CA2715607A1 - Enhanced bread composition including amounts of nutritional and health supplements made from algae - Google Patents
Enhanced bread composition including amounts of nutritional and health supplements made from algae Download PDFInfo
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- CA2715607A1 CA2715607A1 CA2715607A CA2715607A CA2715607A1 CA 2715607 A1 CA2715607 A1 CA 2715607A1 CA 2715607 A CA2715607 A CA 2715607A CA 2715607 A CA2715607 A CA 2715607A CA 2715607 A1 CA2715607 A1 CA 2715607A1
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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
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- 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
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Abstract
Bread products made from wheat or rye flour and having additives (or nutrition supplements) made from algae to restore and enhance nutrition, dietary and health properties of said bread products. These additives are introduced in bread before or after baking in the form of dried powder or micro-capsules.
Description
Enhanced bread composition including amounts of nutritional and health supplements made from algae DESCRIPTION
BACKGROUND OF THE INVENTION
[Para I]
FIELD OF THE INVENTION
This invention relates to bread products. More particularly, the invention relates to the bread products made from wheat and rye flour. Still more particularly, the invention relates to such bread products having additives to restore of its nutrition, vitamins and important microelements lost from the wheat or rye during processing to flour and baking, and, also, to enhance bread features by means of antioxidants, wherein the bread becomes high quality healthy and dietary product. More particularly, the invention relates to such bread enhanced by nutritional supplements made from algae.
DESCRIPTION OF THE RELATED ART
[Para 2]
The extraordinary nutritional composition of algae containing fiber, protein, minerals and vitamins; their low-fat and non-digestible carbohydrate content make algae a nutritive, low-energy food, which can be an important food alternative, or to be nutrition and health supplements to a foodstuff, such as bread products.
Page 1 of 26 [Para 3]
Even though seaweeds (macro-algae), such as Laminaria (sea cabbage) and Ulva (sea lettuce) are used as a food in Japan, Korea and China for hundred years, nutritional and health values of single-celled algae (micro-algae), such as Chlorella, Spirulina and others were discovered only in recent decades. Scientific researches reveal that combination of macro and micro-algae allows creating unique dietary and health food and food supplements.
[Para 4]
It is known now that algae contain very high amount of chlorophyll, beta-carotene, proteins and essential minerals. For example, Spirulina algae contain 55% - 77% of healthy protein containing all essential amino-acids; and it yields 20 times more proteins than soybeans (per acre). It is reach in essential fatty acids, vitamins and minerals.
Particularly, Chondrus crispus and Laminaria are rich in iodine, sulfur and other minerals important for human health. Because many today's food products has lack of mentioned elements, proper amount of prepared algae incorporated in these food product can not only restore its dietary and nutrition value, provide all necessary microelements, but also enrich these products with very effective healthy ingredients.
Because of this, algae-containing products become more and more popular among people that take care about own health.
[Para 5]
It is very important that algae products have incredible health values.
Particularly, researches revel that algae additives can prevent obesity reducing volume of fat absorbed by human body up to 75%. Also, research conducted by Japanese scientists reveals that algae additives made, particularly, from Chlorella successfully boost health, normalize blood pressure and can substitute antibiotics to combat infections. Moreover, researches show Page 2 of 26 that algae, because of its cell and DNA structure, can reduce risk of cancer;
it effective for the clinical improvement of melanosis and keratosis due to chronic arsenic poisoning, it protects against hay fever and many other diseases. Other researches reveal that algae can help to remove heavy metals, such as lead, cadmium, etc. from human body.
Today scientist found a large number of algae species (tens of them) that produce these effects.
[Para 6]
Also, algae can fight aging of human body, especially, early aging.
It is known that algae are a great source of antioxidants. Antioxidants, such as well-known ascorbic acid, eliminate excess of active radicals that destroy cellular components, such as DNA, proteins and lipids, which can cause cell mutation (even cancer) and early aging. In biology antioxidants work as reducing agents that prevent oxidative reactions, often by scavenging reactive oxygen species, such as hydrogen peroxide, hypochlorous acid and free radicals (such as the hydroxyl radical and the superoxide anion) before they start damaging cells. Normally, these reactive oxygen species is essential for cell metabolism, but in some cases, especially in aging organism, they start destroying cellular components causing cell mutation and stopping cell regeneration. As researches reveal, such activity of the oxidants is one of the mechanisms causing human aging, especially, early aging.
[Para 7]
Also, excess of oxidants can cause so-called "oxidative stress" that can trigger very serious diseases, such as Alzheimer's disease, Parkinson's disease, the pathologies caused by diabetes, rheumatoid arthritis, and neurodegeneration in motor neuron diseases.
Moreover, the antioxidants found in algae are chelating ferric ion so transforming it into bio-available form.
[Para 81 Page 3 of 26 The antioxidant properties of marine algae (such as Ulva, Sargassum, Dunaliella and Porphyra) have been investigated in recent years. The medical effect of the microelements and compounds found in algae, such as polyphenols, cinnamic acid, ascorbic acid, carotenoids, etc. on cell metabolism have been studied. These researches reveal positive results; in particular, cinnamic acid and phenolic compounds act additively and/or synergistically with carotenoids, ascorbic acid and Se by dismutating superoxide radicals, inactivating hydroxyl groups and chelating Fe. There are other hydroxyl radical-scavenging products, such as dimethylsulfoniopropionate and dimethylsulfide that have been found in algae. Particularly, Sargassum sp. presents the highest polyphenol and ascorbic acid content of the algae tested and also the highest ferric-reducing capacity.
Therefore, it has been proved that algae contain a number of antioxidants that can prevent mentioned diseases and, also, early aging.
[Para 91 Studying reveals that the best food supplements are ones made from marine algae.
Particularly, Dunaliella and Spirulina, which are rich in various kind of mentioned above active ingredients, especially beta-carotene and antioxidants, can be preferable utilized in the form of dried powder added to foodstuff or in the form of a micro-capsules or granules which contain dried powder of the algae.
[Para 10]
From another hand, it has been known for many years that the amount of essential nutrients naturally occurring in wheat and rye is reduced when flour is extracted during the milling process. Studies show which nutrients are removed and in what amounts.
So, according to US Patent No 3,870,799, to overcome this problem some of these nutrients can be added to the dough to provide bread the nutritional value of whole grain bread.
Page 4 of 26 Therefore, it is possible to enrich bread by means of marine algae additives -one of the best food supplements - that not only recover bread nutrition value, but also provide to bread dietary and health features.
[Para 111 There are some problems in proper usage of algae as food additives. One of them is that many nutrients and microelements, which algae contain, are destroyed in food processing, particularly, when the foodstuff is heated up to 350 - 400 F. To overcome this problem, the present invention, in particular, proposes to put said additives in bread after baking procedure.
Also, vitamins and microelements extracted from algae may not properly works separately without others that live (or dried) algae contain; therefore the present invention proposes utilizing complete combination of all vitamins and microelements containing in algae in the natural form of dried algae powder.
[Para 121 There are a number of patents that are dedicated to algae preparation as a food supplement.
Particularly, US Patent No 4,915,965 describes preparation of Dunaliella algae as a powder or encapsulated in hard capsules. As an application, the author proposes to add these capsules in foodstuff.
Canadian Patents No 2631266 and 2621465 describe human (mammal) dietary supplement composition, such as dried biomass of blue-green algae (Spirulina platensis).
US Patent No 5,508,033 describes utilization of algae extracts obtained by extraction in liquid phase.
US Patent No 5,780,096 describes process for preparation of powdery Chlorella extract used as a food additive.
Page 5 of 26 US Patent No 4,690,828 describes preparation of coagulated food made from brown algae that keeps the flavor and relish inherent to brown algae.
US Patent No 6,472,002 describes a diet food formula for overweight people and diabetics, containing agar, carrageenans, alginate, Chlorella, Spirulina, and water.
Japanese Patent No JP8000228 describes glue plant algae as a food additive.
[Para 131 Also, there are a number of patents describing variety of methods of adding such food supplement to variety of foodstuff.
Particularly, Canadian Patent No 2661688 describes coated food products fortified with a polyunsaturated fatty acid and sweetened food products made from algae.
US Patent No 3,870,799 describes the method and composition for conditioning and softening bread dough. The method comprises incorporating into the dough prior to cooking components that increase the volume, shelf-like, crumb texture, color, cell structure and taste. US Patent No 5,658,606 describes the similar method and additives for rye bread. The cooking components described in these patents are hydrated admixture, alkali or alkaline earth metal salt of the acyl lactylates, fatty acids, etc., but they are not algae or algae-derived products.
German Patent Application (Publication No DE202005007402) describes a vegetarian hamburger product, containing seafood, algae and seaweed.
US Patent No 6,248,378 describes production of particles for introduction into food using a stable microjet and a monodisperse aerosol formed when the microjet dissociates.
US Patent No 6,685,978 describes processes and compositions for treating food products by means of adding to the food product an aqueous composition which is gellable in the food product.
Page 6 of 26 Chinese Patent No CN1 555732 describes manufacturing method of green algae health care food having, according to the author, rich nutrients, improved taste and sure health-care functions.
[Para 14]
As was mentioned above, many nutrient and microelements, which algae contain, are decomposed in the time of food processing, especially when the foodstuff is heated up to 350 - 400 F as was described in these patents. Thus, nutrition and health value of such food supplements, which authors of mentioned patents expect, are significantly declined.
So, analysis show that the best form of the algae additives is dry powder, granules or capsules; and the best method to put these additives, particularly, in bread, is adding them in food not before, but after the temperature processing. Such approach allows the additives keep all its nutrition and health values.
SUMMARY OF THE INVENTION
[Para 15]
The present invention alleviates the disadvantages of the prior art by means of utilization of dried, liquid, or encapsulated algae in bread products. It is an object of the present invention to provide bread product enriched by algae additives that still keeping all their nutrition and health values after processing.
[Para 16]
DESCRIPTION OF THE DRAWINGS
FIG. 1 depicts scheme of the injection device of the third embodiment of the present invention.
Page 7of26 FIG. 2 depicts scheme of slicing machine of the fourth embodiment of the present invention.
FIG. 3 depicts scheme of second variant of slicing machine of the fourth embodiment of the present invention.
FIG. 4 depicts scheme of modification of conventional slicing machine using vibrating blades.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT OF THE INVENTION - BREAD
PRODUCTS ENRICHED WITH ALGAE ADDITIVES
[Para 17]
Bread products of the present invention comprise algae additives in the form of dry powder, wherein said additives are evenly mixed with flour in the beginning of dough preparation.
This embodiment provides the simplest way to enrich said bread products with said algae additives. Dried powder of algae, such as Palmaria, Ascophyllum, Porphyra, Chlorella, Spirulina, Dunaliella, Haematococcus, Ulva, Alaria, Undaria, Laminaria and Chondrus crispus can be used, wherein last algal product also provides conditioning and softening bread dough, so increasing the volume, shelf-like, crumb texture, color, cell structure and other desirable taste and organoleptic properties of final bread products, whereas all above mentioned algal products enhance nutritional and health (ant-oxidizing) property of such bread products.
[Para 18]
Page 8 of 26 The macro-algae (multi-cell seaweed), such as Palmaria, Ascophyllum, Porphyra, Ulva (sea lettuce), Alaria, Undaria, Laminaria and Chondrus crispus (Irish moss), etc.
are used as a milled dry powder, whereas micro-algae (single-celled algae), such as Chlorella, Spirulina, Dunaliella, Haematococcus,etc. are used as a milled dry powder, whereas micro-algae (single-celled algae), such as Chlorella (green algae), Spirulina (blue-green algae), Dunaliella, etc. are used as a dried mass or milled dry mass of said algae.
Also, algae additives can be used in encapsulated form, wherein said dry powder is surrounded by solidified jelly made from specific algae, such as Laminaria or Chondrus crispus.
The method of preparation comprises incorporating into the flour prior to dough preparation from about 0.1 % to 3% (baker's weight) of said dry powder, wherein other dough components, such as yeast (about 1%), salt (about 2%), etc. can be conventional ones taken in common percentage. Exceeding 2% - 3% limit is not recommended, because specific relish test of seaweed can appear in baked bread products made of wheat flour, especially if said algae powder is not processed for removal of seaweed test and sea-like smell.
[Para 19]
Also, said algae powder can be incorporated (evenly mixed) in dark rye flour in 10% (baker's weight) for preparation of dark rye bread. Such relatively high percentage does not change sour test of traditional East European rye bread, but provides high nutritional and health values of such bread products.
[Para 20]
The bread additives, the algae powder of the present invention, combines two kinds of algae - dried and milled macro-algae (seaweed) and dried micro-algae in the proportions that allow using all nutritional and health properties of macro-algae (such as Chondrus Page 9 of 26 crispus, Laminaria, etc.) together of health property of micro-algae (such as Chlorella, Spirulina, Dunaliella, etc.).
The preferable percentage of algae dry powder ingredients is as follows:
= Palmaria (Dulse) - 0.02 - 1.0%, = Ascophyllum (Norwegian Kelp) - 0.02 - 1.0%, = Porphyra (Nori) - 0.02 - 1.0%, = Chondrus (Irish Moss) - 0.02 - 5%.
= Chlorella (Chlorella) - 0.01 - 0.25%, = Spirulina (Spirulina) - 0.01 - 0.25%, = Dunaliella (Dunaliella) - 0.01 - 0.25%, = Haematococcus (Haematococcus) - 0.01 - 0.25%, = Ulva (Sea Lettuce) - 0.02 - 1.0%, = Alaria (Alaria) - 0.02 - 1.0%, = Undaria (Wakame) - 0.02 - 1.0%, = Laminaria (Laminaria) - 0.02 - 1.0%, wherein the first posted name is the genus name, and the second one (in brackets) is the market name of the mentioned algae.
Another (simplified) composition of macro and micro-algae is as follows;
= Palmaria (Dulse) - 0.05 - 2.0%, = Ascophyllum (Norwegian Kelp) - 0.05 - 2.0%, = Porphyra (Nori) - 0.05 - 2.0%, = Chondrus (Irish Moss) - 0.05 - 5.0%, = Chlorella (Chlorella) - 0.02 - 0.5%, = Spirulina (Spirulina) - 0.02 - 0.5%.
Page 10 of 26 in the basic compositions only one or two varieties of macro-algae and couple of micro-algae can be presented, whereas Spirulina or Dunaliella have to be in all compositions.
These food additives provide all microelements, vitamins, enzymes and anti-oxidant elements that not only recover bread nutrition value, improve its taste and organoleptic properties, but also provide to said bread dietary and health features.
[Para 211 Mentioned algae powders are available on the market; it can be purchased, in particular, from Canadian manufacturers Acadian Seaplants Ltd., Atlantic Mariculture Ltd., BC KELP, Bionutrition Inc., Oceans Best Produce, ORGANICOCEAN Inc., etc. Also, some components, such as Laminaria, Nori (Porphyra), Wakame (Undaria), Kelp, Chlorella, Spirulina, Dunaliella, Haematococcus, etc. are available on market as imported from Asian, Australian and European products.
[Para 221 Most algae species in Canada are been grown, dried, and marketed as a kind of healthy food, food additives or nutritional supplements.
[Para 23]
Preferable way of preparation of dry powder from marine macro-algae (seaweeds) is as follows:
1. Select the marine algae from sand and other objects,
BACKGROUND OF THE INVENTION
[Para I]
FIELD OF THE INVENTION
This invention relates to bread products. More particularly, the invention relates to the bread products made from wheat and rye flour. Still more particularly, the invention relates to such bread products having additives to restore of its nutrition, vitamins and important microelements lost from the wheat or rye during processing to flour and baking, and, also, to enhance bread features by means of antioxidants, wherein the bread becomes high quality healthy and dietary product. More particularly, the invention relates to such bread enhanced by nutritional supplements made from algae.
DESCRIPTION OF THE RELATED ART
[Para 2]
The extraordinary nutritional composition of algae containing fiber, protein, minerals and vitamins; their low-fat and non-digestible carbohydrate content make algae a nutritive, low-energy food, which can be an important food alternative, or to be nutrition and health supplements to a foodstuff, such as bread products.
Page 1 of 26 [Para 3]
Even though seaweeds (macro-algae), such as Laminaria (sea cabbage) and Ulva (sea lettuce) are used as a food in Japan, Korea and China for hundred years, nutritional and health values of single-celled algae (micro-algae), such as Chlorella, Spirulina and others were discovered only in recent decades. Scientific researches reveal that combination of macro and micro-algae allows creating unique dietary and health food and food supplements.
[Para 4]
It is known now that algae contain very high amount of chlorophyll, beta-carotene, proteins and essential minerals. For example, Spirulina algae contain 55% - 77% of healthy protein containing all essential amino-acids; and it yields 20 times more proteins than soybeans (per acre). It is reach in essential fatty acids, vitamins and minerals.
Particularly, Chondrus crispus and Laminaria are rich in iodine, sulfur and other minerals important for human health. Because many today's food products has lack of mentioned elements, proper amount of prepared algae incorporated in these food product can not only restore its dietary and nutrition value, provide all necessary microelements, but also enrich these products with very effective healthy ingredients.
Because of this, algae-containing products become more and more popular among people that take care about own health.
[Para 5]
It is very important that algae products have incredible health values.
Particularly, researches revel that algae additives can prevent obesity reducing volume of fat absorbed by human body up to 75%. Also, research conducted by Japanese scientists reveals that algae additives made, particularly, from Chlorella successfully boost health, normalize blood pressure and can substitute antibiotics to combat infections. Moreover, researches show Page 2 of 26 that algae, because of its cell and DNA structure, can reduce risk of cancer;
it effective for the clinical improvement of melanosis and keratosis due to chronic arsenic poisoning, it protects against hay fever and many other diseases. Other researches reveal that algae can help to remove heavy metals, such as lead, cadmium, etc. from human body.
Today scientist found a large number of algae species (tens of them) that produce these effects.
[Para 6]
Also, algae can fight aging of human body, especially, early aging.
It is known that algae are a great source of antioxidants. Antioxidants, such as well-known ascorbic acid, eliminate excess of active radicals that destroy cellular components, such as DNA, proteins and lipids, which can cause cell mutation (even cancer) and early aging. In biology antioxidants work as reducing agents that prevent oxidative reactions, often by scavenging reactive oxygen species, such as hydrogen peroxide, hypochlorous acid and free radicals (such as the hydroxyl radical and the superoxide anion) before they start damaging cells. Normally, these reactive oxygen species is essential for cell metabolism, but in some cases, especially in aging organism, they start destroying cellular components causing cell mutation and stopping cell regeneration. As researches reveal, such activity of the oxidants is one of the mechanisms causing human aging, especially, early aging.
[Para 7]
Also, excess of oxidants can cause so-called "oxidative stress" that can trigger very serious diseases, such as Alzheimer's disease, Parkinson's disease, the pathologies caused by diabetes, rheumatoid arthritis, and neurodegeneration in motor neuron diseases.
Moreover, the antioxidants found in algae are chelating ferric ion so transforming it into bio-available form.
[Para 81 Page 3 of 26 The antioxidant properties of marine algae (such as Ulva, Sargassum, Dunaliella and Porphyra) have been investigated in recent years. The medical effect of the microelements and compounds found in algae, such as polyphenols, cinnamic acid, ascorbic acid, carotenoids, etc. on cell metabolism have been studied. These researches reveal positive results; in particular, cinnamic acid and phenolic compounds act additively and/or synergistically with carotenoids, ascorbic acid and Se by dismutating superoxide radicals, inactivating hydroxyl groups and chelating Fe. There are other hydroxyl radical-scavenging products, such as dimethylsulfoniopropionate and dimethylsulfide that have been found in algae. Particularly, Sargassum sp. presents the highest polyphenol and ascorbic acid content of the algae tested and also the highest ferric-reducing capacity.
Therefore, it has been proved that algae contain a number of antioxidants that can prevent mentioned diseases and, also, early aging.
[Para 91 Studying reveals that the best food supplements are ones made from marine algae.
Particularly, Dunaliella and Spirulina, which are rich in various kind of mentioned above active ingredients, especially beta-carotene and antioxidants, can be preferable utilized in the form of dried powder added to foodstuff or in the form of a micro-capsules or granules which contain dried powder of the algae.
[Para 10]
From another hand, it has been known for many years that the amount of essential nutrients naturally occurring in wheat and rye is reduced when flour is extracted during the milling process. Studies show which nutrients are removed and in what amounts.
So, according to US Patent No 3,870,799, to overcome this problem some of these nutrients can be added to the dough to provide bread the nutritional value of whole grain bread.
Page 4 of 26 Therefore, it is possible to enrich bread by means of marine algae additives -one of the best food supplements - that not only recover bread nutrition value, but also provide to bread dietary and health features.
[Para 111 There are some problems in proper usage of algae as food additives. One of them is that many nutrients and microelements, which algae contain, are destroyed in food processing, particularly, when the foodstuff is heated up to 350 - 400 F. To overcome this problem, the present invention, in particular, proposes to put said additives in bread after baking procedure.
Also, vitamins and microelements extracted from algae may not properly works separately without others that live (or dried) algae contain; therefore the present invention proposes utilizing complete combination of all vitamins and microelements containing in algae in the natural form of dried algae powder.
[Para 121 There are a number of patents that are dedicated to algae preparation as a food supplement.
Particularly, US Patent No 4,915,965 describes preparation of Dunaliella algae as a powder or encapsulated in hard capsules. As an application, the author proposes to add these capsules in foodstuff.
Canadian Patents No 2631266 and 2621465 describe human (mammal) dietary supplement composition, such as dried biomass of blue-green algae (Spirulina platensis).
US Patent No 5,508,033 describes utilization of algae extracts obtained by extraction in liquid phase.
US Patent No 5,780,096 describes process for preparation of powdery Chlorella extract used as a food additive.
Page 5 of 26 US Patent No 4,690,828 describes preparation of coagulated food made from brown algae that keeps the flavor and relish inherent to brown algae.
US Patent No 6,472,002 describes a diet food formula for overweight people and diabetics, containing agar, carrageenans, alginate, Chlorella, Spirulina, and water.
Japanese Patent No JP8000228 describes glue plant algae as a food additive.
[Para 131 Also, there are a number of patents describing variety of methods of adding such food supplement to variety of foodstuff.
Particularly, Canadian Patent No 2661688 describes coated food products fortified with a polyunsaturated fatty acid and sweetened food products made from algae.
US Patent No 3,870,799 describes the method and composition for conditioning and softening bread dough. The method comprises incorporating into the dough prior to cooking components that increase the volume, shelf-like, crumb texture, color, cell structure and taste. US Patent No 5,658,606 describes the similar method and additives for rye bread. The cooking components described in these patents are hydrated admixture, alkali or alkaline earth metal salt of the acyl lactylates, fatty acids, etc., but they are not algae or algae-derived products.
German Patent Application (Publication No DE202005007402) describes a vegetarian hamburger product, containing seafood, algae and seaweed.
US Patent No 6,248,378 describes production of particles for introduction into food using a stable microjet and a monodisperse aerosol formed when the microjet dissociates.
US Patent No 6,685,978 describes processes and compositions for treating food products by means of adding to the food product an aqueous composition which is gellable in the food product.
Page 6 of 26 Chinese Patent No CN1 555732 describes manufacturing method of green algae health care food having, according to the author, rich nutrients, improved taste and sure health-care functions.
[Para 14]
As was mentioned above, many nutrient and microelements, which algae contain, are decomposed in the time of food processing, especially when the foodstuff is heated up to 350 - 400 F as was described in these patents. Thus, nutrition and health value of such food supplements, which authors of mentioned patents expect, are significantly declined.
So, analysis show that the best form of the algae additives is dry powder, granules or capsules; and the best method to put these additives, particularly, in bread, is adding them in food not before, but after the temperature processing. Such approach allows the additives keep all its nutrition and health values.
SUMMARY OF THE INVENTION
[Para 15]
The present invention alleviates the disadvantages of the prior art by means of utilization of dried, liquid, or encapsulated algae in bread products. It is an object of the present invention to provide bread product enriched by algae additives that still keeping all their nutrition and health values after processing.
[Para 16]
DESCRIPTION OF THE DRAWINGS
FIG. 1 depicts scheme of the injection device of the third embodiment of the present invention.
Page 7of26 FIG. 2 depicts scheme of slicing machine of the fourth embodiment of the present invention.
FIG. 3 depicts scheme of second variant of slicing machine of the fourth embodiment of the present invention.
FIG. 4 depicts scheme of modification of conventional slicing machine using vibrating blades.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT OF THE INVENTION - BREAD
PRODUCTS ENRICHED WITH ALGAE ADDITIVES
[Para 17]
Bread products of the present invention comprise algae additives in the form of dry powder, wherein said additives are evenly mixed with flour in the beginning of dough preparation.
This embodiment provides the simplest way to enrich said bread products with said algae additives. Dried powder of algae, such as Palmaria, Ascophyllum, Porphyra, Chlorella, Spirulina, Dunaliella, Haematococcus, Ulva, Alaria, Undaria, Laminaria and Chondrus crispus can be used, wherein last algal product also provides conditioning and softening bread dough, so increasing the volume, shelf-like, crumb texture, color, cell structure and other desirable taste and organoleptic properties of final bread products, whereas all above mentioned algal products enhance nutritional and health (ant-oxidizing) property of such bread products.
[Para 18]
Page 8 of 26 The macro-algae (multi-cell seaweed), such as Palmaria, Ascophyllum, Porphyra, Ulva (sea lettuce), Alaria, Undaria, Laminaria and Chondrus crispus (Irish moss), etc.
are used as a milled dry powder, whereas micro-algae (single-celled algae), such as Chlorella, Spirulina, Dunaliella, Haematococcus,etc. are used as a milled dry powder, whereas micro-algae (single-celled algae), such as Chlorella (green algae), Spirulina (blue-green algae), Dunaliella, etc. are used as a dried mass or milled dry mass of said algae.
Also, algae additives can be used in encapsulated form, wherein said dry powder is surrounded by solidified jelly made from specific algae, such as Laminaria or Chondrus crispus.
The method of preparation comprises incorporating into the flour prior to dough preparation from about 0.1 % to 3% (baker's weight) of said dry powder, wherein other dough components, such as yeast (about 1%), salt (about 2%), etc. can be conventional ones taken in common percentage. Exceeding 2% - 3% limit is not recommended, because specific relish test of seaweed can appear in baked bread products made of wheat flour, especially if said algae powder is not processed for removal of seaweed test and sea-like smell.
[Para 19]
Also, said algae powder can be incorporated (evenly mixed) in dark rye flour in 10% (baker's weight) for preparation of dark rye bread. Such relatively high percentage does not change sour test of traditional East European rye bread, but provides high nutritional and health values of such bread products.
[Para 20]
The bread additives, the algae powder of the present invention, combines two kinds of algae - dried and milled macro-algae (seaweed) and dried micro-algae in the proportions that allow using all nutritional and health properties of macro-algae (such as Chondrus Page 9 of 26 crispus, Laminaria, etc.) together of health property of micro-algae (such as Chlorella, Spirulina, Dunaliella, etc.).
The preferable percentage of algae dry powder ingredients is as follows:
= Palmaria (Dulse) - 0.02 - 1.0%, = Ascophyllum (Norwegian Kelp) - 0.02 - 1.0%, = Porphyra (Nori) - 0.02 - 1.0%, = Chondrus (Irish Moss) - 0.02 - 5%.
= Chlorella (Chlorella) - 0.01 - 0.25%, = Spirulina (Spirulina) - 0.01 - 0.25%, = Dunaliella (Dunaliella) - 0.01 - 0.25%, = Haematococcus (Haematococcus) - 0.01 - 0.25%, = Ulva (Sea Lettuce) - 0.02 - 1.0%, = Alaria (Alaria) - 0.02 - 1.0%, = Undaria (Wakame) - 0.02 - 1.0%, = Laminaria (Laminaria) - 0.02 - 1.0%, wherein the first posted name is the genus name, and the second one (in brackets) is the market name of the mentioned algae.
Another (simplified) composition of macro and micro-algae is as follows;
= Palmaria (Dulse) - 0.05 - 2.0%, = Ascophyllum (Norwegian Kelp) - 0.05 - 2.0%, = Porphyra (Nori) - 0.05 - 2.0%, = Chondrus (Irish Moss) - 0.05 - 5.0%, = Chlorella (Chlorella) - 0.02 - 0.5%, = Spirulina (Spirulina) - 0.02 - 0.5%.
Page 10 of 26 in the basic compositions only one or two varieties of macro-algae and couple of micro-algae can be presented, whereas Spirulina or Dunaliella have to be in all compositions.
These food additives provide all microelements, vitamins, enzymes and anti-oxidant elements that not only recover bread nutrition value, improve its taste and organoleptic properties, but also provide to said bread dietary and health features.
[Para 211 Mentioned algae powders are available on the market; it can be purchased, in particular, from Canadian manufacturers Acadian Seaplants Ltd., Atlantic Mariculture Ltd., BC KELP, Bionutrition Inc., Oceans Best Produce, ORGANICOCEAN Inc., etc. Also, some components, such as Laminaria, Nori (Porphyra), Wakame (Undaria), Kelp, Chlorella, Spirulina, Dunaliella, Haematococcus, etc. are available on market as imported from Asian, Australian and European products.
[Para 221 Most algae species in Canada are been grown, dried, and marketed as a kind of healthy food, food additives or nutritional supplements.
[Para 23]
Preferable way of preparation of dry powder from marine macro-algae (seaweeds) is as follows:
1. Select the marine algae from sand and other objects,
2. Wash the marine algae in fresh water to remove sea salt,
3. Process the marine algae in 5% solution of acetic acid to remove the specific test of seaweeds and sea-like smell,
4. Wash the marine algae in fresh water to remove excess of the acetic acid,
5. Dry the marine algae,
6. Mill the marine algae into powder.
Page 1 1 of 26 The preparation of dry powder from single-celled algae (micro-algae) is the same, except milling (step No 6).
[Para 24]
Another variant of putting powdered algae additives in bread products is to evenly mix them with already prepared dough. It allows to small bakeries and individuals enriching the dough that has been already prepared in some central bakeries. The method comprises incorporating into the dough prior to cooking from about 0.1 % to 3% (baker's weight, see above) of said dry powder. So, the dry algae powder can be simply mixed with the dough.
Another way of incorporation of algae powder is to preliminarily mix the algae powder with milk (8% of powder weight). This paste is mixed with the dough.
DESCRIPTION OF SECOND EMBODIMENT OF THE INVENTION - BREAD PRODUCTS ENRICHED
AFTER BAKING WITH ALGAE ADDITIVES
[Para 25]
As was mentioned above, many nutrient and microelements, which algae contain, are decomposed in the time of food processing, especially when bread is baked (dough is heated up to 350 - 400 F). Thus, it is loosing part of initial algae nutrition and health value.
So, from this point of view, the best way of incorporating the algae additives in bread products is adding them in bread after the baking. Such approach allows the additives keep all its nutrition, dietary and health values.
There are a few ways to incorporate these additives into prepared bread products.
[Para 26]
Page 12 of 26 One of them is to simply sprinkle the bread with mixture of algae products in the form of dry powder with viscous liquid made of other algae. Such mixture fixes said powder on the bread surface by means of coagulated film.
The preparation is as follows:
1. Laminaria (brown algae) is liquefied with sodium citrate, so transforming it into a solution or a viscous liquid, 2. Mix said viscous liquid with dry powder, 3. Sprinkle the prepared bread with said mixture 4. Sprinkle the bread with water so coagulating and leaching the obtained mixture.
This procedure provides thin film on the bread surface containing coagulated and powdered forms of algae. Another variant of preparation comprises said algae powder in encapsulated form, wherein these micro-capsules are fixed on bread surface by means of said thin film.
[Para 271 Another variant of preparation procedure, which utilizes Chondrus crispus (Irish Moss) algae that is very rich in polysaccharides and produce jelly when boiled, is as follows:
= Process Chondrus crispus algae in 5% solution of acetic acid to remove sea weed test and sea-like smell, = Boil Chondrus crispus algae to produce jelly, = Mix said jelly with dry powder, = Sprinkle the prepared bread with said mixture.
DESCRIPTION OF THIRD EMBODIMENT OF THE INVENTION - BREAD PRODUCTS ENRICHED
AFTER BAKING WITH ALGAE ADDITIVES INCORPORATED BY MEANS OF INJECTION
Page 13 of 26 [Para 28]
Another way to incorporate said powdered algae additives is to inject the dry powder of algae into bread in the form of a suspension in oil by means of a set of hollow needles.
An injection device that allows evenly injecting said suspension into bread product is depicted in FIG. 1.
Here, container 2 filled with said suspension 3 is equipped with a set of hollow needles 5.
Lower container's side 4 is movable and works as a piston pushed up by rod 6.
Therefore, suspension 3 is injected in bread 1, which is previously pushed on the needles 5 as shown on FIG. 1. The set of needles 5 contains needles having different length that allows evenly distributing the suspension 3 inside the bread. To refill container 2 pipe 7 equipped with valve 8 is used.
[Para 291 The procedure of the injection is as follows:
= Fill up container 5 with the prepared suspension 3, = After baking, push bread 1 on the set of needles 5, = Push up rod 6 on the distance that provides injection of the necessary amount of said suspension 3, = Remove bread 1 from set of needles 5.
In the result, the bread 1 will contain the necessary percentage of algae powder evenly distributed inside the bread. In mass production this procedure can be performed by mechanical devices that will sequentially push the bread on needles, control injection and, after this, remove the bread from the needles. This process can be performed by means of automatic tools.
[Para 30]
Page 14 of 26 The mentioned injection can be also performed manually by trained employees using a single injector filled by suspension 3. This embodiment can be preferable for small bakeries that are not equipped with automatic baking lines.
[Para 311 The suspension 3 preferably consists of dry powder of algae mixed with oil in such a way that provides high concentration of algae powder together with low viscosity of the composition. The oil can be conventional vegetable oil, such as sunflower oil, corn oil, cottonseed oil, soybean oil, canola oil, peanut oil, etc.; also, it can be algae oil or combinations thereof. Such oil can be extracted from biomass produced by cultivating heterotrophic micro-algae of the class Dinophyceae in an aerobic fermentor. To prevent needle clogging, the sizes of dry algae particles have not exceed 50 micrometers. After about 100 cycles, the needles have to be cleaned by pushing through small portion of solution 3 when the bread is not on them.
The recommended for the needles material is durable and flexible plastics, such as polyethylene. Utilization of such materials allows eliminate possible breakage of the needles.
The recommended external diameter of said needles is 6 - 4 mm with internal diameter of 1.5-2 mm.
DESCRIPTION OF FOURTH EMBODIMENT OF THE INVENTION - SLICED BREAD PRODUCTS
ENRICHED AFTER BAKING WITH ALGAE ADDITIVES INCORPORATED IN THE PROCESS OF
SLICING
[Para 32]
There are many bread products that are sliced in bakery for customer's convenience.
Page 15 of 26 Here, the process of slicing can be combined with adding said algae powder on slice surface. In the present embodiment, slices of bread are greased by the mixture of said dry powder and liquefied algae in the process of slicing by means of slicing machine.
Possible embodiment of the slicing machine is depicted in FIG. 2.
[Para 331 Here, slicing machine contains a set of movable blades 11, wherein each blade has elongated hole 17. The blades 11 can move vertically so slicing bread 14. In the initial position the blades are in a cavity 13 machined in lower member of frame 12 of the slicing machine, which contains said mixture 18. When the blades is moving up, some portion of mixture is captured by holes 17; and when the bread 14 is sliced, the blades 11 evenly cover the slices by said mixture. Finally, the blades are going in slots 19 above the bread 14. The slots 19 are machined in the movable member 15 of the frame 12, wherein the member 15 is pushed down by means of springs 16 to fix the bread 14 in the frame 12.
After slicing, the blades 11 still in the top position in the slots 19; the member 15 is loosen, and the bread 14 is removed from the frame 12. Further, the blades 11 are moving down in the initial position.
[Para 34]
Another embodiment of the slicing machine containing set of blades moving downward is represented on FIG. 3.
Here, the conventional slicing machine is additionally equipped with a set of nozzles 23 that sprinkles vibrating blades 21 when they are in the top position. These nozzles are machined in tubes 22 positioned along the blades 21 and between them as depicted in FIG. 3. When the blades are in the top position, the pump 24 pushes the mixture through said nozzles 23, so moisturizing said blades 21. Thus, when the blades slice bread 25, they grease the bread slices with the mixture.
Page 16 of 26 [Para 351 Another embodiment of the slicing machine is depicted in FIG. 4. Here, conventional slicing machine utilizing vibrating blades is modified to perform greasing said slices by said mixture. The machine contains frame 30, a set of profiled blades 31, small tubes 33 having openings 34 positioned in horizontal plane, wherein the part of said frame 30 is a vibrating frame 32 to which said set of blades 31 is attached. The blades 31 have horizontal 37 and vertical 36 concave patterns machined in said blades 31, wherein the frame 32 with attached blades 31 is mechanically connected to vibrator 38. The tubes 33 are positioned between blades 31 above sliced bread as depicted in FIG. 4.
The machine operates as follows:
Bread is pushed to the vibrating blades 31. In this time pump 35 pushes the mixture trough tubes 33 so sprinkling the blades 31 through openings 34. The mixture floods through the patterns 36 and 37 so moisturizing top of said blades 31; and the mixture further floods downward through said concave patterns 36 and 37 so evenly greasing the slices with the mixture.
[Para 36]
The mixture utilized in the present embodiment can be the mixture of viscous liquid made from algae with dry powder. This mixture can be the same that is described in the second embodiment of the present invention.
[Para 371 Optionally, slices can be separated from each other by waxed paper to prevent its possible sticking together.
Page 17 of 26 DESCRIPTION OF ANOTHER EMBODIMENT OF THE INVENTION - BREAD CRUMBS ENRICHED
WITH ALGAE ADDITIVES
[Para 38]
Algae powder as food additives can be incorporated in bread crumbs that are commonly used in food preparation. Also, old and dry bread having algae additives, which is milled into bread crumbs, can be used to feed livestock. As research reveals, these additives increase cattle productivity.
There are two ways of incorporation of algae additives into bread crumbs:
algae dry powder is evenly mixed with prepared bread crumbs, or dry bread containing algae additives is crushed into said bread crumbs.
Page 18 of 26
Page 1 1 of 26 The preparation of dry powder from single-celled algae (micro-algae) is the same, except milling (step No 6).
[Para 24]
Another variant of putting powdered algae additives in bread products is to evenly mix them with already prepared dough. It allows to small bakeries and individuals enriching the dough that has been already prepared in some central bakeries. The method comprises incorporating into the dough prior to cooking from about 0.1 % to 3% (baker's weight, see above) of said dry powder. So, the dry algae powder can be simply mixed with the dough.
Another way of incorporation of algae powder is to preliminarily mix the algae powder with milk (8% of powder weight). This paste is mixed with the dough.
DESCRIPTION OF SECOND EMBODIMENT OF THE INVENTION - BREAD PRODUCTS ENRICHED
AFTER BAKING WITH ALGAE ADDITIVES
[Para 25]
As was mentioned above, many nutrient and microelements, which algae contain, are decomposed in the time of food processing, especially when bread is baked (dough is heated up to 350 - 400 F). Thus, it is loosing part of initial algae nutrition and health value.
So, from this point of view, the best way of incorporating the algae additives in bread products is adding them in bread after the baking. Such approach allows the additives keep all its nutrition, dietary and health values.
There are a few ways to incorporate these additives into prepared bread products.
[Para 26]
Page 12 of 26 One of them is to simply sprinkle the bread with mixture of algae products in the form of dry powder with viscous liquid made of other algae. Such mixture fixes said powder on the bread surface by means of coagulated film.
The preparation is as follows:
1. Laminaria (brown algae) is liquefied with sodium citrate, so transforming it into a solution or a viscous liquid, 2. Mix said viscous liquid with dry powder, 3. Sprinkle the prepared bread with said mixture 4. Sprinkle the bread with water so coagulating and leaching the obtained mixture.
This procedure provides thin film on the bread surface containing coagulated and powdered forms of algae. Another variant of preparation comprises said algae powder in encapsulated form, wherein these micro-capsules are fixed on bread surface by means of said thin film.
[Para 271 Another variant of preparation procedure, which utilizes Chondrus crispus (Irish Moss) algae that is very rich in polysaccharides and produce jelly when boiled, is as follows:
= Process Chondrus crispus algae in 5% solution of acetic acid to remove sea weed test and sea-like smell, = Boil Chondrus crispus algae to produce jelly, = Mix said jelly with dry powder, = Sprinkle the prepared bread with said mixture.
DESCRIPTION OF THIRD EMBODIMENT OF THE INVENTION - BREAD PRODUCTS ENRICHED
AFTER BAKING WITH ALGAE ADDITIVES INCORPORATED BY MEANS OF INJECTION
Page 13 of 26 [Para 28]
Another way to incorporate said powdered algae additives is to inject the dry powder of algae into bread in the form of a suspension in oil by means of a set of hollow needles.
An injection device that allows evenly injecting said suspension into bread product is depicted in FIG. 1.
Here, container 2 filled with said suspension 3 is equipped with a set of hollow needles 5.
Lower container's side 4 is movable and works as a piston pushed up by rod 6.
Therefore, suspension 3 is injected in bread 1, which is previously pushed on the needles 5 as shown on FIG. 1. The set of needles 5 contains needles having different length that allows evenly distributing the suspension 3 inside the bread. To refill container 2 pipe 7 equipped with valve 8 is used.
[Para 291 The procedure of the injection is as follows:
= Fill up container 5 with the prepared suspension 3, = After baking, push bread 1 on the set of needles 5, = Push up rod 6 on the distance that provides injection of the necessary amount of said suspension 3, = Remove bread 1 from set of needles 5.
In the result, the bread 1 will contain the necessary percentage of algae powder evenly distributed inside the bread. In mass production this procedure can be performed by mechanical devices that will sequentially push the bread on needles, control injection and, after this, remove the bread from the needles. This process can be performed by means of automatic tools.
[Para 30]
Page 14 of 26 The mentioned injection can be also performed manually by trained employees using a single injector filled by suspension 3. This embodiment can be preferable for small bakeries that are not equipped with automatic baking lines.
[Para 311 The suspension 3 preferably consists of dry powder of algae mixed with oil in such a way that provides high concentration of algae powder together with low viscosity of the composition. The oil can be conventional vegetable oil, such as sunflower oil, corn oil, cottonseed oil, soybean oil, canola oil, peanut oil, etc.; also, it can be algae oil or combinations thereof. Such oil can be extracted from biomass produced by cultivating heterotrophic micro-algae of the class Dinophyceae in an aerobic fermentor. To prevent needle clogging, the sizes of dry algae particles have not exceed 50 micrometers. After about 100 cycles, the needles have to be cleaned by pushing through small portion of solution 3 when the bread is not on them.
The recommended for the needles material is durable and flexible plastics, such as polyethylene. Utilization of such materials allows eliminate possible breakage of the needles.
The recommended external diameter of said needles is 6 - 4 mm with internal diameter of 1.5-2 mm.
DESCRIPTION OF FOURTH EMBODIMENT OF THE INVENTION - SLICED BREAD PRODUCTS
ENRICHED AFTER BAKING WITH ALGAE ADDITIVES INCORPORATED IN THE PROCESS OF
SLICING
[Para 32]
There are many bread products that are sliced in bakery for customer's convenience.
Page 15 of 26 Here, the process of slicing can be combined with adding said algae powder on slice surface. In the present embodiment, slices of bread are greased by the mixture of said dry powder and liquefied algae in the process of slicing by means of slicing machine.
Possible embodiment of the slicing machine is depicted in FIG. 2.
[Para 331 Here, slicing machine contains a set of movable blades 11, wherein each blade has elongated hole 17. The blades 11 can move vertically so slicing bread 14. In the initial position the blades are in a cavity 13 machined in lower member of frame 12 of the slicing machine, which contains said mixture 18. When the blades is moving up, some portion of mixture is captured by holes 17; and when the bread 14 is sliced, the blades 11 evenly cover the slices by said mixture. Finally, the blades are going in slots 19 above the bread 14. The slots 19 are machined in the movable member 15 of the frame 12, wherein the member 15 is pushed down by means of springs 16 to fix the bread 14 in the frame 12.
After slicing, the blades 11 still in the top position in the slots 19; the member 15 is loosen, and the bread 14 is removed from the frame 12. Further, the blades 11 are moving down in the initial position.
[Para 34]
Another embodiment of the slicing machine containing set of blades moving downward is represented on FIG. 3.
Here, the conventional slicing machine is additionally equipped with a set of nozzles 23 that sprinkles vibrating blades 21 when they are in the top position. These nozzles are machined in tubes 22 positioned along the blades 21 and between them as depicted in FIG. 3. When the blades are in the top position, the pump 24 pushes the mixture through said nozzles 23, so moisturizing said blades 21. Thus, when the blades slice bread 25, they grease the bread slices with the mixture.
Page 16 of 26 [Para 351 Another embodiment of the slicing machine is depicted in FIG. 4. Here, conventional slicing machine utilizing vibrating blades is modified to perform greasing said slices by said mixture. The machine contains frame 30, a set of profiled blades 31, small tubes 33 having openings 34 positioned in horizontal plane, wherein the part of said frame 30 is a vibrating frame 32 to which said set of blades 31 is attached. The blades 31 have horizontal 37 and vertical 36 concave patterns machined in said blades 31, wherein the frame 32 with attached blades 31 is mechanically connected to vibrator 38. The tubes 33 are positioned between blades 31 above sliced bread as depicted in FIG. 4.
The machine operates as follows:
Bread is pushed to the vibrating blades 31. In this time pump 35 pushes the mixture trough tubes 33 so sprinkling the blades 31 through openings 34. The mixture floods through the patterns 36 and 37 so moisturizing top of said blades 31; and the mixture further floods downward through said concave patterns 36 and 37 so evenly greasing the slices with the mixture.
[Para 36]
The mixture utilized in the present embodiment can be the mixture of viscous liquid made from algae with dry powder. This mixture can be the same that is described in the second embodiment of the present invention.
[Para 371 Optionally, slices can be separated from each other by waxed paper to prevent its possible sticking together.
Page 17 of 26 DESCRIPTION OF ANOTHER EMBODIMENT OF THE INVENTION - BREAD CRUMBS ENRICHED
WITH ALGAE ADDITIVES
[Para 38]
Algae powder as food additives can be incorporated in bread crumbs that are commonly used in food preparation. Also, old and dry bread having algae additives, which is milled into bread crumbs, can be used to feed livestock. As research reveals, these additives increase cattle productivity.
There are two ways of incorporation of algae additives into bread crumbs:
algae dry powder is evenly mixed with prepared bread crumbs, or dry bread containing algae additives is crushed into said bread crumbs.
Page 18 of 26
Claims (18)
- [Claim 1]
A bread additive comprising a composition of dried powder of macro-algae - Palmaria, Ascophyllum, Porphyra, Chondrus, Ulva, Alaria, Undaria, Laminaria and micro-algae - Chlorella, Spirulina, Dunaliella, Haematococcus that are introduced into flour prior to dough preparation;
wherein percentage of said algae in said flour varies as follows:
.cndot. Palmaria - 0.02 - 1.0%, .cndot. Ascophyllum - 0.02 - 1.0%, .cndot. Porphyra - 0.02 - 1.0%, .cndot. Chondrus - 0.02 - 5%, .cndot. Chlorella - 0.01 - 0.25%, .cndot. Spirulina - 0.01 - 0.25%, .cndot. Dunaliella - 0.01 - 0.25%, .cndot. Haematococcus - 0.01 - 0.25%, .cndot. Ulva - 0.02 - 1.0%, .cndot. Alaria - 0.02 - 1.0%, .cndot. Undaria - 0.02 - 1.0%, .cndot. Laminaria - 0.02 - 1.0%. - [Claim 2]
The bread additives comprising a composition of dried powder of macro-algae - Palmaria, Ascophyllum, Porphyra and Chondrus and micro-algae -Chlorella and Spirulina that are introduced into flour prior to dough preparation, wherein percentage of said algae in flour varies as follows:
.cndot. Palmaria - 0.05 - 2.0%, .cndot. Ascophyllum - 0.05 - 2.0%, .cndot. Porphyra - 0.05 - 2.0%, .cndot. Chondrus - 0.05 - 5.0%, .cndot. Chlorella - 0.02 - 0.5%, .cndot. Spirulina - 0.02 - 0.5%. - [Claim 3]
The bread additive of Claim 1, wherein a basic composition of the algae contains at least one macro-algae component and one micro-algae component of Claim 1. - [Claim 4]
The bread additive of Claim 1, wherein the composition of Claim 1 is evenly introduced into prepared dough prior to baking. - [Claim 5]
The bread additive of Claim 2, wherein the composition of Claim 2 is evenly introduced into prepared dough prior to baking. - [Claim 6]
The bread additive of Claim 1, wherein the composition of algae dry powder of Claim 1 is introduced in said bread product in the form of micro-capsules incorporated said dry powder surrounded by a thin coagulated film made of liquefied Laminaria or Chondrus. - [Claim 7]
The bread additive of Claim 1 introduced into the bread after baking process, wherein surface of the bread of Claim 1 is sprinkled after baking with mixture of the composition of Claim 1 with viscous liquid made of Laminaria; and said viscous liquid fixes said powder on the bread surface by means of coagulated film; wherein said Laminaria is liquefied with sodium citrate, so transforming it into a viscous liquid. - [Claim 8]
The bread additive of Claim 2 introduced into the bread after baking process, wherein surface of the bread of Claim 2 is sprinkled after baking with mixture of the composition of Claim 2 with viscous liquid made of Laminaria; and said viscous liquid fixes said powder on the bread surface by means of coagulated film; wherein said Laminaria is liquefied with sodium citrate, so transforming it into a viscous liquid. - [Claim 9]
The bread additive of Claim 1 introduced into the bread after baking process, wherein surface of the bread of Claim 1 is sprinkled after baking with mixture of the composition of Claim 1 with viscous liquid made of Chondrus; and said viscous liquid fixes said powder on the bread surface by means of coagulated film; wherein said Chondrus is liquefied by means of boiling, so transforming it into a jelly. - [Claim 10]
The bread additive of Claim 2 introduced into the bread after baking process, wherein surface of the bread of Claim 2 is sprinkled after baking with mixture of the composition of Claim 2 with viscous liquid made of Chondrus; and said viscous liquid fixes said powder on the bread surface by means of coagulated film; wherein said Chondrus is liquefied by means of boiling, so transforming it into a jelly. - [Claim 11]
The bread additives of Claim 1 introduced into the bread after baking process, wherein said additives are introduced inside the bread after baking in the form of a suspension in an oil by means of a set of hollow needles, which have different length so penetrates in different depth in said bread that allows evenly distributing said additives in the bread volume; wherein said oil is conventional vegetable oil, or algae oil extracted from micro-algae of the class Dinophyceae, or a combination thereof. - [Claim 12]
The bread additives of Claim 2 introduced into the bread after baking process, wherein said additives are introduced inside the bread after baking in the form of a suspension in an oil by means of a set of hollow needles, which have different length so penetrates in different depth in said bread that allows evenly distributing said additives in the bread volume; wherein said oil is conventional vegetable oil, or algae oil extracted from micro-algae of the class Dinophyceae, or a combination thereof. - [Claim 13]
The bread additives of Claim 1 introduced into the bread after baking process, wherein said additives are introduced inside the bread after baking in the form of a suspension in an oil manually by means of an injector having single hollow needle. - [Claim 14]
The bread additives of Claim 2 introduced into the bread after baking process, wherein said additives are introduced inside the bread after baking in the form of a suspension in an oil manually by means of an injector having single hollow needle. - [Claim 15]
The bread additives of Claim 1, wherein said additives are introduced in sliced bread products in the process of slicing, wherein slices of said bread are greased by the mixture of the dry powder of Claim 1 and a viscous liquid made of Laminaria or Chondrus by means of slicing machine in the process of slicing. - [Claim 16]
The bread additives of Claim 2, wherein said additives are introduced in sliced bread products in the process of slicing, wherein slices of said bread are greased by the mixture of the dry powder of Claim 2 and a viscous liquid made of Laminaria or Chondrus by means of slicing machine in the process of slicing. - [Claim 17]
The bread additives of Claim 1, wherein said additives are evenly mixed with prepared bread crumbs. - [Claim 18]
The bread additives of Claim 2, wherein said additives are evenly mixed with prepared bread crumbs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2715607A CA2715607A1 (en) | 2010-09-24 | 2010-09-24 | Enhanced bread composition including amounts of nutritional and health supplements made from algae |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2715607A CA2715607A1 (en) | 2010-09-24 | 2010-09-24 | Enhanced bread composition including amounts of nutritional and health supplements made from algae |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2715607A1 true CA2715607A1 (en) | 2012-03-24 |
Family
ID=45874457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2715607A Abandoned CA2715607A1 (en) | 2010-09-24 | 2010-09-24 | Enhanced bread composition including amounts of nutritional and health supplements made from algae |
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| Country | Link |
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| CA (1) | CA2715607A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT201700021950A1 (en) * | 2017-02-28 | 2017-05-28 | Massimo Gallo | Dough with added Wakame alga and related procedure |
| GR1009294B (en) * | 2016-11-08 | 2018-05-21 | Θεοφιλος Δημητριου Αντικογλου | Method for the preparation of spiroulina-containing breadsticks (kritsinia) |
| GR1009359B (en) * | 2017-04-06 | 2018-09-17 | Ιωαννης Δημητριου Λαμπρος | Rusk preparation with superfoods |
| RU2720763C2 (en) * | 2018-04-23 | 2020-05-13 | Федеральное государственное бюджетное образовательное Учреждение высшего образования "Воронежский государственный аграрный университет имени императора Петра 1" (ФГБОУ ВО Воронежский ГАУ) | Bread production method |
| EP3967154A1 (en) | 2020-09-15 | 2022-03-16 | Algae Beheer B.V. | Food additive comprising algae |
| ES2920302A1 (en) * | 2021-02-02 | 2022-08-02 | Verdu Miguel Angel Pastor | Mass derived product introducing marine plankton (Machine-translation by Google Translate, not legally binding) |
-
2010
- 2010-09-24 CA CA2715607A patent/CA2715607A1/en not_active Abandoned
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GR1009294B (en) * | 2016-11-08 | 2018-05-21 | Θεοφιλος Δημητριου Αντικογλου | Method for the preparation of spiroulina-containing breadsticks (kritsinia) |
| IT201700021950A1 (en) * | 2017-02-28 | 2017-05-28 | Massimo Gallo | Dough with added Wakame alga and related procedure |
| GR1009359B (en) * | 2017-04-06 | 2018-09-17 | Ιωαννης Δημητριου Λαμπρος | Rusk preparation with superfoods |
| RU2720763C2 (en) * | 2018-04-23 | 2020-05-13 | Федеральное государственное бюджетное образовательное Учреждение высшего образования "Воронежский государственный аграрный университет имени императора Петра 1" (ФГБОУ ВО Воронежский ГАУ) | Bread production method |
| EP3967154A1 (en) | 2020-09-15 | 2022-03-16 | Algae Beheer B.V. | Food additive comprising algae |
| NL2026469B1 (en) | 2020-09-15 | 2022-05-16 | Algae Beheer B V | Food additive comprising algae |
| ES2920302A1 (en) * | 2021-02-02 | 2022-08-02 | Verdu Miguel Angel Pastor | Mass derived product introducing marine plankton (Machine-translation by Google Translate, not legally binding) |
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