阅读说明：本技术 用于制备具有粘结特性的盐-纤维粉末的方法 (Method for preparing salt-fiber powder with binding properties ) 是由 U·博贝 V·施罗德 S·加迪帕蒂 J·佩达纳 金永彬 V·克伦贝克 A·博宗 于 2019-04-01 设计创作，主要内容包括：本发明涉及盐-纤维粉末,具体涉及用于制备具有粘结特性的盐-纤维粉末的方法。该方法包括在盐溶解于水中之前、期间或之后将盐、纤维和水混合,然后干燥混合物并且任选地研磨以获得盐-纤维粉末。(The present invention relates to salt-fibre powders, in particular to a process for preparing salt-fibre powders having binding properties. The method comprises mixing the salt, the fibres and the water before, during or after dissolving the salt in the water, then drying the mixture and optionally grinding to obtain a salt-fibre powder.)

1. A method for producing a salt-fiber powder, the method comprising the steps of:

a) mixing the salt, fiber and water before, during or after the salt is dissolved in the water;

b) drying the mixture of step a) to obtain a dried salt-fiber mass; and

c) grinding the dried salt-fiber mass to obtain a salt-fiber powder;

wherein the salt-fiber powder comprises 10 to 90 wt% salt and 10 to 90 wt% fiber.

2. The method for producing a salt-fiber powder of claim 1 wherein the fiber is a dietary fiber, a cereal bran, or a combination thereof.

3. The method for producing a salt-fiber powder of any one of claims 1 to 2, wherein the fiber is selected from at least one of carrot, beetroot, squash, citrus, wheat, oat, bamboo, tomato, bell pepper, leek, ginger, onion, kale, ledebouriella, celery, cucumber, zucchini, cauliflower, kohlrabi, asparagus or combinations thereof.

4. The method for producing a salt-fiber powder of claim 2, wherein the cereal bran is selected from the group consisting of rice bran, wheat bran, buckwheat bran, corn bran, oat bran, barley bran, or combinations thereof.

5. The method for producing salt-fiber powder of any one of claims 1 to 4 wherein the salt is dissolved in water in a ratio of between 1:2.8 to 1: 20.

6. The method for producing salt-fiber powder of any one of claims 1 to 5 wherein the fibers of step a) are mixed after the salt is dissolved in the water.

7. The process for producing salt-fiber powder of any one of claims 1 to 6 wherein the salt-fiber powder comprises 20 to 80 weight percent salt and 20 to 80 weight percent fiber.

8. The process for producing a salt-fibre powder according to any one of claims 1 to 7 wherein the mixture of step a) has a viscosity of at least 600 mPa.s.

9. The method for producing salt-fiber powder of any one of claims 1 to 8 wherein said drying is carried out at a temperature between 50 ℃ to 150 ℃.

10. The process for producing a salt-fiber powder of any one of claims 1 to 9 wherein the drying is carried out by oven drying, air drying, drum drying, vacuum drying, bed drying, microwave vacuum drying, infrared radiation drying, or combinations thereof.

11. Salt-fibre powder obtainable by the process of one of claims 1 to 10.

12. Use of the salt-fiber powder of claim 11 for preparing a food product.

13. Use of the salt-fibre powder according to claim 12 for the preparation of soup tablets.

Technical Field

The present invention relates to salt-fibre powders, in particular to a process for preparing salt-fibre powders having binding properties. The method comprises mixing the salt, the fibres and the water before, during or after dissolving the salt in the water, then drying the mixture and optionally grinding to obtain a salt-fibre powder.

Background

Salt or sodium chloride (NaCl) has been used as a food preservative and flavoring agent for a considerable period of time. In certain cultures where food is prepared for widespread consumption, salt has become the most widely used flavoring agent, so much that it can be said with evidence that more salt is used than should be used or at least more than is recommended for maintaining healthy consumption practices. Salt is also the main ingredient in soup tablets/chunks. Soup tablets formed by compressing various ingredients into a tablet shape (e.g., a cube) are widely used as concentrates for preparing a soup, broth, or soup. The soup pieces are typically added to a hot aqueous solution to dissolve them. In addition, soup pieces can be used as a seasoning product when preparing other dishes. The dissolution time of a soup tablet is highly dependent on its compactibility, which can be measured/expressed by the hardness of such a product. The reason for compacting powders in a regular form offers several advantages for commercialization (e.g. reduced volume, optimized use of packaging materials, shelf life and convenience). The habit of users of soup slices is to break the slices or pieces into dishes during the preparation process to ensure good distribution and or to speed up their dissolution time in the cooking water. This friability is one of the attributes that needs to be ensured during shelf life, and therefore post-hardening of the sheet or block must be avoided. It is desirable to have a minimum stiffness in order to wrap the sheet. The maximum stiffness ensures that the average user can break the pieces with his fingers without using additional tools or implements. A typical soup slice or soup cube comprises salt, taste enhancing compounds such as monosodium glutamate (MSG), sugar, starch or flour, fat, flavoring components, vegetables, meat extracts, spices, colorants and the like. The amount of each compound may vary depending on the particular purpose of the product, the market, or the taste of the consumer for which it is intended.

A conventional method of making soup tablets involves mixing powdered soup ingredients with fat and compressing the mixture into tablets. In this type of soup slice fat is the main ingredient keeping the structure together.

The present nutritional trend is to avoid or at least reduce consumption of fats rich in saturated fatty acids, and preferably to consume oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids. WO2004/049831 describes a possible method for trapping very little solid fat in hard soup tablets, provided that the soup tablets further comprise crystals, a filler and a binder. The binder may comprise ingredients whose addition (sufficient increase in bound water activity) imparts to the final mixture a glass transition temperature that can be exceeded relatively easily during tableting. Such ingredients include meat extracts, process flavours and/or vegetable extracts.

The binder used to bind together low fat soup pieces is usually a hygroscopic amorphous ingredient. These hygroscopic amorphous ingredients are activated in the soup mix by the addition of water. This water addition process can cause problems, such as difficulty in ensuring uniform distribution of water, and requires storage times of up to 24 hours to reach water activity equilibrium. There is a possibility of skin formation which requires the stirrer to be switched off for cleaning. Lumps sometimes form in the mixture, which leads to quality defects in the finished compressed tablet. In addition, soup tablets may develop posterosclerotic.

There is therefore a continuing need in the art to find improved methods for forming soup tablets, especially soup tablets using new binding systems, despite the presence of well-known amorphous binding and/or fat-binding systems.

Disclosure of Invention

It is an object of the present invention to improve the state of the art and to provide an improved solution that overcomes at least some of the inconveniences described above or at least to provide a useful alternative. The object of the invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the invention.

Accordingly, the present invention provides in a first aspect a process for producing a salt-fibre powder, the process comprising the steps of:

a) mixing the salt, fiber and water before, during or after the salt is dissolved in the water;

b) drying the mixture of step a) to obtain a dried salt-fiber mass; and

c) grinding the dried salt-fiber mass to obtain a salt-fiber powder;

wherein the salt-fiber powder comprises 10 to 90 wt% salt and 10 to 90 wt% fiber.

The inventors have surprisingly found that the use of a co-processed salt-fibre powder has very good flow ability values and provides a new binding system which is effective, for example, in soup tablets.

The use of salt-fibre powder enhances the hardness of the soup tablets/chunks after pressing. The hardness obtained may exceed the hardness normally observed during pressing of soup cubes/tablets. Meanwhile, the produced soup product is still easy to break. So far, this behavior has not been observed for similar hardness values. This strongly indicates that a different new bonding mechanism exists. Thus, the block/tablet can be easily produced (high hardness facilitates manufacturing), but at the same time exhibits good friability. Friability is a key driver of consumer liking and is therefore desirable. Furthermore, the soup slices/chunks have a faster dissolution time compared to standard soup slices/chunks. This is very surprising, since the dissolution time is expected to be slower due to the higher hardness.

In addition, the salt-fiber powder is used to produce soup nuggets with reduced salt content (e.g., between 10% to 50% reduction). Surprisingly it was found that even with high fibre content the block/tablet can be pressed (the fibres are elastic and can cause covering/breakage after pressing). This behavior can be explained by trapping the salt in the fiber. Which enables the use of higher levels of fiber in the application. It should also be mentioned that the use of salt-fibre powders has a positive effect on the flow capacity compared to pure fibres.

Detailed Description

Accordingly, the present invention relates to a process for producing a salt-fibre powder, comprising the steps of:

a) mixing the salt, fiber and water before, during or after the salt is dissolved in the water;

b) drying the mixture of step a) to obtain a dried salt-fiber mass; and

c) grinding the dried salt-fiber mass to obtain a salt-fiber powder;

wherein the salt-fiber powder comprises 10 to 90 wt% salt and 10 to 90 wt% fiber.

One aspect of the present invention provides the use of salt-fibre powder for obtaining soup tablets.

By "salt" according to the invention is meant an edible salt capable of imparting or enhancing the perception of saltiness. The salt is selected from sodium chloride, potassium chloride, ammonium chloride or a combination thereof, more preferably sodium chloride.

The term "dissolved" according to the invention means that the salt is dissolved in water. In one embodiment, the salt is dissolved in water in a ratio of between 1:2.8 and 1:20, preferably 1:2.8 and 1:15, preferably 1:2.8 and 1:10, preferably 1:2.8 and 1:6, preferably 1:3 and 1:20, preferably 1:3 and 1:15, preferably 1:3 and 1:10, preferably 1:3 and 1:6, preferably 1:4 and 1:20, preferably 1:4 and 1:15, preferably 1:4 and 1:10, preferably 1:4 and 1: 6. In a preferred embodiment, a saturated water-salt solution is obtained. In one embodiment, the fibers and water are mixed after the salt is dissolved in the water.

The "fiber" according to the present invention is a dietary fiber, cereal bran or a combination thereof. Dietary fiber is composed of residues of edible plant cells, polysaccharides, lignin and associated substances that resist digestion by human digestive enzymes (hydrolysis). The dietary fiber is derived from vegetables, fruits, grains, or combinations thereof. The dietary fiber is selected from at least one of carrot, beetroot, pumpkin, orange, wheat, oat, bamboo, tomato, bell pepper, leek, ginger, onion, kale, parsnip, celery, cucumber, small cucumber (courgette), cauliflower (broccoli), kohlrabi, asparagus or combinations thereof, preferably carrot, beetroot, pumpkin, orange, wheat, oat, bamboo, tomato, or combinations thereof. The "bran" according to the invention is the outer layer of the grain, which consists of the pericarp, the testa, the aleurone layer germ, and may comprise a portion of the starchy endosperm. Commercial bran preparations contain varying amounts of starchy endosperm and germ depending on the type of grain and milling process. Bran is obtained primarily from grain cereals such as barley, buckwheat, ground dry wheat, maidenhair, common oats (Avena sativa, also referred to herein as oats), corn, millet, rice (e.g., black rice, brown rice, and/or wild rice), rye, sorghum, emmer, teff, triticale, wheat, and wheat grains. A more preferred whole grain cereal is a cereal from a monocotyledonous plant of the family poaceae (poaceae), which is cultivated for edible starch grains. Plant species that do not belong to the family poaceae but also produce starch-containing seeds or fruits that can be used in the same manner as cereal grains are called pseudocereals. Examples of pseudocereals include amaranth, buckwheat, tartary buckwheat, and quinoa. As used herein, the term "grain" includes grains and pseudograins, unless the context clearly indicates otherwise; and the bran used herein may be from any type. Typically, the source of the grain used depends on the product to which it is added, as each grain has its own taste profile.

In one embodiment of the invention, the cereal bran is selected from rice bran, wheat bran, buckwheat bran, corn bran, oat bran, barley bran or combinations thereof.

Depending on the type of cereal grain, bran constitutes about 3% to 30% of the dry weight of the grain. The main component of bran is dietary fiber. In one embodiment of the invention wherein the bran is derived from whole grain of wheat, the bran may usefully comprise the following amounts of components: 30-70% (w/w) of fiber, 20-50% (w/w) of starch, 5-20% (w/w) of protein and 0.5-10% (w/w) of fat.

The bran in the composition of the present invention may optionally be heat treated and may be coarse or powdered to reduce its particle size and achieve defined particle characteristics. In a preferred embodiment, the bran is a powdered cereal bran. Methods for producing powdered bran are known to those skilled in the art.

In one embodiment of the invention, the cereal bran contained in the tablets of the invention is ground. Preferably, the cereal bran is dry milled. Typically, milling converts the cereal bran to a more palatable form by reducing the particle size of the bran. The grinding of the bran has the following advantages: such as improving the homogeneity of the final product, i.e. improving the mixing efficiency of the bran and other ingredients, increasing the binding capacity between the different ingredients, improving the digestibility of the bran by the consumer. The grinding preferably reduces the particle size of the cereal bran.

The fibres (dietary fibres, cereal bran or a combination thereof) are in powdered form having a particle size of from 5 μm to 1000 μm, preferably from 5 μm to 800 μm, preferably from 5 μm to 700 μm, preferably from 5 μm to 500 μm, preferably from 15 μm to 1000 μm, preferably from 15 μm to 700 μm, preferably from 15 μm to 500 μm, preferably from 20 μm to 500 μm, preferably from 50 μm to 800 μm, preferably from 5 μm to 500 μm, preferably from 75 μm to 700 μm, preferably from 80 μm to 500 μm, preferably from 100 μm to 600 μm, preferably from 100 μm to 500 μm, preferably from 250 μm to 500 μm. The particle size and particle size distribution can be measured by laser diffraction using a malvern particle size analyzer (malvern mastersizer).

The "salt-fiber mass" or "salt-fiber powder" according to the invention is an aggregate of fibers, wherein the salt crystallizes in, on and through the aggregated fibers having surface protrusions of the salt, and the particle size of the salt is between 0.5 μm to 50 μm, preferably 0.5 μm to 30 μm, preferably 0.5 μm to 10 μm, preferably 1 μm to 50 μm, preferably 1 μm to 30 μm, preferably 1 μm to 10 μm, preferably 1.5 μm to 50 μm, preferably 1.5 μm to 30 μm, preferably 1.5 μm to 10 μm, preferably 2 μm to 50 μm, preferably 2 μm to 30 μm, preferably 2 μm to 10 μm. The salt-fiber powder is not hollow. The dried salt-fibre powder has a particle size distribution with a median diameter Dv50 in the range of 50 to 1500 μm, preferably in the range of 100 to 1500 μm, preferably in the range of 150 to 1500 μm, preferably in the range of 200 to 1000 μm, preferably in the range of 225 to 800 μm, preferably in the range of 250 to 800 μm. In another embodiment, the salt-fiber powder comprises 10% to 90% salt (by weight of the salt-fiber powder) and 10% to 90% fiber (by weight of the salt-fiber powder), preferably 15% to 85% salt and 15% to 85% fiber, preferably 18% to 82% salt and 18% to 82% fiber, preferably 20% to 80% salt and 20% to 80% fiber, preferably 25% to 75% salt and 25% to 75% fiber, preferably 30% to 70% salt and 30% to 70% fiber, preferably 50% salt and 50% fiber (by weight of the salt-fiber powder). In another embodiment, the salt-fiber powder does not comprise added acid, added gum, added hydrocolloid, or combinations thereof. The gum according to the present invention is xanthan gum, carrageenan, locust bean gum, agar, alginate, guar gum, gum arabic, gellan gum or a combination thereof.

The particle size Dv50 is used in the conventional sense as the median value of the particle size distribution. The median value is defined as the value at which half of the population resides above the point and half below the point. Dv50 is the size in microns that separates the volume distribution from more than half and less than half of the diameter. Particle size distribution can be measured by laser light scattering, microscopy or microscopy in combination with image analysis. For example, the particle size distribution can be measured by laser light scattering. Since the main result of laser diffraction is volume distribution, Dv50 is cited as the volume median.

The drying step can be carried out by any generally known drying technique, such as air drying, oven drying, drum drying, vacuum drying, bed drying, microwave vacuum drying, infrared radiation drying, or combinations thereof. The drying step does not include spray drying. In one embodiment of the invention, the drying is carried out at a temperature between 50 ℃ and 150 ℃, preferably between 50 ℃ and 120 ℃, preferably between 60 ℃ and 100 ℃, preferably between 65 ℃ and 120 ℃, preferably between 65 ℃ and 100 ℃, preferably between 65 ℃ and 90 ℃, preferably between 65 ℃ and 80 ℃. The salt-fibre mass has a viscosity of at least 600mpa.s, preferably at least 800mpa.s, preferably at least 1000mpa.s, before drying. For spray drying, a viscosity of less than 350mpa.s is used. In the case of particles present in the slurry, a further significant reduction in maximum viscosity in the spray-dried feed is generally essential to avoid clogging of the spray-dryer atomizer. An MCR300 rheometer (Anton Paar GmbH, Germany) with measuring cylinders CC27 and TEZ150P Peltier thermostatic cells was used at 10s^-1The viscosity was measured with a rheometer at the shear rate (v).

Grinding according to the invention is a process of breaking up solid material into smaller pieces by grinding, crushing or cutting. The milling may be carried out by any commonly known milling technique, such as roller mill, hammer mill, chopper mill, ball mill, SAG mill, rod mill, or combinations thereof.

In another embodiment, the "dried salt-fiber powder" according to the invention has a water activity of less than 0.35, preferably less than 0.30, preferably between 0.1 and 0.35, preferably between 0.1 and 0.3. The wetted fibers have a water activity of at least 0.6, preferably at least 0.7.

"flow ability" means flow characteristics with respect to ease of powder flow. Flow capacity (ff)_c) Is quantified as consolidation stress σ₁For unconstrained yield strength sigma_cAccording to "Schulze, D, 2006, Flow properties of powders and bulk solids, Braunschweig/Wolfenbuttel, Germany: University of applied Scienness "(" flow characteristics of powder and bulk solids ", Braunschweig/Wolfenbuttel, Germany: university of applied sciences"). In one embodiment, the flow capacity (ff) of the dried salt-fiber powder_c) At 23 ℃ at least 2.5, preferably in the range between 2.5 and 20 at 23 ℃, preferably at least 3 at 23 ℃, preferably in the range between 3 and 15 at 23 ℃. In one embodiment, the flow capacity (ff) of the soup powder_c) At 23 ℃ at least 2.5, preferably in the range of between 2.5 and 12 at 23 ℃, preferably in the range of between 2.7 and 10 at 23 ℃, preferably at least 3 at 23 ℃, preferably in the range of between 3 and 10 at 23 ℃, preferably in the range of between 3.2 and 7 at 23 ℃. Flow capacity was measured according to ASTM D6467 using a Schulze Ring shear tester RST-01. pc. Flow capacity measurements were made with a pre-shear normal stress set to 2600Pa and shear normal stresses set to 390Pa, 1235Pa and 2080 Pa.

In one embodiment, the soup pieces are shelf stable over 12 months and thus have a water activity of less than 0.55, preferably between 0.10 and 0.55, preferably less than 0.5, preferably between 0.1 and 0.5.

In an embodiment the soup sheet has a sheet hardness of at least 90N, preferably at least 95N, preferably at least 100N, preferably at least 110N, preferably at least 120N, preferably between 90N and 700N, preferably between 90N and 500N, preferably between 90N and 300N, preferably between 100N and 700N, preferably between 100N and 500N, preferably between 100N and 300N.

Those skilled in the art will appreciate that they may freely combine all of the features of the invention disclosed herein. In particular, features described for different embodiments of the invention may be combined. Where known equivalents exist to specific features, such equivalents are incorporated as if explicitly set forth in this specification.