IE43586B1 - Polydextrose-based farinaceous compositions - Google Patents

Description

This invention relates to modified polydextrosebased farinaceous food compositions.

Modified polydextrose (polyglucose) is disclosed ih U.S. Patent No 3,766,165. Its use in various dietetic foods is also disclosed in U.S. Patent No. 3,876,794.

U.S. Patent No. 3,766,165 discloses that glucose polymers which can-be used as dietetic food ingredients can be produced directly from glucose by a process of anhydrous melt polymerization using edible acids as catalysts and as cross-linking agents. Using this process ' two types of polydextrose (polyglucose), water-soluble and water-insoluble, can be simultaneously produced by anhydrous melt polymerization? and either type can be produced separately by appropriate adjustment of the initial acid concentration, the reaction duration and the reaction temperature. This invention is only concerned with the . water-soluble polydextrose.

The use of the insoluble forms as a non-nutritive substitute for flour is also disclosed in U.S. Patent No. 3,766,165. The water-soluble forms function as a replacement for sucrose in many foods but because of solubility they cannot function as flour replacements.

It has now been discovered that a low-calorie farinaceous composition oan be prepared comprising a low25 calorie farinaceous composition comprising from 20 to 75% by weight of modified polydextrose as hereinafter defined, j 3 3 6 - 3 from 2 to 20% by weight of proteinaceous material selected from egg white, milk solids, sodium caseinate, calcium caseinate, soybean isolate, gluten and yeast, from 10 to 40% by weight of cellullose derivative selected from alpha cellulose or microcrystalline cellulose and from 5 to 20% by weight of flour. This composition can be used as a replacement for some or all of the flour ordinarily used in food compositions, such as pastas, pancakes and leavened baked foods.

Detailed Description of the Invention.

The term modified polydextrose (MPD) as used in this specification refers to a water-soluble highlybranched polydextrose wherein the linkage of 1 —> 6 predominates, having a number average molecular weight between 1,500 and 18,000 and containing (a) from 0.5 to 5 mole percent of polycarboxylic acid ester group wherein the acid is selected from the group consisting of citric, fumaric, tartaric, succinic, adipic,itaconic and malic acids and (b) from 5 to 20% by weight of a food-acceptable polyol selected from the group consisting of sorbitol, glycerol, erythritol, xylitol, mannitol and galactitol which is chemically bonded thereto. Citrated and tartrated polydextrose may be used in either the neutralized or acid forms, and the preferred forms are citrated polydextrose with sorbitol, neutralized (Type N) or acid (Type A) form. Thus the term modified polydextrose includes citrated polydextrose modified with sorbitol.

These water-soluble modified polydextroses can be combined with protein, cellulose and small amounts of flour to produce low calorie farinaceous compositions with all of the necessary physical characteristics of flour. These new compositions are highly palatable and - 4 especially useful in the preparation of low calorie pastas, pancakes and leavened baked goods. The term pasta is meant to include formed and shaped products such as macaroni, lasagna, spaghetti and noodles.

Modified polydextrose-based farinaceous compositions perform similarly to wheat flour at different replacement levels, 50—100%, depending on the food system. In addition, compared to natural flours they are low-calorie compositions. These compositions allow direct replacement of at least 50% of the wheat flour in all recipes without otherwise altering either the other ingredients used or the method of preparation. The products obtained are comparable in flavor, texture and color to products containing ordinary use levels of flour.

The farinaceous compositions of the invention contain from 20 to 75% by weight of modified polydextrose.

The proteinaceous material is present in a concentration of from 2 to 20% by weight and may for example be supplied in the form of egg white, milk solids, sodium caseinate, calcium caseinate, soybean isolates, gluten or yeast. The preferred source, however, is egg white. The cellulose derivative is present in a concentration of from 10 to 40% by weight and may be alpha cellulose or microcrystalline cellulose. Flour is also present in a concentration of from 5 to 20% and may for example be wheat, corn, rice, rye or soya bean flour. The preferred flours are wheat and rye. Starch may also be present as an optional ingredient in a concentration of from 8 to 30% and may for example be a modified or unmodified corn, wheat, potato, rice or tapioca starch. However, the preferred starch is wheat starch. 5 8 8 - 5 The farinaceous compositions of the invention are readily prepared by intimately mixing the modified polydextrose with the proteinaceous material in aqueous dispersion, adding and mixing the cellulose derivative and the flour and drying the resulting mixture using conventional methods. The starch if present may be added before the drying step.

The invention will be more fully understood in the light of the following specific examples.

Example I.

A modified polydextrose-based farinaceous composition was prepared according to the following formula: Ingredients Grams Egg white solids (egg albumen) 75.00 Water 175.00 Modified polydextrose, type N powder (MPD) 500.00 Microcrystalline cellulose, food grade (Avieel pH-101, FMC Corporation; Avieel is a registered trade mark) 250.00 All-purpose wheat flour 125.00 Total 1,125.00 The egg white solids was dissolved in water by mixing for 10—15 minutes. A fluffy white consistency was developed. The modified polydextrose was added to this and mixed for 45 minutes. A creamy smooth mixture of glossy appearance and free of lumps was obtained. The microcrystalline cellulose was then added and mixed for 20 minutes. The flour was then added and mixed in the homogeneous mixture obtained, which had a pasty consistency. It was then spread on trays and placed in a pre4 3 5 8 G - 6 heated oven (8O°C). After drying for 72 hours the material was milled to a fine powder.

The light tan powder was found to have a cereallike odor and taste and was insoluble in water. However, it absorbed water and behaved in a manner similar to wheat flour. The following data for the milled modified polydextrose-based farinaceous composition were determined and compared to a commercially available wheat flour: MPD—Based Farinaceous Composition Wheat Flour Percent moisture 6.80 12.00 pH of 25% slurry 5.65 5.70 Water absorption (%)1 * * * 5 40.00 58.70 Color light tan off-white Flavor(odor and taste) toasted cereal cereal Fat content (%) 0.14 1.00 Protein content (%) 7.60 10.50 Digestable carbohydrates (%) 12.82 76.10 Calories/lOO grams 127.00 364.00 Water absorption is the amount of water hydrated in the insoluble portion of the materials in excess of water exposed at 70°C for 3 hours.

Example II.

A modified polydextrose-based farinaceous composition containing food grade alpha cellulose in place of microcrystalline cellulose, was prepared in a manner similar to Example I. Μ 3' G G Ingredients Grains Modified polydextrose, Type N powder 500.0 Egg white solids 75.0 Water 175.0 Alpha cellulose (Solka Floe (trade mark), food grade. Brown Company) 250.0 All-purpose wheat flour 125.0 Total 1,125.0 The following is a comparison of the above composition with a commercially available wheat flour: MPD—Based Farinaceous Wheat Results Composition Flour Percent moisture in dry milled materials 6.8 12.0 Calories/100 grams 127.0 364.0 Protein content (%) 7.6 10.5 Fat content (%) 0.14 1.0 Digestible carbohydrate composition 12.8 76.1 Example III.

Modified polydextrose-based farinaceous compositions utilizing sodium caseinate, calcium caseinate, combinations of sodium and calcium caseinate, various soya bean isolates, gluten, and baker's yeast as the proteinaceous binding agent for modified polydextrose in the fabrication of a farinaceous composition were prepared according to the general method outlined in Example I. The resultant products were also found to be similar to wheat flour. 1353S ti rd ti fa β μ Ο fa I s c H ω P ti Φ •rl Ό Φ μ tP ti H 1 1 I O ι ι ι i cn o r* § CM 8 r-t o in o o O o O I 1 1 1 | co 1 O o in r-t CM r-t 1 o co o o o O 1 1 I I I N· O o m rd CM rd o f o Q o O I r I PO I r- O o in ci CM I—t O O o o 0 I 1 co I I > O o m Cl CM i-l O o O o o I co 1 I I xt· O o in 1— CM ι—1 in in o o O o t CM c· I I I O o m CM rd CM rd tn in o Q o o I r-t rd I I 1 O o in Ι- CM r-t m in Ο o O O 1 I 1 I o o in P* Cl r-t CM rd Cl o O o 0 O 1 ω I 1 I I O O in r-t CM r-t o O O ό o co I | 1 1 1 Xt* o o m r-t CM rd O in M· O CI in O Cl m O in kD o tn kD o CM m o CM in o CJ tn O CJ tn ci in O CM in B Φ o o - P fa ft Φ cn o — 03 • σι Λ4 Φ • Φ . •P 0 ti fa μ »0 0 Ό ϋ rd ti μ 0 ti •rt ti •ft β *. 3 IW 0 μ ε ε H ε h Φ rd 0 u fa • 0 0 03 rd μ ti 0 0 μ μ * 0 Φ fa Oi CO Ό ϋ fa • fa . μ ϋ Φ ti ti 0 ~ 0 •P μ Φ P •rt μ ti u u tt Φ 3 •P ti Φ 03 Φ -P c φ φ φ ti 0 ti ti •P 01 4J •rd •P ti •p ti •rt rd ti •rt ti Φ ti Ό μ ti & ti >1 >1 rd <μ •rt Φ rd ϋ rd Φ ti rd 0 rd 0 •P rd rd Φ 03 0 0 ο μ fa 0 CQ 0 CQ 03 0 ti φ ω ti 03 μ 03 Φ 0) 03 ti Q. «Ρ 01 ti 0 •rt fa •rt +J ti •ri rd •rd r-t Φ d n 03 0. 0 03 0 ti ti Sx >1 fa 0 ti ti ti Ή •P ti H ti μ CU cu μ μ ti β 3 ti •rt ti Oi 03 ti •P ti -P 03 •rl -a 0 ti Φ ti •rt Φ ti Φ Φ r-t Φ ti Φ c μ μ CH £ 0 fa •P •rt 0 & μ .ο μ ti Λ Φ rQ Φ φ φ •η δ μ t □ »0 rd >1 O K >1 □ X •P •a δ< u rd rd 0 ti 0 0 0 0 ti rd 0 •rt rd ϋ cq u cq CQ CQ CQ fQ JS S a r-l δ 3 5 8 θ - 9 Example IV.

Modified polydextrose-based farinaceous compositions were prepared utilizing a combination proteinaceous material such as egg white solids, and modified and unmodified starches derived from either wheat, corn, tapioca, or other natural sources such as rice, potatoes, yarns and cassava.

The following formulas are given to show usage levels of materials, including starch, in the fabrica10 tion of modified polydextrose-based farinaceous compositions. The same general method of preparation given in Example I were used with the exception that the starches were added after the modified polydextrose and the protein material were mixed. Physical data on the resultant milled products are also given below to show the similarity of these products relative to flour. u 5 ο -ΙΟFormula ω 4J α ο •ri Ό Φ Μ Cn C Η ω si οι rd r—I in tn cn sf Φ fO rd kD sf sf I I 1 I I I co r4 Sf kD • SJ* in kD sf I I I I 1 I 03 in M sf rd M rd co rd sf kD •3* in \D sf 1 I I I I 1 ΟΙ m M sf ι-Ι cn r*4 CO rd Sf kD I 1 I 1 I sf m kD sf 03 in cn sf rd cn rd 00 r4 kD H 0* si in ID sf 1 I I 1 I OJ OJ ΟΙ in m sf rd rd m r4 r-4 ω rd kD rd r- m kD Sf I I I ι 04 I 03 οι tn cn St* 1-4 r4 m rd rd 00 rd sf kD (-4 Ο* sf m kD si r I 1 OJ I I ΟΙ 03 tn cn si* rd rd π rd r-4 ω γ4 Sf kD rd • Ο- si* tn ID sf 1 •I OI I 1 I 03 OJ m cn si* r4 rd O) rd ι—I ¢0 rd Sf kD rd Ο- sf m kD sf I oj 1 Γ 1 I 03 03 m cn Si* r4 ι-4 cn rd rd CO rd M* kD r4 • Γ*· sf in kD si* OI 04 04 vn cn sf rd I I I 1 1 rd cn rd rd Ι — — 3 •P 0 υ •P to ¢3 Φ CU tn •rl cu τί Φ P •H « to 3 3 3 K φ to 0 to tn β •P «—» P & 4J tn 0 u Φ Md 0 Λ « 3 P •H rd xi g a g Eh 0 H r-«· fe «, r4 3 u ϋ □ •w· • >-* tn Φ <3 p Η a Ρ ΪΧ 0 P (0 rd fe 3 xi φ X Xj • tn Xi □ xi 0 0 •P Φ Ρ 0 rd 0 u 0 0 3 ρ 3 □ to P <0 P ^a. P P 3 t P TJ -P Φ r-4 P fO •P 3 • nJ a Ok 3 0 eo Φ o 3 +J •P ω P 0 •P •P tp dd P TJ Φ β rd 0 ro to to u til >1 to a tn fe •rl Tf to •H rd φ I Φ rd >1 3 rd a tp •S 3 a • 3 rd 3 >1 3 3 0 pH 3 rd α £ P P tn P 3 P φ P P to 0 Φ nJ Φ Ti 0 P 0 tp 0 +J 0 rd 0 0 CM S •P to 0 3 0 a 0 to 0 3 ϋ □ #—> Φ (0 r—I 0 φ a dd ί>4 •p tJ Pc P QJ CU •ri TJ TJ >1 TJ * TJ ω TJ 3 '«4 Φ g Φ P □ P tp Φ φ Φ Φ Φ rM Φ Φ rM 3 Λ •H TJ a •H 3 •id •id tj •rl rd •ri 0 •ri X •ri 0 fe P tp 0 > o< 'ϋ tp nJ tp nJ tp •ri tp rd tp 3 £ Φ •H CM 0 p rfj I 0 •rl P •ι-ί •P •rl £ •H Φ •h 3 0 Ok «Ρ TJ K CU u rd 3 nd TJ co TJ EH TJ o TJ CQ □ tn nJ 0 •rl rd 2 0 0 0 0 0 W & S a O a a a a a 3 3 3 6 ι—1 ΟΙ ο rd ο Οί Ο Η} I I ι—Ι co OJ • • Φ b 0\ ιη ID 4-> kD •μ r—l XJ Ο Ο οι 1 Ο m « • 1 Η I 1 ι—1 ο Η Ο kD Md rd co θ' Md o i—l ω Ο OJ ο co • « /0 ffi 1 ι—1 I ο ffi m kD 1 f—1 ω ID 1 1 ι—( ο rd 1 r ο Ch « » 1 Ο OJ 1 ι ο Ο σι ιθ kD 1 ι—1 ω kD 1 rd 1 | ΓΟ ο 1 ο in • * 1 [X) i I 1 ο Cu cr ιη vD 1 (0 ω kO 1 rd 1 | i 0* rd I μ ο σι • • 1 0 Μ ι I 1 ο w σ» ιη kD I ffi ω ιθ 1 1 co O I 1 ο ω • « I Ω 1 1 1 ο Ω σ» kD 1 co ω 1 1 co rd 1 I ο Ο I • 1 υ I 1 1 ο O ω CO ID 1 co kO 1 1 ο Ol O 1 1 1 1 ο ID • « 1 co CQ CO *4* kO a ID (ti 4J o rd •μ ο CO « • XJ 1 1 1 ο cr ID kD tp GO id •μ rd >1 χ-S μ W Ω Χί ε w X υ nj 4J μ μ U μ Xl 0 A d «μ 0 ο U β u rf—. •μ β O μ Ό μ >1 W φ ·· r- ·—·> β ro 0 Iti Φ c β Λ rd n Η ψ) μ +> Ή μ 5 (ti £ Iti •μ g Φ rf—> ω CU w (ti 0 & 0 •μ (ti rti μ s μ υ ε 0 »0 0 μ β rf—» μ ω β β β 0 •Η φ Eh • O «μ Ό μ 4-> μ μ μ k ο cu Ν ω ω Φ β β 0 0 0 μ (ti •Η μ β μ rd »μ 0 ϋ u u Φ W μ β χ: •H ο rd ω •Η >1 0 W 4J Ή ω ε •μ Ό Ό β Ό Ν υ Ό μ XJ OJ fQ ε Φ Φ +J (ti Φ •Η rM β Φ (ti υ rd O' r—1 •μ cfp μ •μ μ CU •rl iti υ Ό •rl j—ι μ β Φ d ί>1 in ζρ Md 0 £ Md ε •Η 0 ιμ Φ ίθ W τί μ φ μ Ol μ C •μ XJ 0 rf < β μ •Η tT +J Φ φ >H 0 Ω 0 Η Ό w U •ϋ σ CU Ό φ W ffi •μ μ *— rd 0 0 0 μ μ φ ffi 0 S S S CM Ω CM Qj o 18536 - 12 Example V.

Modified polydextrose-based farinaceous compositions with color, organoleptic and physical properties and behaviour similar to that of Examples X, II and III > were obtained utilizing modified polydextrose Type A (acid form) in place of the bleached and neutralized form.

Example VI.

Onion-flavored rings were formulated with the LO eleven modified polydextrose-based farinaceous compositions described in Example III (i.e., containing respectively gluten, sodium caseinate, calcium caseinate, soybean isolates, baker's yeast, and various combinations of sodium and calcium caseinate). Standard control L5 onion-flavored rings were used to establish the functionality of these modified polydextrose compositions. The compositions for standard and experimental onion-flavoured rings are given below. In these applications all modified polydextrose-based farinaceous substitutes were used at 75% wheat flour replacement levels with satisfactory results from the standpoint of flavor, texture, and color. These observations were made when the finished products were compared to the standard control.

The all-purpose flour, wheat gluten, black pepper, salt, onion powder, and modified polydextrose-based farinaceous composition were preblended in a mixer. Each composition was blended and then mixed until a homogeneous mixture was obtained (approximately 5 minutes). The bottom and sides of the bowl and paddle was scraped, water added, and mixing continued for an additional 5 to 10 minutes. A thick moist dough developed. The blended 3 5 3 6 - 13 mass was extruded through a die orifice 1/16-inch in diameter. The ribbon of the extruded dough was then cut to 6-inch lengths and formed into rings. Each of the rings was dusted with the 200 Mesh [U.S. Sieve Series (ASTM E-ll-61] modified polydextrose-based farinaceous composition specified in each of the formulated products of Recipe II or with flour in the case of the composition in Recipe I. The rings were then deepfried in an oil bath at 180°C for about 3 minutes until a golden yellow color with desirable texture and appearance was obtained. The resulting products had a moisture content of approximately 5% Recipe II MPD Composition Ingredients Recipe I Standard (control) Described in Example III Dry milk solids 21.0 21.0 All-purpose flour 124.7 31.2 Wheat gluten 4.2 4.2 Black pepper powder .3 .3 Salt 5.6 5.6 Onion powder 11.4 11.4 Butter 9.7 9.7 Water 71.3 71.3 MPD—-based farinaceous compositions — 93.5 Totals: 248.2 Grams 248.2 Grams Example VII.

Noodles were prepared utilizing each of the modified polydextrose-based farinaceous compositions described in Example IV. For each of the modified polydextrose)586 - 14 based compositions a noodle formulation (Recipe II) was prepared in which the modified polydextrose-based farinaceous compositions were used as a total replacement (100%) for the semolina and wheat flour normally used in I noodles and pasta formulations (Recipe I). The noddles produced were compared to the standard after drying to 10% moisture content. In addition, they were boiled in a 2% solution of sodium chloride for 20 minutes. Again the noddles were compared to the standard for color, tex.0 ture, and flavor similarly. In addition the water absorption rate of the noddles was established after boiling for 20 minutes at 100°C. The results indicated that these flour compositions at 100% replacement levels were quite acceptable from the standpoint of texture and flavor, .5 and comparable to the standard containing practical,levels of semolina and wheat flour. Such observations were record ed after the noodles were fabricated and dried to a moisture content of 10%, as well as after being cooked for 20 minutes. The color of the standard noodles was slightly !0 lighter than the noddles containing the various modified polydextrose-based farinaceous compositions. The latter were found to absorb an average of 5% more moisture than the standard.

Recipe II Containing one of the experimental Ingredients Recipe I Standard farinaceous compositions described in Example IV Semolina (Farina) flour 100.00 Wheat flour 51.5 - MPD composition (from Example IV) 151.5 Whole eggs (fresh) 46.0 46.0 Salt 1.0 1.0 Corn oil 3.0 3.0 Water 9.5 9.5 Totals: 211.0 Grams 211.0 Grams Basically the preparation of the above noodles consisted of first preblending the dry ingredients (semolina, wheat flour, and salt in Recipe I, or salt and modified polydextrose-based farinaceous composition in Recipe II), adding the whole eggs, oil and water, and mixing these ingredients together for 5 to 10 minutes. The resultant dough was kneaded to obtain a plastic homogeneous mass and then extruded through dies under pressure in such a way that the product emerges in long ribbons. After extrusion, the noddles were dried to approximately a 10% moisture content and sealed in Cellophane (Trade Mark) bags.

Example VIII.

Pancakes were made by incorporating each of the modified polydextrose-based farinaceous compositions described in Example I using the following proportions of ingredients and according to the directions given below. 8 6 16 - Ingredients Grams MPD-based composition in Example I) (described 109.0 Modified polydextrose type N 45.0 5 Sodium bicarbonate 1.0 Glucono-delta-lactone 2.0 Non-fat milk solids 10.0 Fresh whole eggs 50.0 Sodium saccharin 0.1 10 Salt 2.5 Water 69.0 Total 288.6 The modified polydextrose-based farinaceous composition, modified polydextrose, sodium bicarbonate, glucono-delta-lactone, sodium saccharin, and non-fat milk solids were mixed until a homogeneous mixture was obtained, about 5 minutes. The water was added and mixed for an additional 2—3 minutes. Whole eggs Were added and mixing continued for an additional 2—3 minutes Two full tablespoons were poured on a pre-greased, preheated (35O°F) pancake griddle and allowed to cook until bubbles appeared on surface of pancakes (2—3 minutes). They were then turned and browned on the opposite side for approximately the same amount of time.

The resultant products were found to have an accept able color, flavor, and texture and was rated very similar in all respects to a standard pancake made with wheat flour, sugar, baking powder, whole milk, whole eggs, and butter.

Example IX.

Breads using each of the MPD-based farinaceous compositions described in Example V were prepared according to the following formula. - cj -j 5 G Ingredients Grams Enriched all-purpose flour 125.00 MPD-based composition. Example V 125.00 Instant dry yeast 6.25 Granulated sugar 20.00 Non-fat milk solids 5.00 Salt 4.50 Calcium phosphate, monobasic 0.50 Emulsified shortening 8.20 Azodicarbamide, 0.1% solution 2.83 Potassium Bromate, 0.45% solution 2.50 Sodium stearoyl-2-lactylate 0.50 Water, 60°C 113.72 Total 414.00 All the ingredients were thoroughly mixed. Subsequently the dough produced was transferred to pregreased bread pans, covered and placed in a warm (approximately 60°C) moist area and allowed to ferment · for 2¾ hours. The risen dough was removed from the pans and placed on a working surface. The dough was punched and molded into the desired shape and replaced in the pregreased pan. The bread dough was allowed to attain full proof by permitting it to ferment at 60°C for an additional 2¾ hours. It was then baked at 43O°C for 18 minutes.

The resultant breads had the appearance, texture, and flavor of home-made bread.

Claims (9)

1. CLAIMS:1. A low calorie farinaceous composition comprising from 20 to 75% by weight of modified polydextrose as hereinbefore defined, from 2 to 20% by weight of 5 proteinaceous material selected from egg white, milk solids, sodium caseinate, calcium caseinate, soybean isolate, gluten and yeast, from 10 to 40% by weight of cellulose derivative selected from alpha cellulose or microcrystalline cellulose and from 5 to 20% by weight 10 of flour.

2. A low-calorie farinaceous composition comprising from 20 to 75% by weight of modified polydextrose as hereinbefore defined, from 2 to 20% by Weight of proteinaceous material selected from egg white, milk 15 solids, sodium caseinate, calcium caseinate, soybean isolate, gluten and yeast, from 10 to 40% by weight of cellulose derivative selected from alpha cellulose ar microcrystalline cellulose and from 5 to 20% by weight of flour selected from wheat corn, rice, rye and soya 20 bean flour; said composition being prepared by intimately mixing said polydextrose with said proteinaceous material in aqueous dispersion, adding and mixing said cellulose derivative and said flour, and drying the resulting mixture. 25

3. · A composition as claimed in. claim 1 or claim 2, wherein starch is also present.

4. A composition as claimed in any one of claims 1 to 3, wherein said proteinaceous material is egg white.

5. A composition as claimed in any one of claims 1 to 4, 30 wherein said flour is selected from wheat or rye flour. - 19

6. A composition as claimed in claim 1 and substantially as hereinbefore described in any one of Examples I to V.

7. A low-calorie pasta product comprising a composition 5 as claimed in any one of claims 1 to 6.

8. A low-calorie pancake product comprising a composition as claimed in any one of claims 1 to 6.

9. A low-calorie leavened baked food comprising the composition of any one of claims 1 to 6.