Method and ingredient for increasing soluble fiber content to enhance bile acid binding, increase viscosity, and increase hypocholesterolemic properties

Abstract

The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such starting materials in order to create ingredients that are useable in food intermediates that are suitable for lowering unhealthy cholesterol levels. More particularly, the present invention relates to controlling the moisture content, mechanical pretreatment and alkali treatment of such starting materials as wheat bran or shorts.

1 . A method of increasing soluble fiber level and viscosity of grain based material for use in food intermediates, comprising the steps of;
 providing a source of material having an initial extractable soluble fiber content of less than 4% by weight on a dry weight basis;   adding an alkali to said material to create a mixture;   cooking said mixture;   hydrating said material;   neutralizing said mixture;   drying said mixture to less than 20% moisture content; and   grinding said mixture to form a powder having an extractable soluble fiber content of greater than 8% by weight.   
   
   
       2 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates, as recited in  claim 1 , wherein said alkali is selected from the group of calcium hydroxide, potassium hydroxide and sodium hydroxide. 
   
   
       3 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates, as recited in  claim 1 , wherein said cooking is done for between 10 to 120 minutes. 
   
   
       4 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates, as recited in  claim 1 , wherein said cooking is done at temperatures ranging from 100° C. to 140° C. 
   
   
       5 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates, as recited in  claim 1 , wherein the step of neutralizing the mixture is done by adding an acid selected from the group citric acid and hydrochloric acid. 
   
   
       6 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates, as recited in  claim 1 , wherein the extractable soluble fiber level of the powder is more than 10% dry weight. 
   
   
       7 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates, as recited in  claim 1 , including a further step of adding the powder to a food intermediate to produce a ready to eat food product. 
   
   
       8 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 7 , wherein the ready to eat food product is cereal. 
   
   
       9 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 7 , wherein the ready to eat food product is a ready to eat meal. 
   
   
       10 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the food intermediate is dough. 
   
   
       11 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the material is hydrated to a level between 30 to 100%. 
   
   
       12 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates, as recited in  claim 1 , including a further step of hydrating the mixture after addition of the alkali to maintain a moisture content of approximately 40 to 60%. 
   
   
       13 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , including a further step after providing the source of material, the material is subjected to grinding to create a particle size of greater than 10 microns. 
   
   
       14 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the cooking includes steaming. 
   
   
       15 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the cooking includes pulling a vacuum 
   
   
       16 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the cooking is done by extrusion. 
   
   
       17 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the source of the material is wheat bran. 
   
   
       18 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the source of the material is wheat shorts. 
   
   
       19 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , including a further step of mixing the mixture after the step of cooking. 
   
   
       20 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , including a further step of pulling a vacuum after the step of cooking. 
   
   
       21 . A cereal based ingredient for use in preparing a food intermediate having improved bile acid binding capacity and viscosity, comprising;
 a first material having an initial level of extractable soluble fiber;   an alkali selected from a group of calcium hydroxide, sodium hydroxide and potassium hydroxide;   a hydrating agent;   a neutralizing agent;   said first material after addition of the alkali, hydrating agent and neutralizing agent creating a second material having a second level of extractable soluble fiber; and   wherein said second level of extractable soluble fiber from said second material is at least 50% greater than said first level of extractable soluble fiber from said first material.   
   
   
       22 . A cereal based for use as an ingredient for use in preparing a food intermediate as recited in  claim 21 , wherein said first material is obtained by fine grinding to a particle size of greater than 10 microns. 
   
   
       23 . A cereal based material for use as an ingredient for use in preparing a food intermediate as recited in  claim 21 , wherein said hydrating agent is used to maintain moisture content of said first material in a range between 30 and 100%. 
   
   
       24 . A cereal based material for use as an ingredient for use in preparing a food intermediate as recited in  claim 21 , wherein a ratio between said first material to said hydrating agent to said alkali agent is approximately 1 to 0.3-0.5 to 0.03-0.05. 
   
   
       25 . A cereal based material for use as an ingredient for use in preparing a food intermediate as recited in  claim 21 , wherein the food intermediate is dough. 
   
   
       26 . A cereal based material for use as an ingredient for use in preparing a food intermediate as recited in  claim 21 , wherein the dough is used in ready to eat cereal. 
   
   
       27 . A cereal based material for use as an ingredient for use in preparing a food intermediate as recited in  claim 21 , wherein the dough is used in baking products. 
   
   
       28 . A cereal based material for use as an ingredient for use in preparing a food intermediate as recited in  claim 21 , wherein said first material is wheat bran. 
   
   
       29 . A cereal based material for use as an ingredient for use in preparing a food intermediate as recited in  claim 21 , wherein said first material is wheat shorts. 
   
   
       30 . A method for increasing soluble fiber level and viscosity in cereal based materials for use in food intermediates, comprising the steps of;
 providing a source of material having an extractable soluble fiber source;   adding alkali to said material to create a mixture;   cooking said mixture in a chamber;   pulling a vacuum in said chamber hydrating said mixture while in said vacuum;   discharging said mixture from said chamber;   mixing said mixture;   neutralizing said mixture;   drying said mixture; and   grinding said mixture into a powder so as to be able to use said powder in a food intermediate.   
   
   
       31 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the source of the material is oat bran. 
   
   
       32 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the source of the material is rice bran. 
   
   
       33 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the source of the material is corn bran. 
   
   
       34 . A method of increasing soluble fiber levels and viscosity of grain based materials for use in food intermediates as recited in  claim 1 , wherein the source of the material is a mixture of two or more selected from wheat bran, corn bran, rice bran and oat bran. 
   
   
       35 . A food intermediate of the method of  claim 1 . 
   
   
       36 . A food product of the method of  claim 1 . 
   
   
       37 . A food intermediate of the method of  claim 30 . 
   
   
       38 . A food product of the method of  claim 30 . 
   
   
       39 . A cereal based ingredient for use in preparing a food intermediate having improved bile acid binding capacity and viscosity as recited in  claim 21 , wherein said first material is selected from wheat bran, oat bran, corn bran, rice bran. 
   
   
       40 . A cereal based ingredient for use in preparing a food intermediate having improved bile acid binding capacity and viscosity as recited in  claim 21 , wherein said first material is a mixture of two or more selected from wheat bran, corn bran, rice bran and oat bran.