DE2345045A1 - Nougat cream bread spread - is made using a milk protein powder having a high albumen and globulin content - Google Patents

Nougat cream bread spread - is made using a milk protein powder having a high albumen and globulin content

Info

Publication number
DE2345045A1
DE2345045A1 DE19732345045 DE2345045A DE2345045A1 DE 2345045 A1 DE2345045 A1 DE 2345045A1 DE 19732345045 DE19732345045 DE 19732345045 DE 2345045 A DE2345045 A DE 2345045A DE 2345045 A1 DE2345045 A1 DE 2345045A1
Authority
DE
Germany
Prior art keywords
protein powder
milk protein
globulin
milk
content
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
DE19732345045
Other languages
German (de)
Other versions
DE2345045B2 (en
Inventor
Auf Nichtnennung Antrag
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ferrero GmbH
Original Assignee
Ferrero GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ferrero GmbH filed Critical Ferrero GmbH
Priority to DE2345045A priority Critical patent/DE2345045B2/en
Publication of DE2345045A1 publication Critical patent/DE2345045A1/en
Publication of DE2345045B2 publication Critical patent/DE2345045B2/en
Ceased legal-status Critical Current

Links

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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Abstract

A pasty spread for bread is made by treating natural substances prepared in known manner, e.g. nuts, vegetable fats, sugar and cocoa, with a milk protein powder having an increased albumen and globulin content. The nutty aroma is not lost in prodn. so that addn. of nut oils, previously necessary when using skimmed milk in the process, is obviated. Milk protein powder gen. contains 0.7-0.8% albumen and globulin: this amt. is pref. trebled for the present process. It may be produced by spray-drying a 1:3 mixt. of fresh skimmed milk and fresh cream.

Description

Ernährungsphysiologisch ist es erwünscht, Nahrungsmittel mit einem hohen Eiweißgehalt auf den Markt zu bringen. Dies gilt unter anderen auch für stark fetthaltige, süße Brotaufstriche, wie z.B. llußnugatkrems. Derartige Erzeugnisse haben heute einen durchschnittlichen Eiweißgehalt von ca. 6 bis 9 %· Es wäre aber wünschenswert, diesen Eiweißgehalt auf 11 bis 12 % zu erhöhen. Es hat sich herausgestellt, daß eine Erhöhung des Eiweißgehaltes durch eine Erhöhung des schon vorhandenen Milchanteils oder durch einen Zusatz von Milcheiweißpulver nicht ohne weiteres möglich ist. Es hat sich nämlich gezeigt, daß bei derartigen Maßnahmen ein Teil des IJußaroraas verloren geht, wahrscheinlich durch oxydative Vorgänge, die normalerweise an der Alterung von Magermilchpulver beteiligt sind. ÜblicherweiseFrom a nutritional point of view, it is desirable to bring foods with a high protein content onto the market. This also applies, among other things, to high-fat, sweet spreads, such as nut nougat creams. Such products today have an average protein content of approx. 6 to 9 %. However, it would be desirable to increase this protein content to 11 to 12 %. It has been found that increasing the protein content by increasing the amount of milk already present or by adding milk protein powder is not easily possible. It has been shown that part of the Iussaroraa is lost with such measures, probably through oxidative processes which are normally involved in the aging of skimmed-milk powder. Usually

509831/0316509831/0316

versucht man bei Zugabe von normaler. Milcheiweißpulver oder bei Erhöhung des Anteils des Milcheiweißpulvers , den Verlust des Nußaromas durch eine Zugabe von Nußessenzen, insbesondere Nußölen, auszugleichen. try to add normal. Milk protein powder or, if the proportion of milk protein powder is increased, compensate for the loss of the nut flavor by adding nut essences, especially nut oils.

Es wurde nun überraschenderweise gefunden, daß beim Zusatz von Milcheiweißpulver zu den erwähnten Produkten das Nußaroma nicht beeinträchtigt wird und deshalb ein Zusatz von Nußöl nicht erforderlich ist, wenn man ein Milcheiweißpulver verwendet, dessen Gehalt an Albumin und Globulin gegenüber üblichem Milcheiweißpulver· erhöht ist. Ein solches Produkt läßt sich beispielsweise dadurch herstellen, daß man frische Magermilch mit frischer Molke, die vorzugsweise keinem Erhitzungsverfahren unterworfen worden ist, im entsprechenden Kengenverhältnis vermischt (beispielsweise 1 : J>), im Vakuum eindampft und anschließend nach einem Spritzverfahren trocknet. Dieses Produkt besitzt einen erhöhten Gehalt an Albumin und Globulin. It has now surprisingly been found that the nutty aroma is not affected when the addition of milk protein powder to the mentioned products and therefore the addition of nut oil is not necessary when using a milk protein powder whose content is increased to albumin and globulin compared to conventional milk protein powder ·. Such a product can be produced, for example, by mixing fresh skimmed milk with fresh whey, which has preferably not been subjected to a heating process, in the appropriate ratio (for example 1 : J>), evaporating in vacuo and then drying it using a spraying process. This product has a high content of albumin and globulin.

Gewöhnlich enthält das Eiweiß von Milcheiweißpulver 2,5 % Casein und 0,7 bis 0,8 % Albumin Und Globulin. Vergesellschaftet mit den letzteren sind verschiedene Milchfermente, so z.B. eine Peroxydase und eine Katalase, die entstehende Peroxyde zerstören. Das Milcheiweißpulver, welches einen erhöhten Gehalt an Albumin und Globulin auf weist und welches gemäß der Erfindung verwendet wird, be sitzt eine erhöhte antioxydative Wirkung und eine höhere biologische Wertigkeit als reines Milcheiweißpulver. Usually the protein of milk protein powder contains 2.5 % casein and 0.7-0.8 % albumin and globulin. Associated with the latter are various lactic ferments, such as a peroxidase and a catalase, which destroy the resulting peroxides. The milk protein powder, which has an increased content of albumin and globulin and which is used according to the invention, has an increased antioxidant effect and a higher biological value than pure milk protein powder.

, Vorzugsweise wird beim erfindungsgemäßen Verfahren ein Milch- , Preferably , in the method according to the invention, a milk

S09831/0316S09831 / 0316

BAD ORIGINALBATH ORIGINAL

eiweißpulver verwendet, dessen Gehalt an Albuir.in und Globulin das Doppelte bis Vierfache, insbesondere das Dreifache, des entsprechenden Gehalts von üblichen Milcheiweißpulver ist.protein powder used, its content in Albuir.in and Globulin is twice to four times, especially three times, the corresponding content of common milk protein powder is.

Durch die Zugabe des Milcheiweißpulvers mit erhöhten Gehalt an Albumin und Globulin zu fetthaltigen, pastosen Brotaufstrichen wird noch ein weiterer besonderer Vorteil erzielt. Es wurde nämlich gefunden, daß bei bestimmten Temperaturen, beispielsweise Temperaturen über 25°C, sich die Zutaten von Nußnugatkrems leicht entmischen, daß das vorher innig vermischte Fett sich abtrennt und sich eine Ölschicht an der Oberfläche des fertigen Erzeugnisses bildet. Überraschenderweise hat sicli nun herausgestellt, daß der Zusatz von Micheiweißpulver mit erhöhten Globulin- und Albumingehalt su einer Homogenisierung der Fettphasen bei Nußnugatkrefi.s beitragen kann, da dieses Milcheiweißpulver zugleich emulgierende Eigenschaften besitzt.By adding milk protein powder with an increased content of albumin and globulin to fatty, pasty spreads Yet another particular advantage is achieved. It has been found that at certain temperatures, for example temperatures above 25 ° C, the ingredients of Slightly separate the nut nougat creams so that the previously intimately mixed fat separates and a layer of oil forms on the Forms the surface of the finished product. Surprisingly, it has now been found that the addition of protein powder with increased globulin and albumin content see a homogenization of the fat phases in nut nougat krefi.s can contribute, as this milk protein powder is also emulsifying Possesses properties.

Ausführungsbeispiel:Embodiment:

*J3 % Sacharose, 13 & gemahlene Haselnüsse, 20 % Fett und 8,5 % Kakaomasse werden mit 15 % eines Milcheiweißpulvers vermischt, das gegenüber üblichem Milcheiweißpulver den dreifachen Gehalt an Globulin und Albumin aufweist. Das Mischen erfolgt in einer bekannten Vorrichtung. Die Analyse des fertigen Produkts ergibt einen Eiweißgehalt von ca. 12 % * J3 % sucrose, 13 & ground hazelnuts, 20 % fat and 8.5 % cocoa mass are mixed with 15% of a milk protein powder that has three times the content of globulin and albumin than normal milk protein powder. Mixing takes place in a known device. The analysis of the finished product shows a protein content of approx. 12 %

PatentansprücheClaims

509831/031B509831 / 031B

Claims (3)

PATENTANSPRÜCHE:PATENT CLAIMS: 1. Verfahren zur Herstellung stark fetthaltiger, pastöser Brotaufstriche, insbesondere Nußnugatkrems, dadurch gekennzeichnet, daß die in bekannter Weise aufbereiteten Naturstoffe, z.B. Nüsse, pflanzliche Fette, Zucker und Kakao, mit einem Milcheiweißpulver, das einen erhöhten Gehalt an Albumin und Globulin aufweist, versetzt werden.1. Process for the production of high-fat, pasty spreads, in particular nut nougat creams, characterized in that the natural substances prepared in a known manner, e.g. nuts, vegetable fats, Sugar and cocoa, mixed with a milk protein powder that has an increased content of albumin and globulin will. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß das Milcheiweißpulver einen Albumin- und Globulingehalt besitzt, der etwa das Zwei- bis Vierfache, vorzugsweise etwa das Dreifache^ des üblichen Wertes beträgt.2. The method according to claim 1, characterized in that the milk protein powder has an albumin and globulin content possesses, which is about two to four times, preferably about three times ^ the usual value. 3. Verfahren nach Anspruch 1 und 2, dadurch gekennzeichnet, daß das Milcheiweißpulver hergestellt worden ist durch Vermischen von frischer Magermilch mit frischer Molke, vorzugsweise etwa im Verhältnis von 1:3» Eindampfen im Vakuum und Spritztrocknen.3. The method according to claim 1 and 2, characterized in that the milk protein powder has been prepared by Mixing fresh skimmed milk with fresh whey, preferably in a ratio of about 1: 3 »evaporation in vacuo and spray drying. O* if 4O * if 4 509831/0316509831/0316
DE2345045A 1973-09-06 1973-09-06 Process for making a nougat cream Ceased DE2345045B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE2345045A DE2345045B2 (en) 1973-09-06 1973-09-06 Process for making a nougat cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2345045A DE2345045B2 (en) 1973-09-06 1973-09-06 Process for making a nougat cream

Publications (2)

Publication Number Publication Date
DE2345045A1 true DE2345045A1 (en) 1975-07-31
DE2345045B2 DE2345045B2 (en) 1975-11-20

Family

ID=5891863

Family Applications (1)

Application Number Title Priority Date Filing Date
DE2345045A Ceased DE2345045B2 (en) 1973-09-06 1973-09-06 Process for making a nougat cream

Country Status (1)

Country Link
DE (1) DE2345045B2 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2803634A1 (en) * 1977-01-28 1978-08-03 Rich Products Corp FOOD STABILIZED AGAINST MICROBIAL SPARKLES
FR2604865A1 (en) * 1986-10-13 1988-04-15 Clextral Method and installation for preparing a sweetened paste for spreading
WO1990008475A1 (en) * 1989-02-03 1990-08-09 Jean Jacquemin Process for the industrial manufacture of nougat
FR2722952A1 (en) * 1994-07-29 1996-02-02 Nougat Chabert & Guillot Sa Nougat coulis confection
WO1999021439A1 (en) * 1997-10-27 1999-05-06 The Procter & Gamble Company Flavored nut spreads having milk chocolate flavor and creamy soft texture
FR2771259A1 (en) * 1997-11-21 1999-05-28 Nutriset Food or nutritional supplement with low water content and osmolality

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2803634A1 (en) * 1977-01-28 1978-08-03 Rich Products Corp FOOD STABILIZED AGAINST MICROBIAL SPARKLES
FR2604865A1 (en) * 1986-10-13 1988-04-15 Clextral Method and installation for preparing a sweetened paste for spreading
WO1990008475A1 (en) * 1989-02-03 1990-08-09 Jean Jacquemin Process for the industrial manufacture of nougat
FR2722952A1 (en) * 1994-07-29 1996-02-02 Nougat Chabert & Guillot Sa Nougat coulis confection
WO1999021439A1 (en) * 1997-10-27 1999-05-06 The Procter & Gamble Company Flavored nut spreads having milk chocolate flavor and creamy soft texture
US5942275A (en) * 1997-10-27 1999-08-24 The Procter & Gamble Company Flavored nut spreads having milk chocolate flavor and creamy soft texture
FR2771259A1 (en) * 1997-11-21 1999-05-28 Nutriset Food or nutritional supplement with low water content and osmolality
WO1999026490A1 (en) * 1997-11-21 1999-06-03 Nutriset Food or nutritional supplement, preparation method and uses
US6346284B1 (en) 1997-11-21 2002-02-12 Nutriset Food or nutritional supplement, preparation method and uses

Also Published As

Publication number Publication date
DE2345045B2 (en) 1975-11-20

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