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
  • 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
  • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals

Definitions

• the invention relates to a snack product and a method for the production thereof, wherein the snack product consists of at least one long-life product and at least one cereal item.
• snack products and muesli products are known, which are in the form of bars.
• the desired dry raw materials are provided with a binder containing a sugar solution, which is caramelized in an upstream process.
• the caramelized binder then binds the dry raw materials.
• the invention has for its object to provide a snack product and a method for its production, which is characterized by high crispness and yet delicacy and lightness and retains these properties over a long storage period.
• a snack product which consists of at least one long-life bakery product and at least one cereal element, wherein the cereal element comprises a binder and dry raw materials.
• the long-life baked goods and the cereal item (s) are connected to each other.
• the cereal element has an a w value of 0.1 to 0.7.
• a long-life baked product is understood to mean a crispy, light, delicate, baked product of any shape, as it is commercially marketed under the name of long-life baked goods or fine baked goods.
• Long-life baked goods are "fine baked goods” that are durable for a longer period of time. They differ from bread and biscuits in that they contain more sugar and fat but less moisture.
• long-life baked goods or fine baked goods are also to be understood as snack products, such as crackers, extruder products, crispbread, lye pastries or waffle products, see also: W.-D. Arndt: Dauerbackwaren, in: Rudolf Heiss (ed.): Food Technology, 3rd edition, Springer-Verlag, Berlin, Heidelberg, 1990, ISBN 3-540-51737-5 and German food book, Guidelines 2008, B. Behr's Verlag GmbH & Co.
• a mueslielement in the context of the invention is a product containing a binder and conventional dry raw materials, such as grain extrudates, cereal flakes, Crispies, seeds such as flaxseed, sesame and chunky goods such as chocolate chips, nuts or Nut Westernchen, fruit pieces, Raisins, currants, long-life bakery products, biscuit pieces, coconut flakes and / or oilseeds, individually or in any mixtures.
• the binder contains liquid raw materials and various syrups, such as corn syrup, rice syrup, glucose syrup or fructose syrup, fruit juice concentrates, milk components, condensed milk, humectants such as glycerol or sorbitol, possibly oilseed components (for example sesame, almond, hazelnut, peanut), fats, such as Butterfat, butter or coconut fat, emulsifiers such as lecithin and other common binder raw materials.
• various syrups such as corn syrup, rice syrup, glucose syrup or fructose syrup, fruit juice concentrates, milk components, condensed milk, humectants such as glycerol or sorbitol, possibly oilseed components (for example sesame, almond, hazelnut, peanut), fats, such as Butterfat, butter or coconut fat, emulsifiers such as lecithin and other common binder raw materials.
• the muesli element and the long-life bakery goods are connected or joined together or even loosely packed together.
• the compound is designed such that the snack-food components, namely the or the cereal elements and the long-life baked goods (n), retain their original properties. This is essential in order to provide the desired sensory effect when consuming the snack product according to the invention, namely the tenderness of the cereal product on the one hand and the crispness and lightness of the long-life baked goods on the other hand.
• the muesli element can be arranged, for example, on the long-life bakery product or vice versa, so that a layered snack product is produced.
• the snack product may consist of juxtaposed sections of the cereal element and the long-life baked goods, or that either a cereal element be covered on both sides by a long-life product or a long-life product be covered on both sides by a cereal element, resulting in a multilayer structure.
• the joining or joining of the respective mueslielements with the respective Gambbackware is preferably carried out by a Joining substance such as chocolate, fat glaze, sugar solution, sugar alcohols, fillings such as butter cream, chocolate cream or mixtures thereof.
• a cereal product namely to coat it with a long-life baked good or a fine baked good or such a long-life baked good or fine baked good with the cereal product.
• the snack food product according to the invention is further distinguished by the fact that the sensory properties of the snack food product are maintained over a longer storage period, ie the product does not appreciably change during storage under different climatic conditions, for example high or low temperatures, nor during transport.
• the snack product according to the invention permanently has the desired qualitative properties if the a w value of the cereal element has a value of 0.1 to 0.7.
• the a w value is a measure of freely available water in a material - here in the cereal element according to the invention. It is defined as the quotient of the water vapor pressure over a material to the water vapor pressure over pure water at a certain temperature and is determined according to the invention at 20 ° C.
• the a w value determination can be done without sample preparation.
• the still liquid binder is to be filled into a plastic sample dish and kept closed until the measurement, in order to avoid water absorption and removal from the ambient air. In order to obtain reproducible results, measurements should always be taken under the same conditions. It is therefore necessary to set the sample quantity and temperature. Subsequently, the sample is cooled and tempered at room temperature. The identical temperature of the ambient air, the device and the sample also reduces the measuring time to a minimum. Since the binder tends to form a skin on its surface, which strongly influences the aw value, it is again stirred or kneaded in the sample dish immediately before the measurement. Before inserting the sample into the device, make sure that there is no binder at the edges of the sample dish, otherwise there is a risk that the sensitive measuring chamber will become dirty. The measurement takes place at 20 °.
• a w value determination of the cereal product 50 g of the sample are weighed into the crusher and comminuted at intervals for 10 seconds. Before inserting the sample into the instrument, again make sure that there is no binder at the edges of the sample dish.
• the freely available or loosely bound water with a value of at most 0.7 is present in such a small extent that the long-life bakery even at high temperatures does not moisten by migrating from the Müslielement or diffusing or recondensing water, draws water and is softened, resulting in an irreversible reduction in crispness or extreme and lightness of the long-lasting baked goods would result.
• the freely available water having a minimum a w value of 0.1 is present in such sufficient quantities that the cereal element retains its high tenderness and softness and yet the added dry raw materials are not softened even in the cereal itself would lead to a reduction or even a loss of consumption.
• the snack product thus receives its very good sensory properties, which are made up of the crispiness and lightness of the long-life baked goods and the delicacy and suppleness of the cereal. After the transfer of the snack product into correspondingly provided packaging units, the product properties are even preserved for six to twelve months without any visual or sensory detection of product changes.
• a w value Another positive effect of the low a w value is that it can provide a snack product that is free of preservatives. Most microbes or bacteria only tolerate an a w value of greater than 0.7. Since, according to the invention, the a w value is at most 0.7, a microbial spoilage of the snack product is effectively counteracted.
• the a w value of the cereal element is preferably between 0.1 and 0.7 and more preferably between 0.3 and 0.5. In the range between 0.2 and 0.6, the desired sensory properties are particularly evident.
• the muesli element is tender, soft and easy to bite, in particular the crispness of the long-lasting baked goods being supported. The effect supporting the crispness of the long-life baked goods is even more pronounced with a further reduction of the a w value to a maximum of 0.5 days.
• even more resistant microbes or germs are hindered from growing by an a w value of at most 0.6 and preferably at most 0.5, so that the snack product according to the invention is excellent germ-resistant and can even be produced without preservatives.
• a w value of less than 0.1 is not advantageous, since the active water content is so low that the cereal element is too brittle and just the combination with the long-life bakery product leads to a particularly dry and "dusty" mouth-feeling It is therefore advantageous if the a w value is at least 0.2 and particularly advantageously at least 0.3.
• the proportion of active water is just high enough for the ingredients of the cereal element, and in particular the dry raw materials, to be homogeneously incorporated into the soft texture of the binder are embedded so that the Müslielement yielding to light pressure of the teeth yields and breaks off without crumbling crumbles or on existing, predetermined by the geometry of the ingredients of the cereal, predetermined breaking points, Undefined broken off a very good sensory character, in which the Knusper soap the long-life baked goods by the rich abe r light delicate cereal item is improved.
• the binder contains 30 to 90% by weight, more preferably 50 to 80% by weight of syrup and / or 2 to 20% by weight, more preferably 3 to 10% by weight of fatty components and / or or 2 to 15 wt .-%, more preferably 5 to 10 wt .-% milk components and / or 1 to 25 wt .-% humectant based on the total weight of the binder.
• the binder has very good flow properties, so that the dry raw materials can be easily and evenly mixed with the binder and wetted and are homogeneously distributed therein. This simplifies the manufacturing process, so that no complex mixing elements must be used to obtain a cereal element of defined structure and properties. Furthermore, the taste is uniform in all areas of the snack product.
• the binder is particularly preferably admixed with up to 25% by weight of oilseed or oilseed ingredients based on the total weight of the binder. In these quantities, the addition of oilseed or oilseed ingredients does not adversely affect storage stability.
• the binder may contain other common ingredients such as antioxidants, preservatives, emulsifiers such as lecithin.
• the mixing ratio of binder to dry raw materials is 25:75 to 75:25, preferably 40:60 to 60:40. If the mixing ratio in the specified range, then from the binder and the dry raw materials, a uniform mass can be formed, which can be easily processed, for example. well roll out and divide, which is advantageous for the production of snack food according to the invention, because it can be dispensed with the use of costly special production means. Furthermore, with a ratio of binder to dry raw materials of at least 40: 60, the proportion of binder is so high that it is particularly well suited to wet the dry raw materials, so that they are optimally embedded in the binder matrix. A ratio of binder to dry raw materials of greater than 60:40 and in particular greater than 75:25 is less advantageous, since the mueslielement contains only a small proportion of dry raw materials, and below the typical taste of a cereal product is significantly reduced.
• the binder has an aw value of from 0.1 to 0.7, preferably from 0.2 to 0.4.
• the binder is first prepared to produce the snack product according to the invention. It has been found that if the binder has an aw value in the stated range, the dry raw materials to be added later are not moistened during production of the muesli element raw material or draw water from the binder, which could adversely affect the sensory properties of the cereal element itself if, in a subsequent step, the a w value of the cereal element was lowered to the value according to the invention.
• the dry raw materials are partially swollen slightly, which reduces the desired crispiness of the snack product according to the invention. This is prevented by lowering the a w value of the binder to a maximum value of 0.7.
• a w value of the binder of 0.4 is particularly preferred, since then the active, free water is present in such a small extent that a swelling of the dry raw materials is almost completely omitted and he a w value but is so high that an optimal, supple and homogeneous texture is formed.
• the free a w value of the binder is therefore preferably at least 0.1 and more preferably at least 0.2.
• the function of the binder is also the complete coating of the driers to prevent the moisture exchange of the driers.
• a method for producing a snack product is also provided.
• a snack product as described above, can also be produced by this method.
• the process according to the invention for the production of a snack product in which at least one long-life product is combined with at least one cereal element provides the following steps: a) preparation of a binder for the production of the cereal element, b) which is subsequently mixed with dry raw materials, where c) below cooling and conditioning of the muesli element raw material takes place, in which the a w value of the cereal element is set to a value between 0.1 and 0.7, where
• the liquid raw materials such as syrups, humectants, fats or milk components or mixtures thereof are presented in a container and mixed.
• the binder mixture is heated and boiled, whereby preferably the resulting water vapor is removed, and the a w value of the binder to a desired value, for example 0.1 to 0.7, more preferably 0.2 to 0.4, such as stated above.
• Suitable cookers are known in the art and can be selected, for example, from thin-layer cooker, plate cooker, vacuum cooker and batch cooker with stirrer.
• the cooking temperature is 100 to 140 ° C, more preferably 120 to 135 ° C.
• the water vapor to adjust the a w value of the binder can be easily dissipated, without the ingredients are adversely affected by the high temperatures, which in particular Temperatures greater than 140 ° C takes place.
• the cooking time can be a few seconds to a maximum of one hour, depending on the type of cooker. By the cooking temperature and the cooking time, the desired product-typical color and taste can be variably adjusted.
• caramelization of the sugar contained in the syrups which gives the snack food according to the invention a pleasantly sweet taste and a light tan.
• the addition of dry raw materials After preparing the binder, the addition of dry raw materials.
• the mixing time and the intensity of the mixing process as well as the mixing temperature significantly influence the properties of the muesli element raw material and thus also those of the cereal element.
• the mixing process is completed when the surface of the dry raw materials is optimally wetted with the binder, because only then ensures that the dry raw materials remain permanently bound in the binder without dissolving or falling off, which would reduce the quality of the snack product according to the invention ,
• a cooling and conditioning step takes place.
• This step is essential to the present invention because here the a w value of the cereal element is adjusted to the required value of 0.1 to 0.7, preferably 0.2 to 0.6 and more preferably 0.3 to 0.5 is brought.
• the muesli element raw material is brought to a defined shape, for example by rolling to a certain layer thickness or by extruding by extruding or by portioning, so that the reduction of the water takes place uniformly throughout the mass.
• the climatic conditions during the cooling and conditioning step are chosen so that the Müslielementrohmasse optimally ripens and under defined conditions, a fine distribution of the moisture structure in the product can be done.
• the temperature during this step is between 15 and 20 ° C and the relative humidity is 25 to 40%.
• the conditioning takes place until the desired physical and sensory properties of the cereal element, and in particular the a w value of the cereal element is reduced to the required value of 0.1 to 0.7, preferably 0.2 to 0.6 and more preferably 0.3 to 0.5.
• the conditioning step lasts between 30 minutes and 180 minutes, since in this way the muesli element raw material is optimally conditioned without unnecessarily prolonging the production process.
• the cooling can be done by conventional means, such as nitrogen or carbon dioxide.
• the cereal element is brought into the desired shape.
• means known to those skilled in the art, such as stamping tools, cutting tools and others are used.
• a long-life bakery product is provided and provided in the usual way with a joining substance, such as, for example, chocolate, fat glaze, sugar solution, sugar alcohols or fillings and mixtures thereof.
• a joining substance such as, for example, chocolate, fat glaze, sugar solution, sugar alcohols or fillings and mixtures thereof.
• chocolate dabs are used, as these refine the taste of the snack food according to the invention and lead to a particularly stable connection between the cereal element and the long-life bakery.
• the joining or joining of the cereal element to the long-life baked goods takes place, for example. by simply pressing the cereal element onto the surface of the long-life baked goods.
• Conventional process steps such as e.g. Packaging of the product, connect.
• a snack product which is permanently characterized by excellent sensory properties in which both the crispy, airy-light Keks character, as well as the tenderness and suppleness of Müslielements remain permanently.
• the advantageous properties of the product according to the invention remain stable due to the defined a w value of the cereal element, over a long storage period of about 6 to 18 months, without any softening or thorough moistening of the long-life baked goods.
• the a w value was measured in the respective product step so that a part of the product was taken out and tempered to 20 ° C. The measurement was carried out as described above (pages 4 and 5).
• Durable baked goods square (edge length from 20 to 40 mm, preferably 34 mm), height 3 to 10 mm, preferably 6 mm.
• the long-life baked goods can also be designed as crackers, biscuits, bread snacks or lye pastries.
• the raw materials of the binder were mixed in a suitable container. Subsequently, the mixture was heated for 30 minutes by means of a plate cooker and the resulting water vapor was distilled off until the a w value of the binder was 0.3. Subsequently, the dry raw materials were added and the mixture was stirred for a further 5 minutes, the mixing ratio of binder to dry raw materials being 55:45.
• the mixture was rolled out in the form of a plate of 3 cm thickness and cooled at a relative humidity of 30% by means of nitrogen to 18 ° C and conditioned for 150 min until the a w value of the cereal element was 0.4.
• the cereal element was cut square (edge length eg 34 mm).
• the color of the cereal item was light tan
• the biscuits were sorted and each provided with 5 chocolate dabs (in total about 1 g).
• the biscuits were fed the cereal elements and placed on the biscuits and pressed with a stamp with 0.3 bar pressure for about 1 sec.
• the portioning of the snack product was then 100 g per packaging unit.
• the quality and sensory properties of the snack product were assessed monthly up to a maximum shelf life of 18 months.
• the snack product was stable even when stored for 18 months at temperatures up to 30 ° C, that is, there was no visual or sensory difference to a freshly prepared snack product recorded.
• the product was characterized by a crispy crispy, light long-life bakery product and a delicate muesli element.

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• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Confectionery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

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• 2010
  • 2010-08-23 DE DE102010035105A patent/DE102010035105A1/de not_active Withdrawn
• 2011
  • 2011-08-19 RU RU2013113039/13A patent/RU2536138C2/ru not_active IP Right Cessation
  • 2011-08-19 WO PCT/EP2011/004201 patent/WO2012031682A1/de active Application Filing
  • 2011-08-19 EP EP11752113.8A patent/EP2608675A1/de not_active Withdrawn
  • 2011-08-19 CN CN2011800405356A patent/CN103079409A/zh active Pending

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