EP2503899A1 - Cereal-based food product containing milk protein - Google Patents

Cereal-based food product containing milk protein

Info

Publication number
EP2503899A1
EP2503899A1 EP10781707A EP10781707A EP2503899A1 EP 2503899 A1 EP2503899 A1 EP 2503899A1 EP 10781707 A EP10781707 A EP 10781707A EP 10781707 A EP10781707 A EP 10781707A EP 2503899 A1 EP2503899 A1 EP 2503899A1
Authority
EP
European Patent Office
Prior art keywords
cereal
milk
product
less
protein
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.)
Withdrawn
Application number
EP10781707A
Other languages
German (de)
English (en)
French (fr)
Inventor
Pierre Félix Fourre
Marie Georgina Roy
Christine Truppe
Alexis Mikael Paul Lecat
Christophe Dautremont
Josef Burri
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.)
Nestec SA
Original Assignee
Nestec SA
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 Nestec SA filed Critical Nestec SA
Priority to EP10781707A priority Critical patent/EP2503899A1/en
Publication of EP2503899A1 publication Critical patent/EP2503899A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to cereal-based cooked- extruded edible products comprising milk protein and having a lysine blockage of less than 30%. These products are particularly stable to protein degradation while having good organoleptic properties.
  • the invention further relates to a process for the production of said products and to the use of these products in the preparation of food compositions.
  • Extruded cereal snacks are generally well appreciated for their texture. Recent developments have been carried out in order to increase the protein content of cooked- extruded products. Indeed, introducing high amounts of protein in extrusion manufacturing processes - in particular high amounts of milk protein - can prove troublesome due to the sensitivity of milk protein, in particular whey protein, to extrusion conditions. Indeed, while the process ensures the inactivation of antinutritional or toxic macromolecules , the destruction of micro-organisms, it may also lead to protein denaturation and colour development.
  • WO 03/030659 describes the manufacture of extruded milk- based snacks comprising a high amount of total milk solids .
  • EP 1059040 Bl also relates to a cooking-extrusion process for the manufacture of whey-containing products which present a fibrous texture. Snacks comprising at least 50% non-soy protein and produced by extrusion-cooking are described in US 7,220,442 B2.
  • the object of the present invention is therefore to provide extruded products having high protein quality, a good nutritional profile and good organoleptic properties. This object is achieved by means of the independent claims.
  • the dependent claims further develop the central idea of the invention.
  • the present invention relates to a cereal-based edible cooked-extruded product comprising milk protein, less than 5% lactose on a dry matter basis and having a lysine blockage of less than 30%.
  • a process for the production of an edible cooked-extruded product comprising the step of cooking-extruding an ingredient mix comprising cereal, milk protein and less than 5% lactose at a temperature between 80 and 120°C also forms part of the invention.
  • the invention also pertains to the use of a product according to claims 1 to 9, in the preparation of food compositions, such as a cereal bar, milk bar, ice cream, yogurt, chocolate bars, frozen confectionery, milk products etc.
  • Cooking-extrusion is a well-known process which involves entering a dry mix of ingredients into an Archimedean screw or double screws surrounded by thermostated jackets, injecting water and other ingredients such as fat. The mixture of ingredients then starts to melt due to mechanical and thermal energy, and is conveyed towards a die where it is put under pressure. The product passes through the die where it can be shaped and is then cut at the die exit.
  • the products having undergone such a process are characterised by a macroscopic expanded structure.
  • the starch generally from cereal
  • Cereals are monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible, starchy grains.
  • cereals include barley, brown rice, wild rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears and fonio.
  • Plant species that do not belong to the grass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudocereals .
  • pseudocereals include amaranth, buckwheat, tartar buckwheat and quinoa.
  • the cereal source used to make the cereal-based particles is preferably selected from wheat, corn, oat, barley, rice, sorghum, or any mixtures thereof.
  • the products of the invention are cereal-based and comprise milk protein.
  • the products may comprise other sources of protein, such as pea proteins, or soya proteins.
  • milk protein is to be understood casein and/or whey protein.
  • the milk protein is whey protein.
  • the milk protein content of the products of the invention is preferably at least 16%, more preferably at least 20%, even more preferably at least 30%, most preferably at least 40% milk protein.
  • the final milk protein content of the products is between 25 and 50%.
  • the milk protein may be provided by non-fat milk solids, skimmed milk powder, whey protein isolate, whey protein concentrate, whole milk powder, caseinate, or any mixtures thereof.
  • the milk protein is provided essentially by whey protein isolate such as Lacprodan®.
  • the products are also characterised by having a low lactose content.
  • low lactose content is meant less than 5% lactose by weight on a dry matter basis.
  • the lactose content is less than 1%. This ensures that only a small amount of or even no Maillard reaction can occur such that the product does not discolour and does not develop unwanted tastes.
  • the products of the invention have a lysine blockage of less than 30%. Lysine blockage is a parameter which is known in the art. It can be measured by the FAST method as described in "The FAST method, a rapid approach of the nutritional quality of heat-treated foods" by Birlouez- Aragon, I. et al . in Food, 45, 2001, p.201-205.
  • Lysine blockage expresses the amount of non-available lysine in the finished products. Lysine is an essential amino acid and it is also the limiting amino acid in cereal protein. It also plays an important role, inter alia, in calcium absorption. It is therefore advantageous to have a limited amount of blocked lysine, i.e. a limited amount of lysine which is not available to the body, in the products of the invention. Therefore, the lysine blockage is preferably less than 20%, more preferably less than 10%, most preferably less than 5%. In this way, an increased amount of "reactive" lysine, i.e. lysine which is available to the body, increases the nutritional quality of the product.
  • the products of the invention have a good nutritional profile. Indeed, they comprise milk protein and have a limited amount of blocked lysine such that the protein quality is maintained. Further, the products have been shown to undergo limited amount of Maillard reaction due partly to the low amount of lactose content. Therefore, the product does not discolour nor develops unwanted tastes, which is important for good visual and organoleptic properties.
  • the good organoleptic properties are further enhanced by the fact that the cereal-based product has been cooked-extruded, which results in a crunchy, palatable product. Additionally, the products have been shown to be stable under storage with no protein quality degradation over time.
  • the product is coated with a humidity barrier.
  • the humidity barrier may be a sugar, salt and/or fat coating for example.
  • the humidity barrier coating may also comprise flavours, or colourings. This may increase the organoleptic and visual properties of the product, at the same time as preserving the product from humidity.
  • the product of the invention preferably has a water activity Aw of 0.35 +/-0.05, more preferably about 0.35 +/-0.03. Water activity may be measured with a Rotronics apparatus .
  • the total milk solids in the product is preferably at least 20%. Total milk solids are calculated by adding the skim milk powder, milk spray, milk protein contents with any other milk extract content like milk fat.
  • the products of the invention preferably have a calcium content of at least 0.8g per lOOg of product. They may also comprise vitamins, minerals, probiotics, prebiotics, functional ingredients, and mixtures thereof.
  • the products of the present invention may assume any shape or form. For example, they may be in the shape of round, square, triangular pellets. They may also be banana- shaped, loops, window shaped, flower-shaped etc. They may have a dimension ranging from 3mm to about 2cm.
  • the products may be consumed as such. They present the advantage of being healthy and nutritious snacks, with no protein degradation during manufacture or storage.
  • they comprise a high milk protein content.
  • high milk protein content is meant at least 16% milk protein.
  • the lysine blockage of the present products is minimised, they are particularly suited in children and infant nutrition, where calcium intake and milk protein intake is important.
  • They may further be used in the preparation of food compositions such as cereal bar, milk bar, ice cream, yogurt, chocolate bars, frozen confectionery, milk products, or ice-cream.
  • food compositions such as cereal bar, milk bar, ice cream, yogurt, chocolate bars, frozen confectionery, milk products, or ice-cream.
  • they may be used as inclusions in the food compositions mentioned above and may be added at any stage of the food composition preparation .
  • the present invention further concerns a process for the production of an edible cooked-extruded product.
  • the process comprises the step of cooking-extruding an ingredient mix.
  • the ingredient mix comprises cereal, milk protein and less than 5% lactose.
  • the cooking-extruding is carried out at a temperature between 80 and 120°C, preferably at a temperature of 85 to 100°C.
  • the combination of low lactose content and soft extrusion temperature yields a product having excellent organoleptic properties, as well as preserved nutritional properties due to the minimisation of Maillard reactions and of protein degradation.
  • the lysine blockage of the resulting products is preferably less than 30% which confers good nutritional qualities to the product.
  • the cereal in the ingredient mix may be selected from wheat, corn, oat, barley, rice, sorghum, or any mixtures thereof.
  • it may be corn flour, wheat flour, corn starch, pea flour, degermed semolina corn, etc.
  • the milk protein is present in the ingredient mix in an amount of at least 16%.
  • milk protein is to be understood casein and/or whey protein.
  • the milk protein is whey protein.
  • the milk protein may be provided by non-fat milk solids, skimmed milk powder, whey protein isolate, whey protein concentrate, whole milk powder, caseinate, or any mixtures thereof .
  • the cooking-extrusion conditions are such that the pressure is preferably 60 to 140 bars, more preferably about 70 to 100 bars, most preferably 80-90 bars. These mild extrusion conditions combined with a low amount of lactose allow to produce a very stable product having good protein quality. The amount of available lysine is increased compared to products having undergone traditional extrusion processes. In addition, the milk protein, in particular whey protein, is not completely denatured .
  • the dry mix ingredients shown in the table below were first dry mixed using a PRODIMA AC-LI-500 batch mixer. Then the dry mix is mixed with the oil mix in a mixing tank equipped with an impeller, at a temperature of 60 °C, in an dry mix: oil mix amount of 90:1. The wet mix is then cooked-extruded in a single screw extruder at a temperature of 85°C, and pressure of 50 bars. The extruded products are formed into particles having a dimension of about 3mm and dried.
  • the resulting pellets having a water activity of 0.35+/- 0.03, and could be consumed as such.
  • they were coated with a coating solution comprising sugar and/or salt, fat, flavouring and colouring.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • Cereal-Derived Products (AREA)
EP10781707A 2009-11-27 2010-11-24 Cereal-based food product containing milk protein Withdrawn EP2503899A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP10781707A EP2503899A1 (en) 2009-11-27 2010-11-24 Cereal-based food product containing milk protein

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP09177400 2009-11-27
PCT/EP2010/068099 WO2011064242A1 (en) 2009-11-27 2010-11-24 Cereal-based food product containing milk protein
EP10781707A EP2503899A1 (en) 2009-11-27 2010-11-24 Cereal-based food product containing milk protein

Publications (1)

Publication Number Publication Date
EP2503899A1 true EP2503899A1 (en) 2012-10-03

Family

ID=41692002

Family Applications (1)

Application Number Title Priority Date Filing Date
EP10781707A Withdrawn EP2503899A1 (en) 2009-11-27 2010-11-24 Cereal-based food product containing milk protein

Country Status (5)

Country Link
EP (1) EP2503899A1 (pt)
CN (1) CN102711516A (pt)
BR (1) BR112012012799A2 (pt)
RU (1) RU2012126631A (pt)
WO (1) WO2011064242A1 (pt)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140220218A1 (en) * 2013-02-05 2014-08-07 The Quaker Oats Company Crunchy granola clusters and products prepared therefrom
CN104026475A (zh) * 2014-03-24 2014-09-10 江苏德盛食品有限公司 一种脆果的制备方法
WO2016054657A1 (en) 2014-10-03 2016-04-07 Erie Foods International, Inc. High protein food
GR1010033B (el) * 2019-11-04 2021-06-22 Στεφανος Κωνσταντινου Τζιωρτζιωτης Νερονιφαδες-νιφαδες δημητριακων για φυτικα ροφηματα

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2794615B1 (fr) 1999-06-11 2001-08-10 Bongrain Sa Produit alimentaire a texture fibreuse obtenue a partir de proteines de lactoserum
EP1300083A1 (en) 2001-10-04 2003-04-09 Societe Des Produits Nestle S.A. Milk-based snack
US7220442B2 (en) * 2003-02-20 2007-05-22 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar and process of making components
US20060115554A1 (en) * 2004-12-01 2006-06-01 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar
CA2600669A1 (en) * 2005-03-08 2006-09-14 Nestec S.A. Process for preparing nutritional compositions

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2011064242A1 *

Also Published As

Publication number Publication date
CN102711516A (zh) 2012-10-03
RU2012126631A (ru) 2014-01-10
BR112012012799A2 (pt) 2015-09-15
WO2011064242A1 (en) 2011-06-03

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