SI20003A - 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 Expanded Nutrition Composition and Preparation Process

The present invention relates to a solid nutritional composition made from a dairy product-based stuffing, in particular fresh, fermented or non-fermented, coated at least in part with a protective layer, in particular a chocolate coating or a glaze dough or a confectionery or biscuit mass.

It also relates to a process for preparing such a composition. It also applies to a creamy composition for use especially as a filling.

It also relates to the use of water-soluble emulsifiers in a stuffing or solid composition having a solids content of between 60 and 85%, for the production of an oil-in-water emulsion that is time and mechanically stable.

In the field of food ingredients, for some time there have been products called edible plates, based on various confectionery products filled with chocolate and / or other sweet products.

Higher amounts of sugar reduce the activity of water and therefore prevent the development of bacteria that are detrimental to the quality of the product.

The consumer perceives this type of product as a product with a long shelf-life, just as e.g. permanent cakes.

There are also plates based on fresh unfermented dairy products that have a short shelf life.

It would therefore be desirable to be able to have at their disposal cooking plates comprising dairy based stuffing, in particular fresh, fermented or unfermented, which, owing to their high content of dairy product, especially fresh, can guarantee consumers a balanced diet which is increasingly demanding in our modem society.

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When preparing such plates, we encounter various problems that need to be solved at the same time, such as sufficient consistency, stability, optionally taste quality, analogous to a fresh product. E.g. the emulsion of oil-in-water of fermented fresh cheese and vegetable fat leads to a fresh product, but the consistency is not sufficient unless a large amount of machete is added. Otherwise, such an emulsion becomes unstable over time.

Such nutritional compositions are e.g. proposed in FR-A-2 639 796, which describes a food product prepared from a filling of fresh unfermented cheese and a fat coated with a chocolate-based coating.

In order to stabilize such an emulsion, a European patent EP-B-256 561 has proposed a process for the preparation of an oil-in-water foam-based confectionery containing ingredients of milk, one or more fats, sugar and water and locust bean flour.

However, cauliflower or carob beans may have an unpleasant taste for certain consumers and, in addition, lead to a final product whose structure is viscous.

WO-A-95/22906 also suggested nutritional compositions comprising a biscuit or chocolate peel and a fermented or unfermented milk product, which is in the form of a water-in-oil emulsion. Although the consistency and stability of such a composition are satisfactory, the quality of the taste is very close to that of butter or margarine and could therefore limit its development.

They also described the use of sucrose esters in food compositions.

A technical brochure from Societe System B.V describes non-ionic emulsifiers obtained by esterification of primary hydroxyl groups of sucrose with edible fatty acids as dietary supplements. E.g. the preparation of milk cream for coffee contains, as stated in this brochure: 10% vegetable oil, 5% pieces of corn syrup, 3% milk powder, p: \ pr26974M99

1% sodium caseinate, 0.3% sucrose ester and stearic or palmitic acid (HLB = 11), 0.2% carrageenan and the remainder water. It is a very liquid cream.

JP-B-62-36649 provides a whipped yogurt composition similar to a whipped cream type composition containing, by weight, 18-35% by weight of the fat base formed by an emulsifier comprising:

a) one or more emulsifiers selected from lecithin and esters of unsaturated fatty acids and sorbitol,

b) sucrose and fatty acid esters,

c) one or more emulsifiers selected from saturated fatty acid esters and sorbitol, fatty acid esters and propylene glycol, fatty acid esters and glycerol;

up to 82% of the aqueous phase containing sugar, soluble protein and stabilizer.

It is observed that emulsifiers other than sucrose esters (fat soluble emulsifiers) have been used in the fat phase in particular. Otherwise, Case 1 relates to a composition in which the sucrose ester has HLB 4. In addition, by way of example, it turns out that yoghurt-based compositions have a dry extract of less than 50% and therefore cannot be used as stuffing in terms of of the invention.

However, in view of the prior art, it is obvious that it would be desirable to propose a solid nutritional composition that does not have the above disadvantages.

One object of the present invention is to provide a novel solid nutritional composition whose milk-based filling, especially fresh, fermented or non-fermented, has sufficient stability for its intended use and, if desired, a taste quality similar to that of the fermented or un-fermented fresh product.

Another object of the present invention is to provide a novel solid food composition based on a dairy product, in particular fresh, fermented or non-fermented, which allows for hand-holding and does not flow at normal consumption temperatures.

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Another object of the present invention is to provide a nutritional composition that can be compared at the regulatory level with fresh products, i.e. the product is stored at 4 to 6 ° C for several weeks, preferably in the order of 4 to 6 weeks.

These problems were solved by the present invention pertaining to a solid nutritional composition prepared from a stuffing, at least partially coated with a protective layer, wherein the stuffing is an expanded oil-based emulsion based on a fermented or non-fermented milk product. , optionally, fresh, one or more fats, essentially vegetable, containing one or more fatty acid and sucrose esters, the filling having a rate of expansion of more than 30% by volume, a rate of dry extract of between 60 and 85% by weight, preferably between 65 and 80% by weight.

Generally, the stuffing has a water activity of between 0.65 and 0.90, preferably between 0.75 and 0.90, and an acidic or neutral pH.

Fermented fresh dairy product means a milk base that has been fermented after being vaccinated with milk bacteria and then mixed with other ingredients to produce a fermented fresh milk product. This fermented fresh dairy product stored between 4 and 10 ° C still has live bacteria, preferably at least 10 to 10 live bacteria per ml, for 4 to 6 weeks.

We also list yogurt powder.

Non-fermented milk product is meant powdered milk, skimmed milk, semi-skimmed milk, partially skimmed milk, whole milk, condensed milk.

Preferably the fermented dairy product is selected from the group consisting of fresh cheeses, yoghurts or the like, and other dairy products containing live milk bacteria on their own or in a mixture, such as S. thermophilus, L. bulgaricus, L. acidophilus, L. bifidus, L. lactococcus and Leuconostoc.

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The dairy product is generally dosed between 10 and 40%.

An important characteristic of the stuffing composition is that it is in the form of an oil-in-water emulsion, i.e. hydrophobic droplets are surrounded by water, with this suspension stabilized by an emulsifier. So it is a physical condition radically different from the oil-inlet emulsions, in which the hydrophobic phase surrounds the droplets of water and provides the structure of a solid composition.

The fats of the invention may also be hydrogenated. These fats generally have a melting point between 25 and 40 ° C. Fats are preferably in the proportion by weight of between 10 and 40%, in particular 15% and 40%, depending on the filling.

Of the fats, in particular, coconut kernel oil is mentioned.

It has been unexpectedly found that the incorporation of an effective amount of a water-soluble emulsifier consisting of a fatty acid ester and a mono- or especially disaccharide-type sugar having a hydrophilic / hydrophobic balance (HLB) between 6 and 18, preferably 8 and 18, preferably greater than 10 and more more preferably between 12 and 16, it is possible to achieve the objectives stated in the present invention.

More unexpectedly, we found that such an emulsifier avoids the essential presence of any other emulsifier. This water-soluble emulsifier is present in a weight ratio between 0.1 and 2%, preferably above 0.2%.

The invention also relates to a solid nutritional composition prepared from a stuffing, at least partially coated with a protective layer, characterized in that the stuffing is an expanded oil-in-water emulsion based on a fermented or non-fermented milk product, optionally fresh, one or more Essentially vegetable fats containing one or more water-soluble fatty acid and sugar ester type emulsifiers with HLB between 6 and 18, wherein the filling has an expansion rate of more than 30% by volume, a dry extract rate of between 60 and 85% by weight, preferably between 65 and 80% by weight.

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Preferably, the water-soluble emulsifier is essentially the only emulsifier present in the composition.

It has also been unexpectedly found that incorporating an effective amount of an emulsifier selected from the group consisting of fatty acid and sucrose esters enables us to achieve the objectives stated in the present invention. Preferably, these esters are present in a weight ratio between 0.1 and 2%, preferably above 0.2%.

Fatty acids are in particular acids with Ci ₄ to C ₂ o, preferably Ci ₆ or C ₁ g, preferably saturated.

Preferably, the esters are selected from the group consisting of sucrose palmitate or sucrose stearate, alone or in a mixture.

The hydrophilic / hydrophobic balance (HLB) of these esters will preferably be between 6 and 18, preferably 8 and 18, with a yield greater than 10, and more preferably between 12 and 16. These esters result from the esterification of one or more of the primary alcoholic functions of sucrose.

Preferably, these esters are the only emulsifiers present in the composition. I.e. the composition does not essentially contain fat-soluble emulsifiers.

In order to reduce the activity of water, it is desirable that the composition contains one or more sugars. This presence can also improve the quality of the taste.

Water activity of a product is a term well known in the nutritional field, this magnitude (abbreviated Aw) being the magnitude of the availability of water in a product. In most cases, this water activity is not commensurate with the water content of the product.

As an example, fruit yogurt has 82% water and Aw 0.99; fresh cheese contains 16% water and has an Aw of 0.99.

Methods for measuring Aw product are known to those skilled in the art.

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The filling of the food composition will contain such a proportion of sugar that its water activity will be between 0.65 and 0.90, preferably between 0.75 and 0.90. It should be borne in mind that water activity means the activity of the water of the composition after equilibrium, if necessary. The water activity at equilibrium will depend on the protective layer used and the initial water activity of the filling.

Preferably, we will use sugars, the composition of which does not increase the sweetening power of the medium too much, so that the taste of the fresh product is preserved in the plate. Therefore, it will be preferable to have a mixture of sugars, which can at one time guarantee the reduction of Aw and the taste and dietary qualities.

Among the sugars we will mention dextrose (water activity reducing agent), glucose in the form of glucose syrup, maltose, fructose, polyols, such as sorbitol, glycerol.

Sugars are preferably present in a proportion between 10 and 60%, in particular 15 and 40%, depending on the filling.

To improve the freshness and butteriness of the stuffing, the expansion rate is above 30%, preferably from 100 to 250%. Expansion is ensured by the injection of inert gas. In some cases, the expansion rate could reach or exceed 300%.

The filling could also contain additives such as fermented milk powder, skimmed or skimmed milk powder, in particular yogurt powder, flavors and a stabilizer for expansion.

The pH of this filling is preferably between 4 and 5 for the fermented milk product. In general, for a product without pasteurization, the pH is between 4 and 7 and for a product with pasteurization, the pH is between 6 and

7. The pH can be adjusted using calcium hydroxide.

It is also possible to incorporate one or more stabilizers, such as gelatin, guar, xanthan, pectin, from 0.2 to 2%, to obtain a more creamy and more stable product.

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The emulsion obtained under these conditions is very stable but melts in the mouth with the taste of a fresh product.

In one embodiment, the filling is enriched with flavors and / or known solid food fillers. Among the solid fillers, we particularly mention fruit preparations, chocolate chips (cereals), cereals, hazelnuts.

Preferably, the nutritional composition of the invention has the following weight percentages of the various constituent constituents, whether or not combined.

These composition areas are listed in such a way that they do not take into account flavors or solid fillers that can be added to the composition:

dairy product 10 to 40%, in particular 20 to 40% of fat, which is essentially vegetable, 10 to 40%, in particular 15 to 40%, sugars 10 to 60%, in particular 15 to 40% of fatty acid and sucrose esters 0,1 to 2%.

0 to 30% flavors or solid fillers may be added depending on the composition.

According to a preferred embodiment, the nutritional composition is characterized in that the filling has the following composition by weight:

dairy product 10 to 40%, in particular 20 to 40% of fat, which is essentially vegetable, 10 to 40%, in particular 15 to 40%, sugars 10 to 60%, in particular 15 to 40% of fatty acid and sucrose esters 0,1 to 2%, optionally flavorings, solid fillers, stabilizer, the percentages being indicated not taking into account solid fillers and / or flavors, dry extract 0.65 to 0.8.

Preferably the filling has the following composition:

dairy product containing live lactic bacteria, 10 to 40%, in particular 20 to 40% p: \ pr26974M99 essentially vegetable fats, 10 to 40%, in particular 15 to 40% sugars, selected from dextrose, sucrose, syrup dehydrated glucose, maltose, fructose, 17 to 31% polyol (i) 0 to 10% fatty acid and sucrose esters 0.1 to 2%, optionally flavoring, solid fillers, stabilizer, with percentages not being taken into account solid fillers and / or flavors, dry extract 0.65 to 0.8.

Dairy products suitable for the above compositions are, if desired, fresh, fermented or unfermented.

In general, a solid nutritional composition contains 50 to 90% of the filling and 10 to 50% of the protective layer, which can be a combination of different layers.

As stated above, the stuffing is fused with a protective layer that can be a confectionery mass. This confectionery mass, made in a known manner, is put on the stuffing, or the stuffing can be put on that patisserie mass.

Although the amounts of stuffing and confectionery mass can vary in significant proportions, they are generally in the following proportions:

stuffing 50 to 90% confectionery weight 10 to 50%.

The subject of the invention is also a plate made from the yarn described above, covered with chocolate peel or glazed dough according to the following proportions:

stuffing 50 to 90% chocolate or glazed dough 10 to 50%.

We can also make a combination of different protective layers.

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One characteristic that also allows defining a food composition is the process for its preparation. The actual session proved to be important to make the mixture and expansion after the specification below.

The composition is also characterized in that an oil-in-water emulsion is prepared with a homogeneous phase containing a dairy product, optionally fresh, fermented or unfermented, a sucrose and fatty acid ester or a water-soluble emulsifier with HLB 6 to 18, sugars, after if desired, fermented milk powder, in particular yogurt powder and flavorings, with an oily phase containing vegetable fat, and subjected to a dynamic emulsion in a dynamic expansion in the presence of an expansion stabilizer.

The resulting filling is then poured in a known manner, either with a chocolate shell or with a glaze dough or with a glaze, or covered with slices of confectionery or biscuit or a combination of these different layers.

Optionally, it can be embedded in the stuffing with a static mixer of fruit or chocolate crumbs or cereals.

According to a preferred variant, the milk product, in particular yogurt, is mixed with sucrose ester prepared in the form of a 10% solution, if there is insufficient water or if the product is not pasteurized, in accordance with the above proportions in the above-mentioned composition of the filling at a suitable temperature between 35 ° C and 50 ° C, then sugars, flavors, milk powder are added at the same temperature.

Otherwise, the vegetable oil is melted, optionally in the presence of a hydrophobic emulsifier of the mono- and diglyceride type, then added to the previous mixture, always at the same temperature, to obtain an oil-in-water emulsion. Cool the emulsion with a scratched surface exchanger.

The composition is then subjected to dynamic expansion by incorporating, if desired, a hydrocolloid. Alternatively, refrigerate and expand simultaneously in the refrigerator.

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Optionally, incorporate a fruit preparation or pieces of chocolate or cereal into the composition.

The invention also relates to a creamy composition particularly useful for making a stuffing as described above, with one or more preferred variants, if desired.

The invention also relates to the use of a water-soluble emulsifier with HLB 6 to 18, in particular sucrose and fatty acid esters, as defined above, in a stuffing or solid composition having a solids content between 60 and 85%, for the preparation of a time and mechanically stable oil-in-water emulsions.

The invention will now be described by way of example examples below.

Example 1

The stuffing is obtained as follows:

g of yogurt is mixed at 45 ° C with 6 g of 10% solution of palmitic acid and sucrose ester and stearic acid and sucrose ester with HLB 15, then 2 g of yogurt powder, 25 g of dehydrated glucose syrup, 2 g of sorbitol, 4 are added at the same temperature. g of glycerin to give a homogeneous phase.

The homogeneous yogurt-based phase is mixed at 45 ° C with 28.6 g of coconut kernel oil, in which 0.4 g of mono- and diglycerides are melted in a mixing tub, then cooled to 14 ° C with a scratch-exchanger. The resulting oil-in-water emulsion was subjected to cold dynamic expansion in a Mondomix-type apparatus by incorporating a hydrocolloid solution (4 g).

The resulting filling 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.

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The water activity of the filling is 0.9, the dry extract rate is 70% and the expansion rate is 200%. The filling is then coated in a known manner with a biscuit cut into strips.

E.g. a plate of two biscuits, containing a yoghurt filling containing 28 g of fruit and containing 72% of the filling and 28% of the biscuit, the Aw of the product by equilibrium is 0.88 (while Aw is 0.75 for the biscuit) , the dry extract rate is 75%.

Example 2

The second stuffing can be obtained as follows:

Dry mixed with 12 g of dextrose, 27% of dehydrated glucose syrup, 0.5 g of sucrose ester and palmitic and stearic acid HLB = 5 with 16.43 g of skimmed-milk powder, 1 g of gelatin and 0.07 g of calcium hydroxide. This mixture was added to 15 g of water at 90 ° C, then vigorously stirred 28 g of coconut kernel oil to obtain an oil-in-water emulsion. The pH of the mixture was again adjusted to 7 with the addition of calcium hydroxide. This product is heated at 80 ° C for 3 minutes. Cool and expand at 20 ° C on a scratch exchanger to 30% expansion rate.

The resulting filling has a fat content of 28% and a dry matter content of 83%. The sugar content is 49.5%. The aqueous phase / lipid phase ratio is 2.6. The water activity of this filling was determined to be 70%.

Claims (23)

PATENT APPLICATIONS A solid food composition made from stuffing, at least partially coated with a protective layer, wherein the stuffing is an expanded oil-in-water emulsion based on a fermented or non-fermented milk product, optionally fresh, one or more fats, essentially vegetable, containing one or more fatty acid and sucrose esters, the stuffing having an expansion rate of more than 30% by volume, a dry extract rate of between 60 and 85% by weight, preferably between 65 and 80% by weight . Solid nutritional composition according to claim 1, characterized in that the filling contains one or more sugars which allow the water activity to be reduced between 0.65 and 0.90. Solid nutritional composition according to claim 2, characterized in that the sugars are selected from the group consisting of glucose, sucrose, dextrose, maltose, sorbitol, glycerol. Solid nutritional composition according to claim 1, characterized in that the vegetable fat is selected from the group consisting of oils, optionally hydrogenated, whose melting point is between 25 ° C and 40 ° C. Solid nutritional composition according to claim 1 or 4, characterized in that the vegetable fat is present in a weight ratio between 10 and 40%, in particular 15 and 40%. Solid nutritional composition according to one of claims 1 or 2, characterized in that the fatty acid and sucrose esters have a hydrophilic / lipophilic balance between 6 and 18, preferably above 10. Solid nutritional composition according to claim 1 or 5, characterized in that the fatty acid and sucrose esters are obtained from the esterification of one or more of the primary alcoholic functions present on sucrose. p: \ pr26974M99 Solid nutritional composition according to claim 6 or 7, characterized in that the fatty acids are selected from the group consisting of fatty acids with C14-C20, preferably saturated. Solid nutritional composition according to claim 8, characterized in that the fatty acid and sucrose esters are selected from the group consisting of palmitic acid and sucrose esters, and stearic acid and sucrose esters, alone or in a mixture. Solid nutritional composition according to claim 1, characterized in that the rate of expansion is between 100 and 250%. Solid nutritional composition according to claim 1, characterized in that the fresh fermented milk product contains live milk bacteria and the non-fermented milk product is selected from powdered milk, skimmed milk, semi-skimmed milk, partially skimmed milk, whole milk, condensed milk. Solid nutritional composition according to claim 11, characterized in that the freshly fermented milk product contains live milk bacteria, alone or in a mixture selected from the group consisting of S. thermophilus, L. bulgaricus, L. acidophilus, L. bifidus , L. lactococcus and Leuconostoc, in particular fresh cheeses and yoghurts or the like. Solid nutritional composition according to claims 1 to 12, characterized in that the filling is enriched with solid fillers and / or flavors. Solid nutritional composition according to claim 13, characterized in that the solid fillers are selected from the group consisting of fruit preparations, chocolate particles, hazelnuts, cereals. Solid nutritional composition according to one of the preceding claims, characterized in that the filling has the following composition by weight. percent: dairy product 20 to 40% fat, essentially vegetable, 10 to 40%, in particular 15 to 40% sugars 10 to 60%, in particular 15 to 40% p: fatty acid and sucrose ester 0.1 to 2% , optionally flavorings, solid fillers, stabilizer, the percentages being indicated not taking into account solid fillers and / or flavors, dry extract 0.60 to 0.85. Food composition according to claim 15, characterized in that the filling has the following composition: dairy product containing live milk bacteria, 10 to 40%, in particular 20 to 40% of fat, essentially vegetable, 10 to 40%, in particular 15 to 40% sugars, selected from dextrose, dehydrated glucose syrup, maltose, fructose , 17 to 31% polyol (i) 0 to 10% fatty acid and sucrose esters 0.1 to 2%, optionally flavoring, solid fillers, stabilizer, the percentages being given in a way that does not take into account solid fillers and / or flavors , dry extract 0.60 to 0.85. Solid nutritional composition according to one of claims 1 to 16, characterized in that the filling can be obtained by the following procedure: prepare an oil-in-water emulsion with a homogeneous phase containing the milk product, optionally fresh, fermented or unfermented, an ester of sucrose and fatty acids, sugars, optionally fermented milk powder and flavorings, with an oily phase containing vegetable fat, and subjecting the resulting emulsion to dynamic expansion and cooling in the presence of an expansion stabilizer. 18. Dining plate, characterized in that it is made from 50 to 90% of the filling as defined in one of claims 1 to 17, and 10 to 50% of the protective layer, which may be a combination of different layers. Dining plate, characterized in that it is made from 50 to 90% stuffing as defined in one of claims 1 to 17 and 10 to 50% by weight of confectionery. p: \ pr26974M99 20. A chocolate-coated plate, comprising 50 to 90% of the filling as defined in any one of claims 1 to 17, and 10 to 50% of a chocolate coating or glaze dough or glaze. Process for the preparation of a nutritional composition according to one of Claims 1 to 17, characterized in that an oil-in-water emulsion is prepared with a homogeneous phase containing a dairy product, optionally fresh, fermented or non-fermented, sucrose and fatty acid ester, sugars, optionally fermented milk powder and flavorings, with an oily phase containing vegetable fat, and subjected to dynamic emulsion and cooling in the presence of an expansion stabilizer, and to combine the resulting filling with a protective layer. A creamy composition particularly useful for the preparation of a filling as described in claims 1 to 17, characterized in that it is in the form of an expanded oil-in-water emulsion based on a milk product, optionally fresh, fermented or unfermented, one or more fat being essentially vegetable and containing one or more fatty acid and sucrose esters, the composition having an expansion rate of more than 30% and a dry extract rate of between 60 and 85% by weight. 23. Use of a water-soluble emulsifier consisting of a sugar and fatty acid ester, in particular sucrose and fatty acid esters, in a stuffing or solid composition based on expanded milk product based on fermented or non-fermented milk product having a solids content between 60 and 85% , for the preparation of a time and mechanically stable oil-in-water emulsion.