WO2005032262A1 - Method of producing a high-protein food product in the form of a powdered compound - Google Patents

Method of producing a high-protein food product in the form of a powdered compound Download PDF

Info

Publication number
WO2005032262A1
WO2005032262A1 PCT/FR2004/002488 FR2004002488W WO2005032262A1 WO 2005032262 A1 WO2005032262 A1 WO 2005032262A1 FR 2004002488 W FR2004002488 W FR 2004002488W WO 2005032262 A1 WO2005032262 A1 WO 2005032262A1
Authority
WO
WIPO (PCT)
Prior art keywords
food product
protein isolate
compound
protein
product
Prior art date
Application number
PCT/FR2004/002488
Other languages
French (fr)
Inventor
Christian Fenioux
Original Assignee
Christian Fenioux
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Christian Fenioux filed Critical Christian Fenioux
Publication of WO2005032262A1 publication Critical patent/WO2005032262A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating

Definitions

  • the invention relates to a method of manufacturing a food product.
  • Hyperprotein food preparations have already been proposed, in the form of pasta which can be used either as a meal replacement or as a food supplement.
  • This type of hyperprotein pasta generally contains a carbohydrate compound such as durum wheat semolina, egg white and an isolate of vegetable proteins.
  • the proportion of protein per 100g of high-protein food preparation generally varies between 45g and 70g.
  • Powder compositions have already been proposed in which a part of a cereal flour, such as wheat flour, is substituted by an isolate of vegetable proteins.
  • the substitution of flour with a protein isolate is obtained by a simple mixture of the two compounds.
  • a composition in the form of flour is obtained by mixing between 20 and 75% by weight of modified polydextrose, 2 to 20% by weight of soy isolate, 10 to 40% by weight of a derivative of cellulose and from 5 to 20% by weight of flour chosen from wheat, corn, rice, rye, soy.
  • a composition is, for example, intended for the preparation of pasta.
  • a pulverulent composition comprises a mixture of at least one vegetable protein isolate with wheat flour.
  • the vegetable protein isolate is, for example, extracted from peas, beans, oats, rye or barley.
  • the substitution by simple mixing, of a part of flour by an isolate of proteins is, however, not practical to implement and does not guarantee an optimal quality with the food product.
  • the object of the invention is a method of manufacturing a food product overcoming the aforementioned drawbacks and, more particularly making it possible to obtain a food product facilitating the monitoring of a slimming diet, while guaranteeing maximum quality for the final food product and by increasing production yields.
  • this object is achieved by the fact that the process for manufacturing a food product consists in agglomerating, by high pressure, a cereal product and at least one isolate of legume proteins so as to obtain a compressed compound comprising between 20% and 55% by weight of isolate of legume proteins, then reduce the compressed compound to the state of a pulverulent compound by grinding.
  • the method consists in mixing, in a centrifuge, the cereal product and the legume protein isolate, then passing the mixture obtained through a compression die, so as to obtain the compound compress.
  • the compressed compound is reduced to the state of a pulverulent compound by cryomilling.
  • the legume protein isolate preferably comprises at least 2.2% by weight of isoleucine and / or at least 4.4% by weight of lysine.
  • the legume protein isolate is chosen from isolates of alfalfa, clover, bean, pea and lupine proteins.
  • a food product according to the invention is in the form of a pulverulent compound comprising at least one cereal product and between 20 and 55% by weight of at least one isolate of legume proteins.
  • the cereal product is a component based on carbohydrates, preferably chosen from wheat, oats and rye. It can be made up of a mixture of different cereal products.
  • the legume protein isolate is preferably chosen from alfalfa, clover, bean, pea and lupine protein isolates. It preferably comprises at least 2.2% by weight of isoleucine and preferably 4.4% by weight of lysine, relative to the total weight of the legume protein isolate.
  • the presence of legume protein isolate gives the food product a high nutritional value and very good digestibility.
  • the combination of the cereal product and the legume protein isolate provides a complete supply of essential amino acids. Cereals are poor in isoleucine and lysine, which are amino acids found in legumes, while legumes are poor in tryptophan and methionine, which are amino acids found in grain products.
  • the food product provides all other essential amino acids (valine, threonine, phenylalanine, leucine and histidine).
  • the usual cereal flours are not generally used in slimming diets, and particularly in high protein diets, because they have a protein content of less than 15% and a low intake of essential amino acids, such as lysine and isoleucine.
  • the food product according to the invention overcomes the drawbacks of conventional flours while allowing similar use. Indeed, the food product has a grain size comparable to that of a traditional flour, which allows prepare many foods generally banned from slimming diets such as bread, pizza dough, pancakes, pastries ...
  • the food product thus makes it possible to formulate varied foods, rich in proteins. It is also compatible with a low-calorie and high-protein diet, for which it is necessary to consume daily 1 to 1, 2 grams of pure protein per kilogram of body mass, so as to trigger the melting of fatty stocks while preserving mass muscular.
  • the food product can also make up for protein deficiencies in the case of, for example, vegetarian diets or sarcopenia.
  • such a food product is obtained by agglomerating, by high pressure, the cereal product and at least one isolate of legume proteins, so as to obtain a compressed compound comprising between 20% and 55% by weight of isolate protein from legumes. Then the compressed compound is reduced to the state of a pulverulent compound by grinding.
  • agglomeration by high pressure is obtained by mixing, in a centrifuge, the cereal product and the protein isolate from legumes.
  • the mixture is then passed through a compression die, so as to obtain a compressed compound, agglomerated by high pressure and comprising between 20% and 55% by weight of legume protein isolate.
  • the pressure in the compression die, during the passage of the mixture is preferably greater than 50 bars, possibly with the application of a temperature not exceeding 80 ° C.
  • the compressed compound thus obtained is present, at the outlet of the compression die, in the form of thin plates, having a thickness, preferably less than 1 cm and a residual moisture, preferably less than 12.5 %.
  • the compressed compound is then reduced, to the state of a pulverulent compound, by grinding and, preferably, by cryomilling. Indeed, it may be desirable to carry out the grinding by injecting into the grinder liquid nitrogen causing cooling, so as to guarantee maximum quality of the final food product and, from an industrial point of view, increase the yields of production. From this manufacturing process, a homogeneous food product results, which can be used to make food such as bread, pizza dough, pancakes, pastries, etc.
  • the agglomeration stage under high pressure constitutes a fundamental stage in the manufacturing process. Indeed, it confers on the foods produced from the food product comprising the cereal product and at least one isolate of legume proteins, their taste and nutritional qualities.
  • the high pressure agglomeration of cereal flour and the legume protein isolate makes it possible to make hyperprotein bread products satisfying from a taste point of view. Indeed, these products have a homogeneous cooking without formation of protein lumps difficult to cook.
  • the structure of the product thus prepared is very satisfactory from an organoleptic point of view, with a homogeneous appearance, a soft and honeycombed texture, characteristics sought by the consumer.
  • a protein-rich baguette based on the food product according to the invention was produced.
  • a dough is worked by mixing the food product in the form of a pulverulent compound with type 65 wheat flour, salt, yeast and water according to the method of preparation conventionally used by artisan bakers. .
  • the doughs thus obtained are divided into dough pieces of 280 to 300 g, which are then placed in the oven for 30 minutes at approximately 265 ° C.
  • the high-protein food product according to the invention comprises pea protein isolate containing at least 82% protein and a cereal product consisting of durum wheat semolina.
  • the pea protein isolate represents 44.4% by weight of the high protein food product.
  • the baguette comprising the food product according to the invention comprises 44 grams of vegetable proteins while a traditional baguette comprises 16 grams of vegetable proteins.
  • the carbohydrate content is reduced by 20% compared to an equivalent bread product.
  • a high carbohydrate content is the reason why bread has long been limited or even prohibited in slimming diets.
  • the starch it contains is very easily digestible and this carbohydrate, although complex, behaves in the body like a fast sugar inducing the storage of carbohydrates and lipids in fat cells (adipocytes).
  • the food product thus gives the bread-making products their nutritional benefits.
  • the nutritional benefits of these protein-rich sticks have been evaluated by measuring the glycemic index in humans. This measure involves evaluating the speed at which carbohydrates pass through the blood.
  • the result of this clinical measurement is given as a number called the glycemic index. The lower this number, the less likely the food is to cause fat storage.
  • the glycemic index of a bread product, of baguette type, produced with the food product obtained according to the invention is preferably 50 ⁇ 2. This value of the glycemic index makes it possible to classify the bread product in the class products with a low glycemic index. This value is equivalent to macaroni type pasta, the glycemic index of which is around 49 and which is deemed to be a "slow sugar".
  • Such a glycemic index is particularly interesting, in particular, if it is compared to that of a traditional baguette.
  • a traditional baguette has a glycemic index of 95 ⁇ 5, which classifies such a baguette in the class of products with a high glycemic index.
  • the table below indicates the glycemic indexes of some food products.
  • the glycemic index is a fundamental datum which clearly illustrates the nutritional benefits of bread products made with the food product in the form of a powdery compound comprising a cereal product and in particular the good balance between proteins and carbohydrates.
  • the food product can also contain at least one polyphenol, for example chosen from lycopenes, a green tea extract rich in epicathechin, carotenoids, quercetin, rutin, flavones, procyanidolic oligomers of grapes or pine, isoflavones, indoles, selenium, vitamin E and vitamin C.
  • the proportion by weight of polyphenol in the food product is preferably between 0.8% and 1.5% by weight .
  • the food product may also include egg white, trace elements, medicinal plants and / or quail egg extracts.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to a method of producing a food product. The inventive method comprises the high-pressure agglomeration of a grain product and at least one leguminous protein isolate, such as to produce a compressed compound containing between 20 and 55 wt.- % leguminous protein isolate. The compressed compound is subsequently reduced to a powdered compound by means of grinding. The leguminous protein isolate preferably comprises at least 2.2 wt.- % isoleucine and 4.4 wt.- % lysine in relation to the total weight thereof. One such food product can be used to help maintain a weight reduction programme, such as a high-protein diet.

Description

Procédé de fabrication d'un produit alimentaire hyperprotéiné sous forme de composé pulvérulent.Process for manufacturing a high-protein food product in the form of a powdery compound.
Domaine technique de l'inventionTechnical field of the invention
L'invention concerne un procédé de fabrication d'un produit alimentaire.The invention relates to a method of manufacturing a food product.
Etat de la techniqueState of the art
Il existe un grand nombre de régimes amincissants et notamment des régimes hyperprotéinés. Ces régimes bannissent, généralement, un grand nombre d'aliments comme les féculents, le pain, les pizzas ou les viennoiseries. Il a déjà été proposé des préparations alimentaires hyperproteinees, sous forme de pâtes utilisables soit en substitut de repas, soit en complément alimentaire. Ce type de pâtes hyperproteinees comporte, généralement, un composé à base d'hydrates de carbone telle que la semoule de blé dur, du blanc d'œuf et un isolât de protéines végétales. La proportion de protéines pour 100g de préparation alimentaire hyperprotéinée varie généralement entre 45g et 70g.There are a large number of slimming diets and in particular high-protein diets. These diets generally ban a large number of foods such as starchy foods, bread, pizza or pastries. Hyperprotein food preparations have already been proposed, in the form of pasta which can be used either as a meal replacement or as a food supplement. This type of hyperprotein pasta generally contains a carbohydrate compound such as durum wheat semolina, egg white and an isolate of vegetable proteins. The proportion of protein per 100g of high-protein food preparation generally varies between 45g and 70g.
Tous ces régimes amincissants peuvent, cependant, être difficiles à suivre du fait de la répétitivité des menus. Ils peuvent également provoquer une certaine frustration chez le consommateur vis-à-vis des aliments interdits et même provoquer l'abandon du régime.All of these slimming diets can, however, be difficult to follow due to the repetitive menus. They can also cause some consumer frustration with banned foods and even cause them to quit the diet.
Il a déjà été proposé des compositions pulvérulentes dans lesquelles une partie d'une farine de céréale, telle que la farine de blé, est substituée par un isolât de protéines végétales. La substitution de la farine par un isolât de protéines est obtenue par un simple mélange des deux composés. Ainsi, dans le brevet US4042714, une composition sous forme de farine est obtenue en mélangeant entre 20 et 75% en poids de polydextrose modifié, 2 à 20% en poids d'isolat de soja, 10 à 40% en poids d'un dérivé de cellulose et de 5 à 20% en poids de farine choisie parmi le blé, le maïs, le riz, le seigle, le soja. Une telle composition est, par exemple, destinée à la préparation de pâtes. Dans la demande de brevet CA-A1 -1 108006, une composition pulvérulente comporte un mélange d'au moins un isolât de protéines végétales avec de la farine de blé. L'isolât de protéines végétales est, par exemple, extrait des pois, des haricots, de l'avoine, du seigle ou de l'orge. La substitution par simple mélange, d'une part de farine par un isolât de protéines n'est, cependant, pas pratique à mettre en œuvre et ne garantit pas une qualité optimale au produit alimentaire.Powder compositions have already been proposed in which a part of a cereal flour, such as wheat flour, is substituted by an isolate of vegetable proteins. The substitution of flour with a protein isolate is obtained by a simple mixture of the two compounds. Thus, in patent US4042714, a composition in the form of flour is obtained by mixing between 20 and 75% by weight of modified polydextrose, 2 to 20% by weight of soy isolate, 10 to 40% by weight of a derivative of cellulose and from 5 to 20% by weight of flour chosen from wheat, corn, rice, rye, soy. Such a composition is, for example, intended for the preparation of pasta. In patent application CA-A1-1 108006, a pulverulent composition comprises a mixture of at least one vegetable protein isolate with wheat flour. The vegetable protein isolate is, for example, extracted from peas, beans, oats, rye or barley. The substitution by simple mixing, of a part of flour by an isolate of proteins is, however, not practical to implement and does not guarantee an optimal quality with the food product.
Objet de l'inventionSubject of the invention
L'invention a pour but un procédé de fabrication d'un produit alimentaire remédiant aux inconvénients précités et, plus particulièrement permettant d'obtenir un produit alimentaire facilitant le suivi d'un régime amincissant, tout en garantissant une qualité maximale au produit alimentaire final et en augmentant les rendements de production.The object of the invention is a method of manufacturing a food product overcoming the aforementioned drawbacks and, more particularly making it possible to obtain a food product facilitating the monitoring of a slimming diet, while guaranteeing maximum quality for the final food product and by increasing production yields.
Selon l'invention, ce but est atteint par le fait que le procédé de fabrication d'un produit alimentaire consiste à agglomérer, par haute pression, un produit céréalier et au moins un isolât de protéines de légumineuses de manière à obtenir un composé compressé comportant entre 20% et 55% en poids d'isolat de protéines de légumineuses, puis à réduire le composé compressé, à l'état de composé pulvérulent par broyage.According to the invention, this object is achieved by the fact that the process for manufacturing a food product consists in agglomerating, by high pressure, a cereal product and at least one isolate of legume proteins so as to obtain a compressed compound comprising between 20% and 55% by weight of isolate of legume proteins, then reduce the compressed compound to the state of a pulverulent compound by grinding.
Selon un premier développement de l'invention, le procédé consiste à mélanger, dans une centrifugeuse, le produit céréalier et l'isolât de protéines de légumineuses, puis à faire passer le mélange obtenu dans une filière de compression, de manière à obtenir le composé compressé.According to a first development of the invention, the method consists in mixing, in a centrifuge, the cereal product and the legume protein isolate, then passing the mixture obtained through a compression die, so as to obtain the compound compress.
Selon un deuxième développement de l'invention, le composé compressé est réduit à l'état de composé pulvérulent par cryobroyage.According to a second development of the invention, the compressed compound is reduced to the state of a pulverulent compound by cryomilling.
Plus particulièrement, l'isolât de protéines de légumineuses comporte de préférence, au minimum 2,2% en poids d'isoleucine et/ou au minimum 4,4% en poids de lysine.More particularly, the legume protein isolate preferably comprises at least 2.2% by weight of isoleucine and / or at least 4.4% by weight of lysine.
Selon une autre caractéristique de l'invention, l'isolât de protéines de légumineuses est choisi parmi les isolats de protéines de luzerne, de trèfles, de haricots, de pois et de lupin.According to another characteristic of the invention, the legume protein isolate is chosen from isolates of alfalfa, clover, bean, pea and lupine proteins.
Description de modes particuliers de réalisation.Description of particular embodiments.
Un produit alimentaire selon l'invention est sous forme de composé pulvérulent comportant au moins un produit céréalier et entre 20 et 55% en poids d'au moins un isolât de protéines de légumineuses. Le produit céréalier est un composant à base d'hydrates de carbone, de préférence, choisi parmi le blé, l'avoine et le seigle. Il peut être constitué par un mélange de différents produits céréaliers.A food product according to the invention is in the form of a pulverulent compound comprising at least one cereal product and between 20 and 55% by weight of at least one isolate of legume proteins. The cereal product is a component based on carbohydrates, preferably chosen from wheat, oats and rye. It can be made up of a mixture of different cereal products.
L'isolât de protéines de légumineuses est, de préférence, choisi parmi les isolats de protéines de luzerne, de trèfles, de haricots, de pois et de lupin. Il comporte, de préférence, au minimum 2,2% en poids d'isoleucine et, de préférence, 4,4% en poids de lysine, par rapport au poids total de l'isolât de protéines de légumineuses.The legume protein isolate is preferably chosen from alfalfa, clover, bean, pea and lupine protein isolates. It preferably comprises at least 2.2% by weight of isoleucine and preferably 4.4% by weight of lysine, relative to the total weight of the legume protein isolate.
La présence d'isolat de protéines de légumineuses confère au produit alimentaire une forte valeur nutritionnelle et une très bonne digestibilité. De plus, l'association du produit céréalier et de l'isolât de protéines de légumineuses permet un apport complet en acides aminés essentiels. En effet, les céréales sont pauvres en isoleucine et en lysine, qui sont des acides aminés présents dans les légumineuses, tandis que les légumineuses sont pauvres en tryptophane et en methionine, qui sont des acides aminés présents dans le produit céréalier. De plus, le produit alimentaire apporte tous les autres acides aminés essentiels (valine, thréonine, la phénylalanine, leucine et histidine).The presence of legume protein isolate gives the food product a high nutritional value and very good digestibility. In addition, the combination of the cereal product and the legume protein isolate provides a complete supply of essential amino acids. Cereals are poor in isoleucine and lysine, which are amino acids found in legumes, while legumes are poor in tryptophan and methionine, which are amino acids found in grain products. In addition, the food product provides all other essential amino acids (valine, threonine, phenylalanine, leucine and histidine).
Les farines céréalières usuelles ne sont, généralement, pas utilisées dans les régimes amincissants, et particulièrement dans les régimes hyperprotéinés, car elles ont une teneur protéique inférieure à 15% et un faible apport en acides aminés essentiels, comme la lysine et l'isoleucine. Or, le produit alimentaire selon l'invention permet de remédier aux inconvénients des farines usuelles tout en permettant une utilisation similaire. En effet, le produit alimentaire a une granulométrie comparable à celle d'une farine traditionnelle, ce qui permet de préparer de nombreux aliments généralement bannis des régimes amincissants comme le pain, les pâtes à pizza, les crêpes, les viennoiseries...The usual cereal flours are not generally used in slimming diets, and particularly in high protein diets, because they have a protein content of less than 15% and a low intake of essential amino acids, such as lysine and isoleucine. However, the food product according to the invention overcomes the drawbacks of conventional flours while allowing similar use. Indeed, the food product has a grain size comparable to that of a traditional flour, which allows prepare many foods generally banned from slimming diets such as bread, pizza dough, pancakes, pastries ...
Le produit alimentaire permet ainsi de formuler des aliments variés, riches en protéines. Il est, également, compatible avec un régime hypocalorique et hyperprotéiné, pour lequel il est nécessaire de consommer quotidiennement 1 à 1 ,2 grammes de protéine pure par kilogramme de masse corporelle, de manière à déclencher la fonte des stocks graisseux tout en préservant la masse musculaire. Le produit alimentaire peut, également, suppléer les carences en protéines dans le cas, par exemple, de régimes végétariens ou de sarcopénie.The food product thus makes it possible to formulate varied foods, rich in proteins. It is also compatible with a low-calorie and high-protein diet, for which it is necessary to consume daily 1 to 1, 2 grams of pure protein per kilogram of body mass, so as to trigger the melting of fatty stocks while preserving mass muscular. The food product can also make up for protein deficiencies in the case of, for example, vegetarian diets or sarcopenia.
Selon l'invention, un tel produit alimentaire est obtenu en agglomérant, par haute pression, le produit céréalier et au moins un isolât de protéines de légumineuses, de manière à obtenir un composé compressé comportant entre 20% et 55% en poids d'isolat de protéines de légumineuses. Puis le composé compressé est réduit, à l'état de composé pulvérulent par broyage.According to the invention, such a food product is obtained by agglomerating, by high pressure, the cereal product and at least one isolate of legume proteins, so as to obtain a compressed compound comprising between 20% and 55% by weight of isolate protein from legumes. Then the compressed compound is reduced to the state of a pulverulent compound by grinding.
Plus particulièrement, l'agglomération par haute pression est obtenue en mélangeant, dans une centrifugeuse, le produit céréalier et l'isolât de protéines de légumineuses. Le mélange est alors passé dans une filière de compression, de manière à obtenir un composé compressé, aggloméré par haute pression et comportant entre 20% et 55% en poids d'isolat de protéines de légumineuses. La pression, dans la filière de compression, lors du passage du mélange est, de préférence, supérieure à 50 bars, avec éventuellement l'application d'une température n'excédant pas 80°C. Le composé compressé, ainsi obtenu, se présente, à la sortie de la filière de compression, sous la forme de plaques fines, ayant une épaisseur, de préférence, inférieure à 1 cm et une humidité résiduelle, de préférence, inférieure à 12,5%. Le composé compressé est ensuite réduit, à l'état de composé pulvérulent, par broyage et, de préférence, par cryobroyage. En effet, il peut être souhaitable de réaliser le broyage en injectant dans le broyeur de l'azote liquide provoquant un refroidissement, de manière à garantir une qualité maximale au produit alimentaire final et, d'un point de vue industriel, augmenter les rendements de production. De ce procédé de fabrication, il résulte un produit alimentaire homogène, utilisable pour fabriquer des aliments comme le pain, les pâtes à pizza, les crêpes, les viennoiseries, etc.More particularly, agglomeration by high pressure is obtained by mixing, in a centrifuge, the cereal product and the protein isolate from legumes. The mixture is then passed through a compression die, so as to obtain a compressed compound, agglomerated by high pressure and comprising between 20% and 55% by weight of legume protein isolate. The pressure in the compression die, during the passage of the mixture, is preferably greater than 50 bars, possibly with the application of a temperature not exceeding 80 ° C. The compressed compound thus obtained is present, at the outlet of the compression die, in the form of thin plates, having a thickness, preferably less than 1 cm and a residual moisture, preferably less than 12.5 %. The compressed compound is then reduced, to the state of a pulverulent compound, by grinding and, preferably, by cryomilling. Indeed, it may be desirable to carry out the grinding by injecting into the grinder liquid nitrogen causing cooling, so as to guarantee maximum quality of the final food product and, from an industrial point of view, increase the yields of production. From this manufacturing process, a homogeneous food product results, which can be used to make food such as bread, pizza dough, pancakes, pastries, etc.
L'étape d'agglomération sous haute pression, avec éventuellement une augmentation simultanée de la température, constitue une étape fondamentale dans le procédé de fabrication. En effet, elle confère aux aliments réalisés à partir du produit alimentaire comportant le produit céréalier et au moins un isolât de protéines de légumineuses, leurs qualités gustatives et nutritionnelles.The agglomeration stage under high pressure, with possibly a simultaneous increase in temperature, constitutes a fundamental stage in the manufacturing process. Indeed, it confers on the foods produced from the food product comprising the cereal product and at least one isolate of legume proteins, their taste and nutritional qualities.
A titre comparatif, un produit panifié contenant un produit alimentaire fabriqué selon l'invention et un produit panifié contenant une farine céréalière simplement mélangée à un isolât de protéines de légumineuses, ont été réalisés.For comparison, a bread product containing a food product made according to the invention and a bread product containing a cereal flour simply mixed with a protein isolate from legumes, were produced.
Le simple mélange des ingrédients, sans passage préalable dans les filières de compression, n'a pas permis de fabriquer des produits panifiés (baguette, viennoiserie, pâtes à pizza...) comportant suffisamment de protéines dans le produit final pour bénéficier de l'appellation « aliment riche en protéines » ou « aliment hyperprotidique ». Or, les bénéfices nutritionnels sont directement liés à la teneur en protéine dans les produits panifiés. Par contre, en réalisant une étape d'agglomération par haute pression, il est possible de réaliser un produit à teneur protidique suffisante pour apporter les bénéfices nutritionnels souhaités.The simple mixing of the ingredients, without prior passage through the compression channels, did not allow the production of bread products (baguette, pastries, pizza doughs ...) containing enough protein in the final product to benefit from the designation "high protein food" or "high protein food". However, the nutritional benefits are directly linked to the protein content in bread products. On the other hand, by carrying out an agglomeration step by high pressure, it is possible to produce a product with sufficient protein content to provide the desired nutritional benefits.
Par ailleurs, l'agglomération à haute pression de la farine de céréale et de l'isolât de protéines de légumineuses permet de confectionner des produits panifiés hyperprotéinés satisfaisant d'un point de vue gustatif. En effet, ces produits ont une cuisson homogène sans formation de grumeaux protéiques difficile à cuire. La structure du produit ainsi confectionné est très satisfaisante d'un point de vue organoleptique, avec un aspect homogène, une texture moelleuse et alvéolée, caractéristiques recherchées par le consommateur.In addition, the high pressure agglomeration of cereal flour and the legume protein isolate makes it possible to make hyperprotein bread products satisfying from a taste point of view. Indeed, these products have a homogeneous cooking without formation of protein lumps difficult to cook. The structure of the product thus prepared is very satisfactory from an organoleptic point of view, with a homogeneous appearance, a soft and honeycombed texture, characteristics sought by the consumer.
De plus, une baguette riche en protéines à base du produit alimentaire selon l'invention a été réalisée. Pour se faire, une pâte est travaillée en mélangeant le produit alimentaire sous forme de composé pulvérulent avec de la farine de blé de type 65, du sel, de la levure et de l'eau suivant le mode de préparation classiquement utilisé par les artisans boulangers.In addition, a protein-rich baguette based on the food product according to the invention was produced. To do this, a dough is worked by mixing the food product in the form of a pulverulent compound with type 65 wheat flour, salt, yeast and water according to the method of preparation conventionally used by artisan bakers. .
Ainsi, les proportions des ingrédients nécessaires à la réalisation de deux pâtes, respectivement destinées à former une baguette traditionnelle et une baguette préparée avec le produit alimentaire selon l'invention, sont décrites dans le tableau ci-dessous. Thus, the proportions of the ingredients necessary for the production of two doughs, respectively intended to form a traditional baguette and a baguette prepared with the food product according to the invention, are described in the table below.
Figure imgf000009_0001
Figure imgf000009_0001
Puis, les pâtes ainsi obtenues sont divisées en pâtons de 280 à 300 g, qui sont ensuite enfournés pendant 30 minutes à environ à 265°C.Then, the doughs thus obtained are divided into dough pieces of 280 to 300 g, which are then placed in the oven for 30 minutes at approximately 265 ° C.
Le produit alimentaire hyperprotéiné selon l'invention comporte de l'isolât protéique de pois contenant au minimum 82% de protéines et un produit céréalier constitué par de la semoule de blé dur. L'isolât de protéines de pois représente 44,4% en poids du produit alimentaire hyperprotéiné.The high-protein food product according to the invention comprises pea protein isolate containing at least 82% protein and a cereal product consisting of durum wheat semolina. The pea protein isolate represents 44.4% by weight of the high protein food product.
Ainsi, la baguette comportant le produit alimentaire selon l'invention comporte 44 grammes de protéines végétales tandis qu'une baguette traditionnelle comporte 16 grammes de protéines végétales. D'autre part, la teneur en glucide est réduite de 20% par rapport à un produit panifié équivalent. Or, une teneur élevée en glucides est la raison pour laquelle le pain a longtemps été limité voire interdit dans les régimes amincissants. En effet, l'amidon qu'il contient est très facilement digestible et ce glucide, bien que complexe, se comporte dans l'organisme comme un sucre rapide induisant le stockage des glucides et des lipides dans les cellules graisseuses (adipocytes). Le produit alimentaire confère, ainsi, aux produits panifiés leurs bénéfices nutritionnels. A titre d'exemple, les bénéfices nutritionnels de ces baguettes riches en protéines ont été évalués par mesure de l'index glycemique chez l'homme. Cette mesure consiste à évaluer la vitesse de passage des glucides dans le sang. Plus la vitesse est élevée, plus les glucides vont induire la synthèse d'insuline, hormone qui régule le stockage et l'utilisation des nutriments énergétiques (glucides et lipides) dans l'organisme. Le résultat de cette mesure clinique est donné sous forme d'un nombre appelé index glycemique. Plus ce nombre est faible et moins l'aliment est susceptible de provoquer le stockage des graisses.Thus, the baguette comprising the food product according to the invention comprises 44 grams of vegetable proteins while a traditional baguette comprises 16 grams of vegetable proteins. On the other hand, the carbohydrate content is reduced by 20% compared to an equivalent bread product. However, a high carbohydrate content is the reason why bread has long been limited or even prohibited in slimming diets. Indeed, the starch it contains is very easily digestible and this carbohydrate, although complex, behaves in the body like a fast sugar inducing the storage of carbohydrates and lipids in fat cells (adipocytes). The food product thus gives the bread-making products their nutritional benefits. For example, the nutritional benefits of these protein-rich sticks have been evaluated by measuring the glycemic index in humans. This measure involves evaluating the speed at which carbohydrates pass through the blood. The higher the speed, the more carbohydrates will induce the synthesis of insulin, a hormone that regulates the storage and use of energy nutrients (carbohydrates and lipids) in the body. The result of this clinical measurement is given as a number called the glycemic index. The lower this number, the less likely the food is to cause fat storage.
Le tableau ci-dessous permet de classer les aliments en fonction de leur index glycemique.The table below allows you to classify foods according to their glycemic index.
Figure imgf000010_0001
Figure imgf000010_0001
L'index glycemique d'un produit panifié, de type baguette, réalisé avec le produit alimentaire obtenu selon l'invention est, de préférence, de 50 ± 2. Cette valeur de l'index glycemique permet de classer le produit panifié dans la classe des produits à faible index glycemique. Cette valeur est équivalente à des pâtes de type macaroni, dont l'index glycemique est de l'ordre de 49 et qui sont réputées être un « sucre lent ».The glycemic index of a bread product, of baguette type, produced with the food product obtained according to the invention is preferably 50 ± 2. This value of the glycemic index makes it possible to classify the bread product in the class products with a low glycemic index. This value is equivalent to macaroni type pasta, the glycemic index of which is around 49 and which is deemed to be a "slow sugar".
Un tel index glycemique est particulièrement intéressant, notamment, si on le compare à celui d'une baguette traditionnelle. En effet, une baguette traditionnelle présente un index glycemique de 95 ± 5, ce qui range une telle baguette dans la classe des produits à index glycemique élevé. A titre d'information, le tableau ci-dessous indique les index glycemiques de quelques produits alimentaires.Such a glycemic index is particularly interesting, in particular, if it is compared to that of a traditional baguette. Indeed, a traditional baguette has a glycemic index of 95 ± 5, which classifies such a baguette in the class of products with a high glycemic index. For information, the table below indicates the glycemic indexes of some food products.
Figure imgf000011_0001
Figure imgf000011_0001
L'index glycemique est une donnée fondamentale qui illustre par aitement les bénéfices nutritionnels des produits panifiés fabriqués avec le produit alimentaire sous forme de composé pulvérulent comportant un produit céréalier et notamment le bon équilibre entre les protéines et les glucides.The glycemic index is a fundamental datum which clearly illustrates the nutritional benefits of bread products made with the food product in the form of a powdery compound comprising a cereal product and in particular the good balance between proteins and carbohydrates.
L'invention n'est pas limitée aux modes de réalisation décrits ci-dessus. A titre d'exemple, le produit alimentaire peut également comporter au moins un polyphénol, par exemple choisi parmi les lycopènes, un extrait de thé vert riche en épicathéchine, les caroténoïdes, la quercétine, la rutine, les flavones, les oligomères procyanidoliques de raisin ou de pin, les isoflavones, les indoles, le sélénium, la vitamine E et la vitamine C. La proportion en poids de polyphénol dans le produit alimentaire, est, de préférence, comprise entre 0,8% et 1 ,5% en poids. Le produit alimentaire peut également comporter du blanc d'œuf., des oligo-éléments, des plantes médicinales et/ou des extraits d'œufs de caille. The invention is not limited to the embodiments described above. By way of example, the food product can also contain at least one polyphenol, for example chosen from lycopenes, a green tea extract rich in epicathechin, carotenoids, quercetin, rutin, flavones, procyanidolic oligomers of grapes or pine, isoflavones, indoles, selenium, vitamin E and vitamin C. The proportion by weight of polyphenol in the food product is preferably between 0.8% and 1.5% by weight . The food product may also include egg white, trace elements, medicinal plants and / or quail egg extracts.

Claims

Revendications claims
1. Procédé de fabrication d'un produit alimentaire caractérisé en ce qu'il consiste à agglomérer, par haute pression, un produit céréalier et au moins un isolât de protéines de légumineuses, de manière à obtenir un composé compressé comportant entre 20% et 55% en poids d'isolat de protéines de légumineuses, puis à réduire le composé compressé, à l'état de composé pulvérulent par broyage.1. A method of manufacturing a food product characterized in that it consists in agglomerating, by high pressure, a cereal product and at least one isolate of legume proteins, so as to obtain a compressed compound comprising between 20% and 55 % by weight of legume protein isolate, then reducing the compressed compound, to the form of a pulverulent compound by grinding.
2. Procédé de fabrication selon la revendication 1 , caractérisé en ce qu'il consiste à mélanger, dans une centrifugeuse, le produit céréalier et l'isolât de protéines de légumineuses, puis à faire passer le mélange obtenu, dans une filière de compression, de manière à obtenir le composé compressé.2. Manufacturing process according to claim 1, characterized in that it consists in mixing, in a centrifuge, the cereal product and the legume protein isolate, then in passing the mixture obtained, through a compression die, so as to obtain the compressed compound.
3. Procédé de fabrication selon la revendication 2, caractérisé en ce que la pression dans la filière de compression est supérieure à 50 bars.3. Manufacturing method according to claim 2, characterized in that the pressure in the compression die is greater than 50 bars.
4. Procédé de fabrication selon l'une quelconque des revendications 1 à 3, caractérisé en ce que le composé compressé est réduit à l'état de composé pulvérulent par cryobroyage.4. The manufacturing method according to any one of claims 1 to 3, characterized in that the compressed compound is reduced to the state of pulverulent compound by cryogenic grinding.
5. Procédé de fabrication selon l'une quelconque des revendications 1 à 4, caractérisé en ce que l'isolât de protéines de légumineuses comporte au minimum 2,2% en poids d'isoleucine.5. Manufacturing process according to any one of claims 1 to 4, characterized in that the legume protein isolate comprises at least 2.2% by weight of isoleucine.
6. Procédé de fabrication selon l'une quelconque des revendications 1 à 5, caractérisé en ce que l'isolât de protéines de légumineuses comporte au minimum 4,4% en poids de lysine. 6. Manufacturing process according to any one of claims 1 to 5, characterized in that the legume protein isolate comprises at least 4.4% by weight of lysine.
7. Procédé de fabrication selon l'une quelconque des revendications 1 à 6, caractérisé en ce que l'isolât de protéines de légumineuses est choisi parmi les isolats de protéines de luzerne, de trèfles, de haricots, de pois et de lupin.7. Manufacturing method according to any one of claims 1 to 6, characterized in that the legume protein isolate is chosen from isolates of alfalfa proteins, clover, beans, peas and lupine.
8. Procédé de fabrication selon l'une quelconque des revendications 1 à 7, caractérisé en ce que le produit céréalier est constitué par un mélange de différents produits céréaliers.8. Manufacturing method according to any one of claims 1 to 7, characterized in that the cereal product consists of a mixture of different cereal products.
9. Procédé de fabrication selon l'une quelconque des revendications 1 à 8, caractérisé en ce que le produit céréalier est choisi parmi le blé, l'avoine et le seigle. 9. Manufacturing process according to any one of claims 1 to 8, characterized in that the cereal product is chosen from wheat, oats and rye.
PCT/FR2004/002488 2003-10-02 2004-10-01 Method of producing a high-protein food product in the form of a powdered compound WO2005032262A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0311550 2003-10-02
FR0311550A FR2860396B1 (en) 2003-10-02 2003-10-02 HYPERPROTEIN FOOD PRODUCT IN THE FORM OF FLOUR AND PROCESS FOR PRODUCING SUCH A FOOD PRODUCT

Publications (1)

Publication Number Publication Date
WO2005032262A1 true WO2005032262A1 (en) 2005-04-14

Family

ID=34307358

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR2004/002488 WO2005032262A1 (en) 2003-10-02 2004-10-01 Method of producing a high-protein food product in the form of a powdered compound

Country Status (2)

Country Link
FR (1) FR2860396B1 (en)
WO (1) WO2005032262A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3189876A1 (en) 2016-01-08 2017-07-12 Pioneer Genetique Sarl Method for processing organic materials containing active molecules

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2463792C1 (en) * 2011-02-15 2012-10-20 Федеральное государственное образовательное учреждение высшего профессионального образования "Государственный университет-учебно-научно-производственный комплекс" (ФГОУ ВПО "Госуниверситет-УНПК") Bakery products production method
FR3090279B1 (en) * 2018-12-21 2020-12-25 Roquette Freres PEA-BASED DRY PRODUCT FOR ANIMAL FEEDING

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1272638A (en) * 1960-09-14 1961-09-29 Wander Ag Dr A Manufacturing process of a low caloric value
FR2598062A1 (en) * 1985-10-16 1987-11-06 Viacroze Alain Use of heat-detoxified proteins of the germ of protein-rich and oil- and protein-rich seeds (soy bean, lupin, peas, field beans, beans) for human nutrition
US4981706A (en) * 1985-11-26 1991-01-01 Nederlandse Organisatie Voor Toegepast Natuurwetenschappelijk Onderzoak Method for manufacturing a food composition, the food and dishes containing this food composition
US5437885A (en) * 1991-03-15 1995-08-01 Texas A&M University Method of making a non-porous vegetable protein fiber product
US5536521A (en) * 1991-10-03 1996-07-16 Fmc Corporation Rapidly hydratable konjac flour
FR2782606A1 (en) * 1998-04-23 2000-03-03 Sunline Flour useful for making products for human or animal nutrition, especially bread, contains a protein supplement
EP0993777A1 (en) * 1998-10-14 2000-04-19 Foco Composition and process to replace a part of whole eggs with eggwhite powder or substitute in a pastry

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4042714A (en) * 1975-10-20 1977-08-16 Pfizer Inc. Polydextrose-based farinaceous compositions
CA1108006A (en) * 1978-07-21 1981-09-01 General Foods, Inc. Wheat-based food products using protein isolates
US6569483B2 (en) * 1998-06-16 2003-05-27 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1272638A (en) * 1960-09-14 1961-09-29 Wander Ag Dr A Manufacturing process of a low caloric value
FR2598062A1 (en) * 1985-10-16 1987-11-06 Viacroze Alain Use of heat-detoxified proteins of the germ of protein-rich and oil- and protein-rich seeds (soy bean, lupin, peas, field beans, beans) for human nutrition
US4981706A (en) * 1985-11-26 1991-01-01 Nederlandse Organisatie Voor Toegepast Natuurwetenschappelijk Onderzoak Method for manufacturing a food composition, the food and dishes containing this food composition
US5437885A (en) * 1991-03-15 1995-08-01 Texas A&M University Method of making a non-porous vegetable protein fiber product
US5536521A (en) * 1991-10-03 1996-07-16 Fmc Corporation Rapidly hydratable konjac flour
FR2782606A1 (en) * 1998-04-23 2000-03-03 Sunline Flour useful for making products for human or animal nutrition, especially bread, contains a protein supplement
EP0993777A1 (en) * 1998-10-14 2000-04-19 Foco Composition and process to replace a part of whole eggs with eggwhite powder or substitute in a pastry

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MUSCHIOLIK,SCHMANDKE,PETRES,KARPATI: "Effect of extrusion prodiucts based on field-bean protein", NAHRUNG, vol. 26, 1982, pages 169 - 175, XP008043349 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3189876A1 (en) 2016-01-08 2017-07-12 Pioneer Genetique Sarl Method for processing organic materials containing active molecules

Also Published As

Publication number Publication date
FR2860396A1 (en) 2005-04-08
FR2860396B1 (en) 2008-07-18

Similar Documents

Publication Publication Date Title
CN101779690B (en) Cereal nutrient biscuit and preparation method thereof
US20070077345A1 (en) High-protein soy-wheat crisps
CN1655689A (en) Protein isolates, compositions comprising protein isolates and methods of use
EP3624597B1 (en) Pulse-based pasta and process for manufacturing the same
CA2772996A1 (en) Composition with high-protein content for the food industry
Dhankhar et al. Development of biscuits by partial substitution of refined wheat flour with chickpea flour and date powder
RU2767345C2 (en) Dry macaroni products based on legumes and their production method
KR102507894B1 (en) Fermented bread containing cabbage extract and yam extract and method for producing the same
WO2015158959A1 (en) Method for converting faba beans, nutritionally valuable faba bean ingredients, and their uses
MXPA06014647A (en) Dehydrated edible beans in bread.
US20080102168A1 (en) High-protein soy-wheat crisps
RU2732917C1 (en) Whole-grain protein chips and their production method
Boukid The realm of plant proteins with focus on their application in developing new bakery products
Chandran et al. Sustainable plant protein: an up-to-date overview of sources, extraction techniques and utilization
Sharif et al. Enrichment and fortification of traditional foods with plant protein isolates
Teterycz et al. Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production
Arise et al. QUALITY EVALUATION OF MAIZE SNACKS FORTIFIED WITH BAMBARA GROUNDNUT FLOUR.
CN109843070A (en) High protein biscuit
WO2005032262A1 (en) Method of producing a high-protein food product in the form of a powdered compound
Nwabueze Nitrogen solubility index and amino acid profile of extruded African breadfruit (T. africana) blends
Olatunde et al. Quality assessment of gluten-free bread from pro-vitamin A cassava and velvet bean flour
Maray Physicochemical and functional properties, nutritional value andbioactive compounds of some composite flours
US20090162514A1 (en) Production of pasta using rice bran and rice flour
TW201637575A (en) High protein chip and method of making same
Phillips Cowpea processing and products

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase