FR2887405A1 - PROCESS FOR PRODUCING DIETETIC PASTES AND PASTES THUS OBTAINED - Google Patents

Abstract

The process for producing dietary-type pasta, based in particular on durum wheat semolina, comprising the steps of mixing the dry constituents, wetting the mixture with water, kneading, extrusion or rolling, and then drying, is characterized in that the step of mixing the dry constituents consists of mixing with the durum wheat semolina, at least 8% by weight of a dextrin derivative A of cereals, vegetables or legumes or other plants, rich in soluble dietary fiber and at least one constituent B, other than the dextrin derivative A, added in powder form. The durum semolina dietary dough thus obtained makes it possible, after ingestion, to diffuse carbohydrates into the body. organism more slowly than conventional pasta. They can be used in sports diets and more particularly in diets with nutritional aims.

Description

The present invention relates to the field of pasta manufacture

  for food, particularly dietetic pasta, their manufacturing process and pasta thus obtained.

  Typically, pasta for food is usually made from durum wheat semolina (with a particle size of approximately 200 to 600 micrometers) to which about 30% by weight of water is added. The durum wheat semolina and the water are kneaded together to form a pasty composition which is then extruded or rolled to the desired shape of the pasta, in an extrusion die or rolling mill. Pasta thus obtained is called "fresh" pasta. Alternatively, they can be dried. In this case, the drying step is very important, it must be carried out away from drafts, poor drying inducing pasta that disintegrate during cooking. The drying takes place in thermostatically controlled cabinets, preferably with controlled hygrometry. If the drying is carried out at temperatures above 90 C, it lasts from 2 to 4 hours but if the temperature is lowered below 60 C to maintain the organoleptic properties (nutritional and taste properties), a drying time of 7 at 9 o'clock may be necessary.

  Various ingredients can be added to these pasta, for example eggs (whole eggs, yolk, or in powder form), milk for example in the form of defatted dry extract, or extracts of vegetables or fresh vegetables in low percentages (a few percent).

  Dietetic pasta is a specific pasta for a specific diet that contains specific ingredients to provide the consumer with specific nutritional effects. For example pasta rich in protein, that is to say containing a percentage that can go between 25 and 65% of protein in the dry finished product, contribute for example to the maintenance or muscle building. In this case, it is mainly extracts of animal or vegetable proteins (for example pea extracts) which are mixed with durum wheat semolina before the addition of water. For pasta with the goal of obtaining a health claim, you can also control the aminogram based on the selection of ingredients added to durum wheat semolina.

  However, the addition of particular ingredients to the durum wheat semolina modifies the physico-chemical properties of the pasty composition obtained during mixing with water and has implications both on the extrusion or rolling step. , the drying step as well as the quality and the finished appearance of the product.

  Because of their high starch content, pasta is frequently used in sports diets, especially for endurance sports, as they slowly release the sugars required for energy during exercise. This concept of slow carbohydrates is also sought in diets advised to diabetics.

  The plaintiff has discovered that by adding to conventional pasta a dextrin derivative (from cereals, vegetables or legumes or other vegetables) rich in soluble fiber, it was still possible to slow down further. absorption of carbohydrates usable by the body. This effect becomes significant if the concentration of this dextrin derivative exceeds 8% by weight in the dry product.

  However, this compound derived from dextrin is a compound that crosslinks very quickly in contact with water and is difficult to extrude at such concentrations. To solve this problem, the Applicant has also discovered that simultaneous incorporation in pulverulent form of a constituent, other than the dextrin derivative, into the dry starting constituents makes it possible to homogeneously mix dextrin and wheat semolina. hard during wetting and allows to extrude or roll the mixture in good conditions.

  For this purpose, the method of manufacturing dietary pasta, dietetic type, according to the invention, especially based on durum wheat semolina, comprising the steps of mixing the dry constituents, wetting the mixture with the water, kneading, extrusion or rolling, followed by drying, is characterized in that the step of mixing the dry constituents consists in mixing with durum wheat semolina at least 8% by weight of a grain dextrin derivative A, of vegetables or legumes or other vegetables, rich in soluble dietary fiber and at least one component B, other than the dextrin derivative A, added in powder form. Preferably, component B is a flour, a protein extract or a mixture thereof.

  Indeed, it has been found that the protein and / or flour mixtures added in pulverulent form retard the formation of the bonds (or crosslinking) which are then formed less rapidly between the different molecules of the dextrin derivative and durum wheat semolina during the wetting with water.

  Protein extract is here understood to mean a mixture obtained by extraction (of plants, milk, egg white) containing proteins: advantageously at least 60% of proteins, preferably up to 85%, and even more preferably up to 92% by dry weight of proteins.

  Proteins are chosen primarily from proteins derived from plants, milk or egg white or a mixture thereof. Advantageously, the proteins derived from plants and / or milk are added in dry form to the mixture of the constituents, and egg white in liquid form is added during mixing with water. In this case, this egg white added in "liquid" form also serves as a binder.

  The dextrin derivative used in the process of the present invention preferably contains more than 80% dry weight of soluble dietary fiber and has a low glycemic index.

  According to the report AFSSA (French Agency for Food Safety) on dietary fiber prepared by the committee of experts specializing in human nutrition dated 24 September 2002, the definition of dietary fiber proposed by the working group is as follows: "The dietary fibers are: carbohydrate polymers (DP> 3) of plant origin, associated or not in the plant, with lignin or other non-carbohydrate constituents (polyphenols, waxes, saponins, cutins, phytates, phytosterols ...) or carbohydrate polymers (physically, enzymatically or chemically) or synthetic polymers (DP> 3) recorded in a list attached to the AFSSA report mentioned above.

  In addition, dietary fiber is neither digested nor absorbed in the small intestine. They have at least one of the following properties: increased production of stools, stimulation of colonic fermentation, decrease in fasting cholesterolemia, decrease in glycemia and / or postprandial insulinemia (s) ".

  Fiber, or dietary fiber, can therefore be defined as the fraction of edible plant residues that are resistant to enzymatic digestion in the human small intestine. Soluble fibers are those that are degraded in the colon and thus spread in the body. Thus the high soluble fiber content of the dextrin derivative used in the process according to the present invention allows the pasta thus manufactured, to diffuse, after ingestion, sugars soluble in the body more slowly than conventional pasta.

  Preferably, the dextrin derivative A used in the process according to the present invention is a corn or wheat derivative.

  It is introduced, like the protein extracts or the flour, in pulverulent form, that is to say in the present case with an average particle size of the order of 20 to 150 m, preferably between 50 and 120 m.

  Advantageously, the dry constituents for the manufacturing method according to the invention may comprise from 20 to 80% by weight of durum wheat semolina, from 8 to 30% by weight of dextrin derivative A and from 5 to 65% by weight. weight of constituent B. The extrusion step is carried out on extruders of any type, but preferably at a slow speed so as not to subject the dough to excessive mechanical forces which would be detrimental to the maintenance of its organoleptic properties. It is therefore preferable that the heating at the outlet of the press does not exceed 45 ° C. As regards the drying step, it is carried out in a thermostatted oven or cabinet, preferably at a temperature above 50 ° C. so as to do not allow the bacteria to proliferate, and preferably also under controlled humidity of less than or equal to 55% for a period of at least 3 hours.

  The method according to the invention thus makes it possible to obtain dietary-type pasta with a degree of moisture of between 9 and 12%, the pasta having, in a conventional manner, a degree of moisture less than 12.5% so that there is no mold growth.

  A fatty substance may be added to the dry starting constituents, for example a small quantity of oil, such as rapeseed oil and / or wheat germ (known for their omega 3 and vitamin E content), or derivatives of alpha-linoleic acid (EPA and DHA).

  The presence of this fatty substance is advantageously preferred when the percentage of dextrin derivative is greater than or equal to 10% and particularly preferred when this percentage reaches at least 12% by weight.

  It is also possible to add durum wheat semolina, in addition to the dextrin derivative A, and the powdery component B, soluble and insoluble dietary fiber, and micronutrients (such as trace elements, polyphenols, caratenoids, and anti-micronutrients). free radicals ...) for the purpose of obtaining additional nutritional and / or taste properties.

  The present invention also relates to pasta intended for diet, of the dietary type, based in particular on durum wheat semolina, characterized in that they comprise at least 8% by weight of dextrin derivative containing at least 80% by weight of soluble dietary fiber. Preferably, said pastes comprise more than 10% by weight, and even more preferably, at least 12% by weight of dextrin derivatives.

  Advantageously, the dextrin derivative is a dextrin derivative of corn or wheat, having a glycemic index of less than 26%. According to the AFSSA, the glycemic index is defined as the area under the glycemic response curve (area above the baseline) represented by fasting blood glucose, to a portion of food providing 50 grams of carbohydrates. , expressed as a percentage of the response to a portion of a reference food providing the same amount of carbohydrates, taken by the same subject (as an indication, the following glycemic indices are given: sucrose = 100, water = 0, cooked dough type spaghetti = 40) (FAO / WHO, 1998).

  According to a preferred formulation, the pasta according to the invention comprises, in percentages by weight of dry product, from 20 to 80% of durum wheat semolina, from 5 to 65% of protein mixture and / or flour, of 8% 30% dextrin derivative of wheat or corn, and optionally 1 to 3% of egg white.

  It has been found that with percentages of protein mixture greater than 65% by dry weight, the pastes do not stand: they are difficult to form during extrusion, have micro-cracks after drying and are disintegrated at the time of drying. cooking.

  According to a first variant of the invention, a preferred composition of pasta for dietetic purposes comprises, in percentages by weight of dry product, 75 to 77% of durum wheat semolina, approximately 10% of protein mixture. powder, about 12% dextrin derivative of wheat or corn, and 1 to 3% of egg white.

  According to a second variant of the invention, pasta intended for diet, of dietary type, comprises in percentages by weight of dry product, 75 to 77% of durum wheat semolina, about 10% of pulverulent flour, about 12% dextrin derivative of wheat or corn, and 1 to 3% of egg white.

  The first category of pasta above is intended for subjects whose diet must in particular be supplemented with proteins, for example for the elderly.

  The second category of pasta is particularly suitable for athletes, the presence of flour further increasing its available carbohydrate content.

  The dietary type pasta according to the present invention therefore find an interesting use in diets for athletes, diabetics or carriers of the metabolic syndrome, as well as in diets for nutritional purposes, such as in particular for weight loss. , the re-nutrition of the elderly, the release of protein diet.

  The present invention will now be explained by presenting nonlimiting exemplary embodiments.

Example 1

  First stage In a 12 kg vat, 9.24 kg of durum wheat semolina are introduced: 1.2 kg of pulverulent protein mixture (pea and soy isolate containing more than 82% by weight of proteins). , 44 Kg of wheat dextrin (Nutriose FB from ROQUETTE Frères) The Nutriose FB from ROQUETTE Frères is a wheat dextrin derivative containing 85% soluble dietary fiber, measured using the HPLC enzymatic method, (AOAC 2000) . The interest of this derivative rich in soluble dietary fiber lies in the slow diffusion of energy in the body by having a glycemic index of 25% and an insulin index of 13%. This derivative has a calculated caloric value of 2 kcal / g, ie 8.4 kJ / g. Long-term tolerance tests on digestibility and flatulence showed good tolerance up to 45 g / day.

  These constituents are dry blended and then 10 to 20 centilitres of oil (for example rapeseed oil) are added, which makes it possible to dissociate the possible agglomerates and to avoid, during the next step, too much crosslinking. fast dextrin.

  The addition of oil also facilitates the subsequent cleaning of the walls of the mixing tank and the extrusion machine.

  Step 2 Then 1.2 liters (in liquid form) of egg white and then about 3 liters of water are added. It is kneaded for about 15 minutes.

  In order to comply with microbiological criteria (in particular aerobic mesophilic flora <200,000 cfu / g) the water used for wetting is demineralized beforehand, filtered and subjected to UV radiation (lamp).

  Third step The wet paste is then extruded in an extrusion apparatus called a "press" of the traditional type (such as for example a model P30 from the Monferrina Company or D65 from the Parmiggiana Company) whose extrusion speeds do not exceed 100 kg. /hour. More efficient presses can also be used knowing that the shrinkage (loss of material at start and stop) will be more consistent, especially at startup.

  Step Four The extruded pastes are spread on trays which are then placed in drying cabinets.

  The drying temperature is at least 52 ° C. (preferably greater than 54 ° C.) with an ambient humidity of less than 60% (preferably less than or equal to 50%) for at least 3 hours (preferably between 5 and 7:30).

  This drying process results in a finished product water content of between 9 and 9.5%, which is significantly lower than the required maximum of 12.5% to prevent mold growth.

  This process can be applied to all forms of pasta, in particular short pasta of the "fusilli, twisted ..." type.

Example 2

  Under the same operating conditions as those of Example 1, 12.7 kg of vegetable powder mixture (3.9 kg of durum wheat semolina) were introduced successively into a 12 kg vat. , 44 kg of wheat dextrin (Nutriose FB) 0.18 liter of fat in the form of oil 3 liters of egg white (# 0.3 kg of protein) The mixture of these constituents is then wetted with about 3 liters of water, then kneaded for about 15 minutes. Extrusion and drying are carried out according to the method of Example 1.

  The pastes thus obtained contain, in percentages by weight of dry product, approximately: - 57.44% vegetable protein mixture - 27.83% durum wheat semolina - 12.18% wheat dextrin 2.54% egg white.

Example 3

  Under the same operating conditions as those of Example 1, successively 4.79 kg of durum wheat semolina were introduced into a 12 kg vat of 4.57 kg of vegetable powder protein mixture (see Example 1). , 78 kg of wheat dextrin (Nutriose FB) 0.72 liter of fat in the form of oil 1.90 liter of egg white (# 0.19 kg of protein) Then the mixture is wet with about 3 liters of water and kneaded for about 15 minutes. Extrusion and drying are carried out according to the method of Example 1.

  The pasta thus obtained contains, in percentages by weight of dry product, approximately: - 42.28% of durum wheat semolina - 40.33% of vegetable protein mixture - 15.71% of wheat dextrin - 1.68% of egg white The pasta obtained in the examples above makes it possible in particular to respond to the recommendations of the National Health and Nutrition Program (PNNS, France, 2001) relating to the increase of fibers and the reduction of fast sugars in the diet. In addition, these pastas find interesting uses, for example, in dieting, diabetic diets, protein diet, as well as in the field of nutrition of the elderly person ...

Claims (15)

  1. Process for the manufacture of pasta for dietetic purposes, based in particular on durum wheat semolina, comprising the steps of mixing the dry constituents, wetting the mixture with water, kneading, extrusion or rolling, then drying, characterized in that the step of mixing the dry constituents consists of mixing with the semolina of durum wheat, at least 8% by weight of a derivative A of dextrin of cereals, vegetables or legumes or other plant, rich in soluble dietary fiber and at least one component B, other than the dextrin derivative A, added in powder form.   2. Method according to claim 1, characterized in that component B is a flour, a protein extract or a mixture thereof.   3. Method according to claim 2, characterized in that the proteins of the protein extract are chosen from proteins derived from plants, milk or egg white, or a mixture thereof.   4. Method according to claim 3, characterized in that the proteins from plants and / or milk are added in dry form to the mixture of constituents, and the egg white in liquid form is added during mixing.   5. Method according to any one of the preceding claims, characterized in that the dextrin derivative contains more than 80% by dry weight of soluble dietary fiber, and has a low glycemic index.   6. Process according to any one of the preceding claims, characterized in that the dextrin derivative is a dextrin derivative of corn or wheat.   7. Process according to any one of the preceding claims, characterized in that the dry constituents comprise from 20 to 80% by weight of durum wheat semolina, from 8 to 30% by weight of dextrin derivative A and from 5 to 65% by weight. % by weight of constituent B. 8. Process according to any one of the preceding claims, characterized in that a fatty substance is added to the dry constituents, in particular when the percentage of dextrin derivative is greater than or equal to%.   9. Method according to any one of the preceding claims, characterized in that the drying is carried out in an oven at a temperature above 50 C under controlled humidity of less than or equal to 55% for at least 3 hours.   10. Pasta for food, dietetic type, including durum wheat semolina, characterized they comprise at least 8% dextrin derivative containing at least 80% by weight of soluble dietary fiber.   11. Food-grade dietary pastes according to claim 10, characterized in that they comprise more than 10% by weight, preferably at least 12% by weight, of dextrin derivative.   12. Food-grade dietetic pasta according to claim 10 or 11, characterized in that the dextrin derivative is a dextrin derivative of corn or wheat having a glycemic index of less than 26%.   13. Pastes for diet, dietetic type, according to one of claims 10 to 12, characterized in that they comprise, in percentages by weight of dry product, 20 to 80% of durum wheat semolina, from 5 to 65% of protein mixture and / or flour, from 8% to 30% of dextrin derivative of wheat or corn, and optionally from 1 to 3% of egg white.   14. Use of pasta according to one of claims 10 to 13 in diets for athletes, diabetics or carriers of the metabolic syndrome.   15. Use of pasta according to one of claims 10 to 13 in diets for nutritional purposes, such as in particular for weight loss, the re-nutrition of the elderly, the release of protein diet.