PROTEINRIEGEL

Description

[0001] The present invention relates to a protein bar formed from a moldable mass containing proteins and / or protein hydrolysates. The invention also relates to the use of collagen hydrolysate with an average molecular weight of up to 1,700 Da for producing a moldable mass for a protein bar.

[0002] WO 2018 / 041684 A1 discloses a product. Collagen hydrolysate is administered as a component of a (nutritional) composition with various other ingredients. Protein bars are enjoying increasing popularity, especially among athletes. They allow the intake of a relatively large amount of protein in the form of a handy, storable, and easily transportable food. A high protein intake is nutritionally beneficial in conjunction with physical activity, especially with the goal of promoting muscle building.

[0003] When formulating protein bars, several aspects must be considered, with the various requirements sometimes conflicting. On the one hand, the highest possible protein content is desirable, while carbohydrates, and especially sugar, should be avoided wherever possible for nutritional reasons. On the other hand, the recipe must have a suitable consistency, meaning the mass formed from the various ingredients must be moldable enough to form a permanently dimensionally stable bar. The bar should therefore neither melt nor break easily.

[0004] Another important aspect is the taste and texture of the protein bar when bitten and chewed. To achieve the highest possible consumer acceptance, the properties of a protein bar in this regard should be as similar as possible to comparable luxury foods such as chocolate bars. However, this goal has hardly been achieved so far, especially with very high protein contents of over 60% by weight.

[0005] The invention is therefore based on the object of proposing a protein bar whose mass is easily moldable and which has an improved, in particular softer, texture.

[0006] This object is achieved according to the invention in the protein bar of the type mentioned at the outset in that the moldable mass contains a collagen hydrolysate with an average molecular weight of up to 1,700 Da as a protein hydrolysate and has a density of 0.9 g / cm 3 or more.

[0007] Surprisingly, it has been shown that the addition of such a collagen hydrolysate improves the formability of the mass, i.e. the mass becomes less crumbly, and that the texture of the protein bar becomes softer, i.e. the sensory properties upon consumption are improved.

[0008] Interestingly, a comparable effect cannot be achieved by known plasticizers such as glycerin, especially in protein bars with a high protein content.

[0009] For the purposes of the present invention, the phrase "formed from a moldable mass" means not only that the starting mass has the moldability required to shape the bar, but also that this same moldability is still present in the protein bar according to the invention as the final product. This moldability results in the desired consistency and texture of the protein bar when consumed, which distinguishes the bar according to the invention from other protein-containing snacks with a crunchy or brittle texture.

[0010] To achieve the effect according to the invention, the low average molecular weight of the collagen hydrolysate used, 1,700 Da or less, is crucial. Other collagen hydrolysates, which are already widely used in foods or dietary supplements due to their biological activity, typically have an average molecular weight in the range of 2,000 to 5,000 Da. These products cannot improve the texture of the protein bar, at least not to a significant extent.

[0011] The collagen hydrolysate preferably has an average molecular weight of 800 to 1,700 Da, more preferably 1,000 to 1,500 Da. All information in the present description refers to the weight-average molecular weight of the collagen hydrolysate. This can be determined in particular by gel permeation chromatography using calibrated standard peptides.

[0012] The collagen hydrolysate is preferably produced by enzymatic hydrolysis of a collagen-containing starting material. Endopeptidases or exopeptidases of microbial or plant origin are particularly used for this hydrolysis. By appropriately selecting the peptidases and hydrolysis conditions, collagen hydrolysates can be produced in the required molecular weight range.

[0013] The collagen-containing starting material is generally selected from the skin or bones of vertebrates, preferably mammals or birds, and in particular from the skin of cattle or pigs (beef split or pork rind). Alternatively, the collagen-containing starting material can be selected from the skin, bones, and / or scales of fish, particularly cold- or warm-water fish.

[0014] The collagen hydrolysate can be produced either in a one-step process from these starting materials or via the intermediate gelatin, in which case both type A and type B gelatin can be used.

[0015] Alternatively, the collagen hydrolysate for the protein bar according to the invention can be produced by recombinant gene expression. By using natural collagen sequences, particularly from cattle or pigs, and expressing them in genetically modified cells (e.g., yeast, bacteria, or plant cells, especially tobacco), products can be produced that are essentially identical to the hydrolysis products of the corresponding collagen-containing raw materials. This makes it possible to obtain a narrower or precisely specified molecular weight distribution.

[0016] The proportion of collagen hydrolysate in the moldable mass is advantageously in the range of 5 to 50 wt.%, preferably in the range of 30 to 50 wt.%. The proportion of collagen hydrolysate required to improve texture depends particularly on the overall composition of the moldable mass. Particularly with a high total protein content, a higher proportion of collagen hydrolysate is often used. On the other hand, it may also be desirable to further increase the proportion of collagen hydrolysate, regardless of the texture improvement, in order to utilize the nutritional benefits of the collagen hydrolysate, particularly its bioactive effect on bones and joints.

[0017] The total protein content of the protein bar according to the invention can vary over a wide range, with the softening effect of the low-molecular-weight collagen hydrolysate taking effect even at relatively low protein contents. Due to this effect, high protein contents can also be achieved according to the invention, which, without the addition of collagen hydrolysate according to the invention, would result in non-moldable or inedible (too hard) masses. According to an advantageous embodiment of the invention, the moldable mass therefore contains a total amount of proteins and / or protein hydrolysates of at least 50% by weight of the moldable mass, preferably of at least 60% by weight, more preferably of at least 65% by weight.

[0018] The above-mentioned proportions always refer to the mass of pure proteins or protein hydrolysates, i.e. after deducting any water content of the components used.

[0019] In addition to the collagen hydrolysate, the moldable mass advantageously contains one or more proteins and / or protein hydrolysates, particularly in the case of a high total protein content. These can be selected, in particular, from a nutritional point of view. The additional proteins and / or protein hydrolysates are preferably selected from milk proteins, whey proteins, soy proteins, wheat proteins and their hydrolysates, as well as other collagen hydrolysates. The latter are, in particular, collagen hydrolysates that exhibit a higher or different bioactivity than the collagen hydrolysate with an average molecular weight of up to 1,700 Da, which is included to improve the texture.

[0020] The proportion of the collagen hydrolysate provided according to the invention, based on the total amount of proteins and / or protein hydrolysates, is in a preferred embodiment of the invention in the range of 10 to 70 wt.%.

[0021] Further preferred components of the protein bar according to the invention are in particular those components whose use is known from the prior art.

[0022] Advantageously, the moldable mass further contains one or more vegetable fats. These are preferably selected from coconut oil, palm oil, sunflower oil, and cocoa butter. The proportion of vegetable fats is typically in the range of 5 to 15% by weight of the moldable mass.

[0023] From a nutritional perspective, protein bars typically do not contain sugars, i.e., mono- and disaccharides, although their addition is not excluded within the scope of the invention. Instead, it is preferred if the moldable mass further contains one or more sugar substitutes. These include, in particular, various sugar alcohols and indigestible polysaccharides such as oligofructose and inulin. The sugar substitute(s) in the protein bar according to the invention are preferably selected from glycerol, sorbitol, and oligofructose.

[0024] The use of glycerin is also preferred because it acts as a humectant in the protein bar according to the invention.

[0025] Finally, the moldable mass may further contain one or more flavorings and / or sweeteners.

[0026] The density of the moldable mass (and of the protein bar formed from it) in the context of the present invention is typically 0.9 g / cm 3 or more, preferably 1.0 g / cm 3 or more.

[0027] In a preferred embodiment of the protein bar according to the invention, the moldable mass contains: 5 to 50 wt.% collagen hydrolysate, preferably 30 to 50 wt.%; 0 to 45 wt.% other proteins and / or protein hydrolysates, preferably 5 to 30 wt.%; 5 to 15 wt.% vegetable fat; 5 to 15 wt.% glycerol; and 5 to 15 wt.% water.

[0028] As mentioned above, the proportions here also refer to anhydrous collagen hydrolysate or other proteins and / or protein hydrolysates.

[0029] The protein bar according to the invention can be produced in various portion sizes. In particular, the protein bar can have a weight of 5 to 100 g, preferably 30 to 60 g.

[0030] The present invention further relates to the use of collagen hydrolysate having an average molecular weight of up to 1,700 Da for producing a moldable mass for a protein bar.

[0031] Particular advantages and preferred embodiments of the use according to the invention have already been explained in connection with the protein bar according to the invention.

[0032] These and other advantages of the invention are described in more detail in the following examples with reference to the figures. They show in detail: Figure 1: Photographic representation of various protein bars made from moldable masses with different collagen hydrolysates. Example 1

[0033] To investigate the influence of the average molecular weight of the collagen hydrolysate on the formability and texture of protein bars, five different protein bars were produced from formable masses that differ only in the type of collagen hydrolysate used and have the composition given in Table 1. Table 1 Components Sample weight in wt.% Collagen hydrolysate 40 Milk and whey proteins 32 Glycerin 9 Cocoa butter as a vegetable fat 9 Flavoring, Sucralose <1 Water 10

[0034] Due to a water content of approximately 10 wt.% each, the effective proportions in the moldable masses are approximately 36 wt.% collagen hydrolysate and approximately 29 wt.% milk and whey proteins.

[0035] The average molecular weight of the collagen hydrolysate contained in the different molding compounds A to E is given in Table 2. Table 2 molding compound A B C D E medium MG in Da 1.000 1.300 1.500 1.700 2.000

[0036] Protein bars A to E with dimensions of approximately 9 cm x 3.5 cm x 1 cm were formed from 40 g each of the molding compounds A to E. Protein bars A to D are thus protein bars according to the invention with collagen hydrolysate molecular weights of up to 1,700 Da, while protein bar E is a comparative example.

[0037] The produced protein bars A to E have a very high total protein content of 65% by weight.

[0038] The Figure 1 shows a photographic representation of the five protein bars A to E, indicating the average molecular weight of the collagen hydrolysate they contain. It is evident that the formability of the mass decreases with increasing molecular weight, meaning that the resulting protein bars become increasingly crumbly. Bar A clearly exhibits a particularly homogeneous structure, due to the particularly good formability of the A mass.

[0039] The texture of protein bars A through E was also analyzed using a Warner-Bratzler cutting device, specifically a TA.XTplus Texture Analyzer from Stable Micro Systems. In this texture analysis, the sample is placed on a base plate and deformed or severed by a blade moving downward at a constant speed. This is a standard test in the food industry designed to simulate the bite behavior of a product, allowing the test result to correlate with the sensory impression upon consumption.

[0040] The analysis was performed using a 7 cm wide and 0.3 cm thick blade moving downward at a speed of 0.7 mm / s until a deformation of 90% was achieved. Three measurements were taken for each protein bar, and the average values ​​were calculated.

[0041] The result of this texture analysis is the maximum force required to deform the protein bar in grams. The results for protein bars A to E are shown in Table 3. Table 3 Protein bars A B C D E 1. Measurement 1828 g 2524 g 2940 g 4204 g 5641 g 2. Measurement 1814 g 2457 g 3206 g 4820 g 5296 g 3. Measurement 1819 g 2693 g 2855 g 4272 g 4900 g mean 1820 g 2558 g 3000 g 4432 g 5279 g

[0042] The strong correlation between the average molecular weight of the collagen hydrolysate and the firmness of the protein bar is clearly evident from these results. For a sensorially acceptable texture, the measured value for such a bar should be below approximately 5000 g. Above this value, the protein bar is so firm that it is considered inedible. This requirement is met by the protein bars A to D according to the invention, but not by Comparative Example E.

[0043] The examples thus show that the addition according to the invention of a collagen hydrolysate with an average molecular weight of up to 1,700 makes it possible to produce a protein bar with a high total protein content which has a soft texture that is acceptable to the consumer. Example 2

[0044] While the moldable masses for the protein bars according to Example 1 were produced on a laboratory scale in batches of 300 g each, the present example demonstrates the production of protein bars on a small-scale system. For this purpose, a moldable mass containing a collagen hydrolysate with an average molecular weight of 1,200 Da was produced in a batch of 3,000 g, with the composition given in Table 4. Table 4 Components Sample weight in wt.% Collagen hydrolysate with 1,200 Da 42 Milk and whey proteins 31 Glycerin 7 Cocoa butter as a vegetable fat 7 Flavoring, sucralose, cocoa powder <1 Water 12

[0045] Taking into account the respective water contents, the effective proportion of proteins and / or protein hydrolysates is approximately 66 wt.% of the moldable mass.

[0046] Despite the high protein content, the mixture could be processed into protein bars with good formability on a small-scale production line. This demonstrates that protein bars according to the invention with a high protein content can be produced under real-world production conditions. Example 3

[0047] Protein bars with a slightly lower total protein content were produced on a laboratory scale using two different collagen hydrolysates (300 g batch). The composition of the moldable mass is shown in Table 5. Table 5 Components Sample weight in wt.% Collagen hydrolysate 20 Milk and whey proteins 37 Maltodextrin 11 Glycerin 10 Coconut oil 10 Cocoa powder 2 Flavoring, Sucralose <1 Water 10

[0048] After deducting the water content, the effective total amount of proteins and / or protein hydrolysates in this example is about 51 wt%.

[0049] In the above formulation, a collagen hydrolysate with an average molecular weight of 3,000 Da was used for the molding compound F (comparative example), and a collagen hydrolysate with an average molecular weight of 1,200 Da was used for the molding compound G according to the invention.

[0050] For both compounds, the formability during bar production was assessed, a texture analysis was performed (as described in Example 1), and the density of the molding compound was determined. The results are presented in Table 6. Table 6 Molding compound / bar F G average MG of collagen hydrolysate 3,000 Da 1,200 Da Formability good better (softer) Texture analysis (average of three measurements) 3580 g 2670 g density 1.01 g / cm 3 1.03 g / cm 3

[0051] This example demonstrates that protein bars with acceptable formability and texture can be produced even with a lower total protein content using a higher molecular weight collagen hydrolysate. However, even in this case, these properties can be significantly improved by using a low molecular weight collagen hydrolysate according to the present invention.

Claims

1. A protein bar that is formed from a mouldable mixture containing proteins and / or protein hydrolysates and having a density of 0.9 g / cm3 or more, characterised in that the mouldable mixture contains a collagen hydrolysate having an average molecular weight of up to 1 700 Da as a protein hydrolysate.

2. A protein bar according to Claim 1, wherein the collagen hydrolysate has an average molecular weight of 800 to 1 700 Da, preferably 1 000 to 1 500 Da.

3. A protein bar according to one of the preceding claims, wherein the collagen hydrolysate is produced by enzymatic hydrolysis of a collagen-containing starting material.

4. A protein bar according to Claim 3, wherein the collagen-containing starting material is selected from the skin or bones of vertebrates, preferably mammals, birds or fish, in particular from the skin of cattle or pigs.

5. A protein bar according to Claim 1 or 2, wherein the collagen hydrolysate is produced by recombinant gene expression.

6. A protein bar according to one of the preceding claims, wherein the proportion of collagen hydrolysate in the mouldable mixture is in the range of 5 to 50 weight%, preferably in the range of 30 to 50 weight%.

7. A protein bar according to one of the preceding claims, wherein the mouldable mixture contains a total quantity of proteins and / or protein hydrolysates of at least 50 weight% of the mouldable mixture, preferably at least 60 weight%, more preferably at least 65 weight%.

8. A protein bar according to one of the preceding claims, wherein in addition to collagen hydrolysate the mouldable mixture contains one or more proteins and / or protein hydrolysates, which are preferably selected from milk proteins, whey proteins, soy proteins, wheat proteins and the hydrolysates thereof, and further collagen hydrolysates.

9. A protein bar according to one of the preceding claims, wherein the proportion of collagen hydrolysate in relation to the total quantity of proteins and / or protein hydrolysates is in the range of 10 to 70 weight%.

10. A protein bar according to one of the preceding claims, wherein the mouldable mixture further contains one or more vegetable fats, preferably selected from coconut oil, palm oil, sunflower oil and cocoa butter.

11. A protein bar according to one of the preceding claims, wherein the mouldable mixture further contains one or more sugar substitutes, preferably selected from glycerol, sorbitol and oligofructose; and / or wherein the mouldable mixture further contains one or more flavourings and / or sweeteners.

12. A protein bar according to one of the preceding claims, wherein the mouldable mixture has a density of 1.0 g / cm3 or more.

13. A protein bar according to one of the preceding claims, wherein the mouldable mixture contains: - 5 to 50 weight% of collagen hydrolysate, preferably 30 to 50 weight%; - 0 to 45 weight% of further proteins and / or protein hydrolysates, preferably 5 to 30 weight%; - 5 to 15 weight% of vegetable fat; - 5 to 15 weight% of glycerol; and - 5 to 15 weight% of water.

14. A protein bar according to one of the preceding claims, wherein the protein bar has a weight of 5 to 100 g, preferably 30 to 60 g.

15. Use of collagen hydrolysate having an average molecular weight of up to 1 700 Da for producing a mouldable mixture with a density of 0.9 g / cm3 or more for a protein bar.