WO2011064242A1 - Cereal-based food product containing milk protein - Google Patents

Cereal-based food product containing milk protein Download PDF

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Publication number
WO2011064242A1
WO2011064242A1 PCT/EP2010/068099 EP2010068099W WO2011064242A1 WO 2011064242 A1 WO2011064242 A1 WO 2011064242A1 EP 2010068099 W EP2010068099 W EP 2010068099W WO 2011064242 A1 WO2011064242 A1 WO 2011064242A1
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WO
WIPO (PCT)
Prior art keywords
cereal
milk
product
less
protein
Prior art date
Application number
PCT/EP2010/068099
Other languages
French (fr)
Inventor
Pierre Félix Fourre
Marie Georgina Roy
Christine Truppe
Alexis Mikael Paul Lecat
Christophe Dautremont
Josef Burri
Original Assignee
Nestec S.A.
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 Nestec S.A. filed Critical Nestec S.A.
Priority to EP10781707A priority Critical patent/EP2503899A1/en
Priority to CN2010800537399A priority patent/CN102711516A/en
Priority to BR112012012799A priority patent/BR112012012799A2/en
Priority to RU2012126631/13A priority patent/RU2012126631A/en
Publication of WO2011064242A1 publication Critical patent/WO2011064242A1/en

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Classifications

    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • 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
    • 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

Definitions

  • the present invention relates to cereal-based cooked- extruded edible products comprising milk protein and having a lysine blockage of less than 30%. These products are particularly stable to protein degradation while having good organoleptic properties.
  • the invention further relates to a process for the production of said products and to the use of these products in the preparation of food compositions.
  • Extruded cereal snacks are generally well appreciated for their texture. Recent developments have been carried out in order to increase the protein content of cooked- extruded products. Indeed, introducing high amounts of protein in extrusion manufacturing processes - in particular high amounts of milk protein - can prove troublesome due to the sensitivity of milk protein, in particular whey protein, to extrusion conditions. Indeed, while the process ensures the inactivation of antinutritional or toxic macromolecules , the destruction of micro-organisms, it may also lead to protein denaturation and colour development.
  • WO 03/030659 describes the manufacture of extruded milk- based snacks comprising a high amount of total milk solids .
  • EP 1059040 Bl also relates to a cooking-extrusion process for the manufacture of whey-containing products which present a fibrous texture. Snacks comprising at least 50% non-soy protein and produced by extrusion-cooking are described in US 7,220,442 B2.
  • the object of the present invention is therefore to provide extruded products having high protein quality, a good nutritional profile and good organoleptic properties. This object is achieved by means of the independent claims.
  • the dependent claims further develop the central idea of the invention.
  • the present invention relates to a cereal-based edible cooked-extruded product comprising milk protein, less than 5% lactose on a dry matter basis and having a lysine blockage of less than 30%.
  • a process for the production of an edible cooked-extruded product comprising the step of cooking-extruding an ingredient mix comprising cereal, milk protein and less than 5% lactose at a temperature between 80 and 120°C also forms part of the invention.
  • the invention also pertains to the use of a product according to claims 1 to 9, in the preparation of food compositions, such as a cereal bar, milk bar, ice cream, yogurt, chocolate bars, frozen confectionery, milk products etc.
  • Cooking-extrusion is a well-known process which involves entering a dry mix of ingredients into an Archimedean screw or double screws surrounded by thermostated jackets, injecting water and other ingredients such as fat. The mixture of ingredients then starts to melt due to mechanical and thermal energy, and is conveyed towards a die where it is put under pressure. The product passes through the die where it can be shaped and is then cut at the die exit.
  • the products having undergone such a process are characterised by a macroscopic expanded structure.
  • the starch generally from cereal
  • Cereals are monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible, starchy grains.
  • cereals include barley, brown rice, wild rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears and fonio.
  • Plant species that do not belong to the grass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudocereals .
  • pseudocereals include amaranth, buckwheat, tartar buckwheat and quinoa.
  • the cereal source used to make the cereal-based particles is preferably selected from wheat, corn, oat, barley, rice, sorghum, or any mixtures thereof.
  • the products of the invention are cereal-based and comprise milk protein.
  • the products may comprise other sources of protein, such as pea proteins, or soya proteins.
  • milk protein is to be understood casein and/or whey protein.
  • the milk protein is whey protein.
  • the milk protein content of the products of the invention is preferably at least 16%, more preferably at least 20%, even more preferably at least 30%, most preferably at least 40% milk protein.
  • the final milk protein content of the products is between 25 and 50%.
  • the milk protein may be provided by non-fat milk solids, skimmed milk powder, whey protein isolate, whey protein concentrate, whole milk powder, caseinate, or any mixtures thereof.
  • the milk protein is provided essentially by whey protein isolate such as Lacprodan®.
  • the products are also characterised by having a low lactose content.
  • low lactose content is meant less than 5% lactose by weight on a dry matter basis.
  • the lactose content is less than 1%. This ensures that only a small amount of or even no Maillard reaction can occur such that the product does not discolour and does not develop unwanted tastes.
  • the products of the invention have a lysine blockage of less than 30%. Lysine blockage is a parameter which is known in the art. It can be measured by the FAST method as described in "The FAST method, a rapid approach of the nutritional quality of heat-treated foods" by Birlouez- Aragon, I. et al . in Food, 45, 2001, p.201-205.
  • Lysine blockage expresses the amount of non-available lysine in the finished products. Lysine is an essential amino acid and it is also the limiting amino acid in cereal protein. It also plays an important role, inter alia, in calcium absorption. It is therefore advantageous to have a limited amount of blocked lysine, i.e. a limited amount of lysine which is not available to the body, in the products of the invention. Therefore, the lysine blockage is preferably less than 20%, more preferably less than 10%, most preferably less than 5%. In this way, an increased amount of "reactive" lysine, i.e. lysine which is available to the body, increases the nutritional quality of the product.
  • the products of the invention have a good nutritional profile. Indeed, they comprise milk protein and have a limited amount of blocked lysine such that the protein quality is maintained. Further, the products have been shown to undergo limited amount of Maillard reaction due partly to the low amount of lactose content. Therefore, the product does not discolour nor develops unwanted tastes, which is important for good visual and organoleptic properties.
  • the good organoleptic properties are further enhanced by the fact that the cereal-based product has been cooked-extruded, which results in a crunchy, palatable product. Additionally, the products have been shown to be stable under storage with no protein quality degradation over time.
  • the product is coated with a humidity barrier.
  • the humidity barrier may be a sugar, salt and/or fat coating for example.
  • the humidity barrier coating may also comprise flavours, or colourings. This may increase the organoleptic and visual properties of the product, at the same time as preserving the product from humidity.
  • the product of the invention preferably has a water activity Aw of 0.35 +/-0.05, more preferably about 0.35 +/-0.03. Water activity may be measured with a Rotronics apparatus .
  • the total milk solids in the product is preferably at least 20%. Total milk solids are calculated by adding the skim milk powder, milk spray, milk protein contents with any other milk extract content like milk fat.
  • the products of the invention preferably have a calcium content of at least 0.8g per lOOg of product. They may also comprise vitamins, minerals, probiotics, prebiotics, functional ingredients, and mixtures thereof.
  • the products of the present invention may assume any shape or form. For example, they may be in the shape of round, square, triangular pellets. They may also be banana- shaped, loops, window shaped, flower-shaped etc. They may have a dimension ranging from 3mm to about 2cm.
  • the products may be consumed as such. They present the advantage of being healthy and nutritious snacks, with no protein degradation during manufacture or storage.
  • they comprise a high milk protein content.
  • high milk protein content is meant at least 16% milk protein.
  • the lysine blockage of the present products is minimised, they are particularly suited in children and infant nutrition, where calcium intake and milk protein intake is important.
  • They may further be used in the preparation of food compositions such as cereal bar, milk bar, ice cream, yogurt, chocolate bars, frozen confectionery, milk products, or ice-cream.
  • food compositions such as cereal bar, milk bar, ice cream, yogurt, chocolate bars, frozen confectionery, milk products, or ice-cream.
  • they may be used as inclusions in the food compositions mentioned above and may be added at any stage of the food composition preparation .
  • the present invention further concerns a process for the production of an edible cooked-extruded product.
  • the process comprises the step of cooking-extruding an ingredient mix.
  • the ingredient mix comprises cereal, milk protein and less than 5% lactose.
  • the cooking-extruding is carried out at a temperature between 80 and 120°C, preferably at a temperature of 85 to 100°C.
  • the combination of low lactose content and soft extrusion temperature yields a product having excellent organoleptic properties, as well as preserved nutritional properties due to the minimisation of Maillard reactions and of protein degradation.
  • the lysine blockage of the resulting products is preferably less than 30% which confers good nutritional qualities to the product.
  • the cereal in the ingredient mix may be selected from wheat, corn, oat, barley, rice, sorghum, or any mixtures thereof.
  • it may be corn flour, wheat flour, corn starch, pea flour, degermed semolina corn, etc.
  • the milk protein is present in the ingredient mix in an amount of at least 16%.
  • milk protein is to be understood casein and/or whey protein.
  • the milk protein is whey protein.
  • the milk protein may be provided by non-fat milk solids, skimmed milk powder, whey protein isolate, whey protein concentrate, whole milk powder, caseinate, or any mixtures thereof .
  • the cooking-extrusion conditions are such that the pressure is preferably 60 to 140 bars, more preferably about 70 to 100 bars, most preferably 80-90 bars. These mild extrusion conditions combined with a low amount of lactose allow to produce a very stable product having good protein quality. The amount of available lysine is increased compared to products having undergone traditional extrusion processes. In addition, the milk protein, in particular whey protein, is not completely denatured .
  • the dry mix ingredients shown in the table below were first dry mixed using a PRODIMA AC-LI-500 batch mixer. Then the dry mix is mixed with the oil mix in a mixing tank equipped with an impeller, at a temperature of 60 °C, in an dry mix: oil mix amount of 90:1. The wet mix is then cooked-extruded in a single screw extruder at a temperature of 85°C, and pressure of 50 bars. The extruded products are formed into particles having a dimension of about 3mm and dried.
  • the resulting pellets having a water activity of 0.35+/- 0.03, and could be consumed as such.
  • they were coated with a coating solution comprising sugar and/or salt, fat, flavouring and colouring.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention relates to cereal-based cooked- extruded edible product comprising milkprotein and having a lysine blockage of less than 30%. These products are particularly stable to protein degradation while having good organoleptic properties. The invention further relates to a process for the production of said products and to the use of these products in the preparation of food compositions.

Description

Cereal-based food product containing milk protein
Field of the invention The present invention relates to cereal-based cooked- extruded edible products comprising milk protein and having a lysine blockage of less than 30%. These products are particularly stable to protein degradation while having good organoleptic properties. The invention further relates to a process for the production of said products and to the use of these products in the preparation of food compositions.
Background of the invention
Extruded cereal snacks are generally well appreciated for their texture. Recent developments have been carried out in order to increase the protein content of cooked- extruded products. Indeed, introducing high amounts of protein in extrusion manufacturing processes - in particular high amounts of milk protein - can prove troublesome due to the sensitivity of milk protein, in particular whey protein, to extrusion conditions. Indeed, while the process ensures the inactivation of antinutritional or toxic macromolecules , the destruction of micro-organisms, it may also lead to protein denaturation and colour development.
WO 03/030659 describes the manufacture of extruded milk- based snacks comprising a high amount of total milk solids . EP 1059040 Bl also relates to a cooking-extrusion process for the manufacture of whey-containing products which present a fibrous texture. Snacks comprising at least 50% non-soy protein and produced by extrusion-cooking are described in US 7,220,442 B2.
The nutritional quality of products produced by an extrusion process described in WO 2006/0949995 are said to be comparable to products produced by spray-drying.
Although there have been developments in the field of cooked-extruded product comprising high amount of protein, there is still a need to address the nutritional and visual characteristics of the extrudate which can be impaired for example in terms of lysine availability, colour development etc. Object of the present invention
The object of the present invention is therefore to provide extruded products having high protein quality, a good nutritional profile and good organoleptic properties. This object is achieved by means of the independent claims. The dependent claims further develop the central idea of the invention.
Brief description of the invention
Thus, in a first aspect, the present invention relates to a cereal-based edible cooked-extruded product comprising milk protein, less than 5% lactose on a dry matter basis and having a lysine blockage of less than 30%. In a further aspect, a process for the production of an edible cooked-extruded product comprising the step of cooking-extruding an ingredient mix comprising cereal, milk protein and less than 5% lactose at a temperature between 80 and 120°C also forms part of the invention.
Finally, the invention also pertains to the use of a product according to claims 1 to 9, in the preparation of food compositions, such as a cereal bar, milk bar, ice cream, yogurt, chocolate bars, frozen confectionery, milk products etc.
Detailed description of the invention The present invention is concerned with cooked-extruded edible products. Cooking-extrusion is a well-known process which involves entering a dry mix of ingredients into an Archimedean screw or double screws surrounded by thermostated jackets, injecting water and other ingredients such as fat. The mixture of ingredients then starts to melt due to mechanical and thermal energy, and is conveyed towards a die where it is put under pressure. The product passes through the die where it can be shaped and is then cut at the die exit.
The products having undergone such a process are characterised by a macroscopic expanded structure. Preferably, the starch (generally from cereal) is at least partially gelatinised.
Cereals are monocotyledonous plants of the Poaceae family (grass family) cultivated for their edible, starchy grains. Examples of cereals include barley, brown rice, wild rice, buckwheat, bulgur, corn, millet, oat, sorghum, spelt, triticale, rye, wheat, wheat berries, teff, canary grass, Job's tears and fonio. Plant species that do not belong to the grass family also produce starchy seeds or fruits that may be used in the same way as cereal grains, are called pseudocereals . Examples of pseudocereals include amaranth, buckwheat, tartar buckwheat and quinoa. When designating cereals, this will include both cereal and pseudocereals. The cereal source used to make the cereal-based particles is preferably selected from wheat, corn, oat, barley, rice, sorghum, or any mixtures thereof. The products of the invention are cereal-based and comprise milk protein. In addition, the products may comprise other sources of protein, such as pea proteins, or soya proteins.
By milk protein is to be understood casein and/or whey protein. Preferably, the milk protein is whey protein.
The milk protein content of the products of the invention is preferably at least 16%, more preferably at least 20%, even more preferably at least 30%, most preferably at least 40% milk protein. In an embodiment of the invention, the final milk protein content of the products is between 25 and 50%.
The milk protein may be provided by non-fat milk solids, skimmed milk powder, whey protein isolate, whey protein concentrate, whole milk powder, caseinate, or any mixtures thereof. Preferably, the milk protein is provided essentially by whey protein isolate such as Lacprodan®. When any of the above sources are used as the main milk protein source, it is ensured that the sources have a lactose content such that the total lactose content in the final product is less than 5% by weight, preferably less than 1% by weight.
Indeed, the products are also characterised by having a low lactose content. By low lactose content is meant less than 5% lactose by weight on a dry matter basis. Preferably, the lactose content is less than 1%. This ensures that only a small amount of or even no Maillard reaction can occur such that the product does not discolour and does not develop unwanted tastes.
The products of the invention have a lysine blockage of less than 30%. Lysine blockage is a parameter which is known in the art. It can be measured by the FAST method as described in "The FAST method, a rapid approach of the nutritional quality of heat-treated foods" by Birlouez- Aragon, I. et al . in Food, 45, 2001, p.201-205.
Lysine blockage expresses the amount of non-available lysine in the finished products. Lysine is an essential amino acid and it is also the limiting amino acid in cereal protein. It also plays an important role, inter alia, in calcium absorption. It is therefore advantageous to have a limited amount of blocked lysine, i.e. a limited amount of lysine which is not available to the body, in the products of the invention. Therefore, the lysine blockage is preferably less than 20%, more preferably less than 10%, most preferably less than 5%. In this way, an increased amount of "reactive" lysine, i.e. lysine which is available to the body, increases the nutritional quality of the product.
The products of the invention have a good nutritional profile. Indeed, they comprise milk protein and have a limited amount of blocked lysine such that the protein quality is maintained. Further, the products have been shown to undergo limited amount of Maillard reaction due partly to the low amount of lactose content. Therefore, the product does not discolour nor develops unwanted tastes, which is important for good visual and organoleptic properties. The good organoleptic properties are further enhanced by the fact that the cereal-based product has been cooked-extruded, which results in a crunchy, palatable product. Additionally, the products have been shown to be stable under storage with no protein quality degradation over time.
In an embodiment of the invention, the product is coated with a humidity barrier. The humidity barrier may be a sugar, salt and/or fat coating for example. The humidity barrier coating may also comprise flavours, or colourings. This may increase the organoleptic and visual properties of the product, at the same time as preserving the product from humidity.
The product of the invention preferably has a water activity Aw of 0.35 +/-0.05, more preferably about 0.35 +/-0.03. Water activity may be measured with a Rotronics apparatus .
The total milk solids in the product is preferably at least 20%. Total milk solids are calculated by adding the skim milk powder, milk spray, milk protein contents with any other milk extract content like milk fat.
The products of the invention preferably have a calcium content of at least 0.8g per lOOg of product. They may also comprise vitamins, minerals, probiotics, prebiotics, functional ingredients, and mixtures thereof.
The products of the present invention may assume any shape or form. For example, they may be in the shape of round, square, triangular pellets. They may also be banana- shaped, loops, window shaped, flower-shaped etc. They may have a dimension ranging from 3mm to about 2cm. The products may be consumed as such. They present the advantage of being healthy and nutritious snacks, with no protein degradation during manufacture or storage. In a preferred embodiment, they comprise a high milk protein content. By high milk protein content is meant at least 16% milk protein. Furthermore, since the lysine blockage of the present products is minimised, they are particularly suited in children and infant nutrition, where calcium intake and milk protein intake is important. They may further be used in the preparation of food compositions such as cereal bar, milk bar, ice cream, yogurt, chocolate bars, frozen confectionery, milk products, or ice-cream. For example, they may be used as inclusions in the food compositions mentioned above and may be added at any stage of the food composition preparation .
The present invention further concerns a process for the production of an edible cooked-extruded product. The process comprises the step of cooking-extruding an ingredient mix. The ingredient mix comprises cereal, milk protein and less than 5% lactose. The cooking-extruding is carried out at a temperature between 80 and 120°C, preferably at a temperature of 85 to 100°C. The combination of low lactose content and soft extrusion temperature yields a product having excellent organoleptic properties, as well as preserved nutritional properties due to the minimisation of Maillard reactions and of protein degradation.
Furthermore, the lysine blockage of the resulting products is preferably less than 30% which confers good nutritional qualities to the product.
The cereal in the ingredient mix may be selected from wheat, corn, oat, barley, rice, sorghum, or any mixtures thereof. For instance, it may be corn flour, wheat flour, corn starch, pea flour, degermed semolina corn, etc...
Preferably, the milk protein is present in the ingredient mix in an amount of at least 16%. By milk protein is to be understood casein and/or whey protein. Preferably, the milk protein is whey protein.
The milk protein may be provided by non-fat milk solids, skimmed milk powder, whey protein isolate, whey protein concentrate, whole milk powder, caseinate, or any mixtures thereof .
The cooking-extrusion conditions are such that the pressure is preferably 60 to 140 bars, more preferably about 70 to 100 bars, most preferably 80-90 bars. These mild extrusion conditions combined with a low amount of lactose allow to produce a very stable product having good protein quality. The amount of available lysine is increased compared to products having undergone traditional extrusion processes. In addition, the milk protein, in particular whey protein, is not completely denatured .
The products obtainable by such processes are therefore highly nutritious and have good organoleptic properties. These also form part of the present invention.
The present invention is illustrated further herein by means of the following examples.
Examples
Example 1
The following recipes were used to manufacture a product according to the invention.
Recipe a
Figure imgf000010_0001
The dry mix ingredients shown in the table below were first dry mixed using a PRODIMA AC-LI-500 batch mixer. Then the dry mix is mixed with the oil mix in a mixing tank equipped with an impeller, at a temperature of 60 °C, in an dry mix: oil mix amount of 90:1. The wet mix is then cooked-extruded in a single screw extruder at a temperature of 85°C, and pressure of 50 bars. The extruded products are formed into particles having a dimension of about 3mm and dried.
The resulting pellets having a water activity of 0.35+/- 0.03, and could be consumed as such. Alternatively, they were coated with a coating solution comprising sugar and/or salt, fat, flavouring and colouring.
Example 2
Samples of the product according to the invention were made and the amount of blocked and reactive lysine was measured. The results, shown in the table below, show that the lactose and protein content influence the nutritional properties of the product in terms of lysine availability.
1 2
Lactose 0.53 0.53
content
(%)
Protein 48.71 50.12
(%)
Blocked 1.39 0.9
lysine
Reactive 8.91 7.48
lysine

Claims

Claims
1. Cereal-based edible cooked-extruded product comprising milk protein, less than 5% lactose on a dry matter basis and having a lysine blockage of less than 30%.
2. Product according to claim 1, which comprises at least 16%, preferably at least 20%, more preferably at least 30%, most preferably at least 40% milk protein .
3. Product according to claims 1 or 2, wherein the milk protein is whey protein.
4. Product according to any of the preceding claims, wherein the lactose content is less than 1%.
5. Product according to any of the preceding claims, wherein the cereal is selected from wheat, corn, oat, barley, rice, sorghum, or any mixtures thereof.
6. Product according to any of the preceding claims, which is coated by a humidity barrier.
7. Product according to any of the preceding claims, which has a water activity Aw of 0.35 +/-0.05.
8. Product according to any of the preceding claims, which has a total milk solids amount of at least 20%.
9. Product according to any of the preceding claims, wherein the lysine blockage is less than 20%, preferably less than 10%, more preferably less than
10. Process for the production of an edible cooked- extruded product comprising the step of:
Cooking-extruding an ingredient mix comprising cereal, milk protein and less than 5% lactose at a temperature between 80 and 120°C.
11. Process according to claim 10, wherein the milk protein is present in the ingredient mix in an amount of at least 16%.
12. Process according to claim 10 or 11, wherein the temperature is 85 to 100°C.
13. Process according to any of claims 10 to 12, wherein the pressure during extrusion is 60 to 140 bars, more preferably 70 to 100 bars, most preferably 80-90 bars.
14. Product obtainable by a process according to any of claims 10 to 13.
15. Use of a product according to claims 1 to 9, in the preparation of food compositions, such as a cereal bar, milk bar, ice cream, yogurt, chocolate bars, frozen confectionery, milk products.
PCT/EP2010/068099 2009-11-27 2010-11-24 Cereal-based food product containing milk protein WO2011064242A1 (en)

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BR112012012799A BR112012012799A2 (en) 2009-11-27 2010-11-24 ecereal food product containing milk protein
RU2012126631/13A RU2012126631A (en) 2009-11-27 2010-11-24 GRAIN-BASED FOOD PRODUCT CONTAINING DAIRY PROTEIN

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