AU2017101336A4 - Nutritional paste - Google Patents

Abstract

The present invention is directed to a nutritional paste that is free from the common allergens, relatively high in protein, attractive in colour, tasty, and spreadable so it can be used on bread and crackers. The paste has a relatively 5 low water activity and a slightly acidic pH to inhibit bacterial growth and provide storage stability.

Description

NUTRITIONAL PASTE

FIELD OF INVENTION

[0001] The present invention relates to the technology area of food products, in particular, to edible spreads which can be applied to bread, crackers and like foods. The present invention also relates to the technology area of allergen-free food products. The specification will describe the invention with respect to its use as a spread but this is by way of example only and the invention is not limited to this use.

BACKGROUND OF THE INVENTION

[0002] Spreadable food mixtures have been used as to spread over a slice of bread, toast and crackers to provide flavour and nutrition. With the increasing prevalence of food allergies, many of the popular spreads that contain peanuts, milk derived products, egg products and fish and shellfish have been identified as being allergenic (for example, peanut butter, chocolate-hazelnut spreads, cream cheese, butter and fish paste). This is because the nine food groups that cause the majority (90%) of food allergic reactions are cow’s milk, egg, peanut, tree nuts, sesame, soy, fish, shellfish and wheat (hereinafter referred to as “the common allergens”).

[0003] Allergenic reactions can be initiated even when a person who suffers from an allergic reaction comes into contact with a trace amount, for example traces of peanut butter or egg on another child’s hand or mouth. Accordingly, many of the identified allergenic food spreads, such as peanut butter and chocolate-hazelnut spreads, for example Nutella®, have been banned from childcare centres, schools and workplaces so as to reduce the risk to persons who are allergic to these spreads. Similarly, hospitals, nursing homes and airline lounges have adopted non-allergen policies, avoiding the common allergens in meals produced or served.

[0004] Consequently, there is a reduced choice of convenient, edible food spreads that can be used by persons who have an allergic reaction as well as persons who may not have an allergic reaction but who cannot bring a spread into a communal area that can initiate an allergenic response in another person. In addition, other persons have made a personal choice to follow a ‘vegan’ diet and have excluded dairy and egg products from their diet.

[0005] The available spreads that can be used often have a high sugar and low protein and fibre content such as jams and honey, or a high salt and low protein content such as a very narrow group of yeast-based spreads that do not contain products derived from wheat, soy or sesame.

[0006] There are currently few, if any, spreads that are allergen free with respect to the common allergens and are nutritional.

OBJECT OF THE INVENTION

[0007] It is an object of the present invention to provide a nutritional spread that is allergen-free with respect to peanut, tree nuts, dairy, egg, wheat, fish and shellfish allergens and overcomes one or more of the above-mentioned problems.

SUMMARY OF THE INVENTION

[0008] The current invention was developed to address the problems of allergenic spreads and spreads that may not initiate an allergic reaction but are not nutritional. The inventor developed a paste through multiple trials and experiments that used ingredients that weren’t allegenic and provided a product that had nutritional value. The method of developing the paste was a multi-step method that required the resultant paste to fulfill a number of criteria including being non-allergenic, having a relatively high protein content.

[0009] The inventive aspect of the invention primarily resides in the selection of the ingredients, the relative proportions of the ingredients and the processing of the selected ingredients to produce the desired paste, with a relatively high protein content. Furthermore, there is invention in developing a paste that also has an attractive colour, texture and flavor without the addition of colourings or artificial flavourings or food additives.

[0010] Preferably the term ‘ non-allergenic’ is used wth respect to paste as a paste that does not include one or more of the following ingredients: peanuts, tree nuts, soy, sesame, dairy, gluten, eggs, fish, shellfish and Crustacea, seafood, and wheat, which are the most common allergens.

[0011] In one aspect, the present invention is a nutritional paste that is nonallergenic and includes combining one or more seed types and dried fruit and coconut extract to form said paste; wherein the amount of coconut extract added is an amount that enables emulsification of the paste and wherein the paste has a low water activity and low pH to substantially prevent bacterial growth and enable the paste to be stable without being stored at 4°C.

[0012] The paste preferably contains between 5% to 25% by weight protein.

[0013] The seed types are preferably selected from sunflower seeds, and pepita seeds (also called pumpkin seeds). Flaxseeds can also be used, preferably golden flaxseed. Preferably the paste comprises 0 - 20% pepitas and 0 - 15% sunflower seeds. Preferably the seeds are roasted.

[0014] Preferably, the roasted seeds and dried beans are not ground into a flour but are first ground into a paste. Preferably, the seeds are processed first, as the process of comminution without the addition of fruit extracts produces a greater amount of oil. Preferably, the seeds are fed into a size-reduction cutting head or mixer/grinder to give a palatable texture and to extract oil. smooth, creamy paste.

[0015] The dried fruit is preferably selected from one or more dates, cranberries, sultanas, and grapes. These dried fruits contribute sweetness and flavour. The red colour from the cranberries improves the attractiveness of the product. The paste preferably comprises of 0 - 20% date and 0 -15% cranberries.

[0016] The coconut extract includes coconut milk, coconut cream, coconut oil and or coconut meal. In one preferred embodiment coconut cream or coconut milk having greater than 75% coconut extract is used. Coconut extract is preferably added in an amount that emulsifies the paste. The paste has preferably between 0 - 30% coconut cream.

[0017] The paste preferably also contains one or more of lentils, mungbean, chickpea, beans (including butter beans, haricot (navy) beans, cannellini beans, red kidney beans, adzuki beans, black-eyed beans, peas, or other non-nut legume. Preferably the paste contains 0 -15% bean or non-nut legume.

[0018] Preferably, the bean or legume has a final concentration of between 015%. Preferably, the bean is dried and milled.

[0019] In one embodiment, vegetable oil including Canola oil and Sunflower oil is added. Preferably an amount of oil is added that is 10% or less by weight.

[0020] Preferably the water activity is equal to or less than 0.86. In a preferred embodiment the paste has a water activity of about 0.75.

[0021] Preferably the pH is equal to or less than 4.5. The combined effect of reduced water activity and acidic pH improves the shelf life of the paste at room temperature.

[0022] The nutritional paste preferably has a smooth spreadable consistency.

[0023] In another aspect, the invention broadly includes a method of making the nutritional paste including the steps of combining one or more types of dried fruit including but not limited to dates and cranberries and blending and mixing with coconut extract to form a flavour premix; combining and blending one or more seed types including pepitas, sunflower, flaxseed and or fababeans to form a seed premix; combining the flavour premix with the seed premix and blending to a smooth paste.

[0024] Preferably the seeds are roasted. Preferably the dried fruit is diced.

[0025] In one embodiment, citric acid is added when required to lower the pH to equal to or less than 4.7.

[0026] Preferably salt and sugar are added to improve the taste. Sugar is preferably in the form of raw sugar or glucose syrup. The paste preferably contains 0 - 0.2% salt and 0 - 24% sugar.

[0027] In one embodiment, flavouring such as caramel or vanilla is added to enhance the flavour.

[0028] The method preferably forms a resultant paste that is spreadable. The method can include the step of aeration to improve the spreadability of the paste.

[0029] The method can include the addition of preservatives such as glycerin (glycerol) to reduce the risk of bacterial contamination and increase the spreadability of the paste.

[0030] The method preferably produces a paste that has a relatively low water activity to substantially prevent bacterial contamination and growth. Preferably the paste has a water activity that is equal to or less than 0.86.

[0031] The features described with respect to one aspect also apply where applicable to all other aspects of the invention. Furthermore, different combinations of described features are herein described and claimed even when not expressly stated.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0032] The present invention will now be described by way of examples which sets out different formulations and shows the development of the preferred paste formulations.

[0033] Seventeen initial experimental formulations were prepared to evaluate using different quantities and combinations of seeds, including pepitas, sunflower, flaxseed and chia seeds and alternative inclusions such as cannellini beans, kidney beans, berlotti, beans, dahl, prunes, sultanas, and flavourings including, vanilla extract, cinnamon and nutmeg and various liquids including coconut oil, sunflower and canola oil, and the consequent impact with respect to pH, water activity, spreadability, appearance, protein content, omega-3 content and taste.

[0034] The resulting pastes produced were unacceptable as they were unattractive in colour had a water activity of greater than 0.86 and syneresis was apparent. For example, a formulation was prepared using only seeds, including pepita, sunflower, brown, flaxseed and coconut oil. It was unacceptable as it was too dry on the palate, had a very unattractive khaki colour and was high in saturated fat. It also contained relatively expensive ingredients, making the cost per jar not commercially sustainable.

[0035] Further experiments were conducted and new formulations were prepared.

Example 1 [0036] Formulations 1 and 2 were formulated and prepared to evaluate the use of different amounts of seeds, dried fruit, flaxseeds and sugar and salt, plus the addition of a water binding agent, such as glycerine, with respect to pH, water activity, spreadability, appearance and taste.

Formulation 1 [0037] Premix A: Raw sugar (35g), dates (42g), cranberries (24g), coconut cream (Light)(64g), Salt (Og), glucose syrup (60g), natural caramel powder (3g), glycerine (6g), and water (40ml).

[0038] Premix B: Pepitas (36g), sunflower seeds (40g), golden flaxseeds whole (40g), citric acid (2g).

[0039] The ingredients of each of the premixes were weighed and combined. Premix A was mixed and heated to 100°C and then allowed to cool. The ingredients of premix B were blended until they were ground and natural oils released. The premixes were then combined and blended to a smooth paste. The blending step preferably aerates the paste to improve the spreadability of the paste. The resultant paste had an attractive colour and was tested for water activity at room temperature and pH. The total amount was 392g with a pH4.3 and water activity of 0.86. The paste was then packaged into smaller sample sizes.

Formulation 2 [0040] Premix A: Raw sugar (21 g), dates (42g), cranberries (24g), coconut cream (Light)(64.5g), Salt (1.25g), glucose syrup (74g), natural caramel powder (2g), glycerine (4g), and water (0ml).

[0041] Premix B: Pepitas (36g), sunflower seeds (39g), golden flaxseeds whole (27g), citric acid (6g).

[0042] The ingredients of each of the premixes were weighed and combined. Premix A was mixed and heated to 100°C and then allowed to cool. The ingredients of premix B were blended until they were ground. The premixes were then combined and blended to a smooth paste. The resultant paste was tested for water activity at room temperature and pH. The total amount was 340.75g with a pH 4.3 and water activity of 0.7. The paste was then packaged into smaller sample sizes.

[0043] The paste of formulation 1 was preferred over the paste of formulation 2 because it was sweeter, less sour, had a stronger taste, and had a better appearance and mouth feel. Shelf- life tests indicated that after a period of 2 weeks, the glycerine produced an unacceptable ‘ soapy taste’ ’. The paste had a high content of added sugar which was not ideal. The paste produced less than 10% protein.

Example 2 [0044] Formulations 3 and 4 were prepared to evaluate the impact of using coconut cream upon water activity, pH and the occurrence of syneresis as well as the use of citric acid to reduce oxidation.

Formulation 3 [0045] Roasted sunflower seed (228g), coconut cream (146g), dried pitted dates (159.5g), roasted pepitas (152g), dried cranberries (91.2g), raw sugar (133g), golden flaxseed (77g), sunflower oil (0ml), natural caramel-flavouring powder (2g), salt (6.65g), and citric acid (6.65g). Total amount was 1000g.

Formulation 4 [0046] Roasted sunflower seed (228g), coconut cream (190g), dried pitted dates (159.5g), roasted pepitas (152g), dried cranberries (91.2g), raw sugar (90g), golden flaxseed (77g), sunflower oil (75ml), natural caramel-flavouring powder (2g), salt (7g), and citric acid (5g). Total amount was 1074.7g.

[0047] The method of making the paste was substantially as described above.

[0048] The paste of formulation 4 had more coconut cream but less raw sugar than the paste prepared with formulation 3. The paste of formulation 3 was too high in sugar and had less than 10% protein content. It was undesirable to include flavouring powder. The paste produced in Formulation 4 had water activity greater than 0.86 which was unacceptable.

Example 3

Formulations 5 and 5A

[0049] Premix A: Roasted Sunflower seeds (22.64%), Roasted pepitas (15.11%), Golden Flaxseed, raw (9.06%) Premix B: Dried pitted Dates (whole) 15.85%; Shredded Coconut (15.09%); Raw sugar (granulated)(13.22%) Dried Cranberries (whole) Salt (0.66%) Citric acid (0.66%).

[0050] Initially, formulation 5 was not suitable for manufacture as the substitution of shredded coconut resulted in was insufficient liquid to pass the paste through the production equipment. It ended up creating a hardened mass in the machinery heads and caught fire. The golden flaxseed produced an acceptable colour but because of known rancidity associated with flaxseed would require storage away from light or in dark containers, which was not preferred.

[0051] In formulation 5A, the shredded coconut was replaced with coconut cream. Formulation 5A was passed through the equipment twice to evaluate whether a coarser or finer pass was desired. The water activity of the 1st pass paste trial formulation was 0.68 @ 25.4°C. The water activity of the 2nd pass paste trial formulation (fine paste) was 0.72 @ 25.7°C. Neither formulation was sufficiently viscous. Both were unacceptable for spreading on bread or crackers. Shelf-life testing indicated rancidity problems, likely from the oxidation of the oil proteins in the flaxseed.

Example 4

Formulations 6 [0052] 11 formulations were prepared using formulation 6 as a starting point, to evaluate the impact of adding additional coconut cream, coconut milk, sunflower oil and canola oil to improve spreadability and their consequent impact upon appearance, spreadability, water activity and pH.

[0053] The formulations prepared with the addition of coconut cream produced a paste with a better mouth feel and lower water activity because of the fat content. It was discovered that the addition of oil did not improve the spreadability of the product. It was discovered that adding oil to the paste darkens and hardens the product (because of the combination of water with oil) resulting in a more tacky and less spreadable product. Canola Oil produced a more ‘ peanut butter’ like colour. Sunflower oil prodiced a more coherent flavor profile. It was discovered that the maximum ratio of coconut cream to achieve water activity was 22.44%.

Example 5 Formulation 7 [0054] Premix A: Dates 41,1g (13.7%), Raw Sugar 36.3g (12.1%),

Cranberries 24.66g (8.22%), Salt 1.83g (0.61%), Water (0 g).

[0055] Premix B: Sunflower seeds, Roasted 61.23g (20.41%), Pepitas,

Roasted (42g (14%), Faba Bean Milled 23.76g (7.92%).

[0056] Premix C: Coconut cream 67.32g (22.44), Citric Acid 1.8g 0.6%.

[0057] This was the preferred formulation. The paste from Formulation 7 provided a spread that was nutritious and nut-free, dairy-free and gluten free. The paste provided a source of protein (of 11.4%); is palatable, is spreadable, is caramel-brown in colour and is aesthetically appealing, can be stored on the shelf rather than in the refrigerator, and inhibits bacterial growth with an acidic pH and low water activity.

[0058] In this formulation, flaxseed has been replaced with milled faba bean in the preferred formulation which added a more acceptable nutty flavour to the paste and avoided potential rancidity issues.

[0059] The ratio of ingredients and the mixing of the ingredients produces a paste with an acidic pH 4.87and low water activity of 0.725@22.2°C.

[0060] In reaching the preferred formulation, the process that proved preferable was comminuting the seeds and legumes to form a paste and to release oils (first blend); dissolving the citric acid into the coconut milk or coconut cream improve homogenous distribution of acid for shelf stability; comminuting dates, dried fruit, with or without coconut milk or cream mix to form a paste or puree (second blend), combining the first and second blends and aerating for spreadability by using a recirculating pump and hopper. Using the recirculating pump improves the viscosity and appearance (colour) of the paste significantly. It flowed easily and was smooth and shiny.

Formulation 8 [0061] A formulation was prepared using formulation 7 but with the addition of further coconut cream. This formulation was unacceptable because pH =4.43, Aw of 0.896.

Examples of Variations [0062] Pumpkin (pepita) seeds and sunflower seeds have been chosen because of their protein content and attractive flavour. Other choices can include flaxseed (linseed), ideally golden linseed for its colour. However, flaxseed products are prone to rancidity and must be stored in a light proof container.

[0063] Different textures (for example, ‘ crunchy’ of smooth’) can be achieved by the use of different cutting heads. It is noted that over processing of pepitas (for example, two passes through a 20,000 micron head) may produce an undesirable green tinge.

[0064] The formulation can be used as nutritional food for infants or a first food for babies that is free from the common allergens but nutritional.

[0065] The seeds can be comminuted into the fruit mixture shortly after roasting to reduce rancidity and improve flavour.

[0066] The seeds can first be subject to a process to remove the green pigmentation caused by polyphenols.

[0067] The seeds need not be subjected to roasting or heat treatment.

[0068] Whole fresh beans or legumes can be used.

[0069] All or part of the beans, or legumes can be omitted.

[0070] The percentage of dried fruits can be reduced, varied or omitted.

[0071] Navy Bean or mung bean can be used in the same ratio as faba bean but will provide slightly different flavour profiles.

[0072] The preferred formulation does not include rice or rice flour which can also be an allergen. However, rice extracts can be optionally used for sweetening.

[0073] Additional flavours can be produced, for example by adding a natural vanilla flavouring, orange essence or cocoa to produce different flavours in the range.

[0074] Preservatives can be included, for example, sodium bisulphate.

ADVANTAGES

[0075] The advantages of the preferred embodiment of the present invention include providing a paste that is free from the common allergens, relatively high in protein, attractive in colour, tasty, allergen free, and spreadable so it can be used on bread and crackers. The paste can be stored and used in a convenient form, for example on sandwiches for children.

[0076] Unlike jam and fruit purees, the paste of the preferred embodiment can be left on the shelf or in cupboards after opening rather than be stored in the refrigerator.

[0077] The preferred embodiment paste provides the ideal ratio of fats and water necessary to process the product. Otherwise, the composition, which comprises both water-based and oil based products will solidify during the manufacturing process and potentially seize machinery.

[0078] The preferred embodiment produces a paste that: (a) provides a source of protein (over 10% protein); (b) can provide a source of fibre and iron; (c) does not have a green/grey colour of the pepita seeds and sunflower seeds respectively; (d) is palatable, (e) is capable of manufacture given the combination of oil and water based ingredients; (f) does not require refrigeration but also will not harden if refrigeration is preferred; (g) avoids syneresis where an oily layer develops on top of paste and (h) is not overly expensive to produce.

[0079] The paste of the preferred embodiment provides a product which has an optimum water activity and pH for desirable shelf-life and food safety. The preferred embodiment results in a pH of less than or equal to 4.5 and a water activity of equal to or less than 0.75 required for an extended shelf life at room temperature before opening.

[0080] The ratio of ingredients of the preferred embodiment produces a water activity (Aw) that is shelf-life stable so that the product can be safely kept in a lunchbox during the school or work day.

[0081] The nutritional paste has a smooth spreadable consistency and an attractive colour and flavour.

[0082] The paste can be served alone, on bread, crackers or other food bases. It can be used as a base for other food products, for example as a base for a cake, bread or dessert, as an addition to other nutritional food products, such as meals or desserts in nursing homes or hospitals or as a nutritional first food for infants.

VARIATIONS

[0083] It will of course be realised that while the foregoing has been given by way of illustrative example of this invention, all such and other modifications and variations thereto as would be apparent to persons skilled in the art are deemed to fall within the broad scope and ambit of this invention as is herein set forth.

[0084] Throughout the description and claims of this specification the word “comprise” and variations of that word such as “comprises” and “comprising”, are not intended to exclude other additives, components, integers or steps.

Claims (5)

1. A nutritional paste that is non-allergenic and includes combining one or more seed types and dried fruit and coconut extract to form said paste; wherein the amount of coconut extract added is an amount that enables emulsification of the paste and wherein the paste has a low water activity and low pH to substantially prevent bacterial growth and enable the paste to be stable without being stored at 4°C.

2. An ingredient composition or method for producing an allergen-free, nut-flavoured, spreadable food product from a group consisting of a seed, plus a dried fruit, that provides source of protein (between 5% to 25% protein) but contains no common allergens (including no peanuts, no other tree nuts, no other nuts, no soy, no sesame, no dairy or milk, no lupin, no eggs, no fish, no crustaceans/seafood, no rice and no wheat.

3. A paste as claimed in claim 1 wherein the seed types are selected from sunflower seeds or pepita seeds; the dried fruit is selected from one or more dates, cranberries, sultanas, and grapes; the coconut extract is selected from one or more of coconut milk, coconut cream, coconut oil and coconut meal; and one or more of lentils, mungbean, chickpea, beans (including butter beans, haricot (navy) beans, cannellini beans, red kidney beans, adzuki beans, black-eyed beans, peas, or other non-nut legume).

4. A paste or composition as claimed in claim 1, 2 or 3, wherein the paste or composition comprises 0 - 20% roasted pepitas and 0 - 15% roasted sunflower seeds; 0 - 20% date and 0 -15% cranberries; between 0 - 30% coconut cream; and 0 -15% bean or non-nut legume; wherein water activity is equal to or less than 0.86 and the pH is equal to or less than 4.5.

5. A method of producing a nutritional paste as claimed in claim 3 or 4, including the steps of combining one or more types of dried fruit including but not limited to dates and cranberries and blending and mixing with coconut extract to form a flavour premix; combining and blending one or more seed types including pepitas, sunflower, flaxseed, with the option of a bean or legume, to form a seed premix; combining the flavour premix with the seed premix and blending to a smooth paste.