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WO1998008400A1 - Composition de base de cereales fermentees presentant un contenu eleve en matiere seche - Google Patents

Composition de base de cereales fermentees presentant un contenu eleve en matiere seche Download PDF

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Publication number
WO1998008400A1
WO1998008400A1 PCT/EP1997/003963 EP9703963W WO9808400A1 WO 1998008400 A1 WO1998008400 A1 WO 1998008400A1 EP 9703963 W EP9703963 W EP 9703963W WO 9808400 A1 WO9808400 A1 WO 9808400A1
Authority
WO
WIPO (PCT)
Prior art keywords
dry matter
matter content
product
flour
process according
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.)
Ceased
Application number
PCT/EP1997/003963
Other languages
English (en)
Inventor
Ruben Santana Suarez
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle 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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to AU37703/97A priority Critical patent/AU3770397A/en
Publication of WO1998008400A1 publication Critical patent/WO1998008400A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

  • This invention pertains to a new process for preparing a fermented cereal base (FCB) product having a high dry matter content .
  • the invention further relates to FCB products per se and to foodstuff containing them.
  • the invention also relates to the use of an extruder for the preparation of FCB products.
  • FCB products The preparation of FCB products and their use for reducing the caloric content of foodstuff is known in the art and has been the subject of several patent applications:
  • EP-A-0 663 153 discloses foodstuff containing fats or oils, wherein the fat caloric content is reduced by adding a FCB resulting from a process, wherein a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized, then inoculated with an acidifying strain or a mixture of acidifying strains selected from a Lactobacillus species, Streptococcus thermophilus and Bifibacterium species. The mixture is then subjected to a fermentation until a pH value in the range of from 3.5 - 4.6 is obtained and finally stabilized. The dry matter content of the thus obtained mixture is lower than 20%.
  • EP-A-0 667 106 describes the use of FCB obtained by the same process as outlined in the above-mentioned EP-A-0 663 153 for reducing the fermented milk and/or fruit content in foodstuffs.
  • the dry matter content of the FCB is again lower than 20%.
  • FCB products having a low dry matter content can be easily incorporated into certain types of foodstuff such as mayonnaise or fermented milk products, they are not suitable for a number of applications. In particular, they cannot be used as meat extender, e.g. in spreads, pates and sausages such as Frankfurter sausages or similar food products . It is therefore a first object of this invention to prepare a fermented cereal base product having a high dry matter content.
  • FCB with a high dry matter content are highly viscous and cannot be fermented in conventional equipment. Extruders, however, are capable of processing highly viscous mixtures.
  • the present invention pertains to a process for preparing a fermented cereal base product having a high dry matter content, wherein an extruder is used as reactor vessel, which comprises the following steps : a) introducing the various ingredients including water and the flour blend comprising a cereal flour and/or a starchy material into the extruder and mixing them; b) pasteurizing the thus obtained mixture; c) cooling the pasteurized mixture and inoculating it with the starter culture ,- d) extruding the inoculated dough and fermenting it .
  • Figure 1 depicts an extruder having several temperature sections typically used in the claimed process.
  • the first section (1) relates to the preheating step and is an optional feature.
  • the mixture is heated to an elevated temperature, typically to about 160°C for about 8-10 s, in sections 3-5, the mixture is cooled down to the inoculation temperature, which is typically about 45 °C.
  • Figure 2 shows the essential steps of preparing a FCB product with a dry matter content of at least 90% by weight .
  • the cereal flour may be any type used in the art and preferably comprises rice flour, wheat flour, oat flour, rye flour, barley flour or mixtures thereof.
  • the claimed process is not limited to particular types of starchy material. Basically, any edible starch, such as potato starch, corn starch or manioc starch and mixtures thereof can be used. If the flour blend comprises both cereal flour and starchy material, the relative proportions of cereal flour and starchy material will greatly depend on the nature and quality of the final product to mix with. It is the task of the person skilled in the art to select the most appropriate kinds of ingredients and their relative proportions to reach the desired effect which can be done on the basis of routine trials.
  • the mixture Before being inoculated with the starter culture, the mixture is subjected to a pasteurization step.
  • the conditions i.e. temperature and time depend on the material to be processed. The person skilled in the art will know how to select the conditions such that precooking and gelatinization of the mixture occurs.
  • the mixture is heated to a temperature in the range of from 120 to 170 °C for 6 to 12 seconds, most preferably to about 160 °C for about 8 to 10 seconds .
  • the mixture may optionally be preheated before being pasteurized.
  • the temperature selected for the preheating step is dependent on the conditions used for the subsequent pasteurization step. In general, the temperature is considerably lower than the pasteurization temperature and will be about 75 °C, if a pasteurization temperature of about 160°C is chosen.
  • the mixture is cooled down to a temperature which is suitable for inoculation. The precise temperature depends on the particular starter culture and the composition used and the person skilled in the art will select it accordingly. Preferably, the inoculation temperature is about 45°C. but other suitable temperatures may be chosen depending on the particular circumstances.
  • the incolum can be prepared as described in EP-A-0 667 106.
  • the inoculated composition is then extruded and stored at a temperature which is suitable for fermentation. For this purpose, the mixture is most conveniently conveyed into fermentation barrels.
  • the mixture is then subjected to fermentation, preferably a lactic fermentation, making use of specific acidifying strains or mixture of strains, more particularly strains selected from various Lactobacillus species or Streptococcus thermophilus, or even Bifidobacterium species.
  • Lactobacillus species useful in accordance with the present invention one can use conveniently strains selected from of L. acidophilus, L. casei, L. plantarum, L. delbrueckii, L. brevis, L. Pentosus , L. mesenteroides , L. bulgaricus, L. johnsonii, or mixtures thereof. If desired mixtures of two distinct Lactobacillus species can be used, in particular L.
  • the fermentation can also be performed using one Lactobacillus species, e.g. L. casei, together with one or several no ⁇ - Lactobacillus species such as Streptococcus thermophilus or a Bifidobacterium species.
  • Fermentation is preferably performed in a temperature range of between 35 to 45°C, most preferably at about 37°C.
  • FCBs are fermented for about 11 h during which period 0.65% of lactic acid is produced.
  • a longer fermentation temperature such as 20 h is advantageous in order to develop a better flavor intensity.
  • the thus obtained product is stored at cool temperatures such as e.g. 4°C.
  • the extruded mixture which in this case has a dry matter content of about 60% by weight, is first subjected to a predrying step in order to obtain a dry matter content of about 70% and then fermented.
  • the FCBs are present in the form of pellets.
  • the predrying step must be carried out at mild conditions so that the added microorganisms are not damaged.
  • the predried pellets are then fermented as described above.
  • FCB products are used as food ingredient or food additive.
  • FCB products can be incorporated into edible emulsions such as cold sauces, salad dressings, mayonnaises, dairy spreads and the like. Additionally, they may also be used as meat extender, e.g. in sausages or pates .
  • the invention also pertains to foodstuff containing FCB products having a high dry matter content.
  • This foodstuff may include meat products and edible emulsions as defined above.
  • the invention also pertains to the use of an extruder in the preparation of a fermented cereal base.
  • Any extruder wherein the different heating and cooling steps can be performed is suitable for the invention, provided that it comprises an additional inlet for the inoculation step .
  • rice flour 45.3 corn starch 8.4 wheat flour 5.7 granulated sugar 0.3 yeast peptones 0.3 water 40.0
  • the mixture was preheated in the first module at a selected barrel temperature of 75°C and then cooked in the second module (2) (barrel temperature: 160°C) for an average of 8 to 9 seconds.
  • the cereal base was cooled down to 45°C with the aid of a water cooler and then inoculated in line with a flow rate of 5 kg inoculum per hour using a positive pump.
  • the inoculum consisted of a mixture comprising Lactobacillus plantarum (ATCC 8041) and Lactobacillus casei (ATCC 393) .
  • the extruder allowed the conveying, forming and filling of the inoculated mixture into the fermentation barrels, after which the barrels were stored at 37°C. After 11 h at 37°C, the dough achieved a pH level of 4. However, fermentation was continued to 20 h in order to develop the appropriate flavor intensity. After that the fermented cereal base was stored at 4°C.
  • FIG. 2 depicts the essential process steps.
  • the same FCB composition and extrusion parameters were applied as described in Example 1.
  • the extruded FCB having a dry matter content of 60% by weight was introduced into a fluid bed dryer (6) and dried to a dry matter content of 70% by weight at a temperature of 60°C.
  • the thus obtained pellets were then filled into fermentation barrels (7) and fermented at 37°C for 20 h. After that the fermented product was dried to a dry matter content of 90% by weight in a fluid bed dryer (8) at 70°C, milled to powder form and stored at low temperature.
  • German Type Pate
  • Pre-mix I calf liver 47 .500 pork fat 23 .800 water 14. .290 product of Example 1 9 .530 white onions, chopped 2. .860 pre-mix II: salt 1. .760 white pepper, powder 0. .140 cure salt 0. .100 milled laurel leaf 0. .015 nutmeg 0. .005
  • pre-mix I in a cooking vessel, heat up to 60°C, 90 s, with direct steam injection, stirring at 1500 rpm - add pre-mix II and stir at 1500 rpm, 30 s
  • Pre-mix I ground beef 33.28 ground pork 24.23 water (as ice) 26.62 salt 2.33 pre-mix II: pork fat 3.33 product of Example 1 6.66 pre-mix III: Worldwidee salt 0.20 cure salt 0.13 caseinmix 1.00 red onions (chopped) 0.67 spices for Frankfurter 0.33 red pepper, powder 1.00
  • pre-mix II at high speed (5000 rpm) and mix thoroughly add pre-mix III at medium speed (3000 rpm) and mix thoroughly fill the paste in sausage casings of 22 mm and cook at

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Sustainable Development (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

La présente invention se rapporte à des produits de base de céréales fermentées (FCB) présentant un contenu élevé en matière sèche, lesquels peuvent être obtenus selon un procédé comprenant les étapes suivantes: a) on introduit les divers ingrédients, y compris l'eau et le mélange de farines contenant une farine de céréale et/ou une matière amylacée dans une extrudeuse et on les mélange; b) on pasteurise le mélange ainsi obtenu; c) on refroidit le mélange pasteurisé et on l'ensemence avec la culture starter; d) on extrude la pâte ensemencée et on la fait fermenter. La présente invention concerne également des denrées alimentaires contenant lesdits produits de base de céréales fermentées, ainsi que l'utilisation d'une extrudeuse dans la préparation de ces derniers.
PCT/EP1997/003963 1996-08-26 1997-07-18 Composition de base de cereales fermentees presentant un contenu eleve en matiere seche Ceased WO1998008400A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU37703/97A AU3770397A (en) 1996-08-26 1997-07-18 Fermented cereal base composition having a high dry matter content

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP96202354 1996-08-26
EP96202354.5 1996-08-26

Publications (1)

Publication Number Publication Date
WO1998008400A1 true WO1998008400A1 (fr) 1998-03-05

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ID=8224309

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1997/003963 Ceased WO1998008400A1 (fr) 1996-08-26 1997-07-18 Composition de base de cereales fermentees presentant un contenu eleve en matiere seche

Country Status (2)

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AU (1) AU3770397A (fr)
WO (1) WO1998008400A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1434498A4 (fr) * 2001-10-12 2005-01-19 California Natural Products Substitut de matiere grasse forme d'hydrolysat de farine de riz
WO2006118778A2 (fr) 2005-05-05 2006-11-09 Investigacion De Tecnologia Avanzada, S.A. De C.V. Production en continu de farine de mais pregelatinisee pour produits laitiers et aliments a base de cereales
CN108887385A (zh) * 2018-08-31 2018-11-27 华南理工大学 一种风味独特的高纤益生酸奶的生产方法
EP3476221A1 (fr) * 2017-10-25 2019-05-01 Grupo Alimentario Citrus S.L. Procédé de préparation d'un produit alimentaire à partir de farine d'avoine et produit ainsi obtenu
CN110760010A (zh) * 2019-11-15 2020-02-07 江南大学 一种醇水挤压制备v型冷水可溶淀粉的方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3950543A (en) * 1970-06-05 1976-04-13 United Nations Childrens' Fund Process for making foods and feeds
JPS6185133A (ja) * 1984-09-29 1986-04-30 藤井　春幸 パン生地の製造方法
WO1992000140A1 (fr) * 1990-06-25 1992-01-09 The United States Of America, As Represented By The Secretary, U.S. Department Of Commerce Encapsulage amylace d'agents biologiquement actifs au moyen d'un processus continu
EP0663153A1 (fr) * 1994-01-13 1995-07-19 Societe Des Produits Nestle S.A. Composition amylacée fermentée d'acide pour réduire l'apport calorique d'aliments contenant de l'huile ou de la graisse

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3950543A (en) * 1970-06-05 1976-04-13 United Nations Childrens' Fund Process for making foods and feeds
JPS6185133A (ja) * 1984-09-29 1986-04-30 藤井　春幸 パン生地の製造方法
WO1992000140A1 (fr) * 1990-06-25 1992-01-09 The United States Of America, As Represented By The Secretary, U.S. Department Of Commerce Encapsulage amylace d'agents biologiquement actifs au moyen d'un processus continu
EP0663153A1 (fr) * 1994-01-13 1995-07-19 Societe Des Produits Nestle S.A. Composition amylacée fermentée d'acide pour réduire l'apport calorique d'aliments contenant de l'huile ou de la graisse

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 8624, Derwent World Patents Index; Class D11, AN 86-152411, XP002025582 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1434498A4 (fr) * 2001-10-12 2005-01-19 California Natural Products Substitut de matiere grasse forme d'hydrolysat de farine de riz
WO2006118778A2 (fr) 2005-05-05 2006-11-09 Investigacion De Tecnologia Avanzada, S.A. De C.V. Production en continu de farine de mais pregelatinisee pour produits laitiers et aliments a base de cereales
EP3476221A1 (fr) * 2017-10-25 2019-05-01 Grupo Alimentario Citrus S.L. Procédé de préparation d'un produit alimentaire à partir de farine d'avoine et produit ainsi obtenu
CN108887385A (zh) * 2018-08-31 2018-11-27 华南理工大学 一种风味独特的高纤益生酸奶的生产方法
CN110760010A (zh) * 2019-11-15 2020-02-07 江南大学 一种醇水挤压制备v型冷水可溶淀粉的方法
CN110760010B (zh) * 2019-11-15 2021-08-20 江南大学 一种醇水挤压制备v型冷水可溶淀粉的方法

Also Published As

Publication number Publication date
AU3770397A (en) 1998-03-19

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