GB2258385A

GB2258385A - Bagged snacks

Info

Publication number: GB2258385A
Application number: GB9221428A
Authority: GB
Inventors: Richard John Howlett
Original assignee: FLODOR FINANCE SA
Current assignee: FLODOR FINANCE SA
Priority date: 1988-09-14
Filing date: 1992-10-12
Publication date: 1993-02-10
Anticipated expiration: 2012-10-12
Also published as: GB9221428D0; GB2258385B

Abstract

A bagged snack which comprises a multiplicity of individual morsels of a cooked snackfood product, the snackfood including a plurality of added vitamins, being at least thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), ascorbic acid (vitamin C) and vitamin D, as well as also at least one added mineral other than sodium, the vitamins and mineral(s) being present at a level which provides at least a recommended daily dietary amount (RDA) thereof per 100 grams of product.

Description

BAGGED SNACKS The present invention relates to bagged snacks, in particular to an improved form of potato crisps or a like bagged snackfood product.

There is a current trend in the food industry, especially amongst the manufacturers of "convenience" foods to seek an ever more "natural" food product.

Thus, the industry is seeking all the time to remove additives from "convenience" foods, especially those additives allocated an "E" number, in order to present an image more acceptable to the public and the perception of the public as to what may or may not constitute a "natural" food product which is "good for you". On that basis potato crisps manufacturers have been emphasising the fibre content of potato crisps, some have put salt back in a separate packet, and we ourselves have developed a range of "Nature's Choice" crisps which are "free from additives". Moreover, our own potato crisps are now fried or otherwise given their fat or oil content using sunflower oil, which is high in polyunsaturates. Also, for increased flavour and higher fibre our own potato crisps may be presented as "jacket" potato crisps.

The trend, therefore, is towards taking out of potato crisps and like snackfood products the additives which for a large number of years the industry has sought to develop and to put into the products, in order now to make the products more consumer acceptable. Furthermore, while nutritionists and those concerned with specialist diets may be all too familiar with what potato crisps contain, for example, they are particularly rich in potassium (7.9 mEq. per 26 g packet), and with added salt their sodium content may be too high for some dietary purposes, what they do not contain is of little or no concern.

On the other hand, potato crisps and like snackfood products tend to be consumed by the young.

Children, however, are the one group where the nutritional defects of one class of food consumed - say sweets or snackfoods - may not be made up in terms of other food consumed. With an adult the nutritional imbalance caused by consuming say one or two packets of crisps per day will usually be more than adequately cured by the food consumed at other set meals taken during the day. For children that may be much less likely to be the case and the balance of their diet is likely to include an undue proportion of sweets and the like. Moreover, children are the one group in human society which is most susceptible to the adverse effects of malnutrition.

Potato crisps have been a popular snackfood now for more than half a century. During that time the only consistent additive has been common salt, although a variety of flavourings of more and more exotic character have become popular in the past decade or two. To date, however, we believe there has never been any proposal to add nutritious additives to potato crisps or a like snackfood product, although some extruded products have included added protein, at least on an experimental basis.

There is, therefore, a need for a potato crisp or like snackfood product which is able to provide at least some basic nutrients in the form of vitamins and at least one mineral other than sodium or potassium significantly to reduce the likelihood of malnutrition resulting from the consumption of potato crisps or the like as a noticeable part of a child's diet.

However, the incorporation of nutrients in the form of vitamins in a cooked product such as a snackfood product poses particular problems arising out of the fact of having to cook the product and thereby destroy or potentially destroy any added vitamins.

Furthermore, even in the case where the vitamins might be thought to be free from potential destruction in being applied after cooking, nevertheless there may be remaining problems due to the temperature of the product and the specialised production environment in which it is finished after cooking.

Nevertheless, we have found surprisingly that by providing vitamins as a coating composition at the flavouring stage in the finishing operation it is possible to produce on an essentially consistent basis a bagged snackfood product including added vitamins set at a predetermined and useful level.

Accordingly, the present invention provides a bagged snack, which snack comprises a multiplicity of individual morsels of a cooked snackfood product, the snackfood including a plurality of added vitamins and at least one added mineral other than sodium e.g as sodium chloride, or potassium, the vitamins and mineral being present at a level which provides at least about a recommended daily dietary allowance (RDA) thereof in 100 grams of product, and the vitamins comprising at least thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), ascorbic acid (vitamin C) and vitamin D.

The bagged snack of the invention may comprise any casually eaten convenience snackfood product and generally one eaten using the fingers. Such products are usually but not necessarily sold in bag packs containing snack-sized portions, typically of say about 1 ounce or about 25, about 26 or about 28 grams. In addition, larger family sized packs may be used if desired, but whatever the pack size the packs will contain a multiplicity of generally bite-sized morsels of snackfood such as in the case of individual crisps or chips, generally to be eaten using the fingers.

Apart from the requirement to be of the kind which is sold as a bagged snack, by which we mean a snack product sold in relatively small portions as a multiplicity of bite-sized morsels, the bagged snack of the invention may take a variety of forms. Thus, it may be an expanded or non-expanded snackfood and it may be a natural or a synthetic product or a combination thereof. Where the product is expanded that may be achieved by extrusion, by frying or by any other technique such as warm air or microwave expansion.

In addition, the bagged snack may be a savoury product having an oil or fat content, typically of from about 5 to about 40% by weight, preferably from about 25 to about 35% by weight. Thus, for example, the bagged snack may comprise cheese curls, onion rings, bacon bites, chip sticks, crisps etc. Alternatively, the bagged snack may be at least essentially oil- or fat- free and have a "fruity" flavour, or it may be produced as a ' sweet" product, for example, with a chocolate or carob flavour or coating.

Preferably, however, the bagged snack is potato crisps made from natural potatoes. Such crisps may be in a variety of forms, for example, jackets, standard, thick cut, grooved, ribbed and/or low fat. Moreover, a wide variety of flavourings may be imparted thereto as desired. For example, the crisps may be sea salt, cheese and onion, salt and vinegar, bacon, beef or chicken flavoured.

Various specific forms of bagged snack food are the subject of our several copending Applications divided, like the present one, out of our copending Application No 88/21,531.4 (Pat 8316).

Whatever the form of presentation of the bagged snack of the invention it will generally be produced by one of two alternative processes. In a first process the processing may include the steps of: 1. Frying morsels of product in fat or oil to cook them, typically in a bath at from about 1750C to about 1850C for a relatively short period of time such as 3 to 4 minutes.

2. Removing excess oil or fat, and (preferably), 3. Coating with a flavouring composition, typically as a powder, for example, in a drum.

In a second process the processing may include the steps of: 1. Cooking, for example, by extrusion, using warm air or in a microwave apparatus, and 2. Applying a flavouring composition and/or an oil or fat content.

In step 2 of the second process above the flavouring composition, typically as a powder, may be applied as a slurry or suspension or dispersion in oil where an oil content is required. Where an oil-based slurry or the like is employed the morsels of product may be sprayed, dipped or enrobed, and such enrobing or the like may be effected preferably at a temperature of about 1040F (about 400C).

Irrespective of the kind of process technique employed to produce the bagged snack of the invention, any additives used to impart flavour and the necessary or desired vitamins and at least one mineral should be added after any process step which would destroy them.

Thus, the said vitamins and preferably the at least one mineral are added after each of steps 1 of the processes described above, preferably in or after step 3 of the first process above or in or after step 2 of the second process above, either as part of the flavouring composition or as a separate composition.

More preferably, the flavouring composition includes the said vitamins and at least one mineral.

Thus, a process for producing a bagged snack, includes a step prior to bagging and after cooking comprising applying to morsels of a snackfood product an additive composition, which composition comprises at least one flavouring agent and/or an organolepticallyacceptable, non-toxic diluent or carrier, together with a plurality of vitamins, preferably thiamin, riboflavin, niacin, ascorbic acid and vitamin D, and at least one mineral other than sodium or potassium, in an amount to provide at least about a recommended daily dietary allowance (RDA) of the vitamins and at least one mineral in 100 grams of bagged snack. Such a process is the subject of another Application also divided out of our copending Application No. 88/25,531. 4.

The additive composition for use in this process for the production of bagged snacks is itself the subject of an Application also divided out of our copending Application No. 88/25,531.4. It comprises at least one flavouring agent and/or an organolepticallyacceptable, non-toxic diluent or carrier, together with thiamin, riboflavin, niacin, ascorbic acid, vitamin D and at least one mineral other than sodium or potassium in relative portions to provide with reference to a datum amount of composition or snack at least an RDA of each said vitamin and mineral. As will be appreciated a datum amount of composition is that amount which gives the required flavour level (where a flavouring agent is present) in 100 grams of snack or does not otherwise detract from the flavour of the product where no such agent is present when added to 100 grams of snack.In addition, a datum amount of snack is 100 grams as mentioned above.

Preferably, the additive composition is one that does include at least one flavouring agent. Examples of such flavouring agents are various hydrolysed vegetable proteins, and monosodium glutamate. However, where a plain or natural flavour is required the flavouring agent may be omitted in favour of an essentially flavourless diluent or carrier. In addition, of course, a diluent or carrier may be used together with one or more flavouring agents, and flavour enhancers may be employed if desired or necessary. Also, monosodium glutamate may be used as a flavour enhancer.

The additive composition may take the form either of a particulate solid such as a powder or of a fluid such as a liquid, slurry or the like. In the case where the composition is a powder the diluent or carrier may be provided by a particulate solid such as a maltodextrin, dextrose, lactose, flour, rusk or salt. Of those maltodextrin is preferred because it has a bland taste, it is inexpensive and inert, and is suitable for persons intolerant of milk, milk products and/or flour products. Alternatively, in the case where the composition is a liquid, slurry or the like the diluent or carrier is preferably an edible oil, more preferably one having a major proportion of unsaturated constituents, for example, sunflower oil. That oil is especially preferred both because it is high in polyunsaturates and because it provides a significant vitamin E content as discussed below.However, other liquid diluents or carriers may be employed as desired either as solvents or to provide slurries or dispersions.

Nevertheless, in a most preferred aspect the additive composition comprises as an organolepticallyacceptable diluent or carrier a vegetable oil high in polyunsaturates, preferably one having a major proportion of unsaturated constituents such as sunflower oil, together with thiamin, riboflavin, niacin, ascorbic acid, vitamin D and at least one mineral other than sodium or potassium in relative proportions to provide with reference to a datum amount of composition or snack at least an RDA of each said vitamin and mineral.

A method for preparing an additive composition as defined and described herein comprises bringing together at least one flavouring agent and/or an organoleptically-acceptable, non-toxic diluent or carrier and thiamin, riboflavin, niacin, ascorbic acid, vitamin D and at least one mineral other than sodium or potassium in relative proportions to provide with reference to a datum amount of composition or snack to which the composition is to be applied at least an RDA of each said vitamin and mineral. This, too, is the subject of the just-mentioned Application divided out of our aforesaid Application No.

88/25,531.4.

As will be evident from any review of the literature on the subject of nutrition there are a variety of different opinions as to what constitutes a recommended daily allowance (RDA) of any one vitamin or mineral. Nevertheless, and generally speaking, what the present invention seeks to provide is a bagged snack which will supplement the diet of the young to a useful degree with the very minimum of potential to cause harm.To that end we seek preferably to provide in a bagged snack and in relation to a datum level of 100 g (approximately equal to 4 snack-sized bag portions) the following vitamins at least at about the stated RDA levels in the UK for a 6 to 8 year old child, namely: Thiamin B1 - at least at about 1.2 mg Riboflavin B2 - at least at about 1.6 mg Niacin B3 - at least at about 16 mg Vitamin C - at least at about 36 mg Vitamin D - at least at about 2.8 ug Mineral - at least at about the RDA for a child In addition, the mineral is preferably iron at a level of at least about 8.8 mg. Also, where oil is present and the oil is the preferred sunflower oil, a vitamin E level (based on an oil content of about 35% by weight) of about 6.2 mg may be provided.

The above figures, of course, are related to the levels provided in the finished product and are not necessarily the levels provided by adding ingredients.

Thus, in the case of potato crisps certain ingredients when added may be added at a level lower than that apparently necessary because there are inherent levels of certain ingredients already present in potato crisps. For example, according to R.A. McCance and E.M. Widdowson in the textbook "The Composition of Foods" potato crisps may contain per 100 grams the following: Thiamin 0.19 mg Riboflavin 0.07 mg Niacin 6.0 mg Vitamin C 17 mg Vitamin E 6.1 mg Vitamin B6 0.89 mg Folic Acid 20 ug Fe 2.1 mg Zn 0.8 mg Cu 0.22 mg Na 550 mg K 1190 mg Ca 37 mg Mg 56 mg p 130 mg Based on the above figures it has been calculated that overall a -child would have to eat 3 kg per day of a bagged snack in accordance with the invention to be in any danger of taking harm from an overdose of added vitamin(s) or mineral(s).That represents well over 100 snack-sized packets which we believe gives a sufficient margin of safety, especially bearing in mind the danger in any event likely to arise at a much lower level of consumption from say the potassium inherently present in potato crisps or other potatobased snacks. At the same time a normal level of consumption for a child of say two bags a day would provide in excess of 50% of the added vitamins and at least one mineral.

Preferably in the bagged snack of the invention the mineral added to the snack morsels is iron. Thus, preferably, in a composition in accordance with the invention the added mineral is iron which typically may be present as ferrous sulphate. Accordingly, a preferred bagged snack will provide: Niacin B3 for converting food to energy and for healthy skin, and which also aids the nervous system.

Riboflavin B2 essential for building body tissues and increases the sensitivity of eyes to light.

Thiamin B1 for proper functioning of the heart, nervous system and muscles. Essential for growth.

Vitamin C for healthy teeth, gums and bones - builds strong body cells and blood.

Vitamin D for strong teeth and bones.

Iron for keeping blood healthy. It forms part of the red pigment of blood which carries oxygen to every part of the body.

The following specific Examples illustrate bagged snacks in accordance with the invention.

Example 1 A bagged snack is prepared having the following ingredients: INGREDIENTS Potatoes Sunflower Oil Flavouring Vitamin C Iron Niacin B3 Riboflavin B2 Thiamin B1 Vitamin D and in accordance with the following procedure: A quantity of selected quality potatoes are taken from a holding bin, passed through a destoning plant to separate stones and soil, and then are passed to a peeler. In the peeler the potatoes are peeled and from there they are discharged onto an inspection belt where they are inspected and passed to a slicing station.

There they are sliced to the required thickness and are then discharged into a wash tank to remove excess starch.

The sliced potatoes are next passed through a revolving blancher at an increasing temperature ranging up to a maximum of from 950 to 9 8 OC. The blanched slices are then shaken by a vibrator to remove excess water and next are passed under an air knife to remove further water before being discharged into a cooker.

In the cooker, the sliced potatoes are submerged in a bath of sunflower cooking oil at about 1750C and are propelled around the bath for the duration of the necessary cooking period (about 3 to about 4 minutes).

The cooked potato crisps are then discharged onto a defatting belt to effect the removal of excess oil by draining. After draining the crisps are passed onto an inspection vibrator where they are sorted for quality before entering the flavouring section. In the flavouring section the crisps are passed through a curtain of flavouring mixture which is continously vibrated onto the crisps. The flavouring mixture is applied at a level of about 6 to about 88 by weight on the total weight of product (depending on the character and strength of the flavouring) and contains, besides flavouring, the required vitamin and mineral content to give levels in the finished product as detailed below.

More Specifically, the flavouring mixture comprises about 150 kilos of premix per about 6 metric tons of flavouring and the premix has the following composition: Ingredient Percent by weight Thiamin Mono Nitrate 1.008% Riboflavin BP 0.928* Nicotinamide (Niacin) 9.72% Ascorbic Acid 18.60% Vitamin D3 Type 100 0.66% Ferrous Sulphate 18.988% Maltodextrin 50.096% The crisps next pass into a drum which ensures a uniform dispersion of the flavouring mixture throughout the crisps. The product continously tumbles through the drum, and then discharges onto a vibrating conveyor which takes it to a holding hopper. Once there, a series of vibrating conveyors transport the product to multihead weighing machines for weighing and discharging into packaging machines at a preset weight.

In the packaging machines the weighed packs of crisps are sealed and then are deposited onto a conveyer which passes through a metal detector, after which the packs are packed into cases for distribution, normally at a level of 48 packs per case.

Example 2 A bagged snack is prepared having the following ingredients Ingredients Potatoes Sunflower Oil Sea Salt Vitamin C Iron Niacin B3 Riboflavin B2 Thiamin B1 Vitamin D The snack is prepared as described in Example 1 except that the flavouring mixture is replaced by a mixture of sea salt, vitamins and minerals, the salt mixture is applied at a level of about 1.4% by weight and the ratio of premix to salt is about 150 kilos to about 1.4 tons.

The bagged snacks of each of the above specific Examples gave the following nutritional values on analysis: Nutritional Values Per 100s Per Packet Energy Value 533 Kcal 2224 KJ 138 Kcal 578 KJ Protein 6.3 g 1.6 g Fat 35.0 g 9.1 g (Saturates) 5.6 g 1.4 g (Polyunsaturates) 22.0 g 5.7 g Carbohydrates 49.3 g 12.8 g Dietary Fibre 11.9 g 3.1 g Thiamin B1 1.2 mg 0.3 mg Riboflavin B2 1.6 mg 0.4 mg Niacin B3 16.0 mg 4.1 mg Vitamin C 36.0 mg 9.3 mg Vitamin D 2.8 ug 0.72ug Vitamin E 6.2 mg 1.6 mg Iron 8.8 mg 2.3 mg

Claims

CLAIMS 1. A bagged snack (as hereinbefore defined), which snack comprises a multiplicity of individual morsels of a cooked snackfood product, the snackfood including a plurality of added vitamins, being at least thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), ascorbic acid (vitamin C) and vitamin D, as well as also at least one added mineral other than sodium, the vitamins and mineral(s) being present at a level which provides at least a recommended daily dietary amount (RDA) thereof per 100 grams of product.
2. A bagged snack according to claim 1, wherein a datum level of 100 of grams includes the following amounts of vitamins: Thiamin B1 - at least at 1.2 mg Riboflavin B2 - at least at 1.6 mg Niacin B3 - at least at 16 mg Vitamin C - at least at 36 mg Vitamin D - at least at 2.8 ug
3. A bagged snack according to any of the preceding claims, wherein a datum level of 100 grams includes at least 8.8 mg of iron
4. A bagged snack according to any of the preceding claims, wherein a datum level of 100 grams includes at least 6.2 mg of vitamin E.
5. A bagged snack according to any of the preceding claims, and substantially as hereinbefore described in or with reference to any of the Examples hereinbefore set forth.