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WO2018109707A1 - Procédé de préparation de compositions alimentaires - Google Patents

Procédé de préparation de compositions alimentaires Download PDF

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Publication number
WO2018109707A1
WO2018109707A1 PCT/IB2017/057938 IB2017057938W WO2018109707A1 WO 2018109707 A1 WO2018109707 A1 WO 2018109707A1 IB 2017057938 W IB2017057938 W IB 2017057938W WO 2018109707 A1 WO2018109707 A1 WO 2018109707A1
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WIPO (PCT)
Prior art keywords
flour
konjac
food
predetermined amount
mixture
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PCT/IB2017/057938
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English (en)
Inventor
Riccardo MUSCI
Pierluigi Colombo
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Individual
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Individual
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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to a method for preparing food compositions comprising glucomannan extracted from konjac, which are made from konjac flour, other flours that are different from the konjac flour and water.
  • the invention further relates to a food product that can be prepared by the aforesaid method.
  • a plant that belongs to the Araceae family, originating from tropical and subtropical canyons of south eastern Asia.
  • the konjac is provided with a rhizome - i.e. a hypogean stem portion serving as storage organ - which is particularly rich in glucomannan.
  • the latter is a water-soluble fibre, more exactly a high molecular weight water-soluble polysaccharide, consisting of D-mannose and D-glucose units.
  • a first product is obtained, which is called “konjac flour”.
  • a second product is obtained, namely a hydrocolloid that is soluble in water, which is called "konjac gum”.
  • the konjac, and more exactly its aforementioned by-products - flour and gum - are known both in therapeutic (Asian traditional herbal medicine) and dietary field
  • the Asian traditional herbal medicine considers konjac a useful therapeutic agent for treating cancer and diabetes, while the Asian cuisine and the western food industry take advantage of the dietary properties of the glucomannan contained in the aforesaid vegetable.
  • the glucomannan is in fact a fibre that provides a poor caloric intake (9.6 kcal in lOOg of product) and, owing to a remarkable hygroscopicity (konjac glucomannan is able to absorb an amount of water 200 times its volume) causes a significant sense of satiety in the consumer. Since in fact glucomannan increases in volume when it is put into contact with the liquids (e.g.
  • this fibre tends to fill the stomach, causing satiety in the consumer, and thus contributing to a substantial weight loss of the latter. Furthermore, the hygroscopicity of this fibre enables the intestinal transit to be regulated, avoiding both constipation and diarrhoea and contributing to remove any toxins produced and/or present anyhow in the gastrointestinal tract.
  • konjac glucomannan is able to play an efficient role as a regulator of the carbohydrate and lipid metabolism.
  • the konjac glucomannan has a significantly reduced glycemic index, thus contrasting insulin and glycemic post-prandial peaks, and - as assessed by clinical studies - it contributes to reduce glycaemia in individuals suffering from diabetes and/or obesity.
  • Other clinical studies have demonstrated that konjac glucomannan carries out a substantial cholesterol-lowering - in particular reducing the LDL cholesterol fraction - and triglyceride-lowering action.
  • the konjac glucomannan would appear to be also able to reduce the ghrelin rate, a hormone that stimulates appetite and is produced by gastric (P/Dl cells) and pancreatic (epsilon cells) cells.
  • the konjac flour may be used as such (i.e., mixed with other food ingredients), may be administered in gelatine capsules (dietary supplement), may be further processed to produce a gelatinous paste which is shaped as a block (so called konnyaku) or as spaghetti (so called shirataki). While the konnyaku substantially represents a basic ingredient, from which to start preparing more elaborate foods, the shirataki - owing to an appearance that is substantially analogous to that of spaghetti - may be consumed as such and only need a suitable dressing.
  • konjac flour is dissolved in hot water and the so obtained macromolecular structure (hydrogel or hydrocolloid) must be thermo-stabilized by addition of an additive, in particular a salt adapted to produce alkaline solutions, which can be potassium carbonate (K 2 CO 3 ) or calcium hydroxide (Ca(OH) 2 ).
  • an additive in particular a salt adapted to produce alkaline solutions, which can be potassium carbonate (K 2 CO 3 ) or calcium hydroxide (Ca(OH) 2 ).
  • the calcium hydroxide is preferred as this additive is able to act contemporaneously as thermo- stabilizer and pH regulator. Consequently, the packages of shirataki currently commercially available contain the konjac spaghetti immersed in an aqueous solution (preserving liquid) including calcium hydroxide (Ca(OH) 2 ).
  • the presence in the package of the calcium hydroxide solution forces the consumer to completely remove the liquid contained in the package and to rinse thoroughly spaghetti with water before use, in order to remove any additive residues.
  • the calcium hydroxide - although being used in form of additive for food use - represents a substantially undesired component and that it is able to affect the organoleptic properties of the product, in particular giving a substantially unpleasant lime taste to the latter.
  • the consumer is thus forced to lose a certain amount of time, as well as waste a certain amount of drinking water, before being able to cook and consume shirataki.
  • the shirataki represent a food that is not particularly alluring and not comparable with the firmness (so called texture) of the pasta produced according to the Italian tradition.
  • a further drawback that can be found when it is desired using the konjac flour for producing food products, e.g. pasta, is the substantial difficulty to obtain a homogeneous mixture, in particular a lump-free mixture, mixing the aforesaid flour with water. This is due to the extreme hygroscopicity of the glucomannan and the consequent increase in viscosity, which cause a rapid and considerable increase in volume of the mass of the mixture making the latter hard to be processed in the industrial machines of the known type (kneader/extruders) used in pasta factories.
  • the inhomogeneity of the mixture is such that it produces films and conglomerates of konjac flour in the various parts (shaft; extrusion screw; die plate) of the aforesaid machines, dirtying the internal parts of the latter and consequently subtracting raw material from the mixture being formed.
  • the gluten is a macromolecular complex, more exactly a viscoelastic three-dimensional lattice, basically composed of two classes of proteins, glutelins and prolamins (respectively called glutenins and gliadins in wheat).
  • durum wheat flour durum wheat flour
  • the single protein chains of gliadin mutually associate forming fibrils, which make the gluten mass extendible, while the many protein subunits of the glutenins assemble, originating fibres of greater size and forming a stable structure, which makes the mixture firm and substantially resistant to the extension.
  • a cereal flour for instance durum wheat flour (semolina)
  • the single protein chains of gliadin mutually associate forming fibrils, which make the gluten mass extendible, while the many protein subunits of the glutenins assemble, originating fibres of greater size and forming a stable structure, which makes the mixture firm and substantially resistant to the extension.
  • the gliadin fibrils and the glutenin fibres begin to mutually interlace, forming a three-dimensional net (protein content 75-85%) that incorporates starch granules (10-15%), lipids (5- 10%), small amounts of mineral salts, water (which gluten can retain up to 70% of its weight) and small air bubbles.
  • the three-dimensional net formed by the gluten thermo-stabilizes the mixture, making the pasta (produced by extruding the mixture) resistant to cooking.
  • the thermo-reversibility phenomena occur during the mechanical processing of the mixture, as no films and agglomerates of konjac flour are produced - which would dirty the inner parts of the machines (kneaders/extruders) - and the viscosity of the mixture can be adjusted according to the properties (in particular firmness) of the
  • gluten exposes the consumer to the risk of incurring in well- known nutritional and medical drawbacks (celiac disease; gluten intolerance) and appears substantially undesirable from a commercial point of view, given the current tendency of the consumers to prefer so called gluten- free food products.
  • An object of the invention is to improve the known methods for preparing food compositions (food mixtures) comprising glucomannan extracted from konjac.
  • Another object is to make available a method allowing to avoid the use of food additives, such as calcium hydroxide, to stabilize the macromolecular structure of a konjac flour-based food composition.
  • a further object is to make available a method enabling a konjac flour-based food composition to be produced in a kneading machine in an easy manner, namely avoiding the formation of undesired films and agglomerates of konjac flour in the various parts of the kneading machine.
  • Another further object is to make available a method allowing to avoid the use of gluten to make a konjac flour-based food composition homogeneous.
  • Still a further object is to make available a food product based on konjac flour and other gluten-free flours, which is gluten-free, has a high content of fibres and a low glycemic and caloric index.
  • the drawbacks of the prior art are overcome, as the method conceived by the Applicant allows to avoid the use of additives, such as calcium hydroxide, to thermostabilize the macromolecular structure of a food mixture based on konjac flour and water. Consequently, the consumer is no longer forced to waste time and drinking water - to remove additives - before cooking and consuming a food product obtained from the aforesaid mixture. Furthermore, the method according to the invention allows to produce a konjac flour- based food mixture - i.e.
  • a food composition containing konjac glucomannan - in a kneading machine avoiding the formation in the various parts thereof of films and agglomerates of konjac flour.
  • Owing to the method according to the invention it is possible to produce a konjac flour-based food product provided with a suitable firmness and palatability after cooking, in particular a konjac flour-based food product having a firmness and a palatability after cooking that are comparable to those of traditional food products, such as for instance, dried pasta of durum wheat semolina.
  • the aforesaid food product can be obtained, for instance, by extruding the food composition (food mixture) according to the invention.
  • the composition according to the invention is characterized in that it has a predetermined viscosity, in particular a shear viscosity that is comprised between 5680 Pa x s to 21000 Pa x s and is measured at a shear rate of 1 sec "1 .
  • the aforesaid food product being made from konjac flour and other gluten-free flours, is gluten-free, has a high fibres content and a low glycemic and caloric index.
  • the konjac flour can produce two different types of gel (or hydrocolloids), i.e. thermo-stable gels and thermo-reversible gels.
  • the thermo-stable gels form when the konjac flour is heat-dissolved in slightly alkaline solutions.
  • the thermo-reversible gels form in contrast when the konjac flour is associated to other substances - namely other hydrocolloids (such as carrageenans, starch, xanthan gum) or in general flours that can or cannot generate gluten - which are able to modulate, and particularly reduce, konjac viscosity, so as to make the mixture easily processable.
  • the other hydrocolloids and/or other flours reduce the hydration speed, thus preventing the formation of a strong hydrogel.
  • the konjac flour provides the end product (e.g., an extruded product in form of dried pasta) with a suitable firmness and a suitable resistance to cooking.
  • the end product e.g., an extruded product in form of dried pasta
  • the konjac gel which is adapted to form a three- dimensional net such as to thermo-stabilize the mixture.
  • the method according to the invention thus allows to obtain a gluten-free food mixture that is at the same time thermo-reversible, namely easily processable owing to the reduction in viscosity, and thermo-stabilized, namely able to give suitable firmness and resistance to cooking to a corresponding extrusion product (for instance, pasta).
  • a corresponding extrusion product for instance, pasta.
  • the finished food product e.g. a dried pasta, though gluten- free remains intact in boiling water (cooking step), without breaking and/or passing into solution.
  • a food product can be obtained, for instance in form of dried pasta, which maintains all the necessary organoleptic properties (shape, firmness and palatability) when subjected to the known and widely used methods of cooking pasta, namely: cooking in a pot, in water taken to the boiling point; cooking with a pressure pot; passive cooking; express cooking; double cooking; risotto-like cooking.
  • bypassive cooking a cooking method it is meant that enables dispersion of starch and gluten to be prevented and includes the following steps: putting pasta in a pot containing boiling water; boiling for 2-4 minutes maximum; stopping heating; covering the pot with a lid and leaving pasta in the water for a time that is equal to the cooking time indicated on the pasta package.
  • express cooking a cooking method is meant that comprises the following steps: putting pasta in a pot containing boiling water; stirring periodically the pasta, following the cooking time indicated on the pasta package; taking pasta out one minute before the expiring of the maximum cooking time; straining and transferring the pasta in a frying-pan (in which cooking is completed) together with the seasoning.
  • double cooking a cooking method is meant that comprises the following steps: putting pasta in a pot containing boiling water and cooking for a time that is half the cooking time indicated on the pasta package; take the pasta out of the pot; straining and transferring pasta in a baking- pan adding a small amount of oil; cooling the pasta in a blast chiller; covering the baking-pan with a lid and storing the so cooled pasta in fridge at 0-3°C; putting the pasta in boiling water for 30-60 seconds before serving.
  • risotto-type cooking a cooking method is meant that comprises the following steps; putting the pasta in a saucepan; cooking the pasta in the saucepan by heating to a suitable temperature, adding progressively a liquid seasoning and contemporaneously stirring, until cooking is completed.
  • the risotto-type cooking, or cooking in frying-pan it is in particular advisable to use the risotto-type cooking, or cooking in frying-pan, to cook the food product (for instance in the form of dried pasta) obtained by extruding the food composition according to the invention.
  • the aforesaid food product during cooking, has a behaviour that is similar to the that of rice and is therefore particularly suitable for the above described cooking in frying-pan.
  • the method according to the invention further enables mixtures for food use to be prepared by mixing the konjac flour both with flours containing the protein precursors of the gluten (glutelins and prolamins) and with gluten-free flours.
  • the method according to the invention is based on a new and surprisingly unexpected technical effect, namely the possibility to stabilize the macromolecular structure and the viscosity during the mechanical processing of a mixture containing a mix of konjac flour and other flours of different type (non-konjac).
  • This allows to perform contemporaneously the hydration step, in which water is added to the mix of flours, and the step of mechanical processing of the mix, in which the mixture is produced.
  • the hydration step and the mechanical processing step must be performed in subsequent times, even by dividing the mechanical processing step into two sequential sub-steps (pre-mixing and mixing).
  • the known methods do not guarantee optimal results, producing on the contrary the various above disclosed drawbacks (need to use calcium hydroxide to thermo- stabilize the mixture and/or viscosity regulators to stabilize the viscosity of the mixture; formation of film and agglomerates of konjac flour, which dirty the inner parts of the kneading machines).
  • a suitable mixing / kneading apparatus for instance a turbine continuous mixer - provided with a single chamber (or with more chambers, or portions of chamber, mutually communicating).
  • the various ingredients of the mixture can be input in a dosed manner and contemporaneously mixed with water and mechanically processed (through one of more shafts that are motorized and provided with blades) inside the same chamber of the mixing/kneading apparatus.
  • the mixing / kneading apparatus comprises a high speed turbine continuous mixer, whereas by "high speed" a speed is meant that is variable between 50 rpm and 2500 rpm.
  • turbine continuous mixer of the known type, usable to carry out the method according to the invention, is the Mini PTC 500 pre-kneader and turbine continuous mixer, provided with a batcher for flour products and pump for injecting liquids (Italiana Teknologie Sri; Senigallia, AN, Italy).
  • a procedure is hereinafter described, which is based on the method according to the invention and enables a food mixture to be produced starting from konjac flour, other flours of different type (non-konjac) and water.
  • the obtained mixture can be subsequently extruded, so as to produce a food product that is completely analogous (for appearance, firmness and palatability) to a fresh food pasta of the known type, e.g. pasta made with eggs.
  • the aforesaid extruded food product can further be dried, so as to result completely analogous (for appearance, firmness and palatability) to a dried food pasta of the known type, e.g. durum wheat pasta.
  • Example 1 Production of an extrudable food mixture starting from konjac flour, white rice flour and water.
  • a mix of gluten-free flours is prepared, having the following composition: 0.01 Kg of konjac flour and 0.99 Kg of white rice flour.
  • a flour, or a mixture of flours comprised in the following (exemplary but non limiting) list of gluten-free flours: brown rice flour, broad bean flour, bean flour, amaranth (Amaranthus spp.) flour, potato flour, soybean flour, manioc or tapioca (Manihot esculenta) flour, maranta (Maranta arundinacea) flour, corn or maize flour, buckwheat (Fagopyrum esculentum) flour, millet flour, quinoa (Chenopodium quinoa) flour, sorghum flour, white teff or red teff (Eragrostis tef) flour, edible legumes (Leguminosae or Fabaceae) flour, chia (Salvia hispanica) flour, hemp flour, coffee flour, carob flour, coconut flour, chestnut flour, almond flour, banana flour.
  • gluten-free flours brown rice flour, broad bean flour, bean flour, amaranth (
  • gluten-free flours it is possible to use a flour, or a mixture of flours, comprised in the following (exemplary but non limiting) list of gluten flours: farro flour, kamut or Khorasan wheat (Triticum turgidum ssp. Turanicum cv. Khorasan) flour, barley flour, rye flour, sorghum flour, spelt flour, triticale (hybrid x Triticosecale) flour, oat flour.
  • the aforementioned mixture of gluten-free flours is input in the internal chamber, or mixing chamber, of a turbine continuous mixer of the known type, e.g. the Mod. Mini PTC 500 (Italiana Teknologie Sri; Senigallia, AN, Italy) pre-kneader and turbine continuous mixer, and contemporaneously a volume of water of 1,5 L is added. Water is added, by actuating the continuous mixer, so as to hydrate and mechanically process the mixture of flours in a substantially contemporaneous way.
  • the motorized shaft rotating inside the mixing chamber at a rotational average speed of about 2000 rpm, is kept in operation for a substantially reduced time, e.g. equal to about 3 minutes.
  • a food mixture is thereby obtained containing konjac glucomannan, which can be later extruded by using an apparatus of the known type, for instance an extrusion unit including a cochlea, a compression cylinder and a die plate.
  • the extruded product whose final form depends on the type of die plate used, can be further processed, e.g. it can be laminated (reduced in thickness) by a refiner cylinder, and eventually dried, for example inside a static drying booth (about 50° for about 15 hours).
  • the percentage concentration by weight of the water can be varied as a function of the percentage concentration by weight of the flours, in a way which can be easily understood and carried out by a skilled in the art person.
  • the method according to the invention can be carried out both in an artisan laboratory and in an industrial productive line.
  • the Applicant prepared some samples of food product, which were subsequently subjected to experimental tests at DeFENS laboratory (Department of Food, Environmental and Nutritional Sciences) of the University of
  • the tests carried out by the DeFENS laboratory aimed at comparing mixing technologies different from each other (traditional mechanical processing with fixed speed; batch mechanical processing with variable speed; continuous mechanical processing with variable speed) and at evaluating which technology is able to guarantee a better formation of the gluten and thus a greater firmness of the finished product.
  • Pulmigiana Mod. P45 is a kneader/extruder, in which the extruder (or extrusion unit) is equipped with a die plate that is able to produce a rectangular sheet of pastry, having a minor side of 190 mm length.
  • the extruder (or extrusion unit) is composed of a cochlea, a compression cylinder and a bronze die plate.
  • the rotation speed is fixed both in the blade rotor of the kneader (37 revolutions/minute) and in the screw of the extruder (40 revolutions/minute on the extruder).
  • the installed power is of 1,5 kW.
  • VIV Mod. 3 kg is a multi-function kneading tank for fresh pasta, having a variable rotation speed (minimum speed: 45 revolutions/minute; maximum speed; 425 revolutions/minute).
  • the installed power is of 1,5 kW.
  • Mini PTC 500 is a pre-kneader and continuous turbine mixer (also cited in the previous Example 1), provided with a batcher for flour products and pump for injecting liquids.
  • the rotation speed is variable (minimum speed: 45 revolutions/minute; maximum speed: 2500 revolutions/minute).
  • the samples and the analytical methods used in the laboratory tests, as well as the results of the aforesaid tests, are illustrated in detail in the following Examples 2 - 10.
  • the ingredients were placed in the machines at a starting time equal to zero and then hydrated, pre-kneaded and kneaded for a maximum time of 30 minutes. This standardized procedure was followed for all the prepared samples, regardless of the type of machine and the mechanical processing mode used.
  • Example 2 Production of samples of dried food product based on durum wheat flour through first known method (PS-STL samples)
  • the bottom of the tank was opened to allow the mixture to flow into the extrusion unit (arranged under the kneading machine) and be extruded.
  • the extruded product (sheet of pastry) had a thickness of about 2 mm and was then refined (made thinner) by a refining cylinder, so as to obtain a final thickness of about 1 mm.
  • the refined extruded product was then cut into rectangular stripes (so called pappardelle) having about 35 mm width and about 210 mm length.
  • the aforesaid rectangular stripes were dried in a static drying booth at about 50 degrees of temperature for about 15 hours.
  • the dried rectangular stripes were subjected to the experimental tests described in the following Example 9.
  • Example 3 Production of samples of dried food product based on durum wheat flour and egg through first known method (PU-STL samples)
  • the PU-STD samples (rectangular stripes having about 35 mm width and about 210 mm length) were produced as disclosed in Example 2, by adding however an amount of eggs equal to 400 g for 1 kg of durum wheat flour, without adding water.
  • Example 4 Production of samples of dried food product based on durum wheat flour and konjac flour through first known method (PK10-STD samples)
  • the PK10-STD samples (rectangular stripes having about 35 mm width and about 210 mm length) were produced as described in Example 2, by adding however an amount of konjac flour equal to 10 g for 1 kg of durum wheat flour (30g for 3 kg). The 3 kg of durum wheat flour and the 3 g of konjac flour were then hydrated by adding 0.33 litres of water (equal to 33% of the amount of flour).
  • the extruded product (sheet of pastry) had a thickness of about 2 mm and was then refined (made thinner) by a refining cylinder, so as to obtain a final thickness of about 1 mm.
  • the refined extruded product was then treated according to the procedure disclosed in Example 2, so as to obtain the PS-IT samples.
  • Example 6 Production of samples of dried food product based on durum wheat flour and egg through second known method (PU-IT samples)
  • the PU-IT samples (rectangular stripes having about 35 mm width and about 210 mm length) were produced as discloses in Example 5, by adding however an amount of eggs equal to 400 g for 1 kg of durum wheat flour, without adding water.
  • Example 7 Production of samples of dried food product based on durum wheat flour and konjac flour through second known method (PK10-IT samples)
  • the PK10-IT samples (rectangular stripes having about 35 mm width and about 210 mm length) were produced as disclosed in Example 5, by adding however an amount of konjac flour equal to 10 g for 1 kg of durum wheat flour (30g for 3 kg).
  • the 3 kg of durum wheat flour and the 3 g of konjac flour were subsequently hydrated by adding 0.33 litres of water (equal to 33% of the amount of flour).
  • Example 8 Provide of samples of dried food product based on durum wheat flour and konjac flour through the method according to the invention (PK10-NT samples)
  • the PK10-NT samples (rectangular stripes having about 35 mm width and about 210 mm length) were produced in the following manner.
  • the mass of the mixture was then removed from the "Mini PTC 500" turbine continuous mixer, charged into the kneading tank of the "Parmigiana Mod. P45” machine and mechanically processed (kneading step) therein for 27 minutes. After 27 minutes of mechanical processing, the bottom of the tank was opened to allow the mixture to flow into the extrusion unit and be extruded.
  • the extruded product (sheet of pastry) had a thickness of about 2 mm and was then refined (made thinner) by a refining cylinder, so as to have a final thickness of about 1 mm.
  • the refined extruded product was then treated according to the procedure disclosed in Example 2, so as to obtain the PK10-NT samples.
  • Example 9 Provide of a sample of dried food product based on durum wheat flour and konjac flour through an alternative version of the method according to the invention (PK10-MM samples)
  • the PK10-MM samples (rectangular stripes having about 35 mm width and about 210 mm length) were produced in the following manner.
  • durum wheat flour 3 kg were input in a "Mini PTC500" turbine continuous mixer and hydrated by adding 0.99 litres of water (equal to 33% of the amount of flour) and mechanically processed for 3 minutes.
  • the mass of the mixture was then removed from the "Mini PTC 500" turbine continuous mixer, charged into the kneading tank of the "Parmigiana Mod. P45” machine and mechanically processed (kneading step) therein for 24 minutes. After 24 minutes of mechanical processing, the bottom of the tank was opened to allow the so produced mixture to flow into the extrusion unit and be extruded.
  • the extruded product (sheet of pastry) had a thickness of about 2 mm and was then refined (made thinner) by a refining cylinder, so as to obtain a final thickness of about 1 mm.
  • the refined extruded product was then treated according to the procedure disclosed in Example 2, so as to obtain the PK10-NT samples.
  • Example 10 Laboratory tests carried out on samples of dried food product
  • the humidity (%) was analysed with gravimetric method, subject to drying the milled sample in oven at 105°C.
  • the water activity was analysed on the milled sample, by using the ""Aqualab 3TE" instrument (Decagon Devices Inc., USA).
  • the visco-amylographic profile was analysed on the milled sample, by using a micro-visco-amylograph "MVA” (Brabender OHG, Duisburg, Germania).
  • the analysis was performed by preparing a suspension of milled sample in 12% w/v distilled water, with reference to a standard humidity of the sample of 14 g/lOOg (14%), and by applying the following thermal profile:
  • the thickness of the raw and cooked sample was measured by calibre.
  • the behaviour during cooking was assessed by analysing the increase in weight and in solid residue released during the cooking step.
  • the mechanical indexes of the raw and cooked sample were analysed by using a Instron 3365 dynamometer (lnstron Division of ITW Test and Measurement Italia S.r.L, Trezzano sul Naviglio, Italy) and a 100 N load cell.
  • fracture tests were performed on raw samples by flexion (triple point bending test), by using a support (quadrilateral- shaped element so moved as to press the sample) 60 mm long and moving the movable crossbar (of the dynamometer) at a speed of 10 mm/s.
  • the cooked samples were analysed by tensile test, after being shaped in form of "dog-bone" through a suitable die (each shaped sample comprises an intermediate rectangular portion, extending longitudinally, and two square opposite ends having higher width than the intermediate portion) and by using a speed of the movable crossbar equal to 20 mm/minute.
  • Tables 3 and 4 illustrate the results relative to the humidity content and the level of water activity (aw).
  • the Table 3 reports the values (mean + SD) of humidity and water activity of the analysed samples:
  • Table 4 reports the results of the MANOVA performed on the values (mean values + SE) of humidity and water activity :
  • the samples produced with the mixture containing konjac glucomannan have a significantly lower value (p ⁇ 0.05) of humidity and water activity than the other samples.
  • the lower value of free water may be also justified by the presence of the hydrocolloid (glucomannan), which is able to bind significant amounts of water.
  • Tables 5 and 6 illustrate the results relative to some indexes extracted from the visco-amylographic profiles, from which indications can be drawn on the state of the polysaccharide component of the samples, namely the starch.
  • Tables 7 and 8 illustrate the results relative to pre-cooking thickness, post-cooking thickness and behaviour during cooking.
  • the "DS” abbreviation means "dry substance”.
  • Table 7 reports the values (mean + SD) of thickness and behaviour during cooking of the analysed samples:
  • the Table 8 reports the results of the MANOVA performed on the values (mean values+ SE) of thickness and behaviour during cooking:
  • the konjac flour-based samples showed an intermediate weight increase during cooking if compared to the other two formulations. Further, the konjac flour-based samples showed the smallest (p ⁇ 0.05) solid residue release during cooking, which indicates a good resistance of pasta.
  • the technology of production significantly (p ⁇ 0.05) affects the solid residue released during cooking: the IT technology would appear to make the structure of pasta firmer, causing a smaller release of dry substance during the cooking.
  • the indexes were normalised taking into account the actual thickness of the different samples.
  • Table 9 reports the values (mean + SD) of the mechanical indexes of the raw samples:
  • PU resulted to be the most fragile sample
  • PK10 and PS resulted to be the most rigid and the most elastic respectively.
  • the IT technology appears to make pasta firmer and less elastic than the STD one.
  • Tables 11 and 12 illustrate the results relative to the mechanical indexes of the raw samples.
  • the indexes were normalised taking into account the actual thickness of the different samples.
  • the Table 11 reports the values (mean + SD) of the mechanical indexes of the cooked samples:
  • the data from the Tables 13 - 16 express the effects of the production technology on the experimental samples containing konjac glucomannan (PK10-STD, PK10-IT, PK10-NT, PK10MM).
  • the Tables 13 - 16 relate to analytical results which were statistically elaborated by ANOVA. In these Tables the mean values and the corresponding standard errors (SE) are thus reported and any significant differences are highlighted.
  • the indexes were normalised taking into account the actual thickness of the different samples.
  • the Table 15 reports the values (mean + SD) of the mechanical indexes of the raw samples:
  • the Table 16 reports the values (mean + SD) of the mechanical indexes of the cooked samples:
  • the results of the above disclosed experimental tests confirm the possibility to use the method according to the invention for producing food mixtures which - despite being made with mixes of konjac flour and other gluten-free vegetable flours - have a firmness and an appearance that are significantly similar to the firmness and the appearance of the food mixtures containing gluten.
  • the samples 1-9 were made according to the procedure disclosed in Example 1 and thus using the Mini PTC 500 pre-kneader and turbine continuous mixer sample 1 (mixture of only durum wheat semolina) and sample 9 (mixture of only konjac flour) do not exemplify food compositions according to the invention, but were made and subjected to test for the purpose of obtaining the extreme values of a wide range of viscosity values.
  • the samples 1-9 were subjected to a measurement of viscosity, by using a known measurement method (rotational rheology) and a known apparatus ("Malvern Kinexus Pro+" rotational rheometer, with so called 20 mm “Parallel Plate” geometry). In particular, the shear viscosity at a shear rate of 1 sec "1 was measured.
  • the features of the aforesaid measurement method and of the measured parameters are known to the skilled in the art persons and thus are not recalled in the following.
  • the experimental data of the Table 18 show that, by varying the formulation (percentage concentration of konjac flour; percentage concentration of non-konjac flour; percentage concentration of water) of a food composition according to the invention, it is possible to identify and quantify a corresponding variation of a measurable physical parameter, i.e. the shear viscosity.
  • formulations of the food composition according to the invention that allow to produce a suitably homogeneous mixture correspond to shear viscosity values (determined at a shear rate of 1 sec "1 ) that are comprised in the range 5680 - 21000 Pa x s.
  • shear viscosity values determined at a shear rate of 1 sec "1
  • a gluten-free food product e.g. pasta
  • having a firmness and an appearance that are significantly similar to the firmness and the appearance of food products containing gluten.
  • a method is made available that allows to make food mixtures based on konjac flour, through which it is possible to produce food products, which, after cooking, are provided with firmness and palatability acceptable to the consumer.
  • the method according to the invention allows to make konjac flour-based food mixtures that are suitably stable and homogeneous without need to use additives, such as calcium hydroxide, and/or gluten-originating flours, with a consequent clear advantage for the consumers of the food products obtained from the aforesaid mixtures.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un procédé de préparation d'une composition alimentaire contenant de la farine de konjac comprenant les étapes suivantes consistant : à doser une quantité prédéterminée de farine de konjac ; à doser une quantité prédéterminée d'un ingrédient alimentaire qui est différent de la farine de konjac ; à hydrater ladite quantité prédéterminée de farine de konjac et ladite quantité prédéterminée de l'ingrédient alimentaire qui est différent de la farine de konjac ; à traiter mécaniquement ladite quantité prédéterminée de farine de konjac et ladite quantité prédéterminée de l'ingrédient alimentaire qui est différent de la farine de konjac, de façon à produire un mélange alimentaire à base de konjac. Le procédé est caractérisé en ce que ladite hydratation et ledit traitement mécanique sont réalisés simultanément et qu'une viscosité prédéterminée est obtenue et maintenue dans ledit mélange. Grâce au procédé mentionné ci-dessus, une composition alimentaire contenant du glucomannane de konjac peut être obtenue, ladite composition alimentaire étant caractérisée en ce qu'elle présente une viscosité de cisaillement qui est comprise entre 5 680 Pa x s et 21 000 Pa x s et est mesurée à une vitesse de cisaillement de 1 sec-1.
PCT/IB2017/057938 2016-12-15 2017-12-14 Procédé de préparation de compositions alimentaires Ceased WO2018109707A1 (fr)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110074336A (zh) * 2019-05-20 2019-08-02 黑龙江摇篮乳业股份有限公司 一种蚕豆复合粉及加工工艺
WO2020193238A1 (fr) * 2019-03-26 2020-10-01 Samain Daniel Francois Jean Marie Procédé de préparation d'un solide alimentaire, solide alimentaire comprenant du glucommannane de konjac et son utilisation
EP4544914A1 (fr) * 2023-10-23 2025-04-30 Federico Lozio Préparation alimentaire pour la production de pâtes et d'aliments à dos ayant un faible indice glycémique et un apport élevé en protéines

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WO1990015544A1 (fr) * 1989-06-22 1990-12-27 Fmc Corporation Systemes epaissis et gelifies a base d'amidon et de glucomannan
US20080292769A1 (en) * 2007-05-23 2008-11-27 Tang Jill S Method and Composition of Making Pasta with Konjac Flour as a Main Ingredient
WO2010140182A1 (fr) * 2009-06-05 2010-12-09 Lorenzo Caramelli Compositions alimentaires comprenant de la farine, du glucomannane et un mélange de fibres prébiotiques solubles, et procédé d'élaboration correspondant
CN103202438A (zh) * 2013-04-19 2013-07-17 重庆浩田食品有限公司 紫薯杂粮米
CN103766713A (zh) * 2012-10-19 2014-05-07 广西桂林天然食品有限公司 一种玉米复合营养米

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Publication number Priority date Publication date Assignee Title
WO1990015544A1 (fr) * 1989-06-22 1990-12-27 Fmc Corporation Systemes epaissis et gelifies a base d'amidon et de glucomannan
US20080292769A1 (en) * 2007-05-23 2008-11-27 Tang Jill S Method and Composition of Making Pasta with Konjac Flour as a Main Ingredient
WO2010140182A1 (fr) * 2009-06-05 2010-12-09 Lorenzo Caramelli Compositions alimentaires comprenant de la farine, du glucomannane et un mélange de fibres prébiotiques solubles, et procédé d'élaboration correspondant
CN103766713A (zh) * 2012-10-19 2014-05-07 广西桂林天然食品有限公司 一种玉米复合营养米
CN103202438A (zh) * 2013-04-19 2013-07-17 重庆浩田食品有限公司 紫薯杂粮米

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020193238A1 (fr) * 2019-03-26 2020-10-01 Samain Daniel Francois Jean Marie Procédé de préparation d'un solide alimentaire, solide alimentaire comprenant du glucommannane de konjac et son utilisation
FR3094182A1 (fr) * 2019-03-26 2020-10-02 François Jean Marie SAMAIN Daniel Procédé de préparation d’un solide alimentaire, solide alimentaire et ses utilisations
US20240381914A1 (en) * 2019-03-26 2024-11-21 Daniel Samain Method for preparing a food solid, food solid comprising konjac glucommannan and use thereof
CN110074336A (zh) * 2019-05-20 2019-08-02 黑龙江摇篮乳业股份有限公司 一种蚕豆复合粉及加工工艺
EP4544914A1 (fr) * 2023-10-23 2025-04-30 Federico Lozio Préparation alimentaire pour la production de pâtes et d'aliments à dos ayant un faible indice glycémique et un apport élevé en protéines

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