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    • 专利摘要:
    This invention relates to a method for preparing a non-baked, room temperature spreadable confectionery pasta, wherein an amount of ground cookies is mixed with an amount of a fat. The method comprises the following steps: a. Mixing crushed biscuits with a water content of less than 5 wt. % by weight of the biscuits with an amount of at least one fat to form a fat-based suspension, b. further refining the particle size of the grains present in the mixture, c. cooling the thus obtained suspension.
    公开号:BE1018524A3
    申请号:E2009/0546
    申请日:2009-09-08
    公开日:2011-03-01
    发明作者:Stichele Jan Vander
    申请人:Lotus Bakeries；
    IPC主号:
    专利说明:

    Method for preparing a cookie paste.
    This invention relates to a method for preparing a non-baked, room-spreadable confectionery paste, wherein an amount of ground cookies is mixed with an amount of a fat, as described in the preamble of the first claim.
    Description of the prior art.
    It is known to cover a biscuit cake with a paste based on speculaas. This pasta is prepared by mixing 250 g of butter with 150 g of ground gingerbread, 200 g of sugar and 3 tablespoons of water. -VLV 1Liu ·: · VVfiVV-V ·.! BE1016009 describes a method for producing a spread based on speculaas, which is suitable for consumption. The pasta is essentially a mixture of ground speculaas and fat, in a mass ratio of 7.5 - 0.7. The spreadable paste also contains an anti-oxidant content of one anti-oxidant, containing 'sugar candy and specüràaskrüidén'. The spread spread is prepared by finely grinding the speculaas to grains. The gingerbread granules are mixed together with the antioxidant and gingerbread spices with the cold fat to form a spread paste. The pasta is then whipped.
    However, the gingerbread paste described in BE1016009 suffers from the disadvantage that it is prepared 'ground' from cookies that have been ground into relatively large grains which feel wakeful upon consumption, which entails an unpleasant feeling of taste. Moreover, the pasta gives a mouthfeel! and exhibits a tendency to oil out. "-." 7; US-A-6017571 describes a method for producing snack chips, cheese. fruit, cookie dough or seasoned ingredients that have a lower water content and therefore exhibit better resistance to microbial attack. The product is further subject to the requirements that it must be suitable for long-term storage at room temperature, that it has a pleasant texture and taste comparable to that of cheese, fruit or cookie dough with a high water content and that it has a strong, uniform taste. According to US-A-6017571, the existing fruit-based products have the disadvantage that they contain insufficient fruit, often less than 3%, because of the high water content of the fruit. Partial drying of the fruit offers no solution because the water content remains too high and the stability of the products is only marginally better than those containing fresh fruit. · Cookies used in ice cream and others. frozen desserts have the same problem, they often contain 4% water and have a high water activity and must therefore be stored in a cooled or frozen state. ' "" A product with improved manageability is obtained according to US-A-6017571 ..... if the product has a total moisture content of less than 5 wt. %, preferably lower than 2 wt. in which '10-4 o. % of the water is water bound and the food product has a water activity between 0.2 and 0.3. The food product also contains f0-65% by weight of a fat that is solid at room temperature and an amount of emulsifier. The fat preferably used is coconut butter, coconut oil or butterfat or a hydrogenated vegetable oil, for example hydrogenated palm kernel oil, hydrogenated coconut oil, hydrogenated cottonseed oil or hydrogenated soybean oil. The food product contains a maximum of 30 wt. %, preferably 5-7 wt. % on a product-based basis of flavor ingredients such as, for example, cheese, fruit or cookie particles or flavoring, with an average particle size between 15 and 31 microns ......., ·. ;
    According to an example of. In a process described in US-A-6017571, a cookie-based coating for ice cream was prepared by 18 wt. mix cookies with 8 wt. % coconut oil at 46 ° C so that the coconut oil is liquid. After grinding and refining to the final particle size, a powder was obtained with a dry consistency. As soon as the desired particle size was reached, the powder thus obtained was mixed with 51.5 wt. % coconut oil that was heated to 46 ° C. .
    In another example, chunks of cookies are prepared for use in frozen desserts. Such a product contains 40 wt. % cookies, and 33 wt. % of a solid fat. Yet another example describes the preparation of a cookie dough for use in coating for frozen desserts. 18-25 wt. % cookies mixed with 42-59.5% by weight fat. Both recipes give rise to a hard product, which is barely spreadable at room temperature, which is perceived organoleptically as fat. Moreover, with the last product there is hardly any cookie taste.
    v. The method described in US-A-6017571 is intended for preparing a ground cookie-fat mixture for use in frozen products. The method described in US-A-6017571 yields a product that is hard at room temperature, non-spreadable with a strong consistency and that can be cut into, for example, cubes. :!
    Object of the invention.
    The object of this invention is to provide a method for producing a confectionery cookie paste that exhibits a pleasant mouthfeel on consumption, which is spreadable at room temperature and which is suitable for consumption as such. .
    Brief description of the invention.
    This object is achieved according to the present invention in that the method comprises the steps of the characterizing part of the first claim. V, AÀfA.
    To this end, the method of the present invention is characterized in that the method comprises the following steps: a. Mixing biscuits with a water content that are ground into granules; lower than 5 wt. % with respect to the weight of the cookies with an amount of at least one fat, to form a fat-based suspension, e.g. Further refining the particle size of the granules present in the mixture. . . ,; .
    c. Cooling the suspension thus obtained.
    With this method a creamy, smooth suspension is obtained which is in the form of a paste which is spreadable at room temperature and which is suitable as such for consumption, for example as a sandwich spread, as a topping for cake or cake. The spreadability of the pasta is such that a layer thickness that is customary for the consumer as a spread of bread can be applied with a minimal risk of disturbing the structure of conventional substrates, for example bread, cake, biscuit, i.e. tearing or pulling holes in the bread or cake, even with soft bread or cake.
    : The amount of water in the cookies is kept as low as possible, on the one hand to improve the smoothness and smoothness of the end product, and on the other hand to ensure that the mixture of ground cookies and fat can be properly processed and remains especially during step b in which a further refining of the grains is being implemented. Due to the low water content, the pasta has a long shelf life that usually lasts for at least one year, with a minimal risk of oiling and good preservation of the cookie taste. '/.·. Namely, the inventors have found that with a higher water content in the cookie grains a less smooth and less creamy paste is obtained, which has a much harder consistency and is hardly spreadable on the usual for such a paste. substrates of baked dough such as bread, cake, biscuit, cake. The inventors have also found that the taste and taste stability of the pasta as well as the shelf life deteriorate considerably with a higher and increasing water content. The flour and sugar components present in the cookie grains absorb water, causing the grains to swell and soften.
    Such softened grains are flexible and compressible and therefore hardly ground further into smaller particles, so that there is a risk of the presence of wakeful grains with a large grain size in the paste and of a less creamy and less smooth paste. undesirable. It has also been found that a too large water content of the cookies impairs the stability of the suspension, entails a risk of oiling, and adversely affects the cookie taste, even if an emulsifier is present in the paste. ·
    The inventors have further established that the presence of water in the cookie granule-fat blend increases the viscosity especially during step b in which the particle size of the blend is further refined and the blend is homogenized. As a result, smooth processing of the mixture is compromised and its recovery from the mill is greatly hampered, which leads to reduced product yield "which can be considerable." During refining the coarse size in step b, there is namely a risk that the temperature of the mixture in which biscuits grains and fat are present, rises above 45 ° C, often to 70 to 75 ° C due to friction in the mixture as a result of the grinding and / or 'because the' mixture is heated. In combination with the presence of too much water in the cookie grains, this elevated temperature leads to an increased viscosity of 'hef' fnerigselj öim. ' starch present in the cookie granules, thereby compromising normal processing. Τ '"I ' γ-Τ ,, ΤΤ, ï: T: Th, · -, ... ::; · · Η step c is allowed to be obtained from step 'b.
    cooling the mixture or it is forced cooled using a cooling agent. During this cooling step, the fat phase crystallizes and a network of fat crystals is formed in which the other particles present in the paste are trapped. The presence of such a "fixative network" of the fat phase ensures the long-term homogeneity of the pasta and works to settle the remaining ones present in the pasta. ingredients against. According to the method of this invention, the paste is preferably cooled to room temperature. However, it is also possible to cool the pasta to a lower temperature, for example 10 ° C or 5 ° C. .
    The result of the method of this invention is a creamy, room-spreadable paste with a homogeneous composition, in which the ingredients are homogeneously dispersed and hardly show any tendency to settle. Not even when stored for a longer period of time, for example a few weeks or even a few months. . The paste has a good shelf life, an intensive and pleasant cookie taste, the particle size of the granules in the suspension is adjustable by adjusting the particle size in steps a and b. A spreadable cookie is provided with the method of this invention. The method of this invention provides a paste that has an intense cookie flavor and a spreadable consistency that is such that there is a minimal risk of adversely affecting the integrity of the substrate to which the paste is applied.
    The water content of the ground cookies used in step a is preferably lower than 3 wt. % relative to the weight of the cookies, more preferably lower than 1 wt. %, most preferably the cookies are substantially anhydrous. Such a low water content can be achieved in various ways, for example by subjecting the cookies to one drying process after baking or by extending the baking time of the cookies to substantially all of the water. is baked out and the cookies have the desired moisture content. In order to keep the moisture content within limits and to minimize the risk of water absorption, it is important that the cookies are ground as soon as possible after drying or baking and processed in the pasta of this invention. If temporary storage of the cookies or the ground; cookie granules is needed, care should be taken that. they are sufficiently dry before use. This can be done by storing the cookies or granules under conditions that are as dry as possible. limit water absorption during storage or by subjecting them to an extra dry process before they are used.
    . The mixing of the cookies with fat in step a can be carried out at room temperature, but is preferably carried out at a slightly elevated temperature, preferably between 40 and 75 ° C. more preferably between 40 and 70 ° C. The fat present in step a comes partly from fat that is added as such and partly from unbound fat present in the cookies that is released from the cookies when mixed with the added fat. In order to promote the release of the free fat present in the cookies, to ensure optimum mixing of the Free fat present in the cookie granules with the added fat and to promote the smoothness and smoothness of the paste, it is advisable to mix this with to carry out an elevated temperature, in particular at a temperature higher than the melting temperature of the fat present in the cookies. The free fat present in the cookies will usually have a melting temperature not higher than 35-40 ° C, because fat with a higher melting temperature produces a waxy mouthfeel because the fat does not melt in the mouth when consumed. At the chosen temperatures, the unbound fat present in the cookies is at least partially melted, thereby increasing its mobility, allowing a hotter mix with the other ingredients of the pasta and making the mixture easier to handle, with minimal risk of oxidation of the fats. The mixing at elevated temperature offers the advantage that a smooth paste is obtained and a homogeneous mixing of the fats present in the paste, irrespective of the origin of the fat, in particular irrespective of whether the fat comes from the cookie grains or as such. was added. The improved homogeneity improves consistency and mouth feel and reduces the risk of waxy feeling when eating the pasta.
    In the method of this invention, use can be made in step a of cookie grains, as such. which have the desired particle size, however, it is also possible to use pieces, cookies or cookie grains with a larger particle size, which are ground to the desired particle size before they are mixed with the fat. Therefore, the / method of; This invention is preceded by a step in which whole cookies or pieces of cookies are ground into grains which are used in step a. Use can also be made of pieces of cookies or cookie grains with a larger particle size, which are ground to the desired particle size during mixing with the fat. If the milling is carried out in the presence of fat, usually only a part of the fat will be added, although it is possible to feed the entire amount of fat when milling to the grains; used in step a.
    "Crushed cookies" which are used in step a are understood to mean cookies or cookie grains which preferably have a particle size such that at least 75 wt. % of the grains have an average particle size of less than 1500 µm, preferably less than 1000 µm. More preferably, at least 90 wt. % of the granules have a particle size smaller than 1000 µm. This grain size makes it possible to further grind the grains in step b to a particle size that corresponds to the intended consistency and smoothness of the end product and the presence or absence of a grainy effect. The finer the granules used in step a, the shorter the duration of step b can be kept, especially if a smooth-spreadable paste is intended. The particle size mentioned above can be achieved by making cookies small, but can also be achieved by supplying the cookies with the nourishing particle size. Crushed cookies with an average particle size smaller than 1500 µm, preferably smaller than 1000 µm, are understood to mean according to the invention crushed cookies and cookies baked or supplied in such a particle size. The particle size "." is preferably determined using a MasterSizer S long bed far. 2.19 from Malvern, which is based on laser diffraction. According to this invention, milling is understood to mean any technique suitable for shredding small cookies or pieces of biscuits or grains, into grains of the intended particle size. For grinding the cookies into granules, any technique deemed suitable by the person skilled in the art can be used, for example, grinding in a ball mill or with one or more rollers or any other suitable technique or combination of techniques. . After the cookie grains and the fat have been mixed in step a into a fat-based suspension of the desired homogeneity, in the method of this invention in step b the particle size of the grains present in the mass is further reduced to the desired size, with the aim of controlling the particle size and the organoleptic feeling of the end product: If a granular product with a large grain size is desired, a slight refinement can be carried out in this step, if a smooth, smooth paste with a small grain size is intended. a more intensive reduction is carried out in this step, which in practice means that if a creamy paste is intended, the grinding takes place in such a way that at least 80% by weight of the grains present in the mixture have an average particle size of less than 30 µm, and at least 99% by weight of the granules has an average particle size of less than 100 µm. If a granular paste is intended Granules with a larger diameter may be present in the paste. The shredding process in step b can be carried out according to any technique deemed suitable by the person skilled in the art, for example a ball mill, but other techniques such as rollers may also be suitable, depending on the nature and composition of the mixture. The particle size can be controlled to refine borers shorter or longer by using a different technique or by subjecting the paste to two or more consecutive particle size reduction steps.
    A ball mill usually comprises a hollow rotatable cylinder in which there are a plurality of balls that fall or roll on each other upon rotation of the cylinder, thereby grinding the ingredients contained in the ball mill.
    In the rolling technique, the mixture to be ground is supplied to a space between two rollers rotating in opposite directions about their axis and pressing the mixture through the gap between the rollers. The pressure between the rollers is chosen by the skilled person taking into account the nature of the mixing egg. The rollers can be heatable. An example of a roller suitable for the present invention is shown in Figure 1.
    According to this invention, spreadable consistency is understood to mean that the paste has a hardness that is preferably higher than 0.75 N and lower than 24 N, more preferably between 1 and 24 N or between 1 and 20 N, with the most preferred being between 1 and 15 N. With a hardness lower than 0.75 N there is a high risk that the paste is too fluid at room temperature and has insufficient consistency to be lubricated and where build-up of layer thickness is hardly possible and the paste is too much in the substrate penetrates. With a hardness above 24 N, the paste becomes very hard, incoherent and grainy and there is a high risk that the structure of the substrate on which the paste is spread is broken. When spreading pasta with too much hardness on bread, there is a risk of holes being pulled into the bread.
    The amount of fat supplied in step a is preferably adjusted such that the amount of fat is 25-65 wt. % relative to the total weight of the pasta, more preferably 30-50 wt. %, most preferably 35-45 wt. %. Below 30 wt. % and certainly below 25 wt. % of fat, the processability of the mixture is greatly hampered, above 65 wt. % taste and nutritional properties of the pasta are adversely affected and the pasta is perceived as fat. An optimum compromise between the nutritional properties inherited processability of the pasta, whereby one optimum cookie flavor is achieved, is found at a fat content between 35 and 45% by weight. %. 'The fat present in the pasta usually comes partly from the cookies and is partly present as added fat. The person skilled in the art is able to determine the amount of fat present in the cookies and to control the amount of added fat taking into account the amount of fat in the spreadable paste within the intended limits.
    The fat added in step a is preferably a liquid vegetable oil, so that mixing with the. cookies can be optimally done and a paste with an acceptable nutritional profile is provided. Any liquid oil that the skilled person considers suitable can be used. By liquid oil is meant a fat that is liquid at room temperature. Preferably, a vegetable oil is used selected from the range of palm oil, palm kernel oil, rapeseed oil, grain oil, soybean oil, corn oil, and zirconia oil. cottonseed oil, safflower oil, sesame oil, nut oil, olive oil, liquid fractions of palm oil or a mixture of two or more of these oils. Each of these fatty substances has its own chemical and physico-chemical characteristics, which determine the melting behavior of the fatty substance.
    The fat can be added to the cookie grains in one go, or in two or more steps.
    If a pasta is intended for fries with a higher hardness, it may be decided to use a fat that consists partly of liquid oil and partly of a fat that is solid at room temperature. Examples of suitable solid fats are preferably vegetable fats, for example coconut fat, coconut oil, solid fractions of fractionated palm oil, or hydrogenated fats such as e.g. etc. The nature and amount of the liquid oil and the added solid fat are chosen such that the SFC profile, this is the content of solid Fats, is sufficiently steep as a function of the temperature of the paste. This means that the SFC is sufficiently high at room temperature to provide a paste with sufficient consistency and hardness that is not too running and easy to spread, and sufficiently low at a temperature close to body temperature (35-37 ° C) to avoid a waxy feeling or stickiness with the pasta. In case a mixture of a liquid oil and a solid fat is used, the oil and the solid fat can be supplied separately or together to the cookie grains. It is also possible to mix the cubes with a part 'of the fat' for grinding to grains that are used in step a. The remaining part of the fat is then added in step a. ".
    The at least one fat is preferably selected such that it honors. SFC (solid fat content) at 20 ° C has between 2 and 15 wt. %, preferably between 3 and 12 wt. %, more preferably between 3 and 7 wt. % relative to the amount of fat. Above 5 wt. % and often already above 12 wt. %, a paste is obtained whose spreadability is greatly reduced. The SFC of the fat used influences the hardness of the paste and will therefore be selected such that the intended hardness of the paste is achieved. . . .........
    The choice of added fats is mainly determined by: 1) the intended spreadability and consistency at. a certain consumption temperature 2) minimizing the risk of oiling the pasta 3) the desired mouthfeel, in particular avoiding a waxy mouthfeel when eating the pasta, and. always taking into account the fats already present in the cookie.
    During the production of the pasta, at least a part, often the entire amount of the free fat present in the cookies, is exempted from the cookies. The richer the whole of fatty substances is in unsaturated fatty acids, the lower the consistency of the paste will be at the end of the preparation. The amount of free fat present in the cookies is sufficient to mix a paste with a sufficient quantity when mixed with the liquid oil. to provide consistency.
    The ones used in the method of this invention. biscuits or grains will usually be between 15 and 25 wt. % fat, preferably between 17 and 21% by weight. However, cookies or grains with a different, lower or higher, fat content can also be used as long as the total fat content in the pasta is controlled as described above.
    The amount of cookie grains added in step a is preferably at least 25 wt. % with respect to the total weight of the pasta, preferably at least 30 wt. %, more preferably at least 40 wt. %, most preferably at least 50 wt. %. The amount of cookie grains present in the pasta will most likely not exceed 75 wt. %. The amount of cookies that can be added can be determined by the person skilled in the art without too much experimentation, taking into account the intended intensity of the cookie taste, the intended color of the paste, the fat content of the cookies and the viscosity of the paste in step b and c.
    The method of this invention is suitable for use with any type of cookies that are considered suitable that can be brought into a finely ground state. Preferably, however, speculaas is used. :
    In a preferred embodiment of this invention, between steps a and b, a quantity of additional ingredients is added to the mixture originating from step a, with the aim of controlling the taste, mouthfeel and consistency of the paste. Examples of possible additional ingredients are one or more low-water components selected from the range of sugar, candied sugar, sugar substitute, emulsifiers, antioxidants, cocoa powder, milk powder, functional ingredients such as, for example, calcium-containing substances and materials that cause a crispy effect, such as for example cookie grains, chocolate grains, coffee grains, ground nuts, etc. Although a reduction in the particle size of the additional / ingredient can be considered in an additional step, the particle size of the additional ingredient is preferably set to be less than 1500 µm , preferably less than 10 .mu.m to simplify mixing with the paste. "
    To the mixture obtained in step a, preferably an amount of at least one emitter is added in order to minimize the risk of fat escaping from the pasta (the oil-out). The oil-out may occur, among other things, when consuming the pasta. : because a quantity of pasta is removed, for example with lépe! or knife, the crystalline network of the fat is disrupted locally and there is a risk of oil escaping. Adding an emuigator offers a solution for this problem. In the process of this invention, any emulator suitable for those skilled in the art can be used, such as, for example, lecithin, but also distilled unsaturated monoglycerides and trisatured triglycerides or a mixture containing two or more of these substances can be used. The amount of added lecithin is usually 0.2-2.5 wt. % relative to the total weight of the paste, the amount of added unsaturated monoglycerides is usually 0.1-1 wt. %, the amount of added saturated triglycerides is usually 0.1-1% by weight, "%. If a fat-based emulsifier is used, the emulsifier naturally contributes to the fat content of the paste.
    The mixing of the cookie grains in step a with an amount of at least one fat and any other ingredients is preferably carried out in such a way that a dispersion of the ground cookies in the liquid oils and fats is obtained. For the preparation, use is preferably made of a stirred vessel, the temperature of which is adjustable, for example a heatable and / or coolable vessel. The dispersion is kept in motion by stirring, its homogeneity is assured and the risk of particle settling is minimized. For stirring the mixture, any stirring or mixing system known to those skilled in the art can be used, as long as sufficient mixing is guaranteed. An example of a suitable stirring system is a stirred vessel with a wall scraper.
    Further refining the particle size of the granules in step b is preferably carried out at a temperature above room temperature, in particular a temperature at which at least a portion of the fat is melted to ensure a sufficiently good handling and mixability of the mixture, a to ensure optimal association of the fat from the cookies and the added fat, to enable optimum mixing of the fat with all other ingredients present in the pasta, and to measure the most homogeneous distribution of all ingredients throughout the fat phase to ensure. Preferably, substantially the entire amount of the fat phase is melted in step b. By providing process steps in which the fat is first melted and then crystallized out again, a paste is provided in which optimum mixing of the fat from the cookies and the separately applied fat is ensured and in which the fat has the possibility of a network of. form fat crystals in which the particles of the other ingredients can be trapped and show a minimal risk of settling when stored. The further refinement in step b is preferably carried out at a temperature of at least 40 ° C, more preferably at least 50 ° C, because of the viscosity of the mixture. sufficiently low. To minimize the risk of oxidation of the fats present in the paste, the temperature in step b is preferably kept lower than 75 ° C, more preferably the temperature is at most 70 ° C. The temperature is chosen so that it is sufficiently high to provide sufficient melting of the fat, especially the fat present in the cookies, and sufficiently low to minimize the risk of oxidation of the fats present in the paste and the risk of gelling. of the present starch by minimizing the release of water. Namely, when the paste is further reduced in step b, friction occurs, causing the paste to heat up.
    Ij; . In the paste obtained by the method of this invention after cooling in step, the fat will usually be present partly as crystallized yet, partly as a liquid phase. The crystallized fat provides a network into which the liquid oil and the other ingredients can be absorbed and thus provides a resistance to oil oiling of the liquid oil. The risk of oiling out is further reduced by adding an emulsifier before the fat crystallizes. In the method of this invention, the composition of the fats present is selected such that the content of S3 is sufficiently high to initiate crystallization of the fat in step c and to bind the oil in the fat crystal network. Namely, the S3 triglycerides act as a crystallization initiator and thus provide the basis for the fat crystal network to be built up. By S is meant saturated fatty acids with 14-18 C atoms. The content of S3 is preferably 0.25 - 3 wt. %, more preferably 0.5 - 3 wt. % with respect to the total weight of the pasta, most preferably 1 to 3 wt. %. .
    If a paste is intended with some graininess, so-called crunchyness, it may be considered to add ingredients with a larger grain size after further refinement in step c. Examples of such ingredients are ground cookies, gingerbread, nuts, ground chocolate, coffee, etc. In order not to adversely affect the stability of the suspension, it is preferably ensured that these ingredients have the lowest possible water content, preferably are substantially anhydrous.
    The invention also relates to the product obtained directly by the method described above.
    The spreadable paste obtained by the method of this invention is best stored in conditions that are as dry as possible to minimize water absorption. This could have an adverse effect on the taste.
    The spreadable paste of this invention usually has a total water content that is lower than 3.75 wt. %, preferably lower than 1.5 wt. %. The water content will usually not be lower than 0.1 wt. %, preferably 0.05 wt. % since cookies will usually contain some water.
    The invention is further illustrated with reference to the examples below.
    The viscosity of the paste made in the examples was measured with a Brookfield viscosimeter and by determining the Gasson yield point. To determine the Cassbn yield point, a Reotec RC2Ô device was used, with P50 lin 0.5 mm; '120 s; 30 MP; CSR 1-600 s'1; 45 ° C. The Casson yield point was always measured at 45 ° C. Brookfield viscosity was always measured at 3 °.
    The hardness of the pasta made in the examples was measured with a Texture Analyzer type TA500 texture meter from Lloyd with a 50 N load cell and a cylindrical probe with a diameter of 12 mm, which was placed in the center of the sample surface and at a speed from 0.5 mm / s was moved to a depth of 0.5 cm in the sample. The device therefore measures the force required to penetrate 0.5 cm deep into the paste. Measurements were always made at one temperature of 20 ° C. "V / V" '"" "" "h ^ - /' ν ·· 4 -, .... The moisture content of the gingerbread pellets was measured as follows. Pure white sand was annealed at 600 ° C for 2 hours, then cooled and stored in a dry environment. 150 g of this dried sand was dried at 102 ° C for 1 hour. On the surface of it. sand thus dried applied 20 grams of speculaas grains. The temperature was kept at 102 - 105 ° C until; constant weight was achieved. The moisture content of the speculaas granules was determined as follows: (Weight before drying - weight after drying / weight before drying.
    Example 1. i
    A paste was prepared by heating 575 grams of rapeseed oil to 50 ° C and mixing with 20 grams of emulsifier, a small amount of citric acid and 200 g of ground sugar. 1200 grams of ground speculaas were added to this mixture, 75 wt. % of the granules had an average particle size of 900 µm added. The ground speculaas had a water content of 1.7 wt. %. The fat phase present in the paste had a solid content (SFC) of 4.8 wt. % relative to the weight of the fat.
    Expressed in weight percentages, the mixture contains 57.27 wt. % speculaas, 14.32 wt. % ground sugar, rapeseed oil 27.44 wt. %, citric acid 0.01 wt. % and emulsifiers 0.96 wt. %.
    The mixture thus obtained was mixed for 20 minutes and operated in a ballerien Wieneroto type W-1-S. at a temperature of 50 ° C. The mixture could be almost completely recovered from the cow mill. "V'P"
    A thin liquid paste was obtained which did not contain any lumps. After cooling for 24 hours at room temperature, a spreadable paste was obtained, the water content of the paste being 0.6 wt. % - The pasta had a Casson yield point of 28.7 Pa and a hardness of 2.5 N. "" V "" V: "; ;; ^; V; "·" F;
    The taste of the pasta and the organoleptic feeling were assessed as good. After 24 and 48 hours of storage respectively at room temperature, no taste changes were observed. The product was easily spreadable at room temperature.
    Example 2. ^ f./1 ï V ..v. The recipe of Example 1 was repeated with cookies with a water content of 2.5 wt. A homogeneous paste was obtained, which immediately after preparation exhibited a somewhat higher but acceptable viscosity (how much), without lumps. The product was easily spreadable and had a Casson yield point of 13.6 Pa and a hardness of 3N. The water content of the pasta was 1.3 wt. %.
    The taste of the pasta and the organoleptic feeling were assessed as good. After 24 and 48 hours of storage respectively at room temperature, no taste changes were observed.
    Example 3. .....
    The recipe of Example 1 was repeated with cookies with a water content of 3.9 wt. %.
    A homogeneous paste was obtained without lumps, which was reasonably liquid immediately after preparation and which, after solidifying for 24 hours at room temperature, had a higher viscosity than that of Example 2. The hardness was 4 N. The product was readily spreadable at room temperature. The water content of the pasta was 2.0 wt. %.
    The taste of the pasta and the organoleptic feeling were assessed as good. After 24 and 48 hours respectively storage at room temperature, no taste changes were found.
    Example 4
    The recipe of Example 1 is repeated with cookies with a water content of 4.5 wt. %. Approximately three-quarters of the mixture could not be recovered after refinement in ball joints.
    A homogeneous paste was obtained without lumps, which was thickly liquid immediately after preparation, but whose smoothness was clearly less than that of the paste of Example 1-3. Upon cooling immediately after preparation, the viscosity of the paste decreased, after which the paste rose. The final product had a high viscosity (Casson yield point 49.5 Pa) and a hardness of 7.8 'N, was still somewhat but difficult to spread at room temperature. The water content of the pasta was 2.9 wt. %.
    This is probably due to the reaction of the non-gelled starch present in the cookies that swells and produces a paste with a higher viscosity.
    The taste of the pasta was still acceptable, but was judged to be less pleasant compared to Example 3.
    After 24 hours' storage at room temperature, no taste changes were observed. After 48 hours of storage, the. taste backwards to further deteriorate with longer storage;
    Example 5
    The recipe of Example 1 was repeated with 1200 g of speculaas with a water content of 1.7 wt. %, 630 g of rapeseed oil, 300 g of sugar and 20 g of emulsifiers. A paste was obtained with a hardness of 0.9 N. This paste was very liquid at room temperature and therefore difficult to apply to a knife, a very small coating thickness is achieved when spread out.
    ü '· -U'Hid-rw; ·· .; zy- · μ ::: ;; | V'3 .-;!;! A-'er.ividdonr: aür;
    Comparative Example A. The recipe of Example 1 was repeated with cookies with a water content of 5.3 wt. %. About 25 wt. % of the mixture could not be recovered after refining in the ball mill.
    A homogeneous paste was obtained without lumps, which immediately after preparation was thickly liquid, but whose creaminess was clearly less than that of the paste of Example 1-3. Upon cooling immediately after preparation, the viscosity of the paste decreased, after which the paste rose. The final product had a Casson flow limit of 46.7 Pa viscosity and a hardness of 8.8 N at 2 ° C, was still somewhat but difficult to spread at room temperature. The water content of the pasta was 2.9
    Probably this is due to reaction of the non-gelled starch present in the cookies that swells and produces a paste with a higher viscosity. "V: V. The taste of the pasta and the organoleptic feeling were assessed as good. No changes in taste were found after 24 hours 'storage at room temperature. After 48 hours' storage, the taste deteriorated to further deteriorate with longer storage,
    This comparative example shows that it is not sufficient that the water content of the pasta is lower than a predetermined lower limit, but that it is also important that the cookies have a sufficiently low water content to obtain a paste that can be spread at room temperature that is suitable. for use as a confectionery application, preferably for use as a sandwich spread.
    Comparative example B.
    The recipe of Example 1 was repeated with cookies with a water content of 7.4 wt. %. After refining in the ball mill, only 10% of the mixture could be recovered. The excess stuck to the bullets and did not flow from the mill.
    A homogeneous paste was obtained without lumps, which was very thickly liquid immediately after preparation. Upon cooling after preparation, the paste rose up to a final product with a high viscosity (the Casson flow rate was 132.7 Pa) that was hardly spreadable at room temperature and had a hardness of 10.2 N. The paste was still slightly spreadable, yet it felt stiff. The creaminess was clearly less than that of the pasta of examples 1-3 and comparative example A. The water content of the pasta was 3.7 wt. %.
    The taste of the pasta immediately after production was assessed as insufficient. The taste clearly differed in comparison with the pasta obtained from examples 1-3. and the organoleptic feeling was assessed as good! No flavor changes were observed after 24 and 48 hours of storage at room temperature, respectively:
    Comparative example C. V
    • V. "! A product was prepared according to the recipe of Example 1 of US 1-6,017,571, by 18 wt. % cookies with a water content of 1.7 wt. % and then 19.8 wt. % granulated sugar as well as 2 wt. % whey solids, 0.1 gw. % salt, 0.2 wt. % lecithin and 8 wt. % coconut oil with a melting temperature of 24.44 ° C. The ingredients were mixed until all dry particles were well moistened with oil. The pasta had a water content of 0.85 wt.
    The particle size of the dough-like mixture thus obtained was further refined.
    A thick doughy product was obtained with a hardness of 24 N. The product was not spreadable at room temperature.
    The pasta barely had any cookie taste, was hard and hard to spread.
    The product had a Brookfield viscosity of 350 cp at 38 ° C and 10 rpm and a hardness of 24 N. Such a product is hard, can be cut into chunks, is not spreadable on bread and has hardly any cookie taste.
    Comparative example D:
    The recipe of Example 1 was repeated, with 1200 g of speculaas, 575 g of esterified fat, 300 g of ground white sugar and 20 g of emulsifiers. A paste was obtained with a hardness of 24 N. The paste was experienced as stiff. The speculaas grains had a water content of 1.7 wt. %. "" "":
    权利要求:
    Claims (18)
    [1]
    A method for preparing a non-baked room-spreadable confectionery paste, wherein an amount of ground cookies is mixed with an amount of a fat, characterized in that the method comprises the following steps: a. Mixing ground-ground cookies with a water content of less than 5 wt. % relative to the weight of the cookies with a. amount of at least one fat to form a fat-based suspension b. Further refining the particle size of the granules present in the mixture, c. Cooling the suspension thus obtained.
    [2]
    A method according to claim 1, characterized in that the water content of the ground cookies in step a is lower than 3 wt. % with respect to the weight of the cookies, preferably lower than 1 wt. %. "·: Ι · ν" "": "lv
    [3]
    - A method according to claim 1 or 2, characterized in that step a is carried out at a temperature between 40 and 75 ° C, preferably between 40 and 70 ° C. li
    [4]
    A method according to any one of claims 1 to 3, characterized in that the cookies are refined to at least 75 wt. Prior to step a. % of the voyage has a particle size of less than 1500 µm, preferably less than 100 µm.
    [5]
    A method according to claim 4, characterized in that it has at least 90 wt. % of the grains have a particle size of less than 1000 µm .........
    [6]
    A method according to any one of claims 1 to 5, characterized in that in step b the mixture is further refined to at least 80 wt. % of the grains have an average particle size of less than 30. µm and at least 99 wt. % of the voyage has an average particle size of less than 100 µm.
    [7]
    A method according to any one of claims 1 to 6, characterized in that the paste has a hardness of 0.75 - 24 N, preferably of 1 - 24 N, more preferably of 1-15 N.
    [8]
    A method according to any one of claims 1 to 7, characterized in that the paste is 25-65 wt. % fat, preferably 30-50 wt. %, more preferably 35-45 wt. %.
    [9]
    A method according to any one of claims 1 to 8, characterized in that the paste comprises at least 25 wt. % cookies, preferably at least 30 wt. %, more preferably at least 40 wt. %, most preferably at least 50 wt. % and a maximum of 75 wt. %.
    [10]
    A method according to any one of claims 1 to 9, characterized in that by biscuits is meant speculaas.
    [11]
    A method according to any of claims 1 to 10, characterized in that between steps a and b, a quantity of additional ingredients is added to the mixture originating from step a. .λ: · - ··, ·. ···, ·· ..
    [12]
    A method according to claim 11, characterized in that at least one low-water component or a mixture of two or more thereof selected from the range of sugar, emulsifiers, antioxidants, cocoa powder, milk powder, ground cookies, ground coffee, ground chocolate and functional ingredients are added to the mixture obtained in step b.
    [13]
    A method according to any one of claims 1 to 12, characterized in that the further refining of the particle size in step b is carried out at a temperature of at least 40 ° C, preferably at least 50 ° C.
    [14]
    A method according to any of claims 1 to 13, characterized in that the further refining of the particle size in step b is carried out at a temperature of less than 75 ° C, preferably of less than 70 ° C. .
    [15]
    A method according to any one of claims 1 to 14, characterized in that the amount of fat present in the paste is selected such that the fat present in the paste has an SFC at 20 ° C between 2 and 15 wt. %, preferably between 3 and 12 wt. %, more preferably between 3 and 7 wt. % relative to the amount of fat.
    [16]
    . A method according to any one of claims 1 to 15, characterized in that the amount of S3 type triglycerides present in the paste is preferably 0.025 - 3 wt. %, more preferably 0.5 - 3 wt. % with respect to the total weight of the pasta, most preferably 1 to 3 wt. %.
    [17]
    A method according to any one of claims 1 to 16, characterized in that the fat added in step a contains a liquid vegetable oil, preferably selected from the range of palm oil, palm kernel oil, rapeseed oil, grain oil, soybean oil, corn oil, sunflower oil, cottonseed oil, safflower oil, sesame oil, nut oil, 'olive oil', liquid fractions of palm oil or a mixture of two or more of these oils. 1
    [18]
    A method according to claim 17, characterized in that the fat added in step a contains an amount of at least one vegetable solid fat selected from the group of coconut fat, coconut oil, solid fractions of fractionated palm oil, or hydrogenated fats such as, for example, palm kernel oil, coconut oil, caturia seed oil, soya oil / rapeseed oil, fractions of palm oil, and mixtures of two or more of the aforementioned fats.... OP. · ';.': i :: H '.; -ï'; 1 v · s; .; r:;.; · .Υ ·: '
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    同族专利:
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    WO2010041157A1|2010-04-15|
    NL1037259C2|2010-03-30|
    NL1037259A1|2009-12-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    CH686395A5|1994-01-05|1996-03-29|Markus Norbert Wust|Flan filling with novel flavour|
    DE19827083A1|1998-06-18|2000-03-23|Stehwien Heike|Paste for making confectionery, especially with a high butter content, e.g. praline, contains sugar, milk powder, soya flour, baked pastry crumbs, butter and hardened vegetable fat and is coated|
    US6017571A|1998-06-19|2000-01-25|Shade Foods, Inc.|Low moisture, stable food products and methods of preparing the same|
    RU2202892C2|2001-04-26|2003-04-27|Общество с ограниченной ответственностью "Интерсюрприз"|Wafers |
    EP1302112A1|2001-10-12|2003-04-16|Société des Produits Nestlé S.A.|Coating and composite frozen confections|
    EP1415542A1|2002-11-04|2004-05-06|Campina B.V.|Ice-cream dessert material and method for the preparation thereof|
    BE1016009A3|2004-05-10|2006-01-10|Maeyer Daniul Bernard De|Spiced biscuit product for e.g. sandwich filling, comprises spreadable paste mixture of ground speculaasje cookies and fat|
    GB2432773A|2005-12-02|2007-06-06|Mars Inc|Confectionery product comprising different fillings|
    EP1806055A1|2006-01-05|2007-07-11|Daniël Bernard De Maeyer|Speculaas product|WO2014041466A1|2012-09-13|2014-03-20|Lotus Bakeries België Nv|Grabble snack balls with a cookie taste|
    GB2471149B|2010-03-04|2011-06-08|Eger Olive Oil Products Industry Ltd Dr|Olive oil based flavoured spreads|
    BE1018960A5|2010-03-11|2011-11-08|Lotus Bakeries|METHOD FOR PREPARING ICE|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    BE200800562|2008-10-10|
    BE200800562|2008-10-10|
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