"Expanded milk-based food preparation, its production process and its uses"

Abstract

The present invention relates to a new dry food product of the expanded milk snack type; it also relates to its preparation process and its uses.

Description

Description Title of the invention: "Expanded food preparation based on milk, its production process and its uses”

[0001] — The present invention relates to a new dry snack-type food product of expanded milk; it also relates to its preparation process and its uses lisations.

[0002] — In particular, the Applicant has set itself the objective of manufacturing snacks dairy products, also known as puffed milk balls, composed mainly of, or even exclusively of, dairy products. tively, skimmed milk powder; this ingredient is indeed of beneficial interest- tritional marked in that it includes all the nutrients and proteins of milk and is particularly rich in minerals (calcium).

[0003] — This objective, however, encounters technical difficulties resulting from the high content lactose in skimmed milk powder; lactose represents a technological obstacle for the development of snack-type food products, particularly when they are prepared by extrusion, due to the Maillard reactions it produces with the proteins present in skimmed milk powder (Navale et al. 2015, Journal of Ready to Eat Food, July-September 2015, Vol 2, Issue 3, pp. 66-80) and which degrade the taste and the appearance of the finished products.

[0004] — Unexpectedly, the Applicant managed to prepare an expanded product having good organoleptic properties and characterized by a high content of skimmed milk powder, it contains at least 85% by weight, and also by a strong lactose content, present at a minimum of 45% by weight, and a low product content starchy, or even absent.

[0005] — The food product thus obtained has advanced nutritional properties

[0006] There are currently three types of dry snack food products:

[0007] — - products with a predominantly starchy composition that may contain other ingredients ingredients, particularly protein sources, and even dairy ingredients, such as those described in EP1480528 or EP1300083; however, these products have a content in dairy ingredients much lower than those of the present invention;

[0008] — - dairy products in which the dairy ingredient is represented solely by a purified milk protein, particularly casein which has an expansive behavior, such as those described in US9723859 and US2017 / 311624; these products are gen- low in lactose;

[0009] — - dairy products containing the necessary and sufficient amount of starch for ability to expand (generally to a content between 15 and 30% by weight); In this case, milk is represented solely by whey proteins, which are not expansive, see in particular WO2006 / 130025. The present invention relates to an expanded dry food product comprising (contents are expressed as % by weight relative to the total weight of ingredients used to prepare the product): - between 85 and 100%, preferably between 90 and 98%, even more preferably around 97.5%, of skimmed milk powder; - optionally, up to 15%, preferably between 2 and 10%, preferably around 2.5%, of an ingredient promoting expansion; - optionally, up to 15%, preferably up to 12%, or even preferably up to 10% fat; - optionally, up to 5% of markers and / or ingredients of nutritional interest. Skimmed milk powder, fermented or not, is obtained from whole milk that has been skimmed, possibly fermented, then dried; it has the following characteristics: [Table 1] Range 0.5-1.5% 45-55% [Fat, Carbohydrates (in the absence of fermentation), Protein, Moisture] 32.5–38% 2–5% Fermented skimmed milk is prepared according to fermentation techniques well known to those in the trade. Skimmed milk powder can also be made from a mixture of skimmed milk powder and fermented skimmed milk powder. Ingredients that promote expansion can be chosen from starch compounds and minerals. Starchy compounds include cereal, legume, and pseudo-cereal flours, as well as purified starches obtained after separating the protein fraction from the flours. Starches themselves are composed of two types of molecules in varying proportions (amylose and amylopectin) organized into complex particles called pseudocrystalline, meaning they are partially crystalline and partially amorphous. In their native state, starch exists as granules ranging from one to ten microns in size, embedded in tissues (endosperm of...). Starches (for example, cereals) are present in many botanical species where they serve as an energy reserve. The most common sources of starchy compounds are cereal flours, particularly wheat flour. Other alternatives are also used, such as: other cereal flours, refined or whole grain: rice, corn, oats, barley, spelt, einkorn, triticale, etc.; flours from pseudo-cereals (quinoa, amaranth, and buckwheat) or legumes (peas, lentils, beans, chickpeas). Starches and flours can undergo physical, enzymatic, and / or chemical treatments that modify their technological properties, including solubility and texturizing power. Preferably, the starchy compound is rice flour. Minerals are understood to mean mineral or organic salts of calcium, magnesium, phosphorus, sodium or potassium or mixtures thereof; preferably, the minerals are chosen from citrates, chlorides, phosphates, and carbonates of sodium, calcium and potassium. Fat refers to fat of animal origin, preferably dairy, or vegetable origin, or a mixture thereof. If vegetable fat is used, it should preferably be oils such as rapeseed, sunflower, high oleic sunflower, olive, etc., or solid or semi-solid fats such as cocoa butter, shea butter, palm, palm kernel, coconut, etc. Dairy fat may be butter, cream, or anhydrous dairy fat. Preferably, it should be dairy fat. According to a particular embodiment, the fat may be supplied by a milk fat powder chosen from a partially skimmed milk powder (fat content between 1.5% and 26%), a whole milk powder (fat content of at least 26%), a cream powder (fat content of at least 42%) and / or a butter powder (fat content of at least 56%); according to this embodiment, the milk fat powder may partially replace the skimmed milk powder, consequently, a quantity of skimmed milk powder less than 85% by weight may be used to take account of the contribution of non-fat dairy matter represented by these powders. According to this embodiment and for illustrative purposes only, the expanded dry food product can then be prepared with: - 80% skimmed milk powder, - 15% whole milk powder, representing an equivalent intake of approximately 11.1% skimmed milk powder and 3.9% milk fat, and - 5% of an ingredient that promotes expansion. By "significant and / or nutritionally interesting ingredients," we mean: - food ingredients intended to improve the organoleptic qualities of the product according to the invention (texture, taste, color); these may include flavorings, spices, aromatic herbs, pieces of dried fruit or vegetables, processed food products such as chocolate, cheese, colorings…; the markers may be added to the finished product, for example by sprinkling or coating; they may also be introduced among the starting ingredients and thus be included in the product according to the invention; and / or - vitamins and minerals. The expanded dry food product according to the invention can be presented in various three-dimensional forms, for example in the form of a ball, star, bean, or ring, with a characteristic dimension between 2 and 20 mm; it is dry, alveolar, crispy and light; it has a density between 100 and 350 g / l and a moisture content of around 3 to 10%. The density of the product according to the invention can be measured as follows: a) Tare a container having a volume of IL; b) Fill this container with the product and level it off using the back of a straight knife blade; c) Weigh the mass of product contained in this jar; d) Given that the volume of product weighed is 1L, read the density given directly from the value on the balance. Due to its constituent ingredients, the product according to the invention provides a nutritional intake equivalent to liquid milk: 25 g of chips provides the equivalent of a 250 mL glass of milk. Thus, the expanded dry food product according to the invention is beneficial for bone health and allows for the consumption of milk in a new form, as a substitute for milk as a beverage. It therefore constitutes a new long-life milk option. For illustrative purposes, the nutritional composition of the expanded dry food product according to the invention obtained with unfermented milk is as follows (contents expressed by weight relative to the total weight of the final product): - between 25 and 38% milk protein; - between 45 and 55% lactose; - between 0 and 9% starch; - between 0.5 and 16% fat; - between ] and 2.6% calcium. According to a particular embodiment, the expanded dry food product consists of (contents are expressed as % by weight relative to the total weight of ingredients used to prepare the product): - between 85 and 100%, preferably between 90 and 98%, even more preferably around 97.5%, of skimmed milk powder; - optionally, up to 15%, preferably between 2 and 10%, preferably around 2.5%, of an ingredient promoting expansion; - optionally, up to 15%, preferably up to 12%, or even preferably up to 10% fat; - optionally, up to 5% of markers and / or ingredients of nutritional interest. According to a particular embodiment, the expanded dry food product is composed solely of ingredients of dairy origin and the ingredient promoting expansion is a mineral. Preferably, the expanded dry food product is composed solely of low-fat dairy ingredients, that is to say, it uses skimmed milk powder composed of no more than 1.5% fat, no fat is added during the preparation of the product and the ingredient promoting expansion is a mineral. The present invention also relates to the process for preparing the expanded dry food product according to the invention; this process is implemented with a co-rotating twin-screw extruder and comprises the following steps: a- introduction of the dry raw materials composing the expanded dry food product according to the invention into the inlet of the extruder; b- addition of liquid ingredients into the extruder; the quantity of water added to the raw materials represents between 10 and 20% by weight of said mixture of raw materials; c- cooking-extrusion of the ingredients prepared in steps (a) and (b); The temperature of the extruder barrels is adapted according to the equipment used; for example, it can be between 70 and 90°C; the feed rate in the extruder is determined by a person skilled in the art, again depending on the equipment used, for example, it can be around 75 kg / h for a pilot device and around 300 kg / h for an industrial device; The size of the die is chosen according to the desired diameter of the reed; it can be between 1 and 10 mm, preferably around 3 mm; d- hot cutting of the cylinder obtained in step (c) to form snacks; This step can be carried out using a grinding / granulating knife; and e- drying of the snacks obtained in step (d); This step can be carried out with an oven or with a fluidized bed (for example, heated with air at approximately 110°C for 2 to 3 minutes); f — optionally, coating the snacks obtained in step (e); g — optionally, grinding the snacks obtained in step (e). The applications of the expanded dry food product according to the invention are numerous. It can therefore be eaten as is in the form of snacks, possibly flavored, mixed with breakfast cereals, or used to enhance culinary preparations such as salads, soups, yogurt, and ice cream. It can also be coated with a covering (chocolate, fat, sugar, caramel, etc.). The expanded dry food product according to the invention can also serve as an ingredient in the preparation of processed products such as cereal bars and filling bars, to which it adds crispness. A binder (fat, sugar, honey, egg, filler, etc.) may be added to it in the preparation of these processed products. The invention thus relates to an elaborated product comprising the expanded dry food product according to the invention. The expanded dry food product according to the invention can also be coarsely ground, for example using an electric cheese grater or breadcrumb mill, for the preparation of a breadcrumb-type product. The breadcrumb-type product, composed of the expanded dry food product according to the invention in ground form, is also an object of the invention; it can then be used as such or as an ingredient for the manufacture of pie crusts, biscuits, filling or cereal bars, or for breading meats, fish, cheeses, or for flavoring ice cream, chocolate, Example | : Preparation of the expanded snack according to the invention 1. Preliminary weighing of the powders according to the following composition: - Skimmed milk powder 95% - Rice flour 5% 2. Performing the test with an extruder using the following parameters: - Twin-screw model - Die: 2 x 7 mm diameter - Set temperature for the sheaths: 70°C - Screw rotation speed: 300 rpm - Powder feed rate: 75 kg / h The resulting product is a strand approximately 12 mm in diameter, with a density close to 250 g / L, a golden appearance, a pleasant crispness, and a milky taste. For example, the product can then be dried and ground into fine breadcrumbs for making biscuits or pie crusts. Example: Preparation of an expanded snack according to the invention The procedure is the same as in example 1, with the following composition: - Skimmed milk powder 97.5% - Dairy mineral concentrate 2.5% The resulting product is similar in diameter, density and crispness to that described in example 1, with a typical dairy and pleasantly sweet taste. Example 3: Preparation of an expanded snack according to the invention The procedure is the same as in example 1, with the following composition: - Fermented skimmed milk powder 52.5% - Skimmed milk powder 47% - Monopotassium phosphate 0.5% The resulting product is similar in diameter, density and crispness to that described in example 1, with a typical fermented milk taste. Example 4: Preparation of an expanded snack according to the invention The procedure is the same as in example 1, with the following composition: - Skimmed milk powder 85% - Anhydrous milk fat 14.5% - Monopotassium phosphate 0.5% The resulting product is similar in diameter, density and crispness to that described in example 1, with a more intense dairy taste and a slightly whiter color. Example 5: Preparation of an expanded snack according to the invention The procedure is the same as in example 1, with the following composition: - Whole milk powder 52.5% - Skimmed milk powder 45% - Dairy mineral concentrate 2.5% The resulting product is similar in diameter, density and crispness to that described in example 1, with a more intense dairy taste and a slightly whiter color.

Claims

Demands

1. Expanded dry food product comprising: -between 85 and 100% skimmed milk powder; -optionally, up to 15% of an expansion-promoting ingredient; -optionally, up to 15% fat; -optionally, up to 5% of markers and / or ingredients of interest nutritional.

2. Expanded dry food product according to claim 1, characterized in which comprises between 90 and 98% skimmed milk powder.

3. Expanded dry food product according to claim 1 or claim- dication 2, characterized in that it comprises only ingredients of dairy origin and the expanding ingredient is a mineral.

4. Expanded dry food product according to any one of the claims as described above, characterized in that it consists of a powder of skimmed milk and the expanding ingredient is a mineral.

5. Expanded dry food product according to any one of the claims previous indications, characterized in that the promoting ingredient The expansion is a mineral chosen from among the citrates, chlorides, the phosphates, sodium, calcium and potassium carbonates.

6. Expanded dry food product according to any one of the claims as indicated above, characterized in that it takes the form of three-dimensional with characteristic dimensions between 2 and 20 mmeet is dry, airy and crispy.

7. Expanded dry food product according to any one of the claims as indicated above, characterized in that it has a density between between 100 and 350 g / l.

8. Expanded dry food product according to any one of the claims as indicated above, characterized in that it has a moisture content between 3 and 10%.

9. Expanded dry food product according to any one of the claims as indicated above, characterized in that it contains lactose at a content between 45 and 55% by weight relative to the total weight of said food product.

10. A method for preparing the expanded dry food product according to one any of the claims | to 9, implemented with an extruder bi-vis-à-vis co-rotative and comprising the steps of: a- Supplying the dry raw materials composing said product expanded dry food product fed into the extruder; b- Injection of liquid ingredients into the extruder; the quantity of water added to the raw materials represents between 10 and 20% by weight said mixture of raw materials; c-cooking-extrusion of the ingredients prepared in steps (a) and (b); d-hot cutting of the cylinder obtained in step (c) to form snacks; e-drying of the snacks obtained in step (d); f-optionally, coating the snacks obtained in step (e); g-Optionally, grinding the snacks obtained in step (e).

11. | Use of the expanded dry food product according to any claims 1 to 9 for the preparation of an elaborated product or of a breadcrumb-type product.

12. Prepared product comprising the expanded dry food product according to any one of the claims | at 9.

13. Breadcrumb-type product composed of expanded dry food product according to any one of claims 1 to 9, in ground form.