Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/065—Microorganisms
• • 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
  • A21D13/20—Partially or completely coated products
  • A21D13/22—Partially or completely coated products coated before baking
• • 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
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
  • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides

Definitions

• the present invention relates to cooked food products containing living yeasts, to processes for preparing cooked food products containing living yeasts, to products capable of being obtained by these processes, to a probiotic composition based on fatty substances containing live yeasts and the process for preparing this composition, as well as its use.
• Yeasts and bacteria are microorganisms commonly used in the food and pharmaceutical industries.
• Dead yeasts can especially be used in the form of extracts, as a source of vitamins, minerals, soluble fibers (beta-glucans) and proteins (including essential amino acids).
• Live yeasts are traditionally used in baking to raise raw pasta, they are however destroyed during cooking.
• yeasts such as for example yeasts belonging to the genus Saccharomyces, and in particular S. cerevisiae and S. boulardii, when ingested alive, and in sufficient quantities (10 4 -10 9 colonies per gram) are used for their positive effects on the host, in particular for their beneficial effects on the intestinal flora on the one hand and for strengthening the immune defenses of the host on the other hand.
• yeasts can be used for the treatment of pseudo-membrane colitis (EP 0 149 579) or amebiasis (EP 0 195 870).
• probiotics a designation which designates living microorganisms, which when ingested in sufficient quantity have a positive effect on health, beyond the traditional nutritional effects. By extension, this designation also designates foods containing such microorganisms.
• probiotics lactic acid bacteria are also known such as for example Bi ⁇ dobacterium and Lactobacillus (in particular L. acidophilus).
• bacteria are also widely used as probiotics in the food industry, especially in milk products, in particular for their ability to regenerate the intestinal flora during or after treatment with antibiotics.
• probiotics in the particular case of bacteria, and in order to protect them from many external factors such as humidity, oxygen content, pH (such as the pH of the gastric environment) which can have harmful effects on the viability of these bacteria , especially during intestinal transit, several protection techniques have been proposed.
• yeasts can therefore be more sensitive to the action of various external factors than lactic acid bacteria.
• Other techniques intended to transport and protect bacteria during intestinal transit have also been proposed, in particular in international patent application WO 96/08261 which describes raw probiotic compositions based on bacteria and starch, which plays not only a role of transporter of microorganisms during intestinal transit but also a role of nutritional substrate for these bacteria.
• compositions containing such probiotic microorganisms are generally ingested as such or incorporated into food products requiring fairly strict methods of preservation, most often protected from humidity and temperature variations. Furthermore, the use of these microorganisms in cooked food products has never been proposed, since living microorganisms, and in particular yeasts and living bacteria, cannot resist cooking.
• Application EP 862 863 describes dehydrated cereal products such as corn flakes or kibbles intended for animal feed, comprising a gelatinized starch matrix on the surface of which a probiotic microorganism is adhered. After preparation of the matrix, in particular by cooking and extrusion techniques, the microorganism is sprayed onto the surface of this, in the form of an aqueous solution, of fatty matter or protein hydrolyzate, used as a dispersant.
• the subject of the invention is therefore probiotic cooked dough food products optionally comprising at least one filling and / or at least one coating, said products comprising live or viable yeasts, characterized in that said live or viable yeasts are present within cooked dough and / or in the filling and / or coating of said cooked dough.
• the subject of the invention is cooked cereal products whose dough still contains, after cooking, live or viable yeasts, preferably of the order of 10 to 10 9 yeasts per gram of cooked product for an initial inoculum of the order of 10 6 to 10 10 yeasts / g.
• the yeasts do not ferment in the products according to the invention.
• a subject of the invention is also cooked cereal products, the filling and / or coating of which contain live or viable yeasts (preferably from 10 4 to 10 9 colonies per gram).
• the yeasts are subjected to a cooking step.
• These cooked food products therefore contain live or viable yeasts and can thus be used as probiotic foods. More preferably, these probiotic food products are in particular bread products, biscuits, pastries, and pastries.
• cooked food products can for example be in the form of two discs or parallelepipeds of cooked dough between which is inserted a fodder containing live or viable yeasts.
• the invention also relates to a process for the preparation of a cooked probiotic food product containing living or viable yeasts, characterized in that one introduces into a raw or cooked dough and / or into a filling of said raw dough or cooked and / or in a coating of said raw or cooked dough, at least one probiotic composition resulting from the mixture of at least one fatty substance and at least one living or viable yeast, said method comprising a cooking step.
• the probiotic composition can therefore be introduced before or after the cooking step.
• the presence of at least one fatty substance allows the living or viable yeasts used:
• yeasts to withstand long periods of storage at room temperature before consumption of the food product, in particular when the yeasts are introduced into said product after the cooking step and that it has a non-negligible degree of humidity and contains ingredients which can influence the viability of probiotic yeasts, such as flavorings, sugars, vitamins, alcohols, etc .;
• the cooking step is preferably carried out at a temperature between approximately 150 and 300 ° C. and in particular between approximately 150 and 240 ° C., for approximately 3 to 40 minutes, the temperature at the core of the product during cooking not having to not exceed 90 ° C to 100 ° C.
• the introduction of the probiotic composition into the raw dough and / or into the filling is preferably carried out before the cooking step.
• this introduction is preferably carried out at a temperature greater than or equal to 45 ° C. and even more particularly between 50 and 60 ° C. about.
• the preparation process according to the invention allows the yeasts to withstand a temperature between 80 ° C and 100 ° C for approximately at least 20 minutes.
• the process according to the invention can be used for the manufacture of any cooked probiotic food product in which the presence of live yeasts is sought.
• the process according to the invention thus makes it possible to obtain cooking products based on vegetable raw materials, and more particularly cereal or legume, containing yeasts which are maintained in a viable form during the shelf life of the products, and which can be revived after ingestion to fulfill their function as a probiotic in the body.
• the fatty substances which can be used in accordance with the invention can be of vegetable or animal origin.
• the fatty substance (s) used in accordance with the invention are present at levels of at least 40%, preferably at least 50% by weight relative to the total weight of the composition; advantageously, they preferably represent from 70% to 99.9999% by weight of the total weight of said probiotic composition resistant to cooking and even more preferably from 90% to 99.9999% by weight.
• the fatty substances used are preferably chosen from fatty substances having a melting temperature (TF) greater than 20 ° C, more preferably greater than 25 ° C.
• melting temperature is meant the temperature at which there is fusion of the whole of the fatty substance, the melting range within which the fatty substance begins to melt being wider.
• All fatty substances having a melting point above 20 ° C. can be used in accordance with the invention, however, according to an advantageous embodiment of the invention, the melting point of the fatty substance (s) used is greater than or equal to 30 ° C and even more preferably greater than or equal to 35 ° C.
• this temperature is between 45 and 60 ° C.
• fatty substances it is also possible to use low-calorie fatty substances substitutes such as Benefat® and Olestra®.
• fatty substances having a TF greater than 20 ° C such as those defined above, fatty substances having a TF less than or equal to 20 ° C. such as for example olive, rapeseed, soybean, sunflower, palm or grapeseed oils.
• the method may include a step of steaming the raw dough before cooking. This steaming is preferably carried out for 5 to 60 minutes, at a temperature preferably between 20 and 42 ° C, advantageously above 25 ° C.
• the raw dough used according to the process according to the invention generally contains several ingredients preferably chosen from flours, eggs, milk, sugars and sugar substitutes with low calorie content, water, salt, ferments , emulsifiers, fatty substances and fat substitutes with low calorie content, flavors, texturing agents, vitamins, thickening agents, food colors, etc.
• the fillings of the raw dough can be aqueous fillings or fatty fillings.
• the aqueous fillings may in particular contain water, sugars, milk, thickening agents, colorings, flavors, etc.
• the fatty forages can in particular contain fats, cocoa, sugars, milk, thickening agents, colorings, flavors, etc.
• the yeast or yeasts used in accordance with the invention are alive or viable (quiescent form) .
• yeasts of the genus Saccharomyces are used (according to the classification of Barnett et al, Yeasts: Characterization and Identification, 2000, 3 d Edition, Cambridge University Press) which include many species among which can be cited S. cerevisiae (and its numerous variants including S boulardii), S. bayanus, S. pastorianus, S. paradoxus, S. dairensis, S. exiguus, S. kluyverii, S. servazii, S. unisporus, and S. castellii, and their subspecies. They can also be chosen from certain yeasts of the genus Kluyveromyces such as K. lactis, K. marxianns (and its numerous variants such as C. kefir).
• the yeasts can be used either in dehydrated form or in the form of a fermented medium. Use in the dehydrated form is preferred according to the invention.
• Dehydration of yeasts can be carried out according to conventional dehydration methods such as atomization, lyophilization or dehydration on a fluidized bed. These dehydration techniques make it possible to keep the yeasts in living form. During this dehydration, it is not necessary to completely separate the yeasts from the culture medium used, the latter being able in part to be dehydrated at the same time as the yeasts.
• the yeast (s) preferably represent from 0.0001% to 30% by weight of the total weight of the probiotic composition used in accordance with the process according to the invention and even more particularly from 0.0001% to 15% by weight of this weight .
• This quantity can also be expressed in number of colonies per gram (or colony forming units / gram: CFU / g) and preferably corresponds to a quantity of yeasts between 10 4 CFU / g and 10 9 CFU / g and even more particularly between 10 and 10 CFU / g of composition.
• the probiotic composition in accordance with the invention may also contain bacteria such as for example bacteria naturally present in the intestinal flora such as lactic acid bacteria among which there may be mentioned bacteria of the genus Bi ⁇ dobacterium, Bacteroides, Clostridium, Fusobacterium, Propionibacterium, Streptococcus, Enteroccus, Lactococcus, Staphylococcus, Peptostreptococcus and Lactobacillus.
• bacteria such as for example bacteria naturally present in the intestinal flora such as lactic acid bacteria among which there may be mentioned bacteria of the genus Bi ⁇ dobacterium, Bacteroides, Clostridium, Fusobacterium, Propionibacterium, Streptococcus, Enteroccus, Lactococcus, Staphylococcus, Peptostreptococcus and Lactobacillus.
• these bacteria When used, these bacteria preferably represent from 0.0001% to 30% by weight of the total weight of the probiotic composition used in accordance with the invention and even more particularly from 0.0001% to 15% by weight of this. weight. This amount can also be expressed CFU and preferably corresponds to an amount of bacteria between 10 4 CFU / g and 10 9 CFU / g and even more particularly between 10 4 and 10 8 CFU / g of composition.
• the cultures of yeasts and bacteria which can be used in accordance with the process in accordance with the invention are carried out in a conventional manner consisting for example of inoculating yeasts and / or bacteria in a suitable culture medium and then incubating the medium thus inoculated in an oven. for a time sufficient for the proper development of these microorganisms which can then be separated from the culture medium, for example by centrifugation.
• the subject of the invention is also the cooked probiotic food products capable of being obtained according to the preparation process according to the invention and as described above.
• probiotic food products are essentially characterized by the fact that they contain a probiotic quantity of live or viable yeasts, generally greater than 10 2 CFU / g, preferably between 10 4 and 10 CFU / g of cooked product, these yeasts being present within the cooked dough and / or within a filling and / or a coating of said food products.
• the quantity of living or viable yeasts in cooked probiotic food products which can be obtained according to the process according to the invention is preferably between 10 4 and 10 8 CFU per gram of cooked product.
• the subject of the invention is also certain probiotic compositions which can be used for implementing the method according to the invention.
• the subject of the invention is in particular a probiotic composition, comprising at least one fatty substance having a melting temperature (TF) greater than 20 ° C. and at least one living or viable yeast, preferably dehydrated, characterized by fact that it is resistant to cooking, solid at room temperature, that the yeast (s) represent from 0.0001% to 30% by weight relative to the total weight of the composition and that it is free of starch.
• the yeast (s) represent more particularly from 0.0001% to 15% by weight of the total weight of the probiotic composition.
• the fat / yeast weight ratio is preferably greater than 4/10 and, even more preferably greater than 5/10.
• This probiotic composition is in particular in the form of blocks, slices, chips, marbles, cubes, microcapsules or in any other form suitable for coating or encapsulating the yeast (s) it contains.
• the subject of the invention is also a process for preparing the probiotic composition in accordance with the invention, characterized in that it consists, in a first step, in liquefying at least one fatty substance having a TF greater than 20 ° C, at a temperature higher than the TF of said fatty substance (s), in a second step to add the live or viable yeast (s), preferably dehydrated, to the said melted fatty substance (s), preferably with stirring, then in a third step to cooling the liquid mixture thus obtained to a temperature below the TF of said fatty substance (s) to obtain a solid composition.
• Said composition can then be reduced into pieces of various shapes and sizes, such as blocks, shavings, balls, cubes, etc.
• the liquid mixture as defined above can be vaporized at the top of a chamber in which the temperature is lower than the TF of the fatty substance (s) contained in the liquid mixture, to form microcapsules which are then collected.
• the subject of the invention is also the use of at least one probiotic composition resistant to cooking, preferably solid at room temperature, comprising at least one fatty substance having a melting temperature (TF) greater than 20 ° C and such as defined above and at least one living or viable yeast, as a food ingredient for the manufacture of raw or cooked probiotic food products.
• TF melting temperature
• the probiotic composition according to the invention can be incorporated before cooking the probiotic food product in the raw dough and / or in a filling intended to garnish said raw dough and / or in a coating.
• the probiotic composition in accordance with the invention can also be used as a probiotic food ingredient in the filling or coating compositions of raw food products and be incorporated into these products after cooking.
• the yeast (s) contained in this composition are also capable of resisting the harmful action of various external factors, such as humidity, oxygen content, pH, the ingredients of the formula of the finished product such as for example aromas and alcohols.
• the invention also comprises other arrangements which will emerge from the description which follows, which refers to examples of the preparation of probiotic compositions, and examples of the preparation of probiotic cooked dough food products.
• Six probiotic compositions in accordance with the invention were prepared as follows: The oil is liquefied at a temperature of 90 ° C. When the temperature of the oil thus liquefied returns to a temperature of between 60 ° C. and 35 ° C, it begins to solidify gradually. A quantity of 1 g of yeast at 10 1 CFU / g is then added to 99 g of oil and mixed delicately. The mixture is then cooled in an ice water bath. Once the medium has solidified, it is cut into chips.
• the six probiotic compositions, in the form of chips, thus obtained have the characteristics appearing in Table I below:
• compositions A to F in accordance with the invention contain live yeasts (10 8 CFU / g of composition) and can then be used as an ingredient in raw dough and / or as a filling for products intended to be cooked.
• EXAMPLE 2 DEMONSTRATION OF THE RESISTANCE OF YEASTS TO COOKING Each of compositions A to F was used for the preparation of cooked dough food products.
• Each of the raw doughs thus prepared contained approximately 1.10 live yeasts / g of raw dough.
• Raw pasta was steamed for 50 minutes at 38 ° C, then baked in the oven for 25 minutes at 240 ° C.
• a raw dough was inoculated directly with approximately 10 10 live yeasts / g of raw dough, these yeasts not being previously protected by a fatty substance.
• each of the food products obtained and cooled was cut into slices, so as to determine the number of living yeasts that had resisted cooking.
• the protective effect of the fatty substance on the viability of yeasts is all the more important the higher the melting point of said fatty substance.
• the fatty forages containing live yeasts were prepared. They correspond to the following formulas 1 to 3, the quantities being indicated in% by weight relative to the total weight of the fodder in Table IV below: Table IV
• These fillings were prepared by first mixing the yeasts used with the fatty substances (hydrogenated copra 32) according to the method described above in Example 1, so as to obtain a solid probiotic composition consisting of yeasts coated or encapsulated in the fatty substance (s), this probiotic composition then being added to the other ingredients of the fodder.
• These fillings can be used both for stuffing raw products which are to undergo subsequent cooking as well as for stuffing already cooked products.
• EXAMPLE 4 FILLING AOUEUXALALEVURE
• the aqueous filling with yeast of the following composition was prepared (the% are given by weight):
• This filling can be used both for stuffing raw products to undergo subsequent cooking as well as for stuffing already cooked products.
• EXAMPLE 5 GODFUL FORAGE WITH YEAST AND LACTIC BACTERIA
• the aqueous filling with yeast and live lactic acid bacteria of the following composition was prepared in the same way as in Example 3 above (the% are given by weight):

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• Micro-Organisms Or Cultivation Processes Thereof (AREA)
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• 2001
  • 2001-07-17 HU HU0302049A patent/HUP0302049A2/hu unknown
  • 2001-07-17 CZ CZ20030153A patent/CZ301663B6/cs not_active IP Right Cessation
  • 2001-07-17 PL PL363182A patent/PL202949B1/pl unknown
  • 2001-07-17 CN CN01812941A patent/CN100577019C/zh not_active Expired - Fee Related
  • 2001-07-17 BR BR0112628-8A patent/BR0112628A/pt not_active IP Right Cessation
  • 2001-07-17 EP EP01955431A patent/EP1301081A1/de not_active Ceased
  • 2001-07-17 WO PCT/FR2001/002323 patent/WO2002005652A1/fr active Search and Examination
  • 2001-07-17 AU AU2001277598A patent/AU2001277598A1/en not_active Abandoned
  • 2001-07-18 AR ARP010103432A patent/AR032759A1/es active IP Right Grant

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