Textured food composition with dietary fiber and vegetable oil base

Abstract

Food composition of the type filling for biscuits, cakes and / or wafers comprising one or more carbohydrates, proteins, and dietary fibers, or mixtures thereof, and a vegetable oil, such that the oil represents 25 to 50% by weight of the composition and the dietary fibers represent between 2 and 15% by weight of the composition, the dietary fibers having a proportion of fibers greater than 40% by weight, and the dietary fibers being chosen with a density between 100 g / L and 600 g / L before incorporation into the food composition.

Description

Title of the invention: Food composition textured with dietary fiber and based on vegetable oil

[0001] The present invention relates to a food composition textured by dietary fibers and based on vegetable oil, and finds its application in particular in the field of fatty fillings used in the preparation of pastry, biscuit and / or viennoiserie products.

[0002] Industrial bakery fillings generally consist of an anhydrous matrix with a thick, creamy texture, the viscosity of which depends on the temperature and shear stress to which these matrices are exposed during food processing for the preparation of finished industrial food products. These matrices contain exotic vegetable fats, such as palm, palm kernel, copra (coconut), or cocoa butter, shea, possibly mixed with animal fats (particularly butter derivatives). These fats allow the fillings to be solid at room temperature thanks to their crystallization. However, the thermoreversibility of these fillings makes the finished products highly sensitive to storage conditions.

[0003] To implement these anhydrous matrices in industrial processes, a heating step is necessary to liquefy them and allow their incorporation in the required quantity and distribution within the finished products. This heating is essential to achieve a level of fluidity that allows for pumping and dosing. The pumping step is critical because industrial processes require transporting the heated matrix from a preparation tank to the production line where the matrix is ​​dosed and / or spread into finished products. These fluidity requirements necessitate very strict temperature control at all stages of the food processing to avoid production stoppages due to premature solidification in the production line's feed lines.

[0004] These matrices also contain sugars, flavoring ingredients (chocolate, cocoa, hazelnut, vanilla, milk, yogurt, etc.) and emulsifying additives, and it is therefore necessary to heat the entire mixture. However, organoleptic properties, such as melt-in-the-mouth texture, creaminess, smoothness, freshness, etc., are sensitive to the temperatures applied during the manufacturing process of the finished products, and it is not possible to raise the temperature too high. Consequently, these matrices impose very strict constraints on manufacturing processes, with very low temperature variation tolerances for the mixture throughout the process in order to find a compromise between industrialization capacity and the properties of the finished product.

[0005] In the prior art, there is a need for food compositions that do not require the presence of saturated fats, but still offer guarantees of stability over time, and in particular, stability observed through the absence of migration of ingredients from the composition into other layers of the finished product. There is also a need to simplify the food manufacturing processes for this food composition and to reduce the constraints on temperature control throughout the entire manufacturing chain.

[0006] To this end, the invention relates to a food composition comprising at least one carbohydrate and / or protein, dietary fiber, and a vegetable oil such that the oil represents 25 to 50% by weight of the composition and the dietary fiber represents between 2 and 15% by weight of the composition, the dietary fiber having a fiber content greater than 40% by weight, and the dietary fiber being selected with a dry density between 100 g / L and 600 g / L. The dry density of the dietary fiber can, in particular, be evaluated before incorporation into the food composition.

[0007] More particularly, the food composition according to the invention may have at least one, all or part of the following characteristics: - the composition can be anhydrous - Dietary fibers can contain more than 90% fiber, - these fibers can have a particle size between 20 and 500 pm, preferably 20 and 250 pm, and in particular between 35 and 150 pm; - Dietary fibers can have organoleptic neutrality, - this organoleptic neutrality being, for example, on the visual level, insofar as the size of the fiber is invisible to the naked eye, and / or the fiber has a color that is compatible with the final color of the composition. In a particular case, the fiber is white, beige or cream in color (when the dominant wavelength is between 579 and 584 nm, and the tint is desaturated); - and where this organoleptic neutrality can be determined by suitability for human consumption, and in such a case the dietary fibers selected in the invention exclude fibers unsuitable for human consumption; - Dietary fibers may have an absorption capacity of an oil weight representing at least 100%, preferably at least 150%, and at most 500% of the weight of the dietary fibers, such that a proportion of at least one third of the oil in the composition, and in particular better than 90%, this proportion being less than 99%, better less than 95%, can be absorbed by the fibers; - the fibers can be exclusively plant fibers, in particular insoluble plant fibers, for example oat, wheat, pea, bamboo fibers, or from their mixture; - the vegetable oil can be chosen from the group consisting of sunflower oil, rapeseed oil, soybean oil, canola oil, corn oil, safflower oil, linseed oil, almond oil, peanut oil, palm oil, palm kernel oil, coconut oil, grapeseed oil, cocoa butter, shea butter or a mixture thereof; - vegetable oil can contain more than 50% fatty acids, in particular vegetable oil is oleic sunflower oil in a proportion of less than 40% by weight of the composition; - vegetable oil consists exclusively of one or more liquid oils at room temperature or lukewarm, in particular below 40°C, preferably between 20 and 30°C, and in particular around 25°C; - the food composition may include other compounds which may also have a lipid component, these other compounds being distinct from vegetable oil, and these other compounds may be chosen from the list of anhydrous milk fats, skimmed milk, yogurt, butter, nuts, sweetening compounds, flavoring substances, cocoa and / or cocoa derivatives, and / or mixtures thereof.

[0008] The invention also relates to the use of a food composition according to the invention as a filling for a food product, in particular bakery and / or viennoiserie and / or pastry products, the food composition being implemented in particular in fillings for biscuits, cakes and / or wafers.

[0009] The invention also relates to a food process for preparing a food composition according to the invention implemented in bakery and / or pastry products, in which: - The liquid vegetable oil is mixed with dietary fiber, carbohydrates, protein, and possibly other compounds - This mixture is then drawn into a tank, notably using a mixer / beater type process - This mixture is pumped through piping to dose and / or deposit a specific quantity of the mixture into each finished product. Specifically, the pumping step can take place several hours to several days after the mixture has been formed. Optionally, it may be unnecessary to remix the composition before pumping.

[0010] In particular, the process does not require the prior mixing of the vegetable oil and dietary fiber before the mixture is formed. The composition may be free of any additive or surfactant ingredient.

[0011] Preferably, the mixing according to the invention can be done in two stages, the first in which the liquid compounds of the composition are mixed together to form a liquid phase, and a second in which all the other compounds of the composition are added to the mixture, and mixed with the liquid phase, such that the mixing rate of the second stage can be greater than the mixing rate of the first stage.

[0012] One of the advantages of the invention is that it provides fillings that require neither heat treatment nor any special mechanical processing for their application. They are particularly easy to use in baked goods, to which they adhere and then solidify, offering a texture comparable to fillings containing solid fats and / or saturated fats. Indeed, the composition according to the invention rearranges itself upon contact with the biscuit, cake, or wafer to which it is added, rapidly evolving into a fixed structure in the absence of movement. The finished product thus filled is dry, non-sticky, and unaffected by its storage temperature. In fact, the dietary fibers keep the liquid oil within the filling and create a network that maintains all the compounds in a fixed state. Description of embodiment(s)

[0013] To prepare a composition according to the invention, a double-walled mixing tank, for example with a capacity of more than 25 kg, for example on the order of 300 kg, is used. This tank allows for temperature control of the tank and is also called a cream tank. This mixer typically comprises two main blades, which rotate at a relatively slow speed (for example, less than 50 rpm) in the horizontal direction. At least one of the two blades has a satellite blade that can rotate faster (for example, more than 50 rpm) than the two main blades, and in a different direction, for example, vertically. The shear rate produced by the blades is quite low; however, the satellite blade allows for expansion by introducing air into the mixture.

[0014] To carry out the mixing, the fluids are pumped by automated mechanisms or manually dosed, as are all the other components of the composition, the whole being stored at room temperature before being incorporated into the tank. The standard mixing time is on the order of ten minutes. The cream tank is generally maintained at a temperature between 20 and 30°C, and always below 40°C for the compositions according to the invention.

[0015] In parallel with the preparation of the food composition according to the invention, for the purpose of preparing a finished product, in particular a filled wafer, a wafer dough is prepared in a mixer and transferred to continuous ovens. Baked wafer sheets are thus produced, ready to be spread. For this purpose, the food composition prepared in the cream tank is fed through inline transfer pipes to a hopper for depositing a film of the composition onto the sheets. wafers, and a second wafer sheet is placed on the composition film to adhere the two wafer sheets together.

[0016] In the same way, biscuits can be prepared, and the composition will be placed in a filling pellet of a determined thickness, and another biscuit will be placed on the pellet, the composition will then be located between the two biscuits to make them adhere to each other.

[0017] Advantageously, to accelerate the setting of the composition, the two filled wafer sheets can undergo a cooling step below 10°C for a few minutes. This is also useful for facilitating the cutting of the finished wafers into ready-to-package products for marketing. One of the advantages of the food composition according to the invention is that it eliminates the need for very precise temperature control of the transfer pipes between the cream tank and the dosing system for the composition in the finished product, as these pipes can be at ambient temperature.

[0018] The composition according to the invention comprises powdered ingredients before their incorporation into the cream vat, such as icing sugar, possibly supplemented with corn starch, dextrose, milk powders, such as whey powders, skimmed milk and whole milk.

[0019] The composition according to the invention comprises carbohydrates, such as icing sugar, starches, dextrose, lactose, sugar....

[0020] The composition according to the invention may include proteins such as milk proteins, in particular whey proteins, soluble proteins from the aqueous phase of milk, caseins, and / or vegetable proteins.

[0021] The composition according to the invention comprises a vegetable oil comprising at least 90% unsaturated fatty acids, in particular oleic sunflower oil.

[0022] The composition according to the invention comprises dietary fibers, and more particularly plant fibers suitable for human consumption. These plant fibers may be soluble or insoluble in water. In particular, the plant fibers marketed under the following names may be used in a composition according to the invention: - VITACEL WF 101 from JRS - RETTENMAIER, which are wheat-based dietary fibers, - VITACEL HF 401 from JRS - RETTENMAIER, which are oat-based dietary fibers, - VITACEL EF 150 from JRS - RETTENMAIER, which are pea-based dietary fibers, - VITACEL BAF 90 from JRS - RETTENMAIER which are bamboo-based dietary fibers.

[0023] Among dietary fibers, those with 90% of their fibers having a particle size of less than 200 µm are considered short fibers, the others being considered long fibers. The invention also provides for a mixture of long and short fibers.

[0024] For example, the compositions below are examples of compositions according to the invention, in particular forage compositions, in which the proportions are expressed as a percentage of the total weight of the composition.

[0025] [Tables 1] Ingredients #1 #2 High oleic sunflower oil (%) 26-30 30-32.5 Icing sugar (%) 45-50 32.5-37.5 Cocoa powder (%) 14-18 4-6 Chocolate powder (%) 0 14-16 Skimmed milk powder (%) 5 2-8 Long oat fiber (%) density less than 200 g / L 2-5 0 Short oat fiber or pea fiber (%) density between 200 and 400 g / L 0 6-12 Natural flavorings (%) 0.2-0.6 0.2-0.5 Additional ingredients QSP 100% QSP 100%

[0026] Oat fibers are selected to have a fiber content exceeding 80%. Pea fibers are selected to have a fiber content exceeding 40%, for example, around 50%. Composition #1 can be used in cakes. Composition #2 can be used in wafers. Preferably for wafers, a higher proportion of short fibers is preferred to long fibers, as they promote solidification after cooling prior to cutting the wafers. Indeed, it has been discovered that this proportion allows for a denser fibrous network within the filling.

[0027] The viscosity of the forages obtained is for example between 2000 mPa / s and 200,000 mPa / s at room temperature, these measurements being carried out with a Brookfield model LV DVI M vis-cosimeter. A consistency of these forages can also be evaluated using a Bostwick consistometer, and for the above compositions a non-zero flow, and of a maximum of 15 cm is observed at room temperature.

[0028] The invention thus makes it possible to offer forages that allow us to do away with the presence of palm or coconut oil, to improve the nutritional profile of finished products, and to simplify the industrial lines for manufacturing these finished products.

Claims

Demands

1. An anhydrous food composition comprising dietary fiber and at least one of a carbohydrate and / or a protein, and said food composition further comprises a vegetable oil, characterized in that the oil represents 25 to 50% by weight of the composition and the dietary fiber represents between 2 and 15% by weight of the composition, the dietary fiber having a proportion of fiber greater than 40% by weight of the mass of the dietary fiber, and the dietary fiber being selected with a density between 100 g / L and 600 g / L dry.

2. Food composition according to claim 1 characterized in that the dietary fibers comprise more than 90% of fibers with a particle size between 20 and 500 µm, preferably 20 and 250 µm, in particular between 35 and 200 µm for so-called short dietary fibers.

3. Food composition according to any one of the preceding claims characterized in that the dietary fibers have an absorption capacity of an oil weight representing at least 100%, preferably at least 150%, and at most 500% of the weight of the dietary fibers.

4. Food composition according to any one of the preceding claims characterized in that a proportion of vegetable oil greater than 90% is retained by the fibers.

5. Food composition according to any one of the preceding claims characterized in that the fibers are vegetable fibers, in particular insoluble vegetable fibers, for example oat, wheat, pea, bamboo fibers, or mixtures thereof.

6. Food composition according to any one of the preceding claims characterized in that the vegetable oil is selected from the group consisting of sunflower oil, rapeseed oil, soybean oil, canola oil, maize oil, safflower oil, linseed oil, almond oil, peanut oil, palm oil, palm kernel oil, coconut oil, grapeseed oil, cocoa butter, shea butter or mixture thereof.

7. Food composition according to any one of the preceding claims characterized in that the vegetable oil comprises more than 50% fatty acids, in particular the vegetable oil is high oleic sunflower oil in a proportion of less than 40% by weight of the composition.

8. Food composition according to any one of the preceding claims cédentes characterized in that the vegetable oil consists exclusively of a liquid oil at room temperature.

9. Food composition according to any one of the preceding claims characterized in that it comprises at least one of the ingredients selected from anhydrous milk fats, skimmed milk, yogurt, butter, nuts, sweetening compounds, flavoring ingredients, cocoa and / or cocoa derivatives, and / or mixtures thereof.

10. Use of a food composition according to claim 1 as a filling in bakery and / or pastry products such as biscuits, cakes and / or wafers.