CA2466411A1 - Functional fibre product for food applications - Google Patents
Functional fibre product for food applications Download PDFInfo
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- CA2466411A1 CA2466411A1 CA002466411A CA2466411A CA2466411A1 CA 2466411 A1 CA2466411 A1 CA 2466411A1 CA 002466411 A CA002466411 A CA 002466411A CA 2466411 A CA2466411 A CA 2466411A CA 2466411 A1 CA2466411 A1 CA 2466411A1
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- flax
- fiber
- product
- functional fiber
- cake
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
This invention is in the field of oilseed refining and processing, and in particular the production of a functional fiber flax seed flour product from flax seed for use in foods, beverages and nutritional supplements for human and animal consumption. The invention includes a functional fiber oilseed product with high amounts of -soluble and insoluble dietary fibers, omega-3 fatty acids, protein, phytosterols, lignans, and antioxidants - and low amounts of digestible carbohydrates, saturated and trans fats; with properties useful in enhancing mixing, sheeting, extrusion, baking, frying, and roasting characteristics of human food and beverage products and animal feed products without adversely affecting palatability or appearance attributes; and with considerable extended shelf life compared to prior art functional fiber products. The invention also includes a process for making the functional fiber oilseed product using high pressure and high temperature mixing and extrusion equipment, and high temperature solvent extraction systems.
Description
FUNCTIUNAL FIBRE PRODUCT FOR. Fi~OD A.FPLIC.~iTIt?N~:
This invention is in the field of oilseed refining and processi~, and in particular the production of a functional fiber flour product for use in foods, beverages and nutritional supplements for standard and special diets for human and animal consumption.
The composition of processed foods is an ongoing concern, both for professional dietitians, and the general public alike. Chazxges in lifestyle and eating habits have meant that mare and more of the foods consuztzed by eoz~sumers are commercially processed rather than freshly prepared. Because of this, there is increasing concern and attention paid to the comgosition of pFOCessed foods, in order that foods meet requ~rexnez~ts iua terms ofnuiritional value and digesiibility.
There are as well different dietary philosophies. Most of the published food guides available in Wcstcm countries recommend a diet higP~ in complex carbohydrates and fiber,1ow in fat and with modest amounts of protein. Typical.ty, it is recommended that individuals derive most of their food energy from complex carbohydrate sources such as . . ;
grains and fruits. These same so~rrces are also relatively high. in dietary fiber, as well a.5 being low in saturated and traps fats, forms of fat considered to be more harmful, especially with respect to cardiovascular disease.
In addition to the conventionally accepted diets, there are e~ variety of alternative diet .
regimes thax have crncrged in the last few decades, The interest in diet and dieting is primarily basex9 on the fact that increased affluence and decreased physical activity in Western society ha.s led to over consumption of food, the result of which is a significant rise in obesity and in health problems that are related to obesity, such as cardiovascular disease and diabetes. Combined with the increasing costs of providing health care, healthful eating is now seen as an important factor not only for individuals concerned with their personal health, but for tixose who pay the casts of health like health insurers, and the government wb,ere socialised Rxiedicine is in place.
'~Thile soiree weight loss and weight management diets adhere to the premise that food selection should be towards foods with low fat, and the bulk of energy be derived from coxziplex carbohydrates, others have su~ested that weight loss is possible by aggressively restricting simple carbohydrate intake, and consumux~ mainly protein and fat. ~,egardless of the relative merits of any particular diet program, it is clear that modexri day consumers do make food. choices based on the perceived health and dietary l4 benefitsofparticularfoods.
One of the factors that have gained increasing attention recently is the role of fiber in diet and health. The U.S. Surgeon General recommends that a person should consume 35 gin of fiber daily. The average western diet is well below this value, and people in Canada and the U.S. typically canstime 10 - 15 gm. daily.
Fiber comes in two fprms, soluble and insoluble, and is di~erezitiated by both their i physical characteristics and their physiological eFfects. Insoluble fiber is comprised of such things as cellulose and Iignaris, and is the indigesti151e portion of foods. lnsotuble ZO ~'ber, as the natrie suggests is fiber that does not dissolve in water.
This type of fiber adds bulk to food, and improves the ease of movement of food through the gastrointestinal tract.
In contrast, soluble fiber is soluble in water. Soluble fiber comprises food constituents such as gums or pectin. Soluble fiber has marry physiological health benefits:
it coats the lining of the digestive tract, delays the emptying of stomacl2 contents, and slows the rate of sugar absorption. The delay in stomach e.-~riptying results in a sensation of being fut.t, and thus provides a mechanical feedback that serves to limit appetite: Slowing the rate of sugar absorption reduces demand on the endocrine pancreas, the sauarce of the hormone
This invention is in the field of oilseed refining and processi~, and in particular the production of a functional fiber flour product for use in foods, beverages and nutritional supplements for standard and special diets for human and animal consumption.
The composition of processed foods is an ongoing concern, both for professional dietitians, and the general public alike. Chazxges in lifestyle and eating habits have meant that mare and more of the foods consuztzed by eoz~sumers are commercially processed rather than freshly prepared. Because of this, there is increasing concern and attention paid to the comgosition of pFOCessed foods, in order that foods meet requ~rexnez~ts iua terms ofnuiritional value and digesiibility.
There are as well different dietary philosophies. Most of the published food guides available in Wcstcm countries recommend a diet higP~ in complex carbohydrates and fiber,1ow in fat and with modest amounts of protein. Typical.ty, it is recommended that individuals derive most of their food energy from complex carbohydrate sources such as . . ;
grains and fruits. These same so~rrces are also relatively high. in dietary fiber, as well a.5 being low in saturated and traps fats, forms of fat considered to be more harmful, especially with respect to cardiovascular disease.
In addition to the conventionally accepted diets, there are e~ variety of alternative diet .
regimes thax have crncrged in the last few decades, The interest in diet and dieting is primarily basex9 on the fact that increased affluence and decreased physical activity in Western society ha.s led to over consumption of food, the result of which is a significant rise in obesity and in health problems that are related to obesity, such as cardiovascular disease and diabetes. Combined with the increasing costs of providing health care, healthful eating is now seen as an important factor not only for individuals concerned with their personal health, but for tixose who pay the casts of health like health insurers, and the government wb,ere socialised Rxiedicine is in place.
'~Thile soiree weight loss and weight management diets adhere to the premise that food selection should be towards foods with low fat, and the bulk of energy be derived from coxziplex carbohydrates, others have su~ested that weight loss is possible by aggressively restricting simple carbohydrate intake, and consumux~ mainly protein and fat. ~,egardless of the relative merits of any particular diet program, it is clear that modexri day consumers do make food. choices based on the perceived health and dietary l4 benefitsofparticularfoods.
One of the factors that have gained increasing attention recently is the role of fiber in diet and health. The U.S. Surgeon General recommends that a person should consume 35 gin of fiber daily. The average western diet is well below this value, and people in Canada and the U.S. typically canstime 10 - 15 gm. daily.
Fiber comes in two fprms, soluble and insoluble, and is di~erezitiated by both their i physical characteristics and their physiological eFfects. Insoluble fiber is comprised of such things as cellulose and Iignaris, and is the indigesti151e portion of foods. lnsotuble ZO ~'ber, as the natrie suggests is fiber that does not dissolve in water.
This type of fiber adds bulk to food, and improves the ease of movement of food through the gastrointestinal tract.
In contrast, soluble fiber is soluble in water. Soluble fiber comprises food constituents such as gums or pectin. Soluble fiber has marry physiological health benefits:
it coats the lining of the digestive tract, delays the emptying of stomacl2 contents, and slows the rate of sugar absorption. The delay in stomach e.-~riptying results in a sensation of being fut.t, and thus provides a mechanical feedback that serves to limit appetite: Slowing the rate of sugar absorption reduces demand on the endocrine pancreas, the sauarce of the hormone
2 insulin, which is secreted iax response to increased blood sugar levels.
Moderating insulin levels is lcnovvni to lead to wore stable regulation of blood sugar, which in turn moderates appetite.
Lignans arc members of a class of phytochernicals laiown as phytoestrogens.
Lignans are well known for their antioxidant properties, and have been shown to reduce;
the incidence of some forms of caxiccr, as well as to produce cardio-protective effects in humans. In addition, they possess steroid-like properties and are considered to be bene~eial in reducing the adverse symptoms of menopause in women.
1~
In recent years, there has also became more popular; a variety of diets based on a general theme of law carbohydrate and high protein as well as relatively high fat intake. In general each of these diets work by switching the body's metabolism from sugax burning to fat-burning. The typical sources of low carbohydrate foods include meat, eggs, cheese and other similar animal derived proteins, which also have very little dietary fiber content. These protein sources are relatively expensive as compared to plant Toads sources malting these diets more costly than the conventional diet. In addi'on, there is i cancern about the potential adverse side effects of a prolonged diet lower in dietary fiber and higher in fat than what is customarily recommended by the U.S. Surgeon General and 24 the American Dietetic Association. As a result, there is a market need and a consumer desire for foods that are relatively low in carbohydrates arnl fats as well, while maintaining the desirable charactEristics of high fiber and protein per the new weight loss .
diets.
Those who arc health conscious are concerned nat just about their dietary energy sources, but also of their dietary micronutrient profiles. The vitamin and mineral contents of foods are frequently published on labels (publication is mandatory in The CT.S.) iv order to allow consumers to make more fully infarmed choices as to their food selections. One class of nutrients of note is the ameba-3 fatty acid group (O~As). Typically found at
Moderating insulin levels is lcnovvni to lead to wore stable regulation of blood sugar, which in turn moderates appetite.
Lignans arc members of a class of phytochernicals laiown as phytoestrogens.
Lignans are well known for their antioxidant properties, and have been shown to reduce;
the incidence of some forms of caxiccr, as well as to produce cardio-protective effects in humans. In addition, they possess steroid-like properties and are considered to be bene~eial in reducing the adverse symptoms of menopause in women.
1~
In recent years, there has also became more popular; a variety of diets based on a general theme of law carbohydrate and high protein as well as relatively high fat intake. In general each of these diets work by switching the body's metabolism from sugax burning to fat-burning. The typical sources of low carbohydrate foods include meat, eggs, cheese and other similar animal derived proteins, which also have very little dietary fiber content. These protein sources are relatively expensive as compared to plant Toads sources malting these diets more costly than the conventional diet. In addi'on, there is i cancern about the potential adverse side effects of a prolonged diet lower in dietary fiber and higher in fat than what is customarily recommended by the U.S. Surgeon General and 24 the American Dietetic Association. As a result, there is a market need and a consumer desire for foods that are relatively low in carbohydrates arnl fats as well, while maintaining the desirable charactEristics of high fiber and protein per the new weight loss .
diets.
Those who arc health conscious are concerned nat just about their dietary energy sources, but also of their dietary micronutrient profiles. The vitamin and mineral contents of foods are frequently published on labels (publication is mandatory in The CT.S.) iv order to allow consumers to make more fully infarmed choices as to their food selections. One class of nutrients of note is the ameba-3 fatty acid group (O~As). Typically found at
3 high levels in fish, OFAs have been shown in clinical. studies to reduce tl~e risk of cardiovascular disease, decrease the risks ofblood clotting, decrease triglyceride levels in the blood, decrease the growth of atherosclerntic plaque and help lower blood pressure.
The American Heart Association recommends that people eat fish three tinges a week if possible; because of their naturall y high levels of OFAs. There are several disadvantages to fish serving as the primary sQU~cce of OFAs. First, fi8h is relatively expensive as a protein source, since iz~ rmany land locked parts of the world the source of marine hsh is fairy distant. In addition, it is known that some types of fish concentrate mercury, which makes repeated and prolonged consumption of fish a potential health risk.
Mercury toxicity in humans is well documented, and includes symptoms such as neurological and renal damage, as well as developmental defects in fetuses. As a result, xt would be desirable to have a food product relatively high in (7fA content, but oz~e which is not derived from a fish source and tlxus avoids the problems associated with consumption of fish.
A further issue with many foods is their instability. Stable food products which do not degrade in quality arc highly desirable in modern times because many foals are now stored for extended periods and shipped over long distances. instability ix~
foods includes the development of off flavors or odors due to claernical reactions such as oxidation, which can render foods unpalatable azzd unfit for consumption. Spoilage due to the effect of enzymes or microorganisms ran also adversely affect the nutritional value, palatability, and safety of foods. Food products derived from oilseeds are especially vulnerable to degradation due to oxidation of the oils over time, and the oxidation byproducts may render a food product either unpalatable or unsuitable for use.
A problem in prior art processes for producing oilseed products such as functional fiber flax flour has been their inability to produce a product will x~ot undergo oxidative rancidity spoilage during normal storage periods.
The American Heart Association recommends that people eat fish three tinges a week if possible; because of their naturall y high levels of OFAs. There are several disadvantages to fish serving as the primary sQU~cce of OFAs. First, fi8h is relatively expensive as a protein source, since iz~ rmany land locked parts of the world the source of marine hsh is fairy distant. In addition, it is known that some types of fish concentrate mercury, which makes repeated and prolonged consumption of fish a potential health risk.
Mercury toxicity in humans is well documented, and includes symptoms such as neurological and renal damage, as well as developmental defects in fetuses. As a result, xt would be desirable to have a food product relatively high in (7fA content, but oz~e which is not derived from a fish source and tlxus avoids the problems associated with consumption of fish.
A further issue with many foods is their instability. Stable food products which do not degrade in quality arc highly desirable in modern times because many foals are now stored for extended periods and shipped over long distances. instability ix~
foods includes the development of off flavors or odors due to claernical reactions such as oxidation, which can render foods unpalatable azzd unfit for consumption. Spoilage due to the effect of enzymes or microorganisms ran also adversely affect the nutritional value, palatability, and safety of foods. Food products derived from oilseeds are especially vulnerable to degradation due to oxidation of the oils over time, and the oxidation byproducts may render a food product either unpalatable or unsuitable for use.
A problem in prior art processes for producing oilseed products such as functional fiber flax flour has been their inability to produce a product will x~ot undergo oxidative rancidity spoilage during normal storage periods.
4 Palatability is of primary importance for all food products. Humans are very discriminating in their food preferences with regard to taste, color and texture. Therefore, notwithstanding the nutritional benefits of a food, products quite simply have to be agreeable to the consumer's palate. A problem in prior art processes for producing S oilseed products such as functional fiber flax flour has been their inability to produce a product that can be substituted in any significant proportion for wheat flr other traditional flours in baked products such as bread, pizza crust, muffins, and the like without adversely affecting the taste, aroma, color and texture of the finished products.
The prior art flax flour, also commonly referred to as defatted flax meal, adv~;rsely affects .
taste, color, and texture of the finished baked product, and also adversely affects binding .
properties (how the flax flour binds to other baking ingrediezzts such as salt, sugar, skzorte~~.~ag, bakizag powder, s,~das, flavorings, milk and whey powders), baking performance (leavings, oven jump and spread), and baking equipment performance (gumming of eduipment, bowl pull away, and machinability of the product).
Given the nutritional advantages of using flour products derived from flax, the issue of i palatability presents problems for the food pmduct industxy seeking wheat flour sulastitutes that lave high fiber, high prptein, low saturated and tratxs fatty acids and low digestible carbohydrate contents. in order to be functional, flax flour must be able to substitute for traditional cereal-derived flours to enhance nutritional .composition significantly but without adversely affecting the traditional appearance, taste and texture .
characteristics and the palatability of the finished extruded, baked, flied, roasted, or cooked food produce. It is also most desirable that the inclusion of functional fiber flax flour product not change the handling properties of dough, batter, or slurry (e.g.
maehinability orbaking performance) ifit is to be accepted for use in cornmereial baking processes, otherwise specialized equipment may be required that would increase the cost of production. Therefore, a functipnal fiber flax flour proc~uct will behave in a manner analogous to traditional flours, such that wl~ez~ ela fuzzctionai fiber flax flour is used Lo
The prior art flax flour, also commonly referred to as defatted flax meal, adv~;rsely affects .
taste, color, and texture of the finished baked product, and also adversely affects binding .
properties (how the flax flour binds to other baking ingrediezzts such as salt, sugar, skzorte~~.~ag, bakizag powder, s,~das, flavorings, milk and whey powders), baking performance (leavings, oven jump and spread), and baking equipment performance (gumming of eduipment, bowl pull away, and machinability of the product).
Given the nutritional advantages of using flour products derived from flax, the issue of i palatability presents problems for the food pmduct industxy seeking wheat flour sulastitutes that lave high fiber, high prptein, low saturated and tratxs fatty acids and low digestible carbohydrate contents. in order to be functional, flax flour must be able to substitute for traditional cereal-derived flours to enhance nutritional .composition significantly but without adversely affecting the traditional appearance, taste and texture .
characteristics and the palatability of the finished extruded, baked, flied, roasted, or cooked food produce. It is also most desirable that the inclusion of functional fiber flax flour product not change the handling properties of dough, batter, or slurry (e.g.
maehinability orbaking performance) ifit is to be accepted for use in cornmereial baking processes, otherwise specialized equipment may be required that would increase the cost of production. Therefore, a functipnal fiber flax flour proc~uct will behave in a manner analogous to traditional flours, such that wl~ez~ ela fuzzctionai fiber flax flour is used Lo
5 . _...,.w .....__. . _._... .w.. ~,""~..~.~~,~:~,""""~,~-~_w.._.u....
.~~,_uu....,~.~~"...~~ø..-.. _-.._. _._. _.. __ _ ..
rcpiaee a portaon of the traditional flour, existing processing techniques and conditions may still be employed to produce finished products that will be accepted by consumers.
An additional reduirement for a functional fiber flax product is that it should have relatively low oil content. Extraction methods often use a solvent extraction step to remove residual oil remaining after crushing. However, the use of many solvents precludes certification of the resulting product as an "organic" product. E1s the demand for eerti$ed organic food products increases, a higher valuE flax flour product would be one processed without the use of solvents. While it is possible to use alcohols that have la been certified as "organic", the use of alcohol increases the casts of pre>duction. A
problem in prior art processes for producing oilseed pz~oducts such as functional fiber flax fl~au~c has been theiuc inability to produce a product with low levels of oils atad which are not highly susceptible to oxidative rancidity and spoilage.
It is an abject of the present invention to provide an altered functional fiber float flour product that overcomes problems in the prior art. It is a further object of the present invention to provide such an altered functional fiber flax flour product such that it can be substi'h~ted in significant proportions for conventional cereal-derived flours without advez~sely affecting palatability, baking performance rsr the appearance and palatability of the finished foot! product. It is a further abject of the present invention to provide such an altered functional fiber flax flour product with extended stability and shelf life in ambient storage conditions.
It is a further object of the present invention to provide an altered fianctional fiber flax flour product with high levels of salable and insoluble dietary fibers, omega-~ fatty acids, protein, and lignans, and low Levels of digestible carbohydrate, saturated arid traps fats.
It is a further object of the present iztvention to provide a process that comprises a high pressure and high temperature exttvding step between two separate oil expelling steps for b _ ._......,._._._ .. . _..._.. ...~":z~"~~,.k~"~.-~~,..._...... .....__...~
"~.~e~x", ._w~.--.___.._ producing the altered functional fiber flax flour product.
In one embodiment, the iztvention provides a stable high fber altered functional fiber flax flour product that has useful and superior qualities with respect to palatability, S rnachinability, and handling characterisiacs when used in baking, extrusion, and cooking processes. The raw material feed stock used is golden flax seed, rather than the traditional brown flax seed. 'fhe functional fiber flax seed flour product it thus light in color, and has reduced off flavors. The altered functional fiber flax flour product has a reduced content of omega-3 fatty acids and net carbohydrate compared to prior art flax flours, and increased levels of lignans, protein and fiber compared to prior art flax flours.
The functional fiber flax flour product is stable, with an extended shclflife under ambient storage and handling conditions compared to prior art flax flour, and can be used in significant proportions as a substitute for wheat and other flours, without adversely affecting palatability, machinability, and handling characteristics to produce baked and extruded foods with increased fiber, increased protein, and decreased carbohydrate levels.
Such processed food prpductfi also contain nutritionally desirable and elevated levels of omega-3 and lignans not found in most conventional baked and processed food products.
i The process used to obtain the functional fiber altered flax flour product of the invention includes an extrusion step after the flax has been through a ~~rst expetler pre;;s. Extrusion involves subjecting the initial flax seed cake exiting the fars~t expeller press to high pressures 30 - 40 bar in a screw extreider which raises the temperature of the product to as high as 130 ° C and forcing the ,product out through a die, forming pellets. In conventional food processing, such extruders are used for that purpose, palletizing material into a final form for salt as dog food and the like. lrt the present process the high temperatures and pressures in the extruder appear to fiucture the oil cells andlor perhaps alter the fiber in such a way that the benefits of the product are achieved.
.. .. ._.. .. .. " _ _, , . ... ._ ._.. . _ n , . ,~~~,~ ~.._. ~,~~... ._ a~~~
.~ ,.y.~,~"~ ~~~,.,~.,..._.._ . _._.... ....
The pelletized flax seed cake them is pressed again itx a second cxpcller press where more oil is removed, such that the final altered flax cake has an ail content of about 1 U%.
Depending on the situation the final altered flax cake then can be micronized to further kill microorganisms although the high temperatures in the extruder do substantially kill all S bactcxia and the like that rxai$bt be present The double pressed frnal altered flax seed cak~c in any event is then milled into the final altered functional fiber flax flour product of the invention.
Simply double pressing tl,e flax seed without extruding could bring the oil content of the final cake down to 10%, however the flax flour resulting there from does not have the beneficial and improved properacs of stability, palatability, and machinability demonstrated by the functional fiber altered flax flour product of the invention.
Beneficially, the extraction process does not use any solvents such as are commonly used when attempting to decrease oil content. This allows for the altered flax flour product manufactured by the present grocers to receive an "organic" certification, and reduces the costs of production that would be added by processing with solvents such as alcohol that are certified as "organic." Organic foals are becoming increasingly desirable and foods so certified are typically of higher value.
2b Oilseed crops such as flax are .recognized as producing seeds with several nutritional characteristics desirable for huxxtans and animals. These include the presence of high levels of fiber, both soluble and insoluble, protein, and law levels of digestible carbohydrates. In addition, like other giant sources, the fat content is mainly iu the form of unsaturated fats, which are more desirable in terms of human health. Flax also contains significant levels oiF omega-3 fatty acids (OFAs), which have been shown through medical research to lave a number of beneficial efFects on cardiovascular health in hurnarls, and lignans like secoisola~riczz~esizzol diglycoside (SDG). Wheil consumed, SDG is coirverted in the body to the man~ahiaz~ lignans enterolactane and enterodial.
These compounds have bean shown to provide health benefits, reducing the risks of ..vrM ... __.. __.. _.,~an_~~.,...y,~~.a,».~-,mm~ m.-"...~n,~._F,."~~s"""~~mM~M___.___..... _...-_____ cancer and. heart disease. lz~ woman, lignans have the potential to reduce the, unfavorable symptoms of menopause, as well as reduce tho incidarce of hormone-related cancers.
In addition, dietary choices have changed over time, and with concerns about obesity and the role of carbohydrates, consumers are seeking out sources of food that are low in simple carbohydrate but high in protein. Further, the bewc:~tts of fiber arE
also wcll-documvnied such that consumers increasingly seetc foods with fiber when making choices related to diet.
As a result, the present invention is directed towards producing a functional fiber flax seed flour product that combines the aforementioned health benefits, and which can be used ixt place of a portion of the wheat flour in baking processes axed as a substitute for other sources of fiber and protein in food products. The rxaeth~od further provides for a product that is stable and which has an extended shelf life, making it more amenable to storage and transport.
The Altered functional fiber t'lax flour product:
The ~~nal milled altered functional fiber flax flour product .has characteristics consistent with the ability of the flour to be used irn the production c~f batter, dough or slurry.
Parameters that define the suitability of a flour product for such applications include the water holding aa~d binding properties, mixing ability, texture of the mixed product, the ability to withstand mixing without a loss of structural integrity' of the flour particles, the color, flavor and the texture that the flour product imparts to the final baked and processed food products in which it is included. Consistency in these parameters is important to commercial bakers and food processors as it permits standardised recipes to be u~:ed, which will yield predictable quality in finished products.
Other factors that are important in baking processes and food preparation a~
the binding properties of a flour or fiber ingredient, i.e. how well it binds to other ingredicmts like salt, sugar, shortening, baking powder, sodas, flavorings, milk, whey po~rders and the Like, baking perforcnanca, and interaction with baking equipment. Eduipme;nt gumming, bawl pull away and machinabitity of the prodecct are important considerations, especially in cornrnercial baking operations. Water absorption is also a significant concern in cpmmercial processes including baking and extrusion. Bread typically achieves water absorption levels of 65% to 68%, while water absorption in cakes ranges above 30%_ A
functional fiber flax flour that can achieve similar or better water absorption levels as comparod to traditional flours will be desirable as increased water absorption, while maintaining taste and texture, allows a baked product to be produced at lower cost.
An important requirement for flour products is that of palatability.
PaIaxability includes factors such as taste, flavor and color. Additionally, for a flour to be considered palatable by ccxnsumers, it must also provide for a fuiishcd baked product with certain characteristics of texture. Some of the desirable texture characteristics include ease of chewing, the graininess of the baked product, and the size and uniformity of the air spaces that develop in a product during the baking process.
Xrit tk~e present case, the altered functional fiber flax flour product produced by the described process from golden flax seed yields a flour product with properties that make it useful in the production of products such as baked goods, pasta, and other processed foods. Golden flax seed feed stcxk, as opposed to the more common brown flax seed, producev a light colored flour product without the taste associated with brawn flax seed.
~elxt~azz~ary tests with the functional fiber flax seed flour product have shown that it is possible to replace about 25% of the wheat flour that would normally be used in bread with the altered fuxlctional fiber flax flour product of the invention, without sigruiflcantly affecti~ the taste or appearance of the finished product. In some foods it kuzs been possible to replace up to 40% of the wheat flour with the altered functional fiber flax _____~__.._..m_.rt..__... _......_ .~ .~.~~4.. .~~~~~~~x~..~".~,".~~3.,~~~....
_._._. . ___~.._ ._..
flour product, while in other foods like piaza crust, cuzxently the upper limit appears to be substaxitially less than 25°fo.
While golden flax seed is the preferred feedstock, it is also contemplated that a range of S altered functional fiber flax flour products can be obtained by using feedstock of varying proportions of golden and brown flax seeds. The product could be tailored in color and taste to suit the preferences of the end user.
The altered functional fiber flax flour product of the present invention advaxitageously has a higher water absorption capacity than wheat four does, and so increased water is used nx~ foxz~aulations when the functional fiber flax seed flour is blended with wheat flour. To achieve the same consistency of dough, approximately l.Wto 2 times as much water must be added for each part of functional fiber flax seed flour product as would be used far the similar amount of wheat flour. Where 25% of the wheat flour is replaced with flax seed flour, this would allow an additional 10-25°1°
water be added as compared to a recipe wlxere oxaly wheat flour was used The ability to absorb more water allows for a greater annount of a baked product cozxtaaxuiz~g the functional fber flax seed flour roduct to be aced from the same amount of startin i p prod g dry materials.
Aithough the changes arc presently undefuzed, the processing method including high pressure and high temperature extrusion has apparently caused changes in the crushed flax seed cake, such that the functional fiber flax seed flour produced from the cake has novel properties that permit its use a flour replacement .in baking, extrusion and processing without significantly affecting the taste or agpearance of the finished products, and without adversely affecting baking, extrusion or processing performance.
Thus, the prv;sent invention provides a stable altered fcnctional fibrr flaxx flour product that can be used to produce, in a conventional baking process, baked goods vcrith the ~nutritidnal advantages of flax such as increased levels of fiber, protein, and. increased _ _ _ . .. . ...~ ,... HI . ~ ,~~~.~~",ww~,~. ~. . . .... ... w . ~,~~ , ..
n..M..~ _ .. .. _ __.__ _._ _ ..
li.gyan arid decreased Levels of digestible carbohydrate. lYhilc the omega-3 fatty acid content of the product of the invention is less than that of conventional flax flour, the product allows the production of finished baked, extnaded, and processed floods vuith a significant level of barc~ncial omega-3 fatty acid. Prior art baked, extruded, and processed foods contained na omega-3 fatty acids.
It is anticipated that the method of the invention could be practised using oilseeds other than flax seed to obtain some advantage.
! 0 The functional fiber flax seed flour prnduced by the present method has beers further characterized. The results of these analyses show that a functional f'ber flax seed flour can be produced witb~ lower level of digestible carbohydrate, Itigher level of fiber, and In addition to the features listed above, the functional fiber flax seed flour product I S produced by the process of the invention contains significant amounts of nutrients such as calcium, copper, iron, magnesium, niacin, potassium, phosphorous, riboflavin, thiamine and zinc, and is relatively low in sodium.
20 DES~RII''x'XtJT~ t~lF "X'~ DRAGS:
While the invention is claimed in the concludii2g portions hereoy preferred embodiments are provided in the accornparlying detailed description which may be best understood in conianction with the accalnpanying diagrams where like parts in each of the se~reral 25 diagrams are labeled with like numbers, and where:
k'i,g. 1 is a flowchart representation of the method of the invention of producixag a stable oilseed functional fiber flt~urproduct_ A Stable Altered functional fiber flax flour product with 1'~Tovel Properties ThE functional fiber flax flour product composition of the invention comprises a dietary fiber component comprising: a) soluble fiber, b) insoluble fiber, c} prebiotic agent, and d) lignans. The functional fiber flax flour product coiociposition also comprises a carbohydrate component, which includes the dietary fiber material. The functional lhber flax flour product composition further comprises a fat component comprising:
a) poly-unsaturated fatty acids, b) omega-3 fatty acids, c) omega-fi fatty acids, and d) saturated fatty acids, and iv) lignan precursors.
The fiber component generally comprises more than 3D% by weight and comprises:
a) soluble ~.ber, b) insoluble fiber, c) prebiotic agent, and d) ligmans. The soluble fiber component generally comprises one-third of the fiber component and the majority of which is mucilage gum. The soluble fiber component generally further comprises a pre-biotic agent. The insoluble fiber component genez~ally comprises two-thirds of the fiber component and is primarily composed of non-starch polysaccharides - cellulose and lignans. The ratio of soluble to insoluble dietary fiber is geanerally about 1:2 to i:3. The i average particle size of the dietary fiber is less than about 250 microns, and can be less than 25 microns.
In the ftmctYOnaI fiber flax flour product compasition of the invention the protein component gerlcrally comprises more than 3~J% by weight and has a composition sixz~.ilar to that of soy protein, and is gluten free.
In the functional fibex flax flour product composition. of the i~aventxoz~ the fat component generally comprises less than 15% by weight, and campri.ses: i}
polyunsaturated fats: a) omega-3 fatty acids, b) omega-6 fatty acids, ii) manaunsaturated fats; and iii) saturated fats. The polyunsaturated fats generally comprise more than 7.5% by weight and include omega-~ fatty acid - alpha-Iinolenic acid (alL,.A), and omega-6 fatty acid -linolenic acid.
The monotussaturated fats generally eaLnprise maze than 1 fo by weight, and comprise linoleic acid. The saturated. fats generally comprise less than 2°!o by weight, aztd carnprisc oleic acid. The ratio of omega.3 to omega-6 fatty acids is generally about 3:1 to 4:1.
In the functional fiber flax flour product composition of the itxvention a lignan precursor component generally comprises more than I.5°t° by weight, and the lignan component generally comprises the Iignart precursor secoisolariciresiz~ol diE;lycoside (SL7G).
In the functional fiber flax flour product composition of the invention the carbohydrate component is generally one of digestible carbohydrate material, non-digestibEe carbohydrate material, or mixtures thereof, and the non-digestible earbohycliatE material is one of dietary fiber, non-absorbent carbohydrate material, or mixtures thereof.
The functional her flax flour product composition of the az~vezztiaz~
generally has a water absorption value of ?00% or higher as deternaitxed by the farinograph method, AACC
Method 54-21A, and a viscosity of 6U0 centipoise or more, as determined on a IS%
solution with a l3rookheId® viscometer at 25 ° C and a shear rate of 10 scc-1.
The composition can be mixed with ac~cal flours in various combinations along with water, $alt, fat, and yeast to rrcake a bread dough which may be baked into a bread, pizza, car facaccia product generally having less than 7.t? grazrxs of digestible carbohydrate per 28.35 gtu serving, and as low as less than 3.U grams of digestible carbohydrate per 28.35 gm serving. The hread, piaza, or faeaccia product generally has the cell srn~.cture and ?5 prganaleptic properties comparable to conventional bread, pizza, or focaceia, comprising, per 28.35 gm of bread, pizza, or focaccia product: a) at least 5 grn protein;
b) about 7.0 gm and less of digestible carbohydrate; c) up to I.fi gm of omega-3 fatty acids and the bread, pir.T,a, or focaccia ha:, a water activity (aW) of more than about 11.80 and Iess than about 0.95.
i ' 14 i Tfze composition can be mixed wits, cereal flours in. various cozxzbi.zaati.ans along witlB egg, water, salt, fat, and baking powder to make a batter which may he baked into a cake, muffin, pancake, waffle or crepe product generally l~avang less than 7.0 grams of digestible carbohydrate per 28.35 gm serving, and as low as less than 3.0 grams of digestible carbohydrate per 28.35 #~cn serving. The cake, muffin, pancalte, waffle or crepe product generally has the cell structure and organoleptic properties comparable to conventional cake, nawffin, pancake, waffle or crepe, zespectively, comprising, per 2$.35 gm of said cake, znufFn. pancake, waffle or crepe product: a) at least 5 gna protein; b) 1 U about 7.0 ,gm and less of digestible carbohydrate; a) up to 1.5 gvn of omega-3 fatty acids;
and the cake, muffin, pancake, waffle ar crepe has a water activity (aW) of more than about 0.$0 and less than about 0.95.
The composition can also be mixed with cereal flours ixz various combinations along with IS water, salt, fat, and yeast to make a pliable dough which zzzay be boiled and baked into a bagel or bialy product generally having less than ?.0 grams of digestible carbohydrate per 2$.35 gtn serving, and as low as less than 3.0 grams of digestible carbohydrate per 2$.35 grn serving. The bagel or bialy product generally has the cell structure and organoleptic properties comparable to conventional bread, comprising, per 28.35 g7.n of bagel or bialy 20 product: a) at least 5 gm protein; b) about 7.0 gn and less of digestible carbohydrate; c) up to 1.6 gm of omega.-3 fatty acids; and the bagel or bialy has a water activity (aw) of mere than about 4.80 and less than about 0.95.
The composition can be mixed with cereal flours in various combinations along with 25 water, egg, vegetable powders, and fat to make a mixture which may be extruded and dried to form a stable pasta or noodle product generally having less than 7.0 grams of diSestible carbohydrate per 28.35 gm serving, and as low as less than 3.0 grates of digestible carbohydrate per 28.35 gm serving. The pasta or noodle product generally has the cell structure and organoleptic properi:ies comparable to conventional pasta ar noodle, comprising, per 25.35 grrl of pasta or noodle product: aj at least S gtn protein; b) about 7.0 gn2 and less of digestible carbohydrate; c) up to I.6 ~n of omega-3 fatty acids; and the pasta or noadlc has a water activity (aw) of more than about 0.80 and less than about 0.95.
Production of ~t Stable .AlCered fut~ctidnal fiber flax flour produ4-t with Novel Prpperties Fig. I provides a flowchart illustration of the steps comprisit2g the process of the invention. The individual steps are as follows.
Step 1 -Flax Feedstoc_l~: Light colored or golden flax seed from storage bins is weighed, and then fed via a rate controlled auger into a seed conditionr~. If the flax seed has 1 S moisture content greater than I O°I° it is first dried in a conventional heated-air seed dryer.
A control mechanism regulates the speed of the auger, such that a continuous flow process is achieved.
i Step ~ - Conditioning: The flax seed feedstack is then passed throw a seed cQnditipner where the rnaisturE content is reduced to approximately 8% by stirring and heating the flax seed to about 3S - SO°C. Such seed conditioners are known in the oilseed processing art.
Step 3 - First Pressin tea expel a first portion of oil:
Typically flax seed has oiI content of about 40°I°. After conditionins, the flax seed is pressed in a first expeller press, as is known in the art, to remove a first portion of rail from the flax seed. The oil is collected for conventional use, and the initial flax cake exiting the fiizst expeller press has oil content of about 1 G -18% by weight.
The pressure and friciiozz of the first expeller presser raises tk~e ternperatuse of the initial flax cake to about GO°C.
Conventional flax flour or meal is typically made by grinding this initial flax cake into flour, however further steps are required to produce the altered functional flbcr flax flour product of the invention, Step 4 - Extruding:
The initial flax cake exiting the first expeller gress is then passed through an extruder to produce pellets. xt~e extruder used by the present inventor is an- Insta pModel 2000RC Extruder manufactured by insta-Prod International, a division of Tniple "F", Imo, of Des Moines, Iovsra, U.S.A. The manufacl~r advertises that the extruder is capable of cooking, expanding, sterilizing, dehydrating and texturizing a wide range of products, t5 and states that by creating heat thmugh friction, the lLusta-Pro dry extrusion process allows for high heat, shoat-coolE tizn$ producing high quality fend and food.
The Insta-Frog Model 20a0RC Extruder is a rotathlg screw t~r-pe extruder with a 5%a inch screw rotating in a 5 5116 inch barrel. The Model 2000RC Extruder can raise the temperature of the product being extruded to well over 200 ° C. The screw rotates at about 615 rpm. The cake leaves the extruder through the exit orihcc as an altered flax cake in the form of pellets.
The temperature of the initial flax cake may fall somewhat when movin;~ from the first 2~ cxpcllcr press to the extruder, but the screw extruder raises the temperature of the flays cake in the extruder to about IOU°C. No oil is removed during the extrusion step, however it appears that same structural changes take place in the flax cake during this step that beneficially alter the properties of the flax cake. It appears Chat extrusit~n fracttu~es the ail cells, alters the strr~cture of the fiber, or induces some sirailar alterations in the cake. In any event; the product produced from the extruded sc;ed cake has a longer shelf life than conventional flax flour, and exhibits improved baking perforntance.
While the above described lnsta-Frog M~el 2000RC Extntder has been used to carry out the process, it is contemplated other extnzders could as vsiell be utilized to carry out the extruding step. xt is also contemplated extruding such that the temperature of the flax cake in the extruder is raised to between 80 and 134 ° C could ysrovide satisfactory results.
Ste~S - Second fL'e55ir~~to ex~?el a second portion of o 1:
The flax cake pelIe~ are then passed through a second expeller press, where a second portion of oil is expelled. The oil content oftt~e ~tzial altered flax cake exiting the second expeller press is about 10% by weight 1t is cox<templated that further pressing, or pzsessizxg under higher pressures could reduce the oil content of the final altered flax cake t 5 to about ~% or less.
Stcn 6 - Milline_ i 'The anal altered flax cake can then be micronized with infrared ovens or the like, as is 2Q laaown in the art The high temperatures of the extrusion process however kills substantially all bacteria and the like, so for many applications micronization may not be required. Similarly other prior art operations such as providing a 104%
nitrogen atmosphere during expelling or like operations to reduce oxidation could also be incorporated.
Iu any event, whether micranized or not, the final altered flax cake is then milled conventionally into the altered flax ffaur product of the invention. for most applications, the finished functional h'ber flax seed flour product will be rr~illed so that at least 90% of the altered fimctionat fiber flax flour product passes thxough a USA mesh size of 2Q.
~eSLlltS
It appears that the cozubination of high pressure and high temperature in the extrusion S process is effective to produce c.Exaz~es iz~ the resulting flax seed cake.
While the precise chemical and structural changes that occur during processing are not fully understood, it is clear that the process results in modification of the functionality of the fiber and perhaps of other constituents. These modifications result in an altered functional fiber flax seed flour product with z~ovet properties that are amenable for use as a substitute for wheat and other cereal-derived flours in baked goods and other processed food products, and tbat has a snba~tantialIy larger shelf life stability than prior art milled flax flours. As a result, an altered functional fiber flax flour product can be produced which reins tlxe nutritional benefits of flax seed, while acquiring novel properties that peTTt~at the funetioxial fiber flax seed flour so produced m be useful in baking operations, or for use in other flour-eontaizzi~ng processed food products including pasta and cerealt~. Flax seed meal or flour produced by prior art cnishing methods do not have the necessary properties required to function as an adequate substitute for traditional cereal-derived flours, and do not allow the nutritional benefits of flax seed to be readily enjoyed in common foods.
It is expected that the reduced levels of omega-3 fatty acids in the altered functional fiber flax flour product of tile pz~esent invention result from more cornpIete extraction of the oiI
from the flax seed, as cozxxpared to a tz-aditional.ly milled flax seed meal or flour (Table 1).
In addition, it is thought that the enhancement of the lignan content of the finished product contributes to tl~e stability o.f tk~e pzoduct, as lignans are well known as antioxidants. An advantage lxere is that no artificial additives are necessary to produce a stable prnduct with the desired functional characteristics, atad sa the praduet is capable of desilmation as an "organic" food product, increasing tlxe value of the fux~ctionaJ fiber fa.ax flour so produced.
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The foregoing is considered as illustrative orsly of the p~rineiples of the invention.
Further, since numerous changes and modifications wil! readily occccr to those skilled in the art, it is not desired to limit the invention to the exact construction a~td operation shown and descn-bed, and accordingly, alI such suitable changes or modifications in structure or operation which rna,y be resorted to are iaxtended to fall within the scope of the claimed invention.
.~~,_uu....,~.~~"...~~ø..-.. _-.._. _._. _.. __ _ ..
rcpiaee a portaon of the traditional flour, existing processing techniques and conditions may still be employed to produce finished products that will be accepted by consumers.
An additional reduirement for a functional fiber flax product is that it should have relatively low oil content. Extraction methods often use a solvent extraction step to remove residual oil remaining after crushing. However, the use of many solvents precludes certification of the resulting product as an "organic" product. E1s the demand for eerti$ed organic food products increases, a higher valuE flax flour product would be one processed without the use of solvents. While it is possible to use alcohols that have la been certified as "organic", the use of alcohol increases the casts of pre>duction. A
problem in prior art processes for producing oilseed pz~oducts such as functional fiber flax fl~au~c has been theiuc inability to produce a product with low levels of oils atad which are not highly susceptible to oxidative rancidity and spoilage.
It is an abject of the present invention to provide an altered functional fiber float flour product that overcomes problems in the prior art. It is a further object of the present invention to provide such an altered functional fiber flax flour product such that it can be substi'h~ted in significant proportions for conventional cereal-derived flours without advez~sely affecting palatability, baking performance rsr the appearance and palatability of the finished foot! product. It is a further abject of the present invention to provide such an altered functional fiber flax flour product with extended stability and shelf life in ambient storage conditions.
It is a further object of the present invention to provide an altered fianctional fiber flax flour product with high levels of salable and insoluble dietary fibers, omega-~ fatty acids, protein, and lignans, and low Levels of digestible carbohydrate, saturated arid traps fats.
It is a further object of the present iztvention to provide a process that comprises a high pressure and high temperature exttvding step between two separate oil expelling steps for b _ ._......,._._._ .. . _..._.. ...~":z~"~~,.k~"~.-~~,..._...... .....__...~
"~.~e~x", ._w~.--.___.._ producing the altered functional fiber flax flour product.
In one embodiment, the iztvention provides a stable high fber altered functional fiber flax flour product that has useful and superior qualities with respect to palatability, S rnachinability, and handling characterisiacs when used in baking, extrusion, and cooking processes. The raw material feed stock used is golden flax seed, rather than the traditional brown flax seed. 'fhe functional fiber flax seed flour product it thus light in color, and has reduced off flavors. The altered functional fiber flax flour product has a reduced content of omega-3 fatty acids and net carbohydrate compared to prior art flax flours, and increased levels of lignans, protein and fiber compared to prior art flax flours.
The functional fiber flax flour product is stable, with an extended shclflife under ambient storage and handling conditions compared to prior art flax flour, and can be used in significant proportions as a substitute for wheat and other flours, without adversely affecting palatability, machinability, and handling characteristics to produce baked and extruded foods with increased fiber, increased protein, and decreased carbohydrate levels.
Such processed food prpductfi also contain nutritionally desirable and elevated levels of omega-3 and lignans not found in most conventional baked and processed food products.
i The process used to obtain the functional fiber altered flax flour product of the invention includes an extrusion step after the flax has been through a ~~rst expetler pre;;s. Extrusion involves subjecting the initial flax seed cake exiting the fars~t expeller press to high pressures 30 - 40 bar in a screw extreider which raises the temperature of the product to as high as 130 ° C and forcing the ,product out through a die, forming pellets. In conventional food processing, such extruders are used for that purpose, palletizing material into a final form for salt as dog food and the like. lrt the present process the high temperatures and pressures in the extruder appear to fiucture the oil cells andlor perhaps alter the fiber in such a way that the benefits of the product are achieved.
.. .. ._.. .. .. " _ _, , . ... ._ ._.. . _ n , . ,~~~,~ ~.._. ~,~~... ._ a~~~
.~ ,.y.~,~"~ ~~~,.,~.,..._.._ . _._.... ....
The pelletized flax seed cake them is pressed again itx a second cxpcller press where more oil is removed, such that the final altered flax cake has an ail content of about 1 U%.
Depending on the situation the final altered flax cake then can be micronized to further kill microorganisms although the high temperatures in the extruder do substantially kill all S bactcxia and the like that rxai$bt be present The double pressed frnal altered flax seed cak~c in any event is then milled into the final altered functional fiber flax flour product of the invention.
Simply double pressing tl,e flax seed without extruding could bring the oil content of the final cake down to 10%, however the flax flour resulting there from does not have the beneficial and improved properacs of stability, palatability, and machinability demonstrated by the functional fiber altered flax flour product of the invention.
Beneficially, the extraction process does not use any solvents such as are commonly used when attempting to decrease oil content. This allows for the altered flax flour product manufactured by the present grocers to receive an "organic" certification, and reduces the costs of production that would be added by processing with solvents such as alcohol that are certified as "organic." Organic foals are becoming increasingly desirable and foods so certified are typically of higher value.
2b Oilseed crops such as flax are .recognized as producing seeds with several nutritional characteristics desirable for huxxtans and animals. These include the presence of high levels of fiber, both soluble and insoluble, protein, and law levels of digestible carbohydrates. In addition, like other giant sources, the fat content is mainly iu the form of unsaturated fats, which are more desirable in terms of human health. Flax also contains significant levels oiF omega-3 fatty acids (OFAs), which have been shown through medical research to lave a number of beneficial efFects on cardiovascular health in hurnarls, and lignans like secoisola~riczz~esizzol diglycoside (SDG). Wheil consumed, SDG is coirverted in the body to the man~ahiaz~ lignans enterolactane and enterodial.
These compounds have bean shown to provide health benefits, reducing the risks of ..vrM ... __.. __.. _.,~an_~~.,...y,~~.a,».~-,mm~ m.-"...~n,~._F,."~~s"""~~mM~M___.___..... _...-_____ cancer and. heart disease. lz~ woman, lignans have the potential to reduce the, unfavorable symptoms of menopause, as well as reduce tho incidarce of hormone-related cancers.
In addition, dietary choices have changed over time, and with concerns about obesity and the role of carbohydrates, consumers are seeking out sources of food that are low in simple carbohydrate but high in protein. Further, the bewc:~tts of fiber arE
also wcll-documvnied such that consumers increasingly seetc foods with fiber when making choices related to diet.
As a result, the present invention is directed towards producing a functional fiber flax seed flour product that combines the aforementioned health benefits, and which can be used ixt place of a portion of the wheat flour in baking processes axed as a substitute for other sources of fiber and protein in food products. The rxaeth~od further provides for a product that is stable and which has an extended shelf life, making it more amenable to storage and transport.
The Altered functional fiber t'lax flour product:
The ~~nal milled altered functional fiber flax flour product .has characteristics consistent with the ability of the flour to be used irn the production c~f batter, dough or slurry.
Parameters that define the suitability of a flour product for such applications include the water holding aa~d binding properties, mixing ability, texture of the mixed product, the ability to withstand mixing without a loss of structural integrity' of the flour particles, the color, flavor and the texture that the flour product imparts to the final baked and processed food products in which it is included. Consistency in these parameters is important to commercial bakers and food processors as it permits standardised recipes to be u~:ed, which will yield predictable quality in finished products.
Other factors that are important in baking processes and food preparation a~
the binding properties of a flour or fiber ingredient, i.e. how well it binds to other ingredicmts like salt, sugar, shortening, baking powder, sodas, flavorings, milk, whey po~rders and the Like, baking perforcnanca, and interaction with baking equipment. Eduipme;nt gumming, bawl pull away and machinabitity of the prodecct are important considerations, especially in cornrnercial baking operations. Water absorption is also a significant concern in cpmmercial processes including baking and extrusion. Bread typically achieves water absorption levels of 65% to 68%, while water absorption in cakes ranges above 30%_ A
functional fiber flax flour that can achieve similar or better water absorption levels as comparod to traditional flours will be desirable as increased water absorption, while maintaining taste and texture, allows a baked product to be produced at lower cost.
An important requirement for flour products is that of palatability.
PaIaxability includes factors such as taste, flavor and color. Additionally, for a flour to be considered palatable by ccxnsumers, it must also provide for a fuiishcd baked product with certain characteristics of texture. Some of the desirable texture characteristics include ease of chewing, the graininess of the baked product, and the size and uniformity of the air spaces that develop in a product during the baking process.
Xrit tk~e present case, the altered functional fiber flax flour product produced by the described process from golden flax seed yields a flour product with properties that make it useful in the production of products such as baked goods, pasta, and other processed foods. Golden flax seed feed stcxk, as opposed to the more common brown flax seed, producev a light colored flour product without the taste associated with brawn flax seed.
~elxt~azz~ary tests with the functional fiber flax seed flour product have shown that it is possible to replace about 25% of the wheat flour that would normally be used in bread with the altered fuxlctional fiber flax flour product of the invention, without sigruiflcantly affecti~ the taste or appearance of the finished product. In some foods it kuzs been possible to replace up to 40% of the wheat flour with the altered functional fiber flax _____~__.._..m_.rt..__... _......_ .~ .~.~~4.. .~~~~~~~x~..~".~,".~~3.,~~~....
_._._. . ___~.._ ._..
flour product, while in other foods like piaza crust, cuzxently the upper limit appears to be substaxitially less than 25°fo.
While golden flax seed is the preferred feedstock, it is also contemplated that a range of S altered functional fiber flax flour products can be obtained by using feedstock of varying proportions of golden and brown flax seeds. The product could be tailored in color and taste to suit the preferences of the end user.
The altered functional fiber flax flour product of the present invention advaxitageously has a higher water absorption capacity than wheat four does, and so increased water is used nx~ foxz~aulations when the functional fiber flax seed flour is blended with wheat flour. To achieve the same consistency of dough, approximately l.Wto 2 times as much water must be added for each part of functional fiber flax seed flour product as would be used far the similar amount of wheat flour. Where 25% of the wheat flour is replaced with flax seed flour, this would allow an additional 10-25°1°
water be added as compared to a recipe wlxere oxaly wheat flour was used The ability to absorb more water allows for a greater annount of a baked product cozxtaaxuiz~g the functional fber flax seed flour roduct to be aced from the same amount of startin i p prod g dry materials.
Aithough the changes arc presently undefuzed, the processing method including high pressure and high temperature extrusion has apparently caused changes in the crushed flax seed cake, such that the functional fiber flax seed flour produced from the cake has novel properties that permit its use a flour replacement .in baking, extrusion and processing without significantly affecting the taste or agpearance of the finished products, and without adversely affecting baking, extrusion or processing performance.
Thus, the prv;sent invention provides a stable altered fcnctional fibrr flaxx flour product that can be used to produce, in a conventional baking process, baked goods vcrith the ~nutritidnal advantages of flax such as increased levels of fiber, protein, and. increased _ _ _ . .. . ...~ ,... HI . ~ ,~~~.~~",ww~,~. ~. . . .... ... w . ~,~~ , ..
n..M..~ _ .. .. _ __.__ _._ _ ..
li.gyan arid decreased Levels of digestible carbohydrate. lYhilc the omega-3 fatty acid content of the product of the invention is less than that of conventional flax flour, the product allows the production of finished baked, extnaded, and processed floods vuith a significant level of barc~ncial omega-3 fatty acid. Prior art baked, extruded, and processed foods contained na omega-3 fatty acids.
It is anticipated that the method of the invention could be practised using oilseeds other than flax seed to obtain some advantage.
! 0 The functional fiber flax seed flour prnduced by the present method has beers further characterized. The results of these analyses show that a functional f'ber flax seed flour can be produced witb~ lower level of digestible carbohydrate, Itigher level of fiber, and In addition to the features listed above, the functional fiber flax seed flour product I S produced by the process of the invention contains significant amounts of nutrients such as calcium, copper, iron, magnesium, niacin, potassium, phosphorous, riboflavin, thiamine and zinc, and is relatively low in sodium.
20 DES~RII''x'XtJT~ t~lF "X'~ DRAGS:
While the invention is claimed in the concludii2g portions hereoy preferred embodiments are provided in the accornparlying detailed description which may be best understood in conianction with the accalnpanying diagrams where like parts in each of the se~reral 25 diagrams are labeled with like numbers, and where:
k'i,g. 1 is a flowchart representation of the method of the invention of producixag a stable oilseed functional fiber flt~urproduct_ A Stable Altered functional fiber flax flour product with 1'~Tovel Properties ThE functional fiber flax flour product composition of the invention comprises a dietary fiber component comprising: a) soluble fiber, b) insoluble fiber, c} prebiotic agent, and d) lignans. The functional fiber flax flour product coiociposition also comprises a carbohydrate component, which includes the dietary fiber material. The functional lhber flax flour product composition further comprises a fat component comprising:
a) poly-unsaturated fatty acids, b) omega-3 fatty acids, c) omega-fi fatty acids, and d) saturated fatty acids, and iv) lignan precursors.
The fiber component generally comprises more than 3D% by weight and comprises:
a) soluble ~.ber, b) insoluble fiber, c) prebiotic agent, and d) ligmans. The soluble fiber component generally comprises one-third of the fiber component and the majority of which is mucilage gum. The soluble fiber component generally further comprises a pre-biotic agent. The insoluble fiber component genez~ally comprises two-thirds of the fiber component and is primarily composed of non-starch polysaccharides - cellulose and lignans. The ratio of soluble to insoluble dietary fiber is geanerally about 1:2 to i:3. The i average particle size of the dietary fiber is less than about 250 microns, and can be less than 25 microns.
In the ftmctYOnaI fiber flax flour product compasition of the invention the protein component gerlcrally comprises more than 3~J% by weight and has a composition sixz~.ilar to that of soy protein, and is gluten free.
In the functional fibex flax flour product composition. of the i~aventxoz~ the fat component generally comprises less than 15% by weight, and campri.ses: i}
polyunsaturated fats: a) omega-3 fatty acids, b) omega-6 fatty acids, ii) manaunsaturated fats; and iii) saturated fats. The polyunsaturated fats generally comprise more than 7.5% by weight and include omega-~ fatty acid - alpha-Iinolenic acid (alL,.A), and omega-6 fatty acid -linolenic acid.
The monotussaturated fats generally eaLnprise maze than 1 fo by weight, and comprise linoleic acid. The saturated. fats generally comprise less than 2°!o by weight, aztd carnprisc oleic acid. The ratio of omega.3 to omega-6 fatty acids is generally about 3:1 to 4:1.
In the functional fiber flax flour product composition of the itxvention a lignan precursor component generally comprises more than I.5°t° by weight, and the lignan component generally comprises the Iignart precursor secoisolariciresiz~ol diE;lycoside (SL7G).
In the functional fiber flax flour product composition of the invention the carbohydrate component is generally one of digestible carbohydrate material, non-digestibEe carbohydrate material, or mixtures thereof, and the non-digestible earbohycliatE material is one of dietary fiber, non-absorbent carbohydrate material, or mixtures thereof.
The functional her flax flour product composition of the az~vezztiaz~
generally has a water absorption value of ?00% or higher as deternaitxed by the farinograph method, AACC
Method 54-21A, and a viscosity of 6U0 centipoise or more, as determined on a IS%
solution with a l3rookheId® viscometer at 25 ° C and a shear rate of 10 scc-1.
The composition can be mixed with ac~cal flours in various combinations along with water, $alt, fat, and yeast to rrcake a bread dough which may be baked into a bread, pizza, car facaccia product generally having less than 7.t? grazrxs of digestible carbohydrate per 28.35 gtu serving, and as low as less than 3.U grams of digestible carbohydrate per 28.35 gm serving. The hread, piaza, or faeaccia product generally has the cell srn~.cture and ?5 prganaleptic properties comparable to conventional bread, pizza, or focaceia, comprising, per 28.35 gm of bread, pizza, or focaccia product: a) at least 5 grn protein;
b) about 7.0 gm and less of digestible carbohydrate; c) up to I.fi gm of omega-3 fatty acids and the bread, pir.T,a, or focaccia ha:, a water activity (aW) of more than about 11.80 and Iess than about 0.95.
i ' 14 i Tfze composition can be mixed wits, cereal flours in. various cozxzbi.zaati.ans along witlB egg, water, salt, fat, and baking powder to make a batter which may he baked into a cake, muffin, pancake, waffle or crepe product generally l~avang less than 7.0 grams of digestible carbohydrate per 28.35 gm serving, and as low as less than 3.0 grams of digestible carbohydrate per 28.35 #~cn serving. The cake, muffin, pancalte, waffle or crepe product generally has the cell structure and organoleptic properties comparable to conventional cake, nawffin, pancake, waffle or crepe, zespectively, comprising, per 2$.35 gm of said cake, znufFn. pancake, waffle or crepe product: a) at least 5 gna protein; b) 1 U about 7.0 ,gm and less of digestible carbohydrate; a) up to 1.5 gvn of omega-3 fatty acids;
and the cake, muffin, pancake, waffle ar crepe has a water activity (aW) of more than about 0.$0 and less than about 0.95.
The composition can also be mixed with cereal flours ixz various combinations along with IS water, salt, fat, and yeast to make a pliable dough which zzzay be boiled and baked into a bagel or bialy product generally having less than ?.0 grams of digestible carbohydrate per 2$.35 gtn serving, and as low as less than 3.0 grams of digestible carbohydrate per 2$.35 grn serving. The bagel or bialy product generally has the cell structure and organoleptic properties comparable to conventional bread, comprising, per 28.35 g7.n of bagel or bialy 20 product: a) at least 5 gm protein; b) about 7.0 gn and less of digestible carbohydrate; c) up to 1.6 gm of omega.-3 fatty acids; and the bagel or bialy has a water activity (aw) of mere than about 4.80 and less than about 0.95.
The composition can be mixed with cereal flours in various combinations along with 25 water, egg, vegetable powders, and fat to make a mixture which may be extruded and dried to form a stable pasta or noodle product generally having less than 7.0 grams of diSestible carbohydrate per 28.35 gm serving, and as low as less than 3.0 grates of digestible carbohydrate per 28.35 gm serving. The pasta or noodle product generally has the cell structure and organoleptic properi:ies comparable to conventional pasta ar noodle, comprising, per 25.35 grrl of pasta or noodle product: aj at least S gtn protein; b) about 7.0 gn2 and less of digestible carbohydrate; c) up to I.6 ~n of omega-3 fatty acids; and the pasta or noadlc has a water activity (aw) of more than about 0.80 and less than about 0.95.
Production of ~t Stable .AlCered fut~ctidnal fiber flax flour produ4-t with Novel Prpperties Fig. I provides a flowchart illustration of the steps comprisit2g the process of the invention. The individual steps are as follows.
Step 1 -Flax Feedstoc_l~: Light colored or golden flax seed from storage bins is weighed, and then fed via a rate controlled auger into a seed conditionr~. If the flax seed has 1 S moisture content greater than I O°I° it is first dried in a conventional heated-air seed dryer.
A control mechanism regulates the speed of the auger, such that a continuous flow process is achieved.
i Step ~ - Conditioning: The flax seed feedstack is then passed throw a seed cQnditipner where the rnaisturE content is reduced to approximately 8% by stirring and heating the flax seed to about 3S - SO°C. Such seed conditioners are known in the oilseed processing art.
Step 3 - First Pressin tea expel a first portion of oil:
Typically flax seed has oiI content of about 40°I°. After conditionins, the flax seed is pressed in a first expeller press, as is known in the art, to remove a first portion of rail from the flax seed. The oil is collected for conventional use, and the initial flax cake exiting the fiizst expeller press has oil content of about 1 G -18% by weight.
The pressure and friciiozz of the first expeller presser raises tk~e ternperatuse of the initial flax cake to about GO°C.
Conventional flax flour or meal is typically made by grinding this initial flax cake into flour, however further steps are required to produce the altered functional flbcr flax flour product of the invention, Step 4 - Extruding:
The initial flax cake exiting the first expeller gress is then passed through an extruder to produce pellets. xt~e extruder used by the present inventor is an- Insta pModel 2000RC Extruder manufactured by insta-Prod International, a division of Tniple "F", Imo, of Des Moines, Iovsra, U.S.A. The manufacl~r advertises that the extruder is capable of cooking, expanding, sterilizing, dehydrating and texturizing a wide range of products, t5 and states that by creating heat thmugh friction, the lLusta-Pro dry extrusion process allows for high heat, shoat-coolE tizn$ producing high quality fend and food.
The Insta-Frog Model 20a0RC Extruder is a rotathlg screw t~r-pe extruder with a 5%a inch screw rotating in a 5 5116 inch barrel. The Model 2000RC Extruder can raise the temperature of the product being extruded to well over 200 ° C. The screw rotates at about 615 rpm. The cake leaves the extruder through the exit orihcc as an altered flax cake in the form of pellets.
The temperature of the initial flax cake may fall somewhat when movin;~ from the first 2~ cxpcllcr press to the extruder, but the screw extruder raises the temperature of the flays cake in the extruder to about IOU°C. No oil is removed during the extrusion step, however it appears that same structural changes take place in the flax cake during this step that beneficially alter the properties of the flax cake. It appears Chat extrusit~n fracttu~es the ail cells, alters the strr~cture of the fiber, or induces some sirailar alterations in the cake. In any event; the product produced from the extruded sc;ed cake has a longer shelf life than conventional flax flour, and exhibits improved baking perforntance.
While the above described lnsta-Frog M~el 2000RC Extntder has been used to carry out the process, it is contemplated other extnzders could as vsiell be utilized to carry out the extruding step. xt is also contemplated extruding such that the temperature of the flax cake in the extruder is raised to between 80 and 134 ° C could ysrovide satisfactory results.
Ste~S - Second fL'e55ir~~to ex~?el a second portion of o 1:
The flax cake pelIe~ are then passed through a second expeller press, where a second portion of oil is expelled. The oil content oftt~e ~tzial altered flax cake exiting the second expeller press is about 10% by weight 1t is cox<templated that further pressing, or pzsessizxg under higher pressures could reduce the oil content of the final altered flax cake t 5 to about ~% or less.
Stcn 6 - Milline_ i 'The anal altered flax cake can then be micronized with infrared ovens or the like, as is 2Q laaown in the art The high temperatures of the extrusion process however kills substantially all bacteria and the like, so for many applications micronization may not be required. Similarly other prior art operations such as providing a 104%
nitrogen atmosphere during expelling or like operations to reduce oxidation could also be incorporated.
Iu any event, whether micranized or not, the final altered flax cake is then milled conventionally into the altered flax ffaur product of the invention. for most applications, the finished functional h'ber flax seed flour product will be rr~illed so that at least 90% of the altered fimctionat fiber flax flour product passes thxough a USA mesh size of 2Q.
~eSLlltS
It appears that the cozubination of high pressure and high temperature in the extrusion S process is effective to produce c.Exaz~es iz~ the resulting flax seed cake.
While the precise chemical and structural changes that occur during processing are not fully understood, it is clear that the process results in modification of the functionality of the fiber and perhaps of other constituents. These modifications result in an altered functional fiber flax seed flour product with z~ovet properties that are amenable for use as a substitute for wheat and other cereal-derived flours in baked goods and other processed food products, and tbat has a snba~tantialIy larger shelf life stability than prior art milled flax flours. As a result, an altered functional fiber flax flour product can be produced which reins tlxe nutritional benefits of flax seed, while acquiring novel properties that peTTt~at the funetioxial fiber flax seed flour so produced m be useful in baking operations, or for use in other flour-eontaizzi~ng processed food products including pasta and cerealt~. Flax seed meal or flour produced by prior art cnishing methods do not have the necessary properties required to function as an adequate substitute for traditional cereal-derived flours, and do not allow the nutritional benefits of flax seed to be readily enjoyed in common foods.
It is expected that the reduced levels of omega-3 fatty acids in the altered functional fiber flax flour product of tile pz~esent invention result from more cornpIete extraction of the oiI
from the flax seed, as cozxxpared to a tz-aditional.ly milled flax seed meal or flour (Table 1).
In addition, it is thought that the enhancement of the lignan content of the finished product contributes to tl~e stability o.f tk~e pzoduct, as lignans are well known as antioxidants. An advantage lxere is that no artificial additives are necessary to produce a stable prnduct with the desired functional characteristics, atad sa the praduet is capable of desilmation as an "organic" food product, increasing tlxe value of the fux~ctionaJ fiber fa.ax flour so produced.
,. .,m . ~"..-~ ,~x~c....~" . ~... _ ... _ _ _.. , . .,._, ~~, ,, ._ . . .~_.
.~~~~~, .-,~...~...._ ... . . ..~..m.~._ m ..
The foregoing is considered as illustrative orsly of the p~rineiples of the invention.
Further, since numerous changes and modifications wil! readily occccr to those skilled in the art, it is not desired to limit the invention to the exact construction a~td operation shown and descn-bed, and accordingly, alI such suitable changes or modifications in structure or operation which rna,y be resorted to are iaxtended to fall within the scope of the claimed invention.
Claims (53)
What is claimed is:
1. An altered functional fiber flax flour product produced by pressing golden flax seed to remove a first portion of oil and produce initial flax cake, extruding the initial flax cake at a temperature between 80 and 130° C to produce an altered flax cake, pressing the altered flax cake to remove a second portion of oil and produce final altered flax cake, and milling the final altered flax cake.
2. A process for producing an altered functional fiber flax flour product comprising the steps of:
pressing golden flax seed to remove a first portion of oil and produce an initial flax cake;
extruding the initial flax cake such that a temperature of the initial flax cake rises to between 80 and 130 ° C thereby producing an altered flax cake;
pressing the altered flax cake to remove a second portion of oil and produce a final altered flax cake; and milling the final altered flax cake to produce the altered flax flour product.
pressing golden flax seed to remove a first portion of oil and produce an initial flax cake;
extruding the initial flax cake such that a temperature of the initial flax cake rises to between 80 and 130 ° C thereby producing an altered flax cake;
pressing the altered flax cake to remove a second portion of oil and produce a final altered flax cake; and milling the final altered flax cake to produce the altered flax flour product.
3. The process of Claim 2 wherein the temperature of the initial flax cake rises to between 80 and 130°C during extrusion.
4. The process of any one of Claims 2 and 3 wherein the initial flax cake has an oil content between 11% and 20% by weight.
5. The process of any one of Claims 2 - 4 wherein the final altered flax cake has an oil content less than 11% by weight.
6. The process of Claim 5 wherein the final altered flax cake has an oil content less than 11% by weight.
7. The process of any one of Claims 2 - 6 wherein at least 90% of the altered functional fiber flax flour product passes through a USA mesh size of 20.
8. An altered functional, fiber flax flour product produced by the process of any one of Claims 2 - 7.
9. A method of baking a baked product comprising replacing a portion of traditional flour with the altered functional fiber flax flour product of Claim 8.
10. The method of Claim 9 further comprising storing the altered functional fiber flax flour product of Claim 1 for a period of at least 15 months prior to baking.
11. The method of any one of Claims 9 and 10 wherein the traditional flour is at least one of wheat flour, soy flour, rye flour, barley flour and oat flour.
12. The method of any one of Claims 9 and 10 wherein the baked product is bread and wherein the portion of traditional flour replaced by the altered functional fiber flax flour product is greater than 10%.
13. The method of Claim 10 wherein the baked product is a muffin, cake, cookie, pasta or other sweet product and wherein the portion of traditional flour replaced by the altered functional fiber flax flour product is greater than 10%
14. A baked or processed product produced by the method of any one of Claims 9 - 13.
15. A functional fiber flax flour product composition comprising: i) a dietary fiber component comprising: a) soluble fiber, b) insoluble fiber, c) prebiotic went, and d) lignins, ii) a carbohydrate component, which includes the dietary fiber material, iii) a fat component comprising: a) poly-unsaturated fatty acids, b) omega-3 fatty acids, c) omega-6 fatty acids, and d) saturated fatty acids, and iv) lignin precursors.
16. The functional fiber flax flour product composition of claim 15 wherein the fiber component comprises more than 34% by weight.
17. The functional fiber flax flour product composition of claim 15 wherein the fiber component comprises: a) soluble fiber, b) insoluble fiber, c) prebiotic agent, and d) lignins.
18. The functional fiber flax flour product composition of claim 17 wherein the soluble fiber component comprises one-third of the fiber component and the majority of which is mucilage gum.
19. The functional fiber flax flour product composition of claim 17 wherein the insoluble fiber component comprises two-thirds of the fiber component and is primarily composed of non-starch polysaccharides - cellulose and lignins.
20. The functional fiber flax flour product composition of claim 17 wherein the soluble fiber component further comprises a pre-biotic agent.
21. The functional fiber flax flour product composition of claim 15 wherein the protein component comprises more than 30% by weight.
22. The functional fiber flax flour product composition of claim 21 wherein the composition of the protein component is similar to that of soy protein, and is gluten free.
23. The functional fiber flax flour product composition of claim 15 wherein the fat component comprises less than 15% by weight.
24. The functional fiber flax flour product composition of claim 23 wherein the fat component comprises: i) polyunsaturated fats: a) omega-3 fatty acids, b) omega-fatty acids, ii) monounsaturated fats; and iii) saturated fats.
25. The functional fiber flax flour product composition of claim 24 wherein the polyunsaturated fats comprise more than 7.5% by weight and includes omega-3 fatty acid - alpha-linolenic acid (ALA), and omega-6 fatty acid - linolenic acid.
26. The functional fiber flax flour product composition of claim 24 wherein the monounsaturated fats comprise more than 1% by weight.
27. The functional fiber flax flour product composition of claim 24 wherein the saturated fats comprise less than 2% by weight.
28. The functional fiber flax flour product composition of claim 24 wherein the monounsaturated fats comprise - linoleic acid.
29. The functional fiber flax flour product composition of claim 24 wherein the saturated fats comprise olcic acid.
30. The functional fiber flax flour product composition of claim 15 wherein the lignan precursor component comprises more than 1.5% by weight.
31. The functional fiber flax flour product composition of claim 16 wherein the lignin component comprises: the lignan precursor secoisolariciresinol diglycoside (SDG).
32. The functional fiber flax flour product composition of claim 15 wherein, the ratio of soluble to insoluble dietary fiber is about 1:2 to 1:3.
33. The functional fiber flax flour product composition of claim 15 wherein the ratio of omega-3 to omega-6 fatty acids is about 3:1 to 4:1.
34. The functional fiber flax flour product composition of claim 15 wherein the carbohydrate component is selected from the group consisting of digestible carbohydrate material, non-digestible carbohydrate material, and mixtures thereof, and wherein the non-digestible carbohydrate material is selected from dietary fiber, non-absorbent carbohydrate material, and mixtures thereof.
35. The functional fiber flak flour product composition of claim 15 wherein the average particle size of the dietary fiber is less than about 250 microns.
36. The functional fiber flax flour product composition of claim 35 wherein the average particle size of the dietary fiber is less than 25 microns.
37. The functional fiber flax flour product composition according to claim 15 having a water absorption value of 200% or higher as determined by the farinograph method, AACC Method 54-21 A, and a viscosity of 600 centipoise or more, as determined on a 15% solution with a Brookfield® viscometer at 25° C. and a shear rate of sec-1.
38. A functional fiber flax flour product composition according to claim 15 that can be mixed with cereal flours in various combinations, water, salt, fat, and yeast to make a bread dough which may be baked into a bread, pizza, or focaccia product.
39. A functional fiber flax flour product composition according to claim 15 that can be mixed with cereal flours in various combinations, egg, water, salt, fat, and baking powder to make a batter which may be baked into a cake, muffin, pancake, waffle or crepe.
40. A functional fiber flax flour product composition according to claim 15 that can be mixed with cereal flours in various combinations, water, salt, fat, and yeast to make a pliable dough which may be boiled and baked into a bagel or bialy.
41. A functional fiber flax flour product composition according to claim 15 that can be mixed with cereal flours in various combinations, water, egg, vegetable powders, and fat to make a mixture which may be extruded and dried to form a stable pasta or noodle product.
42. The bread, pizza, or focaccia product according to claim 38 comprising less than 7.0 grams of digestible carbohydrate per 28.35 gm serving.
43. The bread, pizza, or focaccia product according to claim 38 comprising less than 3.0 grams of digestible carbohydrate per 28.35 gm serving.
44. The cake, muffin, pancake, waffle ar crepe product according to claim 39 comprising less than 7.0 grams of digestible carbohydrate per 28.35 gm serving.
45. The cake, muffin, pancake, waffle or crepe product according to claim 39 comprising less than 3.0 grams of digestible carbohydrate per 28.35 gm serving.
46. The bagel or bialy product according to claim 40 comprising less than 7.0 grams of digestible carbohydrate per 28.35 gm serving.
47. The bagel or bialy product according to claim 40 comprising less than 3.0 grams of digestible carbohydrate per 28.35 gm serving.
48, The pasta or noodle product according to claim 41 comprising less than 7.0 grams of digestible carbohydrate per 28.35 gm serving.
49. The pasta or noodle product according to claim 41 comprising less than 3.0 grams of digestible carbohydrate per 28.35 gm serving.
50. The high fiber bread, pizza, ar focaccia product according to claim 38 having the cell structure and organoleptic properties comparable to conventional bread, pizza, or focaccia, comprising, per 28.35 gm of bread, pizza, or focaccia product: a) at least 5 gm protein, b) about 7.0 gm and less of digestible carbohydrate; c) up to 1.6 gm of omega-3 fatty acids; wherein the bread, pizza, or focaccia has a water activity (a w) of more than about 0.80 and less than about 0.95.
51. The high fiber cake, muffin, pancake, waffle or crepe product according to claim 39 having the cell structure and organoleptic properties comparable to conventional cake, muffin, pancake, waffle or crepe, respectively, comprising, per 28.35 gm of said cake. muffin, pancake, waffle or crepe product: a) at least 5 gm protein; b) about 7.0 gm and less of digestible carbohydrate; c) up to 1.6 gm of omega-3 fatty acids;
wherein the cake, muffin, pancake, waffle ar crepe has a water activity (a w) of more than about 0.80 and less than about 0.95.
wherein the cake, muffin, pancake, waffle ar crepe has a water activity (a w) of more than about 0.80 and less than about 0.95.
52. The high fiber bagel or bialy product according to claim 40 having the cell structure and organoleptic properties comparable to conventional bread, comprising, per 28.35 gm of bagel or bialy product: a) at least 5 gm protein; b) about 7.0 gm and less of digestible carbohydrate; c) up to 1.6 gm of omega-3 fatty acids; wherein the bagel or bialy has a water activity (a w) of more than about 0.80 and less than about 0.95.
53. The high fiber pasta or noodle product according to claim 41 having the cell structure and organoleptic properties comparable to conventional pasta or noodle, comprising, per 28.35 gm of pasta or noodle product: a) at least 5 gm protein; b) about 7.0 gm and less of digestible carbohydrate; c) up to 1.6 gm of omega-3 fatty acids;
wherein the pasta or noodle has a water activity (a w) of more than about 0.80 and less than about 0.95.
wherein the pasta or noodle has a water activity (a w) of more than about 0.80 and less than about 0.95.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002466411A CA2466411A1 (en) | 2004-05-05 | 2004-05-05 | Functional fibre product for food applications |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002466411A CA2466411A1 (en) | 2004-05-05 | 2004-05-05 | Functional fibre product for food applications |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2466411A1 true CA2466411A1 (en) | 2005-11-05 |
Family
ID=35415059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002466411A Abandoned CA2466411A1 (en) | 2004-05-05 | 2004-05-05 | Functional fibre product for food applications |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2466411A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITRA20090025A1 (en) * | 2009-08-03 | 2011-02-04 | Le Gamberi Foods S R L | MIXTURES OF NUTRITIONAL SUBSTANCES IN POWDER AND PRODUCTS FOR HUMAN CONSUMPTION MADE WITH IT. |
| RU2781898C1 (en) * | 2021-04-20 | 2022-10-19 | федеральное государственное бюджетное образовательное учреждение высшего образования "Пензенский государственный аграрный университет" | Method for production of bakery products |
-
2004
- 2004-05-05 CA CA002466411A patent/CA2466411A1/en not_active Abandoned
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITRA20090025A1 (en) * | 2009-08-03 | 2011-02-04 | Le Gamberi Foods S R L | MIXTURES OF NUTRITIONAL SUBSTANCES IN POWDER AND PRODUCTS FOR HUMAN CONSUMPTION MADE WITH IT. |
| RU2781898C1 (en) * | 2021-04-20 | 2022-10-19 | федеральное государственное бюджетное образовательное учреждение высшего образования "Пензенский государственный аграрный университет" | Method for production of bakery products |
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