU102736 becomes. The consumer then tips the psyllium (2.2) into the buttermilk (2.1) and closes the container (1.1) again with the lid (5.3) to mix.

The embodiment shown in FIG. 5 comprises a lower first container (1.1) filled with buttermilk (2.1), for example, with an external thread (4.1) and an opening (9.1) and an upper second container (= reservoir) filled with psyllium (2.2). 1.2) with an internal thread (4.2) and an opening (9.2). The opening (9.1) is arranged diagonally opposite the opening (9.2), so that the containers (1.1, 1.2) are not fluidly connected. A removable seal (5.1) closes the container (1.1), preferably gas-tight (oxygen-impermeable). By turning the containers (1.1, 1.2) in opposite directions from the starting position (Fig. 5A) to position 1 (Fig. 5B), the opening (9.1) rotates over the opening (9.2), whereby the containers (1.1, 1.2) are fluidly connected to each other and the psyllium (2.2) fall into the first container (1.1) with the buttermilk (2.1), assisted by a slight shaking of the consumer. The consumer can then mix the two components (2.1,2.2) together. An optional turning of the containers (1.1, 1.2) back into the starting position (FIG. 5A) prevents liquid from entering the reservoir (1.2). Removing the peelable seal (5.1) allows the consumer to consume the combination product according to the invention.

In an exemplary embodiment, for example in addition to FIG. 5 , the upper receptacle may comprise a grinder. This has the advantage that, for example, the shell of the psyllium contained in the upper container is broken open, which influences the swelling behavior of the psyllium in such a way that it swells up more quickly.

A further embodiment according to FIG. 6 comprises a first container (1.1) formed from glass, for example, which is filled with buttermilk (2.1), for example. A scale (7.1) allows the consumer to determine the fill level. The first container (1.1) is closed via the external thread (4.1) with a lid with an internal thread (5.3). In addition, the first container (1.1) has an internal thread (4.2) into which a reservoir (1.2) containing, for example, psyllium (2.2) is screwed in via an external thread (4.3). Both containers (1.1, 1.2) have openings (9.1, 9.2) which are arranged diagonally opposite one another in the starting position (FIG. 6A). A film (5.4) made of plastic, for example, is advantageously arranged between the two containers (1.1, 1.2) so that no buttermilk (2.1) can penetrate from the first container (1.1) into the reservoir (1.2).

In order for the consumer to be able to produce the combination product according to the invention, the opening (9.1) must be rotated from the starting position (A) over the opening (9.2) by rotating the containers (1.1, 1.2) in opposite directions, with the film (5.4) tearing. In position 1 (Fig. 6B), the openings (9.1,9.2) are positioned side by side to a

ANGO-0001-P-DE

Patent application dated March 29, 2021

- 23LU102736 to allow fluid connection of the containers (1.1, 1.2). The rotation is preferably effected in such a way that the reservoir (1.2) is positioned above the first container (1.1) and the psyllium (2.2) flows through the openings (9.1, 9.2) from the reservoir (1.2) into the first container (1.1 ) fall, followed by shuffling.

In an alternative embodiment as shown in FIG. 7, the first container (1.1) is sealed with a removable seal (5.1) made of aluminum, for example. Hygroscopic elements (10.1) made of silicate gel, for example, are attached to the seal (5.1). The second container (=reservoir) (1.2) can be screwed on as shown in FIG. At the lower end of the reservoir (1.2) is a thin film (5.4) made of, for example, polyvinyl alcohol (=PVOV, food additive: E 1203) or casein (collective term for the proteins contained in cow's milk, for example). The film (5.4) forms the lower limit of the content contained in the reservoir (1.2), such as psyllium (2.2). The reservoir (1.2) is limited at the top by a removable seal (5.2). The first container (1.1), filled with buttermilk (2.1), for example, is screwed into the internal thread (4.2) of the reservoir (1.2) via an external thread (4.1).

In order to produce the combination product according to the invention, the reservoir (1.2) is unscrewed from the first container (1.1) and the seal (5.1) is separated from the first container (1.1). The reservoir (1.2) is then screwed back onto the first container (1.1) and the containers (1.2, 1.2) are shaken. As a result, the foil (5.4) comes into contact with the buttermilk (2.1), whereupon the foil (5.4) dissolves in the buttermilk (2.1) and the two containers (1.1, 1.2) are thus fluidly connected to one another. The components (2.1,2.2) are mixed with one another by further shaking. The removable seal (5.2) located above the reservoir (1.2) is removed after shaking, so that the consumer consumes the combination product according to the invention via the reservoir (1.2). Components of the film that are not completely dissolved can also be consumed.

The further embodiment shown in FIG. 8 is essentially the same as the embodiment shown in FIG. 7, with the difference that the flea seeds (2.2) are packed in the film (5.4).

ANGO-0001-P-DE

Patent application dated March 29, 2021

-24LU102736

List of reference symbols (1.1) first container (1.2) second container/reservoir (1.3) sachet (1.4) weakening line (2.1) buttermilk (2.2) psyllium (3.1) opening of the first container (3.2) opening of the second container (4.1) external thread (4.2) Internal thread (4.3) External thread (5.1) Seal of the first container (5.2) Seal of the second container (5.3) Lid (5.4) Foil (6.1) Window of the first container (6.2) Window of the second container (7.1) Scale of the first Container (7.2) scale of the second container (8.1) bonding (9.1) opening of the first container (9.2) opening of the second container (10.1) hygroscopic element

ANGO-0001-P-DE

Patent application dated March 29, 2021

-25LU102736