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
2001-10-12
2002-09-17
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.
C426S559000, C426S560000, C426S449000, C426S451000, C426S620000, C426S621000, C536S102000
Reexamination Certificate
active
06451367
ABSTRACT:
TECHNICAL FIELD
This invention relates to food composition which include resistant starch as a source of dietary fiber 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 fiber. There are many natural food sources of dietary fiber 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 fiber. An inadequate level of dietary fiber 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 fiber are useful in lowering blood cholesterol.
One approach to providing adequate levels of dietary fiber has been to produce processed foods which are high in dietary fiber 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 fiber.
More recently, resistant starches have been recognized as a potential source of dietary fiber. 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” now U.S. Pat. No. 5,714,600 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 fiber 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 fiber 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 fiber content, characterized in that the dietary fiber 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%.
BRIEF DISCLOSURE OF THE DRAWING
FIG. 1
is a graph of total dietary fiber versus amylose content of three maize varieties.
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 determined amylose content is that described in application No. PCT/AU93/00389, now U.S. Pat. 6,303,174 the contents of which are incorporated herein by way of reference.
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 fiber 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 fiber content, whereas all of the high amylose samples were found to have a measurable dietary fiber 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 dietary fiber is somewhat surprising. It is also surprising that the dietary fiber content increases to such an extent relative to increasing amylose content.
In Table 1 set out below, it will be seen that when resistant starch is determined by two methods, the content for the high amylose starches, particularly high amylose 80, is substantially greater than regular maize starch.
TABLE 1
TOTAL DIETARY FIBRE AND RESISTANT STARCH LEVELS
IN MAIZE STARCH
Total Insoluble
Resistant Starch
Dietary Fibre
Muir et al
McCleary et al
(% dsb)
(% dsb)
(% dsb)
Waxy Maize
<0.2
0.7 ± 0.5
5.8
Starch 8/91
Regular Maize
<0.2
1.3 ± 0.9
−0.4
Starch 7/91
High Amylose 50
8.0
8.2 ± 0.4
7.5
7/91
High Amylose 80
21.2
—
11.9
4/91
High Amylose 80
31.8
20.0 ± 1.8
18.1
10/91
Muir et al “Measurement of Resistant Starch factors affecting starch escaping digestion in vitro” Am. J. Clin. Nutr. 56, 123-127 (1992)
McCleary et al “A rapid procedure for total starch measurement in cereal grains and products” Proc. 42nd RACI Cereal Chem. Conf. Christchurch, NZ (1992) Ed. VJ Humphrey-Taylor pp304-312.
The high amylose starch of the invention may be incorporated into a wide range of food products. A non-exhaustive list of such products include: pasta, noodles, instant noodles, breakfast cereals, baked goods such as bread, biscuits, crackers and the like, snack foods, cheese and other dairy based products.
Incorporation of the high amylose starch of the invention into food products will be at a level consistent with the required level of dietary fiber in the finished product. A broadly useful level of incorporation generally lies in the range of from about 5-60%.
It will be appreciated that in some products, high amylose content whole grain or grits derived from the grain may be incorporated alone or in combination with high amylose starch.
Furthermore, the high amylose starch of the invention may be used as a partial replacement for the flour incorporated in products such as bread.
Whilst the dietary fiber and resistant starch results shown respectively in FIG.
1
and Table 1 are directed to maize starch, it should be appreciated that this invention is not so-limited. For example, high amylose wheat, high amylose rice, high amylose pea and high amylose barley starch may also be utilized in the food compositions of this invention.
REFERENCES:
patent: 3541587 (1970-11-01), Washburn
patent: 4529607 (1985-07-01), Lenchin et al.
patent: 4590084 (1986-05-01), Miller et al.
patent: 4759942 (1988-07-01), VonFulger
patent: 5268367 (1993-12-01), Miwa et al.
patent: 5300145 (1994-04-01), Fergason et al.
patent: 5714600 (1998-02-01), McNaught
patent: 6303174 (2001-10-01), McNaught et al.
patent: B-45616/89 (1990-05-01), None
patent: B-60630/90 (1991-02-01), None
patent: B-61403/90 (1991-02-01), None
patent: A-25124/92 (1993-03-01), None
patent: 0 118 240 (1984-12-01), None
p
Brown Ian Lewis
Ganly Robert
McNaught Kenneth John
Marshall Gerstein & Borun
Paden Carolyn
Penford Holdings Pty Limited
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