Low-sugar-based food compositions with bakery ingredients

Abstract

The present invention relates to a low sugar food composition with organoleptic properties for infants and young children, such as a cereal-based composition, comprising a plant-based baking ingredient. The food compositions have low levels of processing contaminants and have desired color and fragrance markers, imparting desired organoleptic properties. Also disclosed are methods of making such compositions, and include incorporating a baked plant-based ingredient into a cereal-based compound and water to form a slurry, and then further processing the slurry to obtain a final product.

Description

TECHNICAL FIELD

[0001] The present invention relates to food compositions, in particular cereal-based compositions, comprising a roasted plant-based ingredient selected to generate improved sensory properties (colour and flavour) that are preferred by consumers. The food compositions are suitable for infants and young children. The present invention also relates to a process for preparing such compositions, the process comprising incorporating a roasted plant-based ingredient into a cereal-based compound and water to form a slurry, and then further processing the slurry to obtain a cereal-based composition. BACKGROUND

[0002] Proper nutrition during infancy and early childhood is essential for the development of healthy adults. Cereal-based foods are an important source of energy, carbohydrates, proteins, vitamins and minerals for infants from 6 months to nearly 36 months.

[0003] Processed cereal-based food products that are neither added sugar nor produced sugar are receiving a lot of attention from health authorities and consumers. For example, in 2015, the WHO recommended that free sugars should represent less than 10% of the total energy intake per day. Lighter colour and lighter flavour make low sugar products less attractive to consumers than original products with higher sugar content.

[0004] In general, the flavour of a food product comes from the inherent flavour of the ingredients, the flavour generated during processing and the final flavourant addition, if used in the product (flavour prole). In processed low sugar cereal-based products, the drawbacks of each source of flavour are described as follows:

[0005] • The inherent flavour of the ingredients used for manufacturing is generally not attractive enough. The absence of sugar in the product reduces the sweetness, which is one of the key sensory drivers preferred by consumers.

[0006] • The flavour generated during the "standard" processing of cereal products (roller drying, extrusion, baking, etc.) is limited due to the lack of precursors (sugars) provided by low sugar product profiles (products without hydrolysed cereals or added sugars).

[0007] • In addition, in the case of roller drying of low sugar cereal products, mild drying conditions must be used to ensure good membrane formation and yield. These mild conditions further limit the flavour generation during the process.

[0008] • The use of commercial flavourants in infant nutrition products is complex as they are either not allowed by some local regulations or not well understood by consumers.

[0009] It is known that roasting generates flavour and roasted cereal grain ingredients (such as rye, barley, wheat, rice, etc.) are incorporated into various processed foods (such as baked foods and confectionery).

[0010] During the manufacture of cereal-based food products, a key prerequisite for the generation of flavour and colour is the presence of sugar and appropriate thermal conditions.

[0011] However, the presence of high amounts of sugar in infant and young children nutritional products is not desirable for nutritional reasons.

[0012] With regard to manufacturing, a common approach to improve the organoleptic properties (colour and flavour) of cereal-based food products is to increase the residence time during cooking and / or the temperature of the heat treatment, while an increase in residence time reduces the yield, which is a significant drawback for factory production. Stronger heating also has a negative impact on nutritional value (e.g. lysine blockage), food safety (e.g. generation of process contaminants) and can lead to changes in texture. Furthermore, drum drying of low sugar cereal products has certain limitations and only allows the use of mild thermal conditions, which are often not sufficient to generate satisfactory colour and flavour.

[0013] EP1908356 relates to a process for producing a roasted cereal grain extract, wherein an extract containing roasted components is produced from roasted cereal grains, and to a process for producing a processed roasted cereal grain product obtained by processing roasted cereal grains.

[0014] RU2471558 relates to automation of technological processes and can be used for automation of the hydrothermal processing of oat groats in the process of oat flour production.

[0015] JP2011177109 relates to a roasted cereal extract and a method for producing the same. The invention also relates to a beverage comprising the roasted cereal extract.

[0016] EP0453390 relates to a process for the preparation of a foodstuff, wherein the main component is a cereal, and to a food product obtained by the process, as a result of which the food product has better organoleptic properties (flavour / aroma) and hygienic properties, improved dispersibility, a lasting viscosity and a lower amount of cariogenic sweeteners.

[0017] Unpublished international patent application PCT / EP2022 / 087303 describes food compositions comprising roasted plant-based ingredients selected to generate improved organoleptic properties (colour and flavour, in particular roasting and toasting) preferred by consumers, and methods of making such food compositions, which comprise incorporating the roasted plant-based ingredients into a cereal-based composition by dry mixing.

[0018] The present invention is based on low-sugar food compositions, such as cereal-based compositions, wherein hydrolysis may be unnecessary or avoided.

[0019] Therefore, it is necessary to provide and / or enhance consumer-preferred flavors (such as barbecue / baked flavors) in cereal-based products without adding non-natural or artificial ingredients to the formulation. It is also necessary to enhance consumer-preferred flavors and aromas in cereal-based food products and to achieve an appropriate visual appearance in terms of color, without compromising nutritional benefits and maintaining low sugar content, while ensuring product safety and keeping processing contaminant levels low. Summary of the Invention

[0020] In one aspect, the present invention relates to baking plant-based ingredients (such as cereal grains, legume seeds, or beans) to produce unique flavor characteristics, and to the use of baked ingredients in the production of food compositions (e.g., cereal-based compositions) as infant food products. Improvements in sensory properties are achieved through “100% natural” and “clean label” methods. Specifically, the invention relates to low-sugar infant cereal products that do not contain hydrolyzed cereals or added sugars, obtained by incorporating baked plant-based ingredients into a cereal-based compound and water to form a slurry and then further processing it.

[0021] In one aspect, the present invention relates to a low-sugar food composition for infants and young children with sensory properties, the low-sugar food composition comprising a plant-based baking ingredient, wherein the total sugar in the food composition is less than 5 g / 100 g; wherein the composition has an a* color space parameter with an a* value greater than 0; and wherein the baking ingredient can be obtained by baking to the extent that, when the baking ingredient is added to the food composition, the food composition comprises, in a total amount less than or equal to 20 parts per billion (ppb), pyrazines containing 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. The total sugar content refers to monosaccharides (glucose, fructose, and galactose) and disaccharides (sucrose, lactose, and maltose), excluding naturally occurring lactose from dairy ingredients.

[0022] In one aspect, the present invention relates to a method for preparing a food composition (e.g., a cereal-based composition comprising plant-based baking ingredients and having sensory properties), wherein the total sugar content of the composition is less than 5 g / 100 g, the method comprising:

[0023] (a) Provides plant-based ingredients;

[0024] (b) Baking the plant-based ingredients at a temperature of 120°C to 220°C for a time between 1 minute and 600 minutes;

[0025] (c) Grind the baking ingredients to obtain a powder;

[0026] (d) The powder is incorporated into a cereal-based compound and water to form a slurry, and

[0027] (e) subjecting the slurry to any of the following methods, including drum drying, extrusion and / or baking (e.g., crisp and / or biscuit baking) and / or spray drying;

[0028] (f) Optionally, the product of step e. is dry-mixed with additional ingredients to obtain a cereal-based composition as the final product;

[0029] The dosage of baking ingredients is incorporating 1% to 50% (w / w, dry matter) of the cereal-based composition. Cereal-based products obtainable by this method contain small amounts of processing contaminants, particularly less than 50 ppb of furans and less than 60 ppb of acrylamide. Cereal-based compositions obtainable by this method contain greater than 130 ppb of streptocal, which contains 3-methylbutyraldehyde, 2-methylbutyraldehyde, methylthiopropionaldehyde, and phenylacetaldehyde. Cereal-based compositions obtainable by this method contain greater than 150 ppb of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF).

[0030] In one embodiment of the invention, in a method for preparing a food composition (e.g., a cereal-based composition having sensory properties comprising plant-based baking ingredients), baking is carried out at a temperature in the range of 130°C to 220°C for a time between 1 minute and 600 minutes, for example between 1 minute and 60 minutes, for example between 5 minutes and 45 minutes, for example between 10 minutes and 20 minutes.

[0031] In one aspect, the present invention relates to the use of cereal-based compositions prepared by the above method for the manufacture of foods for infants and young children. Attached Figure Description

[0032] Figure 1 A comparison is depicted between a reference product (sample 1) without baking ingredients and products (samples 14-27) containing individual baking ingredients added in a wet or dry state. Detailed Implementation

[0033] Definitions of terms

[0034] In the context of this invention, the terms "low-sugar food composition," "low-sugar infant food composition," or simply "low-sugar" refer to a final powdered composition containing less than 5 g of total sugar per 100 g of the final composition, excluding naturally occurring lactose from dairy ingredients. In one embodiment of the invention, the final powdered composition contains less than 2.5 g of total sugar per 100 g of the final composition. In another embodiment of the invention, the final powdered composition contains less than 2 g of total sugar per 100 g of the final composition, for example, less than 2 g per 100 g of the final composition.

[0035] In the context of this invention, total sugars refer to monosaccharides (glucose, fructose, and galactose) and disaccharides (sucrose, lactose, and maltose). Only added pure lactose is counted in this total, while lactose naturally present in dairy products is not included.

[0036] The term "total sugar" refers to the following:

[0037] • All monosaccharides (glucose, fructose, and galactose) and disaccharides (sucrose, lactose, and maltose), as well as other isolated sugar products, such as food components used as is or added during food preparation and manufacturing.

[0038] • Sugar derived from maltodextrin.

[0039] • Monosaccharides and disaccharides produced through hydrolysis processes, such as the hydrolysis of grains or other starch sources or the hydrolysis of lactose from dairy ingredients.

[0040] • Caramel, honey, syrup, malt extract, or any sugar derived from fruits and vegetables such as “powder,” “pure,” “juice,” or “concentrate.”

[0041] According to the invention, the term "cereal-based compound" refers to a mixture or blend of one or more cereal components and optionally other components (e.g., including vitamins, sugars, oils and fats, mineral salts and / or dairy-based powders) dissolved in water in the presence of the roasted cereal components according to the invention to form a slurry.

[0042] The terms “cereal-based composition” and / or “cereal-based product” refer to food compositions intended for infants and young children (i.e., baby cereals) as well as whole family cereals (HCS) or breakfast cereals. According to Codex STAN 074-1981 and EU Directive 2006 / 125 / EC, “complete baby cereal” is defined as “cereals with added high-protein foods that are prepared or must be prepared for consumption with water or other suitable protein-free liquids.” This contrasts with “standard baby cereals,” which are “prepared or must be prepared for consumption with milk or other suitable nutritional liquids.”

[0043]

[0044] In embodiments of the invention, the cereal-based product may be based on the complete product or standard product as described above. In embodiments, the cereal-based product is a powder or liquid (as defined above).

[0045] The term "processing contaminant" refers to substances formed in food or food ingredients when they undergo chemical changes during processing, such as furans and acrylamide. Baking, as a high-temperature process, carries the risk of forming two processing contaminants: acrylamide and furans. Therefore, baking parameters must be optimized to minimize the formation of contaminants while ensuring the desired color and flavor are achieved. In one embodiment of the invention, the amount of furans in the final composition is less than 50 parts per billion (ppb). In one embodiment of the invention, the amount of acrylamide in the final powdered composition is less than 60 ppb.

[0046] In one embodiment, the low-sugar food composition is a powder or liquid. The liquid is prepared, for example, as shown in Table 3. In one embodiment, the amount of furan in the low-sugar food composition is less than 50 ppb. In another embodiment, the amount of acrylamide in the low-sugar food composition is less than 60 ppb.

[0047] The term "fragrance" or "odor" refers to the chemical sensation stimulated by the chemical properties of odor molecules that humans and animals can perceive through their sense of smell. Odors are detected by breathing in air that carries odor molecules. Therefore, for a odor to be detectable, the molecules must be airborne (i.e., volatile).

[0048] The term "taste" refers to the chemical sensation stimulated by the chemical properties of taste molecules that humans and animals can perceive through their sense of taste. Taste perception is produced or stimulated when substances in the oral cavity react chemically with taste receptor cells located on taste buds (mainly on the tongue).

[0049] The term "flavor" refers to the characteristics of food determined by its aroma and taste.

[0050] The term "sensory perception of food" refers to the perception triggered during food consumption by sensing aroma and taste, as well as recording texture, pain, and temperature through trigeminal nerve stimulation. In one embodiment, the final composition of the invention may be characterized by flavor properties such as grilled, baked, roasted, caramelized, biscuit, cookie, popcorn, malt, or smoke.

[0051] "Regular low-sugar cereal-based products" are products that do not contain flavorings or ingredients with emphasized flavor characteristics (such as fruit or vegetable powders, cocoa powder, etc.). These products typically have a mild, cereal, whole-grain flavor and a creamy texture lacking sweetness. This type of flavor is not very popular with most consumers worldwide.

[0052] The term "Strekl aldehyde" refers to a group of odor-active compounds formed by the degradation of α-amino acids into aldehydes by Strekkel.

[0053] In the context of this invention, the term "strekl aldehyde" refers to the total concentration of flavor compounds derived from strekl aldehydes in a powdered product. Strykel aldehydes include four flavor compounds: 3-methylbutanal, 2-methylbutanal, methylthiopropional, and phenylacetaldehyde. In embodiments of this invention, the total amount of strekl aldehydes in the food composition (e.g., a cereal-based composition) is greater than 130 ppb.

[0054] In the context of this invention, the term "pyrazine" refers to alkylpyrazines, which are compounds based on pyrazines, heterocyclic aromatic organic compounds, and have different substitution modes.

[0055] The term "pyrazines" refers to the total concentration of flavor compounds derived from alkylpyrazines in a powdered product. Pyrazines contain the following six flavor compounds: 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. In embodiments of the invention, the total amount of said pyrazines in the food composition (e.g., a cereal-based composition) is less than or equal to 20 ppb.

[0056] The term "4-hydroxy-2,5-dimethyl-3(2H)-furanone," abbreviated as "HDMF," refers to aroma compounds that are naturally present in various plant-based materials (e.g., strawberries, pineapples, buckwheat, tomatoes, etc.) or produced by sugars during the heat processing of food. In embodiments of the present invention, the concentration of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in the food composition (e.g., a cereal-based composition) is greater than 150 ppb.

[0057] In the context of this invention, the term "color" refers to the visual perception characteristic in humans corresponding to categories such as blue, green, red, etc.

[0058] In the context of this invention, the term "color space" or "CIELAB color space" or "L*a*b* color space" refers to the color space parameter L*a*b* defined by the International Commission on Illumination (CIE) in 1976. The L*a*b* parameter can be quantified on a colorimeter (an instrument used to evaluate the color of a surface) in both powder and corresponding liquid forms. The L*a*b* model encompasses the entire spectrum, including colors beyond human vision: L* values ​​indicate the level of lightness or darkness, ranging from 0 (black) to 100 (white), while the parameters a* (from green to red) and b* (from blue to yellow) range from -300 to 300. In embodiments of this invention, the a* color space parameter of the final powdered composition is greater than 0, and the a* color space parameter of the corresponding liquid form after reconstruction of the powdered cereal-based composition is greater than 0.5.

[0059] In one embodiment, the low-sugar food composition (e.g., a cereal-based composition) is a liquid diet, and wherein the a* value is greater than 0.5.

[0060] The term "plant-based ingredient" refers to ingredients derived from plants, including vegetables, fruits, whole grains, nuts, seeds, and / or legumes. In one embodiment, the plant-based ingredient is selected from the group consisting of: wheat, barley, rye, oats, corn, rice, broken wheat, buckwheat, sage, quinoa, flaxseed, amaranth, sesame, millet, sorghum, soybean, cowpea, chickpea, and / or red lentils. In one embodiment, the plant-based ingredient may be a combination of several of the above ingredients.

[0061] The term "baking" refers to a heating method using dry heat, in which grains, legume seeds, or beans are exposed to hot air or a hot surface at temperatures ranging from 120°C to 220°C (e.g., 130°C to 220°C) for several minutes, or for periods between 1 minute and 600 minutes, to transform natural ingredients into baking components, which have improved sensory properties such as color and flavor. Physical and chemical changes occur during baking, which transforms natural ingredients into baking components.

[0062] The sensory properties produced during baking depend on the baking conditions, especially the baking temperature and time.

[0063] Baking can be performed in different types of baking ovens. Many types of baking ovens exist, which can operate in batch or continuous mode and use different heating methods. Non-exhaustive examples of baking ovens include drum ovens, fluidized bed ovens, spiral vibrating fluidized bed ovens, ovens with superheated steam, infrared ovens, and microwave ovens. Batch size in batch mode and flow rate in continuous mode can also affect the baking process. The temperature and time applied during baking also depend on the type of baking oven used and the batch size and flow of the baking process, within the required protection limits.

[0064] In one implementation, the baking oven is a spiral vibrating fluidized bed baking oven or a drum baking oven.

[0065] The temperature range used during baking is 120°C to 220°C, for example, 130°C to 220°C, while the baking time ranges from 1 minute to 600 minutes, for example, between 1 minute and 60 minutes. In one embodiment, the plant-based ingredients are baked at a temperature of 130°C to 220°C for 5 minutes to 20 minutes. In another embodiment, the plant-based ingredients are baked at a temperature of 200°C for 5 minutes to 10 minutes.

[0066] In one embodiment of the invention, baking is carried out in a drum oven adapted for flow to have a residence time between 20 and 40 minutes at a temperature between 130°C and 170°C.

[0067] In another embodiment of the invention, baking is carried out in a continuous spiral vibrating oven (RevTech) adapted to have a dwell time between 5 minutes and 20 minutes at a temperature between 190°C and 210°C.

[0068] In one implementation, the cereal grains or legume seeds or beans do not germinate and / or sprout and / or germinate.

[0069] In one embodiment, the amount of baking ingredients incorporated ranges from 2.5% to 10% (w / w, dry matter) of the cereal-based composition.

[0070] In one embodiment of the invention, a method for preparing a food composition (e.g., a cereal-based composition containing plant-based baking ingredients and having sensory properties) is provided, wherein the total sugar content of the composition is less than 5 g / 100 g, the method comprising:

[0071] (a) Provides plant-based ingredients;

[0072] (b) Baking the plant-based ingredients at a temperature of 120°C to 220°C for a time between 1 minute and 600 minutes;

[0073] (c) Grind the baking ingredients to obtain a powder;

[0074] (d) The powder is incorporated into a cereal-based compound and water to form a slurry, and

[0075] (e) subjecting the slurry to any of the following methods, including drum drying, extrusion and / or baking (e.g., crisp and / or biscuit baking) and / or spray drying;

[0076] (f) Optionally, the product of step e. is dry-mixed with additional ingredients to obtain a cereal-based composition as the final product;

[0077] The dosage of baking ingredients is in the range of 2.5% to 10% (w / w, dry matter) of the cereal-based composition.

[0078] As understood, a skilled technician will be able to derive the amount of baking ingredient powder to be incorporated into the slurry based on the formulation of the cereal-based product and their knowledge thereof, in order to provide a cereal-based composition containing baking ingredients in doses of 1% w / w to 50% w / w, such as 2.5% w / w to 10% w / w.

[0079] Several examples are provided to illustrate how to calculate the amount of baking ingredient powder to be added to the slurry.

[0080] Without step (f) in the method according to the invention, the dry matter composition of the slurry will simply correspond to the following percentages for the cereal-based compositions shown in two exemplary formulations A and B:

[0081]

[0082] When step (f) is performed according to the method of the invention, the slurry composition will only account for a percentage of the grain-based composition, and the amount of baking ingredients to be incorporated into the slurry in step (d) must be calculated accordingly.

[0083] For example, referring to the two formulations A and B above, and assuming that 20% w / w milk powder is added by dry mixing during step (f) of the method of the present invention according to the formulation shown below:

[0084]

[0085] The composition of the slurry should be as follows:

[0086]

[0087] In one embodiment of the invention, the slurry in step d) can be prepared by homogenizing one or more types of grain flour with water. Other ingredients (such as sugar, oil and fat, inorganic salts, or milk powder) may optionally be added. The water addition may be in the range of 95% w / w to 5% w / w of the total slurry composition, for example, 40% w / w to 80% w / w of the total slurry composition.

[0088] In one embodiment, when the slurry is further processed by drum drying in step (e), the water added ranges from 40% w / w to 80% w / w of the total slurry composition, for example, from 40% w / w to 70% w / w of the total slurry composition.

[0089] In one embodiment of the invention, the dry mixing according to f) can be carried out as follows: dry mixing of cereal-based compounds with heat-sensitive ingredients (vitamin and mineral premixes, probiotics, flavoring ingredients, etc.) to obtain cereal-based products.

[0090] In one embodiment, the plant-based ingredient is baked to the extent that at least one parameter in the L*a*b* color space changes by at least 5% after baking. In another embodiment, the plant-based ingredient is baked to the extent that the L*a*b* color space parameter changes by at least 10% after baking.

[0091] In one embodiment, the plant-based ingredients are baked to the extent that, after baking, the total amount of pyrazines containing 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine is less than or equal to 20 ppb.

[0092] In one embodiment, the plant-based ingredients are baked to the extent that, after baking, the total amount of streptocal containing 3-methylbutyraldehyde, 2-methylbutyraldehyde, methylthiopropionaldehyde and phenylacetaldehyde is greater than 130 ppb, for example, greater than 150 ppb.

[0093] In one embodiment, the plant-based ingredients are baked to the extent that, after baking, the amount of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is greater than 150 ppb, for example, greater than 200 ppb.

[0094] The term "adjustment of plant-based ingredients until" refers to the degree of roasting of the plant-based ingredients and the incorporation / dosage of the plant-based ingredients in the preparation of the final product, which is a cereal-based composition with sensory properties. It is evident that, due to dosages ranging from 1% w / w to 50% w / w, the amount of aroma compounds, measured in ppb, is lower than that measured in the roasted ingredients themselves. Therefore, the final product obtainable by incorporating roasted plant-based ingredients yields a final product containing a total amount greater than 20 parts per billion (ppb) of pyrazines, including 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. Similarly, the final product contains more than 130 ppb, for example more than 150 ppb of streptocal containing 3-methylbutyraldehyde, 2-methylbutyraldehyde, methylthiopropionaldehyde and phenylacetaldehyde. Similarly, the final product contains more than 200 ppb of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF).

[0095] Method

[0096] Baking and grinding of plant-based ingredients

[0097] Red and white quinoa are roasted in a drum roaster (30kg batch). Wheat, barley, soybeans (hulled), buckwheat, and amaranth are roasted in a spiral vibrating roaster, with each run holding 1kg to 5kg to create a continuous product layer, depending on the product. Roasting times and temperatures are adapted for each ingredient and are presented in Table 1. The roasted ingredients are ground into powder using a disc mill and packaged before use in the production of cereal products.

[0098]

[0099] Preparation of cereal-based products

[0100] A conventional method for preparing drum-dried cereal products is described. Two types of cereal products with the compositions reported in Table 2 are prepared. Sample 1 is prepared without any baking ingredients. Samples 14-20 (according to the invention) contain one of the seven baking ingredients listed in Table 1.

[0101] All ingredients are homogenized with water to prepare a slurry with a total solids content of approximately 30%. For hygiene reasons, the slurry undergoes steam injection and then drum drying to provide the final food product. Drum drying is performed on a single-cylinder drum dryer operating at a temperature of approximately 185°C and a drum speed of 10 rpm. The film obtained by drum drying is milled to provide a powder with a moisture content of less than 4%.

[0102]

[0103] Commercial cereal-based products

[0104] Several commercially processed cereal-based products sold as baby cereals were obtained in retail stores (samples 2-13). Product descriptions are provided in Table 3.

[0105]

[0106] Preparation of a mixture of cereal-based products with baking ingredients (not according to the invention)

[0107] A limited amount of the processed cereal-based product (Sample 1) and one of the seven baking ingredients listed in Table 1 were combined at a ratio of 95%:5% (w / w) and thoroughly mixed in a plastic zip-lock bag for at least 2 minutes. The composition of the individual mixtures (Samples 21-27) is described in Table 7.

[0108] Preparation of a liquid diet

[0109] Depending on the product type, the powder is reconstituted in milk (1.5% fat) or water at a temperature between 45°C and 55°C. The warm milk or water is transferred to a bowl, and the powder is gradually added with continuous stirring to create a liquid diet. Table 3 provides the amounts of powder and milk or water used for reconstitution of each product for samples 2-13. For any other samples (sample 1, samples 14-27), reconstitution is performed using 18 g of powder and 160 mL of milk.

[0110] Color analysis

[0111] The colors of the powder and liquid were evaluated by measuring the CIE (International Commission on Illumination) color space parameters (L*a*b*) using a CR-410 colorimeter (Konica Minolta). This model encompasses the entire spectrum, including colors beyond human vision: L* values ​​indicate the level of lightness or darkness, ranging from 0 (black) to 100 (white), while parameters a* (from green to red) and b* (from blue to yellow) range from -300 to 300. Powdered samples or liquids were transferred to glass cuvettes to a height of approximately 2-3 cm. If necessary, large air bubbles formed at the bottom of the cuvette filled with liquid were removed by mixing with a spatula. The color was measured from the bottom of the cuvette to ensure good uniformity and smoothness of the surface. Two independent measurements were performed, and the average was calculated. During repeated measurements of the same sample, the cuvette was emptied and refilled. Before each measurement, the instrument was controlled and calibrated using a reference calibration plate provided by the supplier, if necessary.

[0112] Analysis of acrylamide

[0113] The concentration of acrylamide was determined by a method for the quantitative determination of acrylamide by LC-MS / MS based on European standard EN 16618:2015. The method was validated according to the quality standards described in EU Commission Decision 2017 / 2158. The protocol involved initial extraction with water, with the addition of isooctane for defatting purposes. After shaking and centrifugation, the supernatant was collected and diluted with water (1+1), then passed through two consecutive solid-phase extraction (SPE) columns (Isolate). ® Multimode and Isolute ® ENV+ ® Purification. Finally, the SPE eluent was partially evaporated and analyzed by high-performance liquid chromatography (HPLC-MS / MS) coupled with tandem mass spectrometry. Data were obtained in positive electrospray ionization (ESI+) using multiple reaction monitoring (MRM) mode. For confirmation purposes, monitoring of at least two fragmentation transitions was performed. Stable isotope dilution analysis (SIDA) was performed using [ 2 [H3]-acrylamide was used as a labeled internal standard (added before the extraction step to ensure accurate quantification) to achieve quantification. The corresponding MRM transitions used for quantification are shown in Table 4.

[0114] Analysis of furans

[0115] The content of furans was determined using a combination of headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC / MS / MS). [The text abruptly ends here, likely due to an incomplete translation or a missing section.] 2Quantification was performed using an external calibration curve established for [H4]-furan. The sample (500 ± 2.5 mg) was accurately weighed and mixed with 10 mL of frozen sodium chloride solution (300 g / L) in a 20 mL headspace vial. After adding 50 μL of an aqueous solution of the labeled standard, the mixture was homogenized using a vortex stirrer for at least 5 seconds. Each sample was prepared in duplicate for two independent jobs. HS-SPME extraction was performed for 20 min at 50 °C using a 2 cm DVB / PDMS fiber (Supelco) at 750 rpm. The fiber was then injected into the GC-MS instrument, and the analyte was desorbed for 1 min at 250 °C in splitless mode. For GC / MS, an Agilent 7890A gas chromatograph and an Agilent 5975C single quadrupole mass spectrometer were used. Gas chromatography separation was achieved on a DB-624-MSUI column (30 m × 0.25 mm id (inner diameter), 1.4 μm film thickness (J&W Scientific)). The gradient was initiated at 45 °C for 1 min, increased to 70 °C at 3 °C / min, and then increased again to 240 °C at 100 °C / min, and held constant for 4 min. Helium was used as the carrier gas at a constant flow rate of 0.75 mL / min. Mass spectrometry was performed in the selected ion monitoring mode (SIM). For confirmation purposes, at least two fragment ions were monitored. The corresponding quantifications are shown in Table 4.

[0116] Analysis of Strecker aldehydes and pyrazines

[0117] Four strekel aldehydes and six pyrazines were identified using headspace solid-phase microextraction combined with gas chromatography and tandem mass spectrometry (HS-SPME-GC / MS / MS) (Table 4). Quantification was performed by stable isotope dilution analysis (SIDA) using corresponding labeled standards (isotopes). For some pyrazines, corresponding labeled standards were unavailable; therefore, labeled pyrazines with structures similar to the analytes were used for quantification (see Table 4), and response factors were calculated and used to correct the results. Samples (500 ± 2.5 mg) were mixed with 10 mL of sodium chloride aqueous solution (300 g / L) in 20 mL headspace vials. After adding 50 μL of methanol solution of the labeled standards, the mixture was homogenized using a vortex stirrer for at least 5 seconds. Each sample was prepared in duplicate for two independent working samples.

[0118] HS-SPME extraction was performed for 10 min at 80 °C using a 2 cm DVB CAR-PDMS fiber (Supelco) with a stirrer at 500 rpm. The fiber was then injected into a GC-MS / MS instrument, and the aroma compounds were desorbed in split mode (1:1 ratio) at 250 °C for 1 min. For GC / MS, an Agilent 7890A gas chromatograph and an Agilent 7010 triple quadrupole mass spectrometer with a high-sensitivity electron ionization source (HS-EI) were used. Gas chromatographic separation was achieved on a DB-624-MSUI column (J&W Scientific) with an inner diameter of 30 m × 0.25 mm and a film thickness of 1.4 µm. The oven temperature program was started at 40 °C; the temperature was increased to 240 °C at a rate of 20 °C / min and held constant for 4 min. Helium was used as the carrier gas, with a constant flow rate of 0.75 mL / min. Mass spectrometry (MS) was performed in multiple reaction monitoring (MRM) mode. For confirmation purposes, at least two fragmentation transitions for each analyte were monitored. The MRM transitions used to quantify the corresponding compounds are listed in Table 4.

[0119] The total concentration of strekel aldehydes (parameter 5 in Table 7) was calculated by summing the individual concentrations of the four strekel aldehydes identified in the cereal-based product (powder): 3-methylbutyraldehyde, 2-methylbutyraldehyde, methylthiopropionaldehyde, and phenylacetaldehyde.

[0120] The total concentration of pyrazines (parameter 6 in Table 7) was calculated by summing the individual concentrations of the six pyrazines identified in the cereal-based product (powder): 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine.

[0121] The ratio between pyrazines and strekel aldehydes (parameter 10 in Table 7) is calculated from the sum of the concentrations of pyrazines and strekel aldehydes determined in the cereal-based product (powder).

[0122] Analysis of HDMF

[0123] The content of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) was determined by ultra-high-speed liquid chromatography (UPLC-MS / MS) coupled with tandem mass spectrometry. The sample (1 g) was dissolved in water (10 mL). The solution was centrifuged and filtered through a 0.2 μm injection filter to remove impurities. A 5 μL sample volume was injected at a flow rate of 0.4 mL / min, using acetonitrile:water containing formic acid (0.1%) (5:95 ratio) as the mobile phase. Chromatographic separation was performed on a Kinetex column maintained at 40 °C. ®Analysis was performed on a 1.7µm Phenyl-Hexyl 100Å LC column (100x2.1mm) coupled to an MS detector (QTrap 6500). Data were obtained in positive electrospray ionization (ESI+) using multiple reaction monitoring (MRM). For confirmation purposes, monitoring of at least two fragmentation transitions was performed. Quantification was achieved using a calibration curve method with high-purity external HDMF standards. Calibration curves with six concentration points were established in each analytical series. The MRM transitions used for quantification are shown in Table 4.

[0124] Analysis of sugars

[0125] The contents of five sugars (fructose, glucose, sucrose, maltose, and lactose) were determined by high-performance liquid chromatography (HPLC-RID) coupled with a refractive index detector. The sample (2 g) was dissolved in water (75 mL), and the sugars were extracted in a water bath at 70 °C for 20 min. The solution was washed with Carrez solution for precipitation, diluted to a final volume of 100 mL with water, and filtered through a 0.2 μm syringe filter to remove impurities. 20 μL of the sample volume was injected at a flow rate of 1 mL / min, using acetonitrile:water (73:27) as the mobile phase. Chromatographic separation was achieved on a column (Waters Polyamin II, Staggroma Art PB12S05-2546WT, 4 µm, 4.6 x 250 mm) maintained at 25 °C, coupled with a refractive index detector (Shodex RI-101) maintained at 40 °C. Individual sugars were identified and quantified based on the integrals of retention time and peak area, respectively, by comparison with known high-purity sugar standards. After correcting for the anhydrous mass of the sugars, the results are expressed as g sugar / 100g sample.

[0126] Methods for sugar analysis have a defined limit of detection (LoD) of 0.3 g sugar / 100 g sample and a defined limit of quantitation (LoQ) of 0.5 g sugar / 100 g sample. The total sugar content is calculated using the following rules: If one or more sugars are present in amounts below LoQ but above LoD (measured in what is called "trace amounts"), the absolute value of the LoQ is considered. If one or more sugars are present below LoD, their amounts are ignored and considered zero in the calculation.

[0127] Sensory analysis

[0128] Sensory analysis of powders (aroma, color, and appearance) and liquids (color, texture, aroma, taste, and appearance) was conducted by at least five trained evaluators using a “free evaluation analysis” approach. Evaluators were required to first openly and spontaneously comment on the corresponding sensory attributes, and then specifically rate the intensity of the “baking / grilling flavor” using a four-level scale: “absent” – “low” – “medium” – “high”.

[0129]

[0130] Examples

[0131] Example 1 : Baking of ingredients

[0132] The roasting conditions described in Table 5 included seven components: white and red quinoa, wheat, soybean, buckwheat, barley, and amaranth. Color space parameters (L*a*b*) and the concentrations of aroma markers (such as streak aldehydes, pyrazines, and HDMFs) were measured in flour obtained from roasted grains and in flour obtained from the corresponding unroasted (natural) grains. The results are summarized in Table 5.

[0133] Table 6 depicts the changes in the L*a*b* color space parameters after baking compared to unbaked (natural) grains, expressed as a percentage. The color space parameter a* was found to be the most distinctive for color changes during baking, and therefore it was used in the following examples to define the degree of baking of the ingredients. The a* value is also one of the standards used to define the color of the powder and corresponding liquid form of the product of this invention (Table 7).

[0134] This embodiment shows that at least one parameter in the L*a*b* color space changes by at least 5% after baking.

[0135]

[0136]

[0137]

[0138]

[0139] Example 2: Low-sugar product without baking ingredients

[0140] This embodiment demonstrates the problem addressed by the present invention. Processed grain-based food products that contain neither added nor produced sugar are receiving significant attention from health authorities and consumers; however, their sensory qualities (lighter color and milder flavor) often make them less appealing to consumers. To demonstrate the problem of poor sensory quality, eight low-sugar products (samples 1-8) were evaluated. The results for Case 1 are summarized in Table 7.

[0141] Sample 1 was prepared in a pilot plant, and seven commercial products (Samples 2-8) were collected in retail stores. This collection was conducted to cover a variety of grains used in the formulations, as well as both standard and complete formulation types.

[0142] The sugar content identified in samples 1-8 ranged from 0 g / 100g to 1.60 g / 100g. The flavors of these products were described as creamy, cereal, or whole grain, with the sole exception of sample 6, which exhibited a distinct (artificial) caramel / vanilla / cookie flavor, undoubtedly delivered through added flavorings stated on the ingredient list. No baking / grilling flavor was detected in any of samples 1-8.

[0143] Generally, these products have low levels of flavor markers such as streptocal, pyrazines, and HDMF. An exception is sample 6, which contained 1508 ppb of HDMF, clearly derived from added flavorings.

[0144] Most samples 1-8 also exhibit a light color in both powder and liquid forms, as demonstrated by color measurements (refer to the a* values ​​in Table 7). However, it must be noted that some cereal grains and edible seeds (such as buckwheat in sample 7 or some grains in the multigrain formulation of sample 6) naturally possess a color that can increase the a* value. These grains could potentially address the issue of light color; however, they do not improve flavor if not roasted.

[0145] Example 3: High-sugar product without baking ingredients

[0146] This example illustrates the case of products with high sugar levels. Five products (samples 9-13) were collected from retail stores and evaluated. The results of Case 2 are summarized in Table 7. The total sugar content in these products ranged from 10g / 100g to 22g / 100g, thus significantly exceeding the limit required for the product of this invention (<5g / 100g).

[0147] Generally, these products are characterized by an appealing brown color in both powder and liquid form, and a strong sweetness with cookie / biscuit notes. Regarding flavor markers, these products contain high levels of strekel aldehyde, no or very low levels of pyrazines, and moderate levels of HDMF. Only sample 10 showed an increased amount of HDMF (14175 ppb), which can be explained by the presence of flavoring agents in the product and confirmed by tasting a strong caramel flavor. None of samples 9-13 showed a pronounced barbecue / baking flavor. Compared to the products of this invention (ratio > 0.5), those products also showed different concentration ratios of HDMF to strekel aldehyde (0.09-0.24). The exception was only sample 10, which contained a significantly high level of HDMF derived from flavoring agents.

[0148] This embodiment demonstrates that the aroma characteristics achieved by the present invention differ from those achieved by conventional techniques developed for manufacturing high-sugar processed cereal-based products.

[0149] Example 4: Low-sugar product with wet addition of baking ingredients

[0150] This embodiment describes the product of the present invention. Seven cereal products having corresponding baking ingredients were produced according to the formulations depicted in Table 2, including white and red quinoa, wheat, soybean, buckwheat, barley, and amaranth (samples 14-20). The baking ingredients prepared according to Example 1 were added separately at a dosage of 5% per unit dry matter (cereal-based composition) of the final product. The baking ingredients were homogenized with water and other ingredients to prepare a slurry with a total solids content of about 30%. For hygiene reasons, the slurry underwent steam injection and then was subjected to drum drying to provide the final food product. A reference product (sample 1) without baking ingredients was similarly prepared according to the formulations depicted in Table 2.

[0151] The characteristics of the final product with a single baked ingredient in Case 3 are summarized in Table 7. All ten parameters defining the product characteristics of this invention conform to the defined criteria.

[0152] Figure 1 A comparison was made between a reference product (sample 1) without baking ingredients and products containing only baking ingredients (samples 14-27). It was demonstrated that the addition of baking ingredients increased the color (a*) of both powders and liquids, as well as the amount of HDMF and the HDMF to streakal concentration ratio. The reference product lacked the characteristic roasted / grilled flavor present in products containing baking ingredients.

[0153] This embodiment demonstrates that roasting to a specific degree and introducing specific ingredients (added to a slurry containing cereal-based compounds) according to the method of the invention improves the sensory quality (color and flavor) of processed cereal-based products while maintaining product safety (low levels of processing contaminants: furans and acrylamide) and delivering nutritional advantages (low sugar levels). The addition of roasting ingredients has been identified as a solution driving consumer preference for low-sugar formulations that have poor sensory quality (mild flavor and pale color).

[0154] This embodiment also demonstrates that the aroma characteristics achieved by the present invention differ from those achieved by conventional techniques established for the production of processed grain-based products.

[0155] Example 5: Low-sugar product with dry addition of baking ingredients

[0156] This example describes the preparation and characterization of a product similar to that described in Example 4, but with the addition of the roasting ingredients via dry mixing instead of wet mixing. Seven final products (samples 21-27) were prepared by dry mixing the reference product (sample 1) with individual roasted grains at a ratio of 95:5 (w / w). The properties of these samples from Case 4 are shown in Table 7.

[0157] Figure 1 A comparison was made between a reference product (sample 1) without baking ingredients and products containing individual baking ingredients added in either a wet or dry state (samples 14-27). Dry addition of baking ingredients has been shown to have a similar effect on the color (a*) of the powder and liquid as wet addition. Dry addition results in significantly higher levels of streptocalal and pyrazines compared to wet addition. HDMF levels are not significantly affected by the point of addition and generally show good retention during the drum drying process.

[0158] This example demonstrates the difference between adding baking ingredients in the wet phase and adding them in the dry phase, as described in PCT / EP2022 / 087303. It shows that wet addition results in the almost complete loss of streptocal and pyrazines during drum drying. Surprisingly, this does not lead to a significant loss of baking / grilling flavor, which remains clearly detectable in the final product.

Claims

1. A low-sugar food composition for infants and young children with sensory properties, the low-sugar food composition comprising a plant-based baking ingredient, wherein the total sugar in the composition is less than 5 g / 100 g; wherein the composition has an a* color space parameter with an a* value greater than 0; and The baking ingredient can be obtained by baking to the extent that, when the baking ingredient is added to the food composition, the food composition contains less than or equal to 20 parts per billion (ppb) of pyrazines containing 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine.

2. The composition according to claim 1, wherein the total amount of sugar refers to monosaccharides, such as glucose, fructose and galactose, and disaccharides, such as sucrose, lactose and maltose, excluding naturally occurring lactose from dairy components.

3. The composition according to claim 1, wherein the amount of furan is less than 50 ppb.

4. The composition according to claim 1, wherein the amount of acrylamide is less than 60 ppb.

5. The composition according to any one of claims 1 to 4, wherein the concentration ratio of HDMF to streptocal aldehyde is greater than 0.

5.

6. The composition according to any one of claims 1 to 5, wherein the total amount of streptocal containing 3-methylbutanal, 2-methylbutanal, methylthiopropional and phenylacetaldehyde is greater than 130 ppb.

7. The composition according to any one of claims 1 to 6, wherein the amount of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is greater than 150 ppb.

8. The composition according to any one of claims 1 to 7, wherein the composition is a powder or a liquid.

9. The composition of claim 8, wherein the composition is a liquid diet, and wherein the a* value is greater than 0.

5.

10. The composition according to any one of claims 1 to 9, wherein the composition is a cereal-based composition for infants and young children, such as a standard or complete cereal-based product for infants and young children.

11. The composition according to any one of claims 1 to 10, wherein the total sugar content is less than 2.5 g / 100 g of the final composition.

12. A method for preparing a cereal-based composition containing plant-based baking ingredients and having sensory properties, wherein the total sugar content in the composition is less than 5 g / 100 g, the method comprising: a. Provides plant-based ingredients; b. Baking the plant-based ingredients at a temperature ranging from 120°C to 220°C for a time between 1 minute and 600 minutes; c. Grind the baking ingredients to obtain a powder; d. The powder is mixed with a cereal-based compound and water to form a slurry, and e. subject the slurry to any of the following methods, including drum drying, extrusion and / or baking (e.g., crispy and / or biscuit baking) and / or spray drying; f. Optionally, the product of step e. is dry-mixed with additional ingredients to obtain a cereal-based composition as the final product; The dosage of the baking ingredient is incorporating in the range of 1% to 50% (w / w, dry matter) of the cereal-based composition.

13. The method of claim 12, wherein the baking is carried out at a temperature in the range of 130°C to 220°C for a time between 1 minute and 600 minutes, for example 5 minutes to 45 minutes, for example 10 minutes to 20 minutes.

14. The method according to any one of claims 12 or 13, wherein the amount of baking ingredients incorporated ranges from 2.5% w / w to 10% w / w, for example 5% to 10% (w / w, dry matter), of the cereal-based composition.

15. The method according to any one of claims 12 to 14, wherein the step between step a and step b includes the following step: Measure the L*a*b* color space parameters of the natural plant-based ingredients, and perform baking step b until at least one of the L*a*b* color space parameters changes by at least 5% after baking.

16. The method according to any one of claims 12 to 15, wherein the baked plant-based ingredient comprises a total amount of greater than 200 ppb of pyrazines, said pyrazines being 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine.

17. The method according to any one of claims 12 to 16, wherein the baked plant-based component comprises a total amount greater than 1500 ppb of streptocal containing 3-methylbutyraldehyde, 2-methylbutyraldehyde, methylthiopropionaldehyde and phenylacetaldehyde.

18. The method according to any one of claims 12 to 17, wherein the baked plant-based ingredient contains 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in a total amount greater than 1000 ppb.

19. The method according to any one of claims 12 to 18, wherein the roasted plant-based ingredients are adjusted until the cereal-based product contains less than 50 ppb of furans.

20. The method according to any one of claims 12 to 19, wherein the roasted plant-based ingredient is adjusted until the cereal-based ingredient contains less than 60 ppb of acrylamide.

21. The method according to any one of claims 12 to 20, wherein the roasted plant-based ingredients are adjusted until the cereal-based product contains a total amount greater than 130 ppb of streptocal containing 3-methylbutyraldehyde, 2-methylbutyraldehyde, methylthiopropionaldehyde and phenylacetaldehyde.

22. The method according to any one of claims 12 to 21, wherein the roasted plant-based ingredients are adjusted until the cereal-based product contains more than 150 ppb of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF).

23. The method according to any one of claims 12 to 22, wherein the total sugar content of the cereal-based composition is less than 2.5 g / 100 g.

24. A cereal-based composition that can be obtained by the method according to any one of claims 12 to 24.

25. Use of the composition according to claim 25 for manufacturing food for infants and young children.

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