BG63984B1 - Solid foodstuff composition with fluffy filling of increased volume and method for the production thereof - Google Patents

Abstract

The foodstuff has a filling covered at least partially by a protection coating. The filling is in the form of an oily-aqueous emulsion based on a dairy product, of one or several vegetative oils by nature. It contains one or several fatty acid and saccharose esters. Its volume is expanded by more than 30%, and the dry extract content in it is from 60 to 85 wt %. 21 claims

Description

Technical field

The invention relates to a solid nutritional composition, in particular filling, based on a milk product, in particular fresh fermentation or not, at least partially covered with a protective layer, in particular covered with chocolate or glaze, or a basic confectionery mixture or mixture for cookies.

The invention also relates to a method for preparing such a composition. In particular, the invention relates to a cream-like composition which is used as a filler.

The invention also relates to the use of water soluble emulsifying agents in a filler or in a solid composition having a dry product content of 60 to 85% for the realization of an oil-based emulsion, stable over time and mechanically stable.

BACKGROUND OF THE INVENTION

In the art of nutritional composition, for some time there have been products called food blocks based on various confectionery with chocolate and / or different confectionery products.

The high amount of sugar makes it possible to reduce the activity of water, and hence prevent the development of bacteria that impair the quality of the product.

These types of products are perceived by consumers as long-lasting products, such as dried sweets, for example.

There are also nutritious blocks based on non-fermented fresh dairy products with short shelf life.

It is desirable to have food blocks containing milk-based filling, in particular fresh, fermented or not, which, due to their high content, especially of fresh milk product, can provide the consumer with balanced food.

When creating such food blocks, various problems are solved, such as sufficient consistency, stability, taste similar to a fresh product. For example, from an oil-water emulsion of fresh fermented cheese and vegetable oil to produce a fresh product, however, the consistency is sufficient only if a very large amount of oil is added. Moreover, such an emulsion is not stable over time.

Such a nutritional composition is, for example, proposed by patent FR-A-2 639 796, which describes a food product formed from a filling based on fresh unfermented cheese and fat coated with a chocolate-based protective layer.

In order to stabilize such an emulsion, patent EP-B-256 561 proposes a method of foaming a confectionery mixture in the form of a foam based on an oil-water emulsion containing the components of milk, one or more fats, sugar and water, and horn flour.

However, flour or grains of carob can give a taste that is unpleasant for some consumers and, in addition, the final product has a sticky structure.

Patent WO-A-95/22906 provides nutritional compositions containing biscuit or chocolate shell and milk-based fermentation, whether or not fermented, in the form of a water-oil emulsion. Although the consistency and stability of such a composition is satisfactory, its taste qualities are very close to those of cow butter or margarine and may therefore limit its development.

The use of sucrose esters in nutritional compositions is described.

Technical leaflet of Socie'te 'Sistema B.V. describes non-ionic emulsifying agents obtained by esterifying primary hydroxyl groups of sucrose with edible fatty acids as food additives. For example, one composition of milk cream for coffee contains in% according to the instructions of this brochure: 10 vegetable oil; 5 corn syrup; 3 milk powder; 1 sodium caseinate; 0.3 sucrose ester with stearic or palmitic acid (HLB = 11); 0.2 Carrageenan and water qsp. This is a very liquid cream.

Japanese patent JP-B-62-36649 (D ₆ ) discloses a broken yogurt composition combined with a broken cream composition containing from 18 to 35% by weight. an oil phase formed by an emulsion consisting of:

(a) one or two emulsifying agents selected from the group consisting of lecithin and unsaturated fatty acid esters and sorbitol;

b) sucrose fatty acid ester;

c) one or more emulsifying agents selected from the esters of saturated fatty acids and sorbitol, esters of fatty acids and propylene glycol, esters of fatty acids and glycerol;

from 65 to 82% aqueous phase containing sugar, soluble protein and stabilizing agent.

Emulsifying agents other than sucrose esters have been found to be used in particular in the oil phase (oil soluble emulsifying agents). Example 1 relates to a composition whose sucrose ester has an HLB equal to 4. In addition, given the examples, it is found that the yogurt-based compositions contain a dry extract of less than 50%, and for this reason, according to the invention, they can only be used as filler.

Accordingly, a solid nutritional composition is created according to the invention which lacks the disadvantages described above.

SUMMARY OF THE INVENTION

One object of the invention is to provide a novel solid nutritional composition whose milk-based filling, in particular fresh, whether or not fermented, shows sufficient stability, and has a fermentation-like taste. or not.

Another object of the invention is to provide a novel solid nutritional composition based on dairy products, in particular fresh, fermented or not, which can be held in the hand and the filling not liquefied at the usual temperatures at which it is consumed.

Another object of the invention is to provide a nutritional composition to be identified with fresh produce stored at 4 to 6 ° C for several weeks, preferably 4 to 6 weeks.

These problems are solved by the present invention, which relates to a solid nutritional composition formed by a filler, at least partially covered by a protective layer, the said composition characterized in that the filler is a high-volume milk-based emulsion based on milk. product, whether or not fermented, possibly fresh, of one or more fats, essentially vegetable, containing one or more fatty acid esters of sucrose, said filling having a volume increase of more than 30% by volume, the dry content being Strack is from 60 to 85%, preferably from 65 to 80% by weight.

Said filler represents a water activity of 0.65 to 0.90, preferably 0.75 to 0.90, and a acidic or neutral pH.

Fresh fermented dairy product means a milk base which, after inoculation with milk bacteria, has been fermented, then mixed with the other constituents, to produce a fresh fermented milk product. This fresh fermented dairy product stored between 4 and 10 ° C contains still alive bacteria, preferably at least 10 ² to 10 ⁵ live bacteria per ml, for 4 to 6 weeks.

Powdered yoghurts are also indicated.

"Non-fermented milk products" means powdered milk, skimmed milk, semi-skimmed milk, partially skimmed milk, whole milk, condensed milk.

Preferably the dairy fermentation product is selected from the group consisting of fresh cheeses, yoghurts, or assimilated milk and other fermentation dairy products containing alone or in mixtures of live milk bacteria such as S. thermophilus, L bulgaricus, L. acidophilus, L. bifidus, L. lactococcus and Leuconostoc.

The dairy product is usually dosed between 10 and 40%.

An important feature of the filler composition is that it is in the form of an oil-water emulsion and that the hydrophobic droplets are surrounded by water, stabilizing this suspension by an emulsifying agent. It is, therefore, a physical state that is fundamentally different from water-oil emulsions, in which the hydrophobic phase surrounds the water droplets and provides the structure of the solid composition.

The fats according to the invention may still be hydrogenated. These fats typically have a melting point between 25 and 40 ° C. Preferably, the fats are typically between 10 and 40% by weight, in particular between 15 and 40% by weight of the filler.

Among the fats, in particular, copra oil is cited.

It has been found that the inclusion of an effective amount of a water-soluble emulsifying agent consisting of a fatty acid ester and any sugar, in particular of the mono- or disaccharide type, wherein the hydrophilic / hydrophobic (HLB) equilibrium is from 6 to 18, preferably from 8 to 18, more preferably more than 10 and even more advantageous from 12 to 16, it is possible to attain the objectives of the invention.

Such an emulsifying agent has been found to prevent the substantial presence of any other emulsifying agent. This water-soluble emulsifying agent is present in an amount by weight of 0.1 to 2%, preferably greater than 0.2%.

The invention also relates to a solid nutritional composition formed by a filler coated at least partially with a protective layer, the filler being a high-volume butter-water emulsion based on a milk product, fermented or not, possibly fresh, of one or more fats, essentially vegetable containing one or more water-soluble emulsifying agents such as fatty acid esters of sugar and HLB is from 6 to 18. Said filler is more than 30% by volume in volume, the percentage of dry extract in it is from 60 to 85%, preferably Ithania from 65 to 80% by weight.

Preferably, the water-soluble emulsifying agent is essentially the only emulsifying agent present in the composition.

It has been found that the inclusion of an effective amount of an emulsifying agent selected from sucrose fatty acid esters makes it possible to achieve the objectives of the invention. Preferably, these esters are present in a weight ratio of 0.1 to 2%, preferably above 0.2%.

The fatty acids are in particular the acids from C ₁₄ to C _m , preferably C ₁₆ or C ₁₈ , preferably saturated.

In one embodiment, the esters are selected from the group consisting of sucrose palmitate or sucrose stearate, alone or mixed.

The hydrophilic / hydrophobic (HLB) equilibrium of these esters is preferably from 6 to 18, preferably between 8 and 18, preferably more than 10, and even more preferably between 12 and 16. These esters result from esterification of one or more primary alcohol functional groups of sucrose.

The advantage is that these esters are the only emulsifying agents present in the nutritional composition. So the nutritional composition basically contains no oil soluble emulsifying agents.

In order to reduce the activity of water, it is desirable that the nutritional composition contains one or more sugars. Its presence in the nutritional composition can also improve its taste.

Water activity of a product is a concept that is well known in the field of food technology, as this quantity (abbreviated Aw) measures the available water in the product. In most cases, this activity of water is not proportional to the water content of the product.

By way of example, yogurt contains 82% water and has an Aw of 0.99; fresh cheese contains 16% water and has an Aw of 0.99.

The methods by which the Aw of a product is measured are known.

The composition of the nutritional composition must contain such a percentage of sugar that the water activity of the composition is from 0.65 to 0.90, preferably from 0.75 to 0.90. It should be noted that water activity refers to the water activity of the nutritional composition after equilibration, if necessary. The equilibrium water activity depends on the protective layer used and the initial activity of the filler water.

It is preferable to use sugars whose composition does not increase the sweetening properties of the medium so that the food block retains the taste of the fresh product. It is therefore advantageous to use a mixture of sugars that can both reduce Aw and provide flavor and nutrition.

Sugars should indicate dextrose (decreases water activity), glucose in the form of crude glucose, maltose, fructose, polyolysis, such as sorbitol, glycerol.

Preferably, the proportion of sugars is from 10 to 60%, preferably 15 and 40% relative to the filling.

To improve the freshness and juiciness of the filling, the volume increase is more than 30%, preferably 100 to 250%. The increase in volume is ensured by the injection of inert gas. In some cases, the percentage increase in volume may reach or exceed 300%.

The filling may also contain additives such as fermented milk powder, skimmed or skimmed milk powder, in particular yogurt powder, flavoring agents and a stabilizer for volume expansion.

Preferably, the pH of this filler is 4-5 for the fermented milk product. Typically, for a product without pasteurization, the pH is from 4 to 7, and for a pasteurized product, the pH is from 6 to 7. The pH can be adjusted using calcium hydroxide.

It is also possible to include one or more stabilizing agents, such as gelatin, le guar, xanthan, pectin from 0.2 to 2%, to provide a more creamy and lasting product.

The emulsion obtained under these conditions is very stable, but liquefies in the mouth, giving it a fresh product feel.

According to one embodiment of the invention, the filler is enriched with flavoring agents and / or solid nutritional fillers that are known. Such fillers may include in particular fruit semi-finished products, chocolate chips, cereals and hazelnuts.

Preferably the components of the nutritional composition of the invention in combination or not are the following in wt. %:

These composition limits are indicated without considering the flavoring agents or fillers that may be added to the composition.

- a dairy product of 10 to 40, in particular 40;

- fats, mainly vegetable, from 10 to 40, in particular from 15 to 40;

- sugars 10 to 60, in particular 15 to 40;

- fatty acid ester with sucrose 0,1 to 2.

0 to 30% flavoring agents or solid fillers may be added to the composition.

In a preferred embodiment of the invention, the nutritional composition has the following composition in wt%:

- a dairy product of 10 to 40, in particular 20 to 40;

- fats, mainly vegetable, from 10 to 40, in particular from 15 to 40;

- sugars 10 to 60, in particular 15 to 40;

- fatty acid ester with sucrose 0,1 to 2.

Optionally, flavoring agents, solid fillers, stabilizing agents are included, the percentage composition being shown without taking into account the solid fillers and / or flavoring agents:

- dry matter from 0.65 to 0.8.

Preferably the filler has the following composition in wt.%:

- a dairy product containing live milk bacteria, from 10 to 40, in particular from 20 to 40;

- fats, mainly vegetable, from 10 to 40, in particular from 15 to 40;

- sugars selected from dextrose, dehydrated glucose syrup, maltose, fructose 17 to 31;

- polyol (s) from 0 to 10;

- fatty acid ester with sucrose 0,1 to 2.

Optionally, flavoring agents, solid fillers, stabilizing agents are included, the percentage composition being shown without taking into account the solid fillers and / or flavoring agents:

- dry extract from 0.65 to 0.8.

The dairy products suitable for the compositions mentioned above may be fresh, fermented or not.

Typically, the solid nutritional composition contains from 50 to 90% filler and from 10 to 50% protective layer, which can be a combination of different layers.

According to the above, the filling is combined with a protective layer, which can be the main confectionery mixture. This basic confectionery mixture, prepared in a known manner, is applied to the filling, or the filling may be applied to this basic confectionery mixture.

Although the amounts of the filling and the main confectionery mixture may vary in proportion, in particular, they generally fall within the following ranges:

- filling from 50 to 90%;

- basic confectionery mixture from 10 to 50%. According to the invention, a food block is formed, formed from the described filling, covered with a chocolate shell or glaze in the following proportions:

- filling from 50 to 90%;

- chocolate shell or glaze from 10 to 50%.

A combination of different protective layers can also be realized.

One of the characteristics that also enables the determination of the nutritional composition consists in the method of its preparation. It has been found that the mixture and volume increase must be carried out according to the following steps.

The nutritional composition is an oil-water emulsion obtained from a homogeneous phase containing the milk product, optionally fresh, fermented or not, the sucrose ester of fatty acid or the water-soluble emulsifying agent with HLB 6 to 18, sugars, possibly fermented milk, powdered milk especially powdered yogurt and flavoring agents and an oily phase containing vegetable fat. The resulting emulsion is subjected to a dynamic volume increase in the presence of a volume stabilizer.

The resulting filling is then coated in a known manner either with a chocolate shell or with a glaze or with a layer of confectionery or biscuit mixture, or a combination of these different layers.

In the case of fruit, semi-finished products or chocolate chips or cereals may be included in the filling by means of a static mixer.

According to a preferred embodiment of the invention, the dairy product, in particular yogurt, is mixed with a sucrose ester obtained in the form of a 10% solution if sufficient water is not available and the product is not pasteurized, according to the stated proportions for the composition of the filler, at a suitable temperature of 35 to 50 ° C, then at the same temperature are added sugars, flavoring agents, milk powder.

The vegetable oil, optionally in the presence of a hydrophobic emulsifying agent of the mono- and di-glyceride type, is melted, then added to the above mixture at the same temperature to obtain an oil-water emulsion. The emulsion is cooled by a rough surface heat exchanger.

The composition is then subjected to a dynamic volume increase through the possible simultaneous introduction of a hydrocolloid product. Alternatively, it can be cooled while increasing the volume in a cooler.

In one case, the composition includes a fruity semi-finished product or pieces of chocolate or cereals.

The invention also relates to a cream composition useful in particular in the filling, as previously indicated, in one or more preferred embodiments.

The invention also relates to the use of a water-soluble emulsifying agent with an HLB of from 6 to 18, in particular a sucrose fatty acid ester as defined above, in a solid filler or in a composition having a dry matter of 60 to 85% , for the realization of an oil-water emulsion, stable over time and stable mechanically.

The invention will now be described by way of example examples.

Examples of carrying out the invention

Example 1. Preparation of filling.

g of yogurt is mixed at 45 ° C with 6 g of a 10% solution of palmitic acid ester with sucrose and stearic acid ester with sucrose with HLB 15, then 2 g of yogurt is added to this mixture at the same temperature. powder, 25 g of dehydrated glucose syrup, 2 g of sorbitol, 4 g of glycerol to produce a homogeneous phase.

The homogeneous acidic mDFo phase was mixed at 45 ° C with 28.6 g of copra oil, melted 0.4 g of mono- and diglycerides in a mixing bath, then cooled to 14 ° C by a rough surface heat exchanger . The resulting saline-water emulsion was subjected to cold dynamic volume expansion in a Mondbmix apparatus by the introduction of a hydrocolloidal solution (4 g).

The resulting filling has a fat content of 30%, an aqueous phase content of 30% and a sugar content of 27%. The oil phase / water phase ratio is 1.

The water activity of the filler is 0.9, the percentage of the dry extract is 70%, and the volume increase is 200%. The filler is then coated in a known manner with genoa cut into strips.

For example, a block made up of two genoases, between which is a yoghurt filler containing pieces of fruit and weighing 28 g, contains 72% filling and 28% genoase, Aw of the product after equilibration is 0.88 (while Aw of genoase is 0.75), the amount of dry extract is 75%.

Example 2. Another filler can be prepared as follows.

Mix dry 12 g of dextrose, 27 g of dehydrated glucose syrup, 0,5 g of sucrose with palmitic and stearic acid HLB = 5, and 16,4 g of skimmed milk powder, 1 g of gelatin and 0.07 g calcium hydroxide. This mixture was added to 15 g of water at 90 ° C, then stirred vigorously, adding 28 g of copra oil to give an oil-water emulsion. The pH of the mixture of 7 was again adjusted by the addition of calcium hydroxide. This product was heated at about 80 ° C for 3 min. It is then cooled to 20 ° C and the volume in a coarse surface heat exchanger is increased with a 30% percentage increase in volume.

The resulting filling has a 28% fat content and a dry matter content of 83%. The sugar content is 49.5%. The aqueous phase / oil phase ratio is 2.6. The water activity of this filler is 70%.

Claims (21)

A solid nutritional composition made up of a bulky filler, at least partially coated with a protective layer, characterized in that the filler is an emulsion of oil in water with a large volume based on a milk product, fermented or optionally fresh, dosed between 10 and 40%, of one or more substantially vegetable fats and containing sugars, optionally a mixture of sugars from 10 to 60%, one or more esters of fatty acids and sucrose with a hydrophilic / lipophilic balance of from 6 to 18, preferably over 10, wherein said filler has a volume increase greater than about 30%, dry extract content from 60 to 85% by weight, preferably from 65 to 80% by weight Solid nutrient composition according to claim 1, characterized in that the filler contains one or more sugars from 15 to 40%, reducing the water activity between 0.65 and 0.9. Solid nutrient composition according to claim 2, characterized in that the sugars are selected from glucose, sucrose, dextrose, maltose, sorbitol, glycerol. Solid nutritional composition according to any one of claims 1 to 3, characterized in that the vegetable fat is selected from oils, optionally hydrogenated, with a melting point of 25 to 40 ° C. Solid nutrient composition according to claim 1 or 4, characterized in that the weight ratio of vegetable fat is in the range between 10 and 40%, in particular between 15 and 40%. A solid nutritional composition according to any one of claims 1 to 5, characterized in that the fatty acid esters of sucrose are obtained by esterifying one or more primary alcohol functional groups of sucrose. Solid nutritional composition according to any one of claims 1 to 6, characterized in that the fatty acids are selected from the group consisting of fatty acids of C ₄ -C ₂₀ , preferably saturated. Solid nutrient composition according to claim 7, characterized in that the fatty acid esters of sucrose are selected from the palmitic acid ester of sucrose and the ester of stearic acid with sucrose, alone or in a mixture. Solid nutrient composition according to claim 1, characterized in that the volume increase is from 100 to 250%. Solid nutrient composition according to claim 1, characterized in that the fresh fermented milk product contains live milk bacteria. Solid nutritional composition according to claim 1, characterized in that the non-fermented milk product is selected from milk powder, skimmed milk, semi-skimmed milk, partially skimmed milk, whole milk, condensed milk. Solid nutrient composition according to claim 11, characterized in that the fresh fermented milk product contains live milk bacteria, alone or in a mixture selected from S. thermophilus, L. bulgaricus, L acidophilus, L bifidus, L lactococcus and Leuconostoc, in particular, fresh cheeses and yogurt or the like. Solid nutrient composition according to any one of claims 1 to 12, characterized in that the filler is enriched with solid fillers and / or flavoring agents. Solid nutritional composition according to claim 13, characterized in that the solid fillers are selected from the group consisting of fruit preparations, chocolate chips, hazelnuts, cereals. Solid nutrient composition according to any one of the preceding claims, characterized in that the filler has the following content in% by weight: - dairy product from 10 to 40; - fats, preferably vegetable, from 10 to 40, in particular from 15 to 40; - sugars 10 to 60, in particular 15 to 40; - fatty acid ester with sucrose from 0.1 to 2; - flavoring agents, solid fillers, stabilizing agents are added in one case, the percentage composition being shown without taking into account the solid fillers and / or flavoring agents; - a dry extract of 0.60 to 0.85. Solid nutrient composition according to claim 15, characterized in that the filler has the following composition in% by weight: - a dairy product containing live milk bacteria, from 10 to 40, in particular from 20 to 40; - fats, mainly vegetable, from 10 to 40, in particular from 15 to 40; - sugars selected from the group consisting of dextrose, dehydrated glucose syrup, maltose, fructose, 17 to 31; - polyol (s) from 0 to 10; - fatty acid ester with sucrose from 0.1 to 2; - in one case, flavoring agents, solid fillers, stabilizing agents are added, the percentage composition being shown without taking into account the solid fillers and / or flavoring agents; - a dry extract of 0.60 to 0.85. A food block formed from 50 to 90% filler according to any one of claims 1 to 16 and a 10 to 50% protective layer, which may be a combination of different layers. A food block formed from 50 to 90% of the filling according to any one of claims 1 to 16 and from 10 to 50% of a confectionery mixture. A food block formed from 50 to 90% of the filling according to any one of claims 1 to 16 and from 10 to 50% of a chocolate coating or of a glazing or glaze mixture. 20. A method for preparing a nutritional composition according to any one of claims 1 to 16, characterized in that a homogeneous oil-water emulsion is formed containing the milk product, fresh or fermented, the sucrose fatty acid ester. , having a hydrophilic / lipophilic balance of from 6 to 18, preferably more than 10, sugars, optionally fermented milk powder and flavoring agents, and an oily phase containing vegetable fat, the resulting emulsion being subjected to dynamic volume expansion and cooling in a presence yours as a volume stabilizing agent, after which the resulting filler binds to a protective layer. A cream-like composition for use in particular in the preparation of a filler according to claims I to 16, wherein said milk product is dosed between 10 and 40%, characterized in that it is in the form of an oil-in-water emulsion a dairy product volume fresh, optionally fermented, of one or more vegetable fats and containing one or more sucrose fatty acid esters with a hydro-5 rophilic / hydrophobic ratio of 6 to 18, preferably more than 10, such as the increase in the volume of said composition is greater may be from 30% and the dry extract content is from 60 to 85% by weight. Publication of the Patent Office of the Republic of Bulgaria 1113 Sofia, 52-B Dr. GM Dimitrov Blvd.