WO2008001183A2 - Novel food items and method for producing same - Google Patents

Abstract

The present invention relates to the field of nutrition, and more particularly to that of protein hydrolysates. The invention relates in particular to a product provided as crackers, a snack or breakfast or a food product obtained by extrusion, at a temperature of between 20°C and 150°C, of protein hydrolysates of plant or animal origin. These hydrolysates are produced by enzymatic hydrolysis of proteins or by acid hydrolysis or basic hydrolysis. The extrudates find a use in the human or animal diet for nutritional purposes, for causing satiety, for combating obesity, for combating cholesterol, for improving muscle anabolism, for slimming, and for combating muscle stress.

Description

 NEW FOOD ARTICLES AND PROCESS FOR PRODUCING THEM

The present invention relates to the necessities of life and more particularly to the field of food.

More particularly, it relates to novel food items in the form of sticks or crackers or extrudates, rich in hydrolysates of proteins of animal or vegetable origin, added or mixed with a food excipient or diluent.

It specifically relates to extrusion food articles characterized in that they are obtained from hydrolysates of vegetable or animal proteins having a protein content equal to or greater than 60%. This protein content can even reach 92% of the total mass.

These food items are presented as twists, crackers, snacks, biscuits, appetizers, breakfast or extrudates.

The hydrolysates are produced from vegetable, animal or fermentation proteins such as wheat, peas, corn, potatoes, soya, rice, sesame, quinoa, buckwheat, guar gum, algae, microalgae or any other protein concentrates or isolates with a protein content such that the final product (N x 6.25) has a content greater than 60%, obtained from cereals, legumes, fruits, seeds, integuments , albumens. Hydrolysates are also called peptides or polypeptides and are predominantly soluble in water in a pH range of 3 to 11.

The hydrolysates according to the invention are also produced from animal proteins: milk or milk fraction (from caseins, whey) with a protein content of the final product (N x 6.25) equal to or greater than 60%.

The hydrolysates according to the invention are produced by the action of proteolytic enzymes preferentially or by acid or basic hydrolysis of proteins. The molecular weight of the hydrolysis products is between 200 and 100,000 Dalton with a preference for molecular weights between 200 and 20,000 Dalton. The hydrolysis may be followed by filtration, micro or ultra filtration, centrifugation, decantation and separation of any kind intended to separate the hydrolysates from the other elements of the substrate ( fibers, gums, starches, lipids, minerals, carbohydrates, polyols, etc.) and thus increase the total protein content above a value of 60%.

The hydrolysates are reduced to powder or preferentially granulated, the size of the particles being between 50 microns and 3 mm with a preference of dimensions of between 200 microns and 1 mm.

The drying of the hydrolysates is carried out by any conventional drying means known to those skilled in the art, such as nebulization drying (atomization), roller drying, microwaves, vacuum microwaves, drying. flash, the use of a drum or vacuum drum, lyophilization.

The determination of the protein content is calculated by the mineralization method called KJELDHAL, DIGESDHAL or other, the total nitrogen determined being assigned a multiplying coefficient of 6.25 used and known to all skilled in the art.

Extrusion is a means of presentation of protein hydrolysates in solid form, making it possible to obtain a crisp effect by the size of the finished product, this product being able to be presented in any form that can be swallowed, chewed, and crunched by the tooth ( non-limiting examples of extradited forms: see Figure 2).

The hydrolyzate may be extruded without additive, the fine or granulated powder being preferably before or during the extrusion phase with water added to a value of between 5 and 40% relative to the total dry matter, preferably a content of between between 8 and 30%.

According to a particular embodiment of the invention, the hydrolyzate may be extruded with the aid of leavening or foaming agents such as sodium bicarbonate, their content being between 0.1 and 3% relative to the total mass. with a preference of 0.5 to 1.5%. The hydrolyzate may be extruded by adding additional expansion agents such as citric acid, ascorbic acid or any other organic or inorganic acid which, due to the reaction between such an acid and sodium bicarbonate, achieve a release of carbon dioxide that increases the expansion effect.

According to the invention, the hydrolyzate before being extruded or, during the mixing phase in the extruder screws, can be added any product or any molecule, organic or mineral, vegetable or animal, so that the content in protein of the final product (N x 6.25) remains equal to or greater than 60%.

The products or the added molecules may be flavorings, texture agents, nutritional products, pharmaceutical, dietetic, antioxidant, anti-radical, pre- or pro-biotic molecules, as well as any carbohydrate composition, lipidic, proteinic, fibrous, terpene ... in accordance with the provisions of the hydrolysates as defined in claim 1.

The additional products or molecules may be vegetable or animal proteins.

Extracted protein hydrolysates according to the present invention find use in the production of crackers, appetizers, breakfasts or high-protein food products for human or animal consumption

(pharmacy, dietary, veterinary and all foodstuff as a rule) for their nutritional effects, satiety, anti obesity, anti cholesterol, for muscle anabolism, for thinning, for muscle stress and all other effects developed by protein hydrolysates. In particular, they find an interesting use in the manufacture of crackers or low-calorie but appetizing sticks.

The products according to the invention can, after extrusion, be subjected to a coating containing flavoring agents (example: salt), flavors in the form of powder or oils (examples: pizza, bacon, peanut flavoring). .) or a mixture of both, or, during the mixing phase of the extrusion, continuously receive the injection of powdered flavors, or flavoring oil into the mass. The extrusion is carried out by a process called twin-screw extrusion comprising two screws rotating in the same direction inside a sheath; the speed of rotation of the screws is between 180 rpm and 1000 rpm with a preference for a rotational speed of between 300 and 800 rpm.

The extrusion of the hydrolysates as defined is carried out at a temperature level above 20 ° C and below 150 ° C, with or without regulation, with a preference for a temperature between 20 and 130 ° C, the temperature varying according to the different sleeve sleeves. The outlet temperature of the extruded hydrolysates measured inside the convergent front plate (tpac) can vary from 40 ° C to 110 ° C depending on the type of control.

The pressure of the extrusion measured inside the sheath at the front plate can vary from 3 to 100 MPa (3 and 100 bar), preferably 10 to 60 bar, depending on the speed of rotation of the screws. , the product load and the water content.

The supply of water in the extrusion screw for the formation of a paste, is proportional to the flow rate of the product in the screws; The water content of the product circulating in the screws is between 5 and 40%, preferably between 8 and 30%.

A scraping rotary knife is installed against the front plate, at the extruder outlet and comprises from 1 to 4 blades. Its rotational speed is between 500 and 4000 revolutions / minute depending on the length of the extruded products that one seeks to obtain.

The invention will be better understood on the basis of the examples intended to illustrate the invention without limiting it.

Production Examples: Table 1

Production R1 to R6 by weight (Kilos) by batch

The aromas of the productions R3, R5, R6 are extruded in the mass with the other components, for the other productions, the aromatisation is carried out by subsequent coating or the products are left nature.

Machine parameters: Table 2

Les paramètres de production ont été fixés sur un extrudeur bi vis dont la filière débouche sur un orifice pouvant posséder différentes formes comme celles présentées dans le tableau 3. L'expansion réalisée en sortie est d'un facteur compris entre 2 et 10, dépendant de la recette et du nombre d'orifices en sortie de filière.

The production parameters were fixed on a twin-screw extruder whose die leads to an orifice that can have different shapes such as those presented in Table 3. The expansion performed at the output is a factor of between 2 and 10, depending on the recipe and the number of orifices leaving the die.

For example, in Table 2, the term "die: 3 * 2.8" represents 3 circular holes with a diameter of 2.8 mm, this form used to produce rods or "curly". Figure 1 provides examples of die orifices; Figure 2 shows examples of shapes resulting from extrusion.

BIBLIOGRAPHY

Art currently known in extrusion processes

Patents filed for either protein hydrolysates or extruded products - Patent JP 2005102571 - The content of unhydrolyzed proteins being less than

60%.

Patent GB 1261299 - For the use of proteins for application of plastic fibers.

US Patent 2004161519 - The use of unhydrolyzed whey protein for the production of food products.

- US Patent 2003003104 - Extrusion comprising a fibrous structure from proteins derived from whey.

Patent FR 2803721 - Process for the extrusion of caseinate from powdered casein, a non-soluble protein from milk. - Patent EP 0910961 - On the extrusion of protein hydrolysates for the formation of films, coatings, sheets, used for packaging.

Patent JP 7008177 - For the extrusion production of low calorific protein food products.

US Patent 5427809 - For extrusion production of couscous type food product from durum wheat flour.

Patent JP 6209728 - For the preparation of rice cake by extrusion.

Patent JP 63157937 - For the preparation of food raw materials by extrusion.

GB Patent 2085273 - For the extrusion production of snacks of milk protein mixture of caseinate and casein, soy protein and cereal protein.

Since the overall protein content varies from 51 to 95% of the dry weight, this patent does not mention the hydrolysates claimed in this patent.

- Patent FR 2574254 - Extrusion preparation of chewing gum tablet dietary products using proteins and other ingredients. - Patent MXPA 04000480 - For the preparation of hydrolysates of milk proteins for the food industry. This patent does not mention extrusion claimed in this patent.

US Patent 2004151738 - For the preparation of dietary products based on hydrolysates of yeast proteins. GB Patent 685376 - Process for the preparation of gluten hydrolysates for animal feed.

US Patent 5000968 - Process for making crackers using proteolytic enzymes for peptide formation. Patent JP 9191831 - For the production of snacks, tortillas, crackers with low lipid content by extrusion of a mixture based on flour or semolina starch. GB Patent 1099711 - For the preparation of aromatic compounds comprising proteins and protein hydrolysates, this patent not mentioning extrusion as in this patent.

Claims

A process for the preparation of extrudates of protein hydrolysates and additives from vegetable or animal protein hydrolysates, characterized in that the said hydrolysates are extruded at a temperature above 20 ° C. and less than 150 ° C with or without regulation by means of a twin-screw extrusion device comprising at least one shaped orifice designed for presentation in the form of crackers, sticks, biscuits or snacks. 2- Process according to claim 1 characterized in that the molecular weight of the hydrolysates is between 200 and 100 000 dalton with a preference for molecular weights between 200 and 20 000 dalton. 3- A method according to claim 1 and claim 2, characterized in that the extrusion is performed by heating by means of sleeves whose temperature is between 20 and 150 ° C. 4. The method of claim 1 and claim 2, wherein the speed of rotation of twin-screw devices is between 180 rpm and 1000 rpm. 5. Method according to one of claims 1 to 3, characterized in that the twin-screw extrusion device comprises a convergent front plate whose temperature varies from 40 to 110 ° C. 6. Method according to one of the preceding claims, wherein the pressure inside the heating sleeve is between 3 and 100 bar and preferably ranging from 10 to 60 bar. 7- Method according to one of the preceding claims, wherein the extrusion device comprises a scraping rotary knife provided with 1 to 4 blades whose rotational speed is between 500 and 4000 rpm depending on the length of the Extruded products sought. 8- Process for preparing protein hydrolyzate extrudates according to claim 1, characterized in that the hydrolysis is carried out from vegetable, animal or fermentation proteins using proteolytic enzymes or by acid or basic hydrolysis for obtain polypeptides or peptides mainly soluble in water. 9- Method according to claim 1, characterized in that the extrusion is made from powder or granules, the water content being adjusted before or during extrusion between 5 and 40% relative to the total dry matter, the water content of the finished product, after extrusion, being between 4 and 15%. 10) - Process according to claims 1 to 9, characterized in that the final protein content of the finished product is equal to or greater than 60%. H) - Process according to claims 1 to 9, wherein the extrusion is carried out in the presence of leavening agents or expansants. 12) - Process according to claims 1 to 9, wherein the protein hydrolyzate is reduced to powder or granule before extrusion. 13) - Protein hydrolyzates in extruded form obtained by the method of claims 1 to 12, having a protein content ((N x 6.25), N representing the level of nitrogen after mineralization) final extruder output, equal or greater at 60% and a molecular weight of between 200 and 100,000 daltons. 14) extruded protein hydrolysates obtained by the process according to claim 1, characterized in that they are flavored, either in the mass of the product by a mixture with powdered or oil flavors, before extrusion or during injection extrusion or by post-extrusion coating, using powders or pulverized oils, after optional additional drying. 15) - Use of protein hydrolysates in extruded form according to claims 10 and 11, in the form of crackers, snacks, amuse bouche and other food specialties for food and feed for nutritional effects, the effects of satiety, antiobesity , anti-cholesterol, muscle anabolism and thinning, muscle stress and all other effects developed by protein hydrolysates, to be enjoyed dry or mixed in a liquid. 16) - Use of protein hydrolysates in extruded form according to claim 15, for the production of low calorie rods for dietetics.