Edible fiber-containing product and method for making the same

• US 5,234,704 A
• Filed: 10/01/1991
• Issued: 08/10/1993
• Est. Priority Date: 10/01/1991
• Status: Expired due to Term

• Current Assignee: Nutripharm Incorporated
• Original Assignee: Devine Foods, Inc.
• Inventors: Katz, Sheila M., Salmon, Peter M., Sweet, M. Lynne, Devine, Denise L.
• Primary Examiner(s): HUNTER, JEANETTE M
• Application Number:
  US07/769,412
• Time in Patent Office: 679 Days
• Field of Search: 426/590, 426/804, 426/658, 426/579, 426/573, 426/565, 426/599, 426/615, 426/654
• US Class Current: 426/565
• CPC Class Codes: A23G 9/42 containing plants or parts thereof, e.g. fruits, seeds, extracts containing gums A23G9/34
• CPC Class Codes: A23L 29/256 from seaweeds, e.g. alginates, agar or carrageenan
• CPC Class Codes: A23L 33/21 Addition of substantially indigestible substances, e.g. dietary fibres
• CPC Class Codes: A23L 7/115 Cereal fibre products, e.g. bran, husk
• CPC Class Codes: A23L 9/10 Puddings; Dry powder puddings
• CPC Class Codes: Y10S 426/804 Low calorie, low sodium or hypoallergic

Abstract

The present invention is directed to an edible product containing microparticulated fiber, hydrocolloid in an amount sufficient to maintain the fiber in suspension, and potable acid to avoid gelatinization of the composition. The edible product contains sweetener and flavoring. The method of making the fiber-containing edible product includes, hydrating the fiber, adding additional liquid and hydrocolloid, homogenizing the mixture and acidifying the mixture.

Claims

1. An edible product for use as a component of an edible composition, the edible product comprising a shelf-stable suspension in an aqueous liquid of a microparticulated fiber derived from a dietary fiber source selected from the group consisting of a grain and a vegetable, the fiber having an insoluble fiber content of at least about 2.5% by weight of the dietary fiber source, hydrocolloid in an amount sufficient to maintain the fiber in suspension and potable acid in an amount sufficient to adjust the pH of the edible composition to a pH sufficient to avoid gelatinization of the edible composition.

2. The edible product according to claim 1, wherein the fiber is present in an amount sufficient to yield at least about 0.025% insoluble fiber in the edible composition.

3. The edible product according to claim 1, wherein the microparticulated fiber has an average particle size of less than about 50 microns.

4. The edible product according to claim 1, wherein the dietary fiber source is grain.

5. The edible product according to claim 4, wherein the grain is selected from the group consisting of barley, brown rice, oats, corn and malts thereof.

6. The edible product according to claim 1, wherein the dietary fiber source is vegetable fiber having an insoluble fiber content of at least about 25% by weight of the dietary fiber source.

7. The edible product according to claim 1, wherein the hydrocolloid is present in an amount sufficient to yield about 0.05% to about 1.00% hydrocolloid in the edible composition.

8. The edible product according to claim 1, wherein the hydrocolloid is selected from the group consisting of carrageenan, cellulose gum, guar gum, locust bean gum, alginate and pectin.

9. The edible product according to claim 8, wherein the hydrocolloid is carrageenan present in an amount sufficient to yield about 0.20% carrageenan in the edible composition.

10. The edible product according to claim 1, wherein the potable acid is present in an amount sufficient to adjust the pH of the edible composition to no more than about 5.5.

11. The edible product according to claim 1, wherein the potable acid is selected from the group consisting of citric acid, malic acid, lactic acid, phosphoric acid and fumeric acid.

12. The edible product according to claim 1, further comprising fruit juice in an amount sufficient to flavor the edible product with fruit juice flavor.

13. The edible product according to claim 12, wherein the fruit juice is present in an amount sufficient to yield about 8% to about 50% fruit juice in the edible composition.

14. The edible product according to claim 8, wherein the fruit juice is present in an amount sufficient to yield up to about 20% fruit juice in the edible composition.

15. The edible product according to claim 12, wherein the fruit juice is selected from the group consisting of apple, grape, cherry and pear juice and mixtures thereof.

16. The edible product according to claim 1, further comprising vegetable juice.

17. The edible product according to claim 1, further comprising a sweetener in an amount sufficient to sweeten the edible composition.

18. The edible product according to claim 17, wherein the sweetener is selected from the group consisting of natural syrups, sugars and non-nutritive sweeteners.

19. The edible product according to claim 18, wherein the sweetener is a natural syrup sweetener present in an amount sufficient to yield about 5% to about 20% sweetener in the edible composition.

20. The edible product according to claim 1, further comprising additional flavoring.

21. The edible product according to claim 20, wherein the additional flavoring is selected from natural flavors selected from the group consisting of apple, pear, peach, cherry, mixed berry, grape, maple and chocolate flavoring.

22. A shelf-stable edible composition comprising the edible product according to claim 1 and sufficient additional liquid to render the edible composition palatable to a consumer of the edible composition.

23. An edible composition according to claim 22, comprising about 12% to about 55% of the edible product and about 45% to about 88% of the additional liquid.

24. An edible composition according to claim 22, comprising about 15% to about 50% of the edible product and about 50% to about 85% of the liquid.

25. The edible composition according to claim 22, wherein the edible composition is a beverage.

26. The edible composition according to claim 22, wherein the edible composition is a frozen confection.

30. The edible product according to claim 1, wherein the dietary fiber source has a ratio of soluble fiber to insoluble fiber of no less than about 1:

9.

31. The edible product according to claim 4, wherein the grain is whole grain.

27. An edible composition comprising a shelf-stable suspension in an aqueous liquid of a microparticulated grain, natural sweetener in an amount sufficient to sweeten the edible composition, hydrocolloid in an amount sufficient to maintain the grain in suspension in the liquid, the grain being present in an amount sufficient to yield about 1% to about 10% grain in the edible composition, fruit juice in an amount sufficient to flavor the edible composition with fruit juice, and potable acid in an amount sufficient to adjust the pH of the edible composition to no more than about 5.5.

28. The edible composition according to claim 27, wherein the natural sweetener is a natural syrup present in an amount sufficient to yield about 5% to about 20% sweetener in the edible composition, and wherein the hydrocolloid is present in an amount sufficient to yield about 0.05% to about 1.00% hydrocolloid in the edible composition.

29. The edible composition according to claim 28, wherein the grain is selected from the group consisting of barley, brown rice, oats, corn and malts thereof, and is present in an amount sufficient to yield about 3.5% grain in the edible composition, the fruit juice is selected from the group consisting of apple, grape, cherry and pear fruit juice, the fruit juice being present in an amount sufficient to yield about 10% to about 20% fruit juice in the edible composition, the sweetener is selected from the group consisting of organic rice syrup and organic maple syrup, the natural syrup being present in an amount sufficient to yield about 10% to about 15% sweetener in the edible composition, the hydrocolloid is selected from the group consisting of carrageenan, cellulose gum, guar gum and pectin, the potable acid is selected from the group consisting of citric acid, malic acid, lactic acid and fumeric acid, and the additional flavoring is selected from the group consisting of apple, pear, peach, cherry, mixed berry, grape and maple flavoring, the additional flavoring being present in an amount sufficient to yield about 0.1% to about 0.2% flavoring in the edible composition.

33. The edible composition according to claim 27, wherein the grain is whole grain.

34. The edible composition according to claim 33, wherein the whole grain is organically grown whole grain.

32. The edible product according to claim 32, wherein the whole grain is organically grown whole grain.