JPS6345770B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The subject of the invention is an alveolar structure.
A method of producing a new food or dietetic substance with a structure.

Many pathological situations, such as obesity and the treatment of certain polycythemic, diabetic or diabetic conditions, treatment of severe atherosclerosis, and certain infectious diseases resulting in severe anoxia. Treatment of inflammatory or traumatic conditions, or the convalescence period of surgical procedures, either inherently or because of the required treatment phase, causes endogenous protein depletion as indicated by protein loss.

In adolescents and adults, this loss of protein bodies can be final, leaving the tissue with a worse chance of recovery towards the end of the disease than before the pathological course.

Treatment of these conditions requires protein supplementation from a metabolic point of view. This supplementation may need to be devoid of carbohydrates, lipids or mineral components either individually or jointly.

From a metabolic point of view, it is desirable that this supplementation be administered orally as much as possible, reserving parenteral administration for most severe injuries.

From both a psychological and metabolic point of view, this type of protein supplementation lacks or contains only very limited amounts of carbohydrate and/or lipid and/or mineral components. It is highly desirable for the food to have an appearance similar to that of normal food.

As far as we know, there are no products in common food products that have a high protein content and have the appearance and taste of food, especially fine bread, biscuits or confectionery products.

The manufacture of these products faces difficulties particularly related to the hydrophilic nature of the proteins, which creates problems in product formulation.

The inventors have therefore developed a novel product which makes it possible to replenish tissues with deficient protein in a food form which is pleasant to eat and which can be provided in particular in the form of fine bread, confectionery, biscuits, Watsufuru or stuffed Watsufuru. This led to the study of foods or established foods.

Thus, the inventor has proposed that starting from certain proteins with a molecular weight equal to at least 5000, in particular casein mixed in certain proportions and conditions, having a cellular structure and containing a certain proportion of sugars or We have discovered that it is possible to produce standard foods.

Accordingly, the present invention provides a protein containing at least 1% sugars and at least 40% protein, the protein itself consisting of at least 50% casein (where the percentages are expressed on a dry matter basis). The subject matter is a method for producing a food or a defined food having an alveolar structure characterized by.

Foods with an antral structure or established foods are, in particular,
Bread such as loaves, rolls, rusks, bread sticks, dry or stuffed biscuits, toast, wazuffles or foam confectionery, fine bread, biscuits,
means a substance with the structure of a pastry or other confectionery product.

According to the invention, a portion of the protein may be of plant origin.

Proteins other than casein with a molecular weight at least equal to 5000 include animal proteins isolated from milk, proteins isolated from the blood of certain animals such as livestock, fish proteins, and even gluten or casein. proteins isolated from certain plants such as soybeans and grains, and yeast,
It may consist of proteins isolated from microorganisms such as M. toral or Spirulinas. Also,
Hydrolysates of these proteins can also be used.

The food or established food contains at least 40% protein and this protein itself contains at least 50% protein.
By default, % casein is more similar to
The food or diet will contain at least 20% casein based on its total weight.

Among the foods of the invention or defined foods as mentioned above, in particular at least 50% protein, more particularly at least 60% protein, even more preferably at least 80% protein (where % is on a dry matter basis). Examples include those characterized by containing the following:

Among the above-mentioned foods or prescribed foods of the present invention, those characterized in that the casein is composed of alkali casein, alkaline earth metal casein, ammonium caseinate, or a mixture thereof are mentioned.

Among these, mention may be made in particular of those characterized in that the caseinate is potassium caseinate, sodium caseinate, calcium caseinate, ammonium caseinate, or a mixture thereof.

Among these, there are those characterized in that the caseinate salt is potassium caseinate.

Among the sugars present in the composition of the food or prescribed food object of the present invention, in particular monosaccharides such as fructose, galactose or glucose, disaccharides such as lactose, maltose or sucrose, or sorbitol, Mention may be made of polyhydric alcohols such as malt or xyrite.

Among the preferred saccharides of the present invention, sucrose is particularly mentioned.

Among the foods of the invention or prescribed foods as mentioned above, at least 50% caseinate and at least 4
% of sugars (% expressed as dry matter).

The food or diet that is the subject of the invention may also contain starch. This starch may be obtained from various starches or starch hydrolysates and/or flours from cereals and tubers, in particular from wheat, rye, barley, rice, corn, yams or manioc (casaba). Can be supplied.

If the food product or prescribed food product of the invention contains starch, its proportion is around 5%, and in practice always below 10%.

The food product or the prescribed food product that is the subject of the invention can also further contain yeast. These yeasts are
It may be supplied in live or dead form and may consist, in particular, of baker's yeast, milk yeast or various types of Torula.

If the food or foodstuff of the invention contains yeast, the proportion is around 5%, and in practice always 10%.
It is as follows.

The food products or foodstuffs that are the subject of the present invention can contain various ingredients intended to impart aromas and impart special flavors or colors to the product.

The food product or food product of the invention preferably has a moisture content of 20% or less. This moisture is advantageously 10% or less.

Moreover, among the foods or foods of the present invention, 81% ±
5% protein, 9% ± 3% sugar and 10% ± 5
Particular mention may be made of those characterized in that they contain % of water.

Among the foods of the invention, particular regular or reproducible shapes, in particular lumps, rolls,
Mention may be made of those having the shape of rusks, breadsticks, dry or stuffed biscuits, toasts or waffles, especially those having the shape of waffles.

The food or predetermined food of the invention is prepared by kneading a mixture of various ingredients with water to obtain a dough, which is then kneaded at a temperature between 0°C and below the coagulation temperature of the most heat-sensitive proteins. and extrusion, and then by giving the resulting product the desired physical shape and cooking it in such a way as to obtain a food product with a cellular structure or a defined food product. .

Adding the desired physical shape consists in giving the dough a shape that is related to the shape of the product obtained after roasting. Therefore, the dough or its pieces can be poured into molds or molds or divided on metal plates.

Under the preferred conditions of carrying out the invention, the process described above comprises: (a) the physical treatment is combined with a pressing treatment or a cutting treatment or both, (b) kneading with water and a mixture of the various components. is carried out in a proportion of at least 20 parts water per 100 parts of the mixture; (c) the temperature is between 0°C and a temperature below the freezing point of the protein, preferably between 20 and 60°C; (d) The physical processing consists of kneading and extrusion of the dough,
and (e) characterized in that the roasting is rapid and continuous.

Kneading water and a mixture of various ingredients according to the invention,
The heating, continuous extrusion of the dough and shaping can be carried out in one and the same equipment, such as a cooker and extruder.

Such extruders are, for example, BC45-twin screw or BC72-twin screw Creusot
-It's better than the Loire cooking and extruding machine.
These devices generally include a volumetric feed system for a mixture of powdered ingredients, a volumetric feed system for water, a cooling system, and a twin-screw screw for continuous transport of the ingredients or the resulting dough. , kneading and final compaction of interchangeable modular members. This extrusion screw is contained within a sleeve.

The device used consists of, for example, four interchangeable modular parts of different lengths, each of which itself has a different pitch.

The final compression is achieved by the final modular member.
The compression chamber is conical or cylindrical in shape.

A screw plate placed at the outlet of this device allows the dough mass to be immediately obtained in the desired physical shape. It is also possible to immediately obtain large flat masses of dough from a single slit located at the end of the device.

It is clear that the production of the dough can be carried out in any apparatus comparable to those described above.

The roasting of the dough is advantageously carried out continuously in the ovens of biscuit, rusk or waffle factories.
The dough is brought quickly to a temperature above 200°C, preferably around 250°C, and heated for 10 seconds to 3 minutes. This dough is then heated to a temperature lower than 150℃,
Preferably, it is heated at about 100°C for 1 to 5 minutes.

The roasting can advantageously be carried out continuously in a roasting tunnel.

Finally, the invention is directed to a food product or a defined food product with a foam-like structure obtained by the method described above.

Examples of the present invention are shown below, but these are by no means limiting.

Example 1 BC45 - A twin-screw Creusot-Loire type cooking and extruding machine is used. This cooking and extruding machine consists of interchangeable modular parts that constitute a volumetric feed system, a cooling system, a twin-screw working screw, and continuously carry out the transport, kneading and final compression of the resulting dough. At the end of the device, a cooling system regulates the temperature of the dough. At the exit of the device, the dough is 2
It passes between two cylindrical screw plates. The surface area of the extrusion opening is 0.45 ^cm2 .

First, 2415 g of potassium caseinate, 300 g of powdered lactoserum protein concentrate, and 285 g of sucrose are mixed until homogeneous. The resulting mixture is introduced into the extruder and the flow rate from the device is adjusted to give 210 g of the mixture (caseinate-lactocerum protein and starch) per minute. At the same time, water is added at a rate of 100 c.c. per minute and the cooling system is adjusted to 50°C.

After extrusion, a homogeneous, soft dough is obtained, which is cut and distributed into "boudoir"-shaped molds with flat lids. Heat this in the oven at 250℃ for 1
for 2 minutes, then at 130°C for 2 minutes. After roasting,
A boudoir-like biscuit is obtained in the form of a highly honeycomb-like colored and crumbly product. Its protein content is approximately 80% (% expressed on dry matter basis).

Example 2 2980g potassium caseinate, 420g lactoserum protein, 400g powdered soy isolate and 200g
Mix with g of sucrose until homogeneous.

The resulting mixture is introduced into a Creusot-Loire cooking and extruding machine (BC45 - twin screw type).
The flow rate of the device is set to deliver 200 g/min of the mixture (potassium caseinate, lactoserum protein, powdered soybean and sugars). water at the same time every minute
Add at a rate of 120c.c. and set the dough cooling system of the cooking/extruder to 40℃.

After extrusion, a homogeneous dough is obtained, which is divided into wafer molds. Heat this wafer cooker to 310℃ for 50
Set for 2 seconds, cool after roasting, and the average weight is 3g.
(4.6 g of dough weight per wafer) colored wafers were obtained. Its protein content is approximately 82
% (% expressed on dry matter basis).

Example 3 A BC72 twin-screw Creusot-Loire extruder is used. The cooking machine consists of interchangeable modular parts constituting a volumetric feed system, a cooling system, and a two-axis co-acting screw that sequentially transports, kneads and finally compresses the resulting dough.

At the end of the device, a cooling system regulates the temperature of the dough. At the exit of the device, the dough is 4 mm thick and wide.
Pass through a 4.5cm slit.

Mix 45 kg of potassium caseinate and 5 kg of sucrose until homogeneous.

The resulting mixture is introduced into a BC72 type extruder and the flow rate of the device is set to give 1.5 Kg of the mixture (potassium caseinate and sugar) per minute. At the same time, water was added at a rate of 620 g per minute, and the cooling system for the dough was set at 55°C.

After extrusion, a flat, thin and wide dough mass is obtained.
Divide this into iron utensils for watsufuru.

Heat the dough in a Watsuful oven to 200°C for 20 seconds, then reduce the temperature to 120°C for 40 seconds.

After roasting, Watsufuru with an average weight of 10 g (weight of dough per Watsufuru: 15 g) is obtained. Its protein content is approximately 78.5% (% expressed on dry matter basis)
It is.

Example 4 Proceed as described in Example 3, except that 70 Kg potassium caseinate, 10 Kg calcium caseinate,
8Kg of sucrose, 8Kg of powdered sorbitol and 4Kg
Made from lactoserum protein.

A BC72 Creusot-Loire cooking and extruding machine is used. The flow rate of the device is set to deliver 1.6 Kg of the mixture (potassium and calcium caseinate, sucrose, sorbitol and lactoserum protein) per minute. Add water at a rate of 800 g/min and set the dough cooling system to 40°C.

After extrusion, a dough mass is obtained, which is divided into boudoir-like molds. Then put it in the oven at 200℃ for 1 minute.
Then, put it at 100℃ for 2 minutes.

After roasting, a bread bar weighing 2.5 g (weight of dough 3.9 g) is obtained. Its protein content is approximately 80% (% expressed on dry matter basis).

Example 5 The procedure is carried out as described in Example 3, but starting with 40 Kg of potassium caseinate, 3 Kg of sucrose and 7 Kg of crushed rusk pieces.

After extrusion, divide into flat sheets and heat at 300℃ for 1
minutes, then roast at 150°C for 1 minute.

After roasting, round toasts weighing 6.8 g (weight of dough 10 g) are obtained. Its protein content is about 72%
(% expressed on dry matter basis).

Claims (1)

[Scope of Claims] 1. Producing a high protein-containing food or predetermined food containing at least 1% sugar and at least 40% protein, and the protein itself has a cell-like structure consisting of at least 50% casein. A method in which a mixture of various ingredients is kneaded with water to obtain a dough, which is then further heated at a temperature between 0°C and below the coagulation temperature of the most heat-sensitive proteins. It is characterized by subjecting it to a physical treatment consisting of kneading and extrusion, then giving the product obtained the desired physical shape and roasting it in such a way as to obtain a food product with a cellular structure or a defined food product. A method for producing a high protein-containing food or a defined food having an alveolar structure. 2. The manufacturing method according to claim 1, wherein the food or prescribed food contains at least 50% protein. 3. The manufacturing method according to claim 1, wherein the food or prescribed food contains at least 60% protein. 4. The manufacturing method according to claim 1, wherein the food or prescribed food contains at least 80% protein. 5. The production method according to any one of claims 1 to 4, wherein a part of the protein is of plant origin. 6. The manufacturing method according to any one of claims 1 to 5, wherein the casein is made of alkali casein, alkaline earth metal casein, ammonium caseinate, or a mixture thereof. 7. The production method according to claim 6, wherein the caseinate is potassium caseinate, sodium caseinate, calcium caseinate, ammonium caseinate, or a mixture thereof. 8. The manufacturing method according to claim 6 or 7, wherein the caseinate is potassium caseinate. 9. The production method according to any one of claims 1 to 8, wherein the saccharide is composed of sucrose. 10. The production method according to any one of claims 1 to 9, characterized in that the food or predetermined food contains at least 50% caseinate and at least 4% saccharide. 11. The production method according to any one of claims 1 to 10, wherein the food or prescribed food contains starch. 12 Claims 1 to 11, characterized in that the food or predetermined food has a moisture content lower than 20%
The manufacturing method described in any of paragraphs. 13 Claims 1 to 12, characterized in that the food or predetermined food contains 81% ± 5% protein, 9% ± 3% sugar, and 10% ± 5% water.
The manufacturing method described in any of paragraphs. 14. The manufacturing method according to any one of claims 1 to 13, characterized in that the food or predetermined food has a regular, reproducible shape. 15. The production according to any one of claims 1 to 13, characterized in that the food or predetermined food has the form of a loaf, a roll, a rusk, a breadstick, a dry or stuffed biscuit, a toast or a waffle. Law. 16. The manufacturing method according to claim 15, wherein the food or predetermined food has the shape of a Watsuful. 17. The manufacturing method according to claim 1, characterized in that the physical treatment includes a pressing treatment, a cutting treatment, or a combination of both treatments. 18 (a) Kneading water and a mixture of various ingredients is 100
(b) the temperature between ambient temperature and a temperature below the coagulation temperature of the protein is preferably between 20 and 60°C; (c) the roasting 18. The manufacturing method according to claim 1 or 17, characterized in that the baking is carried out rapidly and continuously.