Process for the preparation of heat treated cereal based food products

Abstract

A process prepares heat treated cereal based food products enriched in certain flavours, and a heat treated cereal based food product is obtainable by this process. Additionally, a process generates a pre-reacted fraction, and a pre-reacted fraction is obtainable by this process. The pre-reacted fraction can be used to prepare heat treated cereal based food products.

1 . A heat treated cereal-based food product wherein:
 a) the ratio between concentrations of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal or higher than 0.02, and the ratio between concentrations of 2-acetyl-1-thiazoline to 4-vinylguaiacol is equal or higher than 0.02; and/or   b) the ratio between concentrations of 2-acetyl-1-thiazole to 3-methylbutanal is equal or higher than 0.035, and the ratio between concentrations of 2-acetyl-1-thiazoline to 3-methylbutanal is equal or higher than 0.040.   
     
     
         2 . The heat treated cereal-based product according to  claim 1  wherein the ratio between concentrations of HDMF to 4-vinylguaiacol is equal or higher than 0.7 and/or the ratio between concentrations of HDMF to 3-methylbutanal is equal or higher than 1.0. 
     
     
         3 . The heat treated cereal-based product according to  claim 1 , comprising a cereal based ingredient, a bulking agent, a reducing sugar, dairy protein, and fat. 
     
     
         4 . A process for preparation of a pre-reacted fraction, the process comprising:
 a) providing water, bulking agent, dairy ingredient, reducing sugar, and fat and forming a wet mixture thereof at a temperature between 60 and 80° C., the wet mixture having a total solid content between 65 and 90%;   b) subjecting the wet mixture to a heat treatment at a temperature between 100 and 150° C., under a pressure comprised between 2 and 7 bars, for a time between 5 and 20 minutes to produce the pre-reacted fraction.   
     
     
         5 . The process of  claim 4 , wherein the temperature of the heat treatment is between 110 and 140° C. 
     
     
         6 . The process of  claim 4 , wherein the pressure of the heat treatment is between 3 and 6 bars. 
     
     
         7 . The process of  claim 4 , wherein the pH of the wet mixture is between 6 and 8. 
     
     
         8 . The process of  claim 4 , wherein the pH of the wet mixture is between 6 and 7. 
     
     
         9 . The process of  claim 4 , further comprising cooling the pre-reacted fraction at a temperature between 50° C. and 80° C. 
     
     
         10 . The process of  claim 4 , wherein the wet mixture comprises the bulking agent in an amount between 40% and 70% dry w/w of the wet mixture. 
     
     
         11 . The process of  claim 4 , wherein the wet mixture comprises the dairy protein in an amount between 5% and 25% dry w/w of the wet mixture. 
     
     
         12 . The process of  claim 4 , wherein the wet mixture comprises the fat in an amount between 10% and 25% dry w/w of the wet mixture. 
     
     
         13 . The process of  claim 4 , wherein the wet mixture comprises the water in an amount between 10% and 30% w/w of the wet mixture. 
     
     
         14 . A pre-reacted fraction obtained by the process of  claim 4 .