RU2012126629A - HIGH MILK GRAIN BAR - Google Patents

HIGH MILK GRAIN BAR Download PDF

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Publication number
RU2012126629A
RU2012126629A RU2012126629/13A RU2012126629A RU2012126629A RU 2012126629 A RU2012126629 A RU 2012126629A RU 2012126629/13 A RU2012126629/13 A RU 2012126629/13A RU 2012126629 A RU2012126629 A RU 2012126629A RU 2012126629 A RU2012126629 A RU 2012126629A
Authority
RU
Russia
Prior art keywords
product according
sugar
less
milk protein
particles
Prior art date
Application number
RU2012126629/13A
Other languages
Russian (ru)
Inventor
Пьер Феликс ФУРР
Мари Жеоржина ФЁВРИЕ-РУА
Кристин ТРЮПП
Алексис Микэль Пол ЛЕКА
Кристоф ДОТРЕМОНТ
Жозеф БЮРРИ
Original Assignee
Нестек С.А.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Нестек С.А. filed Critical Нестек С.А.
Publication of RU2012126629A publication Critical patent/RU2012126629A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Manufacturing & Machinery (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Dairy Products (AREA)

Abstract

1. Пищевой продукт, содержащий полученные экструзионной варкой частицы на зерновой основе в связующем компоненте на основе сахара и имеющий содержание молочного белка по меньшей мере 8% и содержание лактозы менее 5%, в котором уровень блокировки лизина составляет менее 30%.2. Продукт по п.1, в котором связующий компонент на основе сахара содержит нередуцирующие сахара.3. Продукт по п.1 или 2, в котором частицы, полученные экструзионной варкой, содержат по меньшей мере 16% молочного белка, предпочтительно по меньшей мере 20%, более предпочтительно по меньшей мере 30%, наиболее предпочтительно по меньшей мере 40%.4. Продукт по п.1, в котором молочный белок является белком молочной сыворотки.5. Продукт по п.1, который содержит указанные частицы, полученные экструзионной варкой, в количестве по меньшей мере 50%.6. Продукт по п.1, который содержит до 50% указанного связующего компонента на основе сахара.7. Продукт по п.1, в котором уровень блокировки лизина составляет менее 20%, предпочтительно менее 10%, более предпочтительно менее 5%.8. Продукт по п.1, в котором на полученные экструзионной варкой частицы на зерновой основе наносится влагозащитное покрытие.9. Продукт по п.8, который по меньшей мере частично глазирован.10. Продукт по п.1, имеющий активность воды A0,35+/-0,05.11. Продукт по п.1, который является питательным батончиком.12. Способ производства пищевого продукта по п.1, включающий стадию смешивания полученных экструзионной варкой частиц на зерновой основе, содержащих молочный белок, со связующим компонентом на основе сахара для получения указанного пищевого продукта.13. Способ по п.12, в котором смешивание включает дополнительные ингредиенты, вы1. A food product containing extruded-cooked grain-based particles in a sugar-based binder and having a milk protein content of at least 8% and a lactose content of less than 5%, in which the lysine blockage level is less than 30%. 2. The product according to claim 1, wherein the binder component based on sugar contains non-reducing sugars. The product according to claim 1 or 2, in which the particles obtained by extrusion cooking contain at least 16% milk protein, preferably at least 20%, more preferably at least 30%, most preferably at least 40%. The product according to claim 1, wherein the milk protein is a whey protein. The product according to claim 1, which contains said particles obtained by extrusion cooking in an amount of at least 50%. The product according to claim 1, which contains up to 50% of the specified binder component based on sugar. The product according to claim 1, wherein the lysine blockage level is less than 20%, preferably less than 10%, more preferably less than 5%. The product according to claim 1, wherein a moisture-proof coating is applied to the grain-based particles obtained by extrusion cooking. The product of claim 8, which is at least partially glazed. The product according to claim 1, having a water activity of A0.35 +/- 0.05.11. The product according to claim 1, which is a nutritious bar. A method of manufacturing a food product according to claim 1, comprising the step of mixing the obtained grain-based extrusion-cooked particles containing milk protein with a sugar-based binder to obtain said food product. The method of claim 12, wherein the mixing comprises additional ingredients, you

Claims (14)

1. Пищевой продукт, содержащий полученные экструзионной варкой частицы на зерновой основе в связующем компоненте на основе сахара и имеющий содержание молочного белка по меньшей мере 8% и содержание лактозы менее 5%, в котором уровень блокировки лизина составляет менее 30%.1. A food product containing extruded-cooked grain-based particles in a sugar-based binder and having a milk protein content of at least 8% and a lactose content of less than 5%, in which the lysine blockage level is less than 30%. 2. Продукт по п.1, в котором связующий компонент на основе сахара содержит нередуцирующие сахара.2. The product according to claim 1, in which the binder component based on sugar contains non-reducing sugars. 3. Продукт по п.1 или 2, в котором частицы, полученные экструзионной варкой, содержат по меньшей мере 16% молочного белка, предпочтительно по меньшей мере 20%, более предпочтительно по меньшей мере 30%, наиболее предпочтительно по меньшей мере 40%.3. The product according to claim 1 or 2, in which the particles obtained by extrusion cooking contain at least 16% milk protein, preferably at least 20%, more preferably at least 30%, most preferably at least 40%. 4. Продукт по п.1, в котором молочный белок является белком молочной сыворотки.4. The product according to claim 1, in which the milk protein is a whey protein. 5. Продукт по п.1, который содержит указанные частицы, полученные экструзионной варкой, в количестве по меньшей мере 50%.5. The product according to claim 1, which contains these particles obtained by extrusion cooking, in an amount of at least 50%. 6. Продукт по п.1, который содержит до 50% указанного связующего компонента на основе сахара.6. The product according to claim 1, which contains up to 50% of the specified binder component based on sugar. 7. Продукт по п.1, в котором уровень блокировки лизина составляет менее 20%, предпочтительно менее 10%, более предпочтительно менее 5%.7. The product according to claim 1, in which the level of blocking lysine is less than 20%, preferably less than 10%, more preferably less than 5%. 8. Продукт по п.1, в котором на полученные экструзионной варкой частицы на зерновой основе наносится влагозащитное покрытие.8. The product according to claim 1, in which the obtained by extrusion cooking particles on a grain basis is applied moisture-proof coating. 9. Продукт по п.8, который по меньшей мере частично глазирован.9. The product of claim 8, which is at least partially glazed. 10. Продукт по п.1, имеющий активность воды Aw 0,35+/-0,05.10. The product according to claim 1, having a water activity of A w 0.35 +/- 0.05. 11. Продукт по п.1, который является питательным батончиком.11. The product according to claim 1, which is a nutritious bar. 12. Способ производства пищевого продукта по п.1, включающий стадию смешивания полученных экструзионной варкой частиц на зерновой основе, содержащих молочный белок, со связующим компонентом на основе сахара для получения указанного пищевого продукта.12. A method of manufacturing a food product according to claim 1, comprising the step of mixing the obtained by extrusion cooking particles on a grain basis containing milk protein, with a binder component based on sugar to obtain the specified food product. 13. Способ по п.12, в котором смешивание включает дополнительные ингредиенты, выбранные из кусочков фруктов, кусочков шоколада, орехов, зерновых хлопьев или любых смесей перечисленного.13. The method according to item 12, in which the mixing includes additional ingredients selected from pieces of fruit, pieces of chocolate, nuts, cereal or any mixtures of the above. 14. Применение пищевого продукта по п.1 для питания детей раннего и младшего дошкольного возраста. 14. The use of the food product according to claim 1 for nutrition of children of early and early preschool age.
RU2012126629/13A 2009-11-27 2010-11-24 HIGH MILK GRAIN BAR RU2012126629A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP09177399 2009-11-27
EP09177399.4 2009-11-27
PCT/EP2010/068098 WO2011064241A1 (en) 2009-11-27 2010-11-24 High milk content cereal bar

Publications (1)

Publication Number Publication Date
RU2012126629A true RU2012126629A (en) 2014-01-10

Family

ID=42174146

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2012126629/13A RU2012126629A (en) 2009-11-27 2010-11-24 HIGH MILK GRAIN BAR

Country Status (5)

Country Link
EP (1) EP2503901A1 (en)
CN (1) CN102639004A (en)
BR (1) BR112012012765A2 (en)
RU (1) RU2012126629A (en)
WO (1) WO2011064241A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016022425A1 (en) * 2014-08-02 2016-02-11 Cal Poly Corporation Food product having high milk protein content and process of making same
JP6722680B2 (en) 2014-10-03 2020-07-15 エリー フーズ インターナショナル、インコーポレイテッドＥｒｉｅ Ｆｏｏｄｓ Ｉｎｔｅｒｎａｔｉｏｎａｌ，Ｉｎｃ． High protein food
CN108812814A (en) * 2018-06-12 2018-11-16 洽洽食品股份有限公司 A kind of energy stick and preparation method thereof, energy stick adhesive
CN114800571B (en) * 2022-05-19 2024-03-08 苏州姑苏食品机械有限公司 Production equipment for producing grain rod with grab handle

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4859475A (en) * 1983-03-30 1989-08-22 Nabisco Brands, Inc. Nutritional athletic bar
US6558713B2 (en) * 1996-09-06 2003-05-06 Mars, Incorporated Health of a mammal by administering a composition containing at least one cocoa polyphenol ingredient
US6391864B1 (en) * 1998-08-19 2002-05-21 Joint Juice, Inc. Food supplement containing a cartilage supplement
WO2000056174A1 (en) * 1999-03-24 2000-09-28 Societe Des Produits Nestle S.A. Snack product
WO2000056171A1 (en) * 1999-03-24 2000-09-28 Societe Des Produits Nestle S.A. Cereal bar
EP1300083A1 (en) 2001-10-04 2003-04-09 Societe Des Produits Nestle S.A. Milk-based snack
US7220442B2 (en) * 2003-02-20 2007-05-22 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar and process of making components
RU2005133707A (en) * 2003-04-02 2006-04-20 Карджилл, Инкорпорейтед (Us) IMPROVED FOOD-CONTAINING FIBER MATERIALS INCLUDING GLUCANE WITH LOW MOLECULAR WEIGHT
US20050002989A1 (en) * 2003-07-03 2005-01-06 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar
US20060115554A1 (en) * 2004-12-01 2006-06-01 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar
EP1870104A1 (en) * 2006-06-16 2007-12-26 Nestec S.A. Composition for the relief of joint pain

Also Published As

Publication number Publication date
WO2011064241A1 (en) 2011-06-03
BR112012012765A2 (en) 2015-09-15
CN102639004A (en) 2012-08-15
EP2503901A1 (en) 2012-10-03

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FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20150312