WO2013168128A2 - Flavouring granules for food products and methods for their preparation - Google Patents

Flavouring granules for food products and methods for their preparation Download PDF

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Publication number
WO2013168128A2
WO2013168128A2 PCT/IB2013/053787 IB2013053787W WO2013168128A2 WO 2013168128 A2 WO2013168128 A2 WO 2013168128A2 IB 2013053787 W IB2013053787 W IB 2013053787W WO 2013168128 A2 WO2013168128 A2 WO 2013168128A2
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WO
WIPO (PCT)
Prior art keywords
granules
product
granule
flavouring
coated
Prior art date
Application number
PCT/IB2013/053787
Other languages
French (fr)
Other versions
WO2013168128A3 (en
Inventor
Paride MICHIELAN
Original Assignee
Easy & Good Srl
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 Easy & Good Srl filed Critical Easy & Good Srl
Publication of WO2013168128A2 publication Critical patent/WO2013168128A2/en
Publication of WO2013168128A3 publication Critical patent/WO2013168128A3/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • 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
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent

Definitions

  • the present invention relates to the foodstuffs industry, in particular to flavoured food products, and more particularly to baked products, freeze-dried products and powder products to be reconstituted.
  • the foodstuffs industry produces various types of food flavoured on the surface or internally with various types of granules ranging from salt to the above-mentioned seeds.
  • flavouring granules which are spread over the surface of products, for instance baked products such as breadsticks, crackers and various types of bread, which have to be produced and distributed to points of sale.
  • baked products such as breadsticks, crackers and various types of bread
  • These products are inevitably subject to mechanical stresses during distribution which cause the granules to become detached.
  • consumers open the packaging they may discover that the product has lost all or part of the granules, which have become dispersed in the packaging, with the result that the foodstuff product loses any attractiveness that it had because of the presence of the flavouring granules on the surface of the product.
  • the granule When the product is being stored, moreover, the granule may lose part of its flavour because of the natural drying out of the product and the volatility of the substances providing the flavour. This is a particular problem with baked products such as breadsticks, crackers and various types of bread, and with freeze-dried products to be reconstituted such as coffee or milk. conserveing flavour is also a problem from the point of view of flavourings for cakes.
  • the prior art proposes to resolve this problem by coating the baked product with a solution of water and starch, after which flavouring granules are sprinkled on the product and it is cooked.
  • This solution is unsatisfactory as up to 50% of the granules become detached from the surface of the product during its subsequent packaging and distribution.
  • the object of the present invention is to resolve the known problems of the prior art.
  • flavouring granule remains attached to the baked product if it is provided with a double coating of an edible glue, in particular gum arabic, and a heat-resistant food material, in particular bentonite.
  • a method of encapsulating a granule of a flavouring or a flavoured food has also been discovered and makes it possible to preserve the flavour in the long term, as well as to improve its organoleptic properties in general and to ensure that the flavour is more permanent.
  • US Patent Specification 2443138 discloses the incorporation of bentonite into the dough of baked products with a view to conserving them for longer and reducing the development of a stale taste. This use is reiterated in Application WO 00/01241.
  • US Patent Specification 5204102 discloses a granule of fluffy cotton seed coated with a binder, for instance gum arabic, and a filler, for instance bentonite, for the production of animal feed.
  • a binder for instance gum arabic
  • a filler for instance bentonite
  • An object of the present invention is therefore to provide a food product, in particular a baked product with flavouring granules sprinkled on its surface or incorporated in the product, characterized in that the granules are coated with a first layer of edible glue, in particular gum arabic, and with a second layer of a heat-resistant food material, in particular bentonite or another edible clay.
  • a further object of the present invention is to provide a method for the preparation of said flavouring granule.
  • a further object of the present invention is to provide a method for the encapsulation of powdered flavoured food products.
  • the granules described here remain attached to the surface of the product, despite the mechanical stresses to which they are normally subject during baking, packaging, distribution, conservation and use of the product.
  • a further advantage of the present invention lies in the fact that the flavouring granules retain their flavour for a considerable time and in any case for longer than known products.
  • a general aspect of the present invention is that the granules enable smaller amounts of raw flavouring material to be used.
  • a further object of the present invention is to provide a method for the preparation of said baked product.
  • a further object of the present invention is also to provide methods for the preparation of said flavouring granules and their use in the foodstuffs industry.
  • Fig. 1 shows a diagram of the production of an embodiment of the invention taking the form of a baked product
  • Fig. 2 shows a flavouring granule on the surface of a baked product, for instance a breadstick, according to the prior art
  • Fig. 3 shows a flavouring granule on the surface of a baked product, for instance a breadstick, according to the invention
  • Fig. 4 shows a diagram of a method for the encapsulation of a flavouring granule according to further embodiments of the present invention.
  • the granule of the present invention is shown in Fig. 3, in which the surface of the granule 8 is coated with a first inner layer 12 of said edible glue, in particular gum arabic, and with a second outer layer 10 of said heat-resistant food material, in particular bentonite.
  • the surface of the granule 8 is coated with an outer layer 10 of said heat-resistant food material, in particular bentonite, in a substantially uniform manner and interacts with the layer of water and starch 11 provided during the preparation of the product (left-hand side A of Fig. 3).
  • said heat-resistant food material in particular bentonite
  • micro- fissures are created in the bentonite 10 enabling the gum arabic 12, which is liquid in the cooking stage, to emerge and become stably attached to the baked product 7 (right-hand side B of Fig. 3).
  • Edible glues in particular gum arabic
  • heat-resistant food materials such as silicon dioxide, magnesium sulphate, potassium sorbate and in particular bentonite and other edible clays
  • food material is also understood as a “food additive” in its general meaning in the sector.
  • flavouring granules of the present invention are of the very wide range of types known in the foodstuffs industry.
  • a non-exhaustive list of examples includes salt, poppy and sesame seeds, onion, garlic, cheese, aromatic herbs and tomato.
  • the powdered flavoured food products encapsulated in accordance with the present invention may be of any known type, for instance freeze-dried powdered coffee and milk and any other powdered food to be reconstituted.
  • the present invention also applies to fruit juices.
  • the flavourings used in the confectionery industry are also covered by the present invention.
  • the baked products on which the granules of the present invention are sprinkled may be of any kind, and a non-exhaustive list of such products includes the group made up of breadsticks, crackers, bread and various snacks.
  • the preparation of the flavouring granules takes place by means of a method comprising the following stages:
  • the heat-resistant food material in particular bentonite, is preferably added as powder.
  • the weight ratio between gum arabic and bentonite is 1:6.
  • the bentonite may be increased in order to improve the adhesion of the granules.
  • the ratios may nevertheless be readily determined by a person skilled in the art.
  • flavouring granules of the present invention may be used to dust baked products.
  • the flavouring granules may be incorporated in any food product, exploiting the advantage that the present invention offers in terms of preserving the characteristic flavour of the granule and the possibility of using a smaller quantity of flavouring material.
  • a further object of the present invention is therefore also to provide a flavouring granule for a food product, in particular a baked product, characterized in that said granule is coated with a first layer of edible glue, in particular gum arabic, which may preferably be dissolved or dispersed in water, and with a second layer of a heat-resistant food material, in particular bentonite.
  • the flavouring granule for a baked product is coated with a first layer of gum arabic and a second layer of bentonite.
  • Said granule is prepared by a method comprising the following stages:
  • a further object of the present invention is to provide a food product comprising said flavouring granules.
  • said granules are incorporated in the food product, in particular a baked product, for instance in the product dough.
  • said granules are also sprinkled on the surface of the product.
  • a food means any food which, in keeping with consumers' tastes, may comprise said granules.
  • Non-limiting examples of foods are flour-based products, for instance pasta in all its forms, ready-to-eat soups, for instance frozen or freeze-dried preparations, for instance coffee and milk and their mixtures.
  • the granules of the present invention may also be used on their own as a condiment or flavouring.
  • the present invention also relates to a method for the preparation of said baked product, comprising the following stages:
  • a further object of the present invention is the use of said granules for the preparation of food products.
  • a mixture of 30-40% gum arabic and water is separately prepared.
  • the flavouring granules are placed in a dough mixer to which the mixture of gum arabic and water is slowly added while the mixer is in operation.
  • the mixture is formed by 50 g of gum per 300 ml of water for each 10 kg of granules, for instance sesame, to be coated.
  • the quantity of gum arabic is also a function of the size of the granule, and the smaller the granule, the greater the surface area to be coated. Mixing is continued in alternating directions until the granules coated with gum arabic are completely disaggregated.
  • the powdered bentonite is then added, if desired in the same mixer, and in any case with mixing in operation, and mixing is continued until the granules are again fully disaggregated.
  • the granules now have a double coating, where the first coat is gum arabic, in contact with the granule, and the second outer coat is bentonite.
  • the granules of the present invention are ready for use and may be sprinkled on the food product according to known methods, or may be incorporated in the product itself.
  • the baked product is prepared according to conventional methods.
  • the preparation of breadsticks is described by way of example.
  • the ingredients are placed in a dough mixer 1 and processed.
  • the dough is then passed through an extruder 2 in order to form breadsticks.
  • the extruder is connected to the oven by transport means, for instance a belt 3.
  • the breadsticks are caused to move from the extruder and, while they are being conveyed, their surfaces are treated with a bath of water and starch 4a and then sprinkled 4b with granules according to the present invention.
  • the surface treatment with water and starch is preferably carried out by spraying, using an appropriate diffuser 4a and the sprinkling may be carried out by means of a hopper 4b, possibly provided with a vibrating screen.
  • the water and starch solution is for instance a 7% solution of corn starch.
  • the starch concentration is not critical and depends on the baked product to be prepared.
  • the breadsticks are then placed in a conventional oven 5 to cook by means of known methods and are then conveyed for packaging 6.
  • the oven input temperature may be approximately 480°C and the output temperature approximately 120°C.
  • flavouring granules are of onion and/or garlic. These granules must be appropriately treated so as not to compromise the friability of the final baked product.
  • a further object of the present invention is therefore to provide a flavouring granule for foods, in particular baked foods, of garlic or onion of a size of 1-2 mm and coated as described above.
  • the method described up to now provides for dry encapsulation at ambient temperature.
  • the method for the encapsulation of the flavouring granule or flavoured powdered food uses different temperatures so that the capsule of heat-resistant bentonite also adheres externally in the case of thin granules.
  • the method comprises the following stages:
  • the granules to be encapsulated are placed in a cooling plant, for instance a plant for the production of ice cream 17, working at a temperature of -20°C, with continuous stirring.
  • a cooling plant for instance a plant for the production of ice cream 17, working at a temperature of -20°C, with continuous stirring.
  • the powdered bentonite is then added, cooling is discontinued and stirring is continued until the bentonite is fully absorbed and the capsule is formed.
  • the granules encapsulated in this way are then separated, for instance by screening, and dried, for instance at 72°C or at any temperature compatible with the encapsulated flavouring granule or flavoured food.
  • the final product for instance coffee, milk and various flavourings, may be used as such.
  • the method comprises the following stages:
  • the flavouring dissolved in double-distilled water, is distilled in steam in an appropriate plant 13 and conveyed 14 to a condenser 15 at -2°C; at this stage, droplets containing the flavouring nucleus are formed, which acts as a condensation nucleus.
  • the droplets are brought into a liquid nitrogen cooling plant 16 at a temperature of -270°C, where crystals of flavouring coated with ice are formed, which are then immediately introduced without interruption into the above-mentioned cooling plant 17 at -20 °C and this is followed by the steps of the previous method of encapsulation with the first layer of gum arabic or other edible glue and then the second layer of the heat-resistant material, in particular bentonite.
  • a dough for breadsticks having the following composition was prepared:
  • the surface of the breadsticks was also sprinkled with medium-grain salt granules or with hulled sesame seeds.
  • the breadsticks were placed in an oven and cooked initially for four minutes at 390°C and then at 220° for a further fifteen minutes.
  • the mixer was started and the mixture of water and gum arabic was slowly added.
  • the mixer was kept in operation, alternating the direction of rotation, until the seeds were disaggregated.
  • Granules of salt and poppy seeds were prepared in the same way.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A food product is described, in particular a baked product with flavouring granules sprinkled on its surface and/or incorporated in its dough, characterized in that the granules are coated with a first layer of edible glue, in particular gum arabic, and with a second layer of a heat- resistant food material, in particular bentonite. Methods for the preparation of said granules are also described.

Description

FLAVOURING GRANULES FOR FOOD PRODUCTS AND METHODS FOR THEIR PREPARATION
The present invention relates to the foodstuffs industry, in particular to flavoured food products, and more particularly to baked products, freeze-dried products and powder products to be reconstituted.
It is known from traditional gastronomic culture to use granules to flavour foods including, for instance, the various types of bread flavoured with granules of poppy and sesame seeds, salt, onion, garlic, cheese, aromatic herbs, tomato, etc.
The foodstuffs industry produces various types of food flavoured on the surface or internally with various types of granules ranging from salt to the above-mentioned seeds.
Various problems connected with the packaging and distribution of products must nevertheless be taken into account in industrial production.
Conserving the flavouring throughout the period of production, distribution, sale and consumption of the products is a first problem. This is particularly problematic in the case of volatile flavourings.
A further example is provided by those flavouring granules which are spread over the surface of products, for instance baked products such as breadsticks, crackers and various types of bread, which have to be produced and distributed to points of sale. These products are inevitably subject to mechanical stresses during distribution which cause the granules to become detached. Once consumers open the packaging, they may discover that the product has lost all or part of the granules, which have become dispersed in the packaging, with the result that the foodstuff product loses any attractiveness that it had because of the presence of the flavouring granules on the surface of the product.
When the product is being stored, moreover, the granule may lose part of its flavour because of the natural drying out of the product and the volatility of the substances providing the flavour. This is a particular problem with baked products such as breadsticks, crackers and various types of bread, and with freeze-dried products to be reconstituted such as coffee or milk. Conserving flavour is also a problem from the point of view of flavourings for cakes.
The prior art proposes to resolve this problem by coating the baked product with a solution of water and starch, after which flavouring granules are sprinkled on the product and it is cooked. This solution is unsatisfactory as up to 50% of the granules become detached from the surface of the product during its subsequent packaging and distribution.
The object of the present invention is to resolve the known problems of the prior art.
It has now been discovered that the flavouring granule remains attached to the baked product if it is provided with a double coating of an edible glue, in particular gum arabic, and a heat-resistant food material, in particular bentonite.
A method of encapsulating a granule of a flavouring or a flavoured food has also been discovered and makes it possible to preserve the flavour in the long term, as well as to improve its organoleptic properties in general and to ensure that the flavour is more permanent.
US Patent Specification 2443138 discloses the incorporation of bentonite into the dough of baked products with a view to conserving them for longer and reducing the development of a stale taste. This use is reiterated in Application WO 00/01241.
US Patent Specification 5204102 discloses a granule of fluffy cotton seed coated with a binder, for instance gum arabic, and a filler, for instance bentonite, for the production of animal feed.
An object of the present invention is therefore to provide a food product, in particular a baked product with flavouring granules sprinkled on its surface or incorporated in the product, characterized in that the granules are coated with a first layer of edible glue, in particular gum arabic, and with a second layer of a heat-resistant food material, in particular bentonite or another edible clay.
A further object of the present invention is to provide a method for the preparation of said flavouring granule.
A further object of the present invention is to provide a method for the encapsulation of powdered flavoured food products.
All these objects are characterized by the use of said heat-resistant food material, in particular bentonite, as an encapsulating agent.
As regards the aspect of the present invention relating to products, in particular baked products, where the flavouring granules are sprinkled on the surface, the granules described here remain attached to the surface of the product, despite the mechanical stresses to which they are normally subject during baking, packaging, distribution, conservation and use of the product.
A further advantage of the present invention lies in the fact that the flavouring granules retain their flavour for a considerable time and in any case for longer than known products. A general aspect of the present invention is that the granules enable smaller amounts of raw flavouring material to be used.
A further object of the present invention is to provide a method for the preparation of said baked product.
A further object of the present invention is also to provide methods for the preparation of said flavouring granules and their use in the foodstuffs industry.
These and other objects of the present invention are described in detail below and illustrated in the accompanying drawings, in which: Fig. 1 shows a diagram of the production of an embodiment of the invention taking the form of a baked product;
Fig. 2 shows a flavouring granule on the surface of a baked product, for instance a breadstick, according to the prior art;
Fig. 3 shows a flavouring granule on the surface of a baked product, for instance a breadstick, according to the invention;
Fig. 4 shows a diagram of a method for the encapsulation of a flavouring granule according to further embodiments of the present invention.
In general, the granule of the present invention is shown in Fig. 3, in which the surface of the granule 8 is coated with a first inner layer 12 of said edible glue, in particular gum arabic, and with a second outer layer 10 of said heat-resistant food material, in particular bentonite.
In the embodiment of the present invention relating to a baked product, the surface of the granule 8 is coated with an outer layer 10 of said heat-resistant food material, in particular bentonite, in a substantially uniform manner and interacts with the layer of water and starch 11 provided during the preparation of the product (left-hand side A of Fig. 3). After cooking, micro- fissures are created in the bentonite 10 enabling the gum arabic 12, which is liquid in the cooking stage, to emerge and become stably attached to the baked product 7 (right-hand side B of Fig. 3).
Edible glues, in particular gum arabic, and heat-resistant food materials, such as silicon dioxide, magnesium sulphate, potassium sorbate and in particular bentonite and other edible clays, are widely used in the foodstuffs, pharmaceutical and cosmetics industries and are entirely harmless in the doses and manner in which they are currently used. For the purposes of the present invention, the term "food material" is also understood as a "food additive" in its general meaning in the sector.
The flavouring granules of the present invention are of the very wide range of types known in the foodstuffs industry. A non-exhaustive list of examples includes salt, poppy and sesame seeds, onion, garlic, cheese, aromatic herbs and tomato.
In the same way, the powdered flavoured food products encapsulated in accordance with the present invention may be of any known type, for instance freeze-dried powdered coffee and milk and any other powdered food to be reconstituted. The present invention also applies to fruit juices. The flavourings used in the confectionery industry are also covered by the present invention.
The baked products on which the granules of the present invention are sprinkled may be of any kind, and a non-exhaustive list of such products includes the group made up of breadsticks, crackers, bread and various snacks. According to an embodiment of the present invention, the preparation of the flavouring granules takes place by means of a method comprising the following stages:
a. adding a solution of edible glue, in particular gum arabic, in water to a plurality of granules;
b. mixing said granules until they are disaggregated and obtaining granules coated with edible glue, in particular gum arabic;
c. adding a heat-resistant food material, in particular bentonite, to the granules of stage b) until they are disaggregated and obtaining coated granules;
In the method described above, there is preferably full disaggregation.
In stage c), the heat-resistant food material, in particular bentonite, is preferably added as powder.
In an embodiment of the invention, the weight ratio between gum arabic and bentonite is 1:6. The bentonite may be increased in order to improve the adhesion of the granules. The ratios may nevertheless be readily determined by a person skilled in the art.
The flavouring granules of the present invention may be used to dust baked products. As an alternative, the flavouring granules may be incorporated in any food product, exploiting the advantage that the present invention offers in terms of preserving the characteristic flavour of the granule and the possibility of using a smaller quantity of flavouring material.
A further object of the present invention is therefore also to provide a flavouring granule for a food product, in particular a baked product, characterized in that said granule is coated with a first layer of edible glue, in particular gum arabic, which may preferably be dissolved or dispersed in water, and with a second layer of a heat-resistant food material, in particular bentonite. In a particularly preferred embodiment of the invention, the flavouring granule for a baked product is coated with a first layer of gum arabic and a second layer of bentonite.
Said granule is prepared by a method comprising the following stages:
a. adding a solution or suspension of edible glue, in particular gum arabic, in water to a plurality of granules;
b. mixing said granules until they are completely disaggregated and obtaining granules coated with edible glue, in particular gum arabic;
c. adding a heat-resistant food material, in particular bentonite, to the granules of stage b) until they are completely disaggregated and obtaining coated granules; d. sprinkling the coated granules on the product to be baked;
e. baking and obtaining the baked product.
A further object of the present invention is to provide a food product comprising said flavouring granules. In an embodiment of the invention, said granules are incorporated in the food product, in particular a baked product, for instance in the product dough. In a further embodiment of the invention, said granules are also sprinkled on the surface of the product. In the context of the present invention, a food means any food which, in keeping with consumers' tastes, may comprise said granules. Non-limiting examples of foods are flour-based products, for instance pasta in all its forms, ready-to-eat soups, for instance frozen or freeze-dried preparations, for instance coffee and milk and their mixtures. The granules of the present invention may also be used on their own as a condiment or flavouring.
The present invention also relates to a method for the preparation of said baked product, comprising the following stages:
a. adding a solution or suspension of edible glue, in particular gum arabic, in water to a plurality of granules;
b. mixing said granules until they are completely disaggregated and obtaining granules coated with edible glue, in particular gum arabic;
c. adding a heat-resistant food material, in particular bentonite, to the granules of stage b) until they are disaggregated and obtaining coated granules;
d. incorporating said coated granules in the dough of the product to be baked, and possibly sprinkling said granules on the surface of the product;
e. baking and obtaining the baked product.
A further object of the present invention is the use of said granules for the preparation of food products.
In an embodiment of the invention, a mixture of 30-40% gum arabic and water is separately prepared.
The flavouring granules are placed in a dough mixer to which the mixture of gum arabic and water is slowly added while the mixer is in operation. In an embodiment of the invention, the mixture is formed by 50 g of gum per 300 ml of water for each 10 kg of granules, for instance sesame, to be coated. The quantity of gum arabic is also a function of the size of the granule, and the smaller the granule, the greater the surface area to be coated. Mixing is continued in alternating directions until the granules coated with gum arabic are completely disaggregated.
The powdered bentonite is then added, if desired in the same mixer, and in any case with mixing in operation, and mixing is continued until the granules are again fully disaggregated.
The granules now have a double coating, where the first coat is gum arabic, in contact with the granule, and the second outer coat is bentonite.
The granules of the present invention are ready for use and may be sprinkled on the food product according to known methods, or may be incorporated in the product itself.
In an embodiment of the invention, and with reference to Fig. 1, the baked product is prepared according to conventional methods.
The preparation of breadsticks is described by way of example. The ingredients are placed in a dough mixer 1 and processed. The dough is then passed through an extruder 2 in order to form breadsticks. The extruder is connected to the oven by transport means, for instance a belt 3. The breadsticks are caused to move from the extruder and, while they are being conveyed, their surfaces are treated with a bath of water and starch 4a and then sprinkled 4b with granules according to the present invention. The surface treatment with water and starch is preferably carried out by spraying, using an appropriate diffuser 4a and the sprinkling may be carried out by means of a hopper 4b, possibly provided with a vibrating screen.
The water and starch solution is for instance a 7% solution of corn starch. The starch concentration is not critical and depends on the baked product to be prepared.
The breadsticks are then placed in a conventional oven 5 to cook by means of known methods and are then conveyed for packaging 6. By way of example, the oven input temperature may be approximately 480°C and the output temperature approximately 120°C.
It will be appreciated that a person skilled in the art may make use of any appropriate method or plant variants depending on the desired product, for instance crackers, snacks or various types of bread, as these variants are well-known in the sector.
In a further embodiment of the invention, the flavouring granules are of onion and/or garlic. These granules must be appropriately treated so as not to compromise the friability of the final baked product.
The Applicants have discovered that the optimum size for granules of onion and/or garlic in baked products such as breadsticks, crackers and snacks is 1-2 mm, rather than the conventional 0.01 mm.
A further object of the present invention is therefore to provide a flavouring granule for foods, in particular baked foods, of garlic or onion of a size of 1-2 mm and coated as described above.
It will be appreciated that the present invention is applicable irrespective of the form and dimensions of the granules, which will be compatible with the use of the food product selected.
The method described up to now provides for dry encapsulation at ambient temperature. In a further embodiment of the present invention, the method for the encapsulation of the flavouring granule or flavoured powdered food uses different temperatures so that the capsule of heat-resistant bentonite also adheres externally in the case of thin granules.
According to this embodiment of the invention, the method comprises the following stages:
a. cooling a plurality of granules to -20°C; b. mixing said plurality of granules until it is frozen;
c. adding by spraying a solution or suspension of an edible glue, in particular gum arabic, in water, mixing until the granules are disaggregated and obtaining granules coated with said glue, in particular gum arabic;
d. adding a heat-resistant food material, in particular bentonite, to the granules of stage c), discontinuing cooling, mixing until the granules are disaggregated and obtaining coated granules;
With reference to Fig. 4, the granules to be encapsulated are placed in a cooling plant, for instance a plant for the production of ice cream 17, working at a temperature of -20°C, with continuous stirring.
When the whole mass is frozen, but still in powder form, a solution of water and edible glue, in particular gum arabic, is gradually sprayed, while continuing to stir the powder which, at - 20°C, almost immediately freezes the thin layer of glue, in particular gum arabic, and water.
While continuing to stir the product frozen in this way, the powdered bentonite is then added, cooling is discontinued and stirring is continued until the bentonite is fully absorbed and the capsule is formed. The granules encapsulated in this way are then separated, for instance by screening, and dried, for instance at 72°C or at any temperature compatible with the encapsulated flavouring granule or flavoured food. The final product, for instance coffee, milk and various flavourings, may be used as such.
In a further embodiment of the present invention, applicable to volatile flavourings, for instance mint, the method comprises the following stages:
a. dissolving a flavouring in double-distilled water;
b. distilling said flavouring in steam;
c. condensing at -2°C to a plurality of droplets containing said flavouring;
d. cooling said plurality of droplets of stage c) to -270°C to provide a plurality of ice crystals containing said flavouring;
e. bringing the plurality of crystals of stage d) to -20°C;
f. adding by spraying a solution of an edible glue, in particular gum arabic, in water, mixing until the granules are disaggregated and obtaining a plurality of granules coated with said glue, in particular gum arabic;
g. adding a heat-resistant food material, in particular bentonite, to the granules of stage f), discontinuing cooling, mixing until the granules are disaggregated and obtaining coated granules.
In this embodiment, the flavouring, dissolved in double-distilled water, is distilled in steam in an appropriate plant 13 and conveyed 14 to a condenser 15 at -2°C; at this stage, droplets containing the flavouring nucleus are formed, which acts as a condensation nucleus. The droplets are brought into a liquid nitrogen cooling plant 16 at a temperature of -270°C, where crystals of flavouring coated with ice are formed, which are then immediately introduced without interruption into the above-mentioned cooling plant 17 at -20 °C and this is followed by the steps of the previous method of encapsulation with the first layer of gum arabic or other edible glue and then the second layer of the heat-resistant material, in particular bentonite.
The following examples illustrate the invention in further detail.
Example 1 - Prior art
A dough for breadsticks having the following composition was prepared:
Manitoba flour 0 100 g
Soft wheat flour 0 150 g
Table salt 4.3 g
Vegetable fat 50 g
Bread yeast 3 g
After extrusion and formation of the breadsticks, a 7% water and corn starch solution was spread on the surface.
The surface of the breadsticks was also sprinkled with medium-grain salt granules or with hulled sesame seeds.
After rising, the breadsticks were placed in an oven and cooked initially for four minutes at 390°C and then at 220° for a further fifteen minutes.
The result was evident: a large proportion of the grains and seeds (forming the granules overall) became detached during handling, leaving only 50% of the product initially used on the breadsticks.
Microscopic analysis showed that the water mixed with the starch 9a on the surface of the breadstick 7 caused the granules 8 to adhere by surface tension (left-hand side A of Fig. 2). After cooking, the granules became detached because the adhesion point was much smaller and was formed by the single layer of starch 9b which was not sufficient to keep the granules attached to the surface of the product (right-hand side B of Fig. 2).
Example 2 - preparation of sesame granules
10 kg of hulled sesame seeds were placed in a dough mixer.
50 g of gum arabic was mixed in 300 ml of water.
The mixer was started and the mixture of water and gum arabic was slowly added. The mixer was kept in operation, alternating the direction of rotation, until the seeds were disaggregated.
While mixing continued, 300 g of powdered bentonite was added in portions and mixing continued until they were completely disaggregated.
Granules of salt and poppy seeds were prepared in the same way.
Example 3
Breadsticks were prepared as in Example 1, except that they were sprinkled with granules according to the invention.
After cooking and packaging, all the granules remained stably attached to the surface of the breadsticks even when subject to mechanical stresses.
Microscopic analysis showed that prior to cooking the surface of the granule 8 was coated with the layer of bentonite 10 in a substantially uniform manner and interacted with the layer of water and starch 11 (left-hand side A of Fig. 3). After cooking, micro-fissures were created in the bentonite 10 enabling the gum arabic 12, which was liquid in the cooking stage, to emerge and become stably attached to the breadstick (right-hand side B of Fig. 3).

Claims

I. A flavouring granule (8) for a food product, characterized in that said granule is coated with a first layer of an edible glue and a second layer of a heat-resistant food material.
2. A granule according to claim 1, wherein said heat-resistant material is selected from the group comprising silicon dioxide, magnesium sulphate, potassium sorbate and an edible clay, in particular bentonite.
3. A granule according to claim 1 or 2, wherein said edible glue is gum arabic.
4. A granule according to any one of claims 1 to 3, characterized in that said granule is of garlic or onion and has a dimension of 1-2 mm.
5. A granule according to any one of claims 1 to 3, characterized in that said granule is selected from the group comprising flavourings for cakes, coffee and milk in powder form.
6. A food product comprising the granules (8) according to one of claims 1-5.
7. A product according to claim 6, wherein said granules are incorporated in said product.
8. A product according to claim 7, wherein said granules (8) are also sprinkled on the surface of the product.
9. A baked product comprising a plurality of flavouring granules (8) according to one of claims 1-4, sprinkled on its surface and/or incorporated in it.
10. A product according to claim 9, characterized in that said granules are as described in claim 3.
II. A product according to claim 10, characterized in that the gum arabic (12) and the bentonite (10) have a weight ratio of 1:6.
12. A product according to one of claims 9 to 11, characterized in that the granules (8) are selected from the group comprising poppy and sesame seeds, salt, onion, garlic, cheese, aromatic herbs and tomato.
13. A product according to one of claims 9 to 12, characterized in that the product is selected from the group comprising breadsticks, crackers, bread and snacks.
14. A product according to claim 13, characterized in that said flavouring granule (8) is of garlic and/or onion and has a dimension of 1-2 mm.
15. A method for the preparation of the granule according to claims 1 to 5, comprising the following stages:
a. adding a solution or suspension of edible glue in water to a plurality of granules; b. mixing said granules until they are disaggregated and obtaining granules coated with edible glue;
c. adding a heat-resistant food material to the granules of stage b) until they are disaggregated and obtaining coated granules.
16. A method for the preparation of the granule according to claims 1 to 5, comprising the following stages:
a. cooling a plurality of granules to -20°C;
b. mixing said plurality of granules until it is frozen;
c. adding by spraying a solution or suspension of an edible glue in water, mixing until the granules are disaggregated and obtaining granules coated with said glue; d. adding a heat-resistant food material to the granules of stage c), discontinuing cooling, mixing until the granules are disaggregated and obtaining the coated granules.
17. A method for the preparation of the granule according to claims 1 to 5, comprising the following stages:
a. dissolving a flavouring in double-distilled water;
b. distilling this flavouring in steam;
c. condensing at -2°C to a plurality of droplets containing this flavouring; d. cooling this plurality of droplets of stage c) to -270°C to provide a plurality of ice crystals containing said flavouring;
e. bringing this plurality of crystals of stage d) to -20°C;
f. adding by spraying a solution or suspension of an edible glue in water, mixing until the granules are disaggregated and obtaining a plurality of granules coated with said glue;
g. adding a heat-resistant food material to the granules of stage f), discontinuing cooling, mixing until the granules are disaggregated and obtaining the coated granules.
18. A method according to one of claims 12 to 14, wherein said glue is gum arabic and said heat-resistant material is bentonite.
19. A method for the preparation of the product according to claims 9 to 14, comprising the following stages:
a. adding a solution or suspension of edible glue, in particular gum arabic, in water to a plurality of granules;
b. mixing said granules until they are disaggregated and obtaining granules coated with said glue, in particular gum arabic;
c. adding a heat-resistant food material, in particular bentonite, to the granules of stage b) until they are disaggregated and obtaining the coated granules (8);
d. sprinkling the coated granules on the product to be baked and/or incorporating said granules into the dough;
e. baking and obtaining the baked product.
20. Use of the granules (8) according to one of claims 1 to 5 for the preparation of food products.
PCT/IB2013/053787 2012-05-11 2013-05-10 Flavouring granules for food products and methods for their preparation WO2013168128A2 (en)

Applications Claiming Priority (2)

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ITPD2012A000151 2012-05-11
IT000151A ITPD20120151A1 (en) 2012-05-11 2012-05-11 FLAVORED GRANULES FOR FOOD PRODUCTS

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Citations (3)

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US2443138A (en) 1943-11-06 1948-06-08 American Colloid Co Preservation of baked cereal food
US5204102A (en) 1991-01-14 1993-04-20 Grainco Queensland Co-Operative Association Limited Animal feedstuff
WO2000001241A1 (en) 1998-07-06 2000-01-13 Süd-Chemie AG Use of bentonites as additives to flour and dough

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KR100554381B1 (en) * 2003-11-07 2006-02-22 조덕현 Snack Confectionery added Black Sesame and Method of Preparing thereof
TW200939971A (en) * 2008-02-29 2009-10-01 Tate & Lyle Technology Ltd Agglomerates of sucralose and polyols, and their use in chewing gums
CN201854630U (en) * 2010-06-29 2011-06-08 林万秋 Multi-taste deep-fried dough stick

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2443138A (en) 1943-11-06 1948-06-08 American Colloid Co Preservation of baked cereal food
US5204102A (en) 1991-01-14 1993-04-20 Grainco Queensland Co-Operative Association Limited Animal feedstuff
WO2000001241A1 (en) 1998-07-06 2000-01-13 Süd-Chemie AG Use of bentonites as additives to flour and dough

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