rates of obesity, heart attacks, diabetes and strokes. Frighteningly, with the
growing industrialization of countries, these occurrences will continue to increase
unless there is a change in peoples' diets coupled with an exercise regimen.
Traditionally, fast foods and snack foods are processed in bulk by the deep frying
of the raw material ingredients at high temperature in saturated fats/oils to
produce items such as potato chips, corn chips, tortilla chips all of which evince
the harmful effects of junk food. This method of preparation destroys the
beneficial properties of the ingredients of the snack foods and furthermore
increases the bad cholesterol level. Up to now, all the snack foods available such
as namkeens, chips or baked biscuit type items contain fats up to 30% and
cholesterol. For example, the average weight of fat in a packet of potato chips is
three times the daily fat requirement of a teenager who consumes it. This affects
his or her lifestyle and increases average weight of children in developed
countries. What is more, fast foods and snack foods produced in this manner are
not particularly palatable and usually lack any naturally good taste. Therefore, in
order to make them more acceptable and attractive to the general public,
manufacturers tend to add to the produced food substantial amounts of synthetic
taste enhancers such as monosodium glutamate commercially available under the
brand name "Ajin-O-Moto".
The attraction for the consumption of fast foods or snack foods is enhanced by the
fact that a normal person has his two or three major meals a day with substantial
intervals of time between them. This creates a tendency for people to "snack" on
snack foods such as potato chips, banana chips, cheese balls, namkeens (salted
snacks) and other branded foods such as Kurkure'. All these snack foods
enjoyed by people are invariably prepared by deep frying in saturated fats and oils
and therefore evince the bad qualities defined herein.
It follows from this that there is an intense need to curtail if not stop altogether the
preparation and availability of junk food made with saturated fats and replace it
with scientifically produced natural healthy food which has been prepared without
frying and without fats and saturated oils. Such scientifically prepared food will
The present invention relates to a novel snack food article and a process for the
manufacture thereof. More particularly, the invention relates to a novel snack food
article which, on consumption thereof, assists in the lowering of blood cholesterol
and regulating the lipid profile of the subject by reducing bad cholesterol and
increasing good blood lipids. The main constituents of such snack food are flax
seeds in combination with other seeds, nuts and herbs after proper roasting
thereof.
From ancient times, man has attempted to find ways and means to preserve food
to have it in between meals or when meals are not available or cannot easily be
prepared. For people living in cold climates low temperature offered a good
alternative for freezing and preserving food. With the passage of time man started
cultivating grasses for grains and seeds such as wheat and other seed crops. It
was not easy for man to find food for traveling, for hunting and other allied needs.
In fact, people were forced to toil hard and struggle a lot for hunting and for the
collection of seeds and fruits from forests or by agriculture and thereafter to
preserve them.
With the onset of modern civilization, the physical toil and exercise which early
man was forced to undergo is to a very large extent no longer a feature of his life.
Most people are involved in sedentary occupations. At the same time, man's diet
has not changed to fit in with his altered surroundings and his environment.
Instead, man still continues with the same high calorie diet the adverse effects of
which are reflected in increase in weight, increase in heart attacks, the prevalence
of diabetes, and raised lipid and cholesterol levels.
Researchers in the health care segment have long been concerned about this.
The applicants, who are qualified practitioners in the field of medicine, have more
than thirty years' experience, a daily treatment rate of approximately 200 patients
and an involvement in the manufacture of health care products for the past
twenty-five years, are aware of the drawbacks of the present day diet especially
the recent advent of fast food and packaged foods, salted snacks (namkeen) and
biscuits. The situation continues to be aggravated on a daily basis with the result
that the overall health of people has deteriorated as is reflected in the increasing
not present the problem of increasing cholesterol levels. On the other hand, it will
have properties to reduce blood cholesterol and improve lipid profile.
To the applicants' knowledge, there is no such snack food available commercially
in the market. On the contrary, the applicants' research and investigation have
shown that, with age, the intake of fats higher than what is normally required,
makes a person fat and more prone to diabetes, high blood pressure, high
cholesterol and stroke. Moreover, snack food prepared by deep frying/cooking
also destroys whatever vitamins or beneficial ingredients there might have been in
the food rather than enhancing them.
In order to fulfill the objective of the present invention, the applicants have brought
all their medical experience to bear in order to develop a snack food which can be
consumed anywhere without re-processing, which does not require to be fried and
which does not contain added fats and oils which make it cholestoroliemic.
From their long experience in the field of health care products and years of
practising in both the allopathic and traditional ayurvedic systems of medicines,
the applicants through their research have established that there are certain
herbs, nuts and seeds available in the vegetable kingdom which can help to
correct the lipid profile individually and more so collectively. Such nuts, seeds and
herbs when combined in the correct proportions disclose the presence of omega-
3 fatty acids and amino acids which help the body clean itself of toxins or detoxify
existing toxins and in general improve health by lowering cholesterol levels and
increasing good lipids in the blood. Moreover, the presence of natural vitamins,
mineral and trace elements in such nuts, seeds and herbs assist in the proper
functioning of internal organs and other functions in the body and providing
various kinds of phytonutrients and antioxidants which prevent free radicals to act
on body cells and help in reducing the aging process.
To this end, it is the object of the applicants' invention to provide a new and
inventive comestible snack food which not only avoids the harmful effects of
existing snack and junk food but on the contrary comprises a snack food
incorporating ingredients which positively improve the overall health of those who
consume it.
A more specific object of the invention is a ready-to-eat snack food product which
contains no added fats, butter or ghee and is prepared without frying the
ingredients thereby retaining within it the nutrient and healing properties of such
ingredients.
One of the major objects of the present invention is to provide a balanced
nutritious snack food article using such a scientific proportion of herbs, spices,
vegetables, nuts and seeds.
A still further object of the invention resides in a novel method for the preparation
of the applicants' healthy snack food.
Towards achieving their objectives, the applicants have investigated and
researched the following items:
A) Seeds of various plants having beneficial effect on health especially when
combined, e.g. flax seed which are rich in omega-3 content, soya beans,
sunflower seeds, sesame (til) seeds, legumes, watermelon seeds, pumpkin
seeds, konch beej, moringa seeds and cereals like jowar and bajra and
nuts like almonds, pistachios and peanuts.
B) Certain nuts, fruits and dry fruits which exhibit the beneficial properties of
antioxidants and phytonutrients, e.g. Dried Grapes (Raisins), Kokum
(Garcina Indica), Amla.
C) Certain dry herbs, leaves and vegetables having beneficial effects on
human body, e.g. curry leaves, tomato powder, black pepper, ginger,
galangal, cardamom (elaichi), aniseed (saunf), coriander (dhaniya) and
pippali.
D) Culinary herbs and spices exhibiting antioxidant and other beneficial
properties when used as condiments, flavouring agents and adjuvants, e.g.
aniseed (saunf), ginger, galangal, coriander (dhania), cardamom (elaichi),
black pepper, pippali.
E) Medicinal Herbs: Herbs that provide special health benefits like protection
from disease or which boost immunity, e.g. ashwagandha, winthania
somnifera (Indian ginseng), liver protectant herbs like makoi (salanum
nigrum), bhui amla, mint, tulsi (basil), moringa seeds, amla (Indian
gooseberry), ginseng, safed musli, konch beej.
F) Vitamins & Antioxidants: Vitamins and antioxidants like Vitamin C, Vitamin
E, can be used to enhance the nutritional property & to increase the shelf
life of the finished product.
G) Herbal food articles including herbs such as "makol" having beneficial
properties on the liver and other internal organs and which can be
consumed by both healthy individuals as well as invalids.
In particular, the applicants have thoroughly researched the seeds of the flax
plant. Considered from the point of view of a food, flax seeds have the following
composition:
Fats 41%
Total dietary fibres 28%
Protein :: 20%
Moisture :: 7%
Ash 4%
In their endeavours to achieve a healthy snack food that avoids the drawbacks
and deficiencies of hitherto known snack and fast foods, the applicants have
investigated flax seeds in depth. This investigation has confirmed that flax seeds
contain several phytochemicals, lignans and flavonoids which are antioxidants
and affect cell growth and viability. The lignans present in flax seeds are known to
act as protectives against cancer. Moreover, the fats present in flax seeds are all
beneficial fatty acids and hence the seeds constitute an effective source of
omega-3 fatty acids such as alpha linolenic acid (ALA), the parent fatty acid of the
omega-3 family, docosahexaenoic acid (DHA) and linolic acid (LA), the parent
fatty acid of the omega-6 family. In chemical structure, docosahexaenoic acid
(DHA) is a carboxylic acid with a 22-carbon chain and six cis double bonds, the
first double bond being located at the third carbon from the omega end.
According to Dr. Diane H. Morris in her book "FLAX - A Health and Nutrition
Primer", flax seeds are considered a smart choice and a healthy food. Indeed, the
American Heart Association also recommends that patients with coronary heart
disease should consume about 1 gm DHA per day. It also recommends that
patients who need to lower triglycerides should consume 2 to 4 grams of DHA per
day.
When ingested, flax seeds help to reduce bad cholesterol and increase good
cholesterol by providing plenty of soluble and insoluble fibres. In fact, flax seeds
are a very surprisingly smart choice since they contain fats which are very
beneficial for the human body. The two essential fatty acids alpha linolenic acid
(ALA) and linolic acid (LA) contained in flax seeds are both beneficial for the
health of skin and cholesterol transport and metabolism.
Indeed, high intake of lignans from flax seeds and antioxidants and phytonutrients
from other fruits, vegetables, nuts and whole grains predicate that any snack food
article containing flax seeds would be effective in the protection against ovarian,
gastrointestinal and other cancers.
Unfortunately, while flax seeds (or alsi) exhibit a number of beneficial properties
and advantages, they also present serious drawbacks in their consideration as
ingredients in snack foods. As in the case of soya beans, flax seeds contain toxic
components in the form of cyanogenic glycosides that release cyanide, a
poisonous compound when degraded by enzymes or organic acids. Thiocyanate
which is a product resulting from the decomposition of cyanogenic glycoside,
blocks the uptake of iodine by the thyroid gland. As a result, the thyroid gland
swells to trap as much iodine as possible forming a goitre or lump in the neck. For
this reason, even though there is no evidence that eating flax produces symptoms
of goitre, flax seeds have not been considered as a viable ingredient for snack
food.
To achieve the applicants' objective to employ flax seeds as the major component
of a healthy snack food, success would surely lie in the ability to remove or
substantially free flax seeds from their toxic cyanogenic content which would
enable such detoxified flax seeds to be employed as a major ingredient in the
snack food which the applicants desire to achieve. To this end, the applicants
have determined that by subjecting flax seeds to dry heat at a temperature in the
range of from 95°C to 110°C for a period of from 5 to 25 minutes destroys the
enzyme that metabolizes the cyanogenic glycoside contained in the flax seeds.
This treatment detoxifies the flax seeds and renders them suitable for
incorporation into a snack food without any adverse effect being displayed by the
persons consuming such foods.
Accordingly, the present invention envisages a novel health enhancing nutritious
snack food article having the properties of reducing cholesterol and bad blood
lipids while increasing the levels of good blood lipids in a person consuming such
article, said nutritious snack food article comprising:
From 40 to 65 weight percent detoxified flax seeds.
From 50 to 85 weight percent omega 3 fatty acid containing seeds such as
herein described.
From 5 to 15 weight percent omega 3 fatty acid nuts such as herein
described.
From 5 to 15 weight percent cereals such as herein described.
From 5 to 10 percent of the daily recommended dose of vitamins, minerals,
trace elements, amino acids and proteins for the growth and maintenance
of body cells.
From 0.5 to 1 weight percent of herbs having liver protectant and tonic
properties.
From 0.5 to 1 weight percent of herbs having immunomodulator,
antioxidant, phytonutrients and anti-ageing properties.
Balance flavour enhancers, spices and condiments Q.S.
Preferably, the said omega-3 fatty acid containing seeds are selected from flax
seeds, soyabean, sunflower and sesame {til) seeds, water melon seeds, pumpkin
seeds and beans or legumes.
The preferred omega-3 fatty acid containing nuts contained in the snack food of
the invention are selected from peanuts and almonds.
The cereals contained in the snack food article of the invention are preferably
selected from millets such as bajra and jawar.
As preferred liver protectant and tonic herbs there are recommended makoi, bhuvi
amla, pudina (mint) and tulsi (basil).
The preferred immunomodulator, antioxidant and anti-ageing herbs employed for
the snack food of the invention are selected from ashawagandha, ginseng, safed
musli and amla
The flavour enhancers, spices and condiments employed with the snack food
article of the present invention can be chosen from one or more of cardamom
(small), black pepper, ginger aniseed (saunf) salt, sugar and other spices.
The invention also envisages a process for the manufacture of a nutritious snack
food article comprising a selective mixture of seeds, nuts, dry fruits, food grains,
cereals, herbs and health enhancing ingredients, said process comprising
subjecting said mixture to roasting, toasting or dry heating at a temperature of
95°C to 110°C whereby any toxic content of the selected mixture is removed,
blending the detoxified mixture of ingredients in a predetermined ratio, if
necessary with the addition of flavouring and taste enhancers to provide the
desired snack food article.
Preferably, the subjection of the mixture to roasting, toasting or dry heating is
carried out for a period of 5 to 25 minutes.
A preferred process for the manufacture of the snack food article of the invention
involves identifying and selecting the desired herbs and other components,
cleaning them, cutting them to required size and drying the cut components.
Those ingredients which require heating and maintained crispiness are prepared
under suitable conditions like roasting at appropriate pre-determined temperature.
For example, flax seeds need to be roasted at proper temperature for proper time.
Those ingredients which require treatment at different conditions in order not to
compromise their efficacy are treated separately. The ingredients are then mixed
together along with required nutrient herbs and spices and taste enhancers, nuts
and dry fruits and are packed immediately in special environment to keep them
crisp and tasty and to ensure their long shelf life.
The most significant feature of the process of the invention is its ability to maintain
the goodness of the components of the snack food article without destroying the
nutrient value thereof. Still more importantly, the process of the invention does not
allow the generation of free radicals as a result of which the naturally occurring
omega-3 oils are not oxidized to harmful by-products which clog the arteries of
any person consuming them. It is particularly significant that the process of the
invention does not employ any additional oil, fat or ghee and the product is
obtained without being fried in any of those media.
The novel healthy snack food article of the present invention will be described in
greater detail in the following Examples.
Example 1:
The novel snack food article is provided in the form of savoury granules consisting
of the following composition:
Example 2:
The novel snack food article is provided in the form of sweet granules consisting
of the following composition:
Example 3:
The novel snack food article is provided in compact form such as a bar, lozenge
or ball. This particular article is in the form of a bar with jaggery having the
following composition:

Example 5:
The novel snack food article is provided in compact form such as a bar, lozenge
or ball. This particular article is in the form of a bar with honey and chocolate
having the following composition:

The snack food article of the present invention evinces the following improved
properties and presents the following advantages over existing snack foods
currently in the market.
The snack food of the invention comprises a synergistic admixture where the
synergism is expressed by the fact that the mixture evinces properties beyond
those of its components. A unique combination of herbs, seeds and other
ingredients have been used and such combination increases synergistically the
efficacy of the snack food product.
In the present invention conventional methods of frying have not been used. It is
a unique snack food prepared without frying in fat /oil. It contains no added fat /
oil, so no saturated oils are there to destroy the human health. The saturated fats
& cholesterol block the cardiac arteries. It is safe & cholesterol lowering, having
omega 3 essential fatty acids which are required for the proper functioning of the
body from outside.
To the applicants' knowledge, no similar product is available. Accordingly, the
product of the present invention constitutes a breakthrough It is a unique product,
quite different from the commercially available items such as fried potato chips
which are full of only carbohydrates and fats or namkeen which are fried and
contain a high level of saturated fats and no beneficial properties.
It is the first snack food ready to eat anywhere which contains no fats and oils. At
the same time, it is health enhancing and will not contribute to health problems of
the individual consuming it. On the contrary, it is beneficial for his health. For
instance, with its content of selected nuts, dry fruits, food grains, seeds and herbs
in proper proportion, the snack food of the invention is capable of altering the
human blood lipid profile and cholesterol level beneficially by maintaining the
omega-3 content of its ingredients, its antioxidants and its phytonutrients in
unaltered form.
Since the snack food product is not fried but is processed by roasting or toasting
without the addition of external fats, the medicinal properties of its ingredients
retain all the required properties to improve the lipid profile of a consumer thereof.
The fibre content has not been destroyed by frying hence constituting improved
ruffage for the consumer for a improved bowel movement.
With its employment of a scientific proportion of herbs, spices, vegetables, nuts,
seeds and mainly flax seeds, the invention achieves its claim of providing a
balanced nutritious snack food containing no added fat or saturated oil adverse to
human health and presenting no danger of blocking the cardiac arteries with
cholesterol.

WE CLAIM:
1. A novel health enhancing nutritious snack food article having the properties
of reducing cholesterol and bad blood lipids while increasing the levels of good
blood lipids in a person consuming such article, said nutritious snack food article
comprising:
From 40 to 65 weight percent detoxified flax seeds.
From 50 to 85 weight percent omega 3 fatty acid containing seeds such as
herein described.
From 5 to 15 weight percent omega 3 fatty acid nuts such as herein
described.
From 5 to 15 weight percent cereals such as herein described.
From 5 to 10 percent of the daily recommended dose of vitamins, minerals,
trace elements, amino acids and proteins for the growth and maintenance
of body cells.
From 0.5 to 1 weight percent of herbs having liver protectant and tonic
properties.
From 0.5 to 1 weight percent of herbs having immunomodulator,
antioxidant, phytonutrients and anti-ageing properties.
Balance flavour enhancers, spices and condiments Q.S.
2. A novel health enhancing nutritious snack food article as claimed in claim 1
wherein said omega-3 fatty acid containing seeds are selected from flax seeds,
soya beans, sunflower seeds, sesame (til) seeds, legumes, watermelon seeds,
pumpkin seeds, konch beej and moringa seeds.
3. A novel health enhancing nutritious snack food article as claimed in claim 1
or 2 wherein said omega-3 fatty acid containing nuts are selected from peanuts,
almonds and pistachios.
4. A novel health enhancing nutritious snack food article as claimed in any of
claims 1 to 3 wherein said cereals are selected from millets such as bajra and
jawar.
5. A novel health enhancing nutritious snack food article as claimed in any of
claims 1 to 4 wherein said herbs having liver protectant and tonic properties are
selected from makoi (salanum nigrum), bhui amla, mint, tulsi (basil), moringa
seeds, amla (Indian gooseberry), ginseng, safed musli, konch beej.
6. A novel health enhancing nutritious snack food article as claimed in any of
claims 1 to 5 wherein said herbs having immunomodulator, antioxidant,
phytonutrients and anti-ageing properties are selected from ashawagandha,
ginseng, safed musli and amla
7. A novel health enhancing nutritious snack food article as claimed in any of
claims 1 to 6 wherein said flavour enhancers, spices and condiments are
selected from one or more of cardamom (small elaichi), black pepper, ginger,
aniseed (saunf), salt, sugar and other conventional spices.
8. A process for the manufacture of a nutritious snack food article comprising
a selective mixture of seeds, nuts, dry fruits, food grains, cereals, herbs and
health enhancing ingredients, said process comprising subjecting said mixture to
roasting, toasting or dry heating at a temperature of 95°C to 110°C whereby any
toxic content of the selected mixture is removed, blending the detoxified mixture
of ingredients in a predetermined ratio, optionally with the addition of flavouring
and taste enhancers and shaping the mixture to the appropriate shape to provide
the desired snack food article.
9. A process as claimed in claim 8 wherein the mixture is subjected to
roasting, toasting or dry heating for a period of 5 to 25 minutes.
10. A process as claimed in claim 8 or 9 wherein the components of said
mixture are selectively cleaned, cut to the desired size and/or dried prior to
combining them into said mixture.
11. A process as claimed in any one of claims 8 to 10 wherein those
ingredients which are required to maintain their crispiness are subjected to
separate roasting under controlled conditions at a pre-determined temperature.
12. A process as claimed in claim 11 where the separately roasted ingredients
are flax seeds.
13. A process as claimed in any one of claims 8 to 10 wherein those
ingredients which require treatment under selected conditions in order not to
compromise their efficacy roasted separately.
All the seeds, nuts and grains used contain fibres which are cholesterol lowering,
and have omega 3 fatty acids. The fibre has not been destroyed by frying.
Apart from being tasty and capable of giving instant energy, the snack food article
of the invention is convenient to carry and can be consumed without the need for
cutlery or utensils and without soiling the hands of persons while in office or when
travelling on foot, in trains, airplanes, buses or cars.
The snack food article is self-contained and does not require any other ingredient
to enhance its taste and does not require any further processing such as warming,
cooking, boiling or frying.
It possesses a long shelf life and can be stored for a long time without becoming
stale or inedible and does not need any special conditions of storage such as
heating or refrigeration.
It is expected that when introduced commercially, the snack food article of the
invention will revolutionize the snack food industry and improve the health of the
population. Manufacturers are expected to be influenced into making the snack
food article of the invention in large quantities because of its huge health benefits.