METHOD FOR PRODUCING A FOOD SOLID, FOOD SOLID CONTAINING KONJAC GLUCOMANNAN, AND ITS USE

Description

[0001] The invention relates to a method for preparing an essentially non-starchy food solid, such a food solid and its uses in food.

[0002] According to the OECD (Organisation for Economic Co-operation and Development), in 2017, one in two adults and one in six children worldwide were overweight or obese. In France, the obesity rate reached 17% in 2017. Although measures are being taken to combat overweight and obesity in some countries, the proportion of overweight or obese people is constantly increasing, and OECD projections for the coming years follow this upward trend.

[0003] Overweight and obesity are major risk factors for the development of chronic diseases such as cardiovascular disease and diabetes, particularly type 2 diabetes or non-insulin-dependent diabetes mellitus (NIDDM). Overweight and obesity are primarily caused by an unbalanced, high-calorie diet combined with a lack of physical activity and possibly genetic and / or psychological factors that predispose individuals to being overweight and / or obese. A diet rich in starchy foods (such as bread, pasta, and starchy foods in general) and / or sugary foods (rich in sucrose) is representative of such an unbalanced, high-calorie diet, leading to an increase in blood glucose levels, activation of fatty acid synthesis and triglyceride storage, and inhibition of lipolysis.Such a high-calorie diet is unbalanced in the sense that, due to significant variations in blood sugar that it causes, it does not provide a lasting feeling of satiety, so that the consumer experiences a feeling of hunger and the need to eat frequently to sustainably satisfy their appetite.

[0004] The invention aims to provide a food solid as a substitute for high-calorie foods.

[0005] The invention aims to provide such a food substitute solid that does not lead to a massive intake of glucose into the body during its digestion.

[0006] Furthermore, excess blood glucose can lead to the phenomenon known as protein glycation, which alters the properties of certain proteins. This alteration can cause cellular dysfunction, pathologies, and / or inflammatory and / or autoimmune reactions. Such pathologies are likely to occur more frequently in elderly individuals with chronic hyperglycemia (prediabetes or diabetes) and slowed catabolism in the breakdown of glycation end products.

[0007] The invention therefore aims to provide a food solid capable of limiting the "glycation" of proteins.

[0008] Also, a diet restricted to starchy products and low in resistant and / or sugary starch, and rapidly hydrolyzed during digestion does not provide a quantity of soluble and delayed hydrolysis fibers, necessary for harmonious digestive transit, but also necessary for the maintenance and development of the microbiota formed by the intestinal flora - in particular the microbiological flora of the colon-.

[0009] Consuming such products, which are essentially starchy and / or sweet and low in soluble and insoluble fiber, does not provide a sufficient and lasting feeling of satiety, and is not likely to prevent the early onset of hunger pangs.

[0010] The invention aims to provide a method for preparing a food solid and such a food solid as a substitute for starchy foods.

[0011] Such solutions generally involve consuming foods rich in soluble fiber, which is not hydrolyzable or only slightly hydrolyzable in the stomach and small intestine, but hydrolyzable by microorganisms in the colon microbiota.

[0012] In Japan, they know the " konnyaku » traditionally obtained by treating tuber flour with calcium hydroxide d'Amorphophallus konjac (flour of " konjac ») at a concentration between 1 and 3 g / L (0.1 to 0.3% by mass) in water. The " konnyaku » is generally used in the form of vermicelli (“ shirataki "), in the form of "grains of rice" or in the form of a block. The " konnyaku » is a cohesive solid food. The vermicelli of " shirataki " are non-inflating.

[0013] We know of US 5,173,321 of « konnyaku » flavored and a method of preparing such « konnyaku » flavored in which refined powder of " konnyaku »and flavorings in a quantity of water at a temperature between 20°C and 30°C. The mass proportion of refined powder of " konnyaku » The concentration in the mixture is between 2.3% and 4.5%. The mixture is subsequently gelled by the addition of calcium hydroxide. Such « konnyaku » It is non-swelling and does not absorb flavored liquids. Therefore, it cannot be used for immediate flavoring simply by contact with a flavored liquid. It does not enhance the organoleptic properties of a dish. This type of food is also known as EP3406143, WO2008 / 111195, CN108294259, KR20180057422, CN107691965, WO98 / 33395, and EP0310703.

[0014] However, the " konnyaku » and the " shirataki "do not increase in volume during digestion and do not provide a feeling of satiety.

[0015] Furthermore, certain forms of « konnyaku »They are packaged in sachets in the reaction brine, so that upon opening the sachet, the Western consumer is confronted with a strong and unusual odor, which they associate with spoiled food. It is imperative for this consumer to carry out multiple rinses of the « konnyaku ».

[0016] The invention aims to overcome the drawbacks of these forms of « konnyaku ».

[0017] The invention aims to provide a method for preparing a food solid and a food solid with swelling properties during its gastric passage and capable of providing a feeling of satiety to the consumer, in particular by filling the stomach.

[0018] The invention aims in particular to provide such a food solid which has at least one of the following advantages: It is low in calories, in particular calorie-free, it does not contribute to blood sugar levels, it contributes to the intake of soluble fibers which are favorable to the development of a diverse flora of the intestinal microbiota.

[0019] The invention aims to provide such a food solid rich in dietary fiber.

[0020] The invention aims to provide such a food solid with a balanced ratio of soluble and insoluble fibers.

[0021] The invention aims to provide such a food solid for its regulatory effect on intestinal transit.

[0022] The invention also aims to provide such a food solid rich in soluble fibers whose hydrolysis by microorganisms of the microbiota is slow enough to be able to occur during the entire duration of the stay of said soluble fibers in the colon.

[0023] The invention also aims to provide such a food solid as a substitute for foods rich in fiber but also rich in starch - such as whole grains - and / or for foods rich in fiber but also rich in sugars - such as fruits.

[0024] The invention aims to provide such a food solid with a low glycemic index.

[0025] The invention aims to provide such a food solid capable of absorbing at least some of the sauce from a saucy dish.

[0026] The invention aims to provide such a food solid that is palatable.

[0027] The invention aims to provide a method for preparing a food solid in which a mixture is made: of a quantity of a flour comprising at least one polysaccharide, called heteromannan, chosen from the group formed by glucomannans and galactomannans, and of a quantity of an aqueous liquid composition, caractérisé en ce que said heteromannan is in such quantity that the ratio of the mass of said heteromannan in the mixture to the mass of said aqueous liquid composition in the mixture is between 5% and 35%, and; en ce qu'The mixture is prepared by vigorous stirring, thereby forming a substantially homogeneous dispersion, called a free-flowing dispersion, of the flour in the aqueous liquid composition—said free-flowing dispersion comprising said heteromannan—and of a dynamic viscosity of less than 100 Pa.s, said free-flowing dispersion then spontaneously evolving to form an aqueous cohesive solid substantially free of free aqueous liquid and of a dynamic viscosity greater than the dynamic viscosity of said free-flowing dispersion; then, a maturation step of the aqueous cohesive solid and a hardening step of the aqueous cohesive solid are carried out so as to form the food-grade solid, the food-grade solid formed being non-adhesive—in particular, non-adhesive to the touch—and non-coalescent by contact at the temperature of use and atmospheric pressure; and in that said heteromannan comprises at least one glucomannan—in particular, at least one tuber glucomannan d'Amorphophallus konjac- ,the heteromannan is not subjected to any treatment by an alkaline agent, in particular no treatment by calcium hydroxide (Ca(OH) 2 ) or by sodium carbonate.

[0028] Throughout the text, the term "flour" commonly refers to a powder with an average particle size of less than 1 mm, in particular less than 500 µm, preferably between 50 µm and 400 µm, more preferably between 100 µm and 300 µm.

[0029] Throughout this document, the term "substantially homogeneous" means that, given that the free-flowing dispersion is formed from a homogeneous matrix of flour particles dispersed in the aqueous liquid composition, the matrix may contain clumps of flour particles having a lower proportion of aqueous liquid composition than the proportion of aqueous liquid composition of the matrix. The ratio of the mass of such clumps to the mass of the free-flowing dispersion is less than 10%—in particular, less than 5%, preferably less than 1%. In particular, this ratio is less than 4%, in particular less than 3%, preferably less than 2%, and more preferably less than 0.5%. Even more preferably, the mixture is prepared in such a way that the free-flowing dispersion is free from clumps of flour particles.

[0030] Throughout this text, "non-coalescence" refers to the property of the food solid according to the invention whereby parts, particles, pieces, or fragments formed from this food solid do not spontaneously fuse upon simple contact at the serving temperature of the food solid and atmospheric pressure. "Serving temperature" means the temperature of the dish in which the food solid is intended to be used.

[0031] In a process according to the invention, the quantity of aqueous liquid composition brought into contact with the quantity of flour is less than or equal to the maximum quantity of said aqueous liquid composition that can be fully absorbed by said quantity of flour.

[0032] In a process according to the invention, a rapid, in particular instantaneous, dispersion of the flour is achieved in the aqueous liquid composition, thereby forming said flowing dispersion in which the flour particles are distributed in a dissociated state in the aqueous liquid composition, the flour particles of said aqueous dispersion evolving spontaneously by absorbing all of the available aqueous liquid composition to form a cohesive aqueous solid of dynamic viscosity greater than the dynamic viscosity of said flowing dispersion.

[0033] In a process according to the invention, vigorous stirring is stopped when said flowing dispersion of dynamic viscosity less than 100 Pa.s is obtained, and said flowing dispersion is allowed to evolve spontaneously to form the aqueous cohesive solid substantially of dynamic viscosity greater than the dynamic viscosity of said flowing dispersion.

[0034] The dynamic viscosity of said flowing dispersion and / or aqueous cohesive solid is measured by any means known to those skilled in the art, in particular by means of a rotating viscometer or a vibrating viscometer.

[0035] The inventor hypothesizes that the step of vigorously stirring the flour and the aqueous liquid composition leads to a homogeneous dispersion of the flour particles in the aqueous liquid composition, prior to the hydration of the particles. This hydration, which necessarily occurs with a limited quantity of aqueous liquid composition, would allow a reorganization of the hydrophobic and hydrophilic domains of these particles in the dispersed state, leading to the formation of the cohesive aqueous solid. Ilassumes that the formation of this aqueous cohesive solid proceeds from a reorganization under constraint of at least some hydrophobic domains and at least some hydrophilic domains of said heteromannan -probably from a reorientation of hydrophobic and hydrophilic domains of the particles of said heteromannan-, leading to a metastable state of the aqueous cohesive solid, of increased cohesion compared to the cohesion of said flowing dispersion and capable of evolving by maturation -in particular by thermal maturation- towards the stabilized food solid, flexible, non-adhesive, non-coalescent and capable of being shaped by extrusion -in particular by hot extrusion-.It assumes that this rapid and vigorous dispersion followed by the hydration of the flour particles leads to the formation of particles - notably particles of said heteromannan - in which the hydrophilic domains reorganize, due to this dispersion and subsequent hydration, towards the interior of the particles and the hydrophobic domains reorganize towards the exterior of the particles, developing cohesive properties.

[0036] The inventor observed that the maturation stage leads to a change in the appearance of the aqueous cohesive solid, from an opaque to a translucent state. The inventor believes that this change in appearance, in addition to the aforementioned modifications in physical properties, reflects the disappearance of hydrated flour particles in favor of larger objects.

[0037] In certain embodiments of a process according to the invention, during the maturation stage, the aqueous cohesive solid is left to rest for a period of more than a few hours - in particular more than 48 hours - and at room temperature.

[0038] However, nothing prevents the maturation step from being carried out in other embodiments by heating the aqueous cohesive solid to a temperature above 80°C—specifically between 80°C and 120°C—in order to form the food-grade solid. The maturation step is carried out by heating the aqueous cohesive solid for a sufficient duration to form the food-grade solid. The inventor assumes that the maturation step allows for the stabilization of the aqueous cohesive solid and its hardening through hydrophobic interactions established between the particles of said flour—specifically between the particles of said heteromannan.

[0039] In certain embodiments of a process according to the invention, a shaping step is performed on the food solid. This shaping step is carried out by extrusion. In certain specific embodiments of a process according to the invention, this shaping step is carried out by hot extrusion of the food solid, particularly at a temperature between 80°C and 120°C. Advantageously, the hot extrusion of the hot food solid is carried out after the heating step. However, there is nothing preventing these two steps from being separated and this hot extrusion from a food solid at room temperature from being carried out in a heated extruder. A stable, non-sticky, and non-coalescent extruded food solid is formed.

[0040] By a process according to the invention, a flexible, deformable, aqueous cohesive solid is first formed, which is substantially inelastic in tension and compression and non-adhesive. By maturing the aqueous cohesive solid, a hardened, cohesive food-grade solid is formed—that is, a food-grade solid that is stable under the effect of internal stresses—and is non-adhesive and non-flowing. Such a food-grade solid is formed which is cohesive and, surprisingly for a food-grade solid comprising at least one heteromannan and water, is non-adhesive—in particular, substantially non-adhesive to the touch.

[0041] In certain embodiments of a process according to the invention, said at least one heteromannan is a glucomannan. It may be a swelling glucomannan, capable of hydrating, absorbing the aqueous liquid composition and increasing its mass by swelling.

[0042] Advantageously and according to the invention, the mixing is carried out by vigorous agitation of said quantity of flour and said quantity of aqueous liquid composition, said agitation being maintained for a period of at most 3 minutes, in particular for a period of at most 2 minutes, preferably for a period of approximately 1 minute.

[0043] In a particular embodiment of a process according to the invention, the aqueous liquid composition is at a temperature below +15°C during mixing by vigorous stirring. The mixing is carried out by vigorous, rapid, and continuous stirring of the quantity of flour and the quantity of aqueous liquid composition, the aqueous liquid composition being maintained at a temperature below +15°C. In this particular embodiment, the aqueous liquid composition is at a temperature between +1°C and +10°C, preferably around +4°C. In this particular low-temperature mixing embodiment, the ratio of the mass of said heteromannan to the mass of said aqueous liquid composition may be between 15% and 35%. However, there is nothing to prevent the ratio of the mass of said heteromannan to the mass of said aqueous liquid composition from being between 5% and 15%.

[0044] In a completely surprising and unexpected manner, the inventor observed that this cold mixing results in a cohesive aqueous solid with a dynamic viscosity higher than that of the flowing dispersion, substantially non-sticky—in particular, non-sticky to the touch—and a hardened, cohesive, non-flowing, non-sticky food-grade solid—in particular, non-sticky to the touch—which can be extruded to form a non-coalescent and substantially inelastic extruded food-grade solid. For comparison purposes only, mixing carried out slowly and with insufficiently vigorous stirring fails to ensure the dispersion of particles before they hydrate. A highly heterogeneous mixture, opaque to light, is formed, containing both highly hydrated and weakly hydrated particles.This mixture is very poorly cohesive and fractures into small fragments, particularly by extrusion, and does not allow extrusion into continuous filaments.

[0045] In some advantageous embodiments, the maturation and hardening of the aqueous cohesive solid are carried out by heating. In some advantageous embodiments, the maturation and hardening of the aqueous cohesive solid are carried out by heating the aqueous cohesive solid in a closed reactor under autogenous pressure. In some embodiments, the aqueous cohesive solid is heated in a closed autoclave at a temperature of approximately 118°C for a sufficient time to allow the aqueous cohesive solid to harden. In some embodiments, the aqueous cohesive solid is heated under pressure for a time of less than 3 minutes. The resulting food-grade solid has a greater hardness than the aqueous cohesive solid. It is stable, cohesive, substantially non-sticky to the touch, non-coalescent, and capable of being extruded.However, there is nothing preventing the maturation stage from being carried out at room temperature and atmospheric pressure for a period of several hours or several days.

[0046] In certain embodiments, said heteromannan is in mass quantity such that the ratio of the mass quantity of said heteromannan to the mass quantity of said aqueous liquid composition is between 5% and 30%, in particular between 5% and 25% - in particular between 7% and 23%, preferably between 10% and 20%-.

[0047] In some embodiments, the quantities of flour and aqueous liquid composition in the mixture being quantities by mass, the ratio of the quantity of flour to the quantity of said aqueous liquid composition is between 5% and 60%, in particular between 5% and 45%. In some embodiments, the ratio of the quantity of flour to the quantity of said aqueous liquid composition is between 5% and 25%, in particular between 10% and 20%. In these embodiments, the resulting food solids are advantageously intended for the preparation of cold dishes. Such food solids are non-coalescent at their serving temperature. In other embodiments, the ratio of the quantity of flour to the quantity of said aqueous liquid composition is between 20% and 60%, in particular between 20% and 40%.In these other embodiments, the resulting food solids are advantageously intended for the preparation of hot dishes, such as hot soups. Such food solids are non-coalescent at their intended temperature, i.e., when hot. The quantity of aqueous liquid and flour is adjusted according to the desired organoleptic properties.

[0048] In certain advantageous embodiments of a process according to the invention, the flour comprises tuber flour. d'Amorphophallus konjac. In certain advantageous embodiments of the invention, the flour is formed from tuber flour. d'Amorphophallus konjac.In these embodiments, the heteromannan is a glucomannan that has not undergone any treatment with an alkali, in particular with calcium hydroxide (Ca(OH)₂) or sodium carbonate. The heteromannan is a glucomannan that is at least partially acetylated, has the property of hydrating, and whose mass increases upon mixing with an aqueous liquid composition. In these embodiments, the aqueous cohesive solid is substantially translucent.

[0049] In certain embodiments of a process according to the invention, alone or in combination, said at least one heteromannan is a galactomannan. It may be a swelling galactomannan, capable of hydrating, absorbing the aqueous liquid composition, and increasing its mass by swelling. In these embodiments, said galactomannan is present in such a mass quantity that the ratio of the mass quantity of said heteromannan to the mass quantity of said aqueous liquid composition is between 7% and 35%, in particular between 7% and 30%—in particular between 10% and 30%, preferably between 10% and 20%.

[0050] In certain embodiments of a process according to the invention, the flour comprises a quantity of at least one insoluble fiber. "Insoluble fiber" is commonly understood to mean a polymer that is not digestible by digestive enzymes—particularly amylases—produced in the human digestive tract and not digestible by the symbiotic microorganisms constituting the digestive and / or intestinal microbiota. Such undigested insoluble fibers do not contribute to blood glucose levels and have a low caloric value. In these embodiments of a process according to the invention, at least one insoluble fiber is selected from the group consisting of celluloses, hemicelluloses, chitins, wheat bran, oat bran, lignins, and tannins, among others. It is also possible to use mineral particles such as hydroxyapatite or clay. Products based on " konnyaku »They can also be ground and used as insoluble fibers, as can chemically modified polymers through crosslinking. In certain advantageous embodiments of the invention, at least one insoluble fiber is cellulose, particularly microcrystalline cellulose. In these embodiments of a process according to the invention, the quantity(ies) of insoluble fiber(s) being a mass quantity, the ratio of this quantity(ies) to the quantity of said heteromannan is between 25% and 75%.

[0051] In certain embodiments, there is nothing to prevent the flour from containing a quantity of at least one soluble fiber distinct from the heteromannan. The term "soluble fiber" commonly refers to an oligomer or polymer that is indigestible by digestive enzymes—particularly amylases—produced in the human digestive tract, but digestible by the symbiotic microorganisms that constitute the digestive and / or intestinal microbiota. Such soluble fibers, digested in the terminal part of the digestive tract (colon), do not contribute to blood glucose levels and have a low caloric value. These fibers may be oligosaccharides, particularly milk oligosaccharides, which are indigestible in the small intestine. They may be disaccharides, such as lactose for lactose-intolerant individuals. They may also be oligosaccharides produced by bacteria—particularly by Escherichia coli-recombinant or obtained by chemical modification of an oligosaccharide. This may be resistant starch naturally present in many starchy products or prepared by partial enzymatic hydrolysis of starch. It may be a yeast fermentation medium or milk fermented by kefir or thermophilic lactic acid bacteria. It may be bacterial exopolysaccharides, glycated proteins, or condensed collagen. In certain embodiments of a process according to the invention, said at least one soluble fiber is selected from the group consisting of inulins, pectins, carrageenans, and alginates. In these embodiments, the flour comprises an amount by mass of at least one soluble fiber such that the ratio of this amount to the amount of said heteromannan is between 25% and 75%.

[0052] In certain embodiments of a process according to the invention, the flour has an average particle size of less than 500 µm - in particular between 100 µm and 300 µm.

[0053] In certain embodiments of a process according to the invention, the aqueous liquid composition is water. This may be pure water. It may also be a suitable salt buffer for adjusting the pH and / or salinity of said aqueous liquid composition. In any case, the aqueous liquid composition and the food solid are free from any alkaline agent—in particular calcium hydroxide (Ca(OH)₂) and / or sodium carbonate—that releases the acetate group of glucomannan. According to certain embodiments of a process according to the invention, nothing prevents the addition of at least one protein, a fermentation wort—in particular a fermentation wort containing proteins—, or at least one food yeast—in particular Saccharomyces cerevisiae-or at least a dietary yeast with said aqueous liquid composition. Nothing prevents, according to certain embodiments of a process according to the invention, adding a quantity of cellulose to said aqueous liquid composition or using, as the aqueous liquid composition, any aqueous cellulose preparation obtained from an industrial process. This avoids an energy-intensive step of dehydrating the aqueous cellulose preparation.

[0054] In certain advantageous embodiments of a process according to the invention, the food solid is subjected to a shaping step by extrusion—in particular by hot extrusion, especially by hot pressure extrusion. Advantageously, the food solid is extruded through a pasta-forming die (for example, spaghetti). There is nothing preventing the food solid from being extruded to form a noodle shape, a rice shape, a lasagna shape, or a wrap shape. Advantageously, this extrusion is carried out in a twin-screw extruder. However, there is nothing preventing the extrusion from being carried out using a household kitchen utensil such as a meat grinder.

[0055] In certain advantageous embodiments of a process according to the invention, the extrusion shaping step is a co-extrusion step of a food solid in which an outer surface layer consisting of a first food solid and an underlying core consisting of a second food solid distinct from the first food solid are simultaneously formed. In certain advantageous embodiments of a process according to the invention, the first food solid is a food solid rich in glucomannans of " konjac » and the second food solid is a food solid rich in guar galactomannans. In some advantageous embodiments of a process according to the invention, the first food solid is formed from flour of " konjac » and the second food solid is a food solid formed from guar flour.

[0056] In certain advantageous embodiments, the process according to the invention includes a step of sterilizing the food solid. Such a sterilization step is carried out by any suitable means for preparing a sterile food solid that can be stored while substantially preserving its initial organoleptic properties. This hot sterilization step is performed on a food solid placed in a closed container that is airtight and impermeable to microorganisms and fluids—in particular, gases.

[0057] In some advantageous embodiments, the food solid is prepared with a high ratio of the amount of flour to the amount of aqueous liquid composition so that the food solid placed in an aqueous liquid dish hydrates and reaches a dryness level chosen to best adjust the organoleptic properties of the dish, particularly within a reasonable time.

[0058] The invention also relates to a food solid obtained by a process according to the invention.

[0059] The invention relates to a food solid comprising a mixture of: a quantity of a flour comprising at least one polysaccharide, called heteromannan, chosen from the group formed by glucomannans and galactomannans, and a quantity of an aqueous liquid composition, characterized in that said heteromannan is present in such quantity that the ratio of the mass of said heteromannan in the food solid to the mass of said aqueous liquid composition in the food solid is between 5% and 35%, and in that the food solid is: cohesive, non-adhesive—in particular non-adhesive to the touch—capable of absorbing a quantity of an aqueous liquid by bringing said food solid into contact with the aqueous liquid, and suitable for being shaped by extrusion; and in that at least one glucomannan is a tuber glucomannan d'Amorphophallus konjac, The food solid is free from any alkaline agent - in particular calcium hydroxide (Ca(OH)2) and / or sodium carbonate - from the conversion of native tuber glucomannan d'Amorphophallus konjac in glucomannan, at least partially deacetylated.

[0060] The amount of aqueous liquid absorbed by the food solid is assessed by weighing it. This is done by immersing an initial quantity of the food solid in a volume of aqueous liquid at a temperature of 20°C. After immersion, the entire hydrated food solid is collected, drained, and weighed. The weight gain and water absorption of the food solid are then evaluated.

[0061] Advantageously, and according to the invention, the food solid is substantially inelastic. The food solid exhibits the organoleptic properties of a non-rubbery solid.

[0062] The food solid is non-adhesive and non-coalescent by contact of parts of said food solid at temperature of use and atmospheric pressure.

[0063] The food solid is suitable to be shaped by extrusion.

[0064] In certain embodiments, a food solid according to the invention comprises - in particular predominantly - at least one glucomannan - in particular at least one glucomannan from flour of " konjac »- and / or at least one galactomannan - in particular at least one guar galactomannan-.

[0065] In some embodiments, a food solid according to the invention comprises at least one insoluble fiber - in particular cellulose-.

[0066] In some embodiments, at least one glucomannan is a glucomannan from tuber of Amorphophallus konjac and the food solid is free from any alkaline agent - in particular calcium hydroxide (Ca(OH)2) and / or sodium carbonate - from the conversion of native glucomannan from tuber of Amorphophallus konjac in glucomannan, at least partially deacetylated.

[0067] In some embodiments, the food solid is in the form of non-coalescent strands that bond together simply by contact, particularly at serving temperature and atmospheric pressure. The food solid is also in a fractionated state, each fraction being elongated and having substantially the same shape in any transverse cross-section ("spaghetti"), the fractions not bonding together by contact.

[0068] In some embodiments, the food solid according to the invention is sterile.

[0069] In certain embodiments, the food solid according to the invention is packaged in a sterile state in a closed container that is airtight and impermeable to microorganisms and fluids—in particular, gases. The extruded food solid is non-coalescent, especially during hot, moist sterilization under pressure.

[0070] The food solid according to the invention is free from any alkaline agent - in particular calcium hydroxide (Ca(OH) 2 ) and / or sodium carbonate-.

[0071] The invention also relates to such a food solid for use as a medicinal product. The food solid can be used in human and / or animal nutrition – particularly in pet food.

[0072] The invention also relates to such a food solid that can be used in food—particularly in human and / or animal food. The invention also relates to such a food solid for its use as a substitute for starchy foods.

[0073] The food solid can be used in a step of preparing a dish intended to be consumed cold, particularly at a temperature below 25°C. This could be a smoothie to be consumed at a low temperature, specifically between 1°C and 10°C. The food solid is non-coalescent at its serving temperature of between 1°C and 10°C. It could also be a food solid to be consumed in a salad at a temperature of approximately 15°C to 30°C. The food solid is non-coalescent at its serving temperature of between 15°C and 30°C.

[0074] The food solid may be used in a step of preparing a dish intended to be consumed hot, particularly at a temperature above 25°C. It may be a food solid to be consumed as a hot dish at a temperature between 40°C and 60°C. The food solid is non-coalescent at its intended temperature of use between 40°C and 60°C. It may also be a food solid to be consumed in a hot soup at a temperature between 60°C and 100°C. The food solid is non-coalescent at its intended temperature of use between 60°C and 100°C.

[0075] In some embodiments of a process according to the invention, a food solid is prepared having an outer surface layer consisting of a first food solid and an underlying core consisting of a second food solid distinct from the first food solid. In some embodiments, a food solid is prepared having an outer surface layer consisting of a first food solid and an underlying core consisting of a second food solid distinct from the first food solid, by co-extrusion of the first food solid for the outer surface layer and the second food solid for the underlying core, in two coaxial directions. In some embodiments, the first outer food solid consists essentially of at least one glucomannan.In some embodiments the first external solid food consists essentially of at least one glucomannan - in particular flour of . « konjac »The second underlying food solid consists essentially of at least one galactomannan—in particular, guar gum. This forms a non-coalescent food solid, which is particularly non-coalescent when sterilized by heat. Such a food solid can be prepared by any means, including co-extrusion along two coaxial directions of the first underlying food solid and the second outer food solid. There is nothing to prevent the food solid according to the invention from being prepared in the form of particles having an inner core inscribed within and enclosed by an outer surface layer. Nor is there anything to prevent the food solid from having at least one layer of at least one additional food solid interposed between the underlying core—in particular, the inner core—and the outer surface layer.

[0076] A food solid according to the invention exhibits properties of absorption of aqueous liquid, particularly water, and of swelling compatible with its use in culinary preparations. In particular, such slow and delayed swelling of a food solid according to the invention during digestion ensures a feeling of satiety for the consumer, limiting the food intake to the amount of food necessary for their metabolism. Through its adjusted and balanced composition of insoluble and soluble fibers, particularly soluble fibers of the "heteromannan" type and with a reduced glycemic index, it allows for the rheological regulation of digestive transit, particularly intestinal transit, limits the massive intake of glucose during digestion, and promotes the development of a diverse and protective intestinal microbiota against digestive metabolic disorders.

[0077] Other objects, features and advantages of the invention will become apparent from the following description and the non-limiting examples given of some of its possible embodiments.

[0078] In a process according to the invention, a food solid is produced from a flour containing mainly polysaccharides selected from glucomannans and galactomannans and an aqueous liquid composition by a process according to the invention without forming a strongly sticky solid unsuitable for shaping by extrusion. A non-sticky food solid is formed from flour containing flour of " konjac » without requiring alkaline treatment of the flour and water mixture with calcium hydroxide, necessary to obtain the « konnyaku ». The food solid according to the invention does not give off an unpleasant odor to a Western consumer, characteristic of « konnyaku ».The nutritional, culinary, and gastronomic appeal of the food solid according to the invention stems from its adjustable organoleptic properties. Furthermore, the food solid according to the invention exhibits swelling properties in water—properties virtually nonexistent in the « konnyaku » which is stable indefinitely and does not swell - giving it a satiating power superior to the satiating power of the " konnyaku ». Also, the solid food according to the invention is formed of soluble fibers digestible by and to the benefit of the microorganisms of the microbiota, unlike the " konnyaku » whose polysaccharides, modified by alkaline treatment, are poorly digestible.

[0079] In a process for preparing a food solid according to the invention, a flour comprising at least one polysaccharide selected from the group formed by glucomannans and galactomannans is chosen or made.

[0080] Glucomannans are high molecular weight polysaccharides composed of a main chain of D-glucose and D-mannose linked by β-(I-4) bonds, with a non-regular distribution of D-glucose and D-mannose. The ratio of D-mannose to D-glucose in a glucomannan, expressed in moles, is approximately 1.6. Some D-mannose hydroxyl groups in glucomannans of " konjac » are carriers of acetyl groups at positions C2, C3, or C6. Among glucomannans, those from tubers of Amorphophallus konjac.

[0081] Galactomannans are polysaccharides formed from a main chain made up of galactose and mannose linked by β-(I-4) bonds.Among the galactomannans, at least one galactomannan is used, chosen from the group consisting of a galactomannan from fenugreek gum in which the ratio of the number of moles of mannose to the number of moles of galactose is approximately 1:1, a galactomannan from guar gum in which the ratio of the number of moles of mannose to the number of moles of galactose is approximately 2:1, a galactomannan from tara gum in which the ratio of the number of moles of mannose to the number of moles of galactose is approximately 3:1, a galactomannan from locust bean gum in which the ratio of the number of moles of mannose to the number of moles of galactose is approximately 4:1, or a galactomannan from cassia gum in which the ratio of the number of moles of mannose to the number of moles of galactose is on the order of 5 / 1.

[0082] In a process for preparing a food solid according to the invention, a flour comprising at least one guar galactomannan is selected or prepared. Such a galactomannan provides a supply of galactose, ensuring the diversification of the microorganisms constituting the microbiota.

[0083] In some embodiments, the flour is a mixture of cellulose powder – in particular microcrystalline cellulose – and flour of “ konjac ». In some embodiments, the cellulose has an average particle size between 100 µm and 300 µm. There is nothing to prevent the flour from containing at least one compound selected from the group consisting of inulin, lignin, tannins, hemicellulose, collagen, pectin, etc.

[0084] In a process for preparing a food solid according to the invention, the free-flowing dispersion is formed by mixing—particularly at low temperature—and under mechanical stress, a flour comprising at least one polysaccharide selected from the group consisting of glucomannans and galactomannans in an aqueous liquid composition. This mixing step can be carried out by rapidly sprinkling the flour, under vigorous stirring, into the quantity of cold aqueous liquid composition—particularly water. This dispersion is achieved in such a way as to transiently form a free-flowing dispersion with a dynamic viscosity of less than 100 Pa.evolving spontaneously to form the aqueous cohesive solid substantially free of free aqueous liquid composition and of dynamic viscosity greater than the dynamic viscosity of said flowing dispersion, then the maturation and hot hardening of the aqueous cohesive solid is carried out so as to form the food solid.

[0085] After the maturation stage by heating, the pasta is extruded at high temperature and under high pressure through the dies of an extruder to produce products of various shapes and sizes, noodles, rice, lasagna, wraps, etc.

[0086] A solid food product according to the invention allows for limiting the proportion of carbohydrates (monosaccharides and disaccharides) in the diet. It also allows for a sustained release of nutrients during digestion. It provides a feeling of satiety through the addition of fiber and the swelling of this fiber, thus preventing the temptation to overeat.

[0087] A solid food according to the invention is a non-starchy food capable of providing desired organoleptic sensations of texture and taste, and of satiety, through a balanced intake of soluble and insoluble fiber. Such a solid food allows for consideration of each consumer's specific digestive characteristics, such as age, sex, level of physical activity, rate of digestive transit, general health, and the biodiversity and dynamism of the gut microbiota.

[0088] Example 1 : Flour of " konjac ».A solid food product is prepared according to the invention by rapidly adding, under vigorous stirring, a mass of tuber flour. Amorphophallus konjacA 120 mesh grain size (Kalys Gastronomie, France) is added to a mass of water at a temperature of 4°C. Typically, for a volume of 100 mL of water at 4°C, the corresponding quantity of flour is added in less than 5 seconds, specifically on the order of 3 seconds. The quantities of flour and water are given in Table 1 below. A free-flowing dispersion is formed, evolving into a non-adhesive, aqueous, cohesive solid. A maturation step of the non-adhesive, aqueous, cohesive solid is carried out at a temperature of 118°C under autogenous pressure in an autoclave or pressure cooker. This results in a cohesive, non-adhesive food-grade solid with increased hardness compared to the aqueous cohesive solid. This hardened food-grade solid is then extruded to give it the shape of "spaghetti." Preferably, the food solid with a ratio (mass of flour / mass of water) greater than or equal to 15% is extruded at high temperature.Preferably, the food-grade solid with a flour / water ratio of less than 15% is extruded at a low temperature. Preferably, the food-grade solid with a flour / water ratio of around 5% is extruded at a temperature of around +4°C. The resulting cohesive, non-sticky food-grade solid is in the form of "spaghetti" that is substantially non-coalescent upon contact.

[0089] The rate of water absorption of the food solid according to the invention is evaluated. An initial quantity of food solid is placed in an excess volume of water at a temperature of 20°C. 30, 60, 120, and 180 minutes after mixing the quantity of food solid and the quantity of water, the entire quantity of food solid is collected, drained, and weighed. The weight gain of the food solid and the rate of water absorption by the food solid are thus evaluated. The results are given in Table 1 below, in which column "A" represents the mass (in grams) of flour used to form the food solid, column "B" represents the mass (in grams) of water used to form the food solid, and column "C" represents the ratio of the mass (in grams) of flour used to form the food solid to the mass (in grams) of food solid.Column "D" represents the increase in mass (in grams) of the food solid maintained for 30 min in excess water at 20°C, column "E" represents the increase in mass (in grams) of the food solid maintained for 60 min in excess water at 20°C, column "F" represents the increase in mass (in grams) of the food solid maintained for 120 min in excess water at 20°C, and column "G" represents the increase in mass (in grams) of the food solid maintained for 180 min in excess water at 20°C. The values ​​in parentheses represent the ratio (as a percentage) between the mass change and the initial mass of the food solid. [Table 1] A B C D E F G Farine, g Water, g 30 min 60 min 120 min 180 min 5 100 4,8% 12 g (11,4%) 23 g (21,9%) / / 7,5 100 7,0% 14 g (13,0%) 27 g (25,1%) / / 10 100 9,1% 16 g (14,5%) 33 g (30,0%) / / 15 100 13,0% 45 g (39,1%) 80 g (69,5%) / / 25 100 20,0% 55 g (44,0%) 98 g (78,4%) 150 g (120,0%) 207 g (165,6%) 40 100 28,5% 100 g (71,4%) 180 g (128,6%) 205 g (146,4%) 320 g (228,6%)

[0090] An increase in the mass of the food solid immersed in pure water at 20°C is observed, this increase being indicative of the swelling properties of the food solid according to the invention. The kinetics of mass increase of the food solid immersed in excess water at a temperature of 20°C is, however, slow, representative of the metastable state of the constituent material of the food solid and compatible with its use in culinary preparations. This slow kinetics of water absorption by the food solid according to the invention contrasts with the excessively rapid hydration kinetics of the flour of " konjac » not treated by a process according to the invention. The non-adhesion and hardness properties of the food solid according to the invention contrast with the adhesive properties of flour. « konjac"hydrated by adding water at room temperature. These non-stick and hardness properties of the food solid according to the invention allow the food solid to be shaped, for example by extrusion and sterilized at high temperature.

[0091] A similar test is also carried out by placing a quantity of food solid according to the invention in an excess volume of water at a temperature of 100°C. The results are given in Table 2 below, in which column "A" represents the mass (in grams) of flour added for the formation of the food solid, column "B" represents the mass (in grams) of water added for the formation of the food solid, column "C" represents the ratio of the mass (in grams) of flour added for the formation of the food solid to the mass (in grams) of the food solid, column "H" represents the increase in mass (in grams) of the food solid maintained for 30 min in an excess of water at 100°C and, in parentheses, the ratio (in percentage) between the change in mass and the starting mass of the food solid. [Table 2] A B C H Farine, g Water, g 15 min 10 100 9,1% 30 g (28,6%) 15 100 13,0% 80 g (74,4%) 25 100 20,0% 128 g (116,4%) 40 100 28,5% 213 g (185,2%)

[0092] The kinetics of mass increase of the food solid immersed in an excess of water at a temperature of 100°C is however slow, representative of the metastable state of the constituent material of the food solid and compatible with its use in culinary preparations.

[0093] The food solids described in Example 1 are stable during subsequent sterilization. From a value of 20% of the ratio of the mass (in grams) of flour used to form the food solid to the mass (in grams) of the food solid, and for values ​​of this ratio exceeding 20%, no coalescence of the "spaghetti" is observed during heat sterilization. In particular, the "spaghetti" separates upon simple immersion in water. However, there is nothing preventing the food solid from being prepared extemporaneously, notably in the form of "spaghetti," for use in culinary preparations.

[0094] The food solids described in Example 1 are formed from tuber flour. Amorphophallus konjacThey consist primarily of glucomannans. Since the upper part of the human digestive tract, comprising the mouth, pharynx, esophagus, stomach, and small intestine, lacks an enzymatic composition adapted for the digestion of glucomannans, the solid foods described in Example 1 reach the colon without having been hydrolyzed, without releasing glucose, do not contribute significantly to blood glucose levels, and have a caloric value of approximately 2 kcal per gram of glucomannan. They are hydrolyzed by microorganisms in the colon, which produce enzymes adapted for this hydrolysis, releasing glucose and mannose that can be used by the colon microorganisms for their own metabolism and the maintenance of their diversity.

[0095] It is important to note that refined starchy foods, such as white bread and white rice, are hydrolyzed and reabsorbed before reaching the small intestine and do not contribute to the maintenance and development of gut microbiota microorganisms. Exclusive consumption of such refined starchy foods results in the depletion of at least some of these microorganisms and a depletion of the gut microbiota.

[0096] Example 2Guar flour. A food solid according to the invention is prepared by a process as described in Example 1 by rapidly adding, under vigorous stirring, a mass of guar flour (Kalys Gastronomie, France) to a mass of water at a temperature of 4°C. Typically, for a volume of 100 mL of water at 4°C, the corresponding quantity of flour is added in less than 5 seconds, in particular on the order of 3 seconds. The quantities of flour and water are given in Table 3 below, in which column "I" represents the mass (in grams) of guar flour used to form the food solid, column "J" represents the mass (in grams) of water used to form the food solid, and column "K" represents the ratio of the mass (in grams) of flour used to form the food solid to the mass (in grams) of food solid.The food solid formed from guar flour according to a process conforming to the process described in Example 1 is cohesive and non-sticky, and of increased hardness compared to the food solid formed after mixing at 4°C. This hardened food solid is subjected to extrusion to give it the shape of "spaghetti". The rate of water absorption of the food solid extruded according to the invention is evaluated as described in Example 1. In Table 3, the columns "L", "M" and "N" represent the increase in mass (in grams) of the food solid maintained for 60 min, 120 min and 210 min respectively, in excess water at 20°C and, in parentheses, the ratio (in percentage) between the mass change and the initial mass of the food solid. [Table 3] I J K L M N Farine, g Water, g 60 min 120 min 210 min 10 100 9,1% 35 g (31,8%) / / 15 100 13,0% 80 g (69,6%) / / 25 100 20,0% 108 g (86,4%) 160 g (128,0%) 172,8 g (120,0%) 40 100 28,6% 134 g (95,7%) 217 g (155,0%) 311 g (222,1%)

[0097] An increase in the mass of the food solid immersed in pure water at 20°C is observed, this increase being indicative of the swelling properties of the food solid according to the invention. However, the rate of mass increase of the food solid immersed in excess water at 20°C is slow, representative of the metastable state of the constituent material of the food solid and compatible with its use in culinary preparations.

[0098] The food solids described in Example 2 are stable during subsequent sterilization. From a value of 25% of the ratio of the mass (in grams) of flour used to form the food solid to the mass (in grams) of the food solid, and for values ​​of this ratio greater than 25%, no coalescence of the "spaghetti" is observed during their heat sterilization and storage in a heat-sterilized form.

[0099] However, there is nothing preventing the preparation of solid foods, particularly in the form of "spaghetti," immediately and without sterilization for use in culinary preparations. A device such as a lever-type potato ricer, commonly used in kitchens, is advantageous for cold extrusion. There is also nothing preventing the preservation of solid foods at low temperatures, such as freezing temperatures, for later use in culinary preparations.

[0100] Example 3 Mixed flour of " konjac » and "guar". A food solid according to the invention is prepared by a process as described in Example 1 by the rapid addition, under vigorous stirring, of a mass of a mixture of tuber flour. Amorphophallus konjac « konjac »(Kalys Gastronomie, France) and Guar flour (Kalys Gastronomie, France) in a mass of water at a temperature of 4°C. Typically, for a volume of 100 mL of water at 4°C, the corresponding quantity of flour is added in less than 5 seconds, specifically on the order of 3 seconds. The quantities of flour and water are given in Table 4 below, in which the column "N" represents the mass (in grams) of flour of " konjac "Added for the formation of the food solid, column "O" represents the mass (in grams) of "guar" flour added for the formation of the food solid, column "P" represents the mass (in grams) of water added for the formation of the food solid, column "Q" represents the ratio of the mass (in grams) of flour added for the formation of the food solid to the mass (in grams) of food solid. The food solid formed from mixed flour of " konjac »and "guar" according to a process conforming to the process described in example 1 is cohesive and non-sticky and of increased hardness compared to the food solid formed at the end of the mixing at 4°C. This hardened food solid is subjected to extrusion so as to give the food solid the shape of "spaghetti" by means of a lever-operated potato press device.

[0101] The rate of water absorption of the extruded food solid according to the invention is evaluated as described in Example 1. In Table 4, the columns "R" and "S" describe the increase in mass (in grams) of the food solid maintained for 60 min and 120 min respectively in an excess of water at 20°C and, in parentheses, the ratio (in percentage) between the change in mass and the starting mass of the food solid. [Table 4] N O P Q R S Flour « konjac », g Farine de « guar », g Water, g 60 min 120 min 20 20 100 28,6% 177 g (126,4%) 233 g (166,4%)

[0102] An increase in the mass of the food solid immersed in pure water at 20°C is observed, this increase being indicative of the swelling properties of the food solid according to the invention. However, the rate of mass increase of the food solid immersed in excess water at 20°C is slow, representative of the metastable state of the constituent material of the food solid and compatible with its use in culinary preparations.

[0103] Example 4 Mixed flour of " konjac » and insoluble fiber, cellulose. A food solid according to the invention is prepared by a process as described in Example 1 by rapidly adding, under vigorous stirring, a mass of a mixture of tuber flour. Amorphophallus konjac « konjac »(Kalys Gastronomie, France) and cellulose in a mass of water at a temperature of 4°C. Typically, for a volume of 100 mL of water at 4°C, the corresponding quantity of flour is added in less than 5 seconds, specifically on the order of 3 seconds. The quantities of flour and water are given in Table 5 below, in which column "T" represents the mass (in grams) of flour of " konjac column "U" represents the mass (in grams) of microcrystalline cellulose brought into the flour for the formation of the food solid, column "V" represents the mass (in grams) of water brought into the flour for the formation of the food solid, column "W" represents the ratio of the mass (in grams) of flour brought into the flour for the formation of the food solid to the mass (in grams) of food solid.

[0104] The solid food formed from mixed flour of " konjac » and cellulose according to a process conforming to the process described in example 1 is cohesive and non-adhesive and of increased hardness compared to the food solid formed at the end of the mixing at 4°C. This hardened food solid is subjected to extrusion to give the food solid the shape of "spaghetti" by means of a lever-operated potato press device.

[0105] The rate of water absorption of the extruded food solid according to the invention is evaluated as described in Example 1. In Table 5, columns "X" and "Y" describe the increase in mass (in grams) of the food solid maintained for 60 min and 120 min respectively in excess water at 20°C and, in parentheses, the ratio (in percentage) between the change in mass and the starting mass of the food solid. [Table 5] T U V W X Y Flour « konjac », g Cellulose, g Water, g 60 min 120 min 20 20 100 28,6% 109 g (77,9%) 144 g (102,8%)

[0106] An increase in the mass of the food solid immersed in pure water at 20°C is observed, this increase being indicative of the swelling properties of the food solid according to the invention. The kinetics of mass increase of the food solid immersed in excess water at a temperature of 20°C are, however, slow, representative of the metastable state of the constituent material of the food solid and compatible with its use in culinary preparations. It has been observed that the use of a flour formed by mixing flours of " konjac » and microcrystalline cellulose allows the formation of a food solid with increased stability compared to the food solid obtained with flour alone from " konjac ». It was also observed that the use of flour "konjac » masks the unpleasant taste of cellulose, especially for a value of the flour mass ratio of "konjac"on the mass of cellulose greater than or equal to 25% and for a proportion of flour of " konjac » in solid food greater than or equal to 9% (ratio of the mass of flour to "konjac" on the mass of solid food greater than or equal to 10%).

[0107] Example 5 : Mixed food solid made from a mixed flour of "konjac" and cellulose. A food solid according to the invention is prepared by a process as described in Example 1, wherein the flour is a mixed flour comprising mass proportions of 50% flour of " konjac » and 50% cellulose. 30 g of this mixed flour is quickly mixed with 100 mL of water at a temperature of +4°C under vigorous stirring. A cohesive, non-sticky, and essentially non-coalescent food-grade solid is obtained, in which the unpleasant taste of the cellulose is masked.

[0108] Example 6: Mixed food solid made from a mixed flour of "konjac" and cellulose. A food solid according to the invention is prepared by a process as described in Example 1, but in which the flour is a mixed flour comprising mass proportions of 1 / 3 flour of " konjac » and 2 / 3 cellulose. 30 g of said mixed flour is mixed in 100 mL of water at a temperature of +4°C. A cohesive, non-sticky, and substantially non-coalescent food solid is obtained, in which the unpleasant taste of the cellulose is masked.

[0109] Example 7 : Mixed food solid made from a mixed flour of "konjac" and cellulose. A food solid according to the invention is prepared by a process as described in Example 1, but in which the flour is a mixed flour comprising mass proportions of 50% flour of " konjac »and 50% cellulose. 40 g of said mixed flour is mixed in 100 mL of water at a temperature of +4°C. A cohesive, non-sticky, and substantially non-coalescent food solid is obtained, in which the unpleasant taste of cellulose is masked.

[0110] Example 8 : Mixed food solid made from a mixed flour of "konjac" and cellulose. A food solid according to the invention is prepared by a process as described in Example 1, but in which the flour is a mixed flour comprising mass proportions of 25% flour of " konjac » and 75% cellulose. 40 g of said mixed flour is mixed in 100 mL of water at a temperature of +4°C. A cohesive, non-sticky, and substantially non-coalescent food solid is obtained, in which the unpleasant taste of cellulose is masked.

[0111] Example 9 : Mixed food solid made from a mixed flour of "konjac",of cellulose, inulin, tara, and pectin. A food solid according to the invention is prepared by a process as described in Example 1, but in which the flour is a mixed flour comprising approximately 33% of " konjac, approximately 33% cellulose, approximately 11% inulin powder, approximately 11% tara powder, and approximately 11% pectin powder. 45 g of this mixed flour is mixed with 100 mL of water at a temperature of +4°C. The resulting product is a cohesive, non-sticky, and essentially non-coalescent food-grade solid in which the unpleasant taste of cellulose is masked.

[0112] Example 10 Mixed food solid made from mixed flour "konjac" and cellulose. A food solid according to the invention is prepared by a process as described in Example 1, but in which the flour is a mixed flour comprising 50% of " konjac »and 50% cellulose. 30 g of this mixed flour is mixed into a suspension of 15 g of nutritional yeast in 100 mL of water at a temperature of +4°C. This results in a cohesive, non-sticky, and essentially non-coalescent food solid in which the undesirable and unpleasant tastes of the cellulose and nutritional yeast are masked. There is nothing to prevent the use of such a food solid for masking the taste of any other ingredient or condiment.

[0113] The extruded food solids described in Examples 1 to 10 have organoleptic properties compatible with their use in culinary preparations. The food solids according to the invention are rich in heteromannans, particularly glucomannans and / or galactomannans, and thus reduce their glycemic impact compared to that of primarily starch-based compositions.

[0114] A solid food according to the invention is balanced in soluble and insoluble fibers. It is shear-thinning and allows for rheologically controlled digestive transit. Through digestion, it forms a viscous, adhesive, and hydrophilic material conducive to the development and maintenance of microbiota microorganisms.

[0115] Example 11: Preparation of a food product. A food solid is prepared according to the invention by a process as described in Example 1, in which the flour is a flour of " konjac. By extruding the aqueous cohesive solid through a die, a cohesive food-grade solid is obtained in the form of non-adhesive, substantially non-coalescent filaments or "spaghetti." The extruded food-grade solid is mixed with a tomato-based sauce. The inventor observed the tomato sauce diffusing into the filaments of the food-grade solid, forming a peripheral coating that prevents coalescence.

[0116] Other applications are conceivable in the food sector

Claims

1. Process for preparing a food solid, in which is prepared a mixture: - of an amount of a flour comprising at least one polysaccharide, named heteromannan, chosen from the group formed from glucomannans and galactomannans, and - of an amount of an aqueous liquid composition, characterized in that said heteromannan is in an amount such that the ratio of the mass of said heteromannan in the mixture to the mass of said aqueous liquid composition in the mixture is between 5% and 35%, and in that the mixture is prepared by vigorous stirring, via which a substantially homogeneous dispersion is formed, named pourable dispersion, of the flour in the aqueous liquid composition, and having a dynamic viscosity of less than 100 Pa.s, said pourable dispersion then spontaneously changing to form an aqueous cohesive solid which is substantially free of free aqueous liquid composition and which has a dynamic viscosity greater than the dynamic viscosity of said pourable dispersion, and then a step of maturation of the aqueous cohesive solid and of hardening of the aqueous cohesive solid is performed so as to form the food solid, the formed food solid being non-adhesive and non-coalescent by contact at the temperature of use and atmospheric pressure; and in that, since said heteromannan comprises at least one glucomannan, said heteromannan is not subjected to any treatment with an alkaline agent, notably to any treatment with calcium hydroxide (Ca(OH)2) or with sodium carbonate.

2. Process according to Claim 1, characterized in that the aqueous liquid composition is at a temperature below +15°C during the mixing by vigorous stirring.

3. Process according to either of Claims 1 and 2, characterized in that the flour comprises an Amorphophallus konjac tuber flour.

4. Process according to one of Claims 1 to 3, characterized in that the flour comprises an amount of at least one insoluble fibre.

5. Process according to Claim 4, characterized in that the flour comprises cellulose as insoluble fibre.

6. Process according to one of Claims 1 to 5, characterized in that the flour has a mean particle size of less than 500 µm.

7. Process according to one of Claims 1 to 6, characterized in that the aqueous liquid composition is water.

8. Process according to one of Claims 1 to 7, characterized in that the food solid is subjected to a step of forming into shape by extrusion through a die for forming food spaghettis.

9. Process according to one of Claims 1 to 8, characterized in that a food solid having an outer surface layer consisting of a first food solid and a subjacent core consisting of a second food solid different from the first food solid is prepared by coextrusion of the first food solid of outer surface layer and of the second food solid of subjacent core, in two coaxial directions.

10. Process according to one of Claims 1 to 9, characterized in that it comprises a step of sterilization of the food solid.

11. Food solid comprising, as a mixture: - an amount of a flour comprising at least one polysaccharide, named heteromannan, chosen from the group formed from glucomannans and galactomannans, and - an amount of an aqueous liquid composition, characterized in that said heteromannan is in an amount such that the ratio of the mass of said heteromannan in the food solid to the mass of said aqueous liquid composition in the food solid is between 5% and 35%, and in that the food solid is: - cohesive, - non-adhesive, - capable of absorbing an amount of an aqueous liquid by placing said food solid and the aqueous liquid in contact, and - suitable for being formed into shape by extrusion; and in that, since at least one glucomannan is a glucomannan from Amorphophallus konjac tuber, the food solid is free of any alkaline agent for conversion of a native Amorphophallus konjac tuber glucomannan into at least partly deacetylated glucomannan.

12. Food solid according to Claim 11, characterized in that it is in the form of filaments that are not coalescent by simple contact with each other at the temperature of use and atmospheric pressure.

13. Food solid according to either of Claims 11 and 12, for its use as a medicament.

14. Use of a food solid according to either of Claims 11 and 12 in food. ] ]