公开(公告)号：EP0725571A1

公开(公告)日：1996-08-14

申请号：EP94928097.0

申请日：1994-09-13

Applicant: KELLOGG COMPANY

Inventor： LAI, Grace Huang ,  WULLSCHLEGER, Rich

IPC: A23L1 ,  A21D2 ,  A21D8 ,  A61K36 ,  A61P3

CPC classification number: A21D8/02 ,  A21D2/36 ,  A23L29/238

Abstract: The invention provides for a dough product, that is enriched with a psyllium composition. The psyllium may range from about 1.0 to about 5.0 grams per one ounce. The dough product can include an amount of gluten to increase its volume. Also provided is a method for making the dough products. These dough products are useful in lowering serum cholesterol levels as well as for increasing dietary fiber in the diet of the individual consuming them.

Abstract translation: 本发明提供了富含欧车前组合物的面团产品。 欧车前可以在每盎司约1.0至约5.0克的范围内。 面团产品可以包含一定量的面筋以增加其体积。 还提供了用于制作面团产品的方法。 这些面团产品可用于降低血清胆固醇水平以及增加食用它们的个体的饮食中的膳食纤维。

公开(公告)号：EP0722276A1

公开(公告)日：1996-07-24

申请号：EP94928093.0

申请日：1994-09-13

Applicant: KELLOGG COMPANY

Inventor： BEDARD, Aimes Marcelle ,  LAI, Grace Huang ,  WULLSCHLEGER, Rich ,  KINCAID, James G.

IPC: A23L1 ,  A61K36 ,  A61P3

CPC classification number: A23L7/109 ,  A23L29/238

Abstract: The invention provides for a pasta product, that is enriched with a psyllium composition, wherein the psyllium is present in an amount from about 1.0 g to about 5.0 g per two ounces of pasta product. Also provided is a method to incorporate a psyllium product which comprises pretreating the psyllium so as to prepare it for combination with a pasta flour, such as semolina flour. The resulting pasta product has a sufficient amount of psyllium to alter the level of serum cholesterol in the consumer.