CA1125567A - Process for powdering high fat foodstuffs - Google Patents
Process for powdering high fat foodstuffsInfo
- Publication number
- CA1125567A CA1125567A CA344,819A CA344819A CA1125567A CA 1125567 A CA1125567 A CA 1125567A CA 344819 A CA344819 A CA 344819A CA 1125567 A CA1125567 A CA 1125567A
- Authority
- CA
- Canada
- Prior art keywords
- film
- foodstuff
- grinding
- powdering
- grinding agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
Abstract
ABSTRACT
Dried, free-flowing powdered foodstuffs are produced from high fat containing foods by adding thereto a grinding agent comprising a food-grade film-forming material which has been spray-dried from solution form in the presence of a latent gas and which is characterized by a bulk density within the range of 0.05 to 0.42 g/cc and grinding the mixture to effect powdering.
Dried, free-flowing powdered foodstuffs are produced from high fat containing foods by adding thereto a grinding agent comprising a food-grade film-forming material which has been spray-dried from solution form in the presence of a latent gas and which is characterized by a bulk density within the range of 0.05 to 0.42 g/cc and grinding the mixture to effect powdering.
Description
55~7 Bernard 11. Nappen PROCESS FOR POWDERING HIGH FAT FOODSTUFFS
This invention is directed to a process for powdering or grinding foodstuffs having a hiyh fat content and to the free-flowing ground foods produced thereby.
A variety of methods are known for drying foodstuffs to provide powdered, free-flowin3 forms thereof. Such methods often include addi-tion of starch or other thickening agents; one method is described in U. S. Pat. No. 3,940,505 wherein the foodstuff is comminuted, blended with starch and drum dried. Problems are encountered, however, in powdering or grinding foodstuffs having high fat content, rnany of which are already in a dried form. Thus, when such dry fatty foods as almonds, peanuts, chocolate liquor, etc. are ground, they are reduced to a pasty consistency rather than to the desired powdered state.
Heretofore, it has therefore been necessary, for example, to powder or grind such fatty foods cryogenically or to make a paste or emulsion of the food and then spray dry with an inert carrier.
The present invention provides a method for grindin3 dry fatty foods in solid form directly with no paste formation so as to produce a free-flowing powder.
: , ~
llZS~i7 It has now been found that a dry, solid foodstuff having a fat content greater than 30% may be readily powdered to produce a free-flowing powder by adding thereto 25-400% by weight of the fat content of the foodstuff of a grinding agent comprising a food-~rade film-forming material which has been spray-dried from a solution thereof in the presence of a latent gas and which is characterized by a bulk density within the range of 0.05 to 0.42 g/cc and ~rinding the mixtllre to effect powdering.
The resulting food product is characterized by its free-flowing consistency with no paste formation or tendency to agglomerate. The product, when desired, may be used directly in its powdered form or may be incorporated into other processed foodstuffs.
For the purposes herein, by "high fat containing foodstuff" is meant those dry, solid foodstuffs having a fat content greater than about 30%, preferably greater than 40~o~ '~hile it will be recognized that foodstuffs having lower fat contents may be ground using the techniques disclosed herein, other useful methods are available for grinding such foods and, as such, they are not included within the scope of the present process. Suitable foodstuffs therefore include nuts (e.g. almonds, walnuts, peanuts, pecans, etc.), various seeds (e.g. corn germ, sesame seeds, etc.), chocolate and chocolate liquor, and high fat prepared foodstuffs (e.g. peanut butter).
The specific grinding agents used in the present process are those food grade film-forming materials which have been solubilized and spray dried in the presence of a latent ~as so as to achieve a bulk density of about 0.05 to 0.42 g/cc.
1~55~i~
Any food grade filrn-forlning material may be employed herein. Gen-erally, these film-formers fall into the three major classifications of starches, dextrins and gums, although a few of the useful materials fall outside these classes. Useful starches include food-grade products derived from corn, rice, pota-to, sago, tapioca, waxy maize, wheat, etc., as well as any food-grade modifications thereof, for example, the acetate, propionate, and hutyrate esters, as well as the hydroxyethyl, hydroxypropyl and carboxyrnethyl ethers. Suitable dextrins for use herein include the enzymatic, chemical or heat degradation products of starch, such as the dextrins, maltodextrins, British gums, white dextrins, etc. Since it is necessary to employ the film-former in solution form, and since efficiency considerations dictate the use of as lligll a solids level as possible, it will be recognized that the choice of film-former will be governed in part by the solution vis-cosity thereof. This factor is of most concern when considering the specific gums to be used since rnost gums are, by nature, very viscous.
Suitable gums for use herein include gum arabic, alginates, pectinates, low viscosity carrageenans, as well as low viscosity synthetic gums such as carboxymethyl cellulose, hydroxypropyl cellulose, methylpropyl cellu-lose, cellulose xanthate, etc. Other useful film formers include gela-tin, soybean protein, zein protein, etc.
The term "latent yas" as used herein refers to any material, whet-her solid, liquid or gaseous, which can be incorporated in the solution of the film-forming material and which can be converted into a gas, i.e., which produces a gas or is rendered gaseous at an elevated temper-ature, preferably a temperature at which the film-forming solution may be dried. The agent itself may be a gas "~Ihich prior to the conversion ~S'~i7 is in dissolved form, or it may be a liquid or a solid which volatilizes or reacts with another substance or decomposes to forrn a gas at such a temperature.
Particularly useful gases which may be employed include dissolved carbon dioxide, and ammonia. Additionally, there are a large number of liquid and solid substances ~ich are decomposable at elevated temperatures or react with other substances to produce gases and are known in the art as blowillg agents. Any blowing agent, the residues of which are food-grade materials, may be employed herein provided it can be incorporated in the solution of film-forming material. Satisfactory blowing agents include inorganic salts selected from the group consistin~ of carbonates, and bicarbonates, such as sodium bicarbonate, sodium carbonate, ammonium carbonate, amrnonium bicarbonate, etc.
Many blowing agents will react with other substances to produce gases. Carbonates, for example, such as sodium carbonate, react with acids such as hydrochloric to produce carbon dioxide. Ammonium salts react with bases such as sodium hydroxide to liberate amrnonia. There-fore, by feeding in hydrochloric acid solution to a solution of a film-forming material containing a carbonate just as the solution is entering the atomizer section of the spray drier, carbon dioxide is liberated and is present during the spray-dryin~3.
Since the amount of gas or gas-producing substance required will depend, arnong other factors, upon the concentration of the solution, the amount of gas formed per unit weight of the latent gas material and the size of the particle, specific quantities and ranges cannot be given.
In general, however, an amount of latent gas material in the range of about 2-20% by wei~3ht of dry film-forming material has been found sufficient.
55~7 As previously mentioned, the film-formin~ rnaterial must be solubi-lized (dispersed) so as to be substan-tially free of ~ranules. It will be recognized that, depending upon the particular film-forming material, the material rnay be solubilized directly in water or an aqueous alcoho-lic solvent or it may be necessary to heat the mixture in order to ef-fect solubilization. It will also be recognized that although the film-former should be substantially solubilized, some undissolved material may be present. As re~ards the concentration of film-former used, higher concentrations are, of course, preferred since they con-tribute to the efficiency of the system. The particular solids contentemployed will, however, depend on the film-former itself. In general, solutions containing 20-40% by weight solids are preferred. The size of the resultant particles will, in part, be affected by the nature and concentration of the particular film-former with larger particles he-ing produced from solutions having higher solid levels. For use in the present process, particle sizes within the range of about 5 to 120 microns have been found to be preferred.
After solubilization of the film-forming material and incorporation of the latent gas, the solution is spray dried in accordance with con-ventional techniques in order to produce a grindiny a~ent of suitablebulk density. For use herein, agents having a bulk density of about 0.05 to 0.42 g/cc, preferably 0.07 to 0.17 g/cc, are required.
The production of such particles, including the general details for the spray drying operation, are described in detail in U.S. Pat. No.
This invention is directed to a process for powdering or grinding foodstuffs having a hiyh fat content and to the free-flowing ground foods produced thereby.
A variety of methods are known for drying foodstuffs to provide powdered, free-flowin3 forms thereof. Such methods often include addi-tion of starch or other thickening agents; one method is described in U. S. Pat. No. 3,940,505 wherein the foodstuff is comminuted, blended with starch and drum dried. Problems are encountered, however, in powdering or grinding foodstuffs having high fat content, rnany of which are already in a dried form. Thus, when such dry fatty foods as almonds, peanuts, chocolate liquor, etc. are ground, they are reduced to a pasty consistency rather than to the desired powdered state.
Heretofore, it has therefore been necessary, for example, to powder or grind such fatty foods cryogenically or to make a paste or emulsion of the food and then spray dry with an inert carrier.
The present invention provides a method for grindin3 dry fatty foods in solid form directly with no paste formation so as to produce a free-flowing powder.
: , ~
llZS~i7 It has now been found that a dry, solid foodstuff having a fat content greater than 30% may be readily powdered to produce a free-flowing powder by adding thereto 25-400% by weight of the fat content of the foodstuff of a grinding agent comprising a food-~rade film-forming material which has been spray-dried from a solution thereof in the presence of a latent gas and which is characterized by a bulk density within the range of 0.05 to 0.42 g/cc and ~rinding the mixtllre to effect powdering.
The resulting food product is characterized by its free-flowing consistency with no paste formation or tendency to agglomerate. The product, when desired, may be used directly in its powdered form or may be incorporated into other processed foodstuffs.
For the purposes herein, by "high fat containing foodstuff" is meant those dry, solid foodstuffs having a fat content greater than about 30%, preferably greater than 40~o~ '~hile it will be recognized that foodstuffs having lower fat contents may be ground using the techniques disclosed herein, other useful methods are available for grinding such foods and, as such, they are not included within the scope of the present process. Suitable foodstuffs therefore include nuts (e.g. almonds, walnuts, peanuts, pecans, etc.), various seeds (e.g. corn germ, sesame seeds, etc.), chocolate and chocolate liquor, and high fat prepared foodstuffs (e.g. peanut butter).
The specific grinding agents used in the present process are those food grade film-forming materials which have been solubilized and spray dried in the presence of a latent ~as so as to achieve a bulk density of about 0.05 to 0.42 g/cc.
1~55~i~
Any food grade filrn-forlning material may be employed herein. Gen-erally, these film-formers fall into the three major classifications of starches, dextrins and gums, although a few of the useful materials fall outside these classes. Useful starches include food-grade products derived from corn, rice, pota-to, sago, tapioca, waxy maize, wheat, etc., as well as any food-grade modifications thereof, for example, the acetate, propionate, and hutyrate esters, as well as the hydroxyethyl, hydroxypropyl and carboxyrnethyl ethers. Suitable dextrins for use herein include the enzymatic, chemical or heat degradation products of starch, such as the dextrins, maltodextrins, British gums, white dextrins, etc. Since it is necessary to employ the film-former in solution form, and since efficiency considerations dictate the use of as lligll a solids level as possible, it will be recognized that the choice of film-former will be governed in part by the solution vis-cosity thereof. This factor is of most concern when considering the specific gums to be used since rnost gums are, by nature, very viscous.
Suitable gums for use herein include gum arabic, alginates, pectinates, low viscosity carrageenans, as well as low viscosity synthetic gums such as carboxymethyl cellulose, hydroxypropyl cellulose, methylpropyl cellu-lose, cellulose xanthate, etc. Other useful film formers include gela-tin, soybean protein, zein protein, etc.
The term "latent yas" as used herein refers to any material, whet-her solid, liquid or gaseous, which can be incorporated in the solution of the film-forming material and which can be converted into a gas, i.e., which produces a gas or is rendered gaseous at an elevated temper-ature, preferably a temperature at which the film-forming solution may be dried. The agent itself may be a gas "~Ihich prior to the conversion ~S'~i7 is in dissolved form, or it may be a liquid or a solid which volatilizes or reacts with another substance or decomposes to forrn a gas at such a temperature.
Particularly useful gases which may be employed include dissolved carbon dioxide, and ammonia. Additionally, there are a large number of liquid and solid substances ~ich are decomposable at elevated temperatures or react with other substances to produce gases and are known in the art as blowillg agents. Any blowing agent, the residues of which are food-grade materials, may be employed herein provided it can be incorporated in the solution of film-forming material. Satisfactory blowing agents include inorganic salts selected from the group consistin~ of carbonates, and bicarbonates, such as sodium bicarbonate, sodium carbonate, ammonium carbonate, amrnonium bicarbonate, etc.
Many blowing agents will react with other substances to produce gases. Carbonates, for example, such as sodium carbonate, react with acids such as hydrochloric to produce carbon dioxide. Ammonium salts react with bases such as sodium hydroxide to liberate amrnonia. There-fore, by feeding in hydrochloric acid solution to a solution of a film-forming material containing a carbonate just as the solution is entering the atomizer section of the spray drier, carbon dioxide is liberated and is present during the spray-dryin~3.
Since the amount of gas or gas-producing substance required will depend, arnong other factors, upon the concentration of the solution, the amount of gas formed per unit weight of the latent gas material and the size of the particle, specific quantities and ranges cannot be given.
In general, however, an amount of latent gas material in the range of about 2-20% by wei~3ht of dry film-forming material has been found sufficient.
55~7 As previously mentioned, the film-formin~ rnaterial must be solubi-lized (dispersed) so as to be substan-tially free of ~ranules. It will be recognized that, depending upon the particular film-forming material, the material rnay be solubilized directly in water or an aqueous alcoho-lic solvent or it may be necessary to heat the mixture in order to ef-fect solubilization. It will also be recognized that although the film-former should be substantially solubilized, some undissolved material may be present. As re~ards the concentration of film-former used, higher concentrations are, of course, preferred since they con-tribute to the efficiency of the system. The particular solids contentemployed will, however, depend on the film-former itself. In general, solutions containing 20-40% by weight solids are preferred. The size of the resultant particles will, in part, be affected by the nature and concentration of the particular film-former with larger particles he-ing produced from solutions having higher solid levels. For use in the present process, particle sizes within the range of about 5 to 120 microns have been found to be preferred.
After solubilization of the film-forming material and incorporation of the latent gas, the solution is spray dried in accordance with con-ventional techniques in order to produce a grindiny a~ent of suitablebulk density. For use herein, agents having a bulk density of about 0.05 to 0.42 g/cc, preferably 0.07 to 0.17 g/cc, are required.
The production of such particles, including the general details for the spray drying operation, are described in detail in U.S. Pat. No.
2,797,201. One of ordinary skill in the art, using the food-grade film-forming materials disclosed herein and, mutatis mutandis, the method taught in the patent, will readily be able to produce grindin~
55ti7 agents of required bulk density suitable for use herein.
While it may be recognize(l that starches, as well as other food-grade film-forr,~ing materials, have long been known to provide a limited degree of absorption of oil, none have been used or suggested for use with the high fatty foodstuffs contemplated herein. Moreover, nowhere has it been sugyested that by spray drying these film-formers in the presence of a latent gas would the oil absorption capability thereof be so dramatically increased.
In order to practice the present process, the grinding agent produced as described above is merely blended with the foodstuff and then the mixture ground using conventional techniques. Contemplated as exemplary techniques for commercial scale operations are the use of Fitz or Wiley Mills with mesh sizes adjusted to the size of the desired particle.
The amount of grinding agent required will vary depending upon the fat content of tlle food to be ground as well as the specific film-former used to produce the grinding agent. In general, an amount (by weight) of grinding agent approximately equivalent to the fat content of the particular foodstuff has been found to be optimum; however, the amount of grinding agent ranges from about 25,~ to about 400%, preferably 50% to 200%, by weight of the fat content of the foodstuff.
At lower levels of grinding agents, and depending again on the particular foodstuff and grinding agent employed, it may be desirable to add a conventional flow agent such as silicon dioxide or a granular diluent such as unmodified dextrin, starch, cellulose, etc. in order to facilitate production and lower the cost of the desired product. It may also be desirable to add natural or artificial flavorants to the ~LZ~ 7 mixture, either before or after grindiny, to enhance the final flavor thereof.
The fine powdered (ground) foodstuff is characterized by being re-latively free-flowing and non-agglomerating and may be used ultimately in such form or it may be incorporated as an adjuvant into other processed foodstuffs. In particular, the powdered foodstuffs are useful in the production of dry mixes such as gravies, soups, salad dressings, puddings, pancake mixes, cake mixes, etc., for flavoring or coatiny on various snack foods, etc.
It is to be noted that the unique food products herein can only be adequately described by making reference to the method which has been utilized for their preparation.
The invention will be further illustrated by the examples which follow. The first three examples illustrate the preparation of a grinding agent suitable for use in the present invention.
EXAMPLE I
K-Dex 4484, trademark for a tapioca based dextrin available from National Starch and Chemical Corporation, in an amount of 2200 grams was added to 1500 grams tepid water and the slurry heated to 88C. and held at this temperature for 20 to 30 minutes to effect solubilization.
Another 1800 grams of water was then added to cool the solution to 38 -48C. A solution of 110 grams ammonium carbonate in 624 grams of water was then added to the cooled dextrin solution and the mixture was spray dried at 250-400C. using an Anhydro (trademark) Spray Drier.
The bulk density of the resultin~ grinding agent was measured as 0.08-0.11 g/cc.
~z5cj67 EXAMPLE II
Using the general procedures described in Example I, grinding agents suitable for use herein were prepared using the following film-forming agents:
Maltodextrin Crystal Gum (a trademark for a tapioca based dextrin available from National Starch and Chemical Corporation) Purity Gum BE (a trademark for a modified corn starch available from National Starch and Chemical Corporation) EXAMPLE III
In a similar manner, two additional grinding agents useful herein were prepared from the tapioca-based dextrin of Example I using ammonium bicarbonate and carbon dioxide, respectively, as blowing agents.
EXA~lPLE IV
This example illustrates the grinding of almonds to produce a free-flowing powder in accordance with the teachings herein.
A. Sixty-seven grams of almond (containing approximately 54% fat) were mixed with 33 grams of the modified dextrin grinding agent produced in Example I. The mixture was then ground in a Moulinex (trade-mark) grinder to form a dry, powdered almond foodstuff.
B. In order to reduce the level of the modified dextrin employed, the procedure described above was repeated using various levels of mod-ified dextrin together with an unmodified dextrin, and in one case, silicon dioxide.
11 Z5~j7 In~redients Amounts (g) Almond 67 67 67 Modified dextrin 10 10 15 Unmodified dextrin of Ex. I 23 22 18 Silicon dioxide*
* Added after ~rinding In all cases, a satisfactory powdered, free-flowing almond product was produced; however, some caking occurred during the grinding operation itself, rendering the procedure more difficult than when the modified dextrin alone was employed.
C. In order to ascertain whether other conventional materials could be used as grinding agents herein, the procedure described above was repeated using the rnaterials and amounts shown below:
Ingredients Amounts (g) Almonds 80 90 67 67 Modified dextrin of Ex. I. 20 10 - -Unrnodified dextrin - - 33 Corn starch - _ _ 33 Only the almonds ground using 20 9 of the modified dextrin pro-duced an acceptable product. Thus, the use of low levels of modifieddextrin as well as higher levels of other additives did not facilitate grinding of the hish fat containing almonds.
EXAMPLE V
Using the procedures described in Parts A and B of Example IV, pea-nuts were ground in accordance with the present process. The ingre-dients and amounts (in grams) are shown below:
1~!L255~ci7 Ingredients A B C
Dry roasted unsalted peanuts67 67 67 Modified dextrin of Example I 33 20 10 Unmodified dextrin - 12 22 Silicon dioxide In all cases, a satisfactory ground, powdered and flowable peanut product was obtained.
Again, attempts were made to grind the high fat containing food-stuff using other materials as grinding aids. Thus, to 67 grams peanuts were added 33 parts of tapioca starch, Crystal Gum (trademark) and Solka Floc (trademark for a microcrystalline cellulose available from Brown Co.) respectively. All samples caked up and could not be used to produce an acceptable product.
EXAMPLE VI
Other high fat containing foodstuffs were powdered using the procedure described in Example IV.
Ingredients Amounts (g) Modified dextrin of Example I 20 38 33 33 Corn germ (approximately 30% fat) 80 20 Chocolate liquor (approximately 53% fat) - 67 Peeans (approximately 71% fat) - _ 67 Peanut butter (approximately 51% fat) - - - - 67 ~55~i7 In all cases, satisfactory powdered, free-flowin~ food products were readily o~tained.
It is further postulated 'hat the artisan, using the techniques disclosed in U.S. Patent 2,797,201 discussed hereinabove and using film-formers ~ich are not food-grade materials, would produce similar oil-absorbing products useful in non-food related applications.
55ti7 agents of required bulk density suitable for use herein.
While it may be recognize(l that starches, as well as other food-grade film-forr,~ing materials, have long been known to provide a limited degree of absorption of oil, none have been used or suggested for use with the high fatty foodstuffs contemplated herein. Moreover, nowhere has it been sugyested that by spray drying these film-formers in the presence of a latent gas would the oil absorption capability thereof be so dramatically increased.
In order to practice the present process, the grinding agent produced as described above is merely blended with the foodstuff and then the mixture ground using conventional techniques. Contemplated as exemplary techniques for commercial scale operations are the use of Fitz or Wiley Mills with mesh sizes adjusted to the size of the desired particle.
The amount of grinding agent required will vary depending upon the fat content of tlle food to be ground as well as the specific film-former used to produce the grinding agent. In general, an amount (by weight) of grinding agent approximately equivalent to the fat content of the particular foodstuff has been found to be optimum; however, the amount of grinding agent ranges from about 25,~ to about 400%, preferably 50% to 200%, by weight of the fat content of the foodstuff.
At lower levels of grinding agents, and depending again on the particular foodstuff and grinding agent employed, it may be desirable to add a conventional flow agent such as silicon dioxide or a granular diluent such as unmodified dextrin, starch, cellulose, etc. in order to facilitate production and lower the cost of the desired product. It may also be desirable to add natural or artificial flavorants to the ~LZ~ 7 mixture, either before or after grindiny, to enhance the final flavor thereof.
The fine powdered (ground) foodstuff is characterized by being re-latively free-flowing and non-agglomerating and may be used ultimately in such form or it may be incorporated as an adjuvant into other processed foodstuffs. In particular, the powdered foodstuffs are useful in the production of dry mixes such as gravies, soups, salad dressings, puddings, pancake mixes, cake mixes, etc., for flavoring or coatiny on various snack foods, etc.
It is to be noted that the unique food products herein can only be adequately described by making reference to the method which has been utilized for their preparation.
The invention will be further illustrated by the examples which follow. The first three examples illustrate the preparation of a grinding agent suitable for use in the present invention.
EXAMPLE I
K-Dex 4484, trademark for a tapioca based dextrin available from National Starch and Chemical Corporation, in an amount of 2200 grams was added to 1500 grams tepid water and the slurry heated to 88C. and held at this temperature for 20 to 30 minutes to effect solubilization.
Another 1800 grams of water was then added to cool the solution to 38 -48C. A solution of 110 grams ammonium carbonate in 624 grams of water was then added to the cooled dextrin solution and the mixture was spray dried at 250-400C. using an Anhydro (trademark) Spray Drier.
The bulk density of the resultin~ grinding agent was measured as 0.08-0.11 g/cc.
~z5cj67 EXAMPLE II
Using the general procedures described in Example I, grinding agents suitable for use herein were prepared using the following film-forming agents:
Maltodextrin Crystal Gum (a trademark for a tapioca based dextrin available from National Starch and Chemical Corporation) Purity Gum BE (a trademark for a modified corn starch available from National Starch and Chemical Corporation) EXAMPLE III
In a similar manner, two additional grinding agents useful herein were prepared from the tapioca-based dextrin of Example I using ammonium bicarbonate and carbon dioxide, respectively, as blowing agents.
EXA~lPLE IV
This example illustrates the grinding of almonds to produce a free-flowing powder in accordance with the teachings herein.
A. Sixty-seven grams of almond (containing approximately 54% fat) were mixed with 33 grams of the modified dextrin grinding agent produced in Example I. The mixture was then ground in a Moulinex (trade-mark) grinder to form a dry, powdered almond foodstuff.
B. In order to reduce the level of the modified dextrin employed, the procedure described above was repeated using various levels of mod-ified dextrin together with an unmodified dextrin, and in one case, silicon dioxide.
11 Z5~j7 In~redients Amounts (g) Almond 67 67 67 Modified dextrin 10 10 15 Unmodified dextrin of Ex. I 23 22 18 Silicon dioxide*
* Added after ~rinding In all cases, a satisfactory powdered, free-flowing almond product was produced; however, some caking occurred during the grinding operation itself, rendering the procedure more difficult than when the modified dextrin alone was employed.
C. In order to ascertain whether other conventional materials could be used as grinding agents herein, the procedure described above was repeated using the rnaterials and amounts shown below:
Ingredients Amounts (g) Almonds 80 90 67 67 Modified dextrin of Ex. I. 20 10 - -Unrnodified dextrin - - 33 Corn starch - _ _ 33 Only the almonds ground using 20 9 of the modified dextrin pro-duced an acceptable product. Thus, the use of low levels of modifieddextrin as well as higher levels of other additives did not facilitate grinding of the hish fat containing almonds.
EXAMPLE V
Using the procedures described in Parts A and B of Example IV, pea-nuts were ground in accordance with the present process. The ingre-dients and amounts (in grams) are shown below:
1~!L255~ci7 Ingredients A B C
Dry roasted unsalted peanuts67 67 67 Modified dextrin of Example I 33 20 10 Unmodified dextrin - 12 22 Silicon dioxide In all cases, a satisfactory ground, powdered and flowable peanut product was obtained.
Again, attempts were made to grind the high fat containing food-stuff using other materials as grinding aids. Thus, to 67 grams peanuts were added 33 parts of tapioca starch, Crystal Gum (trademark) and Solka Floc (trademark for a microcrystalline cellulose available from Brown Co.) respectively. All samples caked up and could not be used to produce an acceptable product.
EXAMPLE VI
Other high fat containing foodstuffs were powdered using the procedure described in Example IV.
Ingredients Amounts (g) Modified dextrin of Example I 20 38 33 33 Corn germ (approximately 30% fat) 80 20 Chocolate liquor (approximately 53% fat) - 67 Peeans (approximately 71% fat) - _ 67 Peanut butter (approximately 51% fat) - - - - 67 ~55~i7 In all cases, satisfactory powdered, free-flowin~ food products were readily o~tained.
It is further postulated 'hat the artisan, using the techniques disclosed in U.S. Patent 2,797,201 discussed hereinabove and using film-formers ~ich are not food-grade materials, would produce similar oil-absorbing products useful in non-food related applications.
Claims (8)
PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for powdering a dry, solid foodstuff having a fat content greater than 30% to produce a free-flowing powder comprising the steps of adding thereto 25-400% by weight of the fat content of the foodstuff of a grinding agent comprising a food-grade film-forming material which has been spray-dried from a solution thereof in the presence of a latent gas and which is characterized by a bulk density within the range of 0.05 to 0.42 g/cc and grinding the mixture to effect powdering.
2. The process of Claim 1 wherein the grinding agent is used in an amount of 50 to 200% by weight of the fat content of the foodstuff.
3. The process of Claim 1 wherein the grinding agent has a bulk density of 0.07 to 0.17 g/cc.
4. The process of Claim 1 wherein the foodstuff is selected from the group consisting of nuts, seeds, chocolate, chocolate liquor, and peanut butter.
5. The process of Claim 1 wherein the film-forming material is selected from the group consisting of starches, dextrins and gums.
6. The process of Claim 1 wherein the film-forming material is dextrin.
7. The process of Claim 1 wherein the latent gas is selected from the group consisting of ammonium carbonate, ammonium bicarbonate and carbon dioxide.
8. The process of Claim 1 wherein, in addition to the grinding agent, there is also added to the foodstuff a granular diluent.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US06/019,790 US4232052A (en) | 1979-03-12 | 1979-03-12 | Process for powdering high fat foodstuffs |
US019,790 | 1979-03-12 |
Publications (1)
Publication Number | Publication Date |
---|---|
CA1125567A true CA1125567A (en) | 1982-06-15 |
Family
ID=21795032
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA344,819A Expired CA1125567A (en) | 1979-03-12 | 1980-01-31 | Process for powdering high fat foodstuffs |
Country Status (10)
Country | Link |
---|---|
US (1) | US4232052A (en) |
JP (1) | JPS5820251B2 (en) |
BR (1) | BR8000711A (en) |
CA (1) | CA1125567A (en) |
DE (1) | DE3003983C2 (en) |
FR (1) | FR2451223B1 (en) |
GB (1) | GB2049388B (en) |
IT (1) | IT1147326B (en) |
MX (1) | MX6784E (en) |
NL (1) | NL182613C (en) |
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US4814195A (en) * | 1987-03-20 | 1989-03-21 | Winters Canning Co. | Reduced calorie peanut butter product |
JPH0392993U (en) * | 1990-01-08 | 1991-09-20 | ||
US5302409A (en) * | 1993-03-15 | 1994-04-12 | Franklin Kerin K | Reduced fat peanut butter and method of making same |
DE69426863T2 (en) * | 1993-12-15 | 2001-09-27 | Nat Starch Chem Invest | Use of oil-adsorbing natural polymers in cosmetic and pharmaceutical applications |
US5441753A (en) * | 1994-01-28 | 1995-08-15 | Fmc Corporation | Coprocessed particulate bulking and formulating AIDS: their composition, production, and use |
US5505982A (en) * | 1994-01-28 | 1996-04-09 | Fmc Corporation | Chocolate confection |
US6395303B1 (en) | 1996-06-10 | 2002-05-28 | Edward Mendell Co., Inc. | Process for preparing a directly compressible solid dosage form containing microcrystalline cellulose |
IL139728A (en) * | 1995-01-09 | 2003-06-24 | Penwest Pharmaceuticals Compan | Aqueous slurry composition containing microcrystalline cellulose for preparing a pharmaceutical excipient |
US6936277B2 (en) * | 1995-01-09 | 2005-08-30 | J. Rettenmaier & Soehne Gmbh & Co. Kg | Pharmaceutical excipient having improved compressibility |
US5948438A (en) * | 1995-01-09 | 1999-09-07 | Edward Mendell Co., Inc. | Pharmaceutical formulations having improved disintegration and/or absorptivity |
US6471994B1 (en) | 1995-01-09 | 2002-10-29 | Edward Mendell Co., Inc. | Pharmaceutical excipient having improved compressibility |
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US5733578A (en) | 1995-11-15 | 1998-03-31 | Edward Mendell Co., Inc. | Directly compressible high load acetaminophen formulations |
US6852336B2 (en) | 1995-11-15 | 2005-02-08 | J. Rettenmaier & Soehne Gmbh + Co. Kg | Directly compressible high load acetaminophen formulations |
US6391337B2 (en) | 1995-11-15 | 2002-05-21 | Edward Mendell Co., Inc. | Directly compressible high load acetaminophen formulations |
US5846580A (en) * | 1996-11-14 | 1998-12-08 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Complete flavor mix transformed into the glassy state |
US7101914B2 (en) * | 1998-05-04 | 2006-09-05 | Natural Asa | Isomer enriched conjugated linoleic acid compositions |
US20030149288A1 (en) * | 2000-04-18 | 2003-08-07 | Natural Asa | Conjugated linoleic acid powder |
JP5258134B2 (en) * | 2000-04-18 | 2013-08-07 | エイカー バイオマリン アーエスアー | Conjugated linoleic acid powder |
US6572887B2 (en) | 2000-05-01 | 2003-06-03 | National Starch And Chemical Investment Holding Corporation | Polysaccharide material for direct compression |
US6649202B1 (en) | 2000-09-12 | 2003-11-18 | Edward T. Huxel | Flat plate flaking device |
US20030021877A1 (en) * | 2001-06-13 | 2003-01-30 | Cain Frederick William | Micronised fat particles |
US6677470B2 (en) | 2001-11-20 | 2004-01-13 | Natural Asa | Functional acylglycerides |
US6743931B2 (en) | 2002-09-24 | 2004-06-01 | Natural Asa | Conjugated linoleic acid compositions |
US7232577B2 (en) * | 2002-10-21 | 2007-06-19 | L. Perrigo Company | Readily dispersible dietary fiber composition |
ZA200600076B (en) | 2003-07-17 | 2007-03-28 | Unilever Plc | Process for the preparation of an edible dispersion comprising oil and structuring agent |
US20050123603A1 (en) * | 2003-09-26 | 2005-06-09 | Natural Asa | Natural menaquinone 7 compositions |
WO2005087017A2 (en) | 2004-03-10 | 2005-09-22 | Natural Asa | Compositions comprising reverse isomers of conjugated linoleic acid |
DE102004050562A1 (en) * | 2004-10-15 | 2006-05-04 | Henkel Kgaa | Absorbable particles |
WO2006087093A1 (en) | 2005-02-17 | 2006-08-24 | Unilever N.V. | Process for the preparation of a spreadable dispersion comprising sterol |
JP2008017784A (en) * | 2006-07-13 | 2008-01-31 | Powdernova Inc | Seed powder and method for producing the same |
EP2367434B8 (en) * | 2008-12-19 | 2017-07-26 | Unilever N.V. | Edible fat powders |
CA2745973A1 (en) * | 2008-12-19 | 2010-06-24 | Unilever Plc | Edible fat powders |
WO2011160921A1 (en) | 2010-06-22 | 2011-12-29 | Unilever Nv | Edible fat powders |
EP2651229B1 (en) | 2010-12-17 | 2015-04-08 | Unilever N.V. | Edible water in oil emulsion |
CA2820354C (en) | 2010-12-17 | 2019-06-11 | Unilever Plc | Process of compacting a microporous fat powder and compacted fat powder so obtained |
MX2017007927A (en) | 2014-12-22 | 2017-09-27 | Unilever Nv | Granular food composition comprising gas. |
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US2797201A (en) * | 1953-05-11 | 1957-06-25 | Standard Oil Co | Process of producing hollow particles and resulting product |
FR1192896A (en) * | 1958-03-13 | 1959-10-29 | Process for rendering a moisture-hungry product non-hygroscopic and products conforming to those obtained | |
US3140953A (en) * | 1961-05-22 | 1964-07-14 | Gen Foods Corp | Oleaginous food product |
US3396035A (en) * | 1963-12-16 | 1968-08-06 | Staley Mfg Co A E | Free flowing shortening composition |
FR1419128A (en) * | 1964-12-14 | 1965-11-26 | Nat Starch Chem Corp | Sauce base and process for preparing it |
US3881026A (en) * | 1966-07-26 | 1975-04-29 | Nat Patent Dev Corp | Powdered water-insoluble polymers containing absorbed additives |
US3660115A (en) * | 1969-05-09 | 1972-05-02 | Fries & Fries Inc | Solid particulate aromatic materials and process for preparing same |
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FR2218844A1 (en) * | 1973-02-28 | 1974-09-20 | Loeb Carl | Free-flowing cold-ground peanut powder - pref. used for prodn. of non-sticky peanut butter |
US3956509A (en) * | 1973-03-26 | 1976-05-11 | General Foods Corporation | Alcohol-containing dextrin powder |
FR2237497A5 (en) * | 1973-07-03 | 1975-02-07 | Fse D Oxy Catalyse Soc | Nickel catalysts for redn. of nitric oxide in exhaust gases - deposited on inert refractory carriers of low porosity and surface area |
US4145452A (en) * | 1974-01-14 | 1979-03-20 | Cousin Charles M | Fatty substances of quasi-vitreous structure |
US4009291A (en) * | 1974-03-25 | 1977-02-22 | General Foods Corporation | Cold water soluble stable bulked starch |
US3940505A (en) * | 1974-09-25 | 1976-02-24 | National Starch And Chemical Corporation | Process for drying foodstuffs |
FR2294653A1 (en) * | 1974-12-17 | 1976-07-16 | Maggi Ag | DEHYDRATED FOOD PRODUCTS AND PROCESS FOR MANUFACTURING SUCH PRODUCTS |
US4180593A (en) * | 1977-04-29 | 1979-12-25 | Cohan Allan N | Process for producing round spherical free flowing blown bead food products of controlled bulk density |
-
1979
- 1979-03-12 US US06/019,790 patent/US4232052A/en not_active Expired - Lifetime
-
1980
- 1980-01-31 CA CA344,819A patent/CA1125567A/en not_active Expired
- 1980-02-04 DE DE3003983A patent/DE3003983C2/en not_active Expired
- 1980-02-05 BR BR8000711A patent/BR8000711A/en unknown
- 1980-02-08 NL NLAANVRAGE8000822,A patent/NL182613C/en not_active IP Right Cessation
- 1980-02-21 IT IT20078/80A patent/IT1147326B/en active
- 1980-03-07 JP JP55028171A patent/JPS5820251B2/en not_active Expired
- 1980-03-11 MX MX808705U patent/MX6784E/en unknown
- 1980-03-11 GB GB8008101A patent/GB2049388B/en not_active Expired
- 1980-03-11 FR FR8005386A patent/FR2451223B1/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
BR8000711A (en) | 1980-10-21 |
JPS55124462A (en) | 1980-09-25 |
DE3003983A1 (en) | 1980-09-18 |
MX6784E (en) | 1986-07-21 |
NL182613C (en) | 1988-04-18 |
NL8000822A (en) | 1980-09-16 |
GB2049388A (en) | 1980-12-31 |
US4232052A (en) | 1980-11-04 |
IT8020078A0 (en) | 1980-02-21 |
FR2451223A1 (en) | 1980-10-10 |
IT1147326B (en) | 1986-11-19 |
NL182613B (en) | 1987-11-16 |
FR2451223B1 (en) | 1985-09-06 |
JPS5820251B2 (en) | 1983-04-22 |
DE3003983C2 (en) | 1982-05-06 |
GB2049388B (en) | 1983-03-16 |
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