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WO2025042966A1 - En-cas à faible teneur en sucre - Google Patents

En-cas à faible teneur en sucre Download PDF

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Publication number
WO2025042966A1
WO2025042966A1 PCT/US2024/043192 US2024043192W WO2025042966A1 WO 2025042966 A1 WO2025042966 A1 WO 2025042966A1 US 2024043192 W US2024043192 W US 2024043192W WO 2025042966 A1 WO2025042966 A1 WO 2025042966A1
Authority
WO
WIPO (PCT)
Prior art keywords
snack food
sugar
dry weight
flour
carbohydrate
Prior art date
Application number
PCT/US2024/043192
Other languages
English (en)
Inventor
Sarah Marie Herringshaw BROOKS
Erica Elizabeth DARLING
Linghua HAN
Jeffrey T. Huber
Erika NEELY
Eva María ORDOVAS
David SUBERVIOLA
Original Assignee
General Mills, Inc.
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 General Mills, Inc. filed Critical General Mills, Inc.
Publication of WO2025042966A1 publication Critical patent/WO2025042966A1/fr

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
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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

Definitions

  • the present disclosure relates to a shelf stable crunchy snack food with reduced sugar content.
  • the snack food includes visible particulates, where the particulates are included in an amount of about 45% to 80% by dry weight of the snack food, and where the particulates being bound together by a binder.
  • the binder includes a carbohydrate ingredient, refined sugar, and oil.
  • the carbohydrate ingredient has less than 45% by weight sugar and includes a first non-sugar carbohydrate having an average dextrose equivalent (DE) value of 4 to 24 and, and/or a second non-sugar carbohydrate having an average degree of polymerization (DP) of 3 to 10, where the combined first and second non-sugar carbohydrates are included in the snack food in an amount of 2% to 10% by dry weight of the snack food.
  • the refined sugar is included in an amount of 10% to less than 22% by dry weight of the snack food, where the ratio of combined first and second non-sugar carbohydrates to refined sugar of about 1 : 1.5 to 1 :7 by dry weight.
  • the oil has a melting point of less than 27° C and is included in the binder in an amount of 12% to 22% by dry weight of the snack food.
  • the carbohydrate ingredient can include a partially hydrolyzed flour, such as a partially hydrolyzed rice flour, oat flour, wheat flour, barley flour, or any combination thereof.
  • a partially hydrolyzed flour can comprise a malted grain flour or an amylolytic enzyme-hydrolyzed flour.
  • a carbohydrate ingredient can include maltodextrin and inulin and/or fructooligosaccharides (FOS).
  • FOS fructooligosaccharides
  • a binder at a ratio of about 2: 1 to about 1 :2 by dry weight (e.g., about 1.5: 1 to about 1 : 1.5, or about 1.1 : 1 to about 1 : 1) maltodextrin to inulin and/or FOS.
  • refined sugar can include granulated sugar, honey, refiner’s syrup, or any combination thereof.
  • a snack food can have a total sugar content of less than 22% by dry weight of the snack food.
  • the particulates can include grain-based, nut-based, seedbased, fruit-based, protein-based particulates, or any combination thereof.
  • the oil can include canola oil, soybean oil, sunflower oil, rice bran oil, coconut oil, or any combination thereof.
  • Some embodiments of a snack food can include the carbohydrate ingredient in an amount of from about 3% to about 10% by dry weight of the snack food, where the carbohydrate ingredient includes inulin and/or FOS and maltodextrin; the refined sugar in an amount of about 10% to about 20% by dry weight of the snack food; and a total sugar content of about 10% to about 20% by dry weight of the snack food.
  • the carbohydrate ingredient of such an embodiment can include amylolytic enzyme-hydrolyzed rice flour.
  • the carbohydrate ingredient of such an embodiment can include a purified maltodextrin.
  • Any embodiment of a snack food provided herein can include a topping or coating on at least a portion of a surface of the snack food.
  • shelf stable snack foods that include aggregates of particulates, such as granola bars, rely on sugars and sugar syrups (e.g., corn syrup) to bind the particulates together.
  • Sugar is particularly functional in the binder of crunchy aggregate snacks, where it contributes to a crunchy texture as a result of the structure of sugar within the binder, as well as sweetness.
  • consumers are increasingly looking to limit the amount of sugar, especially added sugar, included in such convenient foods.
  • a shelf stable snack food can be made using a binder that includes a non-sugar carbohydrate with an average dextrose equivalent (DE) of 4 to 24 (e.g., 5 to 18) and/or a non-sugar carbohydrate with an average degree of polymerization (DP) of 3 to 10, and a refined sugar at a ratio that creates a crunchy texture similar to popular crunchy granola bars, but with less sugar.
  • DE dextrose equivalent
  • DP average degree of polymerization
  • a ratio of non-sugar carbohydrate to refined sugar of 1 : 1.5 to 1 :7 achieves a crunchy texture that mimics the texture of a popular crunchy granola bar, despite containing at least 15% less sugar and up to 42% less sugar (e.g., at least 18% to about 40%) in the binder.
  • This is especially surprising because non-sucrose carbohydrates tend to impact the crystal structure of sucrose sugar, which can result in a less crunchy or chewy texture and/or stickiness.
  • sugar refers to mono- and disaccharides, such as glucose, sucrose, fructose, maltose, and the like.
  • refined sugar refers to concentrated and/or purified sugar ingredients, such as table sugar, honey, com syrup, maple syrup, fruit and vegetable juices or juice concentrates, and the like. Although some ingredients, such as a carbohydrate ingredient described below, can contain some sugar as a result of partial hydrolysis of a flour, such sugars are not considered refined sugar herein since they are not concentrated and/or refined from the other components of the ingredient.
  • a shelf stable crunchy snack food includes visible particulates bound together by a binder.
  • Any suitable edible particulates or combinations of particulates can be used, such as grain-based particulates (e.g., puffed grain, rolled grain, cut grain, or the like), protein-based particulates (e.g., puffed protein pieces, protein nuggets, and the like), nut- or seed-based particulates (e.g., peanuts, almonds, sunflower seeds, and the like), or fruit-based particulates (e.g., raisins, freeze dried fruit, dried cranberries, and the like), confectionary particulates (e.g., chocolate chips, compound chips, candy bits, and the like), and the like.
  • grain-based particulates e.g., puffed grain, rolled grain, cut grain, or the like
  • protein-based particulates e.g., puffed protein pieces, protein nuggets, and the like
  • nut- or seed-based particulates e.
  • particulates should have sufficiently low water activity to ensure that a snack food they are included in remains shelf stable.
  • particulates can be included in a snack food in an amount of about 45% to about 80% (e.g., about 50% to about 75%) by dry weight of the snack food.
  • the amount of particulates can vary based on the density of the particulates, with lower density particulates (e.g., puffed particulates, rolled grains, and the like)) contributing less by weight than more dense particulates (e.g., raisins, nuts, seeds, and the like) despite having a similar volume.
  • particulates can contribute less than 45% by dry weight of a snack food, while other embodiments, where a large proportion of high density particulates are included, particulates can contribute more than 70% by dry weight of a snack food.
  • particulates can be sized such that at least 90% of the particulates by weight are retained on a #25 US Standard Sieve.
  • a binder in a shelf stable crunchy snack food includes a carbohydrate ingredient that contains a non-sugar carbohydrate having an average dextrose equivalent (DE) of 4 to 24 (e.g., 5 to 18), such as maltodextrin, and/or a non-sugar carbohydrate having an average degree of polymerization (DP) of 3 to 10 (e.g., 5 to 10), such as inulin, and/or fructooligosaccharide (FOS).
  • a carbohydrate ingredient can include a purified non-sugar carbohydrate (e.g., maltodextrin, inulin, FOS or the like).
  • a carbohydrate ingredient can be a non-purified ingredient, such as a partially hydrolyzed flour (e.g., a malted flour, an amylolytic enzyme-hydrolyzed flour, or the like).
  • a carbohydrate ingredient can include a partially hydrolyzed rice flour, oat flour, wheat flour, and/or barley flour.
  • more than one carbohydrate ingredient can be included in a binder.
  • a snack food can include inulin and/or FOS and an amylolytic enzyme-hydrolyzed rice flour.
  • a crunchy snack food can contain a carbohydrate ingredient in an amount to sufficient to provide a carbohydrate ingredient to refined sugar ratio of about 1 : 1 to 1 :5 (e.g., 1 : 1.2 to 1 :4.5, or 1 : 1.4 to 1 :4) by dry weight.
  • a carbohydrate ingredient can contribute a non-sugar carbohydrate having an average DE of 4 to 24 (e.g., 5 to 18) and/or an average DP of 3 to 10, to a shelf stable crunchy snack food in an amount of about 2% to about 10% (e.g., about 3% to about 8%, or about 3.5% to about 7%) by dry weight of the snack food.
  • a non-sugar carbohydrate having an average DE of 4 to 24 and/or a non-sugar carbohydrate having an average DP of 3 to 10 can be included in a snack food in an amount sufficient to provide a ratio of non-sugar carbohydrate to refined sugar of 1 : 1.5 to 1:7 (e.g., about 1 : 1.5 to about 1 :6, or about 1 : 1.5 to about 1 :5.5) by dry weight.
  • a carbohydrate ingredient can include some sugar as a result of partial hydrolysis of a flour, generally less than 45% by dry weight (e.g., about 40% or less).
  • a partially hydrolyzed flour might contain from about 5% to about 40% sugar, depending on sprouting time before kilning and grinding, while an amylolytic enzyme-hydrolyzed flour might contain less than 5% sugar.
  • a binder in a shelf stable crunchy snack food includes refined sugar in an amount of 10% to less than 22% (e.g., about 10% to about 21%, or about 10% to about 20%) by dry weight of the snack food. Some embodiments can include from about 17% to about 21% (e.g., about 19% to about 21%) by dry weight refined sugar. Such embodiments can have a similar sweetness to a typical crunchy granola bar with higher sugar content, especially when paired with non-caloric sweetener and/or a carbohydrate ingredient that contributes inulin and/or FOS. Some embodiments can include from about 10% to about 17% (e.g., about 10% to about 16%) by dry weight refined sugar.
  • Such embodiments can be made sweeter, if desired, using non-caloric sweeteners and/or carbohydrate ingredients that contain inulin, FOS, and/or sugar resulting from partial hydrolysis of a flour.
  • non-caloric sweeteners and/or carbohydrate ingredients that contain inulin, FOS, and/or sugar resulting from partial hydrolysis of a flour.
  • an advantage of a shelf stable crunchy snack provided herein is that reduced sugar content can also enable formulation of less sweet snack foods and/or savory flavored snack foods.
  • a shelf stable crunchy snack food can contain less than 22% by dry weight total sugar.
  • visible particulates, toppings, and/or coatings can also contribute to sugar content of a shelf stable crunchy snack food.
  • a binder in a snack food provided herein can contribute less than 22% sugar (refined and/or total sugar) by dry weight of the snack food, while the total sugar in the complete snack food can be higher.
  • particulates, toppings, and/or coatings can be selected and/or formulated to contain little to no amount of refined sugar and/or total sugar to produce a shelf stable crunchy snack food with limited sugar content.
  • a binder in a shelf stable crunchy snack food can contain oil.
  • oil refers to a fatty acid composition that has a melting point of less than 27° C.
  • Suitable oils can include, for example, canola or rapeseed oil, soybean oil, sunflower oil, rice bran oil, coconut oil, and the like, or any combination thereof.
  • An oil can be included in a binder in an amount of about 12% to about 22% (e.g., about 13% to about 20%, or about 13% to about 18%) by dry weight of a snack food.
  • a snack food can include a low- or non-caloric sweetener, such as a sugar alcohol or a high intensity sweetener.
  • a non-caloric sweetener is a natural sweetener, such as a stevia extract or a monk fruit extract.
  • a food composition can comprise natural and/or artificial flavorants such as vanilla, fruit or vegetable powders, extracts, salt, cocoa, cinnamon, paprika, herbs, pepper, and the like.
  • a flavorant can contribute to any desirable flavor profile, including sweet or savory profiles.
  • a non-sugar sweetener and/or flavorant is included in an amount of less than 6% by weight.
  • Additional ingredients can be included in a food provided herein.
  • emulsifiers e.g., lecithin, or the like
  • colorants e.g., extracts, fruit and/or vegetable juices, dyes, and the like
  • gums e.g., guar gum, gum acacia, xanthan, and the like
  • Additional ingredients can be included in a total amount of less than 8% (e.g., less than 5%, or less than 2%).
  • a shelf stable crunchy snack food can, in some embodiments, include a coating or topping on at least a portion of the snack food.
  • a coating or topping on at least a portion of the snack food.
  • a fat-based coating or topping, a carbohydrate-based drizzle, and/or topical particulates can be applied to part or all of a surface of a snack food.
  • a shelf stable crunchy snack food can be in any suitable form, such as a bar, snack bites, or as part of a mixture of other food pieces.
  • a snack food can be packaged in any suitable packaging as individual pieces or multiple pieces. Suitable packaging can include, for example, a wrapper, a box, a pouch, or a bag. Any packaging materials suitable for use for food, such as foil, plastic, and paper can be used.
  • a shelf stable crunchy snack food can be made using any suitable equipment, such as mixing equipment and forming equipment.
  • a shelf stable crunchy snack food is typically baked to produce a crunchy texture after forming.
  • the described snack food can be made using standard equipment and processes for making, for example, crunchy granola bars. Such processes often include forming a slab of particulates mixed with binder, and cutting the slab into pieces before or after baking.
  • other forming methods such as rotary molding and/or piston molding can also be suitably used.
  • the described shelf stable crunchy snack foods have a stable shelf life of at least 6 months (e.g., at least 8 months, at least 10 months, or 12-24 months).
  • stable shelf life refers to stable flavor and texture, as well as food safety over the shelf life period at room temperature.
  • Example 1 Sweet snack food with reduced sugar
  • Snack bar compositions were made according to Table 1. The compositions were formed into bars and baked.
  • Example 2 Savory snack food with reduced sugar
  • Snack bar compositions were made according to Table 2. The compositions were formed into bars and baked. Beneficially, the reduced sugar formulations in Table 2 were low added sugar, low sodium, and low in saturated fat.

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

Abstract

L'invention concerne une composition d'en-cas croustillant de longue conservation qui a une teneur en sucre réduite par rapport à des en-cas similaires. L'en-cas comprend des particules visibles liées ensemble avec un liant, le liant contenant un glucide autre que du sucre ayant un équivalent en dextrose moyen (DE) compris entre 4 et 24 et/ou un glucide autre que du sucre ayant un degré moyen de polymérisation (DP) compris entre 3 et 10, et du sucre raffiné, le rapport du glucide autre que du sucre au sucre raffiné étant compris entre environ 1:1,5 et environ 1:7 en poids sec.
PCT/US2024/043192 2023-08-22 2024-08-21 En-cas à faible teneur en sucre WO2025042966A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202363533934P 2023-08-22 2023-08-22
US63/533,934 2023-08-22

Publications (1)

Publication Number Publication Date
WO2025042966A1 true WO2025042966A1 (fr) 2025-02-27

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PCT/US2024/043192 WO2025042966A1 (fr) 2023-08-22 2024-08-21 En-cas à faible teneur en sucre

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2335499A1 (fr) * 2009-12-09 2011-06-22 Nestec S.A. Procédé de fabrication de barre de céréales entières et barre de céréales
CA2505329C (fr) * 2004-04-26 2013-01-22 General Mills Ip Holdings Ii, Llc Cereales enrobees a sec et presucrees a faible teneur en sucre et methode de preparation
US20180110256A1 (en) * 2016-10-24 2018-04-26 Chew LLC Reduced-sugar coating compositions and methods for coating therewith
US20200221741A1 (en) * 2019-01-11 2020-07-16 The Quaker Oats Company Food products with reduced rag:sag ratio
WO2021144024A1 (fr) * 2020-01-16 2021-07-22 Intersnack Group Gmbh & Co. Kg Produit de grignotage formé à faible teneur en sucre et procédé de fabrication de celui-ci

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2505329C (fr) * 2004-04-26 2013-01-22 General Mills Ip Holdings Ii, Llc Cereales enrobees a sec et presucrees a faible teneur en sucre et methode de preparation
EP2335499A1 (fr) * 2009-12-09 2011-06-22 Nestec S.A. Procédé de fabrication de barre de céréales entières et barre de céréales
US20180110256A1 (en) * 2016-10-24 2018-04-26 Chew LLC Reduced-sugar coating compositions and methods for coating therewith
US20200221741A1 (en) * 2019-01-11 2020-07-16 The Quaker Oats Company Food products with reduced rag:sag ratio
WO2021144024A1 (fr) * 2020-01-16 2021-07-22 Intersnack Group Gmbh & Co. Kg Produit de grignotage formé à faible teneur en sucre et procédé de fabrication de celui-ci

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