WO2000025589A1 - Produits a base de pate enrichis au psyllium et procedes de fabrication associes - Google Patents

Produits a base de pate enrichis au psyllium et procedes de fabrication associes Download PDF

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Publication number
WO2000025589A1
WO2000025589A1 PCT/US1999/026173 US9926173W WO0025589A1 WO 2000025589 A1 WO2000025589 A1 WO 2000025589A1 US 9926173 W US9926173 W US 9926173W WO 0025589 A1 WO0025589 A1 WO 0025589A1
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WO
WIPO (PCT)
Prior art keywords
psyllium
dough
water
weight
fine
Prior art date
Application number
PCT/US1999/026173
Other languages
English (en)
Inventor
Norris Sun
Original Assignee
Kellogg Company
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 Kellogg Company filed Critical Kellogg Company
Priority to AU18141/00A priority Critical patent/AU1814100A/en
Publication of WO2000025589A1 publication Critical patent/WO2000025589A1/fr

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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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • 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

Definitions

  • This invention relates to psyllium-enriched dough products.
  • the dough products may be administered to humans and animals susceptible to or afflicted with hypercholesterolemia to lower serum cholesterol or to individuals in need of dietary regulation.
  • the invention also relates to a method for producing the dough products, in which ultra-fine psyllium having a 99% by weight particle size of less than 200 mesh is admixed with other dry ingredients and water to form the dough, which is then further processed and formed into the final product.
  • Psyllium is a known mucilaginous material which has found extensive use in bulk laxatives.
  • the source of psyllium is the seeds of plants of the Plantago genus, which grow in certain sub- tropical regions. Since it is believed by those skilled in the art that the active ingredient of psyllium is the psyllium seed gum, which is located primarily in the seed husk, present technology uses the ground seed husk as the source of psyllium. However, the whole seed is also known as a psyllium source, as well as the dehusked psyllium seed.
  • psyllium decreases plasma triglycerides and LDL cholesterol, particularly in humans.
  • the specific use of a psyllium hydrophilic mucilloid to lower cholesterol in serum was documented by Anderson et al., Arch. Intern. Med. Vol. 148, Feb 1988, 292-296 (1988), Anderson et al., Am. J. ClinNutr. Vol.56, p. 93-98, (July 1992).
  • psyllium which belongs to a class of gel forming soluble fibers, disrupts the absorption or metabolism of cholesterol by binding, entrapping, absorbing, or otherwise interfering with the reabsorption of bile acids across the intestinal lumen.
  • the soluble fiber interferes with the intraluminal formation of micelles, resulting in decreased cholesterol and bile acid reabsorption.
  • the end result is that more bile acids and dietary cholesterol are ultimately excreted in the feces, resulting in a decreased level of serum cholesterol.
  • psyllium acquires a slimy or adhesive texture and mouthfeel upon hydration. Psyllium normally forms a gelatinous mass when contacted with water and exhibits poor dispensability and mixability in water. Psyllium also develops a distinctive, undesirable flavor in the presence of heat and moisture which further limits its use in food products.
  • Psyllium also imparts a dull grayish brown color to foods, and thus is unsuitable for inclusion in light or white colored products such as doughs, breads, and the like.
  • psyllium While it is clearly desirable to incorporate psyllium into food products, the mucilaginous nature of the material renders normal preparation processes unsuitable for use. It is desirable to produce other types of psyllium containing foodstuffs, such as breads and doughs. Doughs prepared from prewetted psyllium are disclosed in U.S. Patent No. 5,384,144 to Bedard et al. Additional psyllium containing doughs are desirable.
  • the psyllium-enriched dough products of the present invention are improved through use of psyllium having a very small particle size.
  • the dough products of the invention provide therapeutically effective and economically produced.
  • the products of the invention are palatable and suitable for human consumption, and are effective in lowering serum cholesterol levels.
  • the present invention is a dough food product enriched with ultra-fine psyllium, which is defined herein as psyllium having a particle size such that 99% by weight has a particle size of 75 microns or less.
  • ultra-fine psyllium raw psyllium is comminuted to aparticle size of less than 200 mesh, which corresponds to about 75 microns.
  • the dough product is then prepared by admixing ultra-fine psyllium together with flour and water to form the dough, which is further processed, e.g. heated and baked, to yield the final product are also disclosed herein.
  • the ultrafine psyllium of the present invention is comminuted such that 99% by weight passes through a 200 mesh screen, and more preferably, 95% by weight of the psyllium passes through a 325 mesh screen.
  • the psyllium has a particle size such that substantially all of the psyllium has a particle size of less than 75 microns (corresponding to 200 mesh), and preferably less than 45 microns, In preferred embodiments, about 80 % by weight passes through a 500 mesh screen, corresponding to a particle size of less than about 25 (corresponding to 325 mesh) microns.
  • the psyllium ultra-fine is prepared by comminuting raw psyllium using any acceptable comminuting device known in the art.
  • the psyllium has a particle size distribution as follows:
  • the United States Food and Drug Administration has found that a daily intake of 7 grams of soluble fiber from psyllium husk or psyllium seed husk as part of a diet low in saturated fat and cholesterol may reduce the risk of coronary heart disease (CHD) by lowering blood total- and LDL cholesterol levels in individuals with mild to moderate hypercholesterolemia.
  • CHD coronary heart disease
  • the USFDA authorizes placement of a CHD health claim in labeling of foods containing a minimum of 95% pure soluble fiber per Reference Amount Customarily Consumed (RACC, 7 grams divided by 4 eating occasions per day).
  • the USFDA has adopted the terms "psyllium husk” or "psyllium seed husk” to define soluble fiber.
  • the dough should contain a sufficient amount of ultra-fine psyllium to provide the consumer the beneficial effects recognized by the USFDA as well as other beneficial effects known in the art. preferably, these effects are provided by consumption of from 2 to 4 servings of the product daily.
  • the dough products of the present invention may be prepared by admixing the ultra-fine psyllium is added with any well-known dough forming ingredients, e.g. flours of farinaceous grains, yeast, etc. with water to form a dough. Due to the competition for available water between the psyllium and the other dough ingredients, an increased amount of water is required compared to a similar dough prepared without psyllium. For example, a dough made with 100 lbs/flour typically requires about 50 lbs. of water. A dough according to the present invention prepared from 100 lbs. of flour and 8.0 lbs. of psyllium requires in the range of 71 to 80 lbs. of water. Thus, in general, approximately 20 to 60 % more water is required. However, if too much water is added, the dough will collapse. If not enough water is added, the dough will not be sufficiently plastic for processing.
  • any well-known dough forming ingredients e.g. flours of farinaceous grains, yeast, etc. with water to form a dough. Due to the
  • a sponge is first formed by admixing ultra-fine psyllium, a portion of the flour, water, and yeast. This mixture is then fermented under moist conditions to yield the sponge. The remaining dough ingredients, including the remaining flour, water, dough and yeast are added to the sponge and mixed. The resultant dough may then be divided into appropriate size portions optionally proofed, and heated or baked to produce the final product.
  • the final dough product contains from about 0.1 to about 5% by weight ultra-fine psyllium, from about 10 to about 90% flour, and from about 10 to about 90% by weight water.
  • Additional ingredients such as yeast, sweeteners, flavorants colorants, preservatives and processing aids may be included in effective amounts that will be understood to the skilled art.
  • the final dough product typically includes from about 1 to about 10 percent by weight, and preferably from about 2 to about 5% by weight ultra- fine psyllium.
  • Flour typically accounts for about 10 to about 90% by weight of the final product, and from about 0 to about 10% of the weight of the final product is water.
  • the remainder of the dough composition typically includes from about 1 to about 8 percent yeast, as well as functionally effective amounts of other flavorants, colorants and processing aids described above.
  • the examples that follow are exemplary of dough products that may be prepared in accordance with the present invention.
  • Example 1 Two different types of breads, a white bread (Example 1) and a wheat bread (Example 2), were prepared in accordance with the present invention.
  • the general preparation steps are set forth below:
  • a sponge was prepared by adding psyllium, sodium stearoyl lactylate, soybean oil, parts of flour, water, salt, yeast and azodicarbonamide (A.D.A) were added to a mixer and blended. For wheat bread, caramel color and part of red bran were also added. This mixture was then fermented in warm, moist conditions for 3 to 4 hours to yield the sponge. Dough was then prepared by adding sugar, calcium proprionate, mono- and di-glyceride, ascorbic acid, the remaining flour, water, yeast, salt, A.D.A. and gum to the sponge and mixed, and for wheat bread, molasses was also added.
  • the dough was divided, rolled and molded into loaf form and placed in a baking pan. The dough was then proofed in the baking pans for approximately one hour. The loaves were then water- split, baked, then cooled at room temperature prior to packing. The bread may optionally be frozen, depending upon the desired method of storage and/or distribution.
  • the bread formulations are shown in the tables that follow:
  • the white bread surprisingly yielded superb color, and both breads exhibited excellent organoleptic characteristics.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne des produits à base de pâte améliorés avec du psyllium ultra-fin ainsi que des procédés de préparation de ces produits à base de pâte.
PCT/US1999/026173 1998-11-05 1999-11-05 Produits a base de pate enrichis au psyllium et procedes de fabrication associes WO2000025589A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU18141/00A AU1814100A (en) 1998-11-05 1999-11-05 Psyllium enriched dough products and methods for making same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10725198P 1998-11-05 1998-11-05
US60/107,251 1998-11-05

Publications (1)

Publication Number Publication Date
WO2000025589A1 true WO2000025589A1 (fr) 2000-05-11

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1999/026173 WO2000025589A1 (fr) 1998-11-05 1999-11-05 Produits a base de pate enrichis au psyllium et procedes de fabrication associes

Country Status (2)

Country Link
AU (1) AU1814100A (fr)
WO (1) WO2000025589A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004086870A1 (fr) * 2003-03-31 2004-10-14 Council Of Scientific And Industrial Research Pre-melange ameliorant pour galettes «chapatis» comprenant de l'acide ascorbique, du lactate de stearoyle de sodium et de la gomme de guar
EP2026660A1 (fr) * 2006-04-20 2009-02-25 Patel, Shruti, Hiten Produits de pâte à enveloppe de psyllium sec incorporée et procédé de préparation
GB2576357A (en) * 2018-08-16 2020-02-19 Logi Food Tech Ltd Baked crisp product for human consumption

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5095008A (en) * 1987-09-14 1992-03-10 The Procter & Gamble Company Cookies containing psyllium
US5227248A (en) * 1989-09-27 1993-07-13 Kellogg Company Ready-to-eat cereal containing psyllium
US5382443A (en) * 1993-09-17 1995-01-17 Kellogg Company Ready-to-eat cereals containing extruded pre-wetted psyllium

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5095008A (en) * 1987-09-14 1992-03-10 The Procter & Gamble Company Cookies containing psyllium
US5227248A (en) * 1989-09-27 1993-07-13 Kellogg Company Ready-to-eat cereal containing psyllium
US5382443A (en) * 1993-09-17 1995-01-17 Kellogg Company Ready-to-eat cereals containing extruded pre-wetted psyllium

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004086870A1 (fr) * 2003-03-31 2004-10-14 Council Of Scientific And Industrial Research Pre-melange ameliorant pour galettes «chapatis» comprenant de l'acide ascorbique, du lactate de stearoyle de sodium et de la gomme de guar
EP2026660A1 (fr) * 2006-04-20 2009-02-25 Patel, Shruti, Hiten Produits de pâte à enveloppe de psyllium sec incorporée et procédé de préparation
EP2026660A4 (fr) * 2006-04-20 2012-10-17 Patel Shruti Hiten Produits de pâte à enveloppe de psyllium sec incorporée et procédé de préparation
GB2576357A (en) * 2018-08-16 2020-02-19 Logi Food Tech Ltd Baked crisp product for human consumption
GB2576357B (en) * 2018-08-16 2021-06-23 Logi Food Tech Ltd Baked crisp product for human consumption

Also Published As

Publication number Publication date
AU1814100A (en) 2000-05-22

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