WO2010140182A1 - Compositions alimentaires comprenant de la farine, du glucomannane et un mélange de fibres prébiotiques solubles, et procédé d'élaboration correspondant - Google Patents

Compositions alimentaires comprenant de la farine, du glucomannane et un mélange de fibres prébiotiques solubles, et procédé d'élaboration correspondant Download PDF

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Publication number
WO2010140182A1
WO2010140182A1 PCT/IT2010/000251 IT2010000251W WO2010140182A1 WO 2010140182 A1 WO2010140182 A1 WO 2010140182A1 IT 2010000251 W IT2010000251 W IT 2010000251W WO 2010140182 A1 WO2010140182 A1 WO 2010140182A1
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WO
WIPO (PCT)
Prior art keywords
glucomannan
flour
food
flakes
fructooligosaccharides
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PCT/IT2010/000251
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English (en)
Inventor
Lorenzo Caramelli
Gianfranco Caramelli
Original Assignee
Lorenzo Caramelli
Gianfranco Caramelli
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Application filed by Lorenzo Caramelli, Gianfranco Caramelli filed Critical Lorenzo Caramelli
Publication of WO2010140182A1 publication Critical patent/WO2010140182A1/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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals

Definitions

  • the present invention refers to food compositions comprising flour, glucomannan and a mixture of soluble prebiotic fibres.
  • the prebiotic fibres are partially gel-forming and partially totally soluble, resulting in optimal alimentary fibre contribution, reduced caloric content, good palatability and optimal digestion.
  • the compositions of the invention can be processed, for example, in form of corn-flakes, biscuits, crackers, slices of toast-like bread and food bars.
  • This fibre deficiency involves a marked decrease of faecal mass resulting in a slower transit thereof thus causing intestine to be lazier and greater food exploitation in addition to constipation induction. Further, the fibre deficiency makes more difficult the attainment of satiety f eeling with a consequent lasting of hunger stimuli also after the assumption of food amount largely sufficient from the point of view of caloric contribution, resulting in overfeeding and overweight.
  • US2006/0210673 concerns preparations of long term stable food dough after microwave baking and involves the use during kneading of a mixture containing fibres, hydrocolloids, methyl cellulose, surface active agents,.
  • Type and concentration of used components are not suitable to provide low caloric content food products increasing the satiety feeling and at the same time stimulating intestinal functions. Indeed some of said products can even have a negative effect at intestinal level.
  • the insoluble fibre presence provides a low decrease of energetic density and therefore does not influence hyper-glycaemic peak, hypercholesterolemia, appetite, satiety feeling as well as insulin response. It is to be pointed out that glucomannan and still more all the other fibres at 1% content are unable to carry out any metabolic activity.
  • WO0067592 refers to a method to lower the viscosity of glucomannan in food compositions, for example with addition of inulin. Also this type of composition is not suitable to solve above exposed problems. The lowering of glucomannan viscosity results in the disadvantage to introduce in the composition compound lower amounts, thus avoiding processing problems and therefore at concentrations about 1% in the end product it is not suitable t o carrying out activity against the hunger feeling.
  • WO2005036971 describes food compositions for diabetics aiming to reduce the carbohydrate digestion and absorption using fermentable material, protein polymers and rheological modifiers.
  • the document involves the use of many types of soluble, insoluble, fermentable and not fermentable, thickening fibres.
  • these products do not solve the problem of satiety feeling and, depending on the amount, the constipation problem is partially solved.
  • several fibres indeed all those extracted from plants, can subtract minerals to the absorption, forming compounds removed together with faeces; several products have also an insufficient compliance.
  • the inventor of the present invention has now prepared a flour based food composition containing specific soluble, gel-forming and not gel-forming fibres suitable to be used as an optimal meal fibre supplement and formulated as processed product.
  • the specific fibre mixture exerts a synergic action and confers to processed product properties inducing a long lasting satiety feeling, low caloric contribution favouring intestinal functionality by acting on all the colon.
  • the finished products containing the inventive mixture can be advantageously assumed also by persons suffering from altered lipid and/or glucidic metabolism together with constipation or other pathologies.
  • a specific object of present comprising a flour based food composition
  • a flour based food composition comprising glucomannan and a mixture of soluble prebiotic fibres like fructooligosaccharides and inulin.
  • glucomannan a mixture of soluble prebiotic fibres like fructooligosaccharides and inulin.
  • gel-forming fibre (glucomannan) fructooligosaccharides association because the best action synergism against overweight and related problems is obtained. No other association will be able to provide similar results. This also because the fibre amounts to be assumed with such association are the lowest and therefore the compliance is more increased.
  • the composition does not contain insoluble fibres.
  • the flour based products can be selected from the group consisting of maize, wheat, rice, oats and/or malt.
  • the term food fibre generally refers to various compounds as cellulose, emicellulose, oligosaccharides, not digestible carbohydrates, pectins, rubbers, mucillagines and lignin, occurring in various vegetal origin food products. While on one side all these products share the property not to be hydrolyzed by body digestive enzymes, the same are different as to their chemical-physical properties, and particularly water solubility or insolubility, gel-forming ability, viscosity and susceptibility to be differently fermented by intestinal bacteria generating short chain fatty acids (SCFA) in various amounts, proliferation of healthy bacteria and at last modulation of colic flora and immune system.
  • SCFA short chain fatty acids
  • soluble type fibres mainly display metabolic type effects (regulating blood glycaemic levels and modulating lipid absorption) while insoluble type fibres display gastrointestinal effects, regulating above all transit speed by means of consistency and increase of faecal mass volume.
  • soluble fibres As to soluble fibres the same can be or not gel-forming by water imbibition, being completely soluble.
  • first type one of most effective, if not the most valid, is glucomannan (occurring in various types) that therefore displays to be an important ingredient in the soluble fibre supplements.
  • Glucomannan (Amorphophallus Konjac) is obtained from tuber of a plant occurring in Indo-china, Japan, China, India and extensively cultivated and consumed in the Far East countries since centuries.
  • This fibre consisting of polysaccharide chains formed by ⁇ -(1 ⁇ 4)-linked D-mannose and D-glucose units, has the ability to absorb a remarkable water amount (up 100 times weight thereof) by swelling and resulting in a soft but compact and not digestible gel, whose viscosity increases over the time reaching a maximum after 4 - 5 hours.
  • the used glucomannan has been selected from several glucomannan types, to allow an optimal activity within the intestine; particularly it is a glucomannan having a viscosity higher than 60.000 centipoises (cps), which preferably is variable from 65.000 to 75.000 cps, preferably 70.000 cps.
  • cps centipoises
  • One gram is able to bind 100 ml of water or other liquid (imbibition power) and being largely fermented produces a large proliferation of bifid bacteria and lactobacilli, i.e. man healthiest microorganisms.
  • the production of bifid bacteria and SCFA improves both the composition of colic flora and colon trophism.
  • the gel-forming fibre affects the insulin production and insulin amount at empty stomach. It is important in fact the selection of glucomannan type since only some carry out effectively all the activities. In fact the activities on dys-metabolisms, both glucidic and lipidic, are directly proportional to glucomannan viscosity. For the invention purpose in fact a particular glucomannan type with a determined viscosity, advantageously greater than 60.000 centipoises, has been selected.
  • Obesity formation of a voluminous gelatinous mass enclosing the food and fills up firstly the stomach, with an early satiety feeling and gastric emptying slowing; therefore lower hunger feeling and reduced food introduction and diminished absorption of nutrients at intestinal level by hormonal action;
  • Dys-lipidemias lowering of haematic cholesterol level both by reduction of cholesterol and exogenous alimentary biliary acid absorption and absorption and elimination of biliary acids at intestinal level in hyper-lipidemic subjects;
  • Diabetes extension of food residence time within the stomach and slowing of intestinal absorption of gel enclosed carbohydrate at intestinal level thus avoiding the post-prandium hyperglycaemic peak resulting in decrease of insulin requirements and need. This decrease of insulin amount avoids also hyperinsulinemia therefore affecting positively hunger feeling;
  • Constipation ability to hydrate and increase the faecal mass, reduction of • intestinal transit time, positive effect on intestinal fermentative flora, consequent stimulation of intestinal peristalsis and facilitation of faecal evacuation.
  • the composition of the invention comprises a mixture of FOS and inulin (prebiotic oligosaccharides); it is to be pointed out that fructooligosaccharides represents a fully soluble dietetic fibre without gel formation, consisting of fructose chain complex up to 9 and from 9 up 60 fructose molecules for FOS and inulin, respectively; both are not digested by enzymes reaching unaltered the colon where are fermented by bacteria.
  • FOS and inulin prebiotic oligosaccharides
  • the fructooligosaccharides can exert several healthy actions, by means of improved intestinal trophism, as for example: anti-inflammatory activity, particularly together with to some bifids: longum, infantis); against hyperlipidemia; regulation of glucid and lipid metabolism and premature induction of satiety; effect on immune system; increase of calcium and magnesium absorption; improvement of intestinal mucin production; activity in colon-rectum cancer prevention; activity against salmonella; reduction of bacterial translocation in patients to be subjected to surgical operations; decrease of cancerogenic enzyme activity (Beta glucuronidase, nitro- and azo-reductase; generation of sulfomucins instead of sialomucins, with protection from the translocation and attack of bacterial glucosidases; increase of villas surface resulting in an improvement of digestive and absorptive function and caecum and mucosal walls weight; decrease of potentially pathogenic activity; decrease of bacterial translocation and
  • the amount of glucomannan used in food composition according to the present invention is preferably from 1.5 to 15% of total composition weight (i.e. finished product) and preferably that reported in the description for every specific product.
  • the amount of the soluble prebiotic fibre mixture is preferably from 1.0 to 18% of total composition weight (i.e. finished product) and preferably that reported in the description for every specific product.
  • the fructooligosaccharide to inulin ratio of the soluble prebiotic fibre mixture is 50:50.
  • the food composition according to the present invention can be processed in form of corn-flakes, biscuits, crackers, slices of toast-like bread and food bars the properties of added fibres being unaltered.
  • a particular embodiment of the present invention is represented by corn flakes comprising or consisting of the following ingredients: maize grits from 70 to 88%, sugar from 5 to 12%, glucomannan from 3 to 10%, fructooligosaccharides from 5 to 12%, malt extracts from 2 to 6% and sodium chloride from 1 ,5 to 5%, said percentages being weight percentages of ingredient total weight.
  • composition involves, for preparation thereof in form of corn-flakes, particular expedients as below described.
  • a method for the preparation of corn-flakes represents a further object of the present invention, said method comprising or consisting of the following steps: a) dry pre-mix glucomannan, fructooligosaccharides and maize grits; b) continuously knead with addition of sugar and salt, at above reported % concentrations, dissolved in water amount from 27% to 33% of the total dough weight.
  • fructooligosaccharides and maize grits are dry pre-mixed using dosing pumps at 630/1300 rpm, and after withdrawal at said proportions delivery into a mixer where are dry mixed for 12-15 minutes.
  • the premixed sample is delivered into a kneader wherein concurrently, using a pump at 6.7/7.0 mmHg pressure, a sugar and salt solution is delivered at reported concentrations, which are such to confer to finished product the desired percentage and a water amount to dough from 27% to 33%.
  • the kneading is carried out continuously, as well as the successive baking carried out with a slow (70 rpm) "G " mono-screw extruder in order to process cereal flour, resulting in a minimal grit damaging assuring anyway the necessary baking.
  • extruder cylinders are as below: 1° cylinder 70 0 C 2° cylinder 110 0 C 3° cylinder 120°C 4° cylinder 120 0 C
  • the pre-baked dough is transported using a cochlea at 55 rpm at 50/75 Kg/cm 2 pressure on head draw-plate at temperature of 70- 80°C.
  • successively the product can be subjected to toasting step and in order to improve the same the moisture content of flakes can be lowered by drying on ventilated oscillating plates with warm air.
  • Subsequent toasting step is carried out in a rotating belt oven wherein the air temperature is from 220 to 240 0 C and pressure is 3.2/3.5 bars.
  • the products of the invention like corn-flakes, slices of toast- like bread, biscuits and food bars can be usefully consumed both at breakfast and as snack since they provide anti-hunger activity and limited caloric contribution thus affecting positively total caloric contribution and constitutes also optimal fibre integration for diets of patients suffering form constipation, overweight and/or lipidic and/or glucidic dys-metabolism.
  • the fibres particularly if added at appropriate proportions to a food product, are suitable to slow the gastric emptying resulting in early satiety feeling and normalize the intestinal transit thus allowing satiety feeling and normal (not increased) nutrient absorption.
  • This aspect is particularly important for breakfast that, in addition to be balanced from energetic and nutritive point of view, must also satisfy the individual hunger feeling so as to avoid frequent snacks or an excessive food ingestion during successive meal.
  • recent epidemiological studies have pointed out that, particularly during infancy, a breakfast insufficient from the caloric and nutritional point of view or even breakfast missing, characterize obese subjects, confirming the importance of this meal and the fibre therein contained for the regulation of hunger and satiety feeling in the course of the day.
  • the possibility to provide compositions like those above described, palatable and easy to be consumed, allows to assume a nutritionally and metabolically optimal breakfast, considering that, in the distribution of daily meals, the breakfast would have to supply approximately 20% of the total calories.
  • the amount to be used daily supply approximately 4,4 g of fibres, with a caloric contribution regularly distributed in energetic and nutritive principles, thus avoiding absorption excesses or peaks which could result in dys-metabolic effects, particularly at level of lipidic and glucidic metabolism.
  • the present invention now will be described by an illustrative, but not limitative, way according to preferred embodiments thereof.
  • Example 1 Concentrations of various components to be used in order to obtain corn flakes, slices of toast-like bread, biscuits, crackers and food bars enriched with inventive fibre mixture (and related caloric contribution)
  • Kcal 335 For the preparation of biscuits, slices of toast-like bread, crackers and food bars the traditional production processes can be used. However, it is important that flour baking times and temperatures are selected in order to have integral and palatable products.
  • Biscuit Baking time 12-15 minutes, temperature from 130 0 C to 180 0 C.
  • Cracker Baking time 2,5 - 4 minutes, temperature from 22O 0 C to 320°C.
  • compositions in addition to glucomannan and fructooligosaccharides other ingredients, according to weight ranges as below reported, are used:
  • Maize grits extruded maize g 70,0 -88,0% flour
  • Salt sodium chloride g 1 ,5 -5,0% More particularly the applicant has experimented that for an optimal diet it is preferable, but not in exclusive way, the formulation as below:
  • composition according to the invention as reported, involves for preparation in form of corn-flakes particular expedients as below described.
  • fructooligosaccharides and maize grits are dry pre-mixed using dosing pumps at 630/1300 rpm, and after withdrawal at said proportions are delivered into a mixer where are dry mixed for 12-15 minutes.
  • the premixed sample is delivered into a kneader wherein concurrently, using a pump at 6.7/7.0 mmHg pressure, a sugar and salt solution is delivered at reported concentrations, which are such to confer to finished product the desired percentage and a water amount to dough from 27% to 33%.
  • the kneading is carried out continuously, as well as the successive baking carried out with a slow (70 rpm) "G " mono-screw extruder in order to process cereal flour, resulting in a minimal grit damaging assuring anyway the necessary baking.
  • the pre-baked dough is transported using a cochlea at 55 rpm at 50/75 Kg/cm 2 pressure on head draw-plate at temperature of 70- 80°C.
  • head draw-plate On the draw-plate face a rotating blad e at such speed to obtain the dough cuts in form of little spheres of 5-6 mm diameter is operated.
  • the flaking operation consisting of passing the little spheres through rotating cylinders at a such distance to result in a flake thickness from 0.50 to 0.65 mm, is carried out
  • Successively the product can be subjected to toasting step and in order to improve the same the moisture content of flakes can be lowered by drying on ventilated oscillating plates with warm air.
  • Subsequent toasting step is carried out in a rotating belt oven wherein the air temperature is from 220 to 240°C and pressure is
  • the corn-flakes produced with such ingredients preferably, but not exclusively, have the following centesimal composition in nutritive substances:
  • corn-flakes produced according to the invention maintain glucomannan FOS and inulin unaltered properties resulting in all advantageous previously reported effects and confer optimal palatability to the product.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)

Abstract

L'invention concerne des compositions alimentaires comprenant de la farine, du glucomannane et un mélange de fibres prébiotiques solubles. En particulier les fibres prébiotiques sont partiellement gélifiantes et partiellement entièrement solubles, ce qui offre une contribution optimale en fibres alimentaires, une bonne appétibilité et une digestion optimale. Les compositions selon l'invention peuvent être traitées, par exemple, sous la forme de flocons de maïs, biscuits, craquelins, tranches de pain du type toast et barres alimentaires.
PCT/IT2010/000251 2009-06-05 2010-06-04 Compositions alimentaires comprenant de la farine, du glucomannane et un mélange de fibres prébiotiques solubles, et procédé d'élaboration correspondant WO2010140182A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITRM2009A000284 2009-06-05
ITRM2009A000284A IT1399792B1 (it) 2009-06-05 2009-06-05 Composizione alimentare a base di fibre

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WO2010140182A1 true WO2010140182A1 (fr) 2010-12-09

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IT (1) IT1399792B1 (fr)
WO (1) WO2010140182A1 (fr)

Cited By (4)

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Publication number Priority date Publication date Assignee Title
WO2015067936A1 (fr) * 2013-11-05 2015-05-14 Optibiotix Limited Composition
WO2016102943A1 (fr) * 2014-12-22 2016-06-30 Inovate Health Limited Produit alimentaire comprenant de l'inuline et du mannane de konjac
IT201600126585A1 (it) * 2016-12-15 2018-06-15 Riccardo Musci Metodo per preparare composizioni alimentari
WO2018172573A1 (fr) * 2017-03-23 2018-09-27 Cuetara, S.L Biscuit pour enfant sans sucres ajoutés

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015067936A1 (fr) * 2013-11-05 2015-05-14 Optibiotix Limited Composition
US10863763B2 (en) 2013-11-05 2020-12-15 Optibiotix Limited Prebiotic compositions and uses thereof
WO2016102943A1 (fr) * 2014-12-22 2016-06-30 Inovate Health Limited Produit alimentaire comprenant de l'inuline et du mannane de konjac
GB2533771A (en) * 2014-12-22 2016-07-06 Inovate Health Ltd Composite food product
GB2553038A (en) * 2014-12-22 2018-02-21 Inovate Health Ltd Food product comprising inulin and konjac mannan
IT201600126585A1 (it) * 2016-12-15 2018-06-15 Riccardo Musci Metodo per preparare composizioni alimentari
WO2018109707A1 (fr) * 2016-12-15 2018-06-21 Musci Riccardo Procédé de préparation de compositions alimentaires
WO2018172573A1 (fr) * 2017-03-23 2018-09-27 Cuetara, S.L Biscuit pour enfant sans sucres ajoutés
CN110381740A (zh) * 2017-03-23 2019-10-25 谷维塔有限公司 不添加糖的儿童饼干以及制备饼干的方法

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