MXPA99004039A - Solid food composition with overrun filling and method of preparation - Google Patents

Abstract

The invention concerns a solid food composition made of a filling coated at least partly with a protective layer, characterised in that the filling is in the form of an oil-in-water emulsion, overrun, with a milk product base, of one or several essentially vegetable fats, and in that it comprises one or several esters of fatty acids and of saccharose, said composition having an overrun ratio more than 30%and a dry extract ratio between 60 and 85 wt%.

Description

SOLID FOOD COMPOSITION WITH INCREASED FILLING IN IN TERMS OF VOLUME AND PREPARATION PROCEDURE DESCRIPTIVE MEMORY The present invention relates to a solid food composition formed of a filling based on a particularly fresh, fermented or non-fermented milk product, at least partially coated with a protective layer, particularly a chocolate or glazed pasta coating or a base of pasta or biscuit. It also refers to a method of preparing said composition. It also refers to a creamy composition that is used particularly as a filler. Likewise, it refers to the use of water-soluble emulsifiers in a filling or solid composition, where the dry matter index is included between 60 and 85% for the realization of an oily emulsion in water, stable over time and mechanically stable. There exists in the field of food compositions, and from a certain time, products called food bars based on different pasta products, coated with chocolate products and / or various sugar products.

The important amount of sugar allows reducing the activity of the water, thus preventing an unacceptable bacterial development in the quality of the product. This type of products is perceived by the consumer as prolonged preservation products, like dried cakes, for example. Likewise, there are food bars based on fresh non-fermented dairy products, whose shelf life is short. However, it would be desirable to be able to have food bars that include a filling based on dairy products, particularly fresh, fermented or not, which can be made from the characteristic of being particularly fresh dairy products, provide consumers with the guarantee of food balanced more and more demanding in our modern societies. The realization of said food bars encounters several problems that try to resolve simultaneously, that is, sufficient consistency, stability, generally analogous gustatory quality of a fresh product. For example, an oil-in-water emulsion of a fresh fermented cheese and a vegetable fat leads to a fresh product, but, on the contrary, the consistency is not sufficient unless it is a very important quantity of water. fat. In addition, said emulsion is unstable over time.

Said food composition has been proposed in document FR-A-2 639 796 which describes a food product formed of a filling made of fresh unfermented cheese and a coated fatty material with a protective layer based on chocolate. In order to stabilize said emulsion, European Patent EP-B-256 561 proposes a process for the preparation of confectionery in the form of a mousse, based on an oil-in-water emulsion, containing milk constituents, one or several fatty substances , sugar, water and hapna of carob beans. However, carob flour or grains can present an unpleasant taste for certain consumers and also leads to a final product, whose structure is viscous. Similarly, food compositions are proposed in WO-A-95/22906 that include a chocolate biscuit or shell and a filling based on fermented or unfermented milk product, which is presented in the form of a water emulsion in oil. However, since the consistency and stability of said composition are satisfied, the taste quality is similar to butter or margarine and this could limit its development. In addition, the use in the food compositions of sucrose esters is described. The technical brochure of Société Sistema B.V describes nonionic emulsifiers obtained by the esterification of primary hydroxy groups of sucrose with edible fatty acids, as well as food additives. For example, a formulation of milk cream for coffee includes in accordance with the indications of this leaflet: 10% vegetable oil, 5% portions of corn syrup, 3% milk powder, 1% sodium caseinate, 0.3% of sucrose ester and of stearic or palmitic acid (HLB = 11), 0.2% of carrageenan and the rest water. It is a very liquid cream. Japanese document JPB-62-36649 deals with a whipped composition of the yoghurt type, together with a whipped composition of the cream type containing a weight percentage of 18-35% of a fatty phase formed of an emulsifier which includes: a) one or two emulsifiers chosen from lecithin and esters of unsaturated fatty acids and sorbitol, b) an ester of sucrose and of fatty acid, c) one or more emulsifiers chosen from esters of saturated fatty acids and sorbitol, esters of fatty acids and of propylene glycol, esters of fatty acids and glycerol; 65 to 82% of an aqueous phase containing sugar, a soluble protein and a stabilizer. It is observed that in addition to the emulsifiers, sucrose esters are used, particularly in the fatty phase (emulsiflcaptes liposolubies).

In addition, Example 1 refers to a composition, whose sucrose ester has an HLB of 4. In addition, if it refers to the examples, it is found that the yoghurt-based compositions presented dry extract less than 50%, so they can not be used as filler in the sense of the invention. In this way, it is seen from the prior art that it would be desirable to propose a solid food composition that does not have the disadvantages indicated above. One of the objects of the present invention is to propose a new solid food composition, whose filling makes the particularly fresh, fermented or non-fermented milk product present a sufficient stability for the considered use and generally a taste quality similar to a product fresh fermented or not fermented. Another object of the present invention is to propose a new solid food composition based on a dairy product, particularly fresh, fermented or non-fermented which allows it to be taken by hand and whose filling does not drop below the usual consumption temperatures. Another object of the present invention is to propose a food composition that can be assimilated in the regulation plan of fresh products, that is to say, a product that is kept at 4 to 6 ° C for some weeks, preferably 4 to 6 weeks. These problems are solved by the present invention which relates to a solid food composition formed of a filling at least partially coated with a protective layer, said composition being characterized in that the filling is an oil-in-water emulsion increased in volume based on of a fermented or non-fermented milk product, so general fresh, of one or several essential vegetable fats including one or several fatty acid esters and sucrose, said filler includes an increase index of more than 30% in volume, a dry extract index that includes between 60 and 85% , preferably between 65 and 80% by weight. In general, said filler has a water activity that includes between 0.65 and 0.90, preferably between 0.75 and 0.90 of an acidic or neutral pH. By fermented fresh milk product is meant a milk base which, after a culture by lactic bactepas, is fermented after being mixed with the other ingredients to bring the fresh fermented milk product. This fermented fresh dairy product stored between 4 and 10 ° C still has live bacteria, preferably still at least 102 to 105 live bacteria per ml, for 4 to 6 weeks. Similarly, yoghurt powders are cited. To produce non-fermented milk, milk powders, skimmed milk, semi-skimmed milk, partially skimmed, whole and condensed milk are included. Preferably, the fermented milk product is selected from the group consisting of fresh cheeses, yogurt or the like and other fermented milk products containing either single or in a mixture of live dairy bactepas, such as S.

Thermophiius, L. bulgaricus, L. acidophilus, L. bifidus, L. lactococcus and Leuconostoc. The dairy product generally has a dose between 10 and 40%.

An important feature of the composition of the filling is that it occurs in the form of an oil-in-water emulsion, ie, that hydrophobic drops enter water, this suspension is stabilized by an emulsifier. In this way, it is a radically different physical state of water-in-oil emulsions, in which the hydrophobic phase encloses the water droplets and ensures the structure of the solid composition. The fatty materials according to the invention can also be hydrogenated. These fatty materials generally have a melting point that includes between 25 and 45 ° C. The fatty materials are preferably present in a weight ratio including between 10 and 40%, particularly 15 and 40% with respect to the filler. Among the fatty materials, coconut oil is particularly mentioned. It was found unexpectedly that the incorporation of an effective amount of a water-soluble emulsifier consisting of a fatty acid ester and sugar of the mono- or di-saccharide type particularly and whose hydrophilic / hydrophobic balance (HLB) is included between 16 and 18, preferably 8 and 18, in beneficial form higher than 10 and even more beneficial between 1 and 16, allows to wait for the objectives stated in the presentation of the invention. More surprisingly, it is found that said emulsifier makes it possible to avoid the substantial presence of another emulsifier. This water-soluble emulsifier is present in a proportion by weight that includes between 0.1 and 2%, advantageously greater than 0.2%.

The invention relates to a solid food composition formed of a filling at least partially coated with a protective layer, said composition being characterized in that the filling is an oil-in-water emulsion increased in volume based on a fermented or non-fermented milk product. , generally fresh, of one or more essential vegetable fats, including one or more water-soluble emulsifiers of the fatty acid esters and HLB sugar type including between 6 and 18; said filler has an increase index of more than 30% by volume, a dry extract index including between 60 and 85%, preferably between 60 and 80% by weight. Preferably, the water-soluble emulsifier is substantially the only emulsifier present in the composition. Likewise, it was unexpectedly found that the incorporation of an effective amount of an emulsifier chosen from the group consisting of fatty acid esters and sucrase allows the objectives stated in the presentation of the invention to be expected. Advantageously, these esters are present in a weight proportion that includes between 0.1% and 2%, advantageously greater than 0.2%. The fatty acids, in particular, are C to C2o acids, in beneficial form C15 or C18, preferably saturated. According to a preferred embodiment, the esters are selected from the group consisting of sucrose palmitate or sucrose stearate alone or as a mixture.

The hydrophilic / hydrophobic balance (HLB) of these esters is preferably included between 6 and 18, preferably 8 and 18, beneficially greater than 10 and even more beneficial between 12 and 16. These esters result from the esterification of one or several functions of primary saccharose alcohols. In a beneficial way, these esters are the only emulsifiers present in the composition. That is to say, that the composition does not include substantially liposoluble emulsifiers. To reduce water activity, it is desirable that the composition contains one or more sugars. This presence can also improve the taste quality. The water activity of a product is a notion that is well known in the food field, this measure (abbreed Aw) measures the availability of water in a product. In most cases, this water activity is not proportional to the water content of the product. As an example, a fruit yoghurt includes 82% water and has an Aw equal to 0.99; fresh cheese contains 16% water and has an Aw equal to 0.99. The methods that allow the measurement of the Aw of a product are known to those skilled in the art. The filling of the food composition will include a sugar index such that the water activity thereof will be included between 0.65 and 0.90, preferably between 0.75 and 0.90. It will be noted that by water activity, the water activity in the composition is understood after equilibrium if it is necessary. The activity of the equilibrium water will depend on the protection layer used and the initial water activity of the filling. It will be preferred to use sugars, whose composition increases the sweetening power of the medium too much to give the food bar an essence of fresh product. In this way, a mixture of sugars will be beneficially treated, which at the same time can ensure the reduction of the Aw and the taste and dietary qualities. Among the sugars, there will be cited dextrose (depressor of water activity), glucose in the form of glucose syrup, maltose, fructose, polyols such as sorbitol and glycerol. Preferably, the sugars are present in a proportion that includes between 10 and 60%, particularly 15 and 40% with respect to the filling. In order to improve the freshness and melting characteristics of the filling, the rate of volume increase is greater than 30%, preferably from 100 to 250%. The increase in volume is ensured by the injection of an inert gas. In some cases, the volume increase index may reach or exceed 300%. The filler may also include additives such as fermented milk powder, nonfat or nonfat milk powder, particularly yogurt powder, flavors and an agent that stabilizes the volume increase. The pH of this filling in beneficial form includes between 4 and 5 for a fermented milk product. In general, for an unpasteurized product, the pH it is included between 4 and 7 and for a product with pasteurization of the pH between 6 and 7 is included. The pH can be regulated by the use of calcium hydroxide. Similarly, it is possible to incorporate one or more stabilizers such as gelatin, guar, xaptan, pectin from 0.2% to 2% to allow a creamier and more stable product over time. The emulsion obtained in these conditions is very stable, but it melts in the mouth with an essence of fresh product. According to a variant, the filling is enriched with aromas and / or well-known solid food fillers. Among the solid fillers, particular mention is made of the preparations of fruits, chocolate particles (pips), cereals and hazelnuts. Preferably, the food composition according to the invention has the following weight proportions of different constituent ingredients, whether or not taken in combination. These ranges of composition are indicated and the aromas or solid charges that can be adjusted to the composition are not taken into account. • dairy product from 10 to 40%, particularly 20 to 40%. • Essentially vegetable fatty materials from 10 to 40%, particularly 15 to 40% • Sugars from 10 to 60%, particularly from 15 to 40% • Fatty acid ester and sucrose from 0.1 to 2% With respect to the composition, can add from 0 to 30% of aromas or solid charges.

According to a preferred embodiment, the food composition is characterized in that the filling has the following composition by weight percentage: • dairy product of 10 to 40%, particularly of 20 to 40% • essentially vegetable fatty materials of 10 to 40%, particularly from 15 to 40% • sugars from 10 to 60%, particularly from 15 to 40% • ester of fatty acid and sucrose from 0.1 to 2%, generally aromas, solid fillers, stabilizers, the percentages are indicated without taking into account solid charges and / or aromas, • dry extract from 0.65 to 0.8. Preferably, the filler has the following composition: • Dairy product containing live milk bacteria from 10 to 40%, particularly from 20 to 40%. • Essentially vegetable fatty materials from 10 to 40%, particularly from 15 to 40% • Sugars chosen from dextrose, sucrose, dehydrated glucose syrup, maltose, fructose from 17 to 31%. • polyols from 0 to 10% • fatty acid ester and sucrose from 0.1 to 2%, generally aromas, solid charges, stabilizers, the percentages are indicated without taking into account the solid charges and / or aromas • dry extract of 0.65 to 0.8 The dairy products that are suitable for the previously deciphered compositions are usually fresh, fermented or non-fermented. Generally, the solid food composition includes 50 to 90% filler and 10 to 50% of a protective layer which can be a combination of different layers. As already indicated above, the filler is attached to a protective layer that can be a paste base. This pasta base manufactured in a known manner is deposited in the filling or the filling can be deposited on this paste base. Because the amounts of filler and paste base can vary in remarkable proportions, it generally includes the following proportions: • 50 to 90% filler • 10 to 50% paste base In the same way, the invention has as its object a food bar formed of a filling like the one that was previously uncovered, covered with a chocolate or glazed paste cover in accordance with the following proportions: • 50 to 90% filling • covered with chocolate or glazed pasta from 10 to 50%. Also, a combination of different protective layers can be made.

One of the characteristics also allows to define the food composition that resides in the preparation procedure thereof. In effect, it is proved that it is important to operate the mixture and increase the volume in accordance with a detailed operation later. The composition is thus characterized because it forms an oil-in-water emulsion of a homogeneous phase containing the usually fresh milk product, fermented or unfermented, sucrose ester and fatty acid or the water soluble emulsifier of HLB from 6 to 18, sugars, usually fermented milk powder, particularly yoghurt powder and aromas with an oily phase containing the vegetable fat and because the obtained emulsion is subjected to a dynamic volume increase in the presence of a bulking stabilizer. The filling obtained is thus covered in a known manner, by a chocolate coating, by a glazed paste, a glaze, a coating of slices of pasta or sponge cake, or a combination of different layers. In general, preparations of fruit or chocolate chips or cereals can be incorporated into the filling by a static mixture. According to a preferred variant, the dairy product, in particular yoghurt, is mixed with a sucrose ester, prepared in a 10% solution form and which does not have too much water available and which does not subject the product to a pasteurization in accordance with indicated proportions in the composition of the filling indicated above to a appropriate temperature that includes between 35 ° C and 50 ° C and added later, always at the same temperature, sugars, aromas and milk powder. In addition, a vegetable oil, usually in the presence of a hydrophobic emulsifier of the mono- and diglyceride type, is melted to then bind to the above mixture, always at the same temperature, to obtain an oil emulsion in the water. The emulsion is cooled by a scraped surface exchanger. The composition is then subjected to an increase in dynamic volume with simultaneous incorporation of hydrocolloid. One or another possibility is to cool and increase the volume simultaneously in the refrigerator. Eventually, a preparation of fruits or pieces of chocolates or cereals is incorporated into the composition. The invention also relates to a cream composition useful particularly for making a filling as described above with one or several preferred variants. The invention also relates to the use of a water-soluble emulsifier of HLB from 6 to 18, in particular a sucrose and fatty acid ester as defined above, in a filler or solid composition in which the dry matter index is comprised between 60 and 85% for the production of an oil emulsion in water, stable over time and mechanically stable. The invention will be described by the following exemplary embodiments.

EXAMPLE 1 A filling is obtained in the following manner: 28 g of yoghurt are mixed at 45 ° C with 6 g of a solution with 10% of palmitic acid ester and sucrose and of an ester of stearic acid and sucrose of HLB 15, after 2 g of yoghurt, 25 g of dehydrated glucose syrup, 2 g of sorbitol, 4 g of glycerin are added at this same temperature, so that a homogeneous phase is obtained. The homogenous phase based on yoghurt is mixed at 45 ° C with 28.6 g of copra oil in which 0.4 g of mono and diglycerides are added in a mixing vessel, then cooled to 15 ° C by the exchanger with scraped surface. The oil-in-water emulsion obtained is subjected to cold in a dynamic cooling in an ondomix type apparatus with incorporation of a hydrocololde solution (4g). The filling obtained has a fat content of 30%, an aqueous phase content of 30% and a sugar content of 27%. The fat phase / aqueous phase ratio is 1. The water activity of the filling is 0.9, the dry extraction rate is 70% and the volume increase index is 200%. The filling is wrapped in a known manner with a cake cut into strips. For example, a bar consisting of two sponge cakes between which is a yoghurt filling that contains two pieces of fruit and weighs 28 g, which comprises 72% filling and 28% sponge cake, the Aw of the product after equilibrium is 0.88 (so Aw is 0.75 for sponge cake), the dry extract index is 75%.

EXAMPLE 2 Another filling can be obtained in the following manner: 12 g of dextrose, 27 g of dehydrated glucose syrup, 0.5 g of sucrose ester and palmitic acid and stearic HLB = 5 are mixed dry with 16.43 g of powder of skimmed can, 1 g of gelatin and 0.07 g of calcium hydroxide. It is added to the mix 15 g of water 90 ° C and then add 28 g of copra oil to create an oil-in-water emulsion. The pH of the mixture is readjusted to 7 by the addition of calcium hydroxide. The product is heated at 80 ° C for 3 minutes. It is cooled and the volume is increased to 20 ° C in a scraped surface exchanger with a volume increase index of 30%. The filling obtained has a fat content index of 28% and a dry matter index of 83%. The sugar content is 49.5%. The aqueous phase / lipid phase ratio is 2.6. The water activity of said landfill is estimated at 70%.

Claims (23)

NOVELTY OF THE INVENTION CLAIMS

1. - A solid food composition formed of a filling at least partially coated with a protective layer, characterized in that the filling is an oil-in-water emulsion increased in volume based on a fermented or non-fermented milk product, optionally fresh, of one or several essentially vegetable fats, characterized in that it comprises one or more fatty acid esters and sucrose, said filler has an increase volume index of more than 30% by volume, a dry extract index comprising between 60 and 80%, preferably between 60 and 80% by weight.

2. The solid food composition according to claim 1, further characterized in that the filling comprises one or several sugars that allow to reduce the water activity between 0.65 and 0.90.

3. The solid food composition according to claim 2, further characterized in that the sugars are selected from the group consisting of glucose, sucrose, dextrose, maltose, sorbitol, glycerol.

4. The solid food composition according to claim 1, further characterized in that the vegetable fat is Select from the group consisting of the optionally hydrogenated oils where the melting point is between 25 ° C and 40 ° C.

5. The solid food composition according to claim 1 or 4, further characterized in that the vegetable fat is present in a proportion by weight comprising between 10 and 40%, particularly 15 and 40%.

6. The solid food composition according to one of claims 1 or 2, further characterized in that the sucrose fatty acid esters have a hydrophilic / lipophilic balance between 6 and 18, preferably greater than 10.

7. - The solid food composition according to claim 1 or 5, further characterized in that the sucrose fatty acid esters result from the esterification of one or several primary alcohol functions present in sucrose.

8. - The solid food composition according to claim 6 or 7, further characterized in that the fatty acids are selected from the group consisting of the C14-C20 fatty acids, preferably saturated. 9. The solid food composition according to claim 8, further characterized in that the fatty acid esters and

Sucrose are selected from the group consisting of the palmitic acid ester and sucrose and the ester of stearic acid and sucrose alone or as a mixture.

10. The solid food composition according to claim 1, further characterized in that the rate of increase in volume is between 100 and 250%.

11. The solid food composition according to claim 1, further characterized in that the fresh fermented milk product contains live lactic bacteria and the non-fermented milk product is selected from milk powders, low-fat milk, semi-skimmed milk, milk partially skimmed, whole and condensed milk.

12. The solid food composition according to claim 11, further characterized in that the fresh fermented milk product contains live lactic bacteria, alone or in mixtures, selected from the group consisting of S. Thermophilus, L. Bulgaricus, L. Acidophilus, L. bificdus, L. Lactococcus and Leuconostoc, particularly fresh cheeses and yoghurts or similar.

13. The solid food composition according to claim 1 to 12, further characterized in that the filling is enriched in solid charges and / or aromas.

14. - The solid food composition according to claim 13, further characterized in that solid fillers are selected from the groups consisting of fruit preparations, chocolate particles, hazelnuts, cereals.

15. The solid food composition according to one of the preceding claims, further characterized in that the filling has the following composition in percent by weight: dairy product of 20 to 40%; essentially vegetable fats from 10 to 40%, particularly 15 to 40%; sugars of 10 to 60%, particularly 15 to 40%; fatty acid ester and sucrose 0.1 to 2%, eveptually aromas, solid fillers, stabilizer, the percentages are indicated without taking into account the solid charges and / or aromas; dry extract 0.60 to 0.85.

16. The solid food composition according to claim 15, further characterized in that the filling has the following composition: dairy product containing live lactic bacteria of 10 to 40%, particularly 20 to 40%; essentially vegetable fats from 10 to 40%, particularly 15 to 40%; selected sugars of dextrose, dehydrated glucose syrup, maltose, fructose from 17 to 31%; polyols from 0 to 10%; fatty acid ester and sucrose of 0.1 to 2%, possibly flavors, solid fillers, stabilizer, the percentages indicate without taking into account the solid fillers and / or aromas; dry extract 0.60 to 0.85.

17. - The solid food composition according to one of claims 1 to 15, further characterized in that the filling is capable of being obtained by the following procedure: an oil emulsion is formed in a homogeneous phase containing the possibly fresh, fermented milk product or no, the sucrose and fatty acid ester, the sugars, optionally the fermented milk powder and the aromas with an oil phase containing the vegetable fat in which the obtained emulsion is subjected to an increase in volume and dynamic cooling in the presence of a bulking stabilizer.

18. The food bar formed from 50 to 90% filler, as defined in one of claims 1 to 17, and from 10 to 50% of a protective layer, which may be a combination of different layers.

19. The food bar formed from 50 to 90% filling, as defined in one of claims 1 to 1, and from 10 to 50% of a confectionery base.

20. The chocolate food bar formed from 50 to 90% filler, as defined in one of claims 1 to 1, and from 10 to 50% of a chocolate wrap or a glazed paste.

21. The process for preparing a food composition according to one of claims 1 to 17, characterized in that an oil emulsion is formed in the water and a homogeneous phase containing the dairy product optionally fresh, fermented or not, the ester of sucrose and fatty acid, the sugars eventually in the fermented milk powder and the aromas with an oil phase containing the vegetable fat and the one that is subjected to the emulsion obtained in a volume increase and dynamic cooling in the presence of a bulking stabilizer in which the filler obtained is applied with a protective layer.

22. The cream composition useful particularly for making a filling as described in claims 1 to 17, characterized in that it is in the form of an oil-in-water emulsion, increased in volume, based on a dairy product eveptualmepte fresh, fermented or not, of one or several essential vegetable fats, and comprising one or more fatty acid esters and sucrose, said composition has a volume increase index greater than 30%, and a dry extract index that it comprises between 60 and 85% by weight.

23. The use of a hydrosoluble emulsifier consisting of a sugar ester and a fatty acid, particularly a sucrose ester and a fatty acid, in a filling or solid composition based on a dairy product operated on the basis of a fermented milk product or not where the dry matter index is between 60 and 85% to make an oil-in-water emulsion, stable over time and mechanically stable.