MXPA97000701A - Granu food product - Google Patents

Abstract

A process for the production of a fluid, instantaneously dispersible and / or soluble granular food product, comprising the steps of: mixing powdered carbohydrates and / or protein rich materials with an oil to fat, further mixing the mixture ashoused with more powdered carbohydrates and / or protein-rich materials in order to obtain a powder and / or dough mixture, form the mixture into granules by wetting and particle-particle contact, and dry the granules

Description

GRANULAR FOOD PRODUCT D E S C R I P C I O N BACKGROUND The present invention relates to a process for the production of a fluid granular product (free flowing), instantaneously dispersible and / or soluble.

DE-A-248502 (Institut für Getreideverarbeitung) describes a process for the production of instant sauces or soups in the form of granules comprising preparing a powder or dough mixture of a protein hydrolyzate, meat or vegetable material, flour or instant semolina, salt, sugar and spices (seasoning), granulate it with a press or an extruder, coat the granules with oil, carbohydrates or gums in a fluidized bed and then dry the granules.

GB-A-2131271 (Institut für Getreideverarbeitung) describes the process for the production of a granulated food based on milk or other animal or vegetable proteins, carbohydrates, fats and minerals, which comprises mixing powdered components in a fluidized bed and spraying a liquid mixture of the remaining components on the powder components, the powder material is coated and agglomerated by the sprayed material and then dried simultaneously in the fluidized bed.

US-A-5332585 (Odermatt et al.) Discloses a process for preparing a granular food product, comprising mixing a melted fat with an amylaceous material, extruding the mixture into cords, cooling the cords, subdividing them into sections and projecting these sections to through a grid to reduce them to granules.

US-A-4578274 (Sugisawa et al.) Discloses a process for preparing a granular curry product comprising mixing flakes of fat with powdered materials, heating the mixture, stirring the mixture and then cooling it.

FR-A-1203715 (Carnation) describes a process for preparing an instant and easily dispersible soup comprising preparing a powder mixture of all the ingredients and agglomerating them with water droplets and / or steam in a tower.

FR-A-1348948) (Procter &Gamble) discloses a process for preparing fluid, easily dispersible confectionery food mixes, which comprises agglomerating powdered food materials comprising flour, fat and / or sugar with a liquid binder such as a solution of concentrated sugar or a melted fat in a turner or in a fluidized bed.

US-A-3142569 (Scheidegger) describes a process for preparing an edible powder material in which fat is dispersed by grinding a mixture of food material, fat and a little water and then drying.

THE INVENTION The problem addressed by the present invention was to provide a novel and simple process for the production of a granular, flowable, instantaneously dispersible and / or soluble food product from carbohydrates, proteins and oil or fats.

For this purpose, the process according to the present invention comprises the steps of: mixing powdered carbohydrates and / or protein-rich materials with an oil or fat; further mixing the mixture thus obtained with more powdered carbohydrates and / or protein rich materials in order to obtain a powder and / or dough mixture; to form the mixture in granules by hu edecimiento and to put in contact particle with particle, and to dry.

The process according to the present invention truly allows to produce a fluid granular food product (free flowing) from carbohydrates, proteins and oil or fats which food product is instantly dispersible and / or soluble in hot water or boiling water and which is therefore suitable for the preparation of instant foods in the form of porridge or in liquid form.

The present process surprisingly still allows to produce a granular food product from carbohydrates, proteins and oil or fat which, if simply stirred together with hot water or boiling water, instantaneously provides a stable emulsion although it has never been homogenized. In fact, to our best knowledge, to date the preparation of a liquid product for children with a significant amount of fat has required a stage of prehomogenization, in order that the fat does not separate after reconstitution with water.

Another main advantage of the present invention may be the fact that the total moisture content of the materials involved can be kept very low through the method.

In the present specifion and in the clauses the expression "stable emulsion" means that a fatty phase is present predominantly in the form of small globules homogeneously dispersed in a liquid phase, without any phase separation being observed.

The present process can be started from carbohydrates, proteins and / or oil or fat in the form of the components of an animal or vegetable material, such as milk solids, cereal flour or soybean meal and / or in the form of individual components such as starch, polysaccharides, maltodextrins, sucrose, lactose, glucose, egg proteins, gluten, protein concentrates or proteins isolated from milk, whey or soy, triglycerides of animal or vegetable origin, milk fat, oil palm, palm olein, coconut oil or grape seed oil, for example.

Therefore, it is possible to prepare a mixture comprising, in part by weight, from 5 to 95 parts, preferably from 30 to 70 parts of carbohydrates, up to 40 parts, preferably from 15 to 30 parts of proteins and up to 80 parts, preferably 5 to 40 parts of oil or fats, for example.

The following components can be added before and / or after preparing the mixture: - up to 25 parts, preferably up to 15 parts of water, more preferably an amount of water, such that the total moisture content of the mixture before drying is up to 11% and more preferably a quantity of water such that the total moisture content of the mixture before drying is up to 7.5%; - up to 5 parts, preferably up to 0.6 parts emulsifier, such as lecithin, mono and / or diglycerides; - up to 3 parts, preferably up to a part of stabilizers, such as pectin, xanthan and other gums; and optionally, vitamins, micronutrients and / or antioxidants.

The step of mixing powdered carbohydrates and / or protein rich materials with an oil or fat comprises mixing together in a mixer, such as for example a horizontal mixer with heads configured as vanes arranged on its horizontal axis, a conical mixer with an orbiting helical screw or bowl chopper, for approximately 5 to 15 minutes at a temperature of or above approximately 45 ° C to 65 ° C; - from 15 to 25 parts of oil, especially coconut oil, palm olein, and / or soy bean oil, having a clear melting point of between 30 to 45 ° C; and - from 15 to 25 parts of lactose, or from 10 to 20 parts of starch, or from 40 to 50 parts of skimmed milk powder.

The step of further mixing the mixture thus obtained with more powdered carbohydrates and / or protein rich materials in order to obtain a powder and / or dough mixture, preferably comprises stirring the mixture in a mixer, such as for example a horizontal mixer with paddle-shaped heads arranged on its horizontal axis, a band mixer, a confectionery mixer, or a bowl cutter, at a temperature of about 45 ° C-65 ° C for up to 2 ° C. minutes and add progressively while stirring additionally for 5-15 min. approximately while the mixer is cooled with water at room temperature approximately: skimmed milk powder, starch, especially starch that swells cold and / or lactose in respective amounts such that the total amount of each of these materials in the mixture is from 40 to 50 parts for the skimmed milk powder, from 10 to 20 parts for the starch and from 15 to 25 parts for the lactose.

The mixture obtained in this step can have an intermediate texture between a powder texture and the texture of a dough. It can be say a thick powder that does not flow easily, for example.

The step of forming the mixture into granules by wetting and particle-to-particle contact can be carried out with the aid of water vapor and / or an aqueous solution of a binder, especially of maltodextrin, gums or starch, in any binder and / or of suitable formation, preferably in an apparatus that exerts a compression effect and / or a stirring effect on the mixture such as a dragee pan or a vertical agglomerator with blades arranged around its vertical axis rotating with a tube of flexible rubber, or in the case of a bowl cutter, directly therein, or by sieve granulation, for example.

Other ingredients such as emulsifiers, stabilizers, micronutrients and / or vitamins can be added during the formation stage.

The granules thus obtained can then be dried to a residual water content of between 1 to 5%, preferably between 2 to 3.5%. In the case of using a bowl cutter this drying step can be carried out instant vaporization, which also allows to adjust the hardness of the granules.

These granules can have a volumetric density of 400 g / 1 to 600 g / 1 approximately, for example.

The granules are instantaneously dispersible and / or soluble in hot water or boiling water and are suitable for the preparation of instant foods in the form of porridge or in liquid form.

Additional formation steps such as compaction and spheronization can be provided, so that the volumetric density of the granules can be increased to values between about 500 and 1000 g / 1, for example.

An embodiment of the method according to the present invention is illustrated in the following example, in which percentages and parts are by weight.

EXAMPLE 1 19 parts of an oil composition containing equal amounts of coconut oil, palm olein and soy bean oil were mixed with 19 parts of lactose at 60 ° C for 10 min. in a helical conical mixer with an orbiting helical screw.

The mixture was stirred in a horizontal mixer with paddle-shaped heads arranged on its horizontal axis (LOEDIGE mixer) at 60 ° C for one min. and additional successive mixing for 3 min. with 14 parts of starch that swells cold and for 7 min. with 43 parts of skimmed milk powder, while the mixer is cooled with water at room temperature.

The powder mixture thus obtained had a moisture content of 3.5%. It had an intermediate texture between a powder texture and the texture of a dough. It can be defined as a thick powder that did not really flow freely.

It was formed into granules with the help of 7.5 parts of an aqueous solution of maltodextrin (40% water and 60% maltodextrin) in a vertical agglomerator with blades arranged around its vertical axis that rotates inside a flexible rubber tube (agglomerator SCHUGI).

The granules thus obtained had a moisture content of 6.2%. They were dried in a fluidized bed dryer at a residual moisture content of 3.1%.

The dry granules had a volumetric density of 580 g / 1. The granules flowed freely and dispersed instantaneously in hot or boiling water. 29 g of these granules were simply stirred together with 158 ml of hot water (50 ° C) instantaneously to provide a stable emulsion.

Claims (10)

R E I V I N D I C A C I O N S

1. - Process for the production of a fluid granular product, instantaneously dispersible and / or soluble, comprising the steps of: mixing powdered carbohydrates and / or protein-rich materials with an oil or fat; further mixing the mixture thus obtained with more powdered carbohydrates and / or protein rich materials in order to obtain a powder and / or dough mixture; forming the mixture into granules by wetting and particle contact with particle, and drying the granules.

2. - Process according to clause 1, in which the mixture comprises, in parts by weight, from 5 to 95 parts of carbohydrates, up to 40 parts of proteins and up to 80 parts of oil or fats.

3. - Procedure according to clause 2, in which the following components are added before and / or after preparing the mixture: - up to 25 parts of water, - up to 5 parts of emulsifier, and - up to 3 parts of stabilizers.

4. - Process according to clause 1, in which the mixture comprises, in parts by weight, 30 to 70 parts of carbohydrates, 15 to 30 parts of proteins and 5 to 40 parts of oil or fats.

5. - Procedure according to clause 4, in which the following components are added before and / or after preparing the mixture: - up to 15 parts of water, - up to 0.6 parts of emulsifier, - up to 1 part of stabilizers, and - vitamins, micronutrients and / or antioxidants.

6. - Process according to clause 5, in which the amount of water added before and / or after preparing the mixture is such that the total moisture content of the mixture before drying is up to 11%.

7. - Process according to clause 1, comprising forming a mixture in granules by wetting and particle contact with particle with the aid of water vapor and / or an aqueous solution of a binder in an apparatus that exerts a comprehension effect and / or a stirring effect on the mixture.

8. - Process according to clause 1, comprising forming a mixture in granules by wetting and particle contact with particle with the aid of water vapor and / or an aqueous solution of maltodextrin, gums or starch, in an apparatus that exerts an understanding effect and / or a vertical agglomerating effect with blades disposed about its vertical axis rotating inside a flexible rubber tube.

9. - Process according to clause 1, which comprises drying the granules at a residual water content of between 1 to 5%.

10. - Process according to clause 1, which comprises drying the granules at a residual water content of between 2 to 3.5%. SUMMARY A process for the production of a fluid, instantly dispersible and / or soluble granular food product, comprising the steps of: mixing powdered carbohydrates and / or protein rich materials with an oil or fat; further mixing the mixture thus obtained with more powdered carbohydrates and / or protein rich materials in order to obtain a powder and / or dough mixture; forming the mixture into granules by wetting and particle contact with particle, and drying the granules.