Patent RU-2749923-C2 (RU)
Inventor: ABU-KHARDAN Madian Otman
IPC: A21D13/02
Filed: 2017-03-31
Granted: 2021-06-21
Abstract: FIELD: food industry.SUBSTANCE: invention relates to the food industry, namely to an edible material in the form of particles. The specified material contains from 80% to 100% by weight based on the total mass of the material suitable for processing, free of microbes, acceptable in terms of flavor and aroma properties of the bran-like material, characterized by the following parameters: (i) average particle size by volume (vol. MPS) from 5 to 100 microns; volume particle size distribution (vol. PSD), characterized by the parameters: D90,3, less than or equal to 200 microns, and D50,3, less than or equal to 40 microns, and D10,3, less than or equal to 15 microns, (iii) the average sphericity of particles measured by Smean, more than or equal to 0.75; (iv) in this case, suitable for processing means that it has an oil retention capacity (OHC) of 0.7 to 1.5; (v) free of microbes means that the bran-like material meets the criterion that salmonella is not detected in a 25 g sample of edible material; (vi)in this case, acceptable in terms of flavor properties means that the lipase activity (LA) and peroxidase activity (PA) are less than or equal to 2 units/g, optionally has a fried smell with a score of 2 or less in the olfactory analysis as determined by the organoleptic evaluation commission, as described in this document, and/or the total amount of pyrazine compounds is less than 200 ppb, preferably less than 100 ppb, more preferably less than 50 ppb, even more preferably less than 20 ppb, for example, the bran-like material does not contain pyrazine compounds. A method is proposed for producing an edible material in the form of particles, wherein the method involves providing a precursor of a bran-like material that has an unacceptable microbial load, which does not meet the criteria set out in feature (v), and is not necessarily unacceptable in terms of flavor properties, having lipase activity (LA) and/or peroxidase activity (PA) of more than 2 units/g. Further, the specified precursor material is processed in such a way that, after processing, the resulting material is both free from microbes and acceptable with respect to the above-mentioned flavor properties. Optionally, the material from all or one of the above steps is ground to obtain microbe-free, suitable for processing material particles containing a bran-like material having all the properties (i)-(vi). The above processing step includes a thermal heating step(s) (optionally, using a furnace, steam, and/or extrusion), and/or microwave treatment of the precursor material, optionally, until a reduction in the amount of salmonella measured by CFU/g is achieved by 5 log or more, preferably in which the above processing step includes heating the precursor material at a temperature of 95 to 160°C for 1 to 10 minutes and/or microwave treatment of the precursor with a power of 100 W to 990 W for a period of 1 to 10 minutes. The use of bran-like material particles with OHC from 0.7 to 1.5 and the above properties is proposed to limit the increase in the viscosity of the fat-based food composition to which these particles are added to an increase of no more than 8 Pa·s. A food product containing the above material is proposed, and the specified food product is a confectionery product, a baked product or a sponge cake. A method for obtaining a food product is proposed, including the step of mixing the above-mentioned material with other edible ingredients to obtain a food product. The use of the material is proposed to replace some or all of the sugar in a food product, while the sugar reduction is greater than or equal to 5% by weight of the added sugar in the specified food product.EFFECT: invention makes it possible to reduce the sugar content or replace it in food products, to limit the increase in viscosity.22 cl, 10 tbl, 29 ex, 18 dwg