A PROCESS FOR PREPARING A PLANT FIBER PRODUCT AND USE OF THE PLANT FIBER PRODUCT AS AN INGREDIENT IN FOOD PRODUCTS

Abstract: A plant fiber product for use in food products is prepared from straw by cutting and cooking in sodium hydroxide containing liquor at a positive pressure, followed by a treatment with ClO2 in an acid medium, treatment with H2O2 in a basic medium, and again treatment with ClO2 in an acid medium, said processing steps being carried out for such a period and with such an intensity that substantially all lignin is removed, that the final product is obtained with great whiteness and purity, thereby making the product suitable for the intended purpose.

Description: A process for preparing a plant fiber product and use of the plant fiber product as an ingredient in food products. The present invention deals with a process for preparing a plant fiber product, suitable as an ingre¬ dient in food products, particularly in bread an other bakery products. During the recent decade, consumers have been having a still growing wish to increase the consumption of so-called dietary fibers, i.e. fibers that are not broken down by the passage through the alimentary tract. It is supposed that a too small consumption of dietary fibers increases the risk of certain severe diseases, such as colon cancer and circulatory diseases. Moreover, the consumption of an- increased amount of dietary fibers in substitution for calories supplying nutritious substances is expedient and general when it is desired to reduce calories consump¬ tion. The wish to increase the diet content of indi¬ gestible fibers has inspired quite a number of con¬ sumers to change their dietary habits with a view to consuming a major part of vegetables and more coarsely ground cereal products, such as bran. It is, however, a wish of many consumers that the increased consumption of dietary fibers must be effected without changing the dietary habits and by consuming nutrients and other consumption products that do not differ materially from the habitual ones. This implies that there is a demand for products to be used as dietary fiber enriching components in the preparation of foodstuffs without substantially changing the taste, appearance and other qualities thereof. As regards a fiber product for the above purpose it is required or desired to fulfil inter alia the following conditions: a) A physiologically acceptable composition implying that both the chemical composition determined by the origin of the fibers is acceptable and that the product by the pro¬ cessing steps has not been polluted or con¬ verted in a physiologically disadvantageous direction. b) Organolepticaliy satisfactory qualities including a neutral bland taste or preferably no taste at all, and the ability not to change the "mouth feel" substantially of the food pro¬ ducts to which the fiber product is added. c) Suitable water and fat absorption properties which are ' necessary in order that the fiber product may replace flour or other usual ingre¬ dients without considerably changing the character of the final food products or without substantially changing the methods of preparing the actual food products due to the application of the fiber product. Said absorption qualities are also essential to "mouth feel" as mentioned under item b) . d) A pure white color so that the substitution of the. fiber product for the white flour, e.g. in breadmaking, does not entail any changes in color of the final foodstuffs. e) The material used as starting material in the preparation of the fiber products is advantage¬ ously of the type generally associated with foodstuffs and which by consumers is therefore not held to be risky or strange as a component of foodstuffs. For the actual purpose none of the prior fiber products is capable of completely complying with the above requirements. Cellulosic fibers originating from wood, in par- ticular foliiferous trees, are one of the materials suggested for the purpose concerned. Cellulosic wood fibers may, however, only be used in comparatively small quantities without altering the character of the foodstuffs, in particular as regards mouth feel as men- tioned under item b) . In order to overcome this disad¬ vantage, it has been suggested combining the use of cellulosic products of wood with various viscosity regulating and stabilizing substances, but such an application of subsidiary materials that are not a usual constituent of foodstuffs of the type concerned, is undesired. In addition to this, wood cellulose does not fulfil the condition under item e). US patent No. 4 307 121 discloses a process for preparing a cellulosic fiber product suitable for human consumption from soybean hulls, pea shells, corn bran or beet pulp. The processing includes inter alia bleaching with CI2, inducing the supposition that the product may include larger amounts of chlorinated organic compounds than those considered acceptable in food products. According to said US reference the pro¬ cess is in practice not applicable with respect to the stem parts of plants. US patent No. 4 774 098 deals with the prepara- tion of a fiber product for use in nutrients by delignification of a non-wooden lignocellulosic substrate by treatment with hydrogen peroxide at a pH-value in the range from 11.2 to 11.8. Wheat straw may inter alia be mentioned as an example of ligno- cellulosic substrates. An amount in the range from 40% to 60% of the original lignin content of the substrate is typically removed. A fibrous material produced from straw from which only such a small amount of the ori¬ ginal lignin content has been removed is, however, not able to fulfil the above conditions because the lignin prevents the product from assuming a pure white color, and the lignin further causes the material to impart a somewhat "wooden" taste and mouth feel to the food products into which it is incorporated. US patent No. 4 859 282 describes converting non-woody lignocellulosic substrates, such as oat hulls, into fibrous products suitable for ingestion by using an alkaline peroxide treatment followed by an acid treatment at a pH less than 3.0 and washing. If such a process is applied to a straw material the resulting product shall however not be satisfactory as far as the properties specified under items b) , c) and d) above are concerned. US patent No. 4 859 283 deals with a process for converting non-woody lignocellulosic substrates. Among such substrates cereal straw and hulls are mentioned. The process utilizes an alkaline peroxide treatment improved by the addition of magnesium ions. Neither by this process will, the delignification be sufficient for satisfying the above conditions b) , c) and d) . Finally, the published DK patent application No. 997/85 states the possibility of preparing a product suitable as dietary fibers by subjecting straw to a treatment with enzymes. The specific conditions of carrying out this treatment are not revealed, but it is supposed that said DK application also refers to a pro¬ duct which is only partially delignified. The fact that the product cannot be white seems to be evident. It has now turned out that a plant fiber product which to a higher degree than any of the prior dietary fiber products fulfils the conditions outlined under items a) to e) may be prepared from straw by using a combination of a series of processing steps known per se, which are as defined below, provided the processing steps be carried through with such an effectiveness that substantially all lignin is removed. Accordingly, the process according to the inven¬ tion comprises that cereal straw after mechanical cutting and purification is subjected to the following treatments in the enumerated order: (i) cooking in sodium hydroxide containing liquor at a positive pressure without the addition of sulphate or sulphite, (ii) treatment with C10 2 in an acid medium, (iii) . treatment with H 2 0 2 in a basic medium, (iv) treatment with C10 2 in an acid medium, and (v) drying and grinding, the treatments under items (i) to (v) being carried out for such a period and with such an intensity that substantially all lignin is removed and the final fiber product is obtained with a whiteness greater than 80 according to the Iso-standards. The resulting plant fiber product fulfils the five conditions under items a) to e) . Due to the fact that the delignification is carried out so extensively that the fiber product is obtained with a whiteness greater than 80 according to the Iso-standards, the risk that the final product con¬ tains undesired organic chloride compounds, such as chlorinated phenols, is reduced, since the risk of forming such compounds is substantially bigger in case the final product still contains considerable amounts of lignin which, as it is well known, is composed of phenol compounds. To enter the whiteness of the product as a measure for the intensity of treatment to be attained thus does not only serve to ensure that the final pro- duct may be used without discoloring the foodstuffs in which it is used, but to the same extent it also serves to ensure that the product does not contain dangerous components injurious to health that are being created during the treatment with C10 2 . Moreover, the extensive removal of lignin reflected by the great whiteness is desired in respect of the organoleptical qualities of the material, as explained in the following. Irrespective of anything else, the treatment with C10 2 gives rise to the formation of a considerably smaller amount of chlorinated organic compounds com¬ pared to a similar treatment with Cl 2 . In combination with the remaining measures it further ensures an effective removal of the components of the straw which are not cellulose or hemicellulose (pentosanes) . It is thus a substantially characteristic feature of the invention that by performing a very exhaustive removal of the components that are not cellulose or hemicellulose and thereby removal of substances potentially prone to form undesired chlori¬ nated compounds, and by using a treatment which per se has only a slight tendency to create compounds injurious to health, a final product is obtained .which without involving any risk may be used for human con¬ sumption. The material prepared according to the invention has been subjected to extensive analyses. Among them, a particular interest attaches to the determination of tetrachloro-p-dibenzo-dioxines and -furanes, frequently defined under the name "dioxines" which, due to their high toxicity, are feared for. Said analyses discovered that the compounds 2, 3,7,8-tetrachloro-p-dibenzo-dioxine and the corres- ponding furane compound were present in such small amounts that they could not be detected while the total tetrachloro-dibenzo-dioxine-content was found to be 0.545 ppt (part per trillion) and the total tetra- chloro-p-dibenzo-furane-content was found to be 0.324 ppt. A content of no greater than 20 ppt of said com¬ pounds is generally considered to be acceptable. HP C-analysis could not detect the presence of chlorinated phenols. An analysis of a typical product prepared from wheat straw by using the process according to the in¬ vention yielded the following results: Ash 1.34% determined on solids Cellulose content 72.1 % determined on solids Pentosane content 25.7 % determined on solids Kappa number < 1. From the above the content of lignin may be calculated to amount to less than 0.15% based on solids. The above determination of the pentosane content illustrates that this is considerably higher than what applies to cellulose produced from wood. Said larger content of pentosane is associated with the improved moisture absorption properties and organoleptic proper¬ ties of the material prepared by the process according to the invention, compared to cellulose based on wood. A preferred embodiment of the process according to the invention comprises using wheat straw as cereal straw, since consumers at ease accept a product result¬ ing therefrom as a componen of foodstuffs, especially when the food product is based on wheat flour. Besides, the process according to the invention has been par¬ ticularly tested in connection with wheat straw. The product produced by the process is presented as a white powder which can be marketed as such or which may conveniently be marketed as a component of a mixture comprising also other components used for instance in connection with breadmaking. Thus, the invention also relates to a flour containing mixture, in particular for use in the preparation of white bread, said mixture containing besides flour and ordi- nary adjuvants a plant fiber product, prepared according to the invention. The invention will now be illustrated in detail by the following Example: EXAMPLE The process was carried out by use of an industrial pl_ant developed in respect of preparing cellulose for paper manufacture. After having been cut into pieces of some cm the wheat straw was wind-sorted for the removal of grains and dust and subsequently united with a cooking liquor based on sodium hydroxide but without the sulphite or sulphate components generally occurring in many cellu¬ lose processings. The mixture of straw and liquor was subjected to cooking at about 160 β C for 2 hours and the fiber mass now substantially disintegrated was subjected to coun- terflow washing and vibration screening to remove un- dissolved particles and impurities. The resulting fiber suspension was pumped through a hydrocyclOne plant to void sand, subsequently transferred to a so-called bleaching tower in which the pH-value was adjusted to about 3.5 with sulphuric acid, following which C10 2 was supplied to the bottom of the bleaching tower. The temperature during this processing step was about 45 β C and the processing period lasted about 1 hour. The fiber mass was then washed and suspended in an aqueous NaOH-solution, following which H 2 0 2 was added. During this processing step the pH-value was approximately 11 and the temperature in the range of 70 β C and the duration of the treatment was lJ≤ hours. The fiber mass was again washed and subsequently again subjected to a treatment with C10 2 in an acid medium under the same conditions as used for the first C10 2 treatment, the temperature, however, was raised to 85 β C and the treatment lasted about 4 hours. After washing, the fiber mass was dehydrated to form a pulp sheet which was dried and ground to obtain a fiber powder. Said fiber powder had a whiteness of 83, determined according to the Iso-standard. Baking tests showed that said fiber powder was capable of replacing up to 50% of the wheat flour in white bread and it was impossible to distinguish the final loaves from loaves without the addition of fiber product. This applies both as regards look, taste and mouth feel.

Claims: 477 10 P A T E N T C L A I M S 1. A process for preparing a plant fiber pro¬ duct, suitable as an ingredient in food products, in particular bread and other bakery products, wherein cereal straw after mechanical cutting and purification is subjected to the following treatments in the following order: (i) cooking in sodium hydroxide containing liquor at a positive pressure without the addition of sulphate or sulphite, (ii) treatment with C10 2 in an acid medium, (iii) treatment with H 2 0 2 in a basic medium, (iv) treatment with C10 2 in ah acid medium, .and (v) drying and grinding, the treatments under items (i) to (v) being carried out for such a period and with such an intensity that substantially all lignin is removed and the final fiber product is obtained with a whiteness greater than 80 according to the Iso-standard. 2. A process as claimed in claim 1, wherein wheat straw is used as cereal straw. 3. A use of the fiber product prepared according to claim 1 or 2 as a component of foodstuffs. 4. The use as claimed in claim 3, wherein the fibers are incorporated into a dough for the prepara- tion of white bread. 5. A flour containing mixture, in particular for use in the preparation of white bread, wherein the mixture besides flour and ordinary subsidiary materials includes a plant fiber product, prepared by the process according to claims 1 or 2. 6. A bakery product, in particular white bread, wherein the product is prepared from a dough that dif¬ fers from conventional dough in that an amount of 5 to 50 % by weight of the flour which in traditional anu- facture forms part of the dough is replaced by a plant fiber product prepared by the process according t ( claim 1 or 2.

Inventors: BALLE ANDERS HENNING, HANSEN SVEN KAAS, BALLE, ANDERS, HENNING, HANSEN, SVEN, KAAS
Applicants: FREDERICIA CELLULOSE AS, FREDERICIA CELLULOSE A/S
Application year: 1990
Main classification: A23L1
IPC codes: A21D2, A23L1