WO2014102835A1 - Produits de boulangerie, boissons et concentrés pour boisson à haute teneur en fibres - Google Patents

Produits de boulangerie, boissons et concentrés pour boisson à haute teneur en fibres Download PDF

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Publication number
WO2014102835A1
WO2014102835A1 PCT/IN2013/000819 IN2013000819W WO2014102835A1 WO 2014102835 A1 WO2014102835 A1 WO 2014102835A1 IN 2013000819 W IN2013000819 W IN 2013000819W WO 2014102835 A1 WO2014102835 A1 WO 2014102835A1
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Prior art keywords
fiber
dietary fiber
composition
calories
insoluble
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PCT/IN2013/000819
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English (en)
Inventor
Chitra Vasant Savangikar
Vasant Anantrao Savangikar
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Chitra Vasant Savangikar
Vasant Anantrao Savangikar
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Publication of WO2014102835A1 publication Critical patent/WO2014102835A1/fr

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • 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
    • 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

Definitions

  • FIELD OF INVENTION Invention pertains to preparing pre-cooked food formulations high in dietary fiber in general as illustrated by high fiber baked foods, beverages and beverage concentrates. Invention also pertains to methods of preparing high fiber baked foods, beverages and beverage concentrates that contain fiber from green leafy vegetables/vegetation, the said fiber being extracted from green leafy vegetables/vegetation or being as part of the green leaf vegetable powder.
  • the invention comprises composition comprising at least insoluble dietary fiber, food additives and, optionally, soluble dietary fiber; wherein calories of the composition do not exceed 100 K calories per 3 gram total dietary fiber and the composition is a pre-cooked food formulation.
  • Food additives comprise cereal products, grain products, legume products, edible adhesives, sweeteners, salt, colors, flavors, thickeners and preservatives.
  • at least one of the ingredients comprises edible insoluble dietary fiber derived from green leafy vegetable/vegetation or crop residues.
  • the insoluble dietary fiber derived from green leafy vegetable/vegetation is a high fiber composition obtained by steps of: comminuting fresh green leafy vegetable/vegetation, and (a) either: (i) separating fibrous fraction from the juice, or (ii) using the pulp itself with its fibrous content.
  • the pre-cooked food formulation of this invention comprises the ingredients containing dietary fiber added so as to achieve proportion of insoluble and soluble dietary fiber in a ratio of 0.25:0.75 or 0.75:0.25.
  • the pre-cooked food formulation of claim 1 wherein the composition comprises biscuits/cookies/ any other baked product or a ready-to-drink beverage/ a concentrate of a beverage.
  • the pre-cooked food formulation comprises, per 3 gram total dietary fiber, the calorie content of not more than 60 calories, more preferably not more than 36 calories, still more preferably not more than 4 calories.
  • This invention ' also comprises a method of making a composition comprising at least insoluble dietary fiber, food additives and, optionally, soluble dietary fiber; wherein calories of the composition do not exceed 100 K calories per 3 gram total dietary fiber and the composition is a pre-cooked food formulation, the method comprising steps of: (a) preparing a mixture of (i) a mixture of edible fibrous ingredients providing insoluble dietary fiber and a gum or any edible adhesive, (ii) a cereal flour and (iii) sodium bicarbonate or a baking powder, (b) optionally adding fat, (c) adding condiments, salt or a sweetener and other excipients that can withstand baking temperature, (d) making a dough by adding water or a suitable watery medium and , moulding as biscuits or cookies, (c) baking in an oven at an elevated temperature for a period of time sufficient to make a biscuit or a cooky/cookie.
  • a method of making a composition of this invention comprising at least insoluble dietary fiber, food additives and, optionally, soluble dietary fiber; wherein calories of the composition do not exceed 100 K calories per 3 gram total dietary fiber and the composition is a pre-cooked food formulation, also comprises steps of: (a) preparing a mixture of (i) a mixture of edible fibrous ingredients providing insoluble dietary fiber, and optionally (ii) a gum or soluble fiber, and (iir) a cereal flour, (b) optionally adding fat, (c) parching the mixture, (d) adding condiments, salt or a sweetener and other excipients, (e) adding a meltable adhesive/binder, (f) heating and mixing the mixture to make a homogeneous mass, (g) pressing the same in suitable shape such as biscuits, and (h) allowing to cool.
  • the method comprises steps of: (a) dispersing the finely ground, cooked and softened insoluble dietary fiber source and optionally powdered soluble fiber source in water or a watery liquid (b) adding optionally one or more of sweeteners, edible salt, flavors, colour, thickeners, preservative, acidity regulators, fruit products and other or a watery liquid/excipients that improve preservative property, taste and other organoleptic properties.
  • This invention is targeted to make pre-cooked food formulations high in dietary fiber for human consumption.
  • the same can also be adapted for supplementing dietary fiber requirements of any monogastric animals such as cats, dogs, poultry, pigeons, other domesticated birds, or in aquaculture and they are also included within the scope of this invention.
  • Dietary fibers are of two types, insoluble dietary fiber and soluble dietary fiber; in terms of solubility in water. Both are required to be consumed every day by a human being to keep himself healthy. Whole grain cereals, fruits, nuts, fruits, vegetables of many types including green leafy vegetables are major sources of insoluble as well as soluble fibers. However, with emergence and preponderance of "fast Foods” that have become an integral part of fast life, fibers have diminished to a great extent from the food of many people, particularly in urban areas. The term “Dietary fiber” is still a subject of discussion for its rriost accurate definition.
  • carbohydrate polymers which have been obtained from food raw material by physical, enzymatic or chemical means and which have been shown to have a physiological effect of benefit to health as demonstrated by generally accepted scientific evidence to competent authorities,
  • dietary fibre may include fractions of lignin and/or other compounds when associated with polysaccharides in the plant cell walls and if these compounds are quantified by the AOAC gravimetric analytical method for dietary fibre analysis : Fractions of lignin and the other compounds (proteic fractions, phenolic compounds, waxes, saponins, phytates, cutin, phytosterols, etc.) intimately "associated" with plant polysaccharides are often extracted with the polysaccharides in the- AOAC 991.43 method. These substances are included in the definition of fibre insofar as they are actually associated with the poly- or oligo-saccharidic fraction of fibre.
  • Dietary Fiber is used in the field of nutrition in the context of food formulation, that food formulation is a human food formulation in particular or monogastric animal food formulation in general, and excludes feeds of animals who have rumen who can digest the edible carbohydrate polymers cell wall polysaccharides which are not hydrolysed by the endogenous enzymes in the small intestine of humans.
  • dietary fiber and “food formulation” are used only in the context of food of monogastric animals in general and of human being in particular.
  • the cattle feed formulations contain the ingredients defined and covered in the scope of the term "Dietary fiber", the compositions of matter which are cattle feeds are excluded from the scope of this specification, including claims.
  • Deficiency of dietary fiber in human diet in the modern world is considered as a root cause of constipation, obesity and weight gain; from which arise rest of the "lifestyle diseases” including Type II diabetes, hypercholesterolemia, heart disease and cancer.
  • Deficient consumption of insoluble and soluble fiber may arise, even in cases where the diets contain whole grain cereals and vegetables if the daily food consumption itself is low such as in the case of many low weight thin individuals and also in sedentary obese individuals. Diabetes and obesity are known as risk factors for hypertension, heart disease and stroke.
  • High blood (total) cholesterol, more than 250 mg/dl increases risk of coronary artery disease.
  • Some individuals are genetically predisposed to coronary artery disease or Type II diabetes. Presence of three or more of adverse factors simultaneously is termed as "Metabolic syndrome" wherein the risk of coronary artery disease is heightened to include even individuals who may not have reached the threshold of 250 mg/dl of total cholesterol level in blood. Since excess cholesterol is produced out of consumption of saturated fats in excess, decreased consumption of total fat and saturated fats is recommended for reducing blood cholesterol. Decreased consumption of total fat, saturated fat and total avoidance of trans-fats is recommended for decreasing risk of certain cancers.
  • TLC Therapeutic Lifestyle Change Program
  • TLC envisages low calorie consumption (i.e. a level of calorie consumption that does not stimulate weight gain in normal weight individual and leads to slow reduction in weight of overweight individual), but it is recommended that calorie consumption should never be less than 1200 K calories per day for women and 1600 K calories per day for men), the diet should be low in total fat and consumption of saturated fat should not exceed 10% of daily calories intake.
  • Trans fat is recommended to be strictly avoided and consumption of adequate dietary fiber is recommended as a must and should contain insoluble dietary fiber as well as soluble dietary fiber.
  • Adequate consumption of dietary fiber which has a proper balance of insoluble and soluble dietary fiber is a further intergral/essential requirement to achieve a healthy lifestyle change.
  • Adequate dietary fiber with correct proportion of insoluble and soluble fiber is also considered to improve immunity of the body because it supports in colon a rich microflora of beneficial microorganisms that contributes to improving immune function in the body on one hand and does not allow pathogenic microorganisms to grow in colon on the other hand.
  • This attribute is valuable to combat infections, particularly against the ever increasing threat of newer and newer drug resistant strains of bacterial and pathogenic microbes, so called “superbugs", of already known diseases in new forms for which anti-microbials are not available nor vaccines are available; such as newer multiple drug resistant or mutant pathogenic organisms or sometimes believed to be Total Drug Resistant causing Tuberculosis, Typhoid, Malaria; and newly emerging diseases such as Severe Acute Respiratory Syndrome (SARS), Dengue, Birds Flue, Chikungunya, hospital derived drug resistant upper respiratory tract infectionsetc.
  • SARS Severe Acute Respiratory Syndrome
  • innocuous dietary fiber which by itself does not have any nutritive value nor any nutritive function is a very important factor that navigates digestion to a healthy path in so many different ways; not alone, but when, and only when, it is consumed with food, with every time food is consumed and when its content in food is optimum and when the proportion of insoluble and soluble fiber is also optimum. All this is possible only if one can plan and control how much fiber he is consuming and if he can ensure that the same is available with all the major meals.
  • Adequate dietary fiber intake is understood to be 25 to 35 grams of total fiber per day for adults and (age in years + 5) gram for children up to 15 years. Of the total fiber intake, at least 20-25% should be soluble fiber.
  • insoluble as well as soluble fiber be sourced by wise selection of food sources from market that includes fruits, fruity vegetables and fresh Green Leafy Vegetables.
  • this is a very difficult task for at least two reasons: first is availability of time to purchase them every day and cooking the same; second reason is that fiber is usually in a very dilute quantity and a lot of volume/bulk of the source of fiber is required to be eaten to ensure consumption of adequate quantity of the fiber; still further, all these food sources add to calories that may have to be consumed with them.
  • This finding is not surprising given the fact that a person skilled in the art of baking finds that baking is possible only if about 20% of total fat and about 9% saturated fat is used as ingredients of the biscuits/cookies to be manufactured.
  • baked products of this invention includes biscuits and/or cookies.
  • the fiber ingredients of baked products of this invention includes fiber derived as a fraction of Green Leafy vegetables.
  • the said fiber from Green Leafy Vegetables is derived as a part of powder of green leafy vegetable incorporated as an ingredient in the making of the baked products of this invention; or in the alternative, the green leafy vegetable is pulped, and either the pulp used whole or juice is removed from fibrous residue and the fibrous residue is dried after water wash or without water wash, the dried fibrous residue, if powdered, may also be used as a dietary fiber rich ingredient.
  • the baked products of this invention may be made with or without the fiber extracted from Green Leafy Vegetables.
  • the baked products of this invention incorporate fiber from Green Leafy Vegetables, they are a further embodiments of this invention.
  • No baked products are known that have green leafy vegetable fiber as an ingredient.
  • Particularly, no baked products are known that have fiber extracted from Green Leafy vegetables as an ingredient.
  • Fibers from Green Leafy Vegetables are long, they may also be branched and having large surface area. Their properties with respect to influencing rate of digestion, adsorption of cholesterol and ability to impede diffusion of glucose liberated during digestion and its absorption by intestinal walls are bound to be different than the particulate fibers of bran or seed coat. These properties are important in terms of ability of fibers to slow down rate of release of glucose from the food during digestion i.e.
  • Green Leafy Vegetable may also be replaced by any other plant species that has edible Green Leafy Vegetation or, exceptionally if there are reasons for such use, by fiber from toxic Green Leafy Vegetation that can be made toxin free.
  • Baked products of this invention could be made sweet tasting when sweeteners that can withstand baking temperature are added.
  • the sweeteners may include sucrose, other sugars, sugar alcohols and artificial or natural high intensity sweeteners such as Sucralose, Stevia, Stevioside, Rebaudioside etc.
  • Baked products of this invention can also be salty when salt is added to it.
  • the salt may be common salt, rock salt or a low-sodium salt.
  • the baked products of this invention are amenable to large scale manufacture, packaging and selling through marketing channels and easy to carry to workplace, they shall make dietary fiber supplementation an easy task to achieve since they can be consumed at breakfast, lunch as well as dinner pro-rata with the quantity of food eaten at respective times where it would be able to mathematically control/know the quantity of insoluble and soluble fiber eaten to ensure that the same is at least 6 gram per day, the same will be evenly distributed over the entire day with each major food intake, ensuring that every time there shall be intake of insoluble as well as soluble fiber intake. If necessary, wherein the target of cholesterol reduction and/or blood sugar reduction and/or anti-constipation is such that the dietary fiber supplementation requirement goes up to 14 grams per day, that shall also be possible to be provided through consumption of the biscuits or cookies of this invention.
  • the baked products of this invention can also be prepared by addition of a low quantity of fat or fatty acids or derivatives of fatty acids that are unsaturated or polyunsaturated or long chain polyunsaturated.
  • the unsaturated fat or fatty acids or derivatives of unsaturated fatty acids that may be added in low quantity in baked products of this invention may preferably include olive oil, flax seed oil, microbial oils including oil from algae and fungi, alpha linolenic acid, linolenic acid, arachidonic acid, Ecospantenoic acid, Docosahexaenoic acid, walnut oil etc.
  • the baked products of this invention may also be prepared with a low quantity of saturated fats.
  • the saturated fats in such cases could preferably be derived from milk, such as cow's milk and butter.
  • biscuits and cookies of this invention are produced against the established concepts / assertion of persons skilled in the art of baking that such biscuits and cookies cannot be produced unless at least some fat is added with optional aids such as milk powders etc. for the purpose of giving adequate binding capacity to the dough for convenient handling during steps of manufacture and smoothness to the final baked product.
  • optional aids such as milk powders etc.
  • the biscuits and cookies of this invention could be produced successfully without adding, fats or any other aids because of the gums added as soluble fiber to the recipe which provided enough binding property to the compositions to enable handling of the dough during process of manufacture so that the wet mass can be handled before baking and the composition does not crumble easily and retains shape after baking.
  • the insoluble fiber component may be responsible to give a property that counteracts the property of the dough of the biscuit or the cookie to become rubbery during baking and tough and provided property of easy disintegration on chewing and wetting.
  • a similar binding without the need of adding fats is also possible by using alternatives such as heat melting binders/adhesives, such as Polyethylene glycol.
  • the high fiber food mix may be added with such a meltable binder, mixed well with accompanied with heating, pressing in desired shapes, preferably as biscuits, and cooling them.
  • a raising agent covers all raising agents that can be used in the alternative or in combination with each other. All equivalents and alternatives obvious to a person of an ordinary skill in the art are also considered to be covered by the disclosure of this invention in this specification.
  • a dough was prepared by adding water to a 30g mix of high fiber ingredients insoluble as well as soluble fiber mix, which was added to 45g of whole wheat flour. This proportion can be varied as per requirement of high fiber product.
  • Insoluble fiber was derived partly from bran of whole wheat or from flax seed condiment ingredients and major part from Fenugreek green leafy vegetable.
  • the insoluble fiber from Fenugreek green leafy vegetable was obtained by pulping the fresh green leafy vegetable followed by pressing out the juice, the fibrous residue was washed with water, dried and pulverized in a hammer mill. Soluble fiber was added in the form of Gum Arabic.
  • a part of soluble fiber was also derived from small quantity of whole as well as powdered flax-seed added to the dough. Adding flaxseed is optional and not a mandatory step. Gum Arabic can also be partly or wholly replaced by any other soluble fiber.
  • the fibrous residue of Fenugreek can be replaced by fibrous residue of any other green leafy vegetable or by edible green leafy vegetation of any plant species, or from plant species which can be de-toxified by a process if the same has any toxic element.
  • Spices and condiments were ground and 10g were added to above mix. Salt was added to give a salty taste to the preparation to a salty biscuits or cookies; or sugar was added to give sweet taste to the biscuits or cookies.
  • sugar was added it was about 25% on dry weight basis of the whole composition; and when salt was added, it was about 15% on dry weight basis of the whole composition.
  • the proportion of sugar and salt can be varied according to the requirements and their taste-equivalent alternatives can also be added to partly or wholly replace sucrose, as long as they can tolerate the baking temperature, such as High Fructose Com Syrup, high intensity sweeteners (including Sucralose, Stevia, Stevioside, Rebaudioside etc.), non-nutritive sweeteners etc.
  • a raising agent was also added. Baking powder was used in this instance as raising agent.
  • the dough was moulded as biscuits or cookies and baked in a pre-heated oven at 180 degree centigrade for 15-20 min.
  • the crispy biscuits or cookies formed after baking step were packed after cooling.
  • the sweet biscuits or cookies on above experiment contained 306 calories and 21.06 gram total dietary fiber, of which 12 gram was soluble fiber and 9.8 gram insoluble fiber.
  • salty biscuits or cookies contained 296.6 gram calories and 23.04 gram total dietary fiber, of which 8.9 gram was soluble and 14. 4 gram insoluble fiber.
  • the biscuits or cookies thus prepared were acceptably tasty. Thus, these products had either 43.5. or 38.5 calories per 3 gram dietary fiber. This low content of calories per gram fiber gives excellent and most valuable opportunity to make required supplementation of dietary fiber without consumption of significant quantity of additional calories and without association of fats, saturated or otherwise, with it. Being biscuits and cookies, they can be packaged, carried to workplace or in long distance travel to ensure compliance to required dietary fiber supplement consumption with every major meal.
  • insoluble fiber being an absolutely insoluble and unpalatable ingredient, was in the past, before this invention, never considered as an ingredient of a drink beverage. Rather, when preparing fruit juice, fiber is categorically separated and discarded. There are drinks in the market labeled as "High fiber", however, all fiber they contain is a soluble fiber. As explained above, it is ideal to make supplementation of soluble as well as insoluble fiber because soluble fiber does not give anti-constipating health benefit, and insoluble fiber is not as effective as soluble fiber in its effect on lowering blood cholesterol and lowering blood sugar by various mechanisms. Hence, although inconceivable in the field of beverages at the relevant time of this invention, a drink containing insoluble fiber as one of the main ingredients was desirable.
  • a high fiber drink could be prepared that contains insoluble fiber as one of the main ingredients.
  • the dry fine powder or the wet ground paste could be added to a drink that is fluid, thickened with fruit solids and/or thickeners and provided, if required, with a flavor. Wet grinding particularly provided a paste of a superior consistency for a drink; but dry ground powder was also acceptably good as the next best insoluble dietary fiber ingredient.
  • Wheat bran and fibrous residue of Fenugreek leafy vegetable were used for illustrations of insoluble fiber, which can be used alone or as mixtures. Cooking of the fibrous ingredient improved quality of ground product in terms of fineness and uniformity. The fibrous residue from Fenugreek vegetation gave softer and better palatable fiber. Fibrous residue of Fenugreek plant was prepared by wet pulping the green leafy vegetable, pressing the juice out from the pulp leaving behind the fibrous residue, washing the fibrous residue with water and then wet grinding the fibrous residue to pass though a mesh. Mesh size depended on the desired fineness of the fiber. The resulting fine particulate paste of fiber suspended well in moderately thick fluid and was palatable as a drink when adequately sweetened and agreeably flavored. This drink shall be a very useful tool to add to diet known and measured amount of fiber with each major meal.
  • any other cereal bran such as Oat bran could be used; and in place of Fenugreek, any other plant species that has edible leaves could have been used in this work. .
  • a mixture of insoluble fiber components was prepared by mixing fibrous residue of Fenugreek Green Leafy Vegetable made as described above and wheat bran and was wet ground as described above.
  • This paste and a soluble fiber such as Gum Arabic or Carboxymethyl Cellulose (CMC) or both was added to water to give various concentrations and proportions of insoluble fiber : soluble fiber ratio, fruit powder was added to achieve desired thickness, sugar was added to the drink, orange flavor was added and Sodium Benzoate was added as preservative.
  • Sweeteners could be replaced with suitable alternatives such as other sugars, sugar alcohols, artificial high intensity sweeteners, honey, High Fructose Corn Syrup either alone or in combination.
  • Preservatives other than Sodium Benzoate could be added such as, without limitation, sulphur dioxide, Sodium Metabisulphite, Propyl Paraben, Potassium Sorbate etc.
  • CMC Carboxym ethyl Cellulose
  • the dietary fiber may be derived from any one or more of dietary fiber sources selected from a group consisting of wheat bran, flax seed cake, pea fiber, beans fiber, Oat fiber, apple fiber, fresh/dried green leafy vegetable/vegetation, fiber rich fraction of green leafy vegetable prepared by pulping the fresh green leafy vegetable followed by separating juice from fiber rich fraction, or crop residues, gum Arabic, Xanthan gum, Guar gum, Fructooligosaccharises, Gellan gum, Maltodextrin, microcrystalline cellulose, hydroxypropyl methylcellulose and Carboxymethyl Cellulose etc.
  • dietary fiber sources selected from a group consisting of wheat bran, flax seed cake, pea fiber, beans fiber, Oat fiber, apple fiber, fresh/dried green leafy vegetable/vegetation, fiber rich fraction of green leafy vegetable prepared by pulping the fresh green leafy vegetable followed by separating juice from fiber rich fraction, or crop residues, gum Arabic, Xanthan gum, Guar gum, Fructooligos
  • the sweeteners that may be used comprise, a nutritive sweetener or non-nutritive sweetener or a high intensity sweetener that can withstand further processing conditions. These may include, without limitation, one or more of a sweetener selected from the group consisting of High Fructose Corn Syrup, Sucralose, Stevia, Stevioside, Rebaudioside or any other sweetener that can withstand further processing conditions of the final food formulation intended to be consumed,
  • the salt to be used may comprise, without limitation, one or more common salt, rock salt or edible low-sodium salt and the like.

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Abstract

La présente invention concerne une composition et ses procédés de fabrication. Ladite composition contient au moins des fibres alimentaires insolubles, des additifs alimentaires et, éventuellement, des fibres alimentaires solubles. Ladite composition, qui est un produit alimentaire précuit, ne contient pas plus de 100 kcalories pour 3 grammes de fibres alimentaires totales. Lesdits additifs alimentaires peuvent comprendre des produits de type céréales, graines, légumineuses, adhésifs comestibles, édulcorants, sel, colorants, arômes, épaississants et conservateurs. Selon un mode de réalisation de l'invention, au moins l'un des ingrédients contient des fibres alimentaires insolubles comestibles isolées à partir de légumes/végétaux à feuilles vertes par un procédé comprenant les étapes consistant à broyer une matière végétale fraîche à feuilles vertes et à séparer la fraction fibreuse du jus. Ladite composition peut se présenter sous la forme de biscuits/un quelconque autre produit cuit ou four ou d'une boisson prête à l'emploi/un concentré de boisson.
PCT/IN2013/000819 2012-12-31 2013-12-30 Produits de boulangerie, boissons et concentrés pour boisson à haute teneur en fibres WO2014102835A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
IN2384MU2012 2012-12-31
IN2198/MUM/2012 2012-12-31
IN2198MU2012 2012-12-31
IN2384/MUM/2012 2012-12-31

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105146664A (zh) * 2015-10-16 2015-12-16 山东亿尚同颜生物科技有限公司 膳食纤维饮料及其制备方法
CN109430334A (zh) * 2018-11-13 2019-03-08 宿迁市汇味食品有限公司 一种富含麦麸可溶性膳食纤维饼干及其制备方法
WO2019092738A1 (fr) * 2017-11-13 2019-05-16 Chitra Vasant Savangikar Ingrédient constitué de fibre alimentaire insoluble amélioré
GR20190100296A (el) * 2019-07-12 2021-02-15 Κωνσταντινος Στεφανου Τζιωρτζιωτης Πρασινα μπισκοτα
IT202000004060A1 (it) * 2020-02-27 2021-08-27 Barilla Flli G & R Formulazione alimentare emulsionata
EP3785547A4 (fr) * 2018-08-28 2021-12-01 Mizkan Holdings Co., Ltd. Composition de produit alimentaire solide contenant une fibre alimentaire insoluble et procédé de fabrication associé
US11206841B2 (en) 2016-09-09 2021-12-28 International Agriculture Group, LLC Yogurt product from high starch fruits
US11259551B2 (en) 2016-09-09 2022-03-01 International Agriculture Group, LLC Natural cocoa alternative and methods of producing same

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WO2008081472A1 (fr) * 2006-12-28 2008-07-10 Chitra Vasant Savngikar Production intégrée de produits ou d'isolats phytochimiques de plantes riches, issus de végétation riche
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CN105146664A (zh) * 2015-10-16 2015-12-16 山东亿尚同颜生物科技有限公司 膳食纤维饮料及其制备方法
US11206841B2 (en) 2016-09-09 2021-12-28 International Agriculture Group, LLC Yogurt product from high starch fruits
US11259551B2 (en) 2016-09-09 2022-03-01 International Agriculture Group, LLC Natural cocoa alternative and methods of producing same
US11968992B2 (en) 2016-09-09 2024-04-30 International Agriculture Group, LLC Yogurt product from high starch fruits
WO2019092738A1 (fr) * 2017-11-13 2019-05-16 Chitra Vasant Savangikar Ingrédient constitué de fibre alimentaire insoluble amélioré
EP3785547A4 (fr) * 2018-08-28 2021-12-01 Mizkan Holdings Co., Ltd. Composition de produit alimentaire solide contenant une fibre alimentaire insoluble et procédé de fabrication associé
CN109430334A (zh) * 2018-11-13 2019-03-08 宿迁市汇味食品有限公司 一种富含麦麸可溶性膳食纤维饼干及其制备方法
GR20190100296A (el) * 2019-07-12 2021-02-15 Κωνσταντινος Στεφανου Τζιωρτζιωτης Πρασινα μπισκοτα
GR1010032B (el) * 2019-07-12 2021-06-22 Κωνσταντινος Στεφανου Τζιωρτζιωτης Πρασινα μπισκοτα
IT202000004060A1 (it) * 2020-02-27 2021-08-27 Barilla Flli G & R Formulazione alimentare emulsionata
WO2021170517A1 (fr) * 2020-02-27 2021-09-02 Barilla G. E R. Fratelli S.P.A. Composition alimentaire émulsifiée

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