Process for preparing at least one food powder

Abstract

Method for treating at least one food powder, comprising at least the following steps: - humidification of said at least one food powder; - heating of said moistened food powder; - sieving of said heated food powder; - recovery of the treated food powder. Figure for abstract: Fig. 1

Description

Title of the invention: Process for preparing at least one food powder

[0001] The present invention relates to the technical field of food preparations including at least one food powder.

[0002] More specifically, the invention relates to the technical field of the preparation of such food powders, for the purposes of their uses and their implementation in the context of the production of a recipe, according to a traditional process or by using an additive method, such as three-dimensional (3D) food printing.

[0003] In the context of the present description, an interval described by the expression "between [...] and [...]" includes the limits. For example, the interval "between 1 and 2" includes the two values ​​"1" and "2" as well as the set of values ​​being both strictly greater than 1 and strictly less than 2.

[0004] In the context of the present description, the term "approximately" preceding a numerical value means that the value can be modified by plus or minus 10%. In the particular case of a numerical value being an interval limit, the term "approximately" means that the lower limit can be reduced by 10% and / or the upper limit increased by 10%. It is also possible to delete the term "approximately" preceding a numerical value.

[0005] Food powders are widely used in the preparation of recipes.

[0006] These powders have a number of characteristics that may limit or make their inclusion in a recipe difficult.

[0007] For example, these powders are very often intended to be brought into contact with a liquid element, and this step is not necessarily easy, since certain powders are difficult to wet.

[0008] In the prior art, a number of approaches have been updated in order to prepare food powders before use in the preparation of a recipe.

[0009] Thus, in application EP0105787 in the name of SOCIETE DES MOULINS DE WESTHOVE, a method for treating flour is described, presented as being capable of improving its properties.

[0010] This process consists of moistening the flour to reach a total humidity of 18 to 35%, then heating with water vapor under certain very precise conditions of pressure and duration, before grinding and drying the flour thus treated.

[0011] The parameters presented as being key are as follows:

[0012] - humidification to obtain a total humidity of 25 to 30%;

[0013] - heating with water vapor with normal controlled pressure;

[0014] - heating time from 5 to 50 minutes.

[0015] Furthermore, in application EP0948904 in the name of ULICE SA, a process for the preparation of corn flour is described.

[0016] Here again, the process is characterized by several key steps, including a hydrothermal treatment followed by drying, with precise parameters such as treatment temperatures between 210 and 250°C for a duration of less than approximately 5 minutes. The humidity of the flour obtained is between 4 and 11%.

[0017] This application also highlights the use of specific varieties of corn, chosen mainly according to their amylopectin content, and proposes various applications for this flour in the food industry, this flour is notably presented as offering an alternative to modified starches.

[0018] Finally, in patent EP1968387 in the name of Investigaciôn De Technologia, a continuous process for producing corn flour is described, incorporating a pre-cooking step. This process aims to improve the energy efficiency and preservation of the flour. This process is presented as allowing the production of a flour with a uniform biochemical composition and optimal physicochemical properties.

[0019] However, these preparations are not entirely satisfactory.

[0020] Surprisingly, it has been demonstrated that food powders can be prepared in such a way as to present extremely satisfactory characteristics for their inclusion in a recipe, according to a traditional process or by using an additive method, such as 3D food printing.

[0021] Thus, the invention relates to a method for treating at least one food powder, comprising at least the following steps:

[0022] - humidification of said at least one food powder;

[0023] - heating said moistened food powder;

[0024] - sieving said heated food powder;

[0025] - recovery of the treated food powder.

[0026] In one embodiment, before said heating step, a sieving step is carried out. It allows for better quality and homogeneity of the subsequent heating.

[0027] In one embodiment, after the heating and sieving step, a second heating step is carried out. In one embodiment, after this second heating step, a sieving step is also carried out. This allows for better homogeneity.

[0028] Naturally, flour, which is a food powder, contains a certain amount of moisture, generally around 14%. This relative humidity is essential to keep the flour in a powdery state, which is crucial for many culinary applications. It is also beneficial to increase this moisture level. On the other hand, as soon as the flour moisture exceeds about 30%, it can begin to lose its powdery character. At this point, the flour particles can clump together and form a more compact, dough-like substance, making it more difficult to handle and use.

[0029] In one embodiment, said humidification results in obtaining a total humidity of said food powder of between about 13% and about 35%, preferably between about 13% and about 30%, preferably between about 16% and about 30%, preferably between about 18% and about 30%, preferably between about 21% and about 30%, preferably between about 22% and about 30%, preferably between about 23% and about 30%.

[0030] To calculate the amount of water to be added to reach a certain humidity value in the food powder, the following formula is used:

[0031] [Math.l] Amount of water to add =

[0032] With:

[0033] - P the quantity of food powder to be treated;

[0034] - x the target humidity (in %);

[0035] - hn corresponds to the natural humidity of the food powder (for example 14 for flour).

[0036] For example, to treat 14 kg of flour and bring it to 30% humidity, you will need to add 3.2 kg of water.

[0037] In one embodiment, said heating is carried out according to a method included in the group consisting of wet heat, dry heat, and for example dry rotating heat. In the case of using wet heat, a steam oven is used and the steam content is adjusted, for example to 100%

[0038] The use of dry heat makes it possible to avoid excessive pregelatinization, because the humidity in the medium is quickly limited.

[0039] Preferably, said heating is carried out by dry heat, and preferably by rotating dry heat.

[0040] In one embodiment, said heating is carried out at a temperature of between about 35°C and about 180°C, preferably between about 47°C and about 180°C, preferably between about 60°C and about 180°C, preferably between about 73°C and about 167°C, preferably between about 82°C and about 155°C, preferably between about 90°C and about 155°C, preferably between about 90°C and about 150°C, preferably between about 100°C and about 140°C, preferably between about 110°C and about 130°C, preferably between about 115°C and about 125°C, preferably about 120°C. It has been observed that starch gelatinization begins at a temperature of at least 60°C, which implies that the entire flour tank must reach this temperature at least. To ensure adequate cooking, a core temperature of 90°C is ideally aimed for, hence the ranges chosen above. However, in order to avoid any undesirable coloring of the flour, it has been shown that 180°C should not be exceeded.

[0041] In one embodiment, said heating is carried out for a time of between about 35 minutes and about 202 minutes, preferably between about 47 minutes and about 188 minutes, preferably between about 45 minutes and about 180 minutes, preferably between about 60 minutes and about 180 minutes, preferably between about 80 minutes and about 160 minutes, preferably between about 100 minutes and about 140 minutes, preferably about 120 minutes. It has been demonstrated that the ideal cooking time is also partly dependent on the quantity of flour introduced into the oven. The above intervals are set for an introduced quantity of about 40 kg.

[0042] In one embodiment, said heating is carried out at a pressure of about 0.29 bar to about 1.68 bar, preferably between about 0.39 bar and about 1.57 bar, preferably between about 0.50 bar and about 1.57 bar, preferably between about 0.50 bar and about 1.50 bar, preferably between about 0.61 bar and about 1.39 bar, preferably between about 0.68 bar and about 1.29 bar, preferably between about 0.75 bar and about 1.29 bar, preferably between about 0.75 bar and about 1.25 bar, preferably between about 0.83 bar and about 1.17 bar, preferably between about 0.92 bar and about 1.08 bar, preferably between about 0.96 bar and about 1.04 bar, preferably about 1.00 bar (i.e. at atmospheric pressure). In one embodiment, said heating is carried out at atmospheric pressure.Surprisingly, it was shown that the process according to the invention could be carried out entirely at atmospheric pressure, which is very ergonomic.

[0043] In one embodiment, said heating is carried out by dry heat, and preferably by rotating dry heat, said heating is carried out at a temperature of between approximately 35°C and approximately 180°C, preferably between approximately 47°C and approximately 180°C, preferably between approximately 60°C and approximately 180°C, preferably between approximately 73°C and approximately 167°C, preferably between approximately 82°C and approximately 155°C, preferably between approximately 90°C and approximately 155°C, preferably between approximately 90°C and approximately 150°C, preferably between about 100°C and about 140°C, preferably between about 110°C and about 130°C, preferably between about 115°C and about 125°C, preferably about 120°C, said heating is carried out for a time between about 35 minutes and about 202 minutes, preferably between about 47 minutes and about 188 minutes, preferably between about 45 minutes and about 180 minutes, preferably between about 60 minutes and about 180 minutes, preferably between about 80 minutes and about 160 minutes, preferably between about 100 minutes and about 140 minutes, preferably about 120 minutes and said heating is carried out at a pressure between about 0.29 bar and about 1.68 bar, preferably between about 0.39 bar and about 1.57 bar, preferably between about 0.50 bar and approximately 1.57 bar, preferably between approximately 0.50 bar and approximately 1,50 bar, preferably between approximately 0.61 bar and approximately 1.39 bar, preferably between approximately 0.68 bar and approximately 1.29 bar, preferably between approximately 0.75 bar and approximately 1.29 bar, preferably between approximately 0.75 bar and approximately 1.25 bar, preferably between approximately 0.83 bar and approximately 1.17 bar, preferably between approximately 0.92 bar and approximately 1.08 bar, preferably between approximately 0.96 bar and approximately 1.04 bar, preferably approximately 1.00 bar (i.e. at atmospheric pressure).

[0044] Indeed, very surprisingly and unlike certain methods of the prior art, the method according to the invention makes it possible not to have to modify the pressure, which is an obvious advantage in terms of ergonomics and equipment to be used.

[0045] In one embodiment, during the heating step, said food powder is arranged in a container in a layer whose thickness is between about 1 centimeter and about 8.4 centimeters, preferably between about 2.0 centimeters and about 7.8 centimeters, preferably between about 2.5 centimeters and about 7.8 centimeters, preferably between about 2.5 centimeters and about 7.5 centimeters, preferably between about 3.0 centimeters and about 7.0 centimeters, preferably between about 3.4 centimeters and about 6.5 centimeters, preferably between about 3.8 centimeters and about 6.5 centimeters, preferably between about 3.8 centimeters and about 6.3 centimeters, preferably between about 4.2 centimeters and about 5.8 centimeters, preferably between about 4.6 centimeters and about 5.4 centimeters, preferably between about 4.8 centimeters and about 5.2 centimeters, preferably about 5.0 centimeters. It has been observed that to ensure even heating, the maximum height is 5 cm. As for the minimum height, it is set at 1 cm. Below this, cooking is difficult to manage.

[0046] In one embodiment, as mentioned previously, said method comprises a second heating step after screening.

[0047] When a second heating step is present after sieving, then the total heating time (step 1 + step 2) is that which corresponds to the embodiments presented above. The other conditions are not modified.

[0048] In one embodiment, a second heating step after sieving is present, and the heating times are distributed according to the following embodiments: first heating of a duration of between about 0.5 and about 1.5, preferably of a duration of between about 0.6 and about 1.4, preferably of a duration of between about 0.7 and about 1.3, preferably of a duration of between about 0.8 and about 1.2, preferably of a duration of between about 0.9 and about 1.1, preferably of about 1, of that of the second heating.

[0049] In one embodiment, the first heating has a duration of between about 0.5 and about 1.5, preferably between about 0.6 and about 1.4, preferably between about 0.7 and about 1.3, preferably between about 0.8 and about 1.2, preferably between about 0.9 and about 1.1, preferably about 1, of that of the second heating.

[0050] When two heatings are performed, the preferred embodiment is to use longer heating times for the second heating than for the first heating.

[0051] In one embodiment, after the heating step(s), the food powder has a moisture content of less than about 15%, preferably less than about 10%, preferably less than about 9%, preferably less than about 8%, preferably less than about 7%, preferably less than about 6%. Indeed, it has been demonstrated that the lower the water content of the food powder after heating, the more notable its performance, and in particular for its use in 3D food printing by powder binding.

[0052] In one embodiment, said at least one food powder is selected from the group of food powders having a particle size of between approximately 250 μm and approximately 1000 μm, preferably between approximately 300 μm and approximately 800 μm. It has been demonstrated that the particle size of the powder exerts a significant influence both on the aesthetic appearance of the parts produced and on their ability to be cast. It has been demonstrated that rather high particle sizes, in particular exceeding 800 μm, give the parts a granular texture, thus affecting their final appearance. Furthermore, it has been demonstrated that powders that are too fine, with particle sizes of less than 300 μm, sometimes tend to lose their ability to be cast efficiently.

[0053] In one embodiment, said at least one food powder is chosen from the group consisting of flours, spices and cocoa powder.

[0054] In one embodiment, said food powder is selected from the group consisting of wheat flour, for example T65 flour and / or T150 flour, corn flour, buckwheat flour, einkorn 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, cocoa powder, powdered spices, and mixtures thereof in all proportions.

[0055] In one embodiment, said food powder is selected from the group consisting of wheat flour, for example T65 flour and / or T150 flour, corn flour, cocoa powder, powdered spices, and mixtures thereof in all proportions.

[0056] In one embodiment, said food powder is selected from the group consisting of wheat flour, for example T65 flour and / or T150 flour, corn flour, cocoa powder, and mixtures thereof in all proportions.

[0057] In one embodiment, said food powder is selected from the group consisting of wheat flour, for example T65 flour and / or T150 flour.

[0058] In one embodiment, said food powder is a mixture of T65 wheat flour and T150 wheat flour.

[0059] The invention also relates to a food powder capable of being obtained by the process according to the invention.

[0060] The invention also relates to a mixture comprising at least one food powder obtained by the process of the invention.

[0061] The invention also relates to a mixture comprising two food powders obtained by the process of the invention.

[0062] The invention also relates to a mixture comprising three food powders obtained by the process of the invention.

[0063] The invention also relates to a mixture comprising four food powders obtained by the process of the invention.

[0064] The invention also relates to the use of a food powder obtained by the process of the invention, for the purposes of producing a recipe.

[0065] The invention also relates to the use of a food powder obtained by the method of the invention, in a 3D food printing process, preferably by powder binding. 3D printing using the powder binding technique is an additive 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.

[0066] In particular, it has been demonstrated that the use of at least one food powder in a 3D food printing process allows optimal dedusting once the binder has been injected. Description of figures

[0067] [Fig.l] is a simplified sectional view illustrating a 3D food printing process using the powder bonding technique.

[0068] The TIM 3D food printing head is connected to a power source and designed to move three-dimensionally, following digital instructions.

[0069] It is equipped to deliver a binding composition, through its OSL outlet orifice.

[0070] This orifice is immersed in a volume of food powder obtained according to the method of the invention MAF, which is placed in a RES tank. The 3D food printing process is carried out by maneuvering the print head in three dimensions within the volume of food powder obtained according to the method of the invention MAF.

[0071] During this movement, the OSL outlet orifice applies the binding composition directly into said powder, thus allowing the creation of complex and personalized food structures.

[0072] Examples

[0073] Example 1: Different treatments of different food powders

[0074] Different food powders according to the invention were characterized by measurement and flowability (Hausner index, Carr index), and measurement of residual humidity.

[0075] Regarding the calculation of flowability, the latter is carried out as follows.

[0076] 100ml of food powder is added to a 100ml graduated cylinder. The test tube is tapped until the powder volume no longer changes, then the missing volume is topped up with new powder and these steps are repeated until a packed volume of 100ml is reached. The weight of the powder is then measured and divided by the volume to obtain the density of the packed powder.

[0077] To measure the density of the aerated powder, 100 ml of powder or granular material is gently added to a 100 ml graduated cylinder without tapping it. The density of the aerated powder is then measured.

[0078] The Hausner index is defined as the tamped density divided by the aerated density.

[0079] When the Hausner index is between 1 and 1.25 (limits included), the food powder is said to be slightly compressible and cohesive.

[0080] When the Hausner index is between 1.26 and 1.6 (limits included), the food powder is said to be compressible and cohesive.

[0081] The Carr index is defined as the tamped density minus the aerated density, all divided by the tamped density.

[0082] The Carr index reflects the flowability of the food powder.

[0083] When the Carr index is strictly less than 15, the flowability is good.

[0084] When the Carr index is between 15 and 25 (limits included), the flowability is average.

[0085] When the Carr index is strictly greater than 25, the flowability is poor.

[0086] The results are given in the table below:

[0087] [Tables 1] No. / Food powder Humidification step Heating Residual moisture after heating (when applicable) Carr index Hausner index 1 / T65 wheat flour No No 14% 37 1.58 2 / T65 wheat flour No Fan-assisted dry heat, 1 hour, 160°C 11% 29 1.41 3 / T65 wheat flour Yes, 22% moisture before heating No 21% 27 1.37 4 / T65 wheat flour Yes, 30% moisture before heating No 27% 27 1.38 5 / T65 wheat flour Yes, 22% moisture before heating Moist heat, 20 minutes, 100°C 21% 26 1.36 6 / T65 wheat flour Yes, 30% moisture before heating Moist heat, 20 minutes, 100°C 27% 21 1.26 7 / Wheat flour T65 Yes, 22% moisture before heating Dry fan-assisted heat, 1 hour, 120°C 14% 17 1.20 8 / Wheat flour T65 Yes, 22% moisture before heating Dry fan-assisted heat, 2 hours, 9% 18 1.22 120°C 9 / Wheat flour T65 Yes, 30% moisture before heating Dry fan-assisted heat, 1 hour, 120°C 22% 15 1.18 10 / Wheat flour T65 Yes, 30% moisture before heating Dry fan-assisted heat, 2 hours, 120°C 16% 9 1.10 11 / Wheat flour T65 Yes, 30% moisture before heating Dry fan-assisted heat, 3 hours, 100°C 10% 13 1.15

[0088] Table 1: Different treatments of different food powders

[0089] The powders considered satisfactory with regard to the Carr and Hausner indices are powders 6 to 11, the best being powders 9 to 11.

[0090] Example 2: examples of methods according to the invention

[0091] Example 2.1: Mixture of T65 and T150 flours

[0092] 11kg of T65 wheat flour and 3kg of T150 wheat flour are introduced into the tank of a 60 liter mixer.

[0093] 3.2 kg of water is added by spraying during mixing to achieve a target humidity of 30%.

[0094] The resulting flour is placed in gastronorm containers in a layer of approximately 5cm and then put in the oven at 120°C for 2 hours.

[0095] Once cooled to room temperature the flour is sieved and stored until use.

[0096] Alternatively, T65 and T150 flours can be treated separately and mixed after their respective treatments.

[0097] Example 2.2: T65 flours with two heating stages

[0098] 1kg of T65 wheat flour is added to the bowl of a heating mixer (type Thermomix®).

[0099] 229g of water are added in a trickle while mixing at medium speed (5 out of 10).

[0100] All of the water is added in about 30 seconds.

[0101] The resulting flour is placed in gastronorm containers having a height of 6.5 cm, the flour being arranged to a height of approximately 5 cm.

[0102] The trays are placed in the oven at 115°C for one hour.

[0103] Then, the flour is sieved and placed again in the oven for 1 hour at 115°C.

Claims

Claims

1. A method of treating at least one food powder, comprising at least the following steps: - humidification of said at least one food powder; - heating of said moistened food powder; - sieving of said heated food powder; - recovery of the treated food powder.

2. Method according to claim 1, characterized in that said humidification results in obtaining a total humidity of said food powder of between 13% and 35%, preferably between 13% and 30%, preferably between 16% and 30%, preferably between 18% and 30%, preferably between 21% and 30%, preferably between 22% and 30%, preferably between 23% and 30%.

3. Method according to any one of the preceding claims, characterized in that said heating is carried out by dry heat, and preferably by rotating dry heat, said heating is carried out at a temperature of between 35°C and 180°C, preferably between 47°C and 180°C, preferably between 60°C and 180°C, preferably between 73°C and 167°C, preferably between 82°C and 155°C, preferably between 90°C and 155°C, preferably between 90°C and 150°C, preferably between 100°C and 140°C, preferably between 110°C and 130°C, preferably between 115°C and 125°C, preferably 120°C, said heating is carried out for a duration of between 35 minutes and 202 minutes, preferably between 47 minutes and 188 minutes, preferably between 45 minutes and 180 minutes, preferably between 60 minutes and 180 minutes,preferably between 80 minutes and 160 minutes, preferably between 100 minutes and 140 minutes, preferably 120 minutes and said heating is carried out at a pressure of 0.29 bar and 1.68 bar, preferably between 0.39 bar and 1.57 bar, preferably between 0.50 bar and 1.57 bar, preferably between 0.50 bar and 1.50 bar, preferably between 0.61 bar and 1.39 bar, preferably between 0.68 bar and 1.29 bar, preferably between 0.75 bar and 1.29 bar, preferably between 0.75 bar and 1.25 bar, preferably between 0.83 bar and 1.17 bar, preferably between 0.92 bar and 1.08 bar, bar, preferably between 0.96 bar and 1.04 bar, preferably 1.00 bar.

4. Method according to any one of the preceding claims, characterized in that it comprises a second heating step after sieving.

5. Method according to the preceding claim, characterized in that the first heating has a duration of between 0.5 and 1.5, preferably between 0.6 and 1.4, preferably between 0.7 and 1.3, preferably between 0.8 and 1.2, preferably between 0.9 and 1.1, preferably 1, of that of the second heating.

6. A method according to any one of the preceding claims, characterized in that said food powder is selected from the group consisting of wheat flour, for example T65 flour and / or T150 flour, corn flour, buckwheat flour, einkorn 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, cocoa powder, powdered spices, and mixtures thereof in all proportions.

7. A method according to any one of the preceding claims, characterized in that said food powder is chosen from the group consisting of wheat flour, for example T65 wheat flour and / or T150 wheat flour, and mixtures thereof in all proportions.

8. Treated powder obtainable by a process according to any one of claims 1 to 7.

9. Use of a powder treated according to the preceding claim, in a 3D food printing process, preferably by powder binding.

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