EP4322756A1 - Expandierte lebensmittelzubereitung auf milchbasis, verfahren zur herstellung davon und verwendungen davon - Google Patents

Expandierte lebensmittelzubereitung auf milchbasis, verfahren zur herstellung davon und verwendungen davon

Info

Publication number
EP4322756A1
EP4322756A1 EP22723572.8A EP22723572A EP4322756A1 EP 4322756 A1 EP4322756 A1 EP 4322756A1 EP 22723572 A EP22723572 A EP 22723572A EP 4322756 A1 EP4322756 A1 EP 4322756A1
Authority
EP
European Patent Office
Prior art keywords
food product
dry food
product according
expanded dry
expanded
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
Application number
EP22723572.8A
Other languages
English (en)
French (fr)
Inventor
Jean-Baptiste THOMAZO
Audrey KERVINIO
Valérie GAMERRE
Lisa PICHON-DUCROCQ
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.)
Laitiere Europeenne SA
Original Assignee
Laitiere Europeenne 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 Laitiere Europeenne SA filed Critical Laitiere Europeenne SA
Publication of EP4322756A1 publication Critical patent/EP4322756A1/de
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/18—Milk in dried and compressed or semi-solid form
    • 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
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/612—Lactose
    • 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
    • A23V2300/00—Processes
    • A23V2300/16—Extrusion

Definitions

  • Expanded milk-based food preparation process for obtaining same and uses thereof
  • the present invention relates to a new dry food product of expanded milk snack type; it also relates to its method of preparation and its uses.
  • the Applicant has set itself the objective of manufacturing dairy snacks, also referred to as puffed milk balls, composed mainly, or even exclusively, of skimmed milk powder; this ingredient has a marked nutritional interest in that it includes all the nutrients and proteins of milk and is particularly rich in minerals (calcium).
  • lactose represents a technological obstacle for the development of snack-type food products, especially when they are prepared by extrusion, due to the Maillard reactions it produces with the proteins present in skimmed milk powder (Navale et al. 2015, Journal of Ready to Eat Food, July-September 2015, Vol 2, Issue 3, pp.66-80) and which degrade the taste and appearance of the finished products.
  • the Applicant has succeeded in preparing an expanded product having good organoleptic properties and which is characterized by a high content of skimmed milk powder, it contains at least 85% by weight, and also by a high lactose content. , present at at least 45% by weight, and a low content of starchy product, or even an absence thereof.
  • the food product thus obtained has advantageous nutritional properties in that it is rich in protein, calcium and without added sugars.
  • dairy products in which the dairy ingredient is represented only by a purified dairy protein, in particular casein which has an expansive behavior, such as those described in US9723859 and US2017/311624; these products are generally low in lactose;
  • the milk is represented only by whey proteins, which are not expansive, see in particular W02006/130025.
  • the present invention relates to an expanded dry food product comprising (the contents are expressed in % by weight relative to the total weight of the ingredients used for the preparation of the product):
  • skimmed milk powder between 85 and 100%, preferably between 90 and 98%, more preferably around 97.5%, of skimmed milk powder;
  • markers and/or ingredients of nutritional interest optionally, up to 5% of markers and/or ingredients of nutritional interest.
  • Skimmed milk powder is obtained from whole milk which has been skimmed, possibly fermented, then dried; it has the following characteristics:
  • Fermented skimmed milk is prepared using fermentation techniques well known to those skilled in the art.
  • Skimmed milk powder can also consist of a mixture of skimmed milk powder and fermented skimmed milk powder.
  • the expansion-promoting ingredients can be selected from starch compounds and minerals.
  • amylaceous compound is meant flours of cereals, legumes, pseudo-cereals as well as purified starches, obtained after separation of the protein fraction present in the flours.
  • Starches are themselves composed of two types of molecules in varying proportions (amylose and amylopectin) organized into complex particles called pseudo-crystalline, i.e. partially crystalline and partially amorphous.
  • pseudo-crystalline i.e. partially crystalline and partially amorphous.
  • starch In its native state, starch is in the form of granules of the order of one micron to ten microns integrated into tissues (endosperm of cereals for example) present in many botanical species in which it takes the place of energy supply.
  • the most common sources of starchy compounds are cereal flours and in particular wheat flours.
  • the starch compound is rice flour.
  • minerals is meant the mineral or organic salts of calcium, magnesium, phosphorus, sodium or potassium or their mixture; preferably, the minerals are chosen from citrates, chlorides, phosphates, sodium, calcium and potassium carbonates.
  • fat we mean a fat of animal origin, preferably dairy, or vegetable, or a mixture thereof; in the case of the use of a vegetable fat, it will preferably be oils such as rapeseed, sunflower, oleic sunflower, olive oils, etc... or concrete to semi-concrete fats such as such as cocoa butter, shea butter, palm, palm kernel, copra, etc.
  • the milk fat can be butter, cream or anhydrous milk fat.
  • it is a dairy fat.
  • the fat can be provided by a milk fat powder chosen from a partially skimmed milk powder (fat content between 1.5% and 26%), a whole milk powder ( fat content of at least 26%), cream powder (fat content fat content of at least 42%) and/or butter powder (fat content of at least 56%); according to this embodiment, the milk fat powder can partially replace the skimmed milk powder, consequently, an amount of skimmed milk powder of less than 85% by weight can be used to take account of the intake in non-fat dairy matter represented by these powders.
  • a milk fat powder chosen from a partially skimmed milk powder (fat content between 1.5% and 26%), a whole milk powder ( fat content of at least 26%), cream powder (fat content fat content of at least 42%) and/or butter powder (fat content of at least 56%); according to this embodiment, the milk fat powder can partially replace the skimmed milk powder, consequently, an amount of skimmed milk powder of less than 85% by weight can be used to take account of the intake in non-fat dairy matter represented by these powders.
  • the expanded dry food product can then be prepared with:
  • markers and/or ingredients of nutritional interest we mean:
  • - food ingredients intended to improve the organoleptic qualities of the product according to the invention can be flavorings, spices, aromatic herbs, pieces of dried fruit or vegetables, elaborate food products such as chocolate, cheese, dyes...;
  • the markers can be added to the finished product, for example by sprinkling or coating; they can also be introduced among the starting ingredients and thus be included in the product according to the invention; and or
  • the expanded dry food product according to the invention can be in various three-dimensional forms, for example in the form of a ball, a star, a bean, or a ring, with a characteristic dimension of between 2 and 20 mm; it is dry, honeycombed, crispy and light; it has a density of between 100 and 350 g/l and a humidity rate of around 3 to 10%.
  • the density of the product according to the invention can be measured as follows: a) Tare a container having a volume of IL; b) Fill this container with the product and level it using the back of the blade of a straight knife; c) Weigh the mass of product contained in this jar; d) Since the volume of product weighed is IL, read the density given directly by the value on the balance.
  • the product according to the invention makes it possible to provide a nutritional contribution equivalent to liquid milk: 25 g of potato chips provide the equivalent of a 250 mL glass of milk.
  • the expanded dry food product according to the invention is useful for bone health and makes it possible to consume milk in a new form, as a substitute for milk in the form of a drink. It thus constitutes a new range of long-life milk.
  • the nutritional composition of the expanded dry food product according to the invention obtained with an unfermented milk is as follows (contents expressed by weight relative to the total weight of the final product):
  • the expanded dry food product consists of (the contents are expressed in % by weight relative to the total weight of the ingredients used for the preparation of the product):
  • skimmed milk powder between 85 and 100%, preferably between 90 and 98%, more preferably around 97.5%, of skimmed milk powder;
  • markers and/or ingredients of nutritional interest optionally, up to 5% of markers and/or ingredients of nutritional interest.
  • the expanded dry food product is composed solely of ingredients of dairy origin and the ingredient promoting the expansion is a mineral.
  • the expanded dry food product is composed solely of ingredients of lean dairy origin, that is to say it uses a skimmed milk powder composed of at most 1.5% of fat, no fat is added during the preparation of the product and the expansion-promoting ingredient is a mineral.
  • the present invention also relates to the process for preparing the expanded dry food product according to the invention; this process is implemented with a co-rotating twin-screw extruder and comprises the steps of: a- introduction of the dry raw materials making up the expanded dry food product according to the invention at the inlet of the extruder; b- adding liquid ingredients to the extruder; the amount of water added to the raw materials represents between 10 and 20% by weight of said mixture of raw materials; c- cooking-extrusion of the ingredients prepared in steps (a) and (b); the temperature of the extruder sleeves is adapted according to the equipment used; it can for example be between 70 and 90° C.; the feed rate in the extruder is determined by those skilled in the art, again depending on the equipment used, by way of illustration, it can be of the order of 75 kg/h for a pilot device and the order of 300 kg/h for an industrial device; the size of the die is chosen according to the diameter of the desired rod, it can be between 1 and 10 mm, preferably, of the order of
  • the screw profile of the extruder is chosen so as to limit the shearing of the ingredients it contains in order to avoid excessive heating of said ingredients and their browning by the Maillard reaction.
  • the temperature of the product leaving the extruder does not exceed 122° C., preferably 112° C., and generally be between 102°C and 122°C.
  • the applications of the expanded dry food product according to the invention are multiple.
  • the expanded dry food product according to the invention can also be used as an ingredient for the preparation of processed products of the type cereal bars, filling, in which it brings crispiness.
  • a binder may be added (fat, sugar, honey, egg, filler, etc.).
  • the invention thus relates to a prepared product comprising the expanded dry food product according to the invention.
  • the expanded dry food product according to the invention can also be coarsely ground, for example using an appliance such as an electric cheese grater or breadcrumb mill, for the preparation of a product of the breadcrumb type, the product of breadcrumb type composed of the expanded dry food product according to the invention in ground form is also an object of the invention; it can then be used as such or as an ingredient for making pie, biscuit, filling or cereal bar bases, or even for breading meats, fish, cheeses, or to decorate ice creams, chocolate.
  • an appliance such as an electric cheese grater or breadcrumb mill
  • Example 1 Preparation of the expanded snack according to the invention
  • the product obtained is a rod approximately 12 mm in diameter, with a density close to 250 g/L, golden in appearance, endowed with a pleasant crispiness, and with a dairy taste.
  • the product obtained can then be dried and ground to obtain fine crumbs for making biscuits or pie bases.
  • Example 2 Preparation of an expanded snack according to the invention The procedure is the same as in Example 1, with the following composition:
  • Example 3 Preparation of an expanded snack according to the invention
  • the product obtained is similar in diameter, density and crispness to that described in example 1, with a typical taste of fermented milk.
  • Example 5 Preparation of an expanded snack according to the invention The procedure is the same as in example 1, with the following composition:
  • the product obtained is similar in diameter, density and crispness to that described in example 1, with a more intense dairy taste and a slightly whiter color.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Biophysics (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
EP22723572.8A 2021-04-16 2022-04-15 Expandierte lebensmittelzubereitung auf milchbasis, verfahren zur herstellung davon und verwendungen davon Pending EP4322756A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR2103965A FR3121820A1 (fr) 2021-04-16 2021-04-16 « Préparation alimentaire expansée à base de lait, son procédé d’obtention et ses utilisations »
PCT/EP2022/060157 WO2022219174A1 (fr) 2021-04-16 2022-04-15 Préparation alimentaire expansée à base de lait, son procédé d'obtention et ses utilisations

Publications (1)

Publication Number Publication Date
EP4322756A1 true EP4322756A1 (de) 2024-02-21

Family

ID=76601341

Family Applications (1)

Application Number Title Priority Date Filing Date
EP22723572.8A Pending EP4322756A1 (de) 2021-04-16 2022-04-15 Expandierte lebensmittelzubereitung auf milchbasis, verfahren zur herstellung davon und verwendungen davon

Country Status (11)

Country Link
US (1) US20240122193A1 (de)
EP (1) EP4322756A1 (de)
JP (1) JP2024513985A (de)
AU (1) AU2022258780A1 (de)
BR (1) BR112023021171A2 (de)
CA (1) CA3215212A1 (de)
FR (1) FR3121820A1 (de)
IL (1) IL307643A (de)
MA (1) MA62717A1 (de)
MX (1) MX2023012020A (de)
WO (1) WO2022219174A1 (de)

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0619082B1 (de) * 1993-04-07 1998-06-03 Societe Des Produits Nestle S.A. Verfahren zur Herstellung von Panierbeschichtung und damit hergestelltes Produkt
GB0027662D0 (en) * 2000-11-13 2000-12-27 Mars Uk Ltd Expanded confectionery
EP1300083A1 (de) 2001-10-04 2003-04-09 Societe Des Produits Nestle S.A. Snackprodukt auf Milchbasis
WO2006130025A1 (en) 2005-06-02 2006-12-07 Fonterra Co-Operative Group Limited Extruded protein product
WO2009056331A1 (en) * 2007-10-31 2009-05-07 University College Dublin, National University Of Ireland Heat-expanded food products
GB2523380A (en) * 2014-02-24 2015-08-26 Kraft Foods R & D Inc Coffee composition
JP6722680B2 (ja) 2014-10-03 2020-07-15 エリー フーズ インターナショナル、インコーポレイテッドＥｒｉｅ Ｆｏｏｄｓ Ｉｎｔｅｒｎａｔｉｏｎａｌ，Ｉｎｃ． 高タンパク食品
EP3229599A1 (de) * 2014-12-09 2017-10-18 Nestec S.A. Milchbasierter extrudierter snack
CN110074191A (zh) * 2019-06-11 2019-08-02 广东新乐食品有限公司 一种添加dha藻油微囊粉的营养咀嚼奶片及其制备方法
WO2021140700A1 (ja) * 2020-01-06 2021-07-15 株式会社明治 固形食品、食品粉体圧縮成型物、固形乳及び粉乳圧縮成型物

Also Published As

Publication number Publication date
MA62717A1 (fr) 2023-11-30
IL307643A (en) 2023-12-01
MX2023012020A (es) 2024-01-05
JP2024513985A (ja) 2024-03-27
CA3215212A1 (fr) 2022-10-20
BR112023021171A2 (pt) 2023-12-19
AU2022258780A1 (en) 2023-10-26
FR3121820A1 (fr) 2022-10-21
WO2022219174A1 (fr) 2022-10-20
US20240122193A1 (en) 2024-04-18

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