WO2020099730A1

WO2020099730A1 - Dish ingestible without chewing

Info

Publication number: WO2020099730A1
Application number: PCT/FR2018/052847
Authority: WO
Inventors: Yann Bodereau
Original assignee: Yann Bodereau
Priority date: 2018-11-15
Filing date: 2018-11-15
Publication date: 2020-05-22

Abstract

The invention concerns a method for producing a meltingly soft structured dish, thus ingestible without chewing, the method comprising the following successive steps: 1) preparing a base dish comprising at least one piece, at least one dimension of which is greater than ten millimetres and from a material which does not melt in the mouth; 2) particle size reduction of the base dish in such a way as to obtain an assembly of basic particles, all the dimensions of which are less than ten millimetres; 3) mixing said base particles with the following three structuring ingredients: (a) potato, (b) egg and (c) milk; and emulsifying until obtaining a foam; 4) optionally, shaping the foam, preferably by pouring into a mould; 5) cooking the foam so as to obtain the meltingly soft structured dish; 6) optionally, packaging the structured dish.

Description

INGERABLE DISH WITHOUT MASTICATION

Technical area

The invention relates to a fondant structured dish, ingestible without chewing, and to a method for manufacturing such a dish.

State of the art

Some people can no longer chew properly, especially people with Alzheimer's disease, dysphagia and / or all types of motor and brain disabilities. Conventionally, they must therefore consume porridge or soups. These “unstructured” dishes, that is to say which flow when they are placed on a plate, sometimes require external assistance to be able to be ingested.

In addition, their presentation is generally brief, which does not always make them appetizing.

In addition, there are gelled fondant dishes.

However, gelling agents change the taste of the dish. In addition, the addition of gelling agents promotes false routes, that is to say the orientation of ingested food towards the larynx rather than towards the esophagus.

There is a need for a structured dish, unmanageable without chewing and without the risk of a "false route", and which can be made from a basic dish while retaining substantially the same taste as said basic dish.

An object of the invention is to respond, at least partially, to this objective.

The invention also responds to the needs and problems of chewing and swallowing in infants

Summary of the invention

The invention provides a method for manufacturing a structured dish, that is to say self-supporting, ingestible without chewing, said method comprising the following successive steps:

1) preparation of a basic dish, 2) reduction of said base dish in the form of a set of base particles whose dimensions are all less than 10 millimeters;

3) mixing of said base particles with the following three ingredients, known as “structural ingredients”:

(a) potato; and

(b) egg; and

(c) milk until a froth is obtained;

4) optionally, shaping the foam;

5) cooking said foam so as to obtain said structured dish which is unmanageable without chewing;

6) optionally, packaging of the structured dish.

As will be seen in more detail in the following description, the inventor has discovered that, surprisingly, the addition of the structural ingredients (a), (b), and (c) to the base particles, then mixing until a foam is obtained, and finally cooking the said foam, makes it possible to obtain a dish which can be prepared on a plate and which can nevertheless be ingested without chewing, with a very low risk of false route.

Furthermore, the mixture of these three structural ingredients does not substantially modify the taste of the basic dish. The invention can thus be applied to a wide variety of basic dishes.

In addition, the manufacturing process makes it possible to preserve not only the taste quality of the base dish, but also its nutritional quality.

Finally, the structured dish can be molded in any form, to make it appetizing.

A method according to the invention may also include one or more of the following optional and preferred characteristics:

- in step 2), the particle size reduction is adapted so as to obtain only basic particles whose dimensions are less than five millimeters;

- the mixture obtained after adding the potato, egg and milk to the base particles as a whole comprises, in mass percentages on the basis of said mixture:

- more than 40% and / or less than 60% of said base particles; and or - more than 18% and / or less than 28% of potato; and or

- more than 8% and / or less than 20% of egg; and or

- more than 12% and / or less than 22% of milk;

- the milk is introduced after the potato and the egg have been mixed with the base particles;

- the egg is introduced after the potato has been mixed with the base particles;

- the potato is introduced in a form comprising more than 55% and / or less than 75% of water, preferably in the form of steamed or poached potatoes, or of a puree;

- the egg is introduced whole, that is to say with the white and the yellow;

- the milk is whole and / or semi-skimmed;

- in step 3), the mixing of the base particles and the structural ingredients is carried out so as to obtain, by air infiltration, an increase in volume greater than 20% of the initial volume.

- This mixture is what is called in the kitchen an "appliance", which is defined as a "Mixture of various foods which is used to make a preparation".

The invention also relates to an apparatus comprising, in percentages by mass and for a total of more than 80%, preferably more than 90%, preferably more than 95%, preferably consisting of:

- more than 30% of base particles which do not melt in the mouth and whose all dimensions are less than 10 millimeters, preferably less than 5 millimeters, preferably less than 3 millimeters; and

- more than 20% and less than 25% of potato; and

- more than 10% and less than 16% of egg and;

- more than 15% and less than 20% of milk,

the potato, the egg and the milk being present in the form of an apparatus which binds said basic particles.

Such an apparatus can in particular be obtained by the implementation of steps 1) to 3) of a method according to the invention.

Preferably, an apparatus according to the invention does not include gelatin. The invention finally relates to a structured dish obtained by cooking an apparatus according to the invention.

Brief description of the figures

The invention will be better understood on reading the description which follows and on examining the appended drawing, in which FIG. 1 schematically illustrates the steps of a method according to the invention.

detailed description

In step 1), a base dish 10 is prepared, according to any conventional technique.

The basic dish can be any structured dish, ready to be eaten by anyone who can chew it. In particular, it can be a cooked basic dish, for example a fish, a crustacean, a meat, a cake, a cheese, a pie, a green vegetable. It can be accompanied by a sauce.

Preferably, the base dish does not have a gelling agent.

In step 2), the basic dish is reduced in the form of a set of basic particles 12 adapted to be able to be ingested without chewing. All the dimensions of any base particle are less than 10 millimeters, preferably less than 5 millimeters, preferably less than 3 millimeters, or even less than 2 millimeters.

Preferably, more than 50%, preferably more than 80%, preferably more than 90% by number of the base particles have at least one dimension greater than 0.5 mm, or even greater than 1 mm.

The size reduction of the basic dish can be carried out, for example, in a blender or in a chopper.

In step 3), the base particles are mixed with the three structural ingredients (a), (b), and (c).

Preferably, the base particles represent more than 20%, preferably more than 30%, preferably more than 35% and / or less than 60%, preferably less than 50%, preferably less than 45% of the mass total of basic particles and structural ingredients. The structural ingredient (a) is potato. All varieties of potato can be used. Preferably, the potato is chosen from the following varieties: BF15, Belle de Fontenay, Bintje, Charlotte, Roseval, Rose de France.

The potato can be in the form of flakes, mash or whole potatoes steamed or poached, preferably cracked so as to form a mash by crushing.

Preferably, the potato has been peeled, so as not to introduce the skin, but exclusively the flesh.

Preferably, the mass of potato represents more than 10%, preferably more than 15%, preferably more than 20% and / or less than 35%, preferably less than 30%, preferably less than 25% of the mass of all the basic particles and the structural ingredients.

The water content of the potato is preferably greater than 55% and less than 75%, by mass percentage based on the mass of the potato. If necessary, water can be added or extracted for this purpose.

The structural ingredient (b) is egg, preferably chicken egg, or any type of egg product, i.e. products which have been obtained from the egg.

The quantity of egg or egg product is preferably greater than 8%, preferably greater than 10% and / or less than 17%, preferably less than 15%, in mass percentage based on the total mass of the particles basic and structural ingredients.

The structural ingredient (c) is milk, animal or vegetable origin, or cream (whole or liquid).

Preferably, the milk or the cream is introduced after the two other structural ingredients.

The milk is preferably semi-skimmed, preferably whole. Fully skimmed milk tends to modify the taste of the structured dish obtained at the end of Step 5).

Preferably, the milk is introduced after the other two structural ingredients.

The base particles and the structural ingredients are mixed until an apparatus is obtained. Preferably, after each introduction of a structural ingredient, a mixing is carried out, preferably with a mixer 14 provided with a rotating blade. over 3000 rpm for more than 15 seconds, preferably more than 25 seconds, preferably for about 30 seconds.

In one embodiment, a resting time is carried out after a mixing step, in particular after the mixing which follows the introduction of the potato or which follows the introduction of the egg. Preferably, the rest time is greater than 20 seconds, and / or less than one minute.

Preferably, mixing conditions liable to lead to an apparatus are only applied after all the structural ingredients have been added to the base particles. Conditions for obtaining such an apparatus are well known to those skilled in the art.

Preferably, after adding the three structural ingredients to the base particles, mixing is carried out for more than 20 seconds, preferably more than 30 seconds, preferably by means of a mixer, preferably provided with a rotating blade. at a speed greater than 3000 rpm.

In the preferred embodiment, the base particles are introduced into a mixer, then the potato is introduced and mixed for more than 25 seconds, preferably for about 30 seconds; wait 20 seconds to a minute, then introduce the egg and mix for more than 25 seconds, preferably for about 30 seconds; again wait 20 seconds to a minute, then introduce the milk, and mix for more than 50 seconds, preferably for about 60 seconds.

More preferably, the potato is introduced before the egg which, itself, is introduced before the milk.

At the end of step 3), an emulsion is obtained which has the form of a device.

Preferably, the mixing of step 3) is continued until the volume of the assembly consisting of the base particles and the three structural ingredients has increased, by the introduction of air, by more than 25%. , preferably more than 30%. This increase in volume, illustrated by the arrows F in the figure, typically occurs after approximately 30 seconds of mixing of the assembly constituted by the base particles and the structural ingredients. Traditionally, cooks consider that the potato is an ingredient that makes dishes more compact. It is therefore quite unusual to seek to manufacture an apparatus from a preparation comprising potato, and in particular in the abovementioned quantities. It was by chance that the inventor discovered that the combination of the three structural ingredients makes it possible to manufacture a device.

In step 4), optional, the device is shaped. In particular, it can be poured into a mold 16. In one embodiment, the mold has a volume greater than 100 cm ³ , preferably greater than 120 cm ³ . It may for example be cylindrical, and have a diameter greater than 5 centimeters, greater than 7 centimeters and / or less than 12 centimeters, or even less than 10 centimeters. Conventional molds can be used, for example aluminum or silicone molds. Preferably, the shaping of the device leads, after step 5), to a block whose all dimensions are greater than 15 millimeters, preferably greater than 20 millimeters, or even greater than 30 millimeters.

In step 5), the appliance is cooked.

Preferably, a dry cooking is carried out. Preferably, the cooking temperature is greater than 140 ° C, preferably greater than 160 ° C, or even greater than 180 ° C. The cooking time is preferably more than 5 minutes, preferably more than 10 minutes, and / or less than 25 minutes, preferably less than 20 minutes, preferably less than 15 minutes.

In step 6), the structured dish 20 obtained at the end of step 5) is packaged, for example in an airtight package, for example heat-sealed, in air or in a neutral atmosphere.

The structured dish can also be freeze-dried or frozen.

Example

Sixty grams of a cooked fish dish, ready to eat, was minced in a robot with a rotating blade, until basic particles were obtained, all the dimensions of which were less than 5 millimeters.

The base particles were then introduced into the bowl of a blender. Thirty grams of steamed potato, previously peeled, were added to the mixer bowl. The whole was then mixed, at a rotation speed of 3000 rpm, with a blixer for thirty seconds.

A raw egg, 15 grams of egg, was then added (without its shell) to the bowl. Then the contents of the bowl were mixed again, for thirty seconds, as in the previous step.

Twenty centilitres of whole milk was then added to the bowl and mixed with the contents of the bowl. After a slow mixing, at a speed of 1000 rpm, the speed of rotation was accelerated up to 3000 rpm so as to create an emulsion. The contents of the bowl were then poured into a substantially cylindrical aluminum mold 10 cm in diameter, then placed for twelve minutes in an oven at 180 degrees.

The mold was then removed from the mold. The resulting dish was structured, that is, it retained its shape. The structure of this dish made it possible to eat it by hand. Once introduced into the mouth, it immediately melted, making it unmanageable without chewing. It presented an appetizing form. Finally, it was offered for tasting to cooks who were able to observe that, surprisingly, its taste was substantially identical to that of the initial fish dish.

As is now clear, the invention allows the production of structured fondant dishes, having a taste and nutritional value similar to those of traditional dishes.

The invention thus makes it possible to offer people unable to chew a very wide variety of dishes, well presented and that it is possible, if necessary, to eat without cutlery.

Of course, the invention is not limited to the embodiments described and shown, provided for illustrative purposes only.

Claims

1. Process for manufacturing an ingestible structured dish without chewing, said process comprising the following successive steps:

1) preparation of a basic dish comprising at least one piece of which at least one dimension is greater than ten millimeters and is made of a material which does not melt in the mouth;

2) particle size reduction of the base dish so as to obtain a set of base particles whose dimensions are less than ten millimeters;

3) mixing of said base particles with the following three structural ingredients:

(a) potato;

(b) egg; and

(c) milk;

until you get a device;

4) optionally, shaping of said device, preferably by pouring into a mold;

5) cooking said mousse so as to obtain said structured dish;

6) optionally, packaging of the structured dish.

2. Method according to the preceding claim, in which, in step 2), the particle size reduction is adapted so as to obtain only base particles of which all the dimensions are less than five millimeters.

3. Method according to any one of the preceding claims, in which the mixture obtained after addition of the potato, the egg and the milk in the set of base particles comprises, in mass percentages on the basis of said mixture :

- more than 40% and / or less than 60% of said base particles; and or

- more than 18% and / or less than 28% of potato; and or

- more than 8% and / or less than 20% of egg; and or

- more than 12% and / or less than 22% of milk.

4. Method according to any one of the preceding claims, in which the milk is introduced after the potato and the egg have been mixed with the base particles.

5. Method according to any one of the preceding claims, in which the egg is introduced after the potato has been mixed with the base particles.

6. Method according to any one of the preceding claims, in which:

- the potato is introduced in a form comprising more than 75% and / or less than 95% water, preferably in the form of steamed or poached potatoes, or a puree; and or

- the egg is introduced complete; and or

- the milk is whole and / or semi-skimmed.

7. Method according to any one of the preceding claims, in which, in step 3), the mixing of the base particles and the structural ingredients is carried out so as to obtain, by air infiltration, an increase in volume. greater than 20% of the initial volume.

8. Device comprising, in mass percentages and for a total of more than 80%:

- more than 30% of basic particles which do not melt in the mouth and whose dimensions are less than 10 millimeters; and

- more than 20% and less than 25% of potato; and

- more than 10% and less than 16% of egg; and;

- more than 15% and less than 20% of milk,

9. Apparatus according to the immediately preceding claim, comprising no gelling agent.

10. Structured fondant dish obtained by cooking a mousse according to any one of the two immediately preceding claims.