Non-dairy crumb and method for its manufacture
AssigneeOy Karl Fazer Ab
InventorsMonika Willberg, Antti-Jussi Zitting
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Abstract
The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containing the grain-based crumb, as well as to the use of the grain-based crumb in various food applications, such as confectionery products and sweet bakery products. The invention also relates to a method for decreasing grainy flavours of grain-based products.
Claims31
A method for preparing non-dairy, grain-based crumb, the method comprising the steps of:
- a) providing a mixture of sugar and grain-based material in aqueous medium to obtain an aqueous mixture of sugar and grain-based material;
- b) roasting the aqueous mixture of sugar and grain-based material;
- c) adding and mixing cocoa mass, cocoa powder, cocoa butter or a mixture of different cocoa components to the aqueous mixture of sugar and grain-based material before, during or subsequent to the roasting;
- d) optionally adding and mixing vegetable fat to the aqueous mixture of sugar and grain-based material before, during or subsequent to the roasting;
- e) subjecting the roasted mixture to evaporation to obtain grain-based crumb;
- and
- f) optionally grinding the grain-based crumb to pieces of desired size,
- wherein the grain-based material comprises or is grain flour, fermented grain base, grain-based fermented product, enzymatically treated grain or grain milk, condensed grain base, or malted grain base.
A non-dairy, grain-based crumb comprising a roasted mixture of sugar and grain-based material with cocoa raw material, wherein the cocoa raw material is selected from cocoa mass, cocoa powder, cocoa butter and any combination thereof, optionally together with vegetable fat, wherein the crumb has a water content of 0.5-5% by weight, and wherein the grainy flavour of the grain-based material is decreased compared to unroasted grain-based material.
A method for decreasing grainy flavours of grain-based products, wherein the method comprises the steps of:
- a) providing a mixture of sugar and grain-based material in aqueous medium to obtain an aqueous mixture of sugar and grain-based material;
- b) roasting the aqueous mixture of sugar and grain-based material;
- c) optionally adding and mixing vegetable fat to the aqueous mixture of sugar and grain-based material before, during or subsequent to the roasting;
- d) subjecting the roasted mixture to evaporation to obtain grain-based crumb;
- and
- e) providing the grain-based crumb as an ingredient of the grain-based products, wherein the grain-based material is selected from oat and rye based materials, and wherein the use of protein hydrolysates is avoided.
Dependencies are inferred from the claim text.