WO2008001183A2 - Novel food items and method for producing same - Google Patents

Novel food items and method for producing same Download PDF

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Publication number
WO2008001183A2
WO2008001183A2 PCT/IB2007/001703 IB2007001703W WO2008001183A2 WO 2008001183 A2 WO2008001183 A2 WO 2008001183A2 IB 2007001703 W IB2007001703 W IB 2007001703W WO 2008001183 A2 WO2008001183 A2 WO 2008001183A2
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WO
WIPO (PCT)
Prior art keywords
extrusion
protein
hydrolysates
extruded
protein hydrolysates
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PCT/IB2007/001703
Other languages
French (fr)
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WO2008001183A3 (en
Inventor
Alain Tourney
Michael Tournay
Original Assignee
Alain Tourney
Michael Tournay
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Publication date
Application filed by Alain Tourney, Michael Tournay filed Critical Alain Tourney
Priority to EP07766582A priority Critical patent/EP2046151A2/en
Publication of WO2008001183A2 publication Critical patent/WO2008001183A2/en
Publication of WO2008001183A3 publication Critical patent/WO2008001183A3/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • the present invention relates to the necessities of life and more particularly to the field of food.
  • novel food items in the form of sticks or crackers or extrudates, rich in hydrolysates of proteins of animal or vegetable origin, added or mixed with a food excipient or diluent.
  • extrusion food articles characterized in that they are obtained from hydrolysates of vegetable or animal proteins having a protein content equal to or greater than 60%. This protein content can even reach 92% of the total mass.
  • the hydrolysates are produced from vegetable, animal or fermentation proteins such as wheat, peas, corn, potatoes, soya, rice, sesame, quinoa, buckwheat, guar gum, algae, microalgae or any other protein concentrates or isolates with a protein content such that the final product (N x 6.25) has a content greater than 60%, obtained from cereals, legumes, fruits, seeds, integuments , albumens.
  • Hydrolysates are also called peptides or polypeptides and are predominantly soluble in water in a pH range of 3 to 11.
  • the hydrolysates according to the invention are also produced from animal proteins: milk or milk fraction (from caseins, whey) with a protein content of the final product (N x 6.25) equal to or greater than 60%.
  • the hydrolysates according to the invention are produced by the action of proteolytic enzymes preferentially or by acid or basic hydrolysis of proteins.
  • the molecular weight of the hydrolysis products is between 200 and 100,000 Dalton with a preference for molecular weights between 200 and 20,000 Dalton.
  • the hydrolysis may be followed by filtration, micro or ultra filtration, centrifugation, decantation and separation of any kind intended to separate the hydrolysates from the other elements of the substrate ( fibers, gums, starches, lipids, minerals, carbohydrates, polyols, etc.) and thus increase the total protein content above a value of 60%.
  • the hydrolysates are reduced to powder or preferentially granulated, the size of the particles being between 50 microns and 3 mm with a preference of dimensions of between 200 microns and 1 mm.
  • drying of the hydrolysates is carried out by any conventional drying means known to those skilled in the art, such as nebulization drying (atomization), roller drying, microwaves, vacuum microwaves, drying. flash, the use of a drum or vacuum drum, lyophilization.
  • nebulization drying atomization
  • roller drying microwaves
  • vacuum microwaves drying. flash
  • the use of a drum or vacuum drum lyophilization.
  • the determination of the protein content is calculated by the mineralization method called KJELDHAL, DIGESDHAL or other, the total nitrogen determined being assigned a multiplying coefficient of 6.25 used and known to all skilled in the art.
  • Extrusion is a means of presentation of protein hydrolysates in solid form, making it possible to obtain a crisp effect by the size of the finished product, this product being able to be presented in any form that can be swallowed, chewed, and crunched by the tooth ( non-limiting examples of extradited forms: see Figure 2).
  • the hydrolyzate may be extruded without additive, the fine or granulated powder being preferably before or during the extrusion phase with water added to a value of between 5 and 40% relative to the total dry matter, preferably a content of between between 8 and 30%.
  • the hydrolyzate may be extruded with the aid of leavening or foaming agents such as sodium bicarbonate, their content being between 0.1 and 3% relative to the total mass. with a preference of 0.5 to 1.5%.
  • the hydrolyzate may be extruded by adding additional expansion agents such as citric acid, ascorbic acid or any other organic or inorganic acid which, due to the reaction between such an acid and sodium bicarbonate, achieve a release of carbon dioxide that increases the expansion effect.
  • the hydrolyzate before being extruded or, during the mixing phase in the extruder screws can be added any product or any molecule, organic or mineral, vegetable or animal, so that the content in protein of the final product (N x 6.25) remains equal to or greater than 60%.
  • the products or the added molecules may be flavorings, texture agents, nutritional products, pharmaceutical, dietetic, antioxidant, anti-radical, pre- or pro-biotic molecules, as well as any carbohydrate composition, lipidic, proteinic, fibrous, terpene ... in accordance with the provisions of the hydrolysates as defined in claim 1.
  • the additional products or molecules may be vegetable or animal proteins.
  • Extracted protein hydrolysates according to the present invention find use in the production of crackers, appetizers, breakfasts or high-protein food products for human or animal consumption
  • the products according to the invention can, after extrusion, be subjected to a coating containing flavoring agents (example: salt), flavors in the form of powder or oils (examples: pizza, bacon, peanut flavoring). .) or a mixture of both, or, during the mixing phase of the extrusion, continuously receive the injection of powdered flavors, or flavoring oil into the mass.
  • flavoring agents example: salt
  • flavors in the form of powder or oils examples: pizza, bacon, peanut flavoring.
  • a mixture of both or, during the mixing phase of the extrusion, continuously receive the injection of powdered flavors, or flavoring oil into the mass.
  • the extrusion is carried out by a process called twin-screw extrusion comprising two screws rotating in the same direction inside a sheath; the speed of rotation of the screws is between 180 rpm and 1000 rpm with a preference for a rotational speed of between 300 and 800 rpm.
  • the extrusion of the hydrolysates as defined is carried out at a temperature level above 20 ° C and below 150 ° C, with or without regulation, with a preference for a temperature between 20 and 130 ° C, the temperature varying according to the different sleeve sleeves.
  • the outlet temperature of the extruded hydrolysates measured inside the convergent front plate (tpac) can vary from 40 ° C to 110 ° C depending on the type of control.
  • the pressure of the extrusion measured inside the sheath at the front plate can vary from 3 to 100 MPa (3 and 100 bar), preferably 10 to 60 bar, depending on the speed of rotation of the screws. , the product load and the water content.
  • the supply of water in the extrusion screw for the formation of a paste is proportional to the flow rate of the product in the screws;
  • the water content of the product circulating in the screws is between 5 and 40%, preferably between 8 and 30%.
  • a scraping rotary knife is installed against the front plate, at the extruder outlet and comprises from 1 to 4 blades. Its rotational speed is between 500 and 4000 revolutions / minute depending on the length of the extruded products that one seeks to obtain.
  • the aromas of the productions R3, R5, R6 are extruded in the mass with the other components, for the other productions, the aromatisation is carried out by subsequent coating or the products are left nature.
  • the production parameters were fixed on a twin-screw extruder whose die leads to an orifice that can have different shapes such as those presented in Table 3.
  • the expansion performed at the output is a factor of between 2 and 10, depending on the recipe and the number of orifices leaving the die.
  • die: 3 * 2.8 represents 3 circular holes with a diameter of 2.8 mm, this form used to produce rods or "curly”.
  • Figure 1 provides examples of die orifices;
  • Figure 2 shows examples of shapes resulting from extrusion.
  • Patents filed for either protein hydrolysates or extruded products - Patent JP 2005102571 - The content of unhydrolyzed proteins being less than
  • Patent GB 1261299 - For the use of proteins for application of plastic fibers.
  • Patent FR 2803721 Process for the extrusion of caseinate from powdered casein, a non-soluble protein from milk.
  • Patent EP 0910961 On the extrusion of protein hydrolysates for the formation of films, coatings, sheets, used for packaging.
  • Patent JP 7008177 For the extrusion production of low calorific protein food products.
  • Patent JP 6209728 - For the preparation of rice cake by extrusion.
  • Patent JP 63157937 For the preparation of food raw materials by extrusion.
  • GB Patent 2085273 For the extrusion production of snacks of milk protein mixture of caseinate and casein, soy protein and cereal protein.
  • Patent FR 2574254 Extrusion preparation of chewing gum tablet dietary products using proteins and other ingredients.
  • Patent MXPA 04000480 For the preparation of hydrolysates of milk proteins for the food industry. This patent does not mention extrusion claimed in this patent.
  • US Patent 2004151738 For the preparation of dietary products based on hydrolysates of yeast proteins.
  • GB Patent 685376 Process for the preparation of gluten hydrolysates for animal feed.
  • Patent 5000968 Process for making crackers using proteolytic enzymes for peptide formation.
  • Patent JP 9191831 For the production of snacks, tortillas, crackers with low lipid content by extrusion of a mixture based on flour or semolina starch.
  • GB Patent 1099711 For the preparation of aromatic compounds comprising proteins and protein hydrolysates, this patent not mentioning extrusion as in this patent.

Abstract

The present invention relates to the field of nutrition, and more particularly to that of protein hydrolysates. The invention relates in particular to a product provided as crackers, a snack or breakfast or a food product obtained by extrusion, at a temperature of between 20°C and 150°C, of protein hydrolysates of plant or animal origin. These hydrolysates are produced by enzymatic hydrolysis of proteins or by acid hydrolysis or basic hydrolysis. The extrudates find a use in the human or animal diet for nutritional purposes, for causing satiety, for combating obesity, for combating cholesterol, for improving muscle anabolism, for slimming, and for combating muscle stress.

Description

NOUVEAUX ARTICLES ALIMENTAIRES ET LEUR PROCEDE DE PRODUCTION NEW FOOD ARTICLES AND PROCESS FOR PRODUCING THEM
La présente invention se rapporte aux nécessités de la vie et plus particulièrement au domaine de l'alimentation.The present invention relates to the necessities of life and more particularly to the field of food.
Elle a plus particulièrement pour objet de nouveaux articles alimentaires présents sous forme de bâtonnets ou de crackers ou d'extrudats, riches en hydrolysats de protéines d'origine animale ou végétale, additionnés ou mélangés avec un excipient ou un diluant alimentaire.More particularly, it relates to novel food items in the form of sticks or crackers or extrudates, rich in hydrolysates of proteins of animal or vegetable origin, added or mixed with a food excipient or diluent.
Elle a spécifiquement pour objet des articles alimentaires obtenus par extrusion caractérisés en ce qu'ils sont obtenus à partir d'hydrolysats de protéines végétales ou animales présentant une teneur en protéines égale ou supérieure à 60 %. Cette teneur en protéines peut même atteindre 92 % de la masse totale.It specifically relates to extrusion food articles characterized in that they are obtained from hydrolysates of vegetable or animal proteins having a protein content equal to or greater than 60%. This protein content can even reach 92% of the total mass.
Ces articles alimentaires sont présentés sous forme de tortillons, de crackers, en snacks, en biscuits, en amuse-bouche, en petit déjeuner ou sous forme d'extrudats.These food items are presented as twists, crackers, snacks, biscuits, appetizers, breakfast or extrudates.
Les hydrolysats sont produits à partir de protéines végétales, animales ou de fermentation comme par exemple le blé, le pois, le maïs, la pomme de terre, le soja, le riz, le sésame, le quinoa, le sarrasin, la gomme Guar, les algues, les micro algues ou tous autres concentrats ou isolats protéiques d'une teneur en protéines telle que le produit final (N x 6.25) présente une teneur supérieure à 60 %, obtenus à partir de céréales, légumineuses, fruits, semences, téguments, albumens. Les hydrolysats sont également appelés peptides ou polypeptides et sont majoritairement solubles dans l'eau dans une gamme de pH allant de 3 à 11.The hydrolysates are produced from vegetable, animal or fermentation proteins such as wheat, peas, corn, potatoes, soya, rice, sesame, quinoa, buckwheat, guar gum, algae, microalgae or any other protein concentrates or isolates with a protein content such that the final product (N x 6.25) has a content greater than 60%, obtained from cereals, legumes, fruits, seeds, integuments , albumens. Hydrolysates are also called peptides or polypeptides and are predominantly soluble in water in a pH range of 3 to 11.
Les hydrolysats selon l'invention, sont également produits à partir de protéines animales : lait ou fraction de lait (à partir des caséines, lactosérum) d'une teneur en protéines du produit final (N x 6.25) égale ou supérieure à 60%.The hydrolysates according to the invention are also produced from animal proteins: milk or milk fraction (from caseins, whey) with a protein content of the final product (N x 6.25) equal to or greater than 60%.
Les hydrolysats selon l'invention, sont produits par action d'enzymes protéolytiques préférentiellement ou par hydrolyse acide ou basique de protéines. Le poids moléculaire des produits d'hydrolyse est compris entre 200 et 100 000 Dalton avec une préférence pour des poids moléculaires compris entre 200 et 20 000 Dalton. L'hydrolyse peut être suivie d'une filtration, d'un micro ou d'une ultra filtration, d'une centrifugation, d'une décantation et d'une séparation de toute nature destinée à séparer les hydrolysats des autres éléments du substrat (fibres, gommes, amidons, lipides, minéraux, glucides, polyols...) et augmenter ainsi la teneur en protéines totales au-dessus d'une valeur de 60%.The hydrolysates according to the invention are produced by the action of proteolytic enzymes preferentially or by acid or basic hydrolysis of proteins. The molecular weight of the hydrolysis products is between 200 and 100,000 Dalton with a preference for molecular weights between 200 and 20,000 Dalton. The hydrolysis may be followed by filtration, micro or ultra filtration, centrifugation, decantation and separation of any kind intended to separate the hydrolysates from the other elements of the substrate ( fibers, gums, starches, lipids, minerals, carbohydrates, polyols, etc.) and thus increase the total protein content above a value of 60%.
Les hydrolysats sont réduits en poudre ou préférentiellement granulés, la taille des particules étant comprise entre 50 microns et 3 mm avec une préférence de dimensions comprise entre 200 microns et 1 mm.The hydrolysates are reduced to powder or preferentially granulated, the size of the particles being between 50 microns and 3 mm with a preference of dimensions of between 200 microns and 1 mm.
Le séchage des hydrolysats est effectué par tout moyen de séchage classique connu de l'homme de l'art, comme le séchage par nébulisation (atomisation), le séchage sur rouleaux, les micro-ondes, les micro-ondes sous vide, le séchage flash, l'emploi d'un tambour ou tambour sous vide, la lyophilisation.The drying of the hydrolysates is carried out by any conventional drying means known to those skilled in the art, such as nebulization drying (atomization), roller drying, microwaves, vacuum microwaves, drying. flash, the use of a drum or vacuum drum, lyophilization.
La détermination de la teneur en protéines est calculée par la méthode de minéralisation appelée KJELDHAL, DIGESDHAL ou autre, l'azote total déterminé étant affecté d'un coefficient multiplicateur de 6.25 utilisé et connu de tous les hommes de l'art.The determination of the protein content is calculated by the mineralization method called KJELDHAL, DIGESDHAL or other, the total nitrogen determined being assigned a multiplying coefficient of 6.25 used and known to all skilled in the art.
L'extrusion est un moyen de présentation des hydrolysats de protéines sous forme solide, permettant d'obtenir un effet craquant de par les dimensions du produit fini, ce produit pouvant être présenté sous toute forme pouvant être avalée, mastiquée, croquée par la dent (exemples non limitatifs de formes extradées : voir figure 2).Extrusion is a means of presentation of protein hydrolysates in solid form, making it possible to obtain a crisp effect by the size of the finished product, this product being able to be presented in any form that can be swallowed, chewed, and crunched by the tooth ( non-limiting examples of extradited forms: see Figure 2).
L'hydrolysat peut être extrudé sans additif, la poudre fine ou granulée de préférence étant avant ou pendant la phase d'extrusion additivée d'eau pour une valeur comprise entre 5 et 40% par rapport à la matière sèche totale, préférentiellement une teneur comprise entre 8 et 30%.The hydrolyzate may be extruded without additive, the fine or granulated powder being preferably before or during the extrusion phase with water added to a value of between 5 and 40% relative to the total dry matter, preferably a content of between between 8 and 30%.
Selon un mode d'exécution particulier de l'invention, l'hydrolysat peut être extrudé avec l'aide d'agents levants ou expansés tels que le bicarbonate de sodium, leur teneur étant comprise entre 0.1 et 3% par rapport à la masse totale avec une préférence de 0.5 à 1.5%. L'hydrolysat peut être extradé en ajoutant des agents d'expansion complémentaires tels que l'acide citrique, l'acide ascorbique ou tout autre acide organique ou minéral permettant, du fait de la réaction entre un tel acide et le bicarbonate de sodium, de réaliser un dégagement de gaz carbonique qui augmente l'effet d'expansion.According to a particular embodiment of the invention, the hydrolyzate may be extruded with the aid of leavening or foaming agents such as sodium bicarbonate, their content being between 0.1 and 3% relative to the total mass. with a preference of 0.5 to 1.5%. The hydrolyzate may be extruded by adding additional expansion agents such as citric acid, ascorbic acid or any other organic or inorganic acid which, due to the reaction between such an acid and sodium bicarbonate, achieve a release of carbon dioxide that increases the expansion effect.
Selon l'invention l'hydrolysat avant d'être extradé ou, pendant la phase de mélange dans les vis de Pextradeur, peut être additionné de tout produit ou de toute molécule, organique ou minérale, végétale ou animale, de telle sorte que la teneur en protéines du produit final (N x 6.25) reste égale ou supérieure à 60%.According to the invention, the hydrolyzate before being extruded or, during the mixing phase in the extruder screws, can be added any product or any molecule, organic or mineral, vegetable or animal, so that the content in protein of the final product (N x 6.25) remains equal to or greater than 60%.
Les produits ou les molécules ajoutées peuvent être des arômes, des agents de texture, des produits à effet nutritionnel, des molécules pharmaceutiques, diététiques, anti-oxydantes, anti- radicalaires, pré- ou pro-biotiques, ainsi que de toute composition glucidique, lipidique, protéique, fibreuse, terpénique... dans le respect des dispositions des hydrolysats comme défini à la revendication 1.The products or the added molecules may be flavorings, texture agents, nutritional products, pharmaceutical, dietetic, antioxidant, anti-radical, pre- or pro-biotic molecules, as well as any carbohydrate composition, lipidic, proteinic, fibrous, terpene ... in accordance with the provisions of the hydrolysates as defined in claim 1.
Les produits ou molécules additionnelles peuvent être des protéines végétales ou animales.The additional products or molecules may be vegetable or animal proteins.
Les hydrolysats de protéines extradés selon la présente invention, trouvent une utilisation dans la production des crackers, des amuse bouche, des petits déjeuners ou des produits alimentaires à haute teneur en protéines destinée à l'alimentation humaine ou animaleExtracted protein hydrolysates according to the present invention find use in the production of crackers, appetizers, breakfasts or high-protein food products for human or animal consumption
(pharmacie, diététique, vétérinaire et tous produit alimentaire en règle générale) pour leurs effets nutritionnels, de satiété, anti obésité, anti cholestérol, pour l'anabolisme musculaire, pour l'amincissement, pour le stress musculaire et pout tous les autres effets développés par les hydrolysats de protéines. En particulier, ils trouvent une utilisation intéressante dans la confection de crackers ou de bâtonnets peu caloriques mais appétissants.(pharmacy, dietary, veterinary and all foodstuff as a rule) for their nutritional effects, satiety, anti obesity, anti cholesterol, for muscle anabolism, for thinning, for muscle stress and all other effects developed by protein hydrolysates. In particular, they find an interesting use in the manufacture of crackers or low-calorie but appetizing sticks.
Les produits selon l'invention, peuvent, après extrusion, être soumis à un enrobage contenant des agents de sapidité (exemple : du sel), des arômes sous forme de poudre ou d'huiles (exemples : arômes pizza, bacon, cacahuète...) ou un mélange des deux, ou, pendant la phase de mélange de l'extrusion, recevoir en continu l'injection d'arômes en poudre, ou d'huile aromatisante dans la masse. L'extrusion est réalisée par un procédé dénommé extrusion bi-vis comportant deux vis tournant dans le même sens à l'intérieur d'un fourreau ; la vitesse de rotation des vis est comprise entre 180 tours/mn et 1000 tours/mn avec une préférence pour une vitesse de rotation comprise entre 300 et 800 tours/mn.The products according to the invention can, after extrusion, be subjected to a coating containing flavoring agents (example: salt), flavors in the form of powder or oils (examples: pizza, bacon, peanut flavoring). .) or a mixture of both, or, during the mixing phase of the extrusion, continuously receive the injection of powdered flavors, or flavoring oil into the mass. The extrusion is carried out by a process called twin-screw extrusion comprising two screws rotating in the same direction inside a sheath; the speed of rotation of the screws is between 180 rpm and 1000 rpm with a preference for a rotational speed of between 300 and 800 rpm.
L'extrusion des hydrolysats comme défini est réalisée à un niveau de température supérieur à 20° C et inférieur à 150° C, avec ou sans régulation, avec une préférence pour une température comprise entre 20 et 130° C, la température variant suivant les différents manchons de fourreaux. La température de sortie des hydrolysats extradés, mesurée à l'intérieur de la plaque avant convergente (tpac) peut varier de 40° C à 110° C suivant le type de régulation.The extrusion of the hydrolysates as defined is carried out at a temperature level above 20 ° C and below 150 ° C, with or without regulation, with a preference for a temperature between 20 and 130 ° C, the temperature varying according to the different sleeve sleeves. The outlet temperature of the extruded hydrolysates measured inside the convergent front plate (tpac) can vary from 40 ° C to 110 ° C depending on the type of control.
La pression de l'extrusion mesurée à l'intérieur du fourreau au niveau de la plaque avant, peut varier de 3 à 100 MP as (3 et 100 Bar) de préférence 10 à 60 Bar, en fonction de la vitesse de rotation des vis, de la charge de produit et de la teneur en eau.The pressure of the extrusion measured inside the sheath at the front plate can vary from 3 to 100 MPa (3 and 100 bar), preferably 10 to 60 bar, depending on the speed of rotation of the screws. , the product load and the water content.
L'apport d'eau dans la vis d'extrusion pour la formation d'une pâte, est proportionnel au débit du produit dans les vis ; La teneur en eau du produit circulant dans les vis est comprise entre 5 et 40 %, préférentiellement entre 8 et 30 %.The supply of water in the extrusion screw for the formation of a paste, is proportional to the flow rate of the product in the screws; The water content of the product circulating in the screws is between 5 and 40%, preferably between 8 and 30%.
Un couteau rotatif raclant est installé contre la plaque avant, en sortie d'extrudeur et comprend de 1 à 4 lames. Sa vitesse de rotation est comprise entre 500 et 4000 tours /minute en fonction de la longueur des produits extradés que l'on cherche à obtenir. A scraping rotary knife is installed against the front plate, at the extruder outlet and comprises from 1 to 4 blades. Its rotational speed is between 500 and 4000 revolutions / minute depending on the length of the extruded products that one seeks to obtain.
L'invention va être mieux comprise sur la base des exemples destinés à illustrer l'invention sans toutefois la limiter.The invention will be better understood on the basis of the examples intended to illustrate the invention without limiting it.
Exemples de Production : Tableau 1Production Examples: Table 1
5 Production Rl à R6 en poids (Kilos) par batchProduction R1 to R6 by weight (Kilos) by batch
Figure imgf000006_0001
Figure imgf000006_0001
Les arômes des productions R3, R5, R6 sont extradés dans la masse avec les autres composants, pour les autres productions, l'aromatisation s'effectue par enrobage ultérieur ou les produits sont laissés nature.The aromas of the productions R3, R5, R6 are extruded in the mass with the other components, for the other productions, the aromatisation is carried out by subsequent coating or the products are left nature.
Paramètres machine : Tableau 2Machine parameters: Table 2
Figure imgf000006_0002
Les paramètres de production ont été fixés sur un extrudeur bi vis dont la filière débouche sur un orifice pouvant posséder différentes formes comme celles présentées dans le tableau 3. L'expansion réalisée en sortie est d'un facteur compris entre 2 et 10, dépendant de la recette et du nombre d'orifices en sortie de filière.
Figure imgf000006_0002
The production parameters were fixed on a twin-screw extruder whose die leads to an orifice that can have different shapes such as those presented in Table 3. The expansion performed at the output is a factor of between 2 and 10, depending on the recipe and the number of orifices leaving the die.
Par exemple, dans le tableau 2, la mention « filière : 3*2,8 » représente 3 orifices circulaires d'un diamètre de 2,8 mm, cette forme servant à produire des bâtonnets ou des « curly ». La figure 1 fournit des exemples d'orifices de filière ; la figure 2 montre des exemples de formes résultant de l'extrusion. For example, in Table 2, the term "die: 3 * 2.8" represents 3 circular holes with a diameter of 2.8 mm, this form used to produce rods or "curly". Figure 1 provides examples of die orifices; Figure 2 shows examples of shapes resulting from extrusion.
BIBLIOGRAPHIEBIBLIOGRAPHY
Art connu actuellement dans les procédés d'extrusionArt currently known in extrusion processes
Brevets déposés concernant soit les hydrolysats de protéines, soit les produits extradés - Brevet JP 2005102571 - La teneur en protéines non hydrolysées étant inférieure àPatents filed for either protein hydrolysates or extruded products - Patent JP 2005102571 - The content of unhydrolyzed proteins being less than
60%.60%.
Brevet GB 1261299 — Pour l'utilisation de protéines pour application de fibres plastiques.Patent GB 1261299 - For the use of proteins for application of plastic fibers.
Brevet US 2004161519 - Sur l'utilisation de protéines de lactosérum non hydrolysées pour production de produits alimentaires.US Patent 2004161519 - The use of unhydrolyzed whey protein for the production of food products.
- Brevet US 2003003104 - Extrusion comportant une structure fibreuse à partir de protéines provenant de lactosérum.- US Patent 2003003104 - Extrusion comprising a fibrous structure from proteins derived from whey.
Brevet FR 2803721 - Procédé d'extrusion de caséinate à partir de la caséine en poudre, protéine non soluble provenant du lait. - Brevet EP 0910961 - Sur l' extrusion d'hydrolysats de protéines pour la formation de films, d'enrobages, de feuilles, utilisés pour l'emballage.Patent FR 2803721 - Process for the extrusion of caseinate from powdered casein, a non-soluble protein from milk. - Patent EP 0910961 - On the extrusion of protein hydrolysates for the formation of films, coatings, sheets, used for packaging.
Brevet JP 7008177 - Pour la production par extrusion de produits alimentaires protéines, à faible teneur calorifique.Patent JP 7008177 - For the extrusion production of low calorific protein food products.
Brevet US 5427809 — Pour la production par extrusion de produit alimentaire de type couscous à partir de farine de blé dur.US Patent 5427809 - For extrusion production of couscous type food product from durum wheat flour.
Brevet JP 6209728 — Pour la préparation de gâteau de riz par extrusion.Patent JP 6209728 - For the preparation of rice cake by extrusion.
Brevet JP 63157937 - Pour la préparation de matières premières alimentaires par extrusion.Patent JP 63157937 - For the preparation of food raw materials by extrusion.
Brevet GB 2085273 — Pour la production par extrusion de snacks de protéines de lait mélange de caséinate et de caséine, de protéines de soja et de protéines de céréales.GB Patent 2085273 - For the extrusion production of snacks of milk protein mixture of caseinate and casein, soy protein and cereal protein.
La teneur globale en protéines variant de 51 à 95% du poids sec, ce brevet ne fait pas mention d'hydrolysats revendiqués dans le présent brevet.Since the overall protein content varies from 51 to 95% of the dry weight, this patent does not mention the hydrolysates claimed in this patent.
- Brevet FR 2574254 - Préparation par extrusion de produits diététiques de type tablettes de chewing-gum par utilisation de protéines et autres ingrédients. - Brevet MXPA 04000480 - Pour la préparation d'hydrolysats de protéines de lait pour l'industrie alimentaire. Ce brevet ne fait pas mention d'extrusion revendiquée dans le présent brevet.- Patent FR 2574254 - Extrusion preparation of chewing gum tablet dietary products using proteins and other ingredients. - Patent MXPA 04000480 - For the preparation of hydrolysates of milk proteins for the food industry. This patent does not mention extrusion claimed in this patent.
Brevet US 2004151738 - Pour la préparation de produits diététiques à base d'hydrolysats de protéines de levures. Brevet GB 685376 - Procédé pour la préparation d'hydrolysats de gluten à destination de l'alimentation animale.US Patent 2004151738 - For the preparation of dietary products based on hydrolysates of yeast proteins. GB Patent 685376 - Process for the preparation of gluten hydrolysates for animal feed.
Brevet US 5000968 - Procédé de fabrication de crackers par utilisation d'enzymes protéolytiques pour formation de peptides. Brevet JP 9191831 - Pour la production de snacks, tortillas, crackers à faible taux de lipides par extrusion d'un mélange à base de farine ou semoule de féculent. Brevet GB 1099711 - Pour la préparation de composés aromatiques comprenant des protéines et hydrolysats de protéines, ce brevet ne faisant pas mention d' extrusion comme dans le présent brevet. US Patent 5000968 - Process for making crackers using proteolytic enzymes for peptide formation. Patent JP 9191831 - For the production of snacks, tortillas, crackers with low lipid content by extrusion of a mixture based on flour or semolina starch. GB Patent 1099711 - For the preparation of aromatic compounds comprising proteins and protein hydrolysates, this patent not mentioning extrusion as in this patent.

Claims

REVENDICATIONS
1- Procédé de préparation d' extradais d'hydrolysats de protéine et d'additifs, à partir d'hydrolysats de protéines végétales ou animales, caractérisé en ce qu'on soumet les dits hydrolysats à une extrusion à une température supérieure à 20° C et inférieure à 150° C avec ou sans régulation au moyen d'un dispositif d' extrusion bi-vis comportant au moins un orifice de forme étudiée pour une présentation en forme de crackers, de bâtonnets, de biscuits ou de snacks.A process for the preparation of extrudates of protein hydrolysates and additives from vegetable or animal protein hydrolysates, characterized in that the said hydrolysates are extruded at a temperature above 20 ° C. and less than 150 ° C with or without regulation by means of a twin-screw extrusion device comprising at least one shaped orifice designed for presentation in the form of crackers, sticks, biscuits or snacks.
2- Procédé selon la revendication 1 caractérisé en ce que le poids moléculaire des hydrolysats est compris entre 200 et 100 000 dalton avec une préférence pour les poids moléculaires compris entre 200 et 20 000 dalton.2- Process according to claim 1 characterized in that the molecular weight of the hydrolysates is between 200 and 100 000 dalton with a preference for molecular weights between 200 and 20 000 dalton.
3- Procédé selon la revendication 1 et la revendication 2, caractérisé en ce que l'extrusion est réalisé par chauffage au moyen de manchons dont la température est comprise entre 20 et 150° C.3- A method according to claim 1 and claim 2, characterized in that the extrusion is performed by heating by means of sleeves whose temperature is between 20 and 150 ° C.
4- Procédé selon la revendication 1 et la revendication 2, dans lequel la vitesse de rotation des dispositifs bi-vis est comprise entre 180 t/min et 1000 t/min.4. The method of claim 1 and claim 2, wherein the speed of rotation of twin-screw devices is between 180 rpm and 1000 rpm.
5- Procédé selon l'une des revendications 1 à 3, caractérisé en ce que le dispositif d' extrusion bi-vis comporte une plaque avant convergente dont la température varie de 40 à 110° C.5. Method according to one of claims 1 to 3, characterized in that the twin-screw extrusion device comprises a convergent front plate whose temperature varies from 40 to 110 ° C.
6- Procédé selon l'une des revendications précédentes, dans lequel la pression à l'intérieur du fourreau chauffant est comprise entre 3 et 100 bars et de préférence variant de 10 à 60 bars.6. Method according to one of the preceding claims, wherein the pressure inside the heating sleeve is between 3 and 100 bar and preferably ranging from 10 to 60 bar.
7- Procédé selon l'une des revendications précédentes, dans lequel le dispositif d'extrusion comporte un couteau rotatif raclant, muni de 1 à 4 lames dont la vitesse de rotation est comprise entre 500 et 4000 t/min en fonction de la longueur des produits d'extrusion recherchés. 8- Procédé de préparation d'extrudats d'hydrolysats de protéine selon la revendication 1, caractérisé en ce que l'hydrolyse est effectuée à partir de protéines végétales, animales ou de fermentation au moyen d'enzymes protéolytiques ou par hydrolyse acide ou basique pour obtenir des polypeptides ou des peptides majoritairement solubles dans l'eau.7- Method according to one of the preceding claims, wherein the extrusion device comprises a scraping rotary knife provided with 1 to 4 blades whose rotational speed is between 500 and 4000 rpm depending on the length of the Extruded products sought. 8- Process for preparing protein hydrolyzate extrudates according to claim 1, characterized in that the hydrolysis is carried out from vegetable, animal or fermentation proteins using proteolytic enzymes or by acid or basic hydrolysis for obtain polypeptides or peptides mainly soluble in water.
9- Procédé selon la revendication 1, caractérisé en ce que Fextrusion est réalisée à partir de poudre ou de granulés, la teneur en eau étant ajustée avant ou pendant Fextrusion entre 5 et 40 % par rapport à la matière sèche totale, la teneur en eau du produit fini, après extrusion, étant comprise entre 4 et 15 %.9- Method according to claim 1, characterized in that the extrusion is made from powder or granules, the water content being adjusted before or during extrusion between 5 and 40% relative to the total dry matter, the water content of the finished product, after extrusion, being between 4 and 15%.
10)- Procédé selon les revendications 1 à 9, caractérisé en ce que la teneur finale en protéines du produit fini est égale ou supérieure à 60 %.10) - Process according to claims 1 to 9, characterized in that the final protein content of the finished product is equal to or greater than 60%.
H)- Procédé selon les revendications 1 à 9, dans lequel l'extrusion est réalisée, en présence d'agents levants ou expansants.H) - Process according to claims 1 to 9, wherein the extrusion is carried out in the presence of leavening agents or expansants.
12)- Procédé selon les revendications 1 à 9, dans lequel l'hydrolysat de protéine est réduit en poudre ou en granulé avant l'extrusion.12) - Process according to claims 1 to 9, wherein the protein hydrolyzate is reduced to powder or granule before extrusion.
13)- Hydrolysats de protéines sous forme extradée obtenus par le procédé des revendications 1 à 12, possédant une teneur protéique ((N x 6.25), N représentant le taux d'azote après minéralisation) finale en sortie d'extrudeur, égale ou supérieure à 60 % et un poids moléculaire compris entre 200 et 100.000 daltons.13) - Protein hydrolyzates in extruded form obtained by the method of claims 1 to 12, having a protein content ((N x 6.25), N representing the level of nitrogen after mineralization) final extruder output, equal or greater at 60% and a molecular weight of between 200 and 100,000 daltons.
14)- Hydrolysats de protéines extradés obtenus par le procédé selon la revendication 1, caractérisé en qu'ils sont aromatisés, soit dans la masse du produit par un mélange avec des arômes en poudre ou huile, avant extrusion soit pendant l'extrusion par injection, soit par enrobage post-extrusion, en utilisant des poudres ou des huiles pulvérisées, après séchage éventuel complémentaire. 15)- Utilisation des hydrolysats de protéines sous forme extrudée selon les revendications 10 et 11, sous forme de crackers, snacks, amuse bouche et autres spécialités alimentaires en vue de F alimentation humaine et animale pour les effets nutritionnels, les effets de satiété, antiobésité, anti-cholestérol, l'anabolisme musculaire et l'amincissement, le stress musculaire et tous autres effets développés par les hydrolysats de protéines, à déguster secs ou mélangés dans un liquide.14) extruded protein hydrolysates obtained by the process according to claim 1, characterized in that they are flavored, either in the mass of the product by a mixture with powdered or oil flavors, before extrusion or during injection extrusion or by post-extrusion coating, using powders or pulverized oils, after optional additional drying. 15) - Use of protein hydrolysates in extruded form according to claims 10 and 11, in the form of crackers, snacks, amuse bouche and other food specialties for food and feed for nutritional effects, the effects of satiety, antiobesity , anti-cholesterol, muscle anabolism and thinning, muscle stress and all other effects developed by protein hydrolysates, to be enjoyed dry or mixed in a liquid.
16)- Utilisation des hydrolysats de protéines sous forme extrudée selon la revendication 15, en vue de la réalisation de bâtonnets peu caloriques destinés à la diététique. 16) - Use of protein hydrolysates in extruded form according to claim 15, for the production of low calorie rods for dietetics.
PCT/IB2007/001703 2006-06-27 2007-06-22 Novel food items and method for producing same WO2008001183A2 (en)

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WO2011095740A2 (en) 2010-02-03 2011-08-11 Roquette Freres Confectionary containing pea proteins
WO2011144856A1 (en) 2010-05-20 2011-11-24 Roquette Freres Method for preparing alkaline hydrolysates of plant proteins
WO2013114048A1 (en) 2012-02-01 2013-08-08 Roquette Freres Gluten-free cooking products
WO2014044990A1 (en) 2012-09-21 2014-03-27 Roquette Freres Assembly of at least one vegetable protein and at least one dairy protein
WO2015075378A1 (en) 2013-11-19 2015-05-28 Roquette Freres Novel non-allergenic snacks containing vegetable proteins
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WO2010100369A1 (en) 2009-03-02 2010-09-10 Roquette Freres Granulated powder containing vegetable proteins and maltodextrins, method for producing same, and uses thereof
WO2010100368A1 (en) 2009-03-02 2010-09-10 Roquette Freres Granulated powder containing vegetable proteins and fibres, method for producing same, and use thereof
WO2011095740A2 (en) 2010-02-03 2011-08-11 Roquette Freres Confectionary containing pea proteins
US9149063B2 (en) 2010-05-20 2015-10-06 Roquette Freres Method for preparing alkaline hydrolysates of plant proteins
WO2011144856A1 (en) 2010-05-20 2011-11-24 Roquette Freres Method for preparing alkaline hydrolysates of plant proteins
WO2013114048A1 (en) 2012-02-01 2013-08-08 Roquette Freres Gluten-free cooking products
WO2014044990A1 (en) 2012-09-21 2014-03-27 Roquette Freres Assembly of at least one vegetable protein and at least one dairy protein
US11337440B2 (en) 2012-09-21 2022-05-24 Roquette Freres Assembly of at least one vegetable protein and at least one dairy protein
WO2015075378A1 (en) 2013-11-19 2015-05-28 Roquette Freres Novel non-allergenic snacks containing vegetable proteins
WO2015145082A1 (en) 2014-03-26 2015-10-01 Roquette Freres Assembly of at least one plant protein and at least one milk protein, production thereof and uses of same
FR3122807A1 (en) 2021-05-17 2022-11-18 Roquette Freres Cheese analog based on plant-based proteins
WO2022243635A1 (en) 2021-05-17 2022-11-24 Roquette Freres Cheese equivalent produced on the basis of proteins of plant origin

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FR2902607A1 (en) 2007-12-28
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FR2902607B1 (en) 2019-06-28

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