U.S. patent application number 14/063519 was filed with the patent office on 2014-04-17 for calcium fortification of bread dough.
This patent application is currently assigned to DELAVAU LLC. The applicant listed for this patent is DELAVAU LLC. Invention is credited to James W. Dibble, Kevin W. Lang, Gregory B. Murphy.
Application Number | 20140106057 14/063519 |
Document ID | / |
Family ID | 39033556 |
Filed Date | 2014-04-17 |
United States Patent
Application |
20140106057 |
Kind Code |
A1 |
Lang; Kevin W. ; et
al. |
April 17, 2014 |
CALCIUM FORTIFICATION OF BREAD DOUGH
Abstract
Calcium additives useful for fortifying baked goods, such as
bread products, with calcium are disclosed. The calcium additives
are particularly useful for fortifying leavened baked goods with
calcium. Methods for preparing the calcium additives and using the
calcium additives to fortify baked goods are also disclosed.
Generally, the calcium additives comprise intimate admixtures
calcium carbonate and an acid such as citric acid.
Inventors: |
Lang; Kevin W.; (Lloyd Neck,
NY) ; Dibble; James W.; (Port Jefferson, NY) ;
Murphy; Gregory B.; (Sands Point, NY) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
DELAVAU LLC |
Philadelphia |
PA |
US |
|
|
Assignee: |
DELAVAU LLC
Philadelphia
PA
|
Family ID: |
39033556 |
Appl. No.: |
14/063519 |
Filed: |
October 25, 2013 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13495394 |
Jun 13, 2012 |
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14063519 |
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12879742 |
Sep 10, 2010 |
8221808 |
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13495394 |
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11462581 |
Aug 4, 2006 |
7927640 |
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12879742 |
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11155136 |
Jun 16, 2005 |
7169417 |
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11462581 |
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10770715 |
Feb 2, 2004 |
7166313 |
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11155136 |
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Current U.S.
Class: |
426/648 |
Current CPC
Class: |
A21D 2/145 20130101;
A21D 2/02 20130101; A23V 2002/00 20130101; A23V 2002/00 20130101;
A23L 33/16 20160801; A21D 2/04 20130101; A23V 2250/1578
20130101 |
Class at
Publication: |
426/648 |
International
Class: |
A21D 2/04 20060101
A21D002/04 |
Claims
1. A dry calcium additive for use in a leavened bread product
comprising an intimate admixture of: (1) calcium carbonate powder
having a median particle size less than about 30 lam; and (2) an
organic acid which is solid at ambient temperature; wherein the
weight ratio of calcium carbonate powder to organic acid is from
about 10:1 to about 75:1; and wherein the additive is substantially
free of calcium salts of the organic acid.
Description
[0001] This application is a continuation under 35 U.S.C. .sctn.120
of U.S. patent application Ser. No. 12/879,742, filed Sep. 10,
2010, which is a divisional application of U.S. patent application
Ser. No. 11/462,581, filed Aug. 4, 2006, now U.S. Pat. No.
7,927,640, which is a continuation-in-part of U.S. patent
application Ser. No. 11/155,136, filed Jun. 16, 2005, now U.S. Pat.
No. 7,169,417, which is continuation-in-part of U.S. patent
application Ser. No. 10/770,715, filed Feb. 2, 2004, now U.S. Pat.
No. 7,166,313, each of which are hereby incorporated by reference
in their entirety.
FIELD OF INVENTION
[0002] The present invention relates generally to compositions and
methods for enriching foods with calcium. More specifically, the
present invention relates to additives comprising calcium carbonate
and acid that are useful for enriching the calcium content of baked
goods, particularly leavened bread products.
BACKGROUND OF THE INVENTION
[0003] Calcium is an essential nutrient and the most abundant
mineral in the human body. Calcium plays a vital role in building
healthy teeth and bones, blood clotting, muscle contraction, nerve
function and heart function. In addition to these benefits, it has
recently been suggested that calcium reduces the risk of recurrence
of colon polyps. See Baron J. A. et al. New England Journal of
Medicine 1999; 340: 101-107.
[0004] Most importantly, calcium reduces the risk of bone loss
caused by osteoporosis in both men and women, a condition that
afflicts more than 44 million individuals in the United States
alone. With an aging population in the United States, it is
estimated that the figure will rise to more than 61 million by the
year 2020. This growing health crisis is largely a result of
calcium deficiency in the diet.
[0005] In recognition of the benefits of calcium, doctors recommend
high daily calcium intakes for people of all age groups. For
example, the National Academy of Sciences ("NAS"), Institute of
Medicine recommends the daily calcium intakes shown below.
TABLE-US-00001 National Institute of Sciences, Institute of
Medicine Dietary Reference Intake (DIR) of Calcium for Men And
Women Age DRI 1-3 years 500 mg 4-8 years 800 mg 9-18 years 1,300 mg
19-50 years 1,000 mg 51 years and up 1,200 mg
[0006] Similarly, the United States Recommended Daily Allowance
("USRDA") of calcium for adults is 800 to 1,400 mg.
[0007] It has been estimated, however, that half of all Americans
do not consume sufficient amounts of calcium. More troubling, 80%
of women, the group at highest risk for developing osteoporosis, do
not consume enough calcium. Further, estimates reveal that only 20%
of girls and 50% of boys between the ages of 9 and 19 get the
recommended daily intake of calcium. This is particularly troubling
since 90% of human bone mass is developed by age 17. Thus, proper
calcium consumption during these years is critical for preventing
the onset of osteoporosis in later life.
[0008] For many individuals, it is difficult to meet the large
daily intake of calcium suggested by physicians from dietary
sources alone. This calcium deficiency is due in part to the low
calcium content of foods that comprise the typical diet.
Multi-vitamins and calcium supplement tablets represent an
important alternative to dietary calcium. However, most
commercially available multi-vitamin tablets provide only 10 to 20%
of the recommended dose calcium. Calcium supplement tablets provide
more calcium, typically 500 to 600 mg. To meet the recommendations,
two tablets must be consumed daily. Unfortunately, too few people
adhere to calcium supplement regimens, owing in part to the fact
that presently available calcium tablets are very large and
difficult or uncomfortable to swallow.
[0009] Milk is widely recognized as a good source of calcium.
Several glasses of milk must be consumed each day in order to
obtain sufficient calcium. For example, 9 to 18 year old children
must consume at least four glasses of milk daily in order to
receive the proper amount of calcium. However, the popularity of
carbonated beverages has resulted in a decline in milk consumption
among children. Further, many individuals who suffer from lactose
intolerance cannot drink milk. Other individuals choose not to
drink milk due to its high saturated fat content.
[0010] Health conscience consumers are increasingly demanding
alternative sources of calcium from dietary products. This is
evident from a recent study by Mintel's International showing an
increase in food and drink products sold in North America which
advertise calcium content. According to that study, 32% of dairy
products, including milk and cheeses, 27% of beverages, and 18% of
snacks advertise calcium content. In contrast, only 5% of bakery
products noted calcium content. This is unfortunate since bread and
cereal products are the most ubiquitous food source worldwide. For
example, the U.S. Department of Agriculture estimates that
approximately 200 pounds of flour and cereal products were consumed
per capita in the United States in 2001, a figure which has been
steadily growing for the past three decades. In contrast, only 22
gallons of milk were consumed per capita in the United States
during the same period. Clearly, bread products would provide an
ideal vehicle to supplement dietary calcium intake.
[0011] Unfortunately, conventional breads represent a poor source
of calcium. The total mineral content of wheat generally ranges
from 1 to 2% by weight. The minerals present in wheat are primarily
distributed in the bran and are present in the endosperm, the wheat
fraction from which most commercial flours are produced, to a much
smaller degree. For instance, wheat typically contains about 0.45%
by weight elemental calcium. The bran fraction contains about
0.128% by weight elemental calcium, whereas flour fractions such as
farina, patent flour, and clear flour contain less than 0.03% by
weight calcium. Breads made from these conventional flours will
obviously contain only a small fraction of the recommended daily
calcium intake.
[0012] It is conventional in the baking industry to add sources of
calcium to bread products as "dough conditioners." Typically,
calcium sulfate or calcium carbonate is added to dough in order to
regulate pH and increase the electrolytic strength of soft water to
prevent soft or sticky dough. Such calcium dough conditioners are
usually added to dough from about 0.1 to 0.6% by weight. These
calcium dough conditioners are not present in sufficient amounts to
contribute significantly to the calcium value of the resulting
bread products.
[0013] Calcium sulfate and calcium carbonate cannot be added
directly to dough in sufficiently large amounts to contribute to
the calcium content of bread due to inherent limitations imposed by
the chemistry of the dough. In the fermentation process that occurs
in leavened breads, pH plays a critical role in controlling yeast
activity, amylolytic activity, and gluten behavior. The pH of bread
typically ranges from about 5.1 to about 5.4. To reach these final
pH levels, the dough must have final pH level as low as 4.5 to 5.2,
however the pH must drop even lower during the fermentation
process.
[0014] For example, in the typical commercial production of
leavened bread by the sponge-dough process, the pH of the initially
mixed sponge ingredients is about 5.3. As the fermentation process
proceeds, the pH will rapidly drop over the first two hours of
incubation. The drop in pH is principally the result of the lactic,
succinic, and acetic acids produced by fermentation. Over the next
two hours of fermentation, the pH will stabilize to a final value
of about 4.7. When the remaining dough ingredients are added to the
sponge, the pH will quickly rise back to its initial value of about
5.3 due to the diluting and buffering effects of the added flour.
Subsequent fermentation again results in pH drop to a final value
of about 5.0. As the dough is baked, volatilization of the
fermentation acids causes the pH to rise to a final value of about
5.4 in the finished bread product. Some specialty breads such as
French bread may have a pH as low as about 3.8 to 4.0, requiring
even lower pH drops during the fermentation process.
[0015] Calcium salts such as calcium carbonate, calcium sulfate,
and calcium citrate exert a buffering effect on dough chemistry by
reacting with the organic acids produced during fermentation. Even
relatively low levels of these calcium salts will prevent the pH
from dropping during fermentation, interfering with the functioning
of yeast and altering the flavor and texture of the resulting bread
product. At higher levels, these salts can result in dough with a
basic pH. Despite its low solubility in water, a saturated aqueous
solution of calcium carbonate has a pH between 9 and 10 at ambient
temperatures. Thus, calcium carbonate cannot be added directly to
dough without upsetting the acidic pH characteristic of most bread
dough. Further, the very low water solubility of calcium carbonate
can result in granular precipitates when added in large quantities
to dough. For these reasons, it is not adequate to fortify bread
products by directly adding traditional calcium salts to dough.
[0016] To date, efforts to increase the calcium content of bread by
other methods have met with only limited success.
[0017] U.S. Pat. No. 5,108,764 to Craig discloses the dough-up
stage addition of calcium carbonate for its nutritive value in the
production of reduced fat or no-added fat crackers. The amount of
added calcium carbonate is described as "minor"
[0018] U.S. Pat. No. 6,126,982 to Maldonado discloses bread
products having increased calcium contents produced from flours
having large amounts of added middlings. That patent purports to
provide bread products having up to 200% of the USRDA calcium dose
per serving. However, the usefulness of the method disclosed by
Maldonado is limited by the requirement of middling addition, since
many commercial breads require highly purified flours.
[0019] U.S. Pat. No. 5,514,387 to Zimmerman, et al. discloses
crackers and other baked goods providing greater than 10% of the
USRDA calcium dose. The disclosed process uses emulsifier
compositions such as combinations of polysorbate 60 and sodium
stearoyl lactylate to reduce hardness and dry mouthfeel caused by
the addition of insoluble calcium salts such as calcium carbonate.
The fermented crackers produced by the method disclosed in this
patent are reported to have pH values between 6.6 and 8.2, far
higher than the tolerable pH of a typical commercial baked bread
product.
[0020] U.S. Pat. Nos. 4,859,473 and 5,066,499 to Arciszewski et al
disclose the addition of calcium carbonate to the dough-up stage in
a process for preparing low sodium crackers and cookies. Calcium
carbonate is added for its nutritive value in amounts up to about
10% by total weight. The resulting pH of the disclosed baked goods,
between 6.5 and 8, is higher than the tolerable pH of most
commercial baked bread products.
[0021] U.S. Pat. No. 6,210,720 to Leusner, et al. discloses lightly
cooked cereal dough products fortified with at least 0.3% calcium.
The disclosed process involves the addition of calcium carbonate
having a small average particle size and a calcium sequestering
agent such as phosphate salts or citric acid to a traditional
cereal dough. The calcium carbonate and the calcium sequestering
agent are added to the dough in conjunction with a wet blend.
Calcium fortification of leavened bread products is not
disclosed.
[0022] U.S. Pat. No. 5,945,144 to Hahn, et al. disclosed calcium
fortified pasta produced by adding calcium salts such as calcium
citrate to pasta dough before extrusion. The methods disclosed
would not be applicable to prepare highly calcium fortified
leavened bread products.
[0023] U.S. Pat. No. 5,260,082 to delValle, et al. discloses a
calcium citrate additive for baked goods. The calcium citrate is
prepared by reacting citric acid with calcium hydroxide or calcium
carbonate in aqueous solution followed by spray drying to produce
fine calcium citrate crystals. The calcium citrate crystals are
added directly to the sponge to produce bread products alleged to
have improved volume, shelf-life, and microwavability as compared
to both control breads not having the additive and bread products
prepared from commercially available calcium citrate. U.S. Pat. No.
5,260,082 does not disclose addition of calcium citrate to bread
products for its nutritional value.
[0024] It would be desirable to enrich a variety of bread products
with calcium in sufficient quantities to supply the recommended
daily calcium dose. To this end, it would be desirable to enrich
bread with calcium carbonate, since calcium carbonate is the most
abundant and cost-efficient source of elemental calcium.
[0025] It is therefore an object of the present invention to
provide bread products fortified with calcium, particularly in the
form of calcium carbonate.
[0026] It is a further object of the present invention to provide
calcium-fortified bread products having organoleptic properties,
crumb structure, volume, and mouthfeel comparable to conventional
breads.
[0027] It is a further object of the invention to provide calcium
additives and methods for fortifying bread products with calcium
additives.
SUMMARY OF INVENTION
[0028] In accordance with the foregoing objectives, the present
invention provides foods, particularly baked products, such as
bread products, that are highly fortified with calcium. Calcium
additives and methods for preparing such calcium-fortified bread
products are also provided.
[0029] In a first aspect of the invention, a calcium additive for
dough is provided comprising an intimate admixture of: (a) an
organic acid, preferably one which is solid at ambient temperature;
and (b) calcium carbonate powder, preferably having a median
particle diameter below about 30 .mu.m (microns); wherein the
weight ratio of calcium carbonate powder to organic acid is from
about 1:1 to about 75:1.
[0030] In one variant, the calcium additive comprises an intimate
admixture of: (1) calcium carbonate powder having a median particle
size of about 12 to about 14 .mu.m; and (2) an organic acid which
is solid at ambient temperature; wherein the weight ratio of
calcium carbonate powder to organic acid is from about 1:1 to about
75:1; and wherein the additive is substantially free of calcium
salts of the organic acid.
[0031] In another variant, the calcium additive consists
essentially of an intimate admixture of: (1) calcium carbonate
powder having a particle size less than about 30 .mu.m; and (2)
citric acid; wherein the weight ratio of calcium carbonate powder
to organic acid is from about 1:1 to about 75:1; and wherein the
additive is substantially free of calcium citrate.
[0032] In a second aspect of the invention, compositions are
provided comprising: (1) a calcium additive for dough comprising an
intimate admixture of: (a) an organic acid which is solid at
ambient temperature; and (b) calcium carbonate powder having a
median particle diameter below about 30 .mu.m, wherein the weight
ratio of calcium carbonate powder to organic acid is from about 1:1
to about 75:1; and (2) a mixture of dough ingredients; and (3)
water; wherein the weight ratio of water to the calcium additive is
from about 1:1 to about 75:1; and wherein the water and dough
ingredients may be provided separately or in admixture, meaning
that the calcium additive may be added to dry dough ingredients or
to hydrated dough ingredients; and further wherein the pH of the
total composition, including calcium additive, dough ingredients,
and water is below 7.
[0033] In a third aspect of the invention, a method of fortifying a
baked product with calcium is provided comprising the steps of: (1)
providing a calcium additive for dough comprising an intimate
admixture of: (a) an organic acid which is solid at ambient
temperature; and (b) calcium carbonate powder having a median
particle diameter below about 30 .mu.m, wherein the weight ratio of
calcium carbonate powder to organic acid is from about 1:1 to about
75:1; and (2) providing (a) a mixture of dough ingredients and (b)
water; wherein the weight ratio of water to the calcium additive is
from about 1:1 to about 75:1; and wherein the water and dough
ingredients may be provided separately or in admixture; and further
wherein the pH of the total composition, including calcium
additive, dough ingredients, and water is below 7; and (3) adding
the calcium additive to the dough ingredients or admixture of dough
ingredients and water in and amount sufficient to provide a baked
product having an elemental calcium content of at least about 0.1%
by weight.
[0034] In a fourth aspect of the invention, a method of fortifying
a hamburger bun with calcium is provided comprising the steps of:
(1) providing a calcium additive for dough comprising an intimate
admixture of: (a) an organic acid which is solid at ambient
temperature; and (b) calcium carbonate powder having a median
particle diameter below about 30 .mu.m, wherein the weight ratio of
calcium carbonate powder to organic acid is from about 1:1 to about
75:1; (2) providing: (a) a mixture of dough ingredients and (b)
water; wherein the weight ratio of water to the calcium additive is
from about 10:1 to about 30:1; and wherein the water and dough
ingredients may be provided separately of in admixture; and further
wherein the pH of the total composition, including calcium
additive, dough ingredients, and water is below 7, preferably
between about 4.5 and about 6.5; and (3) adding the calcium
additive to the dough ingredients or admixture of dough ingredients
and water in and amount sufficient to provide a baked product
having an elemental calcium content of at least about 0.1% by
weight, preferably at least about 0.5% by weight, and more
preferably at least about 1% by weight.
[0035] These and other aspects of the invention may be more clearly
understood by reference to the following detailed description of
the invention and the appended claims.
DETAILED DESCRIPTION OF THE INVENTION
[0036] In the following description of the invention, it is to be
understood that the terms used have their ordinary and accustomed
meanings in the art, unless otherwise specified. All weights
referred to are given in terms of "% by weight" of the total
composition, unless otherwise indicated. The term "% by flour
weight" indicates that the ingredient is measured as a percentage
of the total weight of flour alone. The term "elemental calcium"
refers to the element calcium in any oxidation state, including
Ca.sup.+2. Accordingly, when the "weight" of elemental calcium is
referred to herein, that phrase refers to the weight of the element
calcium, whether the calcium is in the form of a salt or otherwise.
As used herein, the symbol "mm" refers to micrometers (or
microns).
[0037] It has surprisingly been found that solid mixtures of
calcium carbonate and acid, such as citric acid, can be added to
dough to increase calcium content without adversely affecting the
properties of the dough. This is unexpected because it is known in
the art that calcium carbonate cannot be directly added to bread
dough on an equal weight basis as employed in the present invention
because it will cause an unacceptable rise in the pH of the dough
and interfere with the chemical processes of dough, e.g. leavening,
and thus produces dough having unacceptable volume, crumb
structure, texture and taste. Without wishing to be bound by any
theory, it is believed that when the additives of the present
invention are added to a mixture of dough ingredients including
water, an acidic environment surrounding the fine calcium carbonate
particles is established by the acid. The acidic environment of the
calcium carbonate particles is believed to prevent or inhibit the
formation of localized areas of high pH which would adversely
effect dough quality.
[0038] In co-pending U.S. patent application Ser. No. 10/770,715
and U.S. patent application Ser. No. 11/155,136, both of which are
incorporated by reference in their entirety, calcium additives for
bread dough are disclosed which generally comprise a suspension of
calcium carbonate powder in an aqueous solution of an inorganic or
organic acid, such as citric acid. It was observed that the
suspension remained sufficiently acidic to permit it to be added to
dough without substantially altering the pH of the dough. The
present invention is directed to a surprising variation of those
additives and methods whereby it has been discovered that the
additive, comprising powdered calcium carbonate and a solid acid,
such as citric acid, may be prepared and provided in dry form and
subsequently added to dough ingredients comprising water. The
results obtained are superior to adding powdered calcium carbonate
alone to bread dough because, as is well known in the art, when
calcium carbonate is added directly to bread dough in amount
sufficient to contribute to the nutritive value of the product the
pH of the dough is raised above the acceptable limits for
fermentation, leavening, etc.
[0039] The calcium additives of the invention comprise, consist of,
or consist essentially of two components: (a) calcium carbonate
powder; and (b) an organic acid. Preferably, but not necessarily,
the calcium carbonate and acid are provided in intimate admixture.
By "intimate admixture" is meant that the calcium carbonate powder
and the organic acid have been mixed together to form a
substantially homogeneous solid powder, as would be obtained, for
example, by mixing calcium carbonate powder and citric acid in a
V-blender or the like.
[0040] The weight ratio of calcium carbonate to organic acid,
preferably citric acid, in the calcium additive typically, though
not necessarily, ranges from about 1:1 to about 75:1 by weight.
Preferably, the weight ratio of calcium carbonate to acid is about
4:1 to about 50:1, more preferably from about 10:1 to about 30:1,
and more preferred still from about 15:1 to about 25:1. The optimum
weight ratio to be employed will depend on a number of factors,
including the molecular weight of the acid, the strength of the
acid, and the pH of the dough. For example, doughs having low pH
(i.e., about 3 to about 5.5) may require less acid in the additive
because they can accommodate more calcium carbonate addition
without a dramatic rise in pH as compared to doughs having a pH
closer to 7 (i.e., about 5.5 to below 7). Therefore one skilled in
the art will be guided by this observation and will preferably
select a ratio toward the upper end of the range (e.g., about 25:1
to about 50:1) when working with such low pH doughs. Conversely,
doughs such as white breads and hamburger buns, which are not
typically highly acidic, may be found to benefit from additives
having calcium carbonate toward the lower end of the range (e.g.,
about 4:1 to about 25:1). It is within the skill in the art to
determine the optimum weight ratio of calcium carbonate to acid for
any given combination of acid and dough. In the context of white
breads and buns, in particular hamburger buns, a weight ratio of
calcium carbonate to citric acid of about 18:1 to about 23:1, more
particularly about 20:1 to about 22:1, is contemplated to be
especially useful.
[0041] In the preferred practice of the invention, the calcium
carbonate is provided as a powder having a small median particle
size (diameter). The term "median" is used in this context to refer
to the particle size at which half of the total volume of particles
in the distribution is greater than the median and half of the
total volume of particles is less than the median. By "small median
particle size" is meant less than about 30 .mu.m, more particularly
less than about 25 .mu.m or less than about 20 .mu.m. This range
has been found to be advantageous because, typically, the human
mouth does not perceive a gritty texture from particles below about
30 .mu.m in size. In various embodiments, the calcium carbonate is
provided as a powder having a mean particle size from about 0.05
.mu.m to about 30 .mu.m; from about 1 .mu.m to about 25 .mu.m; from
about 5 .mu.m to about 20 .mu.m; from about 10 .mu.m to about 15
.mu.m; or from about from about 12 .mu.m to about 14 .mu.m, each
sub-range being an embodiment of the invention. The currently
preferred calcium carbonate powder has a median particle size of
about 13 .mu.m.
[0042] It is well known in the art that calcium carbonate powders
having a variety of median particle sizes are commercially
available. For example, food grade and USP grade calcium carbonate
powders having median particle sizes ranging from 0.7 to 20 .mu.m
are available from suppliers such as OMYA, Inc. (Alpharetta, Ga.),
J.M Huber Corp. (Atlanta, Ga.), and Minerals Technologies Inc. (New
York, N.Y.). Suitable calcium carbonate powders include but are not
limited to those available from OMYA, Inc. under the trademarks
OMYA-Cal FG 15, OMYA-Cal USP 15, OMYA-Cal LL OC FG 15 BTH, OMYA-Cal
LL USP 15, OMYA-Cal LL USP 15 BTH, OMYA-Cal FG-10AZ, OMYA-Cal
FG-6AZ, and OMYA-Cal USP-4AZ.
[0043] The organic acid component may be any organic acid that is
compatible with food products, i.e., suitable for human
consumption. Preferably the acid is one which is solid at ambient
temperature, meaning that the acid has a melting point (m.p.),
sublimation temperature (subl.), or decomposition temperature
(dec.) greater than the ambient temperature. The term "ambient
temperature" is not intended to be particularly limiting and
generally refers to the environmental temperature at which the
additive is stored, shipped, or used, for example the prevailing
temperature inside of a bakery. Typically, but not necessarily,
ambient temperature in a bakery will range from about 18.degree. C.
to about 32.degree. C., and more typically from about 26.degree. C.
to about 29.degree. C. Suitable organic acids which may be used
under a wide range of ambient conditions typically encountered
during storage, shipping, or inside a bakery include, but are not
limited to, adipic acid (m.p. .about.153.degree. C.), citric acid
(m.p. .about.153.degree. C.), tartaric acid (m.p.
.about.206.degree. C.), glutaric acid (m.p. .about.95.degree. C.),
lactic acid (m.p. .about.53.degree. C.), ascorbic acid (dec.
.about.190.degree. C.), glycolic acid (m.p. .about.75.degree. C.),
malic acid (m.p. .about.128.degree. C.), maleic acid (m.p.
.about.131.degree. C.), fumaric acid (subl. 300.degree. C.),
malonic acid (m.p. .about.135.degree. C.), and succinic acid (m.p.
.about.185.degree. C.), and any combination thereof which is also
solid at ambient temperature. Organic acids which are liquid near
room temperature (typically .about.21-23.degree. C.) including, for
example, acetic acid (m.p. .about.16.7.degree. C.), are also
contemplated to be useful in the practice of the invention,
however, the ambient temperature must be lowered accordingly so
that the acid remains in the solid state while present in the
calcium additive. For this reason, such acids, including acetic
acid, are less preferred as inconveniently low temperatures would
be required to maintain it as a solid during manufacture, shipping,
storage, and use. Presently preferred organic carboxylic acids for
use in the present invention include citric acid, fumaric acid,
lactic acid, and malic acid. An especially preferred acid is citric
acid. Preferably the citric acid is provided a dry powder and may
comprising either anhydrous citric acid or citric acid monohydrate,
or combinations thereof.
[0044] Preferably, the additives are free of or substantially free
of calcium salts of the organic acid (including mono-, di-, and
tri-calcium salts, etc.). By "substantially free of calcium salts
of the organic acid," when used in relation to the calcium
additives, means less than 2% by weight and preferably less than 1%
by weight calcium salts of the acid based on the total weight of
the additive. Preferably, the additives are free of or
substantially free of calcium salts of citric acid. As used herein,
"calcium salts of citric acid" refers to mono-, di-, and
tri-calcium salts, including calcium citrate
Ca.sub.3(C.sub.6H.sub.5O.sub.7).sub.2. By "substantially free of
calcium salts of citric acid" means less than less than 2% by
weight and preferably less than 1% by weight calcium salts of
citric acid.
[0045] In one embodiment, the calcium additive comprises an
intimate admixture of: (1) calcium carbonate powder; and (2) an
organic acid which is solid at a ambient temperature, preferably
solid between about 18.degree. C. and about 38.degree. C., and more
preferably solid at room temperature. In preferred additives
according to this embodiment the weight ratio of calcium carbonate
to organic acid is between about 1:1 to about 75:1. Preferably, the
additive is free of or substantially free of calcium salts of the
organic acid.
[0046] In another embodiment, the calcium additive comprises an
intimate admixture of: (1) calcium carbonate powder having a median
particle size less than about 20 .mu.m; and (2) an organic acid
which is solid at ambient temperature, preferably solid at a
temperature between about 18.degree. C. and about 38.degree. C.,
and more preferably solid at room temperature. In preferred
additives according to this embodiment, the weight ratio of calcium
carbonate powder to organic acid is from about 1:1 to about 75:1.
Preferably, the additive is free of or substantially free of
calcium salts of the organic acid.
[0047] In yet another embodiment, the calcium additive comprises an
intimate admixture of: (1) calcium carbonate powder having a median
particle size of about 12 to about 14 .mu.m; and (2) an organic
acid which is solid at ambient temperature, preferably solid at a
temperature between about 18.degree. C. and about 38.degree. C.,
and more preferably solid at room temperature. In preferred
additives according to this embodiment, the weight ratio of calcium
carbonate powder to organic acid is from about 1:1 to about 75:1.
Preferably, the additive is free of or substantially free of
calcium salts of the organic acid.
[0048] In a further embodiment, the calcium additive comprises an
intimate admixture of: (1) calcium carbonate powder having a median
particle size of about 12 to about 14 .mu.m; and (2) citric acid.
Preferably the citric acid is provided a dry powder and may
comprising either anhydrous citric acid or citric acid monohydrate,
or combinations thereof. In preferred additives according to this
embodiment, the weight ratio of calcium carbonate powder to organic
acid is from about 1:1 to about 75:1. Preferably, the additive is
free of or substantially free of calcium salts of citric acid.
[0049] In yet another embodiment, the calcium additive comprises an
intimate admixture of: (1) calcium carbonate powder having a median
particle size of about 12 to about 14 .mu.m; and (2) citric acid
powder; wherein the weight ratio of calcium carbonate powder to
citric acid powder is from about 15:1 to about 25:1; and wherein
the additive is free of or substantially free of calcium salts of
citric acid.
[0050] The additives are useful for enriching the calcium content
of any food product, however, the advantages of the present
invention are most fully realized where the food product is a baked
product, particularly a leavened baked product. Thus, useful
compositions for baking will comprise: (1) a calcium additive for
dough comprising an intimate admixture of: (a) an organic acid
which is solid at ambient temperature; and (b) calcium carbonate
powder having a median particle diameter below about 30 .mu.m,
wherein the weight ratio of calcium carbonate powder to organic
acid is from about 1:1 to about 75:1; (2) a mixture of dough
ingredients; and (3) water; wherein the weight ratio of water to
the calcium additive is from about 1:1 to about 75:1; and wherein
the pH of the total composition, including calcium additive, dough
ingredients, and water is below 7.
[0051] The calcium additive may be added to the dry dough
ingredients or may be added to the hydrated dough ingredients
("dough ingredients including water") or a combination the two. In
the preferred practice, the dry additive is added to dough
ingredients including water. In particular, the additives are
preferably, but not necessarily, added to the dough portion in a
so-called "sponge dough" process for bread-making. In that process,
various dough ingredients are apportioned between the "sponge" and
the "dough." Thus, as used herein, the term "dough ingredients"
does not necessarily refer to the combined total of dough
ingredients but rather refers to all of, or any portion of, the
dough ingredients. Further, it will be understood that some amount
of water can be added to the dry calcium additive prior to use
without departing from the spirit of the present invention,
however, care should be taken to avoid the formation of substantial
amounts of calcium salts or the acid, as these are known to impart
off-taste to the final product.
[0052] Bakeable composition according to the invention comprise
calcium additives and a mixture of dough ingredients and water. The
ratio of water to calcium additive in the bakeable compositions is
not particularly limited and may be adjusted as desired by the
skilled artisan as desired. Typically, the ratio of water to
calcium additive is from about 2:1 to about 50:1 by weight based on
the combined weight of water and calcium additive and more
preferably between about 5:1 to about 40:1 by weight based on the
combined weight of water and calcium additive. These amounts will
vary depending on the type of process employed and the water
apportionment between the pre-ferment (e.g. sponge) and the dough.
For example, if the additive is added to the dough in a sponge
dough process, the weight ratio of calcium additive to water in the
sponge will be smaller than in the case where the additive is added
to a straight dough because, because some of the total water will
be sponge. Generally, the broad ranges given above will accommodate
any dough making process. Where high levels of calcium additive are
added to dough in a sponge dough process, the weight ratio of
additive to water is somewhat more important as sufficient water
must be present to both hydrate the gluten and fiber in the dough
and solublize the acid. Typically, a range of about 2:1 to about
30:1 (water to additive) will provide sufficient water in that
case.
[0053] In another embodiment, a method is provided for fortifying a
baked product with calcium. The method generally comprises adding
the calcium additive to dough ingredients including water. This may
include adding the calcium additive to hydrated dough ingredients
or adding the calcium additive to dry dough ingredients followed by
addition of water. Preferably the calcium additive is added to
hydrated dough ingredients (i.e., dough). In one embodiment, the
method comprises the steps of: (1) providing a calcium additive for
dough comprising an intimate admixture of: (a) an organic acid
which is solid at ambient temperature; and (b) calcium carbonate
powder having a median particle diameter below about 30 .mu.m,
wherein the weight ratio of calcium carbonate powder to organic
acid is from about 1:1 to about 75:1; and (2) providing (a) a
mixture of dough ingredients and (b) water; wherein the weight
ratio of water to the calcium additive is from about 1:1 to about
75:1; and wherein the water and dough ingredients may be provided
separately or in admixture; and further wherein the pH of the total
composition, including calcium additive, dough ingredients, and
water is below 7; and (3) adding the calcium additive to the dough
ingredient or mixture of dough ingredients and water in and amount
sufficient to provide a baked product having an elemental calcium
content of at least about 0.1% by weight, preferably at least about
0.5% by weight, more preferably at least about 1% by weight, and
more preferred still, at least about 1.2%, 1.3%, 1.4%, 1.5%, 1.6%,
or about 1.7% by weight, each of which is considered to be an
embodiment of the present invention. In some embodiments, the level
of elemental calcium can range from any of the foregoing minimum
elemental calcium levels to as high as about 2.2% or even 2.5% by
weight or even higher without sacrificing the organoleptic
properties of the baked product.
[0054] When incorporated into the dough, the calcium carbonate
preferably does not substantially react with the acid, meaning that
salt formation is less than 10%, preferably less than 5%, and more
preferred still less than 1% by weight based on the initial weight
of calcium carbonate powder in the additive. However, it will be
understood that the formation of small amounts of calcium citric,
or other calcium acid salts, is not deleterious to the practice of
the invention provided that such salts are not present in
quantities sufficient to impart off-taste to the final baked
product.
[0055] A preferred method is directed to fortifying buns,
especially hamburger buns, with calcium. One skilled in the art
will recognize that hamburger buns are notoriously difficult to
fortify with calcium because the pH is typically between about 5
and about 6.5 and therefore is highly susceptible to the basicity
of calcium carbonate. Also, consumers have come to expect a
particular taste and mouthfeel from hamburger buns and slight
deviations in quality are readily ascertained. The method of
fortifying a bun, such as a hamburger bun, comprises the steps of:
(1) providing a calcium additive for dough comprising an intimate
admixture of: (a) an organic acid which is solid at ambient
temperature; and (b) calcium carbonate powder having a median
particle diameter below about 30 .mu.m, wherein the weight ratio of
calcium carbonate powder to organic acid is from about 1:1 to about
75:1; and (2) providing a mixture of dough ingredients; and (3)
water; wherein the weight ratio of water to the calcium additive is
from about 1:1 to about 75:1; and wherein the water and dough
ingredients may be provided separately of in admixture; and further
wherein the pH of the total composition, including calcium
additive, dough ingredients, and water is below 7, preferably
between about 4.5 and about 6.5; more preferably between about 5
and about 5.5 and (3) adding the calcium additive to the dough
ingredients or admixture of dough ingredients and water in and
amount sufficient to provide a baked bun having an elemental
calcium content of at least about 0.1% by weight. In other
embodiments, the calcium additive is added in an amount sufficient
to produce a hamburger bun have any of the elemental calcium
contents described herein.
[0056] Of course, the invention is not limited to particular bread
products or doughs. The calcium additives may be added to any type
of dough. Preferably, the dough comprises a leavening agent. It is
contemplated that the dough may comprise any leavening agent known
in the art including but not limited to chemical leavening agents
and bacterial leavening agents. In the preferred practice of the
invention, the leavening agent is yeast.
[0057] The calcium additives may be employed in any of the known
methods for preparing bread dough, including but not limited to the
"straight dough" method, the "sponge dough" method, the "continuous
mixing" method, the "liquid sponge" method, the "liquid ferment"
method, and the "no-time dough" method. The sponge dough method is
the preferred method employed in commercial bakeries.
[0058] In the sponge dough method, a quantity of dough, called a
"sponge," is prepared which serves as a pre-ferment. The sponge is
combined with the balance of bread ingredients at a later stage. In
a typical process, the sponge is formed by mixing over half of the
flour, most if not all of the yeast, and a quantity of water
sufficient to stiffen the dough, for about four minutes in a
conventional dough mixer. The sponge is then set to ferment for
about three to five hours depending on the amount of flour
incorporated into the sponge. The fermented sponge is the mixed
with the balance of ingredients in a dough mixer. The resulting
dough is then set to ferment for an additional period from about
fifteen minutes to one hour before baking. It will be understood
that this procedure is merely representative and any variations and
modifications of this method are contemplated to be with in the
skill of the ordinary artisan
[0059] In a sponge dough method, as with any method involving a
pre-ferment stage, the calcium additive is preferably added to the
dough rather than to the sponge. However, it is contemplated that
the calcium additive may be added to the sponge before the
remaining flour is combined with the sponge. Further, portions of
the calcium additive may be added to both the sponge and the final
dough. If a liquid ferment method is employed, it is preferable to
add the calcium additive during the dough mixing stage after the
ferment has been added, although this is not strictly
necessary.
[0060] In one embodiment, the final pH of the dough is from about
3.0 to about 6.0. In another embodiment, the final pH of the dough
is from about 4.0 to about 5.8. In yet another embodiment, the
final pH of the dough is from about 5.0 to about 5.4.
[0061] The dough may contain any type of flour. Preferred flours
are those traditionally used to prepare bread products. The most
preferred flours according to the invention are those used to
prepare white breads, buns, and rolls, such as patent flour and
clear patent flour.
[0062] The term "flour" as used herein includes, but is not limited
to patent flour, all-purpose flour, bleached flour, bread flour,
cake flour, cookie flour, cracker flour, durum flour, enriched
flour, farina, graham flour, pastry flour, rice flour, rye flour,
self-rising flour, semolina, unbleached flour, wheat flour,
whole-wheat flour, wheat meal, corn meal, corn flour, durum flour,
rye meal, rye flour, oat meal, oat flour, soy meal, soy flour,
sorghum meal, sorghum flour, potato meal, and potato flour.
[0063] Preferred flours for use in the present invention are patent
flour, clear patent flour, all-purpose flour, farina flour, and
bleached flour. The most preferred flours are those conventionally
used to prepared white breads, buns, and rolls. Most preferred
flours according to the invention have gluten contents from about 6
to about 14% by weight. In one embodiment of the invention, these
preferred flours comprise 100% by weight of the total flour content
of the dough. In other embodiments, the preferred flours comprise
99, 98, 97, 96, 95, 94, 93, 92, 91 or 90% by weight of the total
flour content of the dough.
[0064] In one embodiment of the invention the dough comprises flour
that is substantially free of wheat middlings. As used herein,
flour that is "substantially free of wheat middlings" contains less
than about 5% by weight wheat middlings. In another embodiment of
the invention the dough comprises flour that is substantially free
of bran. As used herein, flour that is "substantially free of bran"
contains less than about 5% by weight bran. While bran and wheat
middlings are known to comprise elemental calcium, it is
contemplated that the bread products of the invention can contain
higher amounts of elemental calcium than breads prepared with bran
or wheat middling. However, the advantages of the present invention
are most fully realized when the calcium additives are employed to
enrich flours that have low natural levels of calcium, such as
patent flours and the like.
[0065] While the foregoing description relates to dough made from
flour, the invention is not so limited. It will be understood that
the dough of the present invention may be prepared from flour
alternatives. "Bread-type" products that do not comprise flour or
are substantially free of flour may be prepared according to the
present invention. Such bread-type products may be prepared from
flour-free dough comprising, for example, gluten and grain. A
bread-type product that is "substantially free" of flour will have
a flour content of less than about 10% by weight based on total dry
ingredients, and preferably will have a flour content of less than
about 5% by weight based on total dry ingredients. In addition to
flour, the dough may contain any ingredients known in the art for
use in bread products, including but not limited to salt, fat and
oil, sugar, shortening, butter, milk, dry milk, yeast food, eggs,
and vegetable gums.
[0066] Calcium fortified dough prepared in accordance with the
methods of this aspect of the invention is also provided. The dough
may be any type of dough known in the art, including but not
limited to bread dough, bagel dough, pasta dough, cereal dough,
cracker dough, cookie dough, cake dough, pastry dough, and pizza
dough.
[0067] A further aspect of the invention provides calcium fortified
baked products comprising calcium from at least about 0.1% by
weight, preferably at least about 0.5% by weight, more preferably
at least about 1% by weight, and more preferred still, at least
about 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, or 1.7% by weight, each of
which is considered to be an embodiment of the present invention.
In some embodiments, the level of elemental calcium can range from
any of the foregoing minimum elemental calcium levels to as high as
about 2.2% or even 2.5% by weight or even higher without
sacrificing the organoleptic properties of the baked product. The
baked products according to this aspect of the invention preferably
comprise flour that is substantially free of bran and/or wheat
middlings. Preferably, the baked products comprise patent flour. In
one embodiment, the pH of the calcium fortified baked product is
from about 3.0 to about 6.0. In another embodiment the pH of the
calcium fortified baked product is from about 4.0 to about 5.8. In
yet another embodiment, the pH of the calcium fortified baked
product is from about 5.0 to about 5.4.
[0068] The baked products according to this aspect of the invention
are preferably bread products. The baked products according to this
aspect of the invention may be leavened or unleavened bread
products. The additives and methods disclosed herein are
particularly useful in the preparation of leavened bread products.
Baked products according to the invention include, but are not
limited to, white bread, wheat bread, tortillas, rolls and buns,
specialty/artisan breads, rye bread, whole grain varietals, bagels,
pasta, grain-based snack foods, cereals, crackers, cookies, cakes,
muffins, pastries, pancakes, pizza crusts, doughnuts, danishes,
grain-based nutritional supplements, and salty snacks such as
pretzels, tortilla chips, corn chips, and potato chips.
[0069] The baked products provided by the present invention can
have a texture, crumb structure, taste, and "mouth feel"
substantially identical to baked products that do not have added
calcium. The baked products do not have a "grainy" texture that is
characteristic of high levels of insoluble calcium carbonate.
[0070] While the calcium additives according to this embodiment of
the invention are preferably employed to enrich the calcium content
of baked goods, particularly leavened breads, it is contemplated
that these additives will also be useful for enriching the calcium
content of a variety of food products or beverages.
[0071] Hamburger bun dough prepared according the invention will
preferably comprise wheat flour. In a preferred embodiment, the
wheat flour is patent flour. The wheat flour preferably will
comprise about 99, 98, 97, 96, 95, 94, 93, 92, 91 or 90% by weight
of the total flour content of the hamburger bun dough, each being
an embodiment of the invention. While patent flour is the preferred
flour according to this aspect of the invention, other highly
purified flours such as clear patent flour may be substituted for
patent flour. The calcium additive is incorporated into the
hamburger bun dough in a quantity sufficient to provide a hamburger
bun upon baking having any desired elemental calcium content, as
discussed above.
[0072] Preferably, the final baked products according to the
invention will have one or more qualities selected from taste,
texture, volume, and crumb structure, which is substantially
identical to, or superior to, the same quality or qualities of an
otherwise identical baked product (prepared from identical
ingredient and under identical conditions) in the absence the
calcium additive. Also, the final baked product will have one or
more qualities selected from taste, texture, volume, and crumb
structure, which is superior to the same quality or qualities of an
otherwise identical baked product (prepared from identical
ingredient and under identical conditions) to which either: (a) the
same amount of calcium carbonate has been directly added to the
dough; or (b) the same amount of calcium carbonate and solid acid,
not in intimate admixture, have been added directly to dough. In
making these qualitative evaluations, it will be understood that
expert tasters employed within the food or baking industries may
have more acute taste and/or texture (mouthfeel) perceptions that
the average consumer. The evaluations described above may be
performed by either such expert tasters or by typical consumers, as
both will be able to discern the excellent taste, texture, etc. of
products prepared according to the invention. By "substantially
identical" is meant that the product will have the same level of
consumer acceptance as determined by expert tasters, or preferably,
by consumer research. A product which is "substantially identical"
to another product (a control product) one or more of the
parameters of taste, texture, volume, and crumb structure will be,
for example, one which scores no less than one point below the
control product on a scale of 1 to 10 for that quality based on
panel testing, expert or otherwise. An identical product is one in
which expert or consumer tests do not show a statistically
significant difference in panel testing.
[0073] It will be understood that the recitation of certain ranges
herein should not be construed to limit the disclosure to the
endpoints disclosed. For example, the range "3.0 to 6.0" will be
understood to disclose every value in between and is equivalent to
the disclosure "3.0, 4.0, 5.0, and 6.0" or "3.0, 3.1, 3.2, 3.3 . .
. 5.7, 5.8, 5.9, and 6.0." The intermediate values within each
recited range are explicitly or inherently disclosed by the
disclosure of the broader range. Similarly, the disclosure of a
range will be understood to inherently disclose more narrow ranges
therein. The phrase "about" is intended to modify every value
within the range.
EXAMPLE 1
[0074] This Example provides a calcium-fortified white bread made
using a calcium additive of the invention. The calcium additive was
prepared by mixing dry calcium carbonate and dry citric acid in a
weight ratio of 20.5:1. The bread was made with the sponge and
dough technique using the ingredients listed in Table I. In this
Example, the calcium additive was added to the dough rather than
the sponge.
TABLE-US-00002 TABLE I % by Flour % by Ingredient Sponge.sup.1
Dough Total Weight Weight Flour.sup.2 700.00 300.00 1000.00 100.00
53.63% Water 437.00 117.00 554.00 55.40 29.71% HFCS.sup.3 -- 182.00
182.00 18.20 9.76% Yeast.sup.4 14.00 6.00 20.00 2.00 1.07%
Vegetable Oil.sup.5 12.54 37.00 49.54 4.95 2.66% Salt.sup.6 2.50
17.50 20.00 2.00 1.07% SSL.sup.7 3.00 -- 3.00 0.30 0.16%
Datem.sup.8 -- 1.00 1.00 0.10 0.05% Emulsifier.sup.9 -- 5.00 5.00
0.50 0.27% Calcium Additive.sup.10 -- 15.43 15.43 1.54 0.83%
Calcium Sulfate 9.50 -- 9.50 0.95 0.51% Calcium Propionate.sup.11
-- 1.10 1.10 0.11 0.06% Gluten.sup.12 -- 4.00 4.00 0.40 0.21%
.sup.1All weights are provided in grams; .sup.2patent flour from
ADM; .sup.3high fructose corn syrup from AE Staley;
.sup.4Fleischmann's; .sup.5soy oil from Riceland Foods; .sup.6US
Salt; .sup.7stearoyl-2-lactylate sold under the name Emplex by
American Ingredients; .sup.8diacetyl tartaric acid esters of
monoglycerides sold under the name Panodan by Danisco; .sup.9Max
Soft 90 from American Ingredients; .sup.10the calcium additive was
a dry blend of calcium carbonate having a median particle size of
13 microns and citric acid in weight ratio of 20.5:1;
.sup.11Fleischmann's; .sup.12vital wheat gluten from Manildra.
[0075] The calcium-fortified white bread prepared in this Example
was made from patent flour having a protein content of 11% by
weight. The resulting bread contained 330 mg of elemental calcium
for each 60 g serving size. The bread had a texture, crumb
structure, taste, and "mouth feel" substantially identical to white
bread.
[0076] The invention having been described by the forgoing
description of the preferred embodiments, it will be understood
that the skilled artisan may make modifications and variations of
these embodiments without departing from the spirit or scope of the
invention as set forth in the following claims.
* * * * *