Process for preparing crumb products

Claim 1

A process for manufacturing crumb products, which comprises preparing a first raw material flow F1 containing component f1 and one or more flows f2-f4 wherein f1 contains liquid milk or milk products selected from the group consisting of completely or partly defatted fresh milk, defatted or whole condensed milk, whey, completely or partly desalted whey, butter milk, casein or caseinate, whey protein concentrate and combinations thereof, having a dry solids content of 20-27% by weight, suitably at a temperature of about 50° C.; f2 contains sugar raw materials in the form of tetroses, pentoses, hexoses selected from the group consisting of glucose, fructose, and galactose, sugar alcohols exemplified by sorbitol, disaccharides selected from the group consisting of lactose, maltose, and dextromaltose, partially hydrolyzed starch, syrup products, xylitol or different combinations thereof, suitably in an aqueous solution; f3 contains dry protein raw materials selected from the group consisting of vegetable protein, dry milk solids, whey powder, butter milk powder, which suitably are admixed with water and treated in in a colloid mill, having the same dry solids contents as stated for f1; f4 contains one or more amino acids, which may be in combination with one or more reducing sugars, suitably in an aqueous solution; and a second flow F2 consisting of flow f5 and may contain flow f6, of which f5 contains fatty components selected from the group consisting of cream, suitably with a fat content of 12-35% by weight, butter, butter oil, other vegetable and/or animal fat products or fat-containing products and mixtures thereof; f6 consists of an emulsifier for the fat phase, which promotes the formation of emulsions of the type oil-in-water, exemplified by glyceryl monostearate; and wherein the flow F1 having a dry solids content of 20-70% by weight and a pH in the range 4-8 is heat-treated at a temperature of 100°-130° C. during a period of time of about 7-2 minutes for performing a Maillard reaction, and subsequently is cooled to a temperature of about 80°-95° C.; whereupon the flows F1 at the said temperature and F2 at a temperature of about 65°-75° C. are metered into an emulsifying vessel to the formation of an emulsion of F2 in F1, which emulsion after an adjustment of the water content, if required, is submitted to a homogenizing treatment in a homogenizer, whereupon the crumb emulsion formed is used directly.