EP3952665A1 - Instant cream for use in pastries, containing atomised pea starch - Google Patents
Instant cream for use in pastries, containing atomised pea starchInfo
- Publication number
- EP3952665A1 EP3952665A1 EP20718320.3A EP20718320A EP3952665A1 EP 3952665 A1 EP3952665 A1 EP 3952665A1 EP 20718320 A EP20718320 A EP 20718320A EP 3952665 A1 EP3952665 A1 EP 3952665A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- starch
- pastry
- precooked
- pea
- potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 151
- 235000019698 starch Nutrition 0.000 title claims abstract description 149
- 239000008107 starch Substances 0.000 title claims abstract description 130
- 239000006071 cream Substances 0.000 title claims abstract description 48
- 235000014594 pastries Nutrition 0.000 title claims abstract description 41
- 240000004713 Pisum sativum Species 0.000 claims abstract description 48
- 238000000889 atomisation Methods 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 34
- 229920001592 potato starch Polymers 0.000 claims description 24
- 235000021374 legumes Nutrition 0.000 claims description 22
- 229920002261 Corn starch Polymers 0.000 claims description 12
- 239000008120 corn starch Substances 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 description 46
- 235000013339 cereals Nutrition 0.000 description 21
- 239000000499 gel Substances 0.000 description 16
- 229920000856 Amylose Polymers 0.000 description 13
- 238000010411 cooking Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000011950 custard Nutrition 0.000 description 9
- 229920000945 Amylopectin Polymers 0.000 description 8
- 229940099112 cornstarch Drugs 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 7
- 229920000881 Modified starch Polymers 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 238000001879 gelation Methods 0.000 description 6
- 238000006467 substitution reaction Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 240000006677 Vicia faba Species 0.000 description 5
- 235000010749 Vicia faba Nutrition 0.000 description 5
- 235000002098 Vicia faba var. major Nutrition 0.000 description 5
- 239000003349 gelling agent Substances 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 229920002521 macromolecule Polymers 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 230000007928 solubilization Effects 0.000 description 3
- 238000005063 solubilization Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000007385 chemical modification Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000008034 disappearance Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 229920001519 homopolymer Polymers 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
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- 239000012071 phase Substances 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 125000002353 D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 241000219745 Lupinus Species 0.000 description 1
- 244000027321 Lychnis chalcedonica Species 0.000 description 1
- 235000019759 Maize starch Nutrition 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000004614 Process Aid Substances 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- IZQZNLBFNMTRMF-UHFFFAOYSA-N acetic acid;phosphoric acid Chemical compound CC(O)=O.OP(O)(O)=O IZQZNLBFNMTRMF-UHFFFAOYSA-N 0.000 description 1
- 239000001240 acylated distarch phosphate Substances 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000027455 binding Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000010335 hydrothermal treatment Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011368 organic material Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
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- 238000004886 process control Methods 0.000 description 1
- 230000000135 prohibitive effect Effects 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Definitions
- the present invention relates to a new formulation of pastry cream, in particular instant, in which the starch component is substituted in all by atomized starch from legumes, more particularly from peas, in an amount of 15 to 35% by weight, without disturbing the technological and organoleptic properties of said pastry cream.
- the present invention thus relates to the use of an atomized starch from legumes, more particularly peas, as a partial substitute for the starch component of a pastry cream formulation, up to 20 to 30% by weight. .
- Starch is a mixture of two homopolymers, amylose and amylopectin, composed of D-glucose units, linked together by ⁇ (1 -4) bonds and ⁇ (1 -6) bonds ) which are at the origin of ramifications in the structure of the molecule.
- Amylose slightly branched with short branches and whose molecular mass may be between 10,000 and 1,000,000 Dalton.
- the molecule is made up of 600 to 1,000 molecules of glucose.
- Amylopectin a branched molecule with long branches every 24 to 30 glucose units via ⁇ (1 -6) bonds. Its molecular mass can range from 1,000,000 to 100,000,000 Dalton and its branching level is of the order of 5%.
- the total chain can be between 10,000 and 100,000 glucose units.
- Starch is stored in reserve organs and tissues in a granular state, that is to say in the form of semi-crystalline granules.
- the starch grains exhibit a degree of crystallinity which varies from 15 to 45%, and which depends essentially on the botanical origin and the possible treatment to which it has undergone.
- This positive birefringence phenomenon is due to the semi-crystalline organization of these granules: the average orientation of the polymer chains being radial.
- the starch grain will swell very quickly and lose its semi-crystalline structure (loss of birefringence).
- All the grains will be swelled to the maximum over a temperature range of the order of 5 to 10 ° C.
- a paste is obtained which is formed by swollen grains which constitute the dispersed phase and dispersed molecules (mainly amylose) which thicken the continuous aqueous phase.
- the rheological properties of the starch depend on the relative proportion of these two phases and on the swelling volume of the grains.
- the gelatinization range is variable depending on the botanical origin of the starch.
- the maximum viscosity is obtained when the starch paste contains a large number of very swollen grains. When we continue to heat, the grains will burst and the material will disperse in the medium, however the solubilization will only occur for temperatures above 100 ° C.
- amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with water molecules and temperatures above 90 ° C are required to obtain the total swelling of the grains (case lipid complexed amyloma ⁇ s).
- This network is formed very quickly, in a few hours. During the development of this network, the association of the double helices with one another via the hydrogen bridge bond displaces the water molecules associated with the helices and causes significant syneresis.
- starches are used in the food industry, not only as a nutritive ingredient but also as a thickening, binding, stabilizing or gelling agent.
- native starches are used in preparations requiring cooking.
- Corn starch in particular is the basis for "custard powders". Since it contains amylose, it retrogrades and gels strongly. It makes it possible to obtain firm blanks after cooking and cooling.
- Native starches are suitable in particular for pastry creams.
- pastry cream is in fact made by cooking corn starch (cornstarch) or starch (potato starch) in milk in the presence of sugar and eggs.
- Starch is then conventionally used for its thickening and gelling role.
- starches are made up of two polymers of glucose: amylose and amylopectin.
- a starch rich in amylose gives firm, opaque and short-textured gels.
- a starch rich in amylopectin (potato) will give a longer gel, of medium or long texture and translucent.
- Each source of starch, by its composition, size, taste ... therefore has different properties.
- Corn starch has grains of about 5 to 25 micrometers. It gives a taste of cereals. This starch has a gelation temperature around 75 ° C (gelatinization 70 ° C), provides a medium viscosity and a rather short texture. It has a high capacity to downshift. The gel obtained is opaque. This type of starch is used as a gelling agent or thickener, in particular in soups, cold meats, sauces, pastes and creams.
- Corn starch rich in amylose imparts a short texture when gelated, rapid retrogradation times and a high content of resistant starch. It can be used as a process aid, texturizer or source of fiber in breadmaking or confectionery with soft gums.
- Waxy maize contains almost exclusively amylopectin. Its starch gives a long and transparent texture. It has a low retrogradation capacity and it provides more viscosity than a standard corn starch.
- Pea starch has grains of 5 to 10 micrometers. It has a high level of amylose (35%) and a gel temperature of 72 ° C (gel 71 ° C). It retrogrades and gives a short texture. Its taste is neutral and the viscosity it entails is low.
- the film-forming properties of pea starch make it useful in certain coatings. It gives crispness and reduces the fat content of French fries and breaded products. In meats, it improves the cutability of products. It is used in gelled confectionery to partially replace gelatin or gum arabic.
- the wheat starch grains measure between 2 and 38 micrometers. Wheat starch is characterized by the highest gelation temperature (85 ° C) (gelatinization 59 ° C), low viscosity and short texture. The gel is opaque and its taste is cereal. It is used for its gelling agent properties in many applications: custard, short-textured sauce, cold meats and cured meats.
- cassava or tapioca
- cassava has a low amylose content (which makes it fairly resistant to retrogradation), that it provides a long, supple and creamy texture after cooking. It has a gel temperature of 72 ° C (gel 71 ° C).
- This starch forms a shiny and translucent gel. It is also neutral in taste and color. Its grains measure between 5 and 35 micrometers. In general, it offers a round and creamy organoleptic profile.
- the potato starches provide the high viscosity and have a fairly neutral taste.
- This botanical source also has the largest grains, ranging in size between 15 and 100 micrometers.
- the gelation and gelatinization temperature is around 65 ° C, the lowest temperature compared to other starches. It offers a long texture and a transparent gel. It also has a high ability to downshift.
- Rice starch not only has the smallest starchy granules (3-8 micrometers) but also the whitest. It makes products crispy, crunchy or chewy and less likely to break. Thanks to their neutral taste, taste masking is not necessary.
- This modification of the starch then aims to correct one or some of the defects mentioned above, thus improving its versatility and meeting consumer demand.
- pregelatinization So-called “pregelatinized” or “precooked” starches are obtained. This treatment leads on the one hand to the gelatinization of the starch and on the other hand to its drying, but it results in fragmentation of the starch grains.
- pregelatinized starches are essentially used as a thickening agent in products which will not be subjected to significant heating. When the starch grains are intact, there is a cold dispersion of these starches.
- pregelatinization consists in “precooking” the starch, thus gelling it, then dehydrating it once it has been gelled.
- the pregelatinized state of starch is obtained by cooking granular starch by incorporating water and by supplying thermal and mechanical energy.
- the pregelatinized starches can be obtained by hydrothermal treatment of gelatinization of native starches, in particular:
- This operation then makes it possible to use the starch as a gelling agent by diluting it in a cold solution, or at room temperature.
- Such starches generally have a solubility in demineralized water at 20 ° C greater than 5%, and more generally between 10 and 100%, and a starch crystallinity level of less than 15%, generally less than 5. %, and most often less than 1%, or even zero.
- the pregelatinized starch is then mainly used in cosmetics or in pharmacy, especially when other components of a solution to be gelled are sensitive to heat.
- “instant” pastry creams have been developed to be reconstituted cold.
- a first object of the invention therefore relates to the use of a legume starch, in particular of a pea starch, native pre-cooked by spraying for the preparation of pastry creams.
- the native legume starch precooked by atomization is introduced into a pastry cream recipe containing a starch component to substitute 15 to 35% by weight, preferably 20 to 30% by weight of said starch component.
- THE starch component can in particular be waxy maize starch or potato starch, preferably precooked potato starch crosslinked with phosphate and stabilized acetate.
- a second subject of the invention relates to a pastry cream composition containing a starch component comprising native legume starch precooked by atomization and at least one starch other than a legume starch.
- 15 to 35% by weight, preferably 20 to 30% by weight of the starch component consists of native leguminous starch precooked by atomization.
- the starch other than a legume starch may in particular be waxy corn starch or potato starch, preferably precooked potato starch crosslinked phosphate and stabilized acetate.
- a third object of the invention relates to a process for preparing a pastry cream comprising a starch component, characterized in that 15 to 35% by weight, preferably 20 to 30% by weight, is substituted. weight of the starch component of the pastry cream recipe by native legume starch precooked by atomization.
- the starch component of the pastry cream may in particular be waxy corn starch or potato starch, preferably precooked potato starch crosslinked with phosphate and stabilized with acetate.
- leg within the meaning of the present invention is meant any plant belonging to the families of Caesalpiniaceae, mimosaceae or papilionaceae and in particular any plant belonging to the papilionaceae family such as, for example, peas, beans, broad bean, faba bean, lentil, alfalfa, clover or lupine.
- the legume is chosen from the group comprising peas, beans, broad beans and faba beans.
- peas are peas, the term “peas” being considered here in its broadest sense and including in particular:
- Said mutant varieties are in particular those called “r mutants”, “rb mutants”, “rug 3 mutants”, “rug 4 mutants”, “rug 5 mutants” and “lam mutants” as described in the article by CL HEYDLEY et al. entitled “Developing novel pea starches ”Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77- 87.
- the legume is a plant, for example a variety of peas or faba bean, giving seeds containing at least 25%, preferably at least 40%, by weight of starch (dry / dry ).
- leg starch means any composition extracted, in any way whatsoever, from a legume and in particular from a papilionaceous plant, and the starch content of which is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed in dry weight relative to the dry weight of said composition.
- this starch content is greater than 90% (sec / sec). It can in particular be greater than 95%, including greater than 98%.
- atomized legume starch within the meaning of the invention is meant a legume starch cooked by atomization.
- the droplets fall in a stream of hot pressurized air which instantly precooks and dries the granules.
- Hot air is sent at different pressures (between 14 and 24 bars).
- the atomization has multiple effects with recycling of the fines at the head of the lathe. An agglomerated powder is then obtained.
- “native” starch is meant a starch which has not undergone any chemical modification.
- a pastry cream within the meaning of the invention comprises a starch component.
- a classic custard recipe also includes sugar, milk and eggs and possibly flavors like vanilla.
- the starch component of custards is native potato starch. Very early on, the applicant company proposed to substitute for them chemically stabilized starch.
- Another objective is to improve instant pastry creams by providing a more gelled and sliceable appearance after several hours at + 4 ° C.
- the pastry cream recipe is as follows:
- the operating mode is as follows:
- FIG. 1 shows the Brookfield viscosity in mPa.s between 0 and 24 h for different custards analyzed in Example 2.
- the pea starches are precooked by atomization in a multiple-effects atomization tower (of the MSD, NIRO type) with recycling of the fines in the vibrated fluidized bed equipped with a single steam cooking nozzle, the product obtained is then sieved to remove any agglomerates.
- An equivalent process control is carried out on products based on native potato starch (to obtain the witness ATOMIZED STARCH 18 bars) or crosslinked / stabilized potato starch base - phosphated / hydroxypropylated, marketed by the company. Applicant under the brand name ® CLEARAM PR May 10 (for obtaining witness PR May 10 atomizes 24 bar).
- the first pastry creams are produced with starch without mixing. Macroscopic observations carried out at to and at t ⁇ 4h at 4 ° C.
- the PREGEFLO ® PJ 20 gives a custard gelled slightly less than Paselli TM BC.
- the ATOMIZED STARCH 18 Bars gives unsuitable results with a long and elastic texture and no retrogradation after 24 hours.
- the first viscosity measurements are carried out at t24h at + 4 ° C. on pastry creams prepared with different starches without mixing.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Abstract
The invention relates to the use of native pea starch precooked by atomisation for the production of creams for pastries.
Description
Description Description
Titre : CREME PATISSIERE INSTANTANEE CONTENANT DE L’AMIDON DE POIS ATOMISE Title: INSTANT PASTRY CREAM CONTAINING ATOMIZED PEA STARCH
[0001] La présente invention concerne une nouvelle formulation de crème pâtissière, notamment instantanée, dans laquelle la composante amidon est substituée en tout par de l’amidon atomisé de légumineuse, plus particulièrement de pois, à hauteur de 15 à 35 % en poids, sans perturber les propriétés technologiques et organoleptiques de ladite crème pâtissière. The present invention relates to a new formulation of pastry cream, in particular instant, in which the starch component is substituted in all by atomized starch from legumes, more particularly from peas, in an amount of 15 to 35% by weight, without disturbing the technological and organoleptic properties of said pastry cream.
[0002] La présente invention est ainsi relative à l’utilisation d’un amidon atomisé de légumineuse, plus particulièrement de pois, comme substitut partiel de la composante amidon d’une formulation de crème pâtissière, à hauteur de 20 à 30 % en poids. [0002] The present invention thus relates to the use of an atomized starch from legumes, more particularly peas, as a partial substitute for the starch component of a pastry cream formulation, up to 20 to 30% by weight. .
Contexte de l’invention Background of the invention
[0003] Synthétisé par voie biochimique, source d’hydrates de carbone, l’amidon est l’une des matières organiques les plus répandues du monde végétal, où il constitue la réserve nutritionnelle des organismes. [0003] Biochemically synthesized, a source of carbohydrates, starch is one of the most widespread organic materials in the plant world, where it constitutes the nutritional reserve of organisms.
[0004] Il est ainsi naturellement présent dans les organes et tissus de réserve des végétaux supérieurs, en particulier dans les graines de céréales (blé, maïs...), les graines de légumineuses (pois, fèves ...), les tubercules de pomme de terre ou de manioc, les racines, les bulbes, les tiges et les fruits. [0004] It is thus naturally present in the organs and reserve tissues of higher plants, in particular in the seeds of cereals (wheat, corn, etc.), the seeds of legumes (peas, beans, etc.), tubers. of potato or cassava, roots, bulbs, stems and fruits.
[0005] L'amidon est un mélange de deux homopolymères, l'amylose et l'amylopectine, composés d'unités de D-glucose, liées entre elles par des liaisons a (1 -4) et des liaisons a (1 -6) qui sont à l'origine de ramifications dans la structure de la molécule. Starch is a mixture of two homopolymers, amylose and amylopectin, composed of D-glucose units, linked together by α (1 -4) bonds and α (1 -6) bonds ) which are at the origin of ramifications in the structure of the molecule.
[0006] Ces deux homopolymères diffèrent par leur degré de branchement et leur degré de polymérisation. [0006] These two homopolymers differ in their degree of branching and their degree of polymerization.
[0007] L'amylose, légèrement ramifié avec de courtes branches et dont la masse moléculaire peut être comprise entre 10.000 et 1.000.000 Dalton. La molécule est formée de 600 à 1.000 molécules de glucose.
[0008] L'amylopectine, molécule ramifiée avec de longues branches toutes les 24 à 30 unités glucose par l'intermédiaire des liaisons a (1 -6). Sa masse moléculaire peut aller de 1.000.000 à 100.000.000 Dalton et son niveau de branchement est de l'ordre de 5 %. La chaîne totale peut faire entre 10.000 et 100.000 unités glucose. Amylose, slightly branched with short branches and whose molecular mass may be between 10,000 and 1,000,000 Dalton. The molecule is made up of 600 to 1,000 molecules of glucose. Amylopectin, a branched molecule with long branches every 24 to 30 glucose units via α (1 -6) bonds. Its molecular mass can range from 1,000,000 to 100,000,000 Dalton and its branching level is of the order of 5%. The total chain can be between 10,000 and 100,000 glucose units.
[0009] Le ratio entre l'amylose et l'amylopectine dépend de la source botanique de l'amidon. [0009] The ratio between amylose and amylopectin depends on the botanical source of the starch.
[0010] L’amidon est stocké dans les organes et tissus de réserve dans un état granulaire, c'est-à-dire sous la forme de granules semi-cristallins. [0010] Starch is stored in reserve organs and tissues in a granular state, that is to say in the form of semi-crystalline granules.
[0011] Cet état semi-cristallin est essentiellement dû aux macromolécules d’amylopectine. [0011] This semi-crystalline state is essentially due to the amylopectin macromolecules.
[0012] A l’état natif, les grains d’amidon présentent un taux de cristallinité qui varie de 15 à 45%, et qui dépend essentiellement de l’origine botanique et du traitement éventuel qu’il a subi. [0012] In the native state, the starch grains exhibit a degree of crystallinity which varies from 15 to 45%, and which depends essentially on the botanical origin and the possible treatment to which it has undergone.
[0013] L’amidon granulaire, placé sous lumière polarisée, présente alors en microscopie une croix noire caractéristique, dite « croix de Malte ». [0013] The granular starch, placed under polarized light, then exhibits under microscopy a characteristic black cross, known as the "Maltese cross".
[0014] Ce phénomène de biréfringence positive est dû à l’organisation semi- cristalline de ces granules : l’orientation moyenne des chaînes de polymères étant radiale. This positive birefringence phenomenon is due to the semi-crystalline organization of these granules: the average orientation of the polymer chains being radial.
[0015] Pour une description plus détaillée de l’amidon granulaire, on pourra se référer au chapitre II intitulé « Structure et morphologie du grain d’amidon » de S. Perez, dans l’ouvrage « Initiation à la chimie et à la physico-chimie macromoléculaires », Première Edition, 2000, Volume 13, pages 41 à 86, Groupe Français d’Etudes et d’Applications des Polymères. For a more detailed description of granular starch, reference may be made to chapter II entitled "Structure and morphology of the starch grain" by S. Perez, in the book "Initiation à la chimie et à la physico -chimie macromoléculaires ”, First Edition, 2000, Volume 13, pages 41 to 86, French Group of Studies and Applications of Polymers.
[0016] L'amidon sec renferme une teneur en eau qui varie de 12 à 20 % selon l'origine botanique. Cette teneur en eau dépend évidemment de l'humidité résiduelle du milieu (pour une aw = 1 , l'amidon peut fixer jusqu'à 0,5 g d'eau par gramme d'amidon).
[0017] Le chauffage, en excès d'eau, d'une suspension d'amidon à des températures supérieures à 50°C entraîne un gonflement irréversible des grains et conduit à leur dispersion, puis à leur solubilisation. [0016] Dry starch contains a water content which varies from 12 to 20% depending on the botanical origin. This water content obviously depends on the residual humidity of the medium (for an aw = 1, the starch can fix up to 0.5 g of water per gram of starch). Heating, in excess of water, a starch suspension at temperatures above 50 ° C causes irreversible swelling of the grains and leads to their dispersion, then to their solubilization.
[0018] Ce sont notamment ces propriétés qui confèrent à l’amidon ses propriétés technologiques d’intérêt. [0018] It is these properties in particular that give starch its technological properties of interest.
[0019] Pour une plage de température donnée appelée « plage de gélatinisation », le grain d'amidon va gonfler très rapidement et perdre sa structure semi-cristalline (perte de la biréfringence). For a given temperature range called "gelatinization range", the starch grain will swell very quickly and lose its semi-crystalline structure (loss of birefringence).
[0020] Tous les grains seront gonflés au maximum sur un intervalle de température de l'ordre de 5 à 10°C. On obtient un empois qui est constitué par des grains gonflés qui constituent la phase dispersée et de molécules dispersées (amylose principalement) qui épaississent la phase continue aqueuse. All the grains will be swelled to the maximum over a temperature range of the order of 5 to 10 ° C. A paste is obtained which is formed by swollen grains which constitute the dispersed phase and dispersed molecules (mainly amylose) which thicken the continuous aqueous phase.
[0021] Les propriétés rhéologiques de l'empois dépendent de la proportion relative de ces deux phases et du volume de gonflement des grains. La plage de gélatinisation est variable selon l'origine botanique de l'amidon. The rheological properties of the starch depend on the relative proportion of these two phases and on the swelling volume of the grains. The gelatinization range is variable depending on the botanical origin of the starch.
[0022] La viscosité maximale est obtenue quand l'empois d'amidon renferme un grand nombre de grains très gonflés. Quand on continue de chauffer, les grains vont éclater et le matériel va se disperser dans le milieu cependant la solubilisation n'interviendra que pour des températures supérieures à 100°C. The maximum viscosity is obtained when the starch paste contains a large number of very swollen grains. When we continue to heat, the grains will burst and the material will disperse in the medium, however the solubilization will only occur for temperatures above 100 ° C.
[0023] Les complexes amylose-lipide présentent des retards au gonflement car l'association empêche l'interaction de l'amylose avec les molécules d'eau et il faut des températures supérieures à 90°C pour obtenir le gonflement total des grains (cas de l'amylomaïs complexé aux lipides). The amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with water molecules and temperatures above 90 ° C are required to obtain the total swelling of the grains (case lipid complexed amylomaïs).
[0024] La disparition des grains et la solubilisation des macromolécules entraînent une diminution de la viscosité. The disappearance of the grains and the solubilization of the macromolecules lead to a decrease in viscosity.
[0025] L'abaissement de température (par refroidissement) de l'empois d'amidon provoque une insolubilisation des macromolécules et une séparation des phases due à l'incompatibilité entre amylose et amylopectine puis on assiste à une cristallisation de ces macromolécules. Lowering the temperature (by cooling) of the starch paste causes insolubilization of the macromolecules and phase separation due to the incompatibility between amylose and amylopectin, then there is crystallization of these macromolecules.
[0026] Ce phénomène est connu sous l'appellation de rétrogradation.
[0027] Quand un empois renferme de l'amylose, c'est cette première molécule qui subira la rétrogradation. This phenomenon is known under the name of retrogradation. When a poison contains amylose, it is this first molecule which will undergo retrogradation.
[0028] Elle consistera à la formation de double hélice et à l'association de ces dernières pour former des « cristaux » (type B) qui donneront par l'intermédiaire de zone de jonction un réseau tridimensionnel. It will consist in the formation of a double helix and in the association of the latter to form “crystals” (type B) which will give, by means of the junction zone, a three-dimensional network.
[0029] Ce réseau est formé très rapidement, en quelques heures. Au cours de l'élaboration de ce réseau, l'association des doubles hélices entre-elles par l'intermédiaire de liaison pont hydrogène déplace les molécules d'eau associées aux hélices et provoque une synérèse importante. This network is formed very quickly, in a few hours. During the development of this network, the association of the double helices with one another via the hydrogen bridge bond displaces the water molecules associated with the helices and causes significant syneresis.
[0030] Grâce à leurs propriétés rhéologiques, les amidons sont utilisés dans l’industrie alimentaire, non seulement comme ingrédient nutritif mais également comme agent épaississant, liant, stabilisant ou gélifiant. [0030] Thanks to their rheological properties, starches are used in the food industry, not only as a nutritive ingredient but also as a thickening, binding, stabilizing or gelling agent.
[0031] Par exemple, les amidons natifs sont utilisés dans les préparations nécessitant une cuisson. L’amidon de maïs, notamment, est la base des « poudres à flan ». Comme il est contient de l’amylose, il rétrograde et gélifie fortement. Il permet d’obtenir des flans fermes après cuissons et refroidissement. [0031] For example, native starches are used in preparations requiring cooking. Corn starch in particular is the basis for "custard powders". Since it contains amylose, it retrogrades and gels strongly. It makes it possible to obtain firm blanks after cooking and cooling.
[0032] Les amidons natifs conviennent notamment pour les crèmes pâtissières. [0032] Native starches are suitable in particular for pastry creams.
[0033] Traditionnellement, la crème pâtissière est en effet réalisée en cuisant un amidon de maïs (maïzena) ou de la fécule (amidon de pomme de terre) dans du lait en présence de sucre et d’œufs. [0033] Traditionally, pastry cream is in fact made by cooking corn starch (cornstarch) or starch (potato starch) in milk in the presence of sugar and eggs.
[0034] L’amidon est alors classiquement utilisé pour son rôle épaississant et gélifiant. [0034] Starch is then conventionally used for its thickening and gelling role.
[0035] Comme dit plus haut, les amidons sont composés de deux polymères de glucose : l’amylose et l’amylopectine. Un amidon riche en amylose (blé, maïs) donne des gels fermes, opaques et de texture courte. Un amidon riche en amylopectine (pomme de terre) donnera un gel plus long, de texture moyenne ou longue et translucide. Chaque source d'amidon, par sa composition, sa taille, son goût... a donc des propriétés différentes. As said above, starches are made up of two polymers of glucose: amylose and amylopectin. A starch rich in amylose (wheat, corn) gives firm, opaque and short-textured gels. A starch rich in amylopectin (potato) will give a longer gel, of medium or long texture and translucent. Each source of starch, by its composition, size, taste ... therefore has different properties.
[0036] L’amidon de maïs a des grains d'environ 5 à 25 micromètres. Il apporte un goût de céréales. Cet amidon a une température de gélification autour de 75°C
(gélatinisation 70°C), apporte une viscosité moyenne et une texture plutôt courte. Il a une haute capacité à rétrograder. Le gel obtenu est opaque. On utilise ce type d'amidon comme gélifiant ou épaississant notamment dans les potages, charcuteries, sauces, pâtes et crèmes. Corn starch has grains of about 5 to 25 micrometers. It gives a taste of cereals. This starch has a gelation temperature around 75 ° C (gelatinization 70 ° C), provides a medium viscosity and a rather short texture. It has a high capacity to downshift. The gel obtained is opaque. This type of starch is used as a gelling agent or thickener, in particular in soups, cold meats, sauces, pastes and creams.
[0037] L'amidon de maïs riche en amylose confère une texture courte une fois gélifié, des temps de rétrogradation rapides et une forte teneur en amidon résistant. Il peut être utilisé comme aide au process, texturant ou source de fibres en panification ou en confiserie avec les gommes tendres. Corn starch rich in amylose imparts a short texture when gelated, rapid retrogradation times and a high content of resistant starch. It can be used as a process aid, texturizer or source of fiber in breadmaking or confectionery with soft gums.
[0038] Le maïs waxy contient presque exclusivement de l'amylopectine. Son amidon donne une texture longue et transparente. Il a une faible capacité de rétrogradation et il apporte plus de viscosité qu'un amidon de maïs standard. [0038] Waxy maize contains almost exclusively amylopectin. Its starch gives a long and transparent texture. It has a low retrogradation capacity and it provides more viscosity than a standard corn starch.
[0039] L’amidon de pois a des grains de 5 à 10 micromètres. Il possède un taux élevé d’amylose (35%) et une température de gélification à 72°C (gélification 71 °C). Il rétrograde et donne une texture courte. Son goût est neutre et la viscosité qu'il entraîne est faible. Les propriétés filmogènes de l'amidon de pois le rendent utile dans certains enrobages. Il donne de la croustillance et diminue la teneur en matière grasse de frites et produits panés. Dans les viandes, il améliore la tranchabilité des produits. Il est utilisé dans les confiseries gélifiées pour remplacer partiellement la gélatine ou la gomme arabique. [0039] Pea starch has grains of 5 to 10 micrometers. It has a high level of amylose (35%) and a gel temperature of 72 ° C (gel 71 ° C). It retrogrades and gives a short texture. Its taste is neutral and the viscosity it entails is low. The film-forming properties of pea starch make it useful in certain coatings. It gives crispness and reduces the fat content of French fries and breaded products. In meats, it improves the cutability of products. It is used in gelled confectionery to partially replace gelatin or gum arabic.
[0040] Les grains d'amidon de blé mesurent entre 2 et 38 micromètres. L'amidon de blé est caractérisé par la température de gélification la plus élevée (85°C) (gélatinisation 59°C), une faible viscosité et une texture courte. Le gel est opaque et son goût est céréalier. Il est employé pour ses propriétés d’agent gélifiant dans de nombreuses applications: crème pâtissière, sauce à texture courte, charcuterie et salaisons. The wheat starch grains measure between 2 and 38 micrometers. Wheat starch is characterized by the highest gelation temperature (85 ° C) (gelatinization 59 ° C), low viscosity and short texture. The gel is opaque and its taste is cereal. It is used for its gelling agent properties in many applications: custard, short-textured sauce, cold meats and cured meats.
[0041] L'intérêt du manioc (ou tapioca) est qu'il possède une faible teneur en amylose (ce qui le rend assez résistant à la rétrogradation), qu'il apporte une texture longue, souple et crémeuse après cuisson. Il a une température de gélification de 72°C (gélification 71 °C). Cet amidon forme un gel brillant et translucide. Il est aussi neutre en goût et en couleur. Ses grains mesurent entre 5 et 35 micromètres. En général, il offre un profil organoleptique rond et crémeux.
[0042] Les amidons de pomme de terre apportent la haute viscosité et ont un goût assez neutre. Cette source botanique a aussi les grains les plus gros, avec une taille variant entre 15 et 100 micromètres. La température de gélification et de gélatinisation se situe autour de 65°C, la température la plus faible par rapport aux autres amidons. Il offre une texture longue et un gel transparent. Il a également une haute capacité à rétrograder. The advantage of cassava (or tapioca) is that it has a low amylose content (which makes it fairly resistant to retrogradation), that it provides a long, supple and creamy texture after cooking. It has a gel temperature of 72 ° C (gel 71 ° C). This starch forms a shiny and translucent gel. It is also neutral in taste and color. Its grains measure between 5 and 35 micrometers. In general, it offers a round and creamy organoleptic profile. The potato starches provide the high viscosity and have a fairly neutral taste. This botanical source also has the largest grains, ranging in size between 15 and 100 micrometers. The gelation and gelatinization temperature is around 65 ° C, the lowest temperature compared to other starches. It offers a long texture and a transparent gel. It also has a high ability to downshift.
[0043] L'amidon de riz a non seulement les plus petits granulés amylacés (3-8 micromètres) mais aussi les plus blancs. Il rend les produits croustillants, croquants ou moelleux et moins susceptibles de se briser. Grâce à leur goût neutre, un masquage du goût n'est pas nécessaire. Rice starch not only has the smallest starchy granules (3-8 micrometers) but also the whitest. It makes products crispy, crunchy or chewy and less likely to break. Thanks to their neutral taste, taste masking is not necessary.
[0044] Cependant, il est connu de l’homme du métier qu’à l'état natif, l’amidon est d’application limitée en raison de [0044] However, it is known to those skilled in the art that in the native state, starch is of limited application due to
- sa synérèse, - her syneresis,
- sa faible résistance aux contraintes de cisaillement et aux traitements thermiques, - its low resistance to shear stresses and heat treatments,
- sa rétrogradation élevée, - its high demotion,
- sa faible processabilité et - its low processability and
- sa faible solubilité dans des solvants organiques communs. - its low solubility in common organic solvents.
[0045] De ce fait, pour répondre aux besoins technologiques exigeants d'aujourd'hui, les propriétés de l'amidon doivent être optimisées par diverses méthodes dites de « modification ». [0045] Therefore, to meet today's demanding technological needs, the properties of starch must be optimized by various so-called "modification" methods.
[0046] Cette modification de l'amidon vise alors à corriger un ou certains des défauts mentionnés ci-avant, améliorer ainsi sa polyvalence et satisfaire la demande des consommateurs. This modification of the starch then aims to correct one or some of the defects mentioned above, thus improving its versatility and meeting consumer demand.
[0047] Les techniques de modification de l’amidon ont été globalement classées en quatre catégories : physiques, chimiques, enzymatiques et génétiques ; la finalité étant de produire divers dérivés avec des propriétés physicochimiques optimisées. [0047] The techniques for modifying starch have been broadly classified into four categories: physical, chemical, enzymatic and genetic; the purpose being to produce various derivatives with optimized physicochemical properties.
[0048] Une technique de modification physique de choix de l’amidon natif est la prégélatinisation. On obtient alors des amidons dits « prégélatinisés » ou « précuits ».
[0049] Ce traitement conduit d'une part à la gélatinisation de l'amidon et d'autre part à son séchage mais il entraîne une fragmentation des grains d'amidon. A technique of choice of physical modification of native starch is pregelatinization. So-called “pregelatinized” or “precooked” starches are obtained. This treatment leads on the one hand to the gelatinization of the starch and on the other hand to its drying, but it results in fragmentation of the starch grains.
[0050] Ces amidons prégélatinisés sont essentiellement utilisés comme agent épaississant dans des produits qui ne seront pas soumis à des chauffages importants. Lorsque les grains d'amidon sont intacts, il y a dispersion à froid de ces amidons. These pregelatinized starches are essentially used as a thickening agent in products which will not be subjected to significant heating. When the starch grains are intact, there is a cold dispersion of these starches.
[0051] On parle également d’amidon « précuit » au sens où la prégélatinisation consiste à « précuire » l'amidon, en le gélifiant, donc, puis à le déshydrater une fois qu'il a été gélifié. We also speak of "precooked" starch in the sense that pregelatinization consists in "precooking" the starch, thus gelling it, then dehydrating it once it has been gelled.
[0052] Plus particulièrement, l’état prégélatinisé de l’amidon s’obtient par cuisson d’amidon granulaire par incorporation d’eau et par apport d’énergie thermique et mécanique. [0052] More particularly, the pregelatinized state of starch is obtained by cooking granular starch by incorporating water and by supplying thermal and mechanical energy.
[0053] La déstructuration de l’état granulaire semi-cristallin de l’amidon conduit à des amidons prégélatinisés amorphes avec disparition de la croix de malte de polarisation. [0053] The destructuring of the semi-crystalline granular state of starch leads to amorphous pregelatinized starches with disappearance of the malta cross of polarization.
[0054] Les amidons prégélatinisés peuvent être obtenus par traitement hydrothermique de gélatinisation d’amidons natifs, en particulier : The pregelatinized starches can be obtained by hydrothermal treatment of gelatinization of native starches, in particular:
- par cuisson vapeur, cuisson jet-cooker, cuisson sur tambour, cuisson dans des systèmes de malaxeur/extrudeuse puis - by steam cooking, jet-cooker cooking, drum cooking, cooking in mixer / extruder systems then
- séchage, par exemple en étuve, par air chaud sur lit fluidisé, sur tambour rotatif, par atomisation, par extrusion ou par lyophilisation. - drying, for example in an oven, by hot air on a fluidized bed, on a rotating drum, by atomization, by extrusion or by lyophilization.
[0055] Cette opération permet ensuite d'utiliser l'amidon comme gélifiant en le diluant dans une solution froide, ou à température ambiante. This operation then makes it possible to use the starch as a gelling agent by diluting it in a cold solution, or at room temperature.
[0056] De tels amidons présentent généralement une solubilité dans l’eau déminéralisée à 20°C supérieure à 5%, et plus généralement comprise entre 10 et 100%, et un taux de cristallinité en amidon inférieur à 15%, généralement inférieur à 5%, et le plus souvent inférieur à 1 %, voire nul. Such starches generally have a solubility in demineralized water at 20 ° C greater than 5%, and more generally between 10 and 100%, and a starch crystallinity level of less than 15%, generally less than 5. %, and most often less than 1%, or even zero.
[0057] L'amidon prégélatinisé est alors principalement utilisé en cosmétique ou en pharmacie, surtout lorsque d'autres composants d'une solution devant être gélifiée sont sensibles à la chaleur.
[0058] Dans le domaine technique de la préparation des crèmes pâtissières, pour des questions de facilités de mise en oeuvre par les consommateurs, des crèmes pâtissières « instantanées » ont été développées pour être reconstituées à froid. The pregelatinized starch is then mainly used in cosmetics or in pharmacy, especially when other components of a solution to be gelled are sensitive to heat. In the technical field of the preparation of pastry creams, for questions of ease of use by consumers, “instant” pastry creams have been developed to be reconstituted cold.
[0059] Or, il est connu de l’homme du métier que la plus grande difficulté est d’obtenir des crèmes instantanées autant gélifiées que les crèmes traditionnelles. [0059] However, it is known to those skilled in the art that the greatest difficulty is obtaining instant creams that are as gelled as traditional creams.
[0060] Il existe donc un besoin non satisfait de disposer de crèmes pâtissières qui tiennent principalement à la cuisson et qui gélifient rapidement. [0060] There is therefore an unmet need for pastry creams which are mainly due to cooking and which gel quickly.
Résumé de l’invention Summary of the invention
[0061] La société Demanderesse a trouvé que ce problème pouvait être résolu par le choix d’un mélange particulier de fécule modifiée de pomme de terre et d’amidon natif de légumineuse, plus particulièrement de pois, prégélatinisé par atomisation. [0061] The Applicant company has found that this problem could be solved by choosing a particular mixture of modified potato starch and native starch of legumes, more particularly of peas, pregelatinized by atomization.
Exposé de l’invention Disclosure of the invention
[0062] Un premier objet de l’invention porte donc sur l’utilisation d’un amidon de légumineuse, notamment d’un amidon de pois, natif précuit par atomisation pour la préparation de crèmes pâtissières. A first object of the invention therefore relates to the use of a legume starch, in particular of a pea starch, native pre-cooked by spraying for the preparation of pastry creams.
[0063] De manière avantageuse, l’amidon de légumineuse natif précuit par atomisation est introduit dans une recette de crème pâtissière contenant une composante amidon pour substituer 15 à 35% en poids, de préférence 20 à 30 % en poids de ladite composante amidon. LA composante amidon peut notamment être de l’amidon de maïs waxy ou de la fécule de pomme de terre, de préférence de la fécule de pomme de terre précuit réticulée phosphate et stabilisée acétate. [0063] Advantageously, the native legume starch precooked by atomization is introduced into a pastry cream recipe containing a starch component to substitute 15 to 35% by weight, preferably 20 to 30% by weight of said starch component. THE starch component can in particular be waxy maize starch or potato starch, preferably precooked potato starch crosslinked with phosphate and stabilized acetate.
[0064] Un deuxième objet de l’invetion porte sur une composition de crème pâtissière contenant une composante amidon comprenant de l’amidon de légumineuse natif précuit par atomisation et au moins un amidon autre qu’un amidon de légumineuse. A second subject of the invention relates to a pastry cream composition containing a starch component comprising native legume starch precooked by atomization and at least one starch other than a legume starch.
[0065] De manière avantageuse, 15 à 35 % en poids, de préférence 20 à 30 % en poids de la composante amidon est constituée par de l’amidon de légumineuse natif précuit par atomisation. L’amidon autre qu’un amidon de légumineuse peut notamment être de l’amidon de maïs waxy ou de la fécule de pomme de terre, de
préférence de la fécule de pomme de terre précuit réticulée phosphate et stabilisée acétate. Advantageously, 15 to 35% by weight, preferably 20 to 30% by weight of the starch component consists of native leguminous starch precooked by atomization. The starch other than a legume starch may in particular be waxy corn starch or potato starch, preferably precooked potato starch crosslinked phosphate and stabilized acetate.
[0066] Enfin, un troisième objet de l’invention porte sur un procédé de préparation d’une crème pâtissière comprenant une composante amidon, caractérisé en ce que l’on substitue 15 à 35 % en poids, de préférence 20 à 30 % en poids de la composante amidon de la recette de la crème pâtissière par de l’amidon de légumineuse natif précuit par atomisation. La composante amidon de la crème pâtissière peut notamment être de l’amidon de maïs waxy ou de la fécule de pomme de terre, de préférence de la fécule de pomme de terre précuit réticulée phosphate et stabilisée acétate. Finally, a third object of the invention relates to a process for preparing a pastry cream comprising a starch component, characterized in that 15 to 35% by weight, preferably 20 to 30% by weight, is substituted. weight of the starch component of the pastry cream recipe by native legume starch precooked by atomization. The starch component of the pastry cream may in particular be waxy corn starch or potato starch, preferably precooked potato starch crosslinked with phosphate and stabilized with acetate.
Description détaillée detailed description
[0067] Par « légumineuse » au sens de la présente invention, on entend toute plante appartenant aux familles des césalpiniacées, des mimosacées ou des papilionacées et notamment toute plante appartenant à la famille des papilionacées comme, par exemple, le pois, le haricot, la fève, la fèverole, la lentille, la luzerne, le trèfle ou le lupin. By "legume" within the meaning of the present invention is meant any plant belonging to the families of Caesalpiniaceae, mimosaceae or papilionaceae and in particular any plant belonging to the papilionaceae family such as, for example, peas, beans, broad bean, faba bean, lentil, alfalfa, clover or lupine.
[0068] Cette définition inclut notamment toutes les plantes décrites dans l’un quelconque des tableaux contenus dans l’article de R. HOOVER et al. intitulé « Composition, structure, functionality and Chemical modification of legume starches : a review » (Can. J. Physiol. Pharmacol. 1991 ,69 pp. 79-92). This definition includes in particular all the plants described in any of the tables contained in the article by R. HOOVER et al. entitled "Composition, structure, functionality and Chemical modification of legume starches: a review" (Can. J. Physiol. Pharmacol. 1991, 69 pp. 79-92).
[0069] De préférence, la légumineuse est choisie dans le groupe comprenant le pois, le haricot, la fève et la fèverole. Preferably, the legume is chosen from the group comprising peas, beans, broad beans and faba beans.
[0070] Avantageusement, il s’agit de pois, le terme « pois » étant ici considéré dans son acception la plus large et incluant en particulier : [0070] Advantageously, these are peas, the term "peas" being considered here in its broadest sense and including in particular:
- toutes les variétés sauvages de « pois lisse » (« smooth pea »), et - all wild varieties of "smooth pea", and
- toutes les variétés mutantes de « pois lisse » et de « pois ridé » (« wrinkled pea ») et ce, quelles que soient les utilisations auxquelles on destine généralement lesdites variétés (alimentation humaine, nutrition animale et/ou autres utilisations). - all mutant varieties of “smooth pea” and “wrinkled pea”, regardless of the uses for which said varieties are generally intended (human food, animal nutrition and / or other uses).
[0071] Lesdites variétés mutantes sont notamment celles dénommées « mutants r », « mutants rb », « mutants rug 3 », « mutants rug 4 », « mutants rug 5 » et « mutants lam » tels que décrits dans l’article de C-L HEYDLEY et al. intitulé «
Developing novel pea starches » Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77- 87. Said mutant varieties are in particular those called "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in the article by CL HEYDLEY et al. entitled " Developing novel pea starches ”Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77- 87.
[0072] Selon une autre variante avantageuse, la légumineuse est une plante, par exemple une variété de pois ou de féverole, donnant des graines contenant au moins 25 %, de préférence au moins 40 %, en poids d’amidon (sec/sec). According to another advantageous variant, the legume is a plant, for example a variety of peas or faba bean, giving seeds containing at least 25%, preferably at least 40%, by weight of starch (dry / dry ).
[0073] Par « amidon de légumineuse », on entend toute composition extraite et ce, de quelque manière que ce soit, d’une légumineuse et notamment d’une papilionacée, et dont la teneur en amidon est supérieure à 40 %, de préférence supérieure à 50 % et encore plus préférentiellement supérieure à 75 %, ces pourcentages étant exprimés en poids sec par rapport aux poids sec de ladite composition. The term "legume starch" means any composition extracted, in any way whatsoever, from a legume and in particular from a papilionaceous plant, and the starch content of which is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed in dry weight relative to the dry weight of said composition.
[0074] Avantageusement, cette teneur en amidon est supérieure à 90 % (sec/sec). Elle peut en particulier être supérieure à 95 %, y compris supérieure à 98 %. Advantageously, this starch content is greater than 90% (sec / sec). It can in particular be greater than 95%, including greater than 98%.
[0075] Par amidon de légumineuse « atomisé » au sens de l’invention, on entend un amidon de légumineuse cuit par atomisation. Les gouttelettes tombent dans un courant d’air chaud sous pression qui précuit et sèche instantanément les granules. L’air chaud est envoyé à différentes pressions (entre 14 et 24 bars). L’atomisation est à multiples effets avec recyclage des fines en tête de tour. On obtient alors une poudre agglomérée. By "atomized" legume starch within the meaning of the invention is meant a legume starch cooked by atomization. The droplets fall in a stream of hot pressurized air which instantly precooks and dries the granules. Hot air is sent at different pressures (between 14 and 24 bars). The atomization has multiple effects with recycling of the fines at the head of the lathe. An agglomerated powder is then obtained.
[0076] Par amidon « natif », on entend un amidon qui n’a subi aucune modification chimique. By "native" starch is meant a starch which has not undergone any chemical modification.
[0077] Un crème pâtissière au sens de l’invention comprend une composante amidon. Généralement, une recette classique de crème pâtissière comprend également du sucre, du lait est des œufs et éventuellement des arômes comme de la vanille. Il existe également des préparations instantanées permettant de préparer une crème pâtissière à partir d’un mélange sous forme de poudre contenant une composante amidon et généralement du sucre, des protéines de lait et/ou de la poudre de lait, des agents de stabilisation et d’épaississement et éventuellement des arômes. Traditionnellement, la composante amidon des
crèmes pâtissières est de la fécule de pomme de terre native. Très tôt, la société Demanderesse a proposé de leur substituer de la fécule stabilisée par voie chimique. A pastry cream within the meaning of the invention comprises a starch component. Usually a classic custard recipe also includes sugar, milk and eggs and possibly flavors like vanilla. There are also instant preparations for preparing a pastry cream from a mixture in powder form containing a starch component and generally sugar, milk proteins and / or milk powder, stabilizing agents and 'thickening and possibly aromas. Traditionally, the starch component of custards is native potato starch. Very early on, the applicant company proposed to substitute for them chemically stabilized starch.
[0078] A titre d’exemple, on peut citer les produits fabriqués et commercialisés par la Demanderesse sous le nom de marque PREGEFLO®, amidons solubles à froid obtenus à partir d’amidon natif ou modifié chimiquement par prégélatinisation. [0078] For example, there may be mentioned the products manufactured and sold by the Applicant under the trade name PREGEFLO ®, soluble starches cold obtained from native starch or chemically modified by pregelatinization.
[0079] Comme solution texturante dans les crèmes pâtissières, la société Demanderesse recommande d’utiliser le PREGEFLO® PJ 20, fécule de pomme de terre précuite, réticulée phosphate et stabilisée acétate (E1414). [0079] As texturing solution in custards, the Applicant Company recommends using PREGEFLO ® 20 PJ, potato starch pre-cooked, cross-linked and stabilized phosphate acetate (E1414).
[0080] Cependant, cette solution ne donne pas totalement satisfaction. However, this solution is not completely satisfactory.
[0081] Par ailleurs, l’usage des amidons chimiquement modifiées n’étant pas appréciée du consommateur, il était intéressant de trouver une alternative par substitution totale ou partielle desdits amidons chimiquement modifiés dans les ingrédients de crèmes pâtissières. [0081] Furthermore, the use of chemically modified starches not being appreciated by the consumer, it was interesting to find an alternative by total or partial substitution of said chemically modified starches in the ingredients of pastry creams.
[0082] Enfin, un autre objectif est d’améliorer les crèmes pâtissières instantanées en apportant un aspect plus gélifié et tranchable après plusieurs heures à +4°C. Finally, another objective is to improve instant pastry creams by providing a more gelled and sliceable appearance after several hours at + 4 ° C.
[0083] La société Demanderesse a choisi de tester un certains nombres d’amidons, pris seuls ou en combinaison, de manière à élaborer la meilleure formule : The Applicant company has chosen to test a certain number of starches, taken alone or in combination, so as to develop the best formula:
- en contrôle : le PREGEFLO® PJ 20 ; - in control: PREGEFLO ® PJ 20;
- de la fécule de pomme de terre native séchée par atomisation dans un air chaud à 18 bars (ci-après FECULE ATOMISEE 18 bars) ; - native potato starch dried by spraying in hot air at 18 bars (hereinafter ATOMIZED STARCH 18 bars);
- de la fécule de pomme de terre réticulé / stabilisé - phosphaté / hydroxypropylé, commercialisé par la société Demanderesse sous le nom de marque CLEARAM® PR 05 10, précuit par atomisation dans un air chaud à 24 bars (ci-après PR 05 10 ATOMISE 24 bars) ; - crosslinked / stabilized potato starch - phosphated / hydroxypropylated, marketed by the applicant company under the brand name CLEARAM ® PR 05 10, precooked by atomization in hot air at 24 bars (hereinafter PR 05 10 ATOMIZED 24 bars);
- de l’amidon de pois précuit atomisé sous pression d’air chaud de 16 bars (ci- après AMIDON DE POIS ATOMISE 16 bars) ; - precooked pea starch atomized under hot air pressure of 16 bars (hereinafter ATOMIZED PEA STARCH 16 bars);
- de l’amidon de pois précuit atomisé sous pression d’air chaud de 18 bars (ci- après AMIDON DE POIS ATOMISE 18 bars) ; - precooked pea starch atomized under hot air pressure of 18 bars (hereinafter ATOMIZED PEA STARCH 18 bars);
- deux produits commerciaux proposés pour cette application, vendus par
AVEBE : - two commercial products offered for this application, sold by AVEBE:
- ELIANE™ BC - ELIANE ™ BC
- PASELLI™ BC - PASELLI ™ BC
[0084] Les différents prototypes ont été testés seuls dans l’application, puis des mélanges ont été réalisés (notamment des mélanges où 10, 20, 30, 40 et 50 % de PREGEFLO® PJ 20 sont substitués par de l’AMIDON DE POIS ATOMISE 16 bars ou 18 bars). The different prototypes were tested on their own in the application, then mixtures were produced (in particular mixtures where 10, 20, 30, 40 and 50% of PREGEFLO® PJ 20 are substituted by PEA STARCH ATOMIZE 16 bars or 18 bars).
[0085] Des analyses sont réalisées pour juger de la qualité des crèmes pâtissières produites : Analyzes are carried out to judge the quality of the pastry creams produced:
- Observations macroscopiques (panel constitué d’expérimentateurs du laboratoire d’applications), - Macroscopic observations (panel made up of experimenters from the applications laboratory),
- Test de viscosité sur Rhéomètre Brookfield (suivant les spécifications du constructeur pour les produits gélifiés (broche Hélipath n°94 - contrainte de cisaillement de 5 rpm) - Viscosity test on a Brookfield rheometer (according to the manufacturer's specifications for gelled products (Helipath spindle n ° 94 - shear stress of 5 rpm)
- Test de battage (consistant à fouetter la crème pendant 3 minutes en mixeur- Whipping test (consisting of whipping the cream for 3 minutes in a blender
Hobart muni d’un fouet - on détermine la capacité de la crème à regélifier après battage). Hobart with a whisk - the ability of the cream to re-gel after beating is determined).
[0086] La recette de crème pâtissière est la suivante : The pastry cream recipe is as follows:
- 50 g d’amidon, - 50 g of starch,
- 140 g de crème pâtissière sans amidon commercialisée par la société CSM- 140 g of pastry cream without starch marketed by the company CSM
(mélange pour crèmes pâtissières instantanées contenant du sucre, de la poudre de lait, des protéines de lait, des arômes et des carraghénanes), (mixture for instant pastry creams containing sugar, milk powder, milk proteins, flavors and carrageenans),
- 500 g d’eau - 500 g of water
[0087] Le mode opératoire est le suivant : The operating mode is as follows:
- mélanger les poudres pour obtenir un mix homogène - mix the powders to obtain a homogeneous mix
- hydrater les poudres avec l’eau, en mélangeant manuellement de manière à éviter les grumeaux - moisturize the powders with water, mixing manually to avoid lumps
- mélanger dans le Hobart pendant 3 minutes à vitesse 3 pour obtenir une crème lisse. - mix in the Hobart for 3 minutes at speed 3 to obtain a smooth cream.
[0088] Comme il sera exemplifié ci-après : As will be exemplified below:
- il est obtenu de très bons résultats en texture et en élasticité pour des mélanges
PREGEFLO® PJ 20 et AMIDON DE POIS ATOMISE 16 ou 18 BARS en proportion 70/30 ; - very good results in texture and elasticity are obtained for mixtures PREGEFLO® PJ 20 and ATOMIZED PEA STARCH 16 or 18 BARS in proportion 70/30;
- les mesures de viscosités Brookfield montrent que la stabilité des crèmes pâtissières est conservée au cours du temps (jusqu’à 24 h de stockage à +4°C) pour des mélanges PREGEFLO® PJ 20 et AMIDON DE POIS ATOMISE 16 ou 18 BARS en proportion 70/30 mais aussi 80/20 ; - Brookfield viscosity measurements show that the stability of pastry creams is preserved over time (up to 24 h of storage at + 4 ° C) for PREGEFLO® PJ 20 and ATOMIZED PEA STARCH 16 or 18 BAR mixtures in proportion 70/30 but also 80/20;
- les tests de battage montrent que les mélanges PREGEFLO® PJ 20 et AMIDON DE POIS ATOMISE 16 ou 18 BARS en proportion 70/30 ont la capacité de regélifier ; - the threshing tests show that the PREGEFLO® PJ 20 and ATOMIZED PEA STARCH 16 or 18 BAR mixtures in a 70/30 proportion have the capacity to re-gel;
[0089] Il est donc possible de substituer de 15 à 35 % en poids, de préférence 20 à 30 % en poids de fécule modifiée prégélatinisé stabilisée par voie chimique, par de l’amidon de pois précuit par atomisation sans perturber les qualités technologiques des crèmes pâtissières instantanées. It is therefore possible to substitute from 15 to 35% by weight, preferably 20 to 30% by weight of pregelatinized modified starch stabilized by chemical means, with pea starch precooked by atomization without disturbing the technological qualities of the products. instant pastry creams.
[0090] L’invention sera encore mieux comprise à la lecture des exemples qui suivent, lesquels se veulent illustratifs en faisant seulement état de certains modes de réalisation et de certaines propriétés avantageuses selon l’invention, et non limitatifs. The invention will be further understood on reading the examples which follow, which are intended to be illustrative by only mentioning certain embodiments and certain advantageous properties according to the invention, and which are not limiting.
Brève description des dessins Brief description of the drawings
[0091] D’autres caractéristiques, détails et avantages apparaîtront à la lecture de la description détaillée ci-après, et à l’analyse des dessins annexés, sur lesquels : [0091] Other features, details and advantages will become apparent on reading the detailed description below, and on analyzing the accompanying drawings, in which:
Fig. 1 Fig. 1
[Fig. 1 ] montre la viscosité Brookfield en mPa.s entre 0 et 24 h pour différentes crèmes pâtissières analysées dans l’exemple 2. [Fig. 1] shows the Brookfield viscosity in mPa.s between 0 and 24 h for different custards analyzed in Example 2.
Exemples Examples
Exemple 1 : Préparation des AMIDONS DE POIS précuits par atomisation Example 1: Preparation of precooked PEA STARCHES by atomization
[0092] Les amidons de pois sont précuits par atomisation dans une tour d'atomisation multiple-effets (du type MSD, NIRO) avec recyclage des fines dans le lit fluidisé vibré équipé d’une seule buse de cuisson vapeur, le produit obtenu est ensuite tamisé pour éliminer d’éventuels agglomérats.
[0093] Une conduite de process équivalente est réalisée sur les produits base fécule de pomme de terre native (pour l’obtention du témoin FECULE ATOMISEE 18 bars) ou base fécule de pomme de terre réticulé / stabilisé - phosphaté / hydroxypropylé, commercialisé par la société Demanderesse sous le nom de marque CLEARAM® PR 05 10 (pour l’obtention du témoin PR 05 10 ATOMISE 24 bars). The pea starches are precooked by atomization in a multiple-effects atomization tower (of the MSD, NIRO type) with recycling of the fines in the vibrated fluidized bed equipped with a single steam cooking nozzle, the product obtained is then sieved to remove any agglomerates. An equivalent process control is carried out on products based on native potato starch (to obtain the witness ATOMIZED STARCH 18 bars) or crosslinked / stabilized potato starch base - phosphated / hydroxypropylated, marketed by the company. Applicant under the brand name ® CLEARAM PR May 10 (for obtaining witness PR May 10 atomizes 24 bar).
[0094] Le détail des paramètres sont présentés dans le tableau suivant pour la production des AMIDONS DE POIS ATOMISES 16 bars et 18 Bars: Details of the parameters are shown in the following table for the production of ATOMIZED PEA STARCHES 16 bars and 18 Bars:
[0095] [Tableau 1 ] [0095] [Table 1]
Exemple 2 : Analyses des crèmes pâtissières produites Example 2: Analyzes of pastry creams produced
[0096] De premières crèmes pâtissières sont produites avec de l’amidon sans mélange.
[0097] Observations macroscopiques réalisée à to et à tå4h à 4°C. The first pastry creams are produced with starch without mixing. Macroscopic observations carried out at to and at t å4h at 4 ° C.
[0098] A to [0098] A to
[0099] [Tableau 2] [0099] [Table 2]
[0100] A t24h à 4°C [0100] At t 24h at 4 ° C
[0101] [Tableau 3] [0101] [Table 3]
[0102] Le PREGEFLO® PJ 20 donne une crème pâtissière légèrement moins gélifiée que le PASELLI™ BC. La FECULE ATOMISE 18 Bars donne des résultats peu convenables avec une texture longue et élastique et pas de rétrogradation au bout de 24 h. [0102] The PREGEFLO ® PJ 20 gives a custard gelled slightly less than Paselli ™ BC. The ATOMIZED STARCH 18 Bars gives unsuitable results with a long and elastic texture and no retrogradation after 24 hours.
[0103] Après conservation une nuit, l’AMIDON DE POIS ATOMISE 18 bars atomisé gélifie trop fort. [0103] After storage overnight, the atomized ATOMIZED PEA STARCH 18 bar gels too strongly.
[0104] Grâce à ces premiers résultats, il est apparu intéressant de tester l’incorporation de pois à la solution standard PREGEFLO® PJ20 pour améliorer la texture de la crème pâtissière.
[0105] Des mélanges sont alors réalisés avec du PREGEFLO® PJ20 et des AMIDONS DE POIS ATOMISES 16 et 18 Bars ; 10 mélanges étant réalisés à 10, 20, 30, 40 et 50 % poids/poids de substitution du PREGEFLO® PJ20 avec les AMIDONS DE POIS ATOMISES (16 et 18 bars): [0104] With these initial results, it seemed interesting to test the incorporation of peas to the standard solution PREGEFLO ® PJ20 to improve the texture of the custard. [0105] Mixtures are then made with PREGEFLO ® PJ20 and Starches PEA atomized 16 and 18 Bars; 10 mixtures being made at 10, 20, 30, 40 and 50% weight / weight of substitution of PREGEFLO ® PJ20 with ATOMIZED PEA STARCH (16 and 18 bars):
[0106] Observations macroscopiques à to et à t24h à 4°C. Macroscopic observations at to and at t24 h at 4 ° C.
[0107] L’échelle d’observation est la suivante : [0107] The observation scale is as follows:
« - » : absence d’élasticité ou de gélification "-": absence of elasticity or gelation
« ++++ » : pour l’élasticité : comportement optimal ; pour la gélification : trop importante, gel cassant "++++": for elasticity: optimal behavior; for gelation: too much, brittle gel
« + », « ++ », « +++ » traduisent les degrés d’amplitude intermédiaires. "+", "++", "+++" translate the intermediate degrees of amplitude.
[0108] [Tableau 4] [0108] [Table 4]
[0109] Une très bonne texture gélifiée de crème pâtissière apparaît avec le mélange PREGEFLO® PJ20 + 30% d’AMIDON DE POIS ATOMISE 16 et 18 Bars. De plus l’élasticité de ces crèmes à 30% d’amidon de pois est acceptable. [0109] A very good texture gelled custard appears with the mixture PREGEFLO ® PJ20 + 30% STARCH PEAS atomized 16 and 18 bars. In addition, the elasticity of these 30% pea starch creams is acceptable.
[0110] Pour des pourcentages de pois supérieurs, la gélification est trop importante et l’élasticité devient rédhibitoire. [0110] For higher percentages of peas, the gelation is too great and the elasticity becomes prohibitive.
[0111] La substitution d’une partie du PREGFLO® PJ20 par le l’AMIDON DE POIS ATOMISE semble donc bien corriger les défauts de la crème pâtissière produite avec le PREGEFLO PJ20 seul. [0111] The substitution of part of PREGFLO ® PJ20 by the PEA STARCH atomized seems well correct the defects of the pastry cream produced with PREGEFLO PJ20 alone.
[0112] Ces observations macroscopiques vont être validées par des mesures de viscosité Brookfield. These macroscopic observations will be validated by Brookfield viscosity measurements.
[0113] De première mesures de viscosités sont réalisées à t24h à +4°C sur des crèmes pâtissières préparées avec des différents amidons sans mélange. The first viscosity measurements are carried out at t24h at + 4 ° C. on pastry creams prepared with different starches without mixing.
[0114] On compare ainsi les valeurs obtenues pour les AMIDONS DE POIS ATOMISES 16 Bars ou 18 Bars, le PREGEFLO® et le PASELLI™ BC [0114] The values obtained are thus compared for the ATOMIZED PEA STARCHES 16 bars or 18 bars, the PREGEFLO® and the PASELLI ™ BC.
[0115] Les valeurs mesurées sont : [0115] The measured values are:
- AMIDON DE POIS ATOMISE 18 Bars : 900.000 mPa.s - ATOMIZED PEA STARCH 18 Bars: 900,000 mPa.s
- AMIDON DE POIS ATOMISE 16 Bars : 600.000 mPa.s - ATOMIZED PEA STARCH 16 Bars: 600,000 mPa.s
- PREGEFLO® PJ20 : 160.000 mPa.s - PREGEFLO® PJ20: 160,000 mPa.s
- PASELLI™ BC : 150.000 mPa.s. - PASELLI ™ BC: 150,000 mPa.s.
[0116] On retrouve ainsi le comportement observé des crèmes pâtissières lorsqu’une seule qualité d’amidon est utilisée comme ingrédient. [0116] We thus find the observed behavior of pastry creams when a single quality of starch is used as an ingredient.
[0117] Les mesures sont ensuite réalisées sur des crèmes pâtissières préparées avec un mélange PREGEFLO® PJ20 et AMIDON DE POIS ATOMISE 16 Bars ou 18 Bars. The measurements are then carried out on pastry creams prepared with a mixture of PREGEFLO® PJ20 and ATOMIZED PEA STARCH 16 bars or 18 bars.
[0118] Au bout de 24 h de stockage, on remarque que les mélanges avec 20 et 30 % d’AMIDON DE POIS ATOMISE 18 Bars donnent des crèmes pâtissières présentant des viscosités quasi similaires, proches de celle du PASELLI™ BC. [0118] After 24 h of storage, it is noted that the mixtures with 20 and 30% ATOMIZED PEA STARCH 18 bars give pastry creams having almost similar viscosities, close to that of PASELLI ™ BC.
[0119] Alors que la substitution à 40 et à 50% conduisent à des viscosités beaucoup trop importantes. A 10% d’incorporation, la viscosité est inférieure à celle du PREGEFLO® PJ 20, ce qui n’est pas l’effet recherché.
[0120] Pour l’AMIDON DE POIS ATOMISE 16 Bars, les viscosités au bout de 24 h se confondent les unes des autres sauf pour le mélange à 50% dont la viscosité est plus élevée. [0119] Whereas the substitution at 40 and at 50% leads to much too high viscosities. At 10% incorporation, the viscosity is lower than that of PREGEFLO ® PJ 20, which is not the desired effect. [0120] For 16 bars ATOMIZED PEA STARCH, the viscosities at the end of 24 hours merge with each other except for the 50% mixture, the viscosity of which is higher.
[0121] En comparant les mélanges avec l’AMIDON DE POIS ATOMISE 18 Bars à 20 et 30% de substitution et le mélange avec l’AMIDON DE POIS ATOMISE 16 Bars à 30% de substitution, des viscosités similaires sont observées. [0121] By comparing the mixtures with the ATOMIZED PEA STARCH 18 bars at 20 and 30% substitution and the mixture with the ATOMIZED PEA STARCH 16 bars at 30% substitution, similar viscosities are observed.
[0122] Les textures sont gélifiées mais restent fondantes en bouche. [0122] The textures are gelled but remain soft in the mouth.
[0123] Les mélanges les plus adaptés sont donc bien : [0123] The most suitable mixtures are therefore:
- PJ20 + 20% d’AMIDON DE POIS ATOMISE 18 Bars - PJ20 + 20% ATOMIZED PEA STARCH 18 Bars
- PJ20 + 30% d’AMIDON DE POIS ATOMISE 18 Bars - PJ20 + 30% ATOMIZED PEA STARCH 18 Bars
- PJ20 + 30% AMIDON DE POIS ATOMISE 16 Bars - PJ20 + 30% ATOMIZED PEA STARCH 16 Bars
[0124] De très bonnes propriétés sont observées à froid sur ces mélanges. [0124] Very good properties are observed in the cold on these mixtures.
[0125] Quant aux tests de battage, ils démontrent un bon comportement des crèmes pâtissières préparées avec les mélanges.
[0125] As for the beating tests, they demonstrate good behavior of pastry creams prepared with the mixtures.
Claims
[Revendication 1] Utilisation d’un amidon de légumineuse, notamment d’un amidon de pois, natif précuit par atomisation pour la préparation de crèmes pâtissières. [Claim 1] Use of a legume starch, in particular a native pea starch, precooked by spraying for the preparation of pastry creams.
[Revendication 2] Utilisation selon la revendication 1 , caractérisé en ce que l’amidon de légumineuse natif précuit par atomisation est introduit dans une recette de crème pâtissière contenant une composante amidon pour substituer 15 à 35 % en poids, dé préférence 20 à 30 % en poids de ladite composante amidon. [Claim 2] Use according to claim 1, characterized in that the native leguminous starch precooked by atomization is introduced into a pastry cream recipe containing a starch component to substitute 15 to 35% by weight, preferably 20 to 30% by weight of said starch component.
[Revendication 3] Utilisation selon la revendication précédente, caractérisée en ce que la composante amidon est de l’amidon de maïs waxy ou de la fécule de pomme de terre. [Claim 3] Use according to the preceding claim, characterized in that the starch component is waxy corn starch or potato starch.
[Revendication 4] Utilisation selon la revendication 3, caractérisée en ce que la composante fécule de pomme de terre est de la fécule de pomme de terre précuite réticulée phosphate et stabilisée acétate. [Claim 4] Use according to claim 3, characterized in that the potato starch component is precooked potato starch crosslinked phosphate and stabilized acetate.
[Revendication 5] Composition de crème pâtissière contenant une composante amidon comprenant de l’amidon de légumineuse natif précuit par atomisation et au moins un amidon autre qu’un amidon de légumineuse. [Claim 5] A pastry cream composition containing a starch component comprising native legume starch precooked by atomization and at least one starch other than a legume starch.
[Revendication 6] Composition selon la revendication 5, caractérisée en ce que 15 à 35 % en poids, dé préférence 20 à 30 % en poids de la composante amidon est constituée par de l’amidon de légumineuse natif précuit par atomisation. [Claim 6] A composition according to claim 5, characterized in that 15 to 35% by weight, preferably 20 to 30% by weight of the starch component consists of native leguminous starch precooked by atomization.
[Revendication 7] Composition selon la revendication 6, caractérisée en ce que l’amidon autre qu’un amidon de légumineuse est de l’amidon de maïs waxy ou de la fécule de pomme de terre. [Claim 7] A composition according to claim 6, characterized in that the starch other than a legume starch is waxy corn starch or potato starch.
[Revendication 8] Composition selon la revendication 7, caractérisée en ce que la fécule de pomme de terre substituée est de la fécule de pomme de terre réticulée phosphate et stabilisée acétate. [Claim 8] A composition according to claim 7, characterized in that the substituted potato starch is phosphate crosslinked and acetate stabilized potato starch.
[Revendication 9] Procédé de préparation d’une crème pâtissière comprenant une composante amidon, caractérisé en ce que l’on substitue 15 à 35 % en poids, dé préférence 20 à 30 % en poids de la composante amidon de la recette de la crème pâtissière par de l’amidon de légumineuse natif précuit par atomisation.
[Claim 9] Process for preparing a pastry cream comprising a starch component, characterized in that 15 to 35% by weight, preferably 20 to 30% by weight, of the starch component of the cream recipe is substituted pastry with native leguminous starch precooked by atomization.
[Revendication 10] Procédé selon la revendication 9, caractérisé en ce que la composante amidon de la crème pâtissière est de l’amidon de maïs waxy ou de la fécule de pomme de terre. [Claim 10] The method of claim 9, characterized in that the starch component of the pastry cream is waxy corn starch or potato starch.
[Revendication 11] Procédé selon la revendication 10, caractérisé en ce que la fécule de pomme de terre est de la fécule de pomme de terre réticulée phosphate et stabilisée acétate.
[Claim 11] A method according to claim 10, characterized in that the potato starch is phosphate crosslinked and acetate stabilized potato starch.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1903953 | 2019-04-12 | ||
| PCT/EP2020/060345 WO2020208242A1 (en) | 2019-04-12 | 2020-04-10 | Instant cream for use in pastries, containing atomised pea starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP3952665A1 true EP3952665A1 (en) | 2022-02-16 |
Family
ID=70277410
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP20718320.3A Pending EP3952665A1 (en) | 2019-04-12 | 2020-04-10 | Instant cream for use in pastries, containing atomised pea starch |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US20220160004A1 (en) |
| EP (1) | EP3952665A1 (en) |
| CN (1) | CN113853121A (en) |
| WO (1) | WO2020208242A1 (en) |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2190376A1 (en) * | 1972-07-06 | 1974-02-01 | Vitex | Instant confectioner's cream powder - contg milk and amylaceous materials |
| US4600472A (en) * | 1979-12-14 | 1986-07-15 | General Foods Corporation | Apparatus for cooking or gelatinizing materials |
| GB8607920D0 (en) * | 1986-04-01 | 1986-05-08 | Cpc International Inc | Dry food composition |
| DE4031162C1 (en) * | 1990-10-03 | 1992-02-06 | Maizena Gmbh, 7100 Heilbronn, De | |
| DE60221970T2 (en) * | 2002-05-28 | 2008-05-15 | Coöperatie Avebe U.A. | Food additive |
| PL2138051T3 (en) * | 2008-06-26 | 2012-11-30 | Emsland Staerke Gmbh | Mixtures of different starches and its use |
| WO2011021372A1 (en) * | 2009-08-18 | 2011-02-24 | グリコ栄養食品株式会社 | Food product containing starch gel |
| KR20120063354A (en) * | 2010-12-07 | 2012-06-15 | 주식회사 강동오케익 | Curstard cream premix using rice with improved thermostable property |
| FR2986134B1 (en) * | 2012-02-01 | 2015-05-01 | Roquette Freres | COOKING PRODUCTS NOT CONTAINING GLUTEN |
| US20150025158A1 (en) * | 2013-07-22 | 2015-01-22 | Corn Products Development, Inc. | Novel thickening composition comprising pregelatinized waxy potato starch or pregelatinized cassava starch |
| JP2016103992A (en) * | 2014-08-08 | 2016-06-09 | グリコ栄養食品株式会社 | Quality improver of processed food |
-
2020
- 2020-04-10 EP EP20718320.3A patent/EP3952665A1/en active Pending
- 2020-04-10 US US17/594,322 patent/US20220160004A1/en active Pending
- 2020-04-10 WO PCT/EP2020/060345 patent/WO2020208242A1/en unknown
- 2020-04-10 CN CN202080027614.2A patent/CN113853121A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO2020208242A1 (en) | 2020-10-15 |
| CN113853121A (en) | 2021-12-28 |
| US20220160004A1 (en) | 2022-05-26 |
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