CA1221575A - Psyllium mucilloid products - Google Patents
Psyllium mucilloid productsInfo
- Publication number
- CA1221575A CA1221575A CA000465524A CA465524A CA1221575A CA 1221575 A CA1221575 A CA 1221575A CA 000465524 A CA000465524 A CA 000465524A CA 465524 A CA465524 A CA 465524A CA 1221575 A CA1221575 A CA 1221575A
- Authority
- CA
- Canada
- Prior art keywords
- psyllium
- weight percent
- fiber
- puff
- high fiber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Abstract
ABSTRACT OF THE DISCLOSURE
A dry-blended psyllium high fiber food product base comprising from about 20 to 80 weight precent psyllium mucilloid and from 25 to 100 weight percent dietary fiber wherein the psyllium is a part of the dietary fiber and the dietary fibers other than psyllium constitute at least 5 weight percent of the total fibers, and optionally containing a sweetening agent, flavoring agents, protein sources, surfactants, wetting agents or preservatives. The base is useful in the preparation of high fiber food products such as food bars, puffs and drinks.
A dry-blended psyllium high fiber food product base comprising from about 20 to 80 weight precent psyllium mucilloid and from 25 to 100 weight percent dietary fiber wherein the psyllium is a part of the dietary fiber and the dietary fibers other than psyllium constitute at least 5 weight percent of the total fibers, and optionally containing a sweetening agent, flavoring agents, protein sources, surfactants, wetting agents or preservatives. The base is useful in the preparation of high fiber food products such as food bars, puffs and drinks.
Description
~2Z157S
PSYIIUM~ ILLOID PR~DUCTS
~ he present invention relates to a novel composition and method of making and using psyllium high fiber food products useful as a dietary aid in the control of constipation and/or as a dietary aid in weight loss and maintenance. In its composition aspect, it relates to a novel dry blend or agglomerated composition comprising psyllium mucilloid of at least 10 to 80 weight percent, total dietary fiber of from 25 to 100 weight percent from a grain, fruit or vegetable source wherein the psyllium is a part of the dietary fiber. The dry blend or high fiber food product base is incorporated into suitable compositions to provide ~ psyllium high fiber drink mix and extruded psyllium ; 15 high fiber bars or puffs which may additionally contain optional sweeteners, flavoring agents, protein sources, surfactants, wetting agents, preservatives and the like. In its method aspect, it relates to novel processes comprising blending or agglomerating the novel composition, then adding water as necessary to form a drink which can be used as a dietary aid or to control constipation, or extruding at a temperature of between about 150 and 200 C such that the final product has a psyllium content of between 10 to 80 weight percent to form a high fiber bar or puff.
Psyllium mucilloid consists of the mucillaginous portion (the husk either milled or unmilled) of blond psyllium seeds. Psyllium mucilloid ,........................................... .
~2Z15~5 contains natural mucillage and normally forms a gelatinous mass on contact with water. It is useful in the treatment of constipation by acting as a fecal softener and also as a demulcent in the presence of inflamed mucosa. Psyllium mucilloid exhibits poor dispersability and mixability in water. The numerous ~ndividual particles tend to agglomerate when psyllium mucilloid is mixed with water. Hydration takes place over the surface of such agglomerated aggregates to form gel-coated lumps, the interiors of which are still substantially dry, and these lumps are extremely difficult to disperse. This effect is aggravated by the fact that psyllium has a tendency to float on the surface of the water, allowing partially dissolved particles to agglomerate into large masses. In addition, the taste of psyllium mucilloid is unaccepta~le to many persons.
Diets high in fiber have become increasingly more significant in American diets. Typical of the foods consumed are high fiber breads, whole grains and granolas, granola bars, etc. Diets high in fiber are important because they can be an adjunct to a weight loss program, and in addition, the roughage of high fiber aids in decreasing constipation.
While granola and other high fiber bars are attractive because of their portability, they are relatively high in fats used as adhesive agents and therefore high in calories. A "granola" bar supplying 3 grams of dietary fiber would contain 125-150 calories.
Attempts to make a fiber bar that is an expanded type product like a cracker without high caloric content have been largely unsuccessful~ The fiber products such as soy bran, corn bran, wheat bran or rice bran work against the expanders needed for the proper amount of "puff" in a cracker-type product or cereal type puff. Psyllium, while also a dietary fiber, has largely been avoided due to its mucillaginous nature and the need to add water to most extruded products.
It is therefore an object of this invention to proviae psyllium high fiber food products, specifically psyllium high fiber bars, puffs and drinks, and methods of making same, which are relatively low in calories and a useful adjunct in the control of weight gain and constipation. A further object of this invention is to provide psyllium high fiber food products which will, in addition, aid to curb the appetite.
Accordingly, it has been discovered that an expanded high fiber bar or puff can be made comprising lS at least 10 to about 80 weight percent psyllium mucilloid, water, 10 to 30 weight percent of an expander, and total dietary fibers of from 25 to 80 weight percent wherein the psyllium mucilloid may be a part of the dietary fiber. Optionally, one could add sweeteners, preferably from 0 to 30 weight percent, flavoring agents, preferably from about 3 to 5 weight percent and a protein source, preferably from about 0 to 20 weight percent, the critical and novel portion of the invention being the addition of psyllium within a defined range to obtain an expanded fiber bar product.
Without the psyllium, the fiber bar or puff will not expand and no "puffed" cracker-type product is possible. It has been surprisingly found that the mucillaginous properties of psyllium are not a problem within the given range when water is added in the extrusion process.
S'7~
It has also been discovered that a psyllium high fiber drink mix can be made by dry blending or agglomerating, a base comprising at least 20 to 80 weight percent psyllium mucilloid, and total dietary fibers of from 25 to 100 weight percent wherein psyllium mucilloid may be a part of the dietary fiber a~nd dietary fibers other than psyllium constitute at least 5 weight percent. Cptionally, one could add sweeteners, preferably from about 0 to 5 weight percent, flavoring agents, preferably from about 0 to 5 weight, a protein source, wetting agents, surfactants or the like, preferably from about 0 to 20 weight percent, the critical and novel portion of the invention beirig the addition of psyllium with a blend of dietary fibers with at least 20 weight percent psyllium to obtain a wettable, dispersable high fiber drink product. Without the psyllium, the other fiber(s) will not wet or disperse well nor have the desired pharmaceutical effect. It has been surprisingly found that the mucillaginous agglomerated aggregates do not form gel coated lumps within the given range of the invention without the addition of sucrose while retaining acceptable taste and remaining relatively low in calories. The dry blended or agglomerated base may be employed as an intermediate in the preparation of the high fiber bars or puffs of this invention.
Dietary fibers are naturally occurring in grains, cereals, fruits and vegetables. They can be classified as cellulose, hemicellulose, lignin, gums or pectins. Examples of dietary fibers are soy bran, corn bran, wheat bran, rice bran, psyllium, carrageenan, the known gums and pectins. The most preferred dietary fibers are the cereal brans and while these normally tend to work against expansion, that is not the case when psyllium is used. Since psyllium itself is a dietary fiber, it is possible to make the food products ~Z215~7~;
of this invention using only psyllium as the dietary fiber source. However, a combination of dietary fibers is most preferred.
Expanders are those substances which under proper conditions one skilled in the art can make an ` extruded product puff or expand into airy crackers such as saltines, etc. Examples of expanders are rice flour, corn flower, wheat flower and modified starches.
Optional protein sources are animal or vegetable protein such as soy protein isolate, which is 95% protein or milk protein. Sweeteners can be the naturally occurring sweeteners such as sucrose or fructose or the artificially made sweeteners such as saccharin, acetosulfame cyclamate and aspartame.
Flavoring agents can be chosen from a wide variety of agents known to those skilled in the art, for example, apple-cinnamon, peanut butter, granola, etc.
Wetting agents and solubilizing agents can be added to further improve the compositions. Examples of suitable wetting agents and solubilizing agents are polysorbate 60 and sodium lauryl sulfate.
The bars and puffs of the present invention are manufactured by mixing the ingredients, except the water, and then blending for about 15 to 30 minutes until the mixture is fairly homogeneous. Optionally, ingredients which are added in small amounts (e.g., aspartame) could be premixed with, for example, the expander, in order to insure more uniform mixing. The mixture is then fed to an extruder of the type used by one skilled in the art for making an expanded cracker-type produc't with a water feed and extruded at from about 150 to about 200C using techniques known in the art. The cracker may then be cut to the appropriate size and packaged for sale. A preferred cracker would contain 3 grams of dietary fiber per bar.
This cracker would contain approximately 25 calories. A
high fiber breakfast cereal type puff is ~22~5~5 made in like manner as the bar except that smaller pieces are made. In general the size and weight would be simila. in size to what one skilled in the art would use for non-high fiber "breakfast cereal" type puffs.
The high fiber drink composition of the present invention is manufactured by either dry blending the ingredients or coating the dry blended ingredients with a suitable water soluble material such as gums, cellulose derivative, hydrolyzed starch oligosaccharide, mono or disaccharide, a polyglucose or a polymaltose to form an agglomerate by methods well known to one skilled in the art wherein said agglomerate coating may be up to 5 weight percent of the total mix. The product may then be mixed with water to form a "drink" as needed. In general, a preferred single dose for laxative purposes or dietary aid would be such that about 3.2-3.7 grams of psyllium and 1.0-2.5 grams of the fibers are delivered.
These high fiber food products have several utilities. First, in a weight control program there is a dual action to the crackers or puffs and drinks. This dual action consists of the intake of caloric fiber which aids in the saliation of appetite yet provides little caloric intake and the mucillaginous psyllium which expands in the stomach and will tend to give a "full" feeling. Second, because of the laxative action of both psyllium and dietary fibers in general, the bars and drinks may be used as roughage to decrease occurences of constipation. Thirdly, because a variety of dietary fibers can be used, a well balanced supplement of dietary fibers (soluble and insoluble) may be made. In addition, the dry blend mix is useful as an intermediate in making the agglomerated product and the fiber bar.
The invention will appear more fully from the examples which follow. These examples are given by way of illustration only, and are not to be construed as ~;22~57S
limiting the invention either in scope or in spirit, as many modifications will be apparent from the disclosure to those skilled in the art.
Exam~le_l- Aeple Cinnamon Flavor Fiber Bars The following materials were mixed about 15-20 minutes until well blended in a ribbon blender.
Samples are taken from different areas of the blender to insure ~niform mixing.
AMOUNT AMOUNT
PER DOSEPER BATC~
COMPONENT ~q) (KqL_ ~fined Corn Bran G-Fine 1.4175 157.50 Sized Mucilloid 1.3950 155.00 Sucrose, NF 1.3500 150.00 Fructose, USP 1.3500 150.00 Yellow Corn Cones 1.1700 130.00 Soy*Protein Isolate (Profam S-955) 0.6750 75.00 Rice ~lour 0.4500 50.00 Apple Dura~ome Natural Flavor 0.2250 25.00 Rice Bran .~Protex ~0) 0.1800 20.00 Oleoresin Cinnamon Durarome 0.1800 20.00 2Q Grouna Korintji Cinnamon0.1800 20.00 *Wheat Bran 0.1575 17.50 Avicel p~ 101 0.1350 15.00 Citrus Pectin, Jet-Sol ~3454 0.0450 5.00 Guar Gum Pretested 8/20 C Powder 0.0450 5.00 Locust Bean Gum Pretested POR/A Powder 0.0450 5.00 9.0000g1000.00Kg The mixture is then extruded using a Creusot-Loire Model BC72 using a central feed plate with a brass die, a stainless steel die or other metal may also be used ~3~mm x 2 mm) and metal die calibrator with teflon liners and with a metal calibrator space of 1/16 inch ,~
~ * Trade Mark ~X;2~7S
or central feed plate with two slots (dies) may also be used. Water was fed at 150 ml/min. and the extruder at 1500 psi with a mixture feed rate of 1.686 Kg/m. Barrel temperature was 188C. Screw speed was 150 RPM. Wafers were cut to 9 grams in size using a Leroy Saver Model MVS-50 cutter. These bars contain 3 grams of dietary fiber and have a caloric content of 24.
Exam le 2-Peanut Flavor Fiber Bar P
~sing the method of Example 1, the following mixture was made into 9 g fiber bars.
AMOUNTAMOUNT
- PER DCSEPER BATCH
COMPONENT (9) (Kg) Sized Mucilloid 2.125 236.11 Fructose, USP 1.250 138.89 Sucrose, NF 1.250 138.89 15 Yellow Corn Cones 1.125 125.00 Refined Corn Bran G-Fine 0.910 101.11 Rice Flour 0.720 80.00 Soy Protein Isolate (Profam S-955~ 0.675 75.00 Natural Peanut Flavor #70000 0.450 50.00 20 Rice Bran (Protex 40) 0.225 25.00 Avicel pH 101 0.135 15.00 Citrus Pectin, Jet Sol #3454 0.045 5.00 Guar Gum Pretested 8/20 C Powder 0.045 5.00 Locust Bean Gum Pretested POR/A Powder 0.045 5.00 9.000g1000.00Kg 122~57~
E ~ Cr~ola Fiber Bar Using the method of Example 1, the following mixture was made into 9 gram Granola fiber bars.
AMOUNTAMOUNT
PER DOSEPER BATCH
COMPONENT (g) (kg) Sized Mucilloid 2.0070223.00 Brownulated Powdered Sugar 1.3500 150.00 Fructose, USP 1.3500 150.00 Yellow Corn Cones 0.9630 107.00 Rice Flower 0.9000 100.00 Soy Protein Isolate ~Profam S-955) 0.7200 80.00 Refined Corn Bran G-Fine 0~7200 80.00 Granola-100~ Natural Cereal 0.4500 50.00 Avicel pH 101 0.1350 15.00 Natural Vanilla Malt Flavor FX ~502 0.1350 15.00 15 Rice Bran (Protex 40) 0.1350 15.00 Citrus Pectin, Jet-Sol ~3454 0.0450 5.00 Guar Gum Pretested 8~20 C Powder 0.0450 5.00 Locust Bean Gum Pretested POR/A Powder 0.0450 5.00 9.000 g1000.00Kg Example ~
Using the method of Example 1, the following mixture was made into 6 g whole grain flavor fiber bars.
* Trade Mark 122157~
AMOUNTAMOUMT
PER DOSEPER BATCH
COMPONE~T (g)(Kg) Yellow Corn Cones 1.0800 180.00 Sized Mucilloid 1.0500175.00 Rice Flour 0.9000150.00 Refined Corn Bran G-Fine 0.6000 100.00 Rice Bran (Protex 40) 0.6000100.00 Soy Protein Isolate (Profam S-955) 0.6000100.00 Oat Flour 0.315052.50 Wheat Bran 0.180030.00 Salt, Sifto-50 0.135022.50 Hard Wheat Flour 0.108018.00 Soft Wheat Flour 0.108018.00 Avicel pH 101 0.090015.00 Brownulated Powdered Sugar 0.0750 12.50 Toasted Oat Flavor - S-3624 M~N l-TS 0.069011.50 Citrus Pectin, Jet-Sol #3454 0.0690 5.00 Guar Gum Pretested 8/20 C Powder 0.03005.00 Locust Bean Gum Pretested POR/A Powder 0.0300 5.00 6.0000 g 1000.00 Kg One six gram wafer contains 2 grams of dietary fiber and 14 calories.
Example 5-Apple Cinnamon ~Breakfast Cereal" Type Puffs Vsing the method of Example 1 but using 2 stainless steel dies each with 2 round holes (diameter 3/16"), the following mixture was made into high fiber breakfast cereal type puffs. Each puff weighs 7 grams and contains approximateley 13 calories.
~22~7~;
Per 7 gm omponent of Servin~
Psyllium Muc~lloid(Searle) 3.500 g Corn Meal (Yellow corn cones)1.085 g Soy Protein Isolate (Profam S-955) 0.840 g 5 Food Starch (~akasnak) 0.700 9 White Rice Flour 0.476 g Natural Apple Flavor(Durarome)0.105 g Oleo Cinnamon (Durarome) 0.105 g ~round Korintji Cinnamon (McCormick) 0.091 9 10 Partially Hydrogenated Vegetable Oil ~urkex 500) 0.049 g Aspartame (Searle) 0.035 g Lecitreme-3527 (Beatrice) 0.014 g Examele 6-Chocola e Flavor High Fiber Base The following mixture was dry blended in a 15 ~obart blender:
Amt/BatchAmt~Dose %
Psyllium mucilloid41.97g 3.5g 20.98 Corn bran 20.38g 1.7g 10.92 N~P. Milk Solids 59.95g 5.0g 29.98 20 Sweet Whey 23.98g 2.0g 11.99 Lecithinated Cocoa29.98g 2.0g 14.99 Carob Magna ll.99g 1.0g 5.99 ~spartame 0.96g 0.08 0.48 Dariloid 4.80g 0.4g 2.40 25 Locust Bean Gum 6.009 0.59 2.99 An individual dose is 16.68 g which can be mixed with 8 oz of water to form.a psyllium high fiber drink with a milk chocolate flavor.
..~
~`~ * Trade Mark .
~22~S7S
Example 7 The dry blend mixture of Example 1 wa~
agglomerated using 7.7~ maltodextrin as a coating agent in a Freund Agglomerator to give a dose of 17. 96 9 which is dissolved and di~persed readily in 8 oz of water.
Example 8-Oranqe Flavor Righ Fiber Drink Base The following mixture i8 dry blended in a Hobart blender and u~ed dry as an intermediate to a spray agglomerated product wi~h 17.7 g Maltrin M-100 in 17S ml of water:
~ Batch Amt~Dose %
Psyllium 175.00g 3.59 50.00 Rice Bran 145.74 2.9 41.64 Citric acid 17.50 0O35 5.00 Orange Plavor 10.71 0.21 3.06 Sac~harin .77 0.015 0.22 Yellow ~S .35 0.007 0.11 Example 9 The following powder is prepared for use as a powdered drink mix and as an intermediate to a spray agglomerated product.
Amt/Batch Amt/Dose %
Psyllium 268.00g 3.4g 66.0 Corn Bran 125.60 1.6 31.5 A~partame 6.4 0.08 1.6 * Trade Mark
PSYIIUM~ ILLOID PR~DUCTS
~ he present invention relates to a novel composition and method of making and using psyllium high fiber food products useful as a dietary aid in the control of constipation and/or as a dietary aid in weight loss and maintenance. In its composition aspect, it relates to a novel dry blend or agglomerated composition comprising psyllium mucilloid of at least 10 to 80 weight percent, total dietary fiber of from 25 to 100 weight percent from a grain, fruit or vegetable source wherein the psyllium is a part of the dietary fiber. The dry blend or high fiber food product base is incorporated into suitable compositions to provide ~ psyllium high fiber drink mix and extruded psyllium ; 15 high fiber bars or puffs which may additionally contain optional sweeteners, flavoring agents, protein sources, surfactants, wetting agents, preservatives and the like. In its method aspect, it relates to novel processes comprising blending or agglomerating the novel composition, then adding water as necessary to form a drink which can be used as a dietary aid or to control constipation, or extruding at a temperature of between about 150 and 200 C such that the final product has a psyllium content of between 10 to 80 weight percent to form a high fiber bar or puff.
Psyllium mucilloid consists of the mucillaginous portion (the husk either milled or unmilled) of blond psyllium seeds. Psyllium mucilloid ,........................................... .
~2Z15~5 contains natural mucillage and normally forms a gelatinous mass on contact with water. It is useful in the treatment of constipation by acting as a fecal softener and also as a demulcent in the presence of inflamed mucosa. Psyllium mucilloid exhibits poor dispersability and mixability in water. The numerous ~ndividual particles tend to agglomerate when psyllium mucilloid is mixed with water. Hydration takes place over the surface of such agglomerated aggregates to form gel-coated lumps, the interiors of which are still substantially dry, and these lumps are extremely difficult to disperse. This effect is aggravated by the fact that psyllium has a tendency to float on the surface of the water, allowing partially dissolved particles to agglomerate into large masses. In addition, the taste of psyllium mucilloid is unaccepta~le to many persons.
Diets high in fiber have become increasingly more significant in American diets. Typical of the foods consumed are high fiber breads, whole grains and granolas, granola bars, etc. Diets high in fiber are important because they can be an adjunct to a weight loss program, and in addition, the roughage of high fiber aids in decreasing constipation.
While granola and other high fiber bars are attractive because of their portability, they are relatively high in fats used as adhesive agents and therefore high in calories. A "granola" bar supplying 3 grams of dietary fiber would contain 125-150 calories.
Attempts to make a fiber bar that is an expanded type product like a cracker without high caloric content have been largely unsuccessful~ The fiber products such as soy bran, corn bran, wheat bran or rice bran work against the expanders needed for the proper amount of "puff" in a cracker-type product or cereal type puff. Psyllium, while also a dietary fiber, has largely been avoided due to its mucillaginous nature and the need to add water to most extruded products.
It is therefore an object of this invention to proviae psyllium high fiber food products, specifically psyllium high fiber bars, puffs and drinks, and methods of making same, which are relatively low in calories and a useful adjunct in the control of weight gain and constipation. A further object of this invention is to provide psyllium high fiber food products which will, in addition, aid to curb the appetite.
Accordingly, it has been discovered that an expanded high fiber bar or puff can be made comprising lS at least 10 to about 80 weight percent psyllium mucilloid, water, 10 to 30 weight percent of an expander, and total dietary fibers of from 25 to 80 weight percent wherein the psyllium mucilloid may be a part of the dietary fiber. Optionally, one could add sweeteners, preferably from 0 to 30 weight percent, flavoring agents, preferably from about 3 to 5 weight percent and a protein source, preferably from about 0 to 20 weight percent, the critical and novel portion of the invention being the addition of psyllium within a defined range to obtain an expanded fiber bar product.
Without the psyllium, the fiber bar or puff will not expand and no "puffed" cracker-type product is possible. It has been surprisingly found that the mucillaginous properties of psyllium are not a problem within the given range when water is added in the extrusion process.
S'7~
It has also been discovered that a psyllium high fiber drink mix can be made by dry blending or agglomerating, a base comprising at least 20 to 80 weight percent psyllium mucilloid, and total dietary fibers of from 25 to 100 weight percent wherein psyllium mucilloid may be a part of the dietary fiber a~nd dietary fibers other than psyllium constitute at least 5 weight percent. Cptionally, one could add sweeteners, preferably from about 0 to 5 weight percent, flavoring agents, preferably from about 0 to 5 weight, a protein source, wetting agents, surfactants or the like, preferably from about 0 to 20 weight percent, the critical and novel portion of the invention beirig the addition of psyllium with a blend of dietary fibers with at least 20 weight percent psyllium to obtain a wettable, dispersable high fiber drink product. Without the psyllium, the other fiber(s) will not wet or disperse well nor have the desired pharmaceutical effect. It has been surprisingly found that the mucillaginous agglomerated aggregates do not form gel coated lumps within the given range of the invention without the addition of sucrose while retaining acceptable taste and remaining relatively low in calories. The dry blended or agglomerated base may be employed as an intermediate in the preparation of the high fiber bars or puffs of this invention.
Dietary fibers are naturally occurring in grains, cereals, fruits and vegetables. They can be classified as cellulose, hemicellulose, lignin, gums or pectins. Examples of dietary fibers are soy bran, corn bran, wheat bran, rice bran, psyllium, carrageenan, the known gums and pectins. The most preferred dietary fibers are the cereal brans and while these normally tend to work against expansion, that is not the case when psyllium is used. Since psyllium itself is a dietary fiber, it is possible to make the food products ~Z215~7~;
of this invention using only psyllium as the dietary fiber source. However, a combination of dietary fibers is most preferred.
Expanders are those substances which under proper conditions one skilled in the art can make an ` extruded product puff or expand into airy crackers such as saltines, etc. Examples of expanders are rice flour, corn flower, wheat flower and modified starches.
Optional protein sources are animal or vegetable protein such as soy protein isolate, which is 95% protein or milk protein. Sweeteners can be the naturally occurring sweeteners such as sucrose or fructose or the artificially made sweeteners such as saccharin, acetosulfame cyclamate and aspartame.
Flavoring agents can be chosen from a wide variety of agents known to those skilled in the art, for example, apple-cinnamon, peanut butter, granola, etc.
Wetting agents and solubilizing agents can be added to further improve the compositions. Examples of suitable wetting agents and solubilizing agents are polysorbate 60 and sodium lauryl sulfate.
The bars and puffs of the present invention are manufactured by mixing the ingredients, except the water, and then blending for about 15 to 30 minutes until the mixture is fairly homogeneous. Optionally, ingredients which are added in small amounts (e.g., aspartame) could be premixed with, for example, the expander, in order to insure more uniform mixing. The mixture is then fed to an extruder of the type used by one skilled in the art for making an expanded cracker-type produc't with a water feed and extruded at from about 150 to about 200C using techniques known in the art. The cracker may then be cut to the appropriate size and packaged for sale. A preferred cracker would contain 3 grams of dietary fiber per bar.
This cracker would contain approximately 25 calories. A
high fiber breakfast cereal type puff is ~22~5~5 made in like manner as the bar except that smaller pieces are made. In general the size and weight would be simila. in size to what one skilled in the art would use for non-high fiber "breakfast cereal" type puffs.
The high fiber drink composition of the present invention is manufactured by either dry blending the ingredients or coating the dry blended ingredients with a suitable water soluble material such as gums, cellulose derivative, hydrolyzed starch oligosaccharide, mono or disaccharide, a polyglucose or a polymaltose to form an agglomerate by methods well known to one skilled in the art wherein said agglomerate coating may be up to 5 weight percent of the total mix. The product may then be mixed with water to form a "drink" as needed. In general, a preferred single dose for laxative purposes or dietary aid would be such that about 3.2-3.7 grams of psyllium and 1.0-2.5 grams of the fibers are delivered.
These high fiber food products have several utilities. First, in a weight control program there is a dual action to the crackers or puffs and drinks. This dual action consists of the intake of caloric fiber which aids in the saliation of appetite yet provides little caloric intake and the mucillaginous psyllium which expands in the stomach and will tend to give a "full" feeling. Second, because of the laxative action of both psyllium and dietary fibers in general, the bars and drinks may be used as roughage to decrease occurences of constipation. Thirdly, because a variety of dietary fibers can be used, a well balanced supplement of dietary fibers (soluble and insoluble) may be made. In addition, the dry blend mix is useful as an intermediate in making the agglomerated product and the fiber bar.
The invention will appear more fully from the examples which follow. These examples are given by way of illustration only, and are not to be construed as ~;22~57S
limiting the invention either in scope or in spirit, as many modifications will be apparent from the disclosure to those skilled in the art.
Exam~le_l- Aeple Cinnamon Flavor Fiber Bars The following materials were mixed about 15-20 minutes until well blended in a ribbon blender.
Samples are taken from different areas of the blender to insure ~niform mixing.
AMOUNT AMOUNT
PER DOSEPER BATC~
COMPONENT ~q) (KqL_ ~fined Corn Bran G-Fine 1.4175 157.50 Sized Mucilloid 1.3950 155.00 Sucrose, NF 1.3500 150.00 Fructose, USP 1.3500 150.00 Yellow Corn Cones 1.1700 130.00 Soy*Protein Isolate (Profam S-955) 0.6750 75.00 Rice ~lour 0.4500 50.00 Apple Dura~ome Natural Flavor 0.2250 25.00 Rice Bran .~Protex ~0) 0.1800 20.00 Oleoresin Cinnamon Durarome 0.1800 20.00 2Q Grouna Korintji Cinnamon0.1800 20.00 *Wheat Bran 0.1575 17.50 Avicel p~ 101 0.1350 15.00 Citrus Pectin, Jet-Sol ~3454 0.0450 5.00 Guar Gum Pretested 8/20 C Powder 0.0450 5.00 Locust Bean Gum Pretested POR/A Powder 0.0450 5.00 9.0000g1000.00Kg The mixture is then extruded using a Creusot-Loire Model BC72 using a central feed plate with a brass die, a stainless steel die or other metal may also be used ~3~mm x 2 mm) and metal die calibrator with teflon liners and with a metal calibrator space of 1/16 inch ,~
~ * Trade Mark ~X;2~7S
or central feed plate with two slots (dies) may also be used. Water was fed at 150 ml/min. and the extruder at 1500 psi with a mixture feed rate of 1.686 Kg/m. Barrel temperature was 188C. Screw speed was 150 RPM. Wafers were cut to 9 grams in size using a Leroy Saver Model MVS-50 cutter. These bars contain 3 grams of dietary fiber and have a caloric content of 24.
Exam le 2-Peanut Flavor Fiber Bar P
~sing the method of Example 1, the following mixture was made into 9 g fiber bars.
AMOUNTAMOUNT
- PER DCSEPER BATCH
COMPONENT (9) (Kg) Sized Mucilloid 2.125 236.11 Fructose, USP 1.250 138.89 Sucrose, NF 1.250 138.89 15 Yellow Corn Cones 1.125 125.00 Refined Corn Bran G-Fine 0.910 101.11 Rice Flour 0.720 80.00 Soy Protein Isolate (Profam S-955~ 0.675 75.00 Natural Peanut Flavor #70000 0.450 50.00 20 Rice Bran (Protex 40) 0.225 25.00 Avicel pH 101 0.135 15.00 Citrus Pectin, Jet Sol #3454 0.045 5.00 Guar Gum Pretested 8/20 C Powder 0.045 5.00 Locust Bean Gum Pretested POR/A Powder 0.045 5.00 9.000g1000.00Kg 122~57~
E ~ Cr~ola Fiber Bar Using the method of Example 1, the following mixture was made into 9 gram Granola fiber bars.
AMOUNTAMOUNT
PER DOSEPER BATCH
COMPONENT (g) (kg) Sized Mucilloid 2.0070223.00 Brownulated Powdered Sugar 1.3500 150.00 Fructose, USP 1.3500 150.00 Yellow Corn Cones 0.9630 107.00 Rice Flower 0.9000 100.00 Soy Protein Isolate ~Profam S-955) 0.7200 80.00 Refined Corn Bran G-Fine 0~7200 80.00 Granola-100~ Natural Cereal 0.4500 50.00 Avicel pH 101 0.1350 15.00 Natural Vanilla Malt Flavor FX ~502 0.1350 15.00 15 Rice Bran (Protex 40) 0.1350 15.00 Citrus Pectin, Jet-Sol ~3454 0.0450 5.00 Guar Gum Pretested 8~20 C Powder 0.0450 5.00 Locust Bean Gum Pretested POR/A Powder 0.0450 5.00 9.000 g1000.00Kg Example ~
Using the method of Example 1, the following mixture was made into 6 g whole grain flavor fiber bars.
* Trade Mark 122157~
AMOUNTAMOUMT
PER DOSEPER BATCH
COMPONE~T (g)(Kg) Yellow Corn Cones 1.0800 180.00 Sized Mucilloid 1.0500175.00 Rice Flour 0.9000150.00 Refined Corn Bran G-Fine 0.6000 100.00 Rice Bran (Protex 40) 0.6000100.00 Soy Protein Isolate (Profam S-955) 0.6000100.00 Oat Flour 0.315052.50 Wheat Bran 0.180030.00 Salt, Sifto-50 0.135022.50 Hard Wheat Flour 0.108018.00 Soft Wheat Flour 0.108018.00 Avicel pH 101 0.090015.00 Brownulated Powdered Sugar 0.0750 12.50 Toasted Oat Flavor - S-3624 M~N l-TS 0.069011.50 Citrus Pectin, Jet-Sol #3454 0.0690 5.00 Guar Gum Pretested 8/20 C Powder 0.03005.00 Locust Bean Gum Pretested POR/A Powder 0.0300 5.00 6.0000 g 1000.00 Kg One six gram wafer contains 2 grams of dietary fiber and 14 calories.
Example 5-Apple Cinnamon ~Breakfast Cereal" Type Puffs Vsing the method of Example 1 but using 2 stainless steel dies each with 2 round holes (diameter 3/16"), the following mixture was made into high fiber breakfast cereal type puffs. Each puff weighs 7 grams and contains approximateley 13 calories.
~22~7~;
Per 7 gm omponent of Servin~
Psyllium Muc~lloid(Searle) 3.500 g Corn Meal (Yellow corn cones)1.085 g Soy Protein Isolate (Profam S-955) 0.840 g 5 Food Starch (~akasnak) 0.700 9 White Rice Flour 0.476 g Natural Apple Flavor(Durarome)0.105 g Oleo Cinnamon (Durarome) 0.105 g ~round Korintji Cinnamon (McCormick) 0.091 9 10 Partially Hydrogenated Vegetable Oil ~urkex 500) 0.049 g Aspartame (Searle) 0.035 g Lecitreme-3527 (Beatrice) 0.014 g Examele 6-Chocola e Flavor High Fiber Base The following mixture was dry blended in a 15 ~obart blender:
Amt/BatchAmt~Dose %
Psyllium mucilloid41.97g 3.5g 20.98 Corn bran 20.38g 1.7g 10.92 N~P. Milk Solids 59.95g 5.0g 29.98 20 Sweet Whey 23.98g 2.0g 11.99 Lecithinated Cocoa29.98g 2.0g 14.99 Carob Magna ll.99g 1.0g 5.99 ~spartame 0.96g 0.08 0.48 Dariloid 4.80g 0.4g 2.40 25 Locust Bean Gum 6.009 0.59 2.99 An individual dose is 16.68 g which can be mixed with 8 oz of water to form.a psyllium high fiber drink with a milk chocolate flavor.
..~
~`~ * Trade Mark .
~22~S7S
Example 7 The dry blend mixture of Example 1 wa~
agglomerated using 7.7~ maltodextrin as a coating agent in a Freund Agglomerator to give a dose of 17. 96 9 which is dissolved and di~persed readily in 8 oz of water.
Example 8-Oranqe Flavor Righ Fiber Drink Base The following mixture i8 dry blended in a Hobart blender and u~ed dry as an intermediate to a spray agglomerated product wi~h 17.7 g Maltrin M-100 in 17S ml of water:
~ Batch Amt~Dose %
Psyllium 175.00g 3.59 50.00 Rice Bran 145.74 2.9 41.64 Citric acid 17.50 0O35 5.00 Orange Plavor 10.71 0.21 3.06 Sac~harin .77 0.015 0.22 Yellow ~S .35 0.007 0.11 Example 9 The following powder is prepared for use as a powdered drink mix and as an intermediate to a spray agglomerated product.
Amt/Batch Amt/Dose %
Psyllium 268.00g 3.4g 66.0 Corn Bran 125.60 1.6 31.5 A~partame 6.4 0.08 1.6 * Trade Mark
Claims (12)
1. A dry-blended psyllium high fiber food product base comprising from about 20 to 80 weight percent psyllium mucilloid and from 25 to 100 weight percent dietary fiber wherein the psyllium is a part of the dietary fiber and the dietary fibers other than psyllium constitute at least 5 weight percent of the total fibers.
2. The psyllium food product base of Claim 1 wherein said base additionally comprises up to 5 weight percent of a sweetening agent.
3. The psyllium food product base of Claim 2 wherein said sweetening agent is selected from the group consisting of sucrose, fructose, saccharin, cyclamate and aspartame.
4. The psyllium food product base of Claim 1 wherein flavoring agents, protein sources, surfactants, wetting agents, sweeteners or preservatives either alone or in any combination are added.
5. The psyllium food product base of Claim 1 additionally comprising up to 5 weight percent of an agglomerating coating.
6. The psyllium food product base of Claim 4 additionally comprising up to 5 weight percent of an agglomerating coating.
7. An expanded high fiber bar or puff made by aqueous extrusion comprising about 10 to 80 weight percent of psyllium mucilloid, water, about 10 to 30 weight percent expander, and a total dietary fiber of from about 25 to 80 weight percent wherein the psyllium mucilloid may be a part of the dietary fiber.
8. The high fiber bar or puff of Claim 7 which additionally comprises a sweetening agent.
9. The high fiber bar or puff of Claim 8 wherein said sweetening agent is selected from the group consisting of saccharin, aspartame, acetosulfame cyclamate, sucrose and fructose.
10. The high fiber bar or puff of Claim 7 which additionally comprises flavoring agents, protein sources, sweetening agents, surfactants, wetting agents, or preservatives either alone or in any combination.
11. The high fiber bar or puff of Claim 7 wherein said protein source is soy protein isolate or milk protein.
12. A method of making an expanded high fiber bar or puff comprising making a mixture comprising psyllium mucilloid, 10 to 30 weight percent of an expander and a total dietary fiber from a grain source of from about 25 to 80 weight percent wherein the psyllium may be a part of the dietary fiber, blending the mixture until substantially homogeneous and then extruding with water at a temperature of from about 150° to 200° C such that the final product has a psyllium content of between 10 to 80 weight percent.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US54245083A | 1983-10-17 | 1983-10-17 | |
| US542,450 | 1983-10-17 | ||
| US56072083A | 1983-12-12 | 1983-12-12 | |
| US560,720 | 1983-12-12 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1221575A true CA1221575A (en) | 1987-05-12 |
Family
ID=27067035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000465524A Expired CA1221575A (en) | 1983-10-17 | 1984-10-16 | Psyllium mucilloid products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1221575A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5015486A (en) * | 1989-09-11 | 1991-05-14 | General Mills, Inc. | Dry mix for microwave muffins with psyllium and method of preparation |
| US5024996A (en) * | 1989-12-05 | 1991-06-18 | General Mills, Inc. | R-T-E cereal with soluble fibers |
| US5026689A (en) * | 1989-03-29 | 1991-06-25 | General Mills, Inc. | R-T-E cereal with psyllium |
| USRE36067E (en) * | 1989-03-29 | 1999-01-26 | Kellogg Company | R-T-E cereal with psyllium |
| US9675553B2 (en) | 2012-05-23 | 2017-06-13 | Omniblend Innovation Pty Ltd. | Composition and method for management of diabetes or pre-diabetes |
| CN108685088A (en) * | 2017-03-31 | 2018-10-23 | 日清食品控股株式会社 | Low-calorie cereal |
| GB2576357A (en) * | 2018-08-16 | 2020-02-19 | Logi Food Tech Ltd | Baked crisp product for human consumption |
-
1984
- 1984-10-16 CA CA000465524A patent/CA1221575A/en not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5026689A (en) * | 1989-03-29 | 1991-06-25 | General Mills, Inc. | R-T-E cereal with psyllium |
| USRE36067E (en) * | 1989-03-29 | 1999-01-26 | Kellogg Company | R-T-E cereal with psyllium |
| US5015486A (en) * | 1989-09-11 | 1991-05-14 | General Mills, Inc. | Dry mix for microwave muffins with psyllium and method of preparation |
| US5024996A (en) * | 1989-12-05 | 1991-06-18 | General Mills, Inc. | R-T-E cereal with soluble fibers |
| US9675553B2 (en) | 2012-05-23 | 2017-06-13 | Omniblend Innovation Pty Ltd. | Composition and method for management of diabetes or pre-diabetes |
| US9775801B2 (en) | 2012-05-23 | 2017-10-03 | Omniblend Innovation Pty Ltd. | Composition and method for management of diabetes or pre-diabetes |
| CN108685088A (en) * | 2017-03-31 | 2018-10-23 | 日清食品控股株式会社 | Low-calorie cereal |
| GB2576357A (en) * | 2018-08-16 | 2020-02-19 | Logi Food Tech Ltd | Baked crisp product for human consumption |
| GB2576357B (en) * | 2018-08-16 | 2021-06-23 | Logi Food Tech Ltd | Baked crisp product for human consumption |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5009916A (en) | Psyllium mucilloid fiber food products | |
| EP0144644B1 (en) | Psyllium mucilloid products | |
| US5024996A (en) | R-T-E cereal with soluble fibers | |
| US6149965A (en) | Cereal products with inulin and methods of preparation | |
| CA2147117C (en) | Food compositions including resistant starch | |
| US4673578A (en) | Snack food product with high dietary fiber content and process for producing the same | |
| EP0128666B1 (en) | A food product having a high fibre content and a process for producing the food product | |
| EP0166824B1 (en) | A dietary fibre composition and a process for the manufacture of the same | |
| US5026689A (en) | R-T-E cereal with psyllium | |
| US5151283A (en) | High soluble fiber barley expanded cereal and method of preparation | |
| EP0253763B1 (en) | Soft-textured confectionery composition containing fiber | |
| US7235276B2 (en) | High protein puffed food product and method of preparation | |
| US4766004A (en) | Crunchy, highly palatable, bulk-increasing, dietary fiber supplement composition | |
| US20050064080A1 (en) | High fiber high protein ready-to-eat cereal | |
| EP0166825A1 (en) | A dietary fibre food product and a process for the production of the same | |
| WO1999025198A1 (en) | Extruded intermediates containing a soluble fiber and food products containing same | |
| US4444761A (en) | Cellulose/carboxymethyl cellulose mixtures useful for controlling fecal output, and methods employing them | |
| CA1221575A (en) | Psyllium mucilloid products | |
| US4042719A (en) | Compositions of low calory content | |
| US6500480B1 (en) | Psyllium husk product | |
| EP1008306B1 (en) | Polysaccharide which can reduce viscosity resulting from psyllium, and foods containing the polysaccharide and psyllium | |
| US6248387B1 (en) | Psyllium enriched baked snack foods | |
| USRE36067E (en) | R-T-E cereal with psyllium | |
| WO1998050398A1 (en) | Improved beta-glucan and methods of use | |
| WO2000025590A1 (en) | Psyllium enriched pasta products and method for making same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 20041016 |