Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1995-02-07
1997-12-16
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426549, 426550, 426555, 426558, A23J 314
Patent
active
056982569
DESCRIPTION:
BRIEF SUMMARY
INTRODUCTION AND BACKGROUND
The present invention relates to a bread-like product having a blood sugar reducing effect for diabetics, and a powder mix, which upon mixing with water and vegetable oil forms a dough, that may be baked to a bread-like product having blood sugar reducing effect for diabetics.
It is well known among nutrition experts that the diet for diabetics should be adapted so that occurrence of high blood sugar concentrations is prevented.
The most obvious way of avoiding undesirably high blood sugar concentrations is to reduce consumption of digestible carbohydrates including starch.
However, with the selection of foods generally available it is difficult to establish a diabetic diet which ensures the blood sugar concentration being kept at sufficiently low levels while at the same time ensuring that the patient gets sufficient and appropriate nutrition in general and that the meals appear as normal and tasty meals fitting into common eating habits.
To reduce consumption of starch it has been proposed to replace the patients' consumption of bread totally or partly by the consumption of various substitutes thereof.
The bread replacement products so far proposed, however, have all shown various disadvantages such as: Too high protein content, which may cause renal trouble, a taste, consistency or physical appearance deviating from those of bread to such an extent that the products are not regarded and accepted as bread replacement, or the products have contained such large amounts of industrially manufactured, partially synthetic ancillary ingredients, which are normally not present in such amounts in ordinary bread, that the bread substitutes were not accepted as "natural" foods.
Thus, from DE-A-24 38 597 a low carbohydrate pastry for diabetics is known, which contains less than 4% digestible carbohydrates, the sugar having been replaced by a sugar substitute such as sorbitol, and the flour having been replaced by a flour substitute mix that contains wheat gluten, soya protein and a thickening agent such as locust bean flour, gum arabic or a cellulose derivative such as methylcellulose or carboxymethylcellulose. Such pastry will have no similarity to bread and as appears from the published patent application the invention described therein relates to cake or biscuit-like products the role of which in a diabetic diet would be very limited.
From DE-B-28 47 876 it is known to manufacture a pastry with a particularly high protein content from wheat gluten, bran, milk protein, soya protein, salt, yeast, and water. However, the invention described therein relates to brittle, rather snack-like products, which have no similarity with real bread and besides they contain protein in amounts that are too large for the product to be suitable as bread replacement in a diabetic diet. Furthermore, the product is almost without any content of food fibres. The application as bread replacement for diabetics is not mentioned in the patent specification either.
Gluten-based baked products with a reduced starch content are known from U.S. Pat. No. 3,348,951. It is stated therein that the products may be manufactured with a bread-like appearance, they would, however, not be suitable for diabetics because they have a too large starch content. This is due to the fact that the products may contain a considerable amount of flour and that the gluten qualities used in the bakeries usually contain some amounts of starch, gluten completely free of starch providing a far too hard texture to the baked product. Furthermore, the large proportion of gluten provides a protein content of the product larger than appropriate for diabetics.
GB-A-2 022 391 is directed to a bread that besides flour contains from 5 to 50% of non-assimilable carbohydrate based gum or mucilage products, such as guar gum, locust gum, pectin or watersoluble alkylcellulose together with gluten in an amount that is sufficient for stabilization of the bread texture. It is stated in the patent application that the bread has a reducing effect on the cholest
REFERENCES:
patent: 3348951 (1967-10-01), Evans
patent: 3930055 (1975-12-01), Engelman et al.
patent: 3995065 (1976-11-01), Titcomb et al.
patent: 4109018 (1978-08-01), Thompson
patent: 4442132 (1984-04-01), Kim
patent: 4824683 (1989-04-01), Hodgson et al.
Dialog Information Service, File 351, WPIL, Dialog accession No. 004157535, WPI accession No. 84-3030749/49 (NISO), "Novel food material prepn. by binding powdery edible fibre to protein," & JP,A,59187745, publ. 841024.
Czaja Donald E.
Tran Lien
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