OA18255A - Ready-to-use therapeutic food and its manufacturing process. - Google Patents

Description

READY-TO-USE THERAPEUTIC FOOD AND ITS MANUFACTURING PROCESS

OBJECT OF THE INVENTION [0001] The present invention relates to a ready-to-use therapeutic food, mainly intended to be used for the treatment and / or prevention of malnutrition and / or malabsorption states and other conditions requiring an enrichment in energy and proteins.

[0002] The invention also relates to a method for preparing such a therapeutic food.

STATE OF THE ART [0003] Foods or nutritional supplements for the treatment of malnutrition are well known.

[0004] Given the living conditions of populations suffering from malnutrition, this type of food must be able to be ingested directly from its packaging, in this case in most cases a sachet, without it being necessary to carry out additional treatment such as cooking, pre-mixing with other products or even simple dilution in a liquid.

[0005] In addition, this type of food generally constitutes all or part of the food of undernourished subjects, which secondarily implies that the conditions of its ingestion are compatible with the aim pursued not only in terms of energy and nutritional content but also in terms of quantitative dosage to respect a daily distribution schedule. Qualitatively and quantitatively, such a food must in short be defined and designed to be complete and in particular usable in crisis situations. In addition, this type of food must also have a homogeneous texture allowing it to be easily ingested by children directly from its packaging. In other words, the food should be viscous enough to hold it in the pouch when opened, yet be sufficiently fluid to be easily expelled from the pouch without phase separation.

[0006] There are already foods or nutritional supplements available in the form of dose sachets and which are presented as complete and capable of meeting all of a subject's nutritional needs. These bagged doses have gradually replaced the powdered products which preexisted, powders to be diluted - generally in water - before ingestion.

The need to have potable water for the preparation is clearly a drawback, and the pulverulent state of the product before mixing, during the transport and storage phases, creates a problem because the maximized surface due to this condition increases the risk of deterioration, in particular by oxidation of lipids and certain vitamins they contain. Depending on the quality of the water used and the storage conditions, especially in certain climates, the solution obtained can in practice constitute a favorable environment for the proliferation of pathogenic bacteria, especially when the hygienic conditions are insufficient. Furthermore, the need for dilution restricts the choice of certain constituents, which must be soluble in order to have a chance of being suitably absorbed by the subject.

[0008] For all these reasons, ready-to-use sachet doses have been proposed, such as those which are for example described in FR 2 771 259 or FR 2.

815 825. These documents describe a renutrition food supposed to cover the nutritional needs of malnourished or malnourished subjects, which is in the form of a bagged dough that can be consumed directly, and whose pasty substance is in particular based on seeds of oilseeds, which are known to be rich in lipids. In particular, use is made of peanuts, forming after treatment a substance rich in vegetable fat which coats a mixture of powdered products, the whole forming the food described, qualified as complete. In FR 2 815 825, the fat which is also essentially vegetable is refined, it contains neither the protein part nor the non-digestible carbohydrate part, nor the mineral part of the oilseeds.

[0009] Document WO2013057400 describes, for its part, a nutritional supplement in the form of a powder or a paste comprising proteins, lipids, sugars and minerals and having a high energy value of at less 400 kcal / 100 g, an osmolality greater than 100 mOsm / kg, and the presence of monosaccharides representing at least 15% by weight of the total sugars present in the product.

Aims of the invention [0010] The present invention aims to provide a therapeutic food which does not have the drawbacks of the state of the art.

[0011] The present invention aims to provide an alternative solution to existing solutions.

The present invention aims to provide high energy food, rich in vitamins and minerals and meeting the needs of populations of which said food may if necessary be the only source of food, in particular a population of children of 6 months. at 6 years old suffering from severe acute malnutrition without 15 medical complications.

The present invention aims to provide a therapeutic food having a homogeneous, pasty and soft texture, without pieces and which can be ingested, without chewing, directly from its packaging without additional treatment.

[0014] The present invention aims to provide a therapeutic food which is stable at room temperature and which has a shelf life of at least 2 years.

[0015] The present invention also aims to provide a method for obtaining such a therapeutic food.

[0016] The present invention also aims to provide a therapeutic food intended to be used for the treatment and / or prevention of malnutrition and / or states of mayabsorption and other ailments requiring enrichment in energy and proteins.

Summary of the invention [0017] The present invention relates to a therapeutic food ready for use, and requiring no dilution before consumption, comprising, in weight percentages relative to the total weight of said food, 5 to 45% of. a flour of one or more cereals and / or a powder of one or more legumes and / or one or more tubers and / or one or more roots, 10 to 35% milk powder, 10 to 30 % sugar, 15 to 35% animal or animal milk fat, 0 to 20% protein powder, 0 to 10% of one or more emulsifiers.

[0018] According to preferred modes of the invention, the therapeutic food according to the invention comprises at least one, or any suitable combination, of the following characteristics:

- the flour of one or more cereals varies from 0 to 20%, the powder of one or more legumes varies from 0 to 20% and the powder of one or more tubers and / or roots varies from 0 to 20%,

- the flour of one or more cereals represents between 2 to 15%, the powder of one or more legumes represents between 2 and 15%, the powder of one or more tubers and / or roots represents between 2 and 15%,

- the legume powder is powder of mung beans and / or lentils and / or soybeans,

- cereal flour is rice and / or sorghum and / or millet flour,

- the tuber and / or root powder is cassava and / or sweet potato and / or yam powder,

- the animal milk fat or animal fat is, or includes, butter oil or anhydrous butter oil,

- the flour (s) and / or powder of cereals and / or legumes and / or tubers and / or roots have a particle size not exceeding 0.3 mm, preferably lying between 0.15 to 0.25 mm ,

- the sugar is sucrose having a particle size less than 0.5 mm, preferably a particle size between 0.070 and 0.110 mm,

- all or part of the sugar is replaced by maltodextrin,

- the food also comprises one or more antioxidants, a vitamin mixture, a mixture of minerals, a mixture of essential fatty acids, one or more flavors, or a mixture of these compounds,

the food has a viscosity, measured at 37 ° C, of between 15 and 30 Pa.s, preferably between 18 and 24 Pa.s, <t [0019] The present invention also relates to the use of food according to the invention for treating and / or preventing malnutrition and / or malabsorption states and other conditions requiring enrichment in energy and proteins.

The present invention also relates to a process for obtaining the food according to the invention, comprising a step of mixing the components of the food according to the invention, before a step of heating the mixture to a temperature of between 65 and 95 ° C for a period of 5 to 30 minutes, then a step of conditioning the mixture in a package.

[0021] According to preferred embodiments of the invention, the method for obtaining the therapeutic food according to the invention comprises at least one, or any suitable combination, of the following characteristics:

the cereal flour (s) and / or the powder (s) of one or more legumes and / or tubers and / or roots are preheated to a temperature between 70 ° C and 100 ° C for a period of approximately 2 to 10 min, after having been sifted and mixed,

- the step of mixing the components of the food comprises the steps of mixing the flour (s) and / or powders in a grinder or a heated mixer, adding to the flour (s) and / or powders, sugar, powdered milk, and possibly the powdered proteins and / or the multivitamin and mineral complex and / or the emulsifier, in order to obtain a pre-mix, mix the pre-mix for 4 to 6 min, mix separately animal milk fat or of animal origin and optionally the antioxidant (s), adding to the grinder or the heating mixer the milk fat, optionally comprising the antioxidant (s), optionally adding one or more flavorings.

Detailed description of the invention [0022] The therapeutic food of the invention is suitable for being bagged in ready-to-use doses. Keeping in mind the final need to offer portions with high energy and nutritional value as well as to obtain a product easily ingested by the target population, the selected constituents have the advantage of preserving the intrinsic qualities of the mixture, of limit all kinds of undesirable effects on the consumer, to preserve their intrinsic qualities in the mixture or to achieve a favorable combined effect relative to the objectives set. Thus, the ingredients chosen have adequate physical characteristics at the temperature of their use, they have the advantage of adequate nutritional intake, low allergenic potential, good tolerance, and make it possible to limit and / or manage at best the classic anti-nutritional factors such as cyanogenic glucosides, phytates, oligosaccharides, enzyme inhibitors, tannins and polyphenols, oxalic acid, anti-tryptic factors and mycotoxins for the most part.

The ready-to-use therapeutic food according to the invention comprises 10 to 35% by weight of powdered milk, 10 to 30% by weight of sugar, 15 to 35% by weight of animal milk fat or of animal origin, preferably 26 to 30%, 0 to 20% by weight of protein powder, preferably 0 to 12% by weight, 0 to 10% by weight of one or more emulsifiers and at at least a flour of one or more cereals or a powder of one or more legumes and / or tubers and / or roots, preferably in a proportion representing from 5 to 45% by weight, advantageously from 12% and 30% , which has the advantage of meeting nutritional and texture objectives. Preferably, the food according to the invention comprises a mixture of one or more powders of legumes, of one or more cereal flours and of one or more powders of tubers and / or roots. Such a food meets nutritional objectives even more favorably because it provides all the essential amino acids.

[0024] The percentages by weight of the ingredients of the therapeutic food according to the invention relate to the total weight of said therapeutic food.

[0025] The term "powder", within the meaning of the present invention, denotes a solid substance, finely ground, pounded or pulverized, originating from one or more tubers and / or roots and / or legumes. It can also be the product of the dehydration of milk or a dairy product, the dehydration and the extraction of proteins from one or more foods. The term "flour", within the meaning of the present invention, for its part denotes a "powder" obtained from the grinding of the grains of one or more cereals.

Preferably, in the therapeutic food according to the invention, the portion of one or more cereals varies from 0%, in embodiments of the food which does not include any, to 20% by weight in the other embodiments. Preferably, this proportion varies between 2 and 15% by weight, advantageously between 5 and 15% by weight.

[0027] The portion of one or more legumes varies from 0%, in embodiments of the food which does not include one, to 20% by weight in the other embodiments. Preferably, this proportion varies between 2 and 15% by weight, advantageously between 5 and 15% by weight.

[0028] The portion of one or more tubers and / or roots varies from 0%, in the embodiments of the food which does not include it, to 20% by weight in the other 10 embodiments. Preferably, this proportion varies between 2 and 15% by weight, advantageously between 5 and 15% by weight.

It is understood that the percentages of the portions of one or more cereals, one or more legumes, one or more tubers and / or roots, cannot be 0% at the same time.

[0030] Preferably, a dose of food according to the invention represents between 90 and

100 g, which corresponds in practice to an amount compatible with the gastric capacities of malnourished children. They cannot ingest more than 30 g of food per kg of body weight daily, hence a little more than 200 g for a child of about 7 kg, which corresponds to two sachets taken in the same day .

Preferably, the animal milk fat or animal origin of the food according to the invention comprises, or is, any milk fat meeting the standard of the Codex Alimentarius Codex Stan 280-1973 (Codex standard for dairy fat products).

[0032] Dairy fat has the advantage of containing little trans fatty acids, and is found to be a very digestible component. Furthermore, such trans fatty acids have the advantage of being of natural origin, unlike those of synthetic origin which result from industrial processes such as, for example, the hydrogenation of vegetable oils. In addition, while an increased risk of cardiovascular events is associated with the consumption of trans fatty acids, it is generally accepted that no increased cardiovascular risk could be demonstrated with the consumption of trans fatty acids. of natural origin, at the levels of consumption currently observed in France (Referral n ° 2007-SA0220: Opinion on the estimation of intakes of trans fatty acids in the French population, AFSSA, 2009).

Unlike some vegetable oils, such as palm oil and coconut oil, which are solid at room temperature and which have too strong a taste for use in children, the dairy fat has the advantage to be in a solid form which has a smooth and homogeneous texture, down to temperatures below 17 ° C, to be in liquid form from 32 ° C (+/- 2 ° C), the so-called temperature of drop point, and, between this temperature interval, to be in pasty form.

These properties of the milk fat have a real advantage. Indeed, when heated during the process of manufacturing the feed according to the invention, the milk fat liquefies, allowing a homogeneous mixture to be obtained with the powder (s) or flour (s). Secondly, during packaging, which is accompanied by a decrease in temperature, its partial solidification makes it possible to pass from a liquid form to a pasty form, which makes it possible to give the food according to the invention a pasty texture, which has the advantage of preventing the product from being out of phase, of ensuring the good hold of the food in the sachet while preventing spillage when opening it. In addition, when taking food, holding the sachet in your hands and applying pressure (with your hands) will be enough to cause it to flow.

Dairy fat also has the advantage of being stable at room temperature, which is the storage temperature of the food according to the invention, over a long storage period, for example 1 to 3 years, a storage period which also depends on the process used to prepare the food and the packaging used. In addition to the fact that the milk fat allows a supply of lipids, it allows a limited supply of water, giving the food according to the invention a microbiological stability and a texture suitable for consumption by children aged about 6 months. at about 6 years old.

[0036] In addition, dairy fat has a relatively neutral taste, which has a real advantage over other animal fats such as lard or fish oil. It does not have any acidic, bitter, rancid or pronounced flavors that would displease children.

Preferably, the distribution of fatty acids entering into the composition of the milk fat is as follows:

- saturated fatty acids (between 60 and 75% by weight),

- monounsaturated acids (25 and 35% by weight),

- polyunsaturated fatty acids (between 5 and 15% by weight).

Preferably, the dairy fat of the food according to the invention comprises, or consists of, butter oil, also called concentrated butter, or "butteroil", or anhydrous butter oil, also called anhydrous milk fat. They are fatty products obtained exclusively from milk and / or from products obtained from milk by means of processes resulting in the almost total elimination of water and of the non-fatty dry extract. Is excluded from the present invention, ghee, a particular clarified butter, because it has a very marked taste and structure.

The dairy fat according to the invention has the advantage of being widely available and of being advantageous in terms of nutritional contributions, while being easily ingestible and digestible, having little or no intolerance or intolerance. side effects following ingestion.

Anhydrous butter oil is preferably obtained from milk, advantageously from cream, which generally comprises 35 to 45% fat, or else from butter which preferably comprises at least 80% of fat. It is obtained by separating water from the dry matter, preferably by physical separation processes, such as, for example, centrifugation or settling. The products obtained by the direct method by centrifugation will be favored because the fat content of the product thus obtained is higher (99% against 95% at most by the indirect method). No neutralizing substance or flavoring is added to the product thus obtained. The anhydrous butter oil obtained preferably comprises about 99.6% by weight of fat.

Anhydrous butter oil has the advantage of providing lipids and fatty acids, sources of energy which are also essential elements for the human body, due to the functional role they play at the level of cells.

[0042] Preferably, the anhydrous butter oil is obtained from the same raw material and by the same methods as those used for butter oil. However, it differs from butter oil by its percentage of milk fat. In butter oil, this is about 99.6% by weight, while anhydrous butter oil contains 99.8% by weight in milk fat.

The food according to the invention further comprises powdered milk, or "powdered milk", made from whole milk and / or semi-skimmed milk and / or skimmed milk.

[0044] The food according to the invention comprises sugar, preferably sucrose, preferably white granulated sugar, which has a high sweetening power and is readily available, at a reasonable price. Preferably, the crystallized white sugar used in the context of the present invention corresponds to the quality standard No. 2 of the regulations of the European Union.

In the absence of water added to the food according to the invention, besides the residual moisture of the constituents of said food, the sugar melts with difficulty, therefore, the sugar used comprises grains of size compatible with the particle size distribution of the other constituents of the food according to the invention. Preferably, the crystallized sugar has a particle size of less than 0.5 mm, or advantageously, it is, at least in part, icing sugar whose particle size is between 0.070 and 0.110 mm.

[0046] The presence of sugar influences the osmolarity of the finished product. Thus, in order to obtain adequate osmolarity, so as not to increase the risk of diarrhea in children, and therefore to approach plasma osmolarity, it is possible to replace all or part of the crystallized sugar with maltodextrin. Due to its higher molecular weight than that of conventional sugar, maltodextrin has the advantage of obtaining lower osmolarity.

Preferably, the food according to the invention comprises powdered proteins, obtained, for example, by the dehydration of one or more foods and the extraction of proteins which constitute it.

The term "protein powders" means proteins or protein isolates of animal origin, such as milk or egg, or of plant origin, such as peas, excluding animal proteins, such as fish or meat meal.

Preferably, the powdered proteins comprise at least 80% of proteins, a humidity of less than 5% and a particle size of less than 0.5 mm.

The use of powdered proteins has the advantage of supplementing the food according to the invention with proteins necessary for the correct process of re-nutrition of the target populations, in particular when it concerns pea proteins or of egg.

The heat treatment which takes place in the manufacture of the food according to the invention destroys the anti-tryptic factors of the egg white. The proteins in raw egg white are indeed poorly digestible (51%) due to the anti-tryptic activity of ovomucoid.

[0052] It should be noted that, compared to all animal and vegetable proteins, the proteins in cooked eggs have a very high digestibility. In addition, their composition of essential amino acids is perfectly suited to human needs, in particular thanks to a high content of lysine and sulfur-containing amino acids.

[0053] Due to this near perfect balance, the World Health Organization has chosen the whole egg as the benchmark protein source for the child. The benchmark assigned to it is 100, and is therefore slightly higher than that of woman's milk.

[0054] The food according to the invention may comprise powdered vegetable proteins, for example pea proteins. Pea proteins are obtained from yellow peas (Pisum sativum), from the legume family. They have many advantages, including very low allergenic potential, excellent digestibility of around 75%, and are rich in lysine (around 6.15g / 100g), like egg protein.

Preferably, the powder (s) and / or flour of cereals and / or legumes and / or tubers and / or roots are obtained by grinding, by any suitable means, of one or more cereals and / or one or more several legumes and / or one or more tubers and / or roots, grinding which can preferably be preceded by a heat treatment or a dehydration process.

[0056] The powdery state of the powder (s) and / or flour (s) has the advantage of being less prone to the development of fungi responsible for mycotoxins due to a low humidity level.

[0057] Preferably, this or these powders and / or flour (s) are sieved in order to obtain particles whose particle size does not exceed 0.3 mm and preferably lie between 0.15 to 0.25 mm. Such a particle size makes it possible to ensure optimum mixing of the powders and flours with one another, and especially of the powders and / or flours with the fat in order to obtain a homogeneous product, without risk of phase shift.

The combination of several powders and / or flour of cereals and / or legumes and / or tubers and / or roots has the advantage of providing the food according to the invention with a high nutritional value, in particular due to their respective nutritional qualities and their digestive properties, but also due to the fact that these powders and / or flours advantageously complement each other, in particular as regards the protein supply. In fact, legume proteins are rich in lysine (on average 7%), they are therefore complementary to cereal proteins, of which lysine is generally the limiting amino acid - namely the essential amino acid found in the most small amount - (on average 2%). However, pea proteins have deficiencies in sulfur amino acids (methionine, cysteine and tryptophan), which are provided in the food according to the invention by cereals.

[0059] As regards the legume powder, it is preferably made from mung beans and / or lentils and / or soybeans.

[0060] Mung beans, also called green soybeans, have the advantage of having a low phytate content and being gluten free. Phytates reduce the bioavailability of certain minerals which they complex into ions forming insoluble salts. Given the weight amount of legume powder in the food according to the invention, the phytate content is ultimately low, and their anti-nutritional role is not problematic. The same goes for the oligosaccharides of this legume, potentially responsible for flatulence, but the fraction of which in mung beans is above all beneficial for the intestinal flora, the quantity ingested being in practice too small to cause flatulence. On the other hand, only one enzyme inhibitor, that of proteases, which therefore reduces the efficiency of the protein digestion process, is present in mung bean.

Preferably, the mung bean powder is obtained from removed seeds (Phaseolus aureus), namely from seeds stripped of their peripheral parts. This has the advantage of reducing, or even eliminating, the amount of tannins and polyphenols present, compounds which have the particularity of binding to certain proteins and certain enzymes of the digestive tract, with the anti-nutritional consequence of a negative effect on overall protein utilization. However, their presence is compensated, in the food according to the invention, by balancing proteins because their presence is beneficial due to their antioxidant function. The anti-tryptic factors, whose anti-enzyme activity, targeted at the pancreas, block the digestion of proteins, in turn, are destroyed by heat during the heating of the mung bean powder during production. of the food according to the invention.

Preferably, the lentil powder is obtained from crushed and heat-treated lentil seeds. The powder thus obtained has the advantage of not containing gluten but is an excellent source of protein (30%) and iron (9.8mg / 100g).

Preferably, the soybean powder is obtained from soybeans. The mature seeds are sorted, cleaned and shelled. Shelling the soybeans removes dandruff that is too high in fiber.

Secondly, roasting and grinding processes make it possible to obtain soybean powder. As with other flours and powders, a suitable heat treatment ensures the microbiological quality of the flour and eliminates heat-sensitive antinutritional factors such as antitrypsic factors that limit protein digestibility. The soybean powder used may or may not be defatted. It contains more than 30% of its weight in protein.

[0064] Preferably, the cereal flour is obtained from rice and / or sorghum and / or millet, which have the advantage of not containing gluten.

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[0065] Rice also has the advantage of being available near, or in, many areas with populations suffering from malnutrition, particularly in Asia. Of all the staple grains in the human diet, rice has the highest digestibility for protein as well as energy; this is probably due in part to its low content of dietary fiber and tannins. The anti-nutritional factors present in rice grains have the advantage of being heat denatured, such as trypsin inhibitors, oryzacystatin and hemagglutinin. If only phytates are not destroyed by heat treatment, however about 80% is found in the pericarp, which is preferably removed during the making of rice flour.

Regarding sorghum, even if this plant contains durrhine, a toxic cyanogenic glycoside located at the level of the leaves in the young plant, this toxin loses its toxicity on drying. Thus, flour from sorghum seeds does not contain, or contains small amounts, alkaloids.

As with mung bean, sorghum seeds are eliminated during the manufacture of flour, and it loses about 45% of its phosphorus, 80% of which is in the form of phytic acid. Thus, the phytate content in sorghum flour is ultimately well below the officially recommended threshold, and further reduced by the heat treatment that constitutes the heating to which the sorghum flour is subjected as part of the food manufacturing process. according to the invention. Sorghum also contains protease and amylase inhibitors, but these compounds are also temperature sensitive, and therefore denatured by the heating step.

Sorghum seeds contain tannins and polyphenols, but their husking deprives them of a significant fraction.

[0069] Finally, sorghum does not contain oxalic acid, and the heat treatment of the powder destroys the anti-tryptic factors. In addition, it does not contain gluten.

Preferably, the millet flour is obtained from the milling of millet seeds into a fine powder, a process during which the germ is, in large part, eliminated. Millet has the advantage of being a common food in areas where malnutrition is rife and the taste of which is familiar to target populations. Millet flour contains at least 8% protein, a value roughly comparable to / <

»T those of other potentially usable cereal flours. Millet flour has the advantage of not containing gluten. The husking of the grains during the flour manufacturing process and the thermization of the latter eliminates a large part of the antinutritional factors present, namely mainly tannins and phytates which would be likely to reduce the bioavailability of the nutrients provided.

The tuber and / or root powder is preferably obtained from cassava, and / or sweet potato, and / or yam which have the advantage of not containing gluten, and n 'therefore do not cause the corresponding intolerances.

The term "tuber" means the storage organs of plants. They are also the seat of vegetative reproduction. They can be underground or not. The term "root" is understood to mean the underground part of the plant which holds it to the ground and which supplies it with water and mineral salts. In many cases, the root is the storage organ, this is called a tuberous root. Only roots and tubers fit for human consumption are considered.

Preferably, the cassava powder is obtained from sweet cassava which has the advantage of causing, during its transformation, less hydrocyanic acid than bitter cassava. The cyanogenic glucosides of sweet cassava are moreover located mainly in the outer parts of the tuber, they are more easily removed during the preparation of the powders. Cassava contains, as enzyme inhibitors, only protease inhibitors.

The cassava roots from which the cassava powder is obtained are devoid of tannins and polyphenols. Cassava does contain oxalic acids, but in such quantity that, compared to two bagged doses of the food according to the invention constituting the daily ration of a malnourished child, the toxicity threshold is far not reached.

Preferably, the sweet potato powder is obtained by peeling, drying (reducing humidity from 70% to 12%) and grinding the sweet potato tubers.

[0076] Preferably, the yam powder is obtained from yam tubers which are peeled, cooked and / or dried and then reduced to powder.

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[0077] Preferably, the food according to the invention may further comprise one or more emulsifiers.

[0078] Preferably, the emulsifier (s) represent by weight between 0 and 10% of the total weight of the food according to the invention and have the advantage of rendering homogeneous a solution comprising immiscible or hardly miscible phases. Preferably, the emulsifier (s) are chosen from the different types of lecithins, whether they are extracted from soya beans or from eggs, which are the only natural emulsifiers on the market. Lecithins improve the appearance, texture and shelf life of the product. 95% of the lecithin marketed comes from crushing soybeans. For obvious reasons of ease of supply, soy lecithin will therefore be preferred.

Preferably, the food according to the invention can also comprise additional ingredients, such as for example one or more antioxidants, a vitamin mixture, a mixture of minerals, a mixture of essential fatty acids, one or more flavors. or a mixture of these compounds.

Preferably, the antioxidant is present in a percentage by weight of between 0 and 3% It has the advantage of protecting from the oxidation, and therefore from the degradation, of the other components of the food according to the invention, oxidation, responsible for the possible rancidity of the food and the possible appearance of free radicals. The presence of an antioxidant makes it possible, more specifically, to protect the fat from rancidity and the vitamins, which may be present, from oxidation and therefore from their destruction. Preferably, the antioxidant is tocopherol, which has the advantage of being liposoluble; it can be mixed with animal fat or of animal origin, before incorporation into dry powders or flour. In another embodiment of the invention, the antioxidant is ascorbyl palmitate.

Preferably, the vitamin mixture represents by weight between 0 and 3% of the total weight of the food according to the invention and has the advantage of supplementing the vitamin supply of the ingredients of the food and of alleviating the losses. generated by the heat treatment during the manufacture of the food according to the invention, thus making it possible to cover the vitamin needs of the population to be treated. Preferably the

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J t vitamin mixture includes the following vitamins: A, B1, B2, B3, B5, B6, B7, B8, B9, B12, C, D, E and K.

Preferably, the mixture of minerals represents by weight between 0 and 5% of the total weight of the food according to the invention and has the advantage of supplementing the mineral supply of the ingredients of the food according to the invention to meet the mineral needs of the population to be treated. Preferably, the mixture of minerals comprises calcium, iron, zinc, iodine, copper, selenium, magnesium, manganese and phosphorus.

Preferably, the mixture of essential fatty acids represents by weight between 0 and 3.9% of the total weight of the food according to the invention and has the advantage of supplementing and balancing the nutritional intake in essential fatty acids in the food according to the invention. These fatty acids are said to be essential because they are not manufactured by the body and must therefore be supplied in full through food. Preferably, the mixture of essential fatty acids comprises a mixture of vegetable oils, the proportions of which make it possible to meet the nutritional objective.

[0084] Preferably, the flavor (s) represent by weight between 0 and 3% of the total weight of the food according to the invention and have the advantage of enhancing the taste of the food according to the invention. They can be natural or synthetic flavors. This could be, for example, the vanilla or caramel flavor.

The feed according to the invention does not include added water, but only water from the residual moisture of the constituents of the feed according to the invention. Preferably, the amount of residual water in the food does not exceed 2.5% by weight.

Preferably, the food according to the invention has a viscosity such that the food has a hold in its container when opened, for example in a bag, that it is sufficiently fluid to be easily expelled from its. containing, towards the mouth of the consumer, for example via pressure from the hand, then ingested and swallowed by the consumer, in particular children, all without phase separation. Advantageously, the food according to the invention is in the form of a thick paste.

Preferably, the food according to the invention has a viscosity, measured at 37 ° C, between 15 and 30 Pa.s, preferably between 18 and 24 Pa.s. This viscosity is obtained by the combined use of animal fat or of animal origin, preferably milk fat, and of the powder (s) or flour (s) according to the invention, whether it is milk powder, protein powder, and / or vegetable powders and / or flour.

[0088] The therapeutic food according to the invention preferably has an osmolarity lower or close to physiological osmolarity, which is between 280 and 300 mOsm / L in blood plasma. Thus, an osmolarity of less than or equal to 290 10 mOsm / L has the advantage of not inducing diarrhea in the subject consuming the food according to the invention, in particular in a young subject, in particular malnourished. Advantageously, the osmolarity of the therapeutic food according to the invention is approximately 190 mOsm / L.

[0089] The therapeutic food according to the invention is devoid of salt, its water content is low, the proportion of sugar does not exceed 30% to 45% of the total energy provided by the consumption of a sachet of the food according to the invention, and it does not require any dilution before consumption, resulting in a controlled osmolarity, in any event lower than that of the blood plasma.

[0090] It should be noted that the starch which is found in the flour (s) of cereals, in the powder (s) of legumes and / or tubers and / or roots, which is both a source of carbohydrates and useful for its thickening, binding and stabilizing properties, is a mixture of amilose and amilopectin. The digestion of starch is easier as the proportion of amilopectin is high and that of amilosis low. This is the reason why cassava and mung bean powders as well as rice flour are preferably used, since they all have between 70 and 80% amilopectin and between 20 and 30% amilopectin. amilosis.

[0091] Furthermore, the embodiment in which the food according to the invention comprises a mixture of flour and powders of cereals, roots, tubers and legumes, have the advantage of a protein intake of between 10 and

12% of the total energy of the food according to the invention. In addition, the contents of essential amino acids, present in protein powder, skimmed milk powder and rice flour, mung bean powders, cassava, exceed the needs of a child from 6 months to 6 years old. suffering from malnutrition as they appear in the official recommendations.

These essential amino acids, in other words indispensable, must be simultaneously present in sufficient quantity when the protein synthesis takes place. These are the following amino acids: Valine, Leucine, Isoleucine,

Methionine, Threonine, Lysine, Phenylalanine, Tryptophan and Histidine. The daily requirements (theoretical minimum daily threshold) of a child of around 18 kg, average weight of a 5-year-old child, in each of these amino acids are considered to be the following in mg:

- Valine: 378

- Leucine: 810

- Isoleucine: 378

- Methionine (+ Cystine): 306

- Threonine: 342

- Lysine: 630

- Phenylalaline (+ Tyrosine): 576

- Tryptophan: 90

- Histidine: 234.

In the embodiment of the food according to the invention, based on mung bean powder, sorghum flour and cassava powder, the essential amino acid contributions are of the order from:

- Valine: 910 mg / 100g of food

- Leucine: 1390 mg / 100g of food

- Isoleucine: 770 mg / 100g of food

- Methionine (+ Cystine): 550 mg / 100g of food

- Threonine: 710 mg / 100g of food

- Lysine: 840 mg / 100g of food

- Phenylalaline (+ Tyrosine): 1160 mg / 100g of food

- Tryptophan: 160 mg / 100g of food

- Histidine: 320 mg / 100g of food [0114] Amino acid intakes from legumes and cereals are complementary. Their association provides a complete supply of amino acids, thus improving the protein value of the diet. It therefore covers the needs of a child from 6 months to 6 years old, with a very large safety factor which takes into account the fact that the needs for essential amino acids increase in the event of stress, which is most likely the case for children in a situation of severe undernutrition, and infections, which are not rare in this hypothesis.

The energy supplied per bagged dose of the food according to the invention is greater than 500 kcal, the food itself not containing more than 2.5% of its weight in water, or having an activity of water less than 0.6, and being stable vis-à-vis oxidation. It should be noted that proteins represent 12% to 15% of the total energy there. Fat accounts for 45% to 50% of this energy, and carbohydrates 38% to 43%.

All of these characteristics lead to a complete food, balanced and compatible with the requirements prescribed for this type of ready-to-use therapeutic food, suitable on the one hand for children suffering from severe acute malnutrition without medical complications. and on the other hand to the contexts of the affected areas, with the sometimes precarious hygienic, social and economic conditions that prevail there.

Examples The percentages expressed in the examples below are given by weight relative to the total weight of the food according to the invention.

[0098] Example 1

- Mung bean powder: 6%;

- Rice flour: 2%;

- Cassava powder: 5%;

- Skimmed milk powder: 22%;

- Pea protein: 7%;

- Sugars: 24%;

- Butter oil: 33%;

- Soy lecithin: 1%.

[0099] Example 2

- Lentil powder: 2%

- Sorghum flour: 16%

- Sweet potato powder: 4%

- Skimmed milk powder: 27%

- Egg white protein: 6%

- Sugar: 14%

- Anhydrous butter oil: 30%

- Soy lecithin: 1% [0100] Example 3

- Mung bean powder: 8%

- Sorghum flour: 2%

- Yam powder: 2%

- Semi-skimmed milk powder: 10%

- Powdered egg white: 12%

- Sugar: 32%

- Butter oil: 30%

- Soy lecithin: 2%

- Flavor: 2% [0101] Example 4

- Soy powder: 5%

- Millet flour: 5%

- Cassava powder: 5%

- Skimmed milk powder: 35%

- Sugar: 20%

- Butter oil: 28%

- Soy lecithin: 2% [0102] Example 5

- Lentil powder: 6%

- Rice flour: 6%

- Yam powder: 20%

- Skimmed milk powder: 16%

- Pea protein powder: 7%

- Sugar: 10%

- Anhydrous butter oil: 30%

- Soy lecithin: 3%

- Flavor: 2% [0103] Example 6:

- Soy powder: 3%

- Sorghum flour: 3%

- Yam powder: 3%

- Semi-skimmed milk powder: 19%

- Pea protein powder: 10%

- Sugar: 30%

- Anhydrous butter oil: 22%

- Soy lecithin: 10% [0104] Example 7:

- Mung bean powder: 11%

- Millet flour: 7%

- Sweet potato powder: 8%

- Skimmed milk powder: 19%

- Pea protein: 6%

- Sugar: 14%

- Butter oil: 35% [0105] Example 8:

- Soy powder: 6%

- Rice flour: 20%

- Sweet potato powder: 6%

- Skimmed milk powder: 16%

- Powdered egg white: 8%

- Sugar: 10%

- Anhydrous butter oil: 30% [0106] Example 9:

- Soy powder: 20%

- Millet flour: 3% ·> “,

- Cassava powder: 3%

- Skimmed milk powder: 16%

- Powdered egg white: 3%

- Sugar: 24%

- Butter oil: 28% [0107] Example 10:

- Sorghum flour: 18%

- Cassava powder: 18%

- Skimmed milk powder: 18%

- Pea protein: 7%

- Sugar: 10%

- Butter oil: 29% [0108] Example 11:

- Soy powder: 15%

- Cassava powder: 15%

- Skimmed milk powder: 18%

- Pea protein: 4%

- Sugar: 19%

- Butter oil: 29% [0109] Example 12:

- Lentil powder: 16%

- Rice flour: 16%

- Skimmed milk powder: 18%

- Egg white: 4%

- Sugar: 17%

- Butter oil: 29% [0110] Example 13:

- Soy powder: 12%

- Millet flour: 5%

- Yam powder: 5%

- Whole milk powder: 35%

- Sugar: 28%

- Butter oil: 15% [0111] Example 14:

- Soy powder: 5%

- Whole milk powder: 35%

- Sugar: 28%

- Butter oil: 30%

- Flavor: 1% [0112] Example 15:

- Soy powder: 5%

- Skimmed milk powder: 35%

- Sugar: 28%

- Butter oil: 30%

- Flavor: 2% [0113]

Example 16:

- Sorghum flour: 5%

- Skimmed milk powder: 35%

- Sugar: 28%

- Butter oil: 30%

- Powdered egg white: 2% [0114] Example 17:

- Sweet potato powder: 5%

- Skimmed milk powder: 35%

- Sugar: 28%

- Butter oil: 30%

- Powdered egg white: 2% [0115] The process for manufacturing the food according to the invention comprises a step of mixing the components of the food according to the invention before a heat treatment step, said mixing being heated to a temperature between and 95 ° C for a period of 5 to 30 minutes, before being packaged in a container, for example an airtight sachet. This temperature range, in addition to the absence of free water in the food, has the advantage of allowing · ♦.

preservation of proteins, fats and sugars in their original form. Indeed, these cooking conditions limit the protein denaturation reactions as well as the Maillard reactions and allow the almost total and homogeneous coating of the powder and flour particles in the dairy fat, helping to obtain a pasty texture. , smooth and homogeneous, without hardening of the mixture, nor formation of lumps or browning, allowing the ingestion, without chewing, of the food according to the invention by children aged 6 months to 6 years suffering from severe acute malnutrition.

[0116] Furthermore, this heat treatment has the advantage of allowing a pasteurizing action on bacteria and molds, as well as an action of destroying the enzymes of anti-nutritional factors. In addition, the temperature range in question has the advantage of being low enough to allow the properties of vitamins to be preserved as well as possible. Indeed, it is also important to take into account that some vitamins would risk losing their properties if the heat treatment was too high.

On the other hand, the manufacturing process according to the invention has the advantage of using a common and versatile material in the food industry, generally available for local production in the areas most affected by malnutrition, and does not require a large investment in advanced hardware. In addition, this manufacturing process uses simple technologies (heating, mixing) which are conventional agrifood processes and which are easily controllable locally.

In order to improve the digestibility of the starch which they contain, the flours and / or powders, alone - namely without the presence of dairy fat - can be heated beforehand to a temperature of between 70 ° C and 100 ° C, for a period of between 2 and 10 minutes, after, preferably, having been sieved and mixed. This causes partial degradation of the starch, and makes it more digestible. Heating also makes the product tastier.

[0119] The heat treatments implemented generally allow better conservation, a reduction in the bacterial load and the molds responsible for the production of mycotoxins as well as a destruction of the thermolabile antinutritional factors * ^{4 1} α, such as cyanogenic glucosides , protease and amylase inhibitors, tannins other than condensed and polyphenols, anti-tryptic factors.

[0120] These treatments can, however, also cause losses in macro and micro nutrients, all the more important as the heating is long and at high temperature. The temperature value ranges selected in the context of the invention, however, offer a satisfactory compromise, allowing the food according to the invention to have an adequate nutritional supply.

[0121] Preferably, the following steps are implemented to obtain the mixture of the ingredients to be heated:

- optionally sift, and mix the flour (s) and / or powders in a grinder or a heated mixer,

- add the sugar, powdered milk and possibly the protein powders and / or the multivitamin and mineral complex and / or the emulsifier in order to obtain a pre-mix,

- mix said pre-mix for 4 to 6 minutes,

- possibly mix separately the milk fat and the antioxidant (s),

- add to the grinder or the mixer heating the milk fat, optionally comprising the antioxidant (s), preferably mixed beforehand with said milk fat,

- optionally add one or more aromas.

Claims (16)

1. Therapeutic food ready for use, and requiring no dilution before consumption, comprising, in percentages by weight relative to the total weight of said food, 5 to 45% of a flour of one or more cereals and / or of a powder of one or more legumes and / or one or more tubers and / or one or more roots, 10 to 35% powdered milk, 10 to 30% sugar, 15 to 35% animal milk fat or animal origin, 0 to 20% protein powder, 0 to 10% of one or more emulsifiers. 2. Therapeutic food according to claim 1, wherein the flour of one or more cereals varies from 0 to 20%, the powder of one or more legumes varies from 0 to 20% and the powder of one or more tubers and / or roots varies from 0 to 20%. 3. Therapeutic food according to any one of the preceding claims, in which the flour of one or more cereals represents between 2 to 15%, the powder of one or more legumes represents between 2 to 15%, the powder of one. or more tubers and / or roots represents between 2 to 15%. 4. Therapeutic food according to one of the preceding claims, wherein the legume powder is obtained from mung beans and / or lentils and / or soybeans. 5. Ready-to-use therapeutic food according to one of the preceding claims, wherein the cereal flour is obtained from rice and / or sorghum and / or millet. 6. Therapeutic food according to one of the preceding claims, wherein the tuber and / or root powder is obtained from cassava and / or sweet potato and / or yam. 7. A therapeutic food according to any one of the preceding claims, wherein the animal or animal milk fat is, or comprises, butter oil or anhydrous butter oil. 8. Therapeutic food according to any one of the preceding claims, in which the flour (s) and / or powders of cereals and / or legumes and / or tubers and / or roots have a particle size not exceeding 0.3 mm. , preferably a particle size ranging between 0.15 to 0.25 mm. 5 9. Therapeutic food according to one of the preceding claims, wherein the sugar is sucrose having a particle size of less than 0.5 mm, preferably a particle size is between 0.070 and 0.110 mm. 10. Ready-to-use therapeutic food according to one of the preceding claims, in which all or part of the sugar is replaced by maltodextrin. 10 11. Therapeutic food according to any one of the preceding claims, further comprising one or more antioxidants, a vitamin mixture, a mixture of minerals, a mixture of essential fatty acids, one or more flavors, or a mixture of these compounds. 12. Therapeutic food according to any one of the preceding claims, 15 having a viscosity, measured at 37 ° C, between 15 and 30 Pa.s, preferably between 18 and 24 Pa.s. 13. Therapeutic food according to any one of the preceding claims for use in the treatment and / or prevention of malnutrition and / or malabsorption states and other conditions requiring energy enrichment 20 and protein. 14. A method of manufacturing a ready-to-use therapeutic food according to the preceding claims comprising a step of mixing the components of said food, as defined in any one of the preceding claims, before a step of heating said mixture at a temperature. temperature 25 between 65 and 95 ° C for a period of 5 to 30 minutes, then a step of conditioning said mixture in a package. 15. The manufacturing method according to claim 14, wherein the cereal flour (s) and / or powders of one or more legumes and / or tubers and / or roots are heated, prior to their mixing, to a temperature of 30 at 70 ° C to 100 ° C for about 2 to 10 minutes, after being sieved and mixed. T V 16. The manufacturing method according to one of claims 14 or 15, wherein the step of mixing the components of the food comprises the following steps: - mix the flour (s) and / or powders in a grinder or a heated mixer, 5 - add, to said flour (s) and / or powders, sugar, powdered milk, and optionally the powdered proteins and / or the multivitamin and mineral complex and / or the emulsifier, in order to obtain a pre- mix, - mix said pre-mix from 4 to 6 min - mix separately the animal or animal milk fat and possibly the antioxidant (s), - add the milk fat, optionally comprising the antioxidant (s), to the grinder or the heating mixer, - optionally add one or more aromas.