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WO1996033624A1 - Collation a l'etat de produit semi-fini, prenant du volume par passage au four a micro-ondes, procede de confection, collation a l'etat de produit semi-fini emballe, procede de fabrication, et procede de confection de la collation - Google Patents

Collation a l'etat de produit semi-fini, prenant du volume par passage au four a micro-ondes, procede de confection, collation a l'etat de produit semi-fini emballe, procede de fabrication, et procede de confection de la collation Download PDF

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Publication number
WO1996033624A1
WO1996033624A1 PCT/DK1996/000188 DK9600188W WO9633624A1 WO 1996033624 A1 WO1996033624 A1 WO 1996033624A1 DK 9600188 W DK9600188 W DK 9600188W WO 9633624 A1 WO9633624 A1 WO 9633624A1
Authority
WO
WIPO (PCT)
Prior art keywords
snack
half product
weight
snack half
pellet
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/DK1996/000188
Other languages
English (en)
Inventor
René JENSEN
Michael Georges Olsson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU54962/96A priority Critical patent/AU5496296A/en
Publication of WO1996033624A1 publication Critical patent/WO1996033624A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals

Definitions

  • the present invention concerns a snack half product ca ⁇ pable of being expanded in a microwave oven and a method of making such a snack.
  • the invention moreover concerns a snack half product in combination with a heat-resistant bag (packaged snack half product), a method of making it, and a method of making a snack by expansion of a packaged snack half product in a microwave oven.
  • expansion means an increase in the volume of the food article.
  • US Patent Specification No. 4 251 551 describes a compo ⁇ sition consisting of a plurality of starch-containing dough pieces (pellets) having a water content of from about 5 to 15% by weight which are coated by a mixture of triglyceride and cheese solids.
  • the mixture consists of from about 30 to 90% by weight of triglyceride and from about 10 to 60% by weight of cheese solids.
  • the ratio of pellets to mixture ranges from about 1:0.2 to 1:1.3. When these pellets are heated in a microwave oven, they expand and are simultaneously coated with the mixture of triglyceride and cheese solids to provide a cheese-fla ⁇ voured finished product.
  • US Patent Specification No. 5 124 161 relates to a filled, elongate half product which can be expanded when subjected to microwaves.
  • the half product consists of an elongate outer casing formed from dough.
  • a filling consisting of a mixture of edible oil and flavourings.
  • the casing will be coated with a desired amount of flavouring on the outer side.
  • US Patent Specification No. 5 108 772 describes a pop ⁇ pable half-product which comprises a coated pellet which suddenly pops when heated with microwaves.
  • the poppable pellet may consist of a dough of starch and water.
  • the water content of the dough ranges from 5 to 20% by weight, preferably from 9 to 15% by weight and more pref ⁇ erably from 11.5 to 12.5% by weight.
  • the produced pellet additionally contains flavourings, salt, sucrose as well as fats and oils which are worked into the dough.
  • the coating is made from various cellulose derivatives, e.g. methyl cellulose.
  • the poppable half product may be con ⁇ tained in an expandable bag (popcorn bag) .
  • This bag is made of laminated kraft paper and glassine paper or a similar material and may be transparent.
  • the bag may moreover contain a fat based flavour sauce which is mixed with the pellets contained in the bag.
  • the art includes a plurality of half products which can be expanded, e.g. by popping, to snack products under the action of microwaves, said snack products having a lower fat content than deep-fried snacks.
  • said snack products having a lower fat content than deep-fried snacks.
  • snacks which have a lower fat content and which can be made from snack half products that expand reliably when heated with mi ⁇ crowaves.
  • an object of the present invention is to provide a snack half product which, when popped in a i- crowave oven, produces a snack having a low fat content on the surface of the snack.
  • Another object of the present invention is to provide a snack half product which has a reliable expansion capac- ity when treated with microwaves, and which produces a snack having a low fat content when expanded in a micro ⁇ wave oven.
  • expansion capacity means the number of half products that expand during the microwave treatment.
  • the present invention provides an expansion capacity of al ⁇ most 100%.
  • the fat or oil coating may advantageously be formed by a fat or an oil having a low content of trans-fatty acids, i.e. a content of trans- fatty acids of about 1% by weight or less. This provides a snack which is even more healthy, because it is poor in trans-fatty acids. Trans-fatty acids are considered by many to be the cause of cardiac/vascular diseases.
  • the snack half products of the invention have a considerably in ⁇ creased shelf life compared with the known snack half products. It has thus been found that the coating con ⁇ tributes to maintaining the water content in the product.
  • the pellet has a water content of from 5 to 15% by weight, preferably from 8 to 11% by weight, and more preferably from 9.5 to 10.5% by weight based on the weight of the pellet. It is important to maintain the wa- ter content in the snack product within this range to en ⁇ sure sufficient water in the product for the snack prod ⁇ uct to be popped. With a water content within the last- mentioned range, it has surprisingly been found that a very effective expansion is achieved.
  • Fat or oil coatings constitute from 5 to 15% by weight, preferably from 8 to 10% by weight of the pellet weight and preferably have a content of trans-fatty acids of about 1% by weight or less.
  • Various types of oils may be used for the purpose. Oils poor in trans-fatty acids are particularly suitable.
  • the oil is a palm kernel oil (Polewar E 41).
  • the snack half product comprises a starch-containing pel ⁇ let which is made from a dough comprising starch selected from the group consisting of: Potato, tapioca, maize, rice and corn starch or mixtures thereof.
  • the pellet may also comprise at least one of the substances selected from the group consisting of: Salt, spices, flavourings, colour ⁇ ings, vegetables, fruit, vitamins, animal protein, veg- etable protein, sugar, fat, etc.
  • a starch-containing pellet of the invention may consist of 70-90% by weight of starch, 5-15% by weight of water, 5-15% by weight of fat, and 0-5% by weight of other sub- stances, such as protein, flavourings, etc.
  • the fat or oil coating constitutes from 8 to 10% by weight of the pellet weight, and the water content constitutes from 8 to 11% by weight, preferably from 9.5 to 10.5% by weight of the pellet weight.
  • the snack half product may have any desired geometrical shape, such as a lattice, a wheel, a sheet or a fantacy figure.
  • a pellet weighs about 1 g or less
  • a further object of the invention is to provide a pack ⁇ aged snack half product which can be effectively expanded by the consumer in a microwave oven using less power than in the known methods. This is achieved according to the invention by a packaged snack half product, which is defined in claims 10-13.
  • the heat-resistant bag is made of a plastics laminate. In addition to being heat-resistant, the bag is also essentially air-tight.
  • the heat resistant bag may con ⁇ sist of a laminate of polyester and poypropylene.
  • the laminate consists of about 12 ⁇ polyester and about 25 ⁇ m polypropylene (PETP12/PP25) .
  • the overall laminate thickness will thus be about 40 ⁇ m.
  • the bag is made by transferring the lami ⁇ nate to rolls from which it is folded and welded to form an elongate tube. The tube is heat-welded and cut trans ⁇ versely to the longitudinal direction of the tube to form suitable bag sizes having an opening at one end.
  • the bag may be fully or partly transparent. This makes it possible to observe the expansion process and to decide when the process has been completed. This is of decisive importance, as dif ⁇ ferent microwave ovens have different powers and thus re ⁇ quire different cooking periods.
  • the microwaves set the free water molecules in the snack half product in motion, causing it to begin to expand be ⁇ cause of the pressure which is built up inside the half product.
  • the pressure hereby increases in the heat-resis ⁇ tant and air-tight bag, causing the bag to be inflated. Approximately halfway in the process, the bag is filled with hot, moist air, and a positive pressure is created in the bag.
  • the pressure increase results in a tempera- ture increase in the bag of 140-180 °C at a pressure of about 2-5 bars. It is this circumstance which, together with fat and water vapour, promotes the expansion, and which causes all snack half products to expand.
  • Another object of the invention is to provide a snack which may be seasoned by the consumer to his liking after popping.
  • the snack When the snack half product has expanded to a snack, the snack has a coating of fat and oil.
  • the coating of fat or oil serves as a flavour binder, so that spice mixture added after the expansion binds to the finished snack.
  • the consumer himself can hereby determine how strong a flavour the finished snack is to have.
  • this process comprises opening the bag containing the expanded hot snacks and adding the desired amount of spice ix- ture, followed by shaking the bag contents to obtain the finished product.
  • step I comprises making of pel ⁇ lets
  • step II comprises processing the pellet to make the final snack half product.
  • a preferred method of making pellets comprises mixing a dough con ⁇ sisting of starch and water under pressure and heat in an extruder which gives the dough the desired geometrical shape, e.g. a sheet or discrete pieces, the extrudate be ⁇ ing then cut off directly after the extrusion.
  • the sheet is fed from the extruder to a plurality of gauge rolls which roll the dough to the desired thickness.
  • the dough is fed from the gauge rolls to a cutter, which consists of knives or a roll, and which imparts the desired shape to the pellet.
  • the indi ⁇ vidual pellets are then introduced into an oven, in which they are dried to the desired water content.
  • the dried pellet is transferred to a container, e.g. a silo, which is connected with a feeding device, e.g. a conveyor belt.
  • a feeding device e.g. a conveyor belt.
  • the pellet is fed by the conveyor belt into a container, e.g. a drum, in which they are coated.
  • Coating may e.g. be performed by spraying the individual pellets with a mist of fat. Coating make also take place by passing the individual pellets through an oil bath.
  • they are fed by the feeding device to a device, e.g. a cooling tunnel, in which the coating of fat or oil solidifies. This completes the processing of the snack half product.
  • the snack half product is then packaged in that the coated pellets are fed into a smaller silo via conveyor belts, from which they are conveyed to a weighing head which weighs the desired amount of pellets. From there, the weighed coated pellets are fed to a bag packaging ma ⁇ chine which packages the coated pellets in a heat-resis ⁇ tant bag.
  • the bag may e.g. consist of a laminate of poly ⁇ ester and polypropylene.
  • Packaging takes place in the manner that a suitable amount of pellets is filled into the bag, which is then closed in that the open end is closed by heat-welding.
  • manual handling takes place, comprising placing three bags containing snack half products and three bags con ⁇ taining spice mixture in boxes.
  • Preparation of the snack half product is performed by the consumer placing the packaged snack half product in a mi ⁇ crowave oven. After a few minutes' heating the snack half product will be expanded. The heating time depends on the power of the microwave oven and may be determined visu ⁇ ally by the consumer. Then, the hot, expanded snacks are taken out of the microwave oven, and a suitable amount of spice mixture, according to the consumer's liking, is added to the bag containing the hot, expanded snacks.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne une collation à l'état de produit semi-fini constituée d'une boulette contenant de l'amidon et enrobée d'un corps gras ou d'huile. Cette collation à l'état de produit semi-fini peut être emballée dans un sachet de plastique stratifié résistant à la chaleur. Lorsqu'on chauffe le sachet dans un four à micro-ondes, la collation à l'état de produit semi-fini donne une collation qui a pris du volume de façon fiable, d'une faible teneur en corps gras et qui de plus peut être assaisonnée par le consommateur selon son goût. De plus, le produit d'enrobage permet de prolonger la durée maximale de stockage de la collation à l'état de produit semi-fini.
PCT/DK1996/000188 1995-04-25 1996-04-25 Collation a l'etat de produit semi-fini, prenant du volume par passage au four a micro-ondes, procede de confection, collation a l'etat de produit semi-fini emballe, procede de fabrication, et procede de confection de la collation Ceased WO1996033624A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU54962/96A AU5496296A (en) 1995-04-25 1996-04-25 A snack half product capable of being expanded in a microwav e oven, a method of making it, a packaged snack half product , a method of making it, and a method of making a snack

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK9500161U DK9500161U3 (da) 1995-04-25 1995-04-25 Snack til frembringelse i microbølgeovn
DK9500161 1995-04-25

Publications (1)

Publication Number Publication Date
WO1996033624A1 true WO1996033624A1 (fr) 1996-10-31

Family

ID=8155165

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1996/000188 Ceased WO1996033624A1 (fr) 1995-04-25 1996-04-25 Collation a l'etat de produit semi-fini, prenant du volume par passage au four a micro-ondes, procede de confection, collation a l'etat de produit semi-fini emballe, procede de fabrication, et procede de confection de la collation

Country Status (3)

Country Link
AU (1) AU5496296A (fr)
DK (1) DK9500161U3 (fr)
WO (1) WO1996033624A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000078163A3 (fr) * 1999-06-18 2001-06-28 Gen Mills Inc Systeme de distribution, de preparation et de consommation d'un produit alimentaire
WO2003034839A1 (fr) * 2001-10-22 2003-05-01 Wynn Starr Flavors, Inc. Amelioration de produits alimentaires gonflants et de la production de ces produits
EP1772064A1 (fr) 2005-10-10 2007-04-11 Nederlandse Organisatie voor Toegepast-Natuuurwetenschappelijk Onderzoek TNO Méthode de préparation d'un produit snack et produit susceptible d'être obtenu d'après cette méthode
US8277865B2 (en) 2007-03-02 2012-10-02 Paul Ralph Bunke Nutritious fabricated snack products
WO2014118265A1 (fr) * 2013-01-31 2014-08-07 Carton Brothers En-cas hautement protéinés prêts à consommer
WO2015107166A1 (fr) * 2014-01-17 2015-07-23 Frito-Lay Trading Company Gmbh Granules d'aliment en-cas

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1151945A (fr) * 1980-06-27 1983-08-16 Surendra P. Mehta Croustilles de pommes de terre a faible teneur en matieres grasses
US5108772A (en) * 1990-08-20 1992-04-28 General Mills, Inc. Puffable cereal pellets which pop upon microwave heating and method of preparation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1151945A (fr) * 1980-06-27 1983-08-16 Surendra P. Mehta Croustilles de pommes de terre a faible teneur en matieres grasses
US5108772A (en) * 1990-08-20 1992-04-28 General Mills, Inc. Puffable cereal pellets which pop upon microwave heating and method of preparation

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DIALOG INFORMATION SERVICE, File 53, FSTA, Dialog Accession No. 00300405, FSTA Accession No. 323518, RICE J., "Harnessing Microwave Technology for No-Fat and Low-Fat Snacks"; & FOOD PROCESS., CHICAGO, 54(7), (1993), p. 26-28. *
PATENT ABSTRACTS OF JAPAN, Vol. 13, No. 236, C-602; & JP,A,01 047 349 (SNOW BRAND MILK PROD CO LTD), 21 February 1989. *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000078163A3 (fr) * 1999-06-18 2001-06-28 Gen Mills Inc Systeme de distribution, de preparation et de consommation d'un produit alimentaire
US6645541B2 (en) 2000-09-27 2003-11-11 Wynn Starr Flavors, Inc. Enhancing puffable food products and for production thereof
WO2003034839A1 (fr) * 2001-10-22 2003-05-01 Wynn Starr Flavors, Inc. Amelioration de produits alimentaires gonflants et de la production de ces produits
EP1772064A1 (fr) 2005-10-10 2007-04-11 Nederlandse Organisatie voor Toegepast-Natuuurwetenschappelijk Onderzoek TNO Méthode de préparation d'un produit snack et produit susceptible d'être obtenu d'après cette méthode
US8277865B2 (en) 2007-03-02 2012-10-02 Paul Ralph Bunke Nutritious fabricated snack products
WO2014118265A1 (fr) * 2013-01-31 2014-08-07 Carton Brothers En-cas hautement protéinés prêts à consommer
WO2015107166A1 (fr) * 2014-01-17 2015-07-23 Frito-Lay Trading Company Gmbh Granules d'aliment en-cas

Also Published As

Publication number Publication date
DK9500161U3 (da) 1995-06-23
AU5496296A (en) 1996-11-18

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