WO2007092087B1 - Moisturizing composition for protein materials - Google Patents

Moisturizing composition for protein materials

Info

Publication number
WO2007092087B1
WO2007092087B1 PCT/US2006/048543 US2006048543W WO2007092087B1 WO 2007092087 B1 WO2007092087 B1 WO 2007092087B1 US 2006048543 W US2006048543 W US 2006048543W WO 2007092087 B1 WO2007092087 B1 WO 2007092087B1
Authority
WO
Grant status
Application
Patent type
Prior art keywords
product
fiber
measured
food product
cooked
Prior art date
Application number
PCT/US2006/048543
Other languages
French (fr)
Other versions
WO2007092087A3 (en )
WO2007092087A2 (en )
Inventor
Brock Lundberg
Dale Lindquist
Greg Aronson
Amanda Huppert
Original Assignee
Fiberstar Inc
Brock Lundberg
Dale Lindquist
Greg Aronson
Amanda Huppert
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

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/188Cellulose; Derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056Spread compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262Cellulose; Derivatives thereof, e.g. ethers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24Cellulose or derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13Snacks or the like obtained by oil frying of a formed cereal dough

Abstract

A cooked or uncooked grain, vegetable or meat protein product comprising a) 0.05%- 5% by total weight highly refined cellulose product defined by a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber and b) grain, vegetable or meat proteinaceous product

Claims

AMENDED CLAIMS received by the International Bureau on 20 November 2007 (20.11.2007)
1. A cooked food product comprising at least one proteinaceous ingredient selected firom the group consisting of: a) proteinaceous grain product; and b) meat proteinaceous product; and the cooked food product further comprising 0-05%-5% by total weight highly refined cellulose product cooked in the cooked food product, the highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDP) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber.
2. The cooked food product of claim 1 wherein the proteinaceous ingredient comprises a proteinaceous grain product derived from at least one grain, fruit or vegetable selected from the group consisting of corn, potato, rice, wheat, oat and soy.
3. The cooked food product of claim 2 further comprising at least one additional ingredient selected from the group consisting of baking soda and salt.
4. The cooked food product of claim 2 wherein the food product is a cooked cracker product or chip product that has a surface and the surface contains bubbles thereon.
5. The cooked food product of claim 1 comprising at least 10% by total weight of animal protein.
6. The cooked food product of claim 5 comprising cooked solid or ground animal protein, water and an amount of a highly refined cellulose product effective to enhance the moisture retention of the food product, wherein said amount of said highly refined cellulose is greater than or equal to about 0,1% vv/w protein concentration in said animal protein-containing food product.
7. An uncooked food product comprising a solid, ground or paste proteinaceous product comprising at least one proteinaceous ingredient selected from the group consisting of: a) proteinaceous grain product; and b) meat proteinaceous product; and the uncooked food product further comprising 0.05%-5% by total weight highly refined cellulose product cooked in the cooked food product, the highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber comprising uncooked solid or ground protein, water and an amount of a highly refined cellulose product effective to enhance moisture retention of the food product when cooked, wherein said amount of said highly refined cellulose is greater than or equal to about 0.1% w/w protein concentration in said grain product or animal protein-containing food product.
8. A method of providing a cookable food product having improved moisture retention when cooked selected from the group consisting of providing: a) a cookable mass comprising 0.05%-5% by total weight highly refined cellulose product comprising i) a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, ii) proteinaceous grain product, iii) shortening and leavening agent, and water to at least 10% by weight of i), ii) and iii) to form the cookable mass as a solid, or paste, allowing the cookable mass to rise, flattening the risen cookable mass and cooking the cookable mass to form a cracker or chip product; and b) providing an uncooked animal muscje tissue containing meat; combining said meat with a fiber material composition that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991 ,43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber composition to produce a solid meat, ground or paste of fiber material-treated meat with greater than or equal to about 0.1% w/w fiber material concentration," and retaining moisture content in said fiber material-treated meat above an amount of moisture retained in an animal muscle tissue containing meat having no cellulosic fiber therein, and cooking the fibeτ-treated meat.
9. The method of claim 8 wherein the cookable mass of a) is prepared and that cookable mass further comprises baking soda, salt or both baking powder and salt.
10. The method of claim 9 wherein the cookable mass is cooked by baking or flying.
11. The method of claim 10 wherein the cracker product formed has a surface and the surface contains bubbles thereon.
12. The method of claim 10 wherein the proteinaceous grain product comprises flour or mass derived from at least one grain, fruit or vegetable selected from the group consisting of com, potato, rice, wheat, oat and soy.
13. A method of improving physical properties comprising strength and resistance to cracking of a surface of a cracker product comprising providing an ingredient mix for a cracker product comprising; a) 0.05%-5% by total weight highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991 ,43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 comprises less than 90% soluble fiber b) proteinaceous grain product, c) leavening ingredient, and c) shortening; and allowing the ingredient mix to rise, shaping the risen ingredient mix, and cooking the ingredient mix to form a cracker product.
14. The method of claim 8 wherein b) is prepared as an uncooked meat product comprising solid, ground or paste animal protein, water and an amount of a highly refined cellulosic product effective to enhance the moisture retention of the food product, wherein said highly refined cellulosic product comprises a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, and the uncooked meat product is cooked by baking, broiling, trying or steaming.
15. The food product of claim 1 comprising an animal protein-containing food product comprising from about 1% w/w to about 30% w/w uncooked muscle protein, from about 30% w/w to about 80% w/w water, up to about 50% w/w fat, and from about 0.1% w/w to about 5,0% w/w of a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991,43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, based on about 100% w/w of said product.
16. A method for treating a food product according to claim 15 to retain moisture, comprising the steps of: providing an uncooked animal muscle tissue containing meat; combining said meat with a fiber material composition that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five pans water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber composition to produce fiber material-treated meat with greater than or equal to about 0.1% w/w fiber material concentration; and retaining moisture content in said fiber material-treated meat above an amount of moisture retained in an animal muscle tissue containing meat having no cellulosic fiber therein.
17. The food product of claim 2 comprising a pretzel, tortilla, potato chip, cereal, snack food, taco or shell product comprising a) 0.05%-5% by total weight highly refined cellulose product comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, and b) greater than 1% flour.
18. The method of claim 12 used to provide a) increased crust strength, and b) resistance to cracking and rigid crumbling to a cracker, pretzel, chip or tortilla, the method further comprising preparing a mixture to be cooked into at least one of a cracker, pretzel, chip or tortilla, the mixture comprising a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts water per part fiber as measured by AACC 56-30 and comprises less than 90% soluble fiber, and cooking said mixture.
PCT/US2006/048543 2002-11-06 2006-12-18 Moisturizing composition for protein materials WO2007092087B1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
US76523406 true 2006-02-03 2006-02-03
US60/765,234 2006-02-03
US11440603 US20060210687A1 (en) 2002-11-06 2006-05-25 Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients
US11/440,603 2006-05-25
US11/484,263 2006-07-11
US11484263 US20060251789A1 (en) 2002-11-06 2006-07-11 Novel dairy product compositions using highly refined cellulosic fiber ingredients

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20060847803 EP1986507A4 (en) 2006-02-03 2006-12-18 Moisturizing composition for protein materials
BRPI0621399A2 BRPI0621399A2 (en) 2006-02-03 2006-12-18 moisturizing compositions protein materials

Publications (3)

Publication Number Publication Date
WO2007092087A2 true WO2007092087A2 (en) 2007-08-16
WO2007092087A3 true WO2007092087A3 (en) 2007-12-13
WO2007092087B1 true true WO2007092087B1 (en) 2008-01-31

Family

ID=38345603

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2006/048543 WO2007092087B1 (en) 2002-11-06 2006-12-18 Moisturizing composition for protein materials

Country Status (2)

Country Link
EP (1) EP1986507A4 (en)
WO (1) WO2007092087B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018031536A1 (en) * 2016-08-09 2018-02-15 Kellogg Company Cooked food product having reduced acrylamide level

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4774099A (en) * 1986-05-30 1988-09-27 The Procter & Gamble Company Process for making brownies containing cellulosic fiber
US6607777B1 (en) * 1999-06-18 2003-08-19 Utah State University Textured whey protein product and method
WO2003030916A1 (en) * 2001-10-12 2003-04-17 Regents Of The University Of Minnesota Medical and nutritional applications of highly refined cellulose
US7001630B2 (en) * 2002-08-14 2006-02-21 Danisco A/S Animal protein-containing food products having improved moisture retention and method of preparing
US20050271790A1 (en) * 2002-11-06 2005-12-08 Fiberstar, Inc. Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients

Also Published As

Publication number Publication date Type
WO2007092087A3 (en) 2007-12-13 application
WO2007092087A2 (en) 2007-08-16 application
EP1986507A2 (en) 2008-11-05 application
EP1986507A4 (en) 2010-11-24 application

Similar Documents

Publication Publication Date Title
Slavin et al. Plausible mechanisms for the protectiveness of whole grains
McDougall et al. Plant cell walls as dietary fibre: range, structure, processing and function
Izydorczyk et al. The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley
Edwards et al. Textural characteristics of wholewheat pasta and pasta containing non‐starch polysaccharides
Petry et al. The potential of the common bean (Phaseolus vulgaris) as a vehicle for iron biofortification
Khan et al. Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta
Nagah et al. In vitro procedure to predict apparent antioxidant release from wholegrain foods measured using three different analytical methods
Wu et al. Processing and properties of extruded flaxseed‐corn puff
Hatcher et al. Effects of particle size and starch damage of flour and alkaline reagent on yellow alkaline noodle characteristics
Han et al. Processing properties of Korean rice varieties in relation to rice noodle quality
Heo et al. Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles
Sharoba et al. Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes
CN103284055A (en) Fast nutritious convenient porridge and preparation process thereof
Osorio‐Díaz et al. Chemical composition and in vitro starch bioavailability of Phaseolus vulgaris (L) cv Mayocoba
Wang et al. Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and C hinese Steamed Bread
USD517421S1 (en) Packaging for food products, such as confectionery products
Arzani et al. Cultivated Ancient Wheats (Triticum spp.): A Potential Source of Health‐Beneficial Food Products
Wang et al. Physicochemical and antioxidant properties of extruded corn grits with corn fiber by CO2 injection extrusion process
Bodner et al. Fiber
Peña‐Valdivia et al. Diversity of unavailable polysaccharides and dietary fiber in domesticated nopalito and cactus pear fruit (Opuntia spp.)
Grajales-García et al. Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean
Licata et al. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour
Paraman et al. Agro-food industry byproducts into value-added extruded foods
Dar et al. Effect of extrusion temperature on the microstructure, textural and functional attributes of carrot pomace‐based extrudates
Brennan et al. Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
NENP Non-entry into the national phase in:

Ref country code: DE

ENP Entry into the national phase in:

Ref document number: PI0621399

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20080804