WO1993016608A1

WO1993016608A1 - Process for preparation of food from fried fruits or proteinaceous grains and products obtained

Info

Publication number: WO1993016608A1
Application number: PCT/FR1993/000201
Authority: WO
Inventors: Jacques Berger; Christine Deloras
Original assignee: J. Berger (S.A.R.L.)
Priority date: 1992-02-28
Filing date: 1993-02-26
Publication date: 1993-09-02

Abstract

Process for preparation of food from dried fruits or proteinaceous grains, especialy almonds, and products obtained. A fine paste of fruits or hulled grains made by grinding, preferably in a humid state in a roller grinder, is placed in an aqueous solution and subjected to a gradual temperature increase of between 40 and 70 DEG C during which these elements are first blended into a uniform mixture in an apparatus combining mechanical and ultrasonic shocks under a pressure of 200 to 500 bars. The mixture then undergoes proteolysis using enzymes of microbic origin specifically hydrolyzing proteins or polysaccharide compounds. The temperature is then increased to 110-115 DEG C to stop the enzymatic reactions and ensure bacteriological stability by pasteurisation. The object of the invention is to provide, from a vegetable raw material, a range of novel everyday food products for human consumption.

Description

PROCESS FOR THE PREPARATION OF FOODS FROM DRIED FRUITS OR PROTECTIVE SEEDS, AND PRODUCTS OBTAINED

The subject of the present invention is a process for the preparation of food from dried fruits or protein seeds, and in particular almonds, as well as the products obtained.

The object of the invention is to provide, starting from a vegetable raw material, a range of new products intended for everyday human consumption in applications such as a milk, butter or yogurt substitute, drinks, sauces, gelled desserts, salty or sweet spreads, pâtés, patties, cutlets, etc .; or particular in applications such as liquid products for parental nutrition.

In the normal diet, ^foods' such as milk, butter, yogurt, sauces, pâté, scallops are all from animal production. These foods consumed in too large quantities every day, provide an excess of fat whose fatty acids are saturated. These lipids are accompanied by cholesterol and promote its formation and deposition in the arterial system. They therefore play a harmful role in people predisposed to cardiovascular disease. In addition, certain components of food of animal origin are sometimes badly supported by a more or less important fraction of the consumers. For example, for the majority of them, cow's milk apparently does not pose problems of assimilation: it is a source of protein and calcium. However, for others it is really badly tolerated. For these, the proteins in cow's milk can cause allergies, particularly in young children, its sugar, lactose, requires specific enzymatic equipment which may be lacking in some people.

Consequently, the production of new, more digestible foods, rich in non-allergenic proteins, cholesterol-free and rich in unsaturated fatty acids is of real nutritional interest and even becomes a necessity for part of the population.

The object of the present invention is to propose a process which makes it possible, from a given vegetable raw material, to manufacture such foods, which can be consumed every day and characterized by the absence of lactose, saturated fats, cholesterol, proteins. allergens. The main interest of the invention lies in the production of novel foods of nutritional interest due to the particular composition of the raw materials used and also to the process allowing the nutritional improvement of the products. These new foods are obtained from dried fruits or protein crops selected for their richness in proteins, unsaturated fats, minerals and possibly from organic farming.

The process which is the subject of the invention consists of the following stages: a very fine particle size puree of shelled fruit or seeds, obtained by grinding, preferably in the wet process in a roller mill, is dissolved in aqueous solution and subjected to a gradual rise in temperature between 40 and 70 "C during which one proceeds, first to a homogenization in an apparatus combining mechanical and ultrasonic shocks under a pressure of 200 to 500 bars leading at a particle size of less than 50 microns, then at an enzymatic hydrolysis of the proteolysis type and / or of the amylolysis type using either proteases or amylases or glucanases of microbial origin specifically hydrolyzing the proteins or the polysaccharide compounds, the temperature then being rise to 110-115 ^β C to stop the enzymatic reactions and ensure bacteriological stability by pasteurization.

The detailed description below relates to nonlimiting examples of embodiments of the subject of the invention.

The vegetable raw materials concerned in the invention are dried fruits or seeds, proteinaceous or nitrogenous, such as for example almonds, hazelnuts, sesame seeds. They may have undergone, if necessary, a pretreatment such as dehulling, drying or soaking in order to prepare them for the grinding and dissolving operation.

Advantageously, more or less deoiled flours are used, such as, for example, almond cake or other fruits or seeds whose fat content has been reduced by extraction.

The composition of the raw materials used will vary in the following proportions:

- Proteins: 30 to 55% - Fat: 8 to 60%

- Carbohydrates: 20 to 37%

5 - Humidity:

0 to 5%

The innovative process is characterized by the following stages, which depending on the products may take place in a different order than that stated here, or even for certain products, certain phases will not be carried out.

FIRST STEP: Grinding pretreatment of 15. the raw material which can be carried out in any type of mill: colloidal, hammer, spindles or cylinders. However, a roller mill will preferably be chosen which will make it possible to obtain a paste preferably having 40 to 50% of water content. The grinding is carried out so as to obtain a particle size suitable for the subsequent passage through a homogeneous sor, and at least less than 75 microns.

SECOND STEP: Enzymatic treatment and homogenization of the dough obtained.

The ground material is dispersed in the amount of water necessary to obtain a pre-established nutritional value of the final product.

The aqueous dispersion is subjected to a gradual rise in temperature between 40 and 70 ° C. during which the procedure will be successively:

- to homogenization in a homogenizer-disperser under pressure, between 200 and 500 bar, which by the combined effect of mechanical and ultrasonic shocks leads to a further reduction of particle size which will be less than 50 noierons. The duration of passage through the homogenizer will be a few seconds with a flow rate of the order of 5 liters / minute. A recycling loop allows the suspension to undergo several passages at will to improve the particle size spectrum if necessary.

- to an enzymatic hydrolysis of the proteolysis type and / or of the amylolysis type. The enzymes used are either proteases or amylases or glucanases of microbial origin specifically hydrolyzing proteins or polysaccharide compounds (starch, hemicellulose).

As soon as the enzyme is added, proteolysis begins. The parameters relating to the reaction are the optimal reaction time which is between one minute and two hours, the enzyme / substrate ratio. Depending on the choice of parameters, a greater or lesser degree of hydrolysis is obtained. The enzymes used are proteinases of microbial origin, in particular from Bacillus licheniformis. The useful enzymatic concentration is between 0.02 and 2 units to its per hundred grams of dry matter used. For a drink and for a gelled dessert, it is respectively 0.3 and 0.075 Anson units, and the reaction time 25 and 15 minutes.

The end of the reaction is assessed by measuring various parameters such as reaction time, viscosity, degree of hydrolysis, content of soluble nitrogen, etc. The operating parameters of the enzymatic hydrolysis and of turbination in the homogenizer are fixed so as to achieve:

- partial and controlled solubilization of the protein and polysaccharide fractions of meal and almonds. - a homogeneous and stable dispersion of the suspended matter.

- a controlled regulation of the final viscosity of the product depending on whether one is moving towards products of the dough, cream or milk type.

The hydrolysis is preferably carried out by the enzymatic route, but can optionally be carried out by the acid or alkaline routes. The acid reaction is carried out with the action of hydrochloric or phosphoric acid, in concentration in the solution from 0.2 to 10%, hot, at a temperature between 75 and 120 "C, for a time of 0, 2 to 5 hours; reaction stopped by neutralization with a sodium hydroxide base.

The alkaline route is carried out with the action of a base such as sodium or calcium hydroxide, in concentration in the solution of 0.1 to 5%, hot, at a temperature between 75 and 120 "C, for a time of 0 , 2 to 5 hours; stopping the reaction by neutralization using an acid such as hydrochloric acid.

THIRD STEP: Heat stabilization treatment. The temperature rise to 110-115 ° C is completed to stop the enzymatic reactions and ensure bacteriological stability by pasteurization.

It is also possible to stabilize by -UHT treatment before packaging.

All the operations described in the three steps above can perfectly be carried out continuously. A so-called intermediate product is then obtained, rich in proteins and peptides and free amino acids, which may possibly be subject to the addition of other ingredients.

STEP FOUR: A concentration operation, using a centrifuge for example, may be considered at this stage, in order to control the water content in the intermediate product and then in the finished product. The water content is directly linked to the texture of the finished product and depending on its value, very different intermediate products will be obtained.

STEP FIVE: The purpose of incorporating and mixing different adjuvants into a given intermediate product is to obtain several varieties of the same final product and also to improve the intermediate product, in its biological and organoleptic value.

STEP SIX: The finished product will be packaged and refrigerated for a fresh product, pasteurized or sterilized for a product with a longer shelf life in order to guarantee hygienic quality compatible with its use in human food.

The purpose of the process is to obtain varied and well-defined intermediate and finished products of high nutritional value such as milk, yogurt, meat substitutes, pâtés or nutritional liquids intended for the hospital environment.

What also makes the invention innovative is that it applies to the limited field dried fruits or nitrogen seeds as noble, selected, quality materials, and that the products obtained are intended for human consumption.

These products are new and their development requires the invention of new recipes. Indeed, the accent being put on the nutritional aspect of these products, the addition of adjuvants allowing to perfect their biological value is to be taken into consideration. The biological value of the proteins will possibly be optimized by the addition of bio-assimilable amino acids, thus removing the limiting factors. Ingredients such as fruits, aromatic herbs, lipids or particular carbohydrates, protective substances, minerals, trace elements and vitamins may also be added, which will be adjusted to the values desirable for a current or particular diet. The products obtained may be substituted for dairy and meat products, for example in their organoleptic, digestive, physiological or serving functions (ready to use character).

The following examples are consistent with the present invention.

Example 1: Preparation of an almond drink.

⁰ Grinding of freshly pruned almonds to obtain a paste of fine, impalpable particle size, less than 50 microns.

^G Dissolution in water, homogenization and optimal heating; at 16 kilos of this paste, 84 kilos of water are incorporated using a mixing arm or an agitator. A regulation of temperature allows the solution obtained to be brought simultaneously to the optimum reaction temperature, ie 50 ° C.

° The enzyme preparation is added. It is a proteinase, prepared by fermentation of a selected strain of food grade Bacillus licheniformis. It is for example in liquid form and has an activity of 2.4 Anson units per gram. The pH at the start of the reaction is approximately 6. The enzymatic concentration is 0.3 Anson units per 100 grams of dry matter used, or 20 milliliters of enzyme preparation. Under these conditions, it is the reaction time which conditions the degree of hydrolysis obtained. This time is fixed at 25 minutes. ⁰ Stop of the reaction and pasteurization. The product is sterilized for a few seconds at 118 ° C. and then packaged as an aseptic.

° After stopping the reaction and before sterilization, it is possible to add amino acids, sugars, aromas, in order to obtain a balanced drink rich in protein.

We obtain 100 liters of an almond drink, digestible and stable.

Example 2: Preparation of a gelled dessert

⁰ Grinding and dissolution as in example 1.

⁰ Proteolysis: the reaction takes place at the optimum temperature of 50 ° C. The pH of the mixture is approximately 6. The activity of the enzyme preparation is due to a proteinase, prepared by fermentation of a selected strain of Bacillus licheniformis of food quality. It comes in liquid form and has an activity of 2.4 Anson units per gram, for example. The pH of the reaction is approximately 6. The enzymatic concentration is 0.075 Anson unit per 100 grams of dry matter used, or 5 milliliters of enzyme preparation which is added to a water / dry matter solution in the ratio 84/16 kilos. The reaction is maintained for 15 minutes. ^β Stop the reaction.

° At 100 kilos of product obtained, the following additives are incorporated according to the proportions:

- Sugar: 15 Kg - caramel: 4 Kg

- vanilla: 3 Kg

- emulsifier: 1 Kg

An effective mixing is then carried out at 60 ° C. for 4 minutes to ensure good dispersion of the different phases. The emulsifier can be heated separately to its melting point and then incorporated.

°. Pasteurization and aseptic packaging followed by refrigeration allow adequate storage. After cooling, the product takes on the final texture of a gummy caramel dessert.

The positioning of the various constituent elements gives the object of the invention a maximum of useful effects which had not, to date, been obtained by similar methods.

Claims

1 °. Process for the preparation of foods from dried fruits or protein seeds, and in particular almonds, intended for human consumption and which can be substituted for protein foods of animal origin, especially dairy and meat, in their current commercial applications, or liquid foods rich in peptides for parental nutrition, characterized in that it comprises the following stages:

- grinding of the raw material based on shelled fruit or seeds until a paste with a particle size at least less than 75 microns is obtained;

- hydrolysis and homogenization of the ground material which is dispersed in an amount of water depending on the desired final product, the aqueous dispersion being subjected to a gradual rise in temperature between 40 and 70 ° C during which it is carried out successively, homogenization under a pressure of 200 to 500 bars in a homogenizer-disperser capable of combining the effects of mechanical and ultrasonic shocks bringing the particle size to a value less than 50 microns, then to an enzymatic hydrolysis or by acid or alkaline route, the parameters of the reaction being determined according to the texture of the desired finished product thus allowing to obtain a complete range of different foods;

- cessation of hydrolysis by raising the temperature to 110-115 ° C in the case of enzymatic proteolysis, or neutralization in other cases;

- thermal stabilization treatment: pasteurization and refrigeration for fresh products o sterilization for longer products conservation, followed by aseptic packaging of the product;

2 °. Process according to Claim 1, characterized in that the first grinding, proteolysis, homogenization and the heat treatment are carried out continuously.

3 °. Process according to any one of the preceding claims, characterized in that a recycling loop makes it possible to subject several passages to the suspension in the homogenizer at will to improve the particle size spectrum if necessary.

4 °. Method according to any one of the preceding claims, characterized in that the grinding is carried out in a roller mill making it possible to obtain a pulp having 40 to 50% of water content.

5 °. Process according to any one of the preceding claims, characterized in that the enzymatic hydrolysis is of the proteolysis type and / or of the amylolysis type, the enzymes used being added once the reaction temperature is reached (40 to 70 ° C) , and being either proteases or amylases or glucanases of microbial origin specifically hydrolyzing proteins or polysaccharide compounds (starch, hemicellulose).

6 ^e . Process according to Claim 5, characterized in that the enzymes used for the proteolysis by the enzymatic route are proteinases of microbial origin, from "Bacillus licheniformis or similar.

7 ^e . Method according to any one of the preceding claims, characterized in that the raw material used consists of almond cake or other fruit or seeds, the fat content of which has been reduced by extraction.

8 °. Process according to any one of the preceding claims, characterized in that the product is subjected after proteolysis to a concentration operation by means such as centrifugation, intended to increase the dry extract of the product according to the desired final texture.

9 °. Products intended for human consumption which can replace protein foods. of animal origin, in particular dairy and meat, in their current commercial applications, obtained by the process of claims 1 to 5, characterized by the fact that they are produced from shelled, crushed fruits or seeds, dissolved and subjected to hot proteolysis.

10 °. Products according to Claim 6, characterized in that their texture is either liquid, creamy, gelled, or pasty, self-solid and essentially depends on the degree of hydrolysis of the dry extract, on the mode of hydrolysis and selected enzymes.

11 °. Products according to claims 9 and 10, characterized in that, to obtain processed foods, said products are supplemented by adding ingredients such as fruits, aromatic herbs, lipids or specific carbohydrates, amino acids, minerals, trace elements, vitamins, etc., adjusted to the values desirable for a current diet or particular, in order to obtain foods that can replace dairy or meat products in their organoleptic, digestive, physiological and service functions in order to be used in hospital food.