FR3063602A1 - FOOD COMPOSITION BASED ON TUBER FLAPS - Google Patents

Abstract

The present invention relates to tuber lamellae, characterized in that the starch present in said lamellae is predominantly resistant, as well as their method of production and food compositions comprising them. The food compositions according to the invention have the advantage of allowing a lower assimilation of starch, for example compared to compositions based on petals or cereal flakes.

Description

063 602

51997 ® FRENCH REPUBLIC

NATIONAL INSTITUTE OF INDUSTRIAL PROPERTY © Publication number:

(to be used only for reproduction orders)

©) National registration number

COURBEVOIE

©) Int Cl ⁸ : A 23 L 19/10 (2017.01)

PATENT INVENTION APPLICATION

A1

©) Date of filing: 10.03.17. (30) Priority: © Applicant (s): DIAWARA MALIKA - FR. ©) Inventor (s): DIAWARA MALIKA. @) Date of public availability of the request: 14.09.18 Bulletin 18/37. ©) List of documents cited in the preliminary search report: See the end of this booklet (© References to other related national documents: ©) Holder (s): DIAWARA MALIKA. ©) Extension request (s): ©) Agent (s): LAVOIX.

FOOD COMPOSITION BASED ON TUBER BLADES.

(g /) The present invention relates to tuber lamellae, characterized in that the starch present in said lamellae is predominantly resistant, as well as their process for obtaining and food compositions comprising them. The food compositions according to the invention have the advantage of allowing a lower assimilation of starch, for example compared to compositions based on petals or cereal flakes.

FR 3 063 602 - A1

FOOD COMPOSITION BASED ON TUBER CELLS

Field of the invention

The present invention relates to food compositions, in particular of the snack bar, muesli and granola type.

State of the art

Considered as foods with a beneficial effect on health, cereal bars as well as granola and muesli made from cereals have become essential products for breakfast or "snacking" in industrialized countries.

Cereals can be presented in five different types: petals, flakes, soufflés, exploded and extruded. These types of cereals are obtained by simple processing of the original grain, while extrudates require first reducing the cereals into a dough which can then be cut into any shape.

To obtain these different forms of cereals, the harvested grains are first of all stripped of their external cellulosic envelope, a tough and little assimilable envelope. They are then generally placed in a mixer in which are added malt, salt, sugar, vitamins and additional minerals. Finally, the grains are cooked, in order to transform the starch into more digestible carbohydrates. The preparation process, especially the cooking step, depends on the type of cereal desired.

For example, the petals are obtained by re-cooking, in a hot air circuit, which rids the grains of wheat or corn of their excessive moisture. Once cooled, they are flattened by cylinders which give them their characteristic petal shape. Finally, giant ovens are used to grill the petals, which can then be coated with sugars, chocolate, honey, etc.

The flakes are crushed, pressed and sometimes precooked cereals. For the preparation of the flakes, the cooked cereals are rolled. The peeled cereals are first soaked. They are then dumped in a silo, fall on a rolling chain where they are heated using gas burners. Cereals become softer and more flexible. After heating, the cereals are rolled in the form of flakes thanks to rolling mills, then they fall on a strip, cool and dry.

In terms of exploding, the process involves cooking, usually rice, with steam, then drying. The grains are then laminated: the inner wall is destroyed, but they retain their original appearance. The process finally includes a roasting step, which causes the grains to swell. The grains are generally offered plain or coated with chocolate.

For the production of soufflés, the grains are steamed whole, at very high temperature (200 ° C). Immediately after they are subjected to a partial vacuum: the air inside the grains will push the walls, a bit like when you inflate a balloon. They are then coated with various ingredients and dried with a stream of dry, hot air.

Finally, the manufacture of extrudates is very similar to that of puffed cereals. However, before being subjected to partial vacuum, the cereals are transformed into a dough to which can be added for example sugar or honey. This dough can then take any shape, such as balls or stars.

Cereals store carbohydrates, especially starch, cell-free. This gives them a high accessibility of their carbohydrates, which is quickly mobilized at the time of germination, for example. In addition, cereals such as corn or wheat have a high carbohydrate density. However, the carbohydrate density of a food and the accessibility of carbohydrates by digestive enzymes have a strong impact on the glycemic index and therefore on the pancreatic production of insulin. In addition, a high concentration of carbohydrates in the gastrointestinal tract could have an undesirable impact on the microbiota and be the cause of intestinal dysbiosis which is often associated with metabolic diseases (obesity, type 2 diabetes, dyslipidemia, etc ...).

There is a need to provide new foods with improved metabolic impact, preferably which can also be consumed by people at risk of developing or suffering from metabolic disease (s).

Description of the invention

The inventor has highlighted a new product which can replace cereal petals and / or flakes and which has a better metabolic impact than the latter and, more generally, than any other cereal substance. This new product consists of strips of tubers.

The tuber strips according to the invention can partially or totally replace cereal petals and / or flakes in food compositions, thus making it possible to have a better metabolic impact while retaining a texture and a taste characteristic of these compositions, than for example, they are of the granola, snack bar or muesli type.

The process demonstrated by the inventor to obtain tuber strips allows them to have a better metabolic impact than cereals because of their low glycemic index and their beneficial role on the microbiota. These beneficial effects are due in that the process implemented to obtain them on the one hand makes it possible to conserve their natural richness in fibers and on the other hand results in that the starch present in said strips becomes resistant (in particular by demotion ), and preferably in that the starch present in said strips remains mainly in cellular form. The tubers store their carbohydrates, in particular starch, in the organelles, i.e. in cell form, which makes it less accessible to digestive enzymes thus avoiding its assimilation and the resulting increase in blood sugar.

An essential advantage of the tuber strips according to the invention therefore lies in their beneficial metabolic impact linked to their low glycemic index and to their beneficial effect on the microbiota. They make it possible to use less insulin secretion by the pancreas during their consumption. It should be noted that insulin is an anabolic hormone that promotes fat storage and a low-grade inflammatory condition associated with chronic metabolic diseases (obesity, diabetes, cardiovascular disease). Another advantage of the tuber strips is their absence of gluten.

The glycemic index measures the ability of a given carbohydrate to raise blood sugar after a meal compared to a reference standard which is generally pure glucose. Carbohydrate density is the amount of carbohydrates in grams per 100 grams.

A first object of the invention relates to a tuber strip, characterized in that the starch present in said strip is mainly resistant and in that said strip has a thickness of less than 5 mm. Said coverslip is also naturally rich in fibers.

The tuber strip is preferably obtained from a cooked tuber.

The tuber strip is preferably thin, dry and crisp.

The tuber is preferably selected from the group consisting of carrot, parsnip, taro, cassava, yacon (also called earth pear), Japanese crosne, sweet potato, yam, iris, kohlrabi, celeriac, beet, and radishes.

The tuber strip is preferably less than 1.5 mm thick and / or greater than 0.5 mm thick.

Another subject of the invention relates to a food composition comprising at least one strip of tuber as defined above.

The food composition comprises, for example, from 0.1% to 100% of tuber strips, the percentage being expressed by mass over the total mass of the composition.

A preferred food composition is a snack bar, a muesli or a granola.

Another object of the invention relates to a process for the preparation of tuber strips as defined above, characterized in that said process comprises:

aj optionally, cooking at least one raw tuber or at least one piece of raw tuber, to obtain a cooked tuber or piece of tuber,

a) cooling, preferably by stiffening and / or freezing, of at least one raw or cooked tuber and / or at least one piece of raw or cooked tuber, to obtain a cooled tuber or piece of tuber,

b) cutting said cooled tuber or piece of tuber into strips, to obtain strips, and

c) dehydration of said lamellae, to obtain dehydrated lamellae.

Another subject of the invention relates to a process for the preparation of a food composition as defined above, comprising a step of mixing the lamellae of the tuber as defined above or obtained by a process as defined above with at least one functional food ingredient.

Another object of the invention relates to the use of at least one strip as defined above as a substitute for petals or cereal flakes in a food composition, in particular for improving the metabolic impact of said food composition, in particular by retaining its naturally high fiber content and by increasing the level of resistant starch by cooling (cooling in particular allowing the process of retrogradation), and therefore for reducing the glycemic index of said composition.

Tuber

By the term "tuber", we mean here a reserve organ of a plant, generally underground. The tuber ensures the survival of plants during the winter season and / or during drought and often allows them to propagate vegetatively. A tuber is swollen by the accumulation of reserve substances. When an organ is transformed into a tuber, it is said to be tuberous.

Different organs of a plant can be turned into tubers. The tuber can for example come from the root, the rhizome, the base of the stem and / or the entire stem.

The term "root" is used here to designate an organ, generally underground, of vascular plants, which fixes them to the ground and which ensures their supply of water and mineral salts.

Non-limiting examples of root tubers are yams, sweet potatoes, carrots, parsnips, taro, yacon (also called earth pear) or cassava.

Non-limiting examples of rhizome tubers are Japanese crosne or iris.

Non-limiting examples of tuber at the base of the stem (more precisely of the hypocotyle) are kohlrabi or celeriac,

Non-limiting examples of the whole root and hypocotyle tuber are beets or radishes.

A preferred tuber for use according to the invention is preferably selected from the group consisting of: carrot, parsnip, taro, cassava, yacon, Japanese crosne, sweet potato, yam, iris, kohlrabi, celeriac, beet and radishes.

The tuber is preferably not a potato tuber.

Tuber slices

The present invention particularly relates to a tuber strip.

A tuber strip according to the invention is in particular characterized in that the starch present in said strip is predominantly resistant.

"Resistant starch" means carbohydrates that do not break down into sugar and are not absorbed by the small intestine. Like insoluble fiber, they travel through almost the entire digestive tract, remaining unchanged, and usually ferment in the colon.

In particular, the tuber strip is characterized in that it comprises mainly resistant starch when it is obtained by a process comprising a cooling step, in particular a stiffening and / or freezing step. The cooling step allows the downshift process.

The tuber strip is naturally rich in fiber. In particular, it contains more fiber than cereals. For example, for 100 g of cooked product, there are 1.2 g of fiber in corn flakes, 1.68 g in oat flakes, against 5.1 g in yam, 4.3 g in taro or 3 g in sweet potato.

The terms "cooling", "stiffening" and "freezing" are especially as defined below in the section "manufacturing process of tuber strips".

The tuber strip is preferably characterized in that the starch is also predominantly in cellular form. This means that the starch, which is stored mainly in cellular form in a tuber, remains mainly in cellular form during the process of obtaining the coverslip.

It is possible to assess whether the starch remains predominantly in cellular form by measuring the percentage of intact cells (that is to say cells whose membrane and wall are intact) in a tuber strip, for example by counting from images obtained by microscopy.

For example, starch is predominantly in cell form in a tuber strip if at least 50% of the cells are intact in said strip.

In particular, the tuber strip is characterized in that the starch is predominantly in cellular form, when the tuber strip is obtained by a process not comprising a cooking step or comprising a cooking step at a temperature which does not degrade not the plant membranes.

Starch (composed of D-glucose chains linked together by a14 bonds) is hydrolyzable by human digestive enzymes. On the other hand, the cell walls of plants, mainly composed of cellulose fibers (Dglucose chains linked by β1 -4 bonds), are not hydrolyzable by human digestive enzymes, but by its intestinal microbiota, mainly that of colon. Thus, the tuber strips according to the invention which comprise intact plant cells have their carbohydrate density "trapped" until their cell walls are broken by enzymatic processes of the colon bacteria. However, the colon being a place where these carbohydrates are not absorbed, it follows that the glycemic index of the tuber strips is described as low.

Note that the plant cell wall can also be broken by chewing, but to a lesser extent. This process results in the release of part of the starch which will slowly be absorbed from the intestine. However, for equal chewing, the starch contained in the tuber strips according to the invention remains less assimilable than that contained in the petals or cereal flakes.

A tuber strip according to the invention comprising predominantly resistant starch and / or in cell form is therefore characterized in that it has a low glycemic index. In particular, the glycemic index of a tuber strip according to the invention is lower than that of a tuber strip obtained by a process not comprising a cooling step (more generally not comprising a step allowing the retrogradation process) and / or comprising a cooking step degrading the plant membranes. The glycemic index of a tuber strip according to the invention is notably lower than that of a cereal petal.

The glycemic index can be measured by any suitable method well known to those skilled in the art.

For example, blood sugar is measured after ingestion of a given quantity of the product to be evaluated (for example, tuber strips, cereals).

As the name suggests, a tuber strip according to the invention is fine. For example, the tuber strip has a thickness less than or equal to 5 mm.

Preferably, the tuber strip is characterized in that the tuber is cooked. The tuber strip is thus preferably obtained from a cooked tuber or from a piece of cooked tuber.

The tuber is in particular as defined above in the “Tuber” section.

The tuber strip is preferably less than 5 mm thick, preferably less than or equal to 4.5 mm, preferably less than or equal to 4 mm, more preferably less than or equal to 3.5 mm, more preferably less than or equal at 3 mm, more preferably less than or equal to 2.5 mm, more preferably still less than or equal to 2 mm or 1.5 mm.

The tuber strip preferably has a thickness greater than or equal to 0.2 mm, preferably greater than or equal to 0.3 mm, more preferably greater than or equal to 0.4 mm, more preferably still greater than or equal to 0.5 mm.

The tuber strip is preferably less than 1.5 mm thick and / or greater than 0.5 mm thick.

For example, the tuber strip has a thickness of 0.6 mm, 0.7 mm, 0.8 mm, 0.9 mm, 1 mm, 1.1 mm, 1.2 mm, 1.3 mm or 1 , 4 mm.

The tuber strips can have any shape.

The tuber strips are preferably irregular in shape.

The length and / or width of the strips is for example comprised from 0.5 cm to 6 cm, preferably from 0.5 cm to 2 cm or else from 2 cm to 5.5 cm, more preferably from 3 cm to 5 cm or another 3.5 to 5 cm.

The tuber strips are preferably dry and crisp.

In a preferred embodiment, the tuber lamella does not comprise any fat other than that which may be provided by the tuber. In particular, the tuber or tuber strip is preferably not fried.

In this regard, the tuber strips according to the invention are clearly distinguished from root, tuber, vegetable or fruit crisps which are fried in oil and / or butter and generally sprinkled with salt and / or seasoned. Cooking in oil makes the chips very rich in saturated lipids which gives them a harmful metabolic effect and a high glycemic index.

Method of manufacturing tuber slices

The present invention also relates to a process for the preparation of tuber strips as defined above.

The process for the preparation of tuber strips includes the following steps:

a ’) optionally, cooking at least one raw tuber and / or at least one piece of raw tuber, to obtain a cooked tuber and / or piece of tuber,

a) the cooling, preferably by stiffening and / or freezing, of at least one raw or cooked tuber and / or at least one piece of raw or cooked tuber, to obtain a cooled tuber and / or piece of tuber,

b) cutting said tuber and / or piece of cooled tuber into strips, in order to obtain strips, and

c) dehydration of said lamellae, to obtain dehydrated lamellae.

The optional step a ’) includes cooking at least one raw tuber and / or at least one piece of raw tuber, to obtain a cooked tuber and / or piece of tuber.

The tuber is preferably as defined above in the "Tuber" section.

The tuber is preferably peeled before being cooked and / or cut.

When step a ') includes cooking at least one piece of raw tuber and / or step a) includes cooling at least one piece of raw or cooked tuber, the process includes a step prior to ” ) cutting at least one raw tuber, preferably peeled, to obtain pieces.

The cutting step a ”) is used to prepare the tubers for the cooking step and / or the cooling step.

The tubers are advantageously cut so as to obtain pieces of length, width, thickness and / or diameter less than or equal to 10 cm, preferably less than or equal to 9 cm, preferably less than or equal to 8 cm, more preferably still less or equal to 7 cm or 6 cm. Preferably, the greater the length of the piece, the thinner its thickness.

The tubers are advantageously cut so as to obtain pieces of size, that is to say of width and / or length and / or diameter, less than or equal to 6 cm, preferably less than or equal to 5.5 cm, preferably less than or equal to 5 cm or 4.5 cm.

The size of the pieces is preferably homogeneous, in particular in order to obtain a homogeneous cooking of the pieces.

The pieces of tuber can have any shape, for example a stick, cube, slice, dice shape.

The tubers are preferably cut into sticks. The sticks are preferably pavets.

The rod shape allows pieces to be calibrated, for example for process automation.

The size of the sticks can be variable.

In an advantageous embodiment, the sticks have a height and / or width ranging from 3 cm to 6 cm, preferably from 3.5 cm to 5.5 cm, more preferably from 4 cm to 5 cm, and / or a length from 5 cm to 10 cm, preferably from 6 cm to 9 cm, more preferably from 7 cm to 8 cm.

Preferred sticks according to the invention have a width of from 4 cm to 5 cm and / or a length of from 7 cm to 8 cm.

The tuber pieces can also have a cube shape. The tuber is then advantageously cut into a cube with an edge less than or equal to 7 cm, preferably less than or equal to 6 cm, more preferably less than or equal to 5 cm or 4 cm.

The tuber pieces can also have a slice shape. The tuber is then advantageously cut into slices of thickness (or height) less than or equal to 7 cm, preferably less than or equal to 6 cm, more preferably less than or equal to 5 cm or 4 cm.

The aj step is an optional step which makes it possible to obtain cooked tubers and / or pieces of cooked tubers. Step aj is carried out when step a) relates to the cooling of at least one cooked tuber and / or at least one piece of cooked tuber.

Cooking the tuber is an important step for some tubers (for example sweet potato, taro, yam) which makes them more digestible and, generally, more palatable. Note that this step is not necessary for all tubers. For example, the cooking step is optional for earth pear.

Cooking the tuber (also called heat treatment) makes it possible to reduce the anti-nutritional factor (s) generally present in the tuber, in particular by deactivating the enzyme (s) present in the tuber.

For example, sweet potato contains inhibitors of trypsin (digestive enzyme). The inhibiting activity of trypsin can vary from 20 to 90%, depending on the variety. Heat treatment of the sweet potato at 90 ° C for several minutes makes it possible to deactivate the trypsin inhibitors.

For example, taro contains large amounts of calcium oxalate crystals, for example around 780 mg per 100g, in certain species such as Colocasia or Xanthosoma. However, oxalate tends to precipitate calcium and make it unavailable to the body. Cooking the tuber reduces the level of oxalate in the taro tuber.

In addition, phytate (or phytic acid) is a form of storage of phosphorus present in the majority of tubers. Phytic acid is considered to be an anti-nutritional factor, as it has the ability to bind calcium, zinc, iron and other minerals, making them unavailable to the body. In addition, the formation of complexes between phytic acid and proteins can inhibit the enzymatic digestion of proteins. The phytate level is, for example, around 855 mg for taro and 637 mg for yam, per 100g of tuber. Cooking the tubers can significantly reduce the phytate level, for example by 65% for taro and 62% for yam.

Heat treatment of the tubers, when followed by a cooling step, also increases the level of resistant starch. As noted earlier, resistant starches are carbohydrates that do not break down into sugar and are not absorbed by the small intestine. Like insoluble fiber, they travel through almost the entire digestive tract, remaining unchanged, and usually ferment in the colon. By lowering the pH in the colon and helping the body increase its production of short-chain fatty acids, resistant starches help create an environment in which beneficial bacteria thrive.

The increase in the level of resistant starch by heat treatment followed by cooling is not linked to the concept of cellular versus acellular character, as mentioned above. Indeed, downgraded starch is a type of resistant starch. It is formed when foods rich in starch are cooked and then cooled, thereby increasing their resistant starch content (for example potatoes or cooked and cooled pasta for a salad, sushi rice, here cooked tubers then cooled).

Thus, even if the heat treatment removed the starch from the cells, the retrogradation process implemented according to the invention makes it possible to transform this starch released into resistant starch. Thus, either the starch remains cellular, or it leaves the cells, but because of the demotion by cooling after cooking, the starch released becomes resistant.

Different cooking methods can be used, for example boiling, steaming, stewing, stewing, poaching, or combinations thereof.

The tubers or pieces of tubers are preferably steamed, preferably mild, or stewed.

Steaming or stewing has the advantage of having a low hydration power compared to immersion cooking and thus results in less gelatinization of the starch, in order to maintain a low glycemic index.

By "soft steam" is meant a method of steam cooking using utensils which limit the temperature in the sieve where the food is cooked to 95 ° C., which in particular makes it possible to preserve the minerals and trace elements .

The cooking time depends on the size of the tuber or pieces of the tuber.

The cooking time, in particular with steam, is preferably less than 10 minutes.

The cooking time, in particular steaming, is preferably greater than or equal to 5 minutes.

A taro tuber is preferably cooked for 6 to 8 minutes, in particular with steam, in particular for sticks of dimensions 5.5 cm x 8 cm.

A sweet potato and / or yam tuber is preferably cooked for 7 to 10 minutes, in particular with steam, especially for sticks of dimensions 4 cm x 8 cm.

The cooking step is preferably carried out without adding fat.

It has also been shown that adding lipids to a gelatinized starch results in slower retrogradation.

Note that even if hydration and heat tend to increase the glycemic index of a food due to the gelatinization of starch, the cooling (stiffening and / or freezing) and dehydration stages allow a process downshifting which lowers the glycemic index.

Indeed, retrogradation is the reverse process of gelatinization. Gradually, the gel formed after hydration and heat evolves towards an anterior molecular structure. The downshift phenomenon increases with time and with the decrease in temperature. The prolonged storage at low temperature (for example at 5 ° C) of starchy foods therefore promotes retrogradation. The same phenomenon is obtained by allowing certain foods to dry. In addition, it is good to know that a retrograde starch which is reheated loses part of its gelatinization power. A fraction (about 10%) of the retrograded starch thus becomes heat-resistant, which would tend to show that reheating a carbohydrate after cold storage, would help to lower the glycemic index.

Step a) includes cooling the tuber and / or piece of tuber, to obtain a cooled tuber or piece of tuber.

The cooling step, in particular by stiffening and / or freezing, allows the downshifting process which leads in particular to supply a resistant starch and to preserve the nutritional quality over a long period.

The cooling step preferably consists of a stiffening step and / or a freezing step of the tuber and / or piece of tuber.

By "stiffening" is meant any operation which consists in lowering the temperature of a food close to the crystallization point, with a view to a slicing or cutting operation. This step consists of cooling, preferably rapid, for example from 0 ° C to -10 ° C, preferably from 0 ° C to 5 ° C, more preferably from 2 ° C to -5 ° C. Stiffening is therefore different from Freezing.

The freezing step is preferably carried out quickly, in order to avoid the formation of large destructuring extracellular ice crystals which would modify the characteristics of the tuber and / or pieces of tuber. The tuber and / or the pieces of tuber are preferably frozen to the core.

By "rapid freezing" is meant in particular a reduction in the temperature of the food to -7 ° C of the order of 2 to 5 cm per hour.

The freezing step is preferably carried out at a temperature less than or equal to -18 ° C, for example at -18 ° C.

The duration of the freezing step depends on the power of the device used to achieve deep freezing. The freezing step is preferably carried out for a period of at least 5 hours, preferably at least 8 hours, preferably at least 10 hours, more preferably still at least 12 hours.

In an advantageous embodiment, the freezing step is carried out at a temperature less than or equal to -18 ° C., for at least 12 hours, in particular for taro pieces of dimensions 5.5 cm × 8 cm and / or pieces of sweet potato and / or yam of dimensions 4cm x 8cm.

Step b) comprises cutting said tuber and / or piece of cooled tuber into strips, to obtain strips.

The cutting is carried out so as to obtain fine strips, in particular allowing them to be given a chewable and / or crispy character after the dehydration step.

The cutting can be carried out by means of blades (for example, cutter, slicers, guillotine, etc.), metal wire, ultrasound, hyperbaric water jets and / or lasers.

The dimensions of the strips are for example as defined above in the section "Tubing strips".

The strips have for example a thickness of from 0.5 mm to 1.5 mm, preferably from 1 mm to 1.5 mm.

The length and / or width of the strips is for example between 3.5 and 5 cm.

Step c) comprises the dehydration of said lamellae, to obtain dehydrated lamellae.

The dehydration stage makes it possible to condition the final texture of the tuber strips, in particular in order to obtain dry and crisp tuber strips.

The dehydration stage is preferably carried out at low temperature, in order to preserve the vitamins contained in the tuber strips.

By "low temperature" is meant a temperature of 38 ° C to 65 ° C, for example 45 ° C.

The dehydration stage also allows the preservation of the coverslips over a long period, in a hygienic manner, i.e. by making it possible to limit the proliferation of possible food pathogens, for example of the bacterial type.

The dehydration step is preferably carried out in a dehydrator.

The dehydration step is preferably carried out for a duration of at least 8 hours and / or for a maximum duration of 24 hours, for example for a duration of 8 hours to 10 hours.

The duration of the dehydration stage depends in particular on the power and the ventilation of the dehydrator.

For example, the dehydration step is carried out for a period of 8 hours to 10 hours, preferably at 45 ° C., for example with a 550 watt power dehydrator, such as the "Sedonna Combo" dehydrator.

The process for preparing the tuber strips does not include a step of grinding and / or powdering the tuber or pieces of the tuber. The absence of such steps is essential, since grinding and / or powdering the tuber or pieces of the tuber could lead to the release of starch from the cells.

On the contrary, the processes for obtaining cereal petals include grinding and powdering steps.

A preferred preparation process comprises the following steps: a ”) cutting of at least one raw tuber, preferably peeled, to obtain pieces, when cooking said pieces, preferably with steam, to obtain cooked pieces,

a) cooling said cooked pieces, to obtain cooled cooked pieces,

b) cutting said cooked cooked pieces into strips, to obtain strips, and

c) dehydration of said lamellae, to obtain dehydrated lamellae.

Food composition based on tuber strips

The present invention also relates to a food composition comprising at least one strip of tuber.

The tuber strip is as defined above in the section of the same name.

The composition according to the invention is characterized in that said tuber strip present in the composition gives it a beneficial metabolic impact. Indeed, said lamella is naturally rich in fibers, it is rich in resistant starch and the starch present in said lamella is less assimilable by the organism than the starch present in petals and / or cereal flakes.

The food composition may include strips of several different tubers. In an advantageous embodiment, the food composition comprises strips of at least two different tubers, for example strips of at least three different tubers.

The food composition for example comprises strips of two or three different tubers or at least four different tubers.

The food composition may consist of strips of tubers.

In another preferred embodiment, the food composition comprises at least one other compound, in particular at least one other functional food ingredient.

Preferably, the food composition according to the invention does not include gluten.

The term "functional food" was first used in Japan in the 1980s to refer to products containing substances with beneficial physiological effects.

The term "functional" in expressions such as "functional food", "functional food ingredient" or "functional food" indicates here that said food or said food or food ingredient has nutritional qualities beneficial for the functioning of processes physiological of the organism.

The functional food ingredient is for example selected from the group consisting of a "nuts" fruit, a dried fruit, a spice (such as cinnamon and / or turmeric), cocoa nibs and dried leaves such as dried moringa leaves.

The nut is for example an achene and / or drupe.

The nuts are, for example, selected from the group consisting of almonds, hazelnuts, walnuts, pecans, cashews, brazil nuts, seeds (such as flaxseed or chia seeds).

The dried fruit is for example selected from the group consisting of dried apricot, banana petal, raisin, dried blueberry, dried cranberry, dried acai, chocolate, coconut petal.

The food composition can also include petals and / or cereal flakes. Preferably, such a food composition comprises a mass ratio of tuber lamellae to cereals greater than 1, preferably greater than 2, more preferably greater than 3.

In a preferred embodiment, the food composition does not include cereal petals and / or does not include cereal flakes.

In a more preferred embodiment, the food composition does not include a cereal, nor a product derived from a cereal.

A preferred food composition is a snack bar, a muesli or a granola.

By "snack" or "snack", we mean here a light meal, for example taken in the morning or in the afternoon, often around 4:30 p.m. - 5 p.m. Nutritionists and dieticians advise one or two snacks a day, one in the morning and the other in the afternoon. The snack allows a better distribution of calories over the day.

The term "granola" usually denotes a composition based on cereals.

By extension, the term “granola” here more generally denotes a starch-based composition (cereals or tubers) resulting in agglomerates originating from the crystallization of at least one sweet binding substance, for example of the honey, sugar or syrup type. .

The granola can also comprise at least one dry fruit and / or at least one "shell" fruit, which are for example as defined above.

Granola can be used as an accompaniment to yogurt or as a morning "cereal".

The granola is usually cooked. It is then generally presented in the form of tablets, bars or agglomerates.

The term "muesli" usually refers to a mixture of cereal flakes (usually oats) and dried and / or non-dried fruit. It is usually eaten at breakfast mixed with milk (animal or vegetable) or yogurt (animal or vegetable).

By extension, the term “muesli” here more generally denotes a mixture comprising starchy foods (for example cereal flakes and / or tuber strips) and dried and / or non-dried fruits.

The food composition comprises at least 0.1% of tuber strips, preferably at least 1%, preferably at least 2%, more preferably at least 5%, at least 10%, at least 15%, at least 20 %, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, more preferably still at least 50% or at least 55% of tuber strips, the percentage being expressed by mass on the total mass of the composition.

In one embodiment, the food composition comprises from 0.1% to

100%, from preference of 1 % at 100%, preferably of 2% at 100%, more preferential 5% at 100%, more preferentially of 10% at 100%, more preferential 15% at 100%, more preferably 20% at 100%, more preferential 25% at 100%, more preferentially of 30% at 100%, more preferential 35% at 100%, more preferentially of 40% at 100%, more preferential 45% at 100%, more preferentially of 50% at 100%, more preferential 55% at 100%, more preferentially of 60% at 100%, more preferential 65% at 100%, more preferentially of 70% at 100%, more preferential 75% at 100%, more preferentially of 80% at 100%, more preferential still not 35% to 100%, 90% to 100% or 95% at 100% of

tuber slices. A more preferred food composition comprises 80% to 100%, more preferably still 85% to 100%, 90% to 100% or 95% to 100% of tuber strips.

In another embodiment, the food composition comprises from 20% to 90%, preferably from 30% to 80%, more preferably from 40% to 70%, more preferably from 50 to 70% of tubercle strips, more preferably another 60 to 70% of tuber strips.

The food composition is for example obtained by the process for manufacturing a food composition as defined below.

Method of manufacturing a food composition based on tuber strips

The present invention also relates to a process for the preparation of a food composition as defined above, comprising a step of mixing at least one lamella of tuber as defined above or obtained by a process as defined above with at least one functional food ingredient.

The functional food ingredient is for example as defined above.

The process may include a subsequent step of cooking the mixture, preferably at a temperature of 130 ° C to 180 ° C, more preferably from 140 ° C to 170 ° C, more preferably still from 150 ° C to 11 ° C. The duration of this subsequent cooking step is for example from 10 minutes to 35 minutes, preferably from 15 minutes to 25 minutes or from 25 minutes to 35 minutes.

In an advantageous embodiment, the mixture, for example of granola type, is cooked at 150 ° C. for a period of 15 to 25 minutes, preferably 20 minutes, or the mixture, for example of snack bar type is cooked to 160 ° C for 25 to 35 minutes, preferably 30 minutes.

Use of tuber strips

The present invention also relates to the use of at least one tuber strip as a substitute for petals and / or cereal flakes in a food composition.

The tuber strips are in particular as defined above in the section of the same name.

The tuber strips according to the invention can thus be used in the same preparations as those usually containing petals and / or cereal flakes.

For example, the tuber strips can be used for the manufacture of a food composition, for example of the granola, muesli or snack bar type.

The food composition is in particular as defined above in the “food composition based on tuber strips” section.

The tuber strip (s) can be used as a partial or total substitute for the petals and / or cereal flakes.

The food composition may in fact comprise at least one tuber strip according to the invention, as well as petals and / or cereal flakes, said petals and / or cereal flakes being in an amount less than that usually used in this type of composition.

When petals and / or cereal flakes are present in the food composition according to the invention, the ratio of tuber strips to cereals (by mass) is preferably greater than 1, more preferably greater than 2, more preferably still greater than 3 .

The use of at least one lamella of tuber as a substitute for petals and / or cereal flakes in a food composition makes it possible in particular to improve the metabolic impact of said food composition by retaining their naturally high fiber content and by increasing the rate of resistant starch by cooling (demotion).

The use of at least one tuber strip as a substitute for petals and / or cereal flakes in a food composition makes it possible to reduce the glycemic index of said composition. In particular, the glycemic index of the food composition according to the invention is lower than that of a composition based on petals and / or cereal flakes, thanks to the less assimilable nature of the starch present in said food composition and to its high fiber content.

This property of improving the metabolic impact, in particular thanks to the decrease in the glycemic index, is particularly advantageous in the context of the diet of people suffering or at risk of suffering from a metabolic disease. The food compositions according to the invention can thus also be consumed by people suffering or at risk of suffering from a metabolic disease.

By the term "metabolic disease" is meant here the alteration of a normal metabolic process of the body. Metabolic disease can be congenital or acquired, such as metabolic syndrome.

By the term “metabolic syndrome”, is meant here a conjunction of disorders, often moderate, of carbohydrate, lipid or vascular origin, associated with overweight, which will act in synergy, cause type 2 diabetes and predispose to atherosclerosis and its clinical events. The metabolic syndrome is thus characterized by at least central obesity, dyslipidemia, an increase in blood pressure, an increase in blood sugar or combinations thereof. Individuals with metabolic syndrome have a higher risk of developing type 2 diabetes or cardiovascular disease.

The strips according to the invention do not include gluten and are therefore also particularly suitable for the diet of individuals intolerant to gluten, as are the food compositions according to the invention which do not comprise any other gluten-based ingredient. .

The present invention therefore also relates to the use of at least one tuber strip as a substitute for petals and / or cereal flakes in a food composition intended for the feeding of healthy individuals and / or of individuals. suffering from or at risk of suffering from a metabolic disease, such as metabolic syndrome, central obesity, dyslipidemia, hypertension, hyperglycemia, type 2 diabetes, cardiovascular disease or combinations thereof and / or individuals with gluten intolerance.

Other characteristics and advantages of the invention will emerge more clearly from the examples which follow, given by way of nonlimiting illustration.

Figure

The figure shows tuber strips according to the invention. The dark strips correspond to sweet potato strips and the light strips to yam strips.

Examples

Example 1: Obtaining strips of tubers according to the invention

Raw tubers of yam, sweet potato and taro are peeled, then cut into sticks of 5.5 cm x 8 cm for taro and 4 cm x 8 cm for sweet potato and taro. The sticks are then steamed: 6 to 8 minutes for the taro and 7 to 10 minutes for the sweet potato and the yam.

The sticks are then frozen at -18 ° C for 12 hours, before being cut frozen into strips with a thickness of 1 to 1.5 mm.

The strips thus obtained are dehydrated in a dehydrator at 45 ° C for 8-1 Oh hours.

The strips obtained are then dry and crisp and placed under vacuum to be preserved.

Example 2: Obtaining a granola

The ingredients for a sample granola recipe are given below:

500g of tuber strips (mixture of 200g of yam, 200g of sweet potato and 100g of taro)

80g peeled almonds

60g of dried fruit: goji, dried blueberries

50g coconut flower syrup

20g coconut oil

20g pumpkin seeds

20g of sunflower seeds pinched with salt teaspoons of cinnamon

The strips of yam, sweet potato and taro tuber are obtained as indicated in Example 1.

The different ingredients are then mixed. The mixture is spread on a plate and inserted into the preheated oven at 150 ° C for 15 minutes to 20 minutes, monitoring every 5 minutes. After baking in the oven, the granola is completely cooled before being stored in airtight packaging at room temperature.

Example 3: Obtaining a snack bar

The ingredients for a sample snack bar recipe are given below:

- 180 g of strips of tubers (orange and purple sweet potato, taro and yam in equal quantities)

- 70g of soft (or dried) apricots

- 30 g whole almonds

- 30g of coconut blossom sugar syrup

-15 g pumpkin seeds

-10g sunflower seeds

-10g of coconut oil

-1/2 teaspoon ground cinnamon (optional)

The sweet potato, taro and yam tuber strips are obtained as shown in Example 1. The oven is preheated to 160 ° C. The pumpkin seeds and apricots are coarsely mixed. The tuber strips, almonds, sunflower seeds, pumpkin seeds and apricots are placed in a large container, then these ingredients are mixed. Coconut blossom sugar syrup and coconut oil are poured into the mixture and everything is well mixed. The mixture thus obtained is then placed in a bar mold, before being cooked at 160 ° G for 30 minutes, until the bars are golden brown. The bars are allowed to cool before unmolding, to avoid breaking them.

Claims (10)

1. Tuber strip, characterized in that the starch present in said strip is mainly resistant and in that said strip has a thickness of less than 5 mm. 2. Slat according to claim 1, characterized in that the tuber is cooked. 3. Lamella according to claim 1 or 2, characterized in that it has a thickness of less than 1.5 mm and / or greater than 0.5 mm. 4. Slat according to one of claims 1 to 3, characterized in that the tuber is selected from the group consisting of carrot, parsnip, taro, cassava, Japanese crosne, sweet potato, yam, iris, kohlrabi, celeriac, beet, radish and yacon. 5. Food composition comprising at least one tuber strip according to one of claims 1 to 4. 6. Food composition according to claim 5, characterized in that said food composition is a snack bar, a muesli or a granola. 7. Process for the preparation of tuber strips according to one of Claims 1 to 4, characterized in that the said process comprises: a) cooling at least one raw or cooked tuber and / or at least one piece of raw or cooked tuber, to obtain a cooled tuber and / or piece of tuber, b) cutting said tuber and / or piece of cooled tuber into strips, to obtain strips, c) dehydration of said lamellae, to obtain dehydrated lamellae. 8. Use of at least one strip according to one of claims 1 to 4 or obtained by the process according to claim 7 as a substitute for petals and / or cereal flakes in a food composition. 9. Use according to claim 8 for improving the metabolic impact of said food composition, preferably for reducing the glycemic index of said food composition. 5 10. A method of preparing a food composition according to claim 5 or 6, comprising a step of mixing the tuber strips according to one of claims 1 to 4 or obtained by the method according to claim 7 with at least one food ingredient functional. 3063 ( 1/1