WO2010124922A1 - Food product having high dietary fiber content - Google Patents

Food product having high dietary fiber content Download PDF

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Publication number
WO2010124922A1
WO2010124922A1 PCT/EP2010/054289 EP2010054289W WO2010124922A1 WO 2010124922 A1 WO2010124922 A1 WO 2010124922A1 EP 2010054289 W EP2010054289 W EP 2010054289W WO 2010124922 A1 WO2010124922 A1 WO 2010124922A1
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WO
WIPO (PCT)
Prior art keywords
food product
starch
product according
amount
weight basis
Prior art date
Application number
PCT/EP2010/054289
Other languages
French (fr)
Inventor
Olavi Myllymäki
Marko Saapunki
Original Assignee
Munch Oy
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 Munch Oy filed Critical Munch Oy
Priority to EP10714871A priority Critical patent/EP2424387A1/en
Publication of WO2010124922A1 publication Critical patent/WO2010124922A1/en

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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • 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
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to an extruded cereal-based food product, which is rich in dietary fiber, and to a process to produce the same.
  • a diet which is high in dietary fiber has many commonly accepted advantages. Dietary fiber is defined for nutritional purposes as the non-digestible part of plant food. Because dietary fiber has many physiological effects along the entire human gastrointestinal tract, it is important for human well-being. Many of the health effects are mediated by the microbial fermentation of dietary fiber carbohydrates in the large intestine. These health effects include normalization of bowel function, reduction of occurrence of certain colonic diseases, lowering of blood glucose concentrations, lowering of postprandial insulin levels, lowering of plasma cholesterol levels, decreasing blood lipid levels, and the like. For these reasons, diets high in fibers are generally recommended by health authorities.
  • Snack products especially crunchy expanded products, are a growing product group, wherein health effects have been paid attention to. Vitamins, proteins, and healthier fats have been added to such products. It is generally accepted that snack products are good means for adding nutritionally important components to daily diet.
  • WO 96/31128 describes a cereal-based, food product which is high in dietary fiber, and which is in ready to eat form.
  • the extrusion cooked cereal product contains a defatted oat bran concentrate which has a ⁇ -glucan content of at least 10% by weight.
  • the produced cereal product has a ⁇ -glucan content of at least 5% by weight. Cooking during processing of products which contain soluble fibers may lead to some degrading of the soluble fibers such that their ability to increase viscosity is diminished.
  • WO 96/31128 The aim of WO 96/31128 is to produce a product, which in solution provides a viscosity at least as great as the viscosity provided by the components of the cereal product prior to being extrusion cooked.
  • WO 96/31128 is directed to oat bran products, which is rich in soluble fibers. It is mentioned that sources of insoluble fiber may also be included in small amounts; for example wheat bran, corn bran, rice bran, rye bran and the like. However, WO 96/31128 is silent about the health benefits relating to rye and rye bran.
  • Fl-patent 115192 describes a powdered functional food, which is composed of a mixture containing pre-baked soy flour and germinated and dried rye. Heating of the product is unnecessary and is intended for use, for example, in drinks or as a supplement mixed in other foods.
  • EP 1629723 describes a functional food for ingestion without being heated, which is a powdered mixture of ingredients of plant origin with components containing various phyto-estrogens.
  • the objects of the invention are achieved by an extruded cereal-based food product which is characterized by what is stated in the independent claims.
  • the preferred embodiments of the invention are disclosed in the dependent claims.
  • the present invention provides as a first aspect a cereal-based food product, which is rich in dietary fiber.
  • the food product of the present invention is formed by extrusion and it contains rye bran in an amount of at least 20% on a dry weight basis.
  • rye is a good source of dietary fiber.
  • Rye bran in particular, is rich in dietary fiber. According to the traditional method of estimating dietary fiber the content is about 38% on a dry weight basis.
  • Rye bran also contains a significant fructan concentration (7 g/100 g), which according to the suggested new dietary-fiber concept is also a component of dietary fiber.
  • the total dietary fiber content of the rye bran is typically between 39-46% on a dry weight basis.
  • Another advantage of the present invention is the use of extrusion, because it increases the amount of phenolic acids in the rye bran. These phenolic acids protect organs from oxidation and prevent chronic diseases. When rye bran is extruded, the high shear forces, pressure and temperature break up cell wall materials of the crops making them more reactive and increasing their solubility at the same time.
  • rye bran contains lignans about 8mg/100g, which is much more than in other cereal crops.
  • Lignans have been shown to contribute to the health-protective properties of whole-grain foods.
  • Plant lignans are one group of the phyto-estrogens, which have been suggested to have a protective effect against various cancers.
  • Plant lignans are converted to mammalian lignans by bacterial fermentation in the human large intestine, producing enterodiol and enterolactone, which undergo enterohepatic circulation. Enterolactone excretion and elevated enterolactone in plasma have been associated with a reduced risk of breast cancer and acute coronary events.
  • lignan-rich diets have been shown to inhibit colon cancer growth in test animals.
  • Rye and especially rye bran, contains matairesinol, secoisolahciresinol, syringaresinol, pinoresinol, lariciresinol and isolahciresinol.
  • a diet rich in rye produces significantly higher serum levels of enterolactone than a diet containing white wheat.
  • the present invention discloses a cereal-based food product, which is rich in dietary fiber.
  • the food product being characterised in that it is formed by extrusion and it contains rye bran in an amount of at least 20% on a dry weight basis.
  • the macronuthents in rye are the same as in other cereals: starch, dietary fiber, and protein.
  • Rye generally contains less starch and crude protein than wheat, but more free sugars and dietary fiber.
  • Water-insoluble dietary fiber includes e.g. cellulose, and lignin, whereas xylans and ⁇ -glucan are partly insoluble, partly soluble.
  • Rye contains more arabinoxylan and mixed-linked ⁇ -glucan than wheat. Whole-grain rye contains remarkable amounts of soluble arabinoxylan, which seems to have positive health effects similar to the ⁇ -glucan in oats.
  • Rye bran is the fraction produced in the milling of the rye grains.
  • Rye bran is the coarse outer covering or coat (seed husk) of rye grain plus the inner, protein-rich aleurone layer.
  • the outer layer of the endosperm, the aleurone layer is rich in proteins, minerals and vitamins, especially B-vitamins.
  • Rye is an especially good source of several minerals, e.g. manganese, iron, copper, zinc, selenium, magnesium and fluoride.
  • Rye grains also contain polyphenols, e.g. tannin (antioxidant which inhibits the activation of chemicals to mutagenic and carcinogenic derivatives and hastens chyme passage), phytic acid and vitamins and minerals.
  • Ferulic acid is the major phenolic acid in rye, contributing to the antioxidative effects of rye.
  • the food product containing rye bran is formed by extrusion and the high shear forces, pressure and temperature of extrusion increases the amount of phenolic acids in the rye bran.
  • the rye bran used in the present invention may be germinated or ungerminated. It can further be fermented or unfermented.
  • the food product according to the invention is preferably in form of snack product, and especially crunchy expanded product.
  • the food product further contains expansion providing matrix.
  • the food product contains such an expansion providing matrix, which contains starch, modified starch, high amylose starch and/or pregelatinized flour in an amount of at least 20% on a dry weight basis.
  • the starch used in the present invention may be any typical food grade starch such as maize starch, barley starch, potato starch or a mixture thereof.
  • the food product contains 50% maize starch and 50% rye bran on a dry weight basis
  • Another aspect if the invention is to provide a food product that contains also healthy fatty acids such as omega-3 and -6 fatty acids as well as lignans, which have been shown to contribute to the health-protective properties of whole-grain foods.
  • this has been solved by combining rye bran with linseed (also called flaxseed). Therefore, in an embodiment of the present invention the food product contains also crushed linseed in an amount up to 30% on a dry weight basis. In some embodiments it is preferred that the amount of crushed linseed is lower, such as up to 20% or up to 10% on a dry weight basis.
  • Linseed contains a lot of phytochemicals i.e. active chemical components, or constituents, present in a plant that account for its medicinal properties. Linseed is the richest source of omega-3 fatty acid and lignans. Lignans possess anti-platelet activating factor activity and are antioxidant. Omega-3 Fatty acid suppresses the production of interleukin-1 (IL-1 ), tumor necrosis factor (TNF) and leukotriene B4 (LTB4), and of oxygen free radicals (OFRs) by polymorphonuclear leukocytes (PMNLs) and monocytes. Lignans possess anti-platelet activating factor (PAF) activity and are antioxidant. PAF, IL-1 , TNF and LTB4 are known to stimulate PMNLs to produce OFRs. Flaxseed would, therefore, reduce the levels of oxygen free radicals and hence would prevent the development of hypercholesterolemic atherosclerosis.
  • IL-1 interleukin-1
  • TNF tumor necrosis factor
  • LTB4 leu
  • Modest dietary linseed supplementation is effective in reducing hypercholesterolemic atherosclerosis markedly without lowering serum cholesterol. Dietary linseed supplementation could, therefore, prevent hypercholesterolemia- related heart attack and strokes.
  • the linseed used in the present invention is preferably in the form of linseed cake i.e. crushed linseed, which has been obtained from the process for making cold- drawn linseed oil.
  • a linseed cake contains in an embodiment about 30% of protein, 37% of dietary fiber, and 17% fat, and this fat contains about 59% of omega-3 fatty acids (i.e. ⁇ -linolenic acid), about 15% of omega-6 fatty acids, and about 14% of omega-9 fatty acids.
  • omega-3 ⁇ -linolenic acid and omega-6 linolenic acid are essential nutrients which must be obtained from food.
  • omega-3 fatty acids from linolenic acid within the body is competitively slowed by the omega-6 analogues.
  • accumulation of long-chain omega-3 fatty acids in tissues is more effective when they are obtained directly from food.
  • Omega-3 fatty acids reduce the risk of heart diseases, cardiovascular diseases, cancer, rheumatoid arthritis, and improves immune function and brain health.
  • Typical snack products contain a lot of carbohydrates, but not all the other necessary nutrients. Carefully planned nutrition must provide an energy balance and a nutrient balance.
  • the nutrients include 1 ) proteins, which are essential to growth and repair of muscle and other body tissues, 2) fats as one source of energy and important in relation to fat soluble vitamins, 3) carbohydrates as our main source of energy, 3) minerals, as those inorganic elements occurring in the body and which are critical to its normal functions, 4) vitamins that play important roles in many chemical processes in the body, 5) roughage as the fibrous indigestible portion of our diet essential to health of the digestive system.
  • the food product of the present invention may also contain proteins, which are essential to our body.
  • the food product contains a protein containing ingredient, such as pea, chickpea, bean and/or lentil protein, in amount up to 10% on a dry weight basis. In some embodiments it is preferred that the amount of protein is lower, such as up to 5% on a dry weight basis.
  • the food product of the present invention may comprise a fat component, which may be any edible fat, oil, or shortening, including those that are solid at room temperature and those that are liquid at room temperature.
  • a fat component which may be any edible fat, oil, or shortening, including those that are solid at room temperature and those that are liquid at room temperature.
  • Liquid shortenings or oils are usable and provide an advantage of ease or incorporation. Solid shortening is usable and provides an advantage of desirable mouthfeel upon consumption of the baked good. More commonly used are mixtures of liquid and solid shortenings. These mixtures are fluid or plastic depending, in part, on the level of solid fatty materials.
  • Liquid shortening includes animal shortening, marine fats, vegetable or synthetic oil, such as sucrose polyesters, which are liquid at ordinary room temperature.
  • the fat component of the present invention may comprise natural or hydrogenated oils, including soybean oil, cottonseed oil, canola (rapeseed) oil, peanut oil, safflower oil, sesame oil, sunflower oil, poppyseed oil, coconut oil, palm oil, palm kernel oil, olive oil, butterfat, cocoa butter, tallow, lard, babassue, corn oil, or combinations thereof.
  • natural or hydrogenated oils including soybean oil, cottonseed oil, canola (rapeseed) oil, peanut oil, safflower oil, sesame oil, sunflower oil, poppyseed oil, coconut oil, palm oil, palm kernel oil, olive oil, butterfat, cocoa butter, tallow, lard, babassue, corn oil, or combinations thereof.
  • the food product according to the present invention may also contain optional ingredients, such as salt, flavors, sweeteners, colors and nutritional supplements.
  • optional ingredients such as salt, flavors, sweeteners, colors and nutritional supplements.
  • the food product contains these optional ingredients in amount up to 20% on a dry weight basis.
  • these optional ingredients are selected from salt and flavorants and/or other seasonings.
  • Food products according to the present invention may contain the seasoning already in extruded mass or the extruded product may be seasoned afterwards in case of which the seasoning may on at least one surface of the food product.
  • oil is applied to at least one surface of the extruded product, and seasoning is applied.
  • the flavorants used in the present invention may be any of those known in the art and may include, cheese, cheese powder, yeasts, spices, paprika, garlic, herbs flavors, fruit flavors, chocolate, etc.
  • the food product of the present invention may also be made using other flavorants or flavorant mixtures providing flavours such as those selected from the group consisting of: buttery flavor; cinnamon flavor; onion flavor; fish flavor; parmesan flavor; sesame flavor; com flavor; beef flavor; chicken flavor; lamb flavor; shrimp flavor; nacho seasoning flavor; potato flavor; green chile flavor; ranch salad dressing flavor; tomato flavor; apple flavor; mint flavor; rosemary flavor; mixed fruit flavor; mixed vegetable flavor; mixed meat flavor; mixed spice flavor; and mixed herb flavor.
  • the food product of the present invention may also comprise salt, for flavor and function.
  • Any food-grade salt is acceptable, although those in the art are aware that certain salts lend themselves to better results than others.
  • the salt may be chosen from, but is not limited to, sodium chloride, potassium chloride, calcium chloride, naturally-occurring sea or other salts, or combinations thereof.
  • the salt may be at least partially substituted with salt substitute i.e. with a compound or mixture of compounds providing the taste of salt or increasing the taste of when the food product contains small amounts of salt.
  • any suitable sweetener can be present, including liquid or dry sweeteners.
  • Typical sweeteners include corn syrup, high fructose corn syrup, maltose, malt syrup, malt syrup solids, honey, maple syrup, rice syrup, rice syrup solids, sorghum syrup, refiners syrup, corn syrup solids, dextrose, fructose, crystalline fructose, galactose, glucose, lactose, sucrose, brown or invert sugars, molasses and other compositions that substantially comprise sugars, whether crystalline, syrup or other physical form, and combinations thereof.
  • the food items of the present invention comprise sucrose as the form of granulated sugar.
  • Sugar substitutes can also be used according to the invention, including, for example, saccharine, acesulfone 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.
  • Nutritional supplements used in the present invention may be any of those known in the art and may include in addition to those specifically mentioned above, for example, vitamins, minerals, and fiber.
  • Such nutritive enhancer can be selected from the group consisting of: soluble fiber; insoluble fiber; fructo- oligosaccharides; psyllium husk fiber; citrus fiber; oat fiber; microground fiber; vegetable gums; dextrins; resistant starches; grain brans; oat brans; wheat brans; barley brans; corn brans; cactus extracts; beta carotene; quinoa; whey protein extracts; omega fatty acids; spirulinas; brown seaweeds; probiotics; prebiotics; ginko bilboa; linseed oil; saw palmetto; grape seed extract; milk thistle; bilberry; green tea; Echinacea; cohosh; cayenne; saponins; antioxidants; ginsing; wild
  • the present invention is focused on a cereal-based food product, which is rich in dietary fiber, wherein the major dietary fiber source rye bran, which present in an amount of at least 20% on a dry weight basis.
  • the amount of said secondary fiber constituent is always smaller than the amount of rye bran.
  • the secondary fiber constituent may be any useful dietary fiber may be added. These include both soluble and insoluble fiber, as well as sources generally known to contribute insoluble fiber, such as soy fiber, apple fiber, corn bran, wheat bran, wheat fiber, cocoa fiber, bamboo fiber, oat bran, barley bran, triticale bran, cellulose, pea fiber, sugar beet fiber, and peanut fiber.
  • Sources generally known to contribute soluble fiber include but are not limited to fructo-oligo saccharides, inulin, gum arabic, gum ghatti, guar gumpectins, psyllium, carrageenans, xanthan, tragacanth, karaya, locust bean gum, agar, and alginates.
  • Other fibers include polysaccharides, such as polydextrose and other complex sugar polymers or prebiotic fibers.
  • the food product of the present invention is produced by mixing the ingredients with each other and feeding the obtained mixture into a bioreactor wherefrom the obtained mass is extruded to obtain the extruded food product.
  • the ingredients are fed directly to the bioreactor and the mixing is done in the bioreactor.
  • the ingredients used in production of the food product are typically dry components having total moisture content less than 20%, typically in the range of about 5% to 15%.
  • the water content of said mixture should be about 10% to 25%, water is added to the extruder if necessary. In an embodiment of the present invention, the water content of the ingredient mixture is about 8% to 12 % and the amount water added was also about 8% to 12 %.
  • the bioreactor used in the present invention may an extrusion cooking device know in the art or a modified extrusion cooking device.
  • the use of an extrusion cooking device provides the possibility to produce an extruded, directly expanded, high fiber food product, such as a ready-to-eat (RTE) cereal or snack product of the invention.
  • RTE ready-to-eat
  • the extruded food product is produced by admixing water, rye bran, and gelatinized starch, extrusion cooking the mixture, extruding the cooked mixture through a die at a die temperature between 50 0 C to 140 0 C, preferably less than 120 0 C, more preferably less than 100 °C, to substantially expand the cooked mixture, and cutting the expanded and cooked mixture into pieces.
  • the die temperature is about 70-80 0 C.
  • the food product of the present invention is preferably a ready-to-eat expanded snack product in the form of balls, sticks, puffed crackers and the like, or ready-to- eat cereals in the form of puffed balls, rings, strands, sticks, stars, clusters, animal shapes, and other conventional cereal shapes and forms.
  • the high dietary fiber rye bran is the main component in the food product of the present invention.
  • the starch, modified starch, high amylose starch and/or pregelatinized flour is present in amount of 20% to 40% by weight of the total mass of the product and forms the expansion providing matrix of the product.
  • the extrusion starch forms a continuous phase which provides the expansion of the food product.
  • the present invention combines rye bran and crushed linseed into one food product, which is a snack product containing healthy fat components and phytochemicals.
  • the amount of omega-3 fatty acids corresponds to the recommended daily dosage, which is about 500 mg.
  • the food product has a protein content of 17 % higher than in any variety of grain and the amount of dietary fiber is as high as 20%. Crushed linseed is quite coarse and it easy to convey with different kind of conveyors and pneumatically.
  • linseed is mixed with un-milled coarse rye bran, expansion providing starch, protein and small amount of water.
  • the phenolic compounds in the rye bran have antioxidative effect that protects the easily oxidative oils.
  • the mixture is extrusion cooked, and then the cooked mixture is extruded.
  • the temperature during extrusion is kept under 120 0 C, preferably less than 100 0 C and more preferably at a temperature between 70-80 0 C.
  • the temperature together with the water, high pressure and high shear forces causes that a dense plastic mass is formed. In that plastic mass, the fat emulsifies with the phenolic compounds and protein, which has a stabilizing effect of the fat in the final product.
  • the crisp snack food product obtained from the extruder can then be seasoned by coating technique.
  • the seasoning may contain salt, which increases the total amount of in the food product to level of 1 % to 2%. Coating gives a nice outlook for the product, but is also an easy way to dose the seasoning. Further, the coating inhibits oxidation of the inner parts of the product.
  • the temperature near the feed opening was about 90 0 C and the temperature at the other zones was about 80 0 C.
  • the feed load was set to level, which was about 80% to 100% of the maximum load of said extruder.

Abstract

The present invention provides a cereal-based food product, which is rich in dietary fiber. Especially the present invention provides a new type of food product, which is a good tasting ready to eat snack product containing reasonable amount of functional components, especially dietary fiber, lignans and preferably also healthy fatty acids such as omega-3 fatty acids. The food product of the present invention is formed by extrusion and it contains rye bran in an amount of at least 20% on a dry weight basis. The food product according to the invention is preferably in form of snack product, and especially crunchy expanded product. The food product may further contain expansion providing matrix containing starch. The food product of the present invention may also contain crushed linseed and proteins such as pea, chickpea, bean and/or lentil protein.

Description

FOOD PRODUCT HAVING HIGH DIETARY FIBER CONTENT
FIELD OF THE INVENTION
The present invention relates to an extruded cereal-based food product, which is rich in dietary fiber, and to a process to produce the same.
BACKGROUND OF THE INVENTION
A diet which is high in dietary fiber has many commonly accepted advantages. Dietary fiber is defined for nutritional purposes as the non-digestible part of plant food. Because dietary fiber has many physiological effects along the entire human gastrointestinal tract, it is important for human well-being. Many of the health effects are mediated by the microbial fermentation of dietary fiber carbohydrates in the large intestine. These health effects include normalization of bowel function, reduction of occurrence of certain colonic diseases, lowering of blood glucose concentrations, lowering of postprandial insulin levels, lowering of plasma cholesterol levels, decreasing blood lipid levels, and the like. For these reasons, diets high in fibers are generally recommended by health authorities.
Because of the current eating habits, where fast food is popular, the average daily intake of dietary fiber is typically much less than the recommended amount. There is a clear lack of convenient food products, which are high in dietary fiber and which would have an acceptable texture and mouthfeel.
Generally known food products, which are rich in dietary fiber such as porridges are not convenient, because they require long preparation time. Therefore there is a need for food product, which is rich in dietary fiber and is in ready to eat form.
Snack products, especially crunchy expanded products, are a growing product group, wherein health effects have been paid attention to. Vitamins, proteins, and healthier fats have been added to such products. It is generally accepted that snack products are good means for adding nutritionally important components to daily diet. WO 96/31128 describes a cereal-based, food product which is high in dietary fiber, and which is in ready to eat form. The extrusion cooked cereal product contains a defatted oat bran concentrate which has a β-glucan content of at least 10% by weight. The produced cereal product has a β-glucan content of at least 5% by weight. Cooking during processing of products which contain soluble fibers may lead to some degrading of the soluble fibers such that their ability to increase viscosity is diminished. The aim of WO 96/31128 is to produce a product, which in solution provides a viscosity at least as great as the viscosity provided by the components of the cereal product prior to being extrusion cooked. WO 96/31128 is directed to oat bran products, which is rich in soluble fibers. It is mentioned that sources of insoluble fiber may also be included in small amounts; for example wheat bran, corn bran, rice bran, rye bran and the like. However, WO 96/31128 is silent about the health benefits relating to rye and rye bran.
Fl-patent 115192 describes a powdered functional food, which is composed of a mixture containing pre-baked soy flour and germinated and dried rye. Heating of the product is unnecessary and is intended for use, for example, in drinks or as a supplement mixed in other foods.
EP 1629723 describes a functional food for ingestion without being heated, which is a powdered mixture of ingredients of plant origin with components containing various phyto-estrogens.
There is still a need for food product, which is rich in dietary fiber, posses also other health benefits and is in ready to eat form.
SUMMARY OF THE INVENTION
It is an object of the present invention to overcome the deficiencies of the prior art solutions and to provide a new type of food product, which is a good tasting ready to eat snack product containing reasonable amount of functional components, especially 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 characterized by what is stated in the independent claims. The preferred embodiments of the invention are disclosed in the dependent claims.
Accordingly the present invention provides as a first aspect a cereal-based food product, which is rich in dietary fiber. The food product of the present invention is formed by extrusion and it contains rye bran in an amount of at least 20% on a dry weight basis.
An advantage of the present invention is that rye is a good source of dietary fiber. Rye bran, in particular, is rich in dietary fiber. According to the traditional method of estimating dietary fiber the content is about 38% on a dry weight basis. Rye bran also contains a significant fructan concentration (7 g/100 g), which according to the suggested new dietary-fiber concept is also a component of dietary fiber. The total dietary fiber content of the rye bran is typically between 39-46% on a dry weight basis.
Another advantage of the present invention is the use of extrusion, because it increases the amount of phenolic acids in the rye bran. These phenolic acids protect organs from oxidation and prevent chronic diseases. When rye bran is extruded, the high shear forces, pressure and temperature break up cell wall materials of the crops making them more reactive and increasing their solubility at the same time.
Another advantage of the present invention is that rye bran contains lignans about 8mg/100g, which is much more than in other cereal crops. Lignans have been shown to contribute to the health-protective properties of whole-grain foods. Plant lignans are one group of the phyto-estrogens, which have been suggested to have a protective effect against various cancers. Plant lignans are converted to mammalian lignans by bacterial fermentation in the human large intestine, producing enterodiol and enterolactone, which undergo enterohepatic circulation. Enterolactone excretion and elevated enterolactone in plasma have been associated with a reduced risk of breast cancer and acute coronary events. Also, lignan-rich diets have been shown to inhibit colon cancer growth in test animals. Rye, and especially rye bran, contains matairesinol, secoisolahciresinol, syringaresinol, pinoresinol, lariciresinol and isolahciresinol. A diet rich in rye produces significantly higher serum levels of enterolactone than a diet containing white wheat.
In the following the present invention and the other objects and advantages thereof will be described in an exemplifying manner.
DETAILED DESCRIPTION OF THE INVENTION
The present invention discloses a cereal-based food product, which is rich in dietary fiber. The food product being characterised in that it is formed by extrusion and it contains rye bran in an amount of at least 20% on a dry weight basis.
The macronuthents in rye are the same as in other cereals: starch, dietary fiber, and protein. Rye generally contains less starch and crude protein than wheat, but more free sugars and dietary fiber. There are two types of dietary fiber, soluble and insoluble. Water-insoluble dietary fiber includes e.g. cellulose, and lignin, whereas xylans and β-glucan are partly insoluble, partly soluble. Rye contains more arabinoxylan and mixed-linked β-glucan than wheat. Whole-grain rye contains remarkable amounts of soluble arabinoxylan, which seems to have positive health effects similar to the β-glucan in oats.
Rye bran is the fraction produced in the milling of the rye grains. Rye bran is the coarse outer covering or coat (seed husk) of rye grain plus the inner, protein-rich aleurone layer. The outer layer of the endosperm, the aleurone layer, is rich in proteins, minerals and vitamins, especially B-vitamins. Rye is an especially good source of several minerals, e.g. manganese, iron, copper, zinc, selenium, magnesium and fluoride. Rye grains also contain polyphenols, e.g. tannin (antioxidant which inhibits the activation of chemicals to mutagenic and carcinogenic derivatives and hastens chyme passage), phytic acid and vitamins and minerals. Ferulic acid is the major phenolic acid in rye, contributing to the antioxidative effects of rye. According to the present invention the food product containing rye bran is formed by extrusion and the high shear forces, pressure and temperature of extrusion increases the amount of phenolic acids in the rye bran. The rye bran used in the present invention may be germinated or ungerminated. It can further be fermented or unfermented.
The food product according to the invention is preferably in form of snack product, and especially crunchy expanded product. For such a product, it is beneficial that the food product further contains expansion providing matrix. In one embodiment of the invention the food product contains such an expansion providing matrix, which contains starch, modified starch, high amylose starch and/or pregelatinized flour in an amount of at least 20% on a dry weight basis. The starch used in the present invention may be any typical food grade starch such as maize starch, barley starch, potato starch or a mixture thereof. In one embodiment of the invention, the food product contains 50% maize starch and 50% rye bran on a dry weight basis
Another aspect if the invention is to provide a food product that contains also healthy fatty acids such as omega-3 and -6 fatty acids as well as lignans, which have been shown to contribute to the health-protective properties of whole-grain foods. In the present invention this has been solved by combining rye bran with linseed (also called flaxseed). Therefore, in an embodiment of the present invention the food product contains also crushed linseed in an amount up to 30% on a dry weight basis. In some embodiments it is preferred that the amount of crushed linseed is lower, such as up to 20% or up to 10% on a dry weight basis.
Linseed contains a lot of phytochemicals i.e. active chemical components, or constituents, present in a plant that account for its medicinal properties. Linseed is the richest source of omega-3 fatty acid and lignans. Lignans possess anti-platelet activating factor activity and are antioxidant. Omega-3 Fatty acid suppresses the production of interleukin-1 (IL-1 ), tumor necrosis factor (TNF) and leukotriene B4 (LTB4), and of oxygen free radicals (OFRs) by polymorphonuclear leukocytes (PMNLs) and monocytes. Lignans possess anti-platelet activating factor (PAF) activity and are antioxidant. PAF, IL-1 , TNF and LTB4 are known to stimulate PMNLs to produce OFRs. Flaxseed would, therefore, reduce the levels of oxygen free radicals and hence would prevent the development of hypercholesterolemic atherosclerosis.
Modest dietary linseed supplementation is effective in reducing hypercholesterolemic atherosclerosis markedly without lowering serum cholesterol. Dietary linseed supplementation could, therefore, prevent hypercholesterolemia- related heart attack and strokes.
The linseed used in the present invention is preferably in the form of linseed cake i.e. crushed linseed, which has been obtained from the process for making cold- drawn linseed oil. Such a linseed cake contains in an embodiment about 30% of protein, 37% of dietary fiber, and 17% fat, and this fat contains about 59% of omega-3 fatty acids (i.e. α-linolenic acid), about 15% of omega-6 fatty acids, and about 14% of omega-9 fatty acids. Both the omega-3 α-linolenic acid and omega-6 linolenic acid are essential nutrients which must be obtained from food. Synthesis of the longer omega-3 fatty acids from linolenic acid within the body is competitively slowed by the omega-6 analogues. Thus accumulation of long-chain omega-3 fatty acids in tissues is more effective when they are obtained directly from food. Omega-3 fatty acids reduce the risk of heart diseases, cardiovascular diseases, cancer, rheumatoid arthritis, and improves immune function and brain health.
Typical snack products contain a lot of carbohydrates, but not all the other necessary nutrients. Carefully planned nutrition must provide an energy balance and a nutrient balance. The nutrients include 1 ) proteins, which are essential to growth and repair of muscle and other body tissues, 2) fats as one source of energy and important in relation to fat soluble vitamins, 3) carbohydrates as our main source of energy, 3) minerals, as those inorganic elements occurring in the body and which are critical to its normal functions, 4) vitamins that play important roles in many chemical processes in the body, 5) roughage as the fibrous indigestible portion of our diet essential to health of the digestive system.
The food product of the present invention may also contain proteins, which are essential to our body. In an embodiment of the invention, the food product contains a protein containing ingredient, such as pea, chickpea, bean and/or lentil protein, in amount up to 10% on a dry weight basis. In some embodiments it is preferred that the amount of protein is lower, such as up to 5% on a dry weight basis.
The food product of the present invention may comprise a fat component, which may be any edible fat, oil, or shortening, including those that are solid at room temperature and those that are liquid at room temperature. Liquid shortenings or oils are usable and provide an advantage of ease or incorporation. Solid shortening is usable and provides an advantage of desirable mouthfeel upon consumption of the baked good. More commonly used are mixtures of liquid and solid shortenings. These mixtures are fluid or plastic depending, in part, on the level of solid fatty materials. Liquid shortening includes animal shortening, marine fats, vegetable or synthetic oil, such as sucrose polyesters, which are liquid at ordinary room temperature. The fat component of the present invention may comprise natural or hydrogenated oils, including soybean oil, cottonseed oil, canola (rapeseed) oil, peanut oil, safflower oil, sesame oil, sunflower oil, poppyseed oil, coconut oil, palm oil, palm kernel oil, olive oil, butterfat, cocoa butter, tallow, lard, babassue, corn oil, or combinations thereof.
The food product according to the present invention may also contain optional ingredients, such as salt, flavors, sweeteners, colors and nutritional supplements. In an embodiment of the present invention the food product contains these optional ingredients in amount up to 20% on a dry weight basis. In one embodiment these optional ingredients are selected from salt and flavorants and/or other seasonings.
Food products according to the present invention may contain the seasoning already in extruded mass or the extruded product may be seasoned afterwards in case of which the seasoning may on at least one surface of the food product. In one embodiment, oil is applied to at least one surface of the extruded product, and seasoning is applied.
The flavorants used in the present invention may be any of those known in the art and may include, cheese, cheese powder, yeasts, spices, paprika, garlic, herbs flavors, fruit flavors, chocolate, etc. The food product of the present invention may also be made using other flavorants or flavorant mixtures providing flavours such as those selected from the group consisting of: buttery flavor; cinnamon flavor; onion flavor; fish flavor; parmesan flavor; sesame flavor; com flavor; beef flavor; chicken flavor; lamb flavor; shrimp flavor; nacho seasoning flavor; potato flavor; green chile flavor; ranch salad dressing flavor; tomato flavor; apple flavor; mint flavor; rosemary flavor; mixed fruit flavor; mixed vegetable flavor; mixed meat flavor; mixed spice flavor; and mixed herb flavor.
The food product of the present invention may also comprise salt, for flavor and function. Any food-grade salt is acceptable, although those in the art are aware that certain salts lend themselves to better results than others. For instance, the salt may be chosen from, but is not limited to, sodium chloride, potassium chloride, calcium chloride, naturally-occurring sea or other salts, or combinations thereof. The salt may be at least partially substituted with salt substitute i.e. with a compound or mixture of compounds providing the taste of salt or increasing the taste of when the food product contains small amounts of salt.
According to the invention, any suitable sweetener can be present, including liquid or dry sweeteners. Typical sweeteners include corn syrup, high fructose corn syrup, maltose, malt syrup, malt syrup solids, honey, maple syrup, rice syrup, rice syrup solids, sorghum syrup, refiners syrup, corn syrup solids, dextrose, fructose, crystalline fructose, galactose, glucose, lactose, sucrose, brown or invert sugars, molasses and other compositions that substantially comprise sugars, whether crystalline, syrup or other physical form, and combinations thereof. Preferably, the food items of the present invention comprise sucrose as the form of granulated sugar. Sugar substitutes can also be used according to the invention, including, for example, saccharine, acesulfone 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.
Nutritional supplements used in the present invention may be any of those known in the art and may include in addition to those specifically mentioned above, for example, vitamins, minerals, and fiber. Such nutritive enhancer can be selected from the group consisting of: soluble fiber; insoluble fiber; fructo- oligosaccharides; psyllium husk fiber; citrus fiber; oat fiber; microground fiber; vegetable gums; dextrins; resistant starches; grain brans; oat brans; wheat brans; barley brans; corn brans; cactus extracts; beta carotene; quinoa; whey protein extracts; omega fatty acids; spirulinas; brown seaweeds; probiotics; prebiotics; ginko bilboa; linseed oil; saw palmetto; grape seed extract; milk thistle; bilberry; green tea; Echinacea; cohosh; cayenne; saponins; antioxidants; ginsing; wild yam extract; yohimbe; noni; algae; fruit vinegar; fruit concentrate; mangosteen; acai; goji; pomegranate; wheat grass; chlorella; sterols; wheat grass; barley grass; phytonutrients; beet fiber; oat fiber; apple pectin; black current fiber; flavones; isoflavones; soy; evening primrose oil; essential fatty acids; eicosapentanoid acid; docosahaenoic acid; bee pollen; royal jelly; creatine; caffeine; zinc; vitamins; minerals; aloe; Hoodia; conjugated linoleic acid; Caralluma fibhata; and olive oil.
The present invention is focused on a cereal-based food product, which is rich in dietary fiber, wherein the major dietary fiber source rye bran, which present in an amount of at least 20% on a dry weight basis. In the food product of the present invention the amount of said secondary fiber constituent is always smaller than the amount of rye bran. The secondary fiber constituent may be any useful dietary fiber may be added. These include both soluble and insoluble fiber, as well as sources generally known to contribute insoluble fiber, such as soy fiber, apple fiber, corn bran, wheat bran, wheat fiber, cocoa fiber, bamboo fiber, oat bran, barley bran, triticale bran, cellulose, pea fiber, sugar beet fiber, and peanut fiber. Sources generally known to contribute soluble fiber include but are not limited to fructo-oligo saccharides, inulin, gum arabic, gum ghatti, guar gumpectins, psyllium, carrageenans, xanthan, tragacanth, karaya, locust bean gum, agar, and alginates. Other fibers include polysaccharides, such as polydextrose and other complex sugar polymers or prebiotic fibers.
By adjusting the amounts of the different ingredients of the food product of the invention it is possible to control bulk density, cell structure, texture, taste and mouth-feel of the final product.
The food product of the present invention is produced by mixing the ingredients with each other and feeding the obtained mixture into a bioreactor wherefrom the obtained mass is extruded to obtain the extruded food product. Alternatively the ingredients are fed directly to the bioreactor and the mixing is done in the bioreactor. The ingredients used in production of the food product are typically dry components having total moisture content less than 20%, typically in the range of about 5% to 15%. For the extrusion of the ingredient mixture the water content of said mixture should be about 10% to 25%, water is added to the extruder if necessary. In an embodiment of the present invention, the water content of the ingredient mixture is about 8% to 12 % and the amount water added was also about 8% to 12 %.
The bioreactor used in the present invention may an extrusion cooking device know in the art or a modified extrusion cooking device. The use of an extrusion cooking device provides the possibility to produce an extruded, directly expanded, high fiber food product, such as a ready-to-eat (RTE) cereal or snack product of the invention.
In an embodiment of the present invention the extruded food product is produced by admixing water, rye bran, and gelatinized starch, extrusion cooking the mixture, extruding the cooked mixture through a die at a die temperature between 50 0C to 140 0C, preferably less than 120 0C, more preferably less than 100 °C, to substantially expand the cooked mixture, and cutting the expanded and cooked mixture into pieces. In an embodiment the die temperature is about 70-80 0C.
The food product of the present invention is preferably a ready-to-eat expanded snack product in the form of balls, sticks, puffed crackers and the like, or ready-to- eat cereals in the form of puffed balls, rings, strands, sticks, stars, clusters, animal shapes, and other conventional cereal shapes and forms.
The high dietary fiber rye bran is the main component in the food product of the present invention. In an embodiment the starch, modified starch, high amylose starch and/or pregelatinized flour is present in amount of 20% to 40% by weight of the total mass of the product and forms the expansion providing matrix of the product. In the extrusion starch forms a continuous phase which provides the expansion of the food product. By this it is possible to obtain low bulk densities and crisp or crunchy textures.
In an embodiment the present invention combines rye bran and crushed linseed into one 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 the recommended daily dosage, which is about 500 mg. Further, the food product has a protein content of 17 % higher than in any variety of grain and the amount of dietary fiber is as high as 20%. Crushed linseed is quite coarse and it easy to convey with different kind of conveyors and pneumatically.
In an embodiment linseed is mixed with un-milled coarse rye bran, expansion providing starch, protein and small amount of water. The phenolic compounds in the rye bran have antioxidative effect that protects the easily oxidative oils. The mixture is extrusion cooked, and then the cooked mixture is extruded. The temperature during extrusion is kept under 120 0C, preferably less than 100 0C and more preferably at a temperature between 70-80 0C. The temperature together with the water, high pressure and high shear forces causes that a dense plastic mass is formed. In that plastic mass, the fat emulsifies with the phenolic compounds and protein, which has a stabilizing effect of the fat in the final product. The crisp snack food product obtained from the extruder can then be seasoned by coating technique. The seasoning may contain salt, which increases the total amount of in the food product to level of 1 % to 2%. Coating gives a nice outlook for the product, but is also an easy way to dose the seasoning. Further, the coating inhibits oxidation of the inner parts of the product. EXAMPLE 1
A mixture of ingredient was extruded using a APV MPF 19/25 twin-screw extruder having four heating/cooling zones. An excellent structure and texture of the product was obtained when following ingredients were used:
50% Rye bran,
10% Crushed linseed (Elixi Oil oy),
5% Pea protein (Nutralys F85G, Roquette), and
35% pregelatinized corn starch (Roquette).
The above ingredients were fed to the extruder together with additional water. The addition of water was about 5-7 ml/80-85g dry ingredients.
The temperature near the feed opening was about 90 0C and the temperature at the other zones was about 80 0C. The feed load was set to level, which was about 80% to 100% of the maximum load of said extruder.
EXAMPLE 2
The extrusion was done as in example 1 except the following ingredients were used:
50% Rye bran,
10% Crushed linseed (Elixi Oil oy),
5% Pea protein (Nutralys F85G, Roquette), and 35% Barley starch (Altia).
An excellent structure and texture of the product was obtained also in this example.

Claims

1. A cereal-based food product, which is rich in dietary fiber, characterised in that the food product is formed by extrusion and it contains rye bran in an amount of at least 20% on a dry weight basis.
2. The food product according to claim 1 , characterised in that it further contains expansion providing matrix, which contains starch, modified starch, high amylose starch and/or pregelatinized flour in an amount of at least 20% on a dry weight basis.
3. The food product according to claim 2, characterised in that the starch is maize starch, barley starch, potato starch or a mixture thereof.
4. The food product according to any of the claims 1 to 3, characterised in that it further contains crushed linseed in an amount up to 30% on a dry weight basis.
5. The food product according to any of the claims 1 to 4, characterised in that it further contains pea, chickpea, bean and/or lentil protein in amount up to 10% on a dry weight basis.
6. The food product according to any of the claims 1 to 5, characterised in that it further contains salt and/or flavorants in amount up to 20% on a dry weight basis.
7. The food product according to any of the claims 1 to 6, characterised in that it contains
- from 20% to 100% rye bran;
- from 20% to 80% maize starch, barley starch and/or potato starch;
- from 0% to 30% crushed linseed;
- from 0% to 10% protein from pea, chickpea, bean and/or lentil; and - from 0% to 20% salt and/or flavorants.
8. The food product according to claim 7, characterised in that it contains
- from 40% to 60% rye bran;
- from 20% to 30% maize starch;
- from 8% to 12% crushed linseed;
- from 3% to 8% pea protein; and
- from 0% to 15% salt and/or flavorants.
9. The food product according to any of the claims 1 to 8, characterised in that it contains rye bran in an amount of more than 50% on a dry weight basis.
10. The food product according to any of the claims 1 to 9, characterised in that the extrusion of the product has been performed at a temperature under 100 0C, preferably under 85 0C.
11. The food product according to any of the claims 1 to 10, characterised in that the food product is a ready-to-eat expanded snack product in the form of balls, sticks or puffed crackers, or a ready-to-eat cereals in the form of puffed balls, rings, strands, sticks, stars, clusters, or animal shapes.
12. A method for preparing a food product according any of the preceding claims, characterised in that the dry ingredients are fed to an cooking extruder optionally together with water so that the total water content in the mixture is from 10% to 25% by weight of the dry ingredients, extruding said dry ingredients and optionally added water at a temperature between 60 0C and 140 0C in order to form an extruded crisp food product.
13. A method according to claim 12, characterised in that the extrusion temperature is under 100 0C, preferably in range of 70 0C to 90 0C.
14. A method according to claim 12 or 13, characterised in that the obtained extruded crisp food product is coated by applying oil and seasoning on the surface of the food product.
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