Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1995-12-04
1998-12-08
Feisee, Lila
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426615, 426452, 426456, 426459, 426463, 426469, 426482, A23L 110, A23L 1308, A23B 403
Patent
active
058465901
DESCRIPTION:
BRIEF SUMMARY
The subject of this invention is a method for preparing concentrates of soluble dietary fibre, such as .beta.-glucan, and/or pentosans, from a raw material deriving from cereal grains. In particular, according to the invention, preparations rich in .beta.-glucan, which expression is used for .beta.- (1.fwdarw.3) (1.fwdarw.4) D-glucan, or pentosans, are made from grains of oat, barley or rye, which preparations dissolve rapidly in water and elevate the viscosity of the solutions and act as water binding agents in the digestive tract or in food preparations.
.beta.-Glucan acts in the human digestive tract as a soluble fibre component and functions in particular as a reducer of the cholesterol content of blood, and by attenuating fluctuations in postprandial blood glucose concentration. Both of these effects are based on the increase of viscosity in the contents of the stomach and intestines. In addition, the viscosity elevating and binding properties of .beta.-glucan can potentially be exploited in several technological applications.
.beta.-Glucan has been found plentifully in grains of barley, oats and rye. Preparation of pure or nearly pure .beta.-glucan from cereal grains in laboratory scale is known from several patent and scientific publications, and has been reviewed e.g. in the Finnish patent No. 84775 and conforming European patent application No 379499 of the inventors of the present invention. Methods for preparing products with an enriched content of .beta.-glucan have been reviewed by Paton and Lenz in 1993 in the book Oat Bran, published by the American Association of Cereal Chemists. There exist also several barley cultivar varieties where the content of .beta.-glucan is already in the grains as high as in the oat bran concentrates, that is from 14 to 17%.
A difficulty in the use of both pure or nearly pure isolated .beta.-glucan, of preparations enriched in the content of .beta.-glucan, and of barley rich in .beta.-glucan, is the slow, incomplete, and not easily controllable solubility of .beta.-glucan. A rapid dissolving and elevation of viscosity are important, among others, when physiological effects are the goal. In some of them, a solubility during less than 15 minutes is necessary. Of .beta.-glucan present in the grains, usually less than a half is soluble in hot water. A weak solubility results partly from the molecular weight distribution, only the fractions with a lower molecular weight being water soluble. In addition, in .beta.-glucan of both of barley (Forrest and Wainwright, Journal of the Institute of Brewing 83 (1977) pp. 279-286) and of oat (Vaum and Smidsr.o slashed.d, Carbohydrate Polymers 9 (1988) pp. 103-117), there has been found tightly bound protein or peptide, which presumably binds molecules to the cell wall and probably also to each other thus elevating the apparent molecular weight. The solubility is retarded both by other components of the grain, which limit the diffusion of water, and by the vigorous caking tendency of .beta.-glucan when connected with water.
The solubility is increasing and speeded up during processing, effected both by heat and mechanical forces and by .beta.-glucanase or pentosanase enzymes. Viscosity elevating properties are, however, simultaneously reduced to an extent, where the physiologically advantageous effects and the possibilities for technological applications are substantially reduced or totally lost. For example, the part of barley .beta.-glucan which can be rendered water soluble has usually a molecular size of a half or one third of that in oat soluble .beta.-glucan, and its viscosity properties are correspondingly weaker. The ubiquitous presence of .beta.-glucanases in many food raw materials and as produced by several microbial species, and the high heat resistance of these enzymes, form also an uncertainty factor for preserving .beta.-glucan in water-containing foods. Consequently, a reproducible dosage can be achieved only by using dry preparations, but the solubility of the present preparations is too slow and incomplete for a
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Wood, P. J. Weisz, J and Fedec, P. (1991) Potential for B-glucan enrichment in brand derived from oat . . . Cereal Chemistry 68, 48.
Auti., K., Myllymaki, O., Suortti, T. Saastamoninen, M. and Poutanen K. (1992) Physical Properties of . . . Food Hydrocolloids 5, 513-522.
Malkki Yrjo
Myllymaki Olavi
Bansal Geetha P.
Exavena OY
Feisee Lila
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