Classifications

• • 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
  • 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
  • A21D13/02—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
• • 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

Definitions

• the invention relates to a functional food.
• 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.
• Linseed oil is rich in polyunsaturate fatty acids the major portion consisting of ⁇ -linolenic acid (ALA) and ⁇ -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.
• ALA ⁇ -linolenic acid
• ⁇ -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.
• 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 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 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 crushing 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 crashing 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 invention.
• 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.
• 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.
• 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 foodstuff of the invention, and thus 100 g of this product is sufficient to meet the daily requirement.
• the daily fibre intake of humans should comprise about 30 g. Nevertheless, the average daily fibre intake of a person following a normal diet nowadays is only about 20 g.
• One object of the product of the invention is to meet the remaining fibre requirement by adding fibres to foodstuffs which do not usually contain fibres in a substantial amount.
• linseed oil which 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.
• 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. 0.5-33% 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 1.5-6.5% 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.
• 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 oil 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.
• 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 crashed 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.
• 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 with 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 the appropriate grain size.
• 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 proteins can be used in other foodstuffs.
• 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 1-10% 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.
• flaxseed fibres such as flaxseed husks.
• the total amount of flaxseed fibres in the foodstuff may account for e.g. 0.5-20% by weight, such as 1-10% by weight and especially 2-5% by weight.
• 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.
• the 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 flaxseed 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 flaxseed husk or a product rich in fibres and lignan obtained from this.
• composition of the invention can be added to the foodstuff separately or as suitable blends.
• the composition of the invention may contain any nutritive substances and additives usable in foodstuffs in order to regulate preservability, taste or physical properties.
• a suitable anti- 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 crashed flaxseed and e.g. 1-7% of supplementary fibres.
• Wheat fibres and/or inulin may be used as supplementary fibres.
• the foodstuff of the invention may be for instance a dressing or a ready prepared food.
• 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 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.
• a supplementary component suitable for the purpose of use, e.g. a meat extract, can be added to the composition, this composition being 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. lowered 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.
• 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.
• the overall cut duration is 2 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). 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 rotational speed and add the antioxidant. Go on cutting until the time is out. The mix should be emulsified.
• 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.
• Minced meat sauce Put the linseed oil and the crushed flaxseed in a pot and allow to absorb for a while. Add the crashed tomatoes, ketchup and 3/4 of the water. Heat until boiling. Add the onion and the minced meat while stirring. Add the crashed wheat and inulin. Cook for 5 minutes. Admix the starch with rhe remaining water and put in the pot while stirring. Add the spices and colouring agent.
• Cheese sauce Mix the 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 grated cheese and the cream.
• Baking The pizzas are baked at 230 °C for 3 minutes.
• the shaped balls are fried in oil at 155 °c to get a nice brown colour. Hamburger
• the shaped meat discs are fried in oil at 175-177 °C to get a nice brown colour.
• the meat disc is put into the bread roll.
• the hamburgers are packaged in Flow pack.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Mycology (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Botany (AREA)
• Wood Science & Technology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Organic Chemistry (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Edible Oils And Fats (AREA)

Applications Claiming Priority (5)

Publications (1)

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• 1998
  • 1998-10-01 FI FI982125A patent/FI982125A0/fi unknown
• 1999
  • 1999-10-01 EP EP99970001A patent/EP1117305A1/en not_active Withdrawn
  • 1999-10-01 WO PCT/FI1999/000810 patent/WO2000019842A1/fi not_active Application Discontinuation
• 2000
  • 2000-03-31 JP JP2000098559A patent/JP2001275613A/ja active Pending
  • 2000-03-31 CA CA002303561A patent/CA2303561A1/en not_active Abandoned

Non-Patent Citations (1)

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