MILK BISCUIT

Abstract

A food product of the milk biscuit type mainly constituted of milk ingredients having organoleptic qualities, in particular crunchiness and puffiness, of a biscuit, where the milk biscuit includes 30 to 60% by weight of the total weight of the milk biscuit of proteins, of which at least 80% is of milk origin, 12 to 45% by weight of the total weight of the milk biscuit of mono- and/or disaccharides, of which at least 60% by weight of said mono- and/or disaccharides is lactose, 1 to 40% by weight of the total weight of the milk biscuit of lipids; and less than 6% by weight of the total weight of the milk biscuit of water.

Claims

1. A milk biscuit comprising: 30 to 60% by weight of the total weight of the milk biscuit of proteins, of which at least 80% is of milk origin; 12 to 45% by weight of the total weight of the milk biscuit of mono- and/or disaccharides, of which at least 60% by weight of said mono- and/or disaccharides is lactose; 1 to 40% by weight of the total weight of the milk biscuit of lipids; and less than 6% by weight of the total weight of the milk biscuit of water.

2. The milk biscuit according to claim 1, wherein the milk biscuit comprises at least 60% by weight of the total weight of the milk biscuit comprises ingredients of milk origin.

3. The milk biscuit according to claim 1, wherein the milk biscuit has an apparent density between 0.1 and 0.6 g/cm.sup.3.

4. The milk biscuit according to claim 1, further comprising less than 10% by weight of the total weight of the milk biscuit of any compound other than proteins, mono- and/or disaccharides, lipids and water.

5. The milk biscuit according to claim 1, further comprising less than 1% by weight of the total weight of the milk biscuit of at least one additive selected from among baking powders and emulsifiers.

6. (canceled)

7. The milk biscuit according to claim 6, wherein the milk biscuit: comprises at least 60% by weight of the total weight of the milk biscuit of ingredients of milk origin; and/or has an apparent density comprised between 0.1 and 0.6 g/cm.sup.3.

8. The milk biscuit according claim 1, further comprising between 20 and 85% by weight of the total weight of the milk biscuit of whole or skimmed milk.

9. The milk biscuit according to claim 1, wherein the lipids comprise vegetable fat.

10. The milk biscuit according to claim 1, wherein the milk biscuit has an apparent density between 0.12 and 0.4 g/cm.sup.3.

11. The milk biscuit according to claim 1, further comprising 0.8 to 1.6% by weight of the total weight of the milk biscuit of calcium.

12. The milk biscuit according to claim 1, further comprising: less than 5% by weight of the total weight of the milk biscuit of any other compounds, other than proteins, mono- and/or disaccharides, lipids and water; and/or less than 0.5% by weight of the total weight of the milk biscuit of at least one additive selected from among baking powders and emulsifiers.

13. The milk biscuit according to claim 1, wherein: the mono- and/or disaccharides are lactose present in a quantity comprised between 12% and 40% by weight of the total weight of the milk biscuit; and wherein the lipids are of milk origin.

14. The milk biscuit according to claim 1, wherein the milk biscuit does not comprise at least one additive selected from among baking powders and emulsifiers.

15. A method for preparing a milk biscuit according to claim 1, the method comprising: mixing ingredients for obtaining a dough; forming the dough; cutting the dough; and oven cooking the dough.

16. The method of claim 15, wherein the method further comprises pre-drying the cut dough before oven cooking.

17. The method of claim 15, wherein the method further comprises drying the dough to a target humidity.

18. The method of claim 15, wherein the method further comprises: adding inclusions on a surface of the dough; and spraying the surface; and soaking the dough in another fluid.

19. The method of claim 18, wherein the fluid is a chocolate or melted chocolate.

Description

EXAMPLES OF PREPARING MILK BISCUITS ACCORDING TO THE INVENTION

1Formula Type I

[0120] Ingredients: Whole milk (35%), skimmed milk powder (29%), vegetable fat (14%), milk protein powder (12%), sugar (10%).

[0121] Nutritional composition:

TABLE-US-00002 TABLE 1 Proteins 31 g/100 g Of which milk proteins 31 g/100 g Sugars 41 g/100 g Of which lactose 26 g/100 g Of which saccharose 15 g/100 g Lipids 23 g/100 g Of which milk lipids 3 g/100 g Of which plant lipids 20 g/100 g Starch 0 g/100 g Food fibres 0 g/100 g Calcium 900 mg/100 g Water 3 g/100 g

[0122] Characterisation of the product: product puffed in the form of a hollow cavity, crunchy and dispersant, with a milk taste. Apparent density according to the measuring protocol of 0.17 g/cm.sup.3. The dry skimmed milk and whole milk powder content in end products is 46% (respectively 40% and 6%).

2Formula Type II

[0123] Ingredients: Parmesan (40%), skimmed milk powder (26.5%), water (22.7%), milk protein powder (10%), salt (0.8%).

[0124] Nutritional composition:

TABLE-US-00003 TABLE 2 Proteins 48 g/100 g Of which milk proteins 48 g/100 g Sugars 24 g/100 g Of which lactose 24 g/100 g Lipids 17 g/100 g Of which milk lipids 17 g/100 g Starch 0 g/100 g Food fibres 0 g/100 g Calcium 1400 mg/100 g Water 3 g/100 g

[0125] Characterisation of the product: product puffed in the form of a hollow cavity, crunchy and dispersant, with a shaved parmesan taste. Apparent density according to the measuring protocol of 0.15 g/cm.sup.3. The end product contains 36% of skimmed milk powder.

3Formula Type III

[0126] Ingredients: Skimmed milk powder (60%), water (28%), vegetable fat (10%), milk protein powder (2%).

[0127] Nutritional composition:

TABLE-US-00004 TABLE 3 Proteins 33 g/100 g Of which milk proteins 33 g/100 g Sugars 45 g/100 g Of which lactose 45 g/100 g Lipids 15 g/100 g Of which milk lipids 1 g/100 g Of which plant lipids 14 g/100 g Starch 0 g/100 g Food fibres 0 g/100 g Calcium 1100 mg/100 g Water 3 g/100 g

[0128] Characterisation of the product: This product has a multi-honeycomb inner structure different from hollow shells from the preceding examples and has a sugary baked milk taste.

[0129] Apparent density according to the measuring protocol of 0.38 g/cm.sup.3. The end product contains 80% of skimmed milk powder.

4Formula Type IV

[0130] Ingredients: Skimmed milk powder (46%), water (20%), vegetable fat (12%), sugar (10%), milk protein powder (7%), gluten (5%).

[0131] Nutritional composition:

TABLE-US-00005 TABLE 4 Proteins 33 g/100 g Of which milk proteins 28 g/100 g Of which plant proteins 5 g/100 g Sugars 44 g/100 g Of which lactose 32 g/100 g Of which saccharose 12 g/100 g Lipids 16 g/100 g Of which milk lipids 1 g/100 g Of which plant lipids 15 g/100 g Starch 0.3 g/100 g Food fibres 0 g/100 g Calcium 900 mg/100 g Water 3 g/100 g

[0132] Characterisation of the product: product puffed in the form of a hollow cavity, crunchy and dispersant. Apparent density according to the measuring protocol of 0.18 g/cm.sup.3. The end product contains 55% of skimmed milk powder.

5Formula Type V

[0133] Ingredients: Skimmed milk powder (30%), water (28%), milk protein powder (12%), vegetable fat (12%), sugar (10%), maize starch (6%).

[0134] Nutritional composition:

TABLE-US-00006 TABLE 5 Proteins 33 g/100 g Of which milk proteins 33 g/100 g Sugars 36 g/100 g Of which lactose 22 g/100 g Of which saccharose 14 g/100 g Lipids 18 g/100 g Of which milk lipids 1 g/100 g Of which plant lipids 17 g/100 g Starch 8 g/100 g Food fibres 0 g/100 g Calcium 900 mg/100 g Water 3 g/100 g

[0135] Characterisation of the product: product puffed in the form of a hollow cavity, crunchy and dispersant. Apparent density according to the measuring protocol of 0.18 g/cm.sup.3. The end product contains 40% of skimmed milk powder.

6Formula Type VI

[0136] Ingredients: Skimmed milk powder (41%), whole milk (30%), butter (16%), milk protein powder (13%).

[0137] Nutritional composition:

TABLE-US-00007 TABLE 6 Proteins 37 g/100 g Of which milk proteins 37 g/100 g Sugars 35 g/100 g Of which lactose 35 g/100 g Lipids 21 g/100 g Of which milk lipids 21 g/100 g Starch 0 g/100 g Food fibres 0 g/100 g Calcium 1100 mg/100 g Water 3 g/100 g

[0138] Characterisation of the product: product puffed in the form of a hollow cavity, crunchy and dispersant. Apparent density according to the measuring protocol of 0.2 g/cm.sup.3. The end product only contains milk ingredients including 60% of skimmed milk powder.

7Formula Type VII

[0139] Ingredients: Water (40%), skimmed milk powder (33.3%), milk protein powder (26.7%).

[0140] Nutritional composition:

TABLE-US-00008 TABLE 7 Proteins 57 g/100 g Of which milk proteins 57 g/100 g Sugars 35 g/100 g Of which lactose 35 g/100 g Lipids 1.5 g/100 g Of which milk lipids 1.5 g/100 g Starch 0 g/100 g Food fibres 0 g/100 g Calcium 1600 mg/100 g Water 3 g/100 g

[0141] Characterisation of the product: product very puffed in the form of a hollow cavity, crunchy and dispersant. Apparent density according to the measuring protocol of 0.12 g/cm.sup.3. The end product only contains milk ingredients, including 54% of skimmed milk powder. It contains no added fat.

8Formula Type VIII

[0142] Ingredients: Skimmed milk powder (46%), water (30%), milk protein powder (10%), butter (10%), FOS (7%).

[0143] Nutritional composition:

TABLE-US-00009 TABLE 8 Proteins 35 g/100 g Of which milk proteins 35 g/100 g Sugars 37 g/100 g Of which lactose 36 g/100 g Of which other sugars 1 g/100 g coming from FOSs Lipids 13 g/100 g Of which milk lipids 13 g/100 g Starch 0 g/100 g Food fibres 9 g/100 g Calcium 1100 mg/100 g Water 3 g/100 g

[0144] Characterisation of the product: product puffed in the form of a hollow cavity, crunchy and dispersant. Apparent density according to the measuring protocol of 0.26 g/cm.sup.3. The end product contains 62% of skimmed milk powder.

Summary of the Composition of Biscuits According to Examples I to VIII

[0145]

TABLE-US-00010 Ex 1 Ex 2 Ex 3 Ex 4 Ex 5 Ex 6 Ex 7 Ex 8 Total protein 31% 48% 33% 33% 33% 37% 57% 35% content (g/100 g end product) Milk protein 31% 48% 33% 28% 33% 37% 57% 35% content (g/100 g end product) % of milk proteins out 100% 100% 100% 85% 100% 100% 100% 100% of total proteins Sugar content (g/100 g 41% 24% 45% 44% 36% 35% 35% 37% end product) Lactose content (g/100 g 26% 24% 45% 32% 22% 35% 35% 36% end product) % of lactose out of total 64% 100% 100% 71% 61% 100% 100% 99% sugars Lipid content (g/100 g 23% 17% 15% 16% 18% 21% 1.5% 13% end product) Ponderal content of milk 64% 99% 85% 65% 60% 100% 100% 90% ingredients on dry end product Starch content (g/100 g 0% 0% 0% 0.3% 8% 0% 0% 0% end product) Whole or skimmed milk 46% 36% 80% 55% 40% 60% 54% 62% powder content on end product Fibre content (g/100 g 0% 0% 0% 0% 0% 0% 0% 9% end product) Ca content (mg/100 g 900 1400 1100 900 900 1100 1600 1100 end product)