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EP2427063A1 - Vollgetreide-nahrungsmittelprodukte - Google Patents

Vollgetreide-nahrungsmittelprodukte

Info

Publication number
EP2427063A1
EP2427063A1 EP10711063A EP10711063A EP2427063A1 EP 2427063 A1 EP2427063 A1 EP 2427063A1 EP 10711063 A EP10711063 A EP 10711063A EP 10711063 A EP10711063 A EP 10711063A EP 2427063 A1 EP2427063 A1 EP 2427063A1
Authority
EP
European Patent Office
Prior art keywords
whole
food
food product
genus
fruit
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.)
Withdrawn
Application number
EP10711063A
Other languages
English (en)
French (fr)
Inventor
Christian Lorentz Bagger
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Planteriet ApS
Original Assignee
Planteriet ApS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Planteriet ApS filed Critical Planteriet ApS
Priority to EP10711063A priority Critical patent/EP2427063A1/de
Publication of EP2427063A1 publication Critical patent/EP2427063A1/de
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to food products derived from cereals grains in combination with one or more fruit, berry or vegetable.
  • the invention further relates to processes to obtain such products, as well as the use of the products for the preparation of further processed food products.
  • a transition in the disease pattern is observed worldwide. Infectious diseases are gradually decreasing while chronic diseases as metabolic syndrome, cardiovascular diseases (CVD), cancer and diabetes increasingly characterise the disease pattern and accounts for a major cause of mortality, morbidity and disability, globally.
  • CVD cardiovascular diseases
  • the change in disease pattern is attributed an immense change in lifestyle pattern especially the increase access to food resources e.g. an unhealthy diet, tobacco smoking and the decreased need for physical activity.
  • Strategies for chronic disease prevention and health promotion are thus of outmost relevance.
  • Natural occurring bioactive components from cereals, fruits, berries and vegetables have shown several and different health beneficial properties on chronic diseases and several diet-related initiatives have been promoted.
  • the slogan "6-a-day - eat more fruits and vegetables" equivalent to the 5-a-day campaigns in several other countries was launched in 1998 to recommend the public to increase its intake of fruit and vegetables to 600 g/d.
  • the recommendation originates from review of evidence on fruit and vegetables preventative effect on a number of chronic diseases. This includes the complex and, most likely, combined effects of various fruit and vegetable components that induces defence enzymes, has antioxidant effects, affect the hormonal system, selectively kills cancer cells, hinders blood coagulation in blood vessels or in other way protects against cancer or heart diseases.
  • a diet high in fruit and vegetables and thus rich in antioxidants, folate and flavonoids are associated with lower levels of biomarkers for inflammation and oxidative stress.
  • berries were shown to have highest antioxidant activity and melons the lowest antioxidant activity of 25 fruits tested and furthermore, the cellular antioxidant activity was shown to correlate with the total content of phenolics.
  • the antioxidants especially the folate and flavonoids present in fruit and vegetable are associated with reduction in inflammatory markers, which supports the beneficial effects on chronic disease development.
  • the protective properties begin early in life, which suggests that sustained high intake of fruits and vegetables through childhood and adolescent years to adult life may amplify the beneficial health properties on reducing the risk of chronic diseases.
  • the contribution of antioxidant to prevention of oxidative damage is controversial and it remains yet to be elucidated which components of a plant based diet are protective and their mechanisms of action.
  • the health beneficial properties of a high intake of whole grains and thereby dietary fibres have been associated with low risk of type 2 diabetes and cardiovascular disease especially effected by the insoluble fibre.
  • the soluble fibre has, in addition, shown favourable effects on postprandial glucose and insulin responses, glycaemia, lipid profile and gastrointestinal motility.
  • Oats contain a high content of soluble fibres e.g. ⁇ - glucan but contains also insoluble fibres as arabinoxylans and cellulose.
  • the physiological effects of ⁇ -glucan on lowering plasma glucose and insulin response, decreasing serum cholesterol levels and exhibiting high excretion of bile acids are directly associated with the functional physico-chemical properties of ⁇ -glucan.
  • ⁇ -glucan exhibit high viscosities at relatively low concentrations, which results in slower gastric emptying and slower absorption of nutrients.
  • High MW ⁇ -glucan predominantly displays viscous flow behaviour whereas gelation may be observed particularly in solutions of low MW.
  • the higher proportion of (l ⁇ 3)-linked cellotriosyl units in the structure the more rapid the gelation and, thus barley ⁇ -glucan will gel more readily than oat ⁇ -glucan at the same concentration and MW.
  • ⁇ -glucan are readily fermented by the colonizing bacterias present in caecum and the upper colon. Oats have shown to increase the proportion of butyrate. Butyrate has regulatory functions in cell proliferation and differentiation, ⁇ -glucan leads mainly to the production of propionate, which has been suggested as one of the mechanisms for the cholesterol lowering effects of oats and other ⁇ -glucan containing products.
  • Chlorogenic acid belongs to a family of naturally occurring organic compounds which are esters of cinnamic acids and (-)-quinic acid. It is an important biosynthetic intermediate. It also is one of the phenols found in coffee, in the bamboo Phyllostachys edulis as well as many other plants. This compound, long known as an antioxidant, also slows the release of glucose into the bloodstream after a meal.
  • Chlorogenic acid is both an antioxidant and an inhibitor of the tumor promoting activity of phorbol esters. Chlorogenic acid and caffeic acid are antioxidants in vitro and might therefore contribute to the prevention of Type 2 Diabetes Mellitus and cardiovascular disease. It is claimed to have antiviral, antibacterial and antifungal effects with relatively low toxicity and side effects, alongside properties that do not lead to antimicrobial resistance.
  • Chlorogenic acid is one of the compounds which are responsible for making a brown color in apple products when enzymatically transformed.
  • Chlorogenic acid concentrations in juice have been measured to be as low as 1 mg/100 ml of juice, and flavonol glycosides at levels as low as 0.2 mg/100 ml. Results for several apple juices, indicates concentrations of chlorogenic acid ranging from 12-31 mg/100 ml juice. Flavonol glycosides in conventional juices has been measured to 0.4- 0.7 mg/100 ml, whereas special juices has 6.5-8.5 mg/100 ml.
  • Oat beta-glucan is a soluble fiber. It is a viscous polysaccharide made up of units of the monosaccharide D-glucose. Oat beta-glucan is composed of mixed-linkage polysaccharides. This means that the bonds between the D-glucose or D-glucopyranosyl units are either beta-1, 3 linkages or beta-1, 4 linkages. This type of beta-glucan is also referred to as a mixed-linkage (1 ⁇ 3), (l ⁇ 4)-beta-D-glucan. The (l ⁇ 3)-linkages break up the uniform structure of the beta-D-glucan molecule and make it soluble and flexible.
  • WO 2007/044737 is directed to formed foods that include at least one soluble anionic fibre and at least one multivalent cation and methods for inducing satiety in an animal, reducing caloric intake in an animal, reducing weight in an animal, improving weight reduction in an animal, and decreasing blood glucose and insulin levels using the ingestible compositions.
  • DE 101 49 076 Al relates to a composition containing oat bran and at least one further component selected from apple fibres and/or apple fibre flakes, artichoke, alfalfa, green tea, garlic, Fenugreek, Javanese turmeric, walnuts, linseed and sesame.
  • EP 1 872 666 relates to a process for the preparation of a whole grain-containing composite food products.
  • US897181 relates to a process for the preparation of cereals.
  • the present invention relates to food product derived from at least one whole cereal grain in combination with at least one whole fruit, berry or vegetable.
  • the present invention relates to a food product obtainable by a process comprising the steps of
  • the present invention relates to a process for the production of a food product comprising the steps of
  • the present invention relates to the use of a food product according to the invention in the preparation of a further processed food product, such as one selected from bread, ice cream, or cake.
  • the present invention relates to a kit comprising
  • beverage and solid food products can be made by mild processing and without processing aids, such as pH adjustments, preservation chemicals and enzymes, of whole cereals such as whole oat in combination with whole fruit, berries, vegetable and aromatic plant extracts.
  • mild processing is an optimization of process parameters aiming at maintaining the plant constituents in a highly native state, i.e. no temperatures above 100 °C is applied, and further heat treatments, in terms of time and temperature, is minimized to inactivation of the raw material's own enzymes which otherwise would destroy the products and to secure general food safety, such as microbial contamination.
  • the combined processing represented by the present invention results in two types of products which in combination deliver an easy and well tasting administration of soluble carbohydrates such as ⁇ -glucans, dietary fibres, proteins, poly-phenols, antioxidants, minerals, vitamins and lipids.
  • soluble carbohydrates such as ⁇ -glucans, dietary fibres, proteins, poly-phenols, antioxidants, minerals, vitamins and lipids.
  • a daily intake of more than 3 g ⁇ -glucan can be administrated by drinking approximately 1 liter of beverage and eating approximately 2 x 50g-140 g fruit and oat powder or 140 g as biscuits. Further in aforementioned example the content of approximately 6-880 grams apples is administrated.
  • beverage and biscuits flavor can be adjusted using local preferences and further the energy, protein and fat content can be adjusted.
  • the aim of this project is to produce unique combinations of fruits, berries, vegetables and grains (oat) specific for children and adolescent and for adults to result in healthier life style and decreasing risk of chronic diseases later in life.
  • berries such as strawberries, cherries, blackcurrants, blackberries and blueberries
  • the invention is characterised by combining cereals, fruits, berries, vegetables and if appropriate water to make a whole food drink and a whole food fibre bar.
  • Cereals such as whole seeds of wheat, oat, barley, rye etc. is mixed with fruits such as apples, pears, lemons, lime fruits, oranges, mango, tomatoes, cucumbers etc., berries such as straw barriers, cherries, black currants, crane barriers, plums, etc., vegetables such as carrots, beat roots, sugar beats, cabbage, broccoli etc. and if appropriate water to make a whole food drink and a whole food fibre bar.
  • natural native biological components such as vitamins, carbohydrates, polyphenols, antioxidants, proteins, lipids, glucosides, glucosinolates and soluble/insoluble fibres characterised by any combination of cereals, fruits, barriers and vegetables as described in the first aspect of the invention.
  • the ingredients are stored, at temperatures such as -30 °C to 25 °C, as intact cereals, fruits, berries and vegetables;
  • the liquid fraction is tapped as whole food drink; and f) The solid fraction is dewatered at low temperature and pressure by use of methods such as gentle pressing, milling, low temperature dry air, vacuum or any combination hereof, and formed to a whole food fibre bar.
  • a reduction of microbial contamination to food safety levels may be obtained by optional washing or cleaning of the ingredients and optionally short steam treatment of the intact cereals, fruits, berries and vegetables and/or by short heat treatment after b), c), d) or e).
  • Light red characterised by the pigments contained in oat, apple, black currant and beet root such as anthocyanins, betalain pigments, indicaxanthin and vulgaxanthins.
  • Oats are generally considered “healthy”, or a health food, being claimed commercially as nutritious.
  • the discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food.
  • Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL ("bad”) cholesterol, and possibly to reduce the risk of heart disease.
  • oat bran craze swept the U.S. in the late 1980s, peaking in 1989, when potato chips with added oat bran were marketed.
  • the food fad was short-lived and faded by the early 1990s.
  • the popularity of oatmeal and other oat products again increased after the January 1998 decision by the Food and Drug Administration (FDA) when it issued its final rule allowing a health claim to be made on the labels of foods containing soluble fibre from whole oats (oat bran, oat flour and rolled oats), noting that 3.00 grams of soluble fibre daily from these foods, in conjunction with a diet low in saturated fat, cholesterol, and fat may reduce the risk of heart disease.
  • the whole oat-containing food must provide at least 0.75 grams of soluble fibre per serving.
  • the soluble fibre in whole oats comprise a class of polysaccharides known as Beta-D-glucan.
  • Beta-D-glucans usually referred to as beta-glucans, comprise a class of non-digestible polysaccharides widely found in nature in sources such as grains, barley, yeast, bacteria, algae and mushrooms. In oats, barley and other cereal grains, they are located primarily in the endosperm cell wall.
  • Intact beta-glucan from oat has a molecular weight around 1.0 - 2.0 x 10 6 , however processing can have a large effect on the molecular weight of beta-glucans.
  • Degradation of cereal beta-glucan is usually attributed to enzymes such as beta-glucanases, acid hydrolysis or Fenton type oxidation all leading to depolymerisation or degradation of beta-glucans, in processing oats it is therefore important to avoid condition which favors degradation.
  • a significant aspect of preparation of food kit is that the whole cereals, fruits, berries and vegetables are stored appropriate in their intact structure and under conditions which are well described and know to the industry. I.e. Cereals are stored dry at ambient temperature, fruits, berries and vegetables are stored cold under controlled atmosphere. Further, as a special aspect the whole raw materials are processed simultaneously at the same day as described in the examples. Further, an important aspect is that the food kit can be produced on a daily basis all year, providing healthy products all year.
  • the concentration of chlorogenic acid in the whole food drink prepared according to the present invention is higher than at least about 1 mg/100 ml or at least about 50 %, such as at least about 60 %, such as at least about 70%, such as at least about 80, or at least about 90-100 % of the content of the raw material used in the whole food drink.
  • the concentration of flavonol glycosides in the whole food drink prepared according to the present invention is higher than at least about 0.2 mg/lOOml.
  • the concentration of beta-glucan in the whole food drink prepared according to the present invention is higher than at least about 20, such as at least about 30, such as at least about 40, such as at least about 50 mg/100 ml.
  • the concentration of dietary fibers in the whole food drink prepared according to the present invention is higher than at least about 50, such as at least about 70, such as at least about 80, such as at least about 90, such as at least about 100 mg/100 ml.
  • the molecular weight of beta-glucans in the whole food drink prepared according to the present invention is higher than at least about 1.0 x 10 6 .
  • the concentration of chlorogenic acid in the whole food fibre product prepared according to the present invention is higher than at least about 0.8 mg/100 g or at least about 50 %, such as at least about 60 %, such as at least about 70%, such as at least about 80, or at least about 90-100 % of the content of the raw material used in the whole food fibre product.
  • the concentration of flavonol glycosides in the whole food fibre product prepared according to the present invention is higher than at least about 0.16 mg/100 g.
  • the concentration of beta-glucan in the whole food fibre product prepared according to the present invention is higher than at least about 2 g/100 g.
  • the concentration of Dietary fibers in the whole food fibre product prepared according to the present invention is higher than at least about 10 g/100 g.
  • the molecular weight of beta-glucans in the whole food fibre product prepared according to the present invention is higher than at least about 1.0 x 10 6 .
  • Oat beta-glucan is a soluble fibre. It is a viscous polysaccharide made up of units of the sugar D-glucose. Oat beta-glucan is comprised of mixed-linkage polysaccharides. This means that the bonds between the D-glucose or D-glucopyranosyl units are either beta- 1, 3 linkages or beta-1, 4 linkages. This type of beta-glucan is also referred to as a mixed-linkage (1,3), (l,4)-beta-D-glucan. The (l,3)-linkages break up the uniform structure of the beta-D-glucan molecule and make it soluble and flexible.
  • non-digestible polysaccharide cellulose is also a beta-glucan but is non-soluble.
  • the reason that it is non-soluble is that cellulose consists only of (l,4)-beta-D-linkages.
  • the percentages of beta-glucan in the various whole oat products are: oat bran, greater than 5.5% and up to 23.0%; rolled oats, about 4%; whole oat flour about 4%.
  • Oats after corn (maize) has the highest lipid content of any cereal, e.g., greater than 10 percent for oats and as high as 17 percent for some maize cultivars compared to about 2-3 percent for wheat and most other cereals.
  • the polar lipid content of oats (about 8- 17% glycolipid and 10-20% phospholipid or a total of about 33%) is greater than that of other cereals since much of the lipid fraction is contained within the endosperm.
  • Pantothenic acid (B5) 1.3 mg 26%
  • Oat is the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterized by water solubility; because of this property, oats may be turned into milk but not into bread. The more typical cereal proteins such as gluten and zein are prolamines (prolamins). The minor protein of oat is a prolamine: avenin.
  • Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk, and egg protein.
  • the protein content of the hull-less oat kernel (groat) ranges from 12-24%, the highest among cereals.
  • Coeliac disease or celiac disease, from Greek “koiliakos", meaning “suffering in the bowels”
  • a disease often associated with ingestion of wheat or more specifically a group of proteins labelled prolamines, or more commonly, gluten.
  • Oats lack many of the prolamines found in wheat; however, oats do contain avenin.
  • Avenin is a prolamine that is toxic to the intestinal submucosa and can trigger a reaction in some celiacs.
  • oats do contain avenin, there are several studies suggesting that oats can be a part of a gluten free diet if it is pure. The first such study was published in 1995. A follow-up study indicated that it is safe to use oats even in a longer period.
  • oats are frequently processed near wheat, barley and other grains such that they become contaminated with other glutens. Because of this, the FAO's Codex Alimentarius Commission officially lists them as a crop containing gluten. Oats from Ireland and Scotland, where less wheat is grown, are less likely to be contaminated in this way.
  • Oats are part of a gluten free diet in, for example, Finland and Sweden. In both of these countries there are “pure oat” products on the market.
  • Antioxidants Oat contains antioxidants such as
  • Antioxidant in berries such as blackcurrant
  • Antioxidants such as (polyphenols/anthocyanins) from blackcurrants have been demonstrated in laboratory experiments with potential to inhibit inflammation mechanisms suspected to be at the origin of heart disease, cancer, microbial infections or neurological disorders like Alzheimer's disease.
  • Major anthocyanins in blackcurrant pomace are delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O- glucoside, and cyanidin-3-O-rutinoside which are retained in the juice concentrate among other yet unidentified polyphenols.
  • Carrot juice constituents are delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O- glucoside, and cyanidin-3-O-rutinoside which are retained in the juice concentrate among other yet unidentified polyphenols.
  • Carrot juice constituents are delphinidin-3-O-glucoside, delphinidin-3-O
  • Carrot juice has a particularly high content of Provitamin A ( ⁇ -carotene), but is also high in B complex vitamins and many minerals including calcium, copper, magnesium, potassium, phosphorus, iron, and folic acid.
  • Carrot, raw (Nutritional value per 100 g (3.5 oz), Energy 40 kcal 170 kJ): Carbohydrates 9 g
  • Vitamin B6 0.1 mg 8%
  • apples may reduce the risk of colon cancer, prostate cancer and lung cancer.
  • apples contain Vitamin C as well as a host of other antioxidant compounds, which may reduce the risk of cancer by preventing DNA damage.
  • the fibre content while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They may also help with heart disease, weight loss and controlling cholesterol, as they do not have any cholesterol, have fibre (which reduces cholesterol by preventing reabsorption), and are bulky for their caloric content like most fruits and vegetables.
  • apples possess phenolic compounds which may be cancer-protective and demonstrate antioxidant activity.
  • the predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.
  • the seeds are mildly poisonous, containing a small amount of amygdalin, a cyanogenic glycoside; usually not enough to be dangerous to humans, but it can deter birds.
  • Vitamin A equiv. 3 ⁇ g 0% Thiamin (Vit. Bl) 0.017 mg 1%
  • Pantothenic acid (B5) 0.061 mg 1%
  • Vitamin B6 0.041 mg 3% Folate (Vit. B9) 3 ⁇ g 1%
  • Beta vulgaris roots contain significant amounts of vitamin C, whilst the leaves are an excellent source of vitamin A. They are also high in folate, soluble and insoluble dietary fibre and antioxidants. It is among the sweetest of vegetables, containing more sugar even than carrots or sweet corn. The content of sugar in beetroot is no more than 10%; in the sugar beet it is typically 15 to 20%.
  • An average sized cup (225.8 grams) of sliced beets will contain:
  • Beet roots are rich in the nutrient betaine.
  • Betaine supplements manufactured as a byproduct of sugar beet processing, are prescribed to lower potentially toxic levels of homocysteine (Hey), a homologue of the naturally occurring amino acid cysteine, and can be harmful to blood vessels thereby contributing to the development of heart disease, stroke, and peripheral vascular disease.
  • Hey homocysteine
  • red beet root is due to a variety of betalain pigments, unlike most other red plants, such as red cabbage, which contain anthocyanin pigments.
  • the composition of different betalain pigments can vary, giving breeds of beetroot which are yellow or other colors in addition to the familiar deep red.
  • Some of the betalains in beets are betanin, isobetanin, probetanin, and neobetanin (the red to violet ones are known collectively as betacyanin).
  • Other pigments contained in beet are indicaxanthin and vulgaxanthins (yellow to orange pigments known as betaxanthins). Indicaxanthin has been shown as a powerful protective antioxidant for thalassemia, as well as prevents the breakdown of alpha-tocopherol (Vitamin E).
  • Betacyanin in beetroot may cause red urine and feces in some people who are unable to break it down. This is called beeturia.
  • the food product according to the present invention is designed to have a nutritional value higher than a certain amount of kiloJoule (kJ), such as in humanitarian hunger relief efforts in developing countries.
  • kJ kiloJoule
  • This may be accomplished by incorporation into the food product of a plant oil, such as a plant oil derived from soybean, rapeseed, sunflower, lentil linseed, flax, sesame, poppy seeds, ricebran, safflower, cottonseed, olives, Palms, coconut, peanuts,
  • disintegration refers to the treatment of cereal grain, fruit, berry or vegetables, wherein the intact structure of the plant material is destroyed, such as by the treatment of milling, blending, pressing or the like.
  • whole food drink refers to a beverage, drinkable liquid substance made directly from at least one whole cereal grain in combination with at least one whole fruit, berry or vegetable. Suitable the whole food drink contain all soluble components of the cereal and fruit, berry or vegetable.
  • whole food fibre product refers to a substantially solid substance made directly from at least one whole cereal grain in combination with at least one whole fruit, berry or vegetable. Suitable the whole food fibre product contain all insoluble components of the cereal and fruit, berry or vegetable.
  • exogenous water refers to an amount of water added in the process for the preparation a food product according to the invention.
  • reduce microbial activity refers to the killing, elimination or reduction in amount of transmissible agents (such as fungi, bacteria, viruses, spore forms) from a food product.
  • whole cereal grain refers to the complete fruit seed or caryopsis of grasses of the monocot families Poaceae or Gramineae comprising the coarse outer bran layer, the endosperm, and the germ. As used herein the whole cereal grain do not include the glumellae (or hull). Included within this term is also the pseudo- cereals quinoa and buckwheat.
  • soluble fraction refers to a liquid part, such as an aqueous extract part of a whole cereal, fruit, berry or vegetable. Included within this term are both compounds which are chemically soluble as well as compounds, which would be contained in a “supernate” or “supernatant liquid” after standard centrifugation, such as water dispersible constituents of a whole food drink.
  • insoluble fraction refers to the non-liquid part of a whole cereal, fruit, berry or vegetable. Included within this term are both compounds which are chemically insoluble as well as compounds, which would be contained in a precipitate after standard centrifugation.
  • whole fruit refers to the entire edible content of a true fruits, in a botanical sense, sometimes referred to as vegetables or culinary vegetables in cooking and food preparation, as well as culinary "fruits", which are not true fruits in the botanical sense but is any sweet tasting plant product associated with seed(s) and nuts. Included within true fruits are the cucurbits (e.g., squash, pumpkin, and cucumber), tomatoes, peas, beans, corn, eggplant, and sweet pepper; some spices, such as allspice and chilies. Included within the culinary "fruits” is rhubarb. Included within nuts are both fruits and edible seeds, such as walnuts and pistachios. The term "whole fruit” as used herein does not encompass cereal grains, although they technically may be considered a fruit termed a caryopsis.
  • berry refers to a berry in botanical language (or true berries), which is a simple fruit having seeds and pulp produced from a single ovary, as well as non-botanical, but known as berries in common language.
  • the true berry is the most common type of fleshy fruit in which the entire ovary wall ripens into an edible pericarp.
  • the flowers of these plants have a superior ovary and one or more carpels within a thin covering and fleshy interiors.
  • the seeds are embedded in the common flesh of the ovary.
  • true berries include Grape, Vitis vinifera, Tomato, Lycopersicon esculentum and other species of the family Solanaceae, such as Capsicum, and aubergine (Solanum melongena) and Wolfberry or Goji berries (Lycium barbarum, Lycium spp.; Solanaceae); Barberry (Berberis; Berberidaceae); Currant (Ribes spp.; Grossulariaceae), red, black, and white types; Elderberry (Sambucus niger; Caprifoliaceae); Gooseberry (Ribes spp.; Grossulariaceae); Honeysuckle: the berries of some species (called honeyberries) are edible, others are poisonous (Lonicera spp.; Caprifoliaceae); Mayapple (Podophyllum spp.; Berberidaceae); Nannyberry or sheepberry (Viburnum spp.; Caprifoliaceae); Oregon-grape (
  • Non-botanical berries includes drupes (fruits produced from a single-seeded ovary or achene) such as Fishberry (Celtis spp.; Cannabaceae); and A ⁇ af (Euterpe), a palm fruit native to the Amazon region; Epigynous fruits (berry-like fruits formed from inferior ovaries, in which the receptacle is included) such as the fruits of the Ericaceae, including blueberry, huckleberry and cranberry; Bearberry (Arctostaphylos spp.), Crowberry (Empetrum spp.) and Cranberry; Lingonberry (Vaccinium vitis-idaea); Strawberry Tree (Arbutus unedo), not to be confused with the actual strawberry (Fragaria); Sea Grape (Coccoloba uvifera; Polygonaceae); The fruit of cucumbers, melons and their relatives are modified berries called "pepoes"; Compound fruits (groups or aggregates of
  • “Fonio” as used herein refers to cultivated grains in the Digitaria genus.
  • Quinoa refers to a species of goosefoot (Chenopodium), the grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass.
  • oxidation state refers to the fact that specific compounds contained within certain fruits, such as anthocyanin of apples have a colour that will change, when oxidized over time. Accordingly, the food product containing such fruit will also change colour and this may be used as a measure of the freshness of the food product.
  • roast refers to the cereal grain of the species Avena sativa.
  • carrots refers to the plant root used as vegetables of the species Daucus carota.
  • apple refers to the fruit of the species Malus domestica.
  • beet root refers to a plant in the beet root family Chenopodiaceae In some embodiments, the beet root is of the species Beta vulgaris.
  • whole aromatic plant refers to any essentially complete culinary herb and spice that may be used in a food product. It is to be understood that in a “whole aromatic plant” according to the present invention, essentially no material has been removed. It is to be understood that in some embodiments, such as for e.g. lavender, only the flower of the plant is used, such as in water extraction.
  • Ajwain Trachyspermum ammi
  • Akudjura Solanum firm
  • Alexanders Semyrnium olusatrum
  • Alkanet Alkanet
  • Allspice Pieris (Pimenta dioica), (Alpinia galanga) Galangal, Amchur - mango powder (Mangifera), Angelica (Angelica archangelica), Anise (Pimpinella anisum), Aniseed myrtle (Syzygium anisatum), Annatto (Bixa orellana L.), Apple mint (Mentha suaveolens), Asafoetida (Ferula assafoetida), Avocado Leaf (Peresea americana), Barberry (Berberis vulgaris), Basil (Ocimum basilicum), Bay Leaf (Laurus nobilis), Bee Balm (Monarda didyma), Borage (Borago officinal
  • Lemon Ironbark (Eucalyptus staigeriana), Lemon mint (Monarda citriodora), Lemon Myrtle (Backhousia citriodora), Lemon Thyme (Thymus x citriodorus), Lemon verbena (Lippia citriodora), Lesser galangal, Kentjur (Kaempferia galanga), Licorice, Liquorice (Glycyrrhiza glabra), Lime Flower (Tilia spp.), Limnophila aromatica, rice paddy herb (in Vietnamese cuisine), Long pepper (Piper longum), Lovage (Levisticum officinale), Luohanguo, (Siraitia grosvenorii), Mace (Myristica fragrans), Mahlab (Prunus mahaleb), Malabathrum (Cinnamomum tamala, C.
  • Manchurian Thorn Tree (Aralia manchurica), Marjoram (Origanum majorana), Marrubium vulgare (white horehound), Marsh Labrador Tea, Mastic (Pistacia lentiscus), Meadowsweet (Filipendula vulgaris), Melegueta Pepper ( Aframomum melegueta), Mexican Pepperleaf (Piper auritum), Mexican Tarragon (Tagetes lucida), Mint (Mentha spp.), Micromeria (Micromeria spp.), Mitsuba (Cryptotaenia japonica), Mugwort (Artemisia vulgaris), Murraya koenigii, Curry Tree, Curry Leaf, Mustard Seed, Myrtle berry and leaf (Myrtus communis), Nasturtium (Tropaeolum majus), Neem (Azadirachta indica), Nigella sativa (Kalonji, Black caraway), Nutmeg (Myr
  • Orris root (Iris germanica, I. florentina, I. pallida), Osmorhiza, Sweet Cicely, Pandan flower, Kewra (Pandanus odoratissimus), Pandan leaf, Screwpine (Pandanus amaryllifolius), Paprika (Capsicum annuum), Paracress (Spilanthes acmella, S.
  • Thyrsiflora O. xcitriodorum, or O. sanctum
  • Thyme Thymus vulgaris
  • Tulsi Ocimum tenuiflorum
  • Turmeric Turmeric
  • Twinleaf onion Allium anceps
  • Vanilla Vanilla planifolia
  • Vietnamese Balm Elsholtzia ciliata
  • Vietnamese Cinnamon Cinnamomum loureiroi
  • Vietnamese Coriander Persicaria odorata
  • Wasabi Wasabia japonica
  • Water Pepper Smartweed
  • Watercress Rudleseed
  • Australian acacia White Mustard (Sinapis alba), Wild thyme (Thymus serpyllum), Winter savory (Satureja montana), Wintergreen (Gaultheria procumbens), Wood Avens, Herb Bennet (Geum urbanum), Woodruff
  • kit refers to a whole food drink and the complementary whole food fibre product obtained from the same starting raw materials, wherein at least one whole grain and at least one whole fruit, berry or vegetable are used.
  • steps c) and d) Combination of said soluble or insoluble fractions obtained in steps c) and d) in a predetermined ratio to produce a whole food drink or a whole food fibre product, respectively.
  • steps independently selected from a), b), c), d) and e) are performed simultaneously.
  • step a) and b) may be performed simultaneously, if the whole cereal grain and whole fruit, berry or vegetable is processed together. Also, if the whole cereal grain and whole fruit, berry or vegetable are processed by pressing, the step of disintegration and separation into a soluble and an insoluble fraction may be performed simultaneously in one step.
  • one or more steps a), b), c), d), and e) are performed as separate steps.
  • one or more step independently selected from a), b), c), d), and e) are performed in the presence of water.
  • the process is performed in the absence of addition of exogenous water.
  • the process is performed in the absence of addition of any exogenous compound other than water.
  • one or more steps a), b), c), d), and e) are performed in the presence of an endogenous liquid obtained in a separate step.
  • the only solid material removed in the process from said at least one whole fruit, berry or vegetable is selected from the group consisting of the fruit seeds, stalk, and endocarp.
  • the separation into a soluble and an insoluble fraction of at least one whole fruit, berry or vegetable is by sieving, pressing, and/or centrifugation.
  • the separation into a soluble and an insoluble fraction of at least one whole cereal grain is by sieving and/or centrifugation.
  • said disintegration of at least one whole cereal grain is by milling, such as dry or wet milling.
  • said disintegration of at least one whole fruit, berry or vegetable is by milling, such as wet milling, blending and/or pressing.
  • said disintegration of at least one whole fruit, berry or vegetable is by blending.
  • said process comprises a step of separation of said soluble or insoluble fractions obtained in steps c) and d) respectively into a substantially liquid fraction and a substantially solid fraction.
  • said process comprises a step of heat treatment to inactivate endogenous enzyme activity and/or to reduce microbial activity in said food product.
  • said at least one whole fruit, berry or vegetable is a fruit selected from the list consisting of apples, grapes, mango, banana, pears, lemons, lime fruit, oranges, mango, tomatoes, peaches, apricots, almonds, genus Prunus, Bird cherry, genus Prunus padus and cucumbers.
  • the food product according to the invention may be prepared with the use of a whole fruit, berry or vegetable derived from the country or local area of where the food product is to be produced.
  • the specific fruit berry or vegetable may accordingly vary considerably.
  • said at least one whole fruit, berry or vegetable is a berry selected from the list consisting of strawberries, cherries, cranberries, black currants, and plums.
  • said at least one whole fruit, berry or vegetable is a vegetable selected from the list consisting of carrots, beet roots, sugar beets, cabbage, and broccoli.
  • the whole cereal grain is selected from the list consisting of maize, rice, wheat, barley, sorghum, millets, oats, rye, triticale, buckwheat, fonio, and quinoa.
  • the food product only comprises one type of a cereal grain.
  • the cereal grain is oat.
  • the food product does not comprise exogenously added products selected from oils and sweetening compounds.
  • the food product is characterized by having a colour derived from the at least one whole fruit, berry or vegetable.
  • the colour is used as an indicator for the oxidation state of said food product.
  • the food product is a whole food drink.
  • the food product is a whole food fibre product selected from a bar, chips, a snack, sticks, biscuits, powder, granulate, and crisp bread.
  • the whole food fibre product is dewatered.
  • the whole food fibre product contain less than 15 % (w/w), such as less than 10 %, such as less than 8 %, such as less than 5 % of water.
  • the whole food fibre product is dewatered by application of a step selected from pressing and low temperature air drying or vacuum drying.
  • the whole food fibre product has been subject to a further step of milling to obtain a granulate or powder.
  • the food product is a whole food drink characterized by having a nutritional value lower than 400 kiloJoule (kJ), such as lower than 300 kJ, such as lower than 200 kJ, such as lower than 150 kJ, such as lower than 100 kJ per 100 gram of food product.
  • kJ kiloJoule
  • the food product is a whole food fibre product characterized by having a nutritional value lower than 2000 kiloJoule (kJ), such as lower than 1800 kJ, such as lower than 1500 kJ, such as lower than 1300 kJ per 100 gram of food product.
  • kJ 2000 kiloJoule
  • the food product is a whole food fibre product characterized by having a nutritional value higher than 1000 kiloJoule (kJ), such as higher than 1500 kJ, such as higher than 1800 kJ, such as higher than 2000 kJ per 100 gram of food product.
  • kJ kiloJoule
  • the food product is characterized by having less than 10 % (w/w), such as less than 8 % (w/w), such as less than 5 % (w/w), such as less than 3 % (w/w) of fat.
  • the process further comprises the steps of treating a whole aromatic plant to make an aromatic extract and combining said aromatic extract with said whole food drink and/or said whole food fibre product obtained in step e).
  • the whole aromatic plant is selected from the list consisting of chili, genus Capsicum, Lemon grass, genus Cymbopogon, Lemon balm, genus Melissa such as officinalis, Tarragon, genus Artemisia such as dracunculus, Fennel, genus Foeniculum such as vulgare, Geranium, genus Geranium, Spruce, genus Picea, Borage, genus Borago, Elderberry, genus Sambucus, Camille, genus Tripleurospermum, Angelica, genus Angelica such as archangelica, Mint, genus Mentha such as piperita, Thyme, genus Thymus, Celery, genus Apium, Rosemary, genus Rosmarinus officinalis, and Tea plant, genus Camellia sinensis.
  • the (w/v) percentage refers to dry weight content per volume of the final product. It is to be understood, that a food drink comprising 0.5 g of a whole cereal grain per 100 ml of final drink, would contain 0.5 % (w/v) of the cereal grain.
  • the (v/v) percentage refers to a volume content per volume of final product expressed in percent.
  • the whole food product is a whole food drink comprising : chlorogenic acid in a concentration of at least about 1 mg/100 ml, such as at least 5 mg/100 ml of the whole food drink.
  • the whole food product is a whole food drink comprising : beta-glucan in a concentration of at least about 20 mg/100 ml, such as at least about 50 mg/100 ml, such as at least about 100 mg/100 ml, such as at least about 150 mg/100 ml of the whole food drink.
  • the whole food product is a whole food fibre product comprising : chlorogenic acid in a concentration of at least about 1 mg/100 ml, such as at least 5 mg/100 g of the whole food fibre product.
  • the whole food product is a whole food fibre product comprising : beta-glucan in a concentration of at least about 3 g/100 g of the whole food fibre product.
  • the invention further relates to a kit comprising
  • the whole food fibre product and the whole food drink are derived from the same species of a whole cereal grain and whole fruit, berry or vegetable.
  • at least one whole cereal grain is one or more, such as one, two, three, four or five species of a whole cereal grain.
  • At least one whole fruit, berry or vegetable is one or more, such as one, two, three, four or five species of a fruit, berry or vegetable.
  • Fig. 1 show a flow diagram for part of the process according to the invention, wherein a whole oat is disintegrated and processed into soluble and insoluble fractions.
  • Fig. 2 show a flow diagram for part of the process according to the invention, wherein whole fruit/berries are disintegrated and processed into soluble and insoluble fractions.
  • Fig. 3 shows a flow diagram for part of the process according to the invention, wherein a whole aromatic plant is disintegrated and processed into soluble and insoluble fractions.
  • Fig. 4 shows a flow diagram for part of the process according to the invention, wherein soluble and insoluble fractions of whole oat, whole fruit/berries, and whole aromatic plants are combined to produce a whole food drink or a whole food fibre product, respectively.
  • Fig. 5 illustrates the analysis of drink produced as described in example 6.
  • Fig. 6 illustrates the analysis of raw apple used to produce drink of example 6.
  • aqueous oat extract Whole oat such as Avena sativa can be treated and extracted in a number ways in order to make aqueous extracts and solids containing different concentrations of soluble carbohydrates such as ⁇ -glucans, dietary fibres, proteins, poly-phenols, antioxidants, minerals, vitamins and lipids.
  • soluble carbohydrates such as ⁇ -glucans, dietary fibres, proteins, poly-phenols, antioxidants, minerals, vitamins and lipids.
  • Figure 1 illustrates a flow diagram 100 showing the extraction of whole oat.
  • Whole oat grain 102 is dehulled by milling/ shifting in step 104 to obtain oat starch flour 106 and oat flour/oat bran 110.
  • Fruits and/or vegetables extract 108 or alternatively water is added to 110 in a ratio of water (fruits/vegetable extracts) : oat of about 20: 1.
  • the composition is treated a a temperature of 85-95 °C at step 112 for ⁇ 1 or up to 10 minutes under stirring and cooled to about 40-45 °C.
  • Water is added in step 114 to reach a temperature of 40-45 °C for about 120 min.
  • the solution is centrifuged for about 10 minutes at 3000 rpm and separated in a fibre/starch slurry 118 and an aqueous extract 120.
  • oat bran whole oat is dry milled and separated into a starch rich fraction (oat flour) and a fibre rich fraction (oat bran), oat bran is extracted as described in methods for oat extract.
  • Oat bran can be further concentrated in relation to constituents such as ⁇ -glucans by further milling and separation of starch, in order to reduce starch content before aqueous extraction.
  • Method for oat extract :
  • the solution is centrifuged for 10 minutes at 3000 rpm.
  • the aqueous extract is used as basis solution for preparation of beverages.
  • the solids are used as ingredients in biscuits.
  • Mass balance From 100 g oat bran 1400 ml. of aqueous extract containing approximately 0.6 % of dry matter and 600 g of oat solids containing approximately 14 % of dry matter is obtained.
  • Aqueous extract approximately content pr. 100 g dry weight: Protein (Nx5.7) 12 g Starch 20 g ⁇ -glucan > 3 g
  • Solids approximately content pr. 100 g dry weight: Protein (Nx5.7) 14 g ⁇ -glucan > 7 g
  • Figure 2 illustrates a flow diagram 200 showing the extraction of whole fruits and/or whole vegetables.
  • Whole fruits and/or vegetables 202 are pressed in a fruit press 204 to obtain a fruit/vegetable juice faction 206 and a fruit/vegetable fibre faction 208.
  • Water is added to the fruit/vegetable fibre faction 208 in a ratio of water: fruits/vegetable fibre of about 5: 1 to obtain a composition 210.
  • Composition 210 is treated in a first separation step 212 using a 1000 ⁇ m sieve to separate kernels and hulks 214.
  • a second separation step 216 results in a fruit/vegetable fibre faction 218 and an aqueous fruit/vegetable extract 220.
  • Kernels and hulks can preferably be separated after the first milling/meshing in a liquid solution, such as water or juice, by sedimentation of kernels and hulks. After sedimentation the fruit meat is transported to the fruit press.
  • a liquid solution such as water or juice
  • Figure 3 illustrates a flow diagram 300 showing the preparation of an extract from a whole aromatic plant.
  • a whole aromatic plant 302 is subjected to an aqueous extraction step 304 optionally with addition of heat. Thereafter the extract is subjected to a wet milling step 306.
  • Leaves and hulks 310 are separated in a sieving step 308 to obtain an aromatic extract 312.
  • Lemongrass, Cymbopogon is mixed with juice of rhubarb, 20 sticks of lemongrass per I. rhubarb juice.
  • the blended solution is sieved.
  • the aqueous extract is used as ingredient of beverage
  • a whole oat extract 402 is mixed with a whole fruit or berry extract 404. Flavor is adjusted by addition of an extract from a whole aromatic plant 406. The blend is mixed 408 and heat treated 410.
  • the flavour is adjusted with approximately 20 drops of lavender extract.
  • the beverage is heat treated 60 seconds at 80 °C
  • Dry matter content is 5.36 g, here of;
  • the beverage is heat treated 60 seconds at 80 °C
  • a baking blend 450 solids from whole oat extract 452 is mixed with solids from whole fruit or berry extract 454. Flavor is optionally adjusted by addition of solids from a whole aromatic plant 456.
  • the blend is mixed 458 and baked by dry air drying 460.
  • the dough is spread out in a thin layer with a height of 0.2 cm and cut in appropriate forms i.e. 4x10 cm.
  • the dough is baked at 200 °C until it is light brown in color.
  • the biscuits are air dried at room temperature.
  • the mixture is dried in a continuous drier such as a disintegration type and/or fluid bed type of drier, or the mixture is wet milled before spray drying, to make a dried flour or powder.
  • a continuous drier such as a disintegration type and/or fluid bed type of drier, or the mixture is wet milled before spray drying, to make a dried flour or powder.
  • the powder can be applied as ingredients in food industries such as in bread and cakes.
  • ⁇ -glucan content > 2 g Energy content ⁇ 1400 KJ
  • Purified oat bran can preferably be heat treated in aqueous solution before adding juice of fruit and vegetables, and aromatic extracts.
  • the purified oat bran solution can preferably be used as a whole without further separations.
  • Oatbran is milled by disc milling and fractionated by sieving over 100 urn.
  • the fraction under 100 urn is a starch rich fraction used for biscuits or chips.
  • the fraction over 100 urn is further milled by disc milling
  • the milled fraction is added cold water to 50 % w/w solution.
  • the solution is heated to 90 °C for 60 seconds.
  • the solution is heat treated 30 seconds at 80 °C and cooled to 15 °C.
  • the baking blend can contain other whole grains than oat such as whole barley, wheat etc.
  • the baking dough is preferably added aqueous denaturized starch rich flour such as the starch rich fraction obtained from example 1 or other starch rich whole grain flours such as barley, corn, rice etc. were the starch has been denaturized by aqueous heat treatment or alternatively gluten containing whole wheat flour, which does not need aqueous heat treatment to form a dough.
  • aqueous denaturized starch rich flour such as the starch rich fraction obtained from example 1 or other starch rich whole grain flours such as barley, corn, rice etc. were the starch has been denaturized by aqueous heat treatment or alternatively gluten containing whole wheat flour, which does not need aqueous heat treatment to form a dough.
  • Dough is formed and spread out in a thin layer, 2-3 mm.
  • the dough is baked in a vacuum oven at initially 50 C reaching 90 C at 50-100 mbar.
  • the baking sequence preferably is made in a vacuum oven at 20 °C raising it to 90 °C at 10 - 100 mbar pressure to minimize heat induced formation of acryl amides, which potentially takes place at 120 C or more.
  • the final product can be in form as biscuits, chips or snacks.
  • the results of capillary electrophoresis separation illustrated by figures 5 and 6 indicate a high level of similarity between the two extracts.
  • the compounds with MT at 11.5 and 12.1 are considered to be the identical according to electroferograms figure 5 and 6.
  • the compound migrating at 15.5 minutes, figure 5 and the compound migrating at 16.7 minutes, figure 6, is the same compound despite the different migration time.
  • the compound is most likely chlorogenic acid which is one of the significant phenolic compounds in apples.
  • Chlorogenic acid are clearly intact in the drink produced as described in example 6. Generally there are concentration differences between the results in figure 5 and 6, due to the dilution of a factor 2 in the drink prepared as described in example 6 and the raw apple extract. The results strongly indicate that the group of antioxidants is well preserved in the drink compared to the raw apple extract, as identical detections are made from the two extracts.
  • the enzymes in oat are inactivated as described in example 6 at 90 C for 60 seconds and the enzymes and microbial activity of the whole food drik at 80 C for 30 sekunds.
  • the food drinks are then distributed at 4 C.

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