FR2918543A1 - Composition, useful in food preparation e.g. milk flax enriched in unsaturated fatty-acids type of omega-3 and omega-6, comprises raw material of vegetable origin source of unsaturated fatty-acids comprising starch and soluble fibers - Google Patents

Abstract

Composition (I) for food enriched in unsaturated fatty-acids type of omega-3 and omega-6, comprises a raw material of vegetable origin source of the unsaturated fatty-acids, where the raw material of vegetable origin comprises starch and soluble fibers, and the raw material vegetable origin source is seeds having the ratio of omega 6/omega 3 is less than 5, preferably linseeds, colza, Perilla and/or Chia. An independent claim is included for a food preparation containing at least a source of proteins of animal or vegetable origin, source of slow or fast glucids and/or a source of fat contents of animal or vegetable origin, comprising (I). ACTIVITY : Cardiovascular-Gen; Anorectic. MECHANISM OF ACTION : None given.

Description

FOOD COMPOSITIONS ENRICHED WITH UNSATURATED FATTY ACIDS

OILSEED SEEDS

  FIELD OF THE INVENTION The present invention relates to a new composition for the diet enriched in unsaturated fatty acids of the omega-3 and omega-6 type comprising a raw material of plant origin source of said unsaturated fatty acids, a raw material of vegetable origin. comprising starch, fibers, the raw material of vegetable origin source of said unsaturated fatty acids being selected from the seeds whose ratio omega 6 / omega 3 is less than 5, in particular the seeds of flax, rapeseed, chia or perilla and their mixtures. The invention also relates to a food preparation comprising said composition, and more particularly to a liquid composition, in the form of an oil-in-water emulsion, which is similar to a linseed and / or rapeseed milk. The compositions and preparations according to the invention are particularly useful in the diet in the prevention of cardiovascular risks, the prevention of excess cholesterol or the prevention of obesity. They can be used in conjunction with particular diets and therapeutic treatments intended in particular to reduce cardiovascular risks, excess cholesterol and / or obesity.

  BACKGROUND OF THE INVENTION The supply of unsaturated fatty acids in human or animal nutrition and their uses in different preparations is known. The levels of unsaturated fatty acids in the various plants used in human or animal nutrition, such as rapeseed or flax (FR 2 768 025, EP 1 021 959, EP 1 021 960), are also known. The use of flax in the human diet, in particular, has been limited by the fact that the seeds used as such do not allow a good assimilation of unsaturated fatty acids, whereas when ground they present risks. toxicity by release of cyanogenic agents and denaturation of unsaturated fatty acids sensitive to oxidation. Flaxseed treatments have been proposed for the preparation of flaxseed meals, in particular comprising a treatment comprising grinding, steam impregnation, maturing to a pasty state and extrusion stages. These processes are in particular described in the patent applications EP 1 302 116 and EP 1 155 626. The pasty mixture can be mixed with starch or and / or cellulose fibers, flour and cereal bran, to favor the extrusion and form a flax meal. The use of such flours in feed however has problems of assimilation of all of its components and more particularly unsaturated fatty acids. This problem is found all the more as the flours are ingested alone, without further integration into a food, such as for example in the form of powder for oral suspension. The inventors have now been able to observe that the addition of soluble fibers to flaxseed makes it possible to improve and diversify the formulations allowing its assimilation and more particularly its incorporation into food preparations. This addition of fiber makes it possible in particular to produce stable liquid forms which make it possible to preserve the integrity of the composition of the flour, in particular the content of unsaturated fatty acids, and which facilitate their ingestion, especially in the form of drinks having the appearance and the consistency of a milk.

  BRIEF DESCRIPTION OF THE INVENTION The present invention therefore relates to a composition for the diet enriched in unsaturated fatty acids of the omega-3 and omega-6 type, characterized in that it comprises a raw material of plant origin source of said fatty acids. unsaturated, a raw material of vegetable origin comprising starch, soluble fibers, the raw material of vegetable origin source of said unsaturated fatty acids being chosen from seeds whose ratio omega 6 / omega 3 is less than 5, in particularly flax, rapeseed, chia or perilla seeds and mixtures thereof. It relates more particularly to a composition whose seeds whose omega 6 / omega 3 ratio is less than 5 are milled and / or extruded. Preferably, the seeds whose omega 6 / omega 3 ratio is less than 5 are chosen from linseed and rapeseed and mixtures thereof in all proportions. The raw material of vegetable origin comprising starch is advantageously chosen from cereal flours. The soluble fibers are preferably selected from soluble edible fibers of plant origin, optionally modified. The omega-3 unsaturated fatty acid content is preferably between 0.1% and 5% of the composition and the omega-6 unsaturated fatty acid content is between 0.1 and 5% of the composition. . The invention also relates to a food preparation comprising at least one source of protein of animal or vegetable origin and / or at least one source of slow or fast carbohydrates and / or at least one source of fat of animal or vegetable origin, characterized in that it comprises a composition enriched in unsaturated fatty acids as defined above and hereinafter. This food preparation may be in liquid, pasty and / or solid form, advantageously in the form of an oil-in-water emulsion.

  The weight content of the composition according to the invention in the food composition is generally between 0.1 and 50%. The invention relates more particularly to a liquid preparation, an oil-in-water emulsion, which comprises - from 2 to 20% by weight of a composition according to the invention - from 0 to 2% by weight of an emulsifying agent - from water. The particle size of the emulsion is chosen so that the liquid preparation has the appearance of a milk. The invention therefore relates to a linseed and / or rapeseed milk, more particularly a flax milk.

  DETAILED DESCRIPTION OF THE INVENTION

  The invention firstly relates to a mixture of linseed or rapeseed with a source of starch and soluble fibers. Advantageously, flaxseed or rapeseed are used in a crushed and / or extruded form, and more particularly crushed and extruded with methods for preserving the unsaturated fatty acid content of the product obtained and, where appropriate, eliminate the formation of possible toxic elements. These crushed and extruded seeds are generally in the form of fatty pasta. The production of such flaxseed pasta is in particular described in patent applications EP 1 302 116 and EP 1 155 626. These pastes may be mixed with sources of starch, and more particularly cereal flours. such as wheat, barley, buckwheat, spelled and their mixtures. According to a particular embodiment of the invention, the seed mixture whose omega 6 / omega 3 ratio is less than 5 / cereal flour comprises 50 to 60% by weight of seeds and 40 to 50% by weight of flour. cereals. The resulting mixture is usually called flour. The mixture of flax seeds, optionally crushed and / or extruded and cereal flour (s) may be called flax meal. The mixture of rapeseeds, possibly crushed and / or extruded and cereal flour (s) may be called rapeseed flour.

  The soluble fibers used in the composition according to the invention comprise, in particular, fibers of plant origin, natural or modified, also known as filler sweeteners. These charge sweeteners have a low or very low sweetening power and a mass similar to that of certain sugars such as fructose or dextrose. The sweeteners of charge bring a supply of calories. As examples of charge sweeteners and non-exhaustively, mention may be made of polydextroses, dextrins and polyols such as sorbitol, maltitol, xylitol, and processed starches. Transformed starch means a substance obtained by means of one or more physical treatments of food starches. Food starches used such as cereal starches (wheat, maize, others), rice, cassava may have been subjected to one or more physical and / or enzymatic treatments and then have been fluidified by acid or alkaline treatment or bleached . The soluble fibers used in the composition according to the invention comprise at least one filler sweetener or a mixture of these filler sweeteners.

  Preferably, the soluble fiber is a processed starch and, more particularly, a native starch transformed with little or no sweet flavor, more particularly a heat-treated starch so as not to degrade over time in reducing sugars by acid hydrolysis. regardless of the storage time of the concentrated sugar-free beverage of the invention. More particularly, the native native starch used in the context of the present invention is a branched maltodextrin or a mixture of branched maltodextrins. A preferred example of such maltodextrins is that described in patent application EP 1245578 and patent EP 1006128. Mention may more particularly be made of dextrins made from cereals and marketed under the name Nutriose by Roquette.

  The flour, in particular the flax and / or rapeseed meal, is mixed with the soluble fibers to form the composition according to the invention. The proportions of each ingredient are advantageously calculated to obtain the following composition: 30 to 70% by weight of raw material of vegetable origin source of said unsaturated fatty acids 30 to 70% by weight of raw material of vegetable origin comprising: The omega-3 unsaturated fatty acid content is more preferably between 0.2 to 2% and the omega-6 unsaturated fatty acid content is between 0.2 to 2%.

  The omega-3 unsaturated fatty acids are more particularly alpha-linolenic acid (ALA) in large quantities in flaxseed or rapeseed. The invention also relates to a food preparation comprising a previously described composition. This food preparation is a formulation intended for human or animal food, in a solid form, for example bakery products or biscuits, pasty, for example a spread or liquid. It may be usual preparations in which the composition according to the invention replaces in whole or in part a common component, such as cereal flour. It may also be a new product, for example a liquid form comprising a dispersion or an emulsion whose main component outside water is the composition according to the invention. This food preparation may be in liquid, pasty and / or solid form, advantageously in the form of an oil-in-water emulsion.

  This food preparation according to the invention comprises from 0.1 to 50% by weight of a composition enriched in unsaturated fatty acids as defined above and hereinafter. For a solid or pasty preparation, the content of the composition according to the invention will advantageously be between 3 and 20% by weight. For a liquid composition, the content of the composition according to the invention will advantageously be between 0.2 and 20% by weight. preferably between 0.8 and 12% by weight. The invention relates more particularly to a liquid preparation, an oil-in-water emulsion, which comprises - from 2 to 20% by weight of a composition according to the invention - from 0 to 2% by weight of an emulsifying agent - from water. Preferably, the emulsion comprises from 5 to 15% by weight of composition according to the invention, more preferentially about 10%. Advantageously, the emulsifying agent is present in the composition according to the invention, originating from the raw material of vegetable origin source of unsaturated fatty acids, and / or the raw material of vegetable origin comprising from starch and / or soluble fibers. It is therefore generally not necessary to add other emulsifying agents to obtain a stable emulsion. However, an emulsifying agent may be added depending on appearance and stability characteristics desired for the emulsion.

  The emulsifying agent content added will then generally depend on said chosen emulsifying agent. . The emulsion according to the invention generally comprises less than 1.5% by weight of emulsifying agent, preferably less than 1% by weight. The emulsifying agents used for the emulsion according to the invention are usual emulsifying agents in food, whether of natural or synthetic origin. Emulsifiers of natural origin, in particular extracts of egg or soya, and more particularly lecithins or lysophospholipids of natural origin, more particularly extracted from eggs or soya, will preferably be mentioned.

  The size of the particles of the emulsion is advantageously between 0.5 and 2 m, preferably about 1 m, so that the liquid preparation has the appearance of a milk. The percentage of dry matter in the liquid composition, emulsion or not, is advantageously between 5 and 15% of the total weight of the preparation, preferably 10%. The composition or the preparation according to the invention may advantageously comprise other constituents customary in human or animal nutrition, such as, for example, antioxidants, preserving agents, flavoring agents, dyes, acidifiers, sugar and / or or intense sweeteners, or texturing. The flavoring agents are generally selected from natural flavors, natural-identical flavors, artificial flavors, flavoring preparations, essential oils, juices, extracts and concentrates of fruits, plants, flowers or blends. them. A natural flavor corresponds to a defined chemical substance having characteristic flavoring properties, obtained by appropriate physical processes (including distillation and solvent extraction), by enzymatic or microbiological processes from a material of plant or animal origin. intended for consumption either in the state or after processing according to traditional methods of preparation of foodstuffs (including drying, roasting and fermentation). An aroma identical to the natural ones corresponds to a defined chemical substance having characteristic flavoring properties, obtained by chemical synthesis or isolated by chemical processes and chemically identical to a substance naturally present in a material of plant or animal origin. Artificial flavor is a defined chemical having characteristic flavoring properties, obtained by chemical synthesis, but not chemically identical to a naturally occurring substance in a material of plant or animal origin. Flavoring preparations are concentrates or not, having flavoring properties, obtained by the processes used for natural flavorings. The juices, extracts and concentrates of fruits, plants, flowers and mixtures thereof are particularly preferred as flavoring agents in the context of the present invention. Acidifiers for adjusting the pH of the composition or the preparation according to the invention is advantageously an organic acid, natural or synthetic, usually used in the food industry. Mention may be made in particular of citric acid, of synthetic acid, or of citrus fruits such as lemon. Intense sweeteners have an intense sweetness without adding calories or, more accurately, a tiny amount of calories at the doses used. Intense sweeteners are either natural, semi-synthetic or synthetic. Examples of intense and non-exhaustive sweeteners include aspartame, thaumatin, acesulfame K, steviosides, saccharin, cyclamate, neohespiridine, altame, neotame and the like. sucralose. The texturing agent is advantageously chosen from thickeners and gelling agents. Advantageously, the texturizing agent used in the context of the present invention is chosen from pectin, xanthan, carboxymethylcellulose, alginates, carrageenans and compounds of the guar gum or gum arabic type as well as mixtures of at least two of these or more. Such a texturing agent advantageously makes it possible to provide the sugar-free concentrated flavored drink according to the invention with a velvety and thick texture similar to the texture of the usual syrups. A preferred mixture of texturizing agents in the context of the present invention is a mixture of pectin, carboxymethylcellulose and xanthan. By mixing pectin, carboxymethylcellulose and xanthan is meant in the context of the present invention mixtures in which the ratios (pectin / (pectin + xanthan + carboxymethylcellulose)), (xanthan / (pectin + xanthan + carboxymethylcellulose)) and (carboxymethylcellulose / (pectin + xanthan + carboxymethylcellulose)) are identical or different decimal numbers ranging from 0 to 1. For example, in the context of the ratio (pectin / (pectin + xanthan + carboxymethylcellulose)), the latter is equal to 0 when the mixture does not contain pectin and it is equal to 1 when it contains only pectin. The compositions according to the invention are prepared according to standard techniques for preparing mixtures intended for feeding. The various constituents, raw material of vegetable origin source of said unsaturated fatty acids, a raw material of vegetable origin comprising starch, soluble fibers and optional additives, are mixed together or sequentially. Linseed and / or rapeseed meal comprising the raw material of vegetable origin source of said unsaturated fatty acids and the raw material of vegetable origin comprising starch can be used, and the soluble fibers can be added thereto. Those skilled in the art will be able to choose the appropriate conditions for producing the composition according to the invention without substantially altering the composition and the properties of the various constituents. According to a particular embodiment of the invention, the preparation process comprises a step of homogenizing the ingredients with a high shear rate. The method may include a prior step in which the ingredients are fed and, preferably, introduced into a premix zone.

  The introduction of the ingredients as defined above can be done in different ways: the ingredients are introduced one after the other, in the form of a mixture or via a sequential introduction of simple ingredients and / or mixtures of at least two ingredients. In addition, each of the previously defined ingredients can be introduced both in solid form and in liquid form. Advantageously, the material flow rate during the introduction of the ingredients as defined above is in solid form is between 10 and 150 kg / min, more particularly between 20 and 100 kg / min, especially between 40 and 70 kg / min. In addition, the material flow rate during the introduction of the ingredients as previously defined being in liquid form is between 0.5 and 15 1 / s, more particularly between 1 and 10 1 / s, especially between 2 and 61 / s. In the context of the present invention, high shear rate is understood to mean a shear of between 10 to 50 m / s, more particularly between 20 to 30 m / s and advantageously of the order of 25 m / s. Advantageously in the context of the present invention, the step of homogenizing the ingredients by means of a high shear rate uses a toothed rotor / stator system. The food preparations and more particularly the emulsions are prepared according to the usual techniques known to those skilled in the art. For the preparation of an emulsion according to the invention in the form of a linseed and / or rapeseed milk, use will be made more particularly of the method comprising a step of homogenization with a toothed rotor / stator system, allowing the a high shear rate and a heat treatment stage under vacuum, this treatment being carried out at a temperature of between 10 and 100 ° C. Unless otherwise indicated, the percentages are given in percentages by weight.

EXAMPLES

  A linseed milk comprising the following constituents is prepared Flax meal 10% Nutriose 2.4% Egg yolk powder 0.2% Water Flax meal is obtained according to the method described in EP 1 155 626 Crushed and extruded flaxseed is blended with buckwheat flour (or gluten-free flour) and rosemary extract. The relative weight proportions of each constituent of the flax meal are 35

  Flax meal is mixed with Nutriose and egg yolk powder. Crushed seeds 50% Buckwheat flour 49.8% Rosemary extract 0.2% The content of various unsaturated fatty acids in the final emulsion is determined by HPLC analysis. The results are reported in the table below. REGULATORY FRAMEWORK 0 NUTRITIONAL COMPOSITION: Energy value kJ 127 318 kcal 30 76 Proteins g 1,3,33 Available carbohydrates g 2,8 7,1 of which sugars g 0,2 0,5 Lipids g 1,5 3,8 of which acids saturated fat g 0.2 0.4 including mono-unsaturated fatty acids g 0.3 0.7 including polyunsaturated fatty acids (PUFA) g 1.1 2.7 of which omega 6 g 0.3 0.7 including omega 3 g 0.8 2.0 Food fiber g 5.9 14.75

Claims (10)

  1. Composition for the diet enriched in omega-3 and omega-6 unsaturated fatty acids, characterized in that it comprises a raw material of vegetable origin source of said unsaturated fatty acids, a raw material of plant origin comprising starch, soluble fibers, the raw material of vegetable origin source of said unsaturated fatty acids being chosen from seeds whose ratio omega 6 / omega 3 is less than 5, in particular the seeds of flax, rapeseed, perilla and chia and their mixtures.   2. Composition according to claim 1, characterized in that the seeds whose omega 6 / omega 3 ratio is less than 5 are milled and / or extruded.   3. Composition according to one of claims 1 or 2, characterized in that the raw material of plant origin comprising starch is selected from wheat flour, barley, buckwheat, large and small spelled and their mixtures.   4. Composition according to one of claims 1 to 3, characterized in that the fibers are selected from soluble edible fibers of plant origin, optionally modified, including polydextroses, dextrins, polyols and processed starches.   5. Composition according to one of claims 1 to 4, characterized in that it comprises - 2 and 20% by weight of raw material of plant origin source of said unsaturated fatty acids - 2 and 20% by weight of raw material of vegetable origin comprising starch - 1 and 10% by weight of fibers. 25   6. Composition according to one of claims 1 to 5, characterized in that the omega-3 unsaturated fatty acid content is between 0.2 and 2% and the content of omega-6 unsaturated fatty acids is between 0.2 and 2%.   7. Food preparation comprising at least one source of protein of animal or vegetable origin and / or at least one source of slow or fast carbohydrates and / or at least one source of fat of animal or vegetable origin, characterized in that it comprises a composition enriched in unsaturated fatty acids according to one of claims 1 to 6.   8. Food preparation according to claim 7, characterized in that it in a liquid form, pasty and / or solid.   9. Preparation according to one of claims 7 or 8, characterized in that it is in the form of an oil emulsion in water.   10. Preparation according to claim 9, characterized in that it comprises - from 2 to 20% by weight of a composition according to one of claims 1 to 6 5 - from 0 to 2% by weight of an emulsifying agent - some water. 13. Preparation according to claim 10, characterized in that the percentage of dry matter is between 5 and 15% of the total weight of the preparation. 14. Preparation according to one of claims 10 or 11, characterized in that the particle size of the emulsion is between 0.5 and 2 m.