U.S. patent application number 10/233977 was filed with the patent office on 2003-06-19 for food compositions including resistant starch.
Invention is credited to Brown, Ian Lewis, Ganly, Robert, McNaught, Kenneth John.
Application Number | 20030113429 10/233977 |
Document ID | / |
Family ID | 3776621 |
Filed Date | 2003-06-19 |
United States Patent
Application |
20030113429 |
Kind Code |
A1 |
McNaught, Kenneth John ; et
al. |
June 19, 2003 |
Food compositions including resistant starch
Abstract
The invention described in this application relates to food
compositions such as breakfast cereals, bread and the like which
have an enhanced dietary fibre content. In each case the source of
dietary fibre is a starch, preferably a maize starch, having an
amylose content of 50% or more, the starch being incorporated into
a food composition as appropriate. Alternatively, grains or legumes
or parts thereof which include starch of this amylose content may
be used.
Inventors: |
McNaught, Kenneth John;
(North Epping, AU) ; Brown, Ian Lewis; (Gymea,
AU) ; Ganly, Robert; (Kew, AU) |
Correspondence
Address: |
MARSHALL, GERSTEIN & BORUN
6300 SEARS TOWER
233 SOUTH WACKER
CHICAGO
IL
60606-6357
US
|
Family ID: |
3776621 |
Appl. No.: |
10/233977 |
Filed: |
September 3, 2002 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10233977 |
Sep 3, 2002 |
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09977174 |
Oct 12, 2001 |
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6451367 |
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09977174 |
Oct 12, 2001 |
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08448582 |
Aug 3, 1995 |
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6303174 |
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Current U.S.
Class: |
426/621 |
Current CPC
Class: |
A21D 2/186 20130101;
A21D 2/36 20130101; A23L 7/17 20160801; A23L 29/206 20160801; A23L
29/212 20160801; A23L 33/21 20160801; A23L 7/135 20160801; A21D
2/362 20130101 |
Class at
Publication: |
426/621 |
International
Class: |
A23L 001/164 |
Foreign Application Data
Date |
Code |
Application Number |
Dec 24, 1992 |
AU |
PL 6537 |
Claims
1. A food composition having an enhanced dietary fibre content
comprising a dietary fibre containing substantially chemically
unmodified starch having an amylose content of at least about 50%
or if a rice starch, at least about 27%, and/or from a grain or
parts thereof, the starch content of which has an amylose content
of at least about 50% or if a rice starch, at least about 27%, the
enhanced dietary fibre content being derived from said starch.
2. A food composition as in claim 1 wherein the amylose content of
the starch is 55% or more.
3. A food composition as in claim 2 wherein the amylose content of
the starch is 70% or more.
4. A food composition as in claim 3 wherein the amylose content of
the starch is 80% or more.
5. A food composition as in claim 4 wherein the amylose content of
the starch is 85% or more.
6. A food composition as in claim 5 wherein the amylose content of
the starch is 90% or more.
7. A food composition as in any one of claims 1 to 6 wherein the
starch is a wheat, maize, barley, pea or rice starch and/or the
grain or parts thereof is wheat, maize, barley, pea or rice.
8. A food composition as in claim 7 wherein the starch is maize
starch and/or the grain or parts thereof is maize.
9. A food composition as in any one of claims 1 to 8 wherein the
starch and/or the grain or Darts thereof are included in an amount
of from about 5-60% to give a dietary fibre content of about
1.5-20%.
10. A food composition as in any one of claims 1 to 9 further
comprising from 75 to 95% flour.
11. A food composition as in claim 10 wherein the flour content is
75%.
12. A food composition as in claim 10 wherein the flour content is
80%.
13. A food composition as in claim 10 wherein the flour content is
85%.
14. A food composition as in claim 10 wherein the flour content is
90%.
15. A food composition as in claim 10 wherein the flour content is
95%.
16. A food composition as in claim 9 comprising noodles wherein the
starch is in an amount of up to about 24%.
17. A food composition as in claim 9 comprising bread wherein the
starch is in an amount of from about 5-25%.
18. A food composition as in claim 17 wherein the bread is gluten
free and includes the starch in an amount up to about 15%.
19. A food composition as in claim 9 comprising a breakfast
cereal.
20. A food composition as in claim 19 wherein the breakfast cereal
is selected from the group consisting of flaked cereals and
extruded flakes.
21. A food composition as in claim 20 wherein the breakfast cereal
is bubbled, popped or blistered in appearance.
22. A food composition as in claim 21 wherein the dietary fibre
content is about 4.5% or more.
23. A food composition as in claim 22 wherein the dietary fibre
content is. about 12.4% or more.
24. A food composition as in claim 23 wherein the dietary fibre
content is about 15.3% or more.
25. A food composition as in claim 24 wherein moist pellets
produced during formation of the flakes are tempered overnight,
such that the dietary fibre content thereof is about 17.5% or
more.
26. A food composition as in claim 23 wherein the dietary fibre
content is about 20.7% or more.
27. A food composition as in claim 21 wherein the breakfast cereal
is in the form of "pillows" having a light, airy texture.
28. A food composition as in claim 27 wherein the breakfast cereal
has a dietary fibre content of about 10%.
Description
TECHNICAL FIELD
[0001] This invention relates to food composition which include
resistant starch as a source of dietary fibre and in particular to
food compositions which include grain or parts thereof and starch
derived from the grain which is high in amylose.
BACKGROUND ART
[0002] It has been recognised that a balanced diet must include an
adequate level of dietary fibre. There are many natural food
sources of dietary fibre of which cereals, particularly bran, are
recognized as a good source.
[0003] However, it would seem that a high proportion of diets of
people of the developed countries contain an inadequate level of
dietary fibre. An inadequate level of dietary fibre has been linked
with a number of diseases which may be broadly classified as
metabolic and gastrointestinal. Examples of these diseases are
diabetes mellitus, diverticular disease and colonic cancer.
[0004] It has also be found that some forms of dietary fibre are
useful in lowering blood cholesterol.
[0005] One approach to providing adequate levels of dietary fibre
has been to produce processed foods which are high in dietary fibre
content. Such foods include breakfast cereals, snack bars, bread
and the like. Typically bran, outer tissues of the kernel,
including pericarp from a variety of cereal sources including
wheat, maize, oats and other plant extracts have been used as the
source of fibre.
[0006] More recently, resistant starches have been recognized as a
potential source of dietary fibre. Resistant starches are starches
that are highly resistant to hydration and which when ingested pass
through the upper regions of the gastrointestinal tract largely
unchanged.
[0007] To date the only natural sources of resistant starch at a
significant level are green bananas and raw potatoes. Such sources
do, however, present substantial problems in formulating
satisfactory food products, in particular low gelatinization
temperatures which are typically 60-80.degree. C.
[0008] It is also possible to produce resistant starch by extensive
processing involving repeated cooking and cooling of starch
pastes.
[0009] In copending International patent application No.
PCT/AU93/00389 filed Jul. 30, 1993 entitled "High Amylose Starch
and Resistant Starch Fractions" there is disclosed a hybrid maize
seed which is capable of producing a starch having an amylose
content of more than about 80%. That application further discloses
a maize starch derived from such seed having a amylose content of
more than about 80%. This starch was designated as "High Amylose
Starch" in view of the surprising high amylose content. A number of
examples of compositions including high amylose starch were given
which included a number of food applications.
[0010] Surprisingly, it has now been found that the aforementioned
high amylose starch is high in dietary fibre content and is a
resistant starch. Moreover, it has been found that such starches
may be advantageously incorporated into food products to achieve
enhanced levels of dietary fibre content. Additionally, these
starches have relatively high gelatinization temperatures,
typically 160-170.degree. C.
SUMMARY OF THE INVENTION
[0011] Accordingly, the present invention consists in a food
composition having an enhanced dietary fibre content, characterised
in that the dietary fibre is derived from a starch having an
amylose content of at least about 50% or if a rice starch, at least
27% and/or from a grain or parts thereof, the starch content of
which has an amylose content of at least about 50% or if a rice
starch, at least about 27%.
DISCLOSURE OF INVENTION
[0012] For the purpose of the description that follows, "high
amylose" means an amylose content (dsb;) of 50% or more, preferably
70% or more, most preferably 80% or more. Particularly preferred
amylose contents are 85% or more and 90% or more. For a rice
starch, an amylose content of 27% or more is considered to be a
"high amylose starch". Note that the method used to determined
amylose content is that described in application No.
PCT/AU93/00389, the contents of which are incorporated herein by
way of reference.
[0013] Whilst the resistant nature of the starches of this
invention are not fully understood, it is suspected that the
molecular arrangement of the glucan polymers, including crystalline
structures, and the association of these polymers with other
substances, including free fatty acids, may be responsible for
imparting the resistant characteristic.
[0014] In the accompanying FIG. 1, there is shown a graph of total
dietary fibre versus amylose content of a number of samples
representing three maize varieties-regular maize, waxy maize and
high amylose maize. It will be seen from this graph that all the
regular maize and waxy maize varieties were substantially nil in
dietary fibre content, whereas all of the high amylose samples were
found to have a measurable dietary fibre content. Based on the fact
that the regular maize samples were found to have an amylose
content of about 28% whilst the waxy maize was nil, the finding
that at an amylose content of greater than about 50% was associated
with the presence of dietary fibre is somewhat surprising. It is
also surprising that the dietary fibre content increases to such an
extent relative to increasing amylose content.
[0015] In Table 1 set out below, it will be seen that when
resistant starch is determined by two methods, the content for the
high amylose starches, particularly high amylose 80, is
substantially greater than regular maize starch.
1TABLE 1 TOTAL DIETARY FIBRE AND RESISTANT STARCH LEVELS IN MAIZE
STARCH Total Insoluble Resistant Starch Dietary Fibre Muir et al
McCleary et al (% dsb) (% dsb) (% dsb) Waxy Maize <0.2 0.7 .+-.
0.5 5.8 Starch 8/91 Regular Maize <0.2 1.3 .+-. 0.9 -0.4 Starch
7/91 High Amylose 50 8.0 8.2 .+-. 0.4 7.5 7/91 High Amylose 80 21.2
-- 11.9 4/91 High Amylose 80 31.8 20.0 .+-. 1.8 18.1 10/91 Muir et
al "Measurement of Resistant Starch factors affecting starch
escaping digestion in vitro" Am. J. Clin. Nutr. 56, 123-127 (1992)
McCleary et al "A rapid procedure for total starch measurement in
cereal grains and products" Proc. 42nd RACI Cereal Chem. Conf.
Christchurch, NZ (1992) Ed. VJ Humphrey-Taylor pp 304-312.
[0016] The high amylose starch of the invention may be incorporated
into a wide range of food products. A non-exhaustive list of such
products include: pasta, noodles, instant noodles, breakfast
cereals, baked goods such as bread, biscuits, crackers and the
like, snack foods, cheese and other dairy based products.
[0017] Incorporation of the high amylose starch of the invention
into food products will be at a level consistent with the required
level of dietary fibre in the finished product. A broadly useful
level of incorporation generally lies in the range of from about
5-60%.
[0018] It will be appreciated that in some products, high amylose
content whole grain or grits derived from the grain may be
incorporated alone or in combination with high amylose starch.
[0019] Furthermore, the high amylose starch of the invention may be
used as a partial replacement for the flour incorporated in
products such as bread.
[0020] Whilst the dietary fibre and resistant starch results shown
respectively in FIG. 1 and Table 1 are directed to maize starch, it
should be appreciated that this invention is not so-limited. For
example, high amylose wheat, high amylose rice, high amylose pea
and high amylose barley starch may also be utilized in the food
compositions of this invention.
MODES FOR CARRYING OUT THE INVENTION
[0021] In order to better understand the nature of this invention,
a number of examples will now be described.
[0022] Breakfast Cereals
[0023] The high amylose starch of the invention can be used to
advantage in a variety of ready-to-eat breakfast cereals. These
include flaked cereals, extruded flake cereals, extruded gun-puffed
cereals, extruded and other shredded cereals, oven-puffed cereals,
granola cereals and extruded expanded cereals.
[0024] (1) Flaked Cereals
[0025] While still in grit form A-958 (Hi-maize--high amylose
starch 80%, available from Starch Australasia Limited) can be
processed to make a cornflake by using higher than conventional
levels of water addition and longer cooking times. The final
toasted product (formulation 2571/1) has a light colour and is
significantly higher in dietary fibre content as is shown in Table
2.
[0026] (2) Extruded Flake
[0027] An extruded flake product was made by rotary cooking, cold
form pelleting, flaking and toasting according to formulation
2562/1. It will be seen from Table 2 that 2562/1 had a
significantly higher dietary fibre content as compared with the
control.
2 Formulation: Extruded Flake 2562/1 Control % % Maize Polenta 45.0
45.0 Starch A958 42.0 -- Regular Maize Starch -- 42.0 Sugar 8.7 8.7
Salt 1.9 1.9 Malt 2.5 2.5 100.0 100.0
[0028] Formulations 2459/2(b) and 2459/2(c) were prepared as
2562/1. However, 2459/2(b) were tempered overnight while for
2459/2(c), the flakes were dried out at 70.degree. C. for 30
minutes prior to flaking.
3 Formulation: Extruded Flake (Multigrain) 2459/2(b) 2459/2(c) % %
Starch A958 43.1 43.1 Rice 11.5 11.5 Oats 11.5 11.5 Wheat 20.7 20.7
Sugar 8.6 8.6 Malt 2.6 2.6 Salt 2.0 2.0 100.0 100.0
[0029] The textural properties of the resultant flakes were
significantly different for each formulation with the 2450/2
forming hollow or pillow-like flakes, whereas 2459/2(c) had a
wrinkled, blistered appearance.
[0030] The dietary fibre content of the two flake formulations
2459/2(b) and 2459/2(c) are set out in Table 2, from which it will
be seen that overnight tempering of the moist pellet containing
starch A958 increases the total dietary fibre content of the
resultant flake significantly. A further extruded flake product was
made according to formulation 2556/1.
4 Formulation: Extruded Flake 2556/1 % Wholegrain Calrose Rice 56.0
Wheatgerm 7.0 Sugar 6.9 Salt 1.5 Malt 1.3 Icing Sugar Mixture 6.3
Gluten 12.6 Starch A958 8.4 100.0
[0031] The dietary fibre content for 2446/1 is set out in Table
2.
5TABLE 2 Dietary Fibre Content of Breakfast Cereals Total Soluble
Insoluble Moisture Dietary Dietary Dietary Content Fibre Fibre
Fibre Formulation % (% dsb) (% dsb) (% dsb) Cornflake 4.6 4.0 1.0
2.9 (Control) 2571/1 6.2 20.7 1.2 19.5 2562/1 4.7 12.4 0.4 12.0
Control 6.5 3.9 0.3 3.5 2459/2(b) 4.3 17.1 -- -- 2459/2(c) 5.0 15.3
-- -- 2556/1 5.4 4.5 1.1 3.5
[0032] (3) Wheat Bites
[0033] This product is a crunchy "pillow" which can be consumed as
a ready-to-eat cereal with milk or eaten piece-wise as a snack.
[0034] The formulation of the product is as follows:
6 Ingredient % (wet mix) Fine wholemeal flour 36.67 Castor sugar
15.35 Oat flour 12.80 Starch A958 11.94 Fine Bran #3 8.53 Vitamin
B1 0.0051 Vitamin B2 0.0043 Niacin 0.0316 Iron 0.0145 Honey 1.19
Water 13.47 100.00
[0035] Preparation of the product is as follows:
[0036] (a) premix dry ingredients;
[0037] (b) process cereal mix with honey and water in a twin screw
extruder;
[0038] (c) crimp and cut ropes from extruder to form individual
pillows;
[0039] (d) toast pillows to reduce moisture and develop colour and
flavour.
[0040] The product-was found to have excellent crunch after contact
with milk for five minutes. It has a distinctive appearance being a
pillow with "strand" markings. Total dietary fibre content was
found to be 10%, at a moisture content of 2-4%. The product is
unusual in that it has a light airy texture with a relatively high
level of total dietary fibre.
[0041] The cereal products described above were characterized by
several physical properties which were quite unexpected. For
example, some of the flakes were blistered whilst others were
bubbled and appeared as if "popped". These characteristics are
highly desirable and would not have been considered achievable
using formulations of this type.
[0042] In addition, these cereal products extrude well, display
moderate to high expansion, yielding a final product with a medium
to coarse cell structure. The products are unusual in that they
have a light airy texture whilst containing a relatively high level
of total dietary fibre.
[0043] The breakfast cereal products have also been found to have
an excellent "bowl life" in that the flakes retained their crunch
after contact with milk for five minutes.
[0044] Furthermore, during processing and prior to toasting, it was
observed that the flakes had a tendency to stick less to each other
as compared with the control.
[0045] Bread
[0046] A number of bread samples were prepared using a high amylose
starch and for comparison a waxy maize starch "MAZACA" trade mark
of Starch Australasia Limited. The starches were incorporated into
the bread at a 5% and a 10% level of flour replacement.
[0047] In Table 2, set out below, are the results obtained for each
of the bread samples. These results clearly show that at both the
5% and 10% levels of high amylose starch, the dietary fibre content
was substantially more than both the control product and the mazaca
based product. Furthermore, it should be noted that the actual
level of dietary fibre found was significantly more than would be
expected. This suggests that a synergistic effect occurred during
baking.
[0048] Indeed, it would have been expected that the dietary fibre
content would decrease as resistant starch is destroyed during such
heating processes.
7TABLE 3 Wheat High Starch Amylose Analysis Control Starch Mazaca
Moisture % -- 13.0 12.6 Total dietary fibre -- 27 0 (TDF) % (DB)
(Resistant starch) Test baking Rate of flour 0 5 10 5 10 5 10
replacement (%) Water absorption (%) -- -- -- 58 58 58 58 Total
loaf score (%) 76 80 76 75 73 79 71 Fibre in bread TDF % (DB) 4.2
4.0 -- 6.9 8.7 4.0 (approx. expected -- -- -- 5.2 6.4 4.0 *TDF %)
"expected" bread TDF is based on control loaf fibre plus raw starch
fibre.
[0049] A further series of test bakings were done according to the
formulations set out below:
8 Batch Nos. Ingredients 1 2 3 4 5 6 Flour (g) 1000 950 900 850 800
750 Starch A.958 (g) 0 50 100 150 200 250 Gluten (g) 0 10 20 30 40
50 Salt (g) 18 18 18 18 18 18 Improver (g) 15 15 15 15 15 15 Fat
(g) 20 20 20 20 20 20 Yeast (g) 12 12 12 12 12 12 Water (mL) 600
610 630 650 670 700
[0050] Each batch was processed in a conventional manner. The total
dietary fibre for each batch was found to be:
9 Total Dietary Fibre Batch No. (% dsb) 1 5.4 2 7.1 3 9.1 4 10.8 5
12.8 6 14.5
[0051] In addition, it was noted that inclusion of the high amylose
starch did not have an adverse effect on crumb colour, whilst
increasing levels of high amylose starch led to increasing dough
water absorption levels.
[0052] Generally it was concluded that the high amylose starch was
an excellent source of dietary fibre for inclusion in bread since
any detrimental effect on load volume and crumb firmness could be
readily overcome by appropriate formulation changes known to those
skilled in the art.
[0053] It has also been found that gluten free bread which is high
in dietary fibre may be produced using the high amylose starch of
the invention. This is important as conventional gluten free bread,
which is consumed by sufferers of coeliac disease, is generally low
in dietary fibre.
[0054] For guidance, up to about 15% may be incorporated into a
gluten free bread to yield a dietary fibre content of about
10%.
[0055] As well as being able to provide enhanced dietary fibre
content in bread, the high amylose starch acts to reduce staling on
storage of the bread, by it is thought, reducing the level of
amylopectin and helping to maintain the moisture content of the
bread.
[0056] Noodles
[0057] Typically, up to about 24% of high amylose starch may be
used as a flour replacement in spaghetti. This yields a dietary
fibre content of up to about 8.7%.
[0058] In use, it has been found that spaghetti made from high
amylose starch has less of the "speckiness" which is usually
associated with the addition of more conventional fibre additivies
such as bran to achieve higher dietary fibre content. Furthermore,
during cooking, the spaghetti is less sticky and remains al dente
for longer.
[0059] Other Food Products
[0060] It has been found that, in addition to providing a dietary
fibre benefit in instant noodles, these products have a greater
crispiness as compared with conventional formulated products.
[0061] In the formulation of biscuits and crackers, it is possible
to overcome the use of a laminator by using the high amylose starch
of the invention. This is due to the expansion, popping effect
which serves to impart a lighter texture to such products.
[0062] Industrial Applicability
[0063] From the foregoing description it will be evident that the
present invention provides a means for enhancing the dietary fibre
content of a variety of food compositions. Not only does this have
obvious nutritional benefits, but it allows for the production of
food compositions having physical characteristics not previously
known with conventional formulations.
[0064] It will be appreciated by persons skilled in the art that
numerous variations and/or modifications may be made to the
invention as shown in the specific embodiments without departing
from the spirit or scope of the invention as broadly described. The
present embodiments are, therefore, to be considered in all
respects as illustrative and not restrictive.
* * * * *