FR3125063A1 - Novel food product processed from wheat grains, manufacturing methods and applications - Google Patents

Abstract

Title: New Processed Wheat Grain Food Product, Methods of Manufacture and Applications The object of the invention is to provide a new processed wheat grain food product high in sugars. To this end, the invention relates to a food product comprising processed wheat grains characterized in that these wheat grains have, at a humidity H° of between 5-1%: -1.1- a Sucrose Content (ST), expressed in % by mass relative to whole wheat grains, such as: - 4 ≤ TS ≤ 30; -1.2- a Meunier Yield RM achieved according to standard NF EN ISO 27971, expressed in % by mass relative to wheat grains integers, such that: - 0.5 ≤ RM ≤ 10; The invention also relates to a transformation process making it possible to obtain the food product according to the invention as well as the mutant wheat used in the invention and the applications of this food product. Figure 1

Description

Novel food product processed from wheat grains, manufacturing methods and applications

Field of invention

The invention relates to the field of food, in particular human food.

In particular, the invention relates to a new food product processed from wheat grains and its methods of manufacture.

A subject of the invention is also the food applications resulting from these processed wheat grains.

Technological background of the invention

Wheat refers to cereals of the genus Triticum . The main outlet for wheat in the food industry is the transformation of wheat into flour (soft wheat) or semolina (durum wheat), which is the basic ingredient for all bread and pastry products and for pasta.

There are also food products made from whole or cracked wheat grains.

An example of this is bulgur which is a staple food in the Middle East's own countries and which basically consists of dry wheat kernels that are parboiled until soft and then are dried and stripped of their outer layers of bran, and finally possibly crushed.

In addition, European patent EP0561092B1 discloses precooked and shelled durum wheat grains, manufactured by implementing the following steps: cleaning, grading, hydration for subsequent gelatinization of the wheat starch (preheating - hot rest - cooking), drying, cooling, mechanical hulling, expansion heat treatment – preferably rewetting. These pre-cooked durum wheat grains must be cooked in water for at least 10 minutes.

In this technical line, French patent FR2862891B1 describes a process for manufacturing a product intended for human consumption consisting of durum wheat grains. In a first step, wheat grains are harvested in an immature state (green wheat grains: moisture content between 50 and 70% – albumen sugars not yet completely transformed into starch [raffinose<0.4% dry/dry versus 1.2% dry/dry mature wheat]– milky or pasty appearance). A pretreatment of freezing at -20°C or heating at 200 – 400°C for 1 to 10 minutes until a moisture content = 10 – 55%, can follow the harvest of immature grains. The glumes and lemmas of the wheat grains are then removed by threshing or brushing. The wheat grains are then brought to humidity levels of between 67 and 74% by bringing their temperature between -80 and 0°C and/or between 70°C and 200°C for 1-10 min and/or 10 -120 mins.
These wheat grains can be eaten cold or hot after cooking in a microwave oven or over low heat.
Their sugar content (% s/s) is given in Table 1 below.

[Table 1]: sugar content of immature durum wheat grains Fructose Sucrose Glucose Raffinose Maltose Ribose Non-reducing sugars Pentosans 0.74 –1.21 0.82 0.57 – 0.71 0 – 0.4 0.10 – 0.17 0.01 – 0.03 0.54 - 0.60 3.2 – 3.7

Wheat grains according to FR2862891B1 always include starch

Also known are processed wheat grains that are puffed or “popped”, most often extrinsically sweet, and usually intended to be eaten at breakfast. These puffed wheat grains lack crispness and have a floury taste. This requires the exogenous addition of sugars.

Objectives of the invention

In this context, the invention aims to satisfy at least one of the following objectives:

- provide a new food product based on processed wheat grains rich in soluble sugars and more particularly sucrose, the reference sugar in sweetening power;

- provide a new food product based on processed wheat grains with low milling yield.

- provide a new food product based on processed wheat grains rich in sugars and without added sugars;

- provide a new food product based on processed wheat grains rich in fibre;

- provide a new food product based on processed wheat grains with improved organoleptic properties;

- to provide a new food product based on processed wheat grains endowed with undesirable taste masking properties;

- provide a new food product based on processed wheat grains consisting of an integral flour of high milling value, high baking value, high nutritional value and high commercial value.

- provide a transformation process making it possible to obtain the targeted food product in at least one of the above objectives, in an industrial, simple and economical way.

Brief description of the invention

The invention satisfies at least one of the above objectives and relates, according to a first aspect, to a food product comprising processed wheat grains having:
-1.1- a Sucrose Content (ST), expressed in % by mass of dry matter, relative to whole wheat grains, such that, in increasing order of preference:
- 4 ≤ ST ≤ 30;
- 5 ≤ ST ≤ 20;
- 6 ≤ ST ≤ 16;
-1.2- a Meunier Yield RM achieved according to standard NF EN ISO 27971, expressed in % by mass relative to whole wheat grains, such as, in increasing order of preference:
- 0.5 ≤ MR ≤ 10;
- 1 ≤ MR ≤ 5;
- 1.5 ≤ RM ≤ 3;
-1.3- and, preferably, a crumpled-type phenotypic appearance

The new food product according to the invention is particularly interesting because of its high sweetening power, in particular because of its high sucrose content, combined with its particularly healthy character from a dietary point of view because of the presence of fiber from the pericarp ( bran) and the recovery of this wheat into integral flour.

These processed wheat grains, in particular in the form of integral flours, constitute very interesting food ingredients, even at low percentages of incorporation, for more elaborate food compositions, precisely because of the qualities they carry, in particular , presence of high sucrose within a complex matrix and high fiber content.

This new product can also benefit from the advantageous commercial claim: “ no added sugars ” or “ reduced in added sugars ”.

The nutritional qualities of these new processed wheat grains are due in particular to the presence of:
- of sucrose in a concentration 3 to 20 times, preferably 6 to 12 times greater, for example, than in the wheat grains hitherto known;
- and fibers in a concentration 2 to 3 times higher, for example, than in the wheat grains known until then.

These new processed wheat grains also offer significant organoleptic benefits, in particular allowing a smoothing of bitterness in bran and a softer texture for "whole" bread products. They thus bring a gourmet flavor to the food products, e.g. industrial ones, in which they are incorporated.

These new processed wheat grains have a low milling yield reflecting a reduced starch content or even the absence of starch. These new processed wheat grains form whole grain products without floury and crispy taste.

Moreover, these wheat grains are remarkably efficient in terms of their agricultural production. They are characterized by very good germination and the formation of very beautiful plants.

The new food product according to the invention is also distinguished in that these wheat grains have at least one of the following characteristics:
(-2.1-) Fiber content (FI), expressed in % by mass relative to whole wheat grains, such as, in ascending order of preference:
-10≤TF≤45;
-15≤TF≤40;
- 20 ≤ TF ≤ 30;
(-2.2-) Ash content (TC), expressed in % by mass relative to whole wheat grains, such as, in increasing order of preference:
- 1.6 ≤ CT ≤ 3;
- 1.8 ≤ CT ≤ 2.8;
- 2 ≤ CT ≤ 2.5;
(-2.3-) Protein content (TP), expressed in % by mass relative to whole wheat grains, such as, in increasing order of preference:
- 13≤TP≤35;
- 15 ≤ TP ≤ 30;
- 18 ≤ TP ≤ 25;
(-2.4-) Total Sugar Content (TST), expressed in % by mass relative to whole wheat grains, such as, in increasing order of preference:
- 1.5 ≤ TST ≤ 40;
- 2 ≤ TST ≤ 30;
- 2.5 ≤ TST ≤ 15.

The new food product according to the invention has the particularity that the wheat grains which it comprises, exhibit a deficiency in at least one enzymatic activity involved in the biosynthesis and/or the structuring of amylopectin which thwarts the formation of granules starch, this deficiency preferably being this deficiency preferably resulting from:
- a deficiency, total or partial, in the activity per se of at least one enzyme involved in the biosynthesis and/or the structuring of amylopectin, which interferes with the formation of starch granules,
and or
- a deficiency, total or partial, in the expression of at least one gene coding for this (these) enzyme(s).

Preferably, the wheat grains transformed from the food product according to the invention, present on at least one of their genomes, preferably on at least 2 of their genomes, and, more preferably still, on all their genomes, at least one mutation the iso-1 gene corresponding to the ISO-1 protein/enzyme and/or the sh-2 gene corresponding to SH-2 corresponding to the SH-2 protein/enzyme, this mutation or these mutations leading to a total or partial deficiency, of the expression of the iso-1 gene and/or a deficiency, total or partial, of the expression of the sh-2 gene corresponding to SH-2, respectively.

According to a preferred embodiment of the invention, the deficiency results from a genetic variation identified within a Tilling population by means of specific markers.

According to alternatives of this privileged mode, the deficiency in enzyme(s) necessary for the formation of the starch granule can also be obtained in particular:
- by the identification of deficient mutants in enzymes necessary for the formation of the starch granule,
- in collections of soft or durum wheat that can be obtained by transgenesis, mutagenesis,
- by new plant selection techniques (New Breeding Techniques),
- or by implementing the “ Clustered Regularly Interspaced Short Palindromic Repeats ” technology, more frequently referred to as CRISPR.
It is understood that individual mutants identified in one collection can be combined with other mutants from other collections to achieve the desired phenotype.

In a first remarkable embodiment, the food product according to the invention comprises wheat grains which are immature and which have a humidity H°, expressed in% by mass, such that, in increasing order of preference:
- 16 < H° ≤ 80;
- 45 ≤ H° ≤ 75;
- 55 ≤ H° ≤ 70.

In this first embodiment, the processing of the immature wheat grains consists of at least one of the following treatments: canning, freezing, drying, steaming, heating to a temperature between 150 and 300°C, preferably between 170 and 250°C at a heating rate chosen to allow the bursting of the grains (popping).

In a second remarkable embodiment, the food product according to the invention comprises wheat grains which are mature and which have a measured humidity H°, expressed in % by mass, such that, in increasing order of preference:
- 2 ≤ H° ≤ 16;
- 5 ≤ H° ≤ 16;
- 8 ≤ H° ≤ 15 .

In this second embodiment, and according to a first possibility, the processing of mature wheat grains consists of at least one of the following treatments:
(a) heating to a temperature of between 150 and 300°C, preferably between 170 and 250°C at a heating rate chosen to allow the grains to burst (popping);
(b) puffing;
(c) Toasting;
(d) Frying at a temperature of between 160 and 200° C., preferably of the order of 180° C. for 5 to 60 s, preferably 10 to 30 s;
(e) Flaking;
(f) Soaking in water;
(g) Steaming;
(h) Boiling;
(i) Extrusion.

In this second embodiment, and according to a second possibility, the transformation of the mature wheat grains consists of a grinding to obtain a semolina or an integral flour, and in a possible heat treatment of this semolina or this flour.

According to a ^second of its aspects, the invention relates to bread products obtained from flour or semolina resulting from the processing referred to in paragraph [0040].

According to a ^third of its aspects, the invention relates to pastry products obtained from flour or semolina resulting from the processing referred to in paragraph [0040].

According to a ^4th of its aspects, the subject of the invention is a transformation process making it possible to obtain the food product according to the first embodiment referred to above, characterized in that it consists:
-1- to implement immature wheat grains whose humidity H °, expressed in% by mass, is such that: 16 < H ° ≤ 80;
-2- in subjecting these wheat grains to at least one of the following treatments: canning, freezing, drying preferably at a temperature between 30 and 60° C., preferably between 40 and 50° C., for 5 to 48 hours preferably 20 to 30 hours.
-3- and, possibly, to condition them.

According to a ^fifth of its aspects, the subject of the invention is a transformation process making it possible to obtain the food product according to the second embodiment referred to above, characterized in that it consists:
-1- to implement mature wheat grains whose humidity H °, expressed in% by mass, is such that: 2 ≤ H ° ≤ 16;
-2- subjecting these wheat grains to at least one of the following treatments:
(a) heating to a temperature between 150 and 300°C, preferably between 170 and 250°C at a heating rate chosen to allow the expansion of the grains (popping).
(b) Puffing
(c) Toasting
(d) frying at a temperature of between 160 and 200° C., preferably of the order of 180° C. for 5 to 60 s, preferably 10 to 30 s.
(e) flaking;
(f) soaking in water.
(g) steaming.
(h) extruding.
-3- possibly conditioning them;
-4- and possibly canning them.

According to a ^sixth of its aspects, the subject of the invention is a wheat characterized in that it has on at least one of its genomes, preferably on at least 2 of its genomes, and, more preferably still, on all their genomes, at least one mutation of the iso-1 gene coding for the ISO-1 protein/enzyme and/or of the sh-2 gene coding for the SH-2 protein/enzyme, this mutation or these mutations resulting in a total or partial deficiency , of the expression of the iso-1 gene and/or a deficiency, total or partial, of the expression of the sh-2 gene corresponding to SH-2, respectively.

Preferably, the wheat according to the invention is characterized in that the mutations are chosen from: ApC-5022; ApaA-2164; ApC-; Apa-1119; ApA-0866; and their combinations.

This description is made with reference to the appended figures illustrating non-limiting embodiment examples. In this brief description of the figures and throughout the remainder of this presentation and in the appended figures, "Isowheat" or "Isowheat sweet wheat" designates the wheat used in the food product according to the invention or the wheat according to the invention. and “Apache” or “standard wheat” corresponds to a control wheat which serves as a reference in the examples.

Fig. 1

There is a photograph of the crumpled mature wheat grains constituting the food product according to the invention.

Fig. 2

There is a diagram showing the position of the GA genetic variation (ApC-5022) on the iso-1 gene located on chromosome 7AS of wheat Triticum aestivum of example 1.

Fig. 3

There is a diagram showing the position of the genetic variations GA (ApA-2164) and GA (ApA-1119) on the iso-1 gene, located on chromosome 7BS of the wheat Triticum aestivum of example 1.

Fig. 4

There is a diagram showing the position of the GA genetic variation (ApA-0866) on the iso-1 gene, located on the 7DS chromosome of wheat Triticum aestivum of example 1.

Fig. 5

There represents the projection of the position of each genetic variation identified in the sequences of paragraphs [0244] [0245] [0246] below, on the reference protein sequence of isoamylase Iso-1 SEQ ID No. 1, these projections being predicted from the sequences SEQ ID No. 2 to 5 of the iso-1 7AS, 7BS and 7DS gene of the wheat Isowheat Triticum aestivum according to the invention (example 1).

Fig. 6

There consists of photographs representing a plot of Isowheat wheat, ears of immature Isowheat wheat grains (70.2% humidity) and Apache reference wheat (56.1% humidity) harvested on the same date (June 17 2020). [Example 1].

Fig. 7

There consists of photographs of immature ears of Isowheat wheat (sweet wheat) and Apache wheat (standard wheat) harvested on June 17, 2020, and their grains after threshing. [Example 1].

Fig. 8

There consists of photographs of immature ears of Isowheat wheat (sweet wheat) and Apache wheat (standard wheat) harvested on June 23, 2020, and their grains after threshing. [Example 1].

Fig. 9

There shows immature Isowheat and Apache beans harvested on June 23, 2020 after steaming for 20 minutes in a kitchen steamer. [Example 2].

Fig. 10

There consists of photographs of immature ears of Isowheat and Apache wheat harvested on July ¹ , 2020, and their grains after threshing. [Example 2].

Fig. 11

There shows immature Isowheat and Apache beans harvested July ¹ , 2020 after steaming for 25 minutes in a kitchen steamer. [Example 2].

Fig. 12

There shows Isowheat and Apache grains harvested on two different dates, June 23, 2020 (stage 1) and July ¹ , 2020 (stage 2). [Example 2].

Fig. 13

There shows photos of immature Isowheat and Apache beans harvested June 17, 2020, June 23, 2020, and July ¹ , 2020 canned. [Example 2].

Fig. 14

There shows native and popped Isowheat grains for 35, 40 and 45 seconds. [Example 2].

Fig. 15

There shows Isowheat grains fried in oil for 30 seconds at 180°C. [Example 2].

Fig. 16

There shows the diagram of the puffing process. [Example 2].

Fig. 17

There shows native and puffed Apache and Isowheat grains. [Example 2].
A: Native Apache grains, B: Apache grains puffed at 10 bars and for 10 seconds, C: Apache grains puffed at 21 bars and for 25 seconds, D: Native Isowheat grains, E: Isowheat grains puffed at 10 bars and for 10 seconds , F: Isowheat grains puffed at 21 bars and for 25 seconds, G: Isowheat grains puffed at 12 bars and for 12 seconds

Fig. 18

There is a photograph showing the total flours resulting from Chopin Dubois milling of Apache wheat grains (reference) and Isowheat of example 6.

Fig. 19

There is a photograph showing the sounds from the Chopin Dubois milling of Apache (reference) and Isowheat wheat kernels from example 6.

Fig. 20

There is a photograph showing the remoulding flours from the Chopin Dubois milling of Apache (reference) and Isowheat wheat grains from Example 6.

Claims (15)

Food product comprising processed wheat grains, characterized in that these wheat grains have:
-1.1- a Sucrose Content (ST), expressed in % by mass of dry matter, relative to whole wheat grains, such that, in increasing order of preference:
- 4 ≤ ST ≤ 30;
- 5 ≤ ST ≤ 20;
- 6 ≤ ST ≤ 16;
-1.2- a Meunier Yield RM achieved according to standard NF EN ISO 27971, expressed in % by mass relative to whole wheat grains, such as, in increasing order of preference:
- 0.5 ≤ MR ≤ 10;
- 1 ≤ MR ≤ 5;
- 1.5 ≤ RM ≤ 3;

-1.3- and, preferably, a crumpled-type phenotypic appearance. Food product according to Claim 1, characterized in that these wheat grains have at least one of the following characteristics:
(-2.1-) Fiber content (FI), expressed in % by mass relative to whole wheat grains, such as, in ascending order of preference:
-10≤TF≤45;
-15≤TF≤40;
- 20≤ TF≤ 30;
(-2.2-) Ash content (TC), expressed in % by mass relative to whole wheat grains, such as, in increasing order of preference:
- 1.6 ≤ CT ≤ 3;
- 1.8 ≤ CT ≤ 2.8;
- 2 ≤ CT ≤ 2.5;
(-2.3-) Protein content (TP), expressed in % by mass relative to whole wheat grains, such as, in increasing order of preference:
- 13≤TP≤35;
- 15 ≤ TP ≤ 30;
- 18 ≤ TP ≤ 25;
(-2.4-) Total Sugar Content (TST), expressed in % by mass relative to whole wheat grains, such as, in increasing order of preference:
- 1.5 ≤ TST ≤ 40;
- 2 ≤ TST ≤ 30;
- 2.5 ≤ TST ≤ 15. Food product according to Claim 1 or 2, characterized in that the wheat grains have a deficiency in at least one enzymatic activity involved in the biosynthesis and/or the structuring of amylopectin which opposes the formation of starch granules, this deficiency preferably being from:
- a deficiency, total or partial, in the activity per se of at least one enzyme involved in the biosynthesis and/or the structuring of amylopectin, which interferes with the formation of starch granules,
and or
- a deficiency, total or partial, in the expression of at least one gene coding for this (these) enzyme(s). Food product according to at least one of Claims 1 to 3, characterized in that the wheat grains have on at least one of their genomes, preferably on at least 2 of their genomes, and, more preferably still, on all their genomes , at least one mutation of the iso-1 gene corresponding to the ISO-1 protein/enzyme and/or of the sh-2 gene corresponding to SH-2 corresponding to the SH-2 protein/enzyme, this mutation or these mutations leading to a deficiency , total or partial, of the expression of the iso-1 gene and/or a deficiency, total or partial, of the expression of the sh-2 gene corresponding to SH-2, respectively. Food product according to Claim 3 or 4, characterized in that the deficiency results from a genetic variation identified within a Tilling population by means of specific markers. Food product according to at least one of the preceding claims, characterized in that it comprises wheat grains which are immature and which have a humidity H°, expressed in % by mass, such that, in increasing order of preference:
- 16 < H° ≤ 80;
- 45 ≤ H° ≤ 75;
- 55 ≤ H° ≤ 70. Food product according to at least one of Claims 1 to 5, characterized in that it comprises wheat grains which are mature and which have a measured humidity H°, expressed in % by mass, such that, in ascending order of preference :
- 2 ≤ H° ≤ 16;
- 5 ≤ H° ≤ 16;
- 8 ≤ H° ≤ 15 . Food product according to Claim 6, characterized in that the transformation of the immature wheat grains consists of at least one of the following treatments: canning, freezing, drying, steaming, heating to a temperature of between 150 and 300°C , preferably between 170 and 250° C. at a heating rate chosen to allow the splitting of the grains (popping) . Food product according to Claim 7, characterized in that the transformation of the mature wheat grains consists of at least one of the following treatments:
(a) heating to a temperature of between 150 and 300°C, preferably between 170 and 250°C at a heating rate chosen to allow the grains to burst (popping).
(b) Puffing.
(c) Toasting.
(d) Frying at a temperature of between 160 and 200° C., preferably of the order of 180° C. for 5 to 60 s, preferably 10 to 30 s.
(e) Flaking.
(f) Soaking in water.
(g) Steaming.
(h) Boiling
(i) Extrusion. Food product according to Claim 7, characterized in that the transformation of the mature wheat grains consists of grinding to obtain semolina or integral flour, and optional heat treatment of this semolina or this flour. Bread products obtained from flour or semolina according to claim 10. Pastry products obtained from flour or semolina according to claim 10. Transformation process making it possible to obtain the food product according to claim 6 or 8, characterized in that it consists of:
-1- to implement immature wheat grains according to claim 6:
-2- in subjecting these wheat grains to at least one of the following treatments: canning, freezing, drying preferably at a temperature between 30 and 60° C., preferably between 40 and 50° C., for 5 to 48 hours preferably 20 to 30 hours.
-3- and, possibly, to condition them. Transformation process making it possible to obtain the food product according to at least one of claims 1 to 5, 7,9,10, characterized in that it consists of:
-1- to implement wheat grains according to claim 7;
-2- subjecting these wheat grains to at least one of the following treatments:
(a) heating to a temperature between 150 and 300°C, preferably between 170 and 250°C at a heating rate chosen to allow the expansion of the grains (popping).
(b) Puffing.
(c) Toasting.
(d) frying at a temperature of between 160 and 200° C., preferably of the order of 180° C. for 5 to 60 s, preferably 10 to 30 s.
(e) flaking.
(f) soaking in water.
(g) steaming.
(h) extruding.
-3- possibly conditioning them;
-4- and possibly canning them. Wheat characterized in that it has on at least one of its genomes, preferably on at least 2 of its genomes, and, more preferably still, on all their genomes, at least one mutation of the iso-1 gene coding for the protein /ISO-1 enzyme and/or of the sh-2 gene coding for the SH-2 protein/enzyme, this mutation or these mutations resulting in a deficiency, total or partial, of the expression of the iso-1 gene and/or a deficiency , total or partial, of the expression of the sh-2 gene corresponding to SH-2, respectively.