Note: Descriptions are shown in the official language in which they were submitted.
~066~12
The present invention relates to a method of manufact-
uring a food product containing at least one ingredient of low
or zero solubility in an aqueous medium.
This method is particularly useful for manufacturing a
food product with a base of proteinaceous or cellulosic substances
specifically intended to be consumed in diets requiring a consid-
erable protein supplement and in reducing diets.
It is well known that the incorporation in food products,
of ingredients of low or zero solubility in aqueous media,
especially substances of high molecular weight such as proteins
and cellulose in powdered form, is attended by serious disadvan-
or~O/~ c
tages with respect to consistency and to the organoleo~ric-
properties of such food products. In particular, the incorpora-
tion of cellulose powder or cellulosic derivatives such as
methyl cellulose, carboxymethyl cellulose and hydroxyethyl
cellulose or of powders of proteinaceous products in pasty food
products in proportions higher than 20% by weight makes the
consumption of the resulting product disagreeable or even
completely impossible due to a sensation of dryness experienced
in the mouth on contact with the product and owing to the
difficulty of swallowing as a result of their poor solubility in
an aqueous medium. It has thus hitherto been impossible to
manufacture food products with a protein or cellulosic content
greater than about 20% by weight in a form which is pleasant to
consume, using protein powders or powders of cellulosic substances.
There are many protein products which have a protein
content greater than 20% by weight and which have organolectric
properties and agreeable consistencies, but these protein
products require, for their manufacture, raw materials having a
structured proteinaceous base, for example, meat fibres, the
cost of which is high and which tend to be in short supply.
Powdered proteins of animal origin like casein or of plant
112
origin like the protein extract of soya, can be produced in
large quantities at a much lower cost than the protein from
structured proteinaceous materials. In the case of cellulose
it is also possible to produce large quantities of purified
alpha cellulose or derivatives of cellulose such as methyl
cellulose, carboxymethyl cellulose and hydroxyethyl cellulose
in the powdered state at low cost.
The use of powdered proteins and/or cellulosic materials
as raw materials for the manufacture of food products, has the
further advantage, as compared to a product from structured
material containing proteins or cellulose, of permitting greater
variation and greater freedom in the composition and structure
of the final food product.
The present invention provides for the manufacture of
a food product from a plurality of ingredients and containing
at least one ingredient having low or zero solubility in an
aqueous medium, particularly a proteinaceous and/or cellulosic
substance, in a total proportion of at least 20% by weight
relative to the total weight of the food product, using this
ingredient in powdered form as an initial product.
According to the invention granules are produced
from the ingredient as raw material in the powdered state, and
that these granules are then incorporated in a paste made up
of at least a portion of the other ingredients of the food
product. The present invention thus surprisingly makes it possible
to produce a food product that is agreeable to consume, using
a proportion of protein and/or of cellulosic substance in
powdered form which exceeds the admissible limit in similar
food products manufactured by conventional processes.
According to the present invention therefore there is
provided a method of manufacturing a food product from a plurality
of ingredients at least one ingredient having low or zero
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1~61~2
solubility in an aqueous medium, which method comprises forming
granules from the sparingly soluble ingredient in the powdered
state and incorporating the granules so formed in a pasty
mass at least one part of which is constituted by the other
ingredients of the food product.
As the powdered ingredient having a low or zero
solubility in an aqueous medium it is also possible to use,
besides proteins or cellulosic substances, non-assimilable poly-
saccharides, particularly hydrocolloids such as pectins, algin-
ates, carrageenates, and polysaccharides of the galactomannangroup, especially carob or guar flour.
The granules may be produced in any suitable manner,
particularly using known granulating procedures which form
granules from powdered raw materials or from mixtures of powders
and pasty substances. Preferably the granules are formed by
preparing a paste or an agglomerated powder by wetting the
powdered ingredient(s) and/or mixing such ingredient(s) with
liquid ingredient(s) such as oils or melted fats, then dividing
this mass or this powder in a suitable conventional apparatus
such as extrusion devices, or rotary cylindrical granulator of
which at least one is perforated, or granulators with a rotating
grate, and finally drying the granules thus obtained so as to
harden them. The shape of the granules so obtained may vary
greatly and for example, the granules may be spherical or
spheroidal, cylindrical, vermicular, cubic or conical, or may
have a shape resulting from the combination of several simple
geometric forms.
The other ingredients of the food product may be
natural ingredients and have a form and disposition that varies
greatly, depending on the gustative and dietetic properties it is
desired to obtain.
The food product prepared by the process of the present
1~i61~2
invention may, for example, comprise a confectionary item in
the form of a cylindrical or parallelepipedic rod, slab or bar,
in the form of a layered body comprising at least one layer
of solid granules with a protein and/or cellulose base surrounded
(~a ~ra~e~rK )
by a conventional paste such as a "Gianduja~', caramel, or honey,
paste, or where applicable, a body comprising at least one layer
of another common edible substance, e.g. a layer of hazel nut
nougat, similar in appearance and consistency to the layer enclos-
ing the protein-and/or cellulose-based granules, this body being,
should the case arise, at least partially coated or clad in a
common type of coating such as a layer of fondant chocolate or
preserve. Such a confectionery item, the appearance and taste
of which are substantially indistinguishable from those of
traditional confectionery items rich in ingredients of high
calorific value, has the advantage of containing a much higher
proportion of proteins and/or celluloses than is found in these
conventional products and therefore being dietetically greatly
superior to such products in diets intended, for example, to
combat obesity, or to furnish a high supplementary protein
content without requiring any modification in the eating habits
of the consumer.
The present invention will be further illustrated by
way of the following Examples.
Example 1:
A confectionery item was prepared in the form of a
parallelipipedic bar consisting of a layer of protein-based
granules coated with a "Gianduja" paste constituting 48.2%
by weight of the finished product, a layer of peanut seed nougat
constituting 26.8% by weight of the product and a surface
coating of milk chocolate constituting 25% by weight of the
product.
For this purpose the following products were
10~i61~2
separately prepared.
A. Protein-based granules
A wet powdery mass was prepared having a homogeneous
appearance and constituting a mixture of the following composition
(in per cent by weight):
-powdered proteins isolated from soya (proteins extracted
from soya flour by precipitation at the isoelectric point in the
form of a powder containing 88 to 90% by weight protein and known
under the trademark Promine - D): 55.7%
-crystallized saccharose: 12.6
-malt dextrin 4.4
-vegetable oil (coconut oil) 4.3
-water 23.0
These ingredients were mixed in a rotating bowl mixer
revolving at a constant speed during the whole mixing process.
The ingredients are added in the following order and manner:
(a) all the soya protein and all the malt dextrin dry in the
powdered state were admixed;
(b) the vegetable fat, previously liquified by melting, were
added to this dry mixture and rotated until homogeneous;
(c) the sugars where dissolved in the water and added thereto
dropwise.
The wet powdery mass thus obtained was transformed into
granules. For this purpose a "Hobart" (a trademark) industrial
granulator with grater was employed. The granules thus obtained
were dried in a circulating-air drier for 12 hours at temperatures
between 30 and 40C. Granules averaging 3 mm in diameter were
thus obtained. These granules were then exposed to the air
at room temperature for a sufficiently long time (about 10
hours) to achieve weight stabilization.
These granules contained about 5.8% by weight water and
had a protein content of 63.7% by weight.
i~66~
B. Peanut seed nougat
This nougat comprised a mixture of 53% by weight roasted
shelled peanuts which were skinned and pulverized into pieces of
about 3 mm size, and 47% by weight honey caramel prepared as
follows:
a caramel paste of the following composition (expressed
in per cent by weight) was prepared:
- crystalline saccharose: 57
- powderedskimmilk: 13
- glucose syrup (83.2% glucose; 16.2% water;
0.6~ mineral salts, percentages by wt.) 12
- dairy butter 18
This caramel paste was prepared by first mixing the
saccharose and powdered milk in the dry state, then adding water
. to this mixture at the rate of about 300 ~ water to lO00 g of
mixture and progressively mixing in first the glucose syrup and
then the butter while commencing to heat gently. When the paste
thus formed acquired a homogeneous appearance it was heated more
vigorously, stirring with a beater which extends to the bottom
of the vessel in which the heating took place, the temperature
was brought to 118 C and heating and stirring was continued
until complete, uniform caramelization of the substance was
attained. The temperature of the caramelized mass was allowed to
drop to about 90 - 110 C and was mixed with honey at a rate of
l part by weight honey to 2 parts by weight caramelized substance.
Finally, themoisture content of the caramel and honey mixture
thus obtained was adjusted to a value of the order of 13.5 to 14%
by weight.
To prepare the confectionery item one proceeds as
follows:
Granules A were mixed with a "Gianduja" paste, which is a creamy
mass comprising a homogeneous mixture of finely ground hazel nuts,
112
saccharose and milk chocolate in the following weight proportions:
0.4:0.4:0.2, at the rate of 60% by weight "Gianduja" to 40~ by
weight granules A. The "Gianduja" paste was maintained fluid by
heating to 45 C throughout this mixin~ operation. The temperature
of the mixture thus obtained was reduced to 30 C, giving it a
high viscosity.
Into the bottom of a parallelpipedic a disassemblable
stainless steel mould 100 cm long with an interior width of
2.7 cm and an interior height of 1.25 cm. 160 g peanut seed
nougat B were poured so as to form a layer of uniform thickness.
Over this layer 277 g mixture of granules A with the "Gianduja"
paste were then added, keeping this mixture at 30 C during this
operation, so as to form a second layer and thus filling the
interior of the mould. The temperature of the mould contents
was reduced to 10 C and the open face of the product was smoothed.
The bar thus formed was removed from the mould and cut into
pieces 7.8 cm long. These pieces were uniformly coated with a
layer of milk chocolate having the following composition by
weight: proteins: 7.52%; fatty substances: 38.18%; carbo-
hydrates: 51.44%; non-assimilable substances: 0.52~; mineral
salts: 1.20%; water 1.12%. The weight of this coating constituted
25% of the total weight of the finished product.
In this way chocolate coated bars were obtained each
weighing 45 grams and having the following general composition
(per cent by weight):
-protids- 20.31
-lipids: 28.39
-glucids: 46.34
-non-assimilable 0.90
substances:
-mineral salts: 0.58
-water 3.37
The total calorific content of this confectionery item
112
was 520.2 calories per 100 gram.
This product keeps extremely well inair at room
temperature. In fact, after being stored for 18 months under
these conditions it showed no change either in appearance or
taste.
Example 2:
The procedure was as in Example 1. However, for
. y~ f~s
the preparation of the protein-based mole~ules- a mixture of the
.. . , ~
following composition (in per cent by weight) was used:
- powdered soya proteins (known under the trademark
Promine -D): 59.2
- fructose syrup containing 70% by weight
dry substance: 11.0
- vegetable fat (coconut oil): 3 3
- water 26.5
The granules thus obtained had a protein content of 70%
by weight.
The final product was similar to the one whose prepara-
tion has been described in Example 1.
Example 3:
The procedure was similar to that described in Example
1. However, in forming the mixture of granules A with "Gianduja"
33% by weight of granules A to 52% by weight "Gianduja" were used
and 14.6% by weight raisins were added to this mixture.
Again, in place of the peanut seed nougat a honey
nougat was used containing granules A instead of the peanut
fragments, obtained by mixing 41.3% by weight granules A with
58.7% by weight honey caramel prepared from one part by weight
honey and two parts by weight caramelized substance. The latter
was prepared in the same way as the caramelized substance described
in Example 1, but starting with a mixture of ingredients having
the following composition in per cent by weight:
106~11~
- crystallized saccharose: 57
- powdered skim milk: 12
- glucose syrup: 12
- dairy butter: 19
The nougat thus obtained contained 27% by weight
proteins.
The following proportions, in per cent by weight, of the
initial mixtures indicated above were employed:
- mixture of granules A, "Gianduja" 48
and raisins:
- honey nougat made with granules A: 27
- milk chocolate coating: 25
The finished product thus obtained contained 21.33% by
weight proteins.
Example 4
A confectionery item was prepared containing 20.66% by
weight proteins in the form of bars having the same shape and
dimensions as those prepared according to the preceeding Examples,
but consisting of a single mass comprising a homogeneous mixture
of "hazel nut praline'^ and milk chocolate in which '^granules A^^,
prepared in the manner described in Example 1, and raisins are
embedded.
For this purpose the 'Ihazel nut praline'^ was prepared
as follows:
Shelled hazel nuts were roasted at 120 C and scattered
over a bed of powdered sugar. They were covered with the sugar
and the mixture thus obtained placed on a greased stove where
it was heated until the sugar is caramelized to a yellow-brown
colour. Then the mixture was cooled, chopped into fragments about
2 mm in size and finally the product was squeezed in a rolling mill
so as to yield a fine paste (respective proportions of hazel
nuts and sugar).
As milk chocolate the same product was used as that
106~illZ
employed for the outside coating in the preceding Examples.
Its composition by weight is given in Example 1.
The ingredients indicated above were used in the follow-
ing proportions, expressed in per cent by weight:
- "hazel nut praline": 42
- milk chocolate 29
- granules A 24
- raisins 5
Preparation of the product consisted in forming a
uniform paste by mixing "hazel nut praline" with milk chocolate,
covering granules A and raisins with this paste and finally
moulding and cutting this paste in the form of bars in a manner
similar to that described in Example 1.
Example 5
A confectionery item was prepared in the form of a paral-
lelepipedic bar consisting of a first layer of powdered cellulose-
based granules (dried, finely ground beet pulp) covered with
a paste made from a mixture of dried banana paste, glucose syrup
and pieces of preserved orange peel, and a second layer of a
grape nougat and a surface coating of milk chocolate.
For this purpose the procedure was similar to that
described in Example 1, employing the following proportions of the
ingredients:
A. Cellulose based granules:
A uniform paste was produced with the following propor-
tions of the ingredients, in per cent by weight:
- dried powdered beet pulp: 70
- wheat flour: 27
- starch: 3
The dried beet pulp employed had a calorific content
of 61.90 Kcal/100 g and its analysis gave the following results
(in per cent by weight):
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IQ661~.2
- water 3.25
- mineral substances 4.20
- sugars after inversion: 2.30
- directly reducing sugars: traces
- proteins: 11.8
- nitrogen: 1.9
- cellulose: 21.7
- fatty substances: 0.44
This beet pulp contained, in addition, non-assimilable
substances, especially such non-assimilable carbohydrates as
pentosanes and hemicelluloses.
The uniform paste thus obtained was granulated by
extrusion with a draw-plate "slubber" the extrusion holes of
which were 2.mm in diameter and then the moist threads thus
obtained were divided into pieces, each of which having a length
of about 3 to 6 mm, and these were finally dried with hot air
(165 C).
B. Raisin nougat:
In a "Hobart" (a trademark) mixing bowl the following
ingredients (in parts by weight) were mixed:
- icing sugar: 34.8
- frothy protein (supplied under 2.4
the trademark Hyfoama
66)
- water: 30 0
- dietary flavouring: 0.2
and this mixture was stirred in such a way as to transform it into
a froth (snow), and simultaneously caramelized, by progressively
heating up to 124 C, a mixture having the following composition
(in parts by weight):
- saccharose: 104.4
- glucose: 296.0
- water: 48.6
~0~6llZ
Without allowing it to cool the caramelized substance
was poured rapidly on the "snow" and a uniform mixture of these
two products was produced in the mixing vessel used to produce
the "snow". Finally, 24 parts by weight sifted icing sugar and
60 parts by weight chopped raisins are uniformly mixed into the
mixture thus obtained.
To prepare the confectionery item 195 parts by weight
granules A were incorporated homogeneously in a pasty mass
consisting of the following ingredients (in parts by weight):
- dried banana paste: 95
- glucose syrup containing 75 parts 100
by weight glucose:
- pieces of preserved orange peel 110
and a layer of the heterogeneous mass thus obtained was combined
with a layer of nougat B and a coating of milk chocolate having
the composition indicated in Example 1 in such a way as to form
bars of the same shape and dimensions as those whose preparation
has been described in Example 1, and made up of 65~ by weight of
said heterogeneous mass, 20% by weight nougat B and 15~ by weight
milk chocolate coating.
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