WO2018033675A1

WO2018033675A1 - Fruit-based composition with a reduced sugar content

Info

Publication number: WO2018033675A1
Application number: PCT/FR2017/052223
Authority: WO
Inventors: Sylvie Lagache; Marie DELAHOUSSE
Original assignee: Roquette Freres
Priority date: 2016-08-17
Filing date: 2017-08-11
Publication date: 2018-02-22
Also published as: FR3055092A1

Abstract

The present invention relates to a fruit-based composition with a reduced sugar content, more particularly a jam. The invention also concerns the use of maltooligosaccharides to replace a portion of the sugar contained in a fruit-based composition, more particularly a jam.

Description

FRUIT COMPOSITION WITH REDUCED SUGAR CONTENT

The subject of the present invention is a novel fruit-based composition, more particularly a jam having a reduced sugar content, with respect to the conventional fruit-based composition. The invention also relates to the use of maltooligosaccharides to replace a portion of the sugars contained in a fruit-based composition and / or to reduce the% DP1-DP2 of a fruit-based composition.

Jams, jellies, fruit over sugar, fruit preparations, traditional jams or topping jams are prepared from fruit and / or natural fruit juice and a large amount of sugars such as sucrose and glucose syrup. in most of the cases. Traditional jams usually contain a quantity of sugars of 60 to 68% by weight.

Although the pleasure of sweet food is still very much alive, many consumers want to avoid the problems of consuming high-sugar products such as obesity, diabetes, etc.

It is for this purpose that the food industry has been led to develop low-sugar formulations or sugar-free formulations. Nevertheless, the reformulation of foods, and especially of fruit-based compositions such as jam, jelly, fruit over sugar, fruit preparations, jam of fodder or jam of topping, is not an easy task.

In addition to the sweet taste, sugar fulfills important technological functions such as volume, consistency in the mouth, consistency on removal, viscosity and preservation, which must be taken into consideration when replacing it in food. One of the major difficulties that formulators of fruit compositions containing reduced sugar or sugar, can not escape is that of successfully manufacturing products in all respects similar to traditional products to the point of misunderstand, without having to significantly modify or complicate the facilities and procedures in place in the industries.

A solution to replace the sweet taste brought by sugar is the use of polyols sometimes called sugar-alcohols. These polyols bring volume and a sweet taste close to sugar. This is called a charge sweetener. These polyols are low in calories and also have the advantage of being non-cariogenic. However, the incorporation of a large amount of polyol in a food is not desirable because it causes digestive inconveniences. Thus, a food product that contains more than 10% by weight of polyols should display on the packaging the following statement: "excessive consumption may have laxative effects". In addition, the cost of the polyols is high.

Other bulking agents bring volume but not a very sweet taste. This is the case of dietary fiber.

By dietary fiber is meant parts of plant origin which are not hydrolysed by enzymes during the digestion process. These are residual substances from the cell wall or plant cytoplasm, consisting of complex mixtures of carbohydrates, which have been identified as non-starch polysaccharides. Among the dietary fibers, insoluble fibers are distinguished from water-soluble fibers. Oats, barley, fruits, fresh vegetables and pulses (beans, lentils, chickpeas) are good sources of soluble fiber, while whole grains and wholewheat are high in insoluble fiber. Insoluble fibers, such as cellulose, resistant starches, corn (duff) or soybean fiber, have an essentially mechanical role in the gastrointestinal tract. They are only very slightly fermented by the colonic flora and contribute to the reduction of the intestinal transit time by the effect of ballast. Insoluble fiber helps prevent constipation by increasing stool weight and reducing intestinal transit time.

Soluble fibers, such as pectin and inulin, which are not digestible by the intestinal enzymes of humans or animals, are fermented by the colonic flora. This fermentation releases short-chain fatty acids into the colon, which in turn reduces the pH of the colon and consequently limits the development of pathogenic bacteria and stimulates the development of beneficial bacteria.

Glucose polymers are soluble fibers well tolerated by the body and are conventionally manufactured industrially by hydrolysis of natural or hybrid starches and their derivatives. These starch hydrolysates (dextrins, pyrodextrins, etc.) are thus produced by acid or enzymatic hydrolysis of starch from cereals or tubers. They are in fact made of a mixture of glucose and glucose polymers of very varied molecular weights. Said hydrolysates have a wide distribution of saccharides containing both linear (1-4 osidic bonds) and branched (1-6 osidic bonds) structures.

Maltodextrins are an example of glucose polymer frequently used in the food industry because they have a neutral taste that does not distort the product in which they are incorporated.

The Applicant Company itself has also described in its patent application EP 1 006 128 branched maltodextrins having between 22% and 35% of 1-6 saccharide bonds (of both type a and β), a reducing sugar content. less than 20%, a polymolecularity index of less than 5 and a number-average molecular weight Mn of not more than 4500 g / mol. These branched maltodextrins, marketed by the Applicant under the name of Nutriose®, have above all a character of indigestibility which has the effect of reducing their caloric power, by preventing their assimilation in the small intestine; they are therefore essentially a source of indigestible fiber.

The Applicant Company has also described and protected in its patent application WO 2013/128121 hyperbranched maltodextrins of low molecular weight, ie having an equivalent dextrose (DE) of between 8 and 15 and a molecular weight Mw of between 1700 and 3000 Daltons, characterized by a content of saccharide bonds 1-6 (both of type a and β) of between 30% and 45%, a soluble indigestible fiber content of between 75% and 100% (according to the AOAC method N ° 2001- 03) and remarkable hypoglycemic properties, which they translate in vitro as in situ, by a limiting effect vis-à-vis the digestion of standard maltodextrins. Moreover, the products marketed under the names PROMITOR (Tate & Lyle), STA-LITE (Tate & Lyle), FIBERSOL (MATSUTANI) and LITESSE (DUPONT DANISCO) are all known products which are all products based on polysaccharides, more or less rich in fiber.

The Applicant, in particular in its patent EP 1,245,161, had already proposed to prepare compositions based on fruits lowers in sugars by replacing a portion of the sugar (generally a mixture of glucose syrup and sucrose) with Nutriose®, the branched maltodextrins as described in patent EP 1 006 128. However, the compositions based on sugar-reduced fruits thus obtained, in particular jams and jellies, still had a texture too far removed from those of standard fruit-based compositions prepared with sucrose or compositions based on standard fruits.

In its patent application EP 16155976, the Applicant has developed a novel soluble fiber maltooligosaccharides having a content of 1-4 bonds between 65% and 83% of the total number of 1-4 bonds, a ratio of the number total of 1-4 bonds over the total number of 1-6 bonds greater than 1 and a 1-6 linkage content of between 35 and 58% of the total number of 1-6 saccharic bonds.

Thanks to this new soluble fiber, it is possible to manufacture sugar-reduced fruit-based compositions according to the traditional methods, by obtaining products having a taste, an appearance and a texture very close to those of a composition based on normal or standard fruit. The present invention therefore relates to a fruit-based composition comprising 1 to 75% by weight, preferably 7 to 75% by weight, more preferably 7 to 55% by weight of maltooligosaccharides relative to the total weight of the composition based on of fruits, said maltooligosaccharides having a 1-4 linkage content of between 65% and 83% of the total number of 1-4 linkages, a ratio of the total number of 1-4 linkages to the total number of 1-6 higher linkages. at 1 and a 1-6 linkage content of between 35 and 58% of the total number of 1-6 saccharic bonds.

Another subject of the invention is a fruit-based composition comprising 1 to 75% by weight, preferably 7 to 75% by weight, more preferably 7 to 55% by weight of maltooligosaccharides relative to the total weight of the composition of the composition. fruit base, said maltooligosaccharides being obtainable by the process comprising the following steps:

a) providing an aqueous solution of at least 2 carbohydrates, characterized in that from 40% to 95% of the dry weight of said solution is maltose,

b) bringing the aqueous solution resulting from step a) in the presence of at least one polyol, and at least one mineral or organic acid,

c) optionally increasing the solids content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight, d) carrying out a heat treatment on the aqueous solution resulting from step b ) or optionally of step c), at a temperature of between 130 ° C. and

300 ° C and under a vacuum between 50 and 500 mbar. The invention also relates to a process for producing a fruit-based composition comprising the steps of:

- preparing a mixture comprising fruit and / or fruit juice, maltooligosaccharides as defined in the present invention, and optionally water, at least one texturizing agent and sucrose;

bake said mixture;

said fruit composition comprising from 1 to 75% by weight, preferably 7 to 75% by weight, more preferably 7 to 55% by weight of maltooligosaccharides according to the present invention based on the weight of the fruit-based composition .

The invention also relates to the use of maltooligosaccharides according to the present invention to replace a portion of the sugars contained in a fruit-based composition and / or to reduce the% DP1-DP2 of a fruit-based composition. detailed description

The fruit composition of the present invention is a food product containing or having been prepared from a significant amount of fruit, fruit pulp, fruit puree or fruit juice and having undergone a cooking step.

In a particular embodiment, the fruit-based composition does not include ingredients from the fruit but aromas, dyes and / or acids that reproduce the taste of the fruit. In this context, the texture can be obtained using texturizing agent, such as particular hydrocolloids such as starches. Thus, in this particular embodiment, the expression "composition based on "fruit" also means a food product that does not include ingredients from the fruit (fruit, fruit pulp and / or fruit juice) but flavorings, dyes and / or acids that reproduce the taste of the fruit, said product having undergone a cooking step.

By "fruit-based composition" is meant according to the invention jams, jellies, fruit preparations, compotes, marmalades, icings, jams fodder and toppings.

By "fruit preparation" is meant in the present application intermediate preparations to be added to yogurt, white cheese, ice cream and pastries.

Preferably, the fruit-based composition according to the present invention is selected from the group consisting of jams, fruit preparations, fodder jams and topping jams.

More preferably, the fruit-based composition according to the present invention is a jam or a jam of fodder.

The fruit-based composition according to the invention is advantageously free from fat or substantially free of fat.

By "substantially free of a compound" in the present application means a composition comprising, by weight relative to the total weight of the composition, less than 0.2% of said product.

The fruit-based composition of the present invention comprises 1 to 75% by weight, preferably 7 to 75% by weight, for example 7 to 55% by weight, and more preferably 15 to 30% by weight of maltooligosaccharides relative to the total weight of the fruit composition.

The term "maltooligosaccharides" refers here to saccharides comprising at least 3 saccharide units, that is to say for example to saccharides having a degree of polymerization DP of between 3 and 30, said saccharides comprising at least one carbohydrate which is maltose.

The maltooligosaccharides used in the present invention have a 1-4 linkage content of between 65% and 83% of the total number of 1-4 bonds, a ratio of the total number of 1-4 bonds to the total number of 1-4 bonds. 6 greater than 1 and a 1-6 linkage content of between 35 and 58% of the total number of 1-6 saccharic bonds.

The maltooligosaccharides may in particular have a fiber content of between 50 and 70% by weight, preferably 55 to 65% by weight.

According to a preferred variant, the maltooligosaccharides have a content of 1-4 bonds ranging from 66% to 81% of the total number of 1-4 bonds.

According to a preferred variant, the maltooligosaccharides have a ratio of the total number of 1-4 bonds to the total number of 1-6 bonds ranging from 1.03 to 2.15.

According to a preferred variant, the maltooligosaccharides have a content of 1-6 bonds ranging from 40 to 56% of the total number of saccharide bonds 1-6.

These maltooligosaccharides may in particular have a glucose level released or accessible after enzymatic digestion of between 1% and 12%, more preferably between 3 and 9%. According to a particularly preferred variant, the maltooligosaccharides used in the present invention have a 1-4 link content of 78% of the total number of 1-4 bonds, a ratio of the total number of 1-4 bonds to the total number of bonds. 1-6 of 1.37, a 1-6 linkage content of 43% of the total number of 1-6 dide linkages and a fiber content of 55%.

According to another particularly preferred variant, the maltooligosaccharides used in the present invention have a 1-4 linkage content of 66% of the total number of 1-4 linkages, a ratio of the total number of 1-4 links to the total number of 1-6 linkages of 1.45 and a 1-6 linkage content of 42% of the total number of 1-6 dide linkages and 66% fiber content.

The maltooligosaccharides useful in the present invention are capable of being obtained according to the process comprising the following steps:

c) optionally increasing the solids content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight,

d) carrying out a heat treatment on the aqueous solution resulting from step b) or possibly from step c), at a temperature between 130 ° C and 300 ° C and under a vacuum between 50 and 500 mbar.

The first step of the process is to provide an aqueous solution of at least two carbohydrates, of which 40% to 95% of its dry weight is maltose.

Preferably, the at least two carbohydrates are maltose and glucose.

Maltose and at least one other carbohydrate, preferably glucose, may be provided as dry products (powders) or alternatively in liquid form.

If it is dry products, it is appropriate to add water to them so as to achieve the aqueous solution object of step a).

A preferred variant of the invention consists in mixing a carbohydrate in liquid form and the at least one other carbohydrate in the form of a dry product. According to this variant, the mixture is facilitated if the temperature is raised to at least 50 ° C. and at most 90 ° C.

The particularly preferred liquid form of carbohydrate is a syrup whose distribution of degrees of polymerization (DP) is as follows:

from 1% to 5% glucose;

from 40% to 75% maltose;

from 10% to 25% of compounds having a degree of polymerization of 3;

from 5% to 10% of compounds having a degree of polymerization between 4 inclusive and 8 inclusive;

from 1% to 15% of compounds having a degree of polymerization between 9 inclusive and 20 inclusive;

from 1% to 15% of compounds having a degree of polymerization greater than 20, each of these% being expressed in% of the total weight of the carbohydrates contained in said syrup, and the sum of these% being equal to 100%.

A preferred liquid form of carbohydrate is glucose syrup 5774 marketed by the applicant company.

The solution of at least two carbohydrates that is particularly preferred is a syrup whose distribution of degrees of polymerization (DP) is as follows:

from 8% to 30% glucose;

- from 40% to 75% maltose;

from 7% to 17% of compounds having a degree of polymerization of 3;

from 3% to 10% of compounds having a degree of polymerization between 4 inclusive and 8 inclusive;

from 0.1% to 5% of compounds having a degree of polymerization between 9 inclusive and 20 inclusive;

from 0.1% to 5% of compounds having a degree of polymerization greater than 20,

each of these% being expressed in% of the total weight of the carbohydrates contained in said syrup, and the sum of these% being equal to 100%.

This solution can in particular be obtained by mixing the glucose syrup 5774 with glucose in powder form.

The aqueous solution resulting from step a) has a solids content of at least 50%, preferably at least 70%, very preferably at least 80% by weight of its total weight, and in all not more than 95% by weight of its total weight.

The second step of the process for the preparation of the maltooligosaccharides useful for the present invention consists in putting the aqueous solution of carbohydrates previously described in the presence of at least one polyol, and at least one mineral or organic acid. The mixture is facilitated if the temperature of the medium is raised to at least 50 ° C and at most 90 ° C.

The polyol used in the process for the preparation of maltooligosaccharides may in particular be chosen, without this choice being exhaustive, among glycerol, erythritol, xylitol, arabitol, ribitol, sorbitol or dulcitol. mannitol, maltitol, isomaltitol, lactitol and mixtures thereof, more preferably sorbitol, mannitol and maltitol, the most preferred polyol being maltitol. The polyol represents 5% to 30%, preferably 5% to 25%, most preferably 5% to 10% by weight of the sum of the dry weight of the at least two carbohydrates, said polyol and the acid.

The polyol is introduced in the form of an aqueous solution, with a solids content of between 20% and 90%, preferably between 25% and 85%, and very preferably between 30% and 80% by weight of its total weight. Alternatively, the polyol may initially be in anhydrous form; in this case, it can be dissolved directly by introduction into the carbohydrate in anhydrous form, or it can be previously put in aqueous solution by dissolution in water.

The process for preparing the maltooligosaccharides of the present invention also implements a mineral or organic acid as a catalyst for the polymerization reaction. This acid may be chosen in a non-exhaustive manner from citric acid, sulfuric acid, fumaric acid, succinic acid, gluconic acid, hydrochloric acid, hydrochloric acid, phosphoric acid and mixtures of these acids, citric acid being the most preferred. In any case, the selected acid should not have too much volatility, and should not present incompatibility or points of vigilance with regard to future use in the fields of human and animal nutrition.

The amount of acid used is here between 0.5% and 2%, preferably between 0.5% and 1.5%, and is very preferably about 1% by weight of said acid relative to the weight. at least two carbohydrates, polyol and said acid. In all cases, those skilled in the art will be able to adapt the quantity of acid used, taking into account in particular the issues of subsequent neutralization, related to the use of a possible excess of said acid. The acid in question can be used in the form of an aqueous solution with a solids content of between 20% and 90%, preferably between 25% and 85%, and very preferably between 30% and 80% by weight of its solids content. total weight. Alternatively, said acid may initially be in anhydrous form; in this case, it can be dissolved directly by introduction into the carbohydrate in liquid form, or it can be previously put in aqueous solution by dissolving in water.

Preferably, a person skilled in the art implementing the process for preparing the maltooligosaccharides of the present invention will seek to obtain a solids content for the reaction medium including the mixture of the at least two carbohydrates, the polyol and the acid, between 20% and 98%, preferably between 25% and 95%, and very preferably between 30% and 95% by weight of its total weight. It will be able to adapt this dry matter content, in particular according to the desired richness for the reaction mixture, but also between other taking into account the viscosity of the medium (with regard to possible issues of pumpability and / or transfer of the resulting medium). It will also be able to adapt it in order to limit or even avoid, if it wishes, the optional step c) of increasing the dry matter content by at least 75% by dry weight of the solution. aqueous solution containing the carbohydrates, the polyol and the acid.

The third step of the process for preparing the maltooligosaccharides of the invention is optional since it consists, where appropriate, in increasing the dry matter content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight. This is carried out in the form of a heat treatment, in particular at a temperature of between 60 ° C. and 150 ° C., preferably between 80 ° C. and 120 ° C. In a preferred manner, a depression of between 50 mbar and 500 mbar, preferably between 100 mbar and 400 mbar, will be applied. The duration of this stage is between 4 and 20 hours. Those skilled in the art will be able to adapt the parameters of time, temperature and pressure, in particular according to its initial dry matter content and the dry matter content it ultimately wishes to obtain. For those skilled in the art, the term "applying a vacuum" means that the indicated pressure is less than 1 bar absolute pressure, unlike the terms "apply pressure" which means that the pressure is above atmospheric pressure. In other words, when applying a depression between X mbar and Y mbar, this means that the absolute pressure is between X mbar and Y mbar. The fourth step of the process for the preparation of maltooligosaccharides of the invention consists in carrying out a heat treatment on the aqueous solution resulting from step b) or optionally from step c), at a temperature of between 130 ° C. and 300 ° C. C and under a depression between 50 and 500 mbar. It is under these conditions that the polymerization reaction is carried out.

This step is performed in a polymerization reactor, equipped with heating devices and to work under reduced pressure. Such a reactor may in particular consist of a polymerization oven, or a vacuum oven. Alternatively, the adjustment operation of the dry matter and polymerization is carried out in the same reactor, which advantageously has the aforementioned means and devices.

The polymerization reaction is conducted at a temperature between 130 ° C and 300 ° C, preferably between 150 ° C and 200 ° C. The water generated by the reaction is evacuated continuously by evaporation. This operation is carried out under reduced pressure, in particular at a vacuum of between 50 mbar and 500 mbar. In parallel, said reaction is conducted for a time of between 5 minutes and 4 hours, preferably between 5 minutes and 2 hours.

Temperature and reaction time are interdependent variables. Care should be taken not to raise the temperature too much so as to avoid any phenomenon of pyrolysis and / or thermal degradation of the products (such degradation may alter the sensory properties of the final food product). Nevertheless, the reaction time decreases as the temperature increases, with a view to polymerization complete. From this point of view, the products according to the present invention can quite well be manufactured at a temperature of the order of 250 ° C and with a residence time of 10 minutes, at a temperature of about 180 ° C and a residence time of about 90 minutes. Using the method of the invention, one of ordinary skill in the art can vary the 1-4 linkage content of the total number of 1-4 -sidic linkages in the following manner; the further the polymerization reaction proceeds, the lower the content.

The fruit composition according to the present invention has a lower sugar content than the standard fruit or reference fruit compositions.

Said sugars may in particular be sucrose, glucose syrup, high fructose glucose syrup, invert sugar (mixture of glucose and fructose), honey, agave syrup, maple syrup. Preferably, said sugars are chosen from sucrose, glucose syrup, invert sugar and mixtures thereof. More preferably, said sugars are sucrose optionally in admixture with glucose syrup or invert sugar.

By "glucose syrup" is meant a starch hydrolysis product having a Dextrose Equivalent (ED) greater than 20.

According to a preferred embodiment of the present invention, the fruit-based composition according to the present invention comprises 0 to 60% by weight, preferably 0 to 46% by weight of sugars, based on the weight of the fruit-based composition. . The jam according to the present invention may in particular comprise 0 to 30% by weight of sugars relative to the weight of the jam.

The icing according to the present invention and the fodder jam according to the present invention may advantageously contain less than 50% by weight of sugars relative to the weight of the glaze or the jam of fodder.

According to a preferred embodiment of the present invention, the fruit-based composition has a% DP1-DP2 of 10 to 60%, preferably 15 to 55%, in particular 16 to 38%, the% DP1-DP2 representing the% by weight of monosaccharides and disaccharides in the fruit composition.

The jams according to the present invention may especially have a% DP1-DP2 of 10 to 50%, preferably 27 to 43%.

The monosaccharides and disaccharides contained in the fruit-based composition of the present invention are derived from the sugars introduced into the fruit-based composition, especially sucrose and glucose syrup, or fructose present in the fruits which may be used to make the fruit. composition based on fruit, but also maltooligosaccharides introduced into the fruit composition.

Preferably, the maltooligosaccharides contained in the fruit-based composition of the present invention advantageously represent 2 to 75% by weight of the% DP1-DP2, for example 2 to 65% by weight of the% DP1-DP2.

Thus, the fruit-based composition of the present invention may especially be a fruit-based composition lightened in sugars, in particular a jam or a fodder jam low in sugars. In the context of the present invention, the term "low sugar" refers to fruit-based compositions (fruit-based or fruit-flavored compositions) which comprise at least 30% by weight of monosaccharides and disaccharides less than the reference product. .

The reduction of the monosaccharide and disaccharide content of the fruit composition of the present invention is achieved by replacing some of the sugars, preferably some or all of the sucrose and / or glucose syrup, traditionally contained in the composition. based on fruit by maltooligosaccharides as defined in the present application.

According to a variant of the present invention, the composition of the present invention comprises polyol.

The fruit-based composition of the present invention may comprise less than 10%, preferably less than 5%, more preferably less than 1% by weight of polyol based on the total weight of the fruit-based composition. Preferably, the fruit-based composition of the present invention does not contain a polyol when said confectionery comprises less than 10%, preferably less than 20% by weight of maltooligosaccharides relative to the total weight of the fruit-based composition.

For the purposes of the present invention, the term "polyol" means xylitol, sorbitol, mannitol, isomalt, maltitol, erythritol, lactitol, glycerol, iditol and arabitol, and mixtures thereof.

The polyol present in the fruit-based composition with a reduced sugar content in particular acts as a depressant agent for the activity of water (or humectant). This is particularly advantageous when the fruit composition has a% DP1-DP2 of less than 30%.

According to a particularly preferred mode, the depressant agent of the water activity is sorbitol. By way of example, mention may be made of the sorbitol marketed by the Applicant under the reference NEOSORB® 70/70.

According to a preferred embodiment of the present invention, the fruit-based composition is a fiber-enriched jam or forage jam.

In the context of the present invention, the term

"Fiber-enriched" means a fruit-based composition which comprises at least 6 g of fiber per 100 g of fruit-based composition. The determination of the fiber content is made according to the method AOAC 2001-03 Gordon and Okhuma. The fibers originate, orally, from maltooligosaccharides.

The fruit-based composition according to the invention comprises water.

According to a preferred embodiment of the present invention, the fruit composition comprises 10 to 70% by weight water based on the weight of the fruit composition.

The jams according to the present invention may in particular comprise 30 to 70%, preferably 35 to 60% by weight of water relative to the weight of the jam.

The fodder jams according to the present invention may in particular comprise 10 to 20% by weight of water relative to the weight of the fodder jam.

According to a variant of the present invention, the fruit-based composition comprises fruits.

The fruit-based composition may especially comprise 3 to 45% by weight, for example 6 to 12% by weight of fruits, the% by weight being expressed relative to the total weight of the fruit composition.

The fruit-based composition according to the present invention advantageously comprises at least one texturing agent. This texturing agent is different from the pectin naturally present in any fruit (fruit juice, pulp, concentrate or fruit puree) used to prepare the fruit-based composition.

The texturing agent is chosen from pectin, carrageenans, alginates, agar-agar, gum arabic, gelatin, xanthans, and starches.

According to a preferred embodiment of the present invention, the fruit-based composition has 0.1 to 10% by weight of at least one texturizing agent, the% by weight being expressed relative to the total weight of the composition based on of fruits.

The texturizing agent of fruit-based composition is advantageously pectin.

The term "pectin" in the present invention refers only to the pectin added in addition to the pectin naturally present in the fruits possibly used to prepare the fruit-based composition.

The fodder jams or toppings according to the present invention advantageously comprise a texturing agent resistant to heat.

According to a particularly preferred embodiment of the present invention, the fruit-based composition is a jam comprising 7 to 55% by weight of maltooligosaccharides, 0 to 46% by weight of sucrose, 0.2 to 2% by weight of pectin, and 35 to 60% by weight of water, the% by weight being expressed relative to the total weight of the jam. According to a particularly preferred embodiment of the present invention, the fruit-based composition is a fodder jam comprising 7 to 55% by weight of maltooligosaccharides, 0 to 46% by weight of sucrose, 0.1 to 10% by weight of starch, and 10 to 20% by weight of water, the% by weight being expressed relative to the total weight of the fodder jam.

In addition, the fruit-based composition of the present invention comprises conventional ingredients or additives. By these terms is meant according to the invention any product that can be used conventionally in the manufacture of a composition based on fruits. These ingredients and additives may be, for example, flavor enhancers, natural or synthetic flavors, dyes, preservatives.

Preservatives are compounds that inhibit or retard the proliferation of microorganisms in the composition, in particular yeasts and / or molds and / or bacteria. The preservatives that can be added to the food compositions according to the invention are those conventionally used in the field of food compositions and include, in particular, sorbic acid and its salts (E200 to E203), benzoic acid and its salts (E210 to E219) sulfites and derivatives (E220 to E228), natamycin, nisin, calcium propionate and mixtures thereof. Preferably, a preservative will be used if the Aw is greater than 0.72, and especially greater than 0.80.

An example of a preferred preservative is potassium sorbate.

The water activity of the fruit composition according to the invention is generally from 0.4 to 0.90.

Particularly preferred fruit-based compositions according to the invention are jams having a water activity (Aw) of 0.60 to 0.75, preferably 0.65 to 0.72. These jams are suitable for storage for at least one month at a temperature between 15 and 25 ° C after opening. Other particularly preferred fruit compositions according to the invention are fruit preparations having a water activity (Aw) of 0.75 to 0.96, preferably 0.78 to 0.93, and more preferably still from 0.78 to 0.85. These jams are suitable for storage for a few days at a temperature between 15 and 25 ° C and / or refrigerated storage after opening.

It is also possible to envisage fruit-based compositions according to the invention which comprise intense sweeteners (for example aspartame or acesulfame-K), in particular when the fruit-based composition is devoid of sugars, in particular devoid of of sucrose.

The fruit-based composition of the present invention can be obtained with a process comprising the steps of:

- Prepare a mixture comprising fruits, maltooligosaccharides as defined in the present application, and optionally water, a texturizing agent and sucrose;

- Cooking said mixture; ;

said fruit-based composition comprising from 1 to 75% by weight, preferably from 7 to 75% by weight, for example 7 to 55% by weight, of maltooligosaccharides as defined in the present application with respect to the weight of the composition fruit-based.

The quantity of fruit, fruit juice, pulp or fruit puree used in the process for producing the fruit-based composition that is the subject of the present application varies depending on the fruit-based composition targeted.

The jams according to the present invention are manufactured in such a way that the amount of fruit ingredient used, expressed as a percentage of the finished product, is not less than 45% in general as required by the CODEX standard for jams (CODEX STAN 296 -2009).

Advantageously, water is added in addition to the water already present in the fruit, fruit juice, pulp or fruit puree.

Advantageously, an acid such as citric acid is added to the mixture after cooking and the possible addition of a texturing agent. Thus, advantageously, the process of the present invention comprises the step of adding an acid.

Advantageously, the method comprises the addition of at least one texturing agent.

Depending on the texturizing agent used to make the fruit-based composition according to the invention, the texturizing agent is added before the step of cooking the mixture comprising the maltooligosaccharides or after the cooking step. The person skilled in the art knows at which stage the texturing agent must be added. For example, both pectin and starch are added before the baking step. Gelatin must be added after the cooking step.

The use of maltooligosaccharides as defined in the present application makes it possible to replace part of the sugars, preferably some or all of the sucrose, contained in a fruit-based composition and / or to reduce the% DP1-DP2 of a composition based on fruits. It also makes it possible to increase the fiber content of a fruit-based composition. According to a preferred embodiment of the present invention, the use of maltooligosaccharides as defined in the present application makes it possible to reduce from 10 to 75% of the monosaccharides and disaccharides contained in a fruit-based composition.

Advantageously, the use of maltooligosaccharides as defined in the present application to replace a portion of the sugars contained in a fruit-based composition makes it possible to obtain a fruit-based composition which has an appearance and a texture in the mouth and to the touch comparable to those of the reference fruit composition.

The invention will be better understood on reading the examples which follow and the figures relating thereto, which are intended to be illustrative and nonlimiting.

EXAMPLES FIGURES:

Figure 1: Rheological analysis of the control composition and test compositions 1, 2 and 3 at 25 ° C.

Figure 2: Rheological analysis of the control composition and test compositions 1, 2 and 3 at 55 ° C.

EXPERIMENTAL METHODS:

Determination of the content of osidic bonds:

Throughout the present Application, the content of the osidic bonds are determined by NMR, and by the method of HAKOMORI described in the publication of J. Biochem, 1964, 55, 205. NMR gives access to the proportions in alpha 1,4 and alpha 1-6 bonds on the one hand, and the other osidic bonds on the other hand.

The method of HAKOMORI gives access to the contents of total osidic bonds at 1-4, 1-6, 1-2 and 1-3.

For NMR, an Avance III (Bruker Spectrospin) Fourier Transform Spectrometer operating at 400 MHz is used, using 5 mm NMR tubes at 60 ° C. More generally, it is possible to use any other Fourier transform spectrometer, provided that said spectrometer is equipped with all the accessories making it possible to produce and exploit a proton spectrum, as well as an accessory enabling it to work. at temperatures above room temperature. Deuterated water, or D20, (min 99%), Euryso Top (CEA group, Gif-sur-Yvette, France) and sodium salt of 3-trimethylsilyl-1-propane sulfonic acid, or TSPSA, are used. (Aldrich, ref. 178837).

The procedure of the experiments is as follows:

- introduce 10 mg of sample and 0.75 ml of D20 into an NMR tube;

block the tube, mix, then place in a bain-marie;

after dissolution, remove the tube from the water bath and allow to cool to room temperature;

add 50 μl of a solution of TSPSA at 10 mg / g in D20;

fit the spinner on the tube and place it all in the magnet;

- perform the acquisition, without solvent removal, with a relaxation time of at least 10 s and without rotation, after the appropriate instrument settings (field, lock phase and shims). a spectral window between at least - 0.1 ppm and 9 ppm, with reference to the methyl signal of TSPSA calibrated at 0 ppm.

The spectrum is used after Fourier transform, phase correction and subtraction of the baseline in manual mode (without exponential multiplication, LB = GB = 0). The results are exploited as follows:

integrate the signals; it will be possible to refer in particular to the table below for the integration terminals; standardize at 600 the signal S5 corresponding to the non-exchangeable protons of an anhydroglucose unit (H2, H3, H4, H5 and 2H6); the remainder of the signal corresponding to the set of protons H1 (reductive bonds and terminations);

- read the values of SI (H1 alpha (1,4), S2 (H1 alpha reductant) and S3 (H1 alpha (1,6));

determine the S4 beta-reducers by carrying out the operation S2 * 0.6 / 0.4;

calculate S6 by performing the operation S6 = 100 (S1 + S2 + S3 + S4);

determine the proportions of alpha- (1,4), alpha- (1,6) and other bonds, by summing the three respective surfaces (SI, S3 and S6) and normalizing them to 100 to express them in% (ie% i = Si * 100 / (S1 + S3 + S6)).

Surface Integration Terminals

Integrated link types (in ppm)

SI 5.45 5.26 Hl - (l, 4)

S2 5.26 5.19 Hl -reductors

S3 5.04 4.88 Hl - (l, 6)

Other Protons

S5 4.32 3.10 (H2, H3, H4 etc.) or 6 protons Determination of the glucose level released or accessible after enzymatic digestion:

Throughout the present Application, the glucose level released or accessible after enzymatic digestion is determined according to the following method:

weigh 0.3 g of product to be tested;

add 75 ml of Na maleate buffer pH 7.00 to 0.1 mol / l (Fluka, reference 63180);

- stir until the product dissolves;

place the flasks in a water bath for 15 minutes, so that the temperature of the solution is 37 ° C;

take 0.75 ml of the initial solution and add 0.075 g of porcine pancreatin after the removal of the initial solution (Sigma, reference P7545); this operation corresponds to the origin of time; incubate at 37 ° C in a thermostatic bath with stirring for 30 minutes;

- take a sample of 0.75 ml;

add 0.40 g of rat intestinal mucosa (Sigma, reference 11630);

incubate for 3h30 at 37 ° C in a thermostatically controlled bath;

- Perform during these 3:30 samplings of 0.75 ml at 60, 120, 180 and 240 minutes;

stop the enzymatic reaction by placing the samples in a dry bath at 100 ° C for 10 minutes;

- carry out the determination of the glucose of the samples

(standard enzymatic method GOD);

to calculate the glucose released during the digestion of the product at the end of 3:30 (expressed in %): glucose concentration in g / L of the sample * (100 / dry matter of the product) * (volume of the digestate in ml / 1000) * (100 / weight of the wet product in g). Determination of fiber content

Throughout the present Application, the fiber content is measured according to AOAC Method No. 2001-03.

Example 1 Process for the Preparation of Maltoligosaccharides

A malto-oligosaccharide is produced

(Maltooligosaccharide 1 - MOS 1) according to the process described in the present invention.

There is a glucose syrup 5774 ("Flolys D57") marketed by the company ROQUETTE at 85% dry matter.

This syrup is therefore a syrup whose distribution of degrees of polymerization (DP) is as follows:

1.2% of compounds having a degree of polymerization of 1 70.6% of compounds having a degree of polymerization of 2

16.6% of compounds having a degree of polymerization of 3

7.2% of compounds having a degree of polymerization between 4 inclusive and 8 inclusive

2.6% of compounds having a degree of polymerization between 9 inclusive and 20 inclusive

1.5% of compounds having a degree of polymerization greater than or equal to each of these% being expressed in% of the total weight of the carbohydrates contained in said syrup, and the sum of these% being equal to 100%.

This syrup is diluted to 50 degrees Brix (Bx) by adding water. 1 kg of material is prepared with the% by weight mentioned in the table below, in a glass beaker. Said beaker is placed on a heating plate, with stirring with a magnet bar set at 500 rpm, the temperature being set at 60 ° C.

Once this temperature is reached, it is introduced, in powder form, into the beaker glucose sold under the name Dextrose Anhydrous C, by Roquette.

The following products in powder form are then added to this aqueous solution:

maltitol marketed under the name SWEETPEARL P200 by the company ROQUETTE

citric acid marketed by SIGMA, of purity greater than or equal to 99.5%

The mass% of the constituents, expressed in dry matter, are given in the following table:

After complete dissolution of the powders, ie a few minutes, the mixture is clear.

120 grams of the mixture are then taken and transferred into an aluminum tray marketed by PRO'JET under the reference KPL1001.

The trays are placed in a vacuum oven for 20 hours at 80 ° C. and then 6 hours at 120 ° C. A depression of 125 mbar is applied in the oven. This gives a dry matter of 95.0%.

The trays with the dry product are then placed in a second oven previously heated to 200 ° C, all being put under a depression of 125 mbar. The trays are removed 90 minutes later.

The product is then diluted with water at 30% dry matter and determined:

the% of α 1-4 osidic bonds of the total number of oside bonds 1-4;

the% α 1-6 osidic bonds of the total number of 1-6 saccharic bonds;

the fiber content in%;

the glucose level released in%.

Using the same protocol, other maltooligosaccharides according to the invention were made from the same constituents, using different% by weight. These% by weight, expressed as dry matter, are given in the following table.

The Applicant has also determined these same parameters for the NUTRIOSE® FM10 marketed by the Applicant Company, which will make it possible to compare the recipes according to the invention with that produced according to the teaching of its previous patent EP 1 245579.

The overall results were reported in the following table. alpha 1-4 alpha 1-6 Fiber ratio

Product

(%) (%) 1.4 / 1.6 (%)

maltooligosaccharide

66 42 1, 45 65 1 (MOS1)

MOS 2 72 40 2, 11 58

MOS 3 72 42 1, 10 60

MOS 4 81 56 1, 40 62

NUTRIOSE® FM10 84 45 - 75

Example 2: Preparation of jams

Jams are prepared with the formulas detailed in the table below (the amounts are given in grams). Tests 1, 2 and 3 respectively correspond to a replacement of part of the sucrose of the control recipe with Nutriose® FM10 (rocket), STALITE R90 or maltooligosaccharide prepared in Example 1 (MOS1).

The method of making jams is as follows:

mix water, sucrose, strawberries, fibers;

bring to a boil;

add the pectin; - continue to simmer until boiling until a Brix degree of 60;

adjust the pH to about 3 by adding citric acid;

- Transfer the mixture into pots and cool under water.

The jams obtained have the following characteristics:

Visual observations:

The jams of the control (with sucrose) and the test 3 (with MOS1) have a firm and gelled appearance. The jams of Trial 1 (with NUTRIOSE) and Trial 2 (with Stalite) have a texture similar to compotes and move away from the texture of jams. In addition, for the jams of tests 1 and 2, water (syneresis) appears on the surface when mixing the product: the gel breaks because it is too weak and releases the water. Sensory analysis / tasting of jams obtained:

The control jams and jams of tests 1 (with NUTRIOSE® FM 10) and 2 (with STALITE®) and 3 (with MOS 1 of the invention) were then tested by a panel of 8 people.

The results of this tasting are as follows:

The Jam of Trial 1 (with NUTRIOSE) has a very gelled and melting texture. She has a very sweet taste.

The Jam of Trial 1 (with NUTRIOSE) has a less gelled texture than the jam of the control test. It is more fluid and is closer to the texture of compotes. It has a less sweet taste.

The Jam of Trial 3 (with MOS) has a texture similar to that of the control jam. It is gelled and has a melting texture. Its taste is more pleasant than the jam of the test 1. The jam of the test 3 according to the invention therefore has a texture equivalent to that of the control.

The jam of Trial 2 has a texture similar to Jam of Trial 1 (NUTRIOSE) but with more viscosity when cold. Its taste is similar to Trial 3 jam.

Rheological analyzes:

A rheological analysis of these different jams was also carried out.

Thus the firmness and relaxation of the products at 25 ° C. and 55 ° C. were measured under the conditions below:

- apparatus: TA Instruments DHR2 rheometer with Peltier effect temperature control system; - 2% deformation;

frequency sweeps of 0.1 to 10 Hz;

at 55 ° C use a solvent trap and add to the paraffin oil sample to prevent drying;

- firmness and relaxation of products compared to 1Hz.

The results obtained are shown in FIGS. 1 and 2:

All jams give viscoelastic gels at 25 ° C and 55 ° C.

Thus, at 25 ° C the jam according to the present invention has a behavior identical to the control jam. The two jams have the same relaxation, which supposes that they will flow, spread out identically. These are the firmest jams. In the presence of NUTRIOSE®, the jam gives fragile and very weak gels (Figure 1).

At 55 ° C., the jam according to the present invention also has the same behavior as the control jam (FIG. 2).

With NUTRIOSE®, you lose the gelation and go from a gelled texture melting to a compote texture.

With the maltooligosaccharide as defined in the present application, we find the typical texture of the sugar control with a slightly weaker gel but in the same line as the control.

These results therefore confirm those obtained during the tasting and observation of the products. Example 3: jams containing fibers and having a% DP2 DP2 reduction of 10 ¾:

The cookie is a classic jam recipe. The test corresponds to a replacement of part of the sucrose of the recipe of the control by maltooligosaccharide prepared in Example 1 (M0S1).

The method of making jams is the same as that of example 2.

The jams obtained have the following characteristics:

Witness Test the

(MOS 1)

Water 40 40 sucrose 53, 15 45.69 fruit 6.55 6.55

MOS1 0 7, 46 pectin 0.30 0.30

Citric acid 0 0

Calories (kcal) 222, 47,214, 08

Calorie reduction - -3, 8%

% DP1-DP2 in finished product 59, 12% 53, 16%

% DPl-DP2 reduction - 10% Thus, the replacement of a portion of the sucrose with MOS 1 leads to a jam having a reduction of the% of monosaccharides and disaccharides (% DP1-DP2) by 10% relative to the control or reference jam.

The jam of the test has an appearance and texture similar to that of the control jam. Thus, the use of maltooligosaccharides described in the present invention reduces the sugar content while preserving the appearance and texture of the product.

Example 4: jams containing fibers and having a% DP2 DP2 reduction of 50 ¾:

The cookie is a classic jam recipe. The test corresponds to a replacement of part of the sucrose of the recipe of the control by maltooligosaccharide prepared in Example 1 (MOS1).

The method of making jams is the same as that of example 2. The jams obtained have the following characteristics:

Thus, the replacement of a part of the sucrose by MOS 1 leads to a jam having a reduction of the% of monosaccharides and disaccharides (% DP1-DP2) by 50% compared to the control or reference jam.

The jam of the test has an appearance and texture similar to those of the control jam. Thus, the use of maltooligosaccharides described in the present invention reduces the sugar content while preserving the appearance and texture of the product.

Example 5: Jam without sucrose containing fibers and having a% DP2 DP2 reduction of 72 ¾:

The cookie is a classic jam recipe. Test 1 '''corresponds to a replacement of all the sucrose of the recipe of the control by maltooligosaccharide prepared in Example 1 (MOS1). Witness Test 1 "'

(MOS1)

Water 179.4 179.4

Sucrose 499 0 strawberries 318.8 318.8

MOS 1 0 499

Pectin 2,8 2,8

Citric acid qs qs

The method of making jams is the same as that of example 2.

The jams obtained have the following characteristics:

Thus, the replacement of all of the sucrose with MOS 1 leads to a jam having a reduction of the% of monosaccharides and disaccharides (% DP1-DP2) by 72% relative to the control or reference jam. The jam of the test '' has a look and a texture quite similar to those of the control jam. Thus, the use of the maltooligosaccharides described in the present invention makes it possible to reduce the sugar content while at the same time preserving the appearance and the texture of the product.

Jams similar to those of Examples 2 to 5 were made from the MOS2, MOS3 and MOS4 compositions instead of the MOS1 composition. The same advantages could be observed and identical conclusions could be made for these jams.

Claims

1. A fruit-based composition characterized in that it comprises from 1 to 75% by weight, preferably 7 to 75% by weight, more preferably 7 to 55% by weight of maltooligosaccharides relative to the total weight of the composition. fruit base, said maltooligosaccharides having a 1-4 linkage content of between 65% and 83% of the total number of 1-4 linkages, a ratio of the total number of 1-4 linkages to the total number of 1-6 linkages greater than 1 and a 1-6 linkage content of between 35 and 58% of the total number of 1-6 saccharic bonds.

2. Fruit-based composition characterized in that it comprises from 1 to 75% by weight, preferably 7 to 75% by weight, more preferably 7 to 55% by weight of maltooligosaccharides relative to the total weight of the composition to fruit base, said maltooligosaccharides being obtainable by the process comprising the following steps:

c) optionally increasing the solids content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight, d) performing a heat treatment on the aqueous solution resulting from step b) or possibly from step c), at a temperature between 130 ° C and 300 ° C and under a vacuum between 50 and 500 mbar.

3. Fruit-based composition according to claim 1 or 2, characterized in that the fruit-based composition is selected from the group consisting of jams, fruit preparations, fodder jams and topping jams.

4. Fruit-based composition according to any one of claims 1 to 3, characterized in that it comprises at least one texturing agent chosen from pectin, carrageenans, alginates, xanthans, agar agar, gum arabic, gelatin and starches, preferably 0.1 to 10% by weight of at least one texturizing agent, the% by weight being expressed relative to the total weight of the fruit composition.

5. Fruit-based composition according to any one of claims 1 to 4, characterized in that it comprises 0 to 60% by weight, preferably 0 to 46% by weight of sucrose, optionally mixed with glucose syrup. or invert sugar, the% by weight being expressed relative to the total weight of the fruit composition.

Fruit-based composition according to one of Claims 1 to 5, characterized in that the fruit-based composition is a jam comprising 7 to 55% by weight of maltooligosaccharides, 0 to 46% by weight of sucrose, 0.2 to 2% by weight of pectin, and 35 to 60% by weight of water, the% by weight being expressed relative to the total weight of the jam.

Fruit composition according to one of Claims 1 to 5, characterized in that the fruit-based composition is a fodder jam comprising 7 to 55% by weight of maltooligosaccharides, 0 to 46% by weight of sucrose, 0.1 to 10% by weight of starch, and 10 to 20% by weight of water, the% by weight being expressed relative to the total weight of the fodder jam.

8. Fruit-based composition according to any one of claims 1 to 7, characterized in that it has a% DP1-DP2 of 10 to 60%, preferably 15 to 55%, in particular 16 to 38%. %,% DP1-DP2 representing the% by weight of monosaccharides and disaccharides in the fruit-based composition.

A method of making a fruit-based composition comprising the steps of:

- Prepare a mixture comprising fruits, maltooligosaccharides as defined in claim 1 or 2, and optionally water, at least one structuring agent and sucrose;

bake said mixture;

said fruit-based composition comprising from 1 to 75% by weight, preferably 7 to 75% by weight, more preferably 7 to 55% by weight of maltooligosaccharides as defined in claim 1 or 2 relative to the weight of the composition fruit-based.

10. Use of maltooligosaccharides as defined in claim 1 or 2 to replace a portion of the sugars, preferably part or all of the sucrose contained in a fruit-based composition and / or to reduce the% DP1-DP2 d a composition based on fruits.