Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
  • A23D7/04—Working-up
• • 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
  • A23L29/20—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
  • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• • 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
  • A23L29/20—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 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
  • A23L29/20—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
  • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• • 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
  • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
  • A23L35/10—Emulsified foodstuffs

Definitions

• the present invention relates to a composition
• a composition comprising water, an oil, an alginate salt and a hydrocolloid, such as glucomannan, its process for obtaining and its use as an animal fat substitute, and more particularly as a substitute for animal adipose tissue.
• bacon is a common product in Anglo-Saxon cuisine: eaten for breakfast with eggs or in a hamburger.
• bacon and lardons are ingredients frequently used in French cuisine, whether in a stew, a tartiflette, a salad or a quiche Lorraine.
• the work of the inventors made it possible to demonstrate that it was possible to develop an animal fat substitute which can be cooked, in particular fried or browned, and which can be cohesively attached to a meat protein substitute so as to recreate meat with fat, such as bacon or bacon.
• the invention therefore relates to a composition
• a composition comprising:
• the invention therefore relates to a composition, in particular a food composition, which can be used as a fat substitute, in particular as an animal fat substitute and such as an animal adipose tissue substitute, for example a fat substitute.
• a fat substitute in particular as an animal fat substitute and such as an animal adipose tissue substitute, for example a fat substitute.
• pork the composition according to the invention is more particularly suitable for people who do not eat pork, vegetarians and vegans.
• the composition includes water.
• the water can be any water which can be consumed from a food point of view, such as, for example, tap water.
• the composition comprises from 58 to 70%, more preferably from 60 to 70% by mass of water relative to the total mass of the composition.
• the composition comprises oil, preferably an edible oil, more preferably still a vegetable oil.
• the vegetable oil is advantageously an oil having at least a content of 22% by mass of unsaturated fatty acid, the percentage by mass being given on the total mass of oil.
• the vegetable oil is advantageously chosen from sunflower oil, rapeseed oil, peanut oil, soybean oil, linseed oil, corn oil, sesame oil, coconut oil.
• the composition comprises from 27 to 33% by mass of oil relative to the total mass of the composition.
• the water and oil present in the composition are in the form of an emulsion, such as an oil-in-water emulsion.
• the composition comprises at least 85%, preferably at least 88%, more preferably at least 89% by weight of water and oil relative to the total weight of the composition.
• hydrocolloid is meant a water-soluble macromolecule which in aqueous solution produces a gel. More particularly, the hydrocolloids are gum arabic, locust bean gum, xanthan gum, pectin, guar gum, kappa carrageenan, iota carrageenan, an alginate salt, gellan gum, agar, glucomannan, a mixture of xanthan gum with locust bean gum, guar gum, agar, and / or gum arabic.
• the hydrocolloids are gum arabic, locust bean gum, xanthan gum, pectin, guar gum, kappa carrageenan, iota carrageenan, an alginate salt, gellan gum, agar, glucomannan, a mixture of xanthan gum with locust bean gum, guar gum, agar, and / or gum arabic.
• composition according to the invention does not contain cellulose ether.
• the composition comprises between 0.7 and 7% by mass of a hydrocolloid, relative to the total mass of the composition.
• the composition also includes an alginate salt.
• Alginate is a polysaccharide obtained from brown algae.
• a monovalent alginate salt is capable of crosslinking in the presence of a divalent salt in order to form a thermostable gel of divalent alginate salt. Therefore, the salt of the alginate can be a monovalent salt or a divalent salt.
• monovalent alginate salt mention may be made of sodium and / or potassium alginate.
• divalent alginate salt mention may be made of calcium and / or magnesium alginate.
• the composition comprises between 0.40 and 0.90% by mass of an alginate salt, more preferably between 0.45 and 0.85% by mass of an alginate salt relative to the mass total composition.
• the composition according to the invention can be in liquid form or in gel form depending on the nature of the alginate salt.
• the alginate salt is a monovalent salt alginate
• the composition is in liquid form, the alginate salt being soluble in water.
• the alginate salt is a divalent alginate salt
• the composition is in gel form, the alginate salt not being soluble in water.
• the monovalent alginate salt is sodium alginate, such as high viscosity sodium alginate, and the divalent alginate salt is calcium alginate.
• the invention therefore also relates to a composition in liquid form and a composition in gel form.
• the invention relates firstly to a composition in liquid form, which comprises:
• composition is in liquid form, especially when it has just been prepared. As a result, the composition is therefore prepared from:
• the percentages being expressed by mass relative to the total mass of the composition.
• the content of monovalent alginate salt is between 0.3 and 1% by mass
• the content of calcium and / or magnesium ions is between 0.03 and 0, 2% by mass, the percentages being expressed by mass relative to the total mass of the composition.
• the monovalent alginate salt / calcium and / or magnesium ion molar ratio is between 5 and 20, preferably the ratio is between 9 and 15.
• the divalent ions are calcium ions.
• the calcium ions are in the form of an insoluble salt at neutral pH.
• the insoluble salt at neutral pH is calcium carbonate.
• a pH regulator making it possible to gradually acidify the liquid composition over time, allowing controlled release of calcium ions in the liquid composition according to the invention so as to control the gel setting time.
• composition according to the invention therefore advantageously comprises a pH regulator.
• the pH regulator thus allows a controlled release over time of divalent ions, for example divalent ions in the form of carbonate, such as calcium and / or magnesium carbonate.
• Examples of a pH regulator include glucono-delta-lactone, calcium citrate, a food starter or encapsulated citric acid.
• the calcium carbonate / glucono-delta-lactone ratio is between 1: 1 and 1: 4, preferably equal to 1: 3.
• the glucono-delta-lactone makes it possible to lower the pH of the liquid composition, which is usually between 6.5 and 7.5, from one to three points in 30min to 1 hour and thus allow the taking of gel of the composition in a controlled manner.
• This makes it possible in particular to mold the composition in liquid form (or liquid composition) and to obtain, after gel setting, a composition in gel form having a given shaping.
• the food ferment comprises lactic acid bacteria optionally in combination with staphylococci.
• the lactic acid bacteria can be chosen from the group consisting of lactic acid bacteria of the genus Lactobacillus, Pediococcus, Lactococcus, Streptococcus, Tetragenococcus, Leuconostoc, Oenococcus and / or Bifidobacterium.
• the lactic acid bacteria are more particularly of the genus Lactobacillus, such as, for example, Lactobacillus sakei.
• Staphylococci (genus Staphylococcus) are more particularly Staphyloccocus carnosus or Staphylocuccus xylosus.
• the food ferment is added to the composition according to the invention at a concentration of between 0.7 * 10 8 cfu / g and 5 * 10 8 cfu / g, more preferably between 2 * 10 8 cfu / g and 3 * 10 8 cfu / g.
• a food ferment used as a pH regulator When a food ferment used as a pH regulator, it requires the addition of a sugar to the composition according to the invention.
• a sugar such as for example dextrose, is then added at a content of between 0.5% and 5% by mass, preferably between 0.6% and 2% by mass, on the total mass of the composition.
• composition in gel form, comprising:
• composition in gel form according to the invention is a gelled mass, that is to say that the gelling is homogeneous throughout the mass of the composition and not only at the surface thereof.
• the composition in gel form can take various forms. Indeed, as the liquid composition according to the invention can be molded and the gel setting takes place in a controlled manner over time and in the mass, this makes it possible in particular to bring the liquid composition according to the invention into contact with a other edible ingredient and cause the gel to set in contact with this other ingredient, thus allowing the gel to adhere to this ingredient. In particular, it is possible to insert the liquid composition between two layers of protein material and once the gel has been set, to obtain a food comprising several layers (namely at least one layer of a composition according to the invention and a layer of protein material) integral (or cohesive) between them. It will be noted in this regard that the compositions according to the invention preferably comprise less than 0.5% by mass of proteins, the percentage by mass being expressed relative to the total mass of the composition.
• the gel form as targeted by the invention is that of a gel reproducing the texture of adipose tissue. Therefore, such a gel:
• thermostable in particular, it does not melt in heat.
• the breaking force is preferably measured according to the following method.
• a texture analyzer (TA.XT Plus, Stable Micro System) is used for a compression measurement, using a cylindrical mobile with a diameter of 1.3 cm. The tests are carried out at 20 ° C.
• the parameters of the texture analyzer are as follows: a penetration rate of 0.5 mm / sec, a penetration depth of 8 mm, a trigger threshold force of 5 g.
• the breaking force is defined as the maximum overall force recorded during this compression experiment.
• the hydrocolloid present in the compositions according to the invention has a content of 0.7 to 5% and is chosen from the group consisting of locust bean gum, xanthan gum, guar and glucomannan.
• composition according to the invention makes it possible to obtain a fat substitute having characteristics common to those of animal fat:
• compositions according to the invention comprise between 0.7 and 3.5% by mass of a hydrocolloid, relative to the total mass of the composition.
• G hydrocolloid present in the compositions according to the invention is an alginate salt at a content of 5 to 8%.
• compositions according to the invention comprise between 6 and 8% by mass of an alginate salt, relative to the total mass of the composition.
• composition according to the invention comprises:
• This preferred composition according to the invention comprises a combination of water, oil, glucomannan and alginate salt.
• the preferred composition according to the invention makes it possible to obtain a fat substitute having all of the following characteristics, close to those of an animal fat:
• the preferred composition according to the invention therefore comprises glucomannan.
• Glucomannan is a polysaccharide composed mainly of glucose and mannose. It is most often isolated from konjac root, but can also be isolated from other plants such as orchids.
• the glucomannan used in the composition is konjac glucomannan, konjac gum and / or konjac flour.
• the preferred composition comprises from 1.3 to 3% by mass, more preferably, from 1.7 to 2.5% by mass of glucomannan relative to the total mass of the composition.
• the invention relates to a preferred composition in liquid form and a preferred composition in gel form.
• composition in liquid form comprises:
• composition in gel form comprises:
• This hardness is defined as the maximum force when compressing a cylinder of fresh product 30 mm in diameter and 24 mm in height with a 1 ⁇ 2 ”cylinder at a speed of 0.5 mm / s and a penetration of 4 mm . This hardness is between 30 and 45 g, preferably between 35 and 41 g.
• compositions according to the invention further comprise starch in a content ranging from 0 to 3% by mass relative to the total mass of the composition.
• the starch present in the compositions is preferably in powder form and perhaps in the form of flour or in pure form.
• cassava flour preferably in powder form and perhaps in the form of flour or in pure form.
• the starch is cassava flour, pea flour, potato starch and / or corn starch.
• Starch not only homogenizes the compositions in liquid form but also stabilizes the emulsion.
• the compositions according to the invention comprise one or more sugars at a content of up to 5% by mass relative to the total mass of the composition.
• the sugar content advantageously dextrose
• the sugar content is preferably between 0.5% and 5% by mass, preferably between 0.6% and 2% by mass, on the total mass of the composition, as indicated above.
• a sugar content of up to 1% by mass relative to the total mass of the composition can be introduced.
• sugar is meant all single or double oligosaccharides.
• the sugar is preferably in the form of a powder. Alternatively, it can be in the form of a syrup (sugar in water).
• the sugar content indicated above is understood to be excluding the water content, said water content having to be counted with the water content of the composition.
• the sugar is chosen from sucrose, fructose, glucose, dextrose or their mixtures. More preferably, when no ferment is used in a composition according to the invention, the sugar is chosen from sucrose, fructose, glucose or their mixtures.
• the addition of sugar makes it possible, during the cooking of the compositions in gel form, to carry out a Maillard reaction, giving a crispy appearance without the appearance of carbonization.
• compositions according to the invention can also include other ingredients such as salt, flavors.
• compositions according to the invention comprise one or more aromas, the aroma content ranging up to 0.4% by weight on the weight of the composition.
• the aroma present in the composition may be, but not limited to, natural aromas, smoke aromas, yeast extract.
• the salt sodium chloride, potassium chloride
• the salt can be present at a content of between 0 and 5%, preferably at 0.2 to 3.5% by mass on the mass of the composition.
• the invention also discloses a premix (or premix) comprising:
• the premix according to the invention is a powdery mixture. It allows, when added to water and oil, to prepare the compositions according to the invention.
• the premix can also include starch, sugar in powder form and / or any other dry ingredient (for example, flavor in powder form) mentioned as being able to be added in the above compositions.
• the monovalent alginate salt, hydrocolloid G, calcium and / or magnesium ions, starch, sugar and dry ingredients advantageously exhibit the characteristics and preferred embodiments indicated above.
• the hydrocolloid is glucomannan and the preferred premix according to the invention comprises:
• the premix is in the form of a kit.
• a kit comprises two elements: the premix according to the invention and the pH regulator, as detailed above.
• the kit may also include an explanatory leaflet describing the process for preparing the composition according to the invention using the premix.
• the invention also relates to a process for preparing a composition according to the invention, comprising the following steps: a) Preparation of a dry mixture by mixing the hydrocolloid, the monovalent alginate salt, and optionally ions calcium and / or magnesium, sugar and / or starch, b) Addition of the dry mixture to oil, optionally in the presence of water, then c) Mixing in the presence of water to form the composition.
• dry ingredients hydrocolloid, monovalent alginate salt, optionally calcium and / or magnesium ions, sugar, starch, flavor, etc.
• dry ingredients hydrocolloid, monovalent alginate salt, optionally calcium and / or magnesium ions, sugar, starch, flavor, etc.
• salt and flavorings after step c) and not at step a).
• a high shear mixer such as an immersion mixer (or hand mixer) is used in step c) of mixing, until uniformity to form the composition.
• a pH regulator such as glucono-delta-lactone or a ferment, allowing the composition to gradually acidify is added.
• the pH regulator is added to the composition after step c).
• composition is then molded.
• the monovalent alginate salt, hydrocolloid G, calcium and / or magnesium ions, starch, sugar and dry ingredients advantageously exhibit the characteristics and preferred embodiments indicated above.
• the hydrocolloid is glucomannan.
• the process for preparing a composition according to the invention comprises the following steps: i) Preparation of an emulsion by mixing water and oil, ii) Preparation of an dry mixture with the mixture of hydrocolloid G, monovalent alginate salt, and optionally calcium and / or magnesium ions, sugar and / or starch, iii) Mixing of the emulsion with the dry mixture to form the composition.
• Step ii) then corresponds to step a) above and step iii) to steps b) and c).
• an emulsion Water and oil are mixed to prepare an emulsion.
• Such an oil-in-water emulsion can be obtained using a mixer, for example a hand mixer.
• the appearance of the emulsion is that of milk.
• the dry mixture is added to the emulsion, and the whole is mixed, for example with a high shear mixer such as an immersion mixer, until uniformity to form the composition.
• a high shear mixer such as an immersion mixer
• the process for preparing a composition according to the invention comprises the following steps: a) Preparation of a dry mixture by mixing the hydrocolloid, the monovalent alginate salt, and optionally calcium and / or magnesium ions, sugar and / or starch, b) Adding the dry mixture to a container containing oil and water, c) Mixing water, oil and of the dry mixture to form the composition.
• the dry ingredients are added to the oily phase. This is because the oily phase settles and is found on the surface because it is less dense than water.
• the whole is mixed, for example with a high shear mixer such as an immersion mixer, to mix the dry ingredients and fractionate the oil in water to obtain a whitish-appearing emulsion.
• a high shear mixer such as an immersion mixer
• the emulsion thickens very quickly and a uniform composition is obtained.
• the implementation of the method according to this second embodiment is advantageously faster than the implementation of the method according to the first embodiment.
• the process for preparing a composition according to the invention comprises the following steps: a) Preparation of a dry mixture by mixing the hydrocolloid, the monovalent alginate salt, and optionally calcium and / or magnesium ions, sugar and / or starch, b) Addition of the dry mixture to oil then dispersion of the dry mixture in oil, c) Addition of water to the dispersion then mixing for form the composition.
• the dry ingredients are added to the oil and dispersed for example using a whisk, fork or spoon, preferably using a shear mixer, in order to obtain a turbid mixture without aggregates.
• the water is added to the previous mixture and the whole is mixed preferably with a high shear mixer, for example a hand mixer, to mix the dry ingredients and fractionate the oil in the water to obtain an emulsion of whitish appearance.
• the emulsion thickens very quickly and a uniform composition is obtained.
• the process for preparing a composition according to the invention further comprises a step d) (or iv)) of gel setting.
• the gel is taken for 45min to 2h, preferably about 1 hour.
• the preparation process does not require heating and can be carried out at room temperature.
• the gel can be taken at room temperature (16-25 ° C, CNTP) or in a cool place (around 2-6 ° C, CNTP).
• compositions and their ingredients and more particularly, the monovalent alginate salt, hydrocolloid G, the calcium and / or magnesium ions, the starch, the sugar and the dry ingredients advantageously exhibit the characteristics and preferred embodiments indicated above.
• the invention relates to the uses of the compositions according to the invention.
• the invention relates to the use of a composition according to the invention, as a fat substitute, in particular as an animal adipose tissue substitute, such as a pig fatty tissue substitute.
• compositions and more particularly, the monovalent alginate salt, the hydrocolloid, the calcium and / or magnesium ions, the starch, the sugar and the dry ingredients advantageously exhibit the characteristics and preferred embodiments indicated above.
• the hydrocolloid is glucomannan as described above.
• the fat substitute has the appearance and texture of animal fat while being free from animal products. Therefore, the compositions according to the invention can be used as a pork fat substitute and are suitable for people who do not eat pork, as well as vegetarians and vegans.
• the fat substitute can be used in a wide variety of food products including, but not limited to, products with baking, grilling, pan, microwave, deep frying.
• the fat substitute is integrated into a preparation for frying, such as bacon, bacon, brisket, bacon, coppa.
• the invention also relates to a lard substitute comprising at least one layer of a composition according to the invention and at least one layer of a protein composition.
• protein composition is meant a composition of vegetable proteins such as an animal meat substitute. Said protein composition comprises at least 10% by mass of vegetable proteins, on the total mass of the protein composition.
• Such a protein composition examples of which (A, B and C) are given in Example 4 can comprise textured vegetable proteins (soya proteins), water, protein isolates (soya, peas), starch, gluten, fibers, enzymes and seasonings (flavors, salt, pepper) and / or colorings.
• a process for preparing the lard substitute comprises the following steps: i) preparation of a protein composition, ii) preparation of a liquid composition according to the invention, iii) casting in a mold of a first layer of protein composition or of liquid composition, iv) casting of a second layer of composition on the first layer produced in step iii), the second layer of composition being a layer of protein composition if the first layer is a layer of liquid composition or alternatively the second layer of composition being a layer of liquid composition if the first layer is a layer of protein composition, steps iii) and iv) can be repeated several times, v ) resting the mold thus filled for at least 6 hours.
• the resting is preferably carried out at room temperature for at least 5 h, preferably at least 10 h.
• the different layers adhere to each other in a cohesive structure, so that the bacon substitute can be handled as well as sliced, cut into bacon, matches, etc. Likewise, it can be browned in a pan without adding material and without charring.
• the compositions, the preparation of the liquid composition and more particularly, the monovalent alginate salt, hydrocolloid G, the calcium and / or magnesium ions, the starch, the sugar and the dry ingredients advantageously exhibit the characteristics and preferred embodiments indicated above.
• the hydrocolloid is glucomannan as described above.
• FIG. 1 is a photograph after firing of a composition according to the invention.
• Example 1 Preparation of a composition according to the invention
• glucono-delta-lactone Natural Spices, GDL.
• the water and the oil are mixed using a hand mixer, such as, for example, fitted with a Bamix® emulsifying head, until a white emulsion (milk) is obtained.
• the dry ingredients except GDL are mixed by stirring then added to the emulsion and the whole is mixed until uniform. using a blender, such as a Krups® immersion blender. The GDL is then added and mixed.
• water and oil are poured into a container. Oil migrates at the interface because its density is lower than that of water.
• the dry ingredients except GDL are poured into the container. Everything is mixed until uniform using a blender, such as a Krups® immersion blender. The GDL is then added and mixed. The implementation of this alternative method is advantageously faster.
• the mixture (obtained according to one or the other of the above processes) is poured into a mold and the mixture is left to stand in the mold for a gel setting for approximately 1 hour at room temperature or in the fridge (4 ° C).
• Example 2 Comparative trials of a combination of gelling agents
• hydrocolloids tested being gum arabic, locust bean gum, xanthan, pectin, guar gum, kappa carrageenan, alginate, gellan gum, agar and konjac.
• glucono-delta-lactone - 0.75 gram of glucono-delta-lactone.
• the analyzes focused on the color of the fresh product (that is to say the gelled composition but before any possible cooking), the syneresis of the fresh product, the texture of the fresh product and the behavior of the product during cooking.
• the color of the product is evaluated by visual appreciation. A whitish color, close to that of fat from bacon, is desirable.
• the syneresis of each product is evaluated in two different ways, on the one hand by a visual assessment and on the other hand, by a quantitative measurement.
• This quantitative measurement is carried out by depositing a paper towel previously folded in 4 (100 x 125 mm 2 ) on the gel, said towel being pressed on the gel with a cylindrical weight (31 g, 75 mm in diameter) for 30 s. The before and after mass of the towel is recorded and the difference is reported ( ⁇ mass after ⁇ - ⁇ mass before ⁇ ).
• the objective of the evaluation of syneresis by visual appreciation is to appreciate the loss of fluid with the naked eye, and more particularly the loss of oil, as well as the appearance of this loss of fluid. The lowest oil loss is desired and if there is any loss of fluid, minimal and uniform fluid loss and a dull appearance of the fresh product are desired.
• the texture is analyzed by manipulation and pressure with the thumb. The two parameters studied are flexibility and malleability. Flexibility characterizes the ability of the fresh product to be bent without breaking (handling) and malleability characterizes the ability of the fresh product to undergo compressive stress without breaking (thumb pressure). A flexible and malleable texture is desired.
• the cooking behavior of the product is evaluated on 2mm thick slices of fresh product in a pan heated to 200-250 ° C using an induction hob.
• the desired behavior is that of a fat of bacon or bacon characterized in particular by:
• compositions were not entirely satisfactory from the point of view of their texture and in particular with regard to criteria of syneresis or of texture on fresh matter.
• FIG. 1 is a photograph after baking of this alginate-konjac test.
• Example 3 Comparative tests
• Tests were carried out to determine the contents of each of the ingredients of the composition according to the invention. The tests were prepared similarly to the method described in Example 1.
• the above gels are evaluated on the following parameters: malleability, flexibility and homogeneity.
• Malleability and flexibility are as defined in Example 2 above.
• Homogeneity corresponds to a uniform structure of the gel and in particular to the absence of aggregates or lumps.
• compositions B, C, D and E are not very homogeneous, not very flexible and not very malleable: they therefore do not correspond to the properties of the desired fatty substitute.
• compositions A and F correspond to the desired characteristics in terms of malleability, flexibility and homogeneity.
• the percentage of calcium ions in these compositions fulfilling the desired properties is between 0.03 and 0.2%.
• the bacon substitute according to the invention comprises at least two parts, which can be alternated successively, namely a fatty part and a lean part.
• the lean part of the bacon substitute can be prepared according to one of the recipes (A, B or C), the ingredients and quantities of which are indicated in the tables below:
• Table 3 Recipe A) Mix with a table cutter (Robot Coupe) the textured soy proteins, fibers, konjac, gluten, praline, pepper, salt and sugar. Add the powdered fiber, then the water and oil and mix instantly (otherwise certain ingredients are taken together). The mixture is then manually formed in a pastry frame to obtain a thickness of about 1.5 cm Alternatively, a dough sheeter can be used.
• a table cutter Robot Coupe
• the textured vegetable proteins are rehydrated in water with iron oxide brought to the boil ( ⁇ 100 ° C) for 5 min.
• the proteins are then cooled to room temperature ( ⁇ 20 ° C), then mixed using a flat mixer (Kitchen Aid 3L, speed 4) for 2 min, mixed manually using a spatula , then mixed again for 2 min (speed 4).
• Methyl cellulose is added and mixed for 2 min (Kitchen Aid 3L, speed 4), mixed manually using a spatula to scrape the bowl, then blend again for 1 min (speed 4).
• the mixture is then formed manually in a pastry frame to obtain a thickness of about 1.5 cm.
• a rolling mill can be used.
• the ingredients for the extrusion are mixed in a twin-screw extruder (Werner & Pfleiderer ZSK25) at a temperature of 65 ° C, then formed and cut to obtain granules using a granulator (Werner & Pfleiderer ZGF).
• the granules are prepared by adding 3 parts of water, then formed by hand in a mold or using a rolling mill to obtain a layer about 1.5 cm thick.
• the fatty part of the bacon substitute is prepared as in Example 1.
• the bacon substitute is prepared by pouring the fatty part successively over the lean part (recipe A, B or C) in a mold, so as to alternate the layers of fat and lean.
• the successive layers formed in the mold constitute the bacon substitute.
• the lard substitute is placed at rest at a temperature of 50 ° C for 1 h, then at room temperature for 10 h. After freezing the bacon substitute, it can be sliced, cut into matchsticks, etc., then browned in a pan with or without added fat, preferably without added fat.
• Example 5 Measurement of the hardness of a fresh product according to the invention
• the fresh product as described in Example 1 is prepared and molded in a cylinder 30 mm in diameter and 24 mm in height in order to be tested for its hardness.
• the hardness is measured using a texture analyzer (TA.XT Plus, Stable Micro Systems). It is defined as the maximum force when compressing a cylinder of fresh product 30 mm in diameter and 24 mm in height with a 1 ⁇ 2 ”cylindrical tip at a speed of 0.5 mm / s and a penetration of 4 mm .
• TA.XT Plus Stable Micro Systems
• the measured hardness is 38 (+/- 2) g.
• Example 6 Use of ferments as a pH regulator A mix of ferments was prepared from the following ferments:
• BFL-04 mixture of Lactobacillus sakei and Staphylococcus carnosus Concentration of raw material:> 1.4E + 10 cfu / g Concentration in the final solution [0.625%]:> 8.7E + 7 cfu / g and
• the pH was measured at different times and the gel uptake controlled.
• the pH measurement was performed using a pH meter designed for solid and semi-solid products (Eutech pHSpear).
• the probe is rinsed with distilled water, and inserted into the product.
• the pH reading is taken when the display stabilizes.

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• Oil, Petroleum & Natural Gas (AREA)
• Jellies, Jams, And Syrups (AREA)
• Fodder In General (AREA)

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• 2021
  • 2021-05-12 CA CA3178474A patent/CA3178474A1/fr active Pending
  • 2021-05-12 US US17/924,953 patent/US20230180780A1/en active Pending
  • 2021-05-12 WO PCT/EP2021/062769 patent/WO2021229027A1/fr unknown
  • 2021-05-12 EP EP21725766.6A patent/EP4149275A1/de active Pending

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