Use of pre-gelatinized starch rich in amylose and of large particle size as a texturizing agent conferring a pulpy character to pasty food compositions

Abstract

The invention relates to the use of pre-gelatinized starch rich in amylose and of large particle size as a texturizing agent giving a pulpy texture to pasty food compositions.

Description

Title of the invention: Use of pre-gelatinized starch rich in amylose and of large particle size as a texturizing agent giving a pulpy character to pasty food compositions Technical field

[0001] The present invention relates to the use of pre-gelatinized starch rich in amylose and of large particle size as a texturizing agent conferring a pulpy character to pasty food compositions, in particular tomato sauce to be reconstituted, known as “instant”.

[0002] The present invention also relates to a process for preparing pasty food products, remarkable in that between 12 and 18%, preferably of the order of 15% by weight of the total weight of the food composition is replaced by pre-gelatinized starch rich in amylose and of large particle size.

[0003] The invention also relates to a tomato sauce composition in which between 12 and 18%, preferably of the order of 15% by weight of the total weight of the composition is replaced by pre-gelatinized starch rich in amylose and of large particle size.

[0004] The invention also relates to a process for preparing a dry food composition as well as said dry composition intended to be reconstituted. State of the prior art

[0005] For a food composition, the organoleptic characteristics “pulpy” or “granular” are a sensory characterization of the texture linked mainly to the presence of coarsely structured particles.

[0006] Pulpy and grainy textures are thus opposed to creamy or smooth textures.

[0007] As an ingredient of said food compositions, in addition to proteins, lipids and various saccharides, starch is one of the most important texturizing agents used.

[0008] Among the properties of starch for this texturizing agent functionality, we find its capacities:

[0009] - binding with a quantity of water useful for its controlled release and / or its maintenance in said pasty food composition,

[0010] - to modify the rheology of said compositions by the formation of a network three-dimensional and

[0011] - often in synergy with other ingredients or texturizing agents, to ensure a better stability of said compositions, which leads to obtaining a great diversity of texture, ranging from “soft” solid to gel-type structures.

[0012] The texture obtained also contributes decisively to improving the taste of the food composition containing it.

[0013] The use of various starches and their derivatives in the commercial and industrial production of food compositions is common practice.

[0014] By using native and / or modified starch, the sensory and physical properties of food products are decisively influenced, making it possible to adjust the quality of the products almost on demand.

[0015] Synthesized biochemically, a source of carbohydrates, starch is one of the most widespread organic materials in the plant world, where it constitutes the nutritional reserve of organisms.

[0016] It is thus naturally present in the organs and reserve tissues of higher plants, in particular in cereal seeds (wheat, corn, etc.), legume seeds (peas, beans, etc.), potato or cassava tubers, roots, bulbs, stems and fruits.

[0017] Starch is a mixture of two homopolymers, amylose and amylopectin, composed of D-glucose units, linked together by α(1-4) bonds and α(1-6) bonds which are the origin of branches in the structure of the molecule. These two homopolymers differ in their degree of branching and their degree of polymerization. Amylose, slightly branched with short branches, has a molecular mass that can be between 10,000 and 1,000,000 Daltons. The molecule is formed from 600 to 1,000 glucose molecules.

[0019] Amylopectin is a branched molecule with long branches every 24 to 30 glucose units via α(1-6) bonds. Its molecular mass can range from 1,000,000 to 100,000,000 Dalton and its branching level is around 5%. The total chain can be between 10,000 and 100,000 glucose units.

[0020] The ratio between amylose and amylopectin depends on the botanical source of the starch.

[0021] Starch is stored in reserve organs and tissues in a granular state, that is, in the form of semi-crystalline granules.

[0022] This semi-crystalline state is essentially due to the presence of amylopectin macromolecules.

[0023] In the native state, starch grains have a crystallinity rate which varies from 15 to 45% and which essentially depends on the botanical origin and any treatment it has undergone.

[0024] Granular starch, placed under polarized light, then presents under microscopy a characteristic black cross, called a “Maltese cross”.

[0025] This phenomenon of positive birefringence is due to the semi-crystalline organization of these granules: the average orientation of the polymer chains being radial.

[0026] For a more detailed description of granular starch, reference may be made to Chapter II entitled “Structure and morphology of the starch grain” by S. Perez, in the work “Initiation to macromolecular chemistry and physicochemistry”, First Edition, 2000, Volume 13, pages 41 to 86, French Group for the Study and Application of Polymers.

[0027] Dry starch contains a water content that varies from 12 to 20% depending on the botanical origin. This water content obviously depends on the residual humidity of the medium (for an aw = 1, the starch can fix up to 0.5 g of water per gram of starch).

[0028] Heating a starch suspension in excess water to temperatures close to its gelatinization temperature causes irreversible swelling of the grains and leads to their dispersion, then to their solubilization.

[0029] It is in particular these properties which give starch its technological properties of interest.

[0030] For a given temperature range called the “gelatinization range”, the starch grain will swell very quickly and lose its semi-crystalline structure (loss of birefringence).

[0031] All the grains will be swollen to the maximum over a temperature range of the order of 5 to 10°C. A paste is obtained composed of swollen grains which constitute the dispersed phase and of dispersed molecules (corresponding mainly to amylose) which thicken the aqueous continuous phase.

[0032] The rheological properties of starch depend on the relative proportion of these two phases, dispersed and aqueous, and on the swelling volume of the grains. The gelatinization range varies depending on the botanical origin of the starch.

[0033] Maximum viscosity is obtained when the starch paste contains a large number of highly swollen grains. When heating continues, the grains will burst and the material will disperse in the medium. However, solubilization will only occur when temperatures are above 100°C.

[0034] Amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with water molecules and temperatures above 90°C are required to obtain total swelling of the grains (case of amylomais complexed with lipids).

[0035] The disappearance of the grains and the solubilization of the macromolecules lead to a reduction in viscosity.

[0036] Lowering the temperature (by cooling) of the starch paste causes insolubilization of the macromolecules and separation of the phases due to the incompatibility between amylose and amylopectin, then crystallization of these macromolecules occurs.

[0037] This phenomenon is known as retrogradation.

[0038] When a starch contains amylose, it is this first molecule which will undergo retrogradation.

[0039] It will consist of the formation of a double helix and the association of the latter to form “crystals” (type B) which will give, via the junction zone, a three-dimensional network.

[0040] This network is formed very quickly, in a few hours. During the development of this network, the association of the double helices with each other via hydrogen bridge bonds displaces the water molecules associated with the helices and causes significant syneresis.

[0041] As a general rule, common starches and starch derivatives, by their processing method, rather favor the formation of cream or smooth textures.

[0042] For example, in international patent application WO 1993 / 22938, starch-thickened food compositions with improved freeze-thaw stability and a “good” texture, here “smooth” are described.

[0043] The starch is a mixture of gelatinized native starch and amylopectin and the process involves cooking and shearing the amylopectin component of said mixture separately.

[0044] This mixture, the amylopectin component of which is sheared, i.e. mechanically degraded, can only provide a thickening effect, and in no case confer a pulpy effect.

[0045] To remedy this, it is proposed to use native starches rich in intact amylopectin, to confer pulpy or granular textures to certain food compositions.

[0046] Thus, in international patent application WO 2000 / 32061, a process is proposed in which a potato starch rich in amylopectin is added to a food composition in an amount effective to bring about the desired organoleptic modification of the treated food - the richness in amylopectin being understood in this application as an amylopectin content of more than 95%, or even more than 98%.

[0047] According to these authors, only this quality of starch rich in amylopectin makes it possible to reinforce, or even stabilize the pulpy side of the food composition.

[0048] However, it is also mentioned that conventional treatments for preparing food compositions can lead to disturbing the “supra-molecular” structure of starch and must therefore be expressly avoided.

[0049] To remedy this, the inventors found that instead of starch rich in amylopectin, it was more judicious to use starch rich in amylose, and not in native form, but in pre-gelatinized form. General description of the invention

[0050] The present invention relates to the use of pre-gelatinized starch rich in amylose, of large particle size, as a texturizing agent conferring a pulpy character to pasty food compositions, in particular tomato sauce to be reconstituted, known as “instant”.

[0051] Thus, the present invention relates to the use of pre-gelatinized starch rich in amylose and of large particle size as a texturizing agent conferring a pulpy character to pasty food compositions, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which determined according to the German standard DIN 66145:1976-04 is defined by an “n” value greater than 1.7 and a “d'” value greater than 850 μm.

[0052] Preferably, the amylose-rich starch is derived from legumes, more particularly from peas or field beans.

[0053] Thus, the amylose content of the starch is between 25% and 45%, preferably around 35% by total weight of starch.

[0054] More preferably, the particle size of the starch, determined according to the German standard DIN 66145:1976-04, has a value "n" of between 1.7 and 2, preferably of the order of 1.8 and a value "d'" of between 850 and 1000 pm, preferably of the order of 900 pm.

[0055] The pre-gelatinized starch rich in amylose and of large particle size used according to the invention is then introduced into the recipe for pasty food compositions, so as to substitute from 12 to 18%, preferably of the order of 15% by weight of the total weight of the total constituents of said recipe.

[0056] According to another aspect, the invention relates to a process for preparing a dry food composition, in particular a tomato sauce to be reconstituted, the process comprising the replacement of an amount of 12 to 18% by weight with pre-gelatinized starch rich in amylose of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which is determined according to the German standard DIN 66145:1976-04 is defined by an “n” value greater than 1.7 and a “d'” value greater than 850 μm.

[0057] The dry food composition according to the invention is useful in the preparation of pasty food products, in particular “instant” tomato sauce, i.e. a tomato sauce reconstituted from a dry composition. It makes it possible to replace between 12 and 18%, preferably around 15% by weight of the total weight of the dry food product, by pregelatinized starch rich in amylose of large particle size.

[0058] Thus, the invention relates to a process for preparing a pasty food composition, the process comprising the following steps:

[0059] - providing a dry food composition comprising an amount of 12 to 18 % by weight of pre-gelatinized starch rich in amylose of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition;

[0060] - provide an effective amount of water;

[0061] - homogenize the mixture thus obtained between the dry composition and the water;

[0062] - cooking said mixture in order to obtain said pasty food composition, starch pre-gelatinized having an amylose content greater than 25% by weight relative to the total weight of starch and a particle size determined according to German standard DIN 66145:1976-04 and defined by an “n” value greater than 1.7 and a “d'” value greater than 850 pm.

[0063] Preferably, the amylose-rich starch is derived from legumes, more particularly from peas or field beans.

[0064] Thus, the amylose content of the starch is between 25% and 45%, preferably around 35% by total weight of starch.

[0065] More preferably, the particle size of the starch, determined according to the German standard DIN 66145:1976-04, has a value "n" of between 1.7 and 2, preferably of the order of 1.8 and a value "d'" of between 850 and 1000 pm, preferably of the order of 900 pm.

[0066] According to another aspect, the invention relates to a pasty food composition obtained by a preparation process according to the preceding aspect. Preferably, the composition is a reconstituted tomato sauce, called “instant”.

[0067] The invention also relates to a dry food composition intended to be reconstituted to form a pasty food composition, said dry composition comprises an amount of 12 to 18% by weight of pre-gelatinized starch rich in amylose and of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which is determined according to the German standard DIN 66145:1976-04 is defined by an “n” value greater than 1.7 and a “d'” value greater than 850 μm.

[0068] Preferably, said dry food composition is a tomato sauce to be reconstituted. Description of figures

[0069] [Fig.l]

[0070] [Fig.l] shows a photograph of a dry food composition comprising PREGEFLO® L100 F; the magnification of the image is 35.

[0071] [Fig.2]

[0072] [Fig.2] shows a snapshot of a dry food composition comprising PREGEFLO® L100 G; the image magnification is 35.

[0073] [Fig.3]

[0074] [Fig.3] shows a photograph of a dry food composition comprising PREGEFLO® P100 G; the magnification of the image is 35.

[0075] [Fig.4]

[0076] [Fig.4] shows a snapshot of a control dry food composition not comprising PREGEFLO® and corresponding to the negative control; the magnification of the image is 35.

[0077] [Fig.5]

[0078] [Fig.5] shows a photograph of an aqueous composition comprising PREGEFLO® P100 G in water; the magnification of the image is 35.

[0079] [Fig.6]

[0080] [Fig.6] shows a photograph of a food composition comprising PREGEFLO® P100 G intended to be reconstituted taken before the cooking step; the magnification of the image is 35.

[0081] [Fig.7]

[0082] [Fig.7] shows three graphs corresponding to the results of measurements of diameters of type Dmode, D90 and D(4;3), respectively compared to a negative control or to compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO® P100 G.

[0083] [Fig.8]

[0084] [Fig.8] shows three graphs corresponding to the particle size distributions in view of the diameters of type Dmode, D90 and D(4;3), respectively in relation to the compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO® P100 G.

[0085] [Fig.9]

[0086] [Fig.9] shows three photographs (a, b, c) of a control reconstituted pasty food composition not comprising PREGEFLO®; photographs b and c correspond to enlarged photographs of the elements shown by photograph a.

[0087] [Fig. 10]

[0088] [Fig. 10] shows three photographs (a, b, c) of a control reconstituted pasty food composition comprising PREGEFLO® L100 G; photographs b and c correspond to enlarged photographs of the elements shown by photograph a.

[0089] [Fig. 11]

[0090] [Fig. 11] shows three photographs (a, b, c) of a control reconstituted pasty food composition comprising PREGEFLO® L100 F; photographs b and c correspond to enlarged photographs of the elements shown by photograph a.

[0091] [Fig.12]

[0092] [Fig.12] shows three photographs (a, b, c) of a control reconstituted pasty food composition comprising PREGEFLO® P100 G; photographs b and c correspond to enlarged photographs of the elements shown by photograph a.

[0093] [Fig. 13]

[0094] [Fig. 13] shows a graph corresponding to the results of viscosity measurements of pasty food compositions corresponding to a negative control composition not comprising PREGEFLO® or to compositions comprising PREGEFLO® L100 F, PREGEFLO® L100 G or PREGEFLO® P100 G, respectively. Detailed description of the invention

[0095] The present invention therefore relates to the use of pre-gelatinized amylose-rich starches of large particle size as a texturizing agent conferring a pulpy character to pasty food compositions, in particular tomato sauce to be reconstituted, known as “instant”.

[0096] Here, varieties naturally rich in amylose extracted from legumes such as peas and field beans will be more preferably chosen.

[0097] The term "pasty composition" means a wet intermediate composition, of a consistency that is neither totally solid nor totally liquid, but on the contrary soft and supple. In the present invention, relating to tomato sauce, said pasty food composition will have the consistency that everyone knows how to recognize.

[0098] The term “pea” being considered here in its broadest sense and including in particular:

[0099] - all wild varieties of “smooth pea”, and

[0100] - all mutant varieties of "smooth pea" and "wrinkled pea" (in English " wrinkled pea”), regardless of the uses to which said varieties are generally put (human food, animal nutrition and / or other uses).

[0101] Said mutant varieties are in particular those called "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in the article by CL HEYDLEY et al. entitled "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0102] By "fava bean" is meant the group of annual plants of the species Vicia faba, belonging to the group of legumes of the family Fabaceae, subfamily Faboideae, tribe Fabeae. A distinction is made between Minor and Major varieties. In the present invention, wild varieties and those obtained by genetic engineering or varietal selection are all excellent sources.

[0103] By “rich amylose” starch is meant a starch having an amylose content of 25% to 45%, of the order of 35% by weight, relative to the total weight of pea starch.

[0104] By "starch" is meant any composition extracted, in any way whatsoever, from peas or field beans, and whose starch content is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed in dry weight relative to the dry weight of said composition.

[0105] Advantageously, this starch content is greater than 90% (dry / dry). It may in particular be greater than 95%, including greater than 98%.

[0106] By "pregelatinized" starch or "pre-gel" starch, we mean a starch which has been cooked then dried in a starch factory on a drying drum or in an extruder, making the starch soluble in cold water.

[0107] Pre-gelatinization of starch is an operation well known to those skilled in the art in which cooking is carried out at a temperature below the gelatinization temperature of the starch.

[0108] By "coarse particle size" starch is meant a starch containing a particle size, determined according to the German standard DIN 66145 dated April 1976 (DIN 66145:1976-04), at an "n" value of between 1.7 and 2, preferably of the order of 1.8 and a "d'" value of between 850 and 1000 pm, preferably of the order of 900 pm.

[0109] In the present invention, the pre-gelatinized starch of large-grained peas is introduced as a mixture, in powder form, with the various ingredients of the food composition in question, in this case an “instant” tomato sauce.

[0110] As exemplified below, the introduction into the recipe is carried out by substituting a portion of the powdered tomato, from 30 to 35% by weight.

[0111] This leads to introducing the pre-gelatinized starch of large-grained peas used according to the invention, into the “instant” tomato sauce recipe, so as to substitute 12 to 18%, preferably around 15% by weight of the total weight of the components of said recipe.

[0112] The contribution of such a pre-gelatinized starch is estimated in relation to that of a pre-gelatinized pea starch of finer granulometry, or of a pre-gelatinized starch of the same granulometry but of different botanical origin, in this case pre-gelatinized potato starch.

[0113] The invention will be better understood with the aid of the following example, which is intended to be illustrative and not limiting. Examples

[0114] Presentation of the pre-gelatinized starches tested

[0115] Pre-gelatinized starches can be obtained by hydrothermal gelatinization type treatment of native starches or modified starches, in particular by steam cooking, jet-cooking, drum cooking or kneading.

[0116] Such starches generally have a solubility in demineralized water at 20°C greater than 5% by weight and more generally between 10% and 100%, and a degree of crystallinity of the starch less than 15% (in diffraction intensity A_RX), generally less than 5%, and most often less than 1%, or even zero.

[0117] To measure solubility: place 5 g of product in 100 ml of distilled water in a 200 ml beaker. Stir at room temperature for 15 minutes. Centrifuge for 10 minutes at 4000 rpm. If there is no deposit, there is complete solubility.

[0118] The degree of crystallinity is measured by X-ray diffraction, as described in US Patent 5,362,777 (column 9, lines 8 to 24).

[0119] By way of example, we can cite the products manufactured and marketed by the Applicant under the brand PREGEFLO®, and more particularly as used in the present example:

[0120] - PREGEFLO® L100 G, prepared from pea starch, large particle size; ie presenting, according to the German standard DIN 66145:1976-04, a value of "n" between 1.6 and 2, preferably of the order of 1.8 and a value of "d'" between 900 and 1000 pm, preferably of the order of 900 pm.

[0121] - PREGEFLO® L100 F, prepared from pea starch, fine grain size, obtained by grinding PREGEFLO® L100G so as to present, according to the German standard DIN 66145:1976-04, a value of “n” between 1.2 and 1.8, and a value of “d'” between 100 and 120 pm.

[0122] - PREGEFLO® P100 G, prepared from potato starch, as well particle size than PREGEFLO® L100 G implemented in the present invention.

[0123] Materials and methods

[0124] Measurement of particle size in cooked tomato sauce composition

[0125] The equipment used is MALVERN, Mastersizer 3000.

[0126] The laser diffraction technique (according to Mie theory) is used to measure the particle size distributions of powders or wet colloidal dispersions based on these powders. The product is dispersed in the osmosis water of the bowl of the granulometer and stirred at 1900 rpm.

[0127] Method:

[0128] Darkening between 5 and 10%

[0129] Optical model = 1.5 + 0.0 li

[0130] In order to measure the particle size, three repetitions are carried out. From the data obtained, the arithmetic mean of the three values ​​is calculated. This mean is retained.

[0131] Choice of points:

[0132] Dmode is the diameter of the main population (max peak value).

[0133] D90 is a diameter where the particle represents 90% of the total.

[0134] D (4,3) is the arithmetic mean of the distribution.

[0135] Visual appearance of the powdered or reconstituted sauce

[0136] A visual analysis is carried out on each of the stages of the sauce manufacturing, for each starch-based ingredient tested, on the dry powder composition before reconstitution and finally on the reconstituted composition. A score from 0 to 3 is assigned to evaluate the granular / pulpy character (from least to most). Thus, score 0 corresponds to a non-granular / pulpy character; score 1 corresponds to a slightly granular / pulpy character; score 2 corresponds to a moderately granular / pulpy character and score 3 corresponds to a very granular / pulpy character.

[0137] RVA (Rapid Visco Analyser) viscosity measurement

[0138] Reference: PATTERN, rapid viscosity analyzer, RVA 4500

[0139] Program

[0140] [Tables 1] Time (hh:mm:ss) Parameter Value 00:00:00 Temperature 25°C 00:00:00 Speed ​​160 rpm 00:00:10 Speed ​​500 00:00:30 Speed ​​160 00:05:00 Temperature 25°C 00:12:00 Temperature 95°C 00:17:00 Temperature 95°C 00:24:00 Temperature 25°C 00:24:00 End

[0141] Microscopy

[0142] The photographs were obtained using LEICA equipment with the following characteristics:

[0143] Light: white

[0144] Objective: x20

[0145] Magnification: xl50

[0146] The sauce sample is dispersed in demineralized water, then stained with Lugol to highlight the starch granules. Lugol is a 1% iodine-based aqueous solution. Iodine reacts with amylose and forms complexes with a spiral structure.

[0147] A blue / purple color is obtained if the starch comprises at least 20% by weight of amylose. Otherwise, the color of the starch granules remains brown / yellow.

[0148] The analysis must be carried out within 48 hours of reconstitution of the dry composition.

[0149] Formulation

[0150] The recipes for the dry compositions, called “dry mix” and the reconstituted compositions, called “sauce” used are presented in the following table 2.

[0151] [Tables2] Ingredients Negative Control PREGEFLO® L100G PREGEFLO® L100F PREGEFLO® P100G % by mass % % % % DRY MIX Tomato powder 61.92 46.92 46.92 46.92 PREGEFLO® L100G 15.00 PREGEFLO® L100F 15.00 PREGEFLO® P100G 15.00 Waxy corn starch N-200 (R OQUETTE) 12.00 12.00 12.00 12.00 Sucrose 14.00 14.00 14.00 14.00 Salt 3.10 3.10 3.10 3.10 Sunflower oil 2.00 2.00 2.00 2.00 GLUCIDEX® IT 21 (ARUGULA E) 6.48 6.38 6.38 6.38 Citric acid, anhydrous 0.60 0.60 0.60 0.60 Total 100.00 100.00 100.00 100.00 SAUCE Dry mix without PREGEFLO® 14.80 Dry mix with PREGEFLO® L100G 14.80 Dry mix with PREGEFLO® L100F 14.80 Dry mix with PREGEFLO® P100G 14.80 Water 85.20 85.20 85.20 85.20 Total 100.00 100.00 100.00 100.00

[0152] Cooking process

[0153] For reasons of standardization and direct monitoring of the evolution of viscosity, the cooking of the sauce is carried out in the RVA. Those skilled in the art will choose a temperature below the gelatinization temperature of the starch.

[0154] 4.1 g of the powder mix is ​​reconstituted in 23.9 g of water. Homogenization is made with a spoon before starting the program.

[0155] Results

[0156] Microscopy - Starch Condition / Granule Size

[0157] The results are shown in Figures 1 to 6.

[0158] Large granules were observed in the sauce with PREGEFLO® L100G; this is also the largest of the granules compared to the other tests.

[0159] In the sauce containing PREGEFLO® P100G, pre-gelatinized particles are observed that are smaller than with PREGEFLO® L100G and brown in color. This last point not being in phase with a certain amylose content of the potato, two complementary images were produced, corresponding to figures 4 and 5.

[0160] [Fig.5]: PREGEFLO® P100G in water alone without cooking.

[0161] [Fig.6]: before cooking in powdered tomato sauce.

[0162] These two photos tend towards the following hypothesis of a partial release of the contents of the starch granule into the system due to acidity. PREGEFLO® P100G actually has a particle size close to that of PREGEFLO® L100F.

[0163] Particle size - Laser granulometry

[0164] Although the Dmode values ​​are quite close between each type of starch, a difference is observed on the diameters D90 and D (4; 3) with PREGEFLO® L100G where the diameters are the highest ([Fig.7]).

[0165] Analyses carried out on the powders as such reveal that the particle size distribution is mainly monomodal ([Fig.8]). The distribution of PREGEFLO® L100G is the highest in diameter, which confirms the particle size distribution of the sauce based on this starch.

[0166] Visual appearance of tomato sauce

[0167] The results are shown in Figures 9 to 12.

[0168] Of the 4 samples, only PREGEFLO® L100G is thicker and a pulpy state appears in the sauce.

[0169] PREGEFLO® L100F and P100G are close to the negative control which does not contain PREGEFLO®.

[0170] When studying the pulpiness of the sauce, it is from least pulpy to most pulpy (scores from 0 to 3):

[0171] - PREGEFLO® L100G: 3

[0172] - PREGEFLO® P100G: 1

[0173] - PREGEFLO® L100F: 0

[0174] Viscosity analyses - RVA

[0175] The results are shown in [Fig.13].

[0176] The viscosity profiles of PREGEFLO® L100 G and L100 F are similar (regardless of their particle size difference) and reflect a higher viscosity than PREGEFLO® P100G.

[0177] In conclusion, PREGEFLO® L100 G is preferred for the preparation of “instant” tomato sauce.

Claims

Claims

1. Use of pre-gelatinized starch rich in amylose from legumes and of large particle size as a texturizing agent giving a pulpy character to pasty food compositions, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which determined according to German standard DIN 66145:1976-04 is defined by an “n” value greater than 1.7 and a “d'” value of between 850 and 1000 pm.

2. Use according to claim 1, characterized in that the amylose-rich starch is derived from peas or field beans.

3. Use according to either of claims 1 and 2, characterized in that the amylose content of the starch is between 25% and 45%, preferably around 35% by total weight of starch.

4. Use according to any one of claims 1 to 3, characterized in that the particle size of the starch, determined according to the German standard DIN 66145:1976-04, has a value "n" of between 1.7 and 2, preferably of the order of 1.8 and a value "d'" of the order of 900 pm.

5. A process for preparing a dry food composition, the process comprising replacing an amount of 12 to 18% by weight with pre-gelatinized starch rich in amylose from legumes of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said dry composition, the amylose content of which is greater than 25% by weight relative to the total weight of starch and the particle size of which is determined according to German standard DIN 66145:1976-04 is defined by an "n" value greater than 1.7 and a "d'" value of between 850 and 1000 pm.

6. A process for preparing a pasty food composition, the process comprising the following steps: - providing a dry food composition comprising an amount of 12 to 18% by weight of pre-gelatinized starch rich in amylose from large-grained legumes, preferably of the order of 15% by weight, relative to the total weight of the constituents of said composition; - providing an effective quantity of water; - homogenizing the mixture thus obtained between the dry composition and the water; - cooking said mixture in order to obtain said pasty food composition, the pre-gelatinized starch having an amylose content greater than 25% by weight relative to the total weight of starch and a particle size determined according to the German standard DIN 66145:1976-04 and defined by an “n” value greater than 1.7 and a “d'” value of between 850 and 1000 pm.

7. Method according to one of claims 5 or 6, characterized in that the amylose-rich starch is derived from peas or field beans.

8. Process according to any one of claims 5 to 7, characterized in that the amylose content of the starch is between 25% and 45%, preferably around 35% by total weight of starch.

9. Method according to any one of claims 5 to 8, characterized in that the particle size of the starch, determined according to the German standard DIN 66145:1976-04, has a value "n" of between 1.7 and 2, preferably of the order of 1.8 and a value "d'" of the order of 900 pm.

10. Pasty food composition obtained by a preparation process according to any one of claims 6 to 9.

11. Composition according to claim 10, characterized in that it is a reconstituted tomato sauce.

12. Dry food composition intended to be reconstituted to form a pasty food composition, said dry composition comprising an amount of 12 to 18% by weight of pre-gelatinized starch rich in amylose derived from legumes and of large particle size, preferably of the order of 15% by weight, relative to the total weight of the constituents of said dry composition whose amylose content is greater than 25% by weight relative to the total weight of starch and whose particle size is determined according to the German standard DIN 66145:1976-04 is defined by an “n” value greater than 1.7 and a “d'” value of between 850 and 1000 pm.

13. Dry food composition according to claim 12 characterized in that it is a tomato sauce to be reconstituted.

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