FOOD COMPOSITION BASED ON OILSEED FRUITS AND METHOD OF PREPARATION THEREOF

Abstract

FOOD COMPOSITION BASED ON OILSEED FRUITS AND METHOD FOR PREPARING IT. The invention relates to a food composition obtained from oilseed fruits and oilseed cake, said food composition comprising a fat / protein ratio of between 1.2:1 and 3.5:1 by weight and not comprising any exogenous surfactant, and said oilseed cake comprising a fat content of 3 to 20% by weight, relative to the total weight of the cake. The invention also relates to a food packaging in the form of a pouch having an opening and containing the food composition.Finally, the invention also relates to a process for obtaining a food composition, comprising the following steps: (i) Crushing the oilseed fruit at a temperature below 60°C; (ii) Recovering the oilseed fruit meal; (iii) Adding the same oilseed fruit as the oilseed fruit meal to the oilseed fruit meal obtained in step (ii), the ratio of oilseed fruit to meal being from 95:5 to 55:45 by weight, and (iv) Grinding the mixture obtained at the end of step (iii) to obtain the food composition according to the invention.

Description

Title of the invention: FOOD COMPOSITION BASED ON OLEAGINOUS FRUITS AND METHOD FOR PREPARING SAME FIELD OF THE INVENTION

[0001] The present invention relates to a food composition based on oilseed fruits and oilcake of the same oilseed fruits, as well as a method for preparing the same. STATE OF THE ART

[0002] Many food compositions such as fruit purees or spreads are currently commercially available. These food compositions, which have been very popular with consumers for many years, can be used in cooking, baking or spread on toast.

[0003] Despite this commercial success, for several years now, consumers have been looking for healthier food compositions such as fruit purees or spreads, i.e. less calorific, less fatty and more protein-rich, with the smallest possible number of additives (or technological aids), having a limited environmental impact and respecting organic labels. Indeed, these food compositions are generally very calorific, with a high fat content and include several food additives in order to improve their texture or stability. Indeed, another disadvantage of these food compositions is the decantation of these compositions, which reveals, after some storage time, a layer of fat at the top of the container of the food composition.

[0004] In order to reduce the calories and fat content of peanut butter, application GB2007961 proposes the use of peanut cake obtained by a solvent extraction process. It is indeed possible to obtain a peanut butter that is lower in calories, lower in fat and higher in protein by mixing whole peanuts and the cake, the cake comprising approximately 2% by weight of fat. However, this process uses a solvent extraction process which is not compatible with organic labels.

[0005] Application WO202028446 also describes the use of protein-rich cake in flour form for use in human food products to reduce the amount of calories. Oil cakes are obtained by steam explosion with temperatures between 140 and 160°C and a pressure between 20 and 80 bars; However, this process uses a process and temperatures that are totally incompatible with organic labels.

[0006] As regards the reduction of food additives, patent FR2760751 describes the use of oil mill cake in the preparation of a mixture of functional proteins which can be used as a food additive for human consumption. This process consists of a heat treatment (60-85°C) to obtain an ultra-fine grind, at pH 7-8.5, to carry out an aqueous separation, a filtration with a pore size of 20 mm, a precipitation of the proteins, a microfiltration and the drying of the aggregates.

[0007] Unfortunately, this process includes a heat treatment above 60°C, it cannot be used by food manufacturers complying with the organic label.

[0008] There is therefore a need for a food composition, such as dried fruit purees and / or spreads, which are very good in taste, lower in calories, lower in fat, higher in protein, with the smallest possible number of additives, not decanted and complying with the organic label.

[0009] Thus the present invention aims to provide a food composition obtained from oilseed fruit and oilcake of this same oilseed fruit comprising a fat / protein ratio of between 1.2:1 and 3.5:1 by weight, said oilcake comprising an oil content of 3 to 20%, and said food composition not comprising an exogenous surfactant.

[0010] At the same time, another disadvantage raised by these food compositions of the dried fruit puree and / or spread type is that they are currently often presented in glass jars. When using food compositions, it is difficult to homogenize the two phases resulting from decantation. Use in baking is also complicated due to the difficulty of dosage and loss of product is inevitable with this type of packaging. Since consumers are currently attentive to the environmental impacts of the products they buy, it is essential to develop packaging with better eco-design, i.e. in particular a better carbon footprint than glass jars.

[0011] There is therefore a need for packaging that is lighter, more hygienic, with a better carbon footprint, more practical to dose, easier to use, i.e. limiting the loss of product in the packaging and allowing easier homogenization of the decanted product.

[0012] Thus the present invention aims to provide the food composition in flexible pouches. SUMMARY

[0013] The invention relates to a food composition obtained from oilseed fruit and oilcake of the same oilseed fruit, said food composition comprising a fat / protein ratio of between 1.2:1 and 3.5:1 by weight and not comprising an exogenous surfactant, and said oilcake comprising a fat content of 3 to 20% by weight, relative to the total weight of the crab.

[0014] In one embodiment, the food composition according to the invention comprises from 5 to 45% by weight, preferably from 8 to 45% by weight, and more preferably from 15 to 30% by weight of oilseed meal relative to the total weight of the food composition.

[0015] In one embodiment, the cake comprises a fat content of 7 to 10% by weight, relative to the total weight of the cake.

[0016] In one embodiment, the oilseed fruit is chosen from almond, hazelnut, sesame, peanut, and preferably the oilseed fruit is chosen from almond, hazelnut, sesame.

[0017] In one embodiment, the cake is a residue from a first cold-pressed oil extraction process.

[0018] In one embodiment, the oilseed fruit cake is used in the form of cake meal.

[0019] In one embodiment, the oilseed fruit is used in the form of oilseed fruit puree.

[0020] The invention also relates to a food packaging in the form of a pouch comprising an opening and containing the food composition according to the invention.

[0021] The invention also relates to a spread comprising the food composition according to the invention and cocoa powder.

[0022] The invention also relates to a process for obtaining a food composition according to the invention, comprising the following steps: i. Crushing of an oilseed fruit at a temperature below 60°C, ii. Recovery of the oilseed fruit cake, iii. Adding the same oilseed fruit as the oilseed fruit meal to the oilseed fruit meal obtained in step (ii), the oilseed fruit:meal ratio being from 95:5 to 55:45 by weight, and iv. Grinding the mixture obtained from step (iii) to obtain the food composition. DEFINITIONS

[0023] In the present invention, the terms below are defined as follows: - "Additives" or "Technological Aids" relates to the substances intentionally added to foods to perform certain specific technological functions, for example to color, sweeten, modify the structure of the composition or contribute to the preservation of foods. The most common additives are antioxidants, colorants, emulsifiers, stabilizers, gelling and thickening agents, preservatives and sweeteners. - “Approximately”, placed before a number, means plus or minus 10% of the nominal value of that number. - “Endogenous surfactant” refers to a naturally occurring and di directly present in oilseed fruits such as proteins, sugars, etc. In particular, endogenous surfactant means a surfactant which does not require an additional addition step in the process of preparing the composition, even in the case where it is naturally present in the fruits. - “Exogenous surfactant” concerns, as opposed to endogenous surfactant, a surfactant absent from oilseed fruits and added in addition to oilseed fruit puree and fruit cake. - “First cold pressing” concerns the crushing of the fruit at a temperature temperature below 60°C without the aid of chemical or thermal extraction. - "Oilseeds" refers to the family of plants from which one can extract Oilseeds include oleaginous nuts, such as almonds, hazelnuts, Chilean hazelnuts, cashew nuts, areca nuts, walnuts, macadamia nuts, ginkgo nuts, Brazil nuts, kola nuts, pecans, peanuts, pistachios, pine nuts, chestnuts, and acorns; oilseeds such as pumpkin seeds, pumpkin seeds, flax seeds, sesame seeds, poppy seeds, chia seeds, rapeseeds, hemp seeds, and soybeans; and oleaginous fruits such as olives, coconuts, and avocados. - “Fat to protein ratio” is defined as the ratio of the quantity by weight of fat in the final product over the quantity by weight of protein in the final product. To measure the respective quantities of fat and protein, the classic methods used in the food industry can be used. Thus, to measure the quantity of fat, the method for determining the hexane extract according to ISO 734:2023 can be used, and to measure the quantity of protein, the method for determining the protein content in foods by titrimetry (Kjeldahl method) can be used. - "Cake" refers to the solid residues from the extraction of oil from the seeds or oilseeds. DETAILED DESCRIPTION

[0024] The present invention relates to a food composition obtained from fruit of oilseeds and oilcake of the same oilseed fruit, said food composition comprising a fat / protein ratio of between 1.2:1 and 3.5:1 by weight and not comprising any exogenous surfactant, and said oilcake comprising a fat content of 3 to 20% by weight, relative to the total weight of the oilcake.

[0025] In one embodiment, the fat to protein ratio is between 1.2:1 and 2.4:1 by weight.

[0026] In one embodiment, the fat to protein ratio is between 1.65:1 and 3.5:1 by weight.

[0027] In one embodiment, the fat to protein ratio is between 1.65:1 and 2.4:1 by weight.

[0028] In one embodiment, the food composition comprises from 5 to 45% by weight of oilseed meal relative to the total weight of the food composition.

[0029] In one embodiment, the food composition comprises from 8 to 45% by weight of oilseed meal relative to the total weight of the food composition.

[0030] In one embodiment, the food composition comprises from 15 to 30% by weight of oilseed meal relative to the total weight of the food composition.

[0031] According to the invention, the cake comprises a fat content of 3 to 20% by weight, relative to the total weight of the cake.

[0032] In one embodiment, the cake comprises a fat content of 3 to 16% by weight, relative to the total weight of the cake.

[0033] In one embodiment, the cake comprises a fat content of 3 to 10% by weight, relative to the total weight of the cake.

[0034] In one embodiment, the cake comprises a fat content of 7 to 10% by weight, relative to the total weight of the cake.

[0035] In one embodiment, the oilseed fruit is selected from almond, hazelnut, sesame seeds, peanut, cashew nut. In one embodiment, the oilseed fruit is selected from almond, hazelnut, sesame seeds, and peanut. In one embodiment, the oilseed fruit is selected from almond, hazelnut, sesame seeds.

[0036] According to one embodiment, the oilseed fruit is not the peanut.

[0037] According to one embodiment, the cake is a residue from an extraction process of first cold-pressed oil.

[0038] According to one embodiment, the oilseed fruit cake is used in the form of cake flour. The cake obtained from the cold extraction process is subjected to a mechanical grinding step in order to obtain the cake flour. In order to comply with the specifications relating to organic production, resulting from Regulation 2018 / 848 of the European Parliament and of the Council, this grinding step, well known to those skilled in the art, can be carried out under the following conditions: carrying out mechanical grinding allowing the production of flour with a particle size of less than 1000 microns in the absence of heating.

[0039] According to one embodiment, this oilcake flour can then be subjected to a debacterization step. In order to comply with the specifications relating to organic production, this debacterization step, well known to those skilled in the art, can be carried out by heat treatment under the following conditions: injection of pressurized steam.

[0040] According to one embodiment, the oilseed fruit is used in the form of oilseed fruit puree.

[0041] According to one embodiment, the oilseed fruit is subjected to a grinding step to produce an oilseed puree. This grinding step is well known to those skilled in the art. In order to comply with the specifications relating to organic production, this step can be carried out under the following conditions: the oilseeds are fed by a hopper through a crusher composed of stainless steel pin mills. The paste obtained can have a particle size of 100 to 300 micrometers.

[0042] According to one embodiment, the food composition further contains cocoa. According to one embodiment, the cocoa is in the form of cocoa powder, cocoa paste, or chocolate. According to one embodiment, the cocoa is cocoa powder. According to one embodiment, the food composition comprises from 0.1 to 10% by weight of cocoa, relative to the total weight of the composition. According to a preferred embodiment, the food composition comprises approximately 6% by weight of cocoa, relative to the total weight of the composition.

[0043] According to one embodiment, the food composition further contains sugar. According to one embodiment, the sugar is cane sugar. According to one embodiment, the sugar is selected from white cane sugar, brown cane sugar, red cane sugar and blond cane sugar. According to one embodiment, the sugar is refined sugar. According to another embodiment, the sugar is unrefined sugar. According to one embodiment, the food composition comprises from 10 to 40% by weight of sugar, relative to the total weight of the composition. According to one embodiment, the food composition comprises from 20 to 40% by weight of sugar, relative to the total weight of the composition. According to a preferred embodiment, the food composition comprises approximately 30% by weight of sugar, relative to the total weight of the composition.

[0044] According to one embodiment, the food composition does not comprise oil from an oilseed other than that used in the food composition as oilseed fruit and oilseed fruit meal.

[0045] According to one embodiment, the food composition does not comprise palm oil, sunflower oil or rapeseed oil.

[0046] According to one embodiment, the food composition does not comprise any flavoring.

[0047] According to one embodiment, the food composition does not comprise emulsifier other than those naturally present in oilseeds.

[0048] In one embodiment, the food composition does not comprise soy lecithin or sunflower lecithin.

[0049] The invention also relates to a spread comprising the food composition according to the invention combined with cocoa. According to one embodiment, the cocoa is in the form of cocoa powder, cocoa paste, or chocolate. According to one embodiment, the cocoa is cocoa powder.

[0050] The invention also relates to a food packaging in the form of a pouch comprising an opening and containing the food composition according to the invention.

[0051] According to one embodiment, the packaging is made of a flexible material allowing mixing of the food composition present in the packaging. It is thus possible to easily rehomogenize the food composition present in the packaging without accessories and without splashing.

[0052] According to one embodiment, the opening is closed by a cap. According to one embodiment, the cap remains attached to the pouch when it is opened. According to one embodiment, the opening is narrow in order to facilitate the dosing of the food composition during its use.

[0053] In one embodiment, the packaging is made of plastic.

[0054] In one embodiment, the packaging is made of biodegradable plastic.

[0055] In one embodiment, the packaging is made of recyclable plastic.

[0056] The invention also relates to the process for obtaining an ali composition mentary, including the following steps: (i) Crushing of the oilseed fruit at a temperature below 60°C, (ii) Recovery of oilseed oil cake, (iii) Adding the same oilseed fruit as the oilseed fruit meal to the oilseed fruit meal obtained in step (ii), the oilseed fruit:meal ratio being from 95:5 to 55:45 by weight, and (iv) Grinding the mixture obtained at the end of step (iii) to obtain the food composition according to the invention.

[0057] According to one embodiment, the oilseed fruit is ground, prior to step (iii), in order to obtain an oilseed fruit paste.

[0058] According to one embodiment, the oilseed fruit cake is ground at the end of step (II) in order to obtain a cake flour.

[0059] According to one embodiment, the oilcake flour used in step (iii) has a particle size of less than 1000 microns.

[0060] According to one embodiment, the grinding is carried out in the absence of heating.

[0061] According to one embodiment, prior to step (iii), the oilcake flour is subjected to a debacterization step.

[0062] According to one embodiment, the grinding step (iv) is carried out in a “ball mill” type grinder.

[0063] According to one embodiment, the sugar and / or cocoa are added during step (iv). DESCRIPTION OF FIGURES

[0064] [Fig.l] represents the packaging according to the invention.

[0065] [Fig.2] represents a composition according to the invention after 1 or 2 months of storage.

[0066] [Fig.3] represents a composition according to the invention after manual mixing for 1 minute. EXAMPLES

[0067] The present invention will be better understood by reading the following examples which illustrate the invention in a non-limiting manner.

[0068] Food compositions

[0069] The food compositions shown in the following Table 1 were prepared using the method as described above.

[0070] [Tables 1] Formula Nuts % by mass Nuts % by mass Pie Energy (in calories per 100g) Fat (in g per 100g) Protein (in g per 100g) Fat: protein ratio 1 Hazelnut 90 10 684 60 18 3.41:1 2 Hazelnut 80 20 648 54 19 2.87:1 3 Hazelnut 70 30 611 49 20 2.40:1 4 Hazelnut 55 45 557 40 22 1.82:1 5 Almond 91 9 582 49 24 2.02:1 6 Almond 80 20 551 43 26 1.65 : 1 7 Sesame 75 25 629 55 26 2.12 : 1 8 Cocoa 75 25 566 41 33 1.24 : 1 9 Hazelnut 46.2 19.8 536 33 15 2.20 : 1 10 Hazelnut 48 20.5 489 28 17 1.59 : 1 11 Hazelnut 26.25 11.25 296 16 10 1.48 : 1 12 Hazelnut 49.5 15.5 576 28 16 1.77 : 1 13 Almond 49 21 488 22 11 2.00 : 1 Comparative example 1 Hazelnut 100 0 720 66 16 4.05 : 1 Comparative example 2 Almond e 100 0 607 53 22 2.38 : 1

[0071] Decantation results

[0072] The food compositions, once prepared, were left to rest for a period of 35, 70, 100 and 128 days.

[0073] The separation levels between the oily part and the solid part were measured using a decimeter. The volume percentage of the oily part was then calculated for each formulation and the results were reported in the table below:

[0074] [Tables2] Examples 35 days 70 days 100 days 128 days Formula 1 - - 16% 20% Formula 2 - - 14% 19% Formula 3 - - 19% 22% Formula 4 - 12% 12% - Formula 6 - - 8% 12% Formula 10 0% 4% - - Formula 11 0% 2% - - Formula 12 100% - - - Comparison 1 - - 24% 27% Comparison 2 - - 16% 20%

[0075] The food compositions according to the invention exhibit less settling than the comparative food compositions.

[0076] In addition, the food compositions according to the invention exhibit very gradual settling, particularly in the “solid” part, which will further facilitate mixing before use. In particular, the “solid” part of the food compositions according to the invention does not comprise “hard” nodules as can be seen in the comparative food compositions.

[0077] Mix before use

[0078] The conditions were mixed by kneading using the food packaging according to the invention.

[0079] It has been found that the food compositions according to the invention are easier to mix than the comparative food compositions.

Claims

Claims

1. Food composition obtained from oilseed fruit and oilcake of the same oilseed fruit, said food composition comprising a fat / protein ratio of between 1.2:1 and 3.5:1 by weight and not comprising an exogenous surfactant, and said oilcake comprising a fat content of 3 to 20% by weight, relative to the total weight of the oilcake.

2. Food composition according to claim 1, characterized in that it comprises from 5 to 45% by weight, preferably from 8 to 45% by weight, and more preferably from 15 to 30% by weight of oilseed meal relative to the total weight of the food composition.

3. Food composition according to claim 1 or claim 2, characterized in that the cake comprises a fat content of 7 to 10% by weight, relative to the total weight of the cake.

4. Food composition according to any one of claims 1 to 3, characterized in that the oilseed fruit is chosen from almond, hazelnut, sesame, peanut, and preferably the oilseed fruit is chosen from almond, hazelnut, sesame.

5. Food composition according to any one of claims 1 to 4, characterized in that the cake is a residue from a first cold pressing oil extraction process.

6. Food composition according to any one of claims 1 to 5, characterized in that the oilseed fruit cake is used in the form of cake flour.

7. Food composition according to any one of claims 1 to 6, characterized in that the oilseed fruit is used in the form of oilseed fruit puree.

8. Food packaging in the form of a pouch having an opening and containing the food composition according to any one of claims 1 to 7.

9. A spread comprising the food composition according to any one of claims 1 to 7 and cocoa powder.

10. A method for obtaining a food composition according to any one of claims 1 to 7, comprising the following steps: i. Crushing an oilseed fruit at a temperature below 60°C, ii. Recovery of the oilseed fruit cake, iii. Adding the same oilseed fruit as the oilseed fruit meal to the oilseed fruit meal obtained in step (ii), the oilseed fruit:meal ratio being from 95:5 to 55:45 by weight, and iv. Grinding the mixture obtained from step (iii) to obtain the food composition.