MXPA01009586A - Snack product - Google Patents

Abstract

A cooked-extruded-expanded dietetically valuable snack product mainly comprising an amylaceous material and milk solids, which has a fine, porous, crunchy, smooth and melt-in-the-mouth texture while being rich in protein and calcium.

Description

SANDWICH PRODUCT The present invention relates to a sandwich product, cooked-extruded-expanded, and to a process for the elaboration of this sandwich product. USA, 650, 685 (Persson et al.) Discloses a biscuit comprising agglomerated granules of a cooked-extruded base coated with a binder, the base comprising from 40 to 80 parts by weight of cereal flour, up to 20 parts by weight. sucrose and 0.5 to 3 parts of oil or fat, and the binder comprising from 8 to 30 parts by weight of sucrose and / or mixtures of glucose and its polymers. JP01174322 (QP CORP) describes a candy or biscuit for infants and infants obtained by baking a dough consisting of starch, saccharides and milk, which contain a powder of fruit juice but which does not contain egg material. US-4,044,159 (Lutz) discloses a ready-to-eat expanded cereal product in the form of thin flakes, suitable for feeding infants at a younger age, obtained by cooking-extrude-expanding a wet mixture comprising grain of cereal, slicing the expanded string of the cooked-extruded mixture into flakes and the SANDWICH PRODUCT drying the flakes. WO 89/04121 (HEINZ SCHAAF OHG) describes a process for making cereals, especially for babies, by cooking-extruding a mixture of cereal, vegetable and / or fruit material with a partial amount of sugar and milk, when cutting the rope Expanded of the cooked-extruded mixture into pieces that have a large surface, by spraying an aqueous suspension of sugar and milk into the hot, moist cut pieces, by coating the wetted parts with a remaining part of the components in the powder form and when drying the coated parts. WO 93/17592 (SCHAAF TECHNOLOGIE GMBH) describes a process and apparatus for cooking-extruding-expanding cereals containing vegetables and / or fruits, and in which the expansion is carried out in a large expansion zone provided after an extrusion zone and before a cutting zone. The EP-A-0431203 (SOCIETE DES PRODUITS NESTLE S.A.) describes extrusion-cooked cereal flakes having a stratified, crumbly texture and a density of 75 to 200 g / 1. DE 2712311 A (VAASAN HOERYMYLLY OY) describes a flat porous bread which may have a protein content of between 25-30% which results from the addition of for example concentrated milk albumin. A first object of the present invention is to provide a cooked-extruded-expanded sandwich product comprising mainly an amylaceous material and dairy solids, having a fine, porous, crisp, smooth and melting texture in the mouth as long as it is dietetic, as well as a process for the elaboration of this sandwich product. A second object of the present invention is to provide a cooked-extruded-expanded sandwich product that can be coated with a sugar-based coating, especially a coating additionally comprising dairy solids. A third object of the present invention is to provide a cooked-extruded-expanded sandwich product that can be filled with a fruit, vegetable or a cream-based filling. For this purpose, the present baked-extruded-expanded sandwich product has a porous structure and a specific gravity of 60 to 160 g / 1 and comprises, in% by weight, from 5.5 to 27.55 of non-fat dairy solids of 2.5 to 12.5% milk fat and / or vegetable fat, 50 to 80% amylaceous material, up to 15% sugar and 1.0 to 8.0%, preferably 1.0 to 3.0% residual water. The present process for the elaboration of a sandwich product consists of the cooking, extrusion, expansion at 120 to 170 ° C under 40 to 160 bar for 5 to 50 s of a mixture comprising, in parts by weight, from 5.5 to 27.5 parts of non-fat dairy solids, from 2.5 to 12.5 parts of milk fat and / or vegetable fat, from 50 to 80 parts of amylaceous material, up to 12 parts of sugar, and water added to a water content of water of 11 to 19% of the mixture, thus obtaining a rope of a thermoplastic mass having a porous texture, cutting the string you start and optionally drying it to a residual water content of 1.0 to 3.0%. In the present context, the expression "which is dietematically valuable" can be understood as the design of a sandwich product based on amylaceous material which especially comprises, in% by weight, from 5.5 to 27.5% non-fat dairy solids and 2.5 to 12.5% milk fat and / or vegetable fat, which means a snack product based on amylaceous material that is rich in protein and calcium. However, as a whole, in addition to a little percent of each of residual water, ash and dietary fiber, the present snack product may generally comprise,% by weight, from about 6 to 18% protein, of about 60 to 80% available carbohydrate and about 2.5 to 15% fat, as an example. Surprisingly, it has been found that the problems encountered especially in the matter of the expansion and texture of the snack product while attempting to achieve the above-mentioned object of the present invention was best solved with the sandwich product and the process as defined above. In particular, it has been found that with a preferably high content of dairy solids, specifically more than 16% solids of whole milk, which means more than about 11% of non-fat dairy solids and of more than about 5% of milk fat, it is still possible to obtain an expanded sandwich product that has a fine, porous, crisp, soft texture that melts in the mouth and is not hard. The present sandwich product thus comprises from 5.5 to 27.5%, preferably from more than 11 to 22% and more preferably from more than 11 to 27.5% non-fat dairy solids, from 2.5 to 12.5%, preferably of more than 5 to 10% and more preferably of more than 5 to 12.5% of milk fat and / or vegetable fat, of 50 to 80% of amylaceous material, of up to 15% of sugar and of 1.0 to 8.0%, preferably 1.0 to 3.0% residual water. The present sandwich product may additionally comprise up to 3% additional calcium, preferably in the form of calcium carbonate, in addition to the calcium already present in the non-fat dairy solids, by way of example. The sandwich product can also additionally comprise added vitamins, trace elements and sodium chloride, by way of example. For example, non-fat dairy solids can be skimmed milk powder. For example, the milk fat and / or vegetable fat can be butter oil and / or vegetable oil or fat which can act as a lubricating agent in the cooking-extrusion process. The amylaceous material can be a cereal flour, a starch and / or maltodextrin, for example. For example, the cereal flour can be wheat, barley, rice and / or corn.

The starch can be, for example, a native starch of wheat, barley, rice, tapioca, potato and / or corn, especially waxy corn. The sugar can be, for example, sucrose, dextrose and / or fructose. The present snack product can be eaten as such, or after it has been coated with a sugar-based coating, after it has been filled with a fruit, vegetable or cream-based filling, by way of example. Depending on the manner in which it is proposed to be eaten, the present sandwich product can have different shapes such as a form of simple granules proposed to be coated with a sugar base coating and a biscuit cake, a fruit shape, articles Vegetables or relatives such as a star, flower, heart, square or circuit, proposed to be coated with a coating based on sugar and eaten with fingers especially by children who start walking, but also by infants or adults , or a hollow form of tube or cup proposed to be filled with a fruit, filling based on cream or vegetable, as an example. The suitable coating may contain a dairy solids content that is less, similar or even more important than the milk solids content of the snack product itself, by way of example. A suitable filler may for example have an AW of between 0.2 to 0.5. To carry out the present process for the elaboration of the sandwich product, a mixture is prepared comprising, in parts by weight, from 5.5 to 27.5 parts, preferably from more than 11 to 22 parts and more preferably more than from 11 to 27.5 parts of non-fat dairy solids, from 2.5 to 12.5 parts, preferably from more than 5 to 10 parts and more preferably from more than 5 to 12.5 parts of milk fat and / or vegetable fat, from 50 to 80 parts of amylaceous material, up to 12 parts of sugar, and water added to a water content of 11 to 19%, this water content which is adequate to obtain a correct expansion after the cooking-extrusion of the mixture. The mixture can additionally contain up to 3 parts of additional calcium, preferably in the form of calcium carbonate, in addition to the calcium already present in the non-fat dairy solids, for example. The mixture may also additionally comprise, for example, added vitamins, trace elements and sodium chloride. The mixture can be prepared by first mixing the powdered components together to obtain a dry mix and then by mixing together the dry mix and the liquid or fluid components. This mixing step can be carried out in a first mixing section of a traditional food extruder, especially a twin screw extruder, as an example. Then, the cooking of the mixture can be carried out in subsequent sections of the extruder where the mixture is heated, compressed and cised so as to form a cooked thermoplastic mass. The thermoplastic mass can be extruded by pushing it through the screw of the extruder or the twin screws of the extruder through the openings of a nozzle provided at one end of the extruder. The nozzle may have one or more circular openings having 2 to 5 mm in diameter, by way of example. The openings of the nozzles may have different, fancy shapes such as a star, ring, crescent, flower, heart, square, circuit or banana having a size, especially a length or a diameter from about 5 to about 25 mm, as an example. For example, the thermoplastic mass can be expanded by extruding it through the nozzle in an open space at room temperature and at atmospheric pressure. Water is lost in the form of vapor escaping from the thermoplastic mass during expansion so that the rope obtained in this way has a porous texture and can have a water content of 4 to 8%, as an example. In a preferred embodiment of the present process, compressed nitrogen is injected into the plasticized mass just before extruding it. The nitrogen injection can be carried out, for example, under a pressure of about 35 to 160 bar, at a rate of 0.1 to 0.6 g of nitrogen per kg of the mass. More surprisingly, the cooked-extruded thermoplastic mass does not expand to a greater degree under the effect of nitrogen injection but on the contrary to a lesser degree. This is because the injected nitrogen not only increases the number of bubbles within the expanded rope of the cooked-extruded thermoplastic mass but also cools the mass before it is extruded. A fine porous texture can be obtained in this way to be established, in contrast to a rather thick porous texture that can be obtained without nitrogen injection. The cutting step in parts of the rope obtained in this way from the expanded thermoplastic mass can be carried out by a cutter of two or more blades rotating adjacent to the openings of the nozzle, by way of example. The optional drying step of the parts, preferably up to a residual water content of 1.0 to 3.0% by weight, can be carried out in a hot air strip dryer, for example. In order to optionally coat the present sandwich product with a sugar-based coating, a thick slurry may be sprayed into the sandwich product, by way of example. The slurry may comprise, in parts by weight, from 30 to 60 parts of sugar, up to 32 parts of whole milk powder, up to 60 parts of fruit pulp or fruit concentrate, up to 10 parts of cocoa powder and added water or up to a water content of 20 to 30%, by way of example. In the slurry, the sugar can be sucrose, fructose, dextrose and / or cane sugar, by way of example. The possible coating step of the sandwich product by spraying therein a thick slurry having the composition described above can be carried out in a cylindrical drum which rotates about its axis in general horizontal and which is provided inside with spray nozzles . Preferably located in an upper part of the cylindrical interior space defined by the wall of the drum, these nozzles can spray the slurry downwardly on the drum sandwich product, by way of example. Then, the freshly coated sandwich product can be dried again to a residual water content of 1.0 to 3% by weight in a strip dryer with hot air, by way of example. The possible filling of a sandwich product having a hollow tube or cup shape can be carried out, for example, by co-extrusion. The sandwich product thus obtained, coated or filled may possibly be packaged in a package that provides its protection against moisture, such as a package made of a film with for example aluminum foil. The following examples are given as an illustration of the modality of the snack product and the method of the process for its preparation according to the present invention. The parts and percentages are by weight.

Example 1 For the preparation of a sandwich product having a heart shape, which is to be eaten with the fingers by the children who start to crawl, a mixture having the following composition was prepared (in parts, except water added): Wheat flour 75 waxy corn starch 6 whole milk powder (26% fat) 20 butter oil 2 added water, up to a water content of 12% To prepare the mixture, the powders are first mixed together to obtain a dry mixture. The dry mix, the oil and the added water are then mixed together in the extruder. The mixture obtained in this way was boiled-extruded-expanded with the help of a twin-screw extruder CLEXTRAL type BC-72 having a screw diameter of 88 mm and a total processing length of 900 mm. The cooking-extrusion was carried out at 135 ° C under 140 bar for 30 s, the two engaging screws rotating at 460 rpm. The obtained thermoplastic mass thus obtained was extruded through a nozzle having exit openings in the form of three cores or holes of approximately 7 mm high and 7 m wide. The thermoplastic mass was extruded in ambient air and cut immediately with a two-blade cutter rotating adjacent to the opening at 2300 rpm. The heart-shaped sandwich product obtained in this manner was expanded after cutting so that it was approximately 20 mm long and approximately 20 mm wide. It had a water content of approximately 7.6%. It had a specific weight of 97 g / 1. The heart-shaped sandwich product was then dried with hot air in a band dryer at a residual water content of 2.5%.

Meanwhile, a thick slurry having the following composition (%) has been prepared: sucrose 20 whole milk powder (26% fat) 12 banana juice concentrate 28 banana puree 12 water 28 To prepare the slurry, the components were mixed together in a double-walled tank while heating to about 50 ° C. In a drum of 80 cm in diameter and 150 cm in length, the slurry was sprayed while still hot on the drum sandwich product by means of 5 spray nozzles at a speed of 65 kg of slurry per 150 kg of snack product per hour. The freshly coated sandwich product was then dried with hot air in a band dryer at a residual water content of 1.5%. The coated sandwich product had a heart shape and banana flavor. It had a specific weight of 140 g / 1, a fine, porous, crunchy, soft texture that melts in the mouth and can be eaten with fingers by children who begin to crawl. As a whole, it had the following composition (%). : protein 13.0 available carbohydrate 73.9 fat 7.7 dietary fiber 1.8 ash 2.5 water 1.1 Use 2 To make a sandwich product having a tubular shape, a mixture having the following composition was prepared (in parts, except water added): corn meal 49 wheat flour 15 waxy corn starch 10 crystal sugar 12 skim milk powder 8 oil in butter 6 water added to a water content of 12% To prepare the mixture, the powders were first mixed together to obtain a dry mixture. The dry mix, the oil and the added water were then mixed together in the extruder. The mixture obtained in this way was boiled-extruded, expanded with the help of a twin screw extruder type CLEXTRAL BC-45 having a screw diameter of 55 mm and a total processing length of 1200 mm. The cooking-extrusion was carried out at 153 ° C under 50 bar for 30 s, the two gear screws rotating at 350 rpm. The extruder was equipped with a nozzle having a circular opening of 4.5 mm in diameter and a concentric annular opening of 8 mm in diameter and 1 mm in thickness. Nitrogen was injected into the thermoplastic mass at a screw processing length of 1030 mm, under 37 bar and at a speed of 80 g / h. The obtained thermoplastic mass obtained in this way was extruded into ambient air through the annular opening while a cream-based fr having an Aw of 0.4 was extruded through the circular opening. The tubular rope of the cooked-extruded-expanded thermoplastic mass fd with a cylindrical rope of a co-extruded cream fng was quickly cooled to solidify. It was cut into pieces or pieces of approximately 100 mm in length. The tubular shaped sandwich product, itself, without fng, was approximately 15 mm in diameter and had a wall thickness of approximately 3-5 mm. It had a specific weight of 110 g / 1, a residual water content of 7.5% and a fine, porous, crunchy, smooth texture that melts in the mouth. For the preparation of a sandwich product having a heart shape, which is to be eaten with the fingers by the children who start to crawl, a mixture was prepared having the following composition (in parts, except the added water): wheat flour 15.7 rice flour 16.4 corn meal 16.0 corn starch 16.0 whole milk powder (26% fat) 33.2 calcium carbonate 0.6 sodium chloride 0.1 added water, up to a water content of 12% To prepare the mixture, the powders were first mixed together to obtain a dry mixture. The dry mix, the oil and the added water were then mixed together in the extruder. The mixture obtained in this way was boiled-extruded-expanded with the help of a twin-screw extruder type CLEXTRAL BC-45 having a screw diameter of 55 mm and a total processing length of 1200 mm. The cooking-extrusion was carried out at 135 ° C under 55 bar for about 30 s, the two gear screws rotating at 330 rpm. The obtained thermoplastic mass obtained in this way was extruded through a nozzle having a heart-shaped outlet opening or hole of approximately 7 mm high and 7 mm wide. The thermoplastic mass was extruded at room temperature and cut immediately with a two-blade cutter rotating adjacent to the opening at 2800 rpm. The heart-shaped sandwich product obtained in this way was expanded after cutting so that it was 15 mm in length and approximately 15 mm in width. It had a water content of approximately 6.5%. The heart-shaped sandwich product was then dried with hot air in a band dryer at a residual water content of 2.0% The heart-shaped sandwich product had a specific gravity of 130 g / 1, a fine texture, porous, crunchy, smooth and that melts in the mouth and that can be eaten with the fingers by children who begin to crawl. As a whole, it had the following composition (%): protein 13.3 carbohydrate available 71.2 fat 9.5 dietary fibers 1.0 ash 3.0 water 2.0

Claims (3)

1. CLAIMS 1. A process for the elaboration of a sandwich product consisting of cooking-extrusion-expansion at 120 to 170 ° C under 40 to 160 bar for 5 to 50 s of a mixture comprising, in parts by weight, 5.5 to 27.5 parts of non-fat dairy solids, 2.5 to 12.5 dairy parts and / or vegetable fat, 50 to 80 parts of amylaceous material, up to 12 parts of sugar, and water added to a water content of 11 to 19 % by weight of the mixture, thus obtaining a rope of a thermoplastic mass having a porous texture and cutting the rope into pieces, where compressed nitrogen is injected into the plasticized mass just before extruding it.
2. 2. A process according to claim 1 wherein the mixture comprises from more than 11 to 27.5 parts of non-fat dairy solids and more than 5 to 12.5 parts of milk fat and / or vegetable fat. 3. A process according to claim 1, further comprising drying the pieces to a residual water content of 1.0 to
3. 3.0%.