GB2418128A

GB2418128A - Muesli compositions

Info

Publication number: GB2418128A
Application number: GB0503748A
Authority: GB
Inventors: Richard Antony Milton; Dympna Mary Fitzpatrick
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-09-15
Filing date: 2005-02-24
Publication date: 2006-03-22
Also published as: GB0420593D0; GB0503748D0

Abstract

A cereal product comprises: 10 to 60 % by weight of oat flakes, 0 to 5 % by weight of vanilla extract 0 to 5 % by weight of vegetable oil, 10 to 40% by weight of at least one of honey, manuka honey, malt syrup and sugar, and 5 to 80 % by weight of at least one additional ingredient. Another product is disclosed comprises hazelnuts, optionally with puffed rice, seeds and pinenuts, and an additional ingredient, e.g. dried fruit or oat crunch.

Description

Food Preparation This invention concerns a food preparation.

Over the last few decades, "muesli-style" food preparations have become increasingly popular with consumers. It is now accepted that such muesli preparations can provide a breakfast lair example, which is both enjoyable to eat and has higl1 nutritional value. An emphasis is often placed on the "natural" ingredients, ol'ten organically sourced, which are further believed to confer health benefits on the consumer. A major strength of such a muesli is that it will typically contain a wide variety of ingredients, which together offer a greater variety of vitamins, minerals etc than more traditional breakfast preparations whicl1 may often be based on a single grain. The variety of ingredients also provides a more interesting eating experience for the consumer.

Advances in nutritional knowledge and science now provide the possibility of identifying certain foodstuffs that may be beneficial for certain physiological or medical conditions. It has long been known for example that the higl1 level of calcium in mills is beneficial for tile human body's production and repair of bones and teeth.

As a further example, it is also known that certain nutrients and food products are of particular benefit for the relief of symptoms associated with hormonal changes in females, such as during the menopause. These include fibre, various vitamins and minerals sucl1 as iron, essential oils, anti-oxidants and phytoestrogens. It would clearly be benel:'icial if such health-promoting products were available to take in a simple form, with minimal processing, thus avoiding tl1e need for pills, tablets and other processed supplements.

It is an object of the present invention to provide a l'ood preparation which contains ingredients of health benefit for the consumer, as well as being enjoyable to eat. Tile preparation is suitable as a breakfast food, for example in a muesli-style preparation, which may be consumed for example with milk, yoghurt or ice-cream, or as a food adclitive.

Tn aeeordanee with a first aspect of the present invention there is provided a food preparation compnslllg: approxhllately 1(:) to 60 % by weight of oat flakes, approximately O to 5 % by weight of vanilla extract, approximately O to 5 % by weight of vegetable oil, approximately 10 to 40% by weight ol at least ogle ol honey, manuka honey, malt syrup and sugar, and approximately 5 to 80 % by weight of at least one additional ingredient.

According to a second aspect ol the present invention there is provided a food preparation comprising: approximately 10 to 60 % by weight of oat flakes, approximately I to 5 % by weight of vanilla extract, approximately] to 5 % by weight of vegetable oil, approximately 15 to 40% by weight of at least one of honey, manuka honey, malt syrup and sugar, and approximately 5 to 74 % by weight of at least one additional ingredient.

According to a third aspect ol the present invention there is provided a. Iood preparation comprising a. mixture of oat llalces, vanilla extract, vegetable oil, honey and / or manlike honey and / or malt syrup and / or sugar, and at least one additional ingredient.

The second at least one additional ingredient may comprise at least one of apple juice, barley, buckwheat, coconut, desiccated coconut, oat bran, oat germ, oatmeal, raisins, salt, sesame seeds, sunflower seeds, water, wheat flakes and almond flour.

The food preparation according to the first, second and third aspects, referred to herein as "oat er.'ncll'', may be incorporated into a muesli-style food preparation in accordance with tile second to fourth aspects of the invention, as described below.

In accordance with a fourth aspect of the present invention, there is provided a Iced preparation comprising: approximately 0 to l 0 % by weight of sunflower seeds, approximately 0 to 10 % by weight of pinenuts, approximately 0 to 10 % by weight of sesame seeds, approximately 0 to l 0 % by weight of puffed rice, approximately 10 to 20 % by weight ol'hazehluts, approximately 0 to 10 % by weight of pumpkin seeds, approximately 0 to 15 % by weight ol'linseeds, and approximately 15 to 60 % by weight of at least one further ingredient.

In accordance with a fifth aspect of the invention there is provided a food preparation comprising: approximately 5 to 10 % by weight ol'sunllower seeds, approximately 5 to 10 % by weight of pinenuts, approximately 5 to 10 % by weight of sesame seeds, approximately 5 to 10 % by weight of puffed rice, approximately 10 to 20 % by weight ol'hazelnuts, approximately 5 to 10 % by weight of pumpkin seeds, approximately 5 to 15 % by weight of linseeds, and approximately 15 to 60 % by weight of at least one l'urther ingredient.

In accordance with a sixth aspect of the invention, there is provided a food preparation comprising a mixture of sunflower seeds, pinenuts, sesame seeds, puffed rice, llazehluts, pumpkin seeds, linseeds and at least one l'urt]ler ingredient.

The at least one further ingredient prel'erably comprises at least one of sultanas, raisins, other dried fruit and oat crunch.

Preferably, the sunflower seeds are toasted before incorporation into the preparation.

Similarly, the pine nuts, pumpkin seeds and hazelnuts may also be toasted before incorporation into the preparation.

The invention will now be described by way of example with reference to an exemplary embodiment.

In accordance with the first, second and third aspects ol'llle invention, "Oat crunch" is an ingredient that may be used to add llavour and texture to a preparation, such as a m.esli-style preparation, as will be described below. it may be formed by combining and balking a variety of ingredients. These include oat flakes, vanilla extract, vegetable oil, at least one of malt syrup and sugar, and a preselected ingredient. Tile vegetable oil may l'or example comprise sunflower oil, rapeseed oil or any otler suitable vegetable cooking oil. Tile preselected ingredient may include any of apple juice, barley, buckwheat, coconut, desiccated coconut, oat bran, oat germ, oatmeal, raisins, salt, sesame seeds, sunflower seeds, water, wheat haloes and almond flour in combination or singly. One or a combination of honey, manulca honey, malt syrup and sugar is used to provide sweetness. Vising malt syrup and / or sugar may be preferable for some preparations, as these ingredients are suitable for consumption by vegans.

Exempkry ingredient lists for making two preferred forms ol'oat crunch are shown in 'fables I and2.

Table I - ()at crunch ineredicut list 1 Ingredient 1,rollortion by weight (%) Oat Haloes 52 Oatmeal 14 Almond Flour 4 . . . Malt Syrup 18 _.

Manuka I loneY 9 Vanilla Extraet 1 Sunflower Oil 2 Table 2 - Oat crunch insredient list 2 Ingredient Proportion by weight (TO) Buckwheat 16.67 Oat Flakes 16.67 _..- ......

Oatmeal 13.33 Barley 16.67 Almond F]our 3.33 : Malt Syrup 16.67 Manuka Honey 8.33 _. . . Vanilla Extract 3.33 Water 1.67

Vegetable Oil 3.33

To make the oat crunch, the dry ingredients are combined. In the example shown in Table 1, these include the oat flakes, oatmeal and almond flour. The malt syrup and manoka honey are then combined and warmed. The remaining ingredients, here the vanilla extract and oil, are added to the warmed syrup and honey mixture. The resultant syrup is then combined with tile dry ingredients. This is baked at around 125 C lair approximately 10 to 20 minutes.

The mixture is then cooled and broken into pieces. I he oat crunch may then be blended together with other ingredients in a muesli-style preparation as required, as described below.

Table 3 shows an ingredient list for making an exemplary food preparation according to the fourth to sixth aspects of the invention.

Tahlc - Preraration ineredient list Ingredient Proportion lay weight ('hi) Sunflower Seeds 6 Pine Nuts 1 7 Sesame Seeds 7 Puffed Rice 5 !.

Sultanas 7 Raisins Hazelnuts 14 _. . Pumpkin Seeds 1 6 1, . . . 1,inseeds 9 Oat Crunch 1 39 It is preferred that tile sunflower seeds, pine nuts, hazelnuts and pumpkin seeds are toasted before incorporation into the preparation. This typically involves roasting them at approximately 150 to 175 C for about 10 to 30 minutes, and then allowing them to cool.

The ingredients for the preparations are selected to be naturally rich in vitamins, minerals such as iron, essential oils, anti-oxidants and phytoestrogens which arc letdown to be beneficial lor healtll, in particular for female health, and may be especially useful Lo reduce tile symptoms associated with the menopause. It should be noted that the preparation is not only intended lor female consumption, but provides a source of nutrition suitable for all consumers, whetler male, female, young or old.

With such a muesli-style preparation, the Oat Crunch is not an essential ingredient, and dried fruit, such as sultanas, raisins or other dried fruit (e.g. cranberries, apples, bananas etc) may also be used in addition to, or instead of, the oat crunch. Various recipes are possible within the scope of the invention catering for varying tastes of the consumer. I lowever, in order to ensure a varied and enjoyable foodstuff, in a prei'errecl embodiment troth oat crunch and at least one dried fruit would be included Although the invention has been descriLcd with reference to the embodiments above, there are many other recipe variations possible within the scope of the claims.

Claims

Claims 1. A food preparation comprising: approximately l O to 60 % by

weight of oat flakes, approximately O to 5 % by weight o f vanilla extract, approximately () to 5 /0 by weight of vegetable oil, approximately l O to 40 /O by weight of at least one of honey, mantilla honey, malt syrup and sugar, and approximately 5 to 80 % by weight of at least one additional ingredient.
2. A food preparation comprising: approximately I O to 60 % by weight of oat flakes, approximately l to 5 % by weight of vanilla extract, approximately l to 5 % by weight of vegetable oil, approximately 15 to 40% by weight of at least cane of honey, manuka l1oney, malt syrup and sugar, and approximately 5 to 74 % by weight calf at least one additional ingredient.
3. A food preparation comprising a mixture of oat haloes, vanilla extract, vegetable oil, honey and / or manuka honey and / or malt syrup and / or sugar, and at least one additional ingredient.
4. A preparation according to any preceding claim, wherein the at least one additional ingredient comprises at least one of apple juice, barley, buckwheat, coconut, desiccated coconut, oat bran, oat germ, oatmeal, raisins, sail, sesame seeds, sunflower seeds, water, wheat flakes and almond flour.
5. A food preparation comprising: approximately O to 10 TO by weight ol sunflower seeds, approximately O to 10 % by weight of pinenuts, approximately O to 10 % by weight of sesame seeds, approximately 0 to 10 % by weight of puffed rice, approximately 10 to 20 % by weight of hazelnuts, approximately 0 to 10 % by weight of pumpkin seeds, approximately 0 to 15 % by weight oi'linseecls, and approximately 15 to 60 % by weight of at least one further ingredient.
6. A food preparation comprising: approximately 5 to] 0 % by weight of sunflower seeds, approximately 5 to 10 % by weight of pinenuts, approximately 5 to 10 % by weight of sesame seeds, approximately 5 to] O % by weight of puffed rice, approximately 10 to 20 % by weight of hazelnuts, approximately 5 to 10 % by weight of pumpkin seeds, approximately 5 to 15 % by weight of]inseeds, and approximately] 5 to 60 % by weight of at least one l-'urtller ingredient.
7. A l'ood preparation comprising a mixture of sunflower seeds, pinenuts, sesame seeds, pulped rice, hazelnuts, pumpkin seeds, linseeds and at least one l'urtller ingredient.
8. A preparation according to any of claims 5 to 7, wherein the at least one further ingredient comprises at least one of sultanas, r aisins, other dried fruit and oat crunch.
9. A preparation according to any of claims 5 to 8, wherein the sunflower seeds are toasted before incorporation into the preparation.
10. A preparation according to any of claims 5 to 9, wherein the pine nests are toasted before incorporation into the preparation.
11. A preparation according to any of claims 5 to 10, wherein the pumpkin seeds are toasted before incorporation into the preparation. -] o-
12. preparation according to any of claims 5 to 11, wherein the hazelnuts are toasted before incorporation into to preparation.