A culinary solution against malnutrition

Abstract

Concentrated high-protein and high-calorie culinary solution, characterized in that it is presented in the form of a sauce comprising milk proteins and gluten proteins, the protein concentration being greater than 15% by mass, i.e. at least 10g of protein and at least 110 kcal per 65g of sauce.

Description

Title of the invention: Culinary solution against malnutrition

[0001] The invention relates to the technical field of culinary solutions against malnutrition, in particular in elderly subjects.

[0002] A culinary solution is a product or technique that simplifies and speeds up the creation of recipes.

[0003] By culinary solution, we mean here preparations which make it possible to personalize dishes, for example of meat, fish or vegetables, according to needs, here the needs of malnourished people, in particular malnourished elderly people.

[0004] By "culinary solution against malnutrition" we mean here food preparations allowing the nutritional profile of dishes to be adapted, for malnourished people, in particular malnourished elderly people.

[0005] Population aging is observed across the world. According to INSEE, people aged 65 and over represented 19% of the population in 2018, and this proportion will be one in four people in 2040. According to Eurostat, within the European Union, the share of the population aged over 65 was 20% in 2019 and is expected to exceed 25% in 2040. According to the United Nations, the population aged 65 and over was 9% in 2019 worldwide, and is expected to reach 16% in 2050. This increase in the share of people aged over 65 in the world population will be accompanied by an increase in numbers, with the world population projected to reach around 10 billion in 2050.

[0006] The proportion of people aged over 65 is thus expected to continue to increase in the coming decades, both in number and percentage, and the same is true of the very elderly.

[0007] The number of centenarians has increased continuously in France since 1900, going from around a hundred people to more than 26,000 people in 2021. According to INED, France could have around 73,000 centenarians in 2040. According to the United Nations, the number of people over 80 living in the world was 125 million in 2015 and is expected to reach 430 million in 2050.

[0008] With the aging of the population, undernutrition as well as malnutrition, sarcopenia, and age-related anorexia are public health issues.

[0009] The prevalence of malnutrition is estimated at 4% to 10% among elderly people at home in Europe. According to the HAS, between 15% and 40% of elderly people placed in institutions suffer from malnutrition. Among hospitalized elderly people, malnutrition affects up to 60% of people, leading to longer hospitalization times and increased risks of complications.

[0010] It is estimated that 33 million people would be affected by malnutrition in Europe, including 2 million in France. In France, the government's objective, as part of PNNS 4, is to reduce the number of malnourished people over 80 by 30% by 2023.

[0011] It is estimated that 38% of people with cancer are severely malnourished, or around 480,000 people in France, 10% of whom die as a direct result of malnutrition. It is estimated that one in ten hospitalized children is malnourished, or around 105,000 children in France.

[0012] Malnutrition promotes the onset of osteoporosis, increases the risk of falls and fractures, and can be responsible for a reduction or loss of autonomy. Malnutrition slows healing, impairs the immune system, and reduces the patient's life expectancy, whether in the community or in hospital.

[0013] The term “undernutrition” is defined in different ways, depending on the author.

[0014] The term malnutrition is often presented as a synonym for protein-energy malnutrition, that is to say a state of nutritional imbalance of the organism, with a negative energy and / or protein balance.

[0015] Malnutrition refers to a disorder characterized by the predominance of disassimilation phenomena over assimilation phenomena. Malnutrition also refers to a state in which a person finds himself who has suffered for a certain period of time from an insufficient intake of the nutrients necessary for his life. Malnutrition also refers to a pathological state resulting from insufficient nutritional intake in relation to the body's energy expenditure. Malnutrition also refers to a pathophysiological situation resulting from a deficit in energy and / or protein intake. Malnutrition refers in particular to a pathological state in which the body's energy or protein needs are not covered.

[0016] Malnutrition can occur in cases of malnutrition, at home or during hospitalization.

[0017] Malnutrition can occur as a result of social isolation or loss of autonomy.

[0018] Malnutrition can be secondary to a chronic or acute pathology, increasing energy expenditure, or increasing losses.

[0019] Sarcopenia here refers to a loss of muscle mass associated with a deficit in performance and / or muscle strength. Sarcopenia makes motor skills more difficult and increases the risk of falling.

[0020] Protein anabolism is reduced during aging. The stimulatory effect of meals on muscle protein synthesis decreases with age, and protein losses linked to basic energy expenditure are no longer satisfactorily compensated.

[0021] In sarcopenic subjects, in the event of an inflammatory episode occurring, the Muscle protein capital, already diminished, will be consumed. Chronic or acute inflammation, particularly in cases of cancer, rheumatism, ulcers, or metabolic disorders, especially diabetes and hyperthyroidism, cause hypercatabolism in the elderly. Proteins from food no longer cover needs.

[0022] Sarcopenia is sometimes secondary to a lack of protein intake as well as a lack of muscular activity.

[0023] Age-related anorexia refers here to early satiety, with elderly people having a lower feeling of appetite on an empty stomach than young people, and a greater feeling of satiety after a standard meal.

[0024] Several factors related to aging could be involved in the occurrence of this anorexia, such as the alteration of teeth, the alteration of sensory capacities, in particular the increase in the threshold of perception of taste and smell. The difficulty of shopping or preparing meals can also lead to a limitation of nutritional intake. In hospital, food is sometimes judged by patients to be bad from a taste point of view, an additional cause of anorexia linked to age.

[0025] Aging is often accompanied by oral disorders such as tooth loss, decreased saliva secretion or decreased muscle strength. These alterations in the oral sphere can then have an impact on the formation of food bolus and its swallowing. Hyposalivation could be a possible risk factor for loss of appetite and unbalanced food intake in the elderly.

[0026] Loss of appetite may result from a loss of smell or taste with age, or from medical treatment, or from psychological problems, with this loss of appetite leading to reduced protein intake, weight loss.

[0027] The diagnosis of malnutrition is based on the association of at least one phenotypic criterion and at least one etiological criterion. According to the HAS, in subjects aged over 70, the phenotypic criteria are a BMI of less than 22, or confirmed sarcopenia, or significant weight loss of more than 5% in one month or more than 10% in six months. The etiological criteria are the presence of an acute, chronic or malignant pathological situation, or reduced absorption (malabsorption / maldigestion), or reduced food intake.

[0028] The severity of malnutrition is established according to BMI thresholds or percentages of weight loss or albuminemia.

[0029] The management of malnutrition is usually graduated, according to three levels.

[0030] A first level includes dietary advice, help with food intake, protein-enriched diets, and the prescription of oral nutritional supplements (ONS). ONS are dietary foods drugs intended for special medical purposes (ADDFMS), on medical prescription. Their indications, prescription compositions, dispensing and reimbursement are regulated in France by a decree of May 7, 2019.

[0031] A second level consists of administering a nutrient mixture into the digestive tract using a tube (enteral nutrition). A third level consists of administering a nutrient mixture by a route other than digestive, in particular venous (parenteral nutrition). Enteral nutrition is an artificial nutrition which administers nutrients in liquid form into the digestive tract via a tube passing through the nose, or introduced directly into the stomach or intestine. Enteral nutrition is preferred where possible, over parenteral nutrition, because it is closer to the physiological process.

[0032] The use of protein-enriched foods can have the disadvantage that elderly people do not finish their plate, with risks of deficiency in essential amino acids.

[0033] Adding protein powder to a dish can lead to effects opposite to those intended. For example, incorrect dosage of the amount of protein powder added can lead to a dish with an off-flavor and / or a grainy texture, which can be off-putting when presenting the dish. As a result of this incorrect dosage, a CNO prescribed by the doctor is not issued.

[0034] In malnourished elderly people, dietary advice may involve increasing the amount of food to be eaten, even though people have a reduced appetite. According to Virginie Van Wymelbeke et al, only 7% of elderly people living in institutions meet their caloric and protein needs, these eaters being called normal eaters, and 51% have a caloric and / or protein intake less than 100% of the needs and more than two-thirds of the recommended intake, these eaters being called "small eaters", the remaining 42% being called "very small eaters" and having a caloric and / or protein intake less than two-thirds of the recommended intake. (Van Wymelbeke V, Sulmont-Rossé C. Aging, dietary adaptation to old age and small appetite: the small elderly eater. In: Hugol-Gential C, editors.Good and Good to Eat: Thinking About Our Daily Diet at the Institution Dijon, France: Editions Universitaires de Dijon). According to Claire Sulmont-Rossé, these results illustrate the need to develop enriched foods that allow small eaters, the majority in the elderly population, to cover their nutritional needs, based on food categories that are still well consumed by these people (Renessens Conference, Paris 2018).

[0035] In an attempt to compensate for the increase in the quantity of food to be ingested, even though people have a reduced appetite, dietary advice is often accompanied by a prescription for protein-enriched foods, or CNO.

[0036] CNOs are marketed in a wide variety of forms (most often milk drinks, dessert creams, stirred yogurt, ice creams, soups, fruit juices, protein powders, and less often in the form of biscuits, cakes, brioche breads, cereals, compotes, mixed dishes).

[0037] The CNOs are classified according to the 2019 decree into four categories.

[0038] A first category is that of normo-protein and hyper-energetic polymeric mixtures. Such CNOs are for example marketed under the brands Forthnel®Energy, Fortimel ®Yog, Clinutren®soup, Nutra'cake, Nutra'pote. In this first category of CNOs, the protein concentrations are between 1.5 and 7 g per 100 g.

[0039] A second category of CNO is that of hyperprotein polymeric mixtures. Such CNOs are, for example, marketed under the brands Clinutre®Dessert, Floridine, Fresubin®Energy ®, Delical nutra'mix. In this second category of CNO, the protein concentrations are greater than 7 g per 100 g, typically between 9 and 10.5 g per 100 g.

[0040] A third category of CNO is that of hyperprotein and hyper-energetic polymeric mixtures, having a protein concentration greater than 10 g per 100 g.

[0041] A fourth category of CNO is that of concentrated hyperprotein and hyper-energetic polymeric mixtures, having a protein concentration greater than or equal to 14 g per 100 mL and an energy value greater than or equal to 2.25 kcal per mL. Such CNO are, for example, marketed in the form of milk drinks, under the brands Clinutren® concentrate, Fortimel® Protein sensation, Renutryl® concentrate. These CNO are gluten-free and the proteins contained in these CNO come from milk (casein).

[0042] CNOs containing only one macronutrient (protein, carbohydrate or lipid, for example marketed under the brands Delical, Protifar, Liprocil) are also known.

[0043] Commercially available CNOs can be with or without lactose. Most CNOs are gluten-free.

[0044] CNOs have many disadvantages.

[0045] CNOs are only prescribed on a temporary basis, and according to the recommendations the first prescription in France should not exceed one month. The prescription of CNOs requires knowledge of the products by general practitioners. The general practitioner may favor the nutritional qualities of the CNO when prescribing, while the elderly person will favor the organoleptic qualities, linked to taste and texture, with the aim of enjoying themselves.

[0046] CNOs have tastes and textures that do not necessarily correspond to foods usual. Taking them between meals is recommended by health professionals who prescribe them as a supplement to food and on a temporary basis, with the resulting risks of forgetting or fatigue. The CNOs that must be given as a snack tend to replace meals, with an appetite suppressant effect.

[0047] Taking NOCs can become tiresome for older people, who may feel as if they are taking medication.

[0048] CNOs should be kept refrigerated after opening, or should be consumed quickly if they remain at room temperature after opening. They are usually taken in divided doses, with the resulting risk of forgetting. An incorrectly divided dose can cause a feeling of nausea.

[0049] It is not uncommon for a CNO to contain, in addition to natural ingredients such as milk, sugar, vegetable oil, cocoa, more than thirty other ingredients, including vitamins, and in particular flavoring, emulsifier, acidity regulator, stabilizer. Such compositions can give the impression that CNOs are not natural products.

[0050] CNOs are expensive, and their appetite suppressant effect discourages traditional food intake at mealtimes.

[0051] CNOs can be quite bulky to transport and store.

[0052] Enteral nutrition is in principle only considered when CNOs have not had the desired effect. Enteral nutrition is quite expensive, requires a hospital prescription, and affects people's autonomy. Parenteral nutrition is in principle only considered when enteral nutrition is not possible or has not given the desired results. Parenteral nutrition presents high risks, is very expensive, requires specialized monitoring and a hospital prescription.

[0053] Document FR 3100429 describes a high-protein, high-calorie culinary aid intended to be incorporated into savory and / or sweet food preparations for elderly people suffering from malnutrition and / or sarcopenia. The culinary aid presented in this prior document is of neutral taste, odor, and color, so that its presence is not perceived once incorporated into the food preparation. The culinary aid is not intended to be consumed directly as such, but always within a food preparation. The culinary aid is in the form of a paste, such as raw cake batter, and contains less than 2.5% water. The proteins contained in the culinary aid are animal proteins (egg protein, collagen, preferably whey protein), and vegetable proteins (oat, pea, lentil, and preferably soy protein).

[0054] The present invention aims to avoid or limit the use of CNOs and to reduce or delay the use of enteral or parenteral nutrition, by proposing culinary solutions making it possible to prevent malnutrition or to combat malnutrition, in particular in the elderly.

[0055] The invention aims to provide culinary solutions, adapted to the constraints of retirement homes, medicalized retirement homes, EPHAD (Accommodation establishments for dependent elderly people), or to the constraints of hospital environments, the culinary solutions provided by the invention giving people, in particular the elderly, back their appetite, that is to say the pleasure of eating.

[0056] Another object of the invention is to provide such culinary solutions, adapted to the constraints of meals delivered to the home, thus facilitating the maintenance of elderly people at home.

[0057] Another object of the invention is to provide such culinary solutions, allowing the supply of proteins in high concentrations, typically greater than 10 g per 100 g, preferably greater than 15 g per 100 g, or even greater than 20 g per 100 g.

[0058] Another object of the invention is to provide such culinary solutions with high organoleptic qualities.

[0059] Another object of the invention is to provide culinary solutions allowing a protein intake adapted to each person, in particular the elderly, the use of the culinary solutions not requiring specific training for the staff preparing the meals.

[0060] Another object of the invention is to provide culinary solutions allowing a protein intake adapted to people, in particular elderly people, presenting different states of malnutrition, with a guarantee of delivery of the protein and caloric bonus, the culinary solutions being ready to use.

[0061] Another object of the invention is to provide culinary solutions allowing a protein intake adapted to people, in a quantitative and qualitative manner, with a balanced and complete essential amino acid profile, a chemical index greater than 100 and good digestibility (PDCAAS digestibility corrected chemical score greater than 100).

[0062] Another object of the invention is to provide culinary solutions that are a source of protein, making it possible to enrich a wide variety of components of a standard meal tray: hors d'oeuvres, starters, soup, protein components (fish, meat), side dishes (vegetables, starchy foods), the culinary solutions being able to be used as a complement to a meat dish, a fish dish, or as an accompaniment to a dish, for example rice or pasta.

[0063] Another object of the invention is to provide such culinary solutions whose use does not require a medical prescription.

[0064] For these purposes, a hyperprotein culinary solution is proposed, in the form of a sauce comprising dairy proteins and gluten proteins, the protein concentration being greater than 15% by mass, i.e. at least 9.75g of protein per 65g of sauce. The culinary solution is advantageously high-calorie (at least 110 kcal), and concentrated (in a 65g portion of sauce). The culinary solution is therefore suitable for people with a reduced appetite, particularly the elderly (small eaters).

[0065] Adding protein-enriched sauce to a main course will increase the protein and calorie intake consumed, compared to the same main course without the enriched sauce, without increasing the quantities of meat, fish or vegetables to be ingested.

[0066] The addition of the culinary solution, as a topping or as a culinary aid, allows an increase in protein intake, without requiring chewing, without a significant increase in the volume of food to be swallowed. The culinary aid is therefore suitable for malnourished elderly people.

[0067] The presence of sauce facilitates chewing and swallowing, particularly in cases of xerostomia, which is common among the elderly.

[0068] The presence of sauce increases the attractiveness of the dish, by creating a visual contrast.

[0069] Elderly people are used to mopping their plates, and adding a high-protein sauce will help combat malnutrition, as the culinary solution contains very high levels of protein in a small volume of sauce.

[0070] In some implementations, the gluten proteins are wheat gluten proteins.

[0071] For example, the sauce contains wheat gluten. Wheat gluten here refers to the insoluble protein fraction of the soft and durum wheat grain. For example, wheat gluten is a powder obtained from soft wheat flour, forming a paste, which is then rinsed under running water to remove the starch by leaching, the powder then being dried. Wheat gluten proteins are classified into two categories: gliadins, which are monomeric proteins, and glutenins, which are polymeric proteins. The mechanical properties of gluten (viscosity, elasticity) depend essentially on the glutenins, and in particular on their degree of polymerization. Gliadins promote extensibility.

[0072] Advantageously, the culinary solution comprises between 4% and 10% by weight of gluten proteins.

[0073] Advantageously, the culinary solution comprises a milk protein concentrate.

[0074] In various implementations, the culinary solution comprises an ingredient selected from the group consisting of butter, cream, milk, cheese, oil, egg, chickpea.

[0075] In various implementations, the culinary solution comprises an ingredient selected from the group comprising onion, garlic, shallot, salt, pepper, wine, mushrooms.

[0076] Adding flavoring agents, such as salt, pepper, or onion, increases food intake.

[0077] The culinary solution is presented for example in the form of a sauce enriched with a mixture of vegetable and animal proteins, preferably wheat proteins and dairy proteins, the culinary solution comprising browned mushrooms and onions, deglazed with white wine, with a hint of porcini mushrooms and a creamy texture.

[0078] The ingredients of the culinary solution are directly derived from natural products, facilitating their acceptance.

[0079] In certain embodiments, the culinary solution is enriched with vitamins and / or micronutrients.

[0080] According to a second aspect, there is provided a method for manufacturing a culinary solution as presented above, the method comprising a step of mixing and cooking the ingredients of the sauce, followed by a cooking and grinding step, at the end of which the mixture obtained undergoes a cooling step, the protein mixture being added after this cooling step.

[0081] In some implementations, the cooling step brings the mixture to a temperature between 40°C and 60°C.

[0082] Advantageously, the method comprises, after the step of adding the protein mixture, a step of heating the mixture obtained, to a temperature between 60°C and 80°C.

[0083] According to a third aspect, it is proposed to use a culinary solution as presented above, as a sauce accompanying a prepared dish, or as a culinary aid integrated into a prepared dish.

[0084] According to a fourth aspect, it is proposed to use a culinary solution as presented above in the diet of malnourished people, preferably malnourished elderly people. Advantageously, this use does not require a medical prescription.

[0085] Other objects and advantages of the invention will appear in light of the description of embodiments given below.

[0086] A concentrated high-protein and high-calorie culinary solution is proposed, in the form of a sauce enriched with proteins and calories.

[0087] By sauce, we mean here a liquid or semi-liquid preparation, which accompanies or accommodates certain dishes, and containing fatty substances, salt, spices, and various ingredients.

[0088] A variety of natural products can be considered for the protein enrichment of sauces.

[0089] The table below shows the protein contents of natural products that can a priori be incorporated into sauces. Name Protein content per 100g Cooked legume purees Soybean puree 38g Lupin puree 15g Lentil puree 9g Bean puree (red, black, pinto) 9g Chickpea puree 8g Split pea puree 8g Sweet potato puree 1.7g Butternut puree 1.2g Flours Pumpkin seed flour 59g Peanut flour 45g Lupin flour 40g Hemp flour 40g Defatted soybean flour 39g Lentil flour 24g Chickpea flour 22g Amaranth flour 15.5g Wheat bran 15.5g Yellow pea flour 15g Quinoa flour 13g Oat bran 13g Spelt flour 12.5g Wheat flour T45 10 g Other Raw dehydrated chlorella (algae) 61 g Raw dehydrated spirulina (algae) 57 g Edible insect meal (crickets) 52 g Skyr (yogurt) 10 g

[0090] The applicant has turned towards enriching a sauce with proteins by using flours, for example wheat flour, chickpea flour, spelt flour, lupin flour.

[0091] The protein contents of these different flours vary, for example around 8.4% for T45 wheat flour, 21.7% for chickpea flour, 14.2% for wholemeal spelt flour, and 40% for lupin flour.

[0092] As a result, the quantities of flour qsp (quantity sufficient for) to be used to obtain 10g of protein are 119g for a T45 wheat flour, 46.1g for a chickpea flour, 70.4g for a wholemeal spelt flour, and only 25g for a lupin flour. The volumes of flour qsp to be used to obtain 10g of protein are 152mL for a T45 wheat flour, and only 50mL for a lupin flour.

[0093] It therefore appears advantageous to use lupin flour, or chickpea flour, rather than wheat flour to enrich a sauce with proteins. The quantity of flour to be used (in volume or mass) is in fact significantly lower.

[0094] In addition, chickpea flour is known for its mild and delicately sweet flavor, and is often used in gluten-free preparations. Lupin flour also integrates very well into gluten-free recipes. However, there is a growing demand for gluten-free foods. Gluten is avoided in the manufacture of a large number of CNO or food products, in view of the increased frequency of gluten-related pathologies of an autoimmune or allergic nature: gluten intolerance, celiac disease, gluten ataxia, dermatitis herpetiformis, and non-celiac gluten intolerance. The market for gluten-free products has experienced very strong growth in recent years.

[0095] After numerous tests, the applicant discovered that the production of roux with certain flours presented numerous drawbacks, making its industrialization difficult.

[0096] By "roux" we mean here a mixture of flour and butter in approximately equal proportions, cooked for a longer or shorter time depending on the coloring to be obtained.

[0097] The applicant also observed that the roux obtained with certain flours have textures or flavors which are not suitable for the elderly, in particular for malnourished elderly people.

[0098] Tests were carried out under the following conditions: mixing 10g of flour, 10g of butter, 10g of milk, and adjusting the flour and milk subsequently, until a soft and smooth dough was obtained.

[0099] The texture of the roux obtained is not satisfactory when chickpea flour, whole spelt flour or lupin flour are used.

[0100] Making a chickpea flour roux (15 g butter + 22 g chickpea flour) chickpeas + 81 g of liquid (21 g of milk and 60 g of water), results in a roux with a grainy, powdery and floury texture in the mouth.

[0101] Making a roux with T150 whole spelt flour (15 g butter + 22 g T150 whole spelt flour + 85 g water) results in a roux with a non-homogeneous, not smooth texture, with films being felt in the mouth.

[0102] Making a lupin flour roux (15 g butter + 22 g lupin flour + 40 g water) results in a pasty roux. The taste is bitter, earthy, astringent.

[0103] In terms of taste, the roux obtained with whole spelt flour appeared acceptable, with a protein level in the roux of 14.2%. The protein levels in the roux are higher in the roux obtained from chickpea flour (21.7%), or lupin flour (40%), but with a strong alteration of the taste.

[0104] The applicant has carried out tests with a wide variety of other flours: amaranth, soy, pea, green lentils, hemp, quinoa, oats, wheat.

[0105] The protein contents of the different flours are presented in the following table. Protein content per 100g (%) Quantity of flour qsp 10g protein (g) Volume of flour qsp 10g protein (mL) Wheat flour T45 8.4 119.05 152.6 Chickpea flour 21.7 46.1 74.4 Wholemeal spelt flour T150 14.2 70.4 113.5 Lupin flour 40.0 25 50 Defatted soy flour 40.0 25 49 Amaranth flour 15.5 64.5 81.6 Quinoa flour 11.7 85.5 131.5 Green lentil flour 25.8 38.8 53.2 Wheat flour T70 13 76.9 109.9 Defatted hemp flour 33 30.3 38.4 Spelt flour T70 13 76.9 108.3 Oat bran 13 76.9 150.8

[0106] Flour quantities qsp greater than 65g do not allow the target of 10g of protein in 65g of sauce to be reached. Lupin, defatted soy and hemp flours could be suitable for enriching a sauce, as they leave room to provide 35g of other ingredients in bulk.

[0107] For some flours, the texture of the resulting roux is not satisfactory. When the texture is acceptable, the taste is too strong for use in sauces for meats, fish or vegetables, or for integration as a cooking aid.

[0108] The use of amaranth flour results in a roux with a fairly pronounced green, leek-like odor and a sweet green leek flavor.

[0109] Using wheat or green lentil flour results in a roux with a floury texture.

[0110] Using oat bran flour results in a roux with an uneven, grainy texture.

[0111] Using de-oiled soy flour results in a roux with a green tangy peanut butter flavor.

[0112] Using quinoa flour results in an uneven roux with a strong wet soy smell with harsh green notes.

[0113] Using hemp flour results in a roux with an uneven texture and a very unpleasant, toasted root-like flavor.

[0114] The applicant observed that none of the commercially available flours made it possible to obtain a protein-enriched sauce that was satisfactory for the elderly, particularly malnourished elderly people, and that could be easily manufactured industrially.

[0115] For some flours, the flavor of the resulting roux is not pleasant (e.g. amaranth flour, hemp flour, lupin flour), or too strong (e.g. soy flour). For other flours, the flavor of the resulting roux is acceptable, but the texture of the roux is not uniform (e.g. chickpea flour, spelt flour, wheat flour).

[0116] The applicant also observed that none of the flours marketed made it possible to achieve satisfactory protein enrichment.

[0117] The applicant further noted that the addition of protein concentrates and isolates to the sauce, for a 15% protein enrichment, led to a dead end: too large volumes of protein must be added to a small volume of sauce, impairing the viscosity of the sauce.

[0118] Going against a certain current trend towards reducing, or even eliminating, gluten in food, particularly in NOCs, the applicant has imagined using gluten, instead of flour, as a source of protein.

[0119] The applicant found that food allergy to wheat and intolerance to Wheat gluten (celiac disease) are rare, affecting 1% of the adult population. Celiac disease develops in genetically predisposed individuals, and its prevalence is estimated at 1.26% in Europe. The plaintiff noted that celiac disease is most often diagnosed before the age of 60.

[0120] To the applicant's knowledge, there are no medical contraindications to the use of gluten in products intended for malnourished people. People with wheat food allergies and celiac disease represent only 1% of dietary contraindications in hospitals.

[0121] The applicant has found that the use of a powder containing 100% gluten does not give satisfactory results in terms of heat treatment (sterilization / pasteurization).

[0122] The applicant found that the use of a gluten powder / wheat flour mixture made it possible to obtain acceptable results during sterilization / pasteurization heat treatments, but that the protein enrichment remained limited to values ​​of the order of 13%.

[0123] The applicant then discovered that by incorporating gluten and proteins, previously rehydrated, into the liquid fraction of a sauce recipe, or by preferably incorporating gluten and proteins at the end of the sauce manufacturing process, it was possible to obtain a hyperprotein culinary solution, in the form of a sauce comprising milk proteins and gluten proteins, the protein concentration being greater than 15% by mass, i.e. at least 10g of proteins per 65g of sauce.

[0124] An example of the composition of the culinary solution is presented below (example 1).

[0125] Example 1 Ingredient Quantity per 35kg of sauce Proteins per 35kg of sauce Proteins per 100g of ingredient Butter 1798 12.6 0.7 Oil 538 0 0 Onions 3236 43.4 1.3 Mushrooms 2571 59.1 2.3 Garlic 307 15.4 5.0 Stock 431 121.7 28.2 Water 2517 0 0 White wine 918 0 0 Cream 3955 87.0 2.2 Milk 11607 371.4 3.2 Dried porcini mushrooms 2098 124.7 6.0 Egg 877 131.5 15.0 Pepper 15 2.0 13.3 Salt 128 0 0

[0126] Advantageously, in the mass of 30.996 kg of sauce obtained, a mass of 4.004 kg of the mixture of wheat proteins and milk proteins is added, bringing the total weight of sauce to 35 kg, with a protein content of 15.6% by mass.

[0127] In one implementation, a milk protein isolate is added, for example a micellar casein containing between 80% and 95% protein on a dry matter basis.

[0128] The resulting sauce contains sautéed mushrooms and onions, deglazed with white wine, with a hint of porcini mushrooms and a creamy texture.

[0129] The sauce can accompany white meats, fish or starchy foods.

[0130] Mushrooms include, for example, shi take (Lentinula edodes), porcini mushrooms, chanterelles (Craterellus tubaeformis, Cantharellus cibarius), morels (Morchella esculenta).

[0131] By cep we mean here in particular the Bordeaux cep (Boletus edulis), the orange bolete (Leccinum quercinum), the red-footed bolete (Boletus erythropus).

[0132] The sauce advantageously contains no additives or added preservatives.

[0133] The sauce does not undergo any ionizing treatment and advantageously does not contain any ionized ingredients.

[0134] The nutritional values ​​of the sauce are as follows Nutritional values ​​Per 100g Energy (kcal) 170 Protein (g) 15.5 Fat (g) 9.4 Of which SFA (g) 5.4 Carbohydrates (g) 5.7 Of which sugars (g) <2.5 Salt (g) 0.6

[0135] A method of manufacturing the culinary solution is presented below (example 2).

[0136] Example 2- Manufacturing of the culinary solution Steps Unit Operations Ingredients Time Stirring Temperature 1 Weighing All raw materials. / / / 2 Heating & mixing Butter, oil, onions, garlic and mushrooms. 15-20 min Low 60°C-80°C 3 Heating & mixing White wine, stock, water, cream and milk. 15-20 min Low 60°C-80°C 4 Cooking & grinding / 15-20 min High >80°C 5 Cooling & grinding / 5-10 min High <60°C 6 Mixing Dehydrated porcini mushrooms, egg, salt, pepper. 1-5 min High <60°C 7 Protein enrichment Mixture of gluten proteins and dairy proteins. 5-10 min High <60°C 8 Cooling / tsp T°C=-18°C Low -18°C 9 Packaging / / / -18°C 10 Storage Packaged finished products. / / -18°C

[0137] The table above shows the steps in manufacturing a culinary solution, according to one implementation.

[0138] The equipment used for such production includes containers (particularly for step 1), a spatula, a funnel or hopper (steps 2, 3, 6 and 7), jugs with pouring spouts and doypack type packaging (flexible stand-up pouch), heat-sealable (step 9).

[0139] According to various embodiments, the following actions may be followed, where appropriate in combination.

[0140] During the first weighing step, the broth can be stirred in the water.

[0141] At the end of step 2, the butter is completely melted, the garlic and mushrooms are cooked.

[0142] At the end of step 3, the sauce is liquid, white and very clear.

[0143] At the end of step 4, the sauce has taken on a very light brown color, its texture is homogeneous and smooth, without particles.

[0144] During step 6, the dehydrated porcini mushrooms are pre-incorporated into the sauce, for example using a spatula.

[0145] At the end of step 6 the sauce will have thickened a little while maintaining a perfectly homogeneous and smooth texture. Dark brown particles of dehydrated porcini mushrooms are visible. The sauce should take on a darker brown tint thanks to the dehydrated porcini mushrooms.

[0146] At the end of step 7, the sauce obtained is slightly thickened, with a coating texture, perfectly homogeneous and smooth, without particles, light brown in color, and is very shiny.

[0147] During step 8 the sauce obtained thickens only very slightly when cooling, and maintains a good flow level to be easy to measure.

[0148] During step 7, the sauce is advantageously sieved, to avoid the presence of foreign bodies.

[0149] During step 9, the packaging is advantageously carried out in a room previously disinfected and maintained at 10°C.

[0150] In some implementations, the sauce is packaged in frozen pouches, to be stored at -18°C.

[0151] The net weight of the frozen bag is for example 1 kg, and the bags are delivered in 8 kg boxes.

[0152] The sauce is best consumed within 72 hours of defrosting, keeping it in the refrigerator at a maximum temperature of +4°C.

[0153] When using the sauce, it is brought back to temperature beforehand, without defrosting, by placing it in a bain-marie at 82°C for 25 minutes, until a temperature of 63°C is reached at the core of the product.

[0154] The sauce should be consumed hot, preferably within two hours of preparation.

[0155] Examples of use of the culinary solution as a culinary aid

[0156] A culinary solution according to the invention can be used as a sauce or as culinary aid, i.e. incorporated as an ingredient in different dishes, for example soup / broth, puree, vegetables, prepared dish, mixed (meat, starch, vegetable).

[0157] According to a first example, the sauce is incorporated into a soup, a soup, with the following proportions for 10 people:

[0158] 1.5 kg of soup (70%)

[0159] 650 g of sauce (30%)

[0160] A standard soup is prepared, then the preheated sauce is added to the soup and mixed before serving.

[0161] According to a second example, the sauce is incorporated into a puree, with the following proportions for 10 people:

[0162] 600 g of puree (73%)

[0163] 220 g of sauce (27%)

[0164] + 440 g of sauce as a topping

[0165] A classic puree is made, then the previously heated sauce is incorporated and mixed before serving.

[0166] According to a third example, the sauce is incorporated into a vegetable dish, with the following proportions for 10 people:

[0167] 600 g of vegetables (73%): carrots, leeks, spinach

[0168] 220 g of sauce (27%)

[0169] + 440 g of sauce as a topping

[0170] The vegetables are prepared in the classic way, then the previously heated sauce is added and mixed before serving.

[0171] According to a fourth example, the culinary solution is incorporated into a prepared dish, such as lasagna or a starchy or vegetable gratin, with the following proportions for 10 people:

[0172] 1.15 kg of preparation (72%): lasagna, starchy or vegetable gratin

[0173] 450 g of sauce (28%)

[0174] + 220 g of sauce as a topping

[0175] The prepared dish is made in the classic way, then the previously heated sauce is incorporated, and mixed if necessary. Advantageously, the dish is then put back in the oven for a gratin effect before serving.

[0176] According to a fifth example, the culinary solution is incorporated into a mixed dish, for example a meat mix, a vegetable mix, a starchy food mix. Advantageously, two mixed components of the dish are enriched with sauce, and a topping of 22 g of sauce is applied to the plate.

[0177] The proportions are for example the following, for a meat mix, for 10 people:

[0178] 420 g of meat

[0179] 120 g of egg

[0180] 120 g of milk

[0181] 113 g of sauce

[0182] 4 g of salt

[0183] After weighing and mixing all the ingredients together, hot or cold, depending on the method of making the mixes, cooking is carried out for 40 minutes in a multipurpose oven at 110°C, 50% humidity.

[0184] The proportions are for example the following, for a vegetable mix, for 10 people:

[0185] 680 g of vegetables

[0186] 540 g egg whites

[0187] 113 g of sauce

[0188] 4 g of salt

[0189] After weighing and mixing all the ingredients together, hot or cold, depending on the method of making the mixes, cooking is carried out for 40 minutes in a multipurpose oven at 110°C, 50% humidity.

[0190] The proportions are for example the following, for a mix of starchy foods, for 10 people:

[0191] 680 g of starchy foods

[0192] 540 g egg whites

[0193] 113 g of sauce

[0194] 4 g of salt

[0195] After weighing and mixing all the ingredients together, hot or cold, depending on the method of making the mixes, cooking is carried out for 40 minutes in a multipurpose oven at 110°C, 50% humidity.

[0196] The culinary solution according to the invention has numerous advantages.

[0197] The culinary solution is high protein and high calorie, concentrated.

[0198] A 65g portion of culinary solution contains 10g of protein, with a complete and balanced amino acid profile and good digestibility. The culinary solution can therefore be provided in small portions on the plate, is high in calories and high in protein, and is suitable for malnourished people, particularly malnourished elderly people.

[0199] The culinary solution has all the organoleptic attributes expected of a sauce, and can be used to enhance a wide variety of dishes, with a coating texture and a viscosity standardized according to the IDDSI grades, compatible with the capacities of malnourished people, in particular with regard to swallowing disorders.

[0200] The culinary solution is ready to use and integrates directly into existing organizations. The culinary solution can be delivered in individual portions corresponding to a standard size 6.5 sauce ladle (i.e. 65g).

[0201] A consumer study of the culinary solutions of the present invention, carried out on a panel of 60 malnourished elderly people distributed in three EHPAD-type establishments, showed an overall consumption of more than 80% of the sauce, measured over 370 meals, regardless of the type of hot dishes served (more than 95% among normal eaters and more than 70% among small eaters as defined previously). These results were obtained by weighing each of the components of the meal, including the sauce, before and after food intake in order to assess consumption.

Claims

Claims

1. Hyperprotein culinary solution, characterized in that it is in the form of a sauce comprising dairy proteins and gluten proteins, the protein concentration being greater than 15% by mass, i.e. at least 9.75g of protein per 65g of sauce.

2. Culinary solution according to claim 1, characterized in that the gluten proteins are wheat gluten proteins.

3. Culinary solution according to any one of claims 1 or 2, characterized in that it comprises between 4% and 10% by weight of gluten proteins.

4. Culinary solution according to any one of the preceding claims, characterized in that it comprises a milk protein concentrate.

5. Culinary solution according to any one of the preceding claims, characterized in that it comprises at least one ingredient chosen from the group comprising butter, cream, milk, cheese, oil, egg, chickpea.

6. Culinary solution according to any one of the preceding claims, characterized in that it comprises at least one ingredient chosen from the group comprising onion, garlic, shallot, salt, pepper, wine, mushrooms.

7. A method of manufacturing a culinary solution as set forth in any one of the preceding claims, the method being characterized in that it comprises a step of mixing and cooking the ingredients of the sauce, followed by a cooking and grinding step, at the end of which the mixture obtained undergoes a cooling step, the protein mixture being added after this cooling step.

8. Manufacturing method according to claim 7, characterized in that the cooling step brings the mixture to a temperature between 40°C and 60°C.

9. Manufacturing process according to claim 7 or 8, characterized in that it comprises, after the step of adding the protein mixture, a step of heating the mixture obtained, to a temperature between 60°C and 80°C.

10. Use of a culinary solution as presented in any one of claims 1 to 6, as a sauce accompanying a prepared dish, or as a culinary aid integrated as an ingredient in a prepared dish.