Casein based puffed products, their preparation and their use in food products

A technology of casein and casein salt, which is applied in protein food processing, protein food ingredients, food preparation, etc., can solve the problems of increasing manufacturing costs, reducing the nutritional value of final materials, and prolonging the manufacturing process.

Inactive Publication Date: 2008-05-28
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The result is a prolonged manufacturing process, possibly a corresponding increase in manufacturing costs, and less attractive protein / fat or sugar ratios when considering the nutritional aspects of the final material, i.e. sometimes the nutritional value of the final material is significantly lower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Preparation of a casein-based puffed product according to the present invention

[0037] Blend 83% acid casein with 2.28% loose lime powder and 14.72% water. The resulting mixture is then extruded and expanded by a vacuum innovation concept downstream of the extrusion process to allow the extruded product to expand. The cutter was placed in a vacuum chamber to control expansion and cut at the exit of the twin screw extruder. The product is then transferred to the belt under vacuum and discharged via two exit sass under ambient pressure. The casein-based puffed product is dried to reduce the water content from 13-14% to 2-5%.

[0038] The mold design will fit the diameter of the target casein product.

Embodiment 2

[0039] Example 2: Preparation of a coated casein-based puffed product including nutritional ingredients

[0040] The casein puffed product was prepared as in Example 1, except that it includes sensitive biologically active ingredients.

[0041] The added nutrients are basically determined according to their characteristics (vitamins, minerals, essential fatty acids) and their nutritional value or comply with current food regulations.

[0042] Then coating is carried out by coating techniques such as open pan, belt coater, drum, fluidized bed, disc spray, nozzle, twin turbo, vacuum coating. The coating process is carried out in two steps. The first layer of fat-based material (40-50% of the total weight) is applied to the casein core (10% of the total weight). The layer is then solidified by lowering the temperature. The fat-based material of the second layer (40-50% of the total weight) is then applied to the first layer. It solidifies by lowering the temperature.

Embodiment 3

[0043] Example 3: Yogurt containing crispy coated nutrient puffed casein

[0044] Mix the coated nutrient casein puffed product into the yogurt substance at a temperature below 32°C or use a special storage package such as a split pot to add it to the yogurt substance just before use.

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PUM

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Abstract

Casein based puffed products, their preparation and their use in food products Casein based puffed product comprise a matrix made of extruded and expanded casein salt and additional nutritional elements which are dispersed throughout the matrix mass; they can be used as mean or support for providing or delivering additional nutritional elements within said food products, for example as inclusions in food products such as dry food products like cereal flakes or bars, chocolate or confectionery, or wet food products such as ice-creams, milk based desserts or chilled dairy products like yogurts, curds or fresh cheese. Process for their preparation and food products comprising said casein based puffed product.

Description

Invention field [0001] The present invention relates to the food industry, and more specifically to casein-based puffed products, their use as carriers or methods for conveying nutrient elements in various foods, that is, as inclusions in the foods, and also to Their preparation. Background of the invention [0002] The high nutritional value of milk or milk components has been known for a long time, and there are many milk-based foods today. Milk powder, milk solids or milk components such as whey powder, casein or lactose are also often used to prepare foods defined as snacks, especially raw materials for expanded snacks, food contents or food additives. [0003] WO 03 / 030659 discloses an extruded milk-based snack product, which can be coated with sugar or fat, ideally with a coating further containing milk solids; such snack products that also contain starch-based materials exhibit porous and Crisp texture and in some cases may be the desired smooth and melted texture in the m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/26A23J3/10A23L1/22A23L27/00A23L33/15
CPCA23L1/22008A23J3/10A23J3/265A23L27/70
Inventor J-P·比森S·卡利B·沙内
Owner NESTEC SA
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