U.S. patent application number 09/751397 was filed with the patent office on 2003-01-09 for waxy wheat products and processes for producing same.
Invention is credited to Colyn, John William, Lai, Grace, Morris, Craig, Wilson, Lori Ann.
Application Number | 20030008049 09/751397 |
Document ID | / |
Family ID | 22633250 |
Filed Date | 2003-01-09 |
United States Patent
Application |
20030008049 |
Kind Code |
A1 |
Wilson, Lori Ann ; et
al. |
January 9, 2003 |
Waxy wheat products and processes for producing same
Abstract
This invention relates to a storage stable buoyant waxy grain
wherein the waxy grain is waxy triticale and waxy wheat. The starch
in the waxy grain is gelatinized throughout and the cooked waxy
grains of this invention can be stored for prolonged times in air
tight or conventional cereal containers having a liner without
acquiring rancid odors or tastes even in the absence of
preservatives that inhibit the development of rancidity.
Preferably, the waxy wholegrain is a waxy wheat having a protein
content of no more than 14% by dry weight. The processes for
preparing the waxy wholegrain food products of this invention are
also described.
Inventors: |
Wilson, Lori Ann; (Hickory
Corners, MI) ; Colyn, John William; (Battle Creek,
MI) ; Lai, Grace; (Portage, MI) ; Morris,
Craig; (Pullman, WA) |
Correspondence
Address: |
HOWARD & HOWARD ATTORNEYS, P.C.
THE PINEHURST OFFICE CENTER, SUITE #101
39400 WOODWARD AVENUE
BLOOMFIELD HILLS
MI
48304-5151
US
|
Family ID: |
22633250 |
Appl. No.: |
09/751397 |
Filed: |
January 2, 2001 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60173732 |
Dec 30, 1999 |
|
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Current U.S.
Class: |
426/549 |
Current CPC
Class: |
A21D 13/02 20130101;
A23L 7/165 20160801; A23L 7/17 20160801; A23L 7/198 20160801; A23L
7/139 20160801; A21D 13/064 20130101; A23L 7/126 20160801; A23L
7/196 20160801; A23L 7/1963 20160801; A21D 13/047 20170101; A23L
7/183 20160801; A21D 13/40 20170101; A23L 7/174 20160801; A23L
7/135 20160801 |
Class at
Publication: |
426/549 |
International
Class: |
A21D 010/00 |
Claims
We claim:
1. Cooked, buoyant waxy wheat comprising no more that about 10%
amylose starch, characterized by being gelatinized throughout and
storage stable in the absence of additives that inhibit development
of rancidity.
2. Waxy wheat of claim 1, comprising a protein content of no more
than about 14% by weight.
3. Waxy wheat of claim 1 in the form of integral whole kernels or
ground whole kernels.
4. Waxy wheat of claim 1 wherein the waxy wheat is pearled.
5. Waxy wheat of claim 1 wherein the waxy wheat is about 1% to
about 30% pearled.
6. Waxy wheat of claim 1, wherein the waxy wheat comprises a Wx-D1
null, Wx-A1 or Wx-B1 null allele.
7. Waxy wheat of claim 1 wherein said cooked, buoyant waxy wheat is
storage stable for at least about six months.
8. Waxy wheat of claim 1 wherein said cooked buoyant waxy wheat is
storage stable for at least about 12 months.
9. Waxy wheat of claim 1, further comprising an edible coating.
10. Waxy wheat of claim 9, wherein the coating is selected from the
group consisting of sucrose, dextrose, rice syrup, carnauba wax,
polymeric fructose, corn syrup solids and oil.
11. Edible composition comprising the cooked, buoyant waxy wheat of
claim 1.
12. Edible composition of claim 12 selected from the group
consisting of ready to eat cereals, muesli, granola grain clusters,
snack bars, biscuits, crackers, bread, cakes, muffins and pie
crusts.
13. Process for preparing a cooked, buoyant, waxy wheat,
comprising: (a) heating a waxy wheat having no more than about 10%
amylose for about 5 to about 15 minutes at about 200.degree. F.
(94.degree. C.) to 230.degree. F. (110.degree. C.) with moisture,
(b) gelatinizing the heated waxy wheat throughout, and (c) cooling
and drying the gelatinized waxy wheat, wherein said wholegrain waxy
wheat product is storage stable for at least about six months in
the absence of additives that inhibit development of rancidity.
14. Process of claim 13, wherein said waxy wheat is heated for
about 5 to about 10 minutes with steam and then tempering the waxy
wheat for about 1 hour to about 2 hour.
15. Process of claim 14, wherein said tempering is about 1 hour at
ambient temperature.
16. Process of claim 14, wherein said tempering is for about 1 hour
at about 160.degree. F. (71.degree. C.) to about 200.degree. F.
(93.degree. C.).
17. Process of claim 13, wherein the waxy wheat in step (b) is
heated for about 45 minutes to about 90 minutes at 200.degree. F.
(93.degree. C.) to about 350.degree. F. (177.degree. C.) to
gelatinize the waxy wheat.
18. Process of claim 13, wherein the waxy wheat in step (b) is
heated for about 1 hour at about 260.degree. F. (127.degree.
C.).
19. Process of claim 13, further comprising separating the cooled
waxy wheat in step (c) into separate kernels prior to drying.
20. Process of claim 19, further comprising toasting the separated
dried kernels.
21. Process of claim 19, further comprising drying the separated
kernels to a moisture content of 10 to 16% then heating the kernels
to about 380.degree. F. (193.degree. C.) to about 700.degree. F.
(371.degree. C.) for 15 to 25 seconds.
22. Process of claim 13, wherein flavorings are added to the waxy
wheat prior to, during or after gelatinization.
23. Process of claim 13, wherein the waxy wheat comprises a protein
content of about less than 14% by weight.
24. Process of claim 13, wherein the waxy wheat comprises Wx-D1
null, Wx-A1 or Wx-B1 null allele.
25. Process of claim 13, further comprising kneading the
gelatinized and cooled waxy wheat of step (c) under low shear to
form a dough.
26. Process of claim 25, further comprising shaping and drying the
dough to a moisture content of 10 to 16%.
27. Process of claim 26, wherein further comprising toasting or
puffing the shaped dough.
28. Process of claim 27, wherein the dried dough is puffed by
heating the shaped dough to about 380.degree. F. (193.degree. C.)
to about 700.degree. F. (371.degree. C.).
29. Process of claim 13, wherein the waxy wheat comprises a protein
content of less than 14% by weight of the grain.
30. Process of claim 13, comprising (a) heating the waxy wheat for
5 to 7 minutes at about 17 psi, then (b) tempering the heated waxy
wheat for about 1 hour, then (c) cooking the tempered waxy wheat
for about 1 hour to about 280.degree. F. (138.degree. C.) to
gelatinize the waxy wheat, then (d) kneading the gelatinized waxy
wheat under low shear to form a dough, then (e) shaping the dough
and (f) then drying the dough to a moisture content of about 10% to
16%.
31. Process of claim 13, further comprising puffing or toasting the
dried waxy wheat of step (c).
32. Process for preparing a cooked, buoyant, waxy wheat, comprising
(a) heating a waxy wheat for about 5 to about 10 minutes with
steam, (b) then tempering the heated waxy wheat for about 1 to
about 2 hours, (c) cooking the tempered waxy wheat for about 45
minutes to about 90 minutes at 200.degree. F. (93.degree. C.) to
about 350.degree. F. (177.degree. C.) to gelatinize the wholegrain
waxy wheat throughout, (d) cooling and separating the gelatinized
wholegrain waxy wheat, and then (e) drying the separated wholegrain
waxy wheat to a moisture content of about 10% to 16%.
33. Process of claim 32, further comprising puffing or toasting the
wholegrain waxy wheat of step (e).
34. Cooked, buoyant, waxy wheat produced by the process of claim
13.
35. Cooked, buoyant, waxy wheat produced by the process of claim
32.
36. Process of claim 13, wherein the waxy wheat of step (a) is
milled after heating and prior to gelatinizing to produce a ground
meal.
37. Process of claim 36, further comprising shaping the gelatinized
ground meal and drying to a moisture content of about 10% to
16%.
38. Process of claim 36, wherein the ground meal is gelatinized in
a a rotary cooker or a cooker-extruder having a die face.
39. Process of claim 36, further comprising extruding the
gelatinized ground meal and forming the extruded ground meal into a
product of a desired shape.
40. Process of claim 39, further comprising toasting or puffing
said shaped product.
41. Process of claim 39, wherein the shaped product is puffed by
heating to about 380.degree. F. (193.degree. C.) to about
700.degree. F. (371.degree. C.).
42. Process of claim 36, wherein the ground meal is gelatinized in
a cooker-extruder and directly expanded.
43. Process of claim 13, further comprising milling the gelatinized
barley of step (c) to produce a ground meal.
44. Process of claim 43, wherein said ground meal is formed into a
product having a desired shape.
45. Process of claim 44, wherein the shaped product is a flake,
shred, puff, nugget, strip or chip.
46. Process of claim 44, wherein the shaped product is toasted or
puffed.
47. Process of claim 44, wherein the shaped product is dried to a
moisture content of about 10% to 16%.
48. Process of claim 44, further comprising toasting or puffing the
dried shaped product.
49. Process of claim 13, wherein the waxy wheat in step (c) is
bumped, flaked, puffed or toasted.
50. Process of claim 13, wherein the waxy wheat is gelatinized in a
cooker-extruder having a die face and is directly expanded at the
die face.
51. Process of claim 50, wherein the directly expanded gelatinized
waxy wheat is toasted.
Description
FIELD OF THE INVENTION
[0001] This invention relates to a cooked, storage stable, buoyant
grain food product prepared from waxy wheat. The cooked waxy wheat
is storage stable, e.g., it can be stored in tightly closed or air
tight containers for prolonged periods of time without becoming
rancid, even without the addition of preservatives that inhibit the
development of rancidity. Preferably, the waxy wheat has less than
10% amylose starch. The waxy wheat may further have a protein
content of less than 14% by dry weight of the harvested wheat. The
processes for preparing the cooked waxy wheat of this invention are
also described.
BACKGROUND OF THE INVENTION
[0002] Grains are a valuable source of micro and macro nutrients,
e.g., carbohydrates, proteins, vitamins, antioxidants and both
soluble and insoluble fiber, but raw grain, e.g., barley, maize,
oat, rice, sorghum, triticale and wheat, is generally unpalatable
and not easily digested. Thus grain is usually processed by cooking
to a form that is more easily digested and also possesses pleasing
organoleptic properties of appearance, aroma, taste and texture.
The nutritional value and organoleptic properties of the processed
grain food product and their ability to be stored for long periods
of time depend on a combination of factors, e.g., on the type of
grain that is processed, e.g., whether the grain possesses high
levels of fiber and antioxidants, the levels of lipase and
peroxidase, the types and amounts of starch in the processed grain,
e.g., amylopectin or amylose, and the steps used to process the
grain.
[0003] Grains are a good source of fiber and a diet high in fiber
has been associated with various health benefits, e.g., lowering
cholesterol, modulating blood sugar levels, which is an important
consideration for persons with diabetes, and reducing the risk of
colin cancer (LaBell, Healthy Barley Foods Multiply, 87 (November
1997). High serum cholesterol is a recognized risk factor for heart
disease and is reversible by diet in a majority of cases (Connor
and Connor, "The Dietary Prevention and Treatment of Coronary Heart
Disease." In: Coronary Heart Disease, W. E. Connor and J. D.
Bristow, Eds. J. B. Lippincott, Philadelphia, 1984). Three factors
modified in a diet to reduce cholesterol include: reducing total
fat, increasing the ratio of polyunsaturated to saturated fatty
acids, and consuming soluble dietary fiber. Dietary fiber consists
of a mixture of components which vary in degree of solubility in
water and soluble fibers are well-documented as having beneficial
hypocholesterolemic benefits (Newman et al., Cereal Foods World,
34(10)883-886 (1989)). Components that are considered generally
soluble in water include pectin, gums, and mixed linked (1-3)
(1-4)-.beta.-glucans, such as, e.g., the .beta.-glucans found in
the oat bran and in endosperm cell walls of barley. About 70% of
the barley endosperm cell walls are .beta.-glucans. However, the
hypocholesterolemic effects of isolated .beta.-glucans and the
hypocholesterolemic effects of certain milling fractions of grain
are not the same as those of a wholegrain product, which contains
intact endosperm cell walls (Newman et al., "The
Hypocholesterolemic Function of Barley .beta.-Glucans," Cereal Food
World, 34(10):883-884, 1989).
[0004] Grains also provide antioxidants, which are thought to be
protective against cardiovascular disease and various cancers.
Tocopherols, e.g., Vitamin E, is a potent antioxidant. In its
natural food state, Vitamin E is actually a family of several
different tocopherols, alpha, beta, epsilon, and gamma. Animal and
in vitro studies indicate that Vitamin E supplementation reduces
the risk of chemical- and radiation-induced cancers.
[0005] The starch makeup of grains can affect the organoleptic
characteristics of processed grains. Grains contain a combination
of two kinds of starch, amylose and amylopectin. Amylose is a
straight chain glucose polymer having .alpha.-1,4 linkages.
Amylopectin is a branched chain glucose polymer with 1-6 linkages
at the branching points. Grains designated "waxy" or "non-waxy"
differ in their content of amylose and amylopectin starches. Grains
having 10% or less amylose are designated "waxy." Waxy varieties
exist for barley, maize, oat, rice, sorghum, triticale and wheat,
and some have been used previously in a variety of methods to
produce palatable and digestible food products.
[0006] Unlike raw grains, which may be stored for long periods of
time without deteriorating, provided the grain is kept dry, food
products from processed grains are often subject to mold and
bacterial growth as well as oxidative and enzymatic degradation.
Thus many processed grains and food products comprising processed
grains cannot be stored for long periods without becoming rancid
and losing their pleasing appearance, aroma, taste and texture,
unless they are treated with preservatives.
[0007] U.S. Pat. No. 2,526,792 to Aldeman discloses the preparation
of a pearled waxy barley-based cooked and puffed product. The
method described does not include steps that would make the product
shelf stable for prolonged periods of time.
[0008] U.S. Pat. No. 2,930,697 to Miller discloses a process
wherein grain, e.g., wheat, oat, sorghum and rye is soaked to
increase its moisture level, flattened to break the epidermis and
endosperm and then cooked with steam or with water to uniformly
gelatinize the starch. Miller does not disclose the use of waxy
grains.
[0009] U.S. Pat. No. 4,603,055 to Karowski et al. is directed to
the production of cereal flakes that are thicker than normal
toasted flakes and have a high flake integrity that withstands
packaging, shipping and dehydration cooking. Karowski et al.
produce a multiple grain based flaked cereal from a plurality of
grain types that are cut into pieces and then steamed and tempered
for 15-20 minutes but the grains are only partially gelatinize the
grain prior to rolling into a flake.
[0010] U.S. Pat. No. 5,391,388 to Lewis et al. discloses the
preparation of a waxy barley-based porridge-like breakfast cereal
wherein less than 30% of the starch is gelatinized. This is a
partially gelatinized, partially cooked quick cooking hot cereal.
The patent also discloses a non-crispy cold breakfast cereal
food.
[0011] U.S. Pat. No. 5,360,619 to Alexander relates to cereal foods
ingredients from waxy barley. The cereal food products of this
patent are not gelatinized throughout and the grain is pearled and
thus lacks the outer parts of the grain. The outer part of the
grain is a source of fiber and therefore by pearling, the grain
reduces the proportion of beneficial fiber in the cereal food
ingredients of this patent.
[0012] European patent application 0 338 239 to inventors Short and
Wilkinson, describes a method for producing a microwaveable half
product and a puffed food product from flour of one or more grains,
one of which being a whole ground waxy maize. While the process
disclosed therein fully gelatinizes the starch, the product is
prepared from a dough and the products are not storage stable. They
rapidly undergo enzymatic and oxidative rancidity resulting in a
product having a taste, odor and texture that is not acceptable to
consumers.
[0013] International application WO 96/19117 (inventor Lewis)
discloses a method that includes a step for fully gelatinizes waxy
grains, either whole or subdivided. However, the product cannot be
stored for prolonged periods without becoming rancid without
additives to inhibit the development of rancidity.
[0014] U.S. Pat. No. 4,737,371 discloses a treatment for protecting
grain from enzymatic deterioration by inactivation of lipolytic and
oxidative enzymes prior to milling into a shelf stable high fat
flour. The grain is soaked for a prolonged period to raise the
moisture content to 13-17%, then quickly heated, cooled and stored
or milled into a flour. The patent does not disclose the use of
waxy grains.
[0015] U.S. Pat. No. 4,413,018 to Webster et al. discloses a
process for imparting shelf stability to oat groats wherein the
groats are heated for a time and temperature sufficiently intense
to inactivate the enzymes with causing the oxidative reaction
process to go forward. The oats are treated to reduce the moisture
level by heating over a period of 1-2 hours, then slowly cooled and
thereafter steamed or boiled for 5-10 minutes. This patent also
does not disclose waxy grains.
[0016] U.S. Pat. Nos. 6,139,894 and 6,042,867 both to Hoshino et
al. discloses the use of a flour blend that comprises a waxy wheat
flour prepared from a waxy wheat having less than 10% amylose. The
generation of this waxy wheat is described in Japanese Patent
Application Laid Open No. 6-125669. The patents disclose the use of
waxy wheat flours in bread cakes and noodles as well as deep fried
foods, steamed Chinese Manju, dough sheets, okonomi-yaki and
takoyaki and that the products prepared from the waxy wheat flour
blends have particularly desirable properties. The waxy wheat flour
is always used as a component in a flour blend and is never more
than 80% of the blend. The inventors do not describe a process for
cooking the waxy wheat prior to milling
[0017] While heating may seem a straightforward alternative to
deactivating enzymes, U.S. Pat. No. 6,156,365 to Liwszyc discloses
that some heat treatments, while capable of inhibiting the enzyme,
accelerate the oxidative rancidity. Liwszyc discloses a process for
preparing a fully and uniformly gelatinized hulled non-waxy oat
comprising adding water to the hulled oats and cooking the oats for
a time and at a temperature to fully gelatinize the oats. This
patent deactivates active enzymes in oat bran by steaming hulled
oats in the presence of heat (100.degree. C., 212.degree. F.) for 1
to 3 hours and discloses that further harsh treatment of hulled
oats leads to the destruction of antioxidants and shortening the
shelf life of the finished product. The flakes produced by the
described method are reported to be more water absorbent than
traditional oat flakes. This patent does not disclose waxy
grains.
[0018] The methods described herein are suitable for application to
waxy grains that may or may not be pearled but are particularly
useful for processing waxy grains that are high in lipases and
peroxidases, e.g., waxy wheats. The processes of this invention
produce a digestible, palatable waxy grain food product that is a
storage stable, gelatinized throughout, and that is
organoleptically acceptable to consumers. In addition to being
storage stable, the products prepared from grain that is not
pearled also provide the amounts of fiber and tocopherols found
naturally in grain as harvested as well as high levels of
antioxidants. This is especially true for grains where the fibers
are found in the bran of the grain, e.g., in oat bran.
SUMMARY OF THE INVENTION
[0019] This invention relates to a palatable, easily digested,
storage stable, buoyant, food product produced from waxy grains,
particularly waxy wheat. Various grains are available as waxy
varieties, for example, barley, maize, rice, sorghum, triticale and
wheat (see, e.g., Yamamori et al., Production of a waxy wheat by
genetically eliminating wx protein, Gamma Field Symposia No. 33
(reprinted), 1994 Institute of Radiation Breeding, NIAR, MAFF,
Japan. (July 1994); Nakamura et al. "Production of waxy wheats"
Molecular Gene Genetic 248, pp. 253-259 (1995)). Grains are an
valuable source of fiber, .beta.-glucans (e.g., in the endosperm
walls of barley and the bran of oat) and antioxidants. In view of
the desirable characteristics of waxy grains and the advances in
plant technology it is likely that other grains, e.g., a waxy oat,
will be bred by either traditional breeding techniques or by
genetic modification using recombinant DNA technology and the
processes described herein will be applicable to newly developed
waxy grains. The processes are especially applicable to those
having lipases and peroxidases at high levels, e.g., levels that
are about as high or higher than those in non-waxy or waxy wheats,
barleys and oats.
[0020] The products of this invention display enhanced shelf life,
crispness, bowl life and buoyancy as compared to products prepared
from non-waxy varieties. Preferably, the uncooked waxy grain has
high levels of total and soluble fiber and high levels of
antioxidants, e.g., tocopherols, and these levels are preserved in
the cooked waxy grain product of this invention.
[0021] Waxy grains generally have no more than 10% amylose and may
be selected from wheat, rice, oat, sorghum (millet), maize, and
barley. Not all grains have a hull, e.g., wheat. But of the waxy
grains that do contain a hull, particularly useful varieties are
waxy hulless varieties. The hulless gene produces a grain without
an adhering hull. Thus it is not necessary to pearl hulless grain
to obtain a palatable grain product that is acceptable to
consumers. Because it is not necessary to dehull a hulless grain,
the resulting product contains essentially the same amount of fiber
as is found in the grain as harvested. Thus food products with
increased amounts of total dietary fiber as compared to products
made from pearled grains, are obtained.
[0022] The waxy grain products of this invention have many
characteristics desired by consumers. For example, the waxy grain
product is storage stable, i.e., it can be stored in airtight
containers or conventional cereal containers having a liner without
becoming rancid, even without the addition of other substances,
e.g., tocopherols, BHT, etc., that are commonly used to inhibit the
development of rancid odors and tastes. Thus the products of this
invention have an extended shelf-life. In addition, the finished
products of this invention have a unique texture, having
significantly less surface roughness and significantly enhanced
buoyancy and crispness as compared to non-waxy products. When
exposed to a liquid, such as, e.g., milk, the products produced by
the methods of this invention display an enhanced crispness and
buoyancy, remaining buoyant longer than similar products made with
varieties of non-waxy grain.
[0023] The product produced in one embodiment of this invention is
in the form of integral whole kernels that are gelatinized
throughout. In alternate embodiments the product is a flake, a half
product or a puffed food product formed from a dough of cooked,
waxy grain prepared as described herein. Preferably, the product
has high levels of fiber and tocopherols (vitamin E) provided by
the grain itself.
[0024] The methods of this invention are suitable for waxy grains
that may or may not be pearled. Pearling removes various
proportions of the bran from the outer layers of whole grain. For
example, a small amount of the bran may be removed, accounting for
a loss of only about 1% of the dry weight of the grain, or
essentially all the bran may be removed producing a white grain
with essentially no brown color from the bran layer. Pearled grains
produce a product that is preferred by some consumers.
[0025] The products produced in one embodiment of this invention
include a wholegrain wheat product in the form of integral kernels
that are gelatinized throughout. In alternate embodiments the
product is a ground meal of whole cooked waxy wheat, a flake, a
half product or a puffed food product formed from a dough of the
processed wholegrain waxy wheat.
BRIEF DESCRIPTION OF THE DRAWINGS
[0026] FIG. 1 is a flow chart of one embodiment of the
invention.
[0027] FIG. 2 is a flow chart of an alternate embodiment of the
invention.
[0028] FIGS. 3A and B depict the moisture (3A) and water activity
(3B) of a waxy barley flake processed by the methods of this
invention at various time during storage for 12 months at
70.degree. F. (21.1.degree. C.) and 35% relative humidity
[0029] FIGS. 4A and B depict the moisture (4A) and water activity
(4B) of a waxy barley flake processed by the methods of this
invention during storage for 12 weeks at 100.degree. F.
(37.8.degree. C.), and 35% relative humidity.
DETAILED DESCRIPTION OF THE INVENTION
[0030] The methods of this invention use waxy grains having no more
than 10% amylose. Various grains are available as waxy varieties,
for example, barley, rice, sorghum and wheat. In view of the
desirable characteristics of waxy grains and the advances in plant
technology it is likely that other grains, e.g., a waxy oat will be
bred by either traditional breeding techniques or by genetic
modification using recombinant DNA technology and the processes
described herein will be applicable to newly developed waxy grains.
The processes are especially applicable to waxy grains having high
levels of lipases and peroxidases, e.g., levels that are about as
high or higher than those in non-waxy or waxy wheats, barleys and
oats. Particularly useful waxy grains are waxy wheat. The waxy
wheat useful in this invention are those having no more than 10%
amylose. The waxy wheat may comprise a protein content of less than
20%. A particularly useful waxy wheat is a waxy wheat having a
protein content of less than 14% by dry weight. Without wishing to
be bound by theory, a protein content of less than 14% by dry
weight provides the wheat with properties that facilitate its
transition through the methods of this invention. While wheat need
not be pearled in order to generate a organoleptically acceptable
product, the methods described herein are also suitable for pearled
waxy wheat. Pearling removes various amounts of the outer layers of
the grain. In general, removing the outer grain layers produces a
whiter grain with a texture that is desirable by some
consumers.
[0031] Wheat does not comprise a hull and therefore does not
requiring pearling. Other grains are available having a hulless
genotype, which produce kernels without adhering hulls, and thus
would not require pearling to produce a palatable product. Pearling
removes various amounts of the outer layers of the grain. For
example, a small amount of the bran may be removed, accounting for
only about 1% of the dry weight of the grain or essentially all the
bran may be removed producing a white grain with essentially no
brown color from the bran layer. In general, removing the outer
grain layers produces a whiter grain with a texture that is
desirable by some consumers. However, pearling may produce a
nutritionally inferior product because the pearled product contains
significantly less fiber, in addition to less B vitamins, than the
grain as harvested. Hulless varieties of grain have been used to
prepare food products, but even the hulless varieties have been
pearled in some processes (U.S. Pat. No. 5,360,619, supra) to
produce the food products.
[0032] Most grains, e.g., barley, maize, millet, oat, rice,
sorghum, and wheat, have varieties that are waxy, some that are
both waxy and hulless.. Waxy barley varieties include, e.g.,
Waxiro, CDC Candle, Merlin, and HB803, prowashapawana. Waxy wheat
varieties and their production have been described in Yamamori et
al., Production of a waxy wheat by genetically eliminating wx
protein, (July 1994) and Nakamura et al. "Production of waxy
wheats" Molecular Gene Genetic 248, pp. 253-259(1995) and in
Japanese Patent Application Laid Open No. 6-125669. Waxy wheats are
known, e.g., Bai Huo(HRS, Wx-D1) and Kanto 107(SRS, Wx-A1and Wx-B1
null). Preferred waxy wheat comprises less than about 10% amylose.
Waxy wheats suitable for this invention may also be generated by
crossing Bai Huo(HRS, Wx-D1) and Kanto 107(SRS, Wx-A1 and Wx-B1
null)(Nakamura 1995, incorporated herein by reference) and
Penawawa, or variants thereof and preferably comprise one or more
Wx-D1, Wx-A1 or Wx-B1 alleles or variants thereof.
[0033] The methods of this invention are applicable to any waxy
grain but are particularly useful for producing digestible, shelf
stable grain products from waxy grains that have high levels of
lipases and peroxidases in their raw state. High levels of lipases
are about the levels found in, e.g., oats, barleys and wheats.
Generally, oats are regarded as having the highest levels of
lipases and peroxidases followed by barley and then wheats. The
methods described herein produce a palatable, digestible, storage
stable waxy grain product that remains stable without the addition
of substances that inhibit rancidity. The methods also produce a
waxy grain product that has an extended bowl life, staying buoyant,
crispy and fracturable in milk for at least about 3 minutes,
preferably at least about 5 minutes.
[0034] Without wishing to be bound by theory, the processes of this
invention are thought to inactivate the lipases and peroxidases in
the processed grains of this invention wherein the levels of lipase
and peroxidase activity being sufficiently low so that the final
waxy grain products do not acquire rancid tastes or odors, even
after storage for prolonged periods of time in air tight or
conventional cereal containers having a liner, without the addition
of chemical additives, e.g., tocopherols or BHT etc., to inhibit
the development of rancid odors and tastes. Preferably, the
products are stable for at least 6 months, e.g., do not acquire
rancid tastes or odors for at least 6 months at ambient
temperatures in conventional cereal containers having a liner such
as e.g., a Kellogg's Corn Flakes.RTM. or Kellogg's Rice
Krispies.RTM. box but the liner does not contain preservatives.
More preferably, the products are stable for at least 12 months at
ambient temperatures in a conventional cereal box having a liner
without preservatives.
[0035] Rancidity may be determined easily by taste or odor, or both
taste and odor, or by using standard means, e.g., gas
chromatography, to determine the amount of hexanal produced, e.g.,
by lipid oxidation, in either the headspace of the packaged grain
or in the grain itself. Hexanal accumulates linearly until a
certain time, known as the time of break point, wherein the rate of
accumulation begins to deviate from linearity and increase
exponentially. The break point of rapid hexanal accumulation is
close to the time when consumers begin to detect rancidity.
Feneley, Accelerated Shelf-Life Testing of a Ready to Eat Cereal,
Masters Thesis, Dept. of food Science and Human Nutrition, Michigan
State University (1998); Fritsch and Gale, "Hexanal as a measure of
rancidity in low fat foods", J. Amer. Oil Chem. Soc. 54:225 (1976).
Furthermore, the product is not only storage stable but also has an
enhanced buoyancy. The product of this invention remains buoyant in
a liquid, e.g., milk, longer than a product prepared from a
non-waxy grain, particularly a barley, or a waxy grain,
particularly waxy barley, prepared by other methods. The products
of this invention have a bowl life, measured by a crispy,
fracturable and buoyant character, in milk for at least 3 min. and
preferably for at least 5 min.
[0036] In one embodiment of this invention, the waxy grain,
particularly a waxy wheat, is in the form of whole grains, i.e.,
not subdivided during processing, and thus a product that resembles
an whole grain in its natural form, is obtained. The product is
storage stable and buoyant and the starch within the grain is
gelatinized throughout, the grain appears translucent. In this
method the harvested, waxy grain is hydrated with heat in, e.g., a
rotary cooker or a steaming screw, to increase the moisture content
to about 11 to 16%. The grain is heated at 95.degree. C. to about
110.degree. C., for about 5 to about 15 min. For example, the grain
may be steamed for about 5 to about 15 minutes at about 15 to about
25 psi, preferably 16-17 psi. Preferably, the grain is steamed for
7 to 10 minutes at 16 to 17 psi. The heated grain may be left to
temper at ambient temperature in a holding bin. In one embodiment,
the heated grain is tempered hot, about 160 to 200.degree. F.
(94.degree. C.), for 45 to 90 minutes and then bumped. More
preferably, the heated grain is tempered at about 165.degree. F.
(74.degree. C.) for about 1 hour. The tempered grain is then bumped
lightly in a bumping mill. Preferably, the tempered grain is bumped
just enough to crack the pericarp.
[0037] The heated grain, either bumped or unbumped, is then
gelatinized throughout, such that it appears translucent.
Gelatinization may be achieved under a variety of cooking
conditions wherein the ranges of temperature, time, pressure and
moisture are varied, e.g., by using a cooker-extruder followed by
direct expansion. Preferably the heated grain is cooked for about
30 minutes to about 90 minutes at about 200.degree. F. (94.degree.
C.) to about 350.degree. F. (177.degree. C.) under pressure of
about 15 to 20 psi to gelatinize the starch throughout the grain.
More preferably, the grain is cooked in a rotary cooker at
260.degree. F. (127.degree. C.) for about 1 hour under 15-17 psi.
The cooked gelatinized grains are translucent throughout. After the
grains are gelatinized throughout the grain is cooled. The
individual cooled gelatinized grains are separated and then dried
to a moisture content of about 18%-28%. Preferably, the gelatinized
grains are dried to a moisture content of about 18-20%. The grain
is then equilibrated for about 1 hour under ambient conditions and
then rolled through a roller mill to a desired thickness.
Preferably, the thickness of the rolled grain is about 0.002 to
about 0.006 inch. The grain is then dried, preferably to a moisture
content of about 16-10% and then equilibrated for 24 hours. The
resulting product is a storage stable, waxy grain half product that
is in the form of integral grains that does not require the
addition of substances to inhibit the development of rancidity. The
half product may be toasted or puffed using any method that is
known in the art. For example, the product may be expanded using a
fluidized bed of air, or a puffing tower. The puffed or toasted
product may be eaten alone or with hot or cold milk. The puffed
product has pleasing organoleptic properties, including but not
limited to a crisp texture. The toasted or puffed product has a
moisture content of about 2.5- 3%, a low density and has enhanced
buoyancy in addition to the enhanced crispness and storage
stability, as compared to a product prepared from a non-waxy grain.
The product remains buoyant in liquid, e.g., milk for at least 3
min. and preferably at least 5 min. The waxy grain may be pearled
or unpearled prior to hydrating with heat. Preferably the waxy
grain is unpearled. Preferably the pearled grains is pearled from
about 1% to about 30% of the dry weight of the waxy grain.
[0038] In an alternate embodiment, the gelatinized grains are
prepared essentially as described supra, but rather than bumping or
equilibrating at ambient temperatures and rolling the gelatinized
grains that have a moisture content of 18-28%, they are mixed with
another grain or soy flour or protein sources and water to form a
composition which is extruded and dried to form a half product. The
half product may be subsequently flaked and toasted or puffed.
[0039] Alternatively the harvested, waxy grain, whether pearled or
unpearled, may be hydrated with heat in, e.g., a rotary cooker or a
steaming screw, by steaming the grain for about 5 to about 15
minutes, preferably about 10 minutes, at about 203.degree. F.
(95.degree. C.) to about 230.degree. F. (110.degree. C.), e.g., by
steaming at about 15 to about 25 psi, preferably 16-17 psi. The
heated grains may then be mixed with water and cooked for 30-90
minutes, preferably about 50 minutes, under about 15-25 psi,
preferably 20 psi. The moisture content of the grain after cooking
is about 30%. The cooked grain is then dried by conventional means
to a moisture content of about 18-28% preferably about 18%-20%. For
example, the cooked grain is held in a tempering vessel 200 F.- 160
F. for one hour. The tempered grain is then bumped through a roller
mill to a desired thickness of 0.030- 0.034 in. Thereafter, the
bumped grain is dried further to a moisture content of about 10-
16%. The bumped grain may be dried by conventional means, e.g., at
200.degree. F. (93.degree. F.) for about 10-20 minutes in a dryer.
The dried bumped grain is then tempered for 8-12 hours at ambient
temperatures. Once the product is tempered it may be further
toasted or puffed by conventional means. Preferably at about
380.degree. F. (193.degree. C.) to about 700.degree. F.
(371.degree. C.) for 15-25 sec. More preferably at about
400.degree. F.-450.degree. F. (204-232.degree. C.) for 15-25
sec.
[0040] In another embodiment of this invention the cooked
gelatinized waxy grains are processed into a storage stable
breakfast cereal or snack, such as, e.g., flakes, shreds, puffs,
nuggets, strips, or chips, which are shelf stable even without the
addition of substances to inhibit the development of rancidity. In
this embodiment, the waxy grains are prepared as set forth supra
but instead of separating the individual cooked gelatinized grains,
they are cooled and then kneaded with low shear, similar to the
process used for pasta, to form dough. Preferably, the kneading is
done with a screw and die and then put through a pasta machine,
which causes slight puffing and air incorporation. The dough is
cooled at ambient temperatures and may be formed into any suitable
shape. For example, the kneaded dough may be formed into pellets
then dried and puffed, or dried and then flaked and toasted.
Alternatively, the dough may be directly expanded at the die face
then dried and optionally toasted.
[0041] In a another embodiment of this invention the steamed waxy
wheat may be ground into a meal of a desired consistency, e.g., a
coarse or fine meal of the whole steamed grain, prior to
gelatinization. The meal may be gelatinized and the gelatinized
product then shaped into a desired shape which may be further
puffed or toasted. For example, the meal may be gelatinized in a
cooker extruder having a die face, and then directly expanded at
the die face. The meal may also be gelatinized in, e.g., a rotary
cooker and the gelatinized product cooled and dried and then
further processed into a storage stable product, e.g., a breakfast
cereal or snack, such as, e.g., flakes, shreds, puffs, nuggets,
strips, or chips, which are shelf stable even without the addition
of substances to inhibit the development of rancidity.
[0042] The breakfast cereals and snacks of this invention have an
both an enhanced shelf life due to the storage stability of the
product and an enhanced bowl life as demonstrated by the prolonged
crispiness, fracturability and buoyancy in liquid. For example, the
product has a bowl life of at least 3minutes and preferably at
least 5 minutes as compared to a bowl life of only 1.5 minutes for
a like product prepared from a non-waxy grain.
[0043] The products of this invention may comprise one or more
kinds of waxy grains and the processes may be applied to
combinations of waxy grains such that two or more waxy grains are
processed together to produce a mixture of processed grains.
Preferably the waxy grain has a high amounts of fiber and
antioxidants. The products of this invention may be eaten alone,
mixed into a dough or the processed waxy grains may be subsequently
ground to a consistency suitable for use in a dough.
[0044] The cooked waxy grains of this invention may be partially or
totally covered with an edible coating. For example, sucrose,
dextrose, an edible wax, lipid, emulsifier or protein. For example,
the waxy grain may be coated with rice syrup, carnauba wax,
polymeric fructose, corn syrup solids, lipids, e.g., fats and oils
(partially or fully hydrogenated), phospholipids, and emulsifiers,
e.g., lecithin derived from vegetable sources such as soybean,
safflower, corn, etc., fractionated lecithins enriched in either
phosphatidyl choline or phosphatidyl ethanolamine or both, mono or
diglycerides, sodium stearoly-2-lactylate, polysorbate 80, and
commercially available mono- and diglycerides, saturated distilled
monoglycerides and diacetyl tartaric acid esters of monoglycerides,
monosodium phosphate derivatives of mono- and diglycerides of
edible fats or oils, sorbitan monostearate, polyoxyethylene
sorbitan monostearate, hydroxylated lecithin, lactylated fatty acid
esters of glycerol and propylene glycol, polyglycerol esters of
fatty acids, propylene glycol mono- and diester of fats and fatty
acids, polyglycerol polyricinoleate, ammonium salts of phosphatidic
acid, sucrose esters, oat extract, diacetyl tartaric acid esters of
mono- and diglycerides or mixtures of these emulsifiers, proteins,
e.g., gelatin, casein, caseinates, soy protein, whey protein and
like products, plant resins and plant, microbial or synthetic gums,
e.g., guar gum, gum arabic, locust bean gum, gum tragacanth, gum
karaya and carrageenan, xanthan gum, dextran, low methoxyl pectin,
propylene glycol, carboxymethyl locust bean gum and carboxymethyl
guar gum and products that would improve texture and bowl life,
e.g., low molecular weight fibers or carbohydrates, e.g., modified
starches. The coating may be from about 5% to about 60% by weight
of the final product.
[0045] Another aspect of this invention are edible compositions
that comprise the waxy grains of this invention, particularly
farinaceous compositions. For example, the cooked waxy grain of
this invention may be mixed with other grains and flours and may be
incorporated as an additive or replacement ingredient into other
food products such as, e.g., R-T-E cereals, e.g., Special K.TM.,
Total.TM., or Product 19.TM., Muesli, granola grain clusters, snack
bars, biscuits, crackers, bread, cakes, muffins, and pie crusts.
The waxy grains of this invention may also be incorporated into
candies, e.g., chocolate bars.
[0046] Additional ingredients may be added to the processed waxy
grain during or after cooking. For example, natural or artificial
sweeteners, spices, salts or flavorings may be added to the
processed waxy grain. Examples of sweeteners that are suitable for
use in this invention include, but are not limited to dextrose,
rice syrup, corn syrup, sucrose, glucose or fructose
oligosaccharides. Suitable spices include but are not limited to
nutmeg, cloves, cinnamon, and allspice. Suitable flavorings include
but are not limited to vanilla, a fruit extract, e.g., orange,
lemon, strawberry, cherry, blueberry, or pineapple, and cocoa.
[0047] The methods disclosed herein are also applicable to pearled
waxy grains. Pearling removes various proportions of the bran from
the outer layers of whole grain. For example, a small amount of the
bran may be removed, accounting for a loss of only about 1% of the
dry weight of the grain, or essentially all the bran may be removed
producing a white grain with essentially no brown color from the
bran layer. Pearled grains produce a product that is preferred by
some consumers. The grain may be pearled by any suitable method and
preferably the pearled grain is pearled from about 1% to about 30%
of the weight of the grain, preferably 1-20%. The methods of this
invention produce a digestible, buoyant, storage stable food
product from pearled waxy grain but the fiber levels may be reduced
as compared to the non-pearled waxy grain due to the loss of the
outer layers of the grain. Even though the fiber levels of these
products may be reduced by the pearling, the product still retains
its enhanced storage stability, without the addition of
preservatives that inhibit rancidity, as evidenced by the reduced
rate at which rancid odors and tastes are produced and the slow
change in moisture content leading to an alteration in appearance,
odor, taste and texture "staleness" after extended storage in an
air tight or a conventional cereal container having a lining.
Preferably, the product is stable for at least 6 months, more
preferably 12 months without the addition of preservatives with
inhibit the development of rancidity, and the processed waxy grain
product maintains pleasing organoleptic properties, e.g., a fresh
taste and a crisp texture.
[0048] The processed waxy grains of this invention have textures
that are significantly different than processed non-waxy grains.
The waxy grains have significantly less surface roughness and
significantly enhanced crispness and buoyancy as compared to
non-waxy products. The processed waxy grains do not become rancid
even without the addition of preservatives, as determined by taste,
texture or smell or by a measure of the hexanal content in the head
space of the packaged product or the level of hexanal in the
product itself. Those of skill in the art appreciate that the
levels of hexanal that are considered acceptable depend on the type
of grain and can be readily determined, e.g., by gas
chromatography, see e.g., Feneley, Accelerated Shelf-Life Testing
of a Ready to Eat Cereal, Masters Thesis, Dept. of food Science and
Human Nutrition, Michigan State University (1998); Fritsch and
Gale, "Hexanal as a measure of rancidity in low fat foods", J.
Amer. Oil Chem. Soc. 54:225 (1976), incorporated herein by
reference, for a discussion on hexanal content and its relationship
to rancidity.
[0049] The following examples are intended only to further
illustrate the invention and are not intended to limit the scope of
the invention described herein.
EXAMPLE 1
[0050] In this example the products were prepared from waxy barley
or from waxy wheat.
[0051] Waxy barley with less than 1% residual hull attached (or
waxy wheat) was received cleaned and was steamed in a rotary cooker
for 7-10 minutes at 17 psi and then tempered at 165.degree. F.
(74.degree. C.) for 1 hour prior to bumping.
[0052] The tempered barley (or wheat) was lightly bumped through a
roller mill, just enough to crack the pericarp of the grain. The
bumped barley (or wheat) was then added back to the rotary cooker
and steamed 10-15 minutes at 17 psi (260.degree. F., 127.degree.
C.). The cooker was depressurized and a mixture of sugar, salt,
high fructose maize syrup, was then added. The cooker was then
pressurized to 17 psi for approximately 30 to 40 minutes to
gelatinize the starch throughout the grain. The barley (or wheat)
was then cooled and individual grains were separated. The moisture
content was about 30-33%. The individual grains were then dried for
20 minutes at 200.degree. F. (94.degree. C.) to a moisture range of
20% to 18%. The product was then equilibrated for 1 hour at ambient
air. The equilibrated wheat was then rolled through a roller mill
to form elongated thin berries approximately 0.004 inch thickness.
The berries were then dried down to 14-12% moisture and then
equilibrated for 24 hours. The dried equilibrated product was then
expanded using a fluidized bed of air at 375.degree. F.
(190.degree. C.) for 25 seconds. The moisture content of the
expanded product was about 2.5-3%.
EXAMPLE 2
[0053] In this example products were prepared from waxy barley or
from waxy wheat.
[0054] The grain (waxy barley or waxy wheat) was processed as
described in Example 1 until the drying step wherein the individual
gelatinized grains were dried to a moisture content of 20% to 18%.
The individual grains were mixed with a soy flour to about 25% of
the total weight, and the mix of grain and flour were added to a
pasta press and blended with water, about 10% of the total weight.
The resulting product was extruded as a pellet using a press. The
pellets were then dried to 16% moisture and flaked through a roller
mill. The flakes were then toasted in a fluidized bed of air using
the same procedure and temperatures as set forth in Example 1. The
moisture content of toasted product was about 2.5 to 3%.
EXAMPLE 3
[0055] In this example products were prepared from waxy barley or
from waxy wheat.
1 Waxy Grain 20.00 lbs. (Hulless Barley CDC Candle or Waxy Wheat)
Sugar 3.43 lbs. Salt .37 lbs. High fructose corn syrup .70 lbs.
Water 3.74 lbs.
[0056] Pre-Processing Procedure
[0057] The waxy grain was washed and steeped in warm (120.degree.
F., 49.degree. C.) water for 5 minutes and then put on a screen and
drained. The grain was put in a large barrel and steamed using a
live steam hose for 5 minutes. The steamed grain was left in a
bucket to temper at 160.degree. F.-200.degree. F. (71.degree.
C.-93.degree. C.) for 1 hour to increase the moisture content and
loosen the pericarp. The grain was then bumped, similarly to an old
fashion-rolled oat, through a small scale flaking mill. Fifty
pounds of the bumped grain was produced.
[0058] Cooking Procedure
[0059] A cooker was loaded with 20 pounds of the pre-processed
grain. The grain was cooked for about 15 minutes by sealing the
cooker and increasing the pressure at a rate sufficient to reach 16
psi in 9 minutes and then cooked for the remaining time with 16 psi
steam (260.degree. F., 127.degree. C.). The pressure was released
and flavor was added through an injection point and the flavors and
grain were mixed for 5 minutes. The pressure was then put back on
the cooker. The product was then cooked for 45 minutes at 16 psi
(260.degree. F., 127.degree. C.).
[0060] The cooked waxy grain product was deposited into a tub and
then air-cooled. The product was pulled apart into quarter size
pieces. The quarter sized pieces were then sized through a pellet
mill. The pellets were cooled and then air-dried for 5 minutes. The
dried pellets were then flaked to 11/2 cm to 2 cm in size. The
flakes were dried at 190.degree. F. for 15 minutes to 12-14%
moisture. The dried flakes were toasted at 400.degree. F. for about
25 seconds, which expanded the flakes to 3.5 cm to 4 cm in length
and 21/2cm to 3 cm in width. The thickness was 0.66-0.76 mm and the
cross flake thickness was 0.094-0.116 mm. The flakes were robust
light and airy. The product floated and did not become soggy for at
least 3 minutes in milk.
EXAMPLE 4
[0061]
2 Dry Ingredients Whole Grain Waxy Barley Meal 120.00 Kg Sucrose
9.00 Kg Salt 2.26 Kg Corn oil .53 Kg Sodium Bicarbonate .53 Kg
Liquid Premix Malt extract .547 Kg Corn Syrup/water 6.08 Kg Liquid
Premix Ratio To Dry Ingredients 5.00%
[0062] The waxy barley was steamed and then held at 200-160.degree.
F. (93.degree. C.-71.degree. C.) for 1 hour for lipase
deactivation. The waxy whole grain was the ground into a stable
meal. The ground waxy barley was mixed with the remaining dry
ingredients set forth above. The dry ingredients were mixed in a
twin screw extruder and the liquid ingredients were injected into
the mixed dry ingredients, mixed and the mixture was extruded in
the form of a tubular dough. The temperature of the dough out of
the extruder was about 286-291.degree. F. (127-130.degree. C.). The
dough was then cooled and formed into pellets containing 20-25%
moisture. The pellets were then sheeted and formed and dried to
10-12% moisture for 20 min at 165-183.degree. F. (60-70.degree.
C.). The product was then puffed at about 400.degree. F.
(204.degree. C.) 25 secs.
[0063] In an alternate embodiment, after the dry and liquid
ingredients were mixed in a twin screw extruder, the mixture was
then directly expanded from the die at an exit moisture of 6-9% and
the product was then dried to 3%.
EXAMPLE 5
[0064] To assay storage stability, the sensory attributes, aroma,
taste and texture of waxy barley flakes prepared as described in
Example 1 were evaluated by a professional cereal stability panels
at 3, 6, 9 and 12 weeks of storage under hot room conditions
wherein the temperature is 100.degree. F. (37.8.degree. C.), and
the humidity is 70%, and at 2, 4, 6, 8, 10 and 12 months of storage
under at 70.degree. F. (21.degree. C.), 35% relative humidity. The
samples were also assayed for changes in moisture and water
activity and for oxidative stability. The results are displayed in
Tables 1 and 2 and FIGS. 3A and 3B and FIGS. 4A and 4B. Analysis of
the time trend data was conducted using linear regression over
time.
[0065] 5a. Sensory Attributes After Storage
[0066] The waxy barley flakes did not develop a cardboard aroma,
i.e., a musty, stale woody aromatic associated with wet cardboard,
or a painty off taste, similar to linseed oil or oil-based paint,
associated with oxidized oil, which are typical of rancid products,
during the 12 week or 12 month storage.
[0067] 5b. Chemical Analysis
[0068] Chemical analyses of the water activity and moisture content
of the waxy barley flakes indicated that the moisture and water
activity increased slightly over time. When stored at 70.degree. F.
(21.degree. C.), 35% relative humidity, the water activity
increased by about 0.05% per month (FIG. 3A) and the water activity
increased by about 0.009 per month (FIG. 3B). When stored under hot
room conditions the water activity increased by about 0.5% per
month (FIG. 4A)and the water activity increased by about 0.003 per
month (FIG. 4B). Although the increases in the moisture and water
activity were significantly different, they were low.
[0069] To assay for oxidative stability, the hexanal levels in the
headspace of the test product were assayed. The hexanal levels
remained low in the product throughout the test. A rapid increase
in the accumulation of hexanal, known as the time of break point
that is associated with consumers detecting rancidity, was not
observed.
3TABLE 1 Sensory Attributes - Hot Room (100.degree. F.,
37.7.degree. C., 35% Rh) Attributes Initial 3 Weeks 6 Weeks 9 Weeks
12 Weeks Cardboard 0.0 0.0 0.3 0.4 0.2 Aroma Painty 0.0 0.0 0.0 0.0
0.1 Aroma Cardboard 0.0 0.0 0.1 0.3 0.2 Flavor Painty 0.0 0.0 0.0
0.0 0.0 Flavor Hardness 8.0 6.5 7.5 7.6 7.7 Crispness 8.9 9.0 9.0
8.9 8.6 0-5 = Slight; 6-10 = Moderate; 11-15 = Strong
[0070]
4TABLE 2 Sensory Attributes - Room Temperature (70.degree. F.,
21.1.degree. C., 35% Rh) 12 Attributes Initial 2 mos. 4 mos. 6 mos.
8 mos. 10 mos. mos. Cardboard 0.0 0.3 0.3 0.2 0.0 0.3 0.3 Aroma
Painty 0.0 0.0 0.0 0.0 0.0 0.0 0.1 Aroma Cardboard 0.0 0.0 0.3 0.1
0.3 0.1 0.2 Flavor Painty 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Flavor
Hardness 8.0 7.4 7.9 7.7 7.8 8.0 7.7 Crispness 8.9 9.0 8.8 8.6 8.6
8.4 9.1 0-5 = Slight; 6-10 = Moderate; 11-15 = Strong
* * * * *