Production of extrudates with improved microbial quality

Abstract

To provide an easy-to-swallow dietary supplement having a low level of pathogenic microorganisms.SOLUTION: Provided is a mixture comprising at least 10% by weight of a starch powder, at least 10% by weight of semolina, and water, based on the total weight of the mixture, wherein the weight ratio of the starch powder to the semolina is from 5:1 to 1:5, wherein the semolina has a 200 μm sieve rejection of less than 40% (m / m), and / or wherein the starch powder has a particle size d(0.9) of from 10 to 300 μm, measured under specific measurement conditions. A method of making an extrudate is also provided.SELECTED DRAWING: None

Description

Detailed Description of the Invention

[0001] [Technical field] The present invention relates to the cost-effective and sustainable production of easy-to-swallow dietary supplements. Dietary supplements are edible and therefore must meet the requirements set out in microbiological guidelines.

[0002] [Background of the invention] All foods must have certain microbial qualities. To improve food safety, microbiological guidelines have been issued. The purpose of these guidelines is to protect public health. Particularly strict requirements apply to infant foods.

[0003] One method of killing microorganisms (and especially bacteria) is pasteurization. Pasteurization does not mean that all microorganisms are killed; it reduces the number of viable pathogens in food to a safe level.

[0004] Although sterilization kills all microorganisms, it often has adverse effects on the taste, nutrient content and quality of the food, and therefore sterilizing food is not very common.

[0005] One type of easy-to-swallow dietary supplement is an extrudate.

[0006] WO 2014 / 164956 discloses a process for reducing microorganisms in nutritional products, in which the housing of an extruder is heated. The inventors of WO 2014 / 164956 propose dividing the extruder into several heating zones.

[0007] Heating the extruder requires extra energy. Using additional energy for food production is neither sustainable nor cost-effective.

[0008] Therefore, there is a need for a method to produce easy-to-swallow dietary supplements in which pathogenic microorganisms are reduced / inactivated in a sustainable and cost-effective manner.

[0009] [Summary of the Invention] The problem that this invention seeks to solve is the provision of an easy-to-swallow dietary supplement that has low levels of pathogenic microorganisms.

[0010] This problem is solved by providing an extrudate containing vitamins and / or minerals. The extrudate may be packaged in a sachet. When consumed, the sachet is opened and the extrudate is sprinkled over porridge or other types of hot, watery food. Upon stirring, the extrudate disintegrates and is therefore easy to swallow.

[0011] The extrudates of the present invention comprise semolina and starch powder. Semolina and starch powder (such as wheat starch powder) are commercially available. However, commercially available powders often contain unacceptable numbers of bacteria. Therefore, the matrix of the edible extrudate must be pasteurized to reduce the number of microorganisms.

[0012] Surprisingly, pasteurization can be carried out in the extruder even when the extrusion is carried out under adiabatic conditions.

[0013] Adiabatic extrusion means operating without the input or extraction of heat, i.e. the extruder is neither cooled nor heated. Because no energy is required to heat or cool the extruder, extrusion under adiabatic conditions is sustainable and cost-effective.

[0014] However, temperature control is difficult when extruding under adiabatic conditions.

[0015] Extrudates produced below pasteurization temperatures must be discarded if they do not meet the requirements of the relevant microbiological guidelines. Therefore, to prevent food waste, adiabatic extrusions must be performed so that pasteurization temperatures are achieved as quickly as possible after extrusion begins.

[0016] At the same time, adiabatic extrusion must be performed so that a predetermined maximum temperature is not exceeded. Ideally, the temperature in the extruder rises rapidly and remains stable at the pasteurization temperature until the end of extrusion.

[0017] Surprisingly, under adiabatic conditions, the compositions of the present invention when extruded rapidly reach pasteurization temperatures and then remain stable.

[0018] The composition of the present invention comprises: at least 10% by weight of starch powder relative to the total weight of the composition, at least 10% by weight of semolina relative to the total weight of the composition, and -Contains water, The weight ratio of the starch powder to the semolina is 5:1 to 1:5.

[0019] Without being bound by any particular theory, it is believed that when extrusion begins, the viscosity of such compositions increases in a controlled manner, which means greater friction / pressure, resulting in temperatures high enough to pasteurize.

[0020] The increase in viscosity depends on several factors. Semolina with a small particle size increases the viscosity of the composition in the extruder more and / or more rapidly than larger particles. It can be assumed that the smaller the particle size of the semolina, the faster the starch in the semolina will gel. Therefore, semolina with a relatively small particle size is preferred.

[0021] In a preferred embodiment of the present invention, semolina is used having a 200 μm sieve rejection of less than 40% (m / m), preferably less than 30% (m / m), most preferably less than 20% (m / m). The semolina of the present invention should be fluid and therefore have a 200 μm sieve rejection of at least more than 5% (m / m).

[0022] In the context of the present invention, "% (m / m)" means percent by mass: the mass retained by a particular sieve (e.g., 200 μm) divided by the total mass of the sieved composition multiplied by 100%.

[0023] Instead of selecting the correct semolina by particle size, tests can be carried out to select the appropriate semolina. In a preferred embodiment of the present invention, the viscosity of a mixture consisting of 10% by weight of said semolina and 90% by weight of water based on the total weight of said mixture is determined by passing concentric rotating cylinders having a bob diameter of 27.99 mm and a length of 42.10 mm through a shear rate of 100 s -1 The semolina is selected to have a viscosity of at least 0.04 Pa·s when measured at 70° C. in a Malvern Rheometer AR G2 using the method described above. The viscosity of a 10% suspension is measured seven times and then averaged.

[0024] Similarly, the viscosity of a mixture consisting of 10% by weight of the starch powder and 90% by weight of water relative to the total weight of the mixture was measured by rotating concentric cylinders having a bob diameter of 27.99 mm and a length of 42.10 mm at a shear rate of 100 s -1 The starch powder is preferably selected so that it has a viscosity of at least 0.4 Pa·s when measured in a Malvern rheometer AR G2 at a temperature of 60° C. The viscosity of a 10% suspension is measured seven times and then averaged.

[0025] In the context of such tests, "wt %" means the total weight of the mixture being tested.

[0026] A preferred composition of the present invention comprises: at least 10% by weight of starch powder relative to the total weight of the composition, at least 10% by weight of semolina relative to the total weight of the composition, and -Contains water, The weight ratio of the starch powder to the semolina is 5:1 to 1:5; and The viscosity of a mixture consisting of 10% by weight of the starch powder and 90% by weight of water relative to the total weight of the mixture was measured by rotating concentric cylinders having a bob diameter of 27.99 mm and a length of 42.10 mm at a shear rate of 100 s -1 and / or The viscosity of a mixture consisting of 10% by weight of semolina and 90% by weight of water based on the total weight of the mixture was measured by rotating concentric cylinders having a bob diameter of 27.99 mm and a length of 42.10 mm at a shear rate of 100 s -1 at least 0.04 Pa·s when measured on a Malvern rheometer AR G2 at a temperature of 70°C using

[0027] When such a composition is extruded under adiabatic conditions, the temperature at the extruder die rises rapidly to 75-80°C and remains stable for the remainder of the extrusion process, without the extruder being heated or cooled. If the desired temperature is not reached, the feed rate and / or screw speed can be increased.

[0028] The extrudate thus obtained meets the requirements of the relevant microbiological guidelines, although no additional energy is used for heating or cooling the extruder.The present invention therefore also relates to a pasteurization process comprising adiabatic extrusion of the compositions described herein.

[0029] The viscosity of the composition containing both starch powder and said semolina varies depending on the weight ratio of the ingredients and the total amount of the ingredients. at least 20% by weight of starch powder relative to the total weight of the composition, at least 20% by weight of semolina relative to the total weight of the composition, at least 5% by weight of at least one water-soluble vitamin relative to the total weight of the composition; - preferably at least 1% by weight, relative to the total weight of the composition, of at least one lubricant, such as a medium chain triglyceride (MCT), and -containing 10 to 30% by weight of water relative to the total weight of the composition, The weight ratio of the starch powder to the semolina is 4:1 to 1:4, preferably 3:1 to 1:3, and most preferably 2:1 to 1:2.

[0030] Finally, the present invention relates to the use of a composition comprising starch powder and semolina for the manufacture of an easy-to-swallow dietary supplement. A preferred embodiment of the present invention relates to the use of such a composition for the manufacture of edible extrudates, such as extrudates comprising water-soluble vitamins. Preferred water-soluble vitamins are vitamin B12 and niacinamide.

[0031] [Detailed Description of the Invention] Vitamin-containing extrudates are known in the art. The extrudates are solid, often contain some residual water, and may resemble cylinders in shape. If desired, these cylinders can be shaped after extrusion and before drying, for example, by using a granulator.

[0032] The size of the extrudate will vary depending on the die attached to the end of the extruder. Typical extrudates of the present invention resemble a cylinder in shape and have a length of 50 to 1500 μm.

[0033] The vitamin-containing extrudates have an edible matrix. The composition of the extrudate matrix must be adapted to the vitamin selected. Extrudates containing fat-soluble vitamins require a different type of matrix than extrudates containing water-soluble vitamins.

[0034] The present invention relates to extrudates preferably comprising water-soluble vitamins.Surprisingly, such extrudates can be easily produced when the extrudate matrix comprises starch powder and semolina.

[0035] [Manufacturing principle] Preferably, a twin-screw extruder is used having multiple barrels, each or some of which may have an inlet.

[0036] Preferably, a dry mixture of starch powder, semolina, and vitamins / micronutrients is fed into the first barrel of the extruder. Water is then fed into the second barrel of the extruder, which is located downstream of the first barrel. The amount of water fed into the second barrel is adjusted so that cuttable strands emerge from the extruder die. An optional lubricant is then fed into the third barrel of the extruder, which is located downstream of the second barrel.

[0037] According to the present invention, the extrusion is carried out under adiabatic conditions, i.e. the extruder is neither cooled nor heated. In a preferred embodiment of the present invention, adiabatic conditions also means that the ingredients fed into the extruder (i.e. starch powder, semolina, vitamins / micronutrients, water and lubricant) are at room temperature.

[0038] Shortly after starting the extrusion process, the temperature begins to rise, and once the die temperature is high enough to pasteurize, die face cutting can begin.

[0039] Surprisingly, when the compositions described herein are extruded, temperatures high enough for pasteurization are reached more quickly. Furthermore, when the compositions described herein are extruded, the die temperature unexpectedly remains stable (e.g., 70°C-80°C). The temperature can be further controlled by selecting appropriate values ​​for extrusion parameters (feed rate, screw speed, etc.).

[0040] After the die face cutting, the extrudate may need to be dried. This can be done, for example, using a fluidized bed dryer, as described in the literature. Optionally, the extrudate can be shaped (e.g., using a sieve) before drying.

[0041] The dried extrudate may be sieved before packaging and storage.

[0042] The present invention provides at least 10% by weight of starch powder relative to the total weight of the composition, at least 10% by weight of semolina relative to the total weight of the composition, - a method for producing an extrudate, comprising extruding a composition comprising water, The weight ratio of the starch powder to the semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and most preferably 2:1 to 1:2.

[0043] The present invention relates to a method for producing a semiconductor device comprising the steps of: - feeding a mixture comprising (i) at least 10% by weight of starch powder relative to the total weight of the composition, (ii) at least 10% by weight of semolina relative to the total weight of the composition, and (iii) vitamins into a first barrel of an extruder; - feeding water into a second barrel of an extruder, said second barrel being downstream of said first barrel; - providing at least one lubricant in a third barrel of an extruder, said third barrel being downstream of said second barrel, The present invention also relates to a method in which the weight ratio of the starch powder to the semolina is 5:1 to 1:5, and the weight ratio is preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and most preferably 2:1 to 1:2.

[0044] In a preferred embodiment of the invention, the method of making an extrudate comprises extruding a composition, said composition comprising: at least 20% by weight of starch powder relative to the total weight of the composition, at least 20% by weight of semolina relative to the total weight of the composition, at least 5% by weight of at least one water-soluble vitamin relative to the total weight of the composition; - preferably at least 1% by weight, relative to the total weight of the composition, of at least one lubricant, such as a medium-chain triglyceride (MCT), -containing 10 to 30% by weight of water relative to the total weight of the composition, The weight ratio of the starch powder to the semolina is 4:1 to 1:4, preferably 3:1 to 1:3, and most preferably 2:1 to 1:2.

[0045] The present invention provides a method for producing an extrudate comprising extruding a composition, the composition comprising: at least 10% by weight, preferably at least 20% by weight, of starch powder relative to the total weight of the composition, at least 10% by weight, preferably at least 20% by weight, of semolina relative to the total weight of the composition, -Contains water, The weight ratio of the starch powder to the semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and most preferably 2:1 to 1:2; and The particle size of the starch powder and the particle size of the semolina are selected so that a temperature of at least 70°C is reached at the extruder die within 30 minutes of starting adiabatic extrusion when using a Rheomex PTW16 / 25 OS twin-screw extruder (length / diameter ratio = 25; screw speed = 200 rpm; feed rate: 300 g / h).

[0046] The present invention provides a method for producing an extrudate comprising extruding a composition, the composition comprising: at least 10% by weight, preferably at least 20% by weight, of starch powder relative to the total weight of the composition, at least 10% by weight, preferably at least 20% by weight, of semolina relative to the total weight of the composition, -Contains water, The weight ratio of the starch powder to the semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and most preferably 2:1 to 1:2; and A concentric rotating cylinder with a bob diameter of 27.99 mm and length of 42.10 mm was placed at a shear rate of 100 s -1 the viscosity of a mixture consisting of 10% by weight of said semolina and 90% by weight of water, relative to the total weight of said mixture, at 85°C is lower than the viscosity of the same mixture at 75°C, when measured in a Malvern rheometer AR G2 using A concentric rotating cylinder with a bob diameter of 27.99 mm and length of 42.10 mm was placed at a shear rate of 100 s -1 wherein the viscosity of a mixture consisting of 10% by weight of the starch powder and 90% by weight of water, relative to the total weight of the mixture, is lower at 85°C than the viscosity of the same mixture at 75°C, as measured with a Malvern rheometer AR G2.

[0047] The present invention provides a method for producing an extrudate comprising extruding a composition, the composition comprising: at least 10% by weight, preferably at least 20% by weight, of starch powder relative to the total weight of the composition, at least 10% by weight, preferably at least 20% by weight, of semolina relative to the total weight of the composition, -Contains water, The weight ratio of the starch powder to the semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and most preferably 2:1 to 1:2; and the semolina has a particle size d(0.9) of 300 to 500 μm, preferably 350 to 450 μm, when measured with a Malvern Mastersizer 2000 connected to a Scirocco 2000 dry dispenser unit using a vibration feed of 60%, a dispersive air pressure of 0.1 bar, and with continuous obscuration (7.0±1%) over 35 seconds; and / or The method also relates to a method wherein the starch powder has a particle size d(0.9) of 10 to 300 μm, preferably 30 to 100 μm, when measured with a Malvern Mastersizer 2000 connected to a Scirocco 2000 dry dispenser unit using 60% vibration feed, 0.1 bar dispersive air pressure, and continuous obscuration (7.0±1%) over 35 seconds.

[0048] The present invention provides a method for producing an extrudate comprising extruding a composition, the composition comprising: at least 10% by weight, preferably at least 20% by weight, of starch powder relative to the total weight of the composition, at least 10% by weight, preferably at least 20% by weight, of semolina relative to the total weight of the composition, -Contains water, The weight ratio of the starch powder to the semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and most preferably 2:1 to 1:2; and A concentric rotating cylinder with a bob diameter of 27.99 mm and length of 42.10 mm was placed at a shear rate of 100 s -1 and / or the viscosity of a mixture consisting of 10% by weight of the starch powder and 90% by weight of water, relative to the total weight of the mixture, measured at a temperature of 60°C, when measured in a Malvern rheometer AR G2 using A concentric rotating cylinder with a bob diameter of 27.99 mm and length of 42.10 mm was placed at a shear rate of 100 s -1 wherein the viscosity of a mixture of 10% by weight of semolina and 90% by weight of water, relative to the total weight of the mixture, is at least 0.04 Pa s when measured at a temperature of 70°C using a Malvern rheometer AR G2.

[0049] In the method of the present invention, the starch powder is preferably wheat starch powder.

[0050] The invention also relates to extrudates obtainable by the claimed method for producing extrudates.

[0051] [Water-soluble vitamins] Preferably, the extrudate of the present invention comprises water-soluble vitamins and other preferably water-soluble micronutrients. In one embodiment, the extrudate of the present invention comprises: - Sources of Vitamin B1 such as thiamine mononitrate, a source of vitamin B2, such as riboflavin or riboflavin 5'-phosphate sodium, -Sources of Vitamin B6 such as pyridoxine hydrochloride, - Source of Vitamin PP such as Niacinamide, -Crystalline Vitamin B 12 Vitamin B, such as 12 Source of, optionally tricalcium phosphate and / or -Folic acid, The composition is obtained by extrusion molding of a composition comprising:

[0052] Preferably, the extrudate of the present invention comprises: at least 10% by weight, preferably at least 20% by weight, of starch powder relative to the total weight of the composition, at least 10% by weight, preferably at least 20% by weight, of semolina relative to the total weight of the composition, - Thiamine nitrate, riboflavin 5' phosphate sodium, pyridoxine hydrochloride, niacinamide, crystalline vitamin B 12 and / or folic acid, and -water, A composition comprising: It can be obtained by extrusion molding of a composition in which the weight ratio of the starch powder to the semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and most preferably 2:1 to 1:2.

[0053] The amounts of water-soluble vitamins and other micronutrients are selected so that an adult would not need to swallow more than 10-50 extrudates per day to maintain good health. Thus, one embodiment of the present invention comprises: at least 10% by weight, preferably at least 20% by weight, of starch powder relative to the total weight of the composition, at least 10% by weight, preferably at least 20% by weight, of semolina relative to the total weight of the composition, at least 5% by weight of at least one water-soluble vitamin selected from the group consisting of vitamin B1, vitamin B2, vitamin B6, vitamin PP and vitamin B12, relative to the total weight of the composition; Optionally, folic acid, and -water, A composition comprising: The present invention relates to an extrudate obtained by extruding a composition in which the weight ratio of said starch powder to said semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, most preferably 2:1 to 1:2.

[0054] Water-soluble vitamins and other water-soluble micronutrients are commercially available. A preferred source is DSM® Nutritional Products. Riboflavin is available under the trade name Riboflavin Universal®.

[0055] It is not foreseen to include any fat-soluble vitamins, except for folic acid, although this is not entirely excluded. In a preferred embodiment of the invention, a lubricant such as medium chain triglycerides (MCTs) is the only fat-soluble material in the extrudate.

[0056] Thus, one embodiment of the present invention comprises: at least 10% by weight, preferably at least 20% by weight, of starch powder relative to the total weight of the composition, at least 10% by weight, preferably at least 20% by weight, of semolina relative to the total weight of the composition, at least 5% by weight of at least one water-soluble vitamin relative to the total weight of the composition; optionally at least one further water-soluble micronutrient and / or folic acid, - at least one lubricant, preferably a medium chain triglyceride (MCT), and -water, A composition consisting of The present invention relates to an extrudate obtained by extruding a composition in which the weight ratio of said starch powder to said semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, most preferably 2:1 to 1:2.

[0057] In the context of the present invention and in the above-mentioned embodiments, wheat starch powder is the preferred starch powder.

[0058] [Semolina] The extrudates of the present invention include commercially available semolina, a granular product consisting primarily of particles with sharp edges and corners, obtained by milling and sieving purified durum wheat.

[0059] Depending on how the milling and sieving is carried out, the particles of semolina can be small or large. The viscosity of aqueous semolina increases (i) rapidly and / or (ii) at low temperatures when semolina with small particles is used. Thus, when extruded under adiabatic conditions with constant parameters (e.g. screw speed), the pasteurization temperature is reached faster when semolina with small particles is used.

[0060] In a preferred embodiment of the present invention, semolina is used which has a 200 μm rejection of less than 40% (m / m), preferably less than 30% (m / m), most preferably less than 20% (m / m), preferably less than 30% (m / m) at 500 μm and / or less than 40% (m / m) at 390 μm and / or less than 40% (m / m) at 280 μm and / or less than 10% (m / m) at 112 μm.

[0061] In another embodiment of the present invention, a concentric rotating cylinder with a bob diameter of 27.99 mm and a length of 42.10 mm was subjected to a shear rate of 100 s -1 and / or a concentric rotating cylinder having a bob diameter of 27.99 mm and a length of 42.10 mm is used at a shear rate of 100 s to achieve a viscosity of at least 0.04 Pa s of a mixture consisting of 10 wt. % semolina and 90 wt. % water, based on the total weight of the mixture, as measured at 70°C with a Malvern rheometer AR G2. -1 The semolina is selected so that the viscosity of a mixture consisting of 10% by weight of said semolina and 90% by weight of water, relative to the total weight of the mixture, at 85°C is lower when measured with a Malvern rheometer AR G2 than the viscosity of the same mixture at 75°C, and / or so that the semolina has a particle size d(0.9) of 300 to 500 μm, preferably 350 to 450 μm, when measured with a Malvern Mastersizer 2000 connected to a Scirocco 2000 dry dispenser unit with 60% oscillatory feed, a dispersive air pressure of 0.1 bar, and with continuous obscuration (7.0±1%) over 35 seconds.

[0062] Surprisingly, when the semolina is selected in this manner, the temperature during adiabatic extrusion is well controlled.

[0063] [Starch powder] The extrudates of the present invention comprise commercially available starch powder. A preferred source is Roquette. A preferred starch powder is wheat starch powder.

[0064] Starch powder as used in the context of the present invention is white in appearance and, unlike semolina, is not flowable. Visually, starch powder resembles wheat flour, although it is lighter than most wheat flours.

[0065] The particles of starch powder can be small or large, as in semolina, depending on how milling and sieving is performed. The viscosity of aqueous starch powder increases (i) rapidly and / or (ii) at low temperatures when starch powder with small particles is used. Therefore, pasteurization temperatures are reached more quickly when extruded under adiabatic conditions.

[0066] In a preferred embodiment of the present invention, starch powder is used having a 200 μm sieve rejection of less than 5% (m / m), preferably less than 3% (m / m), most preferably less than 1% (m / m). Preferably, the starch powder has a 200 μm sieve rejection of at least 0.05% (m / m).

[0067] In another embodiment of the present invention, a concentric rotating cylinder with a bob diameter of 27.99 mm and a length of 42.10 mm was subjected to a shear rate of 100 s -1 and / or a concentric rotating cylinder having a bob diameter of 27.99 mm and a length of 42.10 mm is used at a shear rate of 100 s to achieve a viscosity of at least 0.4 Pa s of a mixture consisting of 10 wt. % of the starch powder and 90 wt. % of water, based on the total weight of the mixture, as measured at 60°C with a Malvern rheometer AR G2. -1 and the starch powder is selected so that the viscosity of a mixture consisting of 10% by weight of said starch powder and 90% by weight of water, relative to the total weight of the mixture, at 85°C is lower than the viscosity of the same mixture at 75°C, when measured with a Malvern rheometer AR G2, and / or so that the starch powder has a particle size d(0.9) of 10 to 300 μm, preferably 30 to 100 μm, when measured with a Malvern Mastersizer 2000 connected to a Scirocco 2000 dry dispenser unit with 60% oscillatory feed, a dispersive air pressure of 0.1 bar, and with continuous obscuration (7.0±1%) over 35 seconds.

[0068] Surprisingly, when the starch powder is selected in this manner, the temperature during adiabatic extrusion is well controlled when the compositions described herein are extruded, which is particularly true when the starch powder is wheat starch powder and / or when the starch powder is mixed with semolina as described herein.

[0069] [Extrudate composition] The extrudates of the present invention comprise semolina as described herein, starch powder as described herein, and vitamins / micronutrients as described herein.

[0070] Therefore, the present invention also relates to the use of a mixture comprising starch powder and semolina for producing extrudates containing water-soluble vitamins and / or micronutrients. When such a mixture is extruded under adiabatic conditions, the temperature is well controlled. Therefore, the present invention also relates to the use of a mixture comprising starch powder and semolina for controlling the temperature during adiabatic extrusion.

[0071] The extrudate of the present invention comprises at least 10% by weight, preferably at least 20% by weight, of starch powder relative to the total weight of the composition, at least 10% by weight, preferably at least 20% by weight, of semolina relative to the total weight of the composition, and a composition comprising water, The weight ratio of the starch powder to the semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and most preferably 2:1 to 1:2; and The starch powder and / or the semolina are obtained by extrusion of a composition selected as described in the preceding paragraph.

[0072] In a preferred embodiment of the present invention, the extrudate comprises at least 20% by weight of starch powder relative to the total weight of the composition, at least 20% by weight of semolina relative to the total weight of the composition, - preferably at least 1% by weight, relative to the total weight of the composition, of at least one lubricant, such as a medium chain triglyceride (MCT), and A composition containing 10 to 30% by weight of water relative to the total weight of the composition, The weight ratio of the starch powder to the semolina is 5:1 to 1:5, preferably 4:1 to 1:4, more preferably 3:1 to 1:3, and most preferably 2:1 to 1:2; and The starch powder and / or the semolina are obtained by extrusion of a composition selected as described in the preceding paragraph.

[0073] In the most preferred embodiment of the present invention, the extrudate comprises at least 20% by weight of starch powder relative to the total weight of the composition, at least 20% by weight of semolina relative to the total weight of the composition, at least 5% by weight, relative to the total weight of the composition, of at least one water-soluble vitamin selected from the group consisting of vitamin B1, vitamin B2, vitamin B6, vitamin PP and vitamin B12; -Folic acid, - preferably at least 1% by weight, relative to the total weight of the composition, of at least one lubricant, such as a medium chain triglyceride (MCT), and a composition comprising water, The weight ratio of the starch powder to the semolina is 2:1 to 1:2; and A concentric rotating cylinder with a bob diameter of 27.99 mm and length of 42.10 mm was placed at a shear rate of 100 s -1 the viscosity of a mixture consisting of 10% by weight of said semolina and 90% by weight of water, based on the total weight of said mixture, is lower at 85°C than the viscosity of the same mixture at 75°C, as measured with a Malvern rheometer AR G2, and / or the viscosity of the mixture is measured with a concentric rotating cylinder having a bob diameter of 27.99 mm and a length of 42.10 mm, at a shear rate of 100 s -1and by extrusion of a composition in which the viscosity of a mixture consisting of 10% by weight of said starch powder and 90% by weight of water, relative to the total weight of said mixture, is lower at 85°C than the viscosity of the same mixture at 75°C, as measured on a Malvern rheometer AR G2. [Brief explanation of the drawings]

[0074] [Figure 1] Figure 1 shows the temperature dependence of viscosity of Type 1 aqueous semolina and Type 2 aqueous semolina, respectively. Viscosity is shown on the y-axis [Pa s], while temperature is shown on the x-axis [°C]. For further details, see Example 1 below. [Figure 2] Figure 1 shows the temperature dependence of viscosity of Type 1 aqueous wheat starch and Type 2 aqueous wheat starch, respectively. Viscosity is shown on the y-axis [Pa s], while temperature is shown on the x-axis [°C]. For further details, see Example 2 below. [Figure 3] Figure 1 shows the extruder die temperature from the start of extrusion (t=0) to the end of extrusion at a feed rate of 300 g / h. Temperature is shown on the y-axis [°C], while time is shown in minutes on the x-axis. For further details, see Example 3 below. [Figure 4] Figure 1 shows the extruder die temperature from the start of extrusion (t=0) to the end of extrusion at a feed rate of 500 g / h. Temperature is shown on the y-axis [°C], while time is shown in minutes on the x-axis. For further details, see Example 4 below. [Figure 5] Figure 1 shows the extruder die temperature from the start of extrusion (t=0) to the end of extrusion at a feed rate of 300 g / h. Temperature is shown on the y-axis [°C], while time is shown in minutes on the x-axis. For further details, see Example 5 below.

[0075] [Example 1 (semolina)] Two different types of semolina were tested: Type 1 has a smaller particle size than Type 2. Therefore, when Type 2 semolina is sieved, more particles are retained on the sieve (200 μm) than when Type 1 semolina is sieved. Details are shown in Table 1.

[0076] Semolina of type 1 was mixed with water, the resulting mixture consisting of 10% by weight of said semolina and 90% by weight of water relative to the total weight of said mixture.

[0077] Similarly, semolina of type 2 was mixed with water, the mixture obtained consisting of 10% by weight of said semolina and 90% by weight of water relative to the total weight of said mixture.

[0078] Then, a concentric rotating cylinder with a bob diameter of 27.99 mm and a length of 42.10 mm was rotated at a shear rate of 100 s -1 The viscosity of both mixtures was measured using a Malvern rheometer AR G2. The 10% suspensions were heated in stages from 25°C to 85°C, and the viscosity was measured seven times at each temperature step and then averaged. The results of both tests are shown in Figure 1.

[0079] [Table 1]

[0080] From Figure 1, it can be seen that the increase in viscosity depends on the particle size of the semolina: the viscosity of the mixture containing Type 1 semolina (small particle size) starts to increase at a lower temperature than the viscosity of the mixture containing Type 2 semolina (large particle size).

[0081] Furthermore, the maximum viscosity of the mixture containing Type 1 semolina (small particle size) is achieved at a lower temperature than the maximum viscosity of the mixture containing Type 2 semolina (large particle size).

[0082] Surprisingly, the difference between the two semolinas is most pronounced in the temperature range of 55-80° C. This temperature range is particularly important for the extrusion of vitamins (see Examples 3, 4 and 5).

[0083] At temperatures between 60 and 70°C, mixtures containing Type 1 semolina (small particle size) have a higher viscosity than Type 2 semolina (large particle size). Without being bound by theory, it is believed that small particles are more susceptible to gelation than large particles.

[0084] However, at temperatures between 75 and 85°C, Type 1 aqueous semolina (small particle size) has a lower viscosity than Type 2 aqueous semolina (large particle size). Checking for a decrease in viscosity can be useful to ensure that a predetermined maximum temperature is not exceeded during adiabatic extrusion.

[0085] In the adiabatic extrusion of Example 5 (see below), Type 1 semolina (small particle size) was used. The temperature dependence of the viscosity of Type 1 semolina (small particle size) is believed to trigger a rapid temperature increase at the beginning of the adiabatic extrusion, thereby ensuring that the temperature does not exceed 100°C, which is believed to be detrimental to the vitamins.

[0086] [Example 2 (wheat starch powder)] Two different types of wheat starch powder were tested. Both powders are white in appearance and, unlike semolina, are not flowable: Type 1 has a lower d(0.9) value than Type 2, indicating a smaller particle size.

[0087] The d(0.9) values ​​were measured with a Malvern Mastersizer 2000 connected to a Scirocco 2000 dry dispenser unit using an oscillating feed of 60%, a dispersive air pressure of 0.1 bar, and continuous obscuration (7.0±1%) over 35 seconds.

[0088] Details of the two types of wheat starch powder are given in Table 2.

[0089] Type 1 wheat starch powder was mixed with water, the resulting mixture consisting of 10% by weight of the wheat starch and 90% by weight of water relative to the total weight of the mixture.

[0090] Similarly, wheat starch powder of type 2 was mixed with water, the resulting mixture consisting of 10% by weight of the wheat starch and 90% by weight of water relative to the total weight of the mixture.

[0091] The viscosity of both mixtures was then measured as described in Example 1.

[0092] The results of both studies are shown in Figure 2.

[0093] [Table 2]

[0094] Figure 2 shows that the increase in viscosity depends on the particle size of the wheat starch powder. As the temperature increases, the viscosity of the mixture containing Type 1 wheat starch powder (small particle size) increases significantly more than the viscosity of the mixture containing Type 2 wheat starch powder (large particle size).

[0095] Furthermore, the maximum viscosity of the mixtures containing Type 1 wheat starch powder (small particle size) is significantly higher than that of the mixtures containing Type 2 wheat starch powder (large particle size).

[0096] The difference between the two types of wheat starch flour is most noticeable at temperatures above 55°C.

[0097] At temperatures above 55° C., Type 1 wheat starch powder (small particle size) has a higher viscosity than Type 2 semolina (large particle size). Without being bound to a particular theory, it is believed that small particles are more susceptible to gelation than large particles.

[0098] However, at temperatures above 65°C, the viscosity of the mixture containing Type 1 wheat starch powder (small particle size) begins to decrease, a decrease that is believed to help control the maximum temperature during adiabatic extrusion.

[0099] In the adiabatic extrusion of Example 5 (see below), Type 1 wheat starch powder (small particle size) was used in combination with Type 1 semolina (small particle size). The temperature dependence of the viscosity of such a mixture is believed to cause a rapid temperature increase at the start of the adiabatic extrusion while at the same time preventing the temperature from exceeding 100°C, which is believed to have a negative effect on the vitamins.

[0100] [Example 3 (Type 2 matrix)] Extrudates were obtained by extrusion molding of the compositions shown in Table 3. As a matrix, Type 2 wheat starch powder from Example 2 and Type 2 semolina from Example 1 were mixed in a weight ratio of 1:1.

[0101] [Table 3]

[0102] A Rheomex PTW16 / 25 OS twin-screw extruder (Thermo Fischer, Karlsruhe) with a length / diameter ratio of 25 and a 0.8 mm die consisting of 15 holes was used. A Haake Polylab drive (Thermo Fischer, Karlsruhe) unit was connected to the extruder.

[0103] A blend of wheat starch flour, semolina, and all water-soluble active ingredients (i.e., vitamins and micronutrients) was added to the first barrel of the extruder (feed rate: 300 g / hr). Water was then added to the second barrel of the extruder, which was located downstream of the first barrel. Lubricant (i.e., MCT) was then added to barrel 4 of the extruder, which was located downstream of barrel 2.

[0104] The extruder screw had two stress zones to ensure proper mixing: stress zone 1 was located after barrel 2 and a second stress zone was located after barrel 4.

[0105] The extrusion was carried out under adiabatic conditions, i.e., the extruder was neither cooled nor heated, and the compounding material (e.g., water) introduced into the extruder was at room temperature. The temperature was measured at the extruder die during the entire extrusion (60 min); the results are shown in Figure 3.

[0106] Die face cutting was initiated when a cuttable extrudate strand emerged from the die. Samples were taken periodically and then dried in a fluidized bed dryer. The dried extrudate had a residual water content of approximately 5 wt. % based on the total weight of the dried extrudate.

[0107] Figure 3 shows that the temperature of the die increased and then remained stable at 60° C. Figure 3 also shows that it took approximately 30 minutes to reach a temperature of about 60° C.

[0108] [Example 4 (Type 2 matrix)] Example 3 was repeated, however, this time the feed rate was increased from 300 g / hr to 500 g / hr.

[0109] As in Example 2, the extrusion was carried out under adiabatic conditions, i.e. the extruder was neither cooled nor heated, and the compounding material (e.g., water) introduced into the extruder was at room temperature. The temperature was measured at the extruder die during the entire extrusion (90 minutes); the results are shown in Figure 4.

[0110] Unlike Example 3, the temperature continued to rise.

[0111] A high enough temperature was reached to ensure pasteurization, likely due to the application of a higher feed rate (500 g / hr vs. 300 g / hr). However, it took approximately 50 minutes to reach a temperature high enough for pasteurization. Thus, similar to Example 3, the temperature increase at the start of adiabatic extrusion was relatively slow.

[0112] Extrudates produced at temperatures below 70°C (i.e. extrudates produced in the first 30 minutes) had to be discarded.

[0113] [Example 5 (Type 1 matrix)] Example 3 was repeated (i.e., feed rate: 300 g / h), but this time using Type 1 wheat starch powder from Example 2 (instead of Type 2) and Type 1 semolina from Example 1 (instead of Type 2). See Table 4 for details.

[0114] [Table 4]

[0115] Again, the extrusion was carried out under adiabatic conditions, i.e., the extruder was neither cooled nor heated, and the compounding material (e.g., water) entering the extruder was at room temperature. Temperatures were measured at the extruder die during the entire extrusion (130 min); the results are shown in Figure 5.

[0116] Surprisingly, a temperature plateau of about 82°C was reached even though a feed rate of only 300g / h was applied.

[0117] Furthermore, the plateau was reached very quickly: in Example 4, it took almost 50 minutes to reach a temperature of about 82° C. In Example 5, a similar temperature was reached after about 30 minutes.

[0118] Thus, by using a mixture of type 1 semolina and type 1 wheat starch powder, it is possible to reach pasteurization temperatures quickly while at the same time preventing unacceptably high temperatures.

[0119] [Example 6 (Application in Food)] Porridge was prepared. Approximately 40 pieces of the extrudates of Example 5 were sprinkled onto warm porridge. After stirring with a spoon, no extrudates were found by visual inspection. In other words, the extrudates had disintegrated. The porridge was easy to swallow.

[0120] [Example 7 (Microbial Quality)] The microbial quality of the Type 1 semolina used in Example 1 was tested. Testing revealed that the total aerobic bacterial count (measured in CFU / g) was approximately 50 times higher than the regulatory limit. Yeast and mold counts (measured in CFU / g) also exceeded the regulatory limit. In addition, significant amounts of Salmonella spp. and Staphylococcus aureus were detected.

[0121] Applicable regulatory limits are shown below in Table 5. CFU means "colony forming unit."

[0122] [Table 5]

[0123] The microbial quality of the extrudates produced in Example 5 was then tested, in which semolina of Type 1 was used. Extrudates produced below pasteurisation temperature were discarded.

[0124] In the extrudates, the total aerobic bacterial counts (measured in CFU / g) were about 500 times lower than in the semolina itself, thus meeting the regulatory limits. Yeast and mold counts (measured in CFU / g) were also below the regulatory limits. Neither Salmonella spp. nor Staphylococcus aureus were detected in the extrudates. Thus, Example 7 shows that when using the composition of the present invention, temperatures high enough to produce extrudates of good microbial quality can be achieved under adiabatic conditions.

Claims

1. at least 10% by weight of starch powder relative to the total weight of the composition; at least 10% by weight of semolina relative to the total weight of the composition, and a composition comprising water, An extrudate obtained by extruding a composition in which the weight ratio of said starch powder to said semolina is between 5:1 and 1:

5.

2. 2. The extrudate of claim 1, wherein the composition further comprises water-soluble vitamins, and preferably the composition comprises vitamin B12, folic acid and / or niacinamide.

3. at least 20% by weight of starch powder relative to the total weight of the composition; at least 20% by weight of semolina relative to the total weight of the composition; at least 5% by weight of at least one water-soluble vitamin relative to the total weight of the composition; - preferably at least 1% by weight, relative to the total weight of the composition, of at least one lubricant, such as medium chain triglycerides (MCT), and a composition comprising from 10 to 30% by weight of water relative to the total weight of the composition, 3. The extrudate according to claim 1 or 2, obtained by extrusion of a composition in which the weight ratio of starch powder to semolina is between 4:1 and 1:4, preferably between 3:1 and 1:3, most preferably between 2:1 and 1:

2.

4. at least 10% by weight of starch powder relative to the total weight of the composition; at least 10% by weight of semolina relative to the total weight of the composition, and a composition comprising water, A method for producing an extrudate comprising extruding a composition wherein the weight ratio of said starch powder to said semolina is from 5:1 to 1:

5.

5. 5. The method according to claim 4, wherein the particle size of the starch powder and the particle size of the semolina are selected so that a temperature of at least 70° C. is reached at the extruder die within 30 minutes of starting adiabatic extrusion when using a Rheomex PTW16 / 25 OS twin-screw extruder (length / diameter ratio = 25; screw speed = 200 rpm; feed rate: 300 g / h).

6. 1. Use of a mixture comprising starch powder and semolina for controlling temperature during adiabatic extrusion, wherein the weight ratio of wheat starch to said semolina is between 5:1 and 1:

5.

7. 7. The use according to claim 6, wherein the mixture comprises water-soluble vitamins, and preferably the mixture comprises vitamin B12, folic acid and / or niacinamide.

8. A concentric rotating cylinder with a bob diameter of 27.99 mm and a length of 42.10 mm was placed at a shear rate of 100 s －１ and / or the viscosity of a mixture consisting of 10% by weight of said starch powder and 90% by weight of water, relative to the total weight of said mixture, is at least 0.4 Pa s when measured at a temperature of 60°C using a Malvern rheometer AR G2. A concentric rotating cylinder with a bob diameter of 27.99 mm and a length of 42.10 mm was placed at a shear rate of 100 s －１ 8. The extrudate according to claim 1, 2 or 3, or the method according to claim 4 or 5, or the use according to claim 6 or 7, wherein the viscosity of a mixture consisting of 10% by weight of semolina and 90% by weight of water, relative to the total weight of the mixture, when measured in the Malvern rheometer AR G2 at a temperature of 70°C, is at least 0.04 Pa s.

9. A concentric rotating cylinder with a bob diameter of 27.99 mm and a length of 42.10 mm was placed at a shear rate of 100 s －１ the viscosity of a mixture consisting of 10% by weight of said semolina and 90% by weight of water, relative to the total weight of said mixture, at 85°C is lower than the viscosity of the same mixture at 75°C, when measured with said Malvern rheometer AR G2 using A concentric rotating cylinder with a bob diameter of 27.99 mm and a length of 42.10 mm was placed at a shear rate of 100 s －１ 9. The extrudate according to claim 1, 2, 3 or 8, or the method according to claim 4, 5 or 8, or the use according to claim 6, 7 or 8, wherein the viscosity of a mixture consisting of 10% by weight of the starch powder and 90% by weight of water, relative to the total weight of the mixture, at 85°C is lower than the viscosity of the same mixture at 75°C, as measured in a Malvern rheometer AR G2.

10. The semolina was passed through concentric rotating cylinders with a bob diameter of 27.99 mm and a length of 42.10 mm at a shear rate of 100 s －１ and / or having a particle size d(0.9) of 300 to 500 μm, as measured on the Malvern rheometer AR G2, as described above; The starch powder was passed through concentric rotating cylinders with a bob diameter of 27.99 mm and a length of 42.10 mm at a shear rate of 100 s －１ 10. The extrudate according to claim 1, 2, 3, 8 or 9, or the method according to claim 4, 5, 8 or 9, or the use according to claim 6, 7, 8 or 9, having a particle size d(0.9) of 10 to 300 μm when measured with said Malvern rheometer AR G2.

11. 11. The extrudate of claim 1, 2, 3, 8, 9 or 10, or the method of claim 4, 5, 8, 9 or 10, or the use of claim 6, 7, 8, 9 or 10, wherein the starch powder is not free-flowing and / or the starch powder is wheat starch powder.

12. 12. The extrudate of claim 1, 2, 3, 8, 9, 10 or 11, or the method of claim 4, 5, 8, 9, 10 or 11, or the use of claim 6, 7, 8, 9, 10 or 11, wherein the semolina is durum semolina.

13. the semolina has a 200 μm sieve rejection of less than 40% (m / m), preferably less than 30% (m / m), most preferably less than 20% (m / m); and / or 13. The extrudate according to claim 1, 2, 3, 8, 9, 10, 11 or 12, or the method according to claim 4, 5, 8, 9, 10, 11 or 12, or the use according to claim 6, 7, 8, 9, 10, 11 or 12, wherein the starch powder has a 200 μm sieve rejection of less than 5% (m / m), preferably less than 3% (m / m), most preferably less than 1% (m / m).

14. 14. The extrudate according to claim 1, 2, 3, 8, 9, 10, 11, 12 or 13, or the method according to claim 4, 5, 8, 9, 10, 11, 12 or 13, or the use according to claim 6, 7, 8, 9, 10, 11, 12 or 13, wherein the weight ratio of the starch powder to the semolina is from 4:1 to 1:4, preferably from 3:1 to 1:3, most preferably from 2:1 to 1:

2.

15. 15. A container comprising an extrudate according to claim 1, 2, 3, 8, 9, 10, 11, 12, 13 or 14, preferably a sachet or a stick pack.

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