ФУРР Пьер Феликс (CH),ФЁВРИЕ-РУА Мари Жеоржина (FR),ТРЮПП Кристин (CH),ЛЕКА Алексис Микэль Пол (CH),ДОТРЕМОНТ Кристоф (FR),БЮРРИ Жозеф (CH)
申请号：
RU2012126631/13
公开号：
RU2012126631A
申请日:
2010.11.24
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A food extrusion-cooking cereal-based, containing milk protein, less than 5% of lactose on dry substance and having a level of blocking at least 30% lysine.2. The product according to claim 1, which contains at least 16%, preferably at least 20%, more preferably at least 30%, most preferably at least 40% milk protein.3. The product according to claim 1 or 2, wherein the milk protein is whey protein.4. The product according to claim 1 or 2, in which the lactose content is less than 1%.5. A product according to claim 1 or 2, wherein the cereal ingredient is selected from wheat, corn, oats, barley, rice, sorghum or any mixtures thereof.6. The product of claim 1 or 2, in which the moisture barrier is applied.7. A product according to claim 1 or 2, which has a water activity Aw 0.35 +/- 0.05.8. The product of claim 1 or 2, which has a total milk solids content of at least 20%.9. The product according to claim 1 or 2, wherein the locking lysine level less than 20%, preferably at least 10%, more preferably less than 5%.10. A method for manufacturing a food extrusion cooking, comprising the step of extrusion-cooking the mixture of ingredients comprising cereal ingredient, milk protein, and less than 5% lactose at the temperature of 80 ° C to 120 ° C.11. The method of claim 10, wherein the milk protein is present in the mixture of ingredients in an amount of at least 16%.12. The method of claim 10 or 11, wherein the temperature is from 85 ° C to 100 ° C.13. The method of claim 10 or 11, wherein the pressure in the extrusion process ranges from 60 to 140 bar, more preferably from 70 to 100 bar, most preferably from 80 to 90 bar.14. The product produced by the method according to claim 10.15. Use of a product according to claim 1 for the preparation of food compositions, such as a cereal bar, bar milk, ice cream, yogurt, chocolate bars, frozen desserts, dairy products.1. Пищевой продукт экструзионной варки на зерновой основе, содержащий молочный белок, менее 5% лактозы в пе
