Process for manufacturing a food material in a fractionated state – associated material

Abstract

The present invention relates to a method for manufacturing a food material in a fractionated state. This method comprises the following steps: Preparation of a composition in a fractionated state from a mixture of at least one granular matrix comprising a source of starch in a fractionated state and a saccharide, or a mixture of at least one source of starch in a fractionated state and at least one saccharide; Cooking said composition in the fractionated state obtained at a temperature between 60°C and 250°C, preferably greater than or equal to 180°C and less than 200°C; Sieving said material in the fractionated state obtained (Fig. 1).

Description

Title of the invention: Method for manufacturing a food material in fractionated form - associated material

[0001] The present invention relates to a method for manufacturing a food material in a fractionated state which can be used to manufacture a solid food item having a defined three-dimensional shape, in particular by 3D printing, according to the so-called powder binding technique.

[0002] 3D printing using powder bonding is an additive manufacturing technique. It consists of forming a part by successively solidifying layers of powder. To do this, a binder is deposited in a predefined volume of powder.

[0003] This application is carried out using a 3D printer, which allows for the precise application of the binder. The binder is deposited within the volume of powder. Gradually, the three-dimensional object takes shape. The final three-dimensional part is then extracted from the powder, which has not been in contact with the binder and therefore remains in powder form. This technique is used to create metal parts, for example.

[0004] In the case of 3D food printing, a solidification step is also necessary for the device, which can be either baking or cooling depending on the printed binder. In the case of baking, the food item solidifies during the baking of the volume of powder formed by the deposition of the binding material within the volume. The deposition can be carried out independently along the three axes, or preferably along two axes. To obtain the final part, the powder that has not been in contact with the binder, and which must therefore remain in powder form, must be removed.

[0005] To avoid food waste, it is important that the remaining powder can be reused to form a new food item.

[0006] An object of the present invention is to provide a food material in a fractionated state that remains in a fractionated state with the same overall characteristics (particle size, hardness, binder absorption capacity, for example) even if it is subjected to a temperature of around 180°C for a significant period of time, for example, one hour. According to the present invention, a food material in a fractionated state or a composition in a fractionated state is a material or composition in the form of grains or powders.

[0007] Another object of the present invention is to provide a food material in fractionated form which does not chemically decompose and does not change phase at temperatures of around 180-200°C and whose organoleptic properties are not altered by such temperatures.

[0008] Another object of the present invention is to provide a food material in fractionated state capable of reacting with a liquid food binder containing in particular water to form a solid after cooking at a temperature equal to or less than 180°C.

[0009] Another object of the present invention is to provide a food material in fractionated form which has a controlled particle size and a low mass percentage of grains smaller than a given size.

[0010] Another object of the present invention is to provide a food material in a fractionated state which has specific thermoconducting properties allowing the device formed in the volume of granular material to be cooked without deforming and / or losing the shape given by the printer during the cooking stage.

[0011] Another object of the present invention is to propose a method for manufacturing a food material in fractionated form which is simple and quick to implement and which uses ingredients that are as close as possible to the ingredients used in artisanal or family baking and food and which does not require the use of additives.

[0012] According to a first aspect, the present invention relates to a method for manufacturing a food material in a fractionated state, characterized in that it comprises the following steps: 1. Production of a fractionated composition from a mixture of at least one granular matrix comprising a source of starch in fractionated form and a saccharide or a mixture of at least one source of starch in fractionated form and at least one saccharide; 2. The said composition is cooked in the fractionated state obtained, at a temperature between 60°C and 250°C, preferably greater than or equal to 180°C and less than 200°C; 3. The said material is sieved in the fractionated state obtained.

[0013] According to a particular embodiment, said saccharide is a solid saccharide in the fractionated state.

[0014] It is thus easy to produce a food material in a fractionated state using ingredients that are themselves in a fractionated state.

[0015] According to the present invention, "saccharide in fractionated state" means any carbohydrate in the form of grains or powder.

[0016] The term “solid saccharide” refers to any compound with the general empirical formula Cn(H2O)n, consisting of either a single element (glucose or fructose for example), or several elements in combination (sucrose, composed of glucose and fructose) or their derivatives resulting from chemical reactions (maltodextrin obtained by hydrolysis of starch and which contains glucose, maltose, maltotriose among others) and which is in solid form at a temperature less than or equal to 100°C.

[0017] According to a particular embodiment, the process further comprises a step of cooling the composition in its fractionated state to a temperature preferably greater than or equal to 20°C and less than 30°C, preferably 25°C, before the sieving step. According to a preferred embodiment of the invention, the cooling step is carried out while the temperature naturally returns to ambient temperature (approximately 25°C). The duration of the cooling step according to the invention is preferably, for a temperature preferably greater than or equal to 20°C and less than 30°C, preferably 25°C, between 3 and 12 hours, preferably between 5 and 7 hours.

[0018] Advantageously, the sieving step can also be done before the cooling step of the composition in the fractionated state, but after the cooking step.

[0019] In a particular embodiment, the process according to the invention includes a sieving step after cooking the composition in the fractionated state.

[0020] According to a particular embodiment, the process includes adding a food fat to the composition in the fractionated state according to the invention.

[0021] According to another particular embodiment, the food fat is solid at a temperature less than or equal to 40°C.

[0022] Advantageously, the fat is chosen from the following fats: oils, margarines, butters or a mixture of these fats.

[0023] According to a particular embodiment, the process further comprises the addition of a wax or a food fat after the cooking step and chosen from the following fats: oils, margarines, butters and mixtures of these fats, said food fat being solid at a temperature less than or equal to 40°C and preferably at a temperature less than or equal to 30°C.

[0024] The fat may be of animal or vegetable origin. The fat may be an oil, butter, margarine, or a mixture of these fats. It may be chosen from palm oil or coconut oil, for example.

[0025] In a preferred embodiment of the present invention, the fat is of vegetable origin and preferably solid at room temperature (30°C or less).

[0026] According to a preferred embodiment, the fat is palm oil.

[0027] According to another preferred embodiment, dietary fat is a margarine chosen from rapeseed margarine, olive oil margarine, soy margarine, sunflower margarine, margarine containing a mixture of rapeseed oil, sunflower oil and corn oil with possibly palm oil.

[0028] According to another preferred embodiment, the fat is butter and / or minus one wax.

[0029] According to a preferred embodiment, the fat is cocoa butter.

[0030] According to a preferred embodiment of the invention, the invention relates to a process for manufacturing a food material in fractionated form characterized in that it comprises the following steps: 1. Production of a fractionated composition from a mixture of at least one granular matrix comprising a source of starch in fractionated form and a saccharide or a mixture of at least one source of starch in fractionated form and at least one saccharide; 2. The said composition is cooked in the fractionated state obtained, at a temperature between 60°C and 250°C, preferably greater than or equal to 180°C and less than 200°C; 3. The composition in the fractionated state is cooled to a temperature preferably greater than or equal to 20°C and less than 30°C, preferably 25°C. 4. The said material is sieved in the fractionated state obtained. 5. Addition to the composition, in fractionated form, of a chosen edible fat from among oils, margarines, butters, or a mixture of these fats. 6. The composition in the fractionated state is cooled to a temperature preferably greater than or equal to 20°C and less than 30°C, preferably 25°C. 7. The said material is sieved in the fractionated state obtained.

[0031] According to another preferred embodiment of the invention, the invention relates to a method for manufacturing a food material in a fractionated state, characterized in that it comprises the following steps: 1. Production of a fractionated composition from a mixture of at least one granular matrix comprising a source of starch in fractionated form and a saccharide or a mixture of at least one source of starch in fractionated form and at least one saccharide; 2. The said composition is cooked in the fractionated state obtained, at a temperature between 60°C and 250°C, preferably greater than or equal to 180°C and less than 200°C; 3. Addition to the composition, in fractionated form, of a chosen edible fat from among oils, margarines, butters, or a mixture of these fats. 4. The composition in the fractionated state is cooled to a temperature preferably greater than or equal to 20°C and less than 30°C, preferably 25°C. 5. The said material is sieved in the fractionated state obtained.

[0032] The lipids from the fat added to the process according to the invention organize themselves around the constituent particles of the matrix (starch, sugar, fibers etc.), coating them.

[0033] The addition to the composition in fractionated state of a food fat according to the invention advantageously allows the finest particles to agglomerate and thus increase the overall particle size.

[0034] Thus, the coating makes it possible to smooth the powder particles of the food device and therefore to reduce the contact surfaces.

[0035] Furthermore, the layer of fat imparts good flowability to the material in its fractionated state, due to the reduction of physicochemical / electrostatic interactions between the grains. The layer of fat also makes the grains hydrophobic, which allows the material to be stored in its fractionated state for longer periods without special precautions. The same reasoning applies to a wax.

[0036] This gives us a dry material (with almost zero water activity) which does not melt, even at a temperature of around 180°C.

[0037] The process may also include, in addition, a sieving step of the composition in its fractionated state before the addition of the edible fat. The sieving time is less than or equal to 10 minutes per liter of powder, preferably between 1 and 5 minutes, preferably 4 minutes per liter of powder.

[0038] The process may also include, in addition, a sieving step of the composition in its fractionated state before and after the addition of the edible fat. The sieving time is less than or equal to 10 minutes per liter of powder, preferably between 1 and 5 minutes per liter of powder, preferably 5 minutes per liter of powder.

[0039] According to a particular embodiment of the invention, the process includes a cooling step before each sieving step of the composition in the fractionated state.

[0040] Preferably, the cooking temperature is greater than or equal to 100°C to promote water evaporation, but shall not exceed 250°C so as not to degrade the quality or shape of the final food material

[0041] Preferably the cooking temperature is between 160 and 200°C, preferably at 180°C.

[0042] Preferably, the duration of the cooking step according to the invention is between 1 hour and 2 hours, preferably at 1 hour 30 minutes.

[0043] The butter is preferably of vegetable origin. It may be chosen, for example, from cocoa butter, coconut butter, shea butter and mixtures thereof.

[0044] Butter may advantageously be of animal origin. Preferably, butter of animal origin is clarified butter.

[0045] The wax can be of animal or vegetable origin. It can be chosen, by For example, among beeswax, camauba wax, soy wax, candelilla wax, rice wax, olive wax, jasmine wax, sunflower wax and their mixtures.

[0046] The source of starch is not limited according to the invention. It can be, for example, chosen from seed flours, in particular from cereal(s) or pseudo-cereal(s) flours, oilseed flours and mixtures of these flours.

[0047] According to another preferred embodiment of the invention, the invention relates to a method for manufacturing a food material in a fractionated state, characterized in that said starch source is selected from seed flours, in particular from cereal or pseudo-cereal flours, oilseed flours, and mixtures of these flours. According to a preferred embodiment of the invention, the grains and powders forming part of the granular matrix of the composition in the fractionated state have a size distribution with at least 80% of the particles having a size greater than 100 µm and a maximum size not exceeding 1.5 mm.

[0048] Preferably, the grains and powders entering into the composition of the granular matrix of the composition in the fractionated state have an average size of 300 pm.

[0049] Thus, according to the present invention, the fractionated composition according to the invention is preferably made up of a mixture of at least one granular matrix comprising a source of starch in the fractionated state, preferably wheat flour, and at least one saccharide, preferably maltodextrin.

[0050] According to another embodiment of the invention, the fractionated composition according to the invention preferably consists of a mixture of at least one granular matrix comprising a source of fractionated starch, preferably wheat flour, at least one saccharide, preferably maltodextrin, and at least one edible fat, preferably palm oil and / or cocoa butter. According to the present invention, "source of fractionated starch" means any flour or starch in the form of grains or powder.

[0051] By way of example, said flour may be chosen from wheat flour, maize flour, buckwheat flour, einkorn flour, Khorasan wheat flour, oat flour, millet flour, sorghum flour, quinoa flour, chickpea flour, rice flour, teff flour, amaranth flour, almond flour, coconut flour, hazelnut flour, sesame flour, soy flour, hemp flour, flaxseed flour, starch, in particular maize starch, potato starch and mixtures of these flours and / or starches.

[0052] Preferably, the source of starch in the fractionated state is wheat flour.

[0053] The saccharide is a solid in the fractionated state and is not limited according to the invention. It can be chosen from maltodextrin, sucrose, fructose, glucose, the maltose, maltotriose, xylitol, stevia sugar, erythritol and mixtures of these saccharides.

[0054] According to another preferred embodiment of the invention, the invention relates to a method for manufacturing a food material in a fractionated state, characterized in that said saccharide is selected from maltodextrin, sucrose, fructose, glucose, maltose, maltotriose, xylitol, stevia sugar, erythritol, and mixtures of these saccharides. The resulting material in a fractionated state consists of 40% to 95% by mass of at least one starch source, 0.5% to 10% by mass of at least one saccharide, and 0% to 20% by mass of at least one edible fat and / or wax, and preferably 5% to 15% by mass of said edible fat and / or wax.

[0055] Preferably, the material in the fractionated state comprises 8% by mass of said fat and / or said wax.

[0056] The Applicant has indeed observed that in order to maintain the fractionated state of the composition after cooking and thus obtain a material in a fractionated state, it is necessary not to introduce too much fat, particularly vegetable fat. In fact, when the quantity of fat is too high, the fractionated state is not guaranteed because the ratios are reversed and the grains can no longer be separated. A paste will form which will solidify into a block upon cooking.

[0057] In a preferred embodiment, the amount of fat does not exceed 20% by mass of the total weight of the finished product (i.e., the material in its fractionated state). The amount of saccharide(s) added is also important because saccharides can exhibit hygroscopic behavior. They tend to melt if added in excessive quantities and thus form bonds between the particles, resulting in the formation of a block after cooking. They also tend to form a paste if added in excessive quantities.

[0058] In a preferred embodiment, the amount of saccharide is greater than or equal to 6% by mass relative to the total mass of the composition, preferably equal to 8% and never exceeding 10%.

[0059] Whatever the method of implementation of the process of the invention, it may include the addition of at least one ingredient chosen from the following ingredients: flavorings in powder form, in particular cocoa and vanilla, powdered spices, in particular cinnamon and freeze-dried fruit in powder form.

[0060] According to another preferred embodiment of the invention, the invention relates to a method for manufacturing a food material in a fractionated state, characterized in that it comprises the following steps: 1. Preparation of a fractionated composition from a mixture of at least one granular matrix comprising 92% wheat flour and 8% mal- todextrin; 2. The said composition is cooked in the fractionated state obtained, at a temperature greater than or equal to 180°C and less than 200°C, preferably 180°C; 3. The fractionated composition is cooled to a temperature of 25°C. 4. The said material is sieved in the fractionated state obtained for 1 to 10 minutes per liter of powder, preferably 4 minutes per liter of powder. 1. Addition to the composition in fractionated form of 8% by weight of cocoa butter.

[0061] According to another preferred embodiment of the invention, the invention relates to a method for manufacturing a food material in a fractionated state, characterized in that it comprises the following steps: 1. Production of a composition in fractionated state from a mixture of at least one granular matrix comprising 92% wheat flour and 8% maltodextrin; 2. The said composition is cooked in the fractionated state obtained, at a temperature greater than or equal to 180°C and less than 200°C, preferably 180°C; 3. The fractionated composition is cooled to a temperature of 25°C. 4. The said material is sieved in the fractionated state obtained for 1 to 10 minutes per liter of powder, preferably 4 minutes per liter of powder. 5. Addition to the composition in fractionated form of 6% palm oil.

[0062] According to another aspect of the invention, it relates to a food material in fractionated state, consisting of grains which contain or are formed of starch at least partially gelled and covered with a solid layer of at least one lipid and / or a wax and in that 80% by mass of said grains have a size greater than 100pm and preferably in that 95% by mass of said grains have a size greater than 100pm.

[0063] According to a particular aspect of the invention, the food material according to the invention is characterized in that it contains or is made up of 40% to 95% by mass of at least one source of starch, 0.5% to 10% by mass of at least one saccharide and 0% to 20% by mass of at least one food fat and / or wax and preferably 5% to 15% by mass of said food fat and / or wax.

[0064] The grain size is preferably less than 1 mm.

[0065] The Applicant has demonstrated that this grain size allows for good diffusion of the liquid binder between the grains. This makes it possible to locally create a cake mixture. This grain size also allows for good heat transfer and the degassing of CO2 and water vapor formed during the baking of the mixture.

[0066] The outer layer of fat and / or wax protects the grain and helps maintain its size. The material of the invention therefore forms few or no fine particles. It is easy to use, does not soil equipment, and does not generate particles that, if inhaled, could be harmful to the health of personnel using the material.

[0067] The material may also comprise grains of at least one saccharide, optionally coated with said fat or forming grains in mixture with starch at least partially gelled.

[0068] Advantageously, said grains also contain glutenin, gliadin and / or gluten as well as proteins and fibers, in particular water-soluble fibers and minerals.

[0069] It is important to understand that proteins are constituents of grains; they are part of the grain but are not found in isolation, particularly in the form of grains or powder. Thus, since proteins are constituents of grains, they are bound to the other constituents and cannot react with the saccharide(s), particularly in glycation reactions that can occur at around 140°C (Maillard reaction).

[0070] Advantageously, the material of the invention has a packed density less than or equal to 0.80 g / ml and greater than or equal to 0.65 g / ml, and / or an aerated density greater than or equal to 0.50 g / ml and less than or equal to 0.70 g / ml and / or a Hausner index less than 1.26 and greater than or equal to 1 and preferably less than 1.2 and / or a Carr index less than 0.21 and preferably less than or equal to 1.6 and / or a water activity less than 0.4 and preferably less than or equal to 0.32 and / or a relative humidity less than or equal to 7.05 and preferably less than 6 and greater than or equal to 5.

[0071] Whatever the embodiment of the food material of the invention, it may further comprise at least one ingredient selected from: flavourings, in particular cocoa or vanilla, spices, in particular cinnamon and freeze-dried fruit.

[0072] The present invention also relates to the use of a flour or a mixture of flours as a material in fractionated state (powder) in a powder bonding printing process of a 3D food part.

[0073] The present invention also relates to a method for manufacturing a 3D printed food product according to which:

[0074] a) A volume of a food material in a fractionated state is formed, in particular the material of the invention.

[0075] b) A liquid food binder suitable for interacting with the material to form a cake batter is applied locally in the formed volume.

[0076] Steps a) and b) are repeated to form a food piece made of cake batter, embedded in successive layers of food material in fractionated form.

[0077] The volume formed by the food material in the fractionated state, locally impregnated with the binder, is cooked at a temperature equal to or greater than 140°C and equal to or less than 190°C and in particular equal to 150°C for a period less than or equal to 60 minutes.

[0078] The material is removed in a fractionated state, having not been in contact with the binder, and in so doing, the said food item is extracted in 3D.

[0079] Optionally, the unreacted, fractionated food material is immediately reused to produce a new part or it is stored for later use.

[0080] The binder contains, for example, egg yolk, egg white, possibly milk or water, liquid chocolate, cream, and / or natural flavorings and baking powder or sodium bicarbonate. It may also consist of water, a saccharide, and oil. The food binder is defined as the liquid component of the process that is deposited into the granular matrix in a fractionated state and that binds the particles together to form the 3D object. A preferred binder composition contains cream (52%), sugar (24%), eggs (13%), corn starch (9%), and salt (2%).

[0081] Definitions

[0082] According to the present invention, the term “food material” means any ingestible material made up of ingestible raw materials which have not been rendered inedible by cooking and / or mixing.

[0083] According to the present invention, the terms material, food material, part, food part, or 3D food part are used interchangeably, the terms being interchangeable.

[0084] According to the present invention, the % of the different constituents are expressed in mass relative to the total mass of the composition and / or the matrix and / or the material.

[0085] The term “butter” refers to an emulsion of solid lipid(s) at a temperature less than or equal to 40°C.

[0086] The term "wax" refers to a mixture of an ester of ethylene glycol and two fatty acids or a monoester of fatty acids and at least one alcohol whose linear carbon chain contains at least 16 carbon atoms.

[0087] Other features and advantages of the invention will become apparent from the following description, with reference to the accompanying figures, which illustrate:

[0088] [Fig.l]: a 3D food item and the material according to the invention which remains in a fractionated state even after cooking the 3D item when it has not been in contact with the binder.

[0089] EXAMPLES

[0090] EXAMPLE 1: manufacture of a food material in fractionated form

[0091] The four food materials in fractionated form shown in Table 1 below were produced. The percentages indicated are mass percentages.

[0092] [Tables 1] Sample No. Composition Preparation Process Powder 1 72% wheat flour, 6% oat flour, 6% maltodextrin, 8% cocoa, and 8% cocoa butter The raw materials in powder form are mechanically mixed using a mixer and then placed in an oven at 160°C for 2 hours. The powder is then left to cool to room temperature before being sifted using a vibrating sieve. The cocoa butter is melted in a saucepan and then poured over the powder in the mixer while it is running. The resulting mixture is left to cool, and then sifted again. Powder 2 80% wheat flour, 6% oat flour, 6% maltodextrin, and 8% cocoa butter The raw materials in powder form are mechanically mixed using a mixer and then placed in an oven at 180°C for 1 hour 30 minutes. The powder is then left to cool to room temperature before being sifted using a vibrating sieve.The cocoa butter is melted in a saucepan and then poured over the powder in the mixer, which is running. The resulting mixture is left to cool, then sifted again. Powder 3: 83% wheat flour, 8% [unspecified]. Raw materials listed below. Oat flour and 9% maltodextrin powder are mechanically mixed using a mixer and then placed in an oven at 160°C for 2.5 hours. The powder is left to cool before being sifted using a vibrating sieve. Powder 4: 92% wheat flour and 8% cocoa butter. The raw materials in powder form are mechanically mixed using a mixer and then placed in an oven at 160°C for 2 hours. The powder is then left to cool before being sifted using a vibrating sieve. The cocoa butter is melted in a saucepan and then poured over the powder in the mixer while it is running. The mixture is left to cool, and then sifted again.

[0093] It is also possible to introduce the raw materials in powder form into the bowl of a food processor which will cook by mixing at a temperature greater than or equal to 130°C and less than or equal to 160°C for 30 minutes, for example. The resulting fractionated mixture is then sieved.

[0094] The ovens used are not limited according to the invention. In the specific examples mentioned above, these include the following ovens: Unox SpeedPro and Salva kwik-co. Similarly, the mixers used are not limited according to the invention. In the specific examples mentioned above, these include the VMI Linxis Group mixer, model PH412-DIGY, and the Vevor mixer, model B30B.

[0095] Vibrating screens are not limited according to the invention. The specific examples mentioned above include the following vibrating screens: YUCHENGTECH brand with 3mm mesh (to retain the largest pieces) and 1mm mesh for thorough sieving.

[0096] EXAMPLE 2: Determination of the relative humidity and water activity of food materials in fractionated form obtained

[0097] The relative humidity of powders is measured by thermogravimetry. The mass of the sample is measured. The sample is then subjected to a temperature of 100°C until its mass stabilizes (it no longer loses mass). The total mass lost during heating is then measured. This lost mass corresponds to the mass of water initially present in the sample that evaporated during heating; this mass corresponds to the relative humidity of the material.

[0098] Water activity is measured using the METER FOOD Aqualab 4TE instrument. This method is based on measuring the dew point of a compound, which directly reflects water activity. A cooling mirror is placed above a cell containing the sample to be studied. The mirror's temperature is gradually decreased until dew appears on its surface. This temperature value is directly related to the saturated vapor pressure of the sample and therefore to its water activity. This value, between 0 and 1, indicates the amount of free water, i.e., water available for potential biochemical reactions.

[0099] The results obtained are grouped in Table 2 below.

[0100] [Tables2] Sample No. Relative Humidity (%) Water Activity Powder 1 5.26 0.25 Powder 2 5.15 0.2099 Powder 3 7.7 0.4352 Powder 4 7.01 0.319

[0101] EXAMPLE 3: Manufacturing a 3D food component

[0102] a) A volume is formed from the food material in the fractionated state, of the invention.

[0103] b) A liquid food binder suitable for interacting with the material to form a cake batter is applied locally in the formed volume.

[0104] Steps a) and b) are repeated to form a food piece of cake batter, embedded in successive layers of food material in fractionated state.

[0105] The volume formed by the food material in the fractionated state, locally impregnated with the binder, is cooked at a temperature equal to or greater than 140°C and equal to or less than 190°C and in particular equal to 150°C for a period less than or equal to 60 minutes.

[0106] The 3D food item shown in [Fig.1] is obtained.

[0107] With reference to [Fig. 1], it can be seen that the food material in its fractionated state, which has not been in contact with the binder and has therefore not reacted with it, remains in its fractionated state. It can therefore be easily removed from the 3D food piece formed by baking the cake batter, which is formed by contact between the material in its fractionated state and the food binder.

[0108] The binder contains, for example, egg yolk, egg white, possibly milk or water, liquid chocolate and / or natural flavorings and baking powder or baking soda.

[0109] EXAMPLE 4: Characterization of food materials in the fractionated state of example 1

[0110] Measures the flowability and compressibility of the material

[0111] 100 ml of powder are added to a 100 ml graduated cylinder. The cylinder The powder is tamped until its volume stabilizes, then the remaining volume is topped up with fresh powder, and these steps are repeated until a packed volume of 100 ml is reached. The weight of the powder is then measured and divided by the volume to obtain the density of the packed powder.

[0112] To measure the density of the aerated powder, 100 ml of powder or granular material is carefully added to a 100 ml graduated cylinder without tapping it. The density of the aerated powder is then measured.

[0113] The Hausner index is defined as IH = compacted density / aerated density. When 1 <IH <1,2 le matériau en grains ou poudre est dit légèrement compressible et cohésif. Lorsque 1<IH <1,4, le matériau est considéré comme compressible et cohésif.

[0114] The Carr index is defined as Ic = (tamp density - aerated density) / (tamp density). The Carr index reflects the flowability of the material. When Ic < 0.15 the flowability is good, when 0.15 <Ic<0,25 la coulabilité est moyenne et lorsque Ic> 0.25, the flowability is poor.

[0115] The material compositions according to the invention cited in Example 1 were tested. The results are shown in the following Table 3.

[0116] [Tables3] Sample No. Packed Density (g / ml) Aerated Density (g / ml) Read on 3 0.72 0.57 1.26 0.21 2 0.71 0.61 1.16 0.14 1 0.71 0.57 1.25 0.2 4 0.69 0.58 1.19 0.16

[0117] Naturally, the invention is described above by way of example. It is understood that a person skilled in the art is able to carry out different embodiments of the invention without departing from the scope of the invention.

Claims

Claims

1. A method of manufacturing a food material in a fractionated state, characterized in that it comprises the following steps: a. Production of a composition in a fractionated state from a mixture of at least one granular matrix comprising a source of starch in a fractionated state and a saccharide or a mixture of at least one source of starch in a fractionated state and at least one saccharide; b. Said composition in a fractionated state obtained is cooked at a temperature between 60°C and 250°C, preferably greater than or equal to 180°C and less than 200°C; c. Said material in a fractionated state obtained is sieved.

2. A method of manufacturing a food material in a fractionated state according to claim 1, characterized in that said saccharide is a solid saccharide in a fractionated state.

3. Method for manufacturing a food material in the fractionated state according to claim 1 or 2, characterized in that it comprises a step of cooling the composition in the fractionated state to a temperature preferably greater than or equal to 20°C and less than 30°C, preferably 25°C before the sieving step.

4. A method of manufacturing a food material in a fractionated state according to any one of the preceding claims, characterized in that it comprises the addition of a wax or a food fat after the cooking step and chosen from the following fats: oils, margarines, butters and mixtures of these fats, said food fat being solid at a temperature less than or equal to 40°C and preferably at a temperature less than or equal to 30°C.

5. A method of manufacturing a food material in a fractionated state according to claim 4, characterized in that it further comprises a step of sieving the composition in a fractionated state before adding the food fat.

6. A method of manufacturing a food material in a fractionated state according to any one of the preceding claims, characterized in that said starch source is chosen from seed flours, in particular among cereal or pseudo-cereal flours, oilseed flours and mixtures of these flours.

7. Method according to claim 6, characterized in that said flour is chosen from wheat flour, corn flour, buckwheat flour, spelt flour, Khorasan wheat flour, oat flour, millet flour, sorghum flour, quinoa flour, chickpea flour, rice flour, teff flour, amaranth flour, almond flour, coconut flour, hazelnut flour, sesame flour, soy flour, hemp flour, flax flour, starches, in particular corn starch and potato starch and mixtures of these flours and / or starches.

8. A method of manufacturing a food material in a fractionated state according to any one of the preceding claims, characterized in that said saccharide is chosen from maltodextrin, sucrose, fructose, glucose, maltose, maltotriose, xylitol, stevia sugar, erythritol and mixtures of these saccharides.

9. A method of manufacturing a food material in a fractionated state according to claims 1 to 8, characterized in that it comprises the following steps: a. Production of a composition in a fractionated state from a mixture of at least one granular matrix comprising 92% wheat flour and 8% maltodextrin; b. Said composition in a fractionated state obtained is cooked at a temperature greater than or equal to 180°C and less than 200°C; c. The composition in a fractionated state is cooled to a temperature of 25°C. Said material in a fractionated state obtained is sieved for 1 to 10 minutes per liter of powder, preferably 4 minutes per liter of powder. d. Adding 8% cocoa butter to the composition in a fractionated state.

10. A method of manufacturing a food material in a fractionated state according to claims 1 to 8, characterized in that it comprises the following steps: a. Production of a composition in a fractionated state from a mixture of at least one granular matrix comprising 92% of wheat flour and 8% maltodextrin; b. Said composition in the fractionated state obtained is cooked at a temperature greater than or equal to 180°C and less than 200°C; c. The composition in the fractionated state is cooled to a temperature of 25°C, d. Said material in the fractionated state obtained is sieved for 1 to 10 minutes per liter of powder, preferably 4 minutes per liter of powder. e. 6% palm oil is added to the composition in the fractionated state

11. Food material in a fractionated state obtainable according to the method according to any one of the preceding claims, characterized in that it consists of grains which contain or are formed of at least partially gelled starch and covered with a solid layer of at least one fatty substance and / or a wax and in that 80% by mass of said grains have a size greater than 100 pm and preferably in that 95% by mass of said grains have a size greater than 100 pm.

12. Food material according to claim 11, characterized in that it contains or consists of 40% to 95% by mass of at least one starch source, 0.5% to 10% by mass of at least one saccharide and 0% to 20% by mass of at least one food fat and / or wax and preferably 5% to 15% by mass of said food fat and / or said wax.

13. Material according to claim 12, characterized in that it also comprises grains of at least one saccharide, optionally coated with at least one lipid or forming grains in a mixture with the at least partially gelled starch.

14. Material according to any one of claims 10 to 13, characterized in that said grains contain glutenin, gliadin and / or gluten as well as proteins and fibers, in particular water-soluble fibers and minerals.

15. Material according to any one of claims 10 to 14, characterized in that it has a compacted density less than or equal to 0.80 g / ml and greater than or equal to 0.65 g / ml, and / or a density aerated greater than or equal to 0.50 g / ml and less than or equal to 0.70 g / ml and / or a Hausner index less than 1.26 and greater than or equal to 1 and preferably less than 1.2 and / or a Carr index less than 0.21 and preferably less than or equal to 1.6 and / or a water activity less than 0.4 and preferably less than or equal to 0.32 and / or a relative humidity less than or equal to 7.05 and preferably less than 6 and greater than or equal to 5.

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