WO2023194830A1 - Procédé d'obtention de produits structurés ayant une valeur nutritionnelle accrue à base de gélifiants ionotropes hydrophiles - Google Patents

Procédé d'obtention de produits structurés ayant une valeur nutritionnelle accrue à base de gélifiants ionotropes hydrophiles Download PDF

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Publication number
WO2023194830A1
WO2023194830A1 PCT/IB2023/052707 IB2023052707W WO2023194830A1 WO 2023194830 A1 WO2023194830 A1 WO 2023194830A1 IB 2023052707 W IB2023052707 W IB 2023052707W WO 2023194830 A1 WO2023194830 A1 WO 2023194830A1
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receiving medium
mixture
calcium
hydrophilic
structured
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PCT/IB2023/052707
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English (en)
Inventor
Pavel Petrovich Pyvovarov
Olga Pavlovna TYSHCHENKO
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Pavel Petrovich Pyvovarov
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Publication of WO2023194830A1 publication Critical patent/WO2023194830A1/fr

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    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; 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
    • A23L33/16—Inorganic salts, minerals or trace elements

Definitions

  • the invention relates to methods for obtaining structured food products of an increased nutritional value based on hydrophilic ionotropic gel formers.
  • the invention relates to the food industry, namely to the processing of food raw materials of plant and animal origin, as well as hydrobionts into structured products in the form of semi-finished and ready-to-eat food products obtained from hydrophilic ionotropic gel formers.
  • Quality improvement is achieved by reducing the bitter taste of the structured product by reducing the surface concentration of calcium ions - a necessary component of the structurization process.
  • the effect of reducing the bitter taste is achieved by washing structured semi-finished products, the surface of which has free calcium ions, with a 0.1-0.2% sodium alginate or pectin solution for 30-60 seconds at a ratio of the structured product - solution as 1.0:2.5:7.0 (g/g). Then, to increase the effect of calcium desorption, the structured products are additionally subjected to heat treatment in the same solutions with the addition of table salt and flavorants.
  • free ionic calcium is accumulated in the milk whey at pH values of 4.7-4.3 up to 70.0 mg% or more.
  • Free ionic calcium accumulates in the whey in large quantities in proportion to the decrease in the pH value of whey the poorly soluble calcium salts of milk, whose solubility increases with acidification.
  • ionic calcium accumulates due to the transformation of the micellar structures of milk casein as the pH decreases. Characteristically, milk calcium salts, unlike calcium chloride and calcium lactate, are not bitter, so milk and whey media have no bitter taste.
  • Cheese whey or cultured milk whey itself is a food product with a increased nutritional and biological value, which is traditionally used in nutrition. As far as its technological nature is concerned, it is a secondary product in the production of cultured milk curd and needs to be used effectively.
  • One of the new directions may comprise its use as a receiving medium for obtaining structured products based on ionotropic polysaccharides, low-etherized pectins, amidated pectins, and mixtures thereof, where only ionized calcium is used as a functional component, and then whey can be further used in other technological processes.
  • the authors of the proposed technical solution have found experimentally that the concentration of calcium ion of at least 20,0 mg% in milk or whey medium provides stable structure formation of hydrophilic gel formers, namely of water solutions of sodium or potassium alginates, pectins or mixtures thereof during their extrusion to the receiving medium based on milk or milk whey or mixtures thereof.
  • the authors of the proposed technical solution determined experimentally that the concentration of ionic calcium of whey or milk or a mixture thereof should not exceed the concentration of 50,0'mg%, since, at higher concentrations above these limiting conditions, a brittle porous gel structure is obtained with loss of volumetric characteristics of the structured food product obtained.
  • the product is volumetrically compressed due to a pronounced syneresis.
  • the authors of the proposed technical solution believe that such a phenomenon is, probably, a result of a supra- stoichiometric excess of calcium ions concentration over the concentration of alginic acid anions in the content of guluronic residues, which are part of its composition, and leads to loss of quality characteristics of the product. If these limiting conditions are exceeded, it is impossible to obtain a quality product.
  • the product presses out moisture and stratifies when consumed. Such cases are explained by the loss of calcium ions, which may dehydrate the product.
  • Another limiting condition for the implementation of the method is the limits on pH values.
  • milk has a pH value close to the neutral one, i.e. 7.0.
  • solubility of calcium salts is low, which is why the concentration of calcium ions in milk does not exceed 15.0 mg%.
  • lactose is predominantly converted to lactic acid, lowering proportionally the pH of the whey. This is a condition for the release of calcium ions.
  • hydrophilic gel formers namely sodium (potassium) alginate when it is extruded into acidic media
  • hydrophilic gel formers namely sodium (potassium) alginate
  • slightly soluble alginic acid which, at the presence of a stronger lactic acid, produces an acidic gel of alginic acid instead of the calcium alginate required to attain the purpose of the process.
  • the acidic gel is brittle, with low waterholding capacity, cannot withstand mechanical effects, and is not elastic. Therefore, a pH value in the method of less than 4.0 is the limiting condition and does not allow obtaining the product with the prescribed organoleptic characteristics at lower pH values.
  • the minimum required process concentration of ionic calcium of 20.0 mg% may be achieved in several ways, namely: by mixing the whey (e.g., with a calcium ion content of 70.0 mg%) with milk (e.g., with a calcium ion content of 10 mg%) in ratios that ensure its concentration in the mixture of not less than 20 mg% and not more than 50.0 mg%; by diluting the whey with water, juices, or decoctions to the required concentration of calcium ions of at least 20 mg%; by vacuum evaporation thickening of milk (e.g., with calcium ion content of 10 mg%) with a thickening ratio of 2, 3, 4, which respectively will provide an ionic calcium concentration of 20, 30, and 40 mg% respectively; and by an additional inclusion of an insufficient concentration of calcium ions into milk (receiving medium) at the expense of using an estimated quantity of water-soluble salts of calcium chloride, calcium lactate in concentrations which do not provide a bitter taste, i.e. of less than 0.5
  • One of the conditions for gel formation is the formation of calcium alginate chelate complexes (included in hydrophilic ionotropic gel formers).
  • hydrophilic ionotropic gel formers include low etherified pectins or amidated pectins (included in hydrophilic ionotropic gel formers) are able at the same pH values.
  • These salt bridges are capable of strengthening the alginic acid gel structure towards an increase in elasticity, and the pectins themselves are thermodynamically compatible in common solutions with sodium (potassium) alginate. Therefore, it is advisable to use them in particular cases of implementation of the method of the invention.
  • This condition is not mandatory for the implementation of the present invention, but expands the technological possibilities of correcting the structural-mechanical (consistency) characteristics of the final structured food product.
  • the viscosity of the solutions of sodium (potassium) alginate depends on its concentration, when they are introduced by extrusion into the receiving medium at low justified concentrations of sodium (potassium) alginate into the receiving medium with a low justified threshold content of calcium ions, product flowing is possible, because structure formation is associated with mass transfer of calcium ions and therefore has its parameters in time.
  • an extrusion emulsion which is formed on the basis of hydrophilic ionotropic gel formers (sodium (potassium) alginate solution) and contains 1.0-10.0 wt % of the oil phase.
  • Emulsions are characterized by higher viscosity than the components that form them and are characterized by a reduced ability to flow. Moreover, assortment determining food products - minced meat, vegetable purees, which are homogenized into hydrophilic ionotropic gel formers, are used by us as thickeners this contributing toward a reduction in flowability.
  • hydrophilic ionotropic gel formers consisting of sodium or potassium alginates, low-etherized pectins, amidated pectins or mixture
  • the structured product in addition to the natural calcium of milk and whey, which forms chelate complexes with water-soluble alginate and pectin, is enriched with food components, which include a particular receiving medium, including: proteins, lipids, carbohydrates, vitamins, minerals, enzymes, flavoring low molecular weight compositions of milk, or whey, or a mixture thereof, or from the same, but diluted with juices, decoctions, or broths.
  • the receiving medium is characterized by no bitter calcium taste, the stage of washing the residues of the receiving medium on the structured product obtained is not mandatory, which improves organoleptic characteristics and significantly increases the nutritional value of the structured product obtained.
  • a method of obtaining a food structured product of increased nutritional value by extruding a mixture, which contains a hydrophilic ionotropic gel former, into a receiving medium, which contains calcium ions, wherein in accordance with the present invention, in the receiving medium a calcium ion content of 20.0-50.0 mg% with a pH of 7.0-4.0 is formed, wherein milk or milk whey or mixtures thereof are used as the main source of calcium ions, and the mixture is extruded into the receiving medium as a thickened emulsion, which contains 1.0-10.0 wt. % of the oil phase.
  • aqueous solution of hydrophilic ionotropic gel formers of alginic acid salt, or mixtures thereof with low etherified pectins as an emulsion, which contains 1.0-10.0 wt% of the oil phase, with vegetable oils or mixtures thereof with fats of animal origin and hydrobionts being used as said extrusion mixture, and with 9.0-30.0 wt% of crushed raw materials of vegetable, animal origin or hydrobionts or mixtures thereof being used as a thickener of the emulsion.
  • the mixture is extruded in the form of droplets of 3.0 mm x 5.0 mm in diameter or a continuous strip in the form of a cylinder of 1.0-10.0 mm in diameter, or a 2.0 mm x 5.0 mm flat strip or 20.0 mm * 20.0 mm plates.
  • water-soluble calcium salts are introduced into the receiving medium at pH 7.0-4.0 to obtain a calcium ion content of at least 20.0 mg% in the receiving medium as an additional source of calcium ions.
  • the receiving medium is diluted with juices, water, decoctions with the calcium ion content in the receiving medium being maintained of least 20.0 mg% with pH 7.0-4.0.
  • the product produced is separated from the receiving medium and subjected to known technological influence methods, including, but not limited to, salting, pickling, heat treatment, to obtain structured products.
  • water-soluble calcium salts are additionally added to the receiving medium up to their total content in the receiving medium of at least 20.0 mg%.
  • the mixture in the receiving medium is cured for 10-120 seconds.
  • a structured food product of increased nutritional value which is in the form of spaghetti, sausage, flat strip or rice pieces, is obtained, which, according to the present invention, is an elasto-plastic aqueous gel with a pH of 7.0-4.0, which comprises at least one hydrophilic gel in a concentration of 0.8-5.0%, which is structurally bound to free calcium ions the total concentration whereof in said aqueous gel being 20.0-50.0 mg%.
  • a structured food product of increased nutritional value is obtained with water-soluble salts of alginic acid and low etherified pectins or mixtures thereof being used as hydrophilic ionotropic gel former.
  • said structured food product is subjected to known technological influence methods, including, but not limited to, salting, pickling, or heat treatment.
  • milk or cultured milk whey, or a mixture thereof, is used as the main source of calcium ions.
  • water-soluble salts of calcium chloride, calcium lactate or mixtures thereof are used as an additional source of calcium ions of 0.1-0.5% of the total concentration of calcium ions.
  • the essence of the present invention is that in the receiving medium a calcium ion content of 20.0-50.0 mg% with a pH of 7.0-4.0 is produced, and milk or milk whey or mixtures thereof are used as the main source of calcium ions, and the extruded mixture contains 0.8-5.0 wt.
  • hydrophilic ionotropic gel formers such as sodium alginate, or potassium alginate, or a mixture thereof with low etherified pectins or amidated pectins and is as a thickened emulsion, which contains 1.0-10.0 wt% vegetable oils or a mixture thereof with animal and hydrobiont fats and 9.0-30.0 wt% crushed raw materials of a vegetable, animal, or hydrobiont origin or a mixture thereof, and is cured for 10-120 seconds.
  • hydrophilic ionotropic gel formers such as sodium alginate, or potassium alginate, or a mixture thereof with low etherified pectins or amidated pectins and is as a thickened emulsion, which contains 1.0-10.0 wt% vegetable oils or a mixture thereof with animal and hydrobiont fats and 9.0-30.0 wt% crushed raw materials of a vegetable, animal, or hydrobiont origin or a mixture thereof, and is cured for 10-120 seconds.
  • a structured product of an increased nutritional value in the form of droplets of 3.0 mm x 5.0 mm in diameter or a continuous strip in the form of a cylinder of 1.0-10.0 mm in diameter, or a 2.0 mm x 5.0 mm flat strip or 20.0 mm x 20.0 mm plates, which withstand known conventional methods of processing, including, but not limited to, salting, pickling, heat treatment, to obtain structured products.
  • the extrusion mixture is prepared on the basis of a solution of sodium (potassium) alginate. Due to using a water-soluble alginate, an anion (alginate) and a cation (potassium or sodium) are formed.
  • the anion - alginate is used to form the structure of the food product, and it should be noted that, in milk or whey, the calcium ions exist without anions because they are partially released from the protein (i.e. the protein is the anion), or alginate in the mixture with other hydrophilic ionotropic gel formers, including low-etherized pectins, or amidated pectins capable of gelformation.
  • a vegetable oil, or a mixture thereof with fats of animal origin, including hydrobionts is emulsified.
  • fats of animal origin including hydrobionts
  • hydrobionts including hydrobionts
  • the resulting mixture is extracted into a prepared receiving medium in which it stays for a certain time, after which the structured product is separated from the receiving medium and subjected to technological treatment by traditional methods of technological influence - culinary treatment with the addition of flavoring agents in the form of salt, sugar, vinegar, and others, as well as heat treatment in the form of heat treatment for pasteurization, sterilization, or freezing.
  • Said s treatment can be performed both in a hermetically sealed package and through a direct exposure of the structured product thereto.
  • the result is a ready-to-eat structured product that may take the form of spaghetti, or flat strips of various sizes, or oval shapes that mimic the shape of rice.
  • the taste of such products depends on the use of some or other thickening products - minced fish or minced meat of warm-blooded animals, or ground meat of hydrobionts - squids, shrimps, and other crustaceans, or mashed vegetables, peas, beans, carrots, spinach, among others.
  • Example 1 A receiving medium is prepared which consists of 90.0 wt. % parts of pre-pasteurized cultured milk whey with pH of 6.5, which contains 21.6 mg% of calcium ions, and 10.0 wt. % of milk with pH of 6.9, which contains 5.6 mg% of calcium ions, and a mixture with pH of 6.55, which contains 20.0 mg% calcium ions, is obtained.
  • the resulting mixture has a clean taste without bitterness.
  • a extrusion mixture is prepared.
  • 5.0 wt. % (5.0 wt. % per final product) of sodium alginate is dissolved in 60.0 wt. % of a decoction of onions and carrots, is mixed with 25.0 wt. % (25.0 wt. % per final product) of pea flour.
  • the mixture is allowed to stand for 30 min to swell.
  • 10.0 wt.% (10.0 wt.% per finished product) of sunflower oil are dispersed in the mixture to produce a stable emulsion.
  • the mixture formed is extruded at room temperature in the form of a harness of 1.0' mm in diameter into the receiving medium and is cured therein for 10 seconds.
  • a continuous thread-like elastic structured product in the form of a semi-finished product without a bitter taste with a characteristic taste of peas is obtained.
  • 1.0 wt.% of table salt is added by dry salting, the semi-finished product stirred until said salt is evenly distributed.
  • the salted product is placed in a glass jar, hermetically sealed, and is pasteurized at 800 C. After pasteurization, a ready-to-eat thread-like structured product with a characteristic taste of peas is obtained.
  • the product has high organoleptic characteristics and an increased nutritional value. The object of the method is achieved.
  • a receiving medium is prepared is prepared by mixing 10 wt% of cultured milk whey with pH of 4.0, which contains 70 mg% of ionic calcium and 90 wt% of milk with pH of 6.9, which has a ionic calcium content of 15.0 mg%.
  • a whey-milk mixture with a pH of 6.8 and a calcium ion content of 20.5 mg% is obtained.
  • an extrusion mixture is prepared.
  • 90.0 wt. % of a 0.8% (0.8 wt. % per finished product) sodium alginate aqueous solution is mixed with a thickener consisting of 9.0 wt. % of minced boiled fish (9.0 wt. % per finished product) and 0.5 wt. % of refined deodorized oil and 0.5 wt. % of cod liver fat (together 1.0 wt. % per finished product) to produce a stable emulsion.
  • the mass fraction of the thickeners is 10.0 wt.% (10,0 wt.% for the finished product) this preventing the mixture from flowing in the receiving medium and, at the same time, gives characteristic organoleptic properties to the product.
  • the mixture is extruded into the receiving medium in the form of a bundle of 10 mm in diameter and is cured therein for 120 seconds. After separation from the receiving medium, an elastic-plastic semi-finished product with a fish taste is obtained, which may be easily portioned by cutting. After incubation in a salt-acid marinade (2% of table salt and 6% of apple cider vinegar), the portions are fried to obtain a ready-to-eat product.
  • the product has high organoleptic characteristics and an increased nutritional. The object of the method is achieved.
  • a receiving medium is prepared by adding 50.0 wt% of whey with 70 mg% calcium ions and pH of 4.0 to 50.0 wt% of apple juice with pH of 6.5, which, actually, corresponds to diluting the whey by a factor of 2.
  • an extrusion mixture is prepared.
  • hydrophilic ionotropic gel formers 3.0 wt. % of sodium alginate and 2.0 wt. % of low-etherized pectin (together 5.0 wt. % per final product) - are dissolved in 65.0 wt. % of apple juice with thickeners, which comprise 4.0 wt. % of com starch, 24.0 wt. % of mashed boiled carrots, and 2.0 wt. % of corn oil.
  • the mixture is dispersed until a gravity-resistant colloidal system is obtained, which is essentially an emulsion, in the aqueous phase whereof the carrot puree is distributed.
  • the mixture is extruded into the receiving medium in the form of oval-shaped droplets 5.
  • O' mm x 3. O' mm in diameter.
  • the droplets are held in the receiving medium for 60 sec.
  • a semi-finished product which has the same dimensions, and its shape resembles rice. It has a carrot color with a taste of carrots and apples.
  • the semi-finished product is boiled in milk with the addition of sugar at boiling temperature for 10 minutes.
  • the product has high organoleptic characteristics and an increased nutritional value. The object of the method is achieved.
  • Example 5 Everything as in Example 2, but, as a receiving medium, use is made of condensed milk with a pH of 7.0, which contains 50.0 mg% of calcium ions, and the mixture is extruded in the form of a 2.0 mm x 5.0 mm flat strip.
  • a structured semi-finished product in the form of a flat strip with the same dimensions, clean taste of boiled fish and milk, an elastic consistency is obtained.
  • the semi-finished product is fried in olive oil with garlic.
  • the finished product with high organoleptic characteristics is obtained with the simultaneous taste of the extruded mixture and milk. The object of the method is achieved.
  • Example 5 Example 5
  • Example 1 Everything is as in Example 1, but, as the receiving medium, use is made of milk, which contains 15.0 mg% of ionic calcium to which calcium chloride is added to a total ionic calcium concentration of 20.0 mg%.
  • the receiving medium has no bitter taste.
  • Example 6 Everything is as in Example 6, but no calcium salt is added to the milk.
  • the product is incubated for 125 seconds in the receiving medium. Due to the fact that the ionic calcium content is 5.6 mg%, which is below the possible level according to the method (20.0 mg%), and not considering the fact that the product is cured in the receiving medium for 125 seconds, product formation does not occur.
  • the sample is not structured. The object of the method is not achieved.
  • the implementation of the method makes it possible to obtain a wide assortment of food products of various compositions and shapes with high organoleptic characteristics and an increased nutritional value.
  • the method makes it possible to process efficiently raw materials of an animal, vegetable, and hydrobiont origin into structured products of various shapes, to implement the industrial principles of extrusion and to expand the technological capabilities of producing structured products of an increased nutritional value with high organoleptic characteristic.
  • the proposed invention is not limited to the above examples of its implementation.
  • the use of the present invention may produce structured products of an increased nutritional value based on water-soluble alginates (sodium or potassium one), or mixtures thereof with low-etherized pectins, amidated pectins.
  • cultured milk whey, cheese whey, or mixtures thereof can be used as whey.
  • calcium chloride, calcium lactate, or calcium citrate are used as water-soluble calcium salts, to enrich calcium to the minimum required level of 20.0mg%.
  • stable emulsion means a stable emulsion system, which, along with the dispersed phase of fats, contains dispersed raw materials of a vegetable, animal or hydrobiont origin or mixtures thereof.
  • hydrophilic ionotropic gel former refers to the use of water- soluble polysaccharides capable, at neutral and weakly acidic pH values, of interacting with bivalent metals, and from the perspective of the food industry - especially with calcium, which is allowed in food without restrictions, to chemical and cooperative interaction therewith with both simultaneous change in the colloidal state of polysaccharide on the sol-gel principle and loss of its solubility in water.
  • Such polysaccharides include water-soluble alginates in the form of salts with the monovalent metals sodium and potassium capable of forming a coordination bond with calcium, and low-etherified pectins, and of modified ones, amidated pectins, capable of forming watery gels by carboxyl groups through calcium "salt bridges”.
  • these polysaccharides are thermodynamically compatible, and, therefore, in a common aqueous solvent, they are capable of forming homogeneous sols, which are the basis of the extrusion mixture.
  • a technical result of the present invention comprises the obtaining of food structured products of various shapes, assortment, high nutritional value based on sodium (potassium) alginate, the structuring whereof is ensured by natural ionized calcium contained in milk or a secondary product of its processing - in whey.
  • These components may be mixed in any proportions with each other, as well as with other liquid media, provided that the concentration of ionized calcium and pH value are ensured.
  • the technical possibility of using such a medium makes it possible to improve organoleptic characteristics of the final food product, since the receiving media have no bitter taste and foreign unnatural tastes and odors.
  • the technical possibility of using such a receiving medium allows enriching the final structured food product with components that are included in its composition, including proteins, carbohydrates, mineral salts, water-soluble vitamins, and probiotic components - substances that are not characteristic for technologically produced solutions of calcium salts.
  • One more technical result of the invention is the efficient use of the secondary product - milk whey, which is decalcified and may be further used in nutrition.
  • Another technical result of the invention comprises the assurance of movement towards the "green label” of the product through not using regulated calcium salts, which are subject to labeling, but rather introducing natural food substances, such as milk, whey, into the recipe.
  • Yet another technical result of the invention comprises the expansion of the range of food products with the possibility of using traditional methods of their treatment: heat treatment, mechanical treatment, and combination treatment.

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Abstract

L'invention concerne l'obtention de produits alimentaires structurés ayant une valeur nutritionnelle accrue à base de gélifiants ionotropes hydrophiles. La présente invention est caractérisée en ce que le milieu récepteur présente une teneur en ions de calcium de 20,0 à 50,0 mg % avec un pH de 7,0 à 4,0, avec du lait ou du lactosérum ou des mélanges de ceux-ci qui sont utilisés en tant que source principale d'ions de calcium, et le mélange extrudé contient de 0,8 à 5,0 % en poids de gélifiants ionotropes hydrophiles, tels que l'alginate de sodium ou de potassium, ou un mélange de ceux-ci avec des pectines faiblement éthérées ou des pectines amidées et se présente sous la forme d'une émulsion épaissie, qui contient de 1,0 à 10,0 % en poids d'huiles végétales, ou un mélange de celles-ci avec des graisses d'origine animale et des graisses hydrobiontes et de 9,0 à 30,0 % en poids de matières premières végétales, animales ou hydrobiontes ou un mélange de celles-ci et qui sont durcies pendant 10 à 120 s. Après séparation du milieu récepteur, un produit structuré ayant une valeur nutritionnelle accrue sous la forme de gouttelettes de 3,0 mm × 5,0 mm de diamètre ou d'une bande continue sous la forme d'un cylindre de 1,0 à 10,0 mm de diamètre, ou une bande plate de 2,0 mm × 5,0 mm ou de plaques 20,0 mm × 20,0 mm, qui peut résister à des procédés de traitement classiques connus, comprenant, mais sans y être limités, le salage, le décapage, le traitement thermique, permet d'obtenir des produits structurés. Le résultat technique de la présente invention consiste à obtenir des produits structurés ayant une valeur nutritionnelle accrue à base de gélifiants ionotropes hydrophiles, de différentes formes, différents assortiments, de valeur nutritionnelle élevée, ainsi qu'utiliser efficacement le lactosérum.
PCT/IB2023/052707 2022-04-05 2023-03-20 Procédé d'obtention de produits structurés ayant une valeur nutritionnelle accrue à base de gélifiants ionotropes hydrophiles WO2023194830A1 (fr)

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