FR3039365A1 - PROCESS FOR OBTAINING A CULINARY COMPOSITION BASED ON HULL FRUIT POWDER AND COMPOSITION OBTAINED - Google Patents

Abstract

The present invention relates to a method for obtaining a culinary composition based on nut powder comprising at least the following steps: at least one nut fruit powder is brought into contact with at least one functional support to obtain a mixture, said powder and said functional support having a similar particle size; at least one flavor is sprayed on said mixture obtained in the preceding step in order to obtain said composition, which composition comprises a powdered proportion of nuts between 0.1 and 99.85% by weight relative to to the total weight of said composition, a proportion of functional support of between 0.1 and 99.85% by weight and a proportion of flavor of between 0.05 and 5% by weight. The invention also relates to a cooking composition obtained by implementing the method.

Description

The present invention relates to the field of food, and more particularly to nuts-type foods, also called dried fruits, reduced to powder.

More specifically, the invention described herein relates to a process for obtaining a mixture comprising, in particular, a fruit powder and a functional support, which is then added at least one flavor, distributed homogeneously within said mixture.

The present invention will find its application mainly in the field of culinary preparations based on powders of nuts.

Traditionally, it is known in the state of the art to use, for the realization of various recipes, generally desserts, nut powder, most often almond powder, hazelnut or walnut .

However, nuts, simply reduced to powders, have certain disadvantages. On the one hand, the powders of nuts have a high caloric intake, due to their particularly high fat content, said fats themselves having a high content of saturated fatty acids, which can have adverse effects on health , participating in the formation of cholesterol. Thus, for example, 100 g of powdered almonds contain about 53 g of fat and 4.5 g of these fats are fatty acids. On the other hand, the powders of nuts consist of products of natural origin, whose organoleptic quality is likely to vary according to crops, crops, climatic conditions, etc. However, it is sought in the food industry, standardization and batch reproducibility, in particular to give complete satisfaction to the consumer.

In addition, the high price of dried fruit powder can deprive a number of consumers of this type of product.

In another register, it is known to mix a flour with an aroma of almond, especially in the case of preparations ready for use, and also containing egg powder and butter. These preparations allow the housewife to simply and quickly produce frangipane by adding only water and milk to said preparation.

However, these preparations are intended for the realization of special recipes, and do not allow the replacement of powdered nuts in all recipes in need. The invention offers the possibility of overcoming the various drawbacks of the state of the art by proposing a method of mixing a nut powder and a functional support, followed by a step in which it is flavored. homogeneously, the mixture obtained previously. For this purpose, the present invention relates to a process for obtaining a culinary composition based on nut powder comprising at least the following stages: at least one nut powder is brought into contact with at least one functional support for obtaining a mixture, said powder and said functional support having a similar particle size; at least one flavor is sprayed on said mixture obtained in the preceding step in order to obtain said composition, which composition comprises a powdered proportion of nuts between 0.1 and 99.85% by weight relative to to the total weight of said composition, a proportion of functional support of between 0.1 and 99.85% by weight and a proportion of flavor of between 0.05 and 5% by weight.

This method makes it possible to obtain a composition whose organoleptic characteristics, and in particular flavor, are controlled, regardless of the quality of the basic fruit powder.

According to other advantageous additional features of the process: the step of adding at least one flavor is carried out by spraying by means of a bi-fluid nozzle; the result is the delivery of the aroma in the form of a fine cloud to the surface of the particles of the mixture which allows a bonding of said particles to each other, thus avoiding a phase shift or a demixing of the powder and the functional support ; the aroma spraying is carried out for a minimum of 60 seconds, so that all the particles of the mixture are in contact with the aroma at said nozzle; the aroma is chosen from a natural aroma of the nut, of which at least 95% by weight of the flavoring part is derived from the said nut, or a natural flavor which may be composed of flavoring agents originating from the fruit to shell but also from several other natural sources or an artificial flavor; - add several aromas of nuts to the mixture to obtain a new aromatic note and an original product; the powdered proportion of nuts is preferably between 50 and 90% by weight relative to the total weight of said composition, the proportion of functional support is between 7 and 49.9% by weight and the proportion of flavoring is between 0.1 and 3% by weight; the fat content and in particular saturated fatty acids, from the nut, is thus substantially reduced; the particle size of the nut powder and the functional support is less than 2 mm; the nut powder is selected from almond powder, hazelnut powder, walnut powder, cashew powder, pecan powder, macadamia nut powder, pistachios and chestnut powder; the functional carrier has a neutral taste and is selected from functional flour of wheat, corn, potato, rice, pea, soybean, cassava, fiber-based texturizer or starch. The invention also relates to a culinary composition that can be obtained by implementing the method.

The method according to the present invention has many advantages. More particularly, it makes it possible to offer consumers culinary compositions, based on nut powder and a functional flour, whose organoleptic qualities are constant, and whose flavor is advantageously more intense than the powders themselves, by adding aroma (s).

By the implementation of said method, it is also conceivable, for example, to aromatize the compositions in question differently, by means of the addition of several flavors. Other characteristics and advantages of the invention will emerge from the following detailed description of non-limiting embodiments of the invention.

Thus, the present invention relates to a process for obtaining a cooking composition.

This composition is in particular based on at least one powder of a variety of nuts, said powder being generally obtained by grinding then sieving to obtain a powder having the desired particle size.

For example, but not limited to, said cooking composition may be based on almond powder, hazelnut powder, walnut powder, cashew powder, pecan powder, macadamia nut powder. pistachio powder, chestnut powder, etc.

Thus, in a first step of the process according to the invention, said shelled fruit powder is brought into contact with a functional support, so as to obtain a mixture which supports at least the two components mentioned above.

Preferably, with regard to the step of preparing the mixture, the fruit powder is first introduced into a container before starting a mixer allowing suspension of said fruit powder. The functional support is then introduced while the mixer continues to rotate. The dried fruit powder and the functional support are then mixed for a period advantageously between 30 and 60 seconds.

The mixer used to obtain the dry fruit powder mixture and functional support may be a continuous or batch mixer.

Regarding said functional support, it preferably has a neutral taste, in order to avoid a modification, or even an alteration, of the flavor of the powder of the nuts.

This functional support consists, more specifically, for example, in a functional flour produced from various cereals or others.

A functional flour is a flour made from various starting materials, wheat, corn, rice, potato, peas, soya, cassava ..., depending for example on the composition of amylose, amylopectin and protein said product, combined with a specific heat treatment increasing the stability, consistency, and general functionality of said flour.

The functional support to which the nut powder is mixed in the first step of the present process may also consist of a fiber-based texturizing agent or starch.

Indeed, some soluble dietary fiber made from corn starch or wheat starch can be used as a texturizer. Their manufacturing process implements a step of partial hydrolysis of the starch and then a repolymerization thereof into water-soluble fibers by the formation of glycoside bridges.

Some texturizers, which can be used in the process of the invention as functional support, are composed of a combination of soluble acacia fibers and insoluble wheat fibers.

Also, texturizing agents based on pea fibers are likely to constitute an interesting functional support for the manufacture of the mixture in the present process. The use of a texturizing agent composed of fibers provides a final fiber-enriched culinary composition with health benefits while reducing fat and saturated fatty acid content.

In particular, in order to facilitate a homogeneous mixture between said functional support and said nut powder, and to provide a uniform final composition after the addition of the flavor, the two components of said mixture have a particle size, and a appearance, similar.

The term "particle size" for the purposes of the present invention, the size and distribution of the size of the particles that constitute the nut powder and the functional support.

The size of the particles in question can be measured by any conventional method known to those skilled in the art and adapted for this purpose.

Preferably, the measurement of the particle size of the dried fruit powders and of the functional support is carried out by successive sieving. For this purpose, a series of sieves are used, nested one above the other, and whose opening dimensions are decreasing from top to bottom. The powder is placed in the upper sieve and the classification of the particles is obtained by vibrating the sieve column. We then weigh the refusal at each sieve, ie the part of the powder that is retained on the sieve.

Particle size of dried fruit powders can also be measured by means of a laser granulometer. For example, generally, the almond powder comprises particles 70% of which have a size between 0.8 and 1.44 mm. In some cases, more than 75% of the particles are smaller than 0.8 mm.

In the case of powdered hazelnuts, preferably, 95% of the particles have a particle size of less than 2 mm.

In the pistachio powder, 90% of the particles generally have a size of between 0.1 and 2 mm.

It should be noted that the particle sizes of the various powders of nuts are very similar, with particles generally less than 2 mm in size.

The particle size of the functional support will advantageously be equivalent to that of the fruit powder, therefore also less than 2 mm.

In the process step following the mixing of the particulate components, fruit powder and functional support, preferably functional flour, at least one flavor is added to said mixture, so as to result in the final culinary composition.

For the purposes of the present invention, the term "flavor" is intended to mean: a "95/5" natural flavor originating from the nut fruit contained in said mixture and comprising at least 95% by weight of its flavoring part which comes from the fruit hull in question. Thus, by way of illustration, in the case of a mixture comprising almond powder, the flavor added in the second stage of the process is a natural aroma of bitter almond, of which at least 95% by weight of the flavoring part comes from almonds; - a natural aroma from the nut fruit but not a 95/5 aroma; - an artificial flavor, which corresponds to a molecule interesting from an aromatic point of view to reinforce or improve the taste of a food, but which does not exist, or has not yet been discovered, in nature. For example, we speak of bitter almond aroma.

Advantageously, said flavor is added to the mixture comprising fruit powder and functional flour by spraying by means of a bi-fluid nozzle, allowing a simultaneous exit of air and liquid, after a pressurization of the aroma to be sprayed in. a tank.

By this means, the amounts of added flavors are relatively low, which allows the use of concentrated flavors and achieve significant savings of flavor. By way of non-limiting example, for a production batch of the composition, a volume of aroma of the order of 200 ml will be sprayed on a quantity of the order of 100 kg of fruit powder. The pressurized air exiting the bi-fluid nozzle facilitates the spraying of the flavor into a fine cloud on the mixture, resulting in a particularly homogeneous distribution of the flavor on the entire surface of the particles of the nut powder. and functional support.

Furthermore, advantageously, in order to increase the spraying time, which is preferably at least 60 seconds, the pressure in the vessel containing the aroma to be added is decreased during the spraying step.

A minimum spraying time of 60 seconds guarantees that the entire fruit powder and functional flour mixture is passed in front of the bi-fluid nozzle. The spraying step in the fine cloud on the surface of the mixture, via a bi-fluid nozzle, makes it possible to stick the particles of powders of nuts and functional flour together, by means of " liquid bridges "which, after drying, give rise to solid bridges ensuring optimum cohesion between the particles, and the maintenance of a homogeneous mixture.

Therefore, the implementation of the method of the invention avoids a free flow of particles; therefore, the phase shift of said particles is removed.

On the contrary, in the powder / aroma mixtures processes existing in the state of the art, horizontal mixers are traditionally used, the construction of which is based on the principle of mechanically produced fluidized beds, and in which the powder particles have a flow. free form which does not allow a homogeneous mixture of the particles and the aroma or of several types of particles between them.

In addition, the spraying of at least one flavoring in the present process makes it possible to obtain a perfect homogenization of the aromatization of the particles, and standardized batches, the organoleptic quality of which is optimal and reproducible, independently of the crops and cultures of the plants. dried fruits.

It is also conceivable to standardize the batches of products, adding more or less flavor, depending on the quality and taste of the starting nutmeg powder. Thus, a batch of fruit powder of lesser quality, and less pronounced flavor, will be brought into the presence of an amount of aroma greater than that added to a lot of more intense flavor powder.

The method of the invention thus allows control of the aromatic power of the culinary composition based on nuts obtained.

A flavor which can be sprayed in said process is either in the form of a powder or in the form of a liquid composition.

When the flavor is in liquid form, it can be dissolved in a suitable solvent, in particular polypropylene glycol, fatty acid triglycerides or an oil, especially a vegetable oil, or a mixture comprising ethyl alcohol and water or finally sugar syrup. The addition of aroma, preferably a natural 95/5 aroma, makes it possible to propose a composition whose taste is more intense in shelled fruits, compared to a traditional powder.

For example, a composition based on almonds powder, obtained by the implementation of the method of the invention, has a more pronounced taste bitter almond, compared with simple almond powder.

It is also conceivable, in a particular embodiment, to add, preferably by spraying, several flavors, advantageously 95/5 natural flavors, in order to propose cooking compositions having a different flavoring to vary the recipes and flavors .

Thus, for example, a mixture based on almond powder and a functional flour can be brought into contact with a natural 95/5 aroma of bitter almond and a natural aroma extracted from hazelnuts.

It is also conceivable, according to another interesting example, to spray a mixture of aromas of hazelnut and chocolate, preferably natural, on a mixture of hazelnut powder and a functional flour. This will provide a culinary composition with a subtle taste of hazelnut and chocolate.

In terms of proportions, the culinary composition obtained by carrying out the steps of the process of the invention comprises: between 0.1 and 99.85% by weight of nut powder with respect to the total weight of said composition; between 0.1 and 99.85% by weight of functional support, generally a functional flour, relative to the total mass of the composition; - between 0.05 and 5% by weight of aroma, relative to the total mass of the culinary composition.

More preferably, within said food composition, the powdered proportion of nuts is predominant, and is con¬prise between 50 and 90% by weight. In this preferred example, the proportion of functional flour is between 7% and 49.8% by weight, while the amounts of flavor vary from 0.1 to 3% by weight.

Having a composition which, in addition to the nut powder, supports a certain amount of functional flour, allows a reduction in the fat content of said composition, and more particularly a reduction in the saturated fatty acid content. , in comparison with the fruit powder.

The reduction in fat and saturated fatty acids depends on the proportions of the mixture. By way of nonlimiting example, a composition comprising a proportion of 50% by weight of almond powder, a proportion of 49.8% of wheat flour and 0.2% of natural flavor of bitter almond, present a fat and saturated fatty acid content two times lower than the kernel powder, while having superior organoleptic qualities. Such a composition is therefore particularly interesting.

Therefore, the present invention also relates to a food composition based on nut powder obtained by the process described, and whose proportions in different components have been specified above.

The nut-based composition and functional support, preferably a functional flour, may advantageously be used by the consumer for the production of various recipes.

In addition, it is also conceivable to mix several dried fruit powders with a functional support and then spray a mixture of aromas with an aromatic characteristic of dried fruits in the presence. This also allows the development of a different culinary mix. One can example imagine the mixture of almond powder and hazelnut powder with the functional support then the spraying of natural bitter almond aroma and hazelnut natural aroma, said two flavors can be natural flavors 95/5 or not.

Claims (11)

1. Process for obtaining a culinary composition based on nut powder, characterized in that it reinforces at least the following steps: at least one nut powder is brought into contact with at least one support functional to obtain a mixture, said powder and said functional support having a similar particle size; at least one flavor is sprayed on said mixture obtained in the preceding step to obtain said composition, which comprises a powdered proportion of nuts between 0.1 and 99.85% by weight relative to the total weight of said composition, a functional support proportion of between 0.1 and 99.85% by weight and an aroma proportion of between 0.05 and 5% by weight. 2. Process for obtaining a food composition based on nut powder according to the preceding claim, characterized in that the step of adding at least one flavoring is carried out by spraying by means of a bi-nozzle. -fluid. 3. Process for obtaining a food composition based on nut powder according to the preceding claim characterized in that the aroma spraying is carried out for a minimum of 60 seconds. 4. Process for obtaining a food composition based on nut powder according to any one of the preceding claims, characterized in that the flavor is chosen from a natural aroma of the nut to which at least 95% The mass of the flavoring portion is derived from the said nut, or a natural flavor or an artificial flavor. 5. Process for obtaining a food composition based on nut powder according to any one of the preceding claims, characterized in that several aromas of nuts are added to the mixture to obtain a new aromatic note. 6. Process for obtaining a culinary composition based on nut powder according to any one of the preceding claims, characterized in that the powdered proportion of nuts is between 50 and 90% by weight relative to to the total weight of said composition, the proportion of functional support is between 7 and 49.9% by weight and the proportion of flavor is between 0.1 and 3% by weight. 7. Process for obtaining a food composition based on nut powder according to any one of the preceding claims, characterized in that the particle size of the fruit powder and the functional support is less than 2 mm. 8. Process for obtaining a food composition based on nut powder according to any one of the preceding claims, characterized in that the nut fruit powder is chosen from almond powder, hazelnut powder. , nut powder, cashew powder, pecan powder, macadamia nut powder, pistachio powder and chestnut powder. 9. Process for obtaining a food composition based on nut powder according to any one of the preceding claims, characterized in that the functional support has a neutral taste and is selected from a functional flour of wheat, corn , potato, rice, peas, soy, cassava, fiber-based texturizer or starch. 10. Food composition based on nut powder obtainable by the implementation of the method according to any one of the preceding claims, characterized in that it has: between 0.1 and 99.85% in bulk of nut powder with respect to the total mass of said composition; between 0.1 and 99.85% by weight of functional support, relative to the total mass of said composition; between 0.05 and 5% by weight of aroma, relative to the total weight of said composition. 11. Culinary composition according to the preceding claim having the following proportions: between 50 and 90% by weight of fruit powder with respect to the total weight of said composition, between 7% and 49.9% by weight of functional support by relative to the total mass of said composition; between 0.1 and 3% by weight of aroma relative to the total mass of said composition.