Method for the production of food products

Abstract

A method for the production of a food product having a modification of the gluten molecules, comprising the steps of: a) mixing at least flour containing gluten with at least one liquid until a uniform mix is obtained; b) accommodating the mix in an airtight container and extracting, within 15 minutes of its obtainment according to step a), air from the airtight container in order to obtain a degree of vacuum, inside the airtight container, at least equal to 70% and keeping the uniform mix inside the container with the degree of vacuum for a time at least equal to 3 hours, so as to obtain a mixture; c) using the mixture obtained at the end of step b) to obtain a food product.

Description

[0001] METHOD FOR THE PRODUCTION OF FOOD PRODUCTS

[0002] The present invention relates to a method for the production of food products, particularly for individuals with disorders correlated with gluten and / or linked to intolerances and allergies in general.

[0003] The term gluten sensitivity is used to define a broad spectrum of disorders, such as celiac disease, Non-Celiac Gluten Sensitivity (NCGS), gluten ataxia, Duhring's dermatitis herpetiformis, and wheat allergy, in which gluten has a central role in the onset of adverse affects. True celiac disease affects approximately 1% of the population, while the percentage of non-celiac sensitivity is approximately 1.5%, but it may be higher. Gluten is mainly contained in foods containing cereals.

[0004] Symptoms of gluten-related disorders include stomach gurgling, abdominal pain, feeling of heaviness and abdominal bloating, diarrhea and joint pain, systemic, cutaneous, and neurological symptoms, and symptoms due to malabsorption or true allergy.

[0005] Celiac disease is characterized by a highly varied clinical picture, ranging from profuse diarrhea with marked weight loss, to extraintestinal symptoms, to association with other autoimmune diseases. Unlike wheat allergies, celiac disease and dermatitis herpetiformis are not induced by epidermal contact with gluten but exclusively by its ingestion. Untreated celiac disease can lead to even dramatic complications, such as intestinal lymphoma.

[0006] Gluten is a protein found in some cereals including wheat, spelt, barley, rye, oats, and Saragolla wheat (known as Kamut). Gluten sensitivity or intolerance can occur at any age and is increasingly common; among other things, it seems that many people suffer from it without knowing it.

[0007] This occurs because certain symptoms that are not always easily linked to this type of intolerance are underestimated.

[0008] The symptoms that appear most frequently in cases of gluten intolerance are as follows: - digestive problems: one may experience bloating, gas, and suffer from diarrhea or constipation. In the case of constipation, attention should be paid in particular with children by noting if the problem appears especially after eating gluten;

[0009] - keratosis pilaris, also known as “chicken skin,” which mainly affects the back of the arms. This could indicate a deficiency of fatty acids and vitamin A, due to malabsorption of these nutrients caused by gluten in the intestine;

[0010] - sense of tiredness, fatigue, brain fog or particular feeling of mental and physical heaviness after eating a meal containing gluten;

[0011] - symptoms of the neurological type, such as for example vertigo, feeling of losing one’s balance, dizziness up to actual fainting, but also anxiety, depression or mood swings;

[0012] - migraines, headaches: in this case, however, it is necessary to exclude the presence of other diseases, periods of stress, premenstrual syndrome or other situations in which this symptom may appear;

[0013] - hormonal imbalances, such as very strong premenstrual syndrome, polycystic ovary syndrome or unexplained infertility;

[0014] - joint inflammation, swelling, or pain (not due to trauma or ongoing disease), for example in fingers, knees, or hips.

[0015] Celiac disease can be identified with absolute certainty by serologic detection and biopsy of the duodenal mucosa during duodenoscopy.

[0016] Diagnostic investigations for celiac disease must necessarily be performed during a diet comprising gluten.

[0017] Currently, a gluten-free diet is the only available treatment for celiac disease.

[0018] It must be followed strictly for one's entire life. Introducing gluten at 12 months rather than 6, as is usually done, does not change the overall risk while delaying the onset of celiac disease, but it may reduce the risk of developing this condition in children at high genetic risk. Some individuals also have intolerances and / or allergies to other foods, for example, containing lactose, such as milk and its derivatives.

[0019] The aim of the present invention is to provide a new method for the production of food products for subjects with eating disorders, for example correlated with gluten or lactose.

[0020] Within the scope of this aim, an object of the invention is to devise a method for the production of food products for subjects with disorders correlated for example with gluten or lactose that can use, as starting ingredients, flours containing gluten, or foods containing lactose.

[0021] Not least object of the invention is to provide a method for the production of food products for subjects with disorders correlated for example with gluten or lactose that is highly reliable, relatively easy to provide, and at competitive costs.

[0022] This aim, as well as these and other objects that will become better apparent hereinafter, are achieved by a method for the production of food products for subjects with gluten- or lactose-related disorders according to claim 1, optionally having one or more of the characteristics of the dependent claims.

[0023] Further characteristics and advantages of the invention will become better apparent from the description of some preferred but not exclusive embodiments of the method for the production of food products for subjects suffering from eating disorders, for example correlated with gluten or lactose, according to the invention.

[0024] The method for the production of food products having a modification of the allergen molecules according to the invention comprises: a) obtaining a uniform mix containing at least one liquid and one allergen; b) accommodating the uniform mix obtained according to step a) in an airtight container and extracting, within 15 minutes of its obtainment according to step a), air from said airtight container to obtain a degree of vacuum, inside the airtight container, at least equal to 70% and keeping the uniform mix inside the container with said degree of vacuum for a time at least equal to 3 hours, so as to obtain a food base or a food; c) using said food base or said food obtained at the end of step b) to obtain a food product.

[0025] Advantageously, step c), which consists in using said food base or said element obtained at the end of step b), is performed in a clean room and / or in a sterile chamber.

[0026] Such clean room and / or sterile chamber may comprise means for removing any residues and / or dust potentially containing allergens, for example flours. Such removal means may be provided by a blowing device and / or by an extraction device.

[0027] Preferably, all the steps of the method are performed at a clean room and / or sterile chamber, so as to eliminate any risk of contamination. It is also possible to provide, in some embodiments, an increase in the degree of vacuum, for example to 90%, reducing the holding time of the uniform mix inside the container with said degree of vacuum to at least 15 minutes.

[0028] In this regard, according to a further aspect, the method for the production of food products having a modification of the allergen molecules according to the present invention comprises: a) obtaining a uniform mix containing at least one liquid and one allergen; b) accommodating the uniform mix obtained according to step a) in an airtight container and extracting, within 15 minutes of its obtainment according to step a), air from the airtight container in order to obtain a degree of vacuum, inside the airtight container, at least equal to 70% and keeping the uniform mix inside the container with said degree of vacuum for a time at least equal to 15 minutes, so as to obtain a food base or a food; c) using the food base or food obtained at the end of step b) to obtain a food product.

[0029] Advantageously, the method according to the invention provides for keeping the uniform mix inside the container with said degree of vacuum for a time of at least 30 minutes.

[0030] More particularly, the method according to the invention provides for keeping the uniform mix inside the container with said degree of vacuum for a time at least equal to 60 minutes.

[0031] Conveniently, the method according to the invention provides for keeping the uniform mix inside the container with said degree of vacuum for a time at least equal to 90 minutes.

[0032] In some applications and for the production of certain foods, it is possible to provide that step b) of the method is performed by obtaining a particularly high degree of vacuum inside the airtight container, at least equal to 90%, preferably at least equal to 95%, and by keeping the uniform mix inside the container with said degree of vacuum for an extremely short time, for example at least equal to 15 seconds, preferably at least equal to 30 seconds, and more preferably at least equal to 1 minute.

[0033] The method is particularly suitable for the production of products by means of “industrial” processes without rising, such as for example gnocchi, pasta, etc..

[0034] With reference to a first embodiment, the present invention comprises a method for the production of food products which comprises: a) mixing at least flour containing gluten with at least one liquid until a uniform mix is obtained; b) accommodating the uniform mix obtained according to step a) in an airtight container and extracting, within 15 minutes of its obtainment according to step a), air from said airtight container in order to obtain a degree of vacuum, inside the airtight container, at least equal to 70% and keeping the uniform mix inside the container with said degree of vacuum for a time at least equal to 3 hours, so as to obtain a mixture; c) using the mixture obtained at the end of step b) to obtain a food product.

[0035] The products obtained are thus suitable to be eaten by individuals with gluten-related disorders.

[0036] The term gluten-related disorders refers to gluten sensitivity, gluten intolerance, and celiac disease.

[0037] Advantageously, the airtight container used in step b) can be constituted by a bag, even a flexible one, or by a rigid container.

[0038] The method according to the invention provides, in step b), for extracting air from the container to obtain an absolute pressure of less than 30 KPa.

[0039] Then, once the air has been extracted to place the mix at least partially in vacuum, the container is sealed in such a way as to allow the mix to be kept in an at least partial vacuum condition for the time required for the desired effect to occur.

[0040] Alternatively, step b) may provide for subjecting the uniform mix to a predetermined external pressure by applying to the outer surface of the mix obtained according to step a) an additional pressure with respect to the ambient pressure.

[0041] Preferably, the step of accommodating the uniform mix obtained according to step a) in a container and in extracting air to obtain an at least partial vacuum is carried out within 10 minutes of obtaining the uniform mix according to step a).

[0042] Conveniently, the step of extracting air from the airtight container to obtain a degree of vacuum provides for obtaining a degree of vacuum at least equal to 80%.

[0043] Even more preferably, such step provides for obtaining a degree of vacuum at least equal to 85%.

[0044] It has been found that it is particularly advantageous for such step to provide for obtaining a degree of vacuum at least equal to 90%. The core of the invention consists, in practice, in subjecting the uniform mix to a degree of vacuum, as indicated above, immediately after finalization of the uniform mix, since, only immediately after finalization of the uniform mix the gluten molecule is malleable.

[0045] A degree of vacuum equal to 70% corresponds to a pressure reduction equal to 70% of the ambient pressure (substantially equal to 100 kPa), so as to obtain a reduction, inside the container, of 70 kPa, obtaining an absolute pressure of 30 kPa or less.

[0046] Applying the degree of vacuum immediately after the uniform mix is obtained in fact changes the shape and / or size of the gluten molecule, and of allergens in general, while maintaining their function within the mixture.

[0047] Thus, the aim of the invention is the application of the vacuum immediately after, within 10 to 15 minutes at most, the obtainment of the uniform mix.

[0048] The method according to the invention allows to achieve the following advantages:

[0049] - preservation of the presence in the mixture of the properties of gluten;

[0050] - the pressure (to which the mixture is subjected) favors protein aggregation processes, at that given time, so that the gluten protein aggregates with other proteins thus forming, from a structural point of view, a larger protein that is no longer recognized as gluten by the immune system's receptor system, thus bypassing all those adverse effects that in some individuals emerge as celiac disease, gluten intolerance or altered gluten sensitivity.

[0051] This is determined from protein electrophoresis analysis, which shows a different signal of the gluten protein in the mixture that has not been subjected to the method according to the invention, compared with the signal of the gluten protein in the mixture obtained according to the method described. This modification prevents the immune system from reading the molecule, bypassing all of its potential negative biological effects.

[0052] The advantage of the method according to the present invention is due to the fact that the chemical properties of gluten, and of allergens in general, are not changed.

[0053] The step of subjecting the uniform mix to the indicated degree of vacuum is performed for a time at least equal to 12 hours, and preferably at least equal to 24 hours, and up to a time equal to 4 days.

[0054] It has been found that an already usable mixture is normally obtained in a time equal to approximately 48 hours.

[0055] Preferably, the liquid is chosen from the group consisting of:

[0056] - water;

[0057] - oil;

[0058] - milk;

[0059] - eggs.

[0060] The mixing step further includes the addition of at least one raising agent.

[0061] A step of further rising of the mixture can also be provided between step b) and step c).

[0062] Preferably, in the case of leavened products, a handling and subsequent leavening step is provided after step b) before proceeding to complete the preparation of the products.

[0063] Provision can also be made for step b) to be carried out at a temperature below room temperature, for example in a refrigerator at a temperature comprised between 3°C and 10°C.

[0064] The method according to the invention provides for the possibility, between step b) and step c), of a step of lowering the temperature of the mixture.

[0065] Specifically, the temperature lowering comprises a step of rapid cooling of the mixture to bring it to a temperature, for example, comprised between -15°C and -30°C in a limited time period (on the order of hours).

[0066] The lowering step can be performed after the mixture has been taken out of the container and after forming the food products and possibly partially allowing said products to rise.

[0067] However, it is possible to proceed with the step of lowering the mixture directly at the end of step b).

[0068] In addition, it is possible to consider performing the method using non-gluten-containing flours as well.

[0069] In this case, it has been found that the resulting baked food is still more digestible.

[0070] The method according to the invention can also be used during the so-called mashing step that is preparatory to brewing.

[0071] Specifically, the mixture of water and ground cereals (typically barley) is subjected to steps b) and c) and optionally brought to the optimal temperatures for the enzymes, released with sprouting, so that they work at full speed, transforming starch into sugars and proteins into amino acids.

[0072] In this case, for example, provision should be made for the container to be constituted by a bell-shaped device configured to achieve a partial or high vacuum so as to allow, while maintaining the vacuum, the mixing of the mixture of water and ground cereals, and the simultaneous cooking for the required time.

[0073] EXAMPLE 1

[0074] Preparation of a mixture for the production of leavened dough suitable for making bread, breadsticks, pizza, focaccia, etc..

[0075] Mix flour for leavened products (specifically a strong flour having a W equal to 360) with added dried sourdough and brewer's yeast with water and salt.

[0076] By way of example, 1-2 g of yeast, 500-700 ml of water and 10-15 g of salt can be used for 1 kg of flour.

[0077] Knead for 10-15 minutes to obtain a uniform mix which is in particular smooth and dry.

[0078] Place the mixture, within 10 minutes, in a flexible container, such as a vacuum bag, and extract air from said container to achieve a pressure, inside the container, of -40 MPa.

[0079] Let the mixture rest inside the container for 24-36 hours.

[0080] Extract the mixture from the container to obtain the products (bread, pizza, focaccia, breadsticks, etc.) to be baked.

[0081] Let the products rise.

[0082] Bake the products at 200 / 220 degrees for 10-15 minutes.

[0083] EXAMPLE 2

[0084] Preparation of a mixture for the production of leavened dough suitable for making fresh pasta, e.g., tagliatelle, fettuccine, maltagliati, etc..

[0085] Mix flour (specifically a flour with a W equal to 220) with added whole eggs (between 8 and 10) and 2 yolks.

[0086] Knead to obtain a uniform mix which is in particular smooth and dry.

[0087] Place the mix, within 10 minutes, in a flexible container and extract air from said container to obtain a pressure, inside the container, of -40 MPa.

[0088] Let the mixture rest inside the container for 24 to 48 hours.

[0089] Remove the mixture from the container.

[0090] Perform sheeting of the mixture to obtain the chosen pasta types.

[0091] Tests performed with mixtures using flour with higher gluten content.

[0092] Tests were performed on a 21 -year-old boy, with celiac disease since age 4 and holding a celiac disease exemption, beta thalassemia trait positive, with reported problems of contact contamination.

[0093] Prior to inclusion of the trial, the subject was asymptomatic with negative antibody hematochemical tests and was on a strictly gluten-free diet.

[0094] After 6 months in which, in addition to the normal gluten-free diet, food such as pasta-brioches-bread obtained according to the method of the present application was added weekly, the subject never experienced any differences whatsoever (asymptomatic).

[0095] The subject also reported that the food obtained according to the method of the present application was more palatable.

[0096] After 6 months, antibodies for celiac disease were repeated and showed negativization despite the combined diet.

[0097] After 9 more months from the start of the trial, the subject underwent esophagogastroduodenoscopy (EGDS), which returned a picture of normality.

[0098] Empirical tests were also carried out on more than a dozen people (either gluten intolerant or with altered gluten sensitivity), with satisfactory results i.e., the subjects, all of them, did not complain of symptoms either acutely or the day after ingestion of the foods obtained according to the method to which the present application relates.

[0099] According to a further embodiment, a method for the production of food products comprises: a) obtaining a uniform liquid or fluid mix containing milk or a milk derivative; b) accommodating the uniform liquid or fluid mix obtained according to step a) in an airtight container and extracting, within 15 minutes after obtaining it according to step a), air from the airtight container in order to obtain a degree of vacuum, inside the airtight container, at least equal to 70% and keeping the uniform mix inside the container with such degree of vacuum for a time at least equal to 3 hours; c) using the mix obtained at the end of step b) to obtain a food product.

[0100] It is also possible to provide that step b) is carried out at a temperature below room temperature, for example in a refrigerator at a temperature between 3°C and 10°C.

[0101] The method according to the invention provides for the possibility, between step b) and step c), of a step of lowering the temperature of the mixture.

[0102] Specifically, the temperature lowering comprises a rapid cooling step to bring the liquid or fluid mix to a temperature for example comprised between -15°C and -30°C and keep this temperature for a period of time comprised between 12 hours and 48 hours, preferably between 24 hours and 36 hours.

[0103] According to a further aspect, the present invention relates to a food production device configured to perform the process according to the invention, and specifically to modify the molecules of allergens.

[0104] In particular, the device may be of the type suitable for industrial or domestic production.

[0105] Such device comprises at least one mixing apparatus configured to obtain a uniform mix containing at least one liquid and one allergen, for example gluten.

[0106] The device further comprises an airtight container, designed to accommodate the uniform mix obtained according to step a) of the method, and configured to extract, within 15 minutes of obtaining it according to step a), air from the airtight container in order to obtain a degree of vacuum, within the airtight container, at least equal to 70% and to keep the uniform mix inside the container with this degree of vacuum for a time of at least 3 hours, so as to obtain a food base or a food.

[0107] The device is furthermore associated with a clean room and / or sterile chamber comprising means for removing any residues and / or dust potentially containing allergens, for example flours. Said removal means may be provided by a blowing device and / or an extraction device.

[0108] Finally, it has been found that in some applications, especially with particularly liquid mixes, an airtight container can be used constituted by a first inner container, to be subjected to a first degree of vacuum, in turn accommodated within a second outer container in turn subjected to a second degree of vacuum, so that the mixture can be subjected to the required degree of vacuum.

[0109] Finally, it has been found that the method according to the invention can also be used for the production of supplements in tablets or bars: in this case, since the cooking step is not typically necessary, the bar or the mixed product in general is subjected to steps b) and c).

[0110] The invention thus conceived is susceptible of numerous modifications and variations, all of which are within the scope of the inventive concept; all the details may furthermore be replaced with other technically equivalent elements.

[0111] The invention thus conceived is susceptible of numerous modifications and variations, all of which fall within the scope of the accompanying claims; all the details may furthermore be replaced with other technically equivalent elements. The disclosures in Italian Patent Application no. 102023000016497, from which this application claims priority, are incorporated herein by reference.

Claims

CLAIMS1. A method for the production of food products having a modification of the allergen molecules, characterized in that it comprises the steps of: a) obtaining a uniform mix containing at least one liquid and one allergen; b) accommodating the uniform mix obtained according to step a) in an airtight container and extracting, within 15 minutes of its obtainment according to step a), air from said airtight container in order to obtain a degree of vacuum, inside the airtight container, at least equal to 70% and keeping said uniform mix inside the container with said degree of vacuum for a time at least equal to 15 minutes, so as to obtain a food base or a food; c) using said food base or said food obtained at the end of step b) to obtain a food product.

2. A method for the production of a mixture for obtaining food products having a modification of the gluten molecules, characterized in that it comprises the steps of: a) mixing at least flour containing gluten with at least one liquid until a uniform mix is obtained; b) accommodating said mix in an airtight container and extracting, within 15 minutes of its obtainment according to step a), air from said airtight container in order to obtain a degree of vacuum, inside said airtight container, at least equal to 70% and keeping said uniform mix inside said container with said degree of vacuum for a time at least equal to 3 hours, so as to obtain a mixture; c) using said mixture obtained at the end of step b) to obtain a food product.

3. The method according to one or more of the preceding claims, characterized in that it provides, in said step b), for the extraction of air from said container in order to obtain an absolute pressure of less than 30 KPa.

4. The method according to one or more of the preceding claims, characterized in that it provides, in said step b), for the extraction of air from said container in order to obtain a degree of vacuum at least equal to 80%, and preferably at least equal to 90%, which substantially corresponds to an absolute pressure at least equal to or lower than 20 KPa, and preferably corresponding to or at least equal to 10 KPa.

5. The method according to one or more of the preceding claims, characterized in that said step b) is performed within 10 minutes of the obtainment of said uniform mix according to step a).

6. The method according to one or more of the preceding claims, characterized in that said step of keeping said uniform mix inside said container is performed for a time at least equal to 12 hours and preferably at least equal to 24 hours.

7. The method according to one or more of the preceding claims, characterized in that said at least one liquid is chosen in the group constituted by:- water;- oil;- milk;- eggs.

8. The method according to one or more of the preceding claims, characterized in that said mixing step further comprises the addition of at least one raising agent.

9. The method according to claim 7, characterized in that it comprises, between said step b) and said step c), a step of further rising of said mix.

10. The method according to one or more of the preceding claims, characterized in that said step b) is performed at a temperature comprised between 3 °C and 10°C.

11. The method according to one or more of the preceding claims,characterized in that it comprises, between said step b) and said step c), a step of lowering the temperature of said mixture.