Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
1999-11-05
2001-11-27
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
Reexamination Certificate
active
06322839
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to psyllium-enriched pasta products. The pasta products may be administered to humans and animals susceptible to or afflicted with hypercholesterolemia to lower serum cholesterol or to individuals in need of dietary regulation. The invention also relates to the production of the pasta products, in which raw psyllium is incorporated into the pasta product.
BACKGROUND OF THE INVENTION
Psyllium is a known mucilaginous material which has found extensive use in bulk laxatives. The source of psyllium is the seeds of plants of the Plantago genus, which grow in certain sub-tropical regions. Since it is believed by those skilled in the art that the active ingredient of psyllium is the psyllium seed gum, which is located primarily in the seed husk, present technology uses the ground seed husk as the source of psyllium. However, the whole seed is also known as a psyllium source, as well as the dehusked psyllium seed.
It is well known that psyllium decreases plasma triglycerides and LDL cholesterol, particularly in humans. The specific use of a psyllium hydrophilic mucilloid to lower cholesterol in serum was documented by Anderson et al., Arch. Intern. Med. Vol. 148, February 1988, 292-296 (1988), Anderson et al., Am. J. Clin Nutr. Vol.56, p. 93-98, (July 1992). It has been theorized that psyllium, which belongs to a class of gel forming soluble fibers, disrupts the absorption or metabolism of cholesterol by binding, entrapping, absorbing, or otherwise interfering with the reabsorption of bile acids across the intestinal lumen. It is also theorized that the soluble fiber interferes with the intraluminal formation of micelles, resulting in decreased cholesterol and bile acid reabsorption. The end result is that more bile acids and dietary cholesterol are ultimately excreted in the feces, resulting in a decreased level of serum cholesterol.
However, due to its mucilaginous nature, psyllium acquires a slimy or adhesive texture and mouthfeel upon hydration. Psyllium normally forms a gelatinous mass when contacted with water and exhibits poor dispensability and mixability in water. Psyllium also develops a distinctive, undesirable flavor in the presence of heat and moisture which further limits its use in food products. This slimy mouthfeel is unpalatable and, accordingly, various additives have been incorporated in psyllium-containing ingestible compositions in order to mask the undesirable texture and mouthfeel of the psyllium.
Notwithstanding the undesirable flavor and texture imparted to an ingestible composition by psyllium or psyllium husks, various psyllium-containing foodstuffs have been proposed which purport to take advantage of the natural digestion regulation properties of psyllium, or the satiating or “fullness-feeling” effect of psyllium. See, for example, U.S. Pat. Nos. 3,574,634 and 4,348,379.
In addition, it has been suggested, for example, in U.S. Pat. No. 3,148,114, that whole psyllium husks, such as the ground husks of the seed of Plantago psyllium, lower blood cholesterol upon oral administration thereof. Further, it has also long been known to use small quantities of psyllium, such as less than 1%, as a thickener in foodstuffs, such as in the ice cream, puddings and the like.
Attempts have been made to incorporate psyllium into foodstuffs, so that the fiber can be consumed as part of a regular meal of other aspect of a normal diet, without any connotation or association with medicines, as well as with acceptable organoleptic properties. Examples of the patent literature involving psyllium incorporated into foodstuffs are U.S. Pat. Nos. 5,223,298 and 5,227,248, both of which are incorporated by reference. These patents teach psyllium containing ready to eat cereals. Additional examples of cereals containing psyllium are set forth by Moskowitz, U.S. Pat. No. 4,766,004; Ringe U.S. Pat. No. 5,024,996; and Ringe et al., U.S. Pat. No. 5,026,689. Other foodstuffs which include psyllium are taught in U.S. Pat. Nos.5,095,008 and 5,950,140 both of which teach cookies with incorporated psyllium. U.S. Pat. No. 5,015,486 teaches microwaveable muffins, and U.S. Pat. No. 5,024,996 which teaches almond paste containing compositions, such as marzipan. U.S. Pat. No. 5,164,216 discloses bread suitable for microwaving which contain required levels of shortening and fiber. Psyllium mucilloid is mentioned as a potentially useful fiber source; however, no examples of its use are given, nor is there any discussion of problems associated therewith. While it is clearly desirable to incorporate psyllium into food products, the mucilaginous nature of the material render normal preparation processes unsuitable for use.
A variety of psyllium containing foodstuffs have been prepared including such as pastas. Pastas prepared from prewetted psyllium are disclosed in U.S. Pat. No. 5,384,144 to Bedard et al.
Additional psyllium containing pastas and methods for their manufacture are desirable.
It is therefore a principal object of this invention to provide for an effective and economically produced food composition comprising psyllium in a pasta product.
It is a further object of this invention to provide for a pasta composition containing psyllium which is palatable and suitable for human consumption in a food product while providing the health benefits associated with psyllium.
SUMMARY OF THE INVENTION
This invention provides for a pasta food product enriched with ultra-fine psyllium, that is the psyllium comminuted to a fine particle size range which renders it dispersible in a pasta dough, yielding an organoleptically acceptable pasta. Methods for making the psyllium containing pasta are also disclosed herein.
DETAILED DESCRIPTION OF THE INVENTION
It has been discovered that new psyllium ground to an ultra-fine powder may be easily blended with other pasta ingredients to yield an excellent pasta.
Ultra-fine psyllium is defined herein as psyllium having a particle size such that at least 99% by weight has a particle size of 75 microns or less. Preferably, the psyllium has a particle size distribution as follows:
Sieving
Vacuum
Sample Weight
Percent Pass Through
Sieve Size
Time
Press.
Before
After
Cum.
Diff.
[Micron]
[Mesh#]
[secs]
[In.H2O]
[g]
[g]
[%]
[%]
#1
25
500
120
24.8
10.00
1.97
80.30
80.30
#2
32
450
120
23.9
1.97
0.62
93.80
13.50
#3
38
400
120
24.9
0.62
0.42
95.80
2.00
#4
45
325
120
24.8
0.42
0.36
96.40
0.60
#5
53
270
120
23.4
0.36
0.23
97.70
1.30
#6
63
230
120
23.1
0.23
0.16
98.40
0.70
#7
75
200
120
25.0
0.16
0.14
98.60
0.20
#8
90
170
120
24.6
0.14
0.09
99.10
0.50
The particle size distribution in the foregoing table was prepared using a Micron Air Jet Sieve. Use of ultra-fine psyllium provides superior dough products having excellent taste and mouthfeel, and allows the use of simple, well-known manufacturing techniques without the need for additional processing of the psyllium such as used in prior art techniques. It is surprising that psyllium having such a small particle size can be effectively used in the production of foodstuffs, particularly in doughs, because it has previously been thought that psyllium having such a small particle size would present difficulties with water absorption and dispersibility and yield an unacceptably “gummy” product.
To prepare the products of the invention, the ultra-fine psyllium is added with any known pasta ingredients, e.g. semolina, flours of farinaceous grains, etc. along with water, which are mixed to form a dough. The pasta noodles are then extruded through an appropriate extruder according to known techniques and cut or formed to the appropriate shape and size. The pasta may either be blanched or dried and used to make a variety of pasta products.
It has also been discovered that incorporation of ultra-fine psyllium into the dough allows the extruder pressure to be decreased approximately 10 to 30% compared to a comparable pasta formulation without the ultra-fine psyllium. This phenomenon i
Hendricks Keith
Howard & Howard
Kellogg Company
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