GB2026838A - Edible flakes containing wheat bran - Google Patents

Edible flakes containing wheat bran Download PDF

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Publication number
GB2026838A
GB2026838A GB7926907A GB7926907A GB2026838A GB 2026838 A GB2026838 A GB 2026838A GB 7926907 A GB7926907 A GB 7926907A GB 7926907 A GB7926907 A GB 7926907A GB 2026838 A GB2026838 A GB 2026838A
Authority
GB
United Kingdom
Prior art keywords
weight
wheat bran
flakes
protein
sweetener
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
GB7926907A
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GB2026838B (en
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Merck Patent GmbH
Original Assignee
Merck Patent GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Merck Patent GmbH filed Critical Merck Patent GmbH
Publication of GB2026838A publication Critical patent/GB2026838A/en
Application granted granted Critical
Publication of GB2026838B publication Critical patent/GB2026838B/en
Expired legal-status Critical Current

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Classifications

    • 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
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Medicinal Chemistry (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Organic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Child & Adolescent Psychology (AREA)
  • Diabetes (AREA)
  • Hematology (AREA)
  • Public Health (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Obesity (AREA)
  • General Health & Medical Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Cereal-Derived Products (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

The flakes comprise one part by weight of wheat bran, 0.8 to 1.2 parts by weight of hydrolysed protein and 0.15 to 0.25 part by weight of a sweetener. They may be prepared by mixing appropriate amounts of wheat bran and hydrolysed protein, moistening the mixture first with 1 to 1.5 parts by weight of an aqueous liquid (such as a sugar syrup) containing the requisite amount of sweetener and then with 0.6 to 1.0 part by weight of water at 60 to 70 DEG C, and blending the resulting mass followed by calendering, drying and comminuting (or comminuting and drying) and sieving the resulting flakes. The flakes are an easily taken source of wheat bran for use in regulating digestion or as a constituent of a slimming diet.

Description

SPECIFICATION Edible flakes containing wheat bran The present invention is concerned with edible flakes containing wheat bran and a process for the preparation thereof.
Wheat bran contains much roughage, particularly cellulose, and also vitamins A, B and E and mineral salts (the latter being present in about five times the proportion they are present in wheat flour). Wheat bran also has a high protein content.
Wheat bran is thus a useful dietary supplement, particularly as a constituent of a slimming diet.
However, wheat bran is straw-like and difficult to take and can be swallowed only with difficulty, even with a large amount of liquid. This is a particular problem if the amount required for a slimming diet (about 30 to 40 grams per day) is to be taken.
For this reason, many suppliers of wheat bran (for example, in the form of tablets) suggest that it be taken with a food such as semolina pudding, rice pudding or a fruit puree.
We have now developed an edible material containing wheat bran, which can be taken easily, either as it is or as a component of a foodstuff such as, for example, a wholemeal muesli or a fruit muesli (which contains, for example, maize, oat or wheat flakes, dried fruit and/nuts).
According to the invention there is provided edible material is the form of flakes comprising one part by weight of wheat bran, 0.8 to 1.2 parts by weight of hydrolysed protein and 0.15 to 0.25 part by weight of a sweetener.
The invention also comprises a process for the preparation of an edible material, which comprises mixing one part by weight of wheat bran and 0.8 to 1.2 parts by weight of hydrolysed protein, moisten ingthemixturefirstwith 1 to 1.5 parts by weight of an aqueous liquid containing 0.15 to 0.25 part by weight of a sweetener, and then with 0.6 to 1.0 part by weight of water at 60 to 70"C, and blending the resulting mass followed by calendering, drying and comminuting to form flakes or comminuting to form flakes and drying, and sieving the flakes.
The edible material according to the invention tastes sweet and is in the form of a crisp flakes. In contrast, we were unable to obtain satisfactory flakes if protein-containing powders (for example, skimmed milk powder, soya protein, casein or protein obtained from whole milk by ultracentrifuging) or conventional edible binders (for example, gelatin, gum arabic, guar meal and carob bean flour) were used instead of hydrolused protein, since the flakes disintegrated on drying. The edible material according to the invention may advantageously have a protein content of more than 45% by weight.
The edible material according to the invention can be used as a protein-rich dietetic agent containing roughage, especially for regulating digestion, for example, in cases of constipation, and also as a constituent of a slimming diet. Forthe latter purpose, about 60 to 100 g per day are taken, preferably as a constituent of one (or two) meal(s) in the form of one (or two) portion(s) of wholemeal muesli or fruit muesli.
A suitable hydrolysed protein for use in the material and process according to the invention is, for example, calcium caseinate. Examples of suitable commercially available hydrolused proteins are "Curate Protein Tonic" (manufactured by Rovita GmbH) and "High Protein Concentrate" (manufactured by Rovianda GmbH and Co., KG). Curate Protein Tonic is a white, soluble material of neutral taste, the analysis of which is as follows: moisture: not more than 7%, protein: 88%, ash: 4% fat: 1.5%, calcium.
0.5%, potassium. 0.4% and magnesium. 0.3%, while the analysis of High Protein Concentrate is protein: 90%, water: 5%, ash: 6.5%, fat: 1.3% and calcium: 1.1% (all the above percentages being by weight).
The sweetener used in the material and process according to the invention is preferably beet sugar, although other conventional sweeteners, such as fructose, glucose, maltose, malto-dextrin, sorbitol or invert sugar may be used, if desired. The sweetener is preferably present in an amount of about 10%, based on the weight of wheat bran and hydrolysed protein.
The sweetener is preferably added to the mixture of wheat bran and hydrolysed protein in the form of an aqueous solution or in the form of a sugar syrup followed by water until the aount of aqueous liquid containing the sweetener is 1 to 1.5 parts by weight.
The aqueous liquid containing the sweetener is preferaly added at a temperature of 10 to 30"C.
As indicated above, in the process according to the invention, a further 0.6 to 1.0 part by weight of water at 60 to 70"C is then added and the resulting mass is thorough blended and calendered (preferably with a roller separation of 0.2 to 0.5 mm), dried (preferably at 20 to 800C), comminuted to form flakes (preferably with a roller crusher) and sieved. As indicated above, the sequence of drying and comminution is not critical, and comminution can precede drying, if desired.
The resulting flakes preferably have a thickness of 0.3 to 1 mm and a maximum dimension (length or width) of 0.5 to 5 mm. These dimensions are not critical, however, as the flakes may either break into smaller particles as a result of mechanical grinding during storage or transport, or they may adhere to one another to form larger particles.
In order that the invention may be more fully understood, the following Example is given by way of illustration only.
Example 10 kg. of wheat bran are mixed intensively with 10 kg. of Curate Protein Tonic and the mixture is thoroughly moistened with 3.6 kg. of sugar syrup of concentration 60-70% and 8 kg. of water at about 20"C.
A further 8 kg. of water (having a temperature of 60 to 70"C) is then added and the mixture is kneaded for 10 minutes, the resulting moist mass being passed through a calender (the roller separation being 0.3 mm) and dried atabout70'C using a Glatt drier.
The product thus obtained is comminuted (using an Alexanderwerk roller crusher, type (FB70) and sieved through a circular sieve (sieve insert 3.0 with a mesh width of 3 mm; Alexanderwerk).

Claims (5)

1. Edible material in the form of flakes comprising one part by weight of wheat bran, 0.8 to 1.2 parts by weight of hydrolused protein and 0.15 to 0.25 part by weight of a sweetener.
2. Edible material according to claim 1 substantially as herein described in the Example.
3. A process for the preparation of an edible material, which comprises mixing one part by weight of wheat bran and 0.8 to 1.2 parts by weight of hydrolysed protein, moistening the mixture first with 1 to 1.5 parts by weight of an aqueous liquid containing 0.15 to 0.25 part by weight of a sweetener, and then with 0.6 to 1.0 part by weight of water at 60 to 70"C, and blending the resulting mass followed by calendering, drying and comminuting to form flakes or comminuting to form flakes, and drying and sieving the flakes.
4. A process of preparing an edible material, substantially as herein described in the Example.
5. Afoodstuffwhich contains an edible material according to claim 1 or 2 or an edible material prepared according to claim 3.
GB7926907A 1978-08-04 1979-08-02 Edible flakes containing wheat bran Expired GB2026838B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19782834194 DE2834194A1 (en) 1978-08-04 1978-08-04 DIET DIET

Publications (2)

Publication Number Publication Date
GB2026838A true GB2026838A (en) 1980-02-13
GB2026838B GB2026838B (en) 1983-01-12

Family

ID=6046202

Family Applications (1)

Application Number Title Priority Date Filing Date
GB7926907A Expired GB2026838B (en) 1978-08-04 1979-08-02 Edible flakes containing wheat bran

Country Status (14)

Country Link
JP (1) JPS5524168A (en)
AT (1) AT372581B (en)
BE (1) BE878034A (en)
CH (1) CH642235A5 (en)
DE (1) DE2834194A1 (en)
FR (1) FR2432277B1 (en)
GB (1) GB2026838B (en)
GR (1) GR72492B (en)
IT (1) IT1117787B (en)
NL (1) NL7905995A (en)
PT (1) PT69957A (en)
SE (1) SE7906466L (en)
YU (1) YU178079A (en)
ZA (1) ZA794011B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008146050A1 (en) * 2007-06-01 2008-12-04 Gela Sulaberidze Medicinal-preventive nutrient combination and foodstuffs on the basis thereof
WO2014096883A1 (en) * 2012-12-21 2014-06-26 Compagnie Gervais Danone Dairy fermented product comprising wheat bran

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3942035A1 (en) * 1989-12-20 1991-06-27 Jacobs Suchard Ag PROCESS FOR PREPARING CRISPIES WITH IMPROVED NUTRITIONAL PHYSIOLOGICAL PROPERTIES
JP5053667B2 (en) * 2006-12-28 2012-10-17 日清ファルマ株式会社 Novel lactic acid bacteria and lactic acid bacteria fermentation products for promoting adipocyte differentiation

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR995427A (en) * 1945-03-02 1951-12-03 Tutela France Process for preserving sounds and issues in the form of agglomerates
DE1945543C3 (en) * 1969-09-09 1974-01-03 Molkereigenossenschaft Dahlenburg Egmbh, 3148 Dahlenburg Process for the production of a pastry-like or powdered food enriched with protein
GB1332887A (en) * 1972-05-16 1973-10-10 Procter & Gamble Breakfast cereal
DE2536755A1 (en) * 1975-08-18 1977-02-24 Mohamed Elchazly Ballast rich bran used as food additive - prepd. by defatting bran and incubating with enzyme e.g. pancreatine
DE2626734A1 (en) * 1976-06-15 1977-12-29 Werner Huske Tasty low calorie dietary food - contg. wheat bran, crushed linseed, muesli and flakes
DE2629773C2 (en) * 1976-07-02 1985-06-27 Thiele, Henry, Dipl.-Ing. Dr., 7534 Birkenfeld Product made from bran and pectin
FR2395288A1 (en) * 1977-06-23 1979-01-19 Ppn Treatment of disorders caused by over eating - using compsns. contg. soya protein and dietetic fibre
FR2424030A2 (en) * 1977-06-23 1979-11-23 Ppn Dietary compsns. - contg. fibrous and amorphous dietary fibre and animal or vegetable protein
FR2405658A1 (en) * 1977-10-14 1979-05-11 Monot Production Laboratoires Granular dietetic compsn. contg. wheat bran, protein, and glucide(s) - prepd. by impregnating the bran and heating
FR2414878A1 (en) * 1978-01-18 1979-08-17 Francaise Coop Pharma INGERABLE COMBINATION OF A NATURAL METAL PROTEINATE AND FOOD FIBERS

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008146050A1 (en) * 2007-06-01 2008-12-04 Gela Sulaberidze Medicinal-preventive nutrient combination and foodstuffs on the basis thereof
US8834941B2 (en) 2007-06-01 2014-09-16 Gela Sulaberidze Method of treatment and prevention of metabolic and digestion disorders and of pathological states associated therewith and products used therein
WO2014096883A1 (en) * 2012-12-21 2014-06-26 Compagnie Gervais Danone Dairy fermented product comprising wheat bran

Also Published As

Publication number Publication date
GR72492B (en) 1983-11-15
ATA533779A (en) 1983-03-15
IT1117787B (en) 1986-02-24
JPS5524168A (en) 1980-02-21
AT372581B (en) 1983-10-25
YU178079A (en) 1983-01-21
ZA794011B (en) 1980-08-27
CH642235A5 (en) 1984-04-13
FR2432277B1 (en) 1986-06-20
PT69957A (en) 1979-08-01
FR2432277A1 (en) 1980-02-29
BE878034A (en) 1980-02-04
DE2834194A1 (en) 1980-02-21
NL7905995A (en) 1980-02-06
GB2026838B (en) 1983-01-12
SE7906466L (en) 1980-02-05
IT7949947A0 (en) 1979-08-02

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PCNP Patent ceased through non-payment of renewal fee