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EP3229599A1 - En-cas extrudé à base de lait - Google Patents

En-cas extrudé à base de lait

Info

Publication number
EP3229599A1
EP3229599A1 EP15805525.1A EP15805525A EP3229599A1 EP 3229599 A1 EP3229599 A1 EP 3229599A1 EP 15805525 A EP15805525 A EP 15805525A EP 3229599 A1 EP3229599 A1 EP 3229599A1
Authority
EP
European Patent Office
Prior art keywords
weight
present
milk
extruded product
extruded
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP15805525.1A
Other languages
German (de)
English (en)
Inventor
Ishay Vardi
Hélène Michèle Jeanne CHANVRIER
Werner Pfaller
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Publication of EP3229599A1 publication Critical patent/EP3229599A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1548—Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sugar without using gums, e.g. milk jam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Definitions

  • the present invention relates to a milk-based snack which is cooked and extruded into a vessel held at lower than ambient pressure (thus process also referred to herein as 'vacuum extrusion').
  • This invention also relates to a coated extruded milk-based snack and to a process for obtaining the snack.
  • milk as a raw food, contains proteins with high amounts of essential amino acids and is rich in calcium. These nutritional qualities are the reason that milk or milk derived products, for example milk powder or whey powder, are often added to food products and recipes.
  • WO2003/030659 (Nestle) describes an extruded milk based snack with more than 40% by weight of total milk solids, the product also comprising corn derived material such as corn flour and corn starch.
  • EP0225770 (Minaminihon) describes a fibrous food product made by adjusting the water content of a mixture of milk protein having acid and base resistance and extruding the mixture under certain conditions.
  • the fibrous nature of the product was evaluated as described on page 12, lines 1 to 12 of this reference (incorporated herein by reference) in which the texture of the extruded products were observed under the microscope and rated A to E as follows where: rating 'A' denoted products composed of fibres of less than several microns; 'B' denoted products composed of fibres of several microns to several ten microns; 'C denoted products composed of less than 100 micron with a membranous part; 'D' denoted products that are membranous with no fibres observed; and ⁇ ' denoted products where no fibres were observed and the product was a paste with no shape retention and/or were fragile.
  • non-fibrous products are defined as any which are considered as falling outside those classified in the rating(s) TV, 'B' and/or 'C as defined and determined in EP0225770.
  • the fibre content (or lack of content) of the products of the present invention may also and/or instead be determined by any of the other methods as described herein.
  • EP2163157 (Kraft) describes an extruded cheese cracker or snack with a pasta shape made from mixing at least one flour, cheese and water to form a dough having a real cheese content of from 5 to 60% by weight and extruding the dough under conditions to avoid gelatinisation of the starch and expansion of the dough.
  • the present invention is not a pre- dominantly cheese snack, in one embodiment of the products of the present invention do not contain cheese.
  • EP1300083 (Nestle) describes an extruded milk based snack with high amounts of total milk solids. As shown by the comparative data herein, the milk snacks of the present invention prepared as described herein exhibit more melting and better dissolution to create an improved mouth feel over the snacks described in this reference.
  • EP1 151676 (Nestle) describes a ready to eat food bar consisting of agglomerated particles of one or more cooked cereal bases mainly comprising amylacaeous materials and possibly milk solids which are coated with a binder mainly comprising sugars, milk solids humectants and fat.
  • a binder mainly comprising sugars, milk solids humectants and fat.
  • no more than 10% by weight of the total product are bulking agents that are cereal bases and preferably is substantially free of, more preferably free of such cereal bases.
  • GB2510474 (Kraft) describes a method for manufacturing an edible product from a chocolate baking mixture with a source of starch and liquid chocolate in an amount of up to 70% by weight of the mixture. Though these products may in theory include extruded snack foods but are very different from those envisaged in the present invention.
  • US2002-054944 (Neidlinger Sylke) describes cooked extruded and expanded snack food that are dietetically valuable.
  • the products mainly comprise amylacaeous material (50 to 80 parts) and milk solids (5.5 to 27.5 parts non-fat milk solids and 2.5 to 12.5 parts milk or vegetable fat). These products have a much higher starch content than the products of the present invention.
  • Another object of the invention is to provide such an extruded product, which may also be coated with a sugar or fat based coating, ideally a coating further comprising milk solids.
  • the product according to the invention besides having an increased nutritional value, also has a melts readily in- the mouth.
  • the present invention provides a non-fibrous extruded product comprising:
  • products of and/or made according to process of the present invention are subject to the following provisos:
  • (b) have a real cheese content (where present) of less than 5% by weight (preferably being free of cheese);
  • (c) consists of no more than 10% by weight of cereal bases; preferably being free of cereal bases;
  • (e) is other than a chocolate baking product
  • the term 'high molecular weight' as used herein refers to ingredient(s), filler(s), and/or component(s) thereof whose weight average molecular weight (also denoted herein as Mw) is greater than or equal to ( ⁇ ) 100000 g/mol.
  • Mw weight average molecular weight
  • the term 'low molecular weight' as used herein refers to ingredient(s), filler(s), and/or component(s) thereof whose Mw is less than ( ⁇ ) 100000 g/mol. Mw may be measured by any conventional and suitable methods known to those skilled in the art (and/or as described herein).
  • the amounts given herein for the ingredient(s) and/or component(s) of the products described herein are weight percentages calculated with respect to the total weight of all those ingredients and/or component(s) specified (e.g. total amounts of elements (i), (ii) and (iii)) the sum of which totals 100%.
  • the invention provides a coated snack, which comprises an extruded product according to the invention.
  • the present invention concerns a process for obtaining an non-fibrous extruded product, such as sweet snack, comprising:
  • the reduced pressure referred to herein is less than ambient pressure (e.g. ⁇ 1 atm., ⁇ 760 mm / Hg or less than approx. 1000 millibar).
  • the reduced pressure used in step (b) may be less than 0.8 atm, preferably less than 0.5 atm, more preferably ⁇ 0.3 atm., most preferably ⁇ 0.1 atm, for example a pressure of less than 0.05 atm.
  • the reduced pressure is conveniently less than 760 mm / Hg, more conveniently ⁇ 600 mm / Hg, even more conveniently ⁇ 400 mm / Hg, more conveniently ⁇ 200 mm / Hg, most conveniently ⁇ 100 mm / Hg, for example ⁇ 50 mm / Hg.
  • the reduced pressure is advantageously less than 1000 millibar, more advantageously ⁇ 600 millibar, even more advantageously ⁇ 400 millibar, more advantageously ⁇ 200 millibar, most advantageously ⁇ 100 millibar, for example ⁇ 50 millibar.
  • the present invention there is provided a non-fibrous extruded product obtained and/or obtainable by a process of the present invention.
  • An advantage of the present invention is that it provides an extruded snack with a very high content of milk solids and at the same time unexpected organoleptic properties.
  • Another advantage of the present invention is that it provides a snack, having a porous and melt-in-the-mouth texture and at the same time a high nutritional value, due to the high milk content.
  • “Snack” or “extruded product” refers to any kind of extruded and expanded food material.
  • total milk solids is intended to refer to all ingredients of a food product that originate from milk and that are not water, for example, milk fat, lactose and milk proteins.
  • the total milk solids may be constituted by milk powder, semi-skimmed milk powder or skimmed milk powder, isolated lactose, other isolated milk components and/or mixtures of different milk components contained in a snack. The present description will list further examples.
  • non-fat milk solids identifies the “total milk solids” according to the meaning above defined from which the amount of milk fat has been deducted.
  • the present invention has also the advantage of producing safely and inexpensively a nutritionally valuable food product.
  • extrusion of food products typically occurs in a generic method in the following sequence.
  • Raw dry ingredients may be mixed and ground to a powder of desired particle size.
  • Other, typically liquid, ingredients may be added to the powder in a pre-conditioning step to form an extrudate, at which point if heating and/or cooking is desired steam may be injected into the extrudate.
  • the extrudate may be then forced through a die at the end of an extruder.
  • the extruder may typically comprise a large rotating screw closely fitting within a tube, the screw feeding the extrudate through a shaped orifice in the die to form an elongate expanded product.
  • screw extrusion is a non-limiting example and other known extruders could also be used in the present invention.
  • the extrudate usually expands and changes texture as it passes through the die as moisture, heat and/or pressure is released.
  • the elongate product exiting the die may be cut into pieces by rotating blades immediately it exits the die.
  • the extrudate may experience significant increases in temperature and/or pressure (relative to standard conditions) due to the steam and/or forces acting on the extrudate as it passes through the extruder (for a period defined as the 'residence time').
  • the conditions experienced by the extrudate immediately after the product leaves the die return substantially to ambient (e.g. atmospheric pressure and room temperature)
  • vacuum extruded is to be intended to mean that the product is cooked and/or extruded into a chamber held at reduced pressure (vacuum chamber) at the die exit.
  • a vacuum chamber is a chamber which is capable of being held at reduced pressure that is pressure lower than the pressure at which cooking and/or extrusion occurs, preferably pressure lower than atmospheric pressure.
  • the object of the present invention is to solve some or all of the problems or disadvantages (such as identified herein) with the prior art.
  • a substance stated as present herein in an amount from 0 to "x" is meant (unless the context clearly indicates otherwise) to encompass both of two alternatives, firstly a broader alternative that the substance may optionally not be present (when the amount is zero) or present only in an de-minimus amount below that can be detected.
  • a second preferred alternative (denoted by a lower amount of zero in a range for amount of substance) indicates that the substance is present, and zero indicates that the lower amount is a very small trace amount for example any amount sufficient to be detected by suitable conventional analytical techniques and more preferably zero denotes that the lower limit of amount of substance is greater than or equal to 0.001 by weight % (calculated as described herein).
  • the total sum of any quantities expressed herein as percentages cannot (allowing for rounding errors) exceed 100%.
  • the sum of all components of which the composition of the invention (or part(s) thereof) comprises may, when expressed as a weight (or other) percentage of the composition (or the same part(s) thereof), total 100% allowing for rounding errors.
  • the sum of the percentage for each of such components may be less than 100% to allow a certain percentage for additional amount(s) of any additional component(s) that may not be explicitly described herein.
  • substantially may refer to a quantity or entity to imply a large amount or proportion thereof. Where it is relevant in the context in which it is used “substantially” can be understood to mean quantitatively (in relation to whatever quantity or entity to which it refers in the context of the description) there comprises an proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the relevant whole.
  • substantially-free may similarly denote that quantity or entity to which it refers comprises no more than 20%, preferably no more than 15%, more preferably no more than 10%, most preferably no more than 5%, especially no more than 2%, for example about 0% of the relevant whole.
  • Mw weight average molecular weight
  • Mw may be measured by any suitable conventional method known to those skilled in the art for example by Gas Phase Chromatography (GPC); Gas Chromatography Mass Spectrometry (GC-MS), Size Exclusion Chromatography (SEC) and/or HPLC (high- performance liquid chromatography), HPLC, e.g. as described herein, is the preferred method to determined Mw.
  • GPC Gas Phase Chromatography
  • GC-MS Gas Chromatography Mass Spectrometry
  • SEC Size Exclusion Chromatography
  • HPLC high- performance liquid chromatography
  • standard conditions means 1 atmosphere pressure (760 mm / Hg), ambient temperature (which denotes herein a temperature of 23°C ⁇ 2°) and where appropriate a relative humidity of 50% ⁇ 5% and/or an air flow of ⁇ (less than or equal to) 0.1 m/s.
  • Figure 1 shows the dissolution kinetics of products of the invention (Example 1 ) versus reference Examples 6 and 7.
  • Figure 2 shows a cross section image obtained by X-ray tomography analysis for Example 1 .
  • Figure 3 shows a cross section image obtained by X-ray tomography analysis for Example 3.
  • Figure 4 shows a cross section image obtained by X-ray tomography analysis for Example 4.
  • Figure 5 shows a cross section image obtained by X-ray tomography analysis for Example 5.
  • Figure 6 shows a cross section image obtained by X-ray tomography analysis for Example 6.
  • Figure 7 shows a cross section image obtained by X-ray tomography analysis for Example 7.
  • Figure 8 shows coated product appearance for singles coated centres.
  • Figure 9 shows coated product appearance for bars made from coated centres agglomerates.
  • the extruded product comprises 40 to 60 %, more preferably 55 to 60% by weight of total milk solids, the total amount of ingredients (i), (ii) and (iii) being 100%.
  • total milk solids in the extruded product of the invention consist of non-fat milk solids, more preferably skimmed milk powder.
  • the extruded product of the invention comprises 30 to 65% more preferably 35 to 55%, most preferably 40 to 50% by weight of a bulking agent the total amount of ingredients (i), (ii) and (iii) being 100%, and usefully the bulking agent may be selected from the group consisting of: maltodextrin, glucose syrup, cocoa powder, potato starch and mixtures thereof.
  • the extruded product comprises 35 to 55%, even more preferably, 40 to 40% by weight of a filler (which forms a component of the bulking agent) the total amount of ingredients (i), (ii) and (iii) being 100%.
  • the extruded product of the invention comprises 1 to 10% more preferably 1 to 5% by weight of fat(s) the total amount of ingredients (i), (ii) and (iii) being 100%.
  • the term "bulking ingredient” is to be understood as identifying an ingredient or a mixture of two or more ingredients which are added to provide bulk to the product and which are known to be suitable for use in nutrition.
  • the bulking ingredient may be represented by low molecular weight molecules, high molecular weight molecules, fillers or mixtures thereof.
  • Low molecular weight molecules are molecules with low molecular weight inferior to 100000 g/mol such as for example mono or disaccharides as well as hydrolysed starches.
  • High molecular weight molecules are molecules with molecular weight higher than 100000 g/mol.
  • high molecular weight molecules may be starches (such as amylose and amylopectin macromolecules with a molecular weight (Mw) from 100000 to 100000000 g/mol) and/or other polysaccharides such as for example, fibres, carrageenan or gums.
  • fillers are to be understood to be ingredients comprising molecules having supramolecular assembly and forming particles such as for example fruit flakes or cocoa powder. If fibres are present they are present in sufficient low amounts such that the overall properties of the product remains non-fibrous as defined herein.
  • Molecular weights of ingredients that consist of a monodisperse pure compound can be calculated easily as a single value and for such moieties these are the molecular weights referred to herein.
  • ingredients that are macromolecules that comprise mixtures of different macromolecules of various sizes such as oligmers and/or polymers with different numbers of repeat units (i.e. mixtures with a polydispersity > 1 )
  • their molecular weight is determined as an average molecular weight.
  • the molecular weights stated herein are then weight average molecular weights (also denoted as Mw). Mw is experimentally determined e.g. as described herein.
  • Any poly-, oligo-, di-, and/or monosaccharides known to be suitable for use in nutrition and having a molecular weight less than 100000 g / mol may be incorporated into snacks of present invention as the low molecular weight component of the bulking ingredient.
  • the low molecular weight component of the bulking ingredient may be selected from the group consisting of glucose, glucose syrup, lactose, maltose, trehalose, sucrose, galactose, glucose, fructose, mannose, ribose, maltodextrin(s) and mixtures thereof; more preferably from: glucose, glucose syrup, maltodextrin(s) and mixtures thereof.
  • the low molecular weight component of the bulking agent may comprise, more usefully consist of, hydrolysed starchy material, more usefully such hydrolysed starchy material may have a DE of from 0 to 50, most usefully be maltodextrin, with a DE from 3 to 20.
  • the high molecular weight component of the bulking ingredient may be selected from the group consisting of: starches, cereals flours, flours containing starch, fibres, carrageenan, gums (such as for example pectins, xanthan gum, arabic gum, agar-agar, and/or alginate locust bean gum) and mixtures thereof; more preferably, from starch(es) and mixtures thereof.
  • the starch(es) may be selected from any nutritionally acceptable starch, such as amylose starch and/or high amylose starch.
  • the starch(es) may be from any suitable origin, for example, topioca starch, corn starch, cereal starch, potato starch and/or wheat starch.
  • Starch(es) may also comprise starchy material that is material which is not pure starch, but the major component of which is starch.
  • the high molecular weight component of the bulking agent may comprise, more usefully consist of, non-hydrolysed starch(es) for example high amylose starch.
  • a starchy material may be in the form of flour, semolina or grits.
  • the starch may comprise amylose, amylopectin and hydrolyzates thereof.
  • the high molecular weight component of the bulking ingredient is potato starch.
  • the high molecular weight bulking agent may comprise fibre in small amounts insufficient to effect the overall non-fibrous properties of the product.
  • soluble and/or non- soluble fibre may be used.
  • a mix of fibres from different origin may be used.
  • cellulose, hemicelluloses such as pectins, xylans, xyloglucans, galactomannans and beta -glucans, gums and mucilages may optionally be present in the snack.
  • inulin or its hydrolysate may be added.
  • the filler is cocoa powder, fruit flakes, preferably banana flakes, vegetable flakes or mixtures thereof.
  • the product of the present invention is free of any high molecular weight component as part of the bulking ingredient which consists of low molecular weight ingredients, fillers or mixtures thereof.
  • the present invention provides an extruded product, such product comprising:
  • a bulking ingredient which is selected in the group consisting of: maltodextrin(s), glucose syrup, cocoa powder, potato starch and mixtures thereof.
  • the present invention provides an extruded product, such product comprising: (i) 55 to 60% w/w of milk solids;
  • a bulking ingredient selected from the group consisting of: maltodextrin, glucose syrup, cocoa powder, potato starch and mixtures thereof.
  • the present invention provides an extruded product, such product comprising:
  • a bulking ingredient selected from the group consisting of: maltodextrine, glucose syrup, cocoa powder, potato starch and mixtures thereof.
  • the extruded product according to the present invention may have a porosity equal to or higher than 60%. In a preferred embodiment, the extruded product according to the present invention has a porosity equal to or higher than 70%. In a further preferred embodiment, the extruded product according to the present invention has a porosity equal to or higher than 80%. In a still further preferred embodiment, he extruded product according to the present invention has a porosity from 80 and 95%.
  • the extruded product according to the present invention has mean wall thickness lower than 80 microns. In a further preferred embodiment, the extruded product according to the present invention has mean wall thickness equal to or lower than 75 microns. In a still further preferred embodiment, the extruded product according to the present invention has mean wall thickness equal to or lower than 60 microns.
  • the extruded product according to the present invention has mean mean cell size lower than 350 microns. In a further preferred embodiment, the extruded product according to the present invention has mean wall thickness equal to or lower than 300 microns.
  • the extruded product according to the invention has a porosity equal to or higher than 70%, mean wall thickness lower than 80 microns and mean mean cell size lower than 350 microns.
  • the fat content in the product of the present invention may be provided by fats of any origin.
  • fats may derive from milk or from a vegetable or other animal source.
  • the ingredients of the snack may be selected from an unlimited range of possible sources.
  • the milk solids may be chosen from different milk fractions. For example, whole milk powder, skimmed milk powder, semi-skimmed milk powder, cream powder, casein, caseinate, sweet or acid whey powders, hydrolysed whey or casein powders, or further isolated milk components like CGMP (caseino glycomacropeptide), lactalbumine, lactoglobuline or other milk proteins may be used. Also milk sugar, lactose, and butter oil may be included in the milk solids.
  • the snack may also comprise one or more ingredients conferring sweetness.
  • ordinary sugar saccharin
  • saccharin ordinary sugar
  • sugar substitutes may be used if appropriate such as sugar alcohols, for example sorbitol, and/or non-caloric sweeteners, for example aspartame, stevia and saccharin.
  • Products of the present invention may be prepared with a high amount of milk proteins which can replace carbohydrates. Such products are particular desired by consumers with certain health problems. For example those who are glucose intolerant and/or diabetic may avoid prolonged hyperglycemia when consuming such products of the invention.
  • the extruded product comprises 0.5 to 10% of such sweet carbohydrates. More preferably, the extruded product comprises 1 to 5% sweet carbohydrates.
  • the extruded product of the present invention may also comprise salts, aromas and flavours.
  • the extruded product may comprises calcium carbonate, disodium phosphate, sodium caseinate, sodium chloride, just to mention a few.
  • the extruded product of the invention comprises salts
  • these are present in an amount of 0.05 to 5% w/w, preferably of 0.1 to 3% w/w.
  • Extruded products of the invention may also comprise other ingredients known to those skilled in the art, for example ingredients that influence texture, crispiness, colour and/or any other physical characteristic of the snack.
  • the vacuum-extruded products of the invention possess attributes described herein such as lightness, porosity mean wall thickness and/or mean wall size that enable these products to melt quickly in the mouth. These attributes are measured by performing mechanical tests such as breaking force test and elastic modulus test as described in more detail in the experimental section below.
  • products of the invention showed a T50 lower than 10 s, preferably lower than 5 seconds. They also showed a T90 lower than 30 seconds, preferably lower than 20 seconds. Products of the prior art showed T50 higher than 30 seconds and T90 higher than 100 seconds. These results confirm that vacuum extruded products of the present invention will melt more quickly in the-mouth compared to prior art products.
  • the snack has a specific weight of 50 to 100 g/l and/or a water content of 1 to 4%.
  • the uncoated snack comprises 40-60 g of non-fat milk solids per 100g of product, hence equivalent to 400-500 ml of liquid skimmed milk.
  • the liquid or fluid components are added to the dry mixture in a first mixing section of an extruder.
  • the extruder may be any extruder suitable to carry out the invention.
  • it may be a mono- or a twin screw extruder.
  • a traditional food extruder may be used, while a twin screw extruder is preferred, for example a: BC45 Clextral extruder may be used.
  • a rather big screw length of from about 800 to about 1200 mm is chosen in order to provide an adequate residence time of from about 5 to 50 s, for example.
  • the temperature of the heated barrel is from 80 to 150 ° C, preferably from 90 to140 °C
  • the die may have one or more circular openings with preferred diameter(s) of from 2 to 20 mm, more preferably of from 5 to 15 mm.
  • the snack has the form of round-shaped particles, pellets or balls.
  • the balls may have a diameter of 0.5 to 4 cm, preferably, 1 to 2.5 cm, for example, 1 .4 to 1 .7 cm.
  • a cutting takes place immediately at the extruder outlet.
  • the step of cutting into pieces the elongate, expanded thermoplastic mass product thus obtained may be carried out by a two or more blade cutter rotating adjacent to the die openings.
  • the skilled person of food extrusion is easily able to select the extrusion die, a cutting device, if any, a collection system, if any, in order to obtain an end-product of any desired shape and size.
  • the water content of the product may be in the range of 1 to 6%, preferably 1.5 to 3%.
  • the extrusion step takes place under reduced pressure and for example the plastic mass is pushed through the die into a space at reduced pressure.
  • the pressure in the chamber after the die exit is reduced to less than 1013.25 mbar ( ⁇ 1 atm. or ⁇ 760 mm / Hg) more usefully to a pressure from 0.01 to 0.2 atm, most usefully from 0.02 atm. to 0.15 atm.
  • the pressure in the chamber into which the rope is extruded is from 10 to 200 mbar, more advantageously from 30 to 130 mbar.
  • the temperature of the space into which the mass is extruded may be adjusted to obtain specific characteristics in the end product.
  • the temperature in the chamber at reduced pressure after the die exit is between 40 and 80 degree C, preferably between 50 and 70 degree C.
  • the snack may be further processed to obtain for example a coated product.
  • a slurry may be sprayed onto the snack product, for example.
  • the slurry may comprise from 30 to 60% of sugar, up to 32% of whole milk powder, up to 60% of fruit pulp or concentrate, up to 10% of cocoa powder and added water up to a water content of from 20 to 30%, for example.
  • the sugar may be sucrose, fructose, dextrose and/or raw cane sugar.
  • a snack product of the invention may optionally be coated by spraying the product with a slurry having the composition disclosed above.
  • Spraying may be carried out in a cylindrical tumbler rotating around its generally horizontal axis and being provided inside with spraying nozzles. Preferably located in an upper part of the cylindrical internal space defined by the tumbler wall, such nozzles may spray the slurry downwards onto the tumbled snack product.
  • the just coated snack product may be dried again to a residual water content of from 1 .0 to 3% by weight on a belt drier with hot air, for example.
  • the snack may also be coated and/or enrobed with a chocolate coating.
  • the snack as obtained after the extruding step and the optional cutting and drying step may be cooled and coated with chocolate by panning, for example.
  • the panning operation consists of the application of successive chocolate layers after having cooled the preceding layer.
  • melted chocolate may slowly be poured on the product in movement in a rotating panning equipment.
  • Cool air temperature of 10-22 degree C
  • the chocolate fat crystallizes, hardens, and the operation may be repeated, so that different chocolate layers can be formed.
  • Panning equipment is supplied by Dumoulin, Driam, Nicomac for example. This kind of coating may be selected, for example, when extruded balls are to be coated.
  • the chocolate or chocolate-like coating to be applied on the extruded product centres of the present invention may be of any type, for example milk , dark or white chocolate or chocolate like compound.
  • the coating consists of white chocolate or chocolate-like compound.
  • the extruded product of the present invention may be optionally coated individually or in clusters represented by several individual products. In cases where the final product is represented by a cluster of individuals, such final product is usually prepared by further enrobing a cluster of individually enrobed extruded products.
  • the coated snack comprises 25 to 80% of coating, more preferably 35 to 75%, even more preferably 45 to 65% of coating.
  • the extruded product thus obtained, possibly coated, may be conditioned in a packing providing for its protection against humidity, such as a packing made of a film with aluminium foil.
  • Porosity as herein reported is defined as the porosity of the extruded piece and is further defined as the volume of cells divided by the total volume of the extruded piece 'MCS'fMean cell size)
  • MCS as herein reported is defined as the average cell size in the extruded product.
  • MWT as herein reported is defined as the average wall thickness, more specifically said wall thickness is defined as the thickness of the material between the cells in the extruded product.
  • X-ray tomography scans are performed with a 1 172 Skyscan MCT (Kontich, Belgium) with a X-ray beam of 80kV and 100uA. Scans are performed with the Skyscan software (version 1 .5 (build 21 )A (Hamamatsu 10Mp camera), reconstruction with the Skyscan recon software (version 1.6.9.18) and 3D image analysis with CTAn software (version 1 .14.4.1 , 64-bit). Each product was placed in the X-ray tomography chamber. For a pixel size of 8um, the camera was set up at 2000x1048 pixels and samples were placed in the Near position. Exposure time was 295 ms. Scans were performed over 180°, the rotation step was 0.4° and the frame averaging was 8.
  • the reconstruction of the dataset was performed over 900 slices in average, with the settings contrast at 0.005-0.10. Smoothing and ring artefact reduction were set up at 1 and 5, respectively.
  • the images were segmented at a grey level of 30.
  • the volume of interest was selected within a piece of product.
  • the porosity was then calculated as the ratio of the volume of voids in the product out of the product volume, the product volume being equal to the volume of interest defined above.
  • the structure separation gave the products cells size distribution.
  • the structure thickness gave the distribution of walls thickness. Mean cells size and mean walls thickness were calculated from the distributions.
  • the dissolution kinetic of the products was performed by conductivity with a conductivimeter Meterlab (Radiometer Analytical SAS). Seven grams of product were dissolved in 400m L of deionized water heated at 37°C. The pieces of products are thrown in the water instantaneously thanks to a delivery tool. The frequency of conductivity measurements with a 12mm sensor was 0.75Hz. During the measurement, the dissolved pieces are mixed with a magnetic stirrer at 500rpm. A helix stirrer is also used at a speed of l OOrpm. The obtained curved gives the normalized conductivity of solubilized product in weight versus time. T50 and T90, in seconds, correspond to the time at which 50% and 90% of the product is solubilized, respectively.
  • HPAEC high-performance anion- N.A.
  • Fibers content including Enzymatic-gravimetric method AOAC 985.29 main traditional fibers (high
  • Dry ingredients are mixed and fed to the Cleaxtral co-extruder at a rate of 80 kg/hr. (70-200 kg./h.).
  • Liquids are pumped directly to the extruder: Oil, water, Syrup etc.
  • the dries and liquids are mixed, cooked and then the mixture exit through a die.
  • the product being extruded into a vacuum chamber of 100 millibar.
  • the product expands and is cut right at the die and kept under vacuum until full expansion and moisture loss occurs.
  • the product exits the vacuum chamber through a double valve system that allow constant vacuum in the chamber. This product is ready to be coated or further processed.
  • Table a summarizes operating parameters used during the process:
  • Example 6 A sample according to recipe and procedure described in WO2003/030659, Example 1 was prepared (Example 6, extruded at room pressure). A sample prepared according to the same conditions but extruded under vacuum (extruded into a vacuum chamber of 100 millibar) was also prepared (Example 7). Structure attributes for Examples 6 and 7 were determined as above described and are reported in Table 4 below.
  • Example 7 shows different structural attributes than Example 1 to 5 as well as a much longer dissolution Kinetic (comparable to that of Example 6).

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Pediatric Medicine (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un en-cas à base de lait qui est cuit-extrudé sous vide et qui est caractérisé par un profil de fonte en bouche rapide. L'invention concerne également un en-cas extrudé et enrobé à base de lait et un procédé de fabrication dudit en-cas.
EP15805525.1A 2014-12-09 2015-12-09 En-cas extrudé à base de lait Withdrawn EP3229599A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP14196919 2014-12-09
PCT/EP2015/079049 WO2016091917A1 (fr) 2014-12-09 2015-12-09 En-cas extrudé à base de lait

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EP3229599A1 true EP3229599A1 (fr) 2017-10-18

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EP (1) EP3229599A1 (fr)
CN (1) CN106998719A (fr)
AU (1) AU2015359433A1 (fr)
IL (1) IL252486A0 (fr)
MX (1) MX2017007229A (fr)
WO (1) WO2016091917A1 (fr)

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Publication number Priority date Publication date Assignee Title
FR3121820B1 (fr) * 2021-04-16 2025-02-28 Cie Laitiere Europeenne « Préparation alimentaire expansée à base de lait, son procédé d’obtention et ses utilisations »

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Publication number Priority date Publication date Assignee Title
JPS62126937A (ja) 1985-11-27 1987-06-09 Minaminihon Rakunou Kyodo Kk 繊維状食品の製法
ATE284623T1 (de) 1999-03-24 2005-01-15 Nestle Sa Verfahren zur herstellung eines expandierten snackprodukts mit hohem milchfeststoffanteil
PT1151676E (pt) 2000-05-01 2008-12-12 Nestle Sa Processo para a preparação de uma barra de cereais
EP1300083A1 (fr) 2001-10-04 2003-04-09 Societe Des Produits Nestle S.A. Produit snack à base de lait
US20100055284A1 (en) 2008-08-28 2010-03-04 Jan Karwowski Production of extruded cheese crackers and snacks
GB2510474B (en) 2012-12-06 2018-06-13 Kraft Foods R & D Inc Chocolate product

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Title
See references of WO2016091917A1 *

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IL252486A0 (en) 2017-07-31
WO2016091917A1 (fr) 2016-06-16
AU2015359433A1 (en) 2017-06-15
MX2017007229A (es) 2017-10-16
CN106998719A (zh) 2017-08-01

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