Nutritional products suitable for people suffering from dysphagia

Abstract

The present invention relates to improving and maintaining the health of people suffering from swallowing and chewing disorders, in particular dysphagia, by providing particularly suitable nutrition. In particular, the invention relates to a reconstituted food product with an improved texture, as well as a method for preparing it, and a food powder intended for reconstituting the product according to the invention.

Description

Title of the invention: Nutritional products suitable for people suffering from dysphagia Technical field

[0001] The invention relates to improving and maintaining the health of people suffering from swallowing and / or chewing disorders, in particular dysphagia, by providing particularly suitable nutrition. In particular, the invention relates to a reconstituted food product whose texture is more suitable for people suffering from swallowing and / or chewing disorders, as well as its preparation method, and a food powder intended for reconstituting the product according to the invention.

[0002] State of the art

[0003] Swallowing refers to the absorption mechanism, particularly from the food bolus, the mouth, then the pharynx and the esophagus to the stomach. This complex mechanism involves several stages with the participation of different organs as well as numerous muscles and nerves. An oral phase of introducing food into the mouth, consists of chewing and salivating the food allowing the cohesion of the food bolus.

[0004] However, elderly people, in particular, are often subject to oral problems leading to more or less significant difficulties in chewing food properly. The aging process also leads to dry mouth and therefore a significant reduction in the ability to salivate food, which can lead to a significant risk of choking.

[0005] Thus, people with swallowing disorders show difficulty in transporting food from the mouth to the stomach, without risk of choking. People suffering from dysphagia also have a feeling of discomfort or inconvenience during swallowing with difficulty in initiating swallowing. In Europe, approximately 30% of people over 75 years of age suffer from dysphagia, with more than 50% of elderly people in institutions.

[0006] People with these disorders experience a decrease in food intake, apprehension when eating, or even refusal to eat. Very often, these disorders lead to significant weight loss, an increased risk of malnutrition, lung infections, and even death.

[0007] Thus, the care of these people requires adapting the food supply, in particular by offering suitable foods, for example via a modification of their textures. However, changing eating habits, for example by introducing food with a modified texture, can have psychological consequences for people because the pleasure of eating is closely linked to the visual and texture of food. The phenomenon of meal rejection can then be aggravated by the decrease in the pleasure of eating.

[0008] Bread is a product widely used to accompany meals, especially in France. It is consumed for its honeycomb texture and its particular taste. From a nutritional point of view, bread is also one of the only products that humans could rely on to survive, due to its composition adapted to daily needs, 100 g of bread provides approximately 55 g of carbohydrates, 0.70 g of lipids, 7.5 g of proteins, mineral salts and vitamins.

[0009] Unfortunately, when individuals suffer from chewing and swallowing disorders, particularly dysphagia, for example linked to aging, taking medication, or pathologies such as ear, nose, throat or esophageal diseases, or a degenerative disease, for example Parkinson's, bread is very often abandoned, thus disrupting eating habits.

[0010] Solutions provided to replace bread may be based on the use of sliced ​​bread soaked in milk or other liquid to moisten and soften it. However, this solution is not suitable, particularly because it is aimed at people who are still able to consume food but nevertheless have difficulty chewing and / or swallowing. Furthermore, visually and taste-wise, this solution cannot replace bread.

[0011] Other products attempt to offer a soft texture similar to sandwich bread or brioche and easy to chew, for example G-Nutrition® bread which is a brioche bread designed for malnourished people who have minor difficulty chewing certain foods. However, here again, this product is not suitable for people with dysphagia.

[0012] There is therefore a need for a new nutritional product suitable for people suffering from swallowing disorders, more particularly people suffering from dysphagia. This is the objective of the present invention. Summary of the invention

[0013] To meet this need, the invention proposes a nutritional product reconstituted from a powder mixed in a liquid. To meet this need, said powder comprises a particular mixture of fibers making it possible, after reconstitution in said liquid, to obtain a reconstituted food product particularly suitable for people suffering from swallowing and / or chewing disorders, in particular dysphagia.

[0014] The nutritional product according to the invention advantageously targets one or more bakery products (bread, brioche, sandwich bread, pretzel, bagel, etc.), Viennese pastries (croissant, pain au chocolat, etc.), but also pastries (muffins, cake, pancake, financier, madeleine, scones, churros, doughnuts, donuts, etc.). The texture of these products can be modified while retaining the nutritional and organoleptic properties in order to be consumed by people who are at risk of choking or who suffer from swallowing disorders. Also, the nutritional product according to the invention is preferably a bread product, such as a bakery, Viennese pastry or pastry product.

[0015] Advantageously, the so-called modified texture is obtained by adapting the composition on the one hand, and the cooking process on the other hand. Particularly advantageously, a so-called normal texture can also be obtained by using a cooking process usual in bakery.

[0016] Thus, the nutritional product according to the invention is particularly suitable for people at risk of choking, or suffering from swallowing and / or chewing disorders, and / or dysphagia, but also for people at risk of malnutrition or who are malnourished. Indeed, a portion of nutritional product according to the invention can provide between 8 and 20% of daily protein intake.

[0017] Thus, the invention relates, according to a first aspect, to a nutritional product for use in the prevention and / or treatment of chewing and / or swallowing disorders and / or malnutrition, comprising: - (i) a liquid chosen from water, milk and a vegetable drink, and - (ii) a mixture comprising: • at least one functional fiber, • at least one abundant protein, • at least one cereal flour, and • egg white.

[0018] According to a second aspect, the present invention also relates to a food powder intended to be reconstituted in a liquid, that is to say a mixture, comprising: - at least one functional fiber, - at least one abundant protein, - at least one cereal flour, and - egg white.

[0019] Advantageously, the abundant protein is chosen from a hydrolyzed peptide of vegetable protein, a protein of animal or vegetable origin, and combinations thereof. More preferably, the hydrolyzed peptide is a hydrolyzed peptide of pea protein and the protein of animal origin is a milk protein. In a particularly Advantageously, the powder comprises at least two abundant proteins, in this case a hydrolyzed pea protein peptide and a milk protein.

[0020] Preferably, the ratio of hydrolyzed peptides of pea protein and milk protein is between 1 and 2, making it possible to obtain a foamy texture, particularly suitable in the context of the invention.

[0021] The product according to the invention comprises at least one functional fiber, preferably this has a water retention capacity of between 500 and 3500%, more preferably, the functional fiber is chosen from wheat fiber, pea fiber, oat fiber, citrus fiber, flax fiber, carrot fiber, psyllium fiber and combinations thereof. The functional fiber makes it possible to retain water molecules, thus allowing the nutritional product according to the invention to increase its volume and to limit the presence of a sticky effect in the mouth, which is detrimental to people suffering from chewing and / or swallowing disorders.

[0022] Finally, the nutritional product according to the invention, as well as the powder according to the invention also comprise egg white and at least one cereal flour, preferably a cereal flour having a water retention capacity of at least 100%, advantageously, the cereal flour is a corn flour, particularly advantageously a functionalized corn flour.

[0023] The nutritional product according to the invention, as well as the powder according to the invention, may also comprise other ingredients, preferably at least one additional ingredient chosen from a food gum, a nutritional fiber, a leaven, a flavoring, starch, barley malt, baking powder, an amino acid, a vitamin, a mineral, a plant extract, omega 3 and combinations thereof. It is understood that the nutritional product according to the invention may also comprise other ingredients for nutritional purposes or nutritional substances.

[0024] Advantageously, the powder is particularly suitable in the context of the invention in that it makes it easier to preserve it for several months (of the order of 4 to 12 months), but also to ensure and preserve the organoleptic qualities of the powder throughout the storage time, and consequently of the reconstituted food product. The powder according to the invention, given its particular composition, is particularly suitable for being able to be reconstituted in a liquid, allowing the nutritional product according to the invention to be obtained.

[0025] The product in powder form is thus reconstituted in a liquid. During the reconstitution of the product, significant shear forces are applied to the mixture (powder according to the invention and liquid solution) to activate the functionality of the functional fibers present in the mixture, and thus obtain a reconstituted food product suitable for people suffering from chewing and / or swallowing disorders.

[0026] According to a preferred object of the invention, the reconstituted food product is prepared / obtained by a mixing member configured to generate a shear force of between 3000 and 12500 rpm, suitable for mixing the liquid (i) and the mixture (ii), in this case the powder, comprising at least the functional fiber, the foaming protein, the cereal flour and the egg white.

[0027] The mixture thus obtained can then be introduced into a steam oven, a microwave or a bain-marie for cooking in humid heat in order to obtain a product with a modified texture or introduced into a dry heat oven to obtain a normal texture.

[0028] Preferably, the reconstituted food product according to the invention is obtained by steam cooking and has a modified texture of grade less than or equal to 6, preferably grade 5 or 6, more preferably grade 5, measured according to the IDDSI scale (International Dysphagia Diet Standardization Initiative). According to a variant, the reconstituted food product according to the invention is obtained by cooking in a bain-marie or by microwave cooking, advantageously in a bain-marie at 90° for 20-25 minutes for a portion of the order of 32g.

[0029] The food product is then particularly suitable for people suffering from swallowing and / or chewing disorders, or suffering from malnutrition, more preferably from dysphagia. Thus, the invention also relates to its use in the prevention and / or treatment of dysphagia and / or malnutrition and / or swallowing and / or chewing disorders.

[0030] The bread-making process is conventionally composed of three main stages: kneading, fermentation / proofing and baking. However, advantageously, the present invention relates to a modified and rapid process without fermentation and / or proofing.

[0031] Thus, according to another aspect, the invention relates to a method for preparing the reconstituted nutritional product according to the invention comprising the following steps: - mixing (i) the powder comprising at least one functional fiber, at least one expanding protein, at least one cereal flour having, preferably, a water retention capacity of at least 100%, egg white, and (ii) a liquid chosen from water, milk and a vegetable drink, by a mixing member configured to generate a shear force of between 3000 and 12500 rpm, for a duration of between 30 seconds and 2 minutes, - pouring the mixture obtained in step a) into a mold, and - cooking using a steam oven or a dry heat oven.

[0032] Cooking is advantageously carried out using a steam oven, a bain-marie, a microwave; or a dry heat oven, i.e. respectively in the wet phase or in the dry phase. The wet phase allows on the one hand to be particularly suitable for people prone to choking, suffering from swallowing and / or chewing disorders, but also from dysphagia, and on the other hand, to facilitate preparation, on site in medico-social and health establishments with classic collective catering equipment.

[0033] Other characteristics and advantages will emerge from the detailed description of the invention, the examples and the figures which follow. Brief description of the Figures

[0034] [Fig.l] is a texture diagram representing the different grades defined by the IDDSI, version 2022, in order to describe and define texture-modified foods and thickened liquids used with dysphagic people of all ages. It is composed of a continuum of 8 levels (from grade 0 to grade 7).

[0035] [Fig.2a] is an image representing a cross-section of a portion of texture-modified bread according to Example 2, comprising large and small alveoli characteristic of a conventional bread.

[0036] [Fig.2b] is an image processed by the ImageJ software of the image represented in [Fig.2a].

[0037] [Fig.3a] is an image representing a cross-section of a portion of bread in normal texture according to example 3, comprising a majority of small alveoli.

[0038] [Fig.3b] is an image processed by the ImageJ software of the image represented in [Fig.3a].

[0039] [Fig.4a] is an image representing a cross-section of bread from the G-Nutrition® product.

[0040] [Fig.4b] is an image processed by the ImageJ software of the image represented in [Fig.4a],

[0041] [Fig.5a] represents the results of the IDDSI test within the range according to the criteria defined for grade 5.

[0042] [Fig.5b] represents an image of the IDDSI tilted spoon test according to the criteria defined in grade 5. Detailed description of the invention

[0043] Definitions

[0044] For the purposes of the invention, the term “starch” means a complex carbohydrate composed of D-glucose units and composed of two polymers: amylose and amylopectin. Starch for the purposes of the invention is a physically or chemically modified starch, preferably a physically modified wheat starch. This modification, advantageously physical, aims to make the native starch more soluble by implementing a heat treatment in a humid environment. This treatment will in particular allow delayed swelling of this ingredient in order to facilitate hydration of other ingredients in the formula such as fiber or protein.

[0045] By "plant drink" or "plant milk" within the meaning of the invention, we mean drinks exclusively of plant origin, in particular obtained from cereals or pseudo-cereals (oats, rice, spelt, quinoa, barley, etc.), oilseeds (hazelnut, almond, walnut) or legumes (soy, chickpeas), to which water is added, having the same appearance and the same color as milk of animal origin. In the context of the invention, the plant drink is a substitute for milk. Advantageously, the plant drink does not contain lactose or cholesterol and is lower in fat. Preferably, the plant drink can be chosen from rice milk, oat milk, almond milk, soy milk, soy milk, hazelnut milk, hemp milk, spelt milk, chestnut milk, and coconut milk.

[0046] By "functional fiber" within the meaning of the invention, we mean dietary fibers which are carbohydrate polymers composed of more than three monomeric units, not digested or absorbed in the human small intestine and with complete or partial fermentation in the large intestine providing beneficial physiological effects. They can be soluble or insoluble and advantageously chosen from fibers of soy, beans, corn, lentils, peas, brown rice, prunes, bran flakes, wheat, wholemeal pasta, oats, citrus fruit, flax, psyllium, apricots, artichoke, carrot, raspberry and food gums such as xanthan gum. The functional fibers will provide texture to the product and make it possible to stabilize the alveoli due to their rheological properties. The fibers thus have the capacity to disperse, to hydrate and then to increase the viscosity of the mixture to limit the drainage of the liquid preventing the coalescence of air bubbles.Also, functional fibers have a significant water retention capacity.

[0047] By "water retention capacity" within the meaning of the invention, we mean the ability of a quantity of fibers or flour to retain a quantity of water when it is subjected to conditions of temperature, stirring time, speed or centrifugation time. This property will allow the fibers in solution to hydrate and swell. During swelling, the volume of the mixture will increase, leading to an increase in viscosity until a thickened or gelled network is created.

[0048] By "grade measured according to the IDDSI scale" within the meaning of the invention, is meant an international standardized measurement method of textures adapted to dysphagia, initiated in 2013, in order to develop a universal and standardized terminology, making it possible to describe and define foods with modified textures and thickened liquids used with dysphagic people of all ages. The IDDSI (International Dysphagia Diet Standardization Initiative) thus resulted in a final diagram of textures in dysphagia, composed of a continuum of 8 levels (0 to 7) [Fig.l]. These levels are identified by numbers, labels and a color code (Cichero, JA Y., et al. (2016). Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework. Dysphagia, 32(2), 293314 (doi.org / 10.1007 / s00455-016-9758-y)).

[0049] For the purposes of the invention, the term "milk" means a drink exclusively of animal origin, in particular it is an edible biological liquid generally of a whitish color produced by the mammary glands of female mammals. The milk may be chosen from cow's milk, goat's milk, buffalo milk, camel's milk, and donkey's milk, more preferably cow's milk.

[0050] By "hydrolyzed peptide" within the meaning of the invention, we mean peptides that have undergone hydrolysis, for example chemical and / or enzymatic hydrolysis. The peptides are preferably peptides of plant or animal origin that have undergone hydrolysis, i.e. hydrolyzed plant or animal proteins. Peptides of particular interest in the context of the invention are hydrolyzed pea peptides, particularly rich in lysine.

[0051] By "nutritional product" or "food product" within the meaning of the invention, is meant a substance which can be used or prepared to provide food to a human being or an animal. In particular, in the context of the invention, the nutritional product is reconstituted from a powder comprising several fibers and proteins suitable for nutrition, in particular human nutrition, in a liquid making it possible to obtain a texture particularly suitable for people suffering from malnutrition, chewing and / or swallowing disorders, in particular dysphagic people. The nutritional product according to the invention is a bread product, such as a bakery, Viennese pastry or pastry product. Said product also makes it possible to cover daily nutritional needs, preferably the quantity of fibers and proteins is 2 to 4 times higher compared to an equivalent portion of traditional bread.For example, the product according to the invention provides 10 to 15% of the nutritional protein requirements of non-malnourished elderly people, i.e. a requirement of 1g / kg of body weight / day. Advantageously, the nutritional product within the meaning of the invention is not a drink.

[0052] By "milk protein" or "milk proteins" within the meaning of the invention, is meant a type of protein derived from milk obtained from total milk proteins (caseins + serum) or only serum, followed by a purification / concentration / drying step. In the context of the invention, the milk proteins are advantageously obtained after an ultrafiltration step, in order to remove water, a step of heating the retentate to a temperature of at least 100°C and finally a cooling step.

[0053] By "bloating protein" within the meaning of the invention, we mean proteins having ballooning properties, that is to say having the capacity to form a foam or emulsion with air, preferably they act as a foaming agent to form a protein film at the interface of the air bubbles in order to stabilize them and facilitate the incorporation of air into the continuous phase. In the context of the invention, the foaming proteins may also be egg white proteins or whey milk proteins. Preferably, the foaming proteins are hydrolyzed peptides of vegetable protein and / or proteins of animal origin, more preferably pea peptides and / or milk proteins and / or egg white.

[0054] By "prevention" or "prophylaxis" within the meaning of the invention, is meant the reduction to a lesser degree of the risk or probability of occurrence of a given phenomenon, that is to say, in the context of the present invention, of the occurrence of a chewing and / or swallowing disorder and / or malnutrition, preferably dysphagia.

[0055] By "treatment" within the meaning of the invention, we mean a reduction in the progression, a stabilization, a reversal or regression, or even an interruption or inhibition of a disorder or a symptom, preferably of a disorder of mastication and / or swallowing and / or nutrition, more preferably of dysphagia.

[0056] Nutritional product according to the invention

[0057] The present invention therefore relates to a nutritional product comprising: - (i) a liquid chosen from water, milk and a vegetable drink - (ii) a mixture comprising: • at least one functional fiber, • at least one abundant protein, • at least one cereal flour, preferably a cereal flour having a water retention capacity of at least 100%, and • egg white.

[0058] Advantageously, the nutritional product is reconstituted from a powder comprising: - at least one functional fiber, - at least one abundant protein, - at least one cereal flour, preferably a cereal flour having a water retention capacity of at least 100%, and - egg white.

[0059] Thus, said nutritional product according to the present invention advantageously comprises (i) the liquid and said powder according to the invention. This is advantageously prepared from the powder according to the invention or from the mixture (ii) in (i) the liquid.

[0060] The present invention relates, on the one hand, to the particular composition of the product involving the association between, in particular, proteins with abundant properties and functional fibers; and on the other hand, on the preparation process.

[0061] Thus, the powder and the nutritional product that can be obtained from the powder comprise at least one expanding protein. This protein has expanding properties, that is to say, having the capacity to stabilize the air bubbles by forming a film around them to promote the incorporation of air and form a foam or an emulsion, thus making it possible to obtain a foamy texture. Such a texture is of particular interest to people suffering from chewing and / or swallowing problems, and consequently, people suffering from dysphagia.

[0062] Preferably, the swelling protein present in the powder, but also in the nutritional product according to the invention, is chosen from a hydrolyzed peptide of vegetable protein, a protein of animal or vegetable origin, and their combinations. More preferably, a hydrolyzed peptide of vegetable protein, and / or a protein of animal origin. According to a variant of the invention, the swelling proteins can also be egg white proteins or whey milk proteins.

[0063] According to a particularly preferred object, the powder, as well as the nutritional product according to the invention, comprise at least two expanding proteins, advantageously a hydrolyzed peptide of vegetable protein and a protein of animal origin. More preferably, the hydrolyzed peptide is a hydrolyzed peptide of pea protein and the protein of animal origin is a milk protein. Indeed, a combination between the hydrolyzed peptides of pea protein and the milk proteins makes it possible to achieve a high expansion rate, advantageously a rate of between 50 and 500%, which is particularly useful in the context of the invention.

[0064] According to another preferred object of the invention, the selection of a particular pea protein / milk protein ratio makes it possible to ensure the most foamy texture possible for the finished product, while avoiding having a bitter aftertaste due to the presence of hydrolyzed pea protein peptides. Thus, the final texture of the nutritional product according to the invention is particularly suitable when said product and the powder have a ratio of hydrolyzed pea protein peptides and milk protein of between 1 and 2.

[0065] More preferably, the hydrolyzed pea protein peptides represent at most 7% by weight of the total weight of dry matter and the milk proteins represent at most 14% by weight of the total weight of dry matter.

[0066] The powder and / or nutritional product according to the invention also comprises at least one functional fiber. Advantageously, during mixing, under the effect of the shear provided by the mixing member, for example a food processor, the functional fiber(s) will have the capacity to retain the water molecules, allowing thus the nutritional product according to the invention to increase in volume and prevent the formation of a sticky effect in the mouth with a modified texture. A sticky effect in the mouth, in the context of the invention, is particularly undesirable, resulting in food sticking in the mouth, leaving residues that could be dangerous for people already suffering from such disorders. Also, such a texture is not suitable for these people and in particular people with dysphagia. Conversely, the product according to the invention disintegrates in the mouth under the action of the tongue, in particular the product is crushed under the action of the tongue.

[0067] Functional fibers contribute to the stability of the foam in order to prevent the coalescence of air bubbles. Finally, they help to bring freshness as well as softness to the finished product, without presenting the said sticky effect in the mouth.

[0068] The properties of the functional fibers are all the more effective when the mixing is carried out under the effect of shearing implemented after reconstitution of the powder mixture in the liquid. Advantageously, the functional fibers make it possible to increase the viscosity of the mixture and to promote the retention of air bubbles. In addition, the product will also be slightly viscous in the mouth with the addition of the functional fibers facilitating the passage of the consumed pieces. This effect is further improved when the product and / or the powder according to the invention comprises at least one xanthan gum.

[0069] According to a preferred object, the quantity of functional fiber is between 2 and 12% by weight of the total weight of dry matter, more preferably between 5 and 10%.

[0070] In the context of the invention, several fibers may be used such as wheat fiber, pea fiber, oat fiber, citrus fiber, flax fiber, soy fiber, carrot fiber, or psyllium fiber, including food gums such as xanthan gum. Thus, the functional fiber is preferentially chosen from wheat fiber, pea fiber, oat fiber, citrus fiber, flax fiber, psyllium fiber, soy fiber, carrot fiber and combinations thereof.

[0071] Combinations of several fibers are also possible, such as wheat fiber and psyllium fiber. For example, wheat fiber or pea fiber can be used at a rate of 2 to 12% by weight of the dry matter of the product.

[0072] Advantageously, the addition of acacia fiber to the powder and / or nutritional product makes it possible to provide a source of soluble nutritional fiber of interest to elderly people suffering from intestinal transit disorders without modifying the organoleptic properties of the nutritional product.

[0073] The powder and / or nutritional product according to the invention also comprises egg white, which provides proteins of high nutritional quality and also contributes to the foamy texture of the reconstituted nutritional product. Preferably, the quantity of egg white is between 3 and 25% by weight of the total weight of dry matter, more preferably between 8 and 18%, by weight of the total weight of dry matter, allowing the nutritional product to be spreadable in particular as well as contributing to achieving the alveolar and foamy texture.

[0074] The powder and / or nutritional product also comprises cereal flour having, preferably, a water retention capacity of at least 100%. Preferably, said cereal flour is a corn flour, called functional. Functional corn flour is a corn flour that has undergone physical treatment to act as a natural thickener.

[0075] Preferably, the quantity of corn flour is between 10 and 30% by weight of the total weight of dry matter, more preferably between 15 and 30% by weight of the total weight of dry matter.

[0076] According to another object of the invention, the powder and / or the nutritional product preferably comprises at least one additional ingredient chosen from a food gum, a nutritional fiber, a leaven, a flavoring, starch, barley malt, baking powder, an amino acid, a vitamin, a mineral, a plant extract and their combinations.

[0077] The leaven and the aromas provide in particular the typical taste of bread, improving the taste of the nutritional product according to the invention. Consequently, people rediscover the pleasure of eating which is closely linked to the visual and texture of food. The phenomenon of meal rejection is then greatly reduced.

[0078] In particular, the taste of the bread crust must be able to be perceived for the product with a modified texture, whereas a wet-phase cooking process does not usually allow the development of these characteristic aromas, developed during a dry-phase cooking process. In order to provide these grilled and toasted notes, a “bread crust” aroma is preferably added between 0.1% and 1% by weight of the total weight of dry matter.

[0079] Starch can also be provided up to, preferably at most 3% by weight of the total weight of dry matter, which makes it possible to further improve the texture by stabilizing the air bubbles during cooking. Indeed, the starch will gelatinize and thus contribute to stiffening the protein membrane around the air bubbles to obtain a so-called fixed foam after cooking, avoiding having a nutritional product with a modified texture that is sticky in the mouth, that is to say having a sticky effect in the mouth, limiting the risk of choking for people who need it.

[0080] In order to provide the browning to the product in modified texture and also the acid taste of sourdough bread, the product advantageously comprises a wheat sourdough. This is even more advantageously between 2 and 8% by weight of the total weight of dry matter. Optionally, the product also comprises barley malt between 1% and 3.5% by weight of the total weight of dry matter.

[0081] Preferably, the nutritional product and / or the powder according to the invention comprises raising agent, in order to facilitate its implementation. Particularly advantageously, this is between 1 and 6% by weight of the total weight of dry matter.

[0082] Other ingredients may also be present in the nutritional product such as at least one amino acid, a vitamin, a mineral, a plant extract, thus making it possible to cover the daily needs of patients. It is understood that the nutritional product according to the invention may also comprise other ingredients for nutritional purposes or nutritional substances, such as, for example, omegas.

[0083] Thus, all of these ingredients present in the nutritional product according to the invention and, according to another subject, the powder according to the invention, in particular, the functional fibers, the proteins having swelling properties, the egg white and the functionalized cereal flour having a water retention capacity, together allow, in a synergistic manner, to stabilize all of the particles in suspension and to stabilize the bubbles formed during reconstitution. These bubbles will give a well-honeycombed structure similar to a traditional bread. Also, the nutritional product, once reconstituted, has the necessary nutritional qualities as well as a texture, being both close to so-called bakery products, and sufficiently modified to obtain a modified texture of grade 6 or less, preferably of grade 5 or 6, more preferably of grade 5, measured according to the IDDSI scale.

[0084] In order to obtain such a modified texture, the reconstituted nutritional product is preferably prepared or obtained by a mixing member configured to generate a shear force of between 3000 and 12500 rpm, suitable for mixing (i) the liquid and the various necessary ingredients, or (ii) the mixture or powder comprising at least the functional fiber, the swelling protein, the cereal flour and the egg white.

[0085] Even more preferably, the nutritional product is obtained by steam cooking and thus has a modified texture of grade 6 or less, measured according to the IDDSI scale, preferably grade 5.

[0086] The nutritional product can be prepared indifferently by the person skilled in the art in order to obtain the texture of interest, i.e. a texture chosen from a texture of grade 4, 5, and 6, measured according to the IDDSI scale, preferably the modified texture is of grade 5.

[0087] The IDDSI scale is an international standardized measurement method for textures adapted to dysphagia. It was initiated in 2013, in order to develop a universal and standardized terminology, as well as definitions describing texture-modified foods and thickened liquids used with dysphagic people of all ages, in all types of care structures, and within all cultures. The IDDSI thus resulted in a final diagram of textures in dysphagia, composed of a continuum of 8 levels (0 to 7). These levels are identified by numbers, labels and color coding [Reference: Cichero, JAY, et al. (2016). Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework. Dysphagia, 32(2), 293 314 (doi.org / 10.1007 / s00455-016-9758-y).

[0088] The IDDSI scale thus provides a common terminology to describe the textures of foods and beverages that are more or less thickened. IDDSI tests also allow confirmation of the texture of a food at the time of service. Tests should be carried out on foods and beverages under normal serving conditions (in particular temperature). The trained healthcare professional is responsible for making texture recommendations for a particular patient based on their comprehensive assessment.

[0089] In the context of the invention, a modified texture of grade 6 or lower is particularly suitable, more preferably a texture of grade 5.

[0090] This corresponds to a “chopped and lubricated” food texture. According to the description of 1TDDSI, version 2022, products associated with this texture must correspond to the following criteria: - The product must be soft and lubricated without liquid separating from the solid - It should not be necessary to chew them - You have to be able to chew them at least - Particle size does not exceed 4 mm - Small pieces can be crushed with the tongue - It must hold in place on the fork without any liquid or juice flowing or even particles escaping from it - It should retain its shape when picked up with a spoon and fall out easily when the spoon is tilted or shaken slightly - It should not be too firm, nor too sticky

[0091] Thus, a product with a modified texture of grade 5 according to the IDDSI scale must be able to be chewed to gather the food into a ball in order to take it to the back of the mouth for swallowing. It is also necessary to avoid these foods being too sticky and adhering to the cheeks, teeth, palate or throat. It is therefore particularly intended for people suffering from chewing and / or swallowing disorders, but also from dysphagia but retaining total or reduced ability to chew food.

[0092] According to another object of particular interest, the nutritional product obtained by steam cooking deforms without returning to its initial shape with the application of a pressure of a value less than or equal to 100 kPa, preferably of a value less than or equal to 17 kPa.

[0093] The nutritional product reconstituted according to any of the objects previously described, the powder, or the mixture comprising at least the functional fibers, the proteins having swelling properties, the egg white and the cereal flour, is preferably mixed with a liquid, which represents, preferably between 40 and 80% by weight of the total weight of the product before cooking. More preferably, the liquid solution represents between 50 and 80% by weight of the total weight of the product before cooking, or between 40 and 70% by weight of the total weight of the product before cooking. Advantageously, the powder according to the invention and the method makes it possible to obtain, on the one hand, a nutritional product called modified texture, or a texture of grade 6 or less, according to the IDDSI scale, and on the other hand, a nutritional product called normal texture, or very close to a so-called classic bakery product.

[0094] When the liquid solution represents between 50 and 80% by weight of the total weight of the paste, i.e. before cooking, or of the total mixture from step b) comprising the powder and the liquid solution before cooking, the reconstituted nutritional product has a so-called modified texture.

[0095] When the liquid solution represents between 40 and 70% by weight of the total weight of the dough before cooking, or of the total mixture from step b) comprising the powder and the liquid solution before cooking, the reconstituted nutritional product has a so-called normal texture.

[0096] Method

[0097] The nutritional product according to the invention can be obtained by any suitable process. Preferably, the nutritional product according to the invention can be obtained by a preparation process comprising the following steps: a. mixing (i) the powder comprising at least one functional fiber, at least one expanding protein, at least one cereal flour having, preferably, a water retention capacity of at least 100%, egg white, and (ii) a liquid chosen from water, milk and a vegetable drink, by a mixing member configured to generate a shear force of between 3000 and 12500 rpm, for a duration of between 30 seconds and 2 minutes, b. pour the mixture obtained in step a) into a mold, and c. cook using a steam oven or a dry heat oven.

[0098] According to another aspect, the invention relates to a method for preparing the reconstituted nutritional product according to the invention comprising the following steps: a. mixing (i) the powder comprising at least one functional fiber, at least one expanding protein, at least one cereal flour, egg white, and (ii) a liquid chosen from water, milk and a vegetable drink, by a mixing member configured to generate a shear force of between 3000 and 12500 rpm, for a duration of between 30 seconds and 2 minutes b. pour the mixture obtained in step a) into a mold, and c. cook using a steam oven or a dry heat oven, preferably using a steam oven.

[0099] When the method uses cooking using a steam oven, in particular to obtain a so-called modified texture. Cooking in a steam oven preferably has at least one of the following characteristics: - a humidity of between 40 and 100%, - a cooking time of between 10 and 60 minutes, - a temperature of between 90°C and 100°C.

[0100] When the method uses cooking using a dry heat oven, in particular to obtain a so-called normal texture. Dry heat cooking preferably has a cooking time of between 5 and 30 minutes at a temperature of between 170 and 220°C.

[0101] Use

[0102] The nutritional product according to any of the preceding objects has a so-called modified texture, which is obtained by adapting the composition on the one hand, and the cooking process on the other hand. According to a variant, a so-called normal texture can also be obtained by using a cooking process usual in bakery.

[0103] Thus, the nutritional product according to the invention is particularly suitable for people at risk of choking, or suffering from swallowing and / or chewing disorders, and / or dysphagia, but also for people at risk of malnutrition or who are malnourished. Indeed, a portion of nutritional product according to the invention can provide between 8 and 20% of daily protein intake.

[0104] Also, the invention also relates to a nutritional product for its use in the prevention, prophylaxis and / or treatment of chewing and / or swallowing disorders, comprising: - a liquid (i) chosen from water, milk and a vegetable drink, and - a mixture (ii) comprising: • at least one functional fiber, • at least one abundant protein, • at least one cereal flour, preferably a cereal flour having a water retention capacity of at least 100%, and • egg white.

[0105] In a particularly preferred manner, the invention relates to a nutritional product for its use in the prevention and / or treatment of dysphagia, even more preferably the product is intended for use in the treatment or pro phylaxis of malnutrition in patients with dysphagia, and / or in the nutrition of patients with dysphagia.

[0106] The invention is now illustrated by non-limiting examples of compositions according to the invention and by results. Examples

[0107] Example 1 - Bread with modified texture of grade 5 according to the IDDSI scale

[0108] The powdered ingredients are mixed and a quantity of 50 g of powder is reconstituted in 110 g of water. The water and the powder are mixed until completely homogenized. The mixture obtained is placed in a deep container in order to introduce an immersion blender at a speed of 12500 rpm for 60 seconds. Once the preparation is mixed, it is poured into round silicone molds in order to obtain portions of bread. The mold is then filmed and placed in a steam oven in humid heat with a setting of 100% humidity. Baking is done at 90 ° C for a duration of 25 minutes.

[0109] The characteristics of the product according to the example are detailed in Table 1 below.

[0110] [Tables 1] Ingredients % of powdered product Corn flour 19.3 Pea fiber 4.3 Raising agent 2.8 Sugar 5.7 Salt 1.2 Modified wheat starch 2.2 Hydrolyzed pea peptides 4.6 Milk protein 3.2 Psyllium fiber 3.3 Flax fiber 0.2 Wheat sourdough 4.8 Barley malt 1.1 Acacia fiber 14.8 Maltodextrin 16.9 Egg white 15.2 Bread crust flavor 0.4 [YES] Example 2 - Bread with modified texture of grade 5 according to the IDDSI scale

[0112] The powdered ingredients are mixed and a quantity of 58 g of powder is reconstituted in 122 g of water. The water and the powder are mixed until completely homogenized. The mixture obtained is placed in a deep container in order to introduce an immersion blender at a speed of 12500 rpm for 60 seconds. Once the preparation is mixed, it is poured into round silicone molds in order to obtain portions of bread. The mold is then filmed and placed in a steam oven in humid heat with a setting of 100% humidity. Baking is done at 90 ° C for a duration of 35 minutes.

[0113] The characteristics of the product according to the example are detailed in Table 2 below.

[0114] [T ableaux2] Ingredients % of powdered product Corn flour 22.4 Wheat fiber 5.2 Pea fiber 1.4 Raising agent 3.5 Sugar 6 Salt 1.5 Modified wheat starch 2.5 Hydrolyzed pea peptides 5.9 Milk protein 3.6 Flax fiber 0.3 Wheat sourdough 6.2 Barley malt 1.5 Acacia fiber 12.2 Maltodextrin 13.5 Egg white 13.9 Bread crust flavor 0.4

[0115] The results of the bread obtained according to example 2 are presented in [Fig.2a] and [Fig.2b].

[0116] Example 3 - Bread with normal texture

[0117] The powdered ingredients are mixed and a quantity of 65 g of powder is reconstituted in 80 g of water. The water and the powder are mixed until completely homogenized. The mixture obtained is placed in a deep container in order to introduce an immersion blender at a speed of 12500 rpm for 60 seconds. Once the preparation is mixed, it is poured into round silicone molds in order to obtain portions of bread. The mold is then placed in a dry heat oven. Baking is done at 180 ° C for a duration of 15 minutes.

[0118] The characteristics of the product according to the example are detailed in Table 3 below.

[0119] [Tables3] Ingredients % of powdered product Corn flour 19.3 Pea fiber 4.3 Raising agent 2.8 Sugar 5.7 Salt 1.2 Modified wheat starch 2.2 Hydrolyzed pea peptides 4.6 Milk protein 3.2 Psyllium fiber 3.3 Flax fiber 0.2 Wheat sourdough 4.8 Barley malt 1.1 Acacia fiber 14.8 Maltodextrin 16.9 Egg white 15.2 Bread crust flavor 0.4

[0120] The results of the bread obtained according to example 3 are presented in [Fig.3a] and [Fig.3b].

[0121] Example 4 - Bread with modified texture of grade 6 according to the IDDSI scale

[0122] The powdered ingredients are mixed and a quantity of 65 g of powder is reconstituted in 130 g of water. The water and the powder are mixed until completely homogenized. The mixture obtained is placed in a deep container in order to introduce an immersion blender at a speed of 12500 rpm for 60 seconds. Once the preparation is mixed, it is poured into round silicone molds in order to obtain portions of bread. The mold is then filmed and placed in a steam oven in humid heat with a setting of 100% humidity. Baking is done at 90 ° C for a duration of 50 minutes.

[0123] The characteristics of the product according to the example are detailed in Table 4 below.

[0124] [Tables4] Ingredients % of powdered product Corn flour 16 Wheat fiber 5.5 Raising agent 6 Sugar 6 Salt 1 Modified wheat starch 2 Hydrolyzed pea peptides 6 Milk protein 4.5 Psyllium fiber 1.8 Flax fiber 0.2 Wheat sourdough 6 Barley malt 1 Acacia fiber 13.8 Maltodextrin 15.6 Egg white 14.2 Bread crust flavor 0.4

[0125] Example 5 - Comparative test of a bread according to the invention and G-nutrition® bread

[0126] The comparative results are presented in Table 5 below, representing respectively the results of an image processing of a cross-section of a portion of bread according to Example 2 and of a cross-section of the G-nutrition® bread ([Fig.3b] and [Fig.4b]) by the Image J software.

[0127] [Tables5] Example 2 G-nutrition® Unit Total cross-sectional area 2232 705 mm2 Limit size of bubbles taken into account (S°) 0.05 0.05 mm2 Total number of bubbles > S° 554 308 bubbles Total number of bubbles per cm2 of bread 24.8 43.7 bubbles / cm2 Average bubble area 0.28 0.12 mm2 Total bubble area 228 70.3 mm2 % of bread surface occupied by bubbles 10.21 9.97 %

[0128] The portion of bread according to example 2 has many alveoli per portion (554 bubbles counted) compared to the G-Nutrition® product (308 bubbles counted). However, the number of alveoli per unit area is lower: 24.8 bubbles / cm2 counted compared to 43.7 bubbles / cm2 for the G-Nutrition® product, although they occupy a larger surface area (10.21%) compared to the G-Nutrition® bread (9.97%). Indeed, the alveoli present in the bread according to example 2 are twice as large as the G-Nutrition® bread (0.28mm2 on average compared to 0.12mm2). Consequently, the bread with modified texture has large alveoli and therefore a very airy and foamy texture allowing less pressure to be applied with the tongue during swallowing. Also, the nutritional product according to the invention is particularly suitable for people suffering from these disorders, in particular dysphagia.

[0129] Example 6 - IDDSI Fork and Tilted Spoon Tests of the Nutritional Product According to Example 2

[0130] These tests are tests carried out on the product according to example 2, according to the criteria defined in the IDDSI scale, in particular IDDSI grade 5, including a test of crushing the product with a fork with measurement of the particle size and a test with an inclined spoon to evaluate the product's stability.

[0131] The test protocol is described in particular in the description of the IDDSI, version 2022 (https: / / www.iddsi.org / framework / food-testing-methods / ).L

[0132] The results are presented in [Fig.5a] and [Fig.5b].

[0133] As shown in [Fig.5a], the IDDSI fork test allows for a particle size not exceeding 4 mm for adults (2 mm for children), corresponding approximately to the space between the tines of a fork.

[0134] As shown in [Fig.5b], the IDDSI tilted spoon test demonstrates that the product according to Example 2 retains its shape in the spoon and falls easily when the spoon is tilted or gently shaken. The product is neither too firm nor too sticky.

Claims

Claims

1. Nutritional product for use in the prevention and / or treatment of chewing and / or swallowing disorders, comprising: - a liquid (i) chosen from water, milk and a vegetable drink, and - a mixture (ii) comprising: • at least one functional fiber chosen from wheat fiber, pea fiber, oat fiber, citrus fiber, flax fiber, psyllium fiber, soy fiber, carrot fiber, xanthan gum and combinations thereof, • at least one abundant protein chosen from a hydrolyzed peptide of vegetable protein, a protein of animal or vegetable origin, and combinations thereof, • at least one cereal flour, and • egg white, said nutritional product has a honeycomb texture

2. Nutritional product for its use according to the preceding claim, for its use in the prevention and / or treatment of dysphagia.

3. Nutritional product for use according to one of the preceding claims, characterized in that the nutritional product is prepared / obtained by a mixing member configured to generate a shear force of between 3000 and 12500 rpm, suitable for mixing (i) the liquid and (ii) the mixture comprising the functional fiber, the foaming protein, the cereal flour and the egg white.

4. Nutritional product for use according to the preceding claim, characterized in that the nutritional product is obtained by steam cooking and has a modified texture of grade 5 or 6, measured according to the IDDSI scale, preferably of grade 5.

5. Nutritional product for its use according to the preceding claim, characterized in that the hydrolyzed peptide is a hydrolyzed peptide of pea protein and the protein of animal origin is a milk protein.

6. Nutritional product for use according to claim previous, characterized in that the ratio of hydrolyzed peptides of pea protein and milk protein is between 1 and 2.

7. Nutritional product for its use according to the preceding claim, characterized in that the hydrolyzed pea protein peptides represent at most 7% by weight of the total weight of dry matter and the milk proteins represent at most 14% by weight of the total weight of dry matter.

8. Nutritional product for use according to one of the preceding claims, characterized in that the quantity of egg white is between 3 and 25% by weight of the total weight of dry matter.

9. Nutritional product for use according to one of the preceding claims, characterized in that the quantity of functional fiber is between 2 and 12% by weight of the total weight of dry matter.

10. Nutritional product for use according to one of the preceding claims, characterized in that the cereal flour is a corn flour.

11. Nutritional product for its use according to the preceding claim, characterized in that the quantity of corn flour is between 10 and 30% by weight of the total weight of dry matter.

12. A nutritional product for use according to any preceding claim, comprising at least one additional ingredient selected from a food gum, a nutritional fiber, a leaven, a flavoring, starch, barley malt, baking powder, an amino acid, a vitamin, a mineral, a plant extract and combinations thereof.

13. Nutritional product for its use according to the preceding claim, characterized in that the leaven is a wheat leaven and represents between 2 and 8% by weight of the total weight of dry matter.

14. Nutritional product for use according to claim 15 or 16, characterized in that the starch represents at most 3% by weight of the total weight of dry matter.

15. Nutritional product for use according to claim 15 to 17, characterized in that the raising agent represents between 1 and 6% by weight of the total weight of dry matter.

16. Nutritional product for use according to one of the preceding claims, characterized in that the quantity of liquid before cooking is between 40 and 80% by weight of the total weight of the product.

17. Nutritional product for use according to one of the claims preceding, characterized in that the quantity of liquid before cooking is between 50 and 80% by weight of the total weight of the product, or between 40 and 70% by weight of the total weight of the product.

18. Nutritional product for use according to one of the preceding claims, characterized in that the nutritional product is a bakery product.

19. Nutritional product for use according to one of the preceding claims, characterized in that it is obtainable by a preparation process comprising the following steps: a. mixing the functional fiber, the abundant protein, the cereal flour and the egg white, b. mixing the mixture of step a) in a liquid chosen from water, milk and a vegetable drink, by a mixing member configured to generate a shear force of between 3000 and 12500 rpm, for a duration of between 30 seconds and 2 minutes c. pouring the mixture obtained in step b) into a mold, and d. cooking using a steam oven.

20. Food powder comprising: - at least one functional fiber chosen from wheat fiber, pea fiber, oat fiber, citrus fiber, flax fiber, psyllium fiber, soy fiber, carrot fiber, xanthan gum and combinations thereof, - at least one expanding protein chosen from a hydrolyzed peptide of vegetable protein, a protein of animal or vegetable origin, and combinations thereof, - at least one cereal flour, and - egg white.

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