CN117279519A - Continuous binder liquid agglomeration process - Google Patents
Continuous binder liquid agglomeration process Download PDFInfo
- Publication number
- CN117279519A CN117279519A CN202280033316.3A CN202280033316A CN117279519A CN 117279519 A CN117279519 A CN 117279519A CN 202280033316 A CN202280033316 A CN 202280033316A CN 117279519 A CN117279519 A CN 117279519A
- Authority
- CN
- China
- Prior art keywords
- powder
- agglomerated
- steam
- producing
- binder
- 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.)
- Pending
Links
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- 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
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- A23L11/60—Drinks from legumes, e.g. lupine drinks
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/50—Fluidised-bed drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- 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
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
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- 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
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- 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
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
- B01J2/02—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops
- B01J2/04—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops in a gaseous medium
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B17/00—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement
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- F26B3/06—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour flowing through the materials or objects to be dried
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Abstract
The present invention relates to a process for the continuous production of a soluble agglomerated food powder comprising a plant-based powder, said process comprising the steps of: -providing a food powder, -pre-moistening the food powder with steam in a continuous mixer, -providing a liquid binder, -feeding the pre-moistened powder into an air drying system via a steam nozzle while spraying the liquid binder onto the pre-moistened powder via a binder liquid nozzle and simultaneously spraying steam into the pre-moistened powder to form agglomerates of the pre-moistened powder, -drying and cooling the soluble agglomerated food powder. The invention also relates to a process utilizing an agglomeration system, said system comprising: -an air drying system (10); -a pre-wetting unit (1) comprising a continuous mixer (13) and a first steam nozzle (14) for injecting steam into the continuous mixer (13); -a fluidization unit (2); -a second steam nozzle (3) and-a binder nozzle (4) adapted to spray a liquid binder into the powder from the second steam nozzle (3) and to spray the agglomerated powder into an air drying system (10).
Description
Technical Field
The present invention relates to a process for the continuous production of soluble agglomerated food powder, in particular soluble agglomerated food powder comprising a plant based powder and a sugar. The invention also relates to the use of the soluble agglomerated food powder in cold beverages.
Background
Soluble food powders such as chocolate or malt powder are currently used to prepare beverages by mixing water or milk with these powders. However, an inconvenience of existing beverage dispensing apparatuses utilizing the principles outlined above is that beverage soluble powder is not always completely dissolved, especially when preparing cold beverages by dissolving the powder with a cold diluent (cold water or cold milk). Thus, residues of undispersed or undissolved powder are present in the prepared beverage; this results in non-uniformity and thus the prepared beverage has an unattractive appearance. In addition, the finished beverage does not exhibit the intended taste because the entire dose of soluble powder is not completely dissolved; in practice, there is a fine adjustment between diluent volume and powder quantity to obtain the best finished beverage. If not effectively dissolved, the finished beverage does not reach the intended taste. Undissolved material can also result in a sandy feel in the mouth and/or leave residue on the bottom of the cup when the beverage is consumed, thus giving the consumer an undesirable impression.
Solutions have been proposed to add additives to beverage soluble powder compositions to improve their solubility, but these additives may have an impact on the taste of the beverage or increase the cost of preparing existing powders.
For example, WO 2007/088195 proposes the addition of a flow agent to a food powder in order to improve its cold dissolution properties.
EP 740 904 describes a method of improving the wettability of agglomerated cocoa powder and sugar-containing powder by exposing the powder to electromagnetic radiation. However, increasing the wettability is not sufficient to give the powder good solubility when preparing the beverage.
In WO 2011/042356 it has been proposed to improve the solubility in cold water by heating the powder just before dissolution. However, this method can only be implemented in beverage preparation machines specifically designed for this purpose.
Sugar is also known to increase the solubility of chocolate mixtures. For example, WO 2012/095121 proposes coating cocoa powder or cocoa cake with a hydrophilic agent such as sugar. However, this solution increases the proportion of sugar in the beverage powder. This can affect the initial taste of the cocoa and increase the rate at which the consumer does not have to ingest sugar.
In addition, some consumers desire to consume little or no milk, for example, due to the animal source of the milk, lactose intolerance, or dairy allergy. They may also anticipate potential environmental sustainability issues.
Accordingly, consumers seek a substitute for milk. Milk substitutes with good nutrition and taste exist. However, the problems discussed above also apply to these kinds of beverages.
There is a need for a plant-based powder with good solubility that can provide a substitute for a dairy-based powder.
There is a need to increase the solubility of soluble chocolate or malt beverage powders when dissolved with cold diluents.
It is advantageous to shorten the dissolution time of the soluble chocolate or malt beverage powder and the reconstitution time of the beverage.
It is advantageous to increase the solubility of the soluble chocolate or malt beverage powder without using the additive components in large proportions.
It would be advantageous to increase the solubility of soluble chocolate drink powders while maintaining good flowability of these powders to substantially achieve consistent dosing of the powders when used in beverage machine dispensers.
Similar considerations apply to other plant-based powders, such as plant-based protein powders.
Any reference in this specification to prior art documents is not to be taken as an admission that such prior art is well known or forms part of the common general knowledge in the art.
Object of the Invention
It is an object of the present invention to improve the prior art, in particular to provide a food powder which can be used as e.g. a dairy substitute. It is also an object of the present invention to provide a food powder containing cocoa, malt or other plant material with good flowability and dispersibility and which can be used in a powder dispenser.
Disclosure of Invention
The invention provides improvements by the subject matter of the independent claims. The dependent claims further develop the idea of the invention.
In a first aspect, the present invention relates to a process for the continuous production of a soluble agglomerated food powder comprising vegetable powder, said process comprising the steps of: -providing a food powder, -pre-moistening the food powder with steam in a continuous mixer, -providing a liquid binder, -feeding the pre-moistened powder into an air drying system via a steam nozzle while spraying the liquid binder onto the pre-moistened powder via the liquid binder nozzle and spraying the steam into the pre-moistened powder while forming agglomerates of the pre-moistened powder, -drying and cooling the soluble agglomerated food powder.
In another aspect, the invention relates to the use of agglomerated food powder in cold liquids.
As used in this specification, the words "comprise", "comprising" and the like are not to be interpreted as having an exclusive or exhaustive meaning. In other words, they are intended to mean "including, but not limited to.
It has been found that the process of the present invention achieves the objects of the invention, in particular the agglomerated food powder exhibits good reconstitution properties in a cold liquid.
Drawings
Fig. 1 schematically shows a process for agglomerating food product powder according to the present invention, comprising an optional process unit: mixing, grinding, drying, cooling and sieving. The process according to the invention replaces the conventional steam agglomeration unit at the top of the column.
Fig. 2 semantically shows the design and functionality of the method according to the invention.
Fig. 3 shows a photograph from a photo analysis, analyzing the residence time of the powder on the surface of the beverage. The figure shows the differences between samples 30, 60, 90 and 120 seconds after preparation by conventional methods and samples prepared by the method according to the invention.
Fig. 4 shows a graph comparing the particle size distribution of a cocoa beverage sample prepared according to the invention (curve 3) with the particle size distribution of a conventional steam agglomerated sample (curve 2) and the particle size distribution of the pre-agglomerated powder (curve 1). The process according to the invention reduces the amount of small particles (< 90 μm) by more than 50% compared to conventional agglomerated products.
Fig. 5 is the particle size distribution of the powder prior to agglomeration (curve 1) and the particle size expansion and fines reduction effect of the present invention (curve 3 square) compared to a standard steam process for vegetable protein beverages (curve 2 empty circle).
Fig. 6 is a graph comparing the reconstitution properties of agglomerated powders (squares) according to the invention compared to agglomerated powders (empty circles) of a standard steam process. The figure shows the improvement of the reconstruction as measured by conductivity under stirring.
Fig. 7 shows photographs of beverages having the same composition, comparing the reconstitution properties of agglomerated powder (2) according to the present invention or of agglomerated powder (1) agglomerated with a standard steam process. The photographs show the improvement of the reconstitution when observing the powder behaviour.
Detailed Description
The present invention therefore relates to a process for the continuous production of soluble agglomerated food powder comprising vegetable powder, said process comprising the steps of: -providing a food powder, -pre-moistening the food powder with steam in a continuous mixer, -providing a liquid binder, -spraying the liquid binder onto the pre-moistened powder via a liquid binder nozzle while spraying steam into the pre-moistened powder and while forming agglomerates of the pre-moistened powder, -feeding the pre-moistened powder via a steam nozzle into an air drying system, preferably a drying or agglomeration tower, -drying and cooling the soluble agglomerated food powder. The dried and cooled agglomerated powder may be packaged and stored.
In accordance with the present invention, it has been found that the pre-wetted powder in the continuous mixer alters the particle surface properties, making the particles more viscous. It was also found that the particles stuck together and formed pre-agglomerates. Furthermore, according to the invention, the binder liquid and the steam complete the wetting process at the outlet of the steam and binder liquid nozzle. Without being bound by theory, it is believed that the particle surfaces acquire liquid and form liquid bridges between individual particles in the agglomerates. These bridges are dried in an air drying system. The hardness of the agglomerates depends on the amount of material in the inter-particle bridges. It has been found to be influenced by the type of binder material, its concentration in the liquid and the amount of spray. Furthermore, according to the invention, steam additionally contributes to agglomeration by heating the powder and adding further moisture. It has been found that the combination of the only two-step process (pre-wetting prior to agglomeration) and the steam and binder liquid in the main agglomeration step provides a sufficiently strong agglomeration product. Advantageously, it has been found that such a product according to the invention has less than 25% fine particles (< 90 μm) and low friability.
In the process according to the invention, it is preferred that the continuous mixer is operated at high speed, preferably at 1000-4000rpm, more preferably at 2000 rpm.
According to the invention, it has been found that as the binder concentration (viscosity) increases, better agglomeration is obtained. Even with sugar binders, non-amorphous ingredients (no measurable glass transition temperature, no viscous bridges) that are typically very difficult to agglomerate can agglomerate. This requires good filler wetting.
In the process according to the invention, the agglomerated powder is preferably dried with hot air in an air drying system, preferably a drying or agglomeration tower, and then optionally further dried in a fluidized bed. Advantageously, the cooling is preferably carried out with dry cold air in a fluidized bed.
If the food powder comprises cocoa powder, it is preferably cooled to a temperature of 40-48 ℃. For other plant-based powders, such as plant-based powders comprising plant proteins, it is preferred to cool to a temperature below 40 ℃.
When the food powder comprises dairy components, it is preferably cooled to a temperature below 35 ℃.
In a preferred embodiment of the invention, the liquid binder comprises 20-75 wt.% dry matter, preferably 30-60 wt.% dry matter. The amount of dry matter may be lower, e.g. 10wt.%, but this may not be beneficial, as the nozzle needs to be cleaned without any significant improvement in agglomeration.
Advantageously, the liquid binder comprises a carbohydrate and/or a protein. Preferably, the liquid binder is a solution of a carbohydrate in water, preferably selected from a sugar, a polysaccharide or a combination thereof. In a preferred embodiment of the invention, the liquid binder consists only of carbohydrates and/or proteins and water.
In the context of the present invention, the sugar may be fructose, glucose, maltose, sucrose, lactose, dextrose or a combination thereof. The polysaccharide may be maltodextrin, polydextrose, fructooligosaccharides, soluble fibers or other oligosaccharides or combinations thereof.
Sugar substitutes, such as sorbitol, mannitol, xylitol or combinations thereof, maltodextrin, dried dextrose syrup, malt extract, starch, trehalose, raftiline, raftilose, galactose, maltose, oligosaccharides, honey powder and mixtures thereof, and/or non-carbohydrate based sweeteners, such asAcesulfame/>Aspartame or->And mixtures thereof may be added to the liquid binder.
In a preferred embodiment of the invention, the liquid binder is free of emulsifiers or "dissolving agents" such as emulsifiers. Examples of such emulsifiers are ethoxylated mono-and diglycerides and propylene glycol. The present invention does not require special ingredients to construct the liquid adhesive. The prior art recommends high strength agglomerators that deliver dense particles, while the present invention delivers agglomerates that have an open structure while being resistant to mechanical abrasion. In the present invention, the binder liquid has a unique function of binding the particles in agglomeration together. Otherwise the particles will not stick together. Due to the structure formed in this method, excellent reconstitution properties are obtained. This makes the invention particularly suitable for components that are not inherently soluble, such as plant-based protein ingredients.
In alternative embodiments, the liquid binder may be water alone.
In another alternative embodiment, the liquid binder is a fruit concentrate or juice.
Agglomerated powders according to the present invention may also be combined with sweeteners to form a product. The final product may comprise agglomerated powder and-a carbohydrate sweetener selected from the group consisting of: sugar such as fructose, glucose, maltose, sucrose, lactose, dextrose, high fructose corn syrup, or sugar substitutes, e.g., sorbitol, mannitol, xylitol or combinations thereof, maltodextrin, dry glucose syrup, malt extract, starch, trehalose, raftiline, raftilose, galactose, maltose, oligosaccharides, honey meal, and mixtures thereof, and/or non-carbohydrate based sweeteners, e.g.AcesulfameAspartame or->And mixtures thereof.
In the process according to the invention for producing agglomerated food powder, the temperature of the binder liquid is preferably 5-60 ℃ when sprayed on the pre-moistened powder. Above 60 ℃, the powder may become too wet.
In order to obtain a good mouthfeel of the final product, the plant-based powder is preferably milled to an average particle size of 20 to 80 microns, preferably 30 to 60 microns, before pre-wetting.
When operating the process according to the invention, the steam used for the prewetting product is preferably 2kg to 6kg of steam, preferably 3kg to 4kg of steam, per 100kg of powder.
Advantageously, in the method according to the invention, 5kg to 16kg, preferably 8kg to 14kg, of binder is added for every 100kg of wet powder entering the air drying system. Below 5kg, the process according to the invention has no advantages over conventional processes and in the case of excess, the powder becomes too wet and this will lead to nozzle clogging and fouling in air drying systems, such as drying or agglomeration towers. Drying of the product will be difficult.
To obtain a good shelf life of the final agglomerated powder, the agglomerated powder is dried to a water activity aw of less than 0.3.
Preferably, the plant-based powder is selected from plant protein powder, concentrate or isolate. The plant-based powder may be selected from the group consisting of powders of soybean, oat, canola, fava, chickpea, pea, cocoa, cereal or grain flour, oat flour, rice, wheat, millet, barley, or combinations thereof. Optionally, further agglomeration, drying or cooling steps may be carried out in a fluidized bed supplied with a gas, preferably air. The operating parameters of the fluidized bed are set according to the knowledge of the person skilled in the art.
The air temperature used to dry the agglomerated food powder may be between 60 ℃ and 150 ℃. The product temperature may be between 25 ℃ and 65 ℃.
The invention also relates to a soluble agglomerated food powder obtained by the process as described above.
The soluble agglomerated food powder according to the invention comprises a granulometry comprised between 100 μm and 1500 μm and a number of fine particles smaller than 25% by volume (< 90 μm), the optimal number of fine particles being comprised between 10% and 20%. Particle size determination can be measured by laser diffraction in dry dispersion in an air stream.
The soluble agglomerated food powder according to the invention has a dissolution time in water of less than 15 seconds at 40 ℃ with gentle stirring, without lump formation.
In the wettability evaluation, the soluble agglomerated food powder according to the invention has a wettability time in milk of less than 45s at 10 ℃ without stirring, without lump formation. Wettability refers to the time required for a powder to be submerged in milk without agitation.
According to the international food code committee, the term "food" is to be understood as any substance intended for human consumption, whether processed, semi-processed or original, and includes beverages, chewing gum and any substance that has been used in the manufacture, preparation or handling of "food", but not including cosmetics or tobacco or substances used only as pharmaceuticals.
The compositions of the invention may also be enriched in vitamins, such as vitamins A, C, D, B1, B2, B3, B6, B7, B9 and/or B12, and minerals, such as Fe, ca, zn.
In a preferred embodiment of the invention, the process comprises providing an agglomeration system for continuously producing a soluble agglomerated food powder comprising a plant-based powder, said system comprising: -an air drying system; -a pre-wetting unit comprising a continuous mixer, a first steam nozzle for injecting steam into the continuous mixer; -a fluidization unit; -a second steam nozzle and-a binder nozzle adapted to spray a liquid binder into the powder from the second steam nozzle and to spray the agglomerated powder into an air drying system.
Those skilled in the art will appreciate that they are free to incorporate all of the features of the invention disclosed herein. In particular, the features described for the product of the invention may be combined with the use of the invention and vice versa. In addition, features described with respect to different embodiments of the invention may be combined.
Although the invention has been described by way of example, it is to be understood that variations and modifications may be made without departing from the scope of the invention as defined in the claims.
Furthermore, if known equivalents exist for specific features, such equivalents should be incorporated as if explicitly set forth in this specification. Further advantages and features of the invention will become apparent from the following description of a non-limiting embodiment, with reference to the attached drawings.
Fig. 1 shows a process for agglomerating food product powder according to the present invention, comprising an optional process unit: mixing, grinding, drying, cooling and sieving. The process according to the invention replaces the conventional steam agglomeration unit at the top of the column.
The agglomeration process according to the invention is a two-step process: fig. 2 depicts a system that is mounted on top of the condensing tower cover. It comprises a vertical continuous mixer that allows continuous mixing of the steam into the base powder stream. The pre-wetted base powder is then fed into a cone which simply reduces in cross-section from the mixer outlet to the binder nozzle inlet. The cone is jacketed and the inner surface is a membrane, which allows regular fluidization with compressed air to reduce the powder fouling effect. Between the mixer and the fluidization cone, a cylindrical adapter is mounted, which is equipped with a liquid binder and an atomizing gas supply tube. The supply pipe passes through the outlet of the system at a 90 ° angle and is equipped with an atomizing nozzle. The binder liquid is sprayed onto the powder from the center of the tube while the vapor is sprayed from an annular opening around the powder tube.
A preferred embodiment of the process according to the invention uses an agglomeration system as shown in fig. 1 and 2. In said figure, the agglomeration system according to the invention comprises an air drying system in the form of a drying and agglomeration tower (10), and a pre-wetting unit (1). The prewetting unit comprises a powder inlet (11) and a powder outlet (12), a continuous mixer (13) and a first steam nozzle (14) for injecting steam into the continuous mixer (13). The agglomeration system further comprises a connecting element (7) connecting the powder outlet (12) to the inlet (8), and a fluidization unit (2) comprising the inlet (8) and the outlet (16), and a conveying device (15) for receiving powder from the pre-wetting unit powder outlet (12) via the connecting element (7). In a preferred embodiment, the fluidization unit is a fluidization cone comprising a conical hopper (15). In the system according to the invention a second steam nozzle (3) is also comprised, which second steam nozzle (3) comprises a powder inlet (17) for receiving the pre-moistened powder, steam injection holes arranged for injecting steam onto the pre-moistened powder at a powder outlet (19). Furthermore, in the agglomeration system according to the invention a binder nozzle (4) is included, which binder nozzle (4) is arranged below the second steam nozzle (3) and comprises a supply pipe (6) adapted to spray liquid binder with compressed air into the powder at a powder outlet (19) of the second steam nozzle (3) and which binder nozzle sprays agglomerated powder from the outlet (19) into the air drying system (10) in the form of a drying and agglomeration tower (10).
Preferably, in the agglomeration system according to the invention, the air drying system (10) is a drying or agglomeration tower, a fluidized bed or a combination thereof.
In a particularly preferred embodiment according to the invention, the air drying system is a drying or agglomeration tower. Advantageously, the drying and agglomeration tower is connected to a continuous fluidized bed for the dried and/or cooled powder.
In a preferred embodiment of the invention, the fluidization unit is a fluidization cone and the conveying means in the unit is a conical hopper.
Examples
Example 1
Agglomeration tests were performed using a sugar reduced cocoa beverage mix containing 30% cocoa and 68% carbohydrate (see table below).
TABLE 1
| Weight percent | |
| Cocoa (10/12% fat) | 30.1 |
| Sugar | 23.4 |
| Resistant dextrins | 22.4 |
| Cereal flour | 22.2 |
| Soybean lecithin (60% soybean oil) | 1.5 |
| Other ingredients (flavoring agent, micronutrient) | 0.4 |
| Totals to | 100 |
The powdered raw material is dry blended with liquid lecithin and then milled in a high impact mill (e.g., hosokawa Ultraplex UPZ). The base powder particle size was analyzed using a laser PSD analyzer with a dry dispersion. The results are shown in the table below.
TABLE 2
Malvern powder Particle Size Distribution (PSD) base powder Properties
A portion of the fine powder vapors are then agglomerated using conventional vapor tower processes. In this operation, 13.3kg of steam was used per 100kg of powder. The second portion of the base powder is then agglomerated with the process according to the invention. The process involves pre-agglomeration with steam (4.7 kg steam per 100kg powder) followed by a second agglomeration with simultaneous addition of steam and binder liquid (10.6 kg steam and 12.9l binder per 100kg powder). The binder liquid was made from 50% dry matter fructooligosaccharides. The two agglomerated test products were dried to similar final product moisture (water activity aw < 0.3).
The Particle Size Distribution (PSD) of the two method samples was analyzed using the same Malver laser method that has been used for the basic powder analysis. The PSD results (Table 3) showed significant differences. The average particle size of the samples obtained by the method according to the invention is much larger and it was found that the d50 is more than twice as large as the original and the number of fine particles (< 90 μm) is more than half. This has the following effect: the product according to the invention is significantly improved in its reconstitution properties in cold liquid and its flowability properties (i.e. its behaviour in a dispenser).
TABLE 3 Table 3
Malvern PSD test sample Properties
The reconstitution properties were analyzed using photo analysis and the amount of powder that remained over time on the surface of the beverage prepared with cold milk by the robot was analyzed. Robots use a well-defined protocol that allows all preparation differences to be eliminated. Fig. 3 shows the differences between samples at 30, 60, 90 and 120 seconds after preparation. The samples obtained by the process according to the invention show a powder-free surface directly after preparation. The surface of the sample manufactured by the conventional process remains covered for the entire 120 seconds. Only slight changes from dry to wet powder were observed, in the form of a bright to darker surface. In the case of high cocoa content and high amounts of polysaccharide in the formulation, the powder has insufficient solubility if only steam agglomerates. The food powder according to the invention shows better reconstitution and solubility than the powder prepared by conventional methods.
For analysis, if the samples were also distinguished in terms of their friability, transport tests were performed and the amount of fine particles additionally produced by transport were compared (< 90 μm). After pneumatic transport for 70m with 7 90 ° bends and an air velocity of 5.5m/s, a significant difference was found between the samples. For the conventionally produced samples, the increase in the fine particle amount from 53% to 63% was 10% increased, whereas the samples according to the method of the present invention showed only a 3% increase from 20% to 23%. A significant difference in brittleness was observed.
To analyze the optional sensory impact of the method according to the invention, a sensory evaluation is performed on the sample. Two samples were evaluated first by the inner panel and then by the outer panel. The two groups concluded that there was no large difference between the two samples. Depending on the type of binder component added as an additional ingredient in the final formulation, there may be some minor sensory differences.
Example 2
TABLE 4 plant-based compositions with plant-based proteins
| Weight percent | |
| Polydextrose | 22.8 |
| Pea protein | 20.4 |
| Oat flour | 20.4 |
| Rice flour | 18.3 |
| Sugar | 12.2 |
| Other ingredients | 5.9 |
The powders are dry blended and then ground prior to the agglomeration process. In one case, the mixture is agglomerated after standard agglomeration with steam. In another case, the mixture is agglomerated with the process according to the invention, including pre-agglomeration with steam, followed by a second agglomeration with simultaneous addition of steam and binder liquid. Other ingredients include flavors, minerals, vitamins, etc.
The size increase and fines reduction effects of the present invention were observed to be significantly higher than those of the standard steam process (fig. 5). Thus, when powder behavior is observed and measured by conductivity under agitation, the reconstitution properties are also significantly improved (fig. 6).
TABLE 5
| Average size D4, 3](μm) | Fine powder%<91μm | |
| Conventional process (steam) | 132 | 48.0 |
| The process according to the invention | 258 | 13.8 |
Claims (16)
1. A process for the continuous production of a soluble agglomerated food powder comprising a plant-based powder, said process comprising the steps of
-providing a food powder, wherein the food powder,
pre-moistening the food powder with steam in a continuous mixer,
-providing a liquid binder agent, which is provided in the form of a liquid,
while spraying the liquid binder onto the pre-moistened powder via a binder liquid nozzle and simultaneously spraying steam into the pre-moistened powder to form agglomerates of the pre-moistened powder, feeding the pre-moistened powder via a steam nozzle into an air drying system,
-drying and cooling the soluble agglomerated food powder.
2. The process for producing an agglomerated food powder according to claim 1, wherein the agglomerated powder is dried with hot air in the air drying system and optionally further dried in a fluidized bed.
3. Process for producing agglomerated food powder according to any one of the preceding claims, wherein the cooling is performed in a fluidized bed, preferably with dry cold air.
4. The process for producing an agglomerated food powder according to any one of the preceding claims, wherein the dry matter in the binder liquid is 20 to 75 wt%, preferably 30 to 60 wt%.
5. The process for producing an agglomerated powder according to any of the preceding claims, wherein the liquid binder comprises a carbohydrate and/or a protein.
6. The process for producing an agglomerated food product according to any one of the preceding claims, wherein the liquid binder is a solution of a carbohydrate in water, preferably selected from a sugar, a polysaccharide or a combination thereof.
7. A process for producing an agglomerated food powder according to any one of claims 1 to 3, wherein the binder liquid is water.
8. The process for producing an agglomerated food powder according to any one of the preceding claims, wherein the temperature of the binder liquid is from 5 ℃ to 60 ℃ when sprayed on the pre-moistened powder.
9. A process for producing an agglomerated food powder according to any one of the preceding claims, wherein the plant-based powder is milled to an average particle size of 25 to 80 microns, preferably 30 to 60 microns, prior to pre-wetting.
10. Process for producing agglomerated food powder according to any one of the preceding claims, wherein the steam used for pre-wetting the product is 2kg to 6kg of steam, preferably 3kg to 4kg of steam, per 100kg of powder.
11. The process for producing agglomerated food powder according to any one of the preceding claims, wherein 5kg to 16kg, preferably 8kg to 14kg, of binder is added per 100kg of wet powder entering the air drying system.
12. Process for producing agglomerated food powder according to any one of the preceding claims, wherein 5kg to 15kg, preferably 7.5kg to 10kg, of steam is added per 100kg of wet powder entering the air drying system.
13. The process for producing an agglomerated food product according to any one of the preceding claims, wherein the agglomerated powder is dried to a water activity of less than 0.35.
14. The process for producing an agglomerated food product according to any one of the preceding claims, wherein the plant-based powder is a plant protein selected from a plant protein powder, a protein concentrate or a protein isolate.
15. The process for producing an agglomerated food product according to any one of the preceding claims, wherein the plant-based powder is cocoa powder.
16. The process for producing an agglomerated food powder according to any one of the preceding claims, wherein the process comprises providing an agglomeration system for continuously producing a soluble agglomerated food powder comprising a plant-based powder, the system comprising:
an air drying system (10),
a prewetting unit (1) comprising a continuous mixer (13), a first steam nozzle (14) for injecting steam into the continuous mixer (13),
a fluidization unit (2),
-a second steam nozzle (3), and
-a binder nozzle (4) adapted to spray a liquid binder into the powder from the second steam nozzle (3) and to spray agglomerated powder into the air drying system (10).
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP21172884 | 2021-05-07 | ||
| EP21172884.5 | 2021-05-07 | ||
| PCT/EP2022/062182 WO2022234031A1 (en) | 2021-05-07 | 2022-05-05 | Continuous binder liquid agglomeration method |
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| Publication Number | Publication Date |
|---|---|
| CN117279519A true CN117279519A (en) | 2023-12-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202280033316.3A Pending CN117279519A (en) | 2021-05-07 | 2022-05-05 | Continuous binder liquid agglomeration process |
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| Country | Link |
|---|---|
| EP (1) | EP4333642A1 (en) |
| CN (1) | CN117279519A (en) |
| AR (1) | AR125805A1 (en) |
| AU (1) | AU2022270376A1 (en) |
| BR (1) | BR112023023181A2 (en) |
| MX (1) | MX2023013063A (en) |
| WO (1) | WO2022234031A1 (en) |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH644281A5 (en) * | 1981-11-30 | 1984-07-31 | Nestle Sa | AGGLOMERATION NOZZLE. |
| US4640839A (en) * | 1985-07-01 | 1987-02-03 | Nestec S.A. | Agglomeration process |
| EP0740904A1 (en) | 1995-05-02 | 1996-11-06 | Societe Des Produits Nestle S.A. | Improving wettability of powders by microwave treatment |
| DE59705322D1 (en) * | 1996-04-09 | 2001-12-20 | Bayer Ag | Method and device for agglomeration of substances sensitive to hydrolysis by means of steam |
| US6291006B1 (en) * | 1999-07-30 | 2001-09-18 | The Procter & Gamble Co. | Dissolution agent and process for making rapidly soluble instant beverage products |
| EP1815752A1 (en) | 2006-02-02 | 2007-08-08 | Nestec S.A. | Improvement of cold liquid solubility of fat-containing powders |
| SG10201406295XA (en) | 2009-10-05 | 2014-11-27 | Nestec Sa | Method for preparing a beverage from a beverage powder and apparatus for implemeting the method |
| SG191957A1 (en) | 2011-01-12 | 2013-08-30 | Cargill Inc | Cocoa powder compositions |
-
2022
- 2022-05-05 CN CN202280033316.3A patent/CN117279519A/en active Pending
- 2022-05-05 WO PCT/EP2022/062182 patent/WO2022234031A1/en active Application Filing
- 2022-05-05 AU AU2022270376A patent/AU2022270376A1/en active Pending
- 2022-05-05 BR BR112023023181A patent/BR112023023181A2/en unknown
- 2022-05-05 EP EP22728118.5A patent/EP4333642A1/en active Pending
- 2022-05-05 MX MX2023013063A patent/MX2023013063A/en unknown
- 2022-05-06 AR ARP220101212A patent/AR125805A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU2022270376A1 (en) | 2023-11-09 |
| MX2023013063A (en) | 2023-11-15 |
| WO2022234031A1 (en) | 2022-11-10 |
| AR125805A1 (en) | 2023-08-16 |
| BR112023023181A2 (en) | 2024-01-30 |
| EP4333642A1 (en) | 2024-03-13 |
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