WO2011064242A1 - Cereal-based food product containing milk protein - Google Patents
Cereal-based food product containing milk protein Download PDFInfo
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- 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
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cereal
- milk
- product
- less
- protein
- Prior art date
Links
- 102000014171 Milk Proteins Human genes 0.000 title claims abstract description 34
- 108010011756 Milk Proteins Proteins 0.000 title claims abstract description 34
- 235000021239 milk protein Nutrition 0.000 title claims abstract description 34
- 235000013339 cereals Nutrition 0.000 title claims abstract description 26
- 235000013305 food Nutrition 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 28
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000004472 Lysine Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 17
- 239000008101 lactose Substances 0.000 claims description 17
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- 108010046377 Whey Proteins Proteins 0.000 claims description 13
- 102000007544 Whey Proteins Human genes 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 12
- 235000021119 whey protein Nutrition 0.000 claims description 12
- 238000001125 extrusion Methods 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000007319 Avena orientalis Nutrition 0.000 claims description 4
- 235000007558 Avena sp Nutrition 0.000 claims description 4
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 4
- 230000004888 barrier function Effects 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 235000012438 extruded product Nutrition 0.000 claims description 4
- 235000015243 ice cream Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 241000209763 Avena sativa Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000017854 proteolysis Effects 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 52
- 235000018102 proteins Nutrition 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 9
- 241000209140 Triticum Species 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 244000075850 Avena orientalis Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 241000209504 Poaceae Species 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 229940071162 caseinate Drugs 0.000 description 2
- -1 caseinate Substances 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 235000019624 protein content Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000008570 Digitaria exilis Species 0.000 description 1
- 235000014966 Eragrostis abyssinica Nutrition 0.000 description 1
- 244000140063 Eragrostis abyssinica Species 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000019715 Fonio Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 241000745991 Phalaris Species 0.000 description 1
- 235000005632 Phalaris canariensis Nutrition 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 244000082988 Secale cereale Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019714 Triticale Nutrition 0.000 description 1
- 240000003834 Triticum spelta Species 0.000 description 1
- 235000004240 Triticum spelta Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 235000021125 infant nutrition Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 241000228158 x Triticosecale Species 0.000 description 1
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.
Landscapes
- 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
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP10781707A EP2503899A1 (en) | 2009-11-27 | 2010-11-24 | Cereal-based food product containing milk protein |
CN2010800537399A CN102711516A (en) | 2009-11-27 | 2010-11-24 | Cereal-based food product containing milk protein |
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 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP09177400.0 | 2009-11-27 | ||
EP09177400 | 2009-11-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2011064242A1 true WO2011064242A1 (en) | 2011-06-03 |
Family
ID=41692002
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2010/068099 WO2011064242A1 (en) | 2009-11-27 | 2010-11-24 | Cereal-based food product containing milk protein |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP2503899A1 (en) |
CN (1) | CN102711516A (en) |
BR (1) | BR112012012799A2 (en) |
RU (1) | RU2012126631A (en) |
WO (1) | WO2011064242A1 (en) |
Cited By (3)
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WO2014124005A1 (en) * | 2013-02-05 | 2014-08-14 | The Quaker Oats Company | Crunchy granola clusters and products prepared therefrom |
US9723859B2 (en) | 2014-10-03 | 2017-08-08 | Erie Foods International, Inc. | Method for producing a high protein food |
GR20190100492A (en) * | 2019-11-04 | 2021-06-14 | Στεφανος Κωνσταντινου Τζιωρτζιωτης | Cereal flakes for water and vegetable beverages |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104026475A (en) * | 2014-03-24 | 2014-09-10 | 江苏德盛食品有限公司 | Preparation method of cracker |
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- 2010-11-24 BR BR112012012799A patent/BR112012012799A2/en not_active IP Right Cessation
- 2010-11-24 CN CN2010800537399A patent/CN102711516A/en active Pending
- 2010-11-24 RU RU2012126631/13A patent/RU2012126631A/en not_active Application Discontinuation
- 2010-11-24 WO PCT/EP2010/068099 patent/WO2011064242A1/en active Application Filing
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2014124005A1 (en) * | 2013-02-05 | 2014-08-14 | The Quaker Oats Company | Crunchy granola clusters and products prepared therefrom |
US9723859B2 (en) | 2014-10-03 | 2017-08-08 | Erie Foods International, Inc. | Method for producing a high protein food |
US11696590B2 (en) | 2014-10-03 | 2023-07-11 | Erie Group International, Inc. | Method for producing a high protein food |
GR20190100492A (en) * | 2019-11-04 | 2021-06-14 | Στεφανος Κωνσταντινου Τζιωρτζιωτης | Cereal flakes for water and vegetable beverages |
GR1010033B (en) * | 2019-11-04 | 2021-06-22 | Στεφανος Κωνσταντινου Τζιωρτζιωτης | Cereal flakes for water and vegetable beverages |
Also Published As
Publication number | Publication date |
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RU2012126631A (en) | 2014-01-10 |
BR112012012799A2 (en) | 2015-09-15 |
EP2503899A1 (en) | 2012-10-03 |
CN102711516A (en) | 2012-10-03 |
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