Protein-Coated Cereal Kernels Preventing Fiber Leaching
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Solution Overview
Problem
Existing fiber-enriched cereal products face the challenge of dietary fiber leaching during conventional cooking, especially when cooked in excess water, which compromises their nutritional and palatability aspects.
Innovation Solution
A cereal product is developed by coating at least partially milled cereal kernels with a protein matrix containing whey protein and dispersed dietary fiber particles, specifically powdered cereal bran, which prevents fiber leaching during cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If dietary fiber is added to milled cereal products, then nutritional value is improved, but fiber leaches during cooking in excess water
Solution Approach 1:
A protein binder acts as an intermediary material that attaches dietary fiber particles to the surface of milled cereal kernels. The protein coating serves as a bonding medium that holds the fiber in place, preventing it from leaching into cooking water while still allowing the fiber to be consumed with the cereal product.
Solution Approach 2:
The invention creates a composite coating structure on the cereal kernels consisting of protein binder and dietary fiber particles. This composite material combines the adhesive properties of protein with the nutritional benefits of fiber, forming a stable coating that adheres to the kernel surface and resists dissolution during cooking.
2Ease of operation
If brown rice is cooked longer to soften the outer layer, then palatability is improved, but heat-sensitive vitamins break down
Solution Approach 1:
The dietary fiber is pre-coated onto the milled cereal kernels before cooking. This preliminary action creates a protective layer that modifies the cooking process, allowing the outer layer to soften without requiring extended cooking times that would degrade heat-sensitive nutrients.
3Loss of time
If milled cereal grains are used, then cooking time is reduced, but dietary fiber content is low
Solution Approach 1:
The invention merges the advantages of milled cereal grains (quick cooking) with the nutritional benefits of high fiber content by coating the milled kernels with dietary fiber particles bound by protein. This combination allows the product to cook quickly like milled grains while providing the fiber content of whole grains.
Solution Approach 2:
A composite coating of protein and dietary fiber is applied to milled cereal kernels, creating a product that combines the processing advantages of milled grains with the nutritional properties of high-fiber ingredients.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The protein coating layer effectively retains dietary fiber, enhancing the nutritional value and cooking properties of milled cereal products while maintaining palatability, even when cooked in excess water.
Implementation Method 1
a protein matrix comprising whey protein having particles of a dietary fiber ingredient dispersed therein
Implementation Method 2
the cereal kernels are coated with a coating layer characterised in that said coating layer comprises a protein matrix
Implementation Method 3
the dietary fiber is substantially prevented from being extracted from the fiber-enriched rice during conventional cooking
Data Source
AI summary
A cereal product comprising cereal kernels, wherein the cereal kernels have been at least partially milled and are coated with a coating layer, said coating layer comprising a protein matrix having particles of a dietary fiber ingredient dispersed therein. Also provided is a method of making a fiber-enriched dry cereal product comprising the steps of: coating cereal kernels that have been at least partially milled with particles of a dietary fiber ingredient and an aqueous dispersion containing a protein; followed by drying the coated cereal kernels. The dietary fiber ingredient may be a powdered stabilized cereal bran. The coated cereal products can be cooked in excess water to give cooked products having high dietary fiber content and improved palatability.