EP4125425A1

EP4125425A1 - Use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy character

Info

Publication number: EP4125425A1
Application number: EP21720813.1A
Authority: EP
Inventors: Géraldine DEDIEU
Original assignee: Roquette Freres SA
Current assignee: Roquette Freres SA
Priority date: 2020-03-30
Filing date: 2021-03-29
Publication date: 2023-02-08
Also published as: WO2021198607A1; BR112022019572A2; CN115397256A; CA3172320A1; KR20220160085A; CO2022014204A2; CL2022002673A1; US20230069481A1; JP2023519737A; FR3108472A1; AU2021249506A1; MX2022012172A

Abstract

The invention relates to the use of amylose-rich pre-gelatinized starch having a large particle size as a texturing agent providing pasty food compositions with a pulpy texture.

Description

Title: Use of pre-gelatinized starch rich in amylose and large particle size as a texturing agent conferring a pulpy character to pasty food compositions

Technical area

The present invention relates to the use of pre-gelatinized starch rich in amylose and large particle size as a texturing agent giving pulpy food compositions, in particular tomato sauce to be reconstituted, called "instant".

The present invention also relates to a process for the preparation of pasty food products remarkable in that between 12 to 18%, preferably of the order of 15% by weight of the total weight of the food composition are replaced by pre-gelatinized starch rich in amylose and large particle size.

The invention also relates to a tomato sauce composition in which between 12 to 18%, preferably of the order of 15% by weight of the total weight of the composition are replaced by pre-gelatinized starch rich in amyloidosis and large granulometry.

[0004] The invention also relates to a process for preparing a dry food composition as well as said dry composition intended to be reconstituted.

State of the prior art

[0005] For a food composition, the “pulpy” or “granular” organoleptic characteristics are a sensory characterization of the texture linked mainly to the presence of coarsely structured particles.

[0006] The pulpy and grainy textures are thus opposed to the creamy or smooth textures.

As an ingredient of said food compositions, in addition to proteins, lipids and various saccharides, starch is one of the most important texturing agents used. Among the properties of starch for this texturizing agent functionality, we find its capacities:

- binding with a quantity of water useful for its controlled release and / or its maintenance in said pasty food composition,

- to modify the rheology of said compositions by forming a three-dimensional network and

- often in synergy with other ingredients or texturing agents, to ensure better stability of said compositions, which leads to obtaining a wide variety of textures, ranging from “soft” solid to gel-like structures.

[0009] The texture obtained also contributes decisively to improving the taste of the food composition containing it.

The use of various starches and their derivatives, in the commercial and industrial production of food compositions, is common practice.

[0011] By using native and / or modified starch, the sensory and physical properties of food products are decisively influenced, allowing product quality to be adjusted almost on demand.

[0012] Biochemically synthesized, a source of carbohydrates, starch is one of the most widespread organic materials in the plant world, where it constitutes the nutritional reserve of organisms.

[0013] It is thus naturally present in the organs and reserve tissues of higher plants, in particular in the seeds of cereals (wheat, corn, etc.), the seeds of legumes (peas, beans, etc.), tubers. of potato or cassava, roots, bulbs, stems and fruits.

Starch is a mixture of two homopolymers, amylose and amylopectin, composed of D-glucose units, linked together by α (1-4) bonds and α (1-6) bonds ) which are at the origin of ramifications in the structure of the molecule. These two homopolymers differ in their degree of branching and degree of polymerization. Amylose, slightly branched with short branches, has a molecular mass which can be between 10,000 and 1,000,000 Dalton. The molecule is made up of 600 to 1,000 molecules of glucose.

Amylopectin is a branched molecule with long branches every 24 to 30 glucose units via α (1-6) bonds. Its molecular mass can range from 1,000,000 to 100,000,000 Dalton and its branching level is of the order of 5%. The total chain can be between 10,000 and 100,000 glucose units.

The ratio between amylose and amylopectin depends on the botanical source of the starch.

Starch is stored in reserve organs and tissues in a granular state, that is to say in the form of semi-crystalline granules.

This semi-crystalline state is essentially due to the presence of amylopectin macromolecules.

[0020] In the native state, the starch grains exhibit a degree of crystallinity which varies from 15 to 45% and which depends essentially on the botanical origin and the possible treatment to which it has undergone.

[0021] The granular starch, placed under polarized light, then exhibits under microscopy a characteristic black cross, known as the "Maltese cross".

This positive birefringence phenomenon is due to the semi-crystalline organization of these granules: the average orientation of the polymer chains being radial.

For a more detailed description of the granular starch, reference may be made to chapter II entitled "Structure and morphology of the starch grain" by S. Perez, in the book "Initiation à la chimie et à la physico -chimie macromoléculaires ”, First Edition, 2000, Volume 13, pages 41 to 86, French Group of Studies and Applications of Polymers.

Dry starch contains a water content which varies from 12 to 20% depending on the botanical origin. This water content obviously depends on the humidity. residual of the medium (for an aw = 1, the starch can fix up to 0.5 g of water per gram of starch).

Heating, in excess of water, a starch suspension at temperatures close to its gelatinization temperature causes irreversible swelling of the grains and leads to their dispersion, then to their solubilization.

[0026] It is these properties in particular that give starch its technological properties of interest.

For a given temperature range called "gelatinization range", the starch grain will swell very quickly and lose its semi-crystalline structure (loss of birefringence).

All the grains will be swelled to the maximum over a temperature range of the order of 5 to 10 ° C. A paste is obtained composed of swollen grains which constitute the dispersed phase and of dispersed molecules.

(mainly corresponding to amylose) which thicken the aqueous continuous phase.

The rheological properties of the starch depend on the relative proportion of these two phases, dispersed and aqueous, and on the swelling volume of the grains. The gelatinization range is variable depending on the botanical origin of the starch.

The maximum viscosity is obtained when the starch paste contains a large number of very swollen grains. When we continue to heat, the grains will burst and the material will disperse in the medium. However, the solubilization will only take place when the temperatures are above 100 ° C.

The amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with the water molecules and temperatures above 90 ° C are required to obtain the total swelling of the grains (case amylomaïs complexed with lipids).

The disappearance of the grains and the solubilization of the macromolecules lead to a decrease in viscosity. Lowering the temperature (by cooling) of the starch paste causes insolubilization of the macromolecules and phase separation due to the incompatibility between amylose and amylopectin, then there is crystallization of these macromolecules.

This phenomenon is known under the name of retrogradation.

When a poison contains amylose, it is this first molecule which will undergo retrogradation.

It will consist in the formation of a double helix and in the association of the latter to form "crystals" (type B) which will give, via the junction zone, a three-dimensional network.

This network is formed very quickly, in a few hours. During the development of this network, the association of the double helices with each other via hydrogen bridge bonds displaces the water molecules associated with the helices and causes significant syneresis.

As a general rule, starches and common starch derivatives, by their method of implementation, rather promote the formation of cream or smooth textures.

For example, in international patent application WO 1993/22938, food compositions thickened with starch are described with better freeze-thaw stability and "good" texture, here "smooth".

Starch is a mixture of native gelatinized starch and amylopectin and the process involves cooking and shearing the amylopectin component of said mixture apart.

This mixture, the amylopectin component of which is sheared, namely mechanically degraded, can only provide a thickening effect, and in no case give a pulpy effect.

To remedy this, it is proposed to use native starches rich in intact amylopectin, to impart pulpy or granular textures to certain food compositions. [0043] Thus, in the international patent application WO 2000/32061, there is proposed a method in which a potato starch rich in amylopectin is added to a food composition in an amount effective to cause the desired organoleptic modification of the substance. 'processed food - the high amylopectin content in this application means an amylopectin content of more than 95%, or even more than 98%.

[0044] According to these authors, only this quality of starch rich in amylopectin makes it possible to strengthen, or even stabilize, the pulpy side of the food composition.

[0045] However, it is also mentioned that conventional treatments for the preparation of food compositions can lead to disrupting the "supra-molecular" structure of starch and should therefore be expressly avoided.

To remedy this, the inventors have found that instead of starch rich in amylopectin, it was more judicious to use, on the contrary, starch rich in amylose, and not in native form, but in the form pre-gelatinized.

General description of the invention

The present invention relates to the use of pre-gelatinized starch rich in amylose, of large particle size, as a texturing agent conferring a pulpy character to pasty food compositions, in particular tomato sauce to be reconstituted, called "instant" .

Thus, the present invention relates to the use of pre-gelatinized starch rich in amylose and of large particle size as a texturing agent conferring pulpy character on pasty food compositions, the amylose content of which is greater than 25% by weight. weight relative to the total weight of starch and the particle size of which, determined according to German standard DIN 66145: 1976-04, is defined by a value "n" greater than 1.7 and a value "d" greater than 850 μm.

Preferably, the starch rich in amylose is obtained from legumes, more particularly from peas or field beans. Thus, the amylose content of the starch is between 25% to 45%, preferably of the order of 35% by total weight of starch.

Preferably, the pre-gelatinized starch is native.

More preferably, the size of the starch particles, determined according to the German standard DIN 66145: 1976-04, has an "n" value of between 1, 7 and 2, preferably of the order of 1. , 8 and a value of “d '” between 850 and 1000 μm, preferably of the order of 900 μm.

The pre-gelatinized starch rich in amylose and of large particle size used according to the invention is then introduced into the recipe for pasty food compositions, so as to substitute from 12 to 18%, preferably of the order of 15% by weight of the total weight of the total constituents of said recipe. In other words, the dry food composition prepared by this process comprises 12 to 18% by weight of the pre-gelatinized starch rich in large particle size amylose.

According to another aspect, the invention relates to a process for preparing a dry food composition, in particular a tomato sauce to be reconstituted, the process comprising the replacement of an amount of 12 to 18% by weight by pre-gelatinized starch rich in amylose of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition, the amylose content of which is greater than 25% by weight relative to the weight total starch and the particle size of which is determined according to German standard DIN 66145: 1976-04 is defined by an “n” value greater than 1.7 and a “d” value greater than 850 μm.

The dry food composition according to the invention is useful in the preparation of pasty food products, in particular "instant" tomato sauce, that is to say a tomato sauce reconstituted from a dry composition. It makes it possible to replace between 12 to 18%, preferably of the order of 15% by weight of the total weight of the dry food product, by pregelatinized starch rich in large particle size amylose.

Thus, the invention relates to a process for preparing a pasty food composition, the process comprising the following steps: - Provide a dry food composition comprising an amount of 12 to 18% by weight of pre-gelatinized starch rich in amylose of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition ;

- provide an effective amount of water;

- homogenize the mixture thus obtained between the dry composition and water;

- Cooking said mixture in order to obtain said pasty food composition, the pre-gelatinized starch having an amylose content greater than 25% by weight relative to the total weight of starch and a particle size determined according to the German standard DIN 66145: 1976- 04 and defined by an "n" value greater than 1.7 and a "d '" value greater than 850 pm.

Preferably, the starch rich in amylose is obtained from legumes, more particularly from peas or field beans.

[0058] Thus, the amylose content of the starch is between 25% to 45%, preferably of the order of 35% by total weight of starch.

Preferably, the pre-gelatinized starch is native.

More preferably, the size of the starch particles, determined according to the German standard DIN 66145: 1976-04, has a value "n" between 1, 7 and 2, preferably of the order of 1. , 8 and a value of “d '” between 850 and 1000 μm, preferably of the order of 900 μm.

[0061] According to another aspect, the invention relates to a pasty food composition obtained by a preparation process according to the preceding aspect. Preferably, the composition is a reconstituted tomato sauce, called “instant”.

The invention also relates to a dry food composition intended to be reconstituted to form a pasty food composition, said dry composition comprises an amount of 12 to 18% by weight of pre-gelatinized starch rich in amylose and of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relating to the total weight of starch and the particle size of which is determined according to the German standard DIN 66145: 1976-04 is defined by an “n” value greater than 1.7 and a “d '” value greater than 850 μm.

Preferably, said dry food composition is a tomato sauce to be reconstituted.

Description of figures

[0064] [Fig. 1]

Figure 1 shows a photograph of a dry food composition comprising PREGEFLO® L100 F; the magnification of the image is 35. [0066] [Fig. 2]

[0067] Figure 2 shows a photograph of a dry food composition comprising PREGEFLO® L100 G; the magnification of the image is 35.

[0068] [Fig. 3]

Figure 3 shows a photograph of a dry food composition comprising PREGEFLO® P100 G; the magnification of the image is 35.

[0070] [Fig. 4]

FIG. 4 shows a photograph of a control dry food composition not comprising PREGEFLO® corresponding to the negative control; the magnification of the image is 35. [0072] [Fig. 5]

FIG. 5 shows a photograph of an aqueous composition comprising PREGEFLO® P100 G in water; the magnification of the image is 35.

[0074] [Fig. 6]

[0075] Figure 6 shows a photograph of a food composition comprising PREGEFLO® P100 G intended to be reconstituted taken before the cooking step; the magnification of the image is 35.

[0076] [Fig. 7] FIG. 7 shows three graphs corresponding to the results of measurements of the diameters of Dmode, D90 and D (4; 3) type, respectively compared to a negative control or to the compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO® P100 G. [0078] [Fig. 8]

FIG. 8 shows three graphs corresponding to the size distributions of the particles in view of the diameters of type Dmode, D90 and D (4; 3), respectively relative to the compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO ® P100 G. [0080] [Fig. 9]

FIG. 9 shows three images (a, b, c) of a reconstituted control pasty food composition not comprising PREGEFLO®; the images b and c correspond to enlarged images of the elements shown by the image a.

[0082] [Fig. 10] [0083] FIG. 10 shows three images (a, b, c) of a control reconstituted pasty food composition comprising PREGEFLO® L100 G; the images b and c correspond to enlarged images of the elements shown by the image a.

[0084] [Fig. 11]

FIG. 11 shows three images (a, b, c) of a reconstituted control pasty food composition comprising PREGEFLO® L100 F; the images b and c correspond to enlarged images of the elements shown by the image a.

[0086] [Fig. 12]

FIG. 12 shows three images (a, b, c) of a reconstituted control pasty food composition comprising PREGEFLO® P100 G; the images b and c correspond to enlarged images of the elements shown by the image a.

[0088] [Fig. 13]

FIG. 13 shows a graph corresponding to the results of viscosity measurements of pasty food compositions corresponding to a negative control composition not comprising PREGEFLO® or to compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO® P100 G, respectively.

Detailed description of the invention

The present invention therefore relates to the use of starches rich in pre-gelatinized amylose of large particle size as a texturing agent conferring a pulpy character to pasty food compositions, in particular tomato sauce to be reconstituted, called "instant".

They will be more preferably chosen here varieties naturally rich in amylose extracted from legumes such as peas and field beans.

The term "pasty composition" means a wet intermediate composition, of a consistency that is neither completely solid nor completely liquid, but on the contrary soft, flexible. In the present invention, relating to tomato sauce, said pasty food composition will have the consistency that everyone can recognize.

The term "peas" being considered here in its broadest sense and including in particular:

- all wild varieties of "smooth pea", and

- all mutant varieties of “smooth pea” and “wrinkled pea”, regardless of the uses for which said varieties are generally intended (human food, animal nutrition and / or other uses) .

Said mutant varieties are in particular those called "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in the article by CL HEYDLEY et al. entitled "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77- 87.

By "faba bean" is meant the group of annual plants of the species Vicia faba, belonging to the group of legumes of the family of Fabaceae, subfamily of Faboideae, tribe of Fabeae. We distinguish the Minor and Major. In the present invention, wild varieties and those obtained by genetic engineering or variety selection are all excellent sources.

The term "amylose-rich" starch is understood to mean a starch having an amylose content of 25% to 45%, of the order of 35% by weight, relative to the total weight of pea starch.

The term "starch" is understood to mean any composition extracted, in any way whatsoever, from peas or field beans, and the starch content of which is greater than 40%, preferably greater than 50% and again more preferably greater than 75%, these percentages being expressed in dry weight relative to the dry weight of said composition.

Advantageously, this starch content is greater than 90% (sec / sec). It can in particular be greater than 95%, including greater than 98%.

The term “pregelatinized” starch or “pre-gel” starch is understood to mean a starch which has been cooked and then dried in a starch factory on a dryer drum or in an extruder, making the starch soluble in cold water.

[0100] The pregelatinization of starch is an operation well known to those skilled in the art in which the cooking is carried out at a temperature below the gelatinization temperature of the starch.

By starch of "large particle size" is meant a starch containing a particle size, determined according to the German standard DIN 66145 dated April 1976 (DIN 66145: 1976-04), at a value "n" between 1, 7 and 2, preferably of the order of 1, 8 and an “d '” value of between 850 and 1000 μm, preferably of the order of 900 μm.

[0102] In the present invention, the pre-gelatinized pea starch of large particle size is introduced as a mixture, in powder form, with the various ingredients of the food composition in question, in this case an "instant" tomato sauce.

As exemplified below, the introduction into the recipe is carried out by substituting a part of the powdered tomato, from 30 to 35% by weight. [0104] This leads to the introduction of the pre-gelatinized pea starch of large particle size used according to the invention, into the "instant" tomato sauce recipe, so as to substitute 12 to 18%, preferably of the order of 15% by weight of the total weight of the components of said recipe.

The contribution of such a pre-gelatinized starch is estimated with respect to that of a pre-gelatinized pea starch of finer particle size, or of a pre-gelatinized starch of the same particle size but of different botanical origin. , in this case pre-gelatinized potato starch.

[0106] The invention will be better understood with the aid of the following example, which is intended to be illustrative and not limiting.

Example

[0107] Presentation of the pre-gelatinized starches tested

[0108] The pre-gelatinized starches can be obtained by treatment of the hydrothermal gelatinization type of native starches, in particular by steam cooking, cooking with a jet cooker, cooking in a drum or cooking with a kneader.

[0109] Such starches generally have a solubility in demineralized water at 20 ° C greater than 5% by weight and more generally between 10% and 100%, and a degree of starch crystallinity of less than 15% ( in diffraction intensity A_RX), generally less than 5%, and more often less than 1%, or even zero.

[0110] To measure the solubility: place in a 200 ml beaker, 5 g of product in 100 ml of distilled water. Stir at room temperature for 15 minutes. Centrifuge for 10 minutes at 4000 rpm. In the absence of deposit, there is complete solubility.

The degree of crystallinity is measured by X-ray diffraction, as described in US Pat. No. 5,362,777 (column 9, lines 8 to 24).

By way of example, mention may be made of the products manufactured and marketed by the Applicant under the brand PREGEFLO®, and more particularly as used in the present example: - PREGEFLO ^® L100 G, prepared from native pea starch, large particle size; ie exhibiting, according to the German standard DIN 66145: 1976-04, a value of “n” between 1, 6 and 2, preferably of the order of 1.8 and a value of “d '” between 900 and 1000 pm, preferably of the order of 900 μm. The amylose content is of the order of 35%.

- PREGEFLO ^® L100 F, prepared from native pea starch, of fine grain size, obtained by grinding PREGEFLO ^® L100G so as to present, according to German standard DIN 66145: 1976-04, a value of "n" included between 1, 2 and 1, 8, and a value of "d '" between 100 and 120 µm. The amylose content is of the order of 35%.

- PREGEFLO ^® P100 G, prepared from native potato starch, of the same particle size as PREGEFLO ^® L100 G used in the present invention. The amylose content is of the order of 21%.

[0113] Materials and methods

[0114] Measurement of the size of the particles in the cooked tomato sauce composition

[0115] The equipment used is MALVERN, Mastersizer 3000.

The laser diffraction technique (according to Mie's theory) is used to measure the particle size distributions of powders or by the wet route of colloidal dispersions based on these powders. The product is dispersed in the reverse osmosis water in the bowl of the particle size analyzer and stirred at 1900 rev / min.

[0117] Method:

[0118] Darkening between 5 and 10%

[0119] Optical model = 1, 5 + 0.01 i

[0120] In order to measure the size of the particles, three repetitions are carried out. From the data obtained, the arithmetic mean of the three values is calculated. This average is used.

[0121] Choice of points:

Dmode is the diameter of the main population (maximum peak value). [0123] D90 is a diameter where the particle represents 90% of the total. [0124] D (4.3) is the arithmetic mean of the distribution.

[0125] Visual appearance of the powdered or reconstituted sauce

[0126] A visual analysis is carried out on each of the steps in the manufacture of the sauce, for each starch-based ingredient tested, on the dry powdered composition before reconstitution and finally on the reconstituted composition. A score of 0 to 3 is assigned to assess the grainy / pulpy character (from least to most). Thus the note 0 corresponds to a not grainy / pulpy character; note 1 corresponds to a slightly grainy / pulpy character; note 2 corresponds to a medium grainy / pulpy character and note 3 corresponds to a very grainy / pulpy character.

[0127] RVA viscosity measurement (Rapid Visco Analyzer)

[0128] Reference: PATTERN, rapid viscosity analyzer, RVA 4500

[0129] Program

[0130] [Table 1]

[0131] Microscopy [0132] The images were obtained using LEICA equipment with the characteristics below:

[0133] Light: white

[0134] Objective: x20 [0135] Magnification: x150

The sauce sample is dispersed in demineralized water, then colored with Lugol in order to highlight the starch granules. Lugol is a 1% iodine based aqueous solution. Iodine reacts with amylose and forms complexes with a spiral structure. [0137] A blue / purple color is obtained if the starch comprises at least 20% by weight of amylose. Otherwise, the color of the starch granules remains brown / yellow.

[0138] The analysis must be carried out within 48 hours of reconstitution of the dry composition.

[0139] Formulation [0140] The recipes for the dry compositions, called "dry mixture" and of the reconstituted compositions, called "sauce" used are presented in Table 2 below.

[0141] [Table 2]

[0142] Cooking process

[0143] For the sake of standardization and direct monitoring of changes in viscosity, the sauce is cooked in the RVA. Those skilled in the art will choose a temperature below the gelatinization temperature of the starch.

[0144] 4.1 g of the powdered mix is reconstituted in 23.9 g of water. Homogenization is carried out with a spoon before starting the program.

[0145] Results [0146] Microscopy - State of the starch / Size of the granules [0147] The results are presented in Figures 1 to 6.

[0148] It has been observed large granules in the sauce with PREGEFLO ^® L100G; it is also the largest of the granules compared to the other tests.

[0149] In the sauce containing the PREGEFLO ^® P100G, there is pre-gelatinized particles smaller than the PREGEFLO ^® L100G and brown. This last point not being in phase with a certain amylose content of the potato, two additional images were taken, corresponding to Figures 4 and 5.

[0150] Figure 5: PREGEFLO ^® P100G in water alone without cooking. [0151] Figure 6: before cooking in the powdered tomato sauce.

[0152] These two photos tend for the following hypothesis of a partial release of the contents of the starch granule into the system due to the acidity. PREGEFLO ^® P100G has in fact a particle size close to that of PREGEFLO ^® L100F. [0153] Particle size - Laser granulometry

[0154] Although the values of Dmode are quite close between each type of starch, a difference is observed on the diameters D90 and D (4; 3) with PREGEFLO ^® L100G where the diameters are the highest (Figure 7). .

[0155] Analyzes carried out on the powders as such reveal that the size distribution of the particles is mainly monomodal (FIG. 8). The distribution of PREGEFLO ^® L100G is the highest in diameter, which confirms the size distribution of the particles of the sauce based on this starch.

[0156] Visual appearance of the tomato sauce

[0157] The results are presented in Figures 9 to 12. [0158] Of the 4 samples, only PREGEFLO ^® L100G is thicker and it appears a pulpy state into the sauce.

[0159] The PREGEFLO ^® L100F and P100G are close to the negative control which does not contain PREGEFLO ^® . When we study the pulpy character of the sauce, it is from the least pulpy to the most pulpy (scores from 0 to 3):

[0161] - PREGEFLO ^® L100G: 3

[0162] - PREGEFLO ^® P100G: 1 [0163] - PREGEFLO ^® L100F: 0

[0164] Viscosity analyzes - RVA

[0165] The results are shown in Figure 13.

[0166] The viscosity profiles of PREGEFLO ^® L100 L100 G and F are similar (regardless of their size difference) and reflect a higher viscosity than the PREGEFLO ^® P100G.

[0167] In conclusion the PREGEFLO ^® L100 G is preferred for the preparation of tomato sauce "instant".

Claims

[Claim 1] Use of pre-gelatinized starch rich in amylose and large particle size as a texturing agent conferring pulpy character to pasty food compositions, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which, determined according to the German standard DIN 66145: 1976-04, is defined by a value "n" greater than 1.7 and a value "d" greater than 850 pm.

[Claim 2] Use according to claim 1, characterized in that the starch rich in amylose is obtained from legumes, more particularly from peas or field beans.

[Claim 3] Use according to either of Claims 1 and 2, characterized in that the amylose content of the starch is between 25% to 45%, preferably of the order of 35% by weight. total starch.

[Claim 4] Use according to any one of claims 1 to 3, characterized in that the size of the particles of the starch, determined according to the German standard DIN 66145: 1976-04, has a value "n" of between 1 , 7 and 2, preferably of the order of 1.8 and a value of “d '” between 850 and 1000 μm, preferably of the order of 900 μm.

[Claim 5] A method of preparing a dry food composition, the method comprising replacing an amount of 12 to 18% by weight with pre-gelatinized starch rich in large particle size amylose, preferably order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which is determined according to the German standard DIN 66145: 1976-04 is defined by an "n" value greater than 1.7 and a "d '" value greater than 850 µm.

[Claim 6] A method of preparing a pasty food composition, the method comprising the following steps:

- Provide a dry food composition comprising an amount of 12 to 18% by weight of pre-gelatinized starch rich in amylose of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition;

- provide an effective amount of water;

- homogenize the mixture thus obtained between the dry composition and water;

[Claim 7] A method according to one of claims 5 or 6, characterized in that the starch rich in amylose is obtained from legumes, more particularly from peas or field beans.

[Claim 8] A method according to any one of claims 5 to 7, characterized in that the amylose content of the starch is between 25% to 45%, preferably of the order of 35% by total weight of starch.

[Claim 9] Process according to any one of Claims 5 to 8, characterized in that the size of the particles of the starch, determined according to the German standard DIN 66145: 1976-04, has a value "n" of between 1 , 7 and 2, preferably of the order of 1.8 and a value of “d '” between 850 and 1000 μm, preferably of the order of 900 μm.

[Claim 10] A pasty food composition obtained by a preparation process according to any one of claims 6 to 9.

[Claim 11] A composition according to claim 10, characterized in that it is a reconstituted tomato sauce.

[Claim 12] A dry food composition intended to be reconstituted to form a pasty food composition, said dry composition comprising an amount of 12 to 18% by weight of pre-gelatinized starch rich in amylose and of large particle size, preferably of order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relative to the total weight of starch and of which the particle size is determined according to the German standard DIN 66145: 1976-04 is defined by a value "n" greater than 1.7 and a value "d" greater than 850 pm.

[Claim 13] A dry food composition according to claim 12 characterized in that it is a tomato sauce to be reconstituted.