AU2004271656B2

AU2004271656B2 - A food product

Info

Publication number: AU2004271656B2
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: 2011-01-06
Anticipated expiration: 2024-09-03
Also published as: AU2004271656A1

Description

C:\NRPonb[DCC\MXC185073 1 DOC-9/14/2010 -1 A FOOD PRODUCT Field of the invention The present invention relates to a food product and a process for its preparation, and more particularly, to a spreadable food product prepared from flaxseed seed. 5 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 properties of flaxseed seed, people have been consuming linseed seed and io 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 of the highest known concentrations of ornega-3 15 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 25 human and animal consumption. Typically, this meal may be used as a high protein and high fibre human and animal dietary supplement.

C:NRPor,bl\DCC\MXC\ I M5073 1 DOC-9/14/2010 -2 Summary 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 5 embodiments also seek to provide an alternative use for the meal that is a by product of linseed oil extraction. In accordance with an aspect of the present invention, there is provided a food product comprising ground whole linseed seeds having a flour-like consistency, mixed with about 30% by weight additional edible oil to form an edible spread io having a total oil content of about 60% to 70% by weight. In accordance with an aspect of the present invention, there is also provided a food product comprising ground linseed seed meal having a flour-like consistency, mixed with about 35% to 50% by weight additional edible oil to form an edible spread having a total oil content of about 40% to 60% by weight. 15 Preferably, the linseed seed meal product has a total oil content of around 40% by weight. It has surprisingly been found that ground whole linseed seeds can be made capable of holding around 60% to 70% oil by weight, and ground linseed seed meal can be made capable of holding around 40% to 60% oil by weight, whilst still 20 remaining spreadable. It has also 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. Preferably, the ground linseed seeds have an average particle size of less 25 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 C:NRPonb\DCC\.MXCU8S50?1I DOC-9/14/20110 -3 example, by cold-pressing, refining or processing linseed seeds, olives, nuts 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 5 taste and/or the 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 desirable attributes of the food product. For example, where the edible oil io 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 another aspect of the present invention, there is provided a process for preparing a food product, comprising the steps of grinding whole linseed seeds to a flour like consistency, and adding about 30% by weight 15 additional edible oil to the ground whole linseed seeds, to form an edible spread, having a total oil content of about 60% to 70% by weight. In accordance with another aspect of the present invention, there is also provided a process for preparing a food product, comprising the steps of grinding linseed seed meal to a flour-like consistency, and adding about 35% to 50% by 20 weight additional edible oil to the ground linseed seed meal, to form an edible spread, having a total oil content of about 40% to 60% by weight. In one embodiment of the invention whole linseed seeds are ground to a flour-like consistency using, for example, a pin mill. In another embodiment of the invention, the linseed seeds are initially cold pressed 25 to form a linseed seed meal. Preferably, the linseed seeds are cold pressed 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.

C NRPonb[VCVXC3 IR50731,DOC.9114/2010 -3A Detailed Description 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 5 linseed oil from whole linseed seeds. Whole ground linseed seeds (that have not had oil substantially extracted therefrom) have been found to absorb a higher proportion of added edible cil 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.

C:\NRPonbl\DCC\MXC\3 I R51M_1 DOC-W14/2010 -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 5 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% 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 io 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. 20 The reference to any prior art in this specification is not, and should not be taken 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 whole linseed seeds having a flour-like consistency, mixed with about 30% by weight additional edible oil to form an edible spread having a total oil content of about 60% to 70% by weight. 5

2. A food product comprising ground linseed seed meal having a flour-like consistency, mixed with about 35% to 50% by weight additional edible oil to form an edible spread having a total oil content of about 40% to 60% by weight.

3. A food product according to claim 2, containing about 40% additional edible oil. 10

4. A food product according to any one of claims 1 to 3, wherein the ground linseed seeds have an average particle size of less than 900 microns.

5. A food product according to claim 4, wherein the ground linseeds have an average particle size of about 300 microns.

6. A food product according to any one of claims 1 to 5, wherein the additional 15 edible oil is selected from one or more of linseed oil, olive oil, peanut oil, safflower oil, sunflower oil, and rapeseed oil.

7. A food product according to claim 6, wherein the additional edible oil is linseed oil.

8. A process for preparing a food product, comprising the steps of 20 grinding whole linseed seeds to a flour-like consistency, and adding about 30% by weight additional edible oil to the ground whole linseed seeds, to form an edible spread having a total oil content of about 60% to 70% by weight.

9. A process for preparing a food product, comprising the steps of grinding linseed seed meal to a flour-like consistency, and adding about 35% to 25 50% by weight additional edible oil to the ground linseed seed meal, to form an edible spread having a total oil content of about 40% to 60% by weight. C:\NRPonbl\DCC\MXC\31951731 .DOC-9/14/2010 -8

10. A process for preparing a food product according to claim 9, wherein about 40% additional edible oil is added.

11. A process for preparing a food product according to any one of clairns 8 to 10, wherein the ground linseed seeds have an average particle size of less than 5 900 microns.

12. A process for preparing a food product according to claim 11, wherein the ground linseeds have an average particle size of about 300 microns.

13. A process for preparing a food product according to any one of claims 8 to 12, wherein the additional edible oil is selected from one or more of linseed oil, 10 olive oil, peanut oil, safflower oil, sunflower oil, and rapeseed oil.

14. A process for preparing a food product according to claim 13, wherein the additional edible oil is linseed oil.

15. A food product as claimed in claim 1 or 2, substantially as hereiribefore described with reference to the accompanying examples. 15

16. A process for preparing a food product as claimed in claim 8 or 9, substantially as hereinbefore described with reference to the accompanying examples.