IE43203B1 - Improvements in or relating to food products - Google Patents

Abstract

1528135 Food product; confectionery VIVIL A MULLER & CO 31 Oct 1975 [9 Nov 1974] 45568/75 Heading A2B A food product containing a plurality of ingredients at least one of which has low or zero solubility in water is made by forming granules from the powdered sparingly soluble ingredient and incorporating the granules in a pasty mass which is constituted by at least a portion of the other ingredients. The sparingly soluble substance may be a protein, cellulosic substance or a non-assimilable polysaccharide such as a pectin, alginate, carrageenate or a galactomannon polysaccharide such as carob or guar flour. The granules may be prepared in any manner, preferably by preparing a paste or agglomerated powder by wetting or mixing with oils or melted fats, dividing the mass into granules and drying. The food product may be in the form of confectionery item forming a slab, bar or rod of a layered body which may be coated or clad in a conventional coating such as fondant chocolate or preserve.

Description

The present invention relates to a method of manufactlring a food product containing at least one ingredient of low >r zero solubility in water and to such a food product.

This method is particularly useful for manufacturing a :ood product with a base of proteinaceous or cellulosic substances ipecifically intended to be consumed in diets requiring a considtrable protein supplement and in reducing diets.

It is well known that the incorporation in food products, f ingredients of low or zero solubility in water, specially substances of high molecular weight such as proteins nd cellulose in powdered form, is attended by serious disadvanages with respect to consistency and to the organoieotic roperties of such food products. In particular, the incorporaion of cellulose powder or cellulosic derivatives such as ethyl cellulose, carboxymethyl cellulose and hydroxyethyl allulose or of powders of proteinaceous products in pasty food roducts in proportions higher than 20% by weight makes the onsumption of the resulting product disagreeable or even ampletely impossible duo to a sensation of dryness experienced i the mouth on contact with the product and owing to the Lfficulty of swallowing as a result of their poor solubility n water. It has thus hitherto been generally impossible to inufacture food products with a protein or cellulosic content reater than about 20% by weight in a form which is pleasant to insume, using protein powders or powders of cellulosic substances.

There are many protein products which have a protein intent greater than 20% by weight and which have organoleptic operties and agreeable consistencies, but these protein oducl.s require, for their manufacture, raw materials having a ructured proteinaceous bane, for example, meat fibres, the st of which is high and which tend to be in short supply, wdered proteins of animal origin like casein or of plant -2.43203 origin like the protein extract or soya, can be produced in large quantities at a much lower cost then the protein from structured proteinaceous materials. In the case of cellulose > it is also possible to produce large quantities of purified alpha cellulose or derivatives of cellulose such as methyl cellulose, carboxymethyl cellulose and hydroxyethyl cellulose in the powdered state at low cost.

The use of powdered proteins and/or cellulosic materials as raw materials for the manufacture of food products, has the further advantage, as compared to a product from structured material containing proteins or cellulose, of permitting greater variation and greater freedom in the composition and structure of the final food product.

The present invention provides for the manufacture of a foot product from a plurality of ingredients and containing, at leist one ingredient having low or zero solubility in w.iter, particularly a proteinaceous and/or cellulosic substance, in a total proportion of at least 20% by weight relative to the total weight of the food product, using this ingredient in powdered form as an initial product.

According to the invention granules are produced from the ingredient ns raw material in the powdered state, and these granules are then incorporated in a paste made up of at least a portion of the other ingredients of the food product. The present invention thus surprisingly makes it possible to produce a food product that is agreeable to consume, using a proportion of protein and/or of cellulosic substance in powder d form which exceeds the admissible limit in similar food products manufactured by conventional processes.

According to the present invention, therefore, there is provid· rl a pc11 iod ·>: manufa·.-· uring a food product from a plurality of ing cdi'.-iil..·; nt Least one ingredient having low or zero 3 2»·1 solubility in water, which method comprises forming granules from the insoluble or sparingly soluble ingredient in the powdered state and incorporating the granules so formed in an edible pasty mass which is constituted by at least a portion of the other ingredient of t’-e food nroduct.

As the powdered ingredient having a low or zero solubility in an aqueous medium it is also possible to use, besides proteins or cellulosic substances, non-assimilable polysaccharides, particularly hydrocolloids such as pectins, alginates, and carrageenates and polysaccharides of the galactomannan group, especially carob or guar flour.

The granules may be produced in any suitable manner, particularly using known granulating procedures which form granules from powdered raw materials or from mixtures of powders ind pasty substances. Preferably the granules are formed by preparing a paste or an agglomerated powder by wetting the jowdered ingredient(s) and/or mixing such ingredient(s) with .iquid ingredient(s) such as oils or melted fats, then dividing :his mass or this powder in a suitable conventional apparatus uch as an extrusion device, or rotary cylindrical granulator of hich at least one is perforated, or a granulator with a rotating rate, and finally drying the granules thus obtained so as to arden them. The shape of the granules so obtained may vary reatly and, for example, the granules may be spherical or □heroidal, cylindrical, vermicular, cubic or conical, or may ave a shape resulting from the combination of several simple sometric forms.

The other ingredients of the food product may be itural ingredients and have a form and disposition that varies reatly, depending on the gustative and dietetic properties it is :sired to obtain.

The food product prepared by the process of the present 4320 invention nay, for example, comprise a confectionery item in the form of a cylindrical or parallel··;^pedal rod, slab or bar, in i lie form of a layered body comprising at least one layer of solid granules with a protein and/or cellulose base surrounded by is conventional paste such as a Gianduja, caramel, or honey, paste, or where applicable, a body comprising at least one layer of another common edible substance, for example, a layer of hazel nut nougat, similar in appearance and consistency to the layer enclos ing the protein-and/or cellulose-based granules, this body being, should the case arise, at least partially coated or clad in a common type of coating such as a layer of fondant chocolate or preserve. Such a confectionery item, the appearance and taste of which are substantially indistinguishable from those of traditional confectionery items rich in ingredients of high calorific value, has the advantage of containing a much higher, proportion of proteins and/or celluloses than is found in these conventional products and therefore being dietetieally greatly superior to such products in diets intended, for example, to combat obesity, or to furrish a high supplementary protein content without requiring any modification in the eating habits of the consumer. Goamdija11 paste is a creamy mass comprising a homogeneous mixture of finely ground hazelnuts, saccharose and milk chocolate in the weight proportions 0.4 : 0.4 : 2.

The present invention win be further illustrated by way of the following 25 Examples.

Example 1: A confectionery item was prepared in the form of a parallel epi pedal bar consisting of a layer of protein-based gran' les coated with a !,Gi<.nduja paste constituting 48.2% by w· ight of the finished p,:o-»uct, a layer of peanut nougat cons' ituting 25.8% by wn g' t of the product and a surface coating of milk chocolate •.••nstituting 25% by weight of the product.

For this purpose ‘..i:e following products were 3 2 03 separately prepared.

A. Protein-based granules A wet powdery mass was prepared having a homogeneous appearance and constituting a mixture of the following composition (in percent by weight): powdered proteins isolated from soya (proteins extracted from soya flour by precipitation at the isoelectric point in the form of a powder containing 88 to 90% by weight of protein and known mder the trade name Promine - 0) 55.7% crystallized, saccharose: 12.6 ma 11 dextrin 4.4 vegetable oil (coconut oil) 4.3 •water 23.0 These ingredients were mixed in a rotating bowl mixer evolving at a constant speed during the whole mixing process, ie ingredients are added in the following order and manner: i) all the soya protein and all the malt dextrin, dry and 'in the lowdered state, were mixed; )) the vegetable fat, previously liquified by melting, was Ided to this dry mixture and rotated until homogeneous; ) the sugar was dissolved in the water and added thereto opwi :;e.

The wet powdery mass thus obtained was transformed into anu.lcs. For this purpose a *Hobart industrial anulator with grater was employed. The granules thus obtained ;e dried in a circulating-air drier for 12 hours at temperatures -.ween 30 and 40°C. Granules averaging 3 mm in diameter were is obtained. These granules were then exposed to the air room temperature for a sufficiently long time (about 10 rs) to achieve weight stabilization.

These granules contained about 5.8% by weight of water and had a protein ant of 63.7% by weight.

* Hobart is a trade mark. - 6 43303 B. Peanut nougat This nougat comprised a mixture of 53% by weight of roasted shelled peanuts whieh were skinned and pulverized into pieces' of about 3 nm size, and 47% by weight of honey caramel prepared by first preparing a caramel paste of the following composition (expressed in per cent by weight) - crystalline saccharose: 57 - powdered skim milk: 13 - glucose syrup (83.2% glucose; 16.2% water; 0.6% mineral salts, percentages by wt.) 12 - dairy butter 18 This caramel paste was prepared by first mixing the saccharose and powdered milk in the dry state, then adding water to this mixture at the rate of about 300 i15' water to 1000 g of mixture and progressively mixing in first the glucose syrup and then the butter while commencing to heat gently. When the paste thus formed acquired a homogeneous appearance it was heated more vigorously, stirring with a beater which extended to the bottom, of the vessel in which the heating took place, the temperature being brought to 118° C and heating and stirring continued until complete, uniform caramelization of the substance was attained. The temperature of the caramelized mass was allowed to drop to from go - 110° C and was mixed with honey at a rate of 1 part by weight of honey to 2 parts by weight of caramelized substance. Finally, the moisture content of the caramel and honey mixture thus obtained was adjusted to a value of the order of 13.5 to 14% by weight.

To prepare the confectionery item, the following procedure was followed: Granules Λ were mixed with a Gr^nduja paste, at the Λ 3 2 l) 3 ate of 60% by weight of Gianduja to 40% by weight f granules A. The Gianduja paste was maintained fluid by eating to 45° C throughout this mixing operation. The temperature >f the mixture thus obtained was reduced to 30° C, giving it a iigh viscosity.

Into the bottom of a parallelepipedic and disassemblable tainless steel mould 100 cm long with an interior width of .7 cm and an interior height of 1.25 cm. 160 g of peanut ougat B were poured so as to form a layer of uniform thickness, ver this layer, 277 g of the mixture of granules A with the Gianduja aste were then added, keeping this mixture at 30° C during this peration, so as to form a second layer and thus filling the nterior of the mould. The temperature of the mould contents as reduced to 10° C and the open face of the product was smoothed he bar thus formed was removed from the mould and cut into ieces 7.8 cm long. These pieces were uniformly coated with a ayer of milk chocolate having the following composition by sight: proteins: 7.52%; fatty substances: 38.18%; carbo/drates: 51.44%; non-assimilable substances: 0.52%; mineral ilts: 1.20%; water 1.12%. The weight of this coating constituted >% of the total weight of the finished product.

In this way, chocolate coated bars were obtained each :ighing 45 grams and having the following general composition ier cent by weight): -protids: 20.31 -lipids: 28.39 -glucids: 46.34 -non-assimilable substances: 0.90 -mineral salts: 0.58 -water 3.3.7 The total calorific content of this confectionery item - X 4 3 2 0 3 was 520.2 calories per 100 gram.

This product keeps extremely wall in air at room temperature. In fact, after being stored for 18 months under these conditions, it showed no change either in appearance or taste.

Example 2: The procedure was as in Example 1. However, for the preparation of the protein-based granules a mixture of the following composition (in per cent by weight) was used: - powdered soya proteins (known under the trade name Promine -D): 59.2 - fructose syrup containing 70% by weight dry substance: 11.0 - vegetable fat (coconut oil): 3.3 - water 26.5 The granules thus obtained had a protein content of 70% by weight.

The final product was similar to the one whose preparation has been described in Example 1.

Example 3: The procedure was similar to that described in Example 1. However, in forming the mixture of granules A with Gianduja 33% by weight of granules A to 52% by weight of Gianduja were used and 14.6% by weight of.raisins were added to this mixture.

Again, in place of the peanut nougat, a honey 25 nougat was used containing granules A instead of the peanut fragments, obtained by mixing 41.3¾ by weight of granules A with 58.7% by weight of honey caramel prepared from one part by weight of honey and two parts by weight of caramelized substance. The latter was prepared in the same way as the caramelized substance described in Example 1, but starting with a mixture of ingredients having the following composition in per cent by weight: a . 13303 - crystallized saccharose: 57 - powdered skim milk: 12 - glucose syrup: 12 - dairy butter: 19 The nougat thus obtained contained 27¾ by weight of proteins.

The following proportions, in per cent by weight, of the initial mixtures indicated above were employed: - mixture df granules A, Gianduja 48 and raisins: - honey nougat made with granules A: 27 - milk chocolate coating: 25 The finished product thus obtained contained 21.33% by 2ight of proteins.

Xample 4 A confectionery item was prepared containing 20.66% by eight of proteins in the form of bars having the same shape and imensions as those prepared according to the preceding Examples, ut consisting of a single mass comprising a homogeneous mixture f hazel nut praline and milk chocolate in which granules A, reparcd in the manner desci ibed in Example 1, and raisins are nbedded.

For this purpose lhe hazel nut praline was prepared ; follows: Shelled hazel nuts were roasted at 120° C and scattered rer a bed of powdered sugar. They were covered with the sugar d the mixture thus obtained placed on a greased stove where was heated until the sugar is caramelized to a yellow-brown lour. Then the mixture was cooled, chopped into fragments about mm in size and finally the product was squeezed in a rolling mill as to yield a fine paste (respective proportions of hazel ts and sugar).

As milk chocolate, the same product was used as that lo — employed for the outside coating in the preceding Examples.

Its composition hy weight is given in Example 1.

The ingredients indicated above were used in the following proportions, expressed in per cent by weight: - hazel nut praline”: 42 - milk chocolate 29 - granules A 24 - raisins 5 Preparation of the product consisted in forming a uniform paste by mixing hazel nut praline with milk chocolate, covering granules A and raisins with this paste and finally moulding and cutting this paste in the form of bars in a manner similar to that described in Example 1.

Example 5 A confectionery item was prepared in the form of a paral1al epi pedal bar consisting of a first layer of powdered cellulosebased granules (dried, finely ground beet pulp) covered with a paste made from a mixture of dried banana paste, glucose syrup and pieces of preserved orange peel, and a second layer of a grape nougat and a surface coating of milk chocolate.

For this purpose the procedure was similar to that described in Example 1, employing the following proportions of the ingredients: A. Cellulose based granules: a uniform paste was produced with the following proportions of the ingredients, in per cent by weight: - dried powdered beet pulp: 70 - wheat flour: 27 - s tarch: 3 The dried beet pulp employed had a calorific content cf 61.90 Kcal/100 g and its analysis gave the following results (in {· r cent by weight): - water 3.25 - mineral substances 4.20 - sugars after inversion: 2.30 - directly reducing sugars: traces - proteins: 11.8 - nitrogen: 1.9 - cellulose: 21.7 - fatty substances: 0.44 This boot pulp contained, in addition, non-assimilable ubstanecs, especially such non-assimilable carbohydrates as entosanes and hemicelluloses.

The uniform paste thus obtained was granulated by xtrusion with a draw-plate slubber, the extrusion holes of hich were 2 mm in diameter, and then the moist threads thus btained were divided into pieces, each of which having a length E from 3 to 6 mm, and these were finally dried with hot air L65° C) .

Raisin nougat: In a *llol>art mix inn bowl the following lgredients (in part;; by weight) were mixed: - icing sugar: 34.8 - frothy protein (supplied under 2.4 the trade name Hyfoama 66' - water: 30.0 - dietary flavouring: 0.2 id this mixture was stirred in such a way as to transform it into froth snow. Simultaneously a mixture having the following nposition (in parts by weight) was caramelized, by progressively ating up to 124°C:- saccharose: 104.4 - glucose: 296.0 - water: ' 48.6 Hobart is a trade name - li 43203 Without allowing it to cool the caramelized substance was poured rapidly on the snow and a uniform mixture of these two products was produced in the mixing vessel used to produce the ’’snow. Finally, 24 parts by weight sifted icing sugar and 60 parts by weiqht of chopped raisins are uniformly mixed into the mixture thus obtained.

To prepare the confectionery item i 195 parts by-weiqht granules A were incorporated homogeneously in a pasty mass consisting of the following ingredients (in parts by weight): - dried banana paste: 95 - glucose syrup containing 75 parts 100 by weight glucose: - pieces of preserved orange peel 110 and a layer of the heterogeneous mass thus obtained was combined with a layer of nougat B and a coating of milk chocolate having the composition indicated in Example 1 in such a way as to form bars of the same shape and dimensions as those whose preparation has been described in Example 1, and made up of 65% by weight of said heterogeneous mass, 20% by weight of nougat B and 15% by weight nf milk chocolate coating.

Claims (17)

1. A method of manufacturing a food product from a plurality of ingredients at least one ingredient having low or sero solubility in water, which method comprises forming granules : rom the insoluble or sparingly soluble ingredient in the powdered state and incorporating the granules so formed in an edible pasty mass which is constituted by at least a portion of other ingredients of the food product.

2. A method according to Claim 1, in which the insoluble or .paringly soluble ingredient is a proteinaceous substance.

3. A method according to Claim 1, in which the insoluble or sparingly soluble inqredient is a cellulosic substance.

4. A method according to Claim 1, in which the insoluble ir sparingly soluble ingredient is a non-assimilable polysaccharide.

5. A method according to Claim 1, 2 or 3 in which the ranules are formed by preparing a moist powdery mass of a mixture aving the following composition (in per cent by weight): - proteins isolated from soya, powdered: 55.7 - crystallized saccharose: 12.6 - malt dextrin: 4.4 - vegetable fat: 4.3 - water: 23.0 ividing the mass into granules and reducing the water content £ the granules to a value corresponding to 5.8% of their weight.

6. A method according to Claim 1, 2 or 3 in which the ranules are formed by preparing a moist powdery mass from a Lxture having the following composition (in per cent by weight): proteins isolated from soya, powdered: 59.2 fructose syrup containing 70S by weight 11.0 dry substance: vegetable fat: 3.3 water: 26.5 dividing the mass into granules and reducing the water content ol' the granules to a value corresponding to 5.8? of their wight.

7. A method according to Claim 5, wherein the vegetable fat i s coconut oil.

8. A method according to Claim 1, 2, 3 or 4, in which the insoluble or sparingly soluble ingredient is incorporated in an amount exceeding 20? by weight of the food product.

9. A method according to Claim 1, 2, 3 or 4 in which the granules are formed by mixing the powdered ingredient with a liquid ingredient, dividing the mass so obtained into granules and drying the granules.

10. A method according to Claim 9, in which the liquid ingredient is an oil or melted fat.

11. A method of manufacturing a food product substantially as described in foregoing Example 1.

12. A method of manufacturing a food product, substantially as described in foregoing Example 2.

13. A method of manufacturing a food product, substantially as described in foregoing Example 3,

14. A method of manufacturing a food product, substantially as described in foregoing Example 4.

15. A method of manufacturing a food product, substantially as described in foregoing Example 5.

16. A fcod product which comprises a layer of ingredients, at least one ingredient Having low or zero solubility in water, which product comprises granules of the sparingly soluble ingredient in the powdered state incorporated in a pasty mass, which is constituted by at least u portion of the other ingredients of the food product.

17. A food product whenever manufactured by the method of any one of Claims 1 to 15.