CA 02243368 1998-07-17
980520 RV2 1 LUDR 3.0-078
MILK BASED PASTY FOOD PRODUCTS
This invention is directed to a millc base food product that malces
available a high energy content per pasty consumptiorl unit.
It is well Icnown, that the energy requirements ot children can be
provided by nourishment based on solid or semi-solid millc products, wherein
the food product can be frequently provided between two biscuit-type
coverings which can simulate a sandwich structure (slices of bread). Such
food-prodùcts are usually bite-solid and have a relatively small water
10 content, so that after their consumption a certain liquid need remains. Food
products of this type are type are described, for example in EP 64 155.
The food products, as long as they are not consumed unduly can
provide the daily need of millc components which generally spealcing,
15 children and youths, require for their organism. This is valid especially forserum proteins, mill< fats, electrolytes (calcium-ions contained in mill<), trace
elements and the lilce contained in mill<. While at a particular point in time
youths restrict or cease their mill< consumption, toddlers often cannot talce
up the necessary volume of milk as well as not wishing to do this. Irl this
20 respect, the reduced mill< consumption Ieads to an insufficient share of
necessary energy quantity which must be supplemented by other nutrients,
which generally speal<ing, is highly undesirable.
One has already attempted to supplement the calorific value of mill<
25 drinl<s by the addition of mill<-cream in which, generally speal<ing, leads to
a thicl< consistency which, among other things, is not suitable for the
production of multi-layered structures whose layers do not flow into each
other. Such structures must already have at the filling point, a
predetermined viscosity that ensures the a laid-over mass which is filled in
30 the subsequent step does not penetrate into the layer Iying therebelow. In
this respect such solid food products require the provisiorl of a thickening
CA 02243368 1998-07-17
980520 RV2 2 LUDR 3.0-078
material so that the fluid food product is so conditior1ed as to achieve a
higher viscosity value.
On the other hand the fillability of such fluid products with a high
5 solid/calorie content is limited by machinery since the mixed fluid mass must
- flow through a ultra-high temperature heater at temperatures of 120-1 40~C,
on the other hand the thus heat-treated solution must be brought to a filling
temperature of less than 1 0~C at which it must maintain the previously
mentioned vicosity value. In both cases the solution to be so treated must
10 have such a viscosity that it can pass both through the ultra-high
temperature heating arrangement as well as the filling arrangement at usual
machine pump pressures. On the basis of these facts therefore up till now,
the filling of millc products with a high dry mass content appeared only to
br possible without thicl<ening materials, so that the production of pasty
15 food products appeared to be difficult. In order to give such l<nown food
products an improved consistency therefore, it was suggested that during
the filling there be provided air in combination with stabilizers so as to yielda foamy, suitably whipped cream-lilce, more solid structure
On the other hand such a creamy, pudding-lil<e structure is desirable
for such a product since such masses are preferentially are eaten by
children. This is particularly true for multi-layered arranyements in which
the layers possess a different taste composition as vvell as color, for
example a vanilla/chocolate mixture, such as is the case with puddings.
These do not however contain a desirable content of mill<
components ~
From the GB 2 110 517 A, jellied rT1illc compositiclns are Icnown in
30 which the usual mill< is treated with a dried fat emulsion, a modified starchas well as gel formers in the form of lota-Carrageenan and Xanthan for the
purpose of thicl<ening. A thus produced mill< product doers not have a
CA 02243368 1998-07-17
980520 RV2 3 LUDR 3.0-078
unitary cream/smooth consistency since gel fragments are dispersed therein.
Since additionally the product seerns too slimy and furthermore has an
unpleasant taste without flavoring, it cannot be utilized for the formation of
a well tasting cream.
Insofar as the need existed to provide a concentrclted mill< product
with a high fat content, which has the consequence that the volume to be
tal<en up by the consumer, can be reduced by half or more wlthout reducing
the moll< components upon which the energy requirements are based. It is
10 particularly desirable that an energy consurmption unit be rnade available sothat it corresponds to a glass of mill< (0.2 I) wherein the volume of this
consumption unit is reduced to more than one half, preferably to 1/3 of this
volume.
It is particularly desirable to provide a spoonable, that ~s to say, pasty
mass which is particularly suitable for the construction of multi-layer
structures. The foregoing tasl<s are thus the basis ot the present invention.
In accordance with a first independe~lt invention idea, the solution is
20 provided by a pasty mill<-based food product which has a high energy
content per consumption unit with a mill< content of between 75-92 wt.%,
wherein the mill< has a fat content of between 1 2-18 Wt:.%, a sugar content
of between 5-20 Wt.%, a starch content of from 1.5-2.5 wt.%, and a gel
former content of 0.1 -0.5 wt.%, wherein the relationship of starch to gel
25 former is 15:1 to 7:1 with respect to the weight, a flavorant content of 0.1-0.5 wt. %, and a viscosity of at least 3 Pa.s. The tasl<s of the present
invention can be solved by such a food product.
Technologicallv this pasty food product offers an excellent
30 worl<ability, since on the one hand it can pass through the ultra-high
temperature heating vvithout blocl<ing problerns and on the hand, through
the charging arrangements at the appropriate temperatun~s. The charging
CA 02243368 1998-07-17
980520 RV2 4 LUDR 3.0-078
viscosity is at least 3 Pa.s at 10~C, so that this food product can be filled
unproblematically. Based on viscosity, it has a pasty composition, which
basically is detrmined by the high fat content of mill< and to the thicl<ening
material. By means of this content of thicl<ening material, the viscosity can
5 be so arranged that as far as the fillability is concerned, it will not rise
substantially over 15 Pa. at 10~C.
The viscosity of the mass in accordance with tne present inventio
should advantageously lie in the range of 5-10 Pa.s at 10"C. The viscosity
10 is measured in accordance with DIN 53019 with a rotation viscosimeter
with a shearing speed of 6.46 (1/second). The maintenance of such
viscosity limits critical to the present invention, for as f the lower limits ofthe viscosity are exceeded, the filling arrangement begins to drip and one
can no longer obtain a solid phase frontier surface in order tO place an upper
15 layer solidly over a lower layer. It is also essential that the masses in
accordance with the present invention do not require in contrast to
puddings, a post-thiclcening step, so in accordance with the present
invention, that already at the filling step, a pasty consistency of the end
product is reached.
In accordance with the present invention it is possible to provide, on
a lower, that is to say first applied layer, which preferably has a viscosity
of 5 PA S, a viscous upper layer which, for example, has a viscosity twice
as large (10 Pa.s at O"C~. Herein one is able to obtair-l rrlore readily an exact
25 border surface between the upper and the lower layers, wt-lerein one may
determine that this is possible even with a substant~ally equal viscosity
values, for example, at 5 Pa.s. Thus, in accordance vvith the present
invention, a multi-layer arrangement may be produced in which the lower,
first-applied layer, has a lower viscosity, than the upper, subsequently
30 applied layer, without an interflow of the layers.
CA 02243368 1998-07-17
930520 RV2 5 LUDR 3.0-078
It is furthermore to be noted that the dry-mass of the layers need not
necessarily correspond with of the viscosity of the respective coatiny mass.
Thus, for example, the dry-mass of the lower layer can be maximally at 38-
39 wt.%, while its viscosity is at 5 Pa.s, while the dry-mass of the upper
5 layer can be in the range of 30-31 wt.% ar1d yet have a viscosity of about
10 Pa.s. In this respect choice of the thicl<ening system for the provision
of the viscosity values is important. In accordance with the present
invention, the dry-mass advantageously lies between 30 and 40 wt. %
relative to total weight.
1 0
The minimum viscosity value of the food product of the present
invention thus guarantees that one can not only provide mill< products in
accordance with present invention from a mass but also multilmany layered
products which can be formed through the stacl<ing of different layers.
15 Particularly desired is a multi-layer arrangement in which the equal basis
composition provided comprises mill<, sugar and thicl<ening materials. This
basis composition has then added thereto in accordance with taste desire
of particular aromas, fruit pulps, fruit purees, fruit extracts, such as cocoa
and the lil<e.
In contrast to pudding-masses or similar other rnasses, in which the
viscosity rises strongly after filling, the viscosity of the food product of thepresent invention rernains substantially unchanged afler filling, that is to
say, that the filled mass remains in ts pasty conditiol) without solidifying.
25 Thus already in the basic material, the viscosity desired in the final food
product (pasty structure) may be set in a predetermined manner.
As already determined hereinbefore, in the preferred multi-layered
product having a viscosity level of at least 3 Pa.s during filling, clear
30 boundaries exist between the individual layers which can be particularly
clearly set in a light/darl< arrangement (cocoa/nut/layers). Such a multi-layer
arrangement not only maintains its layer structure at filling, but rather also
CA 02243368 1998-07-17
980520 RV2 6 LUDR 3.0-078
after longer storage at room temperature and can be l<nocl<ed over several
times, without that this structure beir1g destroyed. On the other hand, such
a multi-layer arrangement can readily be stirred through with a spoon so that
an unitary mass may be obtained from the pasty/creamy structure in a
5 relatively short mixir1g time.
In accordance with a second independent invention idea, there is
provided a food product in accordance with the present invention relative
to 100 g of total composition, which has an energy content of at least 170
10 I<cal, suitably more than 190 I<cals. Herein, the energy portion, relating tothe mill< proportion, relative to the various cornpor1ents available for the
provided energy lies at at least 65%, preferably 70% and more, wherein the
remaining energy proportion may be substantially attributed to the sugar
component.
1 5
Because of this high energy content per weight unit, the amount to
be consumed, per er1ergy Ur1it, can be held small. This has the consequence
that with respect to a predetermined n-ill< volume, for exarnple 0.2 I, the
volume of the food, in accordance with the present invention, can be
20 reduced to about 1/3, while the energy component attribuled to the millc
itself essentially remains the same. At the same time, the mass in
accordance with the present invention additionally, still has a creamy
structure that can be pleasantly eaten in the form of a cream.
The solid content ~dry mass) of the mass in accordance with the
present invention can be up to 40 wt. % of the total rnass, wherein then the
limit of worl<ability is r-eached. Preferably the dry mass iies between 29 and
39 wt.%.
By "mill<" there Is to be understood in accordance w th the present
invention, a mill< with a fat content of 12-18, suitably 15 wt.%.
CA 02243368 1998-07-17
980520 RV2 7 LUDR 3.0-078
Such a mill< may generally be produced from decreamed whole mill<
by the addition of previously separated mill<-fat in form of cream. This
implementation form is preferred. On the other hand however, the mill<-fat
can be partially, that IS to say, up to 50%, be replaced vvith plant fat and/or
5 oil. These plant fats and/or oils rnust then be irl form of oil in water
emulsions and be mixed with the mlllc to the desired fat cor1tent.
The mill< itself is provided in the form of full whole mill<, but can
however be reconstituted from sl<im mill< or whole n ill< powder. As
10 previously already determined however the provis~on of full rnill< in
conjunction with the addition of cream to the formatior1 a mill< with at least
15% fat content is to be preferred.
The pasty mill< product generally contair1s mill< in an amount of 75-92
15 wt. %, preferably 7~-90 wt. %, related to the total weight of the end
prod uct .
The energy seyrnent controlled by the mill< (wht~re n under "rnill<" is
always to be understood the fat arrlplified mill<), generally lies above 65,
20 preferably 70% relative to the total energy content of the mixture.
As sweetening materials there may be utilized crystal sugar, fructose,
sugar syrup, glucose, inverted sugar and their mixtures. Raw sugar is
preferred in a quantity between 5-20, preferably 7-16 wt.~/o.
In addition to the previously rnentioned sweetenir1g rnaterials other
sweeteners can be provided. Among these belong Saccnarin, Cyclamate,
Acesulfam, Aspartam, and the lil<e.
Crystal sugar can be partially or totally replaceci t~y such other
sweeteners. The vlscosity change caused thereby ir-~ the food product in
accordance with the l.)resent ir1vention, has the consequence of a recluction
CA 02243368 1998-07-17
980520 RV2 ~ LUDR 3.0-078
in the dry mass which again has an effect on the viscosity of the entire
mixture. Hereinbelow it will be explained how this viscosity may be
ad justed .
The main content of the provided thiclcening material is starch,
wherein under the terrr1 "starch" there may also be understood chemically
modified starch. Employable starches are for example tuber-plant starches,
such as potato meal, cornstarch, wax-corn starch, wheat starch, mannioc
starch, and the lil<e. During the modification such starches are generally
10 hydrolyzed with acid and split to lower polymeric food products with the
assistance of alpha-amylase. Equally, such food products can be hydrated
and substituted. The molecular weight of the starch glucose polymers
depends upon the splitting procedure and generally lies between 1000 and
2000 Daltons for Arnylose and between 107-108 for an Arnylopectin. Such
15 different starches also show differentiable viscosity conditions in
dependence upon the temperature. Such starches are placed into commerce
by the companies Cerester and Roquette.
Furthermore, the viscosity of the final product is also determined by
20 the starch addition during the ultra-high temperature heating of the food
product of the present invention which contributes further to th
dissociation of the starch. Thus, the treated food product has a higher
viscosity with respect tO the starting product which car1 be lead bacl< to the
heating treatment in the ultra-high temperature heatir1g arrangement.
As already previously determined, the starcn c arries the main
responsibility for the tnicl<enir1g (gel formation) of the food product of the
present invention.
In accordance with the present invention, there rnay be utilized other
gel forms such as Carubin (locust bean gum), Carrageenari, Guaran, and th
lil<e, as well as mixtures thereof, wherein the Carrageenan is tO be preferred.
CA 02243368 1998-07-17
980520 RV2 9 LUDR 3.0-078
The Carrageenans utilized in the present inventiorl generally have a
molecular weight of between 200,000 to 800,000 Daltons ar1d generate a
gel which reversibly destroyed by nnechanical influences such as stirring
pumping, cooling or filling, with respect to its structure, but can still be filled
5 without the formation of clumps. Advantageously, of tne Carrageenans
there may be utilized in accordance with a first variant, ,l-Carrageenan and
in accordance with a second variant, a mixture of ota and Kappa-
Carrageenan, wherein the weight relationship lies between 2: 1 and 1:2,
p refera bly 1 : 0 . 7 7 to 0 . 7 :1 .
As a further advantageous gelling material, locust i)ean gum rnay be
utilized which similarly is a non-ionic gelling material based on Galactose/
Mannose. Gelations formed ir1 this mar1ner are rlorrr-ially structure-viscous,
however not cutting firm.
1 5
In accordance with the present inver1tion the starcr1 proportion is
between to 1.5-2.5 Wt.% and advantageously lies at around 2 wt.%.
The further gel formers in the form of Carrageen and/or locuast bean
20 gum lie in an amount from 0.1-0.3, preferably 0.15-0.25 wt.%. Thus, the
relationship of the starch derivatives to the gel formers lies relative to
weight, in the range of 15:1 to 5:1.
Furthermore, natural and nature-ider1tical aroma rnaterials rnay be
25 present in mixtures in accordance with present inventioi1. To such aroma-
materials below, for example, vanilla, Lernol1-Orange arorna, as well as the
usual aromas ulilized in the feeding field which are, as mentioned, nature-
identical. Such aromas can be utilized in amounts of betweer1 0.1-0.5 wt.%
relative to the entire rrlixture.
CA 02243368 1998-07-17
980520 RV2 10 LUDR 3.0-078
For further aromatization, the addition of cocoa powder is possible
which generally speal<ing, is strongly de-oiled. Hereby a creamy mass of
darlc brown color and a cocoa taste is formed. This cocoa powder can be
provided to the mixture in an amount of 2 3, preferably about 2.5 wt.%.
Additionally, fruit pulps or fruit purees can be ad(~ec in order to direct
the taste of the cream into the desired direction. Thus for example,
strawberry or apricot purees may be utilized.
As a fruit pulp, a nut, in particular a hazelnut pulp is preferred, that
provides a substantial taste-giving component. Such a pulp/Puree can be
provided in the quantity of 1-2, preferably 1.4-1.7 wt.~/~,. Provided hazelnut
pulp is provided, this not only carries the aroma of the mixture but also as
increase in the nutritional physiological properties, since hazelnut pulp has
15 a relatively high content of unsaturated fatty acids, as well as a high
albumin value. Further nut pulps for a such nut pulps include cashew nuts,
peanuts, pistachios, alrnond, and walnuts. On the other hand, as discussed
above, such an extract may be replaced by fruit purees and/or aromas.
The pH value lies in the weal< acid range vvith respect to the
incorporation of acidic fruits into the food product but generally however,
close to the neutral point (pH = 6-7).
The mass in accordance with the present invention is produced as
25 follows.
Into the mill< provided with mill< fat which already cornprises the major
part of the volume of the mixture, the irldividual components are
sequentially added with stirring, wherein in ordel- to reduce clumping,
30 individual components may be combined with each other. For example, the
Carageenan componer-lt with crystal sugar or Ihe cocoa powder with the
crystal sugar.
CA 02243368 1998-07-17
980520 RV2 l 1 LUDR 3.0-078
After completior1 of the mixing procedure, the thus obtained mixture
is sterilized for a short time in ultra-high temperature heater at a
temperatures of 1 20-1 40~C whereby, as previously stated, a starch
dissociation of the starch components occurs.
Subsequently, the heat-treated mixture is cooleci tO 10~C, wherein a
viscosity of at least 3 Pa.s is obtained. Thereafter, the lilling tal<es place
into a plastic container which is subsequently sealed off with an aluminum
foil .
In accordance with the first preferred embodirr1ent of the present
invention a homogeneous single phase mixture having a pasty condition is
prod uced .
With respect to such a pasty food product, one n ay be concerned
with a substantially colorless food product vvhich can be provided with any
desired aroma, for example, vanilla, or nut aroma. On the other hand one
can generate a colored food product wherein the color comes from an aroma
material as well as from food coloring, if the dry content ot the mixture is
20 not practicaily changed hereby. On the other hand, pulp or puree type
mixtures can be is added which thus increase the dry rmass. The production
of a cocoa taste is preferred by the addition of cocoa powder and/or the
production of a nut taste by the addition of nut pulp. On tne other hand, as
determined above, there may be utilized a frui~ pureei for example
25 strawberry puree or the lil<e, whereby a reddish tone is ger1erated in the
cream type food prociuct.
If necessary, upon this layer there may be placed one or more layers
of a semi-solid/solid food product. For this purpose, biscuit-lilce layers such
30 as those in a sandwich envelGpe, a crearr~~ layer, a pu(idil1g, yogurt, or sweet
sauce layer may be utilized.
CA 02243368 1998-07-17
980520 RV2 12 LUDR 3.0-078
In accordance with a second preferred embodin1ent, a multi-layer
arrangement in accordance with the present invention is produced which
has at least two different colors and tastes in different layers. These layers
are advantageously based on the same basic composition, in which
5 differentiable colorltaste provisions are provided by differentiable taste-
forming powder/puree/pulp/aromas.
Particularly preferred is a two-layer light/darl< arrangement that is
produced thereby that a layer is provided to form the darl< color with cocoa
10 component, while the light layer is mixed with an aroma rnaterial forming
properties. This two-layer arrangement is substantially available without
mixing the two layers and is, long term, structurally stable
There follow two examples for a single layer and an example of a
15 multi-layer arrangernent, wherein the percentages are given based on
weight .
Exarnple 1
A first pasty food product is formed through mixing following
20 components:
Millc with 15% fat content 90%
Crystal sugar 7%
Starch derivatives 2. 5 %
Gel formers (Lambda-Carrageenan) 0.4% 0.4%
Aroma (vanilla) 0.1%
This food-product is light and comprises a dry mass based on 100 g,
of approximately 31%. It comprises approximately 2.7 (~ albumin, 13.5 g
carbohydrates and 13.4 g fat. The energy content also per 100 9 is 186
30 Iccals, corresponding to 773 KJ. The viscosity amounts to 10 Pa.s at 1 0~C.
CA 02243368 1998-07-17
980520 RV2 l 3 LUDR 3.0-078
Example 2
For the production of a darl< pasty rnass the follovving components
are mixed together.
Mill< with 15% fat 81 %
Crystal sugar 13%
Cocoa powders stror-~gly deoiled 2.3%
Starch 1 4%
Hazelnut pulp 1.7%
Gel formers (mixtures of iota - and Kappa- 0.4%
Carrageenan in a weight relationship of 1 :1)
Aroma (vanilla and nut 1:1) 0.2%
Based upon on 100 9 this mixture has an alburnin content of 3.1 g
carbohydrate content of 20.8 g a fat content of 13.1 (~ and a dry mass of
approximately 38%. That energy content Is 213 Kcals corresponding to
890 KJ at 100 g. The viscosity amounts tO 5.5 Pa.s at 10aC.
Example 3
Two-Layer Arrangernent
The mass in accordance with Example 1 ar1d the mass in accordance
with Example 2 are filled into a synthetic container n accordance with the
following standards. First 22.5 g of the mixture of Exarnple 2 (darl< mass)
is filled in and thereafter 40 9 of the light mass in accordance with Example
1 are layered thereover. The end product has following composition.
It comprises albumin content of 2.9 g carbohydrate content of 15.9
g and a fat content of 13.5 g and has an er1er~y conter1l: of 197 Iccal/819
KJ wherein these values are relative to 100 g
This cups can t)e pacl<aged vvith f.~rther three CUpS to provide a
separable cup arrangement which thus has a vveight of 250 g of the pasty
30 food product.
CA 02243368 1998-07-17
980520 RV2 14 LUDR 3.0-078
Comparison - Exarnple 1
Example A of GB 2 110 517 was followed, except that instead of
modified wax-corn starch, which is a hydroxypropyl starch, there is utilized
a pure modified wax-corn starch. The recipe has the following composition:
Milk 3.5 (sic), fat 82.2%
Sugar 9 %
vegetable fat 7.4%
Modified wax-corn starch 1%
lota-Carrageenan 0 . 2 %
Xanthan 0.1 ~/0
Locust Bean g um 0 . 1 %
This food product has a dry mass ot 27.7%. The viscosity
after prolonged cooling is circa 7 Pa.s at 1 1 ~C The fat content is
1 5 approximately 10. 5 ~/0 .
The total components after mixing, are heated in an ultra-high
temperature arrangement and thereafter cooled off Tnis caused the
consistency to became more solid and gel fragments were noted.
Altogether, it was rlot possible to obtain a creamy-smooth consistency.
Without aroma, the product has an unpleasarlt taste arld furthermore
has a slimy mouth feel.
