Changes in lifestyle and in nutrition habits bring about a need to develop new products, for example, to replace the protein received from meat with raw materials from the vegetable kingdom. At the same time it has been widely surveyed how animal fats can be replaced with vegetable fats, as well as the possibility to lower the blood cholesterol by means of different food products.

Cultivation of turnip rape began in Finland in the 1950s as cultivation of winter turnip rape, mainly for the purposes of feed processing. In the 1970s a change was made to spring varieties, but only since the 1980s varieties suitable for versatile processing have been used.

Turnip rape seed contains approximately 39 to 44 % of vegetable oil (turnip rape seed oil) and 22 to 24 % of protein. Originally turnip rape was applied to use in the feed industry, both as meal and cake. The oil from turnip rape has been increasingly used as raw material for industry, as well as a refined consumer product, e. g. as oil for baking.

Turnip rape (Brassica rapa var. oleifera) is a variant of turnip. Closely related to turnip rape is rape (Brassica napus var. oleifera), whose seed has a similar composition as turnip rape.

The German application publication DE-4001905 discloses the manufacture of a bakery product by using oil seed cake as a part of the recipe. Walnut has been introduced as an example in the recipe. Rape is mentioned as one alternative in a list of many oil-bearing seeds (e. g. flax, soybean, sunflower, poppy).

By using seeds, from which oil has been pressed out in such a manner that only a certain residual oil content remains in them, it is possible to utilize the proteins in the seed and thus add the nutritional value of a food product, for example a cereal-based bakery product. By using the seed cake as such, it is, however, not possible to provide an optimal food product, whose protein could be utilized in the best possible manner. Also, the potential of the seed part for adding flavour is not utilized.

It is an aim of the invention to eliminate the aforementioned drawbacks and to present a food product with an improved nutritional value. To attain this purpose, the food product according to the invention is mainly characterized in that the seed is heat-treated turnip rape seed or rape seed cake or meal, where the digestibility of proteins and/or the aroma is improved as a result of heat treatment.

In connection with the manufacture of turnip rape or rape oil, seed residue is obtained either in the form of cake or meal, depending on the process. The cake or meal is roasted, in which case it also provides a pleasant aroma to the final product, in addition to the seed residue having been at the same time pasteurised in order to ensure hygiene.

With heat treatment, certain protein parts are denatured and at the same time certain parts, which are useful in the nutritional sense, are protected. The composition and properties of the cake being used will be discussed later. Heat treatment is performed on that seed mass that remains after the oil has been removed with some oil separation process.

The food product may include starch, in which case the cake or meal brings along the protein part or supplements the other protein of the food product.

The food product according to the invention is advantageously a bakery product, whose other components are a starch-containing raw material, especially a cereal, salt and possibly other spices, as well as possibly fat or oil. Advantageous compositions are described later. The bakery product can be bread, crispbread, a biscuit, a rusk or a cake.

The invention is not, however, restricted solely to bakery products, but it can also be used in all food products to supplement the protein part in the food product. One example are prepared food products, such as different types of convenience food, which are meant to be heated.

The method for preparing a food product is, in turn, mainly characterized in that among the raw materials of the food products is added heat-treated turnip rape seed or rape seed cake or meal, where the digestibility of proteins and/or the product aroma is improved as a result of heat treatment, after which the raw materials are processed into a finished food product. A finished food product refers here to a product, which the consumer can prepare himself or herself into the most appropriate form in view of enjoyability by heating, frying, roasting or some other manner.

According to an advantageous embodiment, the cake or meal is soaked in water and at least a part of the soaking water is added among the raw materials of the food product. Thus, it is possible on one hand to make the hard husk parts of the seed cake or meal softer and especially to make the aroma spread over the entire product better. The soaking water is advantageously hot (at least 50°C).

According to an advantageous embodiment of the method, the other raw materials comprise at least starch, in which case the dough containing cake or meal is prepared from water, starch-containing flour, the above-mentioned seed cake or meal, and possibly other materials.

The dough is processed into a finished food product, a bakery product, by baking.

In the following, the invention will also be described more closely by means of some examples, which do not restrict the invention.

The seed of turnip rape, which is used as one raw material of the food product, can be processed either by the Mildola or Raisio process, in which case the end results are cake or meal, respectively, and oil. In both processes oil is separated from the seed by pressing, but in the Raisio process the seed is flaked before pre-pressing, and solvent extraction (hexane) is used in the end in order to separate additional oil form the primary cake. The Mildola process is a two-phase solvent-free pressing process.

For hygiene reasons, the processes use pasteurising (roasting), which also modifies the nutritional applicability of the protein composition. In the Mildola process the heat treatment is continued after roasting with a particular retention time in an appropriate water and fat content in order to protect the proteins of the cake and to improve the digestibility of the protein. The purpose of the heat treatment is particularly to improve the nutritional characteristics of the seed mass remaining after the separation of oil in comparison to the untreated seed residue.

Turnip rape seed cake has been widely examined in feed usage but not in the sense of human nutrition-correlation with the use of soybean in food products is almost perfect. A turnip rape seed cake, which is a result of oil separation that has taken place solely by means of pressing is chemical-free, because no solvent has been used in its manufacture in order to separate oil. A known turnip rape seed cake has a composition and properties as shown by Table 1.

Table 1. Composition of a turnip rape seed cake. FEED ANALYSIS % of dry matter % of feed Dry matter 100 89, 5 Moisture content 0 10, 5 Crude protein 36, 3 32, 5 Crude fat 10, 6 9, 5 Crude fibre 12, 3 11, 0 Nitrogen-free extractives 33, 6 30, 1 Glowing residue (Ash) 7, 2 6, 4 NDF 29 26 Sugar 2 2 Starch 1 1 MINERALS g/kg dry matter Ash 72 Calcium 5, 5 Phosphorus 15, 0 Magnesium 5, 1 Potassium 16 Sodium 0, 5 Sulphur 15, 5 GLUCOSINOLATES less than 10 µmol/g NSI less than 15 AMINO ACIDS g/100g crude protein g/kg dry matter Lysine 5,8 21,1 Methionine 1, 8 6, 5 Cystine1, 55, 4 Threonine 4, 4 16, 0 Tryptophan 1, 2 4, 4 Isoleucine 3, 9 14, 2 Leucine 7,0 25, 4 Valine 4, 9 17, 8 Phenylalanine 4, 1 14, 9 Tyrosine2, 79, 8 Arginine 5, 8 21, 1 Histidine 2, 8 10, 2 Proline 6, 2 22, 5 Glycine 5, 0 18, 2 Serine 4, 3 15, 6 Alanine 4, 5 16, 3 Aspartic acid 7,1 25, 8 Glutamic acid 17, 2 62, 4

VITAMINS mg/kg dry matter Vitamin E 50 Thiamin 8 Riboflavin 3 Pyridoxine 12 Pantothenic acid 15 Biotin 0, 5 Choline 6700 Niacin 160 Folic acid 2 MICRONUTRIENTS mg/kg dry matter Iron 200 Copper 4 Zinc 80 Manganese 70 Cobalt 0, 2 Selenium 0, 3 FEED VALUES q/kq dry matter RUMINANTS Amino acids absorbed from the small intestine 179 Portion of degradable protein in crude protein50% PIGS Digestible crude protein 272 Digestible crude fat 80 Digestible crude fibre 49 Digestible nitrogen-free extractives 252 From table 1 it is possible to see that the raw material includes all the essential amino acids arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.

In addition, in the feed values the amount of amino acids absorbed from the small intestine, measured for ruminants, and the amount of digestible crude protein (advantageously at least 250 g/kg dry matter), measured especially for pigs, are important. In addition, it can be stated that turnip rape seed cake contains, in addition to a protein component, also fibre and a small amount of residual oil (crude fat).

In the following, some bakery products are described, wherein turnip rape seed cake having the composition according to table 1 is used.

The weights are fresh weights.

Table 2: Baking recipe A LEAVEN/BATCH BATCH (g) 1/2 BATCH Water 20750 10375 Organic rye flour 20000 10000 Seedleaven 3000 1500 43750 21875 SOAKING MAX 6 H HOT WATER Water, hot 20750 10375 Cut rye, organic 12700 6350 "Mammi" (Finnish 4000 2000 Easter pudding) malt, organic Salt 400 200 Breadcrumbs 2300 1150 Water 25 C 40700 20350 Yeast in pieces 2200 1100 Salt 950 475 Coarse rye, organic 28500 14250 Wheat, organic 45000 22500 Leaven 40750 20375

Vegamax 902 D pie 3000 1500 butter Turnip rape seed meal 4000 2000 KNEADING 8 MIN Total gross weight kg 205, 250 102, 625 Table 3: Baking recipe B LEAVEN/BATCH BATCH BATCH Water 20750 10375 Organic rye flour 20000 10000 Seedleaven 3000 1500 43750 21875 SOAKING MAX 6 H HOT WATER Water, hot 20750 10375 Cut rye, organic 12700 6350 Salt 400 200 Breadcrumbs 2300 1150 Water 25 C 40700 20350 Yeast in pieces 2200 1100 Salt 950 475 Coarse rye, organic 21000 10500 Wheat, organic 45500 22750 Leaven 40750 20375 Turnip rape seed meal 12000 6000 KNEADING 8 MIN Total gross weight kg 199, 250 199, 625

Table 4: Baking recipe C LEAVEN/BATCH BATCH 1/2 BATCH Water 15000 7500 Organic rye flour 20000 10000 Seed leaven 850 425 35850 17925 SOAKING MAX 6 H BATCH 1/2 BATCH HOT WATER Water, hot 25000 12500 Cut rye, organic 12700 6350 (groats) Salt 400 200 Breadcrumbs 2300 1150 40400 20200 Water 25 C 41500 20750 Yeast in pieces 2200 1100 Salt 1100 550 Coarse rye, organic 22500 11250 Wheat, organic 45300 22650 Leaven 45000 22500 Vegamax 902 D 1600 800 (organic) Turnip rape seed meal 8000 4000 KNEADING 8 MIN Total gross weight kg 207, 600 103, 800 Table 5: Baking recipe D (unleavened Finnish"rieska"bread) BATCH 1/2 BATCH Water 40000 20000 Yeast 1650 825 Salt 940 470

Potato 15800 7900 Wheat 23000 11500 Vegamax 902 D pie 2400 1200 butter Turnip rape seed cake 3600 1800 KNEADING 8 MIN Total gross weight kg 87, 390 43, 695 Table 6: Baking recipe E (oat bread) BATCH 1/2 BATCH Water 40000 20000 Oat fibre 1030 515 OBC Native 1940 970 (oat fibre) Turnip rape seed cake 1800 900 Yeast 1450 725 Salt 800 400 Wheat flour 19400 9700 Oatmeal 19400 9700 Vegamax 902 D 3000 1500 pie butter KNEADING 8 MIN Total gross weight kg 88, 820 44, 410 Table 7: Baking recipe F (organic raw materials) LEAVEN/BATCH 30 L Water 4000 Rye flour 4000 Seed leaven 100 8100 IN MAUX 6 H HOT WATER

Water, hot 20000 27, 1 Cut rye, organic 6000 8, 1 Salt 200 0, 3 Turnip rape seed cake 9000 12, 2 Potato flake 3000 4, 1 38200 Water 25 C 6000 8, 1 Yeast in pieces 1000 1, 4 Salt 500 0, 7 Wheat 20000 27, 1 Leaven 8000 10, 9 GROSS 0 KNEADING 8 MIN Total gross weight kg 73, 700 Table 8: Baking recipe G (oat rusk) Soaking 40 L Water, hot 40000 Oat fibre labmax 870 OBC Native oat 1640 Oatmeal 16400 Turnip rape seed cake 2050 60960 Yeast 1230 Salt 615 Vegamax 902 D pie butter 5130 Wheat flour 16000 Total gross weight kg 173, 935

Vegamax, which was presented in the above tables, is a known butter aroma turnip rape seed oil.

The turnip rape seed cake or meal above can be replaced with rape seed cake or meal, with analogous effects.

As was already mentioned above, it is advantageous to soak the cake or meal in hot water before preparing the dough in order to utilize the components of the seed cake to the maximum while the product composition remains as desired.

In the above recipes A, B and C, the seed portion can alternatively be included in the soaking step.

When using the abovementioned seed portion in bakery products containing rye and/or wheat, they support the taste of these products in an excellent manner and add, for their part, the fibre content of these products.

The aroma enhancing effects of the seed portion do themselves justice especially well in dry rusks, whose moisture is typically 4.5 to 9 weight- %.

Other applications of the invention are: - cereals, muesli, porridge powders, pizzas, yoghurts, biscuits, rusks, crispbread, cakes, processed meat products, prepared food products and snack products It is advantageous to use 0.5 to 25.0 weight-% (dry matter) turnip rape seed or rape seed cake or meal of the fresh weight of the finished food product. The aroma can be increased even with small amounts, especially if soaking is used. If, however, the seed portion is desired as a source of additional protein, there is advantageously at least 10 weight-% of it.

In a product it is advantageous to use 0.3 to 15.0 weight-% of turnip rape seed or rape seed oil in addition to the oil residue contained in the turnip rape seed or rape seed cake or turnip rape seed or rape seed meal.

In the product it is also advantageous to use carob bean flour or oat fibre 0.5 to 2.0 weight-% as dry matter of the fresh weight of the finished food product.

The value of the invention also lies in that a product previously suitable only to be used as animal feed can be used as human nutrition by mixing it in suitable quantities with other components of a food products, and thus both the nutritional value and the taste can be improved, especially in baked goods and other cereal products.