AU2004271656A1

AU2004271656A1 - A food product

Info

Publication number: AU2004271656A1
Application number: AU2004271656A
Authority: AU
Inventors: James Nagorcka
Original assignee: Warane Pty Ltd
Current assignee: Warane Pty Ltd
Priority date: 2003-09-17
Filing date: 2004-09-03
Publication date: 2005-03-24
Anticipated expiration: 2024-09-03
Also published as: AU2004271656B2

Description

WO 2005/025337 PCT/AU2004/001194 A FOOD PRODUCT Field of the invention The present invention relates to a food product and a process for its preparation, 5 and more particularly, to a spreadable food product prepared from flaxseed seed. Throughout this specification the terms "linseed" and "flaxseed" will be used interchangeably. Background of the Invention From at least the time of Hippocrates who recognised the healing and medicinal 10 properties of flaxseed see, people have been consuming linseed seed and linseed oil as health supplements. High in soluble dietary fibres, linseed seeds are commonly consumed for their laxative effect. They are rich in vitamins B1, B2, C and E and other nutrients, and provide a range of high quality proteins. Linseed seeds are also an excellent source of essential fatty acids (EFA), and have some 15 of the highest known concentrations of omega-3 which is thought to promote cardiovascular heath by lowering LDL (low-density lipoprotein) cholesterol levels. In more recent times, linseed seeds have also been identified as being a rich source of the phytonutrient lignin that is presently the subject of research with regard to its possible anti-cancer properties. 20 The extracted linseed oil also has various other uses such as a drying oil vehicle in paints, varnishes, lacquers, enamels, linoleum, oil clothing, printing inks, soap, shoe polish and other speciality items. When the oil is extracted from the seed by cold pressing for example however, the by-product of this process (the pressed linseed seeds commonly referred to as the "meal") can be used for human and 25 animal consumption. Typically, this meal may be used as a high protein and high fibre human and animal dietary supplement.

WO 2005/025337 PCTIAU2004/001194 -2 Disclosure of the Invention Preferred embodiments of the present invention seek to provide a spreadable food product and a process for preparing it, which embodies all of the whole grain benefits including both omega-3 and dietary fibre content. Preferred embodiments 5 also seek to provide an alternative use for the meal that is a by-product of linseed oil extraction. In accordance with one aspect of the present invention, there is provided a food product comprising ground linseed seeds having a flour-like consistency, mixed with additional edible oil to form an edible spread. 10 It has surprisingly been found that preferred embodiments of the present invention provide an edible spread having a paste-like consistency that is both nutritious and palatable. When whole linseed seeds are ground to a flour like consistency preferably about 30% by weight additional edible oil is added to give a total oil content of about 60% 15 to 70% by weight. When linseed seed meal is ground to flour like consistency preferably between 35% to 50% by weight, and more preferably substantially 40% by weight, additional edible oil is added. This gives a total oil content of about 40% to 60% by weight to maintain a spreadable consistency. 20 Preferably, the ground linseed seeds have an average particle size of less than 900 microns, and more preferably substantially less than or about 300 microns, to provide the food product with a smooth consistency. The edible oil added to the ground linseed seeds may comprise oil derived for example, by cold-pressing, refining or processing linseed seeds, olives, nuts 25 including peanuts, safflower seeds, sunflower seeds, rapeseeds. Other additives such as flour derived from nuts, safflower seeds, sunflower seeds, rapeseeds, or even dehydrated fruit, may be further added to selectively alter the taste and/or the WO 2005/025337 PCT/AU2004/001194 -3 nutritional characteristics of the food product. Optionally a similar edible spread such as honey, or other flavour enhancer, may be further added to selectively enhance the taste. It will be apparent that adding additional edible oil can further enhance the 5 desirable attributes of the food product. For example, where the edible oil is linseed oil an additional amount of the desirably fatty acid omega-3 is added to that already present in the ground seed. In accordance with a another aspect of the present invention, there is provided a process for preparing a food product comprising the steps of grinding linseed 10 seeds to a flour-like consistency, and adding edible oil to the ground linseed seeds to form an edible spread. In one form of the invention whole linseed seeds are ground to a flour-like consistency using, for example, a pin mill. In another form of the invention, the linseed seeds are initially cold pressed to form 15 a linseed seed meal. Preferably in an atmosphere comprising an inert gas and having reduced light to prevent the ground linseed seeds from going rancid. The pressed linseed seeds may then be ground to a flour-like consistency by using a pin mill for example. Best Mode for Carrying Out the Invention 20 Preferred embodiments of the present invention will now be described by way of example only. According to this invention the food product can either be produced from whole linseed seeds or from the linseed meal resulting from the extraction of linseed oil from whole linseed seeds. Whole ground linseed seeds (that have not had oil substantially extracted 25 therefrom) have been found to absorb a higher proportion of added edible oil when mixed together. Accordingly, such whole ground linseed seeds can also be used WO 2005/025337 PCT/AU2004/001194 -4 to form a food product in the form of an edible spread having a total of content of 60% to 70% by weight edible oil. Linseed oil is generally extracted from linseed seeds by cold-pressing linseed seeds harvested from flax plants. Alternatively, the linseed oil may be removed by 5 refining or otherwise processing the linseed seeds. Typically, linseed seeds comprise about 40% by weight linseed oil, although it will be appreciated that this varies in the range of about 38% to 43% by weight from season to season. The cold-pressing of the linseed seeds is typically done in an atmosphere of an inert gas, such as Nitrogen (N 2 ) for example, and having reduced light. When the 10 linseed seeds are cold-pressed, any circulating air and light can promote the oxidation of the pressed linseed seeds and/or extracted linseed oil, possibly resulting in the pressed linseed seeds and/or the linseed oil turning rancid. For this reason linseed oil is usually stored in bottles or containers that are substantially opaque. 15 The by-product of the meal that remains after the linseed oil has been extracted contains a residual amount of linseed oil, and the essential fatty acid omega-3, and is high in soluble dietary fibres. It has been found that this meal can also be used to produce a food product in the form of an edible spread. Example 1 - Preparation Using Whole Linseed Seeds 20 Using a pin mill the meal is first ground to a flour-like consistency, although it will be appreciated that any suitable means such as a grinder or rollers may be employed for this purpose. The ground meal preferably has an average particle size of substantially less than 900 microns, and more preferably an average particle size of less than or about 300 microns. When the ground meal has an 25 average particle size of greater than 900 microns, edible spreads produced therefrom have been found to have a somewhat gritty consistency. Edible spreads produced from ground meal having an average particle size of less than WO 2005/025337 PCT/AU2004/001194 -5 or about 300 microns however, have been found to have both a smooth texture and good appearance. The ground meal having a flour-like consistency is then mixed with edible oil to form an edible spread having a paste-like consistency. The oil may for example, 5 be derived from cold pressing, refining or processing olives, nuts, safflower seeds, sunflower seeds, rapeseeds (i.e. canola oil), or linseed seeds, or a combination of these. The amount of oil mixed with the ground meal can be selectively varied to control the viscosity of the formed spread. It has been found that the spreads formed in the manner as presently described comprising substantially between 60 10 to 70% by weight edible oil, have a consistency that is neither overly viscous or too runny for practical use. As the ground meal only absorbs a small portion of the added oil, the formed food product maintains a spreadable paste-like consistency. The taste and/or the nutritional characteristics of the formed food product can also be selectively altered as desired. For example, flour derived from nuts, safflower 15 seeds, sunflower seeds or rapeseeds, or dehydrated fruit, may be added to the food product to provide an edible spread that is both palatable and of considerable health benefit when consumed. Similarly, other additives such as honey mixed into the food product. Example 2 - Preparation Using Linseed Meal 20 Using a pin mill the meal is first ground to a flour-like consistency, although it will be appreciated that any suitable means such as a grinder or rollers may be employed for this purpose. The ground meal preferably has an average particle size of substantially less than 900 microns, and more preferably an average particle size of substantially less than or about 300 microns. When the ground 25 meal has an average particle size of greater than 900 microns, edible spreads produced therefrom have been found to have a somewhat gritty consistency. Edible spreads produced from ground meal having an average particle size of less than or about 300 microns however, have been found to have both a smooth texture and good appearance.

WO 2005/025337 PCT/AU2004/001194 -6 The ground meal having a flour-like consistency is then mixed with edible oil to form an edible spread having a paste-like consistency. The oil may for example, be derived from cold pressing, refining or processing olives, nuts, safflower seeds, sunflower seeds, rapeseeds (i.e. canola oil), or linseed seeds, or a combination of 5 these. The amount of oil mixed with the ground meal can be selectively varied to control the viscosity of the formed spread. It has been found that the spreads formed in the manner as presently described comprising substantially between 35 to 70% by weight edible oil, and more preferably about 40% by weight edible oil, have a consistency that is neither overly viscous or too runny for practical use. As 10 the ground meal only absorbs a small portion of the added oil, the formed food product maintains a spreadable paste-like consistency. The above embodiments of the present invention have been described by way of example only and modifications and variations may be made without departing from the spirit and scope of the invention described. 15 Throughout the specification, unless the context requires otherwise, the word "comprise", and variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated step or integer or group of steps or integers but not the exclusion of any other step or integer or group of steps or integers. The reference to any prior art in this specification is not, and should not be taken 20 as, an acknowledgement or any form of suggestion that that prior art forms part of the common general knowledge in Australia.

Claims

1. A food product comprising ground linseed seeds having a flour-like consistency, mixed with additional edible oil to form an edible spread.

2. A food product as claimed in claim 1 wherein the ground linseed seeds are 5 whole linseed seeds and containing about 30% by weight additional edible oil to give a total oil content of about 60% to 70% by weight.

3. A food product as claimed in claim 1 wherein the ground linseed seeds are linseed seed meal and containing about 35% to 50% by weight additional edible oil to give a total oil content of about 40% to 60% by weight. 10

4. A food product according to claim 3 containing about 40% additional edible oil.

5. A food product according to any one of claims 1 to 4 wherein the ground linseed seeds have an average particle size of less than about 900 microns.

6. A food product according to claim 5 wherein the ground linseeds have an 15 average particle size of about 300 microns.

7. A food product according to any one of claims 1 to 6 wherein the additional edible oil is linseed oil.

8. A food product according to any one of claims 1 to 6 wherein the additional edible oil is selected from one or more of linseed oil, olive oil, peanut oil, 20 safflower oil, sunflower oil, and rapeseed oil.

9. A process for preparing a food product comprising the steps of grinding linseed seeds to a flour like consistency, and adding edible oil to the ground linseed seeds to form an edible spread.

10. A process for preparing a food product as claimed in claim 9 wherein the 25 ground linseed seeds are whole linseed seeds and about 30% by weight WO 2005/025337 PCT/AU2004/001194 additional edible oil is added to give a total oil content of about 60% to 70% by weight.

11. A process for preparing a food product as claimed in claim 9 wherein the ground linseed seeds are linseed seed meal and about 35% to 50% by 5 weight additional edible oil is added to give a total oil content of about 40% to 60% by weight.

12. A process for preparing a food product according to claim 11 wherein about 40% additional edible oil is added.

13. A process for preparing a food product according to any one of claims 9 to 10 12 wherein the ground linseed seeds have an average particle size of less than about 900 microns.

14. A process for preparing a food product according to claim 13 wherein the ground linseeds have an average particle size of about 300 microns.

15. A process for preparing a food product according to any one of claims 9 to 15 14 wherein the additional edible oil is linseed oil.

16. A process for preparing a food product according to any one of claims 9 to 14 wherein the additional edible oil is selected from one or more of linseed oil, olive oil, peanut oil, safflower oil, sunflower oil, and rapeseed oil.

17. A food product substantially as described with reference to the examples. 20

18. A process for preparing a food product substantially as described with reference to the examples.