FI122603B - Food product with high dietary fiber content - Google Patents

Description

FOODS CONTAINING HIGH FATTY FIBER

FIELD OF THE INVENTION

The present invention relates to an extruded cereal-based product rich in dietary fiber and a process for its preparation.

BACKGROUND OF THE INVENTION

A diet high in dietary fiber has a number of widely recognized benefits. For nutritional purposes, dietary fiber is defined as the non-digestible part of plant nutrition. Because dietary fiber has many physiological effects on the entire human digestive system, it is important for human well-being. Many health effects are mediated by microbial fermentation of dietary fiber carbohydrates. These health effects include normalization of bowel function, calculating the frequency of occurrence of certain colonic diseases, decrease in blood glucose levels, decrease insulin levels after a meal, the decline in plasma cholesterol levels, blood lipid levels fall 15 and the like. For these reasons, health authorities generally recommend a diet high in dietary fiber.

Due to current dietary habits, in which fast food plays a significant role, the daily intake of dietary fiber is typically well below the recommended amount. There is a clear need for convenient food products which are high in dietary fiber and have an acceptable texture and mouthfeel.

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^ Well-known foods high in dietary fiber such as porridge 9 are not convenient to use because of their long cooking time. Thus, there is a need for a food product which is high in dietary fiber and which is

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£ ready-to-eat, c5; 2 5 Snack products, especially crispy puffs, are a growing group of products, O) § where the health effects have been addressed. Such products have been added

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vitamins, proteins and healthier fats. It is generally accepted that 2 snack products are a great way to add nutritionally important components to your daily diet.

WO 96/31128 describes a cereal-based food product rich in dietary fiber and in ready-to-eat form. 5 Extruded cereal product contains defatted oatmeal concentrate with a minimum β-glucan content of 10% by weight. The resulting cereal product has a β-glucan content of at least 5% by weight. Cooking during the manufacture of soluble fiber products may result in partial dissolution of the soluble fibers so that their ability to increase viscosity is reduced. The object of WO 96/31128 is to produce a product which, in solution, produces a viscosity at least equal to the viscosity of the ingredients of the cereal product prior to extrusion cooking. WO 96/31128 relates to oat bran products which are high in soluble fiber. It is mentioned that the product may also contain small amounts of 15 insoluble fibers, for example wheat bran, corn bran, rice bran, rye bran and the like. However, WO 96/31128 makes no mention of the health benefits of rye and rye bran.

Fl patent 115192 describes a powdered health food product consisting of a mixture of pre-cooked soybean meal and sprouted rye and dried rice. The product does not need to be heated and is intended for use in, for example, beverages or other foodstuffs mixed with cvj, δ

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EP 1629723 discloses a health food that is δ ^ intended to be eaten without heating and which is a powdery mixture of x 2 5 herbal ingredients and whose components contain various phytoestrogens.

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^ There is still a need for a food product rich in dietary fiber that

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SUMMARY OF THE INVENTION

It is an object of the present invention to overcome the shortcomings of the prior art solutions and to provide a novel type of food product which is a tasty, edible snack product containing a reasonable amount of 5 active ingredients, particularly dietary fiber, lignans and preferably also healthy fatty acids such as omega-3 fatty acids. .

The objects of the invention are achieved by an extruded cereal-based food product which is known from the independent claims. Preferred embodiments of the invention are disclosed in the dependent claims.

Thus, in the first aspect, the present invention provides a cereal-based food product rich in dietary fiber. The food product of the present invention is formed by extrusion and contains at least 20% rye bran based on dry weight.

An advantage of the present invention is that rye is a good source of dietary fiber. Rye bran, in particular, is high in dietary fiber. The conventional method used to estimate the amount of dietary fiber is about 38% dry weight. Rye also contains a significant amount of fructan (at a concentration of 7 g per 100 g) which, according to the proposed new dietary fiber, is also included as part of the 2 0 dietary fiber. The total dietary fiber content of rye bran is typically 39-46% by weight on a dry weight basis.

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-A Another advantage of the present invention is that it uses extrusion, since

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σ> this increases the amount of phenolic acid in the rye. These phenolic acids protect the organs against oxidation and prevent chronic diseases. When Ruislese is extracted, high shear forces, pressure, and temperature disintegrate the plant cell wall materials, making them more responsive while increasing their solubility,

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Another advantage of the present invention is that Ruislese contains about 8 mg of lignans per 100 g, which is significantly more than other cereals. Lignans have been shown to bring health benefits to whole grains. Plant lignans are a group of phytoestrogens that have been shown to have protective action against various cancers. Plant lignans are converted to mammalian lignans by bacterial fermentation in the human colon, producing enterodiol and enterolactone, which are transferred to the enterohepatic circulation. Enterolactone secretion and elevated plasma enterolactone levels have been associated with a reduced risk of breast cancer and acute coronary artery disease. Lignan-rich diets have also been shown to inhibit the growth of colon cancer in experimental animals. Rye, and in particular Ruislese, contains matairesinol, secoisolaris resinol, syringaresinol, pinoresinol, larisiresinol and isolarisiresinol. A high-rye diet results in significantly higher plasma enterolactone levels than a white wheat diet.

In the following, the present invention and other objects and advantages thereof will be described by way of example.

DETAILED DESCRIPTION OF THE INVENTION

The present invention provides a cereal-based food product which is rich in dietary fiber. The food product is characterized in that it is formed by extrusion and contains at least 20% rye bran

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5 dry weight.

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o The macronutrients in rye are the same as in other cereals: starch, dietary fiber σ> o and protein. Rye usually contains less starch and crude protein than 25 wheat but more free sugars and dietary fiber. There are two types of dietary fiber, soluble and insoluble. The water insoluble lo dietary fiber contains, for example, cellulose and lignin, while the xylans and β-0 glucan are partially insoluble, partly soluble. Rye contains more arabinoxylan than wheat and mixed β-glucan. Whole grain rye contains 5 significant amounts of soluble arabinoxylan, which appears to have similar positive health effects as oat β-glucan.

Rye is the part that results from the milling of rye grains. Rye bran has a rough outer surface or outer layer of the rye grains (grain peel) and an inner proteinaceous 5 aleurone layer. The outer layer of the endosperm, the aleurone layer, is high in protein, minerals, and vitamins, especially B vitamins. Rye is especially good for a variety of minerals such as manganese, iron, copper, zinc, selenium, magnesium and fluorine. Rye grains also contain polyphenols such as tannin (an antioxidant that inhibits the activation of chemicals to mutagenic and carcinogenic derivatives and accelerates the digestion of food), phytic acid, and vitamins and minerals. Ferulic acid is the main phenolic acid in rye and contributes to the antioxidant effects of rye. According to the present invention, a food product containing rye bran is formed by extrusion, and high shear forces of extrusion, at a pressure of 15, increase the amount of phenolic acids in the rye broth. The Ruislese used in the present invention may be germinated or ungerminated. It may also be fermented or non-fermented.

The food product according to the invention is preferably in the form of a snack product, and in particular a crispy, expanded product. For such a product, it is preferable that the food product further contains an expansion matrix. In one embodiment of the invention, the food product contains an expansion cvj matrix comprising starch, modified starch, high amylose starch and / or pregelatinised flour in an amount of at least 20% by dry weight. The starch used in the present invention can be any typical food grade starch, such as corn starch, | barley starch, potato starch or a mixture thereof. In one embodiment of the invention, the food product contains 50% by weight of corn starch and G) S 50% by weight of rye broth.

Another aspect of the present invention is to provide a food product which also contains healthy fatty acids such as omega-3 and omega-6 fatty acids, 6 and lignans which have been shown to enhance the health promoting properties of wholegrain products. In the present invention, this is solved by combining Ruislese with flaxseed. Thus, in one embodiment of the present invention, the food product also contains linseed meal in an amount up to 30% by dry weight. In some embodiments, it is preferred that the amount of flaxseed is less, such as up to 20% or up to 10% of dry weight.

Flaxseed contains high levels of phytochemicals, ie active chemical components or ingredients in the plant that provide its medicinal properties. Linseed contains the highest amount of omaga-3 fatty acids and lignans. Lignans have a platelet activating factor inhibitory activity and act as antioxidants. Omega-3 fatty acid reduces the production of interleukin-1 (IL-1), tumor necrosis factor (TNF) and leukotriene B4 (LTB4) and free oxygen radicals (OFR) by polymorphonuclear leukocytes (PMNL) and monocytes. Lignans have platelet activating factor (PAF) inhibitory activity and act as antioxidants. PAF, IL-1, TNF and LTB4 are known to stimulate PMNL cells to produce free oxygen radicals. Thus, flaxseeds would reduce the amount of free oxygen radicals and thus prevent the development of 2 0 arterial disease associated with hypercholesterolemia.

Adding flaxseed to the diet at a moderate rate significantly reduces cvj arterial disease associated with hypercholesterolemia without lowering serum ° cholesterol. Thus, the addition of flaxseed to the diet could prevent 0 heart attacks and strokes associated with hypercholesterolemia.

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x 25 The flax seeds used in the present invention are preferably

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"In the form of a residual cake of flax seed, that is to say, in the form of a flax seed meal obtained from a process of preparing cold-pressed flax seed oil. Like

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Flaxseed cake in one embodiment contains about 30% protein, about 37% dietary fiber and 17% fat, and this fat contains about 59% omega-3-30 fatty acids (i.e., α-linolenic acid), about 15% omega-6 fatty acids, and about 7 to 14% omega-9 fatty acids. Both omega-3-a-linolenic acid and omega-6-linolenic acid are essential nutrients that must be obtained from the diet. The synthesis of longer-chain omega-3 fatty acids from linolenic acid in the body is competitively delayed by the action of omega-6 analogues. Long-chain uptake of 5 omega-3 fatty acids into tissues is more effective when obtained directly from food. Omega-3 fatty acids reduce the risk of heart disease, cardiovascular disease, cancer and rheumatoid arthritis, improve immune defense and are beneficial to brain health.

Typical snack foods are high in carbohydrates but not all 10 other essential nutrients. Carefully designed nutrition must provide the right amount of energy and nutrients. Nutrients include (1) proteins essential for growth and repair of muscle and other body tissues, (2) fats, which are one source of energy and important for fat-soluble vitamins, (3) carbohydrates, our primary source of energy, (4) 15 naturally occurring minerals in the body elements essential to its normal functions, 5) vitamins that play a significant role in many chemical processes in the body; 6) dietary fiber, which is the fibrous, indigestible part of our diet and essential to the health of our digestive system.

The food product of the present invention may also contain proteins essential to our body. In one embodiment of the invention, the food product cvj contains a proteinaceous ingredient such as pea, chick pea, bean and / or lentil protein in an amount up to 10% by dry weight. In some embodiments, it is preferred that the amount of protein is lower, such as 0 to not more than 5% by dry weight.

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The food product of the present invention may contain a fat component which may be any edible fat, oil or baking fat, including those which are solid at room temperature and those which are liquid at room temperature.

o ^ Liquid baking fats or oils can be used and have the advantage of being easy to add. Solid baking fats can be used and have the advantage of 8 advantageous mouthfeel when consuming a baked product. More commonly, mixtures of liquid and solid baking fats are used. These blends are liquid or malleable depending in part on the amount of solid fats. Liquid baking fats include animal baking fats, marine animal fats, vegetable oil, or synthetic oil such as sucrose polyesters, which are liquid at ordinary room temperature. The fatty component of the present invention may comprise natural or hydrogenated oils including soybean oil, cottonseed oil, canola oil (rapeseed oil), peanut oil, safflower oil, sesame oil, sunflower oil, poppy seed oil, coconut oil, palm oil, palm oil, palm oil, palm oil, palm oil, , babassu, corn oil or combinations thereof.

The food product of the present invention may also contain optional ingredients such as salt, flavorings, sweeteners, colorings and nutritional supplements. In one embodiment of the present invention, the food product contains these optional ingredients in an amount up to 20% by dry weight. In one embodiment, these optional ingredients are selected from salt and flavorings and / or other seasonings.

The food products of the present invention may contain the spice already in the extruded mass, or the extruded product may be post-seasoned, whereby the spice may be 20 on at least one surface of the food product. In one embodiment, the oil is added to at least one surface of the extruded product and the spice is added.

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The flavoring agents used in the present invention may be any in the art

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known, and may include cheese, cheese powder, yeast, spices, paprika, garlic, herb flavor, fruit flavor, chocolate, etc. The food product of the present invention can also be prepared using other flavoring agents or

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flavoring compositions which impart flavors selected from the group consisting of butter, cinnamon, onion, fish, parmesan,

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o Sesame flavor, corn flavor, beef flavor, chicken flavor, lamb flavor, o ™ shrimp flavor, nachoma flavor flavor, potato flavor, green chilli flavor, 3 0 ranch salad flavor, tomato flavor, apple flavor, mint flavor, 9 rosemary flavor , mixed fruit flavors, mixed vegetable flavors, all-meat flavors, general flavors and general herbal flavors.

The food product of the present invention may also contain salt for taste and effect. Any food grade salt is acceptable, although those skilled in the art will appreciate that certain salt grades provide better results than others. For example, the salt may be selected from, but is not limited to, sodium chloride, potassium chloride, calcium chloride, natural sea salts or other salts, or a combination thereof. The salt may be replaced, at least in part, by a salt substitute, i.e., a compound or mixture of compounds that imparts or enhances the taste of the salt when the food product contains small amounts of salt.

Any suitable sweetener, including liquid or dry sweeteners, may be used in accordance with the invention. Typical sweeteners include corn syrup, high fructose corn syrup, 15 maltose, malt syrup, malt syrup powder, honey, maple syrup, rice syrup, rice syrup, fructose, fructose, dextrose, dextrose, dextrose, dextrose, compositions essentially comprising sugar, either in crystalline form, in the form of a syrup, or in any other physical form, and combinations thereof. Preferably, the food products of the present invention comprise sucrose in the form of granulated sugar. Substitutes for sugar cg may also be used according to the invention, including, for example, saccharin, acesulfame K, aspartame, ° sucralose, d-tagatose and the like. Such sugar substitutes can be used in addition to or as a substitute for any sweetener used.

The nutritional supplements used in the present invention may be any of those known in the art, and may, in addition to those expressly mentioned above, include, for example, vitamins, minerals, and fiber. Such a nutritional enhancer

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The substance may be selected from the group consisting of: soluble fiber, insoluble o ™ fiber, fructooligosaccharides, psyllium husk fiber, citrus fiber, oat fiber, 30 micronized fiber, vegetable rubbers, dextrins, resistant starches, cereal bran, oat bran, , cactus extracts, beta-carotene, quinoa, whey protein extracts, omega fatty acids, spirulinae, brown seaweed, probiotics, prebiotics, ginkgo biloba, linseed oil, saw palm, grape seed extract, bilberry, Echinacea, cinnamon, green tea ginseng, wild boar extract, yohimbe, noni, algae, fruit vinegar, fruit concentrate, mangosteen, acai, goji, pomegranate, wheat, chlorella, sterols, barley pear, phytochemicals, beet fiber, oat fiber, apple pectin, blackcurrant soybean, blackcurrant essential fatty acids, eicosapentaenoic acid, docosahexaenoic acid, 10 bees collected pollen, quince jelly, creatine, caffeine, zinc, vitamins, minerals, aloe, hoodia, conjugated linoleic acid, Caralluma fibriata and olive oil.

The present invention focuses on a cereal-based food product rich in dietary fiber and wherein the main source of fiber is Ruislese, which is present at least 20% based on dry weight. In the food product of the present invention, the amount of said secondary fiber is always less than the amount of rye. Any useful dietary fiber may be added as a secondary fiber component. These include both soluble and insoluble fiber as well as ingredients commonly known to increase the amount of insoluble fiber, such as soybean fiber, apple fiber, 2 0 corn bran, wheat bran, wheat fiber, cocoa fiber, bamboo fiber, oat bran, barley bran, triticale (rye wheat) , pea fiber, sugar beet fiber and peanut fiber. Sources of soluble fiber enhancers include, but are not limited to, fructooligosaccharides, inulin, acacia, ghat, gum, guar gum pectins, psyllium, carrageenans, xanthan, tragacanth, caraway, carob powder, and agar. Other fibers include polysaccharides, such as polydextrose and other complex sugar polymers or prebiotic fibers. By controlling the amount of various ingredients in the food product of the invention, it is possible to control the bulk product, pore structure,

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3 0 texture, taste and mouth feel.

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The food product of the present invention is obtained by mixing the ingredients and feeding the resulting mixture into a bioreactor, from which the resulting pulp is extruded to provide an extruded food product. Alternatively, the ingredients are fed directly into the bioreactor and mixing is carried out in the bioreactor. The ingredients used in the preparation of food product 5 are typically dry ingredients with a total moisture content of less than 20%, typically about 5-15%. For the extrusion of the ingredient blend, the water content of said blend should be about 10-25%, water is added to the extruder as needed. In one embodiment of the present invention, the water content of the ingredient mixture is about 8-12% and the amount of added water 10 is also about 8-12%.

The bioreactor used in the present invention may be an extrusion cooking apparatus or a modified extrusion cooking apparatus known in the art. The use of an extrusion cooking apparatus provides the possibility of providing an extruded, directly expanded, high-fiber food product of the invention, such as a ready-to-eat cereal or snack product.

In one embodiment of the present invention, the extruded food product is prepared by mixing water, rye broth and gelatinized starch, extruding the mixture, extruding the cooked mixture through a die at a temperature between 50-140 ° C, preferably below 120 ° C, more preferably below 100 ° C, substantially expanding the cooked mixture; and cutting the expanded and cooked mixture into pieces. In one embodiment of the present invention, the die temperature is about 70-80 ° C.

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The food product of the present invention is preferably an edible, expanded δ ^ snack product in the form of balls, sticks, expanded salt biscuits and the like, or ready-to-eat crumbs which are expanded balls, <r "rings, strands, sticks, stars. , in the form of clusters, animal figures, and other conventional cereal shapes and designs.

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05 o o Ruislese, high in dietary fiber, is a major ingredient in the food product of the present invention. In one embodiment, the starch, modified 12 starch, high amylose starch and / or pregelatinised flour is present in an amount of 20 to 40% by weight of the total weight of the product and forms the matrix for product expansion. During extrusion, starch forms a continuous phase which causes the food product to swell. Thus, it is possible to provide low volume weights as well as frills and crunchy textures.

In one embodiment of the present invention, rye bran and flax seed meal are combined into a single food product which is a snack product containing healthy fat components and phytochemicals. In this embodiment, the amount of omega-3 fatty acids corresponds to a recommended daily dose of about 500 mg. In addition, the protein content of a food product is 17% higher than that of any other grain type, and the amount of dietary fiber is as high as 20%. The flax seed grits are runaway and easy to transport with different conveyors and with compressed air.

In one embodiment, the flaxseeds are blended with non-ground coarse rye bran, swelling starch, protein and a small amount of water. The phenolic ingredients in rye broth have an antioxidant effect that protects easily oxidized oils. The mixture is extruded and the resulting mixture is extruded. The temperature during extrusion is kept below 120 ° C, preferably below 100 ° C and more preferably at a temperature of 70-80 ° C. 2 0 Temperature, together with water, high pressure and high shear forces, results in the formation of a dense, malleable mass. In this molded cvj mass, the fat is emulsified with the phenolic components and the protein and has a stabilizing effect on the fat in the final product. The crispy snack product obtained from the extruder can then be flavored by coating technology. The spice may contain o 25 salts, which increases the total amount of salt in the product to 1-2%.

| Coating gives the product a pleasing appearance, but is also an easy way to dispense spice. In addition, the coating prevents oxidation of the interior of the product. σ> sj- m σ> o o

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13 EXAMPLE 1

The ingredient blend was extruded using an APV MPF 19/25 twin screw extruder with four heating / cooling zones. The following ingredients provided excellent product structure and texture: 50% rye bran, 10% linseed oil (Elixi Oil oy), 5% pea protein (Nutralys F85G, Roquette) and 35% pregelatinised starch (Roquette).

The ingredients listed above were fed to the extruder with one of the added water. Water 5 was added at about 5-7 mL per 80-85 g dry ingredients.

The temperature near the inlet was about 90 ° C and the temperature in all other areas was about 80 ° C. The feed load was set at a level of about 80-100% of the maximum load of said extruder.

EXAMPLE 2 Extrusion was performed as described in Example 1, but using the following ingredients: 50% rye broth, 10% linseed oil (Elixi Oil oy), 5% pea protein (Nutralys F85G, Roquette) and 5 20% 35% barley starch (Alti).

i ° Also in this example the excellent structure and texture of the product was obtained, o

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Claims (15)

1. A cereal-based food product containing plenty of dietary fiber, characterized in that it is made by extrusion of a mixture of the ingredients and contains shrimp bran in an amount of at least 20% of the dry weight and starch which provides expansion and flaxseed as additional ingredients. Food product according to claim 1, characterized in that the starch is modified starch, starch containing plenty of amylose and / or pregelatinized flour in an amount of at least 20% of the dry weight. Food product according to claim 1 or 2, characterized in that the starch is corn starch, barley starch, potato starch or a mixture thereof in an amount of at least 20% of the dry weight. Food product according to any of claims 1 to 3, characterized in that it also contains flaxseeds in an amount not exceeding 30% of the dry weight. Food product according to any of claims 1-4, characterized in that the product also contains protein. Food product according to claim 5, characterized in that the protein in the product is pea, chickpea, bean and / or lentil protein in an amount not exceeding 10% of cvj dry weight. δ CVJ + 20 0 Food product according to any one of claims 1 to 6, characterized in that it o cl, additionally contains sait and / or other flavoring substances in an amount not exceeding 20% of the dry weight. CC CL 5; Food product according to any one of claims 1 to 7, characterized in that it contains o 25% - 20-80% shrimp bran, - 20-80% maize starch, barley starch and / or potato starch, - 8-30% flaxseed crust, - 3-10% pea, chickpea, bean and / or flax protein and - 0-20% sait and / or flavorings. Food product according to claim 8, characterized in that it contains - 40-60% shrimp bran, - 20-30% corn starch, - 8-12% flaxseed crusher, - 3-8% pea protein and 10 - 0-15% sait and / or flavoring. Food product according to any of claims 1 to 9, characterized in that it contains shrimp bran in an amount that is more than 50% of the dry weight. Food product according to any of claims 1-10, characterized in that the extrusion of the product is carried out at a temperature below 100 ° C, advantageously below 85 ° C. Food product according to any one of claims 1 to 11, characterized in that the g food product is a ready-to-eat, fermented snack product which is in the form of balls, sticks or fermented saita biscuits, or as cereals ready to be eaten, which are in the form of fermented balls, rings, strings, sticks, stars, clusters or animal figures. CC 2 0 A method of manufacturing a food product according to any of the preceding claims, characterized in that the dry ingredients are measured in one mg of baking extruder selectable with water, such that the total o water concentration of the mixture is 10-25% of the dry ingredients. by weight, and said dry ingredients and selectively added water are extruded at a temperature of 60-140 ° C to form an extruded crisp food product. Method according to claim 13, characterized in that the extrusion temperature is below 100 ° C, advantageously between 70-90 ° C. 15. A method according to claim 12 or 13, characterized in that the resulting extruded crispy food product is coated by adding oil and seasoning to the surface of the food product. C \ J δ (M i δ i O) o X and CL δ sj- m σ> o o (M