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US 5,137,744 AGranted
Process and system for the improvement of edible fiber and product
AssigneeAmerican Crystal Sugar Company
InventorsPaul M. Cagley, James O. Kysilka, Terry D. McGillivray
Life of this patent
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Abstract
A process for preparing a preferred vegetable fiber product is described. A particular process for reducing off-flavor and off-odor problems in materials such as sugarbeet fiber is specifically described. Also, a preferred system for conducting the process, and preferred products are disclosed. In general, the products result from preferred steps of heating, heat-treating, and washing the vegetable fiber material. Food products incorporating the preferred fiber material, and methods for incorporating the preferred fiber material into food products, are described.
Claims59
A sugarbeet fiber material having a wet flavor profile characterized by:
- a. a wet earthy flavor of no greater than about 26 on a scale of 0 to 60;
- b. a wet rancid flavor of no greater than about 7 on a scale of 0 to 60;
- and,
- c. said sugarbeet fiber material being further characterized by the absence therein of residual organic extraction solvent.
1 more element
A non-soy dietary fiber material comprising:
- a. at least about 80wt-% total dietary fiber, based upon the total weight of the material;
- b. at least about 10wt-% soluble fiber, based upon the total dietary fiber content;
- c. a wet flavor profile characterized by:
- i. a wet earthy flavor of no greater than about 26 on a scale of 0 to 60;
- and,
- ii. a wet rancid flavor of no greater than about 7 on a scale of 0 to 60;
- and,
- d. having no residual organic extraction solvent therein.
5 more elements
A processed sugarbeet fiber material containing:
- (a) no more than about 234 ppb trans,trans-2,4-decadienal;
- (b) no more than about 48 ppb 2-methoxy-3-sec-butylpyrazine;
- and,
- (c) no residual organic extraction solvent therein.
1 more element
A non-soy dietary fiber material comprising:
- (a) at least about 80 wt-% total dietary fiber, based upon the total weight of the material;
- (b) at least about 10 wt-% soluble fiber, based upon the total dietary fiber content;
- (c) no more than about 234 ppb trans,trans-2,4decadienal;
- and,
- (d) no more than about 48 ppb 2-methoxy-3-sec-butylpyrazine;
- and,
- (e) no residual organic extraction solvent therein.
4 more elements
A process for improving the flavor and odor characteristics of previously washed sugarbeet fiber material having trans,trans-2,4-decadienal and 2-methoxy-3-sec-butylpyrazine therein, said process including the steps of:
- (a) lowering an amount of said trans,trans-2,4-decadienal therein by at least about 40%, by weight without organic solvent extraction;
- and,
- (b) lowering an amount of said 2-methoxy-3-sec-butylpyrazine therein by at least about 40%, by weight, without organic solvent extraction.
A food composition comprising:
- (a) at least about 1% by weight of a sugarbeet fiber material characterized by:
- (i) a wet earthy flavor of no greater than about 26 on a scale of 0 to 60;
- (ii) a wet rancid flavor of no greater than about 7 on a scale of 0 to 60;
- (iii) no residual organic extraction solvent therein;
- and,
- (b) at least about 50% by weight additional material selected from the group consisting of other fiber materials, cereal grain flour, bran, and mixtures thereof.
3 more elements
A process for preparing a food product;
- said process including the steps of:
- (a) preparing a composition including:
- (i) 1% to 50% by weight sugarbeet fiber material characterized by:
- a wet earthy flavor of no greater than about 26 on a scale of 0 to 60;
- a wet rancid flavor of no greater than about 7 on a scale of 0 to 60;
- and, the absence of residual organic extraction solvent therein;
- and,
- (ii) 50% to 90% by weight of additional material selected from the group consisting of other fiber materials, cereal grain flour, bran, and mixtures thereof;
- (b) extruding said composition to form an extruded product;
- and,
- (c) drying said extruded product.
8 more elements
A process for preparing processed sugarbeet fiber material characterized by a wet rancid flavor of no greater than about 7 on a scale of 0 to 60;
- said process including the steps of:
- (a) providing an aqueous slurry of processed sugarbeet fiber material from which the natural sugar content has previously been extracted;
- said aqueous slurry being prepared from processed sugarbeet fiber having a wet rancid flavor greater than about 7 on a scale of 0 to 60;
- (b) treating said aqueous slurry at an effective temperature for an effective length of time to conduct heat treatment and reduce the resultant wet rancid flavor value of the ultimate fiber product to no greater than about 7, without heating the slurry to an extent rendering the fiber material in a state that it cannot be mechanically pressed to no greater than 85% moisture content;
- (c) removing the sugarbeet fiber material from the aqueous slurry after the heat treatment;
- (d) drying the sugarbeet fiber material to no greater than 85% moisture content;
- and,
- (e) said process being further characterized by an absence of the use of an organic solvent therein, for extraction.
5 more elements
A process for preparing a sugarbeet fiber material characterized by:
- no more than about 234 ppb trans,trans-2,4decadienal;
- and, no more than about 48 ppb 2-methoxy-3-sec-butylpyrazine;
- said process including the steps of:
- (a) providing an aqueous slurry of processed sugarbeet fiber material from which the natural sugar content has previously been extracted;
- said aqueous slurry being prepared from processed sugarbeet fiber including:
- (i) no more than about 234 ppb trans,trans-2,4decadienal;
- and,
- (ii) no more than about 48 ppb 2-methoxy-3-sec-butylpyrazine;
- (b) treating said aqueous slurry at an effective temperature for an effective length of time to conduct heat treatment and provide an ultimate fiber product having:
- (i) no more than about 234 ppb trans,trans-2,4decadienal;
- and,
- (ii) no more than about 48 ppb 2-methoxy-3-sec-butylpyrazine;
- without heating the slurry to an extent such that the fiber material is converted to a physical state in which it cannot be mechanically pressed to no greater than 85% moisture content;
- (c) removing the sugarbeet fiber material from the aqueous slurry after the heat treatment;
- and,
- (d) drying the sugarbeet fiber material to no greater than 85% moisture content;
- (e) said process being further characterized by an absence of a conduction of an organic solvent extraction of the processed sugarbeet fiber material.
14 more elements
A process for improving the flavor and odor characteristics of processed sugarbeet fiber material, to an extent such that the material is suitable for use in food compositions, intended for consumption by humans, in an amount of about 2-50% by weight, said process including the steps of:
- (a) providing an aqueous slurry of sugarbeet fiber material, said aqueous slurry being prepared from initial processed sugarbeet fiber material from which the natural sugar content has been extracted, and having trans,trans-2,4decadienal and 2-methoxy-3-sec-butylpyrazine therein;
- (b) treating said aqueous slurry at an effective temperature for an effective length of time to conduct heat treatment and provide an ultimate fiber product having:
- (i) an amount, by weight of trans,trans-2,4decadienal therein which has been lowered by at least about 40%, relative to an amount of trans,trans-2,4decadienal in the initial processed sugarbeet fiber material;
- and,
- (ii) an amount, by weight of 2-methoxy-3-sec-butylpyrazine therein which has been lowered by at least about 40%, relative to an amount of 2-methoxy-3-sec-butylpyrazine in the initial processed sugarbeet fiber material;
- without heating the slurry to an extent such that the fiber material is converted to a state in which it cannot be mechanically pressed to no greater than 85% moisture content;
- (c) removing the sugarbeet fiber material from the aqueous slurry after the heat treatment;
- (d) drying the sugarbeet fiber material to no greater than 85% moisture content;
- and,
- (e) said process being further characterized by an absence of a conduction of an organic solvent extraction of the processed sugarbeet fiber material.
7 more elements
A processed sugarbeet fiber material characterized by:
- (a) a wet earthy flavor of no greater than about 26 on a scale of 0 to 60;
- (b) a wet rancid flavor of no greater than about 7 on a scale of 0 to 60;
- and,
- c) having been processed according to a method avoiding an organic solvent extraction of off-flavor constituents from processed sugarbeet fiber material from which natural sugar content has previously been extracted.
1 more element
A processed non-soy dietary fiber material characterized by:
- (a) including at least about 80wt-% total dietary fiber, based upon the total weight of the material;
- (b) including at least about 10wt-% soluble fiber, based upon the total dietary fiber content;
- (c) a wet earthy flavor of no greater than about 26 on a scale of 0 to 60;
- (d) a wet rancid flavor of no greater than about 7 on a scale of 0 to 60;
- and,
- (e) having been processed according to a method avoiding an organic solvent extraction of off-flavor constituents from processed non-soy dietary fiber raw material.
3 more elements
A processed sugarbeet fiber material characterized by:
- (a) containing no more than about 234 ppb trans,trans-2,4-decadienal;
- (b) containing no more than about 48 ppb 2-methoxy-3-sec-butylpyrazine;
- and,
- c) having been processed according to a method avoiding an organic solvent extraction of off-flavor constituents from processed sugarbeet fiber material from which natural sugar content has previously been extracted.
1 more element
A processed non-soy dietary fiber material characterized by:
- (a) including at least about 80 wt-% total dietary fiber, based upon the total weight of the material;
- (b) including at least about 10 wt-% soluble fiber, based upon the total dietary fiber content;
- (c) including no more than about 234 ppb trans,trans-2,4decadienal;
- (d) including no more than about 48 ppb 2-methoxy-3-sec-butylpyrazine;
- and,
- (e) having been processed according to a method avoiding an organic solvent extraction of off-flavor constituents from raw processed non-soy dietary fiber material.
3 more elements
A process for preparing processed vegetable fiber material characterized by a wet rancid flavor of no greater than about 7 on a scale of 0 to 60;
- said process including the steps of:
- (a) providing an aqueous slurry of processed vegetable fiber material from which the natural sugar content has previously been extracted;
- said aqueous slurry being prepared from processed vegetable fiber having a wet rancid flavor greater than about 7 on a scale of 0 to 60;
- (b) treating said aqueous slurry at an effective temperature for an effective length of time to conduct heat treatment and reduce the resultant wet rancid flavor value of the ultimate fiber product to no greater than about 7;
- and,
- (c) removing said vegetable fiber material from said aqueous slurry after said heat treatment.
3 more elements
Dependencies are inferred from the claim text.