WO2004112491A2 - Confiserie dietetique - Google Patents

Confiserie dietetique Download PDF

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Publication number
WO2004112491A2
WO2004112491A2 PCT/IB2004/002117 IB2004002117W WO2004112491A2 WO 2004112491 A2 WO2004112491 A2 WO 2004112491A2 IB 2004002117 W IB2004002117 W IB 2004002117W WO 2004112491 A2 WO2004112491 A2 WO 2004112491A2
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WO
WIPO (PCT)
Prior art keywords
product
freeze dried
food
fruit
dried component
Prior art date
Application number
PCT/IB2004/002117
Other languages
English (en)
Other versions
WO2004112491A3 (fr
Inventor
Ashley Carter Salisbury
Original Assignee
Ashley Carter Salisbury
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ashley Carter Salisbury filed Critical Ashley Carter Salisbury
Publication of WO2004112491A2 publication Critical patent/WO2004112491A2/fr
Publication of WO2004112491A3 publication Critical patent/WO2004112491A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Definitions

  • the present invention relates to food products containing freeze dried fruit.
  • the present invention relates particularly to snack foods, and in particular to individually packaged or discrete food snacks, such as for example, food bars or the like, particularly health food bars, strength bars, energy bars, muesli bars, nut bars and the like containing fruit, particularly freeze dried fruit. Even more " particularly, the present invention relates to food bars containing healthy components, such as for example, fruit, vegetables, nuts, seeds, cereals, dietary fibre products or the like, including combinations of one or more fruit and/or vegetables, and to methods of making such food bars.
  • the present invention relates to food bars containing a freeze dried component, such as for example, a freeze dried fruit, vegetable, herb or similar material, and to methods of incorporating such material into snack foods, particularly into health bars.
  • a freeze dried component such as for example, a freeze dried fruit, vegetable, herb or similar material
  • the present invention finds particular application in the incorporation of freeze dried fruit, preferably in small particles, granules or powder into nutrition bars.
  • freeze dried is not necessarily restricted to freeze dried foods but is used in a general sense as well as a particular sense to refer to any food material that has been treated by freezing, cooking or the like, as well as to foods that have been freeze dried in its normal meaning.
  • the food bar market which includes confectionery and health bars, is currently estimated to be worth approximately $3,000,000,000 in retail sales in Australia alone. At present, health bars account for less than about 7% of this market. Thus, there is an opportunity to increase sales of health bars by obtaining greater market penetration. However, to date there have been impediments to gaining this increased market share.
  • One way of increasing the nutritional value of such products is to incorporate nutritious food components, such as fruit, vegetables, nuts, seeds, cereals, dietary fibre material or the like.
  • nutritious food components such as fruit, vegetables, nuts, seeds, cereals, dietary fibre material or the like.
  • previous attempts to incorporate fruit have not been entirely successful for one reason or another.
  • Reasons for the low acceptance of fruit-containing health bars include the uneven distribution of fruit throughout the bar, the poor quality of fruit used in making the bar, the form of the fruit incorporated into the bar being in an unacceptable form, such as conventionally dried fruit, fruit paste or fruit juice, the unacceptable taste, flavour, texture, mouthfeel and appearance of the bar containing the fruit, and either the rapid deterioration of non-preserved fruit or the addition of chemical preservatives to the fruit in order to increase the shelf life of the bar.
  • some of the chemical preservatives such as for example, numbers 220, 221, 222, 223, 224, 225, 226, 227 and/or 228 added to conventionally dried fruits include sulphites, substances to which a proportion of the asthmatic population are sensitive. Sulphites in this population subgroup can cause severe, potentially life-threatening asthmatic reactions in quantities exceeding lOmg sulphites per lOOg of product (more than lOppm) . Products containing fruit without the addition of sulphites would therefore be suitable food choices for some people with asthma or similar conditions who otherwise would need to avoid such foods.
  • a further problem associated with currently available food bars is that more and more consumers are using food bars as a replacement for more traditional meals that previously were taken at the table. Owing to an increase in the pace of living, there is a greater incidence of people eating "on the run” . Convenience foods in the form of snack bars or food bars allow consumers to eat whilst enjoying a hectic lifestyle where there is less time to sit down for a meal. Thus, because of the increasing pace of consumers' lifestyles, consumers are looking for foods which are easy to transport and consume as well as being nutritious and providing a healthy alternative to traditional chocolate bars . Health food bars low in saturated fat, high in fibre and containing other nutrients fulfill this role.
  • a typical 50g chocolate bar contains 27% fats and 55% sugars. It contains over l,100kj and 13g of saturated fat. According to Weight Watchers, one chocolate bar equates to over 25% of a person's daily food and liquid energy needs but without supplying 25% of a person's other nutrient needs.
  • a health food product including a base material composition or mixture and a freeze dried component, wherein the freeze dried component is distributed within the base material .
  • a method of making a health food product including the steps of providing a base material composition and a freeze dried component, contacting the base material with the freeze dried product to form a blend or mixture, and forming the blend or mixture with the health food product, wherein the freeze dried component is distributed within and substantially through the base material .
  • the health food product is a health confectionery product or equivalent, more typically a product in the form of a bar, block, cylinder or other shape.
  • the health confectionery product is rectangular, circular, oval, polygonal, heart- shaped or other shape, or can adopt any desirable, suitable or convenient shape or combination of shapes.
  • the shape may be dictated by the method of manufacturing the health confectionery product, the method of consuming the health confectionery product, the method of packing the product, and/or the method of holding the product, or any two or more in combination.
  • the freeze dried component is a quick frozen component or freeze dried component, a snap frozen component or the like, or is obtained from a snap frozen or freeze drying or spray drying process.
  • the component described as a freeze dried component is not necessarily restricted to a freeze dried component but can include components having the same or similar properties than can be used in the various applications of the present invention.
  • the freeze drying process is a process in which the food is frozen under vacuum to convert moisture in the food into ice and the food is heated to evaporate the ice whilst under vacuum so that the ice sublimes to water vapour which is removed under vacuum.
  • the freeze dried component can be obtained from a solid material or from a liquid material or from a mixture of solid and liquid materials, such as for example, from a solid piece, a juice, a pulp, a paste, a slurry, a mixture, an emulsion, a suspension or the like including combinations of such forms.
  • the freeze dried component is in the form of discrete pieces, particles, granules, grains, powder or the like. Even more typically, the freeze dried component is a powdered substance obtained by milling, grinding or other method of particle size reduction or comminution of food that has undergone a freezing or freeze drying process.
  • the powder is in the size range of from less than about 0.001mm to greater than about 20mm, preferably from about 0.01mm to about 10mm, even more preferably from about 0.1mm to about 10mm, and most preferably from about 0.5mm to about 5mm when measured from one side or end of the particle to the other side or end of the particle, such as for example in diameter or when measured along the longer or longest axis of the particle depending upon the exact shape of the particle, such as whether it is substantially spherical, ovoid, acicular, or the like.
  • the particle size distribution of the quick frozen on freeze dried particles may range from 100% passing through a 0.020mm wire sieve (US Standard Sieve #635) or smaller aperture, to 100% of the particles being retained on a 20mm wire sieve.
  • the ground or milled freeze dried particles will have a variety of particle sizes, shapes and orientations, including a wide variation in distribution of sizes and shapes.
  • some particles may be microscopic and vary in size from single molecules to macroscopic particles retained on a 20mm wire sieve.
  • the freeze drying process may result in the food particles being hygroscopic, thereby easily taking up moisture and thereby increasing the difficulty of mechanical sieving to establish the particle size distribution.
  • the freeze dried component is distributed throughout the base material, preferably throughout substantially the entire amount of base material. More typically, the freeze dried component is more or less substantially uniformly distributed throughout the entire confectionery or health bar product. Even more typically, the freeze dried component is blended or mixed with the base material to form a blend or mixture prior to shaping the mixture into the final shape of the food product. Even more typically, the blend or mixture is formed into the shape of the food bar by moulding or cutting of a pre-moulded slab.
  • the freeze dried component is a fruit or a material derived from fruit. More typically, the fruit includes strawberry, apple, orange, apricot, grape, peach, pear, berries, mango, melon, raspberry, banana, citrus fruits, pome fruits or the like.
  • the freeze dried component is a vegetable or a product made from a vegetable. More typically, vegetables include asparagus, pea pods, peas, broccoli, cauliflower, mixed vegetables, yellow, red or green peppers, lotus fruit, celery, garlic, onion, lettuce, carrot, potato, corn or the like.
  • the base material of the confection product of the present invention is a mixture or composition containing at least one, and preferably two or more materials. More typically, the base material includes a cereal, preferably in the form of a toasted or extruded flake or other cereal component, rice, preferably in the form of puffed rice pieces, granules or the like, maize, preferably in the form of kernels or the like.
  • other base materials include carriers, soy, preferably in the form of protein concentrate, pieces, granules or the like.
  • the carriers include rice syrup, fruit juice concentrate, agave syrup, maize syrup, maltodextrin, polydextrose, polyols, inulin, guar gum, corn syrup solids, starch or the like.
  • the base material includes additives, such as taste enhancers or modifiers, nutrients or the like.
  • the confection product of the present invention has superior organoleptic properties or qualities, including texture, flavour, mouth feel, odour, taste and the like. More typically, the confection product of the present invention has a low glycaemic index, such as for example up to about 70, preferably up to about 60, more preferably a very low glycaemic index, preferably up to about 55, and more preferably from less than about 55.
  • the health bar product of the present invention has an increased amount of nutrients, and biologically active substances including phytochemicals . More typically, the nutrients may include added vitamins and minerals including Vitamin A, carotenoids, thiamine (Vitamin Bl) , riboflavin (Vitamin B2) , niacin, folate,
  • Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, calcium, iron, iodine, magnesium, phosphorous, zinc and the phytochemicals may include but are not be limited to isoflavones, phytosterols, flavonoids, flavonols, flavones, catechins (flavan-3-ols) , flavanones, anthocyanins, phytoestrogens, lycopene, glucosinolates, resveratrol, garlic sulfides, monoterpenes, prebiotics, probiotics, xanthophylls, glycerin, indoles, spice antioxidants, fibres and brans.
  • the natural food product of the present invention can take a variety of different forms.
  • Typical forms of the food product include pet food, baby food, ice-cream and ice-cream type products, cereals and similar products containing the snap frozen fruit or similar.
  • the nutritional value of some embodiments of the bars of the present invention include the following:
  • a 55g bar of the present invention has:
  • Fat about 4.8g (but less than 0.4g saturated fat)
  • Sugars about 11.4g, all derived from fruits, rice syrup, maize syrup, cereal grain dextrins and the like
  • the confectionery product of the present invention includes other materials or additives. More typically, the additives or other materials include carbohydrate-based syrup, other syrups, gums, starches, bulking agents, fillers, flavourings, flavour enhancers, processing aids, and other materials having desirable organoleptic properties, or imparting desirable organoleptic properties.
  • the additives or other materials include carbohydrate-based syrup, other syrups, gums, starches, bulking agents, fillers, flavourings, flavour enhancers, processing aids, and other materials having desirable organoleptic properties, or imparting desirable organoleptic properties.
  • the organoleptic properties include taste, particularly taste resulting from the addition of the powdered freeze dried fruit which provides a strong flavour burst in the mouth without the need for the addition of natural, nature equivalent or identical or artificial flavouring substances or flavour enhancers. This allows the product to taste better than traditional bars, whilst still maintaining a low saturated fat and high fibre content, ie., a product having improved taste and nutrition.
  • the confection product of the present invention is made by mixing or blending the various components together, accompanied by heating or other manufacturing processes, including moulding the mixture into a final or desired shape, cooling, packing into individual wrappers and the like.
  • Typical formulations of bars in accordance with the present invention include the following:
  • the improved organoleptic qualities of the confection product of the present invention derives from the more uniform distribution of the relatively smaller size pieces, particles, granules of the freeze dried component within the base material of the confection product, which allows the full taste of the product to be obtained initially and to be maintained over the period of consumption of the product, ie., the flavour and other volatile chemicals of the powdered fruit are more readily accessible when chewing the food and last for the duration of consumption of the food.
  • including the freeze dried component as small particles or in the form of a powder allows a quick burst of taste to be available to the consumer immediately on eating the confectionery product.
  • freeze dried component particularly the freeze dried fruit
  • the small particle size distribution of the freeze dried component is suggested to result in increased surface-area of the fruit solids which, when in contact with saliva during chewing of the confection product, results in optimum flavour release, particularly for prolonged period, coinciding with the consumption of the health bar product.
  • Figure 1 is a schematic process flow outline of one method of making one embodiment of the present invention.
  • a health bar according to the present invention was made in accordance with the following formulation:
  • a combination of different syrups could be used in place of the rice syrups/syrup blend.
  • examples of the other syrups include rice syrup, fruit juice syrup, maize syrup, agave syrup, cereal grain dextrins and the like.
  • a typical composition of the rice flakes could include rice flour (71%), maize flour, psyllium (5.5%), apple juice concentrate, vitamins including thiamin, niacin, folate and minerals such as iron and salt.
  • salt can be removed as well as modifying or removing the additional vitamins and minerals depending upon taste and other end use properties or characteristics that are required.
  • antioxidants such as vitamin E, including tocopherol.
  • a typical composition of the soy protein nuggets include non-genetically modified soy protein isolate, tapioca starch, rice flour, malt, vitamins and minerals, calcium and iron. Still further modifications of the formulation include removing malt and removing/adding additional vitamins and minerals .
  • other embodiments of the present invention include optimising the milling particle size and/or particle size distribution range, and the possible addition of antioxidants, such as for example, vitamin C (ascorbic acid) , citric acid or the like, including combinations of two or more such materials.
  • antioxidants such as for example, vitamin C (ascorbic acid) , citric acid or the like, including combinations of two or more such materials.
  • individual vitamins and minerals in the vitamin/mineral mix are dependent upon product variety and target market demographic to which the particular health bar is directed, such as for example, bars directed to people suffering from Type I and/or Type II diabetes, or bars having increased or extended nutritional requirements such as amounts of iodides, fluorides or the like or people suffering from conditions requiring these treatments .
  • freeze dried fruit examples include spiced apple, orange and strawberry.
  • the inclusion of the freeze dried fruit will vary according to the flavour required.
  • Alternatives for the rice flakes can include rice flour, maize flour, psyllium or the like.
  • Alternatives for the soy protein nuggets include soy protein, animal protein, dairy protein, fish protein, vegetable protein, cereal protein, legume protein, nut protein, seed protein, and the like. These materials may be in any physical form, or the like.
  • Rice flakes rice flour, maize flour, psyllium, apple juice concentrate, salt) , almond/paste/butter, soy protein nuggets (x%) (soy protein isolate, tapioca starch) , cereal grains or products of cereal grains (x%) , legumes (x%)or products of legumes (x%) , nuts or products of nuts (x%) , seeds or products of seeds (x%) , vegetables (x%) , animal foods, dairy foods, almond paste/butter/oil, soy bean paste/butter/oil, nut paste/butter/oil, seed paste/butter/oil, legume paste/butter/oil, cereal paste/butter/oil, rice syrup, fruit juice syrup, maize syrup, cereal grain syrup, honey, inulin, guar gum, powdered freeze dried fruit (x%) , powdered freeze dried vegetable (x%) , powdered freeze dried herb (x%) , sultanas, currants, other dried fruits, herbs and spices, vitamins,
  • Table 3 provides an indication of typical ranges of each component in the formulation that can be incorporated into the confectionery product in accordance with the present invention.
  • Other materials that could be incorporated into the bars include biologically active substances (functional foods), eg., phytosterol esters, prebiotics, probiotics, novel foods, eg., tagatose.
  • biologically active substances eg., phytosterol esters, prebiotics, probiotics, novel foods, eg., tagatose.
  • the method of the present invention can be used to manufacture the following list of products:
  • Ice cream including standard, soy, bars, sandwiches, and the like
  • All classes of fruits including tropical fruits, sub-tropical fruits, berries, citrus fruits, pome fruits, stone fruits, including but not limited to, the following:
  • the fruits may be incorporated either singly or in combinations of two or more.
  • Vegetables which can be incorporated into the bars of the present invention include the following:
  • the vegetables may be incorporated either singly or in combinations of two or more.
  • Figure 1 provides a schematic outline in flowchart form of the general steps for producing one form of the food made by one embodiment of the method of production in accordance with the present invention.
  • Freeze dried fruit is dry stored in a dry storage receptacle 4
  • soy protein nuggets are dry stored in dry storage receptacle 6
  • rice flakes are dry stored in receptacle 8
  • sultanas are dry stored in receptacle 10
  • currants in dry storage receptacle 12 a vitamin/mineral mix in dry storage receptacle 14, a spice mix in dry storage receptacle 16, rice syrup in dry storage receptacle 18, and almond paste/butter in chilled storage receptacle 20.
  • Any suitable vessel can be used.
  • the almond paste is quarantined in chilled ( ⁇ 4°C) conditions in the chilled storage receptacle 20 until quality control release to production.
  • the rice syrup from receptacle 18 and almond paste from receptacle 20 are blended together in a suitable mixer/blender 22 and gently heated in the same vessel or in a different vessel 24, typically at between about 30°C-100°C, preferably from about 34°C-85°C to enable mixing of these ingredients together, and a reduction in viscosity of the ensuing solution.
  • the final viscosity achieved in this step is sufficient to enable a wet coating of the dry ingredients to enable moulding into slab or final product shape, but without unnecessary heat applied in order to maximise nutrient retention.
  • the freeze dried fruit from storage receptacle 4 is milled in a suitable milling apparatus 26 or equivalent comminuting device to a specified and/or predetermined particle size range.
  • the suitable particle size range is from about 0.001mm to about 20mm.
  • the grinding/milling of the freeze dried fruit to a suitable particle size or a particle size range is to optimise flavour retention while retaining low glycaemic index characteristics.
  • the rice flakes from receptacle 8 are passed to a suitable crusher 8 or equivalent device where the flakes are crushed to a suitable particle size.
  • the warmed rice syrup/almond paste blend from heated blender 24 is added to the blended dry mix from step 7 above in a suitable wet blender 32 to mix all of the ingredients of the formulation. It is to be noted that the time from melting of the rice syrup/almond paste mix to incorporation of the melted mix into the bar is optimised so as to minimise loss of flavour, nutrients and other phytochemicals in the finished bar.
  • the moulds 34 containing the product are cooled to ambient temperature in a suitable cooling apparatus 36 for a period of time from about 5 minutes to about 2 hours, preferably from about 20 minutes to about 60 minutes, and more preferably approximately about 30- 45 minutes, depending upon the ambient temperature to enable the bar to form its final texture.
  • a suitable cooling apparatus 36 After cooling, the product is turned out of the moulds and cut to size by a suitable cutter 38.
  • Typical lengths of the bar are 4cm x 10cm, however, the size of the bar can take any form or shape or dimension.
  • the product is then weighed and packaged into a flexible packaging material, such as for example, a composite flexible film wrap or similar using a suitable packaging machine 40.
  • Packaged bars are packed into outer cartons 42 to form finished goods .
  • the finished goods are quarantined in dry ambient conditions until final quality control release.
  • the finished goods are stored in dry ambient conditions until distribution 44.
  • the expected shelf life of the product is up to about 12 months or more from the date of manufacture, typically up to 13, and preferably up to about 14 months when stored dry at ambient temperature in suitable conditions 46.
  • the optimal combination of ingredients produces a slowly digested (low glycaemic index) nourishing, satisfying food in the form of a conveniently sized and shaped bar allowing consumption "on the run” .

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Pediatric Medicine (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

L'invention concerne un nouveau produit alimentaire de type diététique comportant une composition de base et un constituant lyophilisé réparti sensiblement uniformément dans cette dernière en vue de former un produit alimentaire diététique plus nutritif présentant des propriétés organoleptiques supérieures se maintenant plus ou moins pendant la durée de consommation du produit. Ce produit lyophilisé est un fruit, de préférence un fruit granulé ou pulvérulent ayant été produit par lyophilisation ou congélation instantanée. En plus de présenter des qualités nutritionnelles supérieures, ce produit plaît davantage et réussit à éviter les défauts associés aux aliments diététiques existants, notamment en ce qui concerne la sensation en bouche au moment de sa consommation.
PCT/IB2004/002117 2003-06-26 2004-06-25 Confiserie dietetique WO2004112491A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2003903284 2003-06-26
AU2003903284A AU2003903284A0 (en) 2003-06-26 2003-06-26 Health confectionery

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WO2004112491A2 true WO2004112491A2 (fr) 2004-12-29
WO2004112491A3 WO2004112491A3 (fr) 2006-08-24

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Cited By (21)

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WO2008076579A2 (fr) * 2006-12-21 2008-06-26 Abbot Laboratories Méthode de régulation du poids corporel chez des femmes présentant une carence estrogénique
WO2009000093A1 (fr) * 2007-06-22 2008-12-31 Bühler AG Procédé de fabrication d'une matière grasse
US7601370B2 (en) 2004-07-28 2009-10-13 Abbott Laboratories Method for controlling body weight in estrogen-insufficient women
US20110039945A1 (en) * 2007-10-29 2011-02-17 Dsm Ip Assets B.V. Compositions containing resveratrol and pectin
US8277865B2 (en) 2007-03-02 2012-10-02 Paul Ralph Bunke Nutritious fabricated snack products
US8486469B2 (en) 2005-10-17 2013-07-16 Intercontinental Great Brands Llc Low-calorie food bar
US8658235B2 (en) 2008-10-24 2014-02-25 Conopco Inc. Frozen confection
CN103783432A (zh) * 2012-11-16 2014-05-14 哈尔滨艾博雅食品科技开发有限公司 绿豆土豆粉
CN103783446A (zh) * 2012-11-28 2014-05-14 哈尔滨贵迪软件有限公司 绿茶红薯粉
CN103783434A (zh) * 2012-11-16 2014-05-14 哈尔滨艾博雅食品科技开发有限公司 芒果土豆粉
US9028882B2 (en) 2005-05-02 2015-05-12 4Life Patents, Llc Nutraceutical gels
CN106900974A (zh) * 2017-03-13 2017-06-30 江苏豪蓓特食品有限公司 一种含活性益生菌酸奶冰淇淋粉及其制备方法
US9861115B2 (en) 2003-04-11 2018-01-09 Cargill, Incorporated Pellet systems for preparing beverages
CN107897789A (zh) * 2017-11-24 2018-04-13 安徽金阳光农业服务有限公司 一种温性复合型藕粉酥及其制备方法
CN107927655A (zh) * 2017-11-24 2018-04-20 安徽金阳光农业服务有限公司 一种中性复合型藕粉酥及其制备方法
US9956258B2 (en) 2005-05-02 2018-05-01 4Life Patents, Llc Transfer factor preparations and associated methods
CN108041116A (zh) * 2017-12-06 2018-05-18 美安康质量检测技术（上海）有限公司 一种低gi谷物棒及其制备方法
CN108777996A (zh) * 2016-04-11 2018-11-09 雀巢产品技术援助有限公司 提供代谢有益效果的婴儿营养
CN111802604A (zh) * 2020-07-10 2020-10-23 漳州福友食品有限公司 一种富有维生素a的冻干夹心香蕉及其制作方法
WO2021099816A1 (fr) * 2019-11-19 2021-05-27 Uab Geld Baltic Produit alimentaire comestible à valeur biologique accrue préparé à partir de poudre lyophilisée
US20230136465A1 (en) * 2021-09-30 2023-05-04 NotCo Delaware, LLC Plant-based chicken flavoring agent composition

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US9861115B2 (en) 2003-04-11 2018-01-09 Cargill, Incorporated Pellet systems for preparing beverages
US7601370B2 (en) 2004-07-28 2009-10-13 Abbott Laboratories Method for controlling body weight in estrogen-insufficient women
US9028882B2 (en) 2005-05-02 2015-05-12 4Life Patents, Llc Nutraceutical gels
US11857593B2 (en) 2005-05-02 2024-01-02 4Life Patents, Llc Nutraceutical gels
US10905732B2 (en) 2005-05-02 2021-02-02 4Life Patents, Llc Transfer factor preparations and associated methods
US10363280B2 (en) 2005-05-02 2019-07-30 4Life Patents, Llc Nutraceutical gels
US9956258B2 (en) 2005-05-02 2018-05-01 4Life Patents, Llc Transfer factor preparations and associated methods
US8486469B2 (en) 2005-10-17 2013-07-16 Intercontinental Great Brands Llc Low-calorie food bar
WO2008076579A3 (fr) * 2006-12-21 2009-04-09 Abbott Lab Méthode de régulation du poids corporel chez des femmes présentant une carence estrogénique
WO2008076579A2 (fr) * 2006-12-21 2008-06-26 Abbot Laboratories Méthode de régulation du poids corporel chez des femmes présentant une carence estrogénique
US8277865B2 (en) 2007-03-02 2012-10-02 Paul Ralph Bunke Nutritious fabricated snack products
WO2009000093A1 (fr) * 2007-06-22 2008-12-31 Bühler AG Procédé de fabrication d'une matière grasse
US8241693B2 (en) 2007-06-22 2012-08-14 Bühler AG Method of producing a fat composition
US20110039945A1 (en) * 2007-10-29 2011-02-17 Dsm Ip Assets B.V. Compositions containing resveratrol and pectin
US8535724B2 (en) * 2007-10-29 2013-09-17 Dsm Ip Assets B.V. Compositions containing resveratrol and pectin
US8658235B2 (en) 2008-10-24 2014-02-25 Conopco Inc. Frozen confection
CN103783434A (zh) * 2012-11-16 2014-05-14 哈尔滨艾博雅食品科技开发有限公司 芒果土豆粉
CN103783432A (zh) * 2012-11-16 2014-05-14 哈尔滨艾博雅食品科技开发有限公司 绿豆土豆粉
CN103783446A (zh) * 2012-11-28 2014-05-14 哈尔滨贵迪软件有限公司 绿茶红薯粉
CN108777996A (zh) * 2016-04-11 2018-11-09 雀巢产品技术援助有限公司 提供代谢有益效果的婴儿营养
US12004545B2 (en) 2016-04-11 2024-06-11 Societe Des Produits Nestle S.A. Infant nutrition delivering metabolic benefits
US20220330600A1 (en) * 2016-04-11 2022-10-20 Société des Produits Nestlé S.A. Infant nutrition delivering metabolic benefits
US11388922B2 (en) * 2016-04-11 2022-07-19 Societe Des Produits Nestle S.A. Infant nutrition delivering metabolic benefits
CN106900974A (zh) * 2017-03-13 2017-06-30 江苏豪蓓特食品有限公司 一种含活性益生菌酸奶冰淇淋粉及其制备方法
CN107927655A (zh) * 2017-11-24 2018-04-20 安徽金阳光农业服务有限公司 一种中性复合型藕粉酥及其制备方法
CN107897789A (zh) * 2017-11-24 2018-04-13 安徽金阳光农业服务有限公司 一种温性复合型藕粉酥及其制备方法
CN108041116A (zh) * 2017-12-06 2018-05-18 美安康质量检测技术（上海）有限公司 一种低gi谷物棒及其制备方法
WO2021099816A1 (fr) * 2019-11-19 2021-05-27 Uab Geld Baltic Produit alimentaire comestible à valeur biologique accrue préparé à partir de poudre lyophilisée
US20230108941A1 (en) * 2019-11-19 2023-04-06 Uab Geld Baltic An edible food product of increased biological value prepared from lyophilised powder
CN111802604A (zh) * 2020-07-10 2020-10-23 漳州福友食品有限公司 一种富有维生素a的冻干夹心香蕉及其制作方法
US20230136465A1 (en) * 2021-09-30 2023-05-04 NotCo Delaware, LLC Plant-based chicken flavoring agent composition

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