Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1994-04-15
1996-09-03
Kepplinger, Esther M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426516, 426590, 426618, A23L 110
Patent
active
055521754
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to food drink products, for example those of the "malted food drink" type. In particular the invention relates to a process for use in the production of such products and novel products produced thereby.
BACKGROUND OF THE INVENTION
Powdered food drink products are used world wide, for example as a bedtime drink and/or as a nutritive drink, one of the most famous being the malted food drink product sold under the trade mark Horlicks. Such products are characterised by a smooth mouth feel with body and are ideally of high solubility in water or milk added by the consumer. The detailed processes by which Horlicks and related food drinks are made have been trade secrets for many years but it is known that they are prepared from cereals whose starch is completely solubilised by malt enzymes derived from sprouted barley. The process further involves blending the solubilised product with milk products, sugar and other ingredients, cooking and drying.
Known processes for preparing powdered food drink products are not only complex, but suffer from the disadvantage that they are expensive since a great deal of water is used and this must be removed by heating in order to produce the powdered product.
DESCRIPTION OF THE PRIOR ART
Extrusion-cooking has been widely utilised in the food industry, in particular for the production of pet foods, snack foods and breakfast cereals. In such known extrusion processes solubility of the end product in liquids such as water is undesirable because it is generally important that the end product stays particulate and crisp in the presence of liquids. Such processes tend to produce a mixture of gelatinized granules (digestible but not soluble) and dispersed and fragmented starch molecules (soluble and digestible) as reported by Gomez, M. H. and Aguilera, J. M. in J. Food Sci. (1984) 49, 40-43. This is also the case in binders where high solubility is deleterious (see U.S. Pat. No. 3,159,505). It is also important that the end product does not become sticky or soft in moist air, which is a problem associated with the hygroscopicity of the resulting product.
Extrusion-cooking has also been used for the manufacture of pregelatinised `instant` flours (e.g. as disclosed in GB 919,906) and starches which have cold-water swelling properties. In such products the granular nature of the native starch remains mostly intact in order to provide such swelling and thickening properties. The product is not truly soluble in water although the term `soluble` is often incorrectly used in the literature in this context (see for example U.S. Pat. No. 4,465,702). The term `instant` just means that no cooking is required; it does not imply that the product is soluble in water.
For the above applications the mechanical severity and starch dispersing action of the extrusion process has to be limited. Consequently little attention has been paid to using extrusion-cooking in the production of products in which high solubility is specifically desirable.
French Patent Application No. 2 268 473 (Institut National de la Recherche Agronomique) discloses the potential of extruding potato starch at low screw speed, high temperature and moderate moisture content to give enhanced solubility. An essential feature of this known process is that additional heat is supplied to the extruder. In addition, this publication does not teach the production of a food drink from the extruded material nor does it disclose the application of extrusion-cooking in the production of a food drink from other sources such as cereal flours. In fact, cereal starches, when processed by these authors, were reported to give a product of not more than 50% by weight solubility without significant structural degradation. The same publication discloses the production of novel ingredients by the process. Such ingredients are characterized by being soluble in 80% ethanol and having a degree of polymerization between 1 and 14. A disadvantage of such products are that they are hygroscopic, requiring that they must be
REFERENCES:
patent: 3159505 (1964-12-01), Burgess et al.
patent: 3579352 (1971-05-01), Bookwalter et al.
S. Budavari et al. `the merck index, eleventh edition.` Merck, Rahway, N.J., U.S.A. p. 1386 see 8757. Starch.
Journal Of Food Science vol. 49, 1984, Chicago US M.H. Gomez et al. `A physiochemical model for extrusion of corn starch` cited in the application pp. 40-43, 63 see the whole document.
Cereal Chemistry vol. 52, No. 3, Jun. 1975, Minneapolis US pp. 283-297 C. Mercier et al. `Modicilation of carbohydrate components by extrusion-cooking of cereal products` see the whole document.
Kepplinger Esther M.
King William T.
Lentz Edward T.
SmithKline Beecham p.l.c.
Suter Stuart R.
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