CA1066112A - Method of manufacturing a food product containing at least one ingredient of low or zero solubility in an aqueous medium - Google Patents
Method of manufacturing a food product containing at least one ingredient of low or zero solubility in an aqueous mediumInfo
- Publication number
- CA1066112A CA1066112A CA238,995A CA238995A CA1066112A CA 1066112 A CA1066112 A CA 1066112A CA 238995 A CA238995 A CA 238995A CA 1066112 A CA1066112 A CA 1066112A
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- CA
- Canada
- Prior art keywords
- granules
- weight
- ingredient
- food product
- mass
- 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.)
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
Abstract
ABSTRACT OF THE DISCLOSURE
The invention relates to the production of a food product formed from a plurality of ingredients at least one of which is at least sparingly soluble in aqueous medium, particu-larly in amounts exceeding 20% by weight which food product is readily consumable and is thus useful particularly for high protein diets and slimming diets. The sparingly soluble ingredients are incorporated into the food product by initially forming the powdered ingredient into granules and incorporating the granules into a pasty mass constituted by at least a portion of the other ingredients of the food product.
The invention relates to the production of a food product formed from a plurality of ingredients at least one of which is at least sparingly soluble in aqueous medium, particu-larly in amounts exceeding 20% by weight which food product is readily consumable and is thus useful particularly for high protein diets and slimming diets. The sparingly soluble ingredients are incorporated into the food product by initially forming the powdered ingredient into granules and incorporating the granules into a pasty mass constituted by at least a portion of the other ingredients of the food product.
Description
~066~12 The present invention relates to a method of manufact-uring a food product containing at least one ingredient of low or zero solubility in an aqueous medium.
This method is particularly useful for manufacturing a food product with a base of proteinaceous or cellulosic substances specifically intended to be consumed in diets requiring a consid-erable protein supplement and in reducing diets.
It is well known that the incorporation in food products, of ingredients of low or zero solubility in aqueous media, especially substances of high molecular weight such as proteins and cellulose in powdered form, is attended by serious disadvan-or~O/~ c tages with respect to consistency and to the organoleo~ric-properties of such food products. In particular, the incorpora-tion of cellulose powder or cellulosic derivatives such as methyl cellulose, carboxymethyl cellulose and hydroxyethyl cellulose or of powders of proteinaceous products in pasty food products in proportions higher than 20% by weight makes the consumption of the resulting product disagreeable or even completely impossible due to a sensation of dryness experienced in the mouth on contact with the product and owing to the difficulty of swallowing as a result of their poor solubility in an aqueous medium. It has thus hitherto been impossible to manufacture food products with a protein or cellulosic content greater than about 20% by weight in a form which is pleasant to consume, using protein powders or powders of cellulosic substances.
There are many protein products which have a protein content greater than 20% by weight and which have organolectric properties and agreeable consistencies, but these protein products require, for their manufacture, raw materials having a structured proteinaceous base, for example, meat fibres, the cost of which is high and which tend to be in short supply.
Powdered proteins of animal origin like casein or of plant origin like the protein extract of soya, can be produced in large quantities at a much lower cost than the protein from structured proteinaceous materials. In the case of cellulose it is also possible to produce large quantities of purified alpha cellulose or derivatives of cellulose such as methyl cellulose, carboxymethyl cellulose and hydroxyethyl cellulose in the powdered state at low cost.
The use of powdered proteins and/or cellulosic materials as raw materials for the manufacture of food products, has the further advantage, as compared to a product from structured material containing proteins or cellulose, of permitting greater variation and greater freedom in the composition and structure of the final food product.
The present invention provides for the manufacture of a food product from a plurality of ingredients and containing at least one ingredient having low or zero solubility in an aqueous medium, particularly a proteinaceous and/or cellulosic substance, in a total proportion of at least 20% by weight relative to the total weight of the food product, using this ingredient in powdered form as an initial product.
According to the invention granules are produced from the ingredient as raw material in the powdered state, and that these granules are then incorporated in a paste made up of at least a portion of the other ingredients of the food product. The present invention thus surprisingly makes it possible to produce a food product that is agreeable to consume, using a proportion of protein and/or of cellulosic substance in powdered form which exceeds the admissible limit in similar food products manufactured by conventional processes.
According to the present invention therefore there is provided a method of manufacturing a food product from a plurality of ingredients at least one ingredient having low or zero 1~61~2 solubility in an aqueous medium, which method comprises forming granules from the sparingly soluble ingredient in the powdered state and incorporating the granules so formed in a pasty mass at least one part of which is constituted by the other ingredients of the food product.
As the powdered ingredient having a low or zero solubility in an aqueous medium it is also possible to use, besides proteins or cellulosic substances, non-assimilable poly-saccharides, particularly hydrocolloids such as pectins, algin-ates, carrageenates, and polysaccharides of the galactomannangroup, especially carob or guar flour.
The granules may be produced in any suitable manner, particularly using known granulating procedures which form granules from powdered raw materials or from mixtures of powders and pasty substances. Preferably the granules are formed by preparing a paste or an agglomerated powder by wetting the powdered ingredient(s) and/or mixing such ingredient(s) with liquid ingredient(s) such as oils or melted fats, then dividing this mass or this powder in a suitable conventional apparatus such as extrusion devices, or rotary cylindrical granulator of which at least one is perforated, or granulators with a rotating grate, and finally drying the granules thus obtained so as to harden them. The shape of the granules so obtained may vary greatly and for example, the granules may be spherical or spheroidal, cylindrical, vermicular, cubic or conical, or may have a shape resulting from the combination of several simple geometric forms.
The other ingredients of the food product may be natural ingredients and have a form and disposition that varies greatly, depending on the gustative and dietetic properties it is desired to obtain.
The food product prepared by the process of the present 1~i61~2 invention may, for example, comprise a confectionary item in the form of a cylindrical or parallelepipedic rod, slab or bar, in the form of a layered body comprising at least one layer of solid granules with a protein and/or cellulose base surrounded (~a ~ra~e~rK ) by a conventional paste such as a "Gianduja~', caramel, or honey, paste, or where applicable, a body comprising at least one layer of another common edible substance, e.g. a layer of hazel nut nougat, similar in appearance and consistency to the layer enclos-ing the protein-and/or cellulose-based granules, this body being, should the case arise, at least partially coated or clad in a common type of coating such as a layer of fondant chocolate or preserve. Such a confectionery item, the appearance and taste of which are substantially indistinguishable from those of traditional confectionery items rich in ingredients of high calorific value, has the advantage of containing a much higher proportion of proteins and/or celluloses than is found in these conventional products and therefore being dietetically greatly superior to such products in diets intended, for example, to combat obesity, or to furnish a high supplementary protein content without requiring any modification in the eating habits of the consumer.
The present invention will be further illustrated by way of the following Examples.
Example 1:
A confectionery item was prepared in the form of a parallelipipedic bar consisting of a layer of protein-based granules coated with a "Gianduja" paste constituting 48.2%
by weight of the finished product, a layer of peanut seed nougat constituting 26.8% by weight of the product and a surface coating of milk chocolate constituting 25% by weight of the product.
For this purpose the following products were 10~i61~2 separately prepared.
A. Protein-based granules A wet powdery mass was prepared having a homogeneous appearance and constituting a mixture of the following composition (in per cent by weight):
-powdered proteins isolated from soya (proteins extracted from soya flour by precipitation at the isoelectric point in the form of a powder containing 88 to 90% by weight protein and known under the trademark Promine - D): 55.7%
-crystallized saccharose: 12.6 -malt dextrin 4.4 -vegetable oil (coconut oil) 4.3 -water 23.0 These ingredients were mixed in a rotating bowl mixer revolving at a constant speed during the whole mixing process.
The ingredients are added in the following order and manner:
(a) all the soya protein and all the malt dextrin dry in the powdered state were admixed;
(b) the vegetable fat, previously liquified by melting, were added to this dry mixture and rotated until homogeneous;
(c) the sugars where dissolved in the water and added thereto dropwise.
The wet powdery mass thus obtained was transformed into granules. For this purpose a "Hobart" (a trademark) industrial granulator with grater was employed. The granules thus obtained were dried in a circulating-air drier for 12 hours at temperatures between 30 and 40C. Granules averaging 3 mm in diameter were thus obtained. These granules were then exposed to the air at room temperature for a sufficiently long time (about 10 hours) to achieve weight stabilization.
These granules contained about 5.8% by weight water and had a protein content of 63.7% by weight.
i~66~
B. Peanut seed nougat This nougat comprised a mixture of 53% by weight roasted shelled peanuts which were skinned and pulverized into pieces of about 3 mm size, and 47% by weight honey caramel prepared as follows:
a caramel paste of the following composition (expressed in per cent by weight) was prepared:
- crystalline saccharose: 57 - powderedskimmilk: 13 - glucose syrup (83.2% glucose; 16.2% water;
0.6~ mineral salts, percentages by wt.) 12 - dairy butter 18 This caramel paste was prepared by first mixing the saccharose and powdered milk in the dry state, then adding water . to this mixture at the rate of about 300 ~ water to lO00 g of mixture and progressively mixing in first the glucose syrup and then the butter while commencing to heat gently. When the paste thus formed acquired a homogeneous appearance it was heated more vigorously, stirring with a beater which extends to the bottom of the vessel in which the heating took place, the temperature was brought to 118 C and heating and stirring was continued until complete, uniform caramelization of the substance was attained. The temperature of the caramelized mass was allowed to drop to about 90 - 110 C and was mixed with honey at a rate of l part by weight honey to 2 parts by weight caramelized substance.
Finally, themoisture content of the caramel and honey mixture thus obtained was adjusted to a value of the order of 13.5 to 14%
by weight.
To prepare the confectionery item one proceeds as follows:
Granules A were mixed with a "Gianduja" paste, which is a creamy mass comprising a homogeneous mixture of finely ground hazel nuts, saccharose and milk chocolate in the following weight proportions:
0.4:0.4:0.2, at the rate of 60% by weight "Gianduja" to 40~ by weight granules A. The "Gianduja" paste was maintained fluid by heating to 45 C throughout this mixin~ operation. The temperature of the mixture thus obtained was reduced to 30 C, giving it a high viscosity.
Into the bottom of a parallelpipedic a disassemblable stainless steel mould 100 cm long with an interior width of
This method is particularly useful for manufacturing a food product with a base of proteinaceous or cellulosic substances specifically intended to be consumed in diets requiring a consid-erable protein supplement and in reducing diets.
It is well known that the incorporation in food products, of ingredients of low or zero solubility in aqueous media, especially substances of high molecular weight such as proteins and cellulose in powdered form, is attended by serious disadvan-or~O/~ c tages with respect to consistency and to the organoleo~ric-properties of such food products. In particular, the incorpora-tion of cellulose powder or cellulosic derivatives such as methyl cellulose, carboxymethyl cellulose and hydroxyethyl cellulose or of powders of proteinaceous products in pasty food products in proportions higher than 20% by weight makes the consumption of the resulting product disagreeable or even completely impossible due to a sensation of dryness experienced in the mouth on contact with the product and owing to the difficulty of swallowing as a result of their poor solubility in an aqueous medium. It has thus hitherto been impossible to manufacture food products with a protein or cellulosic content greater than about 20% by weight in a form which is pleasant to consume, using protein powders or powders of cellulosic substances.
There are many protein products which have a protein content greater than 20% by weight and which have organolectric properties and agreeable consistencies, but these protein products require, for their manufacture, raw materials having a structured proteinaceous base, for example, meat fibres, the cost of which is high and which tend to be in short supply.
Powdered proteins of animal origin like casein or of plant origin like the protein extract of soya, can be produced in large quantities at a much lower cost than the protein from structured proteinaceous materials. In the case of cellulose it is also possible to produce large quantities of purified alpha cellulose or derivatives of cellulose such as methyl cellulose, carboxymethyl cellulose and hydroxyethyl cellulose in the powdered state at low cost.
The use of powdered proteins and/or cellulosic materials as raw materials for the manufacture of food products, has the further advantage, as compared to a product from structured material containing proteins or cellulose, of permitting greater variation and greater freedom in the composition and structure of the final food product.
The present invention provides for the manufacture of a food product from a plurality of ingredients and containing at least one ingredient having low or zero solubility in an aqueous medium, particularly a proteinaceous and/or cellulosic substance, in a total proportion of at least 20% by weight relative to the total weight of the food product, using this ingredient in powdered form as an initial product.
According to the invention granules are produced from the ingredient as raw material in the powdered state, and that these granules are then incorporated in a paste made up of at least a portion of the other ingredients of the food product. The present invention thus surprisingly makes it possible to produce a food product that is agreeable to consume, using a proportion of protein and/or of cellulosic substance in powdered form which exceeds the admissible limit in similar food products manufactured by conventional processes.
According to the present invention therefore there is provided a method of manufacturing a food product from a plurality of ingredients at least one ingredient having low or zero 1~61~2 solubility in an aqueous medium, which method comprises forming granules from the sparingly soluble ingredient in the powdered state and incorporating the granules so formed in a pasty mass at least one part of which is constituted by the other ingredients of the food product.
As the powdered ingredient having a low or zero solubility in an aqueous medium it is also possible to use, besides proteins or cellulosic substances, non-assimilable poly-saccharides, particularly hydrocolloids such as pectins, algin-ates, carrageenates, and polysaccharides of the galactomannangroup, especially carob or guar flour.
The granules may be produced in any suitable manner, particularly using known granulating procedures which form granules from powdered raw materials or from mixtures of powders and pasty substances. Preferably the granules are formed by preparing a paste or an agglomerated powder by wetting the powdered ingredient(s) and/or mixing such ingredient(s) with liquid ingredient(s) such as oils or melted fats, then dividing this mass or this powder in a suitable conventional apparatus such as extrusion devices, or rotary cylindrical granulator of which at least one is perforated, or granulators with a rotating grate, and finally drying the granules thus obtained so as to harden them. The shape of the granules so obtained may vary greatly and for example, the granules may be spherical or spheroidal, cylindrical, vermicular, cubic or conical, or may have a shape resulting from the combination of several simple geometric forms.
The other ingredients of the food product may be natural ingredients and have a form and disposition that varies greatly, depending on the gustative and dietetic properties it is desired to obtain.
The food product prepared by the process of the present 1~i61~2 invention may, for example, comprise a confectionary item in the form of a cylindrical or parallelepipedic rod, slab or bar, in the form of a layered body comprising at least one layer of solid granules with a protein and/or cellulose base surrounded (~a ~ra~e~rK ) by a conventional paste such as a "Gianduja~', caramel, or honey, paste, or where applicable, a body comprising at least one layer of another common edible substance, e.g. a layer of hazel nut nougat, similar in appearance and consistency to the layer enclos-ing the protein-and/or cellulose-based granules, this body being, should the case arise, at least partially coated or clad in a common type of coating such as a layer of fondant chocolate or preserve. Such a confectionery item, the appearance and taste of which are substantially indistinguishable from those of traditional confectionery items rich in ingredients of high calorific value, has the advantage of containing a much higher proportion of proteins and/or celluloses than is found in these conventional products and therefore being dietetically greatly superior to such products in diets intended, for example, to combat obesity, or to furnish a high supplementary protein content without requiring any modification in the eating habits of the consumer.
The present invention will be further illustrated by way of the following Examples.
Example 1:
A confectionery item was prepared in the form of a parallelipipedic bar consisting of a layer of protein-based granules coated with a "Gianduja" paste constituting 48.2%
by weight of the finished product, a layer of peanut seed nougat constituting 26.8% by weight of the product and a surface coating of milk chocolate constituting 25% by weight of the product.
For this purpose the following products were 10~i61~2 separately prepared.
A. Protein-based granules A wet powdery mass was prepared having a homogeneous appearance and constituting a mixture of the following composition (in per cent by weight):
-powdered proteins isolated from soya (proteins extracted from soya flour by precipitation at the isoelectric point in the form of a powder containing 88 to 90% by weight protein and known under the trademark Promine - D): 55.7%
-crystallized saccharose: 12.6 -malt dextrin 4.4 -vegetable oil (coconut oil) 4.3 -water 23.0 These ingredients were mixed in a rotating bowl mixer revolving at a constant speed during the whole mixing process.
The ingredients are added in the following order and manner:
(a) all the soya protein and all the malt dextrin dry in the powdered state were admixed;
(b) the vegetable fat, previously liquified by melting, were added to this dry mixture and rotated until homogeneous;
(c) the sugars where dissolved in the water and added thereto dropwise.
The wet powdery mass thus obtained was transformed into granules. For this purpose a "Hobart" (a trademark) industrial granulator with grater was employed. The granules thus obtained were dried in a circulating-air drier for 12 hours at temperatures between 30 and 40C. Granules averaging 3 mm in diameter were thus obtained. These granules were then exposed to the air at room temperature for a sufficiently long time (about 10 hours) to achieve weight stabilization.
These granules contained about 5.8% by weight water and had a protein content of 63.7% by weight.
i~66~
B. Peanut seed nougat This nougat comprised a mixture of 53% by weight roasted shelled peanuts which were skinned and pulverized into pieces of about 3 mm size, and 47% by weight honey caramel prepared as follows:
a caramel paste of the following composition (expressed in per cent by weight) was prepared:
- crystalline saccharose: 57 - powderedskimmilk: 13 - glucose syrup (83.2% glucose; 16.2% water;
0.6~ mineral salts, percentages by wt.) 12 - dairy butter 18 This caramel paste was prepared by first mixing the saccharose and powdered milk in the dry state, then adding water . to this mixture at the rate of about 300 ~ water to lO00 g of mixture and progressively mixing in first the glucose syrup and then the butter while commencing to heat gently. When the paste thus formed acquired a homogeneous appearance it was heated more vigorously, stirring with a beater which extends to the bottom of the vessel in which the heating took place, the temperature was brought to 118 C and heating and stirring was continued until complete, uniform caramelization of the substance was attained. The temperature of the caramelized mass was allowed to drop to about 90 - 110 C and was mixed with honey at a rate of l part by weight honey to 2 parts by weight caramelized substance.
Finally, themoisture content of the caramel and honey mixture thus obtained was adjusted to a value of the order of 13.5 to 14%
by weight.
To prepare the confectionery item one proceeds as follows:
Granules A were mixed with a "Gianduja" paste, which is a creamy mass comprising a homogeneous mixture of finely ground hazel nuts, saccharose and milk chocolate in the following weight proportions:
0.4:0.4:0.2, at the rate of 60% by weight "Gianduja" to 40~ by weight granules A. The "Gianduja" paste was maintained fluid by heating to 45 C throughout this mixin~ operation. The temperature of the mixture thus obtained was reduced to 30 C, giving it a high viscosity.
Into the bottom of a parallelpipedic a disassemblable stainless steel mould 100 cm long with an interior width of
2.7 cm and an interior height of 1.25 cm. 160 g peanut seed nougat B were poured so as to form a layer of uniform thickness.
Over this layer 277 g mixture of granules A with the "Gianduja"
paste were then added, keeping this mixture at 30 C during this operation, so as to form a second layer and thus filling the interior of the mould. The temperature of the mould contents was reduced to 10 C and the open face of the product was smoothed.
The bar thus formed was removed from the mould and cut into pieces 7.8 cm long. These pieces were uniformly coated with a layer of milk chocolate having the following composition by weight: proteins: 7.52%; fatty substances: 38.18%; carbo-hydrates: 51.44%; non-assimilable substances: 0.52~; mineral salts: 1.20%; water 1.12%. The weight of this coating constituted 25% of the total weight of the finished product.
In this way chocolate coated bars were obtained each weighing 45 grams and having the following general composition (per cent by weight):
-protids- 20.31 -lipids: 28.39 -glucids: 46.34 -non-assimilable 0.90 substances:
-mineral salts: 0.58 -water 3.37 The total calorific content of this confectionery item was 520.2 calories per 100 gram.
This product keeps extremely well inair at room temperature. In fact, after being stored for 18 months under these conditions it showed no change either in appearance or taste.
Example 2:
The procedure was as in Example 1. However, for . y~ f~s the preparation of the protein-based mole~ules- a mixture of the .. . , ~
following composition (in per cent by weight) was used:
- powdered soya proteins (known under the trademark Promine -D): 59.2 - fructose syrup containing 70% by weight dry substance: 11.0 - vegetable fat (coconut oil): 3 3 - water 26.5 The granules thus obtained had a protein content of 70%
by weight.
The final product was similar to the one whose prepara-tion has been described in Example 1.
Example 3:
The procedure was similar to that described in Example 1. However, in forming the mixture of granules A with "Gianduja"
33% by weight of granules A to 52% by weight "Gianduja" were used and 14.6% by weight raisins were added to this mixture.
Again, in place of the peanut seed nougat a honey nougat was used containing granules A instead of the peanut fragments, obtained by mixing 41.3% by weight granules A with 58.7% by weight honey caramel prepared from one part by weight honey and two parts by weight caramelized substance. The latter was prepared in the same way as the caramelized substance described in Example 1, but starting with a mixture of ingredients having the following composition in per cent by weight:
106~11~
- crystallized saccharose: 57 - powdered skim milk: 12 - glucose syrup: 12 - dairy butter: 19 The nougat thus obtained contained 27% by weight proteins.
The following proportions, in per cent by weight, of the initial mixtures indicated above were employed:
- mixture of granules A, "Gianduja" 48 and raisins:
- honey nougat made with granules A: 27 - milk chocolate coating: 25 The finished product thus obtained contained 21.33% by weight proteins.
Example 4 A confectionery item was prepared containing 20.66% by weight proteins in the form of bars having the same shape and dimensions as those prepared according to the preceeding Examples, but consisting of a single mass comprising a homogeneous mixture of "hazel nut praline'^ and milk chocolate in which '^granules A^^, prepared in the manner described in Example 1, and raisins are embedded.
For this purpose the 'Ihazel nut praline'^ was prepared as follows:
Shelled hazel nuts were roasted at 120 C and scattered over a bed of powdered sugar. They were covered with the sugar and the mixture thus obtained placed on a greased stove where it was heated until the sugar is caramelized to a yellow-brown colour. Then the mixture was cooled, chopped into fragments about 2 mm in size and finally the product was squeezed in a rolling mill so as to yield a fine paste (respective proportions of hazel nuts and sugar).
As milk chocolate the same product was used as that 106~illZ
employed for the outside coating in the preceding Examples.
Its composition by weight is given in Example 1.
The ingredients indicated above were used in the follow-ing proportions, expressed in per cent by weight:
- "hazel nut praline": 42 - milk chocolate 29 - granules A 24 - raisins 5 Preparation of the product consisted in forming a uniform paste by mixing "hazel nut praline" with milk chocolate, covering granules A and raisins with this paste and finally moulding and cutting this paste in the form of bars in a manner similar to that described in Example 1.
Example 5 A confectionery item was prepared in the form of a paral-lelepipedic bar consisting of a first layer of powdered cellulose-based granules (dried, finely ground beet pulp) covered with a paste made from a mixture of dried banana paste, glucose syrup and pieces of preserved orange peel, and a second layer of a grape nougat and a surface coating of milk chocolate.
For this purpose the procedure was similar to that described in Example 1, employing the following proportions of the ingredients:
A. Cellulose based granules:
A uniform paste was produced with the following propor-tions of the ingredients, in per cent by weight:
- dried powdered beet pulp: 70 - wheat flour: 27 - starch: 3 The dried beet pulp employed had a calorific content of 61.90 Kcal/100 g and its analysis gave the following results (in per cent by weight):
IQ661~.2 - water 3.25 - mineral substances 4.20 - sugars after inversion: 2.30 - directly reducing sugars: traces - proteins: 11.8 - nitrogen: 1.9 - cellulose: 21.7 - fatty substances: 0.44 This beet pulp contained, in addition, non-assimilable substances, especially such non-assimilable carbohydrates as pentosanes and hemicelluloses.
The uniform paste thus obtained was granulated by extrusion with a draw-plate "slubber" the extrusion holes of which were 2.mm in diameter and then the moist threads thus obtained were divided into pieces, each of which having a length of about 3 to 6 mm, and these were finally dried with hot air (165 C).
B. Raisin nougat:
In a "Hobart" (a trademark) mixing bowl the following ingredients (in parts by weight) were mixed:
- icing sugar: 34.8 - frothy protein (supplied under 2.4 the trademark Hyfoama 66) - water: 30 0 - dietary flavouring: 0.2 and this mixture was stirred in such a way as to transform it into a froth (snow), and simultaneously caramelized, by progressively heating up to 124 C, a mixture having the following composition (in parts by weight):
- saccharose: 104.4 - glucose: 296.0 - water: 48.6 ~0~6llZ
Without allowing it to cool the caramelized substance was poured rapidly on the "snow" and a uniform mixture of these two products was produced in the mixing vessel used to produce the "snow". Finally, 24 parts by weight sifted icing sugar and 60 parts by weight chopped raisins are uniformly mixed into the mixture thus obtained.
To prepare the confectionery item 195 parts by weight granules A were incorporated homogeneously in a pasty mass consisting of the following ingredients (in parts by weight):
- dried banana paste: 95 - glucose syrup containing 75 parts 100 by weight glucose:
- pieces of preserved orange peel 110 and a layer of the heterogeneous mass thus obtained was combined with a layer of nougat B and a coating of milk chocolate having the composition indicated in Example 1 in such a way as to form bars of the same shape and dimensions as those whose preparation has been described in Example 1, and made up of 65~ by weight of said heterogeneous mass, 20% by weight nougat B and 15~ by weight milk chocolate coating.
Over this layer 277 g mixture of granules A with the "Gianduja"
paste were then added, keeping this mixture at 30 C during this operation, so as to form a second layer and thus filling the interior of the mould. The temperature of the mould contents was reduced to 10 C and the open face of the product was smoothed.
The bar thus formed was removed from the mould and cut into pieces 7.8 cm long. These pieces were uniformly coated with a layer of milk chocolate having the following composition by weight: proteins: 7.52%; fatty substances: 38.18%; carbo-hydrates: 51.44%; non-assimilable substances: 0.52~; mineral salts: 1.20%; water 1.12%. The weight of this coating constituted 25% of the total weight of the finished product.
In this way chocolate coated bars were obtained each weighing 45 grams and having the following general composition (per cent by weight):
-protids- 20.31 -lipids: 28.39 -glucids: 46.34 -non-assimilable 0.90 substances:
-mineral salts: 0.58 -water 3.37 The total calorific content of this confectionery item was 520.2 calories per 100 gram.
This product keeps extremely well inair at room temperature. In fact, after being stored for 18 months under these conditions it showed no change either in appearance or taste.
Example 2:
The procedure was as in Example 1. However, for . y~ f~s the preparation of the protein-based mole~ules- a mixture of the .. . , ~
following composition (in per cent by weight) was used:
- powdered soya proteins (known under the trademark Promine -D): 59.2 - fructose syrup containing 70% by weight dry substance: 11.0 - vegetable fat (coconut oil): 3 3 - water 26.5 The granules thus obtained had a protein content of 70%
by weight.
The final product was similar to the one whose prepara-tion has been described in Example 1.
Example 3:
The procedure was similar to that described in Example 1. However, in forming the mixture of granules A with "Gianduja"
33% by weight of granules A to 52% by weight "Gianduja" were used and 14.6% by weight raisins were added to this mixture.
Again, in place of the peanut seed nougat a honey nougat was used containing granules A instead of the peanut fragments, obtained by mixing 41.3% by weight granules A with 58.7% by weight honey caramel prepared from one part by weight honey and two parts by weight caramelized substance. The latter was prepared in the same way as the caramelized substance described in Example 1, but starting with a mixture of ingredients having the following composition in per cent by weight:
106~11~
- crystallized saccharose: 57 - powdered skim milk: 12 - glucose syrup: 12 - dairy butter: 19 The nougat thus obtained contained 27% by weight proteins.
The following proportions, in per cent by weight, of the initial mixtures indicated above were employed:
- mixture of granules A, "Gianduja" 48 and raisins:
- honey nougat made with granules A: 27 - milk chocolate coating: 25 The finished product thus obtained contained 21.33% by weight proteins.
Example 4 A confectionery item was prepared containing 20.66% by weight proteins in the form of bars having the same shape and dimensions as those prepared according to the preceeding Examples, but consisting of a single mass comprising a homogeneous mixture of "hazel nut praline'^ and milk chocolate in which '^granules A^^, prepared in the manner described in Example 1, and raisins are embedded.
For this purpose the 'Ihazel nut praline'^ was prepared as follows:
Shelled hazel nuts were roasted at 120 C and scattered over a bed of powdered sugar. They were covered with the sugar and the mixture thus obtained placed on a greased stove where it was heated until the sugar is caramelized to a yellow-brown colour. Then the mixture was cooled, chopped into fragments about 2 mm in size and finally the product was squeezed in a rolling mill so as to yield a fine paste (respective proportions of hazel nuts and sugar).
As milk chocolate the same product was used as that 106~illZ
employed for the outside coating in the preceding Examples.
Its composition by weight is given in Example 1.
The ingredients indicated above were used in the follow-ing proportions, expressed in per cent by weight:
- "hazel nut praline": 42 - milk chocolate 29 - granules A 24 - raisins 5 Preparation of the product consisted in forming a uniform paste by mixing "hazel nut praline" with milk chocolate, covering granules A and raisins with this paste and finally moulding and cutting this paste in the form of bars in a manner similar to that described in Example 1.
Example 5 A confectionery item was prepared in the form of a paral-lelepipedic bar consisting of a first layer of powdered cellulose-based granules (dried, finely ground beet pulp) covered with a paste made from a mixture of dried banana paste, glucose syrup and pieces of preserved orange peel, and a second layer of a grape nougat and a surface coating of milk chocolate.
For this purpose the procedure was similar to that described in Example 1, employing the following proportions of the ingredients:
A. Cellulose based granules:
A uniform paste was produced with the following propor-tions of the ingredients, in per cent by weight:
- dried powdered beet pulp: 70 - wheat flour: 27 - starch: 3 The dried beet pulp employed had a calorific content of 61.90 Kcal/100 g and its analysis gave the following results (in per cent by weight):
IQ661~.2 - water 3.25 - mineral substances 4.20 - sugars after inversion: 2.30 - directly reducing sugars: traces - proteins: 11.8 - nitrogen: 1.9 - cellulose: 21.7 - fatty substances: 0.44 This beet pulp contained, in addition, non-assimilable substances, especially such non-assimilable carbohydrates as pentosanes and hemicelluloses.
The uniform paste thus obtained was granulated by extrusion with a draw-plate "slubber" the extrusion holes of which were 2.mm in diameter and then the moist threads thus obtained were divided into pieces, each of which having a length of about 3 to 6 mm, and these were finally dried with hot air (165 C).
B. Raisin nougat:
In a "Hobart" (a trademark) mixing bowl the following ingredients (in parts by weight) were mixed:
- icing sugar: 34.8 - frothy protein (supplied under 2.4 the trademark Hyfoama 66) - water: 30 0 - dietary flavouring: 0.2 and this mixture was stirred in such a way as to transform it into a froth (snow), and simultaneously caramelized, by progressively heating up to 124 C, a mixture having the following composition (in parts by weight):
- saccharose: 104.4 - glucose: 296.0 - water: 48.6 ~0~6llZ
Without allowing it to cool the caramelized substance was poured rapidly on the "snow" and a uniform mixture of these two products was produced in the mixing vessel used to produce the "snow". Finally, 24 parts by weight sifted icing sugar and 60 parts by weight chopped raisins are uniformly mixed into the mixture thus obtained.
To prepare the confectionery item 195 parts by weight granules A were incorporated homogeneously in a pasty mass consisting of the following ingredients (in parts by weight):
- dried banana paste: 95 - glucose syrup containing 75 parts 100 by weight glucose:
- pieces of preserved orange peel 110 and a layer of the heterogeneous mass thus obtained was combined with a layer of nougat B and a coating of milk chocolate having the composition indicated in Example 1 in such a way as to form bars of the same shape and dimensions as those whose preparation has been described in Example 1, and made up of 65~ by weight of said heterogeneous mass, 20% by weight nougat B and 15~ by weight milk chocolate coating.
Claims (8)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of manufacturing a food product from a plurality of ingredients including at least 20% by weight of at least one ingredient having low or zero solubility in an aqueous medium, which method comprises forming granules of over 300µ size from the insoluble or sparingly soluble ingredient in the powdered state and incorporating the granules so formed in an edible pasty mass which is constituted by at least a portion of the other in-gredients of the food product.
2. A method according to claim 1, in which the sparingly soluble ingredient is a proteinaceous substance.
3. A method according to claim 1, in which the sparingly soluble ingredient is a celluosic substance.
4. A method according to claim 1, in which the sparingly soluble ingredient is a non-assimilable polysaccharide.
5. A method according to claim 1, 2 or 3 in which said granules are formed by preparing a moist powdery mass of a mixture having the following composition (in per cent by weight):
- proteins isolated from soya, powdered: 55.7 - crystallized saccharose: 12.6 - malt dextrin: 4.4 - vegetable fat: 4.3 - water: 23.0 dividing the mass into granules and reducing the water content of the granules to a value corresponding to 5.8% of their weight.
- proteins isolated from soya, powdered: 55.7 - crystallized saccharose: 12.6 - malt dextrin: 4.4 - vegetable fat: 4.3 - water: 23.0 dividing the mass into granules and reducing the water content of the granules to a value corresponding to 5.8% of their weight.
6. A method according to claim 1, 2 or 3 in which said granules are formed by preparing a moist powdery mass from a mix-ture having the following composition (in per cent by weight):
- proteins isolated from soya, powdered: 59.2 - fructose syrup containing 70% by weight dry substance: 11.0 - vegetable fat (coconut oil): 3.3 - water: 26.5 dividing the mass into granules and reducing water content of the granules to a value corresponding to 5.8% of their weight.
- proteins isolated from soya, powdered: 59.2 - fructose syrup containing 70% by weight dry substance: 11.0 - vegetable fat (coconut oil): 3.3 - water: 26.5 dividing the mass into granules and reducing water content of the granules to a value corresponding to 5.8% of their weight.
7. A method as claimed in claim 1, in which the granules are formed by mixing the powdered ingredient with a liquid ingredient, dividing the mass so obtained into granules and drying the granules.
8. A method as claimed in claim 8, in which the liquid ingredient is an oil or melted fat.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1495474A CH593627A5 (en) | 1974-11-09 | 1974-11-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1066112A true CA1066112A (en) | 1979-11-13 |
Family
ID=4405155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA238,995A Expired CA1066112A (en) | 1974-11-09 | 1975-11-04 | Method of manufacturing a food product containing at least one ingredient of low or zero solubility in an aqueous medium |
Country Status (12)
| Country | Link |
|---|---|
| JP (1) | JPS5170837A (en) |
| AT (1) | AT348316B (en) |
| BE (1) | BE835379A (en) |
| CA (1) | CA1066112A (en) |
| CH (1) | CH593627A5 (en) |
| DE (1) | DE2549458A1 (en) |
| FR (1) | FR2290160A1 (en) |
| GB (1) | GB1528135A (en) |
| IE (1) | IE43203B1 (en) |
| IT (1) | IT1052142B (en) |
| LU (1) | LU73742A1 (en) |
| NL (1) | NL7512907A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2658767A1 (en) * | 1976-12-24 | 1978-07-06 | Bayer Ag | FOOD |
| DE2834227A1 (en) * | 1978-08-04 | 1980-02-28 | Merck Patent Gmbh | HYPO-BETA -LIPOPROTEINAEMIC DIETETIC, METHOD FOR THE PRODUCTION AND USE THEREOF |
| US4994285A (en) * | 1986-10-22 | 1991-02-19 | Asahi Kasei Kogyo Kabushiki Kaisha | Edible body and process for preparation thereof |
| FR2673360A1 (en) * | 1991-03-01 | 1992-09-04 | Ard Sa | Composition based on dietary fibres, food containing this composition and preparation method |
| CN113349279A (en) * | 2021-06-07 | 2021-09-07 | 吕开化 | Fruit cake or soft sweet plum slice and preparation process thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE285332C (en) * | 1900-01-01 | |||
| DE1197739B (en) * | 1959-08-27 | 1965-07-29 | Fmc Corp | Process for the production of foods with reduced nutritional value |
| CH563721A5 (en) * | 1970-11-12 | 1975-07-15 | Schapiro Abraham | |
| BE788053A (en) * | 1971-08-26 | 1973-02-26 | Unilever Nv | FILLING PASTA |
-
1974
- 1974-11-09 CH CH1495474A patent/CH593627A5/xx not_active IP Right Cessation
-
1975
- 1975-10-31 DE DE19752549458 patent/DE2549458A1/en not_active Ceased
- 1975-10-31 GB GB45568/75A patent/GB1528135A/en not_active Expired
- 1975-11-03 FR FR7533545A patent/FR2290160A1/en active Granted
- 1975-11-03 IT IT52050/75A patent/IT1052142B/en active
- 1975-11-04 CA CA238,995A patent/CA1066112A/en not_active Expired
- 1975-11-04 IE IE2400/75A patent/IE43203B1/en unknown
- 1975-11-04 NL NL7512907A patent/NL7512907A/en not_active Application Discontinuation
- 1975-11-06 JP JP50132513A patent/JPS5170837A/ja active Pending
- 1975-11-06 LU LU73742A patent/LU73742A1/xx unknown
- 1975-11-07 AT AT848875A patent/AT348316B/en not_active IP Right Cessation
- 1975-11-07 BE BE161703A patent/BE835379A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| IE43203B1 (en) | 1981-01-14 |
| JPS5170837A (en) | 1976-06-18 |
| FR2290160A1 (en) | 1976-06-04 |
| AT348316B (en) | 1979-02-12 |
| LU73742A1 (en) | 1976-09-06 |
| GB1528135A (en) | 1978-10-11 |
| DE2549458A1 (en) | 1976-05-13 |
| NL7512907A (en) | 1976-05-11 |
| ATA848875A (en) | 1978-06-15 |
| CH593627A5 (en) | 1977-12-15 |
| IT1052142B (en) | 1981-06-20 |
| FR2290160B1 (en) | 1981-08-21 |
| IE43203L (en) | 1976-05-09 |
| BE835379A (en) | 1976-05-07 |
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