CN102711516A - Cereal-based food product containing milk protein - Google Patents
Cereal-based food product containing milk protein Download PDFInfo
- Publication number
- CN102711516A CN102711516A CN2010800537399A CN201080053739A CN102711516A CN 102711516 A CN102711516 A CN 102711516A CN 2010800537399 A CN2010800537399 A CN 2010800537399A CN 201080053739 A CN201080053739 A CN 201080053739A CN 102711516 A CN102711516 A CN 102711516A
- Authority
- CN
- China
- Prior art keywords
- product
- cow
- milk protein
- milk
- aforementioned
- 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.)
- Pending
Links
- 102000014171 Milk Proteins Human genes 0.000 title claims abstract description 34
- 108010011756 Milk Proteins Proteins 0.000 title claims abstract description 34
- 235000013339 cereals Nutrition 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 235000021239 milk protein Nutrition 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 claims abstract description 32
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000004472 Lysine Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 235000020247 cow milk Nutrition 0.000 claims description 32
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 17
- 239000008101 lactose Substances 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 102000004407 Lactalbumin Human genes 0.000 claims description 8
- 108090000942 Lactalbumin Proteins 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 235000012438 extruded product Nutrition 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000007319 Avena orientalis Nutrition 0.000 claims description 4
- 241000209763 Avena sativa Species 0.000 claims description 4
- 235000007558 Avena sp Nutrition 0.000 claims description 4
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 4
- 235000015243 ice cream Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000021262 sour milk Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 3
- 230000017854 proteolysis Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 9
- 241000209140 Triticum Species 0.000 description 8
- 238000001125 extrusion Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 235000013410 fast food Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 229940071162 caseinate Drugs 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 241000219318 Amaranthus Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000006122 Chenopodium album Species 0.000 description 1
- 235000009344 Chenopodium album Nutrition 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 241000745991 Phalaris Species 0.000 description 1
- 235000005632 Phalaris canariensis Nutrition 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 235000019714 Triticale Nutrition 0.000 description 1
- 240000003834 Triticum spelta Species 0.000 description 1
- 235000004240 Triticum spelta Nutrition 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000021125 infant nutrition Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 241000228158 x Triticosecale Species 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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
-
- 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
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Manufacturing & Machinery (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to cereal-based cooked-extruded edible product comprising milkprotein and having a lysine blockage of less than 30%. These products are particularly stable to protein degradation while having good organoleptic properties. The invention further relates to a process for the production of said products and to the use of these products in the preparation of food compositions.
Description
Invention field
The present invention relates to comprise cow's milk protein and lysine blockage is lower than 30% paddy system and cooks ripe (cooked-extruded) edible product of extruding.These products are stable especially and have a good organoleptic attribute for PD.The invention still further relates to the method and the application of these products in the preparation food compositions of producing said product.
Background of invention
The cereal fast food product of extruding is widely accepted because of its quality.Carry out many developmental researches recently and cooked the protein content of the ripe product of extruding with increase.Because cow's milk protein, particularly lactalbumin are to the sensitiveness of extrusion condition, the cow's milk protein of in extruding production technology, introducing albumen, the particularly high-load of high-load has been proved to be inconvenient.Though processing technology can be guaranteed the destruction of anti-nutrition or the macromolecular deactivation of toxicity, microorganism, also can cause the sex change of albumen and the generation of color.
WO 03/030659 has put down in writing the production of the extrusion type breast system fast food product of the real milk solids that contains high-load.
EP 1059040 B1 relate to a kind of production contain lactalbumin product cook ripe expressing technique, said product has fibrous quality.
US 7,220, and 442 B2 have put down in writing through extruding-cook the fast food product that comprises 50% non-soybean protein of ripe production at least.
It is suitable with the product of producing through spray-drying that the nutritional quality of the product through the expressing technique production described in the WO 2006/0949995 it is said.
Though some progress have been arranged in the field of cooking ripe extruded product that comprises high content of protein matter, but still need to have solved the nutrition of extrudate and the problem of visual characteristic, said extrudate possibly suffer damage at aspects such as the degree capable of using of for example lysine, color generations.
Goal of the invention
Therefore, the purpose of this invention is to provide have high protein quality, the extruded product of good nutrition arrangement and good organoleptic attribute.
Realized this purpose through the described technical scheme of independent claims.Dependent claims is to the further expansion of center design having carried out of the present invention.
Summary of the invention
Therefore, first aspect, the edible that the present invention relates to paddy system is cooked ripe extruded product, and it comprises cow's milk protein, be lower than 5% lactose and lysine blockage in dry is lower than 30%.
On the other hand, produce edible method of cooking ripe extruded product and also constituted a part of the present invention, said method is included in and cooks the ripe ingredients mixture that comprises cereal, cow's milk protein and be lower than 5% lactose of extruding under the temperature of 80 to 120 ° of C.
At last, the invention still further relates to that the described product of claim 1 to 9 is excellent at preparation food compositions such as grain rod, milk, the purposes in the ice cream, sour milk, chocolate bars, frozen confection, dairy produce etc.
Detailed Description Of The Invention
The present invention relates to cook the ripe edible product of extruding.Cooking ripe extruding is a kind of known technology, and it comprises that the dry mixture with batching joins Archimedean screw pump or the double screw extruder that places constant temperature jacket, and it is for example fatty with other composition to inject water.Then, ingredients mixture begins fusion and is sent in the punch die and in punch die to pressurize under the effect of machinery and heat energy.Product is shredded through punch die (its can moulding in punch die) and in the punch die exit.
Product with said processes has macroscopic expansion structure.Preferably, starch (coming from cereal usually) is part gel at least.
Cereal is that the manual inseminating is to obtain the unifacial leaf grass of its edible starch-containing grain.The example of cereal comprises barley, brown rice, wild rice, buckwheat, the dried wheat that pulverizes, corn, grain, oat, Chinese sorghum, spelt, triticale, naked barley, wheat, wheat berry, eragrosits abyssinica, canary grass, coix seed and secondary Ni Aomi.Those do not belong to grass family but produce the starch-containing seed that can use in an identical manner with grain or the plant variety of fruit is called as false cereal yet.The example of false cereal comprises Amaranthus, buckwheat, duck wheat and lamb's-quarters wheat.When specifying cereal, it comprises cereal and false cereal simultaneously.The cereal source that is used for preparing paddy system particle is preferably selected from wheat, corn, oat, barley, paddy rice, Chinese sorghum or its mixture.
Product of the present invention is paddy system product and comprises cow's milk protein.In addition, this product can comprise other dietary protein origin, for example pea protein or soybean protein.
Cow's milk protein is interpreted as being meant casein and/or lactalbumin.Preferably, cow's milk protein is a lactalbumin.
The cow's milk protein content of product of the present invention preferably is at least 16%, and more preferably at least 20%, even more preferably at least 30%, at least 40% cow's milk protein most preferably.In one embodiment of the invention, the final cow's milk protein content of product is 25 to 50%.
Cow's milk protein can be provided by non-fat solid, skimmed milk power, sepg whey albumen, WPC, whole milk powder, caseinate or its any mixture.Preferably, cow's milk protein basically by sepg whey albumen for example
provide.When using above-mentioned any material to originate as main cow's milk protein, should guarantee that the lactose content of this material should make total lactose content of final products be lower than 5 weight %, preferably be lower than 1 weight %.
Really, product of the present invention has lower lactose level.Lower lactose level is meant that in dry, lactose weighs less than 5%.Preferably, lactose content is lower than 1%.This guarantees only can take place a spot of or Maillard reaction does not even take place, thereby product can variable color and undesirable taste can not be occurred.
The lysine blockage of product of the present invention is lower than 30%.Lysine blockage is a parameter known in the art.It can pass through " FAST method, the method for quick of the nutritional quality of heat-treated foods (The FAST method, a rapid approach of the nutritional quality of heat-treated foods) "; Birlouez-Aragon; I. wait people, Food, 45; 2001, the FAST method described in is p.201-205 measured.
Lysine blockage has been expressed the amount of lysine not capable of using in the finished product.Lysine is essential amino acid and also is the limiting amino acid in the corn gluten protein.It also plays an important role in calcium absorbs.Therefore, in product of the present invention, have the blocking-up of limit amount lysine, be that the body lysine not capable of using of limit amount is favourable.Therefore, lysine blockage preferably is lower than 20%, more preferably less than 10%, most preferably is lower than 5%.Like this, " activity " lysine of increase, can be increased the nutritional quality of product by the amount of the lysine of body utilization.
Product of the present invention has good nutrition arrangement.Really, product of the present invention comprises cow's milk protein and has the lysine of the blocking-up of limit amount, thereby protein quality is able to keep.In addition, part is owing to the low cause of lactose content, and limited amount Maillard reaction only takes place this product.Therefore, this product can variable color or is produced undesirable taste, and this is very important for good vision and organoleptic attribute.Because paddy system product is cooked ripe extruding, it has formed a kind of crisp, good to eat product, and this has further increased good organoleptic attribute.In addition, confirmed that this product is stable when storing, protein quality can not descend along with the time.
In one embodiment of the invention, product is used the damp-proof layer dressing.Damp-proof layer can be for example sugar, salt and/or fatty dressing.The damp-proof layer dressing can also comprise flavouring agent or colorant.This can increase the sense organ and the visual characteristic of product, and makes product moistureproof simultaneously.
Product of the present invention preferably has 0.35+/-0.05, the water active A w of 0.35+/-0.03 more preferably from about.The active available Rotronics device of water is measured.
Real milk solids in the product preferably is at least 20%.Real milk solids through add skimmed milk power, spray dried milk powder, the cow's milk protein composition and any other the Lac Bovis seu Bubali extract composition for example butterfat calculate.
Product of the present invention preferably has the calcium content of 0.8g/100g product at least.They also can contain vitamin, mineral matter, probio, prebiotics, functional components and composition thereof.
Product of the present invention can be taked Any shape or form.For example, they can be circular, square, leg-of-mutton granules.They can also be banana-shaped, the annular, window shape, the flower shape etc.Their size range is that 3mm is to about 2cm.
This product can directly eat.The advantage of this product is a kind of health and nutritious fast food product as for it, in production and storage process, PD can not take place.In a preferred embodiment, they comprise high cow's milk protein content.High cow's milk protein content is meant at least 16% cow's milk protein.In addition, because the lysine blockage of product of the present invention is minimized, this product is particularly suitable for children and infant nutrition, and for them, the picked-up of calcium and cow's milk protein is very important.
Product of the present invention can be used for also preparing that food compositions such as grain rod, milk are excellent, ice cream, sour milk, chocolate bars, frozen confection, dairy produce or ice cream.For example, they can be used as the inclusion in the above food compositions of mentioning and can add in any stage of preparation food compositions.
The invention still further relates to the edible method of cooking ripe extruded product of producing.This method comprises cooks the ripe step of extruding ingredients mixture.Said ingredients mixture comprises cereal, cow's milk protein and is lower than 5% lactose.Cook ripe extruding under the temperature of 80 to 120 ° of C and carry out, preferably under the temperature of 85 to 100 ° of C, carry out.The product that the combination of the lower lactose level and the extrusion temperature of gentleness has obtained having splendid organoleptic attribute, and, make nutritive peculiarity be able to keep owing to farthest reduced the degraded of Maillard reaction and albumen.
In addition, the lysine blockage of products obtained therefrom preferably is lower than 30%, and this has given the nutritional quality of product fine.
Cereal in the ingredients mixture can be selected from wheat, corn, oat, barley, paddy rice, Chinese sorghum or its mixture.For example, it can be corn flour, wheat flour, cornstarch, peameal, take off the thick corn of embryo etc.
Preferably, the cow's milk protein content in the ingredients mixture is at least 16%.Cow's milk protein is interpreted as being meant casein and/or lactalbumin.Preferably, cow's milk protein is a lactalbumin.
Cow's milk protein can be provided by non-fat solid, skimmed milk power, sepg whey albumen, WPC, whole milk powder, caseinate or its mixture.
Cook ripe extrude preferably 60 to 140 crust, more preferably from about 70 to 100 crust, most preferably carry out under the pressure of 80-90 crust.
The gentle extrusion condition and the combination of lower lactose level make can produce product highly stable, that have good protein quality.Compare with the product of the traditional expressing technique of experience, the amount of available lysine increases.In addition, cow's milk protein, particularly lactalbumin do not have complete sex change.
Therefore, can have very high nutrition through the product that this technology makes and have good organoleptic attribute.These have also constituted a part of the present invention.
Through following examples the present invention is further explained.
Embodiment
Embodiment 1
Produce product of the present invention with following prescription.
Prescription a
| Composition | Amount (%) |
| Wheat flour | 72.6 |
| Milk powder (26% fat) | 20.9 |
| Cornstarch | 5.8 |
| Salt, calcium carbonate | 0.7 |
Prescription b
At first utilize dried the blend together branch of PRODIMA AC-LI-500 batch processing blender shown in will showing to carry out dry mixed.Then with dry mixture and oil mixture in being equipped with the mixing channel of impeller under 60 ° of C with the dry mixture of 90:1: the oil mixture amount is mixed.Then wet mixture is cooked ripe extruding in single screw extrusion machine under the pressure that the temperature and 50 of 85 ° of C is clung to.Make the product of extruding form particle and drying that size is about 3mm.
The particle that forms has the water activity of 0.35+/-0.03, and can directly eat.Perhaps, can be with them with the dressing solution dressing that comprises sugar and/or salt, fat, flavouring agent and colorant.
Embodiment 2
The sample of preparation product of the present invention is also measured blocking-up and amount active lysine.Result shown in the following table shows that lactose and protein content are in the nutritive peculiarity that influences product aspect the lysine degree capable of using.
| 1 | 2 | |
| Lactose content (%) | 0.53 | 0.53 |
| Albumen (%) | 48.71 | 50.12 |
| The lysine of blocking-up | 1.39 | 0.9 |
| Active lysine | 8.91 | 7.48 |
Claims (15)
1. the edible of paddy system is cooked ripe extruded product, and it comprises cow's milk protein, be lower than 5% lactose and lysine blockage in dry is lower than 30%.
2. the described product of claim 1, it comprises at least 16%, preferred at least 20%, more preferably at least 30%, most preferably at least 40% cow's milk protein.
3. claim 1 or 2 described products, cow's milk protein wherein is a lactalbumin.
4. any described product of aforementioned claim, lactose content wherein is lower than 1%.
5. any described product of aforementioned claim, cereal wherein is selected from wheat, corn, oat, barley, paddy rice, Chinese sorghum or its any mixture.
6. any described product of aforementioned claim, it uses the damp-proof layer dressing.
7. any described product of aforementioned claim, it has the water active A w of 0.35+/-0.05.
8. any described product of aforementioned claim, its real milk solids content is at least 20%.
9. any described product of aforementioned claim, lysine blockage wherein be lower than 20%, preferably be lower than 10%, more preferably less than 5%.
10. produce edible method of cooking ripe extruded product, it comprises the steps:
Under the temperature of 80 to 120 ° of C, cook the ripe ingredients mixture that comprises cereal, cow's milk protein and be lower than 5% lactose of extruding.
11. the method for claim 10, wherein the cow's milk protein content in the ingredients mixture is at least 16%.
12. the method for claim 10 or 11, temperature wherein are 85 to 100 ° of C.
13. any described method in the claim 10 to 12, the pressure when wherein extruding are 60 to 140 crust, more preferably 70 to 100 crust, 80-90 crust most preferably.
14. can be through any product that described method obtains in the claim 10 to 13.
15. the described product of claim 1 to 9 is excellent at preparation food compositions such as grain rod, milk, the purposes in the ice cream, sour milk, chocolate bars, frozen confection, dairy produce.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP09177400 | 2009-11-27 | ||
| EP09177400.0 | 2009-11-27 | ||
| PCT/EP2010/068099 WO2011064242A1 (en) | 2009-11-27 | 2010-11-24 | Cereal-based food product containing milk protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102711516A true CN102711516A (en) | 2012-10-03 |
Family
ID=41692002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010800537399A Pending CN102711516A (en) | 2009-11-27 | 2010-11-24 | Cereal-based food product containing milk protein |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP2503899A1 (en) |
| CN (1) | CN102711516A (en) |
| BR (1) | BR112012012799A2 (en) |
| RU (1) | RU2012126631A (en) |
| WO (1) | WO2011064242A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026475A (en) * | 2014-03-24 | 2014-09-10 | 江苏德盛食品有限公司 | Preparation method of cracker |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140220218A1 (en) * | 2013-02-05 | 2014-08-07 | The Quaker Oats Company | Crunchy granola clusters and products prepared therefrom |
| MX2017004349A (en) | 2014-10-03 | 2017-10-25 | Erie Foods Int Inc | High protein food. |
| GR1010033B (en) * | 2019-11-04 | 2021-06-22 | Στεφανος Κωνσταντινου Τζιωρτζιωτης | Cereal flakes for water and vegetable beverages |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1300083A1 (en) * | 2001-10-04 | 2003-04-09 | Societe Des Produits Nestle S.A. | Milk-based snack |
| US20040166203A1 (en) * | 2003-02-20 | 2004-08-26 | Slim-Fast Foods Company | Nutrition bar and process of making components |
| WO2006094995A1 (en) * | 2005-03-08 | 2006-09-14 | Nestec S.A. | Process for preparing nutritional compositions |
| CN101111163A (en) * | 2004-12-01 | 2008-01-23 | 荷兰联合利华有限公司 | Nutrition bar |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2794615B1 (en) | 1999-06-11 | 2001-08-10 | Bongrain Sa | FOOD PRODUCT HAVING FIBROUS TEXTURE OBTAINED FROM WHEY PROTEINS |
-
2010
- 2010-11-24 CN CN2010800537399A patent/CN102711516A/en active Pending
- 2010-11-24 EP EP10781707A patent/EP2503899A1/en not_active Withdrawn
- 2010-11-24 WO PCT/EP2010/068099 patent/WO2011064242A1/en active Application Filing
- 2010-11-24 BR BR112012012799A patent/BR112012012799A2/en not_active IP Right Cessation
- 2010-11-24 RU RU2012126631/13A patent/RU2012126631A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1300083A1 (en) * | 2001-10-04 | 2003-04-09 | Societe Des Produits Nestle S.A. | Milk-based snack |
| US20040166203A1 (en) * | 2003-02-20 | 2004-08-26 | Slim-Fast Foods Company | Nutrition bar and process of making components |
| CN101111163A (en) * | 2004-12-01 | 2008-01-23 | 荷兰联合利华有限公司 | Nutrition bar |
| WO2006094995A1 (en) * | 2005-03-08 | 2006-09-14 | Nestec S.A. | Process for preparing nutritional compositions |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026475A (en) * | 2014-03-24 | 2014-09-10 | 江苏德盛食品有限公司 | Preparation method of cracker |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2012126631A (en) | 2014-01-10 |
| BR112012012799A2 (en) | 2015-09-15 |
| WO2011064242A1 (en) | 2011-06-03 |
| EP2503899A1 (en) | 2012-10-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105380094A (en) | Method for processing and improving instant powder | |
| CN107198117A (en) | A kind of corn expanding particle containing quinoa and preparation method thereof | |
| KR101625612B1 (en) | Molding composition of high protein confectionery and method for producing the same | |
| KR102194809B1 (en) | Cereal comprising White Jelly Mushroom and preparation method thereof | |
| WO2010140963A2 (en) | An oat cereal product and method for making the same | |
| CN104920539A (en) | Special flour for full nutritional corn biscuit and production method thereof | |
| CN106376842A (en) | Sweet potato-flavor puffed food and preparation method thereof | |
| CN111034898A (en) | Non-fried protein crisp chips and production method thereof | |
| KR101966931B1 (en) | Method for preparing functional rice cake comprising insect powder | |
| CN102711516A (en) | Cereal-based food product containing milk protein | |
| KR101687824B1 (en) | Method of energy bar using Hinchalssalbori | |
| CN101185495A (en) | A kind of oat whole powder food and production method thereof | |
| EP2153735A1 (en) | Pasta composition for dehydrated food matrices | |
| Riaz et al. | Efficacy of Moringa Leaves Powder as a Supplement in Whole Wheat Flour Biscuit. | |
| CN102639004A (en) | High milk content cereal bar | |
| AU2017302099A1 (en) | Dry expanded food product made from protein, and method for the production thereof | |
| KR100913946B1 (en) | Manufacturing Method of Instant Buckwheat Food by Extrusion | |
| WO2024030905A2 (en) | Compressed formed food products and methods of making | |
| Aparna et al. | Wheat and its application in dairy products: A review | |
| Odedeji et al. | Proximate composition and consumers acceptability of bread produced from blends of soy-cheese and wheat flour | |
| JP2024513985A (en) | Milk-based expanded food product preparation, method for obtaining it and its use | |
| Bobade et al. | Application of Wheat and Its Constituents in Diverse Functional Food Products | |
| CN112704188A (en) | Non-fried sour soup coarse grain noodles and preparation method thereof | |
| Akinoso et al. | Yam: technological interventions | |
| Jideani et al. | Global Research to Expand Utilization of Bambara Groundnut for Food and Nutrition Security |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121003 |