WO2008110694A2 - Normo or hyperproteinated, enriched and hypercaloric food product - Google Patents

Normo or hyperproteinated, enriched and hypercaloric food product Download PDF

Info

Publication number
WO2008110694A2
WO2008110694A2 PCT/FR2008/000127 FR2008000127W WO2008110694A2 WO 2008110694 A2 WO2008110694 A2 WO 2008110694A2 FR 2008000127 W FR2008000127 W FR 2008000127W WO 2008110694 A2 WO2008110694 A2 WO 2008110694A2
Authority
WO
WIPO (PCT)
Prior art keywords
food
weight
content
fat
protein
Prior art date
Application number
PCT/FR2008/000127
Other languages
French (fr)
Other versions
WO2008110694A3 (en
Inventor
André Petit
Pierre Dechelotte
Original Assignee
Aliscience
Centre Hospitalier Universitaire De Rouen
Université de Rouen
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aliscience, Centre Hospitalier Universitaire De Rouen, Université de Rouen filed Critical Aliscience
Publication of WO2008110694A2 publication Critical patent/WO2008110694A2/en
Publication of WO2008110694A3 publication Critical patent/WO2008110694A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/175—Amino acids
    • 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
    • A23L33/19—Dairy proteins
    • 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
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the food field and more particularly nutritional supplements oral.
  • the invention relates to foods in the form of pastries or cakes for persons suffering from undernutrition, and a method for preparing such foods.
  • undernutrition can be defined by a persistent state of the body where the intakes and the bioavailability of energy and / or proteins and / or micronutrients (vitamins and / or minerals) are not sufficient to cover the needs of the person. concerned.
  • It can be characterized in particular by an involuntary weight loss of 5 to 10% over the last 6 to 12 months, relative to the usual weight of the person and / or by a Body Mass Index (report weight [in kg] on height [in meters] squared) less than or equal to 17, regardless of age or BMI less than or equal to 20 for persons over 70 years of age.
  • Certain pathologies or situations may increase the risk of malnutrition, including certain cancers, chronic inflammatory diseases, chronic respiratory insufficiency, HIV infection, eating disorders (restrictive anorexia, unbalanced diet), disorders swallowing, chewing, certain pathologies such as cystic fibrosis, myopathies, Alzheimer's disease, etc.
  • the fight against undernutrition can in particular help better support and better live some therapeutic treatments; reduce morbidity; and / or improve the subject's nutritional status and quality of life. This may also have the effect of reducing the duration and costs of hospitalization for these patients and improving the quality of life.
  • the importance of undernutrition for the patient and its medico-economic consequences for the health care system justify the fight against undernutrition being one of the priority objectives of French and European health policies.
  • the fight against malnutrition is based primarily on the use of fortified food products and oral nutritional supplements, most often industrial. These supplements, medically prescribed, belong to the category of dietary foods for special medical purposes and are an integral part of the treatment of patients.
  • Oral supplements can also be associated with artificial nutrition, especially with the help of an enteral tube administered often at night.
  • Oral supplements are generally high caloric (greater than 1 kcal / ml or g of product) and / or high protein (greater than 20% of the energy supply in the form of protein), so as to bring under a small volume of high amounts of energy and protein without being too satiated.
  • Currently available products are most often in the form of liquid (milk or fruit juice type), but there are also some products in the form of dessert cream, soup or powder.
  • the fight against undernutrition can be done in cases where the digestive tract is functional and in the case where the ingesta cover at least two thirds of energy and nutritional requirements (including nutrients, oligo - elements, vitamins).
  • the food to fight against undernutrition may be unpalatable, do not have a nutritional profile to combat some aspects of undernutrition, be insufficiently stable, have a visual insufficiently engaging and / or not present optimal conservation.
  • the food according to the invention may in particular make it possible to obtain:
  • the invention relates to a food in solid form, including a cake, such as cake, madeleine, pound cake ..., or another pastry, such as biscuit, laminated, salty or sweet pie ...,
  • Hypercaloric that is to say having a caloric density greater than or equal to 450 kcal / 100 g of food.
  • the food can additionally provide minerals, vitamins and / or trace elements.
  • the food according to the invention may in particular have a caloric density among the strongest foods present on the market today.
  • solid form in the sense of the present invention, for example a mass that does not flow under its own weight, and in particular that does not have a gelled structure. This notion of solid can especially oppose liquid and / or cream.
  • the food may not be in the form of powder. It may in particular have a volume greater than or equal to 10 mm 3 , in particular greater than or equal to 100 mm 3 , in particular greater than or equal to 1000 mm 3 , even greater than or equal to 5000 mm 3 and most particularly greater than or equal to 10000 mm 3 .
  • the term “food” means a composition having undergone at least one cooking step and "paste" a composition which has not undergone a cooking step.
  • the contents of compounds with respect to the food weight can be determined by the CWIQ method, the ratio between the amount of the ingredient, and that of the finished product, corresponding in particular to the section 1 of Decree 2000-705 of July 20, 2000.
  • total weight of food means the food with or without added elements added to the dough, optionally cooked, and in particular selected from fodder, topping, frosting, imbibition, etc..
  • the food according to the invention is in solid form, it can especially be soft (hedonic concept which implies flexibility in the mouth, elasticity and moisture).
  • This softness is characterized by a measurement on a texturometer TAXT2, according to a compression - relaxation protocol, between 20 and 35 newtons.
  • texturometer TAXT2 to measure the texture of a food, for example a cake, bread, biscuits is known to those skilled in the art.
  • This apparatus is commonly used in the state of the art. For example, for the measurement of the texture of a chocolate cake ("brownie") described in the article SWANSON, RB, PERRY, JM & CARDEN, LA (2002). Acceptability of reduced-fat brownies by school-aged children.
  • the solid form of the food can in particular facilitate the gripping by the patient, its fractional consumption, and its transport with a lower weight than the liquid or cream supplements for a caloric content equal to or greater .
  • the chewing required by the solid texture has interesting physiological effects (stimulation of digestive secretions and certain anabolic hormones such as insulin, which promotes the nutritional effect of the product).
  • the food has a high caloric density, greater than or equal to 450 kcal / 100g, especially greater than or equal to 500 kcal / 100g, for certain variants.
  • This high caloric density is particularly interesting because in certain pathological situations, the usual diet is not able to cover the energy needs, for example because of a lack of appetite, restrictions in the choice of food or early satiety, common in chronic diseases.
  • a person with a pathology or in the process of therapeutic treatment has very large energy needs and greater than a healthy person to fight against aggression or to restore a stable nutritional status.
  • the food can be normo or hyperproteine, depending on the variants.
  • the total nitrogen content of the food will be the sum of whole proteins, peptides and amino acids, this content is greater than 9 g / 100 g, in particular greater than or equal to 10 g / 100 g, or even greater than or equal to 11 g / 100 g of food (analysis by Kjeldhal method).
  • proteins is intended to mean free amino acids, peptides and proteins.
  • one of the specificities of the food covered by the present patent is its enrichment in certain specific amino acids in the form of free or complexed amino acids or proteins having specific amino acids. specifically selected amino acid sequence profiles.
  • This specific profile of the protein component of the food is a particularly innovative and relevant to the clinical target. Indeed, the reduction of protein reserves, especially muscle mass, is a major prognostic element during undernutrition. This protein loss may be related to changes in protein metabolism, either by reduction of synthesis, or acceleration of protein breakdown (hypercatabolism) of the body, or both.
  • Hypercatabolism is favored by the energy deficit, which justifies targeting a high energy intake in the food, and by inflammation, which justifies having selected for the food sources of elements having a documented anti-inflammatory effect.
  • the quality of proteins is also a factor influencing the regulation of synthesis and protein degradation.
  • the food covered by this patent can be characterized by the origin of whole proteins: the milk proteins represent between 30% and 45% by weight of the total proteins of the food. This source of protein can bring:
  • a high nitrogen content especially 70 to 95% by weight, in particular 75 to 90% by weight relative to the total weight of "milk proteins” (80 to 85% by weight of nitrogenous material) on powder or 80 to 90% by weight on dry matter),
  • a low fat content in particular a fat content of less than or equal to 3% by weight, in particular less than or equal to 2% by weight relative to the total weight of "milk proteins", in particular a saturated fatty acid content less than or equal to 1%, in particular less than or equal to 1% by weight relative to the total weight of "milk proteins",
  • the food may especially comprise rapidly assimilable elements metabolizable in proteins by the body, including amino acids, and more particularly essential amino acids (which can not be synthesized in our body), or even sulfur amino acids.
  • the amino acids may in particular be chosen from L-Leucine, L-Cysteine, L-Methionine, L-Proline, L-Valine or any other amino acid considered essential or semi-essential under pathological conditions, such as in particular arginine. or glutamine.
  • the content of free amino acid can range from 0.1 to 5% by weight relative to the weight of the food, depending on the amino acids.
  • the food may comprise at least one essential amino acid or sulfur in free form, especially L-Leucine and / or L-cysteine, in particular the essential amino acid content may range from 30 to 70% by weight. weight, or even 35 to 60% by weight of the total nitrogen supply.
  • the food may in particular comprise L-Leucine, included in the protein source and / or in free form, at a total content ranging from 2.0 to 7% by weight, in particular from 2.5 to 5% by weight relative to the total weight of food.
  • Leucine is an essential amino acid that plays an important role in protein metabolism through its stimulating effect on protein synthesis, especially muscle synthesis, and its benefits demonstrated in different situations of experimental or clinical malnutrition.
  • the feed may comprise L-cysteine, in particular at a content ranging from 0.5 to 1% by weight, especially from 0.2 to 0.7% by weight, and in particular from 0.2 to 0.5% by weight relative to the total weight of the food.
  • Cysteine is one of the sulfur amino acids, playing a very important role in the antioxidant defenses, the protection of the protein mass and the fight against cell death (apoptosis).
  • a deficiency of cysteine has been demonstrated in many pathological situations associated with malnutrition, where its endogenous protection by the body becomes insufficient.
  • the supply of cysteine in the diet or nutritional supplements was made until now impossible because of a particularly unpleasant smell and taste (smell and taste typical of rotten eggs). Supplementation with cysteine was made possible in the food covered by this patent through the use of a pharmaceutical formulation specifically developed subject of a French patent application submitted on 1 February 2007, which the deposit number is FR 07/53010.
  • the solid food may comprise at least one fat.
  • This fat may be chosen from vegetable oils, especially from the list comprising rapeseed oil, walnut oil, sunflower oil, wheat germ oil or any other vegetable oil whose technological characteristics and nutrition are adapted to the purpose of the food.
  • the food comprises a fat content ranging from 30 to 40% relative to the total weight of the food.
  • the food may comprise a saturated fatty acid content ranging from 2 to 10%, or even 3 to 8% by weight relative to the total weight of the food.
  • the unsaturated fatty acid content can range from 50 to 90%, especially from 65 to 85% by weight relative to the total weight of fatty acids included in the food.
  • the polyunsaturated fatty acids represent 20 to 35%, especially 25 to 30% unsaturated fatty acids.
  • the ratio ⁇ 6 / ⁇ 3 may be low, in particular ranging from 1.5 to 3, and in particular from 2.2 to 2.9. A low (6 / co3 ratio (less than 5) is considered favorable compared to the regulation of inflammation and the reduction of risk of many pathologies.
  • the food of the invention may have a fat content ranging from 30 to 40%, a caloric density greater than or equal to 450 Kcal / 100g, a protein content of greater than 6% by weight relative to to the total weight of the food, and is a soft solid food as defined above.
  • the food may comprise minerals, in particular selected from calcium and magnesium, and mixtures thereof.
  • the calcium and / or magnesium content in the finished product can respectively range from 200 mg to 500 mg / 100 g of food and from 10 mg to 60 mg / 100 g of food.
  • the food comprises a natural source of calcium, in particular an extract produced by a red algae.
  • the marine algae extract may comprise: [0052] calcium, in particular in a content ranging from 25 to 45%, in particular from 30 to 40%, or even from 31 to 35% calcium relative to weight of the extract
  • Magnesium especially in a content ranging from 1 to 10%, in particular from 2 to 6%, or even from 3 to 4% of magnesium relative to the weight of the extract.
  • the seaweed extract may especially have a structure for improving the calcium absorption by the body and / or increase the mineral density of the bones, compared to other calcium sources.
  • calcium intake can be used to combat certain effects of undernutrition, including: A slowing down of the turnover between the calcium deposited and the resorbed calcium on the bone,
  • the magnesium intake may allow to exert a neuro-regulating effect, anti-allergic, radio-protective and / or thermal regulator.
  • magnesium deficiency can compromise the efficiency of renutrition and is also a cardiovascular risk factor or convulsive.
  • the food may comprise selenium, provided in particular in the form of an organic source, L Selenomethionine, particularly concentrated, for example at 1200 ⁇ g per gram of raw material.
  • Selenomethionine is not synthesizable by the body.
  • the food comprises a selenium element greater than 50 micrograms per 100g of food.
  • Selenium plays a role in thyroid metabolism, in all the processes of fight against oxidative stress, in the regulation of immunity and healing, as well as in the detoxification of heavy metals.
  • the enrichment of selenium can allow an undernourished patient to reduce skeletal muscle amyotrophy, the frequency of infections or heart disorders (cardiac arrhythmia), modulate the inflammatory response and enhance immunity.
  • the addition of selenium can increase the antioxidant activity of the organism, detoxify the cell against exogenous compounds, such as heavy metals, and / or eliminate free radicals generated by heavy metals.
  • the food may also comprise at least one vitamin, in particular B vitamins, in particular B1, B6, B9 and / or B12, C and / or fat-soluble vitamins, such as vitamins E and D.
  • Vitamins C and / or E in particular coupled to selenium, can neutralize free radicals and other products of lipid peroxidation. These reactions can be all the more important that the amount of lipids brought by the cake can be very important. This may allow in particular to maintain the intrinsic quality of the added fatty acids in the form of oil rich in polyunsaturated fatty acids, high in co3.
  • the food can therefore, particularly via the presence of vitamins B1, B6, B9 and / or B12 to remedy all or part of a polyvitamin deficiency caused by undernutrition.
  • the vitamins contained in the food can allow:
  • vitamins B1, B6, B9 and / or B12 may in particular have a positive impact on the memory disorders, the depressive state of the patient or other neuro-psychic disorders.
  • the food may have a long shelf life, especially at least 6 months at room temperature, especially when packaged in an individual package adapted to the protection against light, against oxygen and against moisture .
  • the subject of the invention is a process for preparing a food in solid form, in particular a cake or a pastry comprising from 6 to 12% by weight of proteins relative to the total weight of the food and having a caloric density greater than or equal to 450 kcal / 100 g of food comprising at least the steps of:
  • the invention also relates to a process for preparing a food in solid form, in particular a cake or a pastry comprising from 6 to 12% by weight of protein relative to the total weight of the food and having a caloric density greater than or equal to 450 kcal / 100 g of food comprising at least the steps of:
  • the incorporation of the fat in the process of the invention can also be carried out only in step 2) of the process of the invention.
  • the incorporation of the fat in two stages during the process of the invention also makes it possible to obtain a solid food according to the invention, after cooking and cooling, having a superior alveolar structure, that is to say - Say a food that collapses little or not after cooking, compared to food obtained when the fat is incorporated in one step.
  • the incorporation time allows to obtain a more homogeneous dough, so a more developed cake, with a more airy crumb and a more mellow texture.
  • thermosensitive vitamins via the injection of the imbibition liquid comprising them in the food may in particular make it possible to limit the degradation of these vitamins.
  • the imbibition with a hydro-alcoholic solution may also participate in improving the preservation and / or texture of the food.
  • One of the variants of the invention is an individual cake of about 50 g, chocolate and chocolate chips, injected with a chocolate filling.
  • This product is flavored after cooking with a hydroalcoholic solution (nominal amount of about 0.45% of the cake weight).
  • the latter may have a role in:
  • thermo-sensitive, lipophilic and hydrophilic vitamins in a mixture.
  • FIG. 1 represents foods according to the invention obtained by the method of the invention.
  • Figure 1A shows a food according to the invention obtained by the process of the invention with incorporation of the fat in two steps.
  • Figure 1B shows a food according to the invention obtained by the process of the invention with incorporation of the fat in one step.
  • Figure 2 shows the dough of a solid food according to the invention before incorporation of the fat.
  • FIG. 4 represents a cake according to the invention obtained by the process of the invention in which the fat is incorporated in one step.
  • - Figure 5 shows a cake according to the invention obtained by the method of the invention wherein the fat is incorporated in two steps.
  • Example 1 Preparation of foods according to the invention.
  • This food corresponds to the preceding food 1 in which cysteine (0.4 g) was added at the same time as the liquid chocolate at 50 ° C.
  • the dough was baked for 25 minutes, in a static oven with a vault and sole temperature of 170 ° C. Once the cake obtained, a chocolate filling was injected.
  • the cake was then packaged in a packaging insulating the air and light.
  • Food 3 (FIG. 1A and 5): This food corresponds to the cake obtained for the food 2 in which the cysteine was replaced by Leucine.
  • Food 4 is the cake obtained for food 3 in which a fruit forage (6.2 g) (orange or raspberry) was injected at room temperature.
  • the cake thus obtained was then soaked with the vitamin solution used for the food 2.
  • This food corresponds to the food 3 in which all the rapeseed oil (31g) was incorporated in step 3) ( Figure 3) after mixing all the ingredients ( Figure 2).
  • This food corresponds to the food 3 further comprising a step of applying a decor on the cake.
  • the decor is a black dough that has been applied to the zizag cornet, on the cake, to the cornet.
  • the amount of icing paste that was applied was 1.1g.
  • the cake obtained was filled with a chocolate filling (5,6g), decorated with 1,1g of black ice cream dough, soaked in a solution vitamin identical to that of the food 2 and packaged in a packaging insulating the air and light.
  • Example 2 Compression measurements - cake relaxation with texturometer TAXT-2
  • Example 1 the measure of compression - relaxation, foods 3 and 4 obtained in Example 1 were tested as well as cakes available commercially.
  • the samples tested were calibrated, it is cubic food pieces of 4.5cm side by 2 cm high.
  • the measurement parameters used were as follows:
  • the measurement type was a relaxation compression measurement according to the instructions provided with the TAXT-2 texturometer. It is a question of measuring the resistance of the crumb of the cake under the compression of a module descending at constant speed, until reaching a given deformation. Once this limit is reached, the compression module stops and measures the evolution of the relaxation of the material as a function of time.
  • the module used for the measurement was a large P / 50 module, that is to say with a diameter of 50 mm, calibrated at 22 mm height.
  • the pre-speed has been calibrated to 2mm / sec, the crosshead speed of the feed at 0.2mm / sec, the post speed passes through 3mm / sec and the displacement is equal to 30%,
  • the pre-speed has been calibrated at 2mm / sec
  • the post speed passes through the feed at 0.9mm / sec
  • the gear speed passes through 3mm / sec and the displacement is equal to 30%
  • the caloric density, the protein content, carbohydrate, fat (lipids) and the ratio omega 6 / omega 3 and the measurement of compression - relaxation are indicated.
  • the ingredients of the chocolate cake 1 are: sugar, 13.5% of chocolate including 4.4% of chocolate chips, rapeseed oil, fresh eggs, wheat flour, milk whole sweetened concentrate, glucose-fructose syrup, soy flour, pastry butter. glycerol, cocoa powder, egg whites, vegetable fat hydrogenated, lean cocoa powder, disodium diphosphate, sodium hydrogen carbonate, pectin, xanthan gum, salt, potassium sorbate, soy lecithin, citric acid and flavorings
  • the ingredients of the chocolate cake 2 are: sugar, rapeseed oil, fresh eggs, 10.9% chocolate, wheat flour, sweetened condensed whole milk, glucose syrup. fructose, 4.3% hazelnut, soya flour, glycerol, cocoa powder, egg whites, hydrogenated vegetable fat, lean cocoa powder, disodium diphosphate, sodium, pectin, xanthan gum, salt, potassium sorbate, soy lecithin, citric acid and flavorings.
  • the food 5 is a dietary cake commercially available.
  • the ingredients of food 5 are: sugar, wheat flour 15%, fresh eggs, chocolate 7%, glucose syrup - fructose, egg whites, glycerol, syrup invert sugar; rapeseed oil, soy flour, cocoa powder, flavorings, sweetened condensed skim milk, hydrogenated vegetable fat, lean cocoa powder, disodium diphosphate, sodium hydrogen carbonate, modified corn starch, coffee extract, salt, soy lecithin, xanthan gum, potassium sorbate and cocoa butter.
  • Table 1 Comparison of foods according to the invention with foods of the state of the art:

Abstract

The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 wt % relative to the total weight of the food product; the invention also relates to a method for producing such a food product.

Description

ALIMENT NORMO OU HYPERPROTEINE, ENRICHI, ET HYPERCALORIQUE NORMO OR HYPERPROTEIN FOOD, ENRICHED, AND HYPERCALORIC
DESCRIPTIONDESCRIPTION
Domaine techniqueTechnical area
[001] La présente invention concerne le domaine alimentaire et plus particulièrement des compléments nutritionnels oraux. En particulier, l'invention concerne des aliments sous formes de pâtisserie ou de gâteaux destinés aux personnes souffrant de dénutrition, ainsi qu'un procédé de préparation de tels aliments.[001] The present invention relates to the food field and more particularly nutritional supplements oral. In particular, the invention relates to foods in the form of pastries or cakes for persons suffering from undernutrition, and a method for preparing such foods.
[002] Dans la description ci-dessous, les références entre parenthèses () renvoient à la liste des références présentée après les exemples.[002] In the description below, the references in parentheses () refer to the list of references presented after the examples.
Etat de la techniqueState of the art
[003] La dénutrition est un phénomène relativement fréquent, en particulier en milieu hospitalier. Elle peut concerner des personnes de tout âge, cependant, la dénutrition concerne particulièrement des utilisateurs présentant une dénutrition secondaire à différentes pathologies (cancer, mucoviscidose, escarres...) et/ou des personnes dont les apports oraux apportés par les repas sont insuffisants par rapport aux besoins en macronutriments et micronutriments.[003] Undernutrition is a relatively common phenomenon, especially in hospitals. It may concern people of any age, however, undernutrition particularly concerns users with malnutrition secondary to various pathologies (cancer, cystic fibrosis, pressure ulcers ...) and / or people whose oral intake brought by the meals are insufficient by to the needs of macronutrients and micronutrients.
[004] La dénutrition peut notamment être définie par un état persistant de l'organisme où les apports et la biodisponibilité en énergie et/ou protéines et/ou micronutriments (vitamines et/ou minéraux) ne suffisent pas à couvrir les besoins de la personne concernée. [005] Elle peut se caractériser notamment par une perte de poids involontaire de 5 à 10 % sur les 6 à 12 derniers mois, par rapport au poids habituel de la personne et/ou par un Indice de Masse Corporelle (rapport du poids [en kg] sur la taille [en mètre] au carré) inférieur ou égal à 17, quel que soit l'âge ou un IMC inférieur ou égal à 20 pour les personnes de plus de 70 ans.[004] In particular, undernutrition can be defined by a persistent state of the body where the intakes and the bioavailability of energy and / or proteins and / or micronutrients (vitamins and / or minerals) are not sufficient to cover the needs of the person. concerned. [005] It can be characterized in particular by an involuntary weight loss of 5 to 10% over the last 6 to 12 months, relative to the usual weight of the person and / or by a Body Mass Index (report weight [in kg] on height [in meters] squared) less than or equal to 17, regardless of age or BMI less than or equal to 20 for persons over 70 years of age.
[006] Les conséquences de la dénutrition, sur l'organisme, peuvent être de plusieurs ordres, notamment une grande fatigue, perte d'autonomie, anémie ; fonte musculaire diminuant les capacités physiques et augmentant le risque de chutes ; déshydratation ; sensibilité accrue aux infections , aux fractures ou aux escarres ; altération du système immunitaire avec retard du processus de cicatrisation ; des anomalies morphologiques et fonctionnelles du système digestif ; insuffisance cardiaque carentielle ; et/ou augmentation de la durée d'hospitalisation ou de séjour en service de convalescence, augmentation des coûts directs et indirects de prise en charge. [007] Certaines pathologies ou situations peuvent accentuer le risque de dénutrition, notamment certains cancers, pathologies inflammatoires chroniques, l'insuffisance respiratoire chronique, l'infection par le VIH, les troubles du comportement alimentaire (anorexie restrictive, régime déséquilibré), les troubles de la déglutition, de la mastication, certaines pathologies comme la mucoviscidose, les myopathies, la maladie d'Alzheimer, etc.[006] The consequences of undernutrition on the body can be of several types, including great fatigue, loss of autonomy, anemia; muscle wasting that decreases physical ability and increases the risk of falls; dehydration; increased sensitivity to infections, fractures or bedsores; impaired immune system with delayed healing process; morphological and functional abnormalities of the digestive system; cardiac insufficiency; and / or increase in the length of hospitalization or stay in convalescent service, increase in direct and indirect costs of care. [007] Certain pathologies or situations may increase the risk of malnutrition, including certain cancers, chronic inflammatory diseases, chronic respiratory insufficiency, HIV infection, eating disorders (restrictive anorexia, unbalanced diet), disorders swallowing, chewing, certain pathologies such as cystic fibrosis, myopathies, Alzheimer's disease, etc.
[008] La lutte contre la dénutrition, peut notamment permettre de mieux supporter et de mieux vivre certains traitements thérapeutiques ; réduire la morbidité ; et/ou améliorer l'état nutritionnel du sujet et sa qualité de vie. Ceci peut avoir également pour conséquence de réduire la durée et les coûts d'hospitalisation de ces patients et d'améliorer la qualité de vie. L'importance de la dénutrition pour le patient et ses conséquences médico- économiques pour le système de soin justifie que la lutte contre la dénutrition fasse partie des objectifs prioritaires des politiques de santé française et européenne. [009] La lutte contre la dénutrition s'appuie en première ligne sur l'utilisation de produits alimentaires enrichis et de compléments nutritionnels oraux, le plus souvent industriels. Ces compléments, prescrits médicalement, appartiennent à la catégorie des aliments diététiques destinés à des fins médicales spéciales et font partie intégrante du traitement des patients. Les compléments oraux peuvent aussi être associés à une nutrition artificielle, notamment à l'aide d'une sonde entérale administrée souvent la nuit. [0010] Les compléments oraux sont généralement hypercaloriques (supérieurs à 1 kcal/ml ou g de produit) et/ou hyperprotéinés (supérieur à 20% de l'apport énergétique sous forme de protéines), de façon à apporter sous un faible volume des quantités élevées d'énergie et de protéines, sans exposer à une satiété trop rapide. Les produits actuellement disponibles se présentent le plus souvent sous forme de liquide (lactée ou type jus de fruit), mais il existe aussi quelques produits sous forme de crème dessert, potage ou poudre.[008] The fight against undernutrition, can in particular help better support and better live some therapeutic treatments; reduce morbidity; and / or improve the subject's nutritional status and quality of life. This may also have the effect of reducing the duration and costs of hospitalization for these patients and improving the quality of life. The importance of undernutrition for the patient and its medico-economic consequences for the health care system justify the fight against undernutrition being one of the priority objectives of French and European health policies. [009] The fight against malnutrition is based primarily on the use of fortified food products and oral nutritional supplements, most often industrial. These supplements, medically prescribed, belong to the category of dietary foods for special medical purposes and are an integral part of the treatment of patients. Oral supplements can also be associated with artificial nutrition, especially with the help of an enteral tube administered often at night. Oral supplements are generally high caloric (greater than 1 kcal / ml or g of product) and / or high protein (greater than 20% of the energy supply in the form of protein), so as to bring under a small volume of high amounts of energy and protein without being too satiated. Currently available products are most often in the form of liquid (milk or fruit juice type), but there are also some products in the form of dessert cream, soup or powder.
[0011] La lutte contre la dénutrition, avec la présente invention, peut se faire dans les cas où le tube digestif est fonctionnel et dans le cas où les ingesta couvrent au moins les deux tiers des besoins énergétiques et nutritionnels (comprenant les nutriments, oligo-éléments, vitamines).The fight against undernutrition, with the present invention, can be done in cases where the digestive tract is functional and in the case where the ingesta cover at least two thirds of energy and nutritional requirements (including nutrients, oligo - elements, vitamins).
[0012] Certains de ces produits peuvent présenter des caractéristiques sensorielles, notamment visuelles, olfactives, gustatives et/ou tactiles insuffisantes. En d'autres termes, ces produits peuvent ne pas être suffisamment appétants. En outre, la gamme de produits disponible étant limitée, une lassitude s'installe souvent chez les patients avec le risque de réduire l'adhésion au traitement et ainsi sa durée. Enfin, ces produits présentent fréquemment une durée de conservation limitée après ouverture et nécessitent, la plupart du temps, une conservation au réfrigérateur, ce qui réduit la souplesse d'utilisation et expose à plus de pertes. [0013] Enfin, la composition de la plupart des produits usuels permet de couvrir une partie des besoins caloriques et protéiques généraux, ainsi qu'une partie des besoins de base en micronutriments spécifiques reconnus sur le plan scientifique comme apportant des bénéfices spécifiques sur certaines fonctions ou certains métabolismes quand ils sont apportés à plus forte dose ; ces nutriments spécifiques sont appelés pharmaconutriments.Some of these products may have sensory characteristics, including visual, olfactory, taste and / or tactile insufficient. In other words, these products may not be sufficiently appetizing. In addition, the range of products available is limited, fatigue often occurs in patients with the risk of reducing adherence to treatment and thus its duration. Finally, these products often have a limited shelf life after opening and require, most of the time, storage in the refrigerator, which reduces the flexibility of use and exposes more losses. [0013] Finally, the composition of most of the usual products makes it possible to cover part of the general caloric and protein requirements, as well as a part of the basic needs in specific micronutrients recognized on the scientific level as having specific benefits on certain functions. or certain metabolisms when they are taken at higher doses; these specific nutrients are called pharmaconutrients.
[0014] Ainsi, les aliments permettant de lutter contre la dénutrition peuvent être peu appétant, ne pas présenter un profil nutritionnel permettant de lutter contre certains aspects de la dénutrition, être insuffisamment stable, présenter un aspect visuel insuffisamment engageant et/ou ne pas présenter une conservation optimale.Thus, the food to fight against undernutrition may be unpalatable, do not have a nutritional profile to combat some aspects of undernutrition, be insufficiently stable, have a visual insufficiently engaging and / or not present optimal conservation.
[0015] II subsiste donc un besoin pour un aliment, en particulier un gâteau, permettant de coupler l'intérêt nutritionnel (ciblé vers des besoins quantitatifs et qualitatifs) à une exigence de gourmandise, permettant plus facilement au patient dénutri de s'approprier et/ou donc de consommer de façon prolongée le gâteau, mais aussi qui peut permettre de résoudre les problèmes évoqués ci-dessus en tout ou partie.There remains therefore a need for a food, especially a cake, to couple the nutritional interest (targeted towards quantitative and qualitative needs) to a greediness requirement, allowing more easily undernourished patient to appropriate and / or so to consume prolonged the cake, but also that can solve the problems mentioned above in whole or in part.
Description de l'inventionDescription of the invention
[0016] L'aliment selon l'invention peut notamment permettre d'obtenir :The food according to the invention may in particular make it possible to obtain:
- une meilleure couverture des besoins énergétiques et/ou un apport en nutriments spécifiques, renforçant les capacités anaboliques, immunitaires et de cicatrisation de l'organisme et exerçant un effet anti-inflammatoire, - une meilleure récupération fonctionnelle, notamment à l'occasion d'un épisode aigu de dénutrition, - une amélioration de la qualité de vie, en particulier lors de la prise prolongée en raison d'une diversification des compléments utilisés et/ou de la palatabilité élevée de l'invention,- a better coverage of energy needs and / or a supply of specific nutrients, reinforcing the anabolic, immune and healing capacities of the body and exerting an anti-inflammatory effect, - a better functional recovery, especially on the occasion of an acute episode of undernutrition, an improvement in the quality of life, in particular during prolonged intake due to a diversification of the supplements used and / or the high palatability of the invention,
- une facilité de préhension, - une facilité de consommation immédiate et/ou une disponibilité permanente à température ambiante, et/ou- ease of handling, - ease of immediate consumption and / or permanent availability at room temperature, and / or
- une meilleure acceptabilité de l'invention par la personne, par exemple grâce à la proximité par rapport à des aliments familiers.- a better acceptability of the invention by the person, for example because of the proximity to familiar foods.
[0017] Selon un de ses aspects, l'invention a pour objet un aliment sous forme solide, notamment un gâteau, tel que notamment cake, madeleine, quatre-quarts..., ou une autre pâtisserie, telle que biscuit, feuilleté, tarte salée ou sucrée...,According to one of its aspects, the invention relates to a food in solid form, including a cake, such as cake, madeleine, pound cake ..., or another pastry, such as biscuit, laminated, salty or sweet pie ...,
- hypercalorique, c'est-à-dire présentant une densité calorique supérieure ou égale à 450 kcal/100 g d'aliment.- Hypercaloric, that is to say having a caloric density greater than or equal to 450 kcal / 100 g of food.
- normo ou hyperprotéiné, c'est-à-dire comprenant une teneur en protéine supérieure à 6 % en poids par rapport au poids total de l'aliment. L'aliment peut en outre apporter des minéraux, vitamines et/ou des oligoéléments.- Normo or hyperproteine, that is to say comprising a protein content greater than 6% by weight relative to the total weight of the food. The food can additionally provide minerals, vitamins and / or trace elements.
[0018] L'aliment selon l'invention peut en particulier présenter une densité calorique parmi les plus fortes des aliments présents sur le marché actuellement.The food according to the invention may in particular have a caloric density among the strongest foods present on the market today.
[0019] On entend par « forme solide » au sens de la présente invention, par exemple une masse qui ne s'écoule pas sous son propre poids, et en particulier qui ne présente pas une structure gélifiée. Cette notion de solide peut tout particulièrement s'opposer à liquide et/ou crème. [0020] D'autre part, l'aliment peut ne pas se présenter sous forme de poudre. Il peut en particulier présenter un volume supérieur ou égal à 10 mm3, notamment supérieur ou égal à 100 mm3, en particulier supérieur ou égal à 1000 mm3, voire supérieur ou égal à 5000 mm3 et tout particulièrement supérieur ou égal à 10000 mm3.The term "solid form" in the sense of the present invention, for example a mass that does not flow under its own weight, and in particular that does not have a gelled structure. This notion of solid can especially oppose liquid and / or cream. On the other hand, the food may not be in the form of powder. It may in particular have a volume greater than or equal to 10 mm 3 , in particular greater than or equal to 100 mm 3 , in particular greater than or equal to 1000 mm 3 , even greater than or equal to 5000 mm 3 and most particularly greater than or equal to 10000 mm 3 .
[0021] Dans le cas où la préparation de I' « aliment » implique une étape de cuisson, on entend par « aliment » une composition ayant subie au moins une étape de cuisson et par « pâte » une composition n'ayant pas subie une étape de cuisson.In the case where the preparation of the "food" involves a cooking step, the term "food" means a composition having undergone at least one cooking step and "paste" a composition which has not undergone a cooking step.
[0022] Les teneurs de composés par rapport au poids d'aliment peuvent être déterminées par la méthode QUID, correspondant au rapport entre la quantité de l'ingrédient et celle du produit fini, et correspondant en particulier à l'article 1er du décret 2000-705 du 20 juillet 2000.[0022] The contents of compounds with respect to the food weight can be determined by the CWIQ method, the ratio between the amount of the ingredient, and that of the finished product, corresponding in particular to the section 1 of Decree 2000-705 of July 20, 2000.
[0023] Par « poids total d'aliment » on entend l'aliment avec ou sans addition d'éléments ajoutés à la pâte, éventuellement cuite, et notamment choisis parmi fourrage, nappage, glaçage, imbibition, etc.By "total weight of food" means the food with or without added elements added to the dough, optionally cooked, and in particular selected from fodder, topping, frosting, imbibition, etc..
[0024] L'aliment selon l'invention se présente sous forme solide, il peut tout particulièrement être moelleux (notion hédonique qui sous-entend la souplesse en bouche, l'élasticité et humidité). Ce moelleux se caractérise par une mesure sur un texturomètre TAXT2, selon un protocole de compression - relaxation, comprise entre 20 et 35 newtons. [0025] L'utilisation texturomètre TAXT2 pour mesurer la texture d'un aliment, par exemple un gâteau, du pain, des biscuits est connu de l'homme du métier. Cet appareil est couramment utilisé dans l'état de la technique. Par exemple, on peut citer pour la mesure de la texture d'un gâteau au chocolat (« brownie ») décrite dans l'article de SWANSON, R. B., PERRY, J. M. & CARDEN, L. A. (2002). Acceptability of reduced-fat brownies by school-aged children. Journal of the American Dietetic Association, 102 (6), 856-859 (1), pour la mesure de la texture d'un cake l'article de MORR, C. V., HOFFMANN, W. & BUCHHEIM, W. (2003). Use of applied air pressure to improve the baking properties of whey protein isolâtes in angel food cakes. Lebensm.-Wiss. U.-Technol., 36, 83-90 (2) et pour la mesure de la texture d'un biscuit l'article de BERNUSSl, A. L. M., CHANG, Y. K. & MARTINEZ-BUSTOS, F. (1998). Effects of production of microwave heating after conventional baking on moisture gradient and product quality of biscuits (cookies). Cereal Chemistry, 75 (5), 606-611 (3). D'autres références d'articles scientifiques illustrant l'utilisation du texturomètre TAXT-2 sont disponibles sur le site http://www.stablemicrosystems.com/ dans la section « Published Papers using the TA.XT2/TA.XTplus/TA.HDplus ».The food according to the invention is in solid form, it can especially be soft (hedonic concept which implies flexibility in the mouth, elasticity and moisture). This softness is characterized by a measurement on a texturometer TAXT2, according to a compression - relaxation protocol, between 20 and 35 newtons. Using texturometer TAXT2 to measure the texture of a food, for example a cake, bread, biscuits is known to those skilled in the art. This apparatus is commonly used in the state of the art. For example, for the measurement of the texture of a chocolate cake ("brownie") described in the article SWANSON, RB, PERRY, JM & CARDEN, LA (2002). Acceptability of reduced-fat brownies by school-aged children. Journal of the American Dietetic Association, 102 (6), 856-859 (1), for measuring the texture of a cake the article of MORR, CV, HOFFMANN, W. & BUCHHEIM, W. (2003). Use of applied air to improve the baking properties of whey protein isolates in angel food cakes. Lebensm.-Wiss. U.-Technol., 36, 83-90 (2) and for measuring the texture of a biscuit article BERNUSSL, ALM, CHANG, YK & MARTINEZ-BUSTOS, F. (1998). Effects of production of microwave heating and bakery products. Cereal Chemistry, 75 (5), 606-611 (3). Further references to scientific articles illustrating the use of the TAXT-2 texturometer are available at http://www.stablemicrosystems.com/ in the "Published Papers using the TA.XT2 / TA.XTplus / TA" section. HDplus ».
[0026] La forme solide de l'aliment, notamment du gâteau, peut en particulier faciliter la préhension par le patient, sa consommation fractionnée, et son transport avec un poids plus faible que les compléments liquides ou crèmes pour une teneur calorique égale ou supérieure. En outre, la mastication nécessitée par la texture solide a des effets physiologiques intéressants (stimulation des sécrétions digestives et de certaines hormones anabolisantes telles que l'insuline, ce qui favorise l'effet nutritionnel du produit).The solid form of the food, including the cake, can in particular facilitate the gripping by the patient, its fractional consumption, and its transport with a lower weight than the liquid or cream supplements for a caloric content equal to or greater . In addition, the chewing required by the solid texture has interesting physiological effects (stimulation of digestive secretions and certain anabolic hormones such as insulin, which promotes the nutritional effect of the product).
[0027] L'aliment présente une densité calorique élevée, supérieure ou égale à 450 kcal/100g, notamment supérieure ou égale à 500 kcal/100g, pour certaines variantes. Cette densité calorique élevée est particulièrement intéressante car dans certaines situations pathologiques, l'alimentation habituelle n'est pas en mesure de couvrir les besoins en énergie, par exemple en raison d'un manque d'appétit, de restrictions dans le choix des aliments ou de phénomènes de satiété précoce, fréquents au cours des maladies chroniques. [0028] D'autre part, une personne atteinte d'une pathologie ou en cours de traitement thérapeutique a des besoins énergétiques très importants et supérieurs à une personne en bonne santé, pour lutter contre les agressions ou pour retrouver un état nutritionnel stable.The food has a high caloric density, greater than or equal to 450 kcal / 100g, especially greater than or equal to 500 kcal / 100g, for certain variants. This high caloric density is particularly interesting because in certain pathological situations, the usual diet is not able to cover the energy needs, for example because of a lack of appetite, restrictions in the choice of food or early satiety, common in chronic diseases. On the other hand, a person with a pathology or in the process of therapeutic treatment has very large energy needs and greater than a healthy person to fight against aggression or to restore a stable nutritional status.
[0029] L'aliment peut être normo ou hyperprotéiné, selon les variantes. La teneur azotée totale de l'aliment sera la somme des protéines entières, des peptides et des acides aminés, cette teneur est supérieure à 9 g/100 g, en particulier supérieure ou égale à 10 g/100 g, voire supérieure ou égale à 11 g /100 g d'aliment (analyse par méthode Kjeldhal). Par « protéines », on entend au sens de la présente invention les acides aminés libres, les peptides et les protéines.The food can be normo or hyperproteine, depending on the variants. The total nitrogen content of the food will be the sum of whole proteins, peptides and amino acids, this content is greater than 9 g / 100 g, in particular greater than or equal to 10 g / 100 g, or even greater than or equal to 11 g / 100 g of food (analysis by Kjeldhal method). For the purposes of the present invention, the term "proteins" is intended to mean free amino acids, peptides and proteins.
[0030] Toutefois, au-delà de l'apport quantitatif en protéines, une des spécificités de l'aliment couvert par le présent brevet est son enrichissement en certains acides aminés spécifiques sous forme d'acides aminés libres ou complexés ou de protéines ayant des profils de séquence d'acides aminés spécifiquement sélectionnés.However, beyond the quantitative protein supply, one of the specificities of the food covered by the present patent is its enrichment in certain specific amino acids in the form of free or complexed amino acids or proteins having specific amino acids. specifically selected amino acid sequence profiles.
[0031] Ce profil spécifique de la composante protéique de l'aliment est un élément particulièrement innovant et pertinent par rapport à la cible clinique. En effet, la réduction des réserves protéiques, en particulier la masse musculaire, est un élément pronostique majeur au cours de la dénutrition. Cette perte protéique peut être liée à des modifications du métabolisme protéique, soit par réduction de la synthèse, ou accélération de la dégradation des protéines (hypercatabolisme) de l'organisme, ou les deux.This specific profile of the protein component of the food is a particularly innovative and relevant to the clinical target. Indeed, the reduction of protein reserves, especially muscle mass, is a major prognostic element during undernutrition. This protein loss may be related to changes in protein metabolism, either by reduction of synthesis, or acceleration of protein breakdown (hypercatabolism) of the body, or both.
[0032] L'hypercatabolisme est favorisé par le déficit en énergie, ce qui justifie de viser un apport énergétique élevé dans l'aliment, et par l'inflammation, ce qui justifie d'avoir sélectionné pour l'aliment des sources d'éléments ayant un effet anti-inflammatoire documenté. [0033] La qualité des protéines est également un facteur influençant la régulation de la synthèse et de la dégradation protéique. Ainsi l'aliment couvert par le présent brevet peut se caractériser par l'origine des protéines entières : les protéines laitières représentent entre 30% et 45% en poids des protéines totales de l'aliment. Cette source de protéines peut apporter :Hypercatabolism is favored by the energy deficit, which justifies targeting a high energy intake in the food, and by inflammation, which justifies having selected for the food sources of elements having a documented anti-inflammatory effect. The quality of proteins is also a factor influencing the regulation of synthesis and protein degradation. Thus the food covered by this patent can be characterized by the origin of whole proteins: the milk proteins represent between 30% and 45% by weight of the total proteins of the food. This source of protein can bring:
[0034] - une forte teneur en matière azotée, notamment de 70 à 95 % en poids, en particulier de 75 à 90 % en poids par rapport au poids total de « protéines laitières » (de 80 à 85 % en poids de matière azotée sur poudre ou de 80 à 90 % en poids sur matière sèche),A high nitrogen content, especially 70 to 95% by weight, in particular 75 to 90% by weight relative to the total weight of "milk proteins" (80 to 85% by weight of nitrogenous material) on powder or 80 to 90% by weight on dry matter),
[0035] - un taux faible en matière grasse, notamment une teneur en matière grasse inférieure ou égale à 3 % en poids, en particulier inférieure ou égale à 2% en poids par rapport aux poids total de « protéines laitières », en particulier une teneur en acides gras saturés inférieure ou égale à 1 %, notamment inférieure ou égale à 1 % en poids par rapport au poids total de « protéines laitières »,- A low fat content, in particular a fat content of less than or equal to 3% by weight, in particular less than or equal to 2% by weight relative to the total weight of "milk proteins", in particular a saturated fatty acid content less than or equal to 1%, in particular less than or equal to 1% by weight relative to the total weight of "milk proteins",
[0036] - un apport élevé en acides aminés essentiels supérieur à 40 pour 100g de matière première et en particulier une teneur en leucine supérieure ou égale à 2,5 g / 100 g d'aliment, voire supérieure ou égale à 4 g / 100g d'aliment,- a high intake of essential amino acids greater than 40 per 100 g of raw material and in particular a leucine content greater than or equal to 2.5 g / 100 g of food, or even greater than or equal to 4 g / 100g food,
[0037] - des propriétés foisonnantes qui peuvent aider à obtenir une structure alvéolaire développée, malgré une concentration protéique importante, susceptible de gêner une expansion de la structure de l'aliment, qui puisse notamment permettre d'obtenir un aliment moelleux, et/ou- Abundant properties that can help to obtain a developed honeycomb structure, despite a high protein concentration, likely to hinder an expansion of the structure of the food, which can in particular allow to obtain a soft food, and / or
[0038] - des caractéristiques de vidange gastrique et de digestibilité favorisant une assimilation rapide et une utilisation métabolique rapide pour la synthèse des protéines par l'organisme, notamment grâce à la richesse en acides aminés essentiels, que l'organisme ne peut synthétiser lui-même. [0039] L'aliment peut tout particulièrement comprendre des éléments rapidement assimilables et métabolisables en protéines par l'organisme, notamment des acides aminés, et plus particulièrement des acides aminés essentiels (qu'on ne peut pas synthétiser dans notre organisme), voire des acides aminés soufrés. Les acides aminés peuvent notamment être choisis parmi la L-Leucine, la L-Cystéine, L-Méthionine, L-Proline, L-Valine ou tout autre acide aminé considéré comme essentiel ou semi essentiel en conditions pathologiques, tels que notamment l'arginine ou la glutamine. La teneur en acide aminé libre peut aller de 0,1 à 5 % en poids par rapport au poids de l'aliment, selon les acides aminés.- Characteristics of gastric emptying and digestibility promoting rapid assimilation and rapid metabolic use for the synthesis of proteins by the body, in particular thanks to the wealth of essential amino acids that the body can not synthesize itself. even. The food may especially comprise rapidly assimilable elements metabolizable in proteins by the body, including amino acids, and more particularly essential amino acids (which can not be synthesized in our body), or even sulfur amino acids. The amino acids may in particular be chosen from L-Leucine, L-Cysteine, L-Methionine, L-Proline, L-Valine or any other amino acid considered essential or semi-essential under pathological conditions, such as in particular arginine. or glutamine. The content of free amino acid can range from 0.1 to 5% by weight relative to the weight of the food, depending on the amino acids.
[0040] L'aliment peut comprendre au moins un acide aminé essentiel ou soufré sous forme libre, notamment de la L-Leucine et/ou la L-cystéine, en particulier la teneur en acides aminés essentiels peut aller de 30 à 70% en poids, voire de 35 à 60% en poids de l'apport azoté total. [0041] L'aliment peut en particulier comprendre de la L-Leucine, incluse dans la source de protéine et/ou sous forme libre, à une teneur totale allant de 2,0 à 7% en poids, notamment de 2,5 à 5 % en poids par rapport au poids total d'aliment. La leucine est un acide aminé essentiel jouant un rôle important dans le métabolisme protéique par son effet stimulant sur la synthèse protéique, en particulier musculaire et ses bénéfices démontrés dans différentes situations de dénutrition expérimentale ou clinique. [0042] L'aliment peut comprendre de la L-Cystéine, notamment à une teneur allant de 0,5 à 1 % en poids, notamment de 0,2 à 0,7% en poids, et en particulier de 0,2 à 0,5 % en poids par rapport au poids total de l'aliment. La cystéine fait partie des acides aminés soufrés, jouant un rôle très important dans les défenses anti-oxydantes, la protection de la masse protéique et la lutte contre la mort cellulaire (apoptose). Une carence en cystéine a été mise en évidence dans de nombreuses situations pathologiques associées à une dénutrition, où sa protection endogène par l'organisme devient insuffisante. Toutefois, l'apport de cystéine dans l'alimentation ou les compléments nutritionnels était rendu jusqu'à présent impossible en raison d'une odeur et d'un goût particulièrement désagréables (odeur et goût soufré typique de l'œuf pourri). La supplémentation en cystéine a été rendue possible dans l'aliment couvert par le présent brevet grâce à l'utilisation d'une formulation galénique spécifiquement développée faisant l'objet d'un dépôt de demande de brevet français, le 1er février 2007, dont le numéro de dépôt est FR 07/53010.The food may comprise at least one essential amino acid or sulfur in free form, especially L-Leucine and / or L-cysteine, in particular the essential amino acid content may range from 30 to 70% by weight. weight, or even 35 to 60% by weight of the total nitrogen supply. The food may in particular comprise L-Leucine, included in the protein source and / or in free form, at a total content ranging from 2.0 to 7% by weight, in particular from 2.5 to 5% by weight relative to the total weight of food. Leucine is an essential amino acid that plays an important role in protein metabolism through its stimulating effect on protein synthesis, especially muscle synthesis, and its benefits demonstrated in different situations of experimental or clinical malnutrition. The feed may comprise L-cysteine, in particular at a content ranging from 0.5 to 1% by weight, especially from 0.2 to 0.7% by weight, and in particular from 0.2 to 0.5% by weight relative to the total weight of the food. Cysteine is one of the sulfur amino acids, playing a very important role in the antioxidant defenses, the protection of the protein mass and the fight against cell death (apoptosis). A deficiency of cysteine has been demonstrated in many pathological situations associated with malnutrition, where its endogenous protection by the body becomes insufficient. However, the supply of cysteine in the diet or nutritional supplements was made until now impossible because of a particularly unpleasant smell and taste (smell and taste typical of rotten eggs). Supplementation with cysteine was made possible in the food covered by this patent through the use of a pharmaceutical formulation specifically developed subject of a French patent application submitted on 1 February 2007, which the deposit number is FR 07/53010.
[0043] Cependant il est possible d'inclure dans l'aliment de la L-Cystéine dans les teneurs indiquées ci-dessus sans cette forme galénique particulière.However, it is possible to include in the feed of L-cysteine in the contents indicated above without this particular dosage form.
[0044] L'utilisation, pour permettre la supplémentation en certains acides aminés spécifiques tels que mentionnés ci-dessus, dans des conditions technologiques et organoleptiques satisfaisantes, fait appel à un procédé de fabrication innovant spécialement développé à cette fin.The use, to allow the supplementation of certain specific amino acids as mentioned above, under satisfactory technological and organoleptic conditions, uses an innovative manufacturing process specially developed for this purpose.
[0045] Concernant les matières grasses, l'aliment solide peut comprendre au moins une matière grasse. Cette matière grasse peut être choisie parmi les huiles végétales, notamment parmi la liste comprenant l'huile de colza, l'huile de noix, l'huile de tournesol, l'huile de germe de blé ou toute autre huile végétale dont les caractéristiques technologiques et nutritionnelles sont adaptées à l'objectif de l'aliment. En particulier, l'aliment comprend une teneur en matière grasse allant de 30 à 40 % par rapport au poids total de l'aliment. [0046] L'aliment peut comprendre une teneur en acides gras saturés allant de 2 à 10 %, voire de 3 à 8 % en poids par rapport au poids total de l'aliment.Regarding the fat, the solid food may comprise at least one fat. This fat may be chosen from vegetable oils, especially from the list comprising rapeseed oil, walnut oil, sunflower oil, wheat germ oil or any other vegetable oil whose technological characteristics and nutrition are adapted to the purpose of the food. In particular, the food comprises a fat content ranging from 30 to 40% relative to the total weight of the food. The food may comprise a saturated fatty acid content ranging from 2 to 10%, or even 3 to 8% by weight relative to the total weight of the food.
[0047] La teneur en acides gras insaturés peut aller de 50 à 90%, notamment de 65 à 85% en poids par rapport au poids total d'acides gras compris dans l'aliment. [0048] Tout particulièrement, les acides gras poly-insaturés représentent de 20 à 35%, notamment de 25 à 30% des acides gras insaturés. Le rapport ω6/ω3 peut être faible, notamment aller de 1 ,5 à 3, et en particulier de 2,2 à 2,9. Un rapport ω6/co3 faible (inférieur à 5) est considéré comme favorable par rapport à la régulation de l'inflammation et la réduction de risque de nombreuses pathologies.The unsaturated fatty acid content can range from 50 to 90%, especially from 65 to 85% by weight relative to the total weight of fatty acids included in the food. In particular, the polyunsaturated fatty acids represent 20 to 35%, especially 25 to 30% unsaturated fatty acids. The ratio ω6 / ω3 may be low, in particular ranging from 1.5 to 3, and in particular from 2.2 to 2.9. A low (6 / co3 ratio (less than 5) is considered favorable compared to the regulation of inflammation and the reduction of risk of many pathologies.
[0049] Avantageusement, l'aliment de l'invention peut avoir une teneur en matière grasse allant de 30 à 40%, une densité calorique supérieure ou égale à 450 Kcal/100g, une teneur en protéine supérieure à 6% en poids par rapport au poids total de l'aliment, et est un aliment solide moelleux tel que défini précédemment.Advantageously, the food of the invention may have a fat content ranging from 30 to 40%, a caloric density greater than or equal to 450 Kcal / 100g, a protein content of greater than 6% by weight relative to to the total weight of the food, and is a soft solid food as defined above.
[0050] L'aliment peut comprendre des minéraux, en particulier choisis parmi le calcium et le magnésium, et leurs mélanges. La teneur en calcium et/ou magnésium dans le produit fini peut respectivement aller de 200 mg à 500 mg / 100 g d'aliment et de 10 mg à 60 mg / 100 g d'aliment. Tout particulièrement l'aliment comprend une source naturelle de calcium, en particulier un extrait produit par une algue rouge.The food may comprise minerals, in particular selected from calcium and magnesium, and mixtures thereof. The calcium and / or magnesium content in the finished product can respectively range from 200 mg to 500 mg / 100 g of food and from 10 mg to 60 mg / 100 g of food. In particular, the food comprises a natural source of calcium, in particular an extract produced by a red algae.
[0051] L'extrait d'algue marine peut comprendre : [0052] - du calcium, notamment en une teneur allant de 25 à 45 %, en particulier de 30 à 40 %, voire de 31 à 35 % de calcium par rapport au poids de l'extraitThe marine algae extract may comprise: [0052] calcium, in particular in a content ranging from 25 to 45%, in particular from 30 to 40%, or even from 31 to 35% calcium relative to weight of the extract
[0053] - du magnésium, notamment en une teneur allant de 1 à 10 %, en particulier de 2 à 6 %, voire de 3 à 4 % de magnésium par rapport au poids de l'extrait.Magnesium, especially in a content ranging from 1 to 10%, in particular from 2 to 6%, or even from 3 to 4% of magnesium relative to the weight of the extract.
[0054] L'extrait d'algue marine peut tout particulièrement présenter une structure permettant l'amélioration de l'absorption calcique par l'organisme et/ou d'augmenter la densité minérale des os, par rapport aux autres sources calciques. L'apport en calcium peut notamment permettre de lutter contre certains effets de la dénutrition, notamment : [0055] - un ralentissement du turnover entre le calcium déposé et le calcium résorbé sur l'os,The seaweed extract may especially have a structure for improving the calcium absorption by the body and / or increase the mineral density of the bones, compared to other calcium sources. In particular, calcium intake can be used to combat certain effects of undernutrition, including: A slowing down of the turnover between the calcium deposited and the resorbed calcium on the bone,
[0056] - la réduction de l'absorption intestinale du calcium, exposant à la perte de masse osseuse (ostéopénie) et ses conséquences en terme de risque de fracture, surtout chez les sujets adultes et âgés. Cette amélioration de l'absorption peut encore être potentialisée par la supplémentation en vitamine D, dans l'aliment.The reduction of the intestinal absorption of calcium, exposing to the loss of bone mass (osteopenia) and its consequences in terms of risk of fracture, especially in adult and elderly subjects. This improvement in absorption can still be potentiated by vitamin D supplementation in the food.
[0057] L'apport en magnésium peut permettre d'exercer un effet neuro- régulateur, anti-allergique, radio-protecteur et/ou régulateur thermique.The magnesium intake may allow to exert a neuro-regulating effect, anti-allergic, radio-protective and / or thermal regulator.
[0058] A l'inverse, le déficit en magnésium peut compromettre l'efficacité de la renutrition et constitue en outre un facteur de risque cardiovasculaire ou convulsif.In contrast, the magnesium deficiency can compromise the efficiency of renutrition and is also a cardiovascular risk factor or convulsive.
[0059] L'aliment peut comprendre du sélénium, apporté en particulier sous forme d'une source organique, la L Sélénométhionine, particulièrement concentrée, par exemple à 1200 μg par gramme de matière première. La Sélénométhionine n'est pas synthétisable par l'organisme. [0060] En particulier, l'aliment comprend un taux de sélénium élément supérieur à 50 microgrammes pour 100g d'aliment. [0061] Le sélénium joue un rôle dans le métabolisme thyroïdien, dans tous les processus de lutte contre le stress oxydant, dans la régulation de l'immunité et de la cicatrisation, ainsi que dans la détoxification des métaux lourds.The food may comprise selenium, provided in particular in the form of an organic source, L Selenomethionine, particularly concentrated, for example at 1200 μg per gram of raw material. Selenomethionine is not synthesizable by the body. In particular, the food comprises a selenium element greater than 50 micrograms per 100g of food. Selenium plays a role in thyroid metabolism, in all the processes of fight against oxidative stress, in the regulation of immunity and healing, as well as in the detoxification of heavy metals.
[0062] L'enrichissement en sélénium peut permettre à un patient dénutri de réduire l'amyotrophie des muscles squelettiques, la fréquence d'infections ou des troubles cardiaques (arythmie cardiaque), moduler la réaction inflammatoire et renforcer l'immunité. L'apport de sélénium peut permettre d'augmenter l'activité anti-oxydante de l'organisme, de détoxiquer la cellule contre des composés exogènes, comme des métaux lourds, et/ou d'éliminer des radicaux libres générés par les métaux lourds.The enrichment of selenium can allow an undernourished patient to reduce skeletal muscle amyotrophy, the frequency of infections or heart disorders (cardiac arrhythmia), modulate the inflammatory response and enhance immunity. The addition of selenium can increase the antioxidant activity of the organism, detoxify the cell against exogenous compounds, such as heavy metals, and / or eliminate free radicals generated by heavy metals.
[0063] L'aliment peut comprendre également au moins une vitamine, en particulier des vitamines B, en particulier B1 , B6, B9 et/ou B12, C et/ou des vitamines liposolubles, telles que les vitamines E et D. Les vitamines C et/ou E, en particulier couplées au sélénium, peuvent permettre de neutraliser les radicaux libres et d'autres produits de la peroxydation lipidique. Ces réactions peuvent être d'autant plus importantes que la quantité de lipides apportés par le gâteau peut être très importante. Cela peut permettre notamment de conserver la qualité intrinsèque des acides gras ajoutés sous forme d'huile riche en acides gras poly-insaturés, à forte teneur en co3. [0064] L'aliment peut donc permettre, en particulier via la présence des vitamines B1 , B6, B9 et/ou B12 de remédier en tout ou partie à une déficience polyvitaminique entraînée par la dénutrition. Les vitamines contenues dans l'aliment peuvent permettre :The food may also comprise at least one vitamin, in particular B vitamins, in particular B1, B6, B9 and / or B12, C and / or fat-soluble vitamins, such as vitamins E and D. Vitamins C and / or E, in particular coupled to selenium, can neutralize free radicals and other products of lipid peroxidation. These reactions can be all the more important that the amount of lipids brought by the cake can be very important. This may allow in particular to maintain the intrinsic quality of the added fatty acids in the form of oil rich in polyunsaturated fatty acids, high in co3. The food can therefore, particularly via the presence of vitamins B1, B6, B9 and / or B12 to remedy all or part of a polyvitamin deficiency caused by undernutrition. The vitamins contained in the food can allow:
[0065] - d'améliorer les capacités de défense contre le stress oxydatif, qui aurait alors un rôle indirect sur la fonction immunitaire et/ou [0066] - d'améliorer la fonction cérébrale dont les troubles du comportement.- to improve the defense capabilities against oxidative stress, which would then have an indirect role on immune function and / or - to improve brain function including behavioral disorders.
[0067] L'apport des vitamines B1, B6, B9 et/ou B12 peut notamment avoir un impact positif sur les troubles de la mémoire, sur l'état dépressif du patient ou d'autres troubles neuro-psychiques.The contribution of vitamins B1, B6, B9 and / or B12 may in particular have a positive impact on the memory disorders, the depressive state of the patient or other neuro-psychic disorders.
[0068] L'aliment peut présenter une conservation longue durée, notamment au moins 6 mois à température ambiante, en particulier lorsqu'il est conditionné dans un emballage individuel adapté à la protection contre la lumière, contre l'oxygène et contre l'humidité. [0069] Selon un autre de ses aspects, l'invention a pour objet un procédé de préparation d'un aliment sous forme solide, notamment un gâteau ou une pâtisserie comprenant de 6 à 12 % en poids de protéines par rapport au poids total de l'aliment et présentant une densité calorique supérieure ou égale à 450 kcal/100 g d'aliment comprenant au moins les étapes consistant à :The food may have a long shelf life, especially at least 6 months at room temperature, especially when packaged in an individual package adapted to the protection against light, against oxygen and against moisture . According to another of its aspects, the subject of the invention is a process for preparing a food in solid form, in particular a cake or a pastry comprising from 6 to 12% by weight of proteins relative to the total weight of the food and having a caloric density greater than or equal to 450 kcal / 100 g of food comprising at least the steps of:
1) mélanger des œufs, de l'eau, un humectant, des blancs d'œufs, du sucre, de la matière grasse, notamment entre 25 et 75 % de la quantité finale, 2) incorporer la farine,1) mix eggs, water, humectant, egg whites, sugar, fat, especially between 25 and 75% of the final quantity, 2) incorporate the flour,
3) mélanger,3) mix,
4) éventuellement incorporer le reste de la matière grasse,4) possibly incorporate the rest of the fat,
5) mélanger,5) mix,
6) emmouler puis cuire le mélange, 7) éventuellement injecter le fourrage, notamment comprenant du chocolat,6) emmouler then bake the mixture, 7) optionally inject the forage, including including chocolate,
8) éventuellement imbiber l'aliment d'une solution, en particulier hydro-alcoolique ou aqueuse, notamment comprenant au moins un ajout nutritionnel spécifique.8) optionally imbibing the food of a solution, in particular hydro-alcoholic or aqueous, including comprising at least one specific nutritional addition.
[0070] En d'autres termes, l'invention à également pour objet un procédé de préparation d'un aliment sous forme solide, notamment un gâteau ou une pâtisserie comprenant de 6 à 12 % en poids de protéines par rapport au poids total de l'aliment et présentant une densité calorique supérieure ou égale à 450 kcal/100 g d'aliment comprenant au moins les étapes consistant à :In other words, the invention also relates to a process for preparing a food in solid form, in particular a cake or a pastry comprising from 6 to 12% by weight of protein relative to the total weight of the food and having a caloric density greater than or equal to 450 kcal / 100 g of food comprising at least the steps of:
1) mélanger des œufs, de l'eau, un humectant, des blancs d'œufs, du sucre,1) mix eggs, water, humectant, egg whites, sugar,
2) incoporer entre 25 et 75 % de la quantité finale de matières grasses,2) Incoporate between 25 and 75% of the final amount of fat,
3) incorporer la farine, 4) mélanger,3) incorporate the flour, 4) mix,
5) incorporer le reste de la matière grasse,5) incorporate the rest of the fat,
6) mélanger,6) mix,
7) emmouler puis cuire le mélange, 8) éventuellement injecter le fourrage, notamment comprenant du chocolat,7) to emmouler then to cook the mixture, 8) to possibly inject the fodder, in particular including chocolate,
9) éventuellement imbiber l'aliment d'une solution, en particulier hydro-alcoolique ou aqueuse, notamment comprenant au moins un ajout nutritionnel spécifique.9) optionally imbibing the food of a solution, in particular hydro-alcoholic or aqueous solution, in particular comprising at least one specific nutritional addition.
[0071] Selon l'invention, l'incorporation de la matière grasse dans le procédé de l'invention peut être également réalisée uniquement à l'étape 2) du procédé de l'invention.According to the invention, the incorporation of the fat in the process of the invention can also be carried out only in step 2) of the process of the invention.
[0072] L'incorporation en deux étapes de la matière grasse lors du procédé de l'invention permet en outre d'obtenir un aliment solide selon l'invention, après cuisson et refroidissement, présentant une structure alvéolaire supérieure, c'est-à-dire un aliment qui s'affaisse peu ou pas après cuisson, par rapport aux aliments obtenus lorsque la matière grasse est incorporée en une étape.The incorporation of the fat in two stages during the process of the invention also makes it possible to obtain a solid food according to the invention, after cooking and cooling, having a superior alveolar structure, that is to say - Say a food that collapses little or not after cooking, compared to food obtained when the fat is incorporated in one step.
[0073] Par conséquent, le moment d'incorporation permet d'obtenir une pâte plus homogène, donc un gâteau plus développé, avec une mie plus aérée et une texture plus moelleuse.Therefore, the incorporation time allows to obtain a more homogeneous dough, so a more developed cake, with a more airy crumb and a more mellow texture.
[0074] Lorsque l'aliment comprend une forte proportion de matière grasse, il est possible de procéder à l'incorporation de celle-ci en plusieurs fois. En particulier en incorporant environ une moitié sur la phase « liquide », puis l'autre partie en fin de pétrissage, sur la phase « matière grasse ». [0075] L'incorporation des ajouts nutritionnels spécifiques peut être effectuée par :When the food comprises a high proportion of fat, it is possible to proceed to the incorporation thereof into several times. In particular by incorporating about a half on the "liquid" phase, then the other part at the end of kneading, on the "fat" phase. The incorporation of specific nutritional additions can be carried out by:
[0076] - utilisation de sels les plus solubles dans les liquides de solubilisation, [0077] - incorporation de certaines vitamines non thermosensibles dans la pâte,Use of the most soluble salts in the solubilization liquids, incorporation of certain non-heat-sensitive vitamins in the dough,
[0078] - dilution de la vitamine D (dans une solution hydro-alcoolique, qui est nécessaire de part la faible proportion par rapport à d'autres vitamines,- Dilution of vitamin D (in a hydro-alcoholic solution, which is necessary because of the small proportion compared to other vitamins,
[0079] - utilisation de l'ordre d'incorporation défini avec les vitamines les plus importantes quantitativement à la fin du diagramme de mélange.[0079] Use of the incorporation order defined with the most important vitamins quantitatively at the end of the mixing diagram.
[0080] - L'addition de vitamines thermosensibles via l'injection du liquide d'imbibition les comprenant dans l'aliment peut notamment permettre de limiter la dégradation de ces vitamines.The addition of heat-sensitive vitamins via the injection of the imbibition liquid comprising them in the food may in particular make it possible to limit the degradation of these vitamins.
[0081] - L'imbibition par une solution hydro-alcoolique peut également participer à l'amélioration de la conservation et/ou de la texture de l'aliment.The imbibition with a hydro-alcoholic solution may also participate in improving the preservation and / or texture of the food.
[0082] Une des variantes de l'invention est un gâteau individuel d'environ 50 g, au chocolat et aux pépites de chocolat, injecté d'un fourrage au chocolat. Ce produit est aromatisé après cuisson par une solution hydroalcoolique (quantité nominale d'environ 0,45 % de la masse du gâteau). Cette dernière peut avoir un rôle dans :One of the variants of the invention is an individual cake of about 50 g, chocolate and chocolate chips, injected with a chocolate filling. This product is flavored after cooking with a hydroalcoholic solution (nominal amount of about 0.45% of the cake weight). The latter may have a role in:
- l'aromatisation- aromatization
- l'amélioration de la texture - l'amélioration de la conservation- the improvement of the texture - the improvement of the conservation
- la solubilisation et l'incorporation de certaines vitamines thermo-sensibles, lipophiles et hydrophiles en mélange.solubilization and incorporation of certain thermo-sensitive, lipophilic and hydrophilic vitamins in a mixture.
[0083] D'autres avantages pourront encore apparaître à l'homme du métier à la lecture des exemples ci-dessous, illustrés par les figures annexées, donnés à titre illustratif. Brève description des figuresOther advantages may still appear to those skilled in the art on reading the examples below, illustrated by the accompanying figures, given for illustrative purposes. Brief description of the figures
La figure 1 représente des aliments selon l'invention obtenus par le procédé de l'invention.FIG. 1 represents foods according to the invention obtained by the method of the invention.
La figure 1A représente un aliment selon l'invention obtenu par la procédé de l'invention avec incorporation de la matière grasse en deux étapes.Figure 1A shows a food according to the invention obtained by the process of the invention with incorporation of the fat in two steps.
La figure 1 B représente un aliment selon l'invention obtenu par la procédé de l'invention avec incorporation de la matière grasse en une étape.Figure 1B shows a food according to the invention obtained by the process of the invention with incorporation of the fat in one step.
La figure 2 représente la pâte d'un aliment solide selon l'invention avant incorporation de la matière grasse.Figure 2 shows the dough of a solid food according to the invention before incorporation of the fat.
La figure 3 représente la pâte d'un aliment solide selon* * l'invention après incorporation de la totalité de la matière grasse en une étape.3 shows the paste of a solid food according * to the invention after incorporation of the total fat in one step.
La figure 4 représente un gâteau selon l'invention obtenu par le procédé de l'invention dans lequel la matière grasse est incorporée en une étape. - La figure 5 représente un gâteau selon l'invention obtenu par le procédé de l'invention dans lequel la matière grasse est incorporée en deux étapes.FIG. 4 represents a cake according to the invention obtained by the process of the invention in which the fat is incorporated in one step. - Figure 5 shows a cake according to the invention obtained by the method of the invention wherein the fat is incorporated in two steps.
EXEMPLESEXAMPLES
Exemple 1 : Préparation d'aliments selon l'invention.Example 1: Preparation of foods according to the invention.
[0084] Dans le présent exemple, des aliments solides ont été préparés selon le procédé de l'invention avec incorporation de la matière grasse en une étape ou en deux étapes. [0085] Aliment 1 :In the present example, solid foods have been prepared according to the process of the invention with incorporation of the fat in one step or in two steps. [0085] Food 1:
[0086] 1) la composition suivante a été préparée1) the following composition has been prepared
En grammesIn grams
Œufs (23 % poids sec) 10,5Eggs (23% dry weight) 10.5
Eau q.s.p 10 sur l'ensemble de la pâteWater q.s.p 10 on all the dough
Glycérine 1 ,7Glycerin 1, 7
Blancs d'œufs (11 ,5 % poids sec) 2,5Egg whites (11.5% dry weight) 2.5
Vitamine B12 7.10-6 Vitamin B12 7.10- 6
Sucre glace 13,3Ice sugar 13.3
Sucre Vanilliné 0,15 protéines laitières 4,7Vanilla sugar 0.15 dairy proteins 4.7
Sirop de glucose 1 ,0Glucose syrup 1, 0
Huile de colza 15,0Rapeseed oil 15.0
" * Vitamine E * " ' 0,003" * Vitamin E *" 0.003
[0087] 2) La composition a été ensuite mélangée, puis a été incorporée :[0087] 2) The composition was then mixed and then incorporated:
En grammes Farine 10,0In grams Flour 10.0
Levure désactivée 0,05Yeast deactivated 0.05
Levure 0,4Yeast 0.4
Extrait d'algue marine 1 ,0Seaweed extract 1, 0
Cacao 20/22 0,9 Gomme de Xanthane 0,03Cocoa 20/22 0.9 Xanthan Gum 0.03
Leucine 2,7Leucine 2.7
[0088] 3) À la composition résultante a été ajoutée de l'huile de Colza (16 g). L'ensemble a été mélangé. [0089] Du chocolat liquide à 500C (5,7 g) et des pépites de chocolat (4,2 g) ont été ensuite ajoutés et 46 g de la pâte obtenue a été emmouléee. [0090] La pâte a été cuite 25 minutes, dans un four statique avec une température de voûte et de sole de 17O0C.[0088] 3) To the resulting composition was added rapeseed oil (16 g). The whole was mixed. Liquid chocolate at 50 ° C. (5.7 g) and chocolate chips (4.2 g) were then added and 46 g of the paste obtained was blown off. The dough was cooked for 25 minutes, in a static oven with a roof and sole temperature of 17O 0 C.
Une fois le gâteau obtenu, un fourrage chocolat a été injecté (5,5 g plus ou moins 0,5g) à température ambiante. [0091] Le gâteau a été ensuite emballé dans un emballage l'isolant de l'air et de la lumière.Once the cake obtained, a chocolate filling was injected (5.5 g plus or minus 0.5 g) at room temperature. The cake was then packaged in a packaging insulating the air and light.
[0092] Aliment 2:[0092] Food 2:
[0093] Cet aliment correspond à l'aliment 1 précédent dans lequel a été ajouté de la cystéine (0,4g) en même temps que le chocolat liquide à 500CThis food corresponds to the preceding food 1 in which cysteine (0.4 g) was added at the same time as the liquid chocolate at 50 ° C.
(5,7 g), l'ensemble a été alors mélangé, puis des pépites de chocolat (4,2 g) ont été ajoutées et 46 g de la pâte obtenue a été emmoulée.(5.7 g), the whole was then mixed, then chocolate chips (4.2 g) were added and 46 g of the resulting paste was removed.
[0094] La pâte a été cuite 25 minutes, dans un four statique avec une température de voûte et de sole de 1700C. [0095] Une fois le gâteau obtenu, un fourrage chocolat on a été injectéeThe dough was baked for 25 minutes, in a static oven with a vault and sole temperature of 170 ° C. Once the cake obtained, a chocolate filling was injected.
(5,5 g plus ou moins 0,5g) à température ambiante.(5.5 g plus or minus 0.5 g) at room temperature.
[0096] Une solution vitaminée d'imbibition a été ensuite préparée par mélange d'une solution mère de vitamine D = 0,001 % (1 mg de vitamine DA vitamin solution of imbibition was then prepared by mixing a mother solution of vitamin D = 0.001% (1 mg of vitamin D
+ 100 g composition aromatique vanille nature identique (NI) puis incorporation et mélange sur agitateur magnétique dans de la verrerie adaptée de composition aromatique vanille nature identique NI, solution mère vitamine D, eau, vitamine B1 (thiamine hydrochloride), vitamine B6+ 100 g identical vanilla nature aromatic composition (NI) then incorporation and mixing on a magnetic stirrer in suitable glassware of nature identical vanilla aromatic composition NI, vitamin D mother solution, water, vitamin B1 (thiamine hydrochloride), vitamin B6
(pyridoxyne hydrochloride), vitamine C (ascorbate de sodium), vitamine B9(pyridoxy hydrochloride), vitamin C (sodium ascorbate), vitamin B9
(acide folique). [0097] Enfin le gâteau a été imbibé avec la solution vitaminée d'imbibition.(folic acid). Finally the cake was soaked with the vitamin imbibition solution.
[0098] Le gâteau a été ensuite emballé dans un emballage l'isolant de l'air et de la lumière.The cake was then packaged in a packaging insulating the air and light.
[0099] Aliment 3 (figure 1 A et 5) : [00100] Cet aliment correspond au gâteau obtenu pour l'aliment 2 dans lequel la cystéine à été remplacé par la Leucine.[0099] Food 3 (FIG. 1A and 5): This food corresponds to the cake obtained for the food 2 in which the cysteine was replaced by Leucine.
[00101] Aliment 4 : [00102] Cet aliment correspond au gâteau obtenu pour l'aliment 3 dans lequel un fourrage fruits (6,2g) (orange ou framboise) a été injecté à température ambiante.[00101] Food 4: [00102] This food is the cake obtained for food 3 in which a fruit forage (6.2 g) (orange or raspberry) was injected at room temperature.
[00103] Le gâteau ainsi obtenu a ensuite été imbibé avec la solution vitaminée utilisée pour l'aliment 2.The cake thus obtained was then soaked with the vitamin solution used for the food 2.
[00104] Aliment 5 (figure 1B, figure 4) :[00104] Food 5 (FIG. 1B, FIG. 4):
[00105] Cet aliment correspond à l'aliment 3 dans lequel la totalité de l'huile de colza (31g) a été incorporée à l'étape 3) (figure 3) après mélange de l'ensemble des ingrédients (figure 2). ' " " - '*-' • " ~ —"'""• " This food corresponds to the food 3 in which all the rapeseed oil (31g) was incorporated in step 3) (Figure 3) after mixing all the ingredients (Figure 2). '""-' * - ' "" ~ - "'"""
[00106] Aliment 6[00106] Food 6
[00107] Cet aliment correspond à l'aliment 3 comprenant en outre une étape d'application d'un décor sur le gâteau. Le décor est une pâte à glacer noire qui a été appliquée au cornet en zizag, sur le gâteau, au cornet. La quantité de pâte à glacer qui a été appliquée était de 1,1g.This food corresponds to the food 3 further comprising a step of applying a decor on the cake. The decor is a black dough that has been applied to the zizag cornet, on the cake, to the cornet. The amount of icing paste that was applied was 1.1g.
[00108] Aliment 7[00108] Food 7
[00109] 1) La pâte crue comprenant les ingrédients suivant a été préparée : En Kilogramme[00109] 1) The raw dough comprising the following ingredients was prepared: In Kilogram
Œufs (23 % poids sec) 34Eggs (23% dry weight) 34
Eau q.s.p iO sur l'ensemble de la pâteWater q.s.p iO on all the dough
Glycérine 4,6 Blancs d'œufs 8,9Glycerin 4.6 Egg whites 8.9
Sorbate de potassium 0, 120 Sucre glace 34,0Potassium sorbate 0, 120 Ice sugar 34.0
Sucre Vanilliné 0,35Vanilla sugar 0.35
Protéines laitières 12,8Dairy protein 12.8
Sirop de glucose 2,7 Huile de colza 40,0Glucose syrup 2.7 Rapeseed oil 40.0
Vitamine E 0,003Vitamin E 0.003
[00110] 2) La composition a été ensuite mélangée, puis a été incorporée :[00110] 2) The composition was then mixed and then incorporated:
En kilogramme Farine 23,0In kilograms Flour 23.0
Levure désactivée 0,199Yeast deactivated 0.199
Levure 1 ,75Yeast 1, 75
Extrait d'algue marine 1 ,0Seaweed extract 1, 0
Cacao 20/22 2,3 Gomme de Xanthane 0,74Cocoa 20/22 2.3 Xanthane gum 0.74
Leucine 14,5Leucine 14.5
Citrate de zinc 0,050.05 zinc citrate
[00111] 3) À la composition résultante a été ajoutée de l'huile de Colza (40kg), l'ensemble a été mélangé.3) To the resulting composition was added rapeseed oil (40kg), the whole was mixed.
[00112] 4)Du chocolat liquide à 500C (15,5 Kg). L'ensemble a été mélangé, puis des pépites de chocolat (11 ,5 Kg) ont été ajoutées et la pâte obtenue a été emmoulée. L'emmoulage a été effectué dans des plaques comprenant des alvéoles. Le poids d'emmoulage par alvéole était de 46g.[00112] 4) liquid chocolate at 50 ° C. (15.5 kg). The whole was mixed, then chocolate chips (11.5 Kg) were added and the resulting paste was removed. The incombination was carried out in plates comprising cells. The cell shedding weight was 46g.
[00113] 5)La pâte a été cuite 25 minutes, dans un four statique avec une température de voûte et de sole de 1700C.5) The dough was baked for 25 minutes, in a static oven with a roof and sole temperature of 170 ° C.
[00114] Une fois le gâteau obtenu, il a été fourré avec un fourrage chocolat (5,6g), décoré avec 1,1g de pâte à glacer noire, imbibé dans une solution vitaminée identique à celle de l'aliment 2 et emballé dans un emballage l'isolant de l'air et de la lumière.Once the cake obtained, it was filled with a chocolate filling (5,6g), decorated with 1,1g of black ice cream dough, soaked in a solution vitamin identical to that of the food 2 and packaged in a packaging insulating the air and light.
Exemple 2 : Mesures de compression - relaxation de gâteau avec le texturomètre TAXT-2Example 2: Compression measurements - cake relaxation with texturometer TAXT-2
[00115] Dans cet exemple, la mesure de compression - relaxation, les aliments 3 et 4 obtenus à l'exemple 1 ont été testés ainsi que des gâteaux disponibles dans le commerce.In this example, the measure of compression - relaxation, foods 3 and 4 obtained in Example 1 were tested as well as cakes available commercially.
A. Protocole de mesure de la textureA. Texture measurement protocol
[00116] Les échantillons testés ont été calibrés, il s'agit de morceaux d'aliments cubiques de 4,5cm de côté sur 2 cm de haut. [00117] Les paramètres de mesure utilisés étaient les suivants :The samples tested were calibrated, it is cubic food pieces of 4.5cm side by 2 cm high. The measurement parameters used were as follows:
- le type de mesure était une mesure en compression relaxation conformément à la notice fournie avec le texturomètre TAXT-2. Il s'agit de mesurer la résistance de la mie du gâteau sous la compression d'un module descendant à vitesse constante, jusqu'à atteindre une déformation donnée. Une fois cette limite atteinte, le module de compression s'arrête et mesure l'évolution de la relaxation du matériau en fonction du temps.- the measurement type was a relaxation compression measurement according to the instructions provided with the TAXT-2 texturometer. It is a question of measuring the resistance of the crumb of the cake under the compression of a module descending at constant speed, until reaching a given deformation. Once this limit is reached, the compression module stops and measures the evolution of the relaxation of the material as a function of time.
- Le module utilisé pour la mesure était un grand module P/50, c'est-à-dire avec un diamètre de 50 mm, calibré à 22 mm de hauteur.- The module used for the measurement was a large P / 50 module, that is to say with a diameter of 50 mm, calibrated at 22 mm height.
[00118] Les mesures ont été répétées 6 fois à une température ambiante comprise entre 20 et 250C. [00119] Les aliments comportant des décorations et/ou des injections ou fourrés ont été mesurés comme suit :[00118] Measurements were repeated 6 times at an ambient temperature of between 20 and 25 0 C. [00119] Foods containing decorations and / or injections or thickets were measured as follows:
- la pré-vitesse a été calibrée à 2mm/sec, la vitesse de traverse de l'aliment à 0,2mm/sec, la vitesse post traverse 3mm/sec et le déplacement égale à 30%,the pre-speed has been calibrated to 2mm / sec, the crosshead speed of the feed at 0.2mm / sec, the post speed passes through 3mm / sec and the displacement is equal to 30%,
- le déclenchement de la mesure était automatique et la force limite de compression 0,49 Newton.- the triggering of the measurement was automatic and the compression limit force 0.49 Newton.
[00120] Les aliments non décorés et/ou non-injectés ou non fourrés ont été mesurés comme suit :[00120] Undecorated and / or non-injected or non-filled foods were measured as follows:
- la pré-vitesse a été calibrée à 2mm/sec, la vitesse post traverse de l'aliment à 0,9mm/sec, la vitesse poste traverse 3mm/sec et le déplacement égale à 30%,- the pre-speed has been calibrated at 2mm / sec, the post speed passes through the feed at 0.9mm / sec, the gear speed passes through 3mm / sec and the displacement is equal to 30%,
- le déclenchement de la mesure était automatique et la force limite de compression 0,49 Newton.- the triggering of the measurement was automatic and the compression limit force 0.49 Newton.
B. RésultatsB. Results
[00121] La moyenne des résultats obtenus pour chaque gâteau est représentée dans le tableau 1 ci-dessous.The average of the results obtained for each cake is shown in Table 1 below.
[00122] Pour chaque gâteau, la densité calorique, la teneur en protéines, en glucide, en matière grasse (lipides) et le rapport oméga 6/oméga 3 et la mesure de la compression - relaxation sont indiqués.For each cake, the caloric density, the protein content, carbohydrate, fat (lipids) and the ratio omega 6 / omega 3 and the measurement of compression - relaxation are indicated.
[00123] Les gâteaux au chocolat 1 et 2 sont disponibles dans le commerce.Chocolate cakes 1 and 2 are commercially available.
[00124] Les ingrédients du gâteau au chocolat 1 sont : du sucre, 13,5% de chocolat dont 4,4 % de pépites de chocolat, de l'huile de colza, des oeufs frais, de la farine de blé, du lait entier concentré sucré, du sirop de glucose-fructose, de la farine de soja, du beurre pâtissier.du glycérol, du cacao en poudre, des blancs d'œufs, de la matière grasse végétale hydrogénée, du cacao maigre en poudre du diphosphate disodique, du carbonate acide de sodium, de la pectine, de la gomme de xanthane, du sel, du sorbate de potassium, de la lécithine de soja, de l'acide citrique et des arômes[00124] The ingredients of the chocolate cake 1 are: sugar, 13.5% of chocolate including 4.4% of chocolate chips, rapeseed oil, fresh eggs, wheat flour, milk whole sweetened concentrate, glucose-fructose syrup, soy flour, pastry butter. glycerol, cocoa powder, egg whites, vegetable fat hydrogenated, lean cocoa powder, disodium diphosphate, sodium hydrogen carbonate, pectin, xanthan gum, salt, potassium sorbate, soy lecithin, citric acid and flavorings
[00125] Les ingrédients du gâteau au chocolat 2 sont : du sucre, de l'huile de colza, des oeufs frais, du chocolat 10,9%, de la farine de blé, du lait entier concentré sucré, du sirop de glucose-fructose, des noisette 4,3%, de la farine de soja, du glycérol, du cacao en poudre, des blancs d'ceufs, de la matière grasse végétale hydrogénée, du cacao maigre en poudre, du diphosphate disodique, du carbonate acide de sodium, de la pectine, de la gomme de xanthane, du sel, du sorbate de potassium, de la lécithine de soja, de l'acide citrique et des arômes.[00125] The ingredients of the chocolate cake 2 are: sugar, rapeseed oil, fresh eggs, 10.9% chocolate, wheat flour, sweetened condensed whole milk, glucose syrup. fructose, 4.3% hazelnut, soya flour, glycerol, cocoa powder, egg whites, hydrogenated vegetable fat, lean cocoa powder, disodium diphosphate, sodium, pectin, xanthan gum, salt, potassium sorbate, soy lecithin, citric acid and flavorings.
[00126] L'aliment 5 est un gâteau diététique disponible dans le commerce. [00127] Les ingrédients de l'aliments 5 sont : du sucre, de la farine de blé 15%, des œufs frais, du chocolat 7%, du sirop de glucose - fructose, des blancs d'ceufs, du glycérol, du sirop de sucre inverti ; de l'huile de colza, de la farine de soja, du cacao en poudre, des arômes, du lait écrémé concentré sucré, de la matière grasse végétale hydrogénée, du cacao maigre en poudre, du diphosphate disodique, du carbonate acide de sodium, de l'amidon modifié de maïs, de l'extrait de café, du sel, de la lécithine de soja, de la gomme de xanthane, du sorbate de potassium et du beurre de cacao.The food 5 is a dietary cake commercially available. The ingredients of food 5 are: sugar, wheat flour 15%, fresh eggs, chocolate 7%, glucose syrup - fructose, egg whites, glycerol, syrup invert sugar; rapeseed oil, soy flour, cocoa powder, flavorings, sweetened condensed skim milk, hydrogenated vegetable fat, lean cocoa powder, disodium diphosphate, sodium hydrogen carbonate, modified corn starch, coffee extract, salt, soy lecithin, xanthan gum, potassium sorbate and cocoa butter.
Tableau 1 : comparaison des aliments selon l'invention avec des aliments de l'état de la technique :Table 1: Comparison of foods according to the invention with foods of the state of the art:
Figure imgf000026_0001
Figure imgf000026_0001
Figure imgf000027_0001
Figure imgf000027_0001
- information non disponible- information not available
[00128] II apparaît clairement au vu des résultats montrés ci-dessus que les aliments de l'invention, aliments 3 et 4, sont des aliments avec un moelleux identique à ceux disponibles dans le commerce malgré une densité calorique, un apport en protéines et une quantité de lipides bien supérieurs.[00128] It is clear from the results shown above that the foods of the invention, foods 3 and 4, are foods with a softness identical to those available commercially despite a caloric density, a protein intake and a much higher amount of lipids.
[00129] Ces aliments sont donc particulièrement intéressants pour couvrir les besoins énergétiques, pour lutter contre la dénutrition de par leur densité calorique, leur teneur en protéine et leur teneur en lipide, avec un aspect visuel engageant (figures 1 , 4 et 5) et une texture moelleuse permettant à un individu dénutri ou présentant des carences alimentaires de s'approprier et/ou de consommer de façon prolongée et avec plaisir l'aliment solide selon l'invention. Listes des référencesThese foods are therefore particularly interesting for covering energy needs, to fight against undernutrition by their caloric density, their protein content and lipid content, with an engaging visual appearance (Figures 1, 4 and 5) and a soft texture allowing an undernourished or food deficient individual to appropriate and / or consume for a long time and with pleasure the solid food according to the invention. List of references
( 1 ) SWANSON, R. B., PERRY, J. M. & CARDEN, L. A. (2002). Acceptability of reduced-fat brownies by school-aged children. Journal of the American Dietetic Association, 102 (6), 856-859. ( 2 ) MORR, C. V., HOFFMANN, W. & BUCHHEIM, W. (2003). Use of applied air pressure to improve the baking properties of whey protein isolâtes in angel food cakes. Lebensm.-Wiss. U.-Technol., 36, 83-90.(1) SWANSON, R.B., PERRY, J.M. & CARDEN, L.A. (2002). Acceptability of reduced-fat brownies by school-aged children. Journal of the American Dietetic Association, 102 (6), 856-859. (2) MORR, C.V., HOFFMANN, W. & BUCHHEIM, W. (2003). Use of applied air to improve the baking properties of whey protein isolates in angel food cakes. Lebensm.-Wiss. U.-Technol., 36, 83-90.
( 3 ) BERNUSSI, A. L M., CHANG, Y. K. & MARTINEZ-BUSTOS, F.(3) BERNUSSI, A. L M., CHANG, Y. K & MARTINEZ-BUSTOS, F.
(1998). Effects of production of microwave heating after conventional baking on moisture gradient and product quality of biscuits (cookies).(1998). Effects of production of microwave heating and bakery products.
Cereal Chemistry, 75 (5), 606-611 pour la mesure de la texture d'un biscuit. Cereal Chemistry, 75 (5), 606-611 for measuring the texture of a biscuit.

Claims

REVENDICATIONS
1. Aliment hypercalorique, normo ou hyperprotéiné sous forme solide présentant une densité calorique supérieure ou égale à 450 kcal/100 g d'aliment, et comprenant :1. High-calorie, high-protein or high-protein food in solid form having a caloric density greater than or equal to 450 kcal / 100 g of food, and comprising:
- une teneur en protéine supérieure à 6 % en poids par rapport au poids total de l'aliment,a protein content greater than 6% by weight relative to the total weight of the feed,
- une teneur en matière grasse allant de 30 à 40 % par rapport au poids total de l'aliment, et - un apport lipidique assurant un rapport ω6/α>3 compris entre 1 ,5 et- a fat content ranging from 30 to 40% relative to the total weight of the food, and - a lipid supply ensuring a ratio ω6 / α> 3 between 1, 5 and
3.3.
2. Aliment selon la revendication 1 , dans lequel la teneur en acide gras insaturés est comprise entre 50 à 90% en poids par rapport au poids total d'acides gras compris dans l'aliment.2. Food according to claim 1, wherein the unsaturated fatty acid content is between 50 to 90% by weight relative to the total weight of fatty acids included in the food.
3. Aliment selon la revendication 1 ou 2, dans lequel l'aliment est moelleux.3. Food according to claim 1 or 2, wherein the food is soft.
4. Aliment selon l'une quelconque des revendications 1 à 3, dans lequel la densité calorique est supérieure ou égale à 500 kcal/100g.4. Food according to any one of claims 1 to 3, wherein the caloric density is greater than or equal to 500 kcal / 100g.
5. Aliment selon l'une quelconque des revendications 1 à 4, dans lequel la teneur en acides aminés, peptides et protéines est supérieure à 9 g/100 g.A food according to any one of claims 1 to 4, wherein the content of amino acids, peptides and proteins is greater than 9 g / 100 g.
6. Aliment selon l'une quelconque des revendications 1 à 5, dans lequel les protéines laitières représentent entre 30% et 45% en poids des protéines totales. 6. Food according to any one of claims 1 to 5, wherein the dairy proteins represent between 30% and 45% by weight of the total proteins.
7. Aliment selon l'une quelconque des revendications 1 à 6, dans lequel l'aliment comprend au moins un acide aminé essentiel et/ou soufré sous forme libre.7. Food according to any one of claims 1 to 6, wherein the food comprises at least one essential amino acid and / or sulfur in free form.
8. Aliment selon la revendication 7, dans lequel la teneur en acides aminés essentiels totaux est comprise entre 30% et 70% de l'apport azoté total.The food of claim 7, wherein the total essential amino acid content is between 30% and 70% of the total nitrogen supply.
9. Aliment selon l'une quelconque des revendications 1 à 8, dans lequel l'aliment comprend en outre des minéraux.The food of any one of claims 1 to 8, wherein the food further comprises minerals.
10. Aliment selon la revendication 9, dans lequel les minéraux sont choisis parmi le calcium et le magnésium, et leurs mélanges et dont la teneur en calcium est comprise entre 200 mg et 500 mg/100g d'aliment et la teneur en magnésium est comprise entre 10 et 60 mg/100g d'aliment.10. Food according to claim 9, wherein the minerals are selected from calcium and magnesium, and mixtures thereof and whose calcium content is between 200 mg and 500 mg / 100g of food and the magnesium content is included between 10 and 60 mg / 100g of food.
11. Aliment selon l'une quelconque des revendications 1 à 10, dans lequel l'aliment comprend en outre du sélénium.11. Food according to any one of claims 1 to 10, wherein the food further comprises selenium.
12. Aliment selon la revendication 11 , dans lequel le sélénium provient d'une source organique de sélénium, la L-Sélénométhionine, et le taux sélénium élément est supérieur à 50 microgrammes pour 100g d'aliment12. Food according to claim 11, in which the selenium comes from an organic selenium source, L-selenomethionine, and the elemental selenium level is greater than 50 micrograms per 100 g of food.
13. Aliment selon l'une quelconque des revendications 1 à 12, dans lequel l'aliment comprend en outre au moins une vitamine.The food of any one of claims 1 to 12, wherein the food further comprises at least one vitamin.
14. Aliment selon la revendication 13, dans lequel la vitamine est choisie dans le groupe comprenant la vitamine B, B1 , B6, B9, B12, C et/ou E. The food of claim 13, wherein the vitamin is selected from the group consisting of vitamin B, B1, B6, B9, B12, C and / or E.
15. Procédé de préparation d'un aliment sous forme solide, notamment un gâteau ou une pâtisserie, notamment comprenant de 6 à 12 % en poids de protéines par rapport au poids total de l'aliment et présentant une densité calorique supérieure ou égale à 450 kcal/100 g d'aliment, une teneur en matière grasse allant de 30 à 40 % par rapport au poids total de l'aliment, et un apport lipidique assurant un rapport ω6/ω3 faible, compris entre 1 ,5 et 3, ledit procédé comprenant au moins les étapes consistant à :15. A method for preparing a food in solid form, in particular a cake or a pastry, in particular comprising from 6 to 12% by weight of protein relative to the total weight of the food and having a caloric density greater than or equal to 450 kcal / 100 g of food, a fat content ranging from 30 to 40% relative to the total weight of the food, and a lipidic intake ensuring a ratio ω6 / ω3 low, between 1, 5 and 3, said method comprising at least the steps of:
1) mélanger des œufs, de l'eau, un humectant, des blancs d'œufs, du sucre, de la matière grasse, notamment entre 25 et 75 % de la quantité finale,1) mix eggs, water, humectant, egg whites, sugar, fat, especially between 25 and 75% of the final quantity,
2) incorporer la farine,2) incorporate the flour,
3) mélanger,3) mix,
4) éventuellement incorporer le reste de la matière grasse, 5) mélanger,4) possibly incorporate the rest of the fat, 5) mix,
6) emmouler puis cuire le mélange,6) tumble and cook the mixture,
7) éventuellement injecter le fourrage, notamment comprenant du chocolat, en particulier comprenant au moins un ajout nutritionnel spécifique, 8) éventuellement imbiber l'aliment d'une solution, en particulier hydro-alcoolique ou aqueuse, notamment comprenant au moins un ajout nutritionnel spécifique 7) optionally injecting the fodder, in particular comprising chocolate, in particular comprising at least one specific nutritional addition, 8) optionally imbibing the food with a solution, in particular hydro-alcoholic or aqueous, in particular comprising at least one specific nutritional addition
PCT/FR2008/000127 2007-02-02 2008-02-01 Normo or hyperproteinated, enriched and hypercaloric food product WO2008110694A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0753037A FR2912035B1 (en) 2007-02-02 2007-02-02 ENRICHED AND HYPERCALORIC FOOD
FR0753037 2007-02-02

Publications (2)

Publication Number Publication Date
WO2008110694A2 true WO2008110694A2 (en) 2008-09-18
WO2008110694A3 WO2008110694A3 (en) 2009-06-11

Family

ID=38476814

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR2008/000127 WO2008110694A2 (en) 2007-02-02 2008-02-01 Normo or hyperproteinated, enriched and hypercaloric food product

Country Status (2)

Country Link
FR (1) FR2912035B1 (en)
WO (1) WO2008110694A2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3093404B1 (en) * 2019-03-08 2023-04-14 Jean Marc Tachet Creation Process for enriching food with proteins and/or food supplements
NL2025482B1 (en) * 2020-05-01 2021-11-18 Tassignon Holding B V Free BCAA chocolate products

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2445112A1 (en) * 1978-12-29 1980-07-25 Yoshiko Saiki FOOD COMPOSITION
EP0107315A2 (en) * 1982-09-10 1984-05-02 NABISCO BRANDS, Inc. Nutritional cookie
DE4304394A1 (en) * 1993-02-13 1993-09-02 Fresenius Ag Prepn. for nourishment of oncological patients - comprises fats formulation contg. oleic acid, alpha-linolenic acid, etc., and opt. carbohydrate and proteins
WO1998043617A2 (en) * 1997-03-27 1998-10-08 Sole Michael J Nutritional composition for improvements in cell energetics
US5902797A (en) * 1997-11-10 1999-05-11 Beth Israel Deaconess Medical Center Nutritional supplement for use in the treatment of attention deficit
FR2803489A1 (en) * 2000-01-10 2001-07-13 Lu USE OF A CEREAL PRODUCT TO IMPROVE COGNITIVE PERFORMANCE AND MENTAL WELFARE IN MAN AND ESPECIALLY IN CHILDREN AND ADOLESCENTS
DE20215514U1 (en) * 2002-10-09 2003-01-02 Bartz Volker Composition for oral ingestion, useful for treating renal insufficiency, comprises defined amounts of protein, carbohydrates, fats and minerals
WO2003079813A1 (en) * 2002-03-25 2003-10-02 Council Of Scientific And Industrial Research A high energy high protein food product and a process for preparing the same
EP1510133A1 (en) * 2003-09-01 2005-03-02 Belovo S.A., Egg Science & Technology Balanced oil composition
WO2006078148A1 (en) * 2005-01-19 2006-07-27 Ilham Ibrahimi Whole-wheat, natural, dietetic cereal preparation with therapeutic properties

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3288674B2 (en) * 1999-05-10 2002-06-04 佐伯 芳子 Processed food with low moisture content and high calorie and excellent nutritional balance

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2445112A1 (en) * 1978-12-29 1980-07-25 Yoshiko Saiki FOOD COMPOSITION
EP0107315A2 (en) * 1982-09-10 1984-05-02 NABISCO BRANDS, Inc. Nutritional cookie
DE4304394A1 (en) * 1993-02-13 1993-09-02 Fresenius Ag Prepn. for nourishment of oncological patients - comprises fats formulation contg. oleic acid, alpha-linolenic acid, etc., and opt. carbohydrate and proteins
WO1998043617A2 (en) * 1997-03-27 1998-10-08 Sole Michael J Nutritional composition for improvements in cell energetics
US5902797A (en) * 1997-11-10 1999-05-11 Beth Israel Deaconess Medical Center Nutritional supplement for use in the treatment of attention deficit
FR2803489A1 (en) * 2000-01-10 2001-07-13 Lu USE OF A CEREAL PRODUCT TO IMPROVE COGNITIVE PERFORMANCE AND MENTAL WELFARE IN MAN AND ESPECIALLY IN CHILDREN AND ADOLESCENTS
WO2003079813A1 (en) * 2002-03-25 2003-10-02 Council Of Scientific And Industrial Research A high energy high protein food product and a process for preparing the same
DE20215514U1 (en) * 2002-10-09 2003-01-02 Bartz Volker Composition for oral ingestion, useful for treating renal insufficiency, comprises defined amounts of protein, carbohydrates, fats and minerals
EP1510133A1 (en) * 2003-09-01 2005-03-02 Belovo S.A., Egg Science & Technology Balanced oil composition
WO2006078148A1 (en) * 2005-01-19 2006-07-27 Ilham Ibrahimi Whole-wheat, natural, dietetic cereal preparation with therapeutic properties

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch, Week 200372 Thomson Scientific, London, GB; Class D13, AN 2003-758773 XP002452118 "Processed food as food for emergency circumstances" & JP 2001 025374 A (SAEKI YOSHIKO) 30 janvier 2001 (2001-01-30) *

Also Published As

Publication number Publication date
FR2912035B1 (en) 2009-12-04
FR2912035A1 (en) 2008-08-08
WO2008110694A3 (en) 2009-06-11

Similar Documents

Publication Publication Date Title
JP2000505308A (en) Compositions and their use as food supplements or for lowering serum lipids
CN103501632A (en) Bite-size nutritional products having a filling and methods for using same
MXPA04000149A (en) Novel food products containing betaine.
JP2015083009A (en) Nutritionally balanced food or beverage product
ES2346763T3 (en) FOOD COMPOSITIONS CONTAINING CREATINE.
CN102907623B (en) Pudding powder for losing weight and preparation method thereof
US20110287134A1 (en) Chocolate dietary fiber supplement and delivery method
US8128955B2 (en) Food compositions containing creatine
WO2016124652A1 (en) Cereal matrix comprising at least one nutrient and/or another functional substance
WO2007116429A1 (en) Food, dietary or nutraceutical compositions based on nut paste, flour or meal and their use in the production of dragees and the like
WO2008110694A2 (en) Normo or hyperproteinated, enriched and hypercaloric food product
CN110810468A (en) Ketogenic cookies and preparation method thereof
FR2803489A1 (en) USE OF A CEREAL PRODUCT TO IMPROVE COGNITIVE PERFORMANCE AND MENTAL WELFARE IN MAN AND ESPECIALLY IN CHILDREN AND ADOLESCENTS
EP0920813A1 (en) Acceleration of digestion of a protein
CN114158641A (en) Sugar-free hard candy and preparation method thereof
EP3973792A1 (en) Food formulation
FR3053572B1 (en) NUTRITIONAL FORMULATIONS COMPRISING A PROTEIN ISOLATE OF PEAS
KR100228743B1 (en) A confectionery composition having high energy
RU2748276C1 (en) Gluten-free dry mixture for making a cake using native buckwheat flour, amaranth flour and fruit and vegetable and berry powders and a method for making a cake
RU2694656C1 (en) Food product based on honey with gold and method for its production
CN1168232A (en) Health candy made of royal jelly and pollen
US10463691B2 (en) Natural compositions containing eggshell calcium, organic honey and lemon
RU2614802C1 (en) Method for producing confectionery sausage based on wheat germ meal
WO2001019194A1 (en) Food flour enriched with animal proteins
EP4096422A2 (en) A novel soft candy content and production process thereof

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08761832

Country of ref document: EP

Kind code of ref document: A2

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 08761832

Country of ref document: EP

Kind code of ref document: A2