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
2000-02-17
2001-05-29
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.
C426S457000, C426S461000, C426S464000, C426S508000, C426S518000, C426S618000
Reexamination Certificate
active
06238719
ABSTRACT:
FIELD OF INVENTION
The present invention relates to a clinically active hypocholesterolaemic, immunostimulative, atumorigenic food and/or food ingredients derived from waxy hulless and waxy hulless short awvn barley varieties, that have elevated levels of long chained beta glucan fiber, which is the active clinical ingredient in this food product.
It is well know in the cereal and nutritional arts that beta glucan (beta 1-4/beta 1-3 glucosyl pyranose polymer) reduces serum cholesterol, and regulates serum blood sugar in humans. Beta glucan occurs in quantity in only two cereals as soluble cell wall fiber, i.e. oats and barley. Two forms of barley have especially high levels of beta glucan, i.e. waxy hulless and waxy hulless short awn. The clinical activity of these beta glucans is related to the viscosity that is created in the intestines, and that this viscosity is created by hydrated beta glucan fibers that ranged from 1 to 6 mm in length and about 2 to 10 microns in diameter. The viscosity is directly related to the quantity and length of these fibers. These sticky fibers absorb cholesterol, fat, and sugars and flush them out of the body, this flushing action is the basis of the clinical functionality.
These same beta glucans, which are common as cell wall fiber in microbes have immunostimulative, and anti-tumorigenic properties. More recently it has become apparent that the cereal beta glucans have the same healing properties as the microbial forms. Additional new information strongly suggests that these same beta glucans have anti-inflammatory properties that have a healing effect on bone and joint disorders, and a flushing action of the blood, lymph, and interstitial fluids that results in anti cancer effects. The pharmacological functionality is related to the same properties as the nutritional functionality, chain length of beta glucan fibers. As beta glucan chains pass through the intestinal tract they are broken up in length and absorbed by intestinal lymph nodes, then passing to the other organ systems. As molecular length is reduced, functionality is reduced. Thus, the long chained beta glucan fibers associated with the waxy hulless and waxy hulless short awned barleys would be especially effective in this role as a nutritional pharmacological agent.
In the last 3 years the grain growing regions of the United States have been plagued by a fungal disease called scab, that grows on the surface of the seed, this will effect all seed to some extent, but the seed which are severely effected will be bleached and shrunken, and in the industry are called tombstones because of their appearance. This fungus produces toxins that are collectively called vomitoxins, because in quantities around 10 ppm they will cause pigs to become sick with one of the symptoms, vomiting. The disease is not considered to be toxic to humans, but there is some controversy about this point, because if nothing else people allergic to vomitoxin can die from anaphylactic shock in response to these vomitoxins. At the very least they can make people sick, and certainly are not healthful compounds.
The healthful beta glucans of barley and especially waxy hulless and waxy hulless short awn barley (High Vee™ Barley) are concentrated in the endosperm of the grain, not the bran. This makes barley unique because in oats the beta glucans are concentrated in the bran. While the general public regards bran as healthful, this is in fact some what of a misnomer in real world practice. In fact diseases like scab grow on the surface of the grain. Also, the bran fraction contains high concentrations of phytic acid, a compound that ties up essential minerals and causes mineral deficiencies in live stock and has the potential to do the same in humans. Also, the harsh lignified fiber that occurs in the bran fraction, if taken in large quantities, can have a detrimental tearing effect on the intestinal cell walls. Thus, the benefit of the fiber associated with the bran fraction is mixed at best. In the present day climate of bran acceptance, as a health benefit, it is forgotten that the development of refined milling procedures in Northern Europe to remove bran from flour was a health measure to remove toxic fungi adhering to the moldy bran, that was inevitable in the cool moist environment of Northern Europe. In waxy hulless barley, and waxy hulless short awn barley there exists a highly effective form of fiber (long chained beta glucan) that is not associated with the potentially moldy bran. In this respect waxy hulless and waxy hulless short awn barleys are truly unique.
If one looks back to antiquity, to the beginnings of human civilization, barley grain was the base component of the first breads. Barley bread was considered the bread of life. As time went on the breads wheats with strong glutinous proteins, which produced the leaven loaves became the preferred bread of the affluent. However, even as these fluffy wheat breads were being introduced, their lack of healthfulness as compared to the old heavy barley breads was noted by numerous sources. These observations continued into the 19th century AD, when high gluten strength wheat breads finally replaced the heavy barley, corn, oat, rye type breads as the bread of the people, not just the affluent. Always it was noted that the raised wheat breads while fun to eat somehow seemed less healthful than the old breads, especially those with a barley base. It should be noted that the old heavy breads were quite often a combination of grain (multi grain breads). Indeed the Roman Army that conquered much of the known world marched on multi grain bread. However, of the grains in their bread, barley was the one, that in particular was thought to give strength and vigor to the soldiers. Wheat was a luxury, barley was a functional necessity.
Beer like bread comes from antiquity, and beer comes from bread, because the first beers were made from bread that was thrown in a pot of water and allowed to ferment by the action of naturally occurring air borne yeast. Since barley was the bread of antiquity, and the bread of the people, and beer was the beverage of the people, the loaf of bread that was thrown in the pot was most often made of barley. Right from the beginning (Ancient Egypt) beer was considered a health beverage. Indeed much of the barley consumed by Roman legionnaires and gladiators was in the soluble form of beer made from barley beer loaves made from partially germinated (malted) grain. Use of low alcoholic content stout beer, which contained high levels of viscous solubles as an accepted popular health tonic consumed by the entire family continued in Europe, Africa, Mid East, and America into the first half of the 20th Century. With the development of low viscosity recreational beer in the 20th Century the use of beer as a health tonic has essentially ceased for the general public in urbanized societies. Thus, the beneficial health effects of barley grain were recognized from antiquity. It was also recognized that these benefit were retained when barley was consumed in a soluble form as beer and was associated with the viscosity of the brew, when the viscosity of beers disappeared so did the perceived health benefits. Viscous beta glucan is the active ingredient in healthful barley breads and beers. An especially potent form of viscous beta glucan, long chained beta glucan derived from specially selected waxy hulless and wax hulless short awn barleys has been described by Fox in U.S. Pat. No. 5,614,242. The present invention involves high viscosity ingredients (flakes and lubbles), which can be used as cereals and food ingredients to widely extend the use of healthful long chained viscous beta glucan. Special processing techniques are employed to insure that the long chained beta glucans are preserved through processing.
Other patents have described the use of waxy barley for the production of cereal flakes, Alexander (U.S. Pat. No. 5,360,619) and Lewis et al. (U.S. Pat. No. 5,391,388) incorporated herein. Alexander describes a dry heat stabilized flake, that is u
Barkley Seed, Inc.
Paden Carolyn
Rothwell Figg Ernst & Manbeck
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