FR2836788A1 - Culinary base, useful for making ready-made meals or flavored beverages, comprises proteins, lipids and carbohydrates - Google Patents

Abstract

Culinary base comprises at least 75% proteins (dry weight basis), lipids and carbohydrates. Independent claims are also included for: (1) production of a ready-made meal or flavored beverage by mixing raw, precooked, cooked or processed foodstuff(s) with a culinary base as above; and (2) ready-made meal or flavored beverage produced by the process of (1).

Description

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 The invention relates to the field of dietetics, and more particularly that of high protein diets, especially in humans.

 It is known that excessive consumption of carbohydrates and lipids causes the formation of fat reserves by the body, and therefore generates excess weight. A reduction in the intake of carbohydrates and lipids forces the body to transform the absorbed proteins, but if the intake of these is insufficient, the body will draw in the muscle mass by causing the progressive loss.

 High protein and low carbohydrate and high fat diets result in high-protein diets aiming for weight loss with a maintenance of muscle mass, the body consuming carbohydrates and lipids accumulated as reserves, and proteins that are ingested. .

 In the case of high protein diets, meal substitutes, which are ready-to-eat food preparations in the form of cream or in the form of powder for dilution in water, which replace one or more meals, are known. There are only a few varieties, sweet preparations being limited to vanilla or chocolate flavor, and salty preparations are generally available as dehydrated soup.

 These solutions have many disadvantages, first because they replace meals, they deprive the body of any fresh food. Then, the low diversity of flavors available, which are in addition to the tastes built or reconstituted, causes a rapid weariness of the consumer. Finally, they make the consumer lose the habit of taking a real meal.

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 The Applicants have developed a preparation hereinafter called culinary base, for cooking food, while respecting a high protein diet, namely high protein intake and low intake of carbohydrates and proteins.

 A first object of the invention is a method for preparing a cooked dish or a scented beverage, comprising a proportion of at least 70% by weight of dry weight proteins relative to the final dry weight of said dish or said beverage wherein at least one raw, precooked, cooked, or processed food is provided, and said food is mixed with a food base comprising proteins in an advantageous proportion of at least 70% dry weight relative to the total dry weight of said base, carbohydrates and lipids.

 Preferably, the proportion by dry weight of protein of the cooked dish or scented beverage is at least 75%, and more preferably at least 80%.

 Before explaining in more detail the objects of the invention, the definition of terms used in the description and the claims is hereinafter given.

 According to the invention, the terms protein and protide will be used indifferently to designate an amino acid, a peptide, a polypeptide, a protein, and any substance the hydrolysis of which produces at least one amino acid, a peptide, a polypeptide or a protein , and mixtures thereof.

 A food is of animal or vegetable origin, and constitutes, in the method of the invention, the theme or subject of the cooked dish or scented drink, that the culinary base will prepare. Thus, it is the presentation of this food, for example in the form of a drink, a cream, its warming or its

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 cooking, using the culinary base, which leads to said scented drink or said cooked dish.

 The food or foods according to the invention may be in the raw state, precooked or cooked. When the food is partially or completely cooked, its cooking is preferably carried out in the absence of fat, for example with water or steam, so as not to provide unnecessary lipid supply, the culinary base providing it alone, the minimum contribution required for the preparation of the cooked dish.

 "Developed food" means a food that has undergone one or more treatments, on an industrial scale or not, notably for its transformation into consumable food, such as extraction, roasting ... For example, an elaborate food is cocoa powder, coffee.

 A culinary base is defined by a composition comprising a proportion of at least 70%, preferably at least 75%, or even at least 80%, of proteins by dry weight relative to the total dry weight of the composition, and the supplement in carbohydrates and lipids. It has a culinary function, in particular it acts as a binder, emulsifier, fat, and replaces all the basic ingredients necessary to accommodate foods, and traditionally used, such as butter, flour, milk , cream...

 Advantageously, the culinary base as defined above is in the form of powder. This presentation makes it easy and precise to collect a predetermined quantity. Before its use, and in particular its mixing with the food or foods, it is dissolved in water, or any preferably low-calorie liquid, such as vegetable cooking water, in a variable dosage depending on the dish or drink to prepare. So, if you prepare a soup or a drink, the same amount of cooking base will be

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 diluted in a greater volume of water than that which would be retained if the base was used for the preparation of a gratin of vegetables for example.

 The culinary base according to the invention withstands high temperatures, and its heating at cooking temperatures of foods does not generate toxic products or likely to affect the interest of the diet. It can be heated, before mixing with the food or foods, and / or it is the assembly resulting from mixing the food or foods with the culinary base, which is heated.

 To prepare a cooked dish, it will advantageously choose the food or foods among vegetables, meat, fish, fruit, and mixtures thereof.

In a severe diet, low calorie foods are preferably selected.

 To prepare a scented beverage, the food or foods may be selected from chocolate powder, coffee, fruit juice.

 Another object of the invention is a cooked dish or a scented drink that can be obtained by a process as described above.

 The invention also relates to a culinary base comprising a proportion of at least 70% of dry weight proteins relative to the final dry weight of said base, and the complement in lipids and carbohydrates.

 Examples of the composition and uses of food bases according to the invention are presented below, and from which will emerge the advantages of the invention.

Example 1
The culinary base comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.3%, said proteins being chosen from milk proteins and soy protein, from syrup of

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 glucose, salt, xanthan gum, magnesium carbonate.

The exact composition in grams of this base, per 100 g of the base in dry weight, is as follows:

<Tb>
<tb> Proteins <SEP> 75.3
<tb> Carbohydrates <SEP> 9.2
<tb> Lipids <SEP> 1.5
<tb> Fibers <SEP> 1.0
<tb> Minerals <SEP> 8.5
<tb> Moisture <SEP> 4,5
<Tb>

This base is advantageously used to prepare soups using fresh vegetables such as leeks, celery, at a rate of about 20 g per 200 ml of water or vegetable broth.

 A soup is obtained comprising dry weight relative to the total dry weight of the soup, 80% protein, 5% fat and 15% carbohydrates.

 The resulting soup is velvety, which while having the smoothness and flavor of a soup prepared with fat including cream, is low in calories, about 32 Kcal per 100 g of soup in dry weight.

 This base can also be used to obtain bechamel sauce.

Example 2
The culinary base comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.6%, said proteins being chosen from milk proteins, aspartame, xanthan gum, carbonate magnesium.

The exact composition in grams of this base, per 100 g of the base in dry weight, is as follows:

<Tb>
<tb> Proteins <SEP> 75.6
<tb> Carbohydrates <SEP> 13.1
<tb> Lipids <SEP> 1.0
<tb> Fibers <SEP> 0, <SEP> 9
<Tb>

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<Tb>
<tb> Minerals <SEP> 4,8
<tb> Humidity <SEP> 4,6
<Tb>

This base is advantageously used to prepare a chocolate cream, at a rate of about 20 g for 200 ml of water and about 50 g of defatted cocoa powder.

 A chocolate cream is obtained comprising, by dry weight, relative to the total dry weight of the cream, 83% of proteins, 9% of lipids and 8% of carbohydrates. It is low in calories, about 14 Kcal per 100g of cream in dry weight.

Example 3
The culinary base comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 87%, said proteins being chosen from milk and egg proteins, aroma and salt.

The exact composition in grams of this base, per 100 g of the base in dry weight, is as follows:

<Tb>
<tb> Proteins <SEP> 75.1
<tb> Carbohydrates <SEP> 3,6
<tb> Lipids <SEP> 7.1
<tb> Fibers <SEP> 0.3
<tb> Minerals <SEP> 7.8
<tb> Moisture <SEP> 6.1
<Tb>

This base is advantageously used to prepare a vegetable terrine, at a rate of about 20 g per 100 ml of water.

Example 4
The culinary base comprises proteins in a proportion by dry weight relative to the dry weight of the base, of 75.4%, said proteins being chosen from milk and egg proteins, wheat flour and yeast chemical, magnesium carbonate.

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The exact composition in grams of this base, per 100 g of the base in dry weight, is as follows:

<Tb>
<tb> Proteins <SEP> 75.4
<tb> Carbohydrates <SEP> 10.2
<tb> Lipids <SEP> 3.8
<tb> Fibers <SEP> 0.4
<tb> Minerals <SEP> 4,2
<tb> Moisture <SEP> 6.0
<Tb>

This base is advantageously used to obtain low-calorie pancakes by cooking.

Claims (8)

A process for the preparation of a cooked dish or scented beverage, comprising a proportion of at least 70% by weight of dry weight protein relative to the final dry weight of said dish or beverage, characterized by the following steps: at least one raw, precooked, cooked or elaborated food is available, said food is mixed with a culinary base comprising proteins, carbohydrates and lipids.  2. Method according to claim 1, characterized in that the culinary base is in powder form and in that, before mixing with the food or said food, it is dissolved in water.  3. Method according to claim 1 or 2, characterized in that, before mixing the food or said food with the culinary base, it heats it.  4. Method according to claim 1 or 2, characterized in that, after mixing the food or said food with the culinary base, the resulting assembly is heated.  5. Method according to any one of claims 1 to 4 for preparing a cooked dish, characterized in that the or said food is selected from vegetables, meat, fish, fruit and mixtures thereof.  6. Method according to any one of claims 1 to 4 for preparing a scented beverage, characterized in that the said food or foods are selected from chocolate powder, coffee, fruit juice.  7. Cooked dish or scented drink obtainable by a method according to any one of claims 1 to 6.  8. Culinary base comprising a proportion of at least 70% protein by dry weight relative to the weight <Desc / Clms Page number 9>  final dry of said base, and the supplement in lipids and carbohydrates.