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WO2011148006A1 - Céréale extrudée et procédé de fabrication correspondant - Google Patents

Céréale extrudée et procédé de fabrication correspondant Download PDF

Info

Publication number
WO2011148006A1
WO2011148006A1 PCT/ES2010/070360 ES2010070360W WO2011148006A1 WO 2011148006 A1 WO2011148006 A1 WO 2011148006A1 ES 2010070360 W ES2010070360 W ES 2010070360W WO 2011148006 A1 WO2011148006 A1 WO 2011148006A1
Authority
WO
WIPO (PCT)
Prior art keywords
cereal
extruded
weight
nuts
derivatives
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/ES2010/070360
Other languages
English (en)
Spanish (es)
Inventor
Fernando HUGUET FARRÉ
Josep MORAGAS PAGÈS
Juan Antonio Ruiz Calafi
Virginia Alonso Guerra
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.)
Unio Corporacio Alimentaria Sccl
Original Assignee
Unio Corporacio Alimentaria Sccl
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 Unio Corporacio Alimentaria Sccl filed Critical Unio Corporacio Alimentaria Sccl
Priority to PCT/ES2010/070360 priority Critical patent/WO2011148006A1/fr
Priority to ES201290083A priority patent/ES2430792B1/es
Publication of WO2011148006A1 publication Critical patent/WO2011148006A1/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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • 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
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Extruded cereal and manufacturing process characterized in that it comprises between 12 and 24% by weight of a nut fat in the form of pasta, between 45 and 60% by weight of cereals and / or cereal derivatives or a mixture of them, and between 10 and 20% by weight of sugars, derivatives and substitutes for sugars, sweeteners or a combination of them, said cereal being extruded low in saturated fat, without salt and rich in fiber.
  • the present invention is based on the description of an extruded cereal whose innovation lies in the incorporation of nut fat as an ingredient in a high percentage, obtaining a healthy final product consisting of vegetable fats, low in saturated fat, rich in fiber, without salt, with a caloric profile in accordance with market standards, with a pleasant taste and crunchy texture.
  • the consumption of nuts supposes a high contribution of energy, proteins, vitamins (vitamin E and vitamins of group B), minerals (mainly iron, magnesium, phosphorus and potassium), fibers and unsaturated fats (mainly oleic acid).
  • vitamins vitamin E and vitamins of group B
  • minerals mainly iron, magnesium, phosphorus and potassium
  • fibers mainly unsaturated fats (mainly oleic acid).
  • some clinical trials have shown that there is an inverse relationship between nut consumption and body weight gain. Its habitual consumption reduces LDL cholesterol levels, increasing HDL cholesterol and protects against the development of arteriosclerosis and other cardiovascular diseases, such as hypertension.
  • its high fiber content favors intestinal transit and helps prevent colon cancer.
  • the consumption of nuts in Mediterranean countries barely reaches six grams per person per day.
  • One way to increase their consumption can be by incorporating them into spreads or as can be the extruded cereals, object of this invention. Extruded cereals still show a steady increase in diet consumption.
  • Degreased flour has lower percentages of fat and high levels of protein and fiber than natural nuts. On the one hand, this decrease in fat in the extruded mass favors the extrusion process, but on the other hand, by incorporating the dried fruit in the form of defatted flour, it is necessary to incorporate very high amounts to detect the flavor of the fruit in the final product Dry added (between 40% and 80%). In addition, the particle size of the dried fruit has a great influence on the organoleptic properties of the product. In the flour of nuts we find particles of a size between 150-300 microns.
  • the nuts used (such as hazelnut, almond, nuts, cashews, pistachios, pine nuts, pecans, macadamias, or mixtures of them) have a high percentage of fat (between 50 and 70%), which added to particle size found in the paste, allows to work with percentages of nuts that are quantitatively smaller than those used in the documents of the prior art (US Pat No. 5,498,438 and PCT / US2008 / 054775), obtaining, despite this, a product with a pleasant and intense flavor to the dried fruit added to the recipe.
  • fibers are added to the recipe, for example with the addition of soluble fiber that has prebiotic properties.
  • Another option to reduce the energy contribution of the fatty incorporation of nuts is the addition of reduced sugar levels to minimize the amount of carbohydrates, or the replacement of these sugars by derivatives, substitutes or sweeteners that provide a lower energy value .
  • the inventors have developed a new extruded cereal that contains nut fats in the form of pasta, to achieve all the flavor coming from the fat, assuming the technological challenge posed by the difficulties associated with lower expansions in products with high percentages of fat.
  • the extruded cereal contains between 45 and 60% cereals, cereal derivatives or cereal mix (such as corn, wheat, oats, rice, quinoa, barley, rye, wheat starch aleurone).
  • the extruded cereal comprises between 12% and 24% of nut fat in the form of pasta (such as hazelnut, almond, nuts, cashews, pistachios, pine nuts, pecans, macadamias, or mixtures thereof).
  • nut fat in the form of pasta
  • the extruded cereal comprises between 10 and 20% of sugars, derivatives or substitutes for sugars, sweeteners or a mixture thereof (such as: sucrose, dextrose, fructose, glucose, polyols, sweeteners, sugar syrup).
  • sugars such as: sucrose, dextrose, fructose, glucose, polyols, sweeteners, sugar syrup.
  • the extruded cereal contains a high percentage of dietary fiber, partly due to the endogenous fiber provided by the added ingredients, mainly cereals and nuts, and partly due to the addition of additional fiber to the recipe, for example between a 2 and 9%.
  • the addition of fiber in the recipe has a triple function: first, balance the caloric content of the product that provides the high addition of nuts in the formula. Secondly, it provides a healthy effect, by adding, for example, soluble fibers (such as fructooligosaccharides (FOS), inulin), which have well-known prebiotic properties. Ultimately, they provide an important technological effect on the final product, improving the crunchy texture and increasing the bowl life (time that the product remains crispy in a cup of milk).
  • soluble fibers such as fructooligosaccharides (FOS), inulin
  • the extruded cereal may contain cocoa derivatives (such as cocoa powder, cocoa butter, ...) that help achieve a more pleasant final taste. More specifically, it can contain between 1 and 5% cocoa derivatives.
  • the extruded cereal may also contain small amounts, in a percentage less than 5% by weight, of aromas, colorants, antioxidants, vitamins, minerals, emulsifiers and / or protein sources
  • An object of the present invention is an extruded cereal characterized in that it comprises between 12 and 24% by weight of a nut fat in the form of pasta, between 45 and 60% by weight of cereals and / or cereal derivatives or a mixture of them, and between 10 and 20% by weight of sugars, derivatives and substitutes for sugars, sweeteners or a a combination of these, said cereal being extruded low in saturated fat, without salt and rich in fiber.
  • a further object of the present invention is a process for the manufacture of extruded cereals, comprising the following phases: premixing of all dry powdered ingredients, adding the premix to a twin-screw extruder, and hydrating the mixture with water, in a proportion between 2.5 and 12.5% by weight, addition inside the extruder of the paste of nuts and other ingredients of a fatty or aqueous nature, expansion of the product at the exit of the extruder, cutting process, drying of the cereal Extruded obtained at a temperature between 100 and 150 ° C until reaching a final humidity of less than 4%, and cooled and packed the extruded cereal.
  • This invention provides an extruded cereal characterized in that it comprises between 12 and 24% of a nut fat in the form of pasta, between 45 and 60% of cereals and / or cereal derivatives or a mixture thereof, between a 10 and 20% of sugars, derivatives and substitutes for sugars, sweeteners or a combination thereof and incorporates between 2 and 9% fiber, for example soluble, extruded cereal comprising an extrusion process as defined below.
  • a premix of all dry powdered ingredients (such as cereals and derivatives, sugars and substitutes, fibers, cocoa derivatives, lactic substances) is made.
  • the premix is added to an extruder, for example a double screw extruder.
  • a third phase water is added, preferably in a percentage between 2.5 and 12.5%, to aid in the gelatinization of starch, water that partially evaporates during the extrusion and drying process.
  • the nut fat is added in a percentage between 12 and 24%, or other ingredients of a liquid nature inside the extruder (such as glucose, fructose, polyols, sugar syrups).
  • the cutting process takes place in a sixth phase.
  • the extruded cereal obtained is dried at a temperature between 100 and 150 ° C for 3-10 minutes, until a product with a humidity of less than 4%, preferably less than 3%, is obtained.
  • the extruded cereal is cooled and is packaged.
  • extrusion parameters, the thickness of the output and the cutting process can be modified to vary some characteristics of the extruded cereal, such as size, density, texture and shape.
  • any extruder, outlet diameter or cutting device can be used to obtain the extruded cereal composed of vegetable fats derived from nuts, low in saturated fat, rich in fiber, without salt, with caloric profile within the standards of market, of pleasant flavor and crunchy texture object of this procedure.
  • Example 1 Preparation of an extruded cereal with the incorporation of 21% hazelnut paste.
  • An extruded cereal is prepared following the following formula:
  • a premix of all dry powdered ingredients is made: rice flour, wheat flour, aleurone, dextrose, starch, milk powder, fructooligosaccharides and cocoa, together with 0.3% emulsifying agent.
  • the ingredients are introduced in a twin screw extruder with a screw diameter of 42 mm and a length of 872 mm, following the following proportion:
  • Example 2 Preparation of an extruded cereal with the incorporation of 13% hazelnut paste.
  • An extruded cereal is prepared following the following formula:
  • a premix of all dry powdered ingredients is made: rice flour, wheat flour, aleurone, sucrose, dextrose, starch, milk powder, fructooligosaccharides and cocoa.
  • the ingredients are introduced in a twin screw extruder with a screw diameter of 42 mm and a length of 872 mm, following the following proportion:
  • the temperature of the three zones of the extruder is 90.2, 1 10.8 and 1 18.8 ° C.
  • the temperature at the extruder outlet is 146.0 ° C.
  • the pressure inside the extruder reaches 56.5 bar.
  • the specific mechanical energy of the process (SME) is 120.6 Wh / kg.
  • the present invention describes a new extruded cereal that incorporates as a differential ingredient and novel fat of nuts obtained from the preparation of pasta.
  • the examples mentioned here are not limiting of the present invention, so it may have different applications and / or adaptations, all of them within the scope of the following claims.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Grain Derivatives (AREA)
  • Noodles (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

La présente invention concerne un produit comprenant entre 12 et 24% en poids de graisse de fruits secs sous forme de pâte, entre 45 et 60% en poids de céréales et/ou dérivés de céréales ou un mélange de ceux-ci, et entre 10 et 20% en poids de sucres, dérivés et substituts de sucres, édulcorants ou une combinaison de ceux-ci, laquelle céréale est extrudée, présente une faible teneur en graisses saturées, est exempte de sel et est riche en fibres.
PCT/ES2010/070360 2010-05-28 2010-05-28 Céréale extrudée et procédé de fabrication correspondant Ceased WO2011148006A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/ES2010/070360 WO2011148006A1 (fr) 2010-05-28 2010-05-28 Céréale extrudée et procédé de fabrication correspondant
ES201290083A ES2430792B1 (es) 2010-05-28 2010-05-28 Cereal extrusionado y procedimiento para su fabricación

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/ES2010/070360 WO2011148006A1 (fr) 2010-05-28 2010-05-28 Céréale extrudée et procédé de fabrication correspondant

Publications (1)

Publication Number Publication Date
WO2011148006A1 true WO2011148006A1 (fr) 2011-12-01

Family

ID=43431037

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2010/070360 Ceased WO2011148006A1 (fr) 2010-05-28 2010-05-28 Céréale extrudée et procédé de fabrication correspondant

Country Status (2)

Country Link
ES (1) ES2430792B1 (fr)
WO (1) WO2011148006A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013087946A1 (fr) * 2011-12-12 2013-06-20 Maria Diet, S.L. Préparation protéique et son procédé d'obtention
RU2633550C2 (ru) * 2012-03-29 2017-10-13 Дженерал Миллз, Инк. Незапечённый продукт гранолы и способы его получения
USD887666S1 (en) 2017-05-19 2020-06-23 Generale Biscuit Food bar
WO2021064728A2 (fr) 2019-10-04 2021-04-08 Torr Bar Ltd. Barre de collation

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1180686A (en) * 1967-07-18 1970-02-11 Imp Tobacco Co Ltd Chip-type food product from ground nuts and process for production thereof
GB1306666A (en) * 1970-10-06 1973-02-14 Quaker Oats Co Peanut butter cereal
US5498438A (en) 1989-09-29 1996-03-12 Nabisco, Inc. Nut based snack products and process of making
US6352738B1 (en) * 1999-03-26 2002-03-05 Henry A. Carels Diverticulitis-sparing nut-based snack products and method of making
US20040067282A1 (en) * 2002-10-04 2004-04-08 Jan Karwowski Production of snacks having an expanded, crispy, chip-like textured coating
US20050249868A1 (en) * 2003-09-18 2005-11-10 Schmidt James C Protein enhanced low carbohydrate snack food
US20080102182A1 (en) * 2006-10-27 2008-05-01 Mccall Carol Baked Nut Snack Chip
WO2008118585A2 (fr) * 2007-03-27 2008-10-02 Frito-Lay North America, Inc. Procédé de production d'un en-cas à base de noisettes et de boulettes à base de noisettes pouvant être étirées

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1180686A (en) * 1967-07-18 1970-02-11 Imp Tobacco Co Ltd Chip-type food product from ground nuts and process for production thereof
GB1306666A (en) * 1970-10-06 1973-02-14 Quaker Oats Co Peanut butter cereal
US5498438A (en) 1989-09-29 1996-03-12 Nabisco, Inc. Nut based snack products and process of making
US6352738B1 (en) * 1999-03-26 2002-03-05 Henry A. Carels Diverticulitis-sparing nut-based snack products and method of making
US20040067282A1 (en) * 2002-10-04 2004-04-08 Jan Karwowski Production of snacks having an expanded, crispy, chip-like textured coating
US20050249868A1 (en) * 2003-09-18 2005-11-10 Schmidt James C Protein enhanced low carbohydrate snack food
US20080102182A1 (en) * 2006-10-27 2008-05-01 Mccall Carol Baked Nut Snack Chip
WO2008118585A2 (fr) * 2007-03-27 2008-10-02 Frito-Lay North America, Inc. Procédé de production d'un en-cas à base de noisettes et de boulettes à base de noisettes pouvant être étirées

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013087946A1 (fr) * 2011-12-12 2013-06-20 Maria Diet, S.L. Préparation protéique et son procédé d'obtention
RU2633550C2 (ru) * 2012-03-29 2017-10-13 Дженерал Миллз, Инк. Незапечённый продукт гранолы и способы его получения
US10149492B2 (en) 2012-03-29 2018-12-11 General Mills, Inc. No bake granola product and methods of preparation
USD887666S1 (en) 2017-05-19 2020-06-23 Generale Biscuit Food bar
USD1037604S1 (en) 2017-05-19 2024-08-06 Generale Biscuit Food bar
WO2021064728A2 (fr) 2019-10-04 2021-04-08 Torr Bar Ltd. Barre de collation

Also Published As

Publication number Publication date
ES2430792B1 (es) 2014-12-18
ES2430792A2 (es) 2013-11-21
ES2430792R1 (es) 2013-12-30

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