SK54699A3 - Solid food composition with overrun filling and method of preparation - Google Patents

Abstract

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

Description

Solid food mixture with plump filling and process for its preparation

Technical field

The present invention relates to a solid food composition comprising a filler comprising, in particular, a fresh, fermented or unfermented dairy product, at least a portion of said filler being provided with a layer, in particular a chocolate or sugar glaze, or a base for making pastry and confectionery.

The invention also relates to the preparation of this food composition as well as a creamy composition which can be used as a filling for a food product.

The invention also relates to water-soluble emulsifiers which, in the preparation of a fill or solid mixture with a dry matter content of 60 to 85%, contribute to the formation of an oil-in-water emulsion which remains stable and mechanically resistant at all times.

BACKGROUND OF THE INVENTION

In the field of food mixtures, the so-called market has been food bars based on various pastry filled with chocolate and / or other sweetened products.

Large amounts of sugar reduce the activity of water and thus prevent the proliferation of bacteria that damage the quality of the product.

This product of the product is considered by the consumer as long-lasting as well as cookies.

There are also food sticks based on fresh non-fermented dairy products and their shelf life is short-lived.

was eg. in which it is based

However, it would be desirable to produce filled food sticks based primarily on fresh, fermented or unfermented dairy products which, given the high content of fresh dairy product, could provide the consumer with a balanced foodstuff for which there is an increasing demand in our modern society.

The preparation of such food sticks encounters various problems that need to be solved comprehensively so that the sticks have sufficient consistency, consistency and taste as well as the fresh product.

E.g. an oil-in-water emulsion in the case of fresh unfermented cheese and vegetable fat will make it possible to prepare a fresh product, but if no more fat is added, the consistency of the product will be insufficient. Moreover, this emulsion is not very stable.

Such a food composition in FR-A-2 639 796, a food composition filled with unfermented cheese and fat. chocolate glaze.

In order to stabilize such an emulsion, EP-B256 561 proposes a process for preparing a confectionery foam product based on an oil-in-water emulsion containing dairy ingredients, one or more fats, sugar and water, and locust beans flour.

However, the taste of flour or locust beans can be unpleasant for some consumers. Moreover, the structure of the finished product thus prepared is too viscous.

Also, WO-A-95/22906 proposes food compositions in which a filling of fermented or non-fermented milk product is prepared in the form of a water-in-oil emulsion in a sponge or chocolate package. Although consistency and designed described fresh

This filling is provided with the stability of such a mixture is satisfactory, its taste is very close to that of butter or margarine, and therefore its further use is obviously limited.

The use of sucrose esters in food compositions is also described.

In the technical file of Sisterna B.V. nonionic emulsifiers obtained by esterification of primary hydroxyl groups of sucrose with edible fatty acids are described as food ingredients. According to the information in this file, e.g. coffee cream: 10% vegetable oil, 5% corn syrup, 3% milk powder, 1% sodium casein, 0.3% sucrose and stearic or palmitic acid (HBL = 11), 0.2% Carrageenan and water required . It is a very liquid cream.

JP-B-62-36649 discloses a whipped yoghurt-type blend associated with a whipped cream-type blend containing 18 to 25% by weight of an emulsifying emulsifier composition comprising:

One or two emulsifiers of choice between lecithin and unsaturated fatty acid esters and sorbitol, sucrose and fatty acid esters one or more emulsifiers of choice between fatty acid esters of sorbitol, fatty acid esters of propylene glycol, and fatty acid esters of glycerol The aqueous phase comprises 65-82% by weight and comprises a sugar, a soluble protein and a stabilizer.

It is clear from the description that emulsifiers other than sucrose esters are mainly used in the fatty phase (fat-soluble emulsifiers). Example 1 refers to a composition in which the sucrose ester has an HLB = 4. Moreover, according to the examples, it is evident that the compositions based on yogurt have a dry matter content of less than 50% and therefore cannot be used as filler within the meaning of the invention.

SUMMARY OF THE INVENTION

Accordingly, it is desirable in the light of the prior art to provide such a solid food composition which is free of the above disadvantages.

One object of the invention is to propose a new solid food composition whose filling, made primarily of fresh, fermented or non-fermented dairy product, is sufficiently stable with respect to the intended use and possibly the taste quality is comparable to fresh fermented or non-fermented product.

It is a further object of the present invention to provide such a food composition based primarily on fresh, fermented or non-fermented dairy product which the consumer will be able to grasp by hand when consumed and its fill will not flow at the usual temperatures of consumption.

Another object of the invention is a food composition which complies with the standards for fresh products and which is therefore kept in a safe state at 4 to 6 ° C for several weeks, preferably for 4 to 6 weeks.

These objects have been achieved by the invention which is based on a solid food composition consisting of a filling at least partially covered by a protective layer. The composition is characterized in that the filling is a loosened oil-in-water emulsion based on fermented or unfermented or fresh dairy product, one or more vegetable fats with one or more fatty acid and sucrose esters, the rate of filling filling being loosened by more than 30 % and comprises 60 to 85% by weight, preferably 65 to 80% by weight of dry matter.

The water activity of the charge is 0.65 to 0.90, more preferably 0.75 to 90, and the pH of the charge is in the acid or neutral range.

By fresh fermented dairy product is meant here a dairy base which, by seeding with lactic acid bacteria, is fermented and then mixed with other ingredients necessary to form a fresh fermented product. This product, maintained at a temperature of from 4 to 10 ° C, contains live bacteria, preferably at least 10 ² to 10 ⁵ live bacteria per ml for 4 to 6 weeks.

Yogurt powders may also be mentioned.

Non-fermented dairy product means milk powder, skimmed milk, semi-skimmed milk, partly skimmed milk, whole milk, condensed milk.

The fermented dairy product is preferably selected from the group consisting of fresh cheeses, yoghurts or the like, and other dairy fermented products containing, individually or in mixtures thereof, lactic acid bacteria such as S. thermophilus, L. bulgaricus, L. acidophilus, L. bifidus, L. lactococcus and Leuconostoc.

The milk product is present in the filling at a ratio of 10% to 40% relative to its total weight.

An important feature of the filling is its occurrence in the form of an oil-in-water emulsion. The hydrophobic droplets are surrounded by water and the suspension is stabilized with an emulsifier. Thus, it is a physical condition that radically differs from water-in-oil emulsions in which the hydrophobic phase surrounds the water droplets and provides a solid structure of the mixture.

The fats according to the invention can still be hydrogenated. These fats have a melting point of between 25 and 40 ° C. The filler preferably contains 10 to 40% by weight, most preferably 15 to 40% by weight of fats.

Of the fats we mention mainly coconut oil.

It has been unexpectedly found that the objectives set by the present invention can be achieved by adding a sufficient amount of a water-soluble emulsifier of a mono or disaccharide fatty acid ester of a hydrophilic / hydrophobic balance (HLB) of 6 to 18, more preferably 8 to 18. more preferably greater than 10 and most preferably 12 to 16.

It was equally surprising to find that the use of this emulsifier essentially does not require the presence of any additional emulsifier. This water-soluble emulsifier is added in a ratio of 0.1 to 2%, preferably in a ratio of greater than 0.2% of the total weight of the fill.

The invention relates to a solid food composition comprising a filler coated at least partially with a protective layer. This mixture is characterized in that the filling is in the form of a loose oil-in-water emulsion based on fermented or unfermented or fresh dairy product, one or more vegetable fats, containing one or more water-soluble fatty acid ester sucrose emulsifiers whose HLB It is 6 to 18, wherein the filling by loosening increases the volume by more than 30% by volume and comprises 60 to 85% by weight, preferably 65 to 80% by weight of dry matter.

Substantially the only water-soluble emulsifier is present in the mixture.

It has also unexpectedly been found that the above objects of the invention have been achieved by adding a sufficient amount of an emulsifier from the group consisting of fatty acid esters and sucrose. These esters are present in a ratio of 0.1 to 2% by weight, more preferably in a ratio of greater than 0.2% by weight.

The fatty acids are preferably saturated C ₁ to C ₂₀ acids, more preferably C ₁₆ or C ₁₆ .

In a preferred embodiment, the esters are selected from the group consisting of sucrose palmitate or sucrose stearate, alone or in a mixture thereof.

The hydrophilic / hydrophobic balance (HLB) of these esters will preferably be 6 to 18, more preferably greater than 10 and even more preferably 12 to 16. These esters are the result of esterification of one or more primary alcoholic groups of sucrose.

Said esters are more preferably one emulsifier present in the mixture. That is, the composition does not contain fat-soluble emulsifiers.

To reduce the water activity, it is desirable that the mixture comprises one or more sugars. Their presence can also improve the taste quality.

Product water activity is a term well known in the food industry. This measure (Aw) denotes the water usable in the product. In most cases, the water activity is not proportional to the water content of the product.

For example, yogurt with fruit pieces contains 82% water and has Aw 0.99. Fresh cheese contains 16% water and has Aw 0.99.

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

The filling of the food composition contains an amount of sugar such that the water activity of the filling is 0.65 to 0.90, preferably 0.75 to 0.90. Recall that water activity refers to the state after stabilization, if necessary. The stabilization of the water activity depends on the protective layer used and the original water activity of the mixture.

In the case of sugars, preference is given to those whose composition does not increase their effect on the environment much so that the food bar retains the character of the fresh product. More preferably, it will be a mixture of sugars that will simultaneously reduce Aw and ensure the taste and dietetic quality of the product.

Such sugars include dextrose, which suppresses water activity, glucose in the form of glucose syrup, maltose, fructose, polyhydric alcohols such as sorbitol, glycerol.

Sugars preferably comprise 10 to 60%, most preferably 15 to 40% of the total fill weight.

In order for the filling to retain its fresh taste and appearance and to dissolve well when consumed, it is necessary that its level of leavening is greater than 30%, preferably 100 to 250%. Raising is carried out by injecting an inert gas. In some cases, the leavening rate may reach or exceed 300%.

The composition may also contain various additives such as e.g. fermented milk powder, skimmed or non-skimmed milk powder, in particular yoghurt powder, flavorings and loosening stabilizer.

In the case of a fermented dairy product, the mixture preferably has a pH of 4 to 5. The unpasteurized product generally has a pH of 4 to 7, the pasteurized product a pH of 6 to 7. The pH can be controlled using calcium hydroxide.

One or more stabilizers, such as gelatin, guar gum, xanthan, pectin, may be added to the product to make it more creamy and more stable over a longer period of time, at a rate of 0.2 to 2% by weight of the product.

The emulsion produced under such conditions is very stable, but dissolves in the mouth as a fresh product.

Flavoring agents and / or known solid additives such as e.g. pieces of fruit, chocolate, cereal grains, nuts.

It is preferred that the food composition of the invention is determined by the weight ratios of the individual components present therein individually or in combination.

Flavoring and solid additives which may be added to the mixture shall not be included in the percentages given for each ingredient of the mixture.

- dairy product: 10 until 40 %. first 20 M until 40 % vegetable fats: 10 until 40 %. first 15 until 40 %. sugars: 10 until 60 %. first 15 until 40 %.

sucrose fatty acid ester: 0.1 to 2 t.

The composition may contain up to 30% by weight of flavorings or solid additives.

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

- dairy product: 10 until 40 %. first 20 until 40 %. - vegetable fats: 10 until 40 %. first 15 until 40 %. - sugars: 10 until 60 %. first 15 until 40 %.

fatty acid ester of sucrose: 0.1 to 2%, optionally flavoring, solid additives not included in the above percentages,

- dry matter: 0,65 to 0,8.

The cartridge preferably has the following composition:

- dairy product containing live lactic bacteria: 10 to%, in particular 20 to 40%, vegetable fats: 10 to 40%, in particular 15 to 40%,

- sugars (choice between dextrose, sucrose, dehydrated glucose syrup, maltose, fructose): 17 to 31%,

- polyhydric alcohol (s): up to 10%,

- fatty acid ester of sucrose: 0.1 to 2%, where appropriate, flavoring agents, solid additives, stabilizer (solids and / or flavoring agents not included in percentages),

- dry matter: 0,65 to 0,8.

The dairy products which conform to these mixtures are optionally fresh, fermented or unfermented.

The solid food composition comprises 50-90% filler and 10-50% protective layer, which may be a combination of layers of different material.

As mentioned above, the filling is associated with a protective layer which can be made from a confectionery base. The layer is manufactured in a known manner and may be laid on the cartridge or the cartridge may be laid on the layer.

Obviously, the ratio of filling to confectionery base may vary as needed, but as a rule the following ratio is maintained:

filling 50 to 90%, confectionery base 10 to 50%.

The present invention also provides a food bar comprising a chocolate or sugar glaze filling as described above in a ratio of:

- 50 to 90% charge

- chocolate or sugar glaze 10 to 50%.

The outer protective layers can be combined in various ways. One of the characteristics by which a food composition can be defined is the method of its preparation. In doing so, it is important to maintain its composition and loosening as detailed below.

Thus, the composition is also characterized in that, from a homogeneous phase which optionally contains fresh, fermented or unfermented dairy product, sucrose or fatty acid ester or a water-soluble emulsifier having an HLB of 6 to 16, sugars or dried fermented milk, in particular yoghurt powder and flavorings, and from the oil phase containing vegetable fats, an oil-in-water emulsion is formed and that the emulsion is loosened dynamically in the presence of a loosening stabilizer.

The filling is then provided in a known manner with an outer layer, which may be chocolate, sugar or other topping, or is covered with slices of confectionery dough, optionally with various combination layers.

Pieces of fruit or chocolate or cereal grains may be mixed into the filling using a static mixer.

In a preferred embodiment, the dairy product, especially yoghurt, is mixed at a temperature of 35 ° C to 50 ° C with sucrose ester, which is prepared as a 10% solution (if there is not enough usable water and if the product is not pasteurized in the above filling composition) and then, at the same temperature, sugars, flavorings, milk powder are added.

The vegetable oil is dissolved (optionally in the presence of a mono- and diglyceride type emulsifier) and added to the above mixture, stable at the indicated temperature to form an oil-in-water emulsion. The emulsion is cooled in a wiper surface exchanger.

The next step is the dynamic loosening of the mixture to which a hydrocolloid is optionally added simultaneously. Another possibility is the simultaneous cooling and loosening of the mixture in the cooling device.

Optionally pieces of fruit or chocolate or cereal grains are added to the mixture.

The invention relates to a creamy composition used primarily as a filling produced according to one of the variants described above.

The invention also relates to the use of a water-soluble emulsifier having an HLB of 6 to 18. This emulsifier is in particular the sucrose fatty acid ester described above. The emulsifier is used in the preparation of a fill or solid mixture with a dry matter content of from 60 to 85% to form an oil-in-water emulsion that is stable all the time and mechanically resistant.

DETAILED DESCRIPTION OF THE INVENTION

The invention will be described by means of the following examples:

Example 1:

The cartridge is prepared as follows:

At 45 ° C, 28 g of yogurt is mixed with a 10% solution of palmitic acid and sucrose ester and stearic acid and sucrose ester of HLB 15, then 2 g of yoghurt powder, 25 g of dehydrated glucose syrup, 2 g of sorbitol are added at the same temperature. , 4 g glycerol.

This homogeneous phase, based on yogurt, is mixed with 28.6 g of coconut oil, in which 0.4 g of mono- and diglyceride have been dissolved, at a temperature of 45 ° C, and then cooled to 14 ° C in exchanger with wiping surface. The formed oil-in-water emulsion is loosened dynamically in the presence of a hydrocolloid solution (4 g) in a Mondomix device.

The filling thus prepared contains 30% fat, 27% sugar and 30% water phase. The ratio of fatty phase to aqueous phase is 1.

The filling water activity is 0.9, the dry matter content is 70% and the loosening rate is 200%. The filling is then lined with almond dough strips in a known manner.

E.g. a bar consisting of two layers of almond dough, including a yoghurt filling with pieces of fruit and weighing 28 g, contains 72% filling and 28% almond dough. The water activity (Aw) of the product after stabilization is 0.88 (with Aw almond dough being 0.75), dry matter content 75%.

Example 2

Another filling can be prepared as follows: 12 g dextrose, 27 g dehydrated glucose syrup, 0.5 g sucrose ester and palmitic and stearic acid with HLB = 5, dry mixed with 16.43 g skimmed milk powder, 1 g gelatin and 0.07 calcium hydroxide. 15 g of water heated to 90 ° C are added to the mixture, then 28 g of coconut oil are mixed to form an oil-in-water emulsion. The pH of the mixture is adjusted to pH by the addition of calcium hydroxide

7. Heat the mixture at 80 ° C for 3 minutes. Then cool to 20 ° C and loosen the surface of the exchanger, increasing the volume by 30%.

The filling contains 28% fat and 83% dry matter.

49.5%. The ratio of the aqueous phase to the lipid phase of water is estimated to be 70%.

with wiper

The sugar content is! 2.6. activity

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Claims (23)

PATENT CLAIMS A solid food composition comprising a filling at least partially covered with a protective layer, characterized in that the filling is a loosened oil-in-water emulsion based on a fermented or unfermented or fresh dairy product and one or more vegetable fats, and the fill contains one or more fatty acid esters of sucrose, the rate of increase in the fill volume after loosening is greater than 30% by volume and contains 60 to 85%, preferably 65 to 80% by weight of dry matter. Solid food composition according to claim 1, characterized in that the filling contains one or more sugars to reduce the water activity to 0.65 to 0.90. The solid food composition of claim 2, wherein the sugars are selected from the group consisting of glucose, sucrose, dextrose, maltose, sorbitol, glycerol. Solid food 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 food composition according to claim 1 or 4, characterized in that it contains 10 to 40% by weight, preferably 15 to 40% by weight of vegetable fat. Solid food composition according to claim 1 or 2, characterized in that the fatty acid esters of sucrose have a hydrophilic / hydrophobic balance of 6 to 18, preferably greater than 10. The solid food composition of claim 1 or 5, wherein the fatty acid esters of sucrose are the result of esterification of one or more primary alcoholic groups of sucrose. Solid food composition according to claim 6 or 7, characterized in that the fatty acids are selected from the group consisting of unsaturated fatty acids Cn to C20. The solid food composition of claim 8, wherein the fatty acid and sucrose esters are selected from the group consisting of a palmitic acid and sucrose ester and a stearic acid and sucrose ester, individually or in a mixture thereof. A solid food composition according to claim 1, wherein the rate of increase of its loosening volume is 100 to 250%. The solid food composition of claim 1, wherein the fresh fermented dairy product comprises live lactic acid bacteria and the non-fermented dairy product may be milk powder, skimmed, semi-skimmed, partially skimmed, whole or condensed milk. The solid food composition of claim 11, wherein the fresh fermented dairy product comprises lactic acid bacteria such as S. thermophilus, L. bulgaricus, L. acidophilus, L. bifidus, L. lactococcus and Leuconostoc, either as individual strains or as a mixture, in particular fresh cheeses and yoghurts and similar products. Solid food composition according to claims 1 to 12, characterized in that the filling is enriched with solid additives and / or flavorings. Solid food composition according to claim 13, characterized in that the solid additives are pieces of fruit, chocolate, nuts, cereal grains. Solid food composition according to any one of the preceding claims, characterized in that the filling composition, expressed as a percentage by weight, consists of 10 to 40% milk product, 10 to 40%, in particular 15 to 40% vegetable fats, 10 to 40%. 60%, in particular from 15 to 40% of sugars, from 0.1 to 2% of fatty acid ester and sucrose or flavorings, solid additives, stabilizer, with no solids and / or flavorings expressed in this percentage, and dry matter from 0.60 to 0.85. Solid food composition according to claim 15, characterized in that the filling composition consists of 10 to 40%, in particular 20 to 40% of dairy product containing live lactic bacteria, 10 to 40%, in particular 15 to 40% of vegetable fats , from 17 to 31% of sugars of choice between dextrose, dehydrated glucose syrup, maltose, fructose, from 0.1 to 2% by weight of a fatty acid ester and sucrose, optionally from flavoring agents, solid additives, stabilizer, wherein the flavoring content and / or solid additives is not expressed in this percentage, dry matter 0.60 to 0.85. Solid food composition according to any one of claims 16 to 17, characterized in that the filling is prepared in such a way that from a homogeneous phase comprising, optionally, fresh, fermented or non-fermented dairy product, sucrose fatty acid ester, sugars optionally dried fermented milk and flavorings, and from the oil phase containing vegetable fats, an oil-in-water emulsion is formed and that the emulsion is loosened dynamically and cooled in the presence of a loosening stabilizer. A food bar comprising 50 to 90% of the fill as defined in any one of claims 1 to 17 and 10 to 50% of the protective layer, optionally made by combining different layers. A food bar comprising 50 to 90% of the filling defined in any one of claims 1 to 17 and 10 to 50% of the confectionery base. A chocolate food bar comprising 50 to 90% of the filling defined in any one of claims 1 to 17 and 10 to 50% of chocolate glaze, sugar mass or confectionery glaze. Process for preparing a solid food composition according to any one of claims 1 to 17, characterized in that from a homogeneous phase which optionally contains fresh, fermented or non-fermented dairy product, sucrose fatty acid ester, sugars, optionally dried fermented milk and flavorings and an oil-in-water emulsion is formed from the oil phase consisting of the vegetable fats and the emulsion so formed is dynamically loosened and cooled in the presence of a loosening stabilizer and provided with a protective layer. Creamy mixture used primarily for the preparation of the filling as defined in claims 1 to 17, characterized in that it is in the form of a loosened oil-in-water emulsion formed from optionally fresh, fermented or non-fermented milk product and one or more vegetable fats, and that it contains one or more fatty acid esters of sucrose, by raising the volume of the mixture by more than 30% and containing 60 to 85% by weight of dry matter. 23. Use of a water-soluble emulsifier of a sugar and fatty acid ester, in particular sucrose and fatty acid ester, in a filling or solid mixture based on a fermented or non-fermented milk product with a dry matter content of 60 to 85% by weight oil-in-water type that remains stable and mechanically resistant at all times.