RU2806732C2 - Method of preparation of heat-treated food products based on cereals - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. A method for preparing a heat-treated grain-based food product containing a grain-based ingredient, a filler reducing sugar, a milk ingredient and fat includes the stages: (i) providing ingredients including a grain-based ingredient, a filler reducing sugar, a milk ingredient, fat and water; (a) separation of a portion of ingredients containing water, filler, milk ingredient, reducing sugar and fat, and the formation of a wet mixture from them, with an ingredient used as a filler that increases the volume or mass of a food product, a milk ingredient containing protein is used as a milk ingredient, edible solid or liquid fat or mixtures thereof are used as fat; (b) heat-treating the wet mixture at a temperature in the range of 100 to 150°C under pressure in the range of 2 to 7 bar for a time in the range of 5 to 20 minutes to obtain a pre-reacted fraction, and then (c) combining the pre-reacted fraction with the rest of the ingredients to obtain compositions for the preparation of a food product based on cereals, and the fraction previously subjected to the reaction is added in an amount from 3 to 30 dry. wt.% of the composition for the preparation of a grain-based food product; (ii) subjecting the composition for the preparation of a grain-based food product to heat treatment and (iii) drying the grain-based food product obtained at stage (ii).

EFFECT: invention makes it possible to obtain heat-treated food products based on cereals with an increased amount of flavor compounds (odorous substances), which are important for giving the product notes of toasted bread and/or cookies.

17 cl, 10 dwg, 5 tbl, 12 ex

Description

Scope of the invention

The present invention relates to a new method for preparing heat-treated cereal-based food products enriched with known flavor additives and having unique flavor profiles, as well as heat-treated cereal-based food products obtained by this method. Furthermore, the present invention relates to a method for preparing a pre-reacted ingredient fraction and to the pre-reacted fraction itself. Such an enriched pre-reacted fraction can be used in the process of the invention for the preparation of heat-treated cereal-based food products.

Prerequisites for creating the invention

Along with color and texture, product flavor properties, including aroma (volatile compounds) and taste (non-volatile compounds) of the product, are recognized as one of the main factors determining consumer food preferences.

However, there is a general consumer perception-driven trend toward the elimination or substitution of flavor ingredients that are artificial or non-natural and that are formulated in addition to the main ingredients.

Thus, the typical flavor characteristics of many food products are ideally obtained directly from the raw materials of the formulation through heat treatment methods such as baking, frying, drying, baking, browning, boiling, extrusion, etc., without adding artificial/ unnatural ingredients. In all these methods, the Maillard reaction plays a key role in the formation of flavor and color properties.

For example, in the case of cereal-based baked products, the consumer typically expects the product to contain strong flavor notes of cookies, toasted bread and/or caramel. In addition, the appearance should be appropriately characterized by shades of brown, which are also known to be considered by the consumer to be characteristic of such baked cereal-based products.

A common approach to improving the sensory properties (color and flavor properties) of cereal-based foods is to increase cooking holding time and/or cooking temperature, but increasing holding time results in reduced output, which is a significant disadvantage for factory production. . Increased heating also has negative effects on nutritional value (eg, lysine blockade) and food safety (formation of process contaminants) and may result in changes in texture. Thus, there is a need to provide and/or enhance consumer preferred notes (e.g., cookie, toasted bread, and/or caramel notes) in baked cereal-based products without the need to add ingredients to the formulation that are unnatural, artificial, or cannot be obtained directly from the raw ingredients of the formulation. There is also a need to provide baked cereal-based products with enhanced consumer preferred flavor notes and color-appropriate appearance.

Thus, there is also a need to provide and/or enhance consumer preferred notes (e.g., cookie, toasted bread, and/or caramel notes) in baked cereal-based products without the need to add ingredients to the formulation that are artificial, unnatural, or cannot be obtained directly from the raw ingredients of the formulation without creating a significant disadvantage for factory production and/or without adversely affecting the nutritional value (lysine blockade), safety (formation of process contaminants) or texture of the product.

Additionally, reducing sugar (sucrose) content in foods is currently a global trend driven by consumer preferences around the world. Reducing the sucrose content has a significant impact on the flavor profile of cereal-based products because, among other things, it reduces the flavor notes of cookies, caramel and/or toasted bread. Thus, there is also a need to maintain flavor intensity as much as possible while reducing sugar content to maintain consumer preference.

The inventors have surprisingly discovered that at least one or more of the problems mentioned above can be solved using the method in accordance with the present invention.

Summary of the invention

The inventors have surprisingly discovered that by using the process of the present invention, it is possible to produce heat-treated cereal-based food products in which the amount of certain flavor compounds that are important in imparting toasted bread and/or biscuit notes to the product is constant and selective. increases.

Accordingly, several aspects of the present invention are described in detail below.

In one aspect, the present invention relates to a method of preparing a heat-treated cereal-based food product, wherein the cereal-based food product contains a cereal-based ingredient, a filler, a reducing sugar, a dairy ingredient, and a fat, the method including the steps of: (i) providing ingredients containing a cereal-based ingredient, a filler, a reducing sugar, a dairy ingredient, a fat and water, (ii) combining the ingredients to form a cereal-based food composition, (iii) subjecting the cereal-based food composition to a heat treatment, and (iv) ) drying the cereal-based food product obtained in step (iii),

Moreover, this method is characterized in that it includes the stages:

(a) separating a portion of ingredients containing water, filler, dairy ingredient, reducing sugar and fat, and forming a wet mixture thereof;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain the pre-reacted fraction, and then

(c) combining the pre-reacted fraction with the rest of the ingredients to obtain a composition for preparing a cereal-based food product, wherein the pre-reacted fraction is added in an amount of from 3 to 30 dry. wt.% composition for preparing a food product based on grains, for example from 5 to 20 dry. wt.% composition for preparing a food product based on grains.

In another aspect, the present invention relates to a heat-treated cereal-based food product wherein:

a) the concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal to or greater than 0.02, and the concentration ratio of 2-acetyl-1-thiazoline to 4-vinylguaiacol is equal to or greater than 0.02; and/or

b) the concentration ratio of 2-acetyl-1-thiazole to 3-methylbutanal is equal to or greater than 0.035, and the concentration ratio of 2-acetyl-1-thiazoline to 3-methylbutanal is equal to or greater than 0.04.

In a further aspect, the present invention relates to a method for preparing a pre-reacted fraction, which includes:

(a) providing water, bulking agent, dairy ingredient, reducing sugar and fat and forming them into a wet mixture with a total solids content ranging from 65 to 90% at a temperature of from 60 to 80°C;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain a pre-reacted fraction.

In yet another further aspect, the present invention provides a pre-reacted fraction obtained by a process comprising:

(a) providing water, bulking agent, dairy ingredient, reducing sugar and fat and forming thereof a wet mixture with a total solids content in the range of 65 to 90% at a temperature in the range of 60 to 80°C;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain a pre-reacted fraction.

Brief description of graphic materials

Additional elements and advantages of the present invention will be set forth in the description and will be apparent from the description of the presently preferred embodiments, which are set forth below with reference to the following drawings.

In fig. 1 graphically shows the relative concentration of odorants present in a product containing the pre-reacted ingredient fraction compared to a product prepared in a standard manner without pre-reaction (assumed to be 100%) as described in Example 4.

In fig. Figure 2 graphically shows the effect of reduced roller speed and the effect of the pre-reacted ingredient fraction on the aroma content of the grain product, as described in Example 4.

In fig. Figure 3 graphically shows the ratios of the concentrations of 2-acetylthiazole (roast note), 2-acetyl-1-thiazoline (roast note), and 4-hydroxy-2,5-dimethyl-3(2H)furanone, or HDMF, (caramel note) to 4 -vinylguaiacol (clove note) and 3-methylbutanal (malt, cheesy note) in products prepared according to different manufacturing concepts as described in Example 5.

In fig. Figure 4 shows one-dimensional sensory profiles of cereal products prepared using a roller dryer as described in Examples 1-3 (as described in Example 6; Fig. 4a refers to results for formulation A; Fig. 4b refers to results for formulation B; abbreviations: POW - powder, AP_PAP - appearance of the porridge, TX_PAP - texture of the porridge, FL_PAP - flavor and aroma properties of the porridge).

In fig. Figure 5 shows the individual volume and color parameters a*, b* and L* measured in the powders obtained in examples 1–3 (as described in example 7).

In fig. 6 shows the relative acrylamide content and the amount of reactive (nutritionally available) lysine that was assessed in the powders obtained in Examples 1-3 (as described in Example 9).

In fig. 7 shows the relative concentration (%) of 2-acetyl-1-thiazole and 2-acetyl-1-thiazoline in commercial products, expressed as the concentration determined in the product of the invention (Example 3, Formulation B) and taken as 100%.

In fig. 8 shows the concentration ratios of selected odorants obtained in a product prepared by the inventive process in accordance with Example 3 and Formulation B, in comparison with the ratios obtained for nine commercially available cereal products. Specifically, the concentration ratios of 2-acetyl-1-thiazole (roast note), 2-acetyl-1-thiazoline (roast note), HDMF (caramel note), and maltol (caramel note) to 4-vinylguaiacol (clove note) are presented ( Fig. 8a) and 3-methylbutanal (malty, cheesy notes) (Fig. 8b).

Detailed Description of the Invention

Definitions of terms

In the context of the present invention, if the content of one ingredient is expressed as "wt.%", it means the mass fraction (ratio or percentage of one substance in the total amount) of the ingredient in the composition.

In the context of the present invention, if the content of one ingredient is expressed as "wt.% dry matter" or "dry matter". wt.%", this refers to the dry matter mass fraction (ratio or percentage of one substance in the total amount) of the ingredient in the dry composition in question.

In the context of the present invention, the expression "concentration ratio" indicates the relationship between the concentrations of odorants measured in the same sample of a heat-treated cereal product.

In the context of the present invention, the term "in the range from a value X to a value Y" implies that the described parameter can take any value within the specified interval/range, as well as values defining this interval/range (i.e. X and/or Y) .

In the context of the present invention, the term "heat-processed food product" or "heat-processed product" refers to food products that are obtained by heat treatment of a food preparation composition as defined below and that are suitable for direct consumption or use as an ingredient for further processing for preparing a food or drink product.

In the context of the present invention, the term "heat treatment" means a processing step in which a food composition as defined below may be subjected to microbiological, physical and/or chemical modification by exposure to high temperature for a predetermined period of time. Non-limiting examples of heat treatment methods include: oven baking, wafer baking, blasting, roll drying, extrusion, browning, boiling, baking, spray drying and/or frying. Typically, heat treatment temperatures range from 70 to 270°C.

In the context of the present invention, the term “heat-processed cereal-based food product” or “heat-processed cereal-based product” means heat-treated products as defined above, obtained by heat treatment of a food preparation composition containing at least a cereal-based ingredient.

Non-limiting examples of heat-treated cereal-based food products in accordance with the present invention include: cookies, waffles, breakfast cereals, powdered cereal products intended for reconstitution of cereals, infant cereals and/or beverages, bread, ice cream cones, pizza, breadsticks, bread substitutes, baked goods, pies, muffins, pasta, etc.

As used herein, the term “infant cereal” refers to a powdered, soluble cereal product that has been formulated specifically for infants to provide the infant with essential nutrients.

In the context of the present invention, the term "composition for preparing a food product" means a mixture of ingredients that is intended to produce a "heat-processed food product" after being subjected to heat treatment. Non-limiting examples of “food preparation compositions” include: batters, doughs, liquid solutions, soups, mixtures containing mixtures of grain-based ingredients including cereals and milk powders; mixtures containing milk powder and flour; mixtures containing sugar and flour; mixtures containing flour, fats and sugar, etc.

In the context of the present invention, the term “cereal-based ingredient” or “cereal ingredient” means an ingredient derived from grains.

Non-limiting examples of cereal-based ingredients include: flour, starch, hydrolyzed starch such as, for example, maltodextrin, gluten, grain fiber, bran, germ, hull, and mixtures thereof. Non-limiting examples of grains from which grain-based ingredients can be derived include: wheat, oats, corn, rice, sorghum, spelled, barley, buckwheat, bulgur, millet, amaranth, quinoa, rye, teff, triticale and etc.

In the context of the present invention, the term "cereal flour" means a cereal-based ingredient as defined above, which may be refined or whole grain flour and which may be derived from wheat, oats, corn, rice, sorghum, spelled, barley, buckwheat, bulgur, millet, amaranth, quinoa, rye, teff, triticale or mixtures thereof.

In the context of the present invention, the expression “composition for preparing a cereal-based food product” means a composition for preparing a food product as defined above, which contains at least one cereal-based ingredient.

In the context of the present invention, the term "milk ingredient" means protein-containing ingredients derived from the milk of mammals, for example cow, goat and/or buffalo and/or mixtures thereof. Non-limiting examples of such ingredients include: fresh milk, concentrated milk, milk powder, whole milk, skim and/or semi-skimmed milk, whey proteins, buttermilk, casein isolate, or mixtures thereof.

As will be apparent to one skilled in the art, the milk ingredients of the present invention can provide additional nutrients in addition to proteins to the complementary feeding composition, such as sugars, particularly reducing sugars such as lactose, and fats.

In the context of the present invention, the terms “fat” or “fat source” or “lipid” or “lipid source” or “fats” or “oil” or “oils” mean edible solid or liquid fat or mixtures thereof. Non-limiting categories of fats include fats of animal, fish or vegetable origin. Non-limiting examples of fats that can be used in accordance with the present invention include, but are not limited to: fish oil, cocoa butter, cocoa butter equivalents (CBE), cocoa butter substitutes (CBS), vegetable oils (e.g. canola oil, palm butter, corn oil, soybean oil, coconut oil and/or sunflower oil), milk fat, butter fat and cottonseed oils for the production of margarine.

In the context of the present invention, the term "filler" means an ingredient that increases the volume or weight of a food product, for example increases the total solids content. Non-limiting examples of fillers include: sucrose, maltodextrins, enzymatically hydrolyzed cereal flour, cereal bran, soluble fibers such as guar gum and psyllium hulls, carnauba wax, beta-glucan, mannitol, maltitol, polydextrose, methylcellulose, pectin and mixtures of them.

In the context of the present invention, the term "acidity regulator" means a substance that, when dissolved in a water-based composition, is capable of modulating the pH of such composition. Non-limiting examples of acidity regulators include: mono-, di- and trisodium phosphate, mono-, di- and tri-potassium phosphate, magnesium phosphate, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide, potassium hydroxide, pyrophosphate salts and mixtures thereof.

In the context of the present invention, the expressions "sugar" or "sugars" include available monosaccharides (eg galactose, fructose, glucose), available disaccharides (eg sucrose, lactose, isomaltulose, maltose) or mixtures thereof.

In the context of the present invention, the term "reducing sugar" means any sugar that is capable of acting as a reducing agent because it has a free aldehyde group or a free ketone group or is capable of forming one in solution by isomerization. Non-limiting examples of reducing sugars include: fructose, glucose, xylose, tagatose, rhamnose, maltose, lactose, fucose, arabinose, galactose, or mixtures thereof.

As will be apparent to one skilled in the art, the total amount of sugar or reducing sugar in the cooked cereal composition of the present invention can be provided by the various ingredients present in the formulation. For example, sugar and/or reducing sugars may be contained in or provided by a dairy ingredient, a bulking agent, a cereal-based ingredient, or may be added to the composition as pure ingredients.

In the context of the present invention, the term "caramel ingredient" means an artificial ingredient that can be added to food products to enhance certain flavor notes and color. The caramel ingredient is typically prepared by melting sugar or heating sugar syrup at a temperature of 110-180°C, optionally in the presence of acid and/or alkali catalysts.

In the context of the present invention, the term "pre-reacted fraction" means a pre-reacted (heated) portion of ingredients, including water, bulking agent, dairy ingredient, reducing sugar and fat, which is obtained in step b) of the method of the present invention and which can be reintroduced into the composition for preparing a cereal-based food product in step c) of the method of the present invention, before subjecting it to heat treatment to obtain a heat-treated cereal-based food product.

In the context of the present invention, if amounts of certain ingredients (such as, for example, sugars, fats, etc.) that may be derived from various constituents included in the formulation are specified, then such amounts will reflect the total content of such ingredient in the composition, regardless from the component from which it is derived.

In the context of the present invention, the terms “flavoring agent” and “flavouring substances” mean aroma (volatile compounds) and flavor (non-volatile compounds) substances that are contained in a food product. Such a flavoring agent can be detected or assessed by various means, including, for example, organoleptic and analytical means. In one embodiment, the flavor properties created in accordance with the present invention are provided by volatile compounds.

In the context of the present invention, the term "flavor precursors" means species of molecules or ingredients containing them that are capable of producing flavor properties by degradation (for example, during caramelization) or reaction with other components (for example, under Maillard reaction conditions) during thermal processing of food products . Such flavor precursors do not necessarily have flavor properties in themselves.

In the context of the present invention, the term "caramelization" will have the meaning usually given to it in the art, and it defines the thermal reaction of sugars as such, producing a characteristic caramel taste, aroma and brown color. Various ingredients (acid and/or alkaline catalysts) may optionally be used in the caramelization process to facilitate the degradation of sugar and encourage the process to produce more flavor or accumulate brown pigment.

In the context of the present invention, the terms "Maillard reaction" and "Maillard reagents/products" will have the meaning usually given to them in the art, and they mean the complex sequence of chemical reactions between carbonyl and amine components derived from biological systems that occur in food matrices or food additives (eg ammonium salts), and related reagents and products, respectively. As used herein, the term "Maillard reaction" is used in its intended broad sense to refer to such reactions and includes closely related reactions that are generally associated with the Maillard reaction in the strict sense (eg, Strecker decomposition).

Embodiments of the Invention

It should be noted that embodiments and features described in the context of one aspect of the present invention are also applicable to other aspects and embodiments of the present invention and can be combined with them mutatis mutandis.

Heat-treated grain-based food product

In one embodiment, in the cooked cereal-based food product of the present invention, the concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal to or greater than 0.02, the concentration ratio of 2-acetyl-1-thiazoline to 4-vinylguaiacol is equal to or greater than 0 .02, and the concentration ratio of HDMF and 4-vinylguaiacol is equal to or greater than 0.7.

In another embodiment, in the cooked cereal food product of the present invention, the concentration ratio of 2-acetyl-1-thiazole to 3-methylbutanal is equal to or greater than 0.035, the concentration ratio of 2-acetyl-1-thiazoline to 3-methylbutanal is equal to or greater than 0.04 , and the concentration ratio of HDMF and 3-methylbutanal is equal to or greater than 1.0.

In a further embodiment, in the cooked cereal-based food product of the present invention, the concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal to or greater than 0.02, the concentration ratio of 2-acetyl-1-thiazoline to 4-vinylguaiacol is equal to or greater than 0 .02, and the ratio of concentrations of HDMF and 4-vinylguaiacol is equal to or exceeds 0.7, and the ratio of concentrations of 2-acetyl-1-thiazole and 3-methylbutanal is equal to or exceeds 0.035, the ratio of concentrations of 2-acetyl-1-thiazoline and 3-methylbutanal is equal to or greater than 0.04, and the ratio of the concentrations of HDMF and 3-methylbutanal is equal to or greater than 1.0.

In one embodiment, in the cooked cereal-based food product of the present invention, the concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal to or greater than 0.02, the concentration ratio of 2-acetyl-1-thiazoline to 4-vinylguaiacol is equal to or greater than 0 .02, and the ratio of concentrations of HDMF and 4-vinylguaiacol is equal to or greater than 0.7, and the ratio of concentrations of maltol and 4-vinylguaiacol is equal to or greater than 7.

In another embodiment, in the cooked cereal food product of the present invention, the concentration ratio of 2-acetyl-1-thiazole to 3-methylbutanal is equal to or greater than 0.035, the concentration ratio of 2-acetyl-1-thiazoline to 3-methylbutanal is equal to or greater than 0.04 , and the ratio of concentrations of HDMF and 3-methylbutanal is equal to or greater than 1.0, and the ratio of concentrations of maltol and 3-methylbutanal is equal to or greater than 8.

In a further embodiment, in the cooked cereal-based food product of the present invention, the concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal to or greater than 0.02, the concentration ratio of 2-acetyl-1-thiazoline to 4-vinylguaiacol is equal to or greater than 0 .02, the ratio of the concentrations of HDMF and 4-vinylguaiacol is equal to or greater than 0.7, and the ratio of the concentrations of maltol and 4-vinylguaiacol is equal to or greater than 7, and the ratio of the concentrations of 2-acetyl-1-thiazole and 3-methylbutanal is equal to or greater than 0.035, the ratio the concentrations of 2-acetyl-1-thiazoline and 3-methylbutanal are equal to or greater than 0.04, the ratio of HDMF and 3-methylbutanal concentrations is equal to or greater than 1.0, and the ratio of maltol and 3-methylbutanal concentrations is equal to or greater than 8.

In one embodiment, the cooked cereal-based food product of the present invention contains a cereal-based ingredient, a filler, reducing sugar, milk protein and fat and is characterized in that the concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal to or greater than 0. 02, and that the concentration ratio of 2-acetyl-1-thiazoline and 4-vinylguaiacol is equal to or greater than 0.02, and/or that the concentration ratio of 2-acetyl-1-thiazole and 3-methylbutanal is equal to or greater than 0.035, and the concentration ratio is 2- acetyl-1-thiazoline and 3-methylbutanal is equal to or greater than 0.04.

In one embodiment of the present invention, the concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal to or greater than 0.03, for example equal to or greater than 0.05. In one embodiment of the present invention, the concentration ratio of 2-acetyl-1-thiazoline to 4-vinylguaiacol is equal to or greater than 0.03, for example equal to or greater than 0.05.

In one embodiment of the present invention, the concentration ratio of HDMF to 4-vinylguaiacol is equal to or greater than 1.0, for example equal to or greater than 2.0.

In one embodiment of the present invention, the concentration ratio of 2-acetyl-1-thiazole to 3-methylbutanal is equal to or greater than 0.035, such as equal to or greater than 0.08, such as equal to or greater than 0.10.

In one embodiment of the present invention, the concentration ratio of 2-acetyl-1-thiazoline to 3-methylbutanal is equal to or greater than 0.04, for example equal to or greater than 0.05.

In one embodiment of the present invention, the concentration ratio of HDMF to 3-methylbutanal is equal to or greater than 8.0, such as equal to or greater than 10.

In one embodiment, the above-described heat-treated cereal-based product contains a cereal-based ingredient in an amount ranging from 30 to 80 dry weights. wt.%, for example from 40 to 70 dry. wt.%.

In one embodiment, the above-described heat-treated cereal-based food product contains a cereal-based ingredient in an amount ranging from 30 to 80 dry weights. wt.%, for example from 35 to 75 dry. wt.%, for example from 40 to 70 dry. wt.%.

In one embodiment, the above-described heat-treated cereal-based food product contains filler in an amount ranging from 5 to 50 dry. wt.%, for example from 5 to 30 dry. wt.%, for example from 7 to 20 dry. wt.%.

In one embodiment, the above-described heat-treated cereal-based food product contains sucrose as a filler in an amount ranging from 5 to 50 dry. wt.%, for example from 5 to 30 dry. wt.%, for example from 7 to 20 dry. wt.%.

In one embodiment, the above-described heat-treated cereal-based food product contains a dairy ingredient in an amount ranging from 5 to 25 dry matter. wt.%, for example from 5 to 15 dry. wt.%.

In one embodiment, the above-described heat-treated cereal-based food product contains skim milk powder as a dairy ingredient in an amount ranging from 5 to 25 dry parts. wt.%, for example from 5 to 15 dry. wt.%.

In one embodiment, the heat-treated cereal-based food product described above contains fat in an amount ranging from 5 to 20 dry. wt.%, for example from 5 to 15 dry. wt.%.

In one embodiment, the cooked cereal food product of the present invention may contain additional ingredients such as, for example, acidity regulators, sugars, vitamins and minerals, honey, fruits and vegetables, malt extract, and the like.

In one embodiment, the cooked cereal-based food product in accordance with the present invention is a cereal product intended for infants, children or adults, such as a breakfast cereal and/or an infant cereal product. In a further embodiment, the cooked cereal-based food product of the present invention is an infant cereal product.

In one embodiment, the cooked cereal product of the present invention contains a grain ingredient that is derived from wheat, rice, oats, corn, rye, barley, such as wheat flour.

In one embodiment, the ingredients used to prepare the cooked cereal product of the present invention are not high in 4-vinylguaiacol or its precursors, such as ferulic acid. Non-limiting examples of ingredients that are high in 4-vinylguaiacol or its precursors include: buckwheat, bran, and the like.

In another embodiment, the cooked cereal product of the present invention does not contain any added caramel ingredient.

Method for preparing heat-treated food product based on grains

In one embodiment of the present invention, a method of preparing a cooked cereal-based food product containing a cereal-based ingredient, a reducing sugar filler, milk protein and fat, includes the steps of (i) providing ingredients including a cereal-based ingredient, a reducing sugar filler, milk protein, fat and water, (ii) combining the resulting ingredients to form a composition for preparing a cereal-based food product, (iii) subjecting the composition for preparing a cereal-based food product to heat treatment, and (iv) drying the resulting cereal-based food product at stage (iii),

Moreover, this method is characterized in that it includes the stages:

a) separating a portion of ingredients containing water, filler, dairy ingredient, reducing sugar and fat, and forming a wet mixture therefrom;

b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 up to 20 min to obtain a pre-reacted fraction, and then

c) combining the pre-reacted fraction with the rest of the ingredients to obtain a composition for preparing a cereal-based food product, wherein the pre-reacted fraction is again added in an amount of from 3 to 30 dry. wt.% composition for preparing a food product based on grains, for example from 5 to 20 dry. wt.% composition for preparing a food product based on grains;

in this case, stages (iii) and (iv) are carried out simultaneously, for example, by means of a roller drying treatment.

The method according to the invention provides a higher concentration of certain flavoring agents in the heat-treated cereal-based product, in contrast to products prepared by a traditional method in which the portion of ingredients is not pre-treated, as in the present invention.

In one embodiment, the method of the present invention increases the presence of 2-acetyl-1-thiazole.

In one embodiment, the method of the present invention increases the presence of 2-acetyl-1-thiazoline.

In another embodiment, the method of the present invention increases the presence of 2-acetyl-1-thiazoline and 2-acetyl-1-thiazole.

In a further embodiment, the method of the present invention increases the presence of 2-acetyl-1-thiazoline, 2-acetyl-1-thiazole and HDMF.

In yet another embodiment, the method of the present invention increases the presence of 2-acetyl-1-thiazoline, 2-acetyl-1-thiazole, HDMF and maltol.

In a further embodiment, the method of the present invention increases the presence of 2-acetyl-1-thiazoline, 2-acetyl-1-thiazole, HDMF, 2,3-butanedione and maltol.

Due to their characteristic flavor notes described below, the increased presence of the above flavors helps provide the cooked cereal products of the present invention with the desired enhanced toasted bread/cookie/caramel notes:

Odorous substance Smell qualities 2-acetyl-1-thiazole note of roasting, popcorn HDMF caramel 2-acetyl-1-thiazoline note of roasting, popcorn maltol caramel

In one embodiment, the method of the present invention forms in the resulting heat-treated cereal-based food product a concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol equal to or greater than 0.02, and/or a concentration ratio of 2-acetyl-1-thiazole to 3 -methylbutanal equal to or greater than 0.035.

In one embodiment, the method of the present invention forms in the resulting heat-treated cereal-based food product a concentration ratio of 2-acetyl-1-thiazoline to 4-vinylguaiacol equal to or greater than 0.02, and/or a concentration ratio of 2-acetyl-1-thiazoline to 3 -methylbutanal equal to or greater than 0.04.

In one embodiment, the method of the present invention produces a HDMF to 4-vinylguaiacol concentration ratio equal to or greater than 0.7 and/or an HDMF to 3-methylbutanal concentration ratio equal to or greater than 1.0 in the resulting cooked cereal-based food product.

In one embodiment, the method of the present invention produces a maltol to 4-vinylguaiacol concentration ratio equal to or greater than 7.0 and/or a maltol to 3-methylbutanal concentration ratio equal to or greater than 8.0 in the resulting cooked cereal-based food product.

In another embodiment, the method of the present invention forms in the resulting heat-treated cereal-based food product a concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol equal to or greater than 0.02, and/or a concentration ratio of 2-acetyl-1-thiazole to 3 -methylbutanal equal to or greater than 0.035; the concentration ratio of 2-acetyl-1-thiazoline and 4-vinylguaiacol is equal to or greater than 0.02, and/or the concentration ratio of 2-acetyl-1-thiazoline and 3-methylbutanal is equal to or greater than 0.04; a concentration ratio of HDMF to 4-vinylguaiacol equal to or greater than 0.7, and/or a concentration ratio of HDMF to 3-methylbutanal equal to or greater than 1.0; and a ratio of concentrations of maltol to 4-vinylguaiacol equal to or greater than 7.0, and/or a ratio of concentrations of maltol to 3-methylbutanal equal to or greater than 8.0.

In one embodiment, the method of the present invention does not involve the addition of any caramel ingredient.

The method according to the invention includes a drying step iv) and optional grinding to obtain a dried product which can be reconstituted before use.

Drying is defined as the application of heat under controlled conditions to remove water present in liquid or semi-liquid foods and produce solid products.

In one embodiment, such steps iii) and iv) are performed simultaneously in a roller dryer.

The principle of the roller drying (or drum drying) process is that a thin film of material is applied to the smooth surface of a continuously rotating, steam-heated metal drum. The film of the dried material is continuously scraped off with a stationary knife located opposite the point of application of the liquid or semi-liquid material. The dryer consists of one drum or a pair of drums with or without duplicating rollers.

Roller drying is the standard drying technique in the industry. One skilled in the art will be able to select the appropriate temperature and speed of roll drying for preparing food products in accordance with the method of the invention.

In some embodiments of the method of the present invention, the heat-treated cereal product obtained from the drying step iv) or the subsequent optional grinding step may undergo an additional dry mixing step in which the additional ingredient in powder form is mixed with the heat-treated cereal product. Non-limiting examples of such an ingredient include: sugar, milk powder, and the like. or mixtures thereof.

Method for preparing pre-reacted fraction

In one embodiment, step a) of the process for preparing the pre-reacted ingredient fraction as described above and below also provides an acidity regulator.

In one embodiment, step a) of the method for preparing the pre-reacted ingredient fraction, as described above and below, also provides an acidity regulator to modulate the pH of the wet mixture, which should be between 6 and 8, for example between 6 and 7.

In one embodiment, if the milk ingredient obtained in process step a) is milk powder or skimmed milk powder, an acidity regulator is also provided.

In one embodiment, if the dairy ingredient obtained in process step a) is whey protein or buttermilk, no acidity regulator is provided.

In one embodiment, the present invention provides a method for preparing a pre-reacted fraction, which includes:

(a) providing water, filler in quantities ranging from 40 to 70 dry. wt.%, dairy ingredient, reducing sugar and fat and forming thereof a wet mixture with a total solids content in the range from 65 to 90% at a temperature in the range from 60 to 80°C;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain a pre-reacted fraction.

In one embodiment, the present invention provides a method for preparing a pre-reacted fraction, which includes:

(a) providing water, filler in quantities ranging from 40 to 70 dry. wt.%, dairy ingredient, reducing sugars, acidity regulator and fat and forming thereof a wet mixture with a total solids content in the range from 65 to 90% at a temperature in the range from 60 to 80°C;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain a pre-reacted fraction.

In one embodiment, the present invention provides a method for preparing a pre-reacted fraction, which includes:

(a) providing water, filler in quantities ranging from 40 to 70 dry. wt.%, dairy ingredient, reducing sugar and fat and forming thereof a wet mixture with a total solids content in the range from 65 to 90% at a temperature in the range from 60 to 80°C; and pumping the wet mixture obtained in step (a) at a temperature in the range of 40 to 80°C to the equipment in which step (b) is performed;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain a pre-reacted fraction.

In another embodiment, the present invention provides a method for preparing a pre-reacted fraction, which includes:

(a) providing water, filler, dairy ingredient in an amount ranging from 5 to 20 dry. wt.%, reducing sugar and fat and forming them into a wet mixture with a total solids content in the range from 65 to 90% at a temperature in the range from 60 to 80°C;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain a pre-reacted fraction.

In a further embodiment, the present invention provides a method for preparing a pre-reacted fraction, which includes:

(a) providing water, filler, dairy ingredient, reducing sugar and fat in an amount ranging from 10 to 25 dry. wt.%, and forming thereof a wet mixture with a total solids content in the range from 65 to 90% at a temperature in the range from 60 to 80°C;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain a pre-reacted fraction.

In yet another further embodiment, the present invention provides a method for preparing a pre-reacted fraction, which includes:

(a) providing a composition of water in an amount ranging from 10 to 25 dry. wt.% of the wet mixture, filler, dairy ingredient, reducing sugar and fat and forming thereof a wet mixture with a total solids content in the range from 65 to 90% at a temperature in the range from 60 to 80°C;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain a pre-reacted fraction.

In one embodiment, the present invention provides a method for preparing a pre-reacted fraction, which includes:

(a) providing water, bulking agent, dairy ingredient, reducing sugar and fat and forming thereof a wet mixture with a total solids content in the range of 65 to 90% at a temperature in the range of 60 to 80°C and a pH in the range of 6 to 8, for example from 6 to 7;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 min to obtain a pre-reacted fraction.

In a further embodiment, the present invention provides a method for preparing a pre-reacted fraction, which includes:

(a) providing water, bulking agent, dairy ingredient, reducing sugar and fat and forming thereof a wet mixture with a total solids content in the range of 65 to 90% at a temperature in the range of 60 to 80°C;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 minutes to obtain a pre-reacted fraction, then cooled at a temperature in the range from 50 to 80°C, for example from 60 to 75°C.

In another embodiment, the present invention provides a method for preparing a pre-reacted fraction, which includes:

(a) providing water, bulking agent, dairy ingredient, reducing sugar and fat and forming thereof a wet mixture with a total solids content in the range of 65 to 90% at a temperature in the range of 60 to 80°C and a pH in the range of 6 to 8, for example from 6 to 7;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 minutes followed by cooling at a temperature in the range of 50 to 80°C, for example 60 to 75°C, to obtain a pre-reacted fraction.

In one embodiment, a method for preparing a pre-reacted fraction is provided, which includes:

(a) providing water in quantities ranging from 10 to 25 dry. wt.% wet mixture, filler in an amount ranging from 40 to 70 dry. wt.%, dairy ingredient in an amount ranging from 5 to 25 dry. wt.%, reducing sugar and fat in an amount ranging from 10 to 25 dry. wt.% and forming thereof a wet mixture with a total solids content in the range from 65 to 90% at a temperature in the range from 60 to 80°C and a pH in the range from 6 to 7;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 minutes and followed by cooling at a temperature in the range from 50 to 80°C, for example from 60 to 75°C, to obtain a pre-reacted fraction.

In one embodiment, a method is provided for preparing a pre-reacted fraction enriched with flavor precursors, which includes:

(a) providing water in quantities ranging from 10 to 25 dry. wt.%, filler in an amount ranging from 40 to 70 dry. wt.%, dairy ingredient in an amount in the range from 5 to 25 dry., reducing sugar and fat in an amount in the range from 10 to 25 dry. wt.% and an acidity regulator and forming thereof a wet mixture with a total solids content in the range from 65 to 90% at a temperature in the range from 60 to 80°C and a pH in the range from 6 to 8, for example from 6 to 7;

(b) subjecting the wet mixture to heat treatment at a temperature in the range from 100 to 150°C, for example from 110 to 140°C, under a pressure in the range from 2 to 7 bar, for example from 3 to 6 bar, for a time in the range from 5 to 20 minutes and followed by cooling at a temperature in the range from 50 to 80°C, for example from 60 to 75°C, to obtain a pre-reacted fraction.

In one embodiment, the wet mixture formed in step a) contains at least 5 dry. wt.% reducing sugar, for example lactose or glucose or mixtures thereof.

In one embodiment, the pre-reacted fraction in accordance with the present invention is enriched with flavor precursors.

It should be understood that various changes and modifications to the currently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications may be made without departing from the spirit and scope of the present invention and without diminishing its inherent advantages. Accordingly, the appended claims are intended to cover such changes and modifications.

Experimental section

Analytical methods

The following analytical methods were used in the analysis of the samples described below in the examples.

Organoleptic analysis

27.3 g of roll-dried cereal product was dissolved in 100 ml of milk (2.5% fat) at 50°C and sensory evaluation was carried out by a qualified sensory evaluation panel consisting of 12 experts.

A one-dimensional organoleptic profile (28 characteristics) was compiled based on appearance, texture, flavor and aroma.

Analysis of aromatic compounds

Fifteen aroma compounds in cereal products were determined using headspace solid-phase microextraction coupled with gas chromatography-tandem mass spectrometry (TM-SP-GC/MS/MS). Quantification was performed using stable isotope dilution analysis (SIDA).

A sample of the cooked cereal product (1 g ± 0.002 g) was weighed into a 20 mL headspace vial. Ultrapure water (10 mL) and methanol solutions of internal standards (20 μL) were added, as well as a magnetic stir bar. The vial was closed with a screw cap and the mixture was homogenized using a vortex mixer for 5 seconds and then stirred for 15 minutes using a magnetic stirrer. The mixture was then centrifuged at 4000 rpm. within 3 minutes, an aliquot of the supernatant (5 mL) was transferred to a new 20 mL headspace vial and analyzed by headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry (TM-SP-GC/MS/MS). Each sample was prepared in duplicate in two independent trials.

For HS-SPME, incubation (5 min) and extraction (30 min) were performed at 70°C. For extraction at a stirring speed of 500 rpm. DVB-CAR-PDMS 2 cm fibers (Supelco) were used. The fibers were introduced into the GC-MS/MS instrument, and aromatic compounds were desorbed at 250°C for 5 min. in split mode (5:1 ratio).

An Agilent 7890A gas chromatograph and an Agilent 7000 triple quadrupole mass spectrometer with a high-sensitivity electron ionization (HS-EI) source were used for GC/MS. Gas chromatographic separations were achieved on a DB-624-UI, 60 m × 0.25 mm i.d., 1.4 μm film thickness column (J&W Scientific). The oven temperature program was started from 50°C; the temperature was raised by 5°C/min. up to 200°C, and then 30°C/min. to 250°C, and kept constant for 10 min. Helium was used as a carrier gas with a constant flow of 1.0 ml/min.

Color Analysis

The color of cereal products (powders) was assessed by measuring the CIE (International Commission on Illumination) color space parameters (L*, a* and b*) using a Colorflex CX1051 instrument (manufactured by Hunterlab). This model covers the entire spectrum of light, including colors beyond human vision: the L* value indicates the level of light or darkness, which ranges from 0 (black) to 100 (white), while the parameters a* (green to red) and b* (blue to yellow) range from -300 to 300. The powdered sample was transferred to a glass cuvette up to approximately 2 cm high and the color was measured in triplicate; the average value for three independent measurements was calculated.

Acrylamide analysis

The sample preparation method was adapted from that published by Wenzl et al. (Wenzl, s. Szilagyi, J. Rosén & l. Karasek, 2009. Validation by collaborative trial of an isotope dilution liquid chromatographic tandem mass spectrometric method to determine the content of acrylamide in roasted coffee, Food Additives & Contaminants: Part A). Acrylamide was extracted from the grain product with water. First, nonpolar interference was eliminated using 2,2,4-trimethylpentane. Other interferences were then eliminated using solid phase extraction on a Multimode ^® cartridge and then on an ENV+ ^® cartridge. The resulting extract was concentrated and the acrylamide was analyzed using high-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Data were acquired in positive electrospray ionization (ESI+) mode, with at least two fragmentation phase transitions monitored for confirmation purposes. Before the extraction step, a labeled isotopomer (2,3,3-[ ^2H3 ]-acrylamide) was added as _an internal standard for accurate quantification.

Analysis of reactive and blocked lysine

The quantitative analysis of reactive lysine (the portion of lysine present in proteins with a free ε-amino group) and blocked lysine (the portion of lysine present in proteins as ε-deoxyfructosyllisine, ε−dfl) was guided by the work of Bujard and Finot (1978) (Bujard E, Finot P. A. 1978. Measure of available and blocked lysine in industrial milks. Ann Nutr Alim 32: 291−305). A sample of the grain product was first subjected to hydrolysis in 6 mol/l hydrochloric acid, during which a certain part of the blocked lysine was converted to furosine. An aliquot of the hydrolyzate was evaporated and diluted in a suitable buffer solution. Lysine and furosine were separated by cation exchange chromatography and detected by photometry (570 nm) after post-column reaction with ninhydrin. Single-subject calibration was used to quantify lysine. To quantify furosine, a linear regression model was used with two standard concentrations (8 and 40 nmol/ml) without regard to origin. Reactive and blocked lysine was calculated from the following: during hydrolysis in 6 mol/L HCl, about 40% of ε-dfl is reconverted to lysine, some is transformed to pyridosine, and about 32% is converted to furosine [Bujard and Finot (1978)]. Thus, the amount of blocked lysine was calculated from the furosine measurements. The amount of reactive lysine was calculated by subtracting the amount of lysine formed from ε-dfl during acidic hydrolysis from the total amount of lysine found in the hydrolyzate.

Examples

Reference Example 1: Preparation of Heat-Treated Cereal-Based Product by Roller Drying (Standard Method)

A standard method for preparing a roller-dried grain product is described. Two cereal products were prepared, the compositions of which are presented in Table 1. The ingredients were homogenized using water. The suspension was subjected to a standard hydrolysis process with an amylase solution introduced into the stream immediately before the static mixer, where steam was then introduced to achieve the optimum temperature for hydrolytic enzyme activity, and processed with a dwell time of about one minute before steam treatment for reasons of hygiene and inactivation of enzymes. The slurry (containing approximately 50 wt.% solids) was then roll-dried to form a finished food product. Roller drying was carried out on a single-cylinder roller dryer operating at a temperature of 180 to 183°C and a roller rotation speed of 4.5 rpm. The dried product, having a moisture content of approximately 2% to 3%, was then ground to a particle size of approximately 2 mm.

Table 1

Ingredient % (dry matter) Recipe A Recipe B Wheat flour 65.233 65.233 Sucrose 15,301 14,663 Fats 9.851 9,850 Skimmed milk powder 9,243 9,243 Dextrose 0.639 Acidity regulator (calcium carbonate, dipotassium phosphate) 0.371 0.370 Enzyme (alpha amylase) 0.001 0.001

Reference example 2. Preparation of a heat-treated cereal-based product by roller drying (reduced roller speed method)

Two grain products were prepared as described in Example 1, with the rotation speed of the rollers during the roll drying process reduced to 2.5 rpm (44% reduction compared to the speed used during production described in Example 1).

Example 3. Preparation of a heat-treated cereal-based product by roller drying (method of pre-exposing a portion of the reaction ingredients before drying)

This example describes the method that is the subject of the present invention. The two cereal products were prepared in a manner similar to that described in Example 1, with a portion of the ingredients being pre-reacted prior to roll drying. Two liquid mixtures were prepared, the compositions of which are shown in Table 2. The solid ingredients were mixed with water in a tank at a temperature of 75°C using a high shear mixer. Fat was then added under high shear mixing. The resulting mixture was transferred to a reactor section in which steam was used to raise the temperature of the mixture to 130°C while increasing the pressure to 5 bar. These conditions were maintained for 12 minutes. The pressure was then released and the mixture was rapidly cooled to below 75°C. The resulting mixture, with a total solids content of 72% to 79%, was then reused in the basic method described in Example 1 at a dose of 10 dry. wt.% of the total formulation of the grain base.

table 2

Ingredient % Recipe A Recipe B Sucrose 45,608 42,624 Fats 23,558 23,558 Water 19,458 19,458 Skimmed milk powder 10,656 10,656 Dextrose 2,984 Dipotassium phosphate 0.719 0.719

Example 4: Comparison of Aromatic Content of Roll Dried Cereal Products

The content of selected aroma compounds was quantified in six cereal products prepared as described in Examples 1-3.

In fig. 1 shows the relative concentration of odorants present in a product containing a pre-reacted ingredient fraction compared to a product prepared in a standard manner without pre-reaction (assumed to be 100%). The pre-reaction was shown to produce significant enhancements of the following odorants (average enhancements based on the two formulations are shown in parentheses): 2,3-butanedione (2.2), 2,3-pentanedione (1.7), 2-acetylthiazole (3.7), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF, 4.1), 2-acetyl-1-thiazoline (3.0) and maltol (4.2). Additionally, when pre-reacted ingredients were used in the grain base formulation, the content of a group of odorants called Strecker aldehydes, including 2- and 3-methylbutanal, methional and phenylacetaldehyde, increased by 50%.

A comparison of the effect of reduced roller speed and the effect of pre-reacting the ingredient fraction on the aroma content of the grain product is presented in FIG. 2. The odorant concentrations determined in the product produced at the lower roller rotation speed (Example 2) and in the product produced using the pre-reacted batch of ingredients (Example 3) were expressed relative to the odorant concentrations in the product produced at the rotation speed rollers, defined herein as a standard (example 1) and taken as 100%.

Each production concept has been proven to produce a specific aroma profile (characteristics) in the powder. For both formulations A and B, reducing the roller speed from 4.5 to 2.5 rpm resulted in a significant increase in odorant content compared to the standard roller speed. On the other hand, the method of the present invention, based on pre-reaction of a batch of ingredients, allowed an increase in the content of certain odorants, such as 2-acetylthiazole, 2-acetyl-1-thiazoline, HDMF and maltol, to a greater extent than reducing the rotation speed rollers, while the content of other odorous substances, such as Strecker aldehydes, increased only slightly.

Example 5: Comparison of aroma content in roll-dried cereal products (ratios of selected odorants)

It has already been shown in Example 4 that a production concept based on pre-reacting a batch of ingredients can create a specific aroma profile that is different from that achieved by reducing the roller speed.

The aroma profile and, therefore, the flavor and aroma characteristics of the product are determined by the ratios of odorous substances. To demonstrate this phenomenon, the concentration ratios of certain odorants in formulations A and B were calculated and compared using different production concepts. Ratio of 2-acetylthiazole (roast note), 2-acetyl-1-thiazoline (roast note), HDMF (caramel note) and maltol (caramel note) to 4-vinylguaiacol (clove note) and 3-methylbutanal (malt, cheese note) calculated and indicated in Fig. 3. The results show that the process of the invention provides higher ratios of these odorants compared to production concepts based on standard roll speed (standard method) and reduced roll speed. Therefore, the method of the invention produces a unique flavor profile that is different from that obtained using the standard method or using a reduced speed.

Example 6: Organoleptic evaluation of heat-treated cereal-based products

The one-dimensional sensory profile of roll-dried cereal products prepared as described in Examples 1 to 3 was assessed on a porridge basis after diluting 27.3 g of product in 100 ml of milk (2.5% fat) at 50°C. Profiling was carried out by a qualified commission for assessing organoleptic properties (12 experts) in appearance, texture, flavor and aroma. The one-dimensional organoleptic profiles of the products obtained using two formulations and three production concepts are presented in Fig. 4. For both formulations, it was noted that the method of the present invention, based on pre-reacting a batch of ingredients (Example 3), enhanced the notes of toasted bread, cookies and caramel, weakened the notes of vanilla and milk and gave a darker color to the product compared to the product, manufactured using a standard concept (example 1). The reduced rotation speed of the rollers (example 2) made it possible to achieve a similar severity of organoleptic characteristics in terms of appearance and flavor and aromatic properties, as did the preliminary exposure to the reaction; however, this resulted in a different texture, mainly due to the distinct tactile sensation of semolina.

Example 7. Effect on color (measuring the color space parameters of powders)

The color of the powders prepared in accordance with Examples 1-3 was assessed by measuring the CIE (International Commission on Illumination) color space parameters (L*, a* and b*) using a Colorflex CX1051 instrument (manufactured by Hunterlab).

Individual color space parameters a*, b* and L* measured in powders are presented in Fig. 5. Color measurement fully coincides with the visual assessment of tasters (example 6) and justifies differences in color. Using a pre-reacted batch of ingredients had a similar effect on the color of the powder, as the reduced roll speed produced a brownish tint to the color. The color of both variants was characterized by a slightly reduced luminance (CIE L* value) and a significant increase in the green-red color of the opponents (CIE a* value) compared to the color of the powder obtained using the standard method, which has a rather pale color.

For products with cookie and caramel flavors, it has been noted that a brownish color, as opposed to a pale color, is more preferred by consumers. Reducing the roller speed can be a solution to obtain the desired brownish color, but this approach reduces productivity, which is a significant disadvantage for factory production. Additionally, as shown in the following Example 9, this approach also causes an increase in acrylamide content and lysine blockade, which should be avoided. This example showed that the method of the invention, in contrast to the standard method, improves the color of the roll-drying grain product without affecting productivity and produces a darker (brown) product.

Example 8 Effect on Acrylamide and Blocked Lysine

This case study evaluates the safety and nutritional aspects of three production concepts. The content of acrylamide, a heat-induced process contaminant, and the amount of reactive (nutritionally available) lysine were assessed in powders prepared as described in Examples 1-3, and the results are presented in FIG. 6.

Reducing the roller rotation speed led to an increase in acrylamide content by 2.4 times compared to the standard method. On the other hand, the concept based on pre-reacting a portion of the ingredients resulted in the same levels of acrylamide as the standard method.

The amount of reactive (nutritionally available) lysine, which is part of the free ε-amino lysine present in proteins, was highest with the standard preparation method (average value for both formulations was 45%). The method using the pre-reacted ingredient fraction produced a slight reduction in free lysine to 41%, which represents a 9% reduction compared to the standard method. A more significant reduction was observed when using a method involving a reduced rotation speed of the rollers, which resulted in a decrease in the free lysine content to 35%, which represents a 33% reduction compared to the standard method.

This example confirms that the method of the present invention, in contrast to the concept based on reduced roller speed, allows for improved organoleptic properties without negatively affecting the nutritional and safety aspects of the product.

Example 9: Flavor Content of a Formulation with Different Sugar Levels

In Example 3, four cereal products with different sugar contents were prepared.

Cereal products were prepared using 10% (wt.%, dry matter) of pre-reacted ingredients incorporated into a composition for preparing a cereal-based food product to be processed. The sugar in Recipe B (Table 1) was replaced with wheat flour to achieve sugar reductions of 14%, 29% and 42%.

The content of selected aroma compounds was determined in four cereal products. Table 3 shows the relative concentrations of odorants present in products characterized by reduced sugar levels, expressed as product concentrations, with the initial sugar level being taken as 100%, and prepared in accordance with the method of the present invention. In this example, it was shown that the concentration of odorants was reduced only slightly (up to 18%) by reducing the sugar level (and increasing the wheat flour level) in the formulation.

Thus, this experiment demonstrates that the production method of the present invention can also be used to reduce the sugar content in cereal-based product formulations without significantly reducing the aromatic content of the resulting cooked cereal-based product and, accordingly, without compromising the corresponding organoleptic properties.

Table 3

Odorous substance Reducing sugar content 0% 14% 29% 42% 2,3-butanedione 100 103 83 92 3-methylbutanal 100 97 76 82 2-methylbutanal 100 100 82 90 2,3-pentanedione 100 91 79 87 hexanal 100 85 82 79 2-acetyl-1-pyrroline 100 99 73 77 methional 100 98 76 86 dimethyl trisulfide 100 72 92 95 2-acetyl-1-thiazole 100 101 97 99 phenylacetaldehyde 100 98 80 88 HDMF 100 92 79 85 maltol 100 92 102 97 4-vinylguaiacol 100 99 100 101 vanillin 100 94 87 106

The ratios of selected odorants against the highest reduction in sugar content (42%) are presented in Table 4. In light of the limited change in aroma concentrations compared to a product containing 100% sugar, as shown in Table 3, this experiment also demonstrates that the method The invention provides improved formation of certain aromatic compounds, regardless of the reduction in sugar content in the recipe.

Table 4

Odor ratio Ratio 2-acetyl-1-thiazole/4-vinylguaiacol 0.92 HDMF/4-vinylguaiacol 27.43 maltol/4-vinylguaiacol 238.54 2-acetyl-1-thiazole/3-methylbutanal 0.18 HDMF/3-methylbutanal 5.24 maltol/3-methylbutanal 45.53

Example 10 Comparison of the product obtained by the method of the present invention with commercial products (based on concentrations of 2-acetyl-1-thiazole and 2-acetyl-1-thiazoline)

The concentrations of two odorants, 2-acetyl-1-thiazole and 2-acetyl-1-thiazoline, were compared in the product prepared by the inventive process according to Example 3 and Formulation B, and in nine selected commercially available cereal products. The product prepared by the process of the invention using the pre-reacted ingredient fraction was found to have higher levels of 2-acetyl-1-thiazole and 2-acetyl-1-thiazoline than the nine commercial products involved in the study. The results are presented in Fig. 7, which represents the relative concentration (%) of 2-acetyl-1-thiazole and 2-acetyl-1-thiazoline in commercial products, expressed as the concentration determined in the product of the invention (Example 3, Formulation B), taken as 100%.

Example 11 Comparison of the product obtained by the method of the present invention with commercial products (based on the ratios of selected odorants)

The concentration ratios of selected odorants obtained in the product prepared by the method of the invention according to Example 3 and Formulation B were compared with the ratios obtained for nine commercially available cereal products. Specifically, the ratios of the concentrations of 2-acetylthiazole (roast note), 2-acetyl-1-thiazoline (roast note), HDMF (caramel note), and maltol (caramel note) to 4-vinylguaiacol (clove note) and 3-methylbutanal ( malty, cheesy notes), the results are shown in Fig. 8.

The ratios of 2-acetylthiazole (roast note) and 2-acetyl-1-thiazoline (roast note) to 4-vinylguaiacol (clove note) and 3-methylbutanal (malt, cheesy note) were consistently higher in the inventive product compared to commercial products.

Six of the eight ratios were found to be significantly higher in the product of the invention than in commercial products, thus demonstrating the unique aroma profile of the product obtained by the process of the invention.

Example 12. Assessment of the value of the flavor and aromatic effect of selected odorants

To obtain a rough estimate of the flavor effects of the selectively enhanced aroma compounds in the grain samples prepared in accordance with Examples 1-3, odorant activity values (OAV) were determined. OAV was calculated by dividing the concentration of the odorant detected in the sample by the orthonasal odor threshold. Orthonasal odor thresholds in water available in the literature (Rychlik, M., Schieberle, P. Grosch, W. Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants; Deutsche Forschungsanstalt für Lebensmittelchemie: Garching, Germany, 1998) , were used for OAV calculations, namely 10.0 ppb for 2-acetyl-1-thiazole, 1.0 ppb for 2-acetyl-1-thiazoline, and 5.0 ppb for HDMF. The resulting OAV values are presented in Table 5.

It was shown that the method of the invention increased the concentration of 2-acetyl-1-thiazole in both formulations A and B above the odor threshold (OAV > 1) and thus determined the organoleptic relevance of this odorant. On the other hand, the amounts of 2-acetyl-1-thiazole produced by the other two production concepts were below the odor threshold (OAV < 1) and are therefore organoleptically irrelevant. The OAV values of 2-acetyl-1-thiazoline and HDMF were much greater than one, but the process of the present invention was shown to significantly increase the OAV of both odorants compared to the other two production concepts.

Table 5

Odorous substance Recipe A Recipe B Standard
roller rotation speed Reduced
roller rotation speed Standard pre-reacted roller speed Standard
roller rotation speed Reduced
roller rotation speed Standard pre-reacted roller speed 2-acetyl-1-thiazole 0.49 0.70 1.89 0.62 0.85 2.26 2-acetyl-1-thiazoline 4.37 10.30 13.86 5.61 10.69 15.49 HDMF 32.47 89.76 125.11 40.94 77.62 175.40

Claims (25)

1. A method of preparing a heat-treated cereal-based food product containing a cereal-based ingredient, a filler, a reducing sugar, a dairy ingredient and a fat, comprising the steps of: (i) providing ingredients including a cereal-based ingredient, a filler, a reducing sugar, a dairy ingredient, a fat and water; (a) separating a portion of ingredients containing water, a filler, a milk ingredient, reducing sugar and fat, and forming therefrom a wet mixture, wherein an ingredient that increases the volume or weight of the food product is used as a filler, and a milk ingredient is used as a milk ingredient, containing protein; edible solid or liquid fat or mixtures thereof are used as fat; (b) subjecting the wet mixture to heat treatment at a temperature in the range of 100 to 150°C under a pressure in the range of 2 to 7 bar for a time in the range of 5 to 20 minutes to obtain a pre-reacted fraction, and then (c) combining the pre-reacted fraction with the rest of the ingredients to obtain a composition for preparing a cereal-based food product, wherein the pre-reacted fraction is added in an amount of from 3 to 30 dry. wt.% composition for preparing a food product based on grains; (ii) subjecting the composition for preparing a cereal-based food product to heat treatment and (iii) drying the cereal-based food product obtained in step (ii). 2. The method according to claim 1, wherein step (b) is carried out at a temperature in the range of 110 to 140°C under a pressure in the range of 3 to 6 bar. 3. The method according to claim 1 or 2, in which the pre-reacted fraction in step (c) is added in an amount of from 5 to 20 dry. wt.% composition for preparing a food product based on grains. 4. Method according to any one of paragraphs. 1-3, in which step (a) is performed at a temperature in the range of 60 to 80°C. 5. Method according to any one of paragraphs. 1-4, in which the wet mixture obtained in step (a) is pumped at a temperature in the range of 40 to 80°C into the equipment in which step (b) is performed. 6. Method according to any one of paragraphs. 1-3 or 5, wherein the wet mixture of step (a) has a total solids content in the range of 65 to 90%. 7. The method of claim 6, wherein the wet mixture of step (a) has a total solids content in the range of 70 to 90%. 8. Method according to any one of paragraphs. 1-7, in which the pH of the wet mixture of step (a) is in the range from 6 to 8. 9. The method of claim 8, wherein the pH of the wet mixture of step (a) is in the range of 6 to 7. 10. Method according to any one of paragraphs. 1-9, in which the pre-reacted fraction is cooled at a temperature in the range from 50 to 80°C before performing step (c). 11. Method according to any one of paragraphs. 1-10, in which the mixture formed in step (a) contains an amount of filler in the range from 40 to 70 dry. wt.%. 12. Method according to any one of paragraphs. 1-11, in which the mixture formed in step (a) contains an amount of milk proteins in the range from 5 to 25 dry. wt.%. 13. Method according to any one of paragraphs. 1-12, in which the mixture formed in step (a) contains an amount of fat in the range from 10 to 25 dry. wt.%. 14. Method according to any one of paragraphs. 1-13, in which the wet mixture formed in step (a) contains an amount of water ranging from 10 to 30 wt.%. 15. Method according to any one of paragraphs. 1-14, in which steps (ii) and (iii) are carried out simultaneously using heat treatment methods such as roller drying, wafer or cookie baking and/or browning. 16. Method according to any one of paragraphs. 1-15, whereby a heat-treated cereal-based food product is produced in which the content of 2-acetyl-1-thiazoline and 2-acetyl-1-thiazole is increased compared to a product prepared by a process that does not involve the preparation of a pre-reacted fraction. 17. Method according to any one of paragraphs. 1-16, by means of which a heat-treated food product based on cereals is obtained, in which: (a) the concentration ratio of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal to or greater than 0.02 and the concentration ratio of 2-acetyl-1-thiazoline to 4-vinylguaiacol is equal to or greater than 0.02; and/or (b) the concentration ratio of 2-acetyl-1-thiazole to 3-methylbutanal is equal to or greater than 0.035, and the concentration ratio of 2-acetyl-1-thiazoline to 3-methylbutanal is equal to or greater than 0.040.