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
1995-08-03
2001-10-16
Paden, Carolyn (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.
C536S102000, C426S559000, C426S560000, C426S449000, C426S451000
Reexamination Certificate
active
06303174
ABSTRACT:
TECHNICAL FIELD
This invention relates to food composition which include resistant starch as a source of dietary fibre and in particular to food compositions which include grain or parts thereof and starch derived from the grain which is high in amylose.
BACKGROUND ART
It has been recognised that a balanced diet must include an adequate level of dietary fibre. There are many natural food sources of dietary fibre of which cereals, particularly bran, are recognized as a good source.
However, it would seem that a high proportion of diets of people of the developed countries contain an inadequate level of dietary fibre. An inadequate level of dietary fibre has been linked with a number of diseases which may be broadly classified as metabolic and gastrointestinal. Examples of these diseases are diabetes mellitus, diverticular disease and colonic cancer.
It has also be found that some forms of dietary fibre are useful in lowering blood cholesterol.
One approach to providing adequate levels of dietary fibre has been to produce processed foods which are high in dietary fibre content. Such foods include breakfast cereals, snack bars, bread and the like. Typically bran, outer tissues of the kernel, including pericarp from a variety of cereal sources including wheat, maize, oats and other plant extracts have been used as the source of fibre.
More recently, resistant starches have been recognized as a potential source of dietary fibre. Resistant starches are starches that are highly resistant to hydration and which when ingested pass through the upper regions of the gastrointestinal tract largely unchanged.
To date the only natural sources of resistant starch at a significant level are green bananas and raw potatoes. Such sources do, however, present substantial problems in formulating satisfactory food products, in particular low gelatinization temperatures which are typically 60-80° C.
It is also possible to produce resistant starch by extensive processing involving repeated cooking and cooling of starch pastes.
In copending International patent application No. PCT/AU93/00389 filed Jul. 30, 1993 entitled “High Amylose Starch and Resistant Starch Fractions” there is disclosed a hybrid maize seed which is capable of producing a starch having an amylose content of more than about 80%. That application further discloses a maize starch derived from such seed having a amylose content of more than about 80%. This starch was designated as “High Amylose Starch” in view of the surprising high amylose content. A number of examples of compositions including high amylose starch were given which included a number of food applications.
Surprisingly, it has now been found that the aforementioned high amylose starch is high in dietary fibre content and is a resistant starch. Moreover, it has been found that such starches may be advantageously incorporated into food products to achieve enhanced levels of dietary fibre content. Additionally, these starches have relatively high gelatinization temperatures, typically 160-170° C.
SUMMARY OF THE INVENTION
Accordingly, the present invention consists in a food composition having an enhanced dietary fibre content, characterised in that the dietary fibre is derived from a starch having an amylose content of at least about 50% or if a rice starch, at least 27% and/or from a grain or parts thereof, the starch content of which has an amylose content of at least about 50% or if a rice starch, at least about 27%.
DISCLOSURE OF INVENTION
For the purpose of the description that follows, “high amylose” means an amylose content (dsb) of 50% or more, preferably 70% or more, most preferably 80% or more. Particularly preferred amylose contents are 85% or more and 90% or more. For a rice starch, an amylose content of 27% or more is considered to be a “high amylose starch”. Note that the method used to determine amylose content is that described in application No. PCT/AU93/00389, corresponding to U.S. Pat. No. 5,714,600 the contents of which are incorporated herein by way of reference.
This invention relates to high amylose content starch, in particular to a maize starch having an amylose content of more than 80% w/w. The invention further relates to single, double and multiple cross maize hybrids, particularly to a maize single cross F1 hybrid, capable of producing grain having such a high amylose content and to this grain.
Furthermore, this starch may be physically modified or chemically modified to produce a variety of derivatives well known in the art. These starches may also be used in a variety of compositions.
Starch granules from any botanical source are a heterogeneous mixture varying in physiological age and this affects their physical size, structure and properties. If the starch granules are physically separated according to their granule size, it has been noted by a number of authors that the properties of each size fraction are somewhat different. For example, Cluskey et al. in Starke, 32 105-109 (1980) reported on the fractionation of dent corn and amylomaize starch granules. They found that an inverse relationship existed between granule size and iodine binding capacity in the amylomaizes. Thus, the percent apparent amylose found in the fractions of amylose V starch amounted to 40% for the largest size particles and 52% for the smallest particles.
A high amylose maize starch—High Amylose 80(10/91) was fractionated into seven subsamples based on granule size using the aqueous differential sedimentation procedure described by Cluskey et al. (1980). This method was chosen since it minimised damage to the starch, did not introduce any residues and it was indicated that exposure of the starch granules to distilled water for long periods of time did not affect their integrity. Each subsample was weighed, measured for average granule size and the apparent amylose content, total dietary fiber and resistant starch determined. Each starch sample (60 grams) was separated into the seven fractions which were freeze-dried and weighed on a Mettler PE 3600 top pan balance. A scanning electron microscope was used to visually check the uniformity of the size distribution of the granules in each fraction.
Each fractionated starch sample was an analysed for granule size according to the method described below. Apparent amylose content was determined using the method described above. Dietary fiber and resistant starch (McCleary et al.) were determined using the methods disclosed in co-pending application PL6537.
Granule size was determined using a Malvern Master Sizer which utilizes a HE—Ne laser (632.8 nm) with a maximum output of 5 mW CW. In this method a starch slurry was made using approximately 15 mL of distilled water in a 50 mL beaker. The slurry was sonicated for 4 minutes. The slurry was then introduced into the stirred cell and the obscuration value adjusted using distilled water to 0.20. The slurry was allowed to stir for a further 2 minutes before readings were taken. Four readings were taken for each sample in order the check the stability of the readings being obtained.
Whilst the resistant nature of the starches of this invention are not fully understood, it is suspected that the molecular arrangement of the glucan polymers, including crystalline structures, and the association of these polymers with other substances, including free fatty acids, may be responsible for imparting the resistant characteristic.
In the accompanying
FIG. 1
, there is shown a graph of total dietary fibre versus amylose content of a number of samples representing three maize varieties-regular maize, waxy maize and high amylose maize. It will be seen from this graph that all the regular maize and waxy maize varieties were substantially nil in dietary fibre content, whereas all of the high amylose samples were found to have a measurable dietary fibre content. Based on the fact that the regular maize samples were found to have an amylose content of about 28% whilst the waxy maize was nil, the finding that at an amylose content of greater than about 50% was associated with the presence of diet
Brown Ian Lewis
Ganly Robert
McNaught Kenneth John
Goodman Fielder Limited
Morgan Lewis & Bockius
Paden Carolyn
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