U.S. patent application number 09/925191 was filed with the patent office on 2001-12-27 for healthy bread crumbs.
Invention is credited to Conforti, George, Turner, Eugene.
Application Number | 20010055641 09/925191 |
Document ID | / |
Family ID | 27071849 |
Filed Date | 2001-12-27 |
United States Patent
Application |
20010055641 |
Kind Code |
A1 |
Conforti, George ; et
al. |
December 27, 2001 |
Healthy bread crumbs
Abstract
The present invention relates to healthy bread crumbs and
particularly bread crumbs made from whole wheat flour, rye flour,
whole grain flour; low fat and/or baked blue tortilla chips, potato
chips and tortilla chips; any type of nuts; pretzels made from
whole grain and any type of oat or bran product.
Inventors: |
Conforti, George; (Rockville
Centre, NY) ; Turner, Eugene; (Rockville Centre,
NY) |
Correspondence
Address: |
WEISS & WEISS
SUITE 305
500 OLD COUNTRY ROAD
GARDEN CITY
NY
11530
US
|
Family ID: |
27071849 |
Appl. No.: |
09/925191 |
Filed: |
August 9, 2001 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
09925191 |
Aug 9, 2001 |
|
|
|
09558780 |
Apr 26, 2000 |
|
|
|
Current U.S.
Class: |
426/549 ;
426/27 |
Current CPC
Class: |
A21D 13/02 20130101;
A23L 25/20 20160801; A21D 2/36 20130101; A23L 7/157 20160801; A23P
20/12 20160801 |
Class at
Publication: |
426/549 ;
426/27 |
International
Class: |
A21D 013/00 |
Claims
What is claimed:
1. A bread crumb comprising no less than approximately 25% of whole
wheat flour, rye flour, whole grain flour; low fat and/or baked
blue tortilla chips, potato chips and tortilla chips; any type of
nuts; pretzels made from whole grains and any type of oat or bran
product individually or a combination of any of the above.
2. The bread crumb of claim 1 wherein said percentage is not less
than approximately 50%.
3. The bread crumb of claim 1 wherein said bread crumb is used to
encrust other foods.
4. The bread crumb of claim 1 wherein said percentage is
approximately 100%.
5. The bread crumb of claim 1 wherein less than 25% white flour is
used in said bread crumb.
6. The bread crumb of claim 1 wherein less than 5% of white flour
is used in said bread crumb.
7. A bread crumb comprising predominantly whole wheat flour.
8. A bread crumb comprising whole wheat flour, malted barley, salt
and yeast.
Description
RELATED APPLICATIONS
[0001] This present application is Continuation-In-Part of U.S.
Ser. No. 09/558,780, filed Apr. 26, 2000, now pending.
FIELD OF THE INVENTION
[0002] The present invention relates to healthy bread crumbs and
particularly bread crumbs made from whole wheat flour, rye flour,
whole grain flour; low fat and/or baked blue tortilla chips, potato
chips, tortilla chips; any type of nuts, pretzels made from whole
grains and any type of oat or bran product.
BACKGROUND OF THE INVENTION
[0003] When food is eaten and digested it is broken down into
glucose. Glucose in the blood stream (blood sugar) needs to be
regulated. Too much causes hyperglycemia, too little causes
hypoglycemia. The body uses some of the glucose immediately as
energy, and stores the excess as glycogen and fat. Glucose is
regulated by hormones produced in the pancreas, namely insulin and
glucagon. High blood sugar causes insulin to be released. Low blood
sugar causes glucagon to be released which in turn releases some of
the stored-up glycogen. This process works as long as food is eaten
and digested in a slow and steady way. When energy demand by the
body is high, glucose (fuel) is released. When the body is resting
glycogen is stored either a quick source of energy, or as fat for
long term demand. But if an overload of food is eaten without a
corresponding increase in activity, turning the glucose into fat is
the quickest and easiest way for the body to store the excess.
Different foods are digested and turned into glucose at different
rates. Factors that influence the speed that foods are converted to
glucose include the complexity of their molecular structure. For
example, complex carbohydrates break down slower than simple ones.
Other factors that can dramatically affect the speed of digestion
include fiber content of foods, amount of fat and protein in the
foods, and cooking and processing methods.
[0004] It is generally recommended that 50-60% of a person's diet
be composed of carbohydrates contained in foods of plant origin.
When planning a well-balanced diet the majority of foods should be
chosen from fruits, vegetables, and whole grains which provide a
person with an abundant supply of digestible and nondigestible
carbohydrates, as well as vitamins, minerals and phytochemicals
which are unique to plant foods.
[0005] The digestible carbohydrates include sugar-containing foods
such as fruits and sweets, and starch-containing foods such as
potatoes, rice, breads and cereals, and pasta. The nondigestible
carbohydrates are the dietary fibers. Fiber is that component of a
well-balanced diet that resists digestion in the human
gastrointestinal tract.
[0006] The average American diet contains between 10-15 grams of
dietary fiber per day. Although the exact requirement for dietary
fiber is not known, the suggested level includes ingestion of
between 20-35 grams per day.
[0007] U.S. Pat. No. 4,609,558 relates to farinaceous product
particles having properties comparable to those of bread crumbs
that are produced by continuously mixing the individual components
with a leavening agent into a continuous extruder/cooker, extruding
the cooked dough, cutting the extruded dough into small lengths,
grinding it while still moist and warm into small particles,
heating the particles to simultaneously toast and dry same to a
desired color, texture and moisture.
[0008] U.S. Pat. No. 5,175,010 relates to a process for
continuously manufacturing a farinaceous product similar to bread
crumbs in texture, shape and taste properties, without fermenting,
proofing, loafing, or resting the dough, including the steps of
continuously mixing a dry composition including flour, chemical
leavening, and minor amounts of dough conditioner, miscellaneous
ingredients, and optionally dry yeast with a brew including water,
hydrogenated vegetable oil and optionally dry yeast to form a
dough.
[0009] U.S. Pat. No. 5,458,902 relates to a high protein content
bread product. The patent relates to a composition for preparing a
bread product containing a grain flour having a wheat protein
content between about 17% and about 30% by weight, "low heat"
non-fat dry milk solids present in an amount between about 9% and
about 100% based on flour weight that is effective to provide a
bread product having an additive-free specific volume greater than
about 4.0 cc/g, and optionally including "high heat" non-fat dry
milk solids to augment the protein and calcium levels of the
composition, one or more vegetable gums to improve the loaf volume,
shape and structural strength of the bread product, or combinations
thereof, wherein the combined percentage of milk solids is less
than 100% based on flour weight.
[0010] U.S. Pat. No. 5,789,012 relates to flours prepared from
white sweet potatoes, cassava, edible aroids, tropical yams, lotus,
arrowhead, buckbean, and amaranth, and a variety of different food
products prepared from them, are substitutes for wheat and other
grains, legumes, milk, eggs and a partial substitute for nuts.
[0011] U.S. Pat. No. 3,870,803 relates to an instant stuffing mix.
The bread crumb combinations are for white bread crumb: 30-95% by
weight white bread crumb and 5-70% by weight whole wheat or corn
bread. The preferred ratio is 50-95% white bread to 5-50% whole
wheat bread. For whole wheat bread crumbs, the crumbs should be
combined with at least 50% by weight of white or corn bread crumb
or mixtures thereof. Further Siems defines whole wheat bread as a
mixture of bran free flour, white bread and bran containing flour.
Siems uses a white bread crumb because the stuffing based on the
whole wheat bread crumb tends to be dry and non-cohesive. This
undesirable characteristic is overcome by the addition of at least
50% by weight white or corn bread crumb or mixtures thereof to the
whole wheat bread crumb.
[0012] Most individuals get their share of whole grain fiber in the
form of bread. There are no healthy fibers used to make bread
crumbs.
[0013] The whole wheat breads which are sold in grocery stores do
not contain 100% or anything near a majority of whole wheat flour.
Wonder light bread contains enriched wheat flour made of flour,
barley malt, ferrous sulfate, and B vitamins. An ingredient of the
product is whole wheat flour. Freihofer's Split top wheat bread is
made from unbleached enriched flour containing wheat flour, malted
barley flour, iron, niacin, etc. One of the ingredients is also
whole wheat flour. Suzanne Dunaway's Handmade Italian Breads in 90
minutes describes a whole wheat bread which is made of 1 cup of
whole wheat flour to 31/2 to 4 cups of unbleached bread flour.
SUMMARY OF THE INVENTION
[0014] The present invention relates to healthy bread crumbs and
particularly bread crumbs made from whole wheat flour, rye flour,
whole grain flour; low fat and/or baked blue tortilla chips, potato
chips and tortilla chips; any type of nuts, pretzels made from
whole grain and any type of oat bran product.
[0015] It is an object of the present invention to prepare bread
crumbs which contain approximately 100% of any one of these grains
or products or may be used in any combination with each other or
combined with any other products or spices such that the percent of
the grains or products is not less than 25%. It is an object of the
present invention to prepare bread crumbs where the percent of
grains or products should be between approximately 50% to 100%. It
is an object of the present invention where the percent of grains
or products should be between 75% to 100%. The greater the
percentage of grains or products described in the present invention
present in the bread crumb, the healthier the bread crumb.
[0016] It is an object of the present invention that the bread
crumbs are used in combination with other foods to produce other
food products.
[0017] It is an object of the present invention for the bread
crumbs to be made from predominantly whole wheat flour.
[0018] It is an object of the present invention for the bread
crumbs to be made of flour which is solely whole wheat flour.
[0019] It is an object of the present invention to use little or no
white flour in the bread crumb.
[0020] It is an object of the present invention to assist in
reducing cholesterol. It is an object of the present invention to
provide a bread crumb which is good for a person's diet.
DETAILED DESCRIPTION OF THE INVENTION
[0021] Rye bread has been proven to be effective in killing cancer
cells. It has been shown that rye can lessen the risk of breast,
prostate and colon cancer. Another result is that rye helps people
slim. That is because energy is removed from the body along with
fiber, thereby preventing obesity and even helping people shed
weight. Rye fiber has numerous good properties. They affect bowel
functions, metabolic processes and the quality, amount and
composition of intestinal bacteria. They also influence gall
acidity. This is especially important, because some gall acids are
carcinogens, which means that they help cancer-causing substances
to begin the process of attacking the body.
[0022] Fibers also influence the body's hormone balance and lower
the blood estrogen level, thereby lessening the risk of breast
cancer. They dilute toxic substances in the intestines and remove
them.
[0023] When whole grain rye bread is eaten, the lignin in it
provide the raw material from which hormone-like substances,
especially enterolactone, is created in a person's intestines.
These inhibit the growth of several kinds of cancer cells. Six
slices of rye bread a day provide all the fibers the human body
needs. To get the same amount from vegetables, a person would have
to eat 1.3 kilos of carrots, eight kilos of tomatoes or two kilos
of apples.
[0024] Studies have shown the benefits of eating a diet with
increased levels of fiber include alleviation or prevention of
constipation and hemorrhoids, prevention of diseases of the colon
such as diverticulosis and cancer, and assistance with weight
control. In addition, some clinical research suggests that dietary
fiber may play a role in improving blood sugar control and
diabetes.
[0025] Dietary fiber has been shown in reducing serum cholesterol
and may help decrease the incidence of heart disease. Large
population studies have documented protection from heart disease
from vegetable, fruit and cereal fibers. According to a new study
from Harvard University on the eating habits of 75,000 middle aged
women with no previous history of heart disease, those who ate the
most whole grain (as little as three servings per day) including
whole grain breads and cereals, popcorn, oatmeal, wheat germ, brown
rice, kasha, and bulgar were one third less likely to suffer a
heart attack than those who ate virtually none.
[0026] The diseases of modern civilization are strongly associated
with the change in diet to one that is deficient in fruits,
vegetables and whole grain breads and cereals. Although refined
breads and cereals are fortified specific B vitamins, they remain
lower in fiber, folate, and vitamin E which have all been shown to
lower the risk of heart disease. Taking over the counter dietary
supplements is not sufficient because research shows that in
addition to fiber, folate and vitamin E, the cardioprotective role
of whole grain is also due to its many other phytochemicals and
antioxidants such as selenium, lignin, phytoestrogens, isoflavones,
and phytic acid which may be lost in the refining process and are
not replaced.
[0027] The present invention relates to healthy bread crumbs and
particularly bread crumbs made from whole wheat flour, rye flour,
whole grain flour; low fat and/or baked blue tortilla chips, potato
chips and tortilla chips; any type of nuts; pretzels made from
whole grain and any type of oat or bran product. These products all
have greater nutritional value then traditional white bread crumbs.
It is preferable to use whole grain or darker grains to add even
greater nutritional value.
[0028] In a preferred embodiment, a very small percent or no white
or bleached flour is used in the bread crumb. In a preferred
embodiment, the bread crumb contains less than 25% white flour. In
a most preferred embodiment, the bread crumb contains less than 5%
white flour.
[0029] The bread crumbs of the present invention may contain 100%
of any one of these grains or products or may be used in any
combination with each other or combined with any other products or
spices such that the percent of the grains or products is not less
than 25%. Preferably the percent of grains or products should be
between approximately 50% to 100%. It is an object of the present
invention where the percent of grains or products should be between
75% to 100%.
[0030] The bread crumbs of the present invention will also be
available in combination with other foods to produce other food
products. For example, the bread crumbs of the present invention
can be combined with chopped sundried tomatoes, olive oil and spice
to produce a crust. This crust can be used to encrust other foods
such as chicken breasts and fish.
[0031] The crumb products can also be used in combination with
various chopped nuts to produce a product that can also be used to
encrust other foods. Some of the crumb products will be used purely
for health reasons, while others will be used for variety, taste
and texture. These crumb products are different from bread crumbs
presently available to the public, which presently has white bread
used to produce this end product.
[0032] The bread crumbs of the present invention can be prepared in
numerous ways known in the art. For instance, the bread crumbs of
the present invention can be made by baking bread according to
conventional yeast leavening procedures, allowing the bread to
stale then comminuting the stale loaf to desired particle size. The
time required for staling is normally about 1 to 3 days. The
introduction of gas to raise the dough to avoid using any yeast or
ferment can also be used. Other methods of manufacturing bread
crumbs are described in the prior art references referenced
above.
[0033] In an embodiment of the present invention the bread crumbs
are made from predominantly whole wheat flour. In a further
embodiment, the bread crumbs are made from flour which is solely
whole wheat flour.
EXAMPLES
[0034] Plain Whole Grain Bread Crumb
[0035] Ingredients: Whole Wheat Flour, Malted Barley, Salt,
Yeast
[0036] Tomato and Herbs Whole Grain Bread Crumbs
[0037] Ingredients: Whole Wheat Flour, Malted Barley, Salt, Yeast,
Tomato Powder, Basil, Tyme and Parsley.
[0038] Honey Almond Whole Grain Bread Crumbs
[0039] Ingredients: Whole Wheat Flour, Malted Barley, Salt, Yeast,
Crushed Almonds, Honey Powder, Fructose and Maltodextrin
[0040] Cajun Whole Grain Bread Crumbs
[0041] Ingredients: Whole Wheat Flour, Malted Barley, Salt, Yeast,
Onion, Garlic, Chili, Cumin, Tyme, Black Pepper, Paprika, Celery
Seed and Cayene.
* * * * *