CA2303561A1 - Food composition - Google Patents
Food composition Download PDFInfo
- Publication number
- CA2303561A1 CA2303561A1 CA002303561A CA2303561A CA2303561A1 CA 2303561 A1 CA2303561 A1 CA 2303561A1 CA 002303561 A CA002303561 A CA 002303561A CA 2303561 A CA2303561 A CA 2303561A CA 2303561 A1 CA2303561 A1 CA 2303561A1
- Authority
- CA
- Canada
- Prior art keywords
- food composition
- flaxseed
- weight
- fibres
- linseed oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/42—Tortillas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/11—Filled, stuffed or multilayered pasta
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B3/00—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
Abstract
The invention relates to a food composition. The composition contains linseed oil separated from flaxseed and press residue containing flaxseed fibres. The composition may be a ready prepared food or a blend to be added to food. The optimal composition contains other fibres in addition to flaxseed fibres. In accordance with the invention, the foodstuff is given the desired oil and fibre composition providing health benefits.
Description
FOOD COivIPOSITTON
Technological background The invention relates to a functional food.
Nowadays the average human nutrition is too poor in fibres and too rich in saturated fatty acids. These proportions have negative health impacts i.a~ in raising or maintaining high blood cholesterol levels. A sufficient fibre intake is a prerequisite for good intestinal activity and a fibrous diet is assumed to prevent cardiovascular f:- _ diseases, cancer of the large intestine, diabetes, and also the development of for instance hormonal cancers.
Especially meat products and part of fast foods are often poor in fibres but rich in saturated fatty acids. Consequently, besides these foodstuffs, the diet should contain fibres and unsaturated fatty acids derived from other sources.
Flax (Linum sp.) is a plant cultivated for fibrous and oleic purposes.
Flaxseed is generally used as whole seeds to enhance intestinal activity, among other things.
Nowadays oil pressed from flaxseed is primarily used as a wood protective agent and in paints for industrial purposes. Linseed oil is rich in polyunsaturate fatty acids the major portion consisting of a-linolen'ic acid (ALA) and a-linolic acid.
Linseed oil has a higher ALA, concentration than any other vegetable oil. Owing to its high ALA concentration, linseed oil is very oxidable. On the other hand, a high ALA
concentration is a condition for achieving the desired health impacts.
Flaxseed yields crushed flaxseed as a press residue, which still contains about 4-20% by weight of linseed oil. If desired, the residual oil can be removed for instance by extracting by means of an appropriate solvent. Hexane is most commonly used as the extractive solvent. It is known to use crushed flaxseed or ground flaxseed obtained after extraction in cooking.
The use and effects of flaxseed, linseed oil and crushed flaxseed have been generally described e.g. in the publications Carter, Cereal Food World, vol.
38, No 10, 1993, 753-759 and Cui, Canadian Chemical News, vol. 50, No 5, 1998, 19-20.
Flaxseed, linseed oil. or crushed flaxseed haven been used or proposed to be used separately in various foodstuffs. The use of flaxseed and crushed or ground flaxseed . ~ . CA 02303561 2000-03-31 in foodstuffs is restricted by the changes in taste and colour they produce, which are felt to be unpleasant.
Flaxseed and crushed flaxseed have been primarily used in bakery products.
The abstract FROS'rI No 269 523 (original: Fleischerei, 1991, 42 (9), 624-8) mentions i.a. the use of flaxseed in meat and sausage products.
The abstract Derwent WPI No 95-100745 (HU 66713) describes a nutritive preparation containing wheatgerms, wheat bran, crushed soybean, husked oilseed, s, crushed flaxseed and. herbs.
US patent specification 5 612 074 discloses a nutritive preparation containing i.a.
carbohydrates, vegetable oil, vegetable protein and fibres. Flaxseed can be used as a constituent.
The abstract Derwent WPI No 92-428802 (JP 4 325 060) discloses a fibre product which may contain e.g. flaxseed fibres.
FI patent specification 100 089 describes a method for preparing a product containing flaxseed protein and flaxseed mucilage by pressing and possibly extracting the flaxseed with an appropriate solvent to remove the linseed oil, whereafter the obtained crushed flaxseed extract is alkali extracted and the insoluble fibres are separated. This product containing flaxseed protein and flaxseed mucilage is particularly usable in bakery.
US patent specification 4 857 326 discloses an emulsion prepared by cn~shing flaxseed and then dissolving the seeds in water. This emulsion allegedly lowers the serum triglyceride and/or cholesterol level.
US patent specification 5 069 903 describes the preparation of a dry, edible flaxseed composition by crushing flaxseed. This composition is usable in animal feed and possibly also in human nutrition. It is assumed to increase the omega-3-fatty acid content of tissues and to lower the cholesterol level.
US patent specification 5 656 312 discloses a food supplement containing at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast, and possibly a small amount (about 1% by weight) of a meat constituent.
Technological background The invention relates to a functional food.
Nowadays the average human nutrition is too poor in fibres and too rich in saturated fatty acids. These proportions have negative health impacts i.a~ in raising or maintaining high blood cholesterol levels. A sufficient fibre intake is a prerequisite for good intestinal activity and a fibrous diet is assumed to prevent cardiovascular f:- _ diseases, cancer of the large intestine, diabetes, and also the development of for instance hormonal cancers.
Especially meat products and part of fast foods are often poor in fibres but rich in saturated fatty acids. Consequently, besides these foodstuffs, the diet should contain fibres and unsaturated fatty acids derived from other sources.
Flax (Linum sp.) is a plant cultivated for fibrous and oleic purposes.
Flaxseed is generally used as whole seeds to enhance intestinal activity, among other things.
Nowadays oil pressed from flaxseed is primarily used as a wood protective agent and in paints for industrial purposes. Linseed oil is rich in polyunsaturate fatty acids the major portion consisting of a-linolen'ic acid (ALA) and a-linolic acid.
Linseed oil has a higher ALA, concentration than any other vegetable oil. Owing to its high ALA concentration, linseed oil is very oxidable. On the other hand, a high ALA
concentration is a condition for achieving the desired health impacts.
Flaxseed yields crushed flaxseed as a press residue, which still contains about 4-20% by weight of linseed oil. If desired, the residual oil can be removed for instance by extracting by means of an appropriate solvent. Hexane is most commonly used as the extractive solvent. It is known to use crushed flaxseed or ground flaxseed obtained after extraction in cooking.
The use and effects of flaxseed, linseed oil and crushed flaxseed have been generally described e.g. in the publications Carter, Cereal Food World, vol.
38, No 10, 1993, 753-759 and Cui, Canadian Chemical News, vol. 50, No 5, 1998, 19-20.
Flaxseed, linseed oil. or crushed flaxseed haven been used or proposed to be used separately in various foodstuffs. The use of flaxseed and crushed or ground flaxseed . ~ . CA 02303561 2000-03-31 in foodstuffs is restricted by the changes in taste and colour they produce, which are felt to be unpleasant.
Flaxseed and crushed flaxseed have been primarily used in bakery products.
The abstract FROS'rI No 269 523 (original: Fleischerei, 1991, 42 (9), 624-8) mentions i.a. the use of flaxseed in meat and sausage products.
The abstract Derwent WPI No 95-100745 (HU 66713) describes a nutritive preparation containing wheatgerms, wheat bran, crushed soybean, husked oilseed, s, crushed flaxseed and. herbs.
US patent specification 5 612 074 discloses a nutritive preparation containing i.a.
carbohydrates, vegetable oil, vegetable protein and fibres. Flaxseed can be used as a constituent.
The abstract Derwent WPI No 92-428802 (JP 4 325 060) discloses a fibre product which may contain e.g. flaxseed fibres.
FI patent specification 100 089 describes a method for preparing a product containing flaxseed protein and flaxseed mucilage by pressing and possibly extracting the flaxseed with an appropriate solvent to remove the linseed oil, whereafter the obtained crushed flaxseed extract is alkali extracted and the insoluble fibres are separated. This product containing flaxseed protein and flaxseed mucilage is particularly usable in bakery.
US patent specification 4 857 326 discloses an emulsion prepared by cn~shing flaxseed and then dissolving the seeds in water. This emulsion allegedly lowers the serum triglyceride and/or cholesterol level.
US patent specification 5 069 903 describes the preparation of a dry, edible flaxseed composition by crushing flaxseed. This composition is usable in animal feed and possibly also in human nutrition. It is assumed to increase the omega-3-fatty acid content of tissues and to lower the cholesterol level.
US patent specification 5 656 312 discloses a food supplement containing at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast, and possibly a small amount (about 1% by weight) of a meat constituent.
Description of the invention A food composition as defined in claim 1, the method for preparing it and its use have now been invented. The dependent claims describe a number of preferred embodiments of the iJavention.
The object of the present invention is to prepare a foodstuff, especially a meat product or a ready prepared :food, optimally combining the beneficial properties of linseed oil and flaxseed fibre while maintaining the good quality of the foodstuff In accordance with the :invention a product is obtained which combines a raised fibre content and a markedly more healthy fat composition compared with corresponding conventional foodstuffs. The invention provides a product whose taste, structure and ,.
colour substantially :resemble those of corresponding conventional products, and which does not involve the colour and taste problems usually relating to flaxseed described in the prior art publications.
Another purpose of the present invention is to prepare a food composition which provides health benefits and which can be added to foodstuffs or taken as such.
It has been inferred from studies that linseed oil lowers the cholesterol level with a daily intake of at least 5 g. This would stand for approx. 12 g of whole seeds. Whole seeds cannot be added to foodstuffs in such amounts without affecting taste and colour notably. About 5% by weight of linseed oil can be easily added to the '20 foodstuff of the invention, and thus 100 g' of this product is sufficient to meet the daily requirement.
According to current nutritional recommendations, the daily fibre intake of humans should comprise about 30 g. l~Vevertheless, the average daily fibre intake of a person following a normal diet nowadays is only about 20 g. One object of the product of :ZS the invention is to meet the remaining fibre requirement by adding fibres to foodstuffs which do not usually contain fibres in a substantial amount. At the same time linseed oil, wluch provides a beneficial health impact, is added to the foodstuff. The flaxseed press residue also makes the foodstuff rich in lignans, which have also proved to provide health benefits.
:30 The food composition of the invention contains linseed oil separated from flaxseed and flaxseed press residue. The optimal composition further contains a supplementary fibre constituent. The composition may be a ready prepared food or a blend to be added to the food, and it may contain other nutrients or additives usable in foodstuffs as well.
The object of the present invention is to prepare a foodstuff, especially a meat product or a ready prepared :food, optimally combining the beneficial properties of linseed oil and flaxseed fibre while maintaining the good quality of the foodstuff In accordance with the :invention a product is obtained which combines a raised fibre content and a markedly more healthy fat composition compared with corresponding conventional foodstuffs. The invention provides a product whose taste, structure and ,.
colour substantially :resemble those of corresponding conventional products, and which does not involve the colour and taste problems usually relating to flaxseed described in the prior art publications.
Another purpose of the present invention is to prepare a food composition which provides health benefits and which can be added to foodstuffs or taken as such.
It has been inferred from studies that linseed oil lowers the cholesterol level with a daily intake of at least 5 g. This would stand for approx. 12 g of whole seeds. Whole seeds cannot be added to foodstuffs in such amounts without affecting taste and colour notably. About 5% by weight of linseed oil can be easily added to the '20 foodstuff of the invention, and thus 100 g' of this product is sufficient to meet the daily requirement.
According to current nutritional recommendations, the daily fibre intake of humans should comprise about 30 g. l~Vevertheless, the average daily fibre intake of a person following a normal diet nowadays is only about 20 g. One object of the product of :ZS the invention is to meet the remaining fibre requirement by adding fibres to foodstuffs which do not usually contain fibres in a substantial amount. At the same time linseed oil, wluch provides a beneficial health impact, is added to the foodstuff. The flaxseed press residue also makes the foodstuff rich in lignans, which have also proved to provide health benefits.
:30 The food composition of the invention contains linseed oil separated from flaxseed and flaxseed press residue. The optimal composition further contains a supplementary fibre constituent. The composition may be a ready prepared food or a blend to be added to the food, and it may contain other nutrients or additives usable in foodstuffs as well.
The composition may contain e.g. 0.5-35% by weight of linseed oil separated from flaxseed and e.g. 0.5-35% by weight of flaxseed press residue. The additional fibres may account for e.g. 0.5-33a/° by weight. The ratio of linseed oil to press residue in the composition is usually lower than in whole flaxseed.
The amount of linseed oil separated from flaxseed in the foodstuff may be e.g.
0.5-20% by weight, such as 1.~-6.5% by weight, and especially about 5% by weight.
The amount of press residue in the foodstuff may be e.g. 0.5-20% by weight, such as 1-10% by weight, and especially 2-5% by weight. The amount of supplementary fibre in the foodstuff may be e.g. 0.5-19.5% by weight, such as 1-10% by weight and especially 2-5% by weight.
The linseed oil may be oil produced especially by pressing, preferably by cold-drawing.
Besides linseed oil, the composition may contain other vegetable oils, such as rapeseed oil, sunflower oil, soy oil or olive oil. An additional oil is recommended to be used especially in foodstuffs for which a weaker taste of linseed oil or a stronger taste of any other oil is desired. In that case, the amount of linseed oil is decreased accordingly, compared to the recipe. Rapeseed oil is particularly usable for this purpose owing to its neutral taste.
Flaxseed press residue obtained merely by pressing may still contain e.g. 4-20% by weight of linseed oil. The press residue may also be extracted so as to be substantially oil-free;. Any ail content of the press residue is taken into account in the total oil quantity of the recipe.
The press residue is a solid substance easy to handle and dose into the composition.
Thus, for instance, :it is easy to pulverise the press residue to the desired particle size. The press residue may also be otherwise processed before being used.
In accordance with the invention, the water and fat binding properties of the product are also improved. This is a benefit especially in meat products, such as sausages.
The invention also ,allows for easy optimation of the oil and fibre composition of each product.
The colour of the unprocessed press residue is brown. The press residue may be bleached and at the same time deflavoured, degreased and upgraded. The bleaching may be performed for instance as follows: the pulverised crushed flaxseed is moisturised with water, whereby the ratio of water to crushed flaxseed wayary in the range 1:1-3:1. Enzymes, i.a. fat-degrading lipase or protease can be added to the water. The water is allowed to act on the groats for 0.5 to 12 h, and then the doughy, aqueous groats are homogenised at room temperature in alcohol, e.g.
isopropanol with an. isopropanol amount 2-5 times the amount of groats. The homogenised, alcohol-containing suspension is filtered in vacuum or separated from the solution by means of a centrifuge or any other suitable method. The separated groats are washed W th a 2-6-fold alcohol amount, the suspension is filtered and centrifugated. The alcohol-containing groats are dried at 20-90 °C. The dried light groats are ground to ~~he appropriate grain size.
About half of the flaxseed press residue consists of fibres. From the residue, especially bleached low-fat groats, a fraction rich in fibres can be further separated by screening or grading for use in the composition of the invention. The remaining fraction rich in proteiins can be used in other foodstuffs.
Separate fibres are additionally added to the composition, along with the press residue. The total fibre amount of the press residue and the supplementary fibre can be e.g. 0.5-34% by weight. 'The total amount in foodstuffs may be e.g. 0.5-20%
by weight, such as 1-ll0% by weight, and especially 2-5% by weight. The fibre preferably has a maximum lignan content.
The supplementary fibres may be any food fibres suitable for this purpose of use.
The fibres may also be soluble. Food fibres suitable for foodstuffs are e.g.
wheat bran, inulin, carboxy methyl cellulose, oat bran, Litesse~ and pectine, such as sugar beet pectine. The supplementary fibre component may of course contain several different fibres.
The supplementary fibre may also contain flaxseed fibres, such as flaxseed husks.
The total amount of vElaxseed fibres in the foodstuff may account for e.g. 0.5-20% by weight, such as 1-1f% by weight and especially 2-5% by weight.
It has been found that the flaxseed husk comprises an intermediate layer with a particularly high lignan content. A fraction called "abrased fraction", having a very high lignan content: and overall fibre content, can be separated from whole, unbroken flaxseed. 'lChe abrased fraction is separated from whole flaxseed, from the surface layer, in a mill equipped with milltones. The rough surfaces of the millstones abrase the seed at a given rate, preferably for about 1-3 minutes.
The lignan content of fla;~cseed has been found to be particularly high after an abrasion of about 1 minute. The abrased fraction can be further bleached with the method described above.
The supplementary fibres may contain an abrased fraction of fla.~cseed husk or a product rich in fibres and ligc~an obtained from this.
The components of the composition of the invention can be added to the foodstuff separately or as suitable blends.
Besides the componf:nts mentioned above, the composition of the invention may contain any nutritive; substances and additives usable in foodstuffs in order to regulate preservability, taste or physical properties. -Especially a suitable anti-f °' :LO oxidant may be added to the composition to prevent oxidation of the linseed oil.
A composition consisting basically only of the two or three components above and any additives can also be used as a nutritional preparation as such.
The foodstuff of the invention may be for instance a meat product, such as a sausage. The sausage may be for instance a cold sausage, a liver sausage,, a frankfurter or a grilled sausage.
The sausage mix may contain e.g. 3-10% of linseed oil, e.g. 0.5-4.% of crushed flaxseed and e.g. 1-7% of supplementary fibres. Wheat fibres and/or inulin may be used as supplementary fibres. .
The use of flaxseed as such in sausage production has also been tested. The tested amounts accounted for 2-5%. The seeds were not completely crushed in the production process. :For this reason, the aspect of the sausage was not acceptable, there were indefinite brown dots in its cross-section, among other things. The binding properties essential for the structure were not enhanced.
The foodstuff of the invention may be for instance a dressing or a ready prepared food. Examples of these are minced meat products such as beefburgers and meatballs, lasagne, pizzas, filled tortillas, hamburgers, pies, microdishes, salads, such as mayonnaise; and dressing-based salads and desserts, such as whipped lingonberry porridge and rye lingonberry porridge.
Flaxseed fibres are added in various amounts to different foodstuffs, because the taste, structural and colour effects vary. If bleached groats, a bleached abrased fraction or a bleached lignan-enriched fraction are used, the addition may be ' . CA 02303561 2000-03-31 markedly greater than the addition of an unprocessed fraction, up to the double of the addition of an unprocessed fraction.
The components of the invention can also be admixed before being added to the product. This yields a nutritive composition in accordance with the invention, which can be added to foodstuffs in a suitable amount. It has been found that in some foodstuffs, this reduces harmful flavours, allowing up to 40-200% larger amounts to be added than with the components added separately. A supplementary component suitable for the purpose of use, e.g. a meat extract, can be added to the composition, this composition beiing then usable in the production of different foodstuffs.
The food composition of the invention is suitable for intake as such as well.
The method described above can be used to prepare various foodstuffs providing health benefits, i.a. 1'.owered cholesterol levels and enhanced intestinal activity. The foodstuff of the invention is especially based on a foodstuff which is typically rich in saturated fatty acids and poor in fibres.
Examples of a number of embodiments of the invention are described below.
Ham sausage Mix:
30% pork meat, low fat (about 12% of fat) 15% beef meat, low fat (about 12% of fat) 6.0% pork fat 5.0% linseed oil 2.0% wheat fibres 0.5% flaxseed groats 3.0% inulin 1.2% salt 0.6% spice blend 1.5% corn starch 2.0% meat protein 0.3% phosphate mixture 0.012% preservative 0.08% anrioxidant 33.78% water 25% presalted. pork meat, low fat (about 15% of fat) ' . CA 02303561 2000-03-31 Preparation of the mix:
Mix the wheat fibres, crushed flaxseed and linseed oil by hand in a recipient.
When ready, the mixture resembles a shortcrust pastry. The overall cut duration is minutes. Start the cutter at a low rotational speed. Put the low-fat pork and beef meat as well as the preservative in the cutter. Add the blend of linseed oil and fibres and a portion of the dry substances (spice blend, salt, phosphate mixture and meat protein). Perform cutting at a high rotational speed. Halfway through the cutting period, slow down tt~e speed and add water, corn starch an inulin. Go on cutting at a high rotational speed and add the antioxidant. Go on cutting until the time is out.
Add the presalted pork meat in the cutter and admix it with the mix by hand.
The size of the meat cuts must :not decrease, but they should be clearly visible in the ~.
Inj ection:
Inject the finished ausage mix in a fibre intestine with a 90 mm caliber. The intestine is breathable and thus it allows smoking.
Cooking:
Cooking in a cookin.g/smoking/cooling box.
Preheating for about 20 minutes at + 65 °C
Drying for about 15 minutes at +72 °C
Smoking for about 30 minutes at + 65 °C
Cooking for about 80 minutes at +77 °C (inner temperature of the product +72 °C) Cooling for about 120 minutes at +0 °C (inner temperature of the product +15 °C) Liver sausage Mix:
32% pork meat mixture, about 37% of fat 7% crust emasion 19% pork liver 6.8% linseed oil 2.1% wheat fit~re 2.1% crushed flaxseed 1.2% salt 1.25% spice blend 0.012% preservative 0.08% antioxidant 28% water Preparation of the mix:
Add all the ingredients simultaneously into a cooking cutter. The process duration is minutes, the ingredients being disintegrated and heated in a closed space.
When ready, the mix has a homogeneous and finely divided structure. The temperature of the mix is +60 °C.
10 Injection:
Inject the finished sausage mix by vertical insertion into an impermeable intestine with a 35 mm caliber.
Cooking:
Cooking in a cooking basin in which the water temperature is +80 °C.
The cooking time is 90 minutes, followed by cooling in a cold-water basin. The temperature of the cooling water is +0 °C, the cooling time is 60 minutes. The inner target temperature of the product during cooking is +72 °C.
Frankfurter Mix:
30% pork meat, low fat (about 12% of fat) 15% beef meat; low fat (about 12% of fat) 6.0% pork fat 5.0% linseed oil 2.0% wheat fibres 0.5% flaxseed moats 3.0% inulin 1.2% salt 0.6% spice blend 1.5% corn starch 2.0% meat protein 0.3% phosphate mixture 0.012% preservative 0.08% antlOXldal7.t 33.78 water Preparation of the mix:
5 Mix the wheat fibres., crushed flaxseed and linseed oil by hand in a recipient. When ready, the mixture resembles a shortcrust pastry. The overall cut duration is minutes. Start the cutter at a low rotation speed. Put the low-fat pork and beef meat as well as the preservative in the cutter. Add the blend of linseed oil and fibres and a portion of the dry substances (spice blend, salt phosphate mixture and meat protein).
10 Perform cutting at a high rotational speed. Halfway through the cutting period, slow down the speed and add water, corn starch an inulin. Go on cutting at a high a _:~.
rotational speed and add the antioxidant. Go on cutting until the time is out.
The mix should be emulsified.
Injection:
Inject the finished sausage mix in a natural sheep's intestine with a 20-24 mm caliber. The unit weight of the sausage is about 50 g. Pork's natural intestine can be used as an alternativE:, the caliber being 30-36 mm. The unit weight is about 130 g.
Cooking:
Cooking in a cooking/smoking/cooling box.
Preheating for about 20 minutes at + 65 °C
Drying for about 15 minutes at +72 °C
Smoking for about 3'0 minutes at + 65 °C .
Cooking for about 6c) minutes at +77 °C (inner temperature of the product +72 °C) Cooling for about 100 minutes at +0 °C (inner temperature of the product +15 °C) Beetburger 28.9% minced pork meat 13.2% minced beef meat 1.1% crushed flaxseed 2.4% inulin 1.4% wheat fibres 1.1% salt 16.9% water 14.5% ice 3.7% linseed oLU
8.6% Soya protein product 2.4% potato flour 1.4% glucose 1.8% spice blend (i.a. onion, paprika, coriander, garlic, mustard seed) 0.4% arom intensifier (e621) 2.2% breadcrumb Preparation:
Admix the minced meat with ice, flaxseed oil, salt and a portion of the water.
Stir.
Add the fibres, spices and flour and the remainder of water. Stir to obtain a homogeneous mix. :Leave the mix in a cool place for 1-2 hours (not more). The temperature of the mix is 0 °c. Shape the beef~urgers and fiy until well done. The inner temperature of the beef~urgers should be 70-80 °C. after the frying, the beef~urgers are cooled and packaged.
Sauce bolognese Ingredients:
15.0% minced beef meat 35.5% water 5.0% onion cubes 7.5% grated carrots 1.3% shred parsnip 1.3% shred celery 1.3% leek cuts 19.4% crushed tomatoes 1.0% garlic 5.0% tomato ketchup 1.3% stock product 0.8% corn star~;,h 0.2% salt 0.05% oleoresin of paprika 0.05% tomato flavouring 1.1 % herb mixture 0.1% crushed black pepper 1.5% crushed :flaxseed 0.7% wheat fibres 1.9% linseed oil 1.0% inulin Preparation:
Put the linseed oil and the crushed flaxseed in a pot. Allow to absorb for a while.
Add the crushed tomatoes, ketchup and a portion of the water. Heat until boiling.
Add the minced meat, the stock product, salt and onion. Heat until boiling and cook for 5 minutes. Admix the corn starch with water. Add the vegetables. Heat. Add the wheat fibres and inulin. Stir well. Add the mixture of corn starch and water while stirring. Add the heibs, flavouring and colouring agent. Heat until boiling.
Lasagne Ingredients:
Minced meat sauce 12.2% minced beef meat . .
0.4% onion 0.5% stock powder 0.9% crushed flaxseed 0.4% crushed wheat 0.6% inulin 1.1% linseed oil 23.2% water 0.06% salt .
0.3% herb mixture 1.9% tomato ketchup 3.5% crushed tomatoes 0.3% corn starch 0.02% oleoresin. of paprika 0.02% tomato flavouring 0.04% crushed black pepper Cheese sauce 2.7% margarine 3.0% wheat flour 4.8% double cream 5.2% milk powder 28.6% water 2.7% salt 0.05% white pepper 2.7% grated cheese 7.2% lasagne sheet r '' Working instruction:
Minced meat sauce. Put the linseed oil and the crushed flaxseed in a pot and allow to absorb for a while.. Add the crushed tomatoes, ketchup and 3/4 of the water. Heat until boiling. Add the onion and the minced meat while stirring. Add the crushed wheat and inulin. Cook for 5 minutes. Admix the starch with the remaining water and put in the pot while stirring. Add the spices and colouring agent.
Cheese sauce. Mix fhe milk powder and water. Put the margarine in the pot.
Allow to melt, add the wheat flour and stir. Add the mixture of milk powder and water when the margarine and wheat flour have been mixed. Cook for 10 minutes. Add the spices, the grates! cheese and the cream.
Build up the lasagne in a mould as follows:
1st layer minced meat sauce 2nd layer lasagne sheets 3d layer minced meat sauce 4th layer lasagne shf:ets 5th layer cheese sauce Pizza botogneselfrancescana Bottom:
65.2% wheat ffom 22.5% water 4.9% crushed flaxseed 4.5% rapeseed oil 1.9% yeast 1.0% salt Sauce:
51.9% water I6.2% linseed oil 8.8% spice blend 0.9% crushed flaxseed 0.2% wheat fibres 1.6% inulin 30.4% tomato ketchup Preparation of the sauce:
Start by mixing the linseed oil and the crushed flaxseed. Add the tomato ketchup while stinting slowly. Add the spice blend and the water. Stir to obtain a homogeneous sauce.
Bolognese filling:
100% minced pizza meat Francescana filling:
49.6% ham 23.4% pineapple chunks 11.9% paprika cubes 15.1% tomato cubes Mix all the ingredients.
Dosage:
34.1% bottom 5 36.4% sauce 18.2% fillings (either bolognese filling or francescana filling) 11.4% cheese Baking:
10 The pizzas are baked at 230 °C for 3 minutes.
r.- .:: Broiler balls 14% chicken meat mass 12% broiler cervical spine mass 15 7% turkey meat mass 6% turkey leg mass 10% broiler he;art 8% broiler gizzard 4% broiler sl~;in 6% onion cubes 10% water 4.3% linseed oil 0.5% crushed flaxseed 18% spice ble:ad Preparation:
Start by mixing the linseed oil and the crushed flaxseed. Add the skin and the meat to the mixture while stirring continuously. Add the onion, the dry substances and the water. Stir to obtain a homogeneous mass.
Frying:
The shaped balls are fried is oil at 155 °c to get a nice brown colour.
Hamburger Meat disc:
23% high-fat pork meat (48% of fat) 5% bone meat 14% minced beef meat 0.7% crushed fl.a.~cseed 4.5% linseed oil 3 % inulin 1.9% wheat fibres 2% crustbread 13.2% spice blend 0.6% salt 20% water 12% ice Preparation:
Start by mixing the linseed oil and the crushed flaxseed. Add the ice and the minced meat, stir. Add the crustbread, inulin, wheat fibres, spice blend and water gradually.
Take care that the spice blend does not get lumpy. Stir to obtain a homogeneous mass.
Frying:
The shaped meat discs are fried in oil at 175-177 °C to get a nice brown colour.
Bread roll:
53% wheat flour 20% water 5.1% wheat bran 4.7% yeast 3.5% sesame seed 3.4% sugar 3.2% lactose-free margarine 2.7% wheat groats 1.5% flaxseed 1.1% salt 0.7% rye malt 0.008% preservative (E200) Preparation and packaging of the hamburger:
The meat disc is put into the bread roll. The hamburgers are packaged in Flow pack.
Meat-vegetable burritos Sauce:
1.4% corn starch .
1.4% crushed flaxseed ;
20.0% water 1.4% linseed oil 11.1% tomato ketchup 3.6% onion cubes 0.9% spice blend 1.2% crushed garlic 0.4% stock powder 0.5% salt 1.0% sugar 10.1% minced beef meat 14.3% courgette slices 2.1% tomato cubes 2.2% corn 3.0% kidney beans 25.3% tortillas Preparation of the sauce:
Mix the crushed flaxseed and the corn starch in part of the cold water so that they mix well. Put the remainder of water in a pot. Add the tomato ketchup, linseed oil, onion, spice blend, salt, sugar, crushed garlic arid stock powder. Heat until boiling while stirring continuously. Add the minced beef meat gradually while stirring. Heat and simmer for 10 minutes while stirring from time to time. Add the mixture of starch and flaxseed while stirring. Add the corn, the courgette and tomato cubes and heat to 90 °C. Add the beans. Stir.
Rolling up:
Dose 110 g of sauce on a tortilla and roll up.
Baking:
Bake the burritos for 13 minutes at 175 °C.
The amount of linseed oil separated from flaxseed in the foodstuff may be e.g.
0.5-20% by weight, such as 1.~-6.5% by weight, and especially about 5% by weight.
The amount of press residue in the foodstuff may be e.g. 0.5-20% by weight, such as 1-10% by weight, and especially 2-5% by weight. The amount of supplementary fibre in the foodstuff may be e.g. 0.5-19.5% by weight, such as 1-10% by weight and especially 2-5% by weight.
The linseed oil may be oil produced especially by pressing, preferably by cold-drawing.
Besides linseed oil, the composition may contain other vegetable oils, such as rapeseed oil, sunflower oil, soy oil or olive oil. An additional oil is recommended to be used especially in foodstuffs for which a weaker taste of linseed oil or a stronger taste of any other oil is desired. In that case, the amount of linseed oil is decreased accordingly, compared to the recipe. Rapeseed oil is particularly usable for this purpose owing to its neutral taste.
Flaxseed press residue obtained merely by pressing may still contain e.g. 4-20% by weight of linseed oil. The press residue may also be extracted so as to be substantially oil-free;. Any ail content of the press residue is taken into account in the total oil quantity of the recipe.
The press residue is a solid substance easy to handle and dose into the composition.
Thus, for instance, :it is easy to pulverise the press residue to the desired particle size. The press residue may also be otherwise processed before being used.
In accordance with the invention, the water and fat binding properties of the product are also improved. This is a benefit especially in meat products, such as sausages.
The invention also ,allows for easy optimation of the oil and fibre composition of each product.
The colour of the unprocessed press residue is brown. The press residue may be bleached and at the same time deflavoured, degreased and upgraded. The bleaching may be performed for instance as follows: the pulverised crushed flaxseed is moisturised with water, whereby the ratio of water to crushed flaxseed wayary in the range 1:1-3:1. Enzymes, i.a. fat-degrading lipase or protease can be added to the water. The water is allowed to act on the groats for 0.5 to 12 h, and then the doughy, aqueous groats are homogenised at room temperature in alcohol, e.g.
isopropanol with an. isopropanol amount 2-5 times the amount of groats. The homogenised, alcohol-containing suspension is filtered in vacuum or separated from the solution by means of a centrifuge or any other suitable method. The separated groats are washed W th a 2-6-fold alcohol amount, the suspension is filtered and centrifugated. The alcohol-containing groats are dried at 20-90 °C. The dried light groats are ground to ~~he appropriate grain size.
About half of the flaxseed press residue consists of fibres. From the residue, especially bleached low-fat groats, a fraction rich in fibres can be further separated by screening or grading for use in the composition of the invention. The remaining fraction rich in proteiins can be used in other foodstuffs.
Separate fibres are additionally added to the composition, along with the press residue. The total fibre amount of the press residue and the supplementary fibre can be e.g. 0.5-34% by weight. 'The total amount in foodstuffs may be e.g. 0.5-20%
by weight, such as 1-ll0% by weight, and especially 2-5% by weight. The fibre preferably has a maximum lignan content.
The supplementary fibres may be any food fibres suitable for this purpose of use.
The fibres may also be soluble. Food fibres suitable for foodstuffs are e.g.
wheat bran, inulin, carboxy methyl cellulose, oat bran, Litesse~ and pectine, such as sugar beet pectine. The supplementary fibre component may of course contain several different fibres.
The supplementary fibre may also contain flaxseed fibres, such as flaxseed husks.
The total amount of vElaxseed fibres in the foodstuff may account for e.g. 0.5-20% by weight, such as 1-1f% by weight and especially 2-5% by weight.
It has been found that the flaxseed husk comprises an intermediate layer with a particularly high lignan content. A fraction called "abrased fraction", having a very high lignan content: and overall fibre content, can be separated from whole, unbroken flaxseed. 'lChe abrased fraction is separated from whole flaxseed, from the surface layer, in a mill equipped with milltones. The rough surfaces of the millstones abrase the seed at a given rate, preferably for about 1-3 minutes.
The lignan content of fla;~cseed has been found to be particularly high after an abrasion of about 1 minute. The abrased fraction can be further bleached with the method described above.
The supplementary fibres may contain an abrased fraction of fla.~cseed husk or a product rich in fibres and ligc~an obtained from this.
The components of the composition of the invention can be added to the foodstuff separately or as suitable blends.
Besides the componf:nts mentioned above, the composition of the invention may contain any nutritive; substances and additives usable in foodstuffs in order to regulate preservability, taste or physical properties. -Especially a suitable anti-f °' :LO oxidant may be added to the composition to prevent oxidation of the linseed oil.
A composition consisting basically only of the two or three components above and any additives can also be used as a nutritional preparation as such.
The foodstuff of the invention may be for instance a meat product, such as a sausage. The sausage may be for instance a cold sausage, a liver sausage,, a frankfurter or a grilled sausage.
The sausage mix may contain e.g. 3-10% of linseed oil, e.g. 0.5-4.% of crushed flaxseed and e.g. 1-7% of supplementary fibres. Wheat fibres and/or inulin may be used as supplementary fibres. .
The use of flaxseed as such in sausage production has also been tested. The tested amounts accounted for 2-5%. The seeds were not completely crushed in the production process. :For this reason, the aspect of the sausage was not acceptable, there were indefinite brown dots in its cross-section, among other things. The binding properties essential for the structure were not enhanced.
The foodstuff of the invention may be for instance a dressing or a ready prepared food. Examples of these are minced meat products such as beefburgers and meatballs, lasagne, pizzas, filled tortillas, hamburgers, pies, microdishes, salads, such as mayonnaise; and dressing-based salads and desserts, such as whipped lingonberry porridge and rye lingonberry porridge.
Flaxseed fibres are added in various amounts to different foodstuffs, because the taste, structural and colour effects vary. If bleached groats, a bleached abrased fraction or a bleached lignan-enriched fraction are used, the addition may be ' . CA 02303561 2000-03-31 markedly greater than the addition of an unprocessed fraction, up to the double of the addition of an unprocessed fraction.
The components of the invention can also be admixed before being added to the product. This yields a nutritive composition in accordance with the invention, which can be added to foodstuffs in a suitable amount. It has been found that in some foodstuffs, this reduces harmful flavours, allowing up to 40-200% larger amounts to be added than with the components added separately. A supplementary component suitable for the purpose of use, e.g. a meat extract, can be added to the composition, this composition beiing then usable in the production of different foodstuffs.
The food composition of the invention is suitable for intake as such as well.
The method described above can be used to prepare various foodstuffs providing health benefits, i.a. 1'.owered cholesterol levels and enhanced intestinal activity. The foodstuff of the invention is especially based on a foodstuff which is typically rich in saturated fatty acids and poor in fibres.
Examples of a number of embodiments of the invention are described below.
Ham sausage Mix:
30% pork meat, low fat (about 12% of fat) 15% beef meat, low fat (about 12% of fat) 6.0% pork fat 5.0% linseed oil 2.0% wheat fibres 0.5% flaxseed groats 3.0% inulin 1.2% salt 0.6% spice blend 1.5% corn starch 2.0% meat protein 0.3% phosphate mixture 0.012% preservative 0.08% anrioxidant 33.78% water 25% presalted. pork meat, low fat (about 15% of fat) ' . CA 02303561 2000-03-31 Preparation of the mix:
Mix the wheat fibres, crushed flaxseed and linseed oil by hand in a recipient.
When ready, the mixture resembles a shortcrust pastry. The overall cut duration is minutes. Start the cutter at a low rotational speed. Put the low-fat pork and beef meat as well as the preservative in the cutter. Add the blend of linseed oil and fibres and a portion of the dry substances (spice blend, salt, phosphate mixture and meat protein). Perform cutting at a high rotational speed. Halfway through the cutting period, slow down tt~e speed and add water, corn starch an inulin. Go on cutting at a high rotational speed and add the antioxidant. Go on cutting until the time is out.
Add the presalted pork meat in the cutter and admix it with the mix by hand.
The size of the meat cuts must :not decrease, but they should be clearly visible in the ~.
Inj ection:
Inject the finished ausage mix in a fibre intestine with a 90 mm caliber. The intestine is breathable and thus it allows smoking.
Cooking:
Cooking in a cookin.g/smoking/cooling box.
Preheating for about 20 minutes at + 65 °C
Drying for about 15 minutes at +72 °C
Smoking for about 30 minutes at + 65 °C
Cooking for about 80 minutes at +77 °C (inner temperature of the product +72 °C) Cooling for about 120 minutes at +0 °C (inner temperature of the product +15 °C) Liver sausage Mix:
32% pork meat mixture, about 37% of fat 7% crust emasion 19% pork liver 6.8% linseed oil 2.1% wheat fit~re 2.1% crushed flaxseed 1.2% salt 1.25% spice blend 0.012% preservative 0.08% antioxidant 28% water Preparation of the mix:
Add all the ingredients simultaneously into a cooking cutter. The process duration is minutes, the ingredients being disintegrated and heated in a closed space.
When ready, the mix has a homogeneous and finely divided structure. The temperature of the mix is +60 °C.
10 Injection:
Inject the finished sausage mix by vertical insertion into an impermeable intestine with a 35 mm caliber.
Cooking:
Cooking in a cooking basin in which the water temperature is +80 °C.
The cooking time is 90 minutes, followed by cooling in a cold-water basin. The temperature of the cooling water is +0 °C, the cooling time is 60 minutes. The inner target temperature of the product during cooking is +72 °C.
Frankfurter Mix:
30% pork meat, low fat (about 12% of fat) 15% beef meat; low fat (about 12% of fat) 6.0% pork fat 5.0% linseed oil 2.0% wheat fibres 0.5% flaxseed moats 3.0% inulin 1.2% salt 0.6% spice blend 1.5% corn starch 2.0% meat protein 0.3% phosphate mixture 0.012% preservative 0.08% antlOXldal7.t 33.78 water Preparation of the mix:
5 Mix the wheat fibres., crushed flaxseed and linseed oil by hand in a recipient. When ready, the mixture resembles a shortcrust pastry. The overall cut duration is minutes. Start the cutter at a low rotation speed. Put the low-fat pork and beef meat as well as the preservative in the cutter. Add the blend of linseed oil and fibres and a portion of the dry substances (spice blend, salt phosphate mixture and meat protein).
10 Perform cutting at a high rotational speed. Halfway through the cutting period, slow down the speed and add water, corn starch an inulin. Go on cutting at a high a _:~.
rotational speed and add the antioxidant. Go on cutting until the time is out.
The mix should be emulsified.
Injection:
Inject the finished sausage mix in a natural sheep's intestine with a 20-24 mm caliber. The unit weight of the sausage is about 50 g. Pork's natural intestine can be used as an alternativE:, the caliber being 30-36 mm. The unit weight is about 130 g.
Cooking:
Cooking in a cooking/smoking/cooling box.
Preheating for about 20 minutes at + 65 °C
Drying for about 15 minutes at +72 °C
Smoking for about 3'0 minutes at + 65 °C .
Cooking for about 6c) minutes at +77 °C (inner temperature of the product +72 °C) Cooling for about 100 minutes at +0 °C (inner temperature of the product +15 °C) Beetburger 28.9% minced pork meat 13.2% minced beef meat 1.1% crushed flaxseed 2.4% inulin 1.4% wheat fibres 1.1% salt 16.9% water 14.5% ice 3.7% linseed oLU
8.6% Soya protein product 2.4% potato flour 1.4% glucose 1.8% spice blend (i.a. onion, paprika, coriander, garlic, mustard seed) 0.4% arom intensifier (e621) 2.2% breadcrumb Preparation:
Admix the minced meat with ice, flaxseed oil, salt and a portion of the water.
Stir.
Add the fibres, spices and flour and the remainder of water. Stir to obtain a homogeneous mix. :Leave the mix in a cool place for 1-2 hours (not more). The temperature of the mix is 0 °c. Shape the beef~urgers and fiy until well done. The inner temperature of the beef~urgers should be 70-80 °C. after the frying, the beef~urgers are cooled and packaged.
Sauce bolognese Ingredients:
15.0% minced beef meat 35.5% water 5.0% onion cubes 7.5% grated carrots 1.3% shred parsnip 1.3% shred celery 1.3% leek cuts 19.4% crushed tomatoes 1.0% garlic 5.0% tomato ketchup 1.3% stock product 0.8% corn star~;,h 0.2% salt 0.05% oleoresin of paprika 0.05% tomato flavouring 1.1 % herb mixture 0.1% crushed black pepper 1.5% crushed :flaxseed 0.7% wheat fibres 1.9% linseed oil 1.0% inulin Preparation:
Put the linseed oil and the crushed flaxseed in a pot. Allow to absorb for a while.
Add the crushed tomatoes, ketchup and a portion of the water. Heat until boiling.
Add the minced meat, the stock product, salt and onion. Heat until boiling and cook for 5 minutes. Admix the corn starch with water. Add the vegetables. Heat. Add the wheat fibres and inulin. Stir well. Add the mixture of corn starch and water while stirring. Add the heibs, flavouring and colouring agent. Heat until boiling.
Lasagne Ingredients:
Minced meat sauce 12.2% minced beef meat . .
0.4% onion 0.5% stock powder 0.9% crushed flaxseed 0.4% crushed wheat 0.6% inulin 1.1% linseed oil 23.2% water 0.06% salt .
0.3% herb mixture 1.9% tomato ketchup 3.5% crushed tomatoes 0.3% corn starch 0.02% oleoresin. of paprika 0.02% tomato flavouring 0.04% crushed black pepper Cheese sauce 2.7% margarine 3.0% wheat flour 4.8% double cream 5.2% milk powder 28.6% water 2.7% salt 0.05% white pepper 2.7% grated cheese 7.2% lasagne sheet r '' Working instruction:
Minced meat sauce. Put the linseed oil and the crushed flaxseed in a pot and allow to absorb for a while.. Add the crushed tomatoes, ketchup and 3/4 of the water. Heat until boiling. Add the onion and the minced meat while stirring. Add the crushed wheat and inulin. Cook for 5 minutes. Admix the starch with the remaining water and put in the pot while stirring. Add the spices and colouring agent.
Cheese sauce. Mix fhe milk powder and water. Put the margarine in the pot.
Allow to melt, add the wheat flour and stir. Add the mixture of milk powder and water when the margarine and wheat flour have been mixed. Cook for 10 minutes. Add the spices, the grates! cheese and the cream.
Build up the lasagne in a mould as follows:
1st layer minced meat sauce 2nd layer lasagne sheets 3d layer minced meat sauce 4th layer lasagne shf:ets 5th layer cheese sauce Pizza botogneselfrancescana Bottom:
65.2% wheat ffom 22.5% water 4.9% crushed flaxseed 4.5% rapeseed oil 1.9% yeast 1.0% salt Sauce:
51.9% water I6.2% linseed oil 8.8% spice blend 0.9% crushed flaxseed 0.2% wheat fibres 1.6% inulin 30.4% tomato ketchup Preparation of the sauce:
Start by mixing the linseed oil and the crushed flaxseed. Add the tomato ketchup while stinting slowly. Add the spice blend and the water. Stir to obtain a homogeneous sauce.
Bolognese filling:
100% minced pizza meat Francescana filling:
49.6% ham 23.4% pineapple chunks 11.9% paprika cubes 15.1% tomato cubes Mix all the ingredients.
Dosage:
34.1% bottom 5 36.4% sauce 18.2% fillings (either bolognese filling or francescana filling) 11.4% cheese Baking:
10 The pizzas are baked at 230 °C for 3 minutes.
r.- .:: Broiler balls 14% chicken meat mass 12% broiler cervical spine mass 15 7% turkey meat mass 6% turkey leg mass 10% broiler he;art 8% broiler gizzard 4% broiler sl~;in 6% onion cubes 10% water 4.3% linseed oil 0.5% crushed flaxseed 18% spice ble:ad Preparation:
Start by mixing the linseed oil and the crushed flaxseed. Add the skin and the meat to the mixture while stirring continuously. Add the onion, the dry substances and the water. Stir to obtain a homogeneous mass.
Frying:
The shaped balls are fried is oil at 155 °c to get a nice brown colour.
Hamburger Meat disc:
23% high-fat pork meat (48% of fat) 5% bone meat 14% minced beef meat 0.7% crushed fl.a.~cseed 4.5% linseed oil 3 % inulin 1.9% wheat fibres 2% crustbread 13.2% spice blend 0.6% salt 20% water 12% ice Preparation:
Start by mixing the linseed oil and the crushed flaxseed. Add the ice and the minced meat, stir. Add the crustbread, inulin, wheat fibres, spice blend and water gradually.
Take care that the spice blend does not get lumpy. Stir to obtain a homogeneous mass.
Frying:
The shaped meat discs are fried in oil at 175-177 °C to get a nice brown colour.
Bread roll:
53% wheat flour 20% water 5.1% wheat bran 4.7% yeast 3.5% sesame seed 3.4% sugar 3.2% lactose-free margarine 2.7% wheat groats 1.5% flaxseed 1.1% salt 0.7% rye malt 0.008% preservative (E200) Preparation and packaging of the hamburger:
The meat disc is put into the bread roll. The hamburgers are packaged in Flow pack.
Meat-vegetable burritos Sauce:
1.4% corn starch .
1.4% crushed flaxseed ;
20.0% water 1.4% linseed oil 11.1% tomato ketchup 3.6% onion cubes 0.9% spice blend 1.2% crushed garlic 0.4% stock powder 0.5% salt 1.0% sugar 10.1% minced beef meat 14.3% courgette slices 2.1% tomato cubes 2.2% corn 3.0% kidney beans 25.3% tortillas Preparation of the sauce:
Mix the crushed flaxseed and the corn starch in part of the cold water so that they mix well. Put the remainder of water in a pot. Add the tomato ketchup, linseed oil, onion, spice blend, salt, sugar, crushed garlic arid stock powder. Heat until boiling while stirring continuously. Add the minced beef meat gradually while stirring. Heat and simmer for 10 minutes while stirring from time to time. Add the mixture of starch and flaxseed while stirring. Add the corn, the courgette and tomato cubes and heat to 90 °C. Add the beans. Stir.
Rolling up:
Dose 110 g of sauce on a tortilla and roll up.
Baking:
Bake the burritos for 13 minutes at 175 °C.
Claims (23)
1. A food composition, characterised in that it contains linseed oil separated from flaxseed and press residue containing flaxseed fibres.
2. A food composition as defined in claim 1, characterised in that it contains 0.5-35% by weight of linseed oil.
3. A food composition as defined in claim 2, characterised in that it contains 0.5-20% by weight of linseed oil, such as 1.5-6.5% by weight and especially about 5%
by weight.
by weight.
4. A food composition as defined in any of claims 1-3, characterised in that it contains 0.5-35% by weight of press residue.
5. A food composition as defined in claim 4, characterised in that it contains 0.5-20% by weight of press residue, such as 1-10% by weight and especially 2-5% by weight.
6. A food composition as defined in any of claims 1-5, characterised in that it contains supplementary fibres in addition.
7. A food composition as defined in claim 6, characterised in that it contains 0.5-33% by weight of supplementary fibres.
8. A food composition as defined in claim 7, characterised in that it contains 0.5-19.5% by weight of supplementary fibres, such as 1-10% by weight and especially 2-5% by weight.
9. A food composition as defined in any of claims 1-8, characterised in that it contains a total of 0.5-34% by weight of fibres, such as 0.5-20% by weight and especially 1-10% by weight.
10. A food composition as defined in any of claims 6-9, characterised in that the supplementary fibres contain flaxseed fibres, wheat bran, inulin, carboxy methyl cellulose, oat brans, Litesse R fibres and pectine, such as sugar beet pectine.
11. A food composition as defined in claim 10, characterised in that the supplementary fibres contain flaxseed husk fibres.
12. A food composition as defined in claim 11, characterised in that the supplementary fibres contain bleached flaxseed husk fibres.
13. A food composition as defined in claim 11 or 12, characterised in that it contains seed husk fibres obtained by flaxseed abrasion.
14. A food composition as defined in any of claims 1-13, characterised in that the press residue contains bleached press residue.
15. A food composition as defined in any of claims 11-14, characterised in that the press residue further contains linseed oil, e.g. 4-20% by weight.
16. A food composition as defined in any of claims 1-15, characterised in that the press residue further contains another vegetable oil, such as rapeseed oil.
17. A food composition as defined in any of claims 1-16, characterised in that it contains an additive enhancing it preservability, physical properties or flavour.
18. A food composition as defined in any of claims 1-17, characterised in that it is a meat product, such as a sausage.
19. A food composition as defined in any of claims 1-18, characterised in that it is a ready prepared food, such as a salad, pizza, lasagne, filled tortilla, hamburger, pie, minced meat product, microdish or dessert.
20. A food composition as defined in any of claims 1-19, characterised in that it is a nutritive preparation providing health benefits, consisting substantially of linseed oil separated from flaxseed, flaxseed press residue and supplementary fibres.
21. A method for preparing a food composition, characterised in admixing linseed oil separated from flaxseed, flaxseed press residue and nutrients, and if desired, additives usable in foodstuffs.
22. A method as defined in claim 21, characterised in that the components are added to the foodstuff paste.
23. A method as defined in claim 22, characterised in that each of the components is added separately to the foodstuff paste.
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI982125A FI982125A0 (en) | 1998-10-01 | 1998-10-01 | Food that has a positive effect on health |
| PCT/FI1999/000810 WO2000019842A1 (en) | 1998-10-01 | 1999-10-01 | Food composition |
| EP99970001A EP1117305A1 (en) | 1998-10-01 | 1999-10-01 | Food composition |
| CA002303561A CA2303561A1 (en) | 1998-10-01 | 2000-03-31 | Food composition |
| JP2000098559A JP2001275613A (en) | 1998-10-01 | 2000-03-31 | Food composition |
| FI20001361A FI20001361A (en) | 1998-10-01 | 2000-06-07 | Food Same Composition |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI982125A FI982125A0 (en) | 1998-10-01 | 1998-10-01 | Food that has a positive effect on health |
| CA002303561A CA2303561A1 (en) | 1998-10-01 | 2000-03-31 | Food composition |
| JP2000098559A JP2001275613A (en) | 1998-10-01 | 2000-03-31 | Food composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2303561A1 true CA2303561A1 (en) | 2001-09-30 |
Family
ID=27171206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002303561A Abandoned CA2303561A1 (en) | 1998-10-01 | 2000-03-31 | Food composition |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP1117305A1 (en) |
| JP (1) | JP2001275613A (en) |
| CA (1) | CA2303561A1 (en) |
| FI (1) | FI982125A0 (en) |
| WO (1) | WO2000019842A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102834018A (en) * | 2010-01-20 | 2012-12-19 | 雀巢产品技术援助有限公司 | Oil gel |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI112162B (en) * | 2000-04-03 | 2003-11-14 | Hk Ruokatalo Oyj | A method of preparing a food premix and a method of using it |
| US6767565B2 (en) | 2001-03-22 | 2004-07-27 | Archer Daniels Midland Company | Process for obtaining lignan |
| US7048960B2 (en) | 2002-03-22 | 2006-05-23 | Glenn Roy Pizzey | High lignan flaxseed product and product by process |
| JP2004083428A (en) * | 2002-08-23 | 2004-03-18 | Yoshihara Oil Mill Ltd | Food product and medicine with antithrombotic activity and/or antiarteriosclerotic activity |
| US20060233863A1 (en) | 2003-02-10 | 2006-10-19 | Enzymotec Ltd. | Oils enriched with diacylglycerols and phytosterol esters and unit dosage forms thereof for use in therapy |
| US20040213883A1 (en) * | 2003-04-24 | 2004-10-28 | Sadek Nagwa Zaki | Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy |
| SI3263118T1 (en) | 2004-05-10 | 2019-12-31 | University Of Copenhagen | Flaxseeds for body weight management |
| BRPI0514244A (en) * | 2004-08-09 | 2008-06-03 | Enzymotec Ltd | diabetic food products |
| CN101039585B (en) | 2004-08-10 | 2012-03-14 | 酶学技术有限公司 | Mixture of phytosterol ester(s) and 1,3-diglyceride(s) for use in the treatment of medical conditions |
| JP2006061129A (en) * | 2004-08-30 | 2006-03-09 | Fuji Nihon Seito Kk | Paste product |
| US7595078B2 (en) | 2005-03-15 | 2009-09-29 | Glanbia Nutritionals Ireland Limited | Methods of increasing flaxseed hull recovery and resultant flax products |
| AU2006320353A1 (en) | 2005-12-02 | 2007-06-07 | Archer-Daniels-Midland Company | Processes for obtaining lignan extracts and compositions containing the lignan extracts |
| FI20065182A0 (en) * | 2006-03-20 | 2006-03-20 | Elixi Oil Oy | Fermented food |
| EP2190303A1 (en) | 2007-09-12 | 2010-06-02 | Københavns Universitet | Compositions and methods for increasing the suppression of hunger and reducing the digestibility of non-fat energy satiety |
| JP5202445B2 (en) * | 2009-06-04 | 2013-06-05 | キユーピー株式会社 | Gratin for reheating |
| JP5770347B2 (en) * | 2013-06-27 | 2015-08-26 | 日清フーズ株式会社 | Spice mix and fried food |
| CN108479892A (en) * | 2018-03-23 | 2018-09-04 | 内蒙古丰吉妙农业产品科技开发有限公司 | A kind of Flaxseed peeling technique |
| JP7309423B2 (en) * | 2019-04-10 | 2023-07-18 | 株式会社ニップン | flaxseed paste composition |
| CN113273658A (en) * | 2021-03-25 | 2021-08-20 | 王若曦 | Food capable of automatically adjusting edible form or fat content and aroma |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3741642A1 (en) * | 1987-12-09 | 1989-06-22 | Stephan Dieter | PROCESSING PROCESS FOR LINESEED |
| US5656312A (en) * | 1994-09-02 | 1997-08-12 | Erasmus; Udo | Dietary food supplement and method of preparing |
| FI100089B (en) * | 1995-01-20 | 1997-09-30 | Markku Anttila | Linen product, its use and manufacture |
| US5612074A (en) * | 1995-12-21 | 1997-03-18 | Leach; Robin L. | Nutrient fortified food bar |
| CA2167951C (en) * | 1996-01-24 | 2002-04-30 | Wuwei Cui | Methods for dehulling of flaxseed, producing flaxseed kernels and extracting lignans and water-soluble fibre from the hulls |
-
1998
- 1998-10-01 FI FI982125A patent/FI982125A0/en unknown
-
1999
- 1999-10-01 WO PCT/FI1999/000810 patent/WO2000019842A1/en not_active Application Discontinuation
- 1999-10-01 EP EP99970001A patent/EP1117305A1/en not_active Withdrawn
-
2000
- 2000-03-31 JP JP2000098559A patent/JP2001275613A/en active Pending
- 2000-03-31 CA CA002303561A patent/CA2303561A1/en not_active Abandoned
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102834018A (en) * | 2010-01-20 | 2012-12-19 | 雀巢产品技术援助有限公司 | Oil gel |
| US8796342B2 (en) | 2010-01-20 | 2014-08-05 | Nestec S.A. | Oil gel |
| CN102834018B (en) * | 2010-01-20 | 2015-09-30 | 雀巢产品技术援助有限公司 | Oleogel |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2000019842A1 (en) | 2000-04-13 |
| EP1117305A1 (en) | 2001-07-25 |
| JP2001275613A (en) | 2001-10-09 |
| FI982125A0 (en) | 1998-10-01 |
| WO2000019842A8 (en) | 2000-06-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |