WO2010103158A1

WO2010103158A1 - New formulation for the preparation of gluten-free foods

Info

Publication number: WO2010103158A1
Application number: PCT/ES2010/070143
Authority: WO
Inventors: Miguel Embuena Lance
Original assignee: Cárnicas Embuena, S.L.
Priority date: 2009-03-13
Filing date: 2010-03-11
Publication date: 2010-09-16
Also published as: ES2346505B1; ES2346505A1

Abstract

The present invention relates to a new gluten-free formulation characterised in that it comprises the following ingredients in percentage weight with respect to the total formulation: (a) 15 to 75% gluten-free flour and/or starch; (b) 25 to 75% water; (c) 0.1 to 10% sugar; (d) 0.1 to 10% common salt; (e) 0.1 to 5% thickener; (f) 0.1 to 5% fresh pressed yeast. An object of the invention will moreover be the use of said formulation in the preparation of gluten-free foods, particularly in breaded foods, and more particularly in breaded meat-product foods.

Description

New formulation for the preparation of gluten-free foods

Technical Field

The present invention relates to a new gluten-free formulation, as well as to the use of said formulation in the preparation of gluten-free foods, especially in breaded foods, and more especially in breaded foods of meat products.

State of the art prior to the invention

Gluten is an amorphous protein found in the seed of many cereals, such as wheat or barley, combined with starch. Specifically, in the case of wheat, gluten represents 80% of the total proteins of said cereal, and is composed of gliadin and glutenin.

In the population, there is a certain number of individuals genetically predisposed to permanent gluten intolerance. This intolerance causes a serious lesion in the mucosa of the small intestine, known as celiac disease, which causes atrophy of the intestinal villi, preventing adequate absorption of nutrients from food, such as proteins, fats, carbohydrates, mineral salts or vitamins

The only existing treatment of this disease today is the follow-up of a strict diet Gluten free for life. Therefore, it is necessary to have gluten-free products available in the market that can be consumed by all types of groups and, in particular, by people suffering from gluten intolerance or allergy.

When preparing certain food products, especially breads and baked doughs, gluten is responsible for providing the necessary elasticity to the mass of flour used as raw material, thus allowing its fermentation, as well as providing the breads and baked doughs of the desired elastic and spongy consistency. In turn, during the baking process, gluten is responsible for the fermentation gases being retained inside the dough, allowing it to reach a certain volume. Likewise, once the cooking stage has been carried out, gluten coagulation will be responsible for the product not losing the desired final volume once it has been acquired.

Therefore, when dispensing with gluten in the preparation of this type of products, it will be necessary to have compositions capable of providing said products with the aforementioned properties.

Also, in the elaboration of gluten-free products it is necessary to take into account that, according to European legislation, it is only possible to label as gluten-free products those whose content in said protein does not exceed 20 mg / kg. Searching in the patent literature, it is possible to find inventions whose object of protection is precisely destined to the development of new gluten-free compositions. So for example, in

WO2006 / 018861, a new gluten-free formulation characterized by being obtained from rice is described. In turn, in WO2007 / 062012, a new formulation comprising gluten-free ingredients such as dried roots from tubers, seeds or nuts is collected.

It will, therefore, be the object of the present invention, a new formulation characterized by not containing gluten in its composition, and by providing the final products based on said formulation with optimum characteristics in terms of taste, texture or consistency.

Likewise, a second object of this invention will be directed to a composition comprising the formulation object of the invention, as well as its use in the preparation of breaded foods, especially in breaded foods of meat products.

Finally, the process for preparing the gluten-free formulation object of the invention will be a further object of this invention.

Description of the invention

The present invention relates to a new formulation for the manufacture of gluten-free foods, characterized in that it comprises the following ingredients, in percentage by weight with respect to the total formulation: (a) from 15 to 75%, preferably from 35 to 55%, of gluten-free flour and / or starch; (b) from 25 to 75%, preferably from 35 to 55%, of water;

(c) 0.1 to 10%, preferably 1 to 6%, sugar;

(d) 0.1 to 10%, preferably 1 to 2.5%, of common salt;

(e) 0.1 to 5%, preferably 0.6 to 2.5%, of thickener, preferably Hydroxypropylmethyl cellulose

(E-464);

(f) 0.1 to 5%, preferably 1 to 3%, of fresh pressed yeast, of the Saccharomyces Cereviseae species.

Preferably, the flour will be selected from a group consisting of rice flour, lupine flour and cornmeal, or mixture of the above.

In turn, the starch will be selected from a group consisting of rice starch, corn starch and tapioca starch, or mixture of the above.

In turn, in a particular embodiment of the invention, the formulation may further comprise other thickeners, preferably Guar Gum (E-412) and / or Xantana Gum (E-415), which will be added in a percentage of 0.1 at 5%, preferably from 0.25 to 1.5% by total formulation weight. Also, in a further particular embodiment of the invention, the formulation may further comprise at least one gasifier, in a percentage of 0.1 to 5%, preferably 1 to 2% by total weight of the formulation, which will preferably be selected from a group consisting of sodium and potassium diphosphates (E-450), sodium carbonate (E-500) and calcium carbonate (E-170), or mixture of the above. Thanks to the use of this type of compounds it will be possible to help the production of gas, by chemical reaction, and in this way it will be necessary to add a smaller amount of fresh yeast.

In turn, other ingredients that may be part of the formulation are the following, in percentage by total weight of the formulation:

(a) 0.1 to 10%, preferably 4 to 7%, of powdered milk;

(b) 0.1 to 10%, preferably 0.3 to 1%, of egg and derivatives thereof; (c) 0.1 to 10%, preferably 2 to 6%, of fat, preferably vegetable fat, and more preferably vegetable oil.

Preferably, the powdered milk will consist of skimmed milk powder, more preferably, skimmed cow's milk powder, which will provide protein and sugar to the final formulation. As regards the fatty matter, preferably the vegetable oil used will consist of sunflower oil, low acidity olive oil (0.4 °), or mixture of the above. All these ingredients of the formulation, as mentioned above, are characterized by not containing gluten in their composition.

Specifically, the flour and / or starch used, in addition to not containing gluten, have in their composition a high percentage of easily digestible hydrocarbons. However, these ingredients have the disadvantage that their elastic and viscosity properties are not adequate to give the final mass an appropriate consistency, resulting in a product of a fundamentally sandy nature, without any bonding. Therefore, it is also necessary to add a certain percentage of thickeners and / or proteins to the formulation, in order to increase said binding, as well as the retention capacity of the gas produced by the yeast, which capacity has been reduced by not containing gluten the flour used for the formulation. In this way, thanks to the use of special gums, or a mixture of gums and proteins derived from milk or egg, it is possible to obtain a product of texture and fluffiness similar to that of traditional bread, made with wheat flour.

Likewise, the process for the preparation of the gluten-free formulation object of the invention will be a further object of this invention. This procedure will include the following stages: (a) mixing and kneading the ingredients in a mixing equipment obtaining a first mixing dough;

(b) the rest of said first mixture mass between 30 and 120 minutes, preferably at room temperature of about 25 ° C, giving rise to a second mixture mass;

(c) cooking this second mixture dough at a temperature between 170 ⁰ C and 250 ⁰ C, preferably between 180 ⁰ C and 230 ⁰ C, obtaining a first gluten-free formulation; (d) drying said first formulation gluten at a temperature of 20 to 30 ⁰ C and for a time of 80 to 100 hours; Y

(e) milling of the dried formulation, preferably in a breadcrumb mill of ABAPAN S. L., to a particle size of 0.5 to 2 mm.

With respect to the mixing and kneading stage (steps (a)), in a preferred embodiment of the invention, said step will, in turn, comprise the following steps: (a) first, the fresh yeast will be diluted in its entirety of the water to use. The water temperature will be between 30 and 35 ° C, and never higher than 40 ⁰ C, because the yeast is heat-labile at those temperature levels. The time required for this stage will preferably be 2 to 3 minutes;

(b) then, the rest of the ingredients other than the flour will be added to the mixture of the previous stage, kneading the mixture of said ingredients for approximately 3 or 4 minutes, until a mass in which all the lumps have disappeared ; (c) at that time, the flour will be added to the lump-free dough obtained in the previous stage, obtaining, after about 10 to 13 minutes, the first mixture dough.

Likewise, preferably, said mixing and kneading stage of the ingredients (step (a)) will be carried out in a conventional 2-arm or spiral mixing equipment. In turn, the total time required for this stage will preferably be 15 to 20 minutes and the temperature will be 20 to 30 ⁰ C.

It will also be a further object of this invention a composition comprising the formulation object of protection, as well as its use in the preparation of breaded foods, especially in breaded foods of meat products.

These breaded foods are characterized by comprising a product, preferably a meat product, with an outer or battered shell consisting of the composition comprising the formulation object of the invention in a percentage of 0.1 to 99.9% by weight with respect to the total composition, preferably from 20 to 50% and, more preferably, from 25 to 45%.

In a particular embodiment of the invention, said composition will comprise, in addition to the formulation object of the invention, potato starch. This potato starch will preferably consist of mashed potato flakes used commercially for the preparation of mashed potatoes. potato, in an amount of 0.1 to 99.9% by total weight of the composition, preferably 30 to 60% and, more preferably, 40 to 50%.

Examples:

A series of non-limiting examples corresponding to particular embodiments of the present invention are set forth below.

Example 1

In a particular embodiment of the invention, the protective formulation will contain the following percentages of each of the ingredients, by total weight of the formulation:

Rice Flour: 50.00

Water: 42.00

Sugar: 3.00%

Fresh yeast: 2.15%

Common salt _: 1.80%

Rubber (E-4 64): 0.70%

Guar Gum (E-412): 0.35%

Example 2

In a second particular embodiment of the invention, this formulation will consist of the following ingredients, in percentage by weight with respect to the total formulation:

Corn starch: 44.0% Water: 37.0% Powdered milk: 6.5%

Vegetable oil: 6.0%

Fresh Yeast: 1.9%

Common salt: 1.6%

Sugar: 0.9%

Guar Gum (E-412): 0.9%

Rubber (E-464): 0.5% Xantana rubber (E-415): 0.3%

Egg Albumin: 0.4%

Example 3

Finally, in a third embodiment of the invention, the formulation will consist, in percentage by weight with respect to the total of the formulation, in:

Rice Flour: 43.5%

Corn starch: 3.0% Tapioca starch: 3.0%

Water: 40.0%

Sugar: 4.0%

Vegetable oil: 3.0%

Rubber (E-464): 1.5%

Common salt: 1.0%

Fresh Yeast: 1.0%

Claims

1. Formulation for the manufacture of gluten-free foods, characterized in that it comprises the following ingredients, in percentage by weight with respect to the total formulation:

(a) 15 to 75% gluten-free flour and / or starch;

(b) 25 to 75% water;

(c) from 0.1 to 10% sugar; (d) 0.1 to 10% common salt;

(e) 0.1 to 5% thickener;

(f) 0.1 to 5% fresh pressed yeast.

2. Formulation according to claim 1, characterized in that it comprises the following ingredients, in percentage by weight with respect to the total formulation:

(a) 35 to 55% gluten-free flour and / or starch;

(b) from 35 to 55% water;

(c) 1 to 6% sugar; (d) 1 to 2.5% common salt;

(e) 0.6 to 2.5% Hydroxypropylmethyl cellulose (E-464);

(f) 1 to 3% of fresh pressed yeast of the Saccharomyces Cereviseae species.

3. Formulation according to claim 1, characterized in that the flour is selected from a group consisting of rice flour, lupine flour and cornmeal, or mixture thereof.

4. Formulation according to claim 1, characterized in that the starch is selected from a group consisting of rice starch, corn starch and tapioca starch, or mixture thereof.

5. Formulation according to claim 1, characterized in that it further comprises Guar Gum (E-412) and / or Xantana Gum (E-415), in a percentage of 0.1 to 5% by total formulation weight.

6. Formulation according to claim 1, characterized in that it further comprises at least one gasifier, in a percentage of 0.1 to 5% by total weight of the formulation.

7. Formulation according to claim 6, characterized in that said gasifier is selected from a group consisting of sodium and potassium diphosphates (E-450), sodium carbonate (E-500) and calcium carbonate (E-170), or mixture of the above.

8. Formulation according to claim 1, characterized in that it further comprises powdered milk in a percentage of 0.1 to 10% by weight with respect to the total formulation.

9. Formulation according to claim 1, characterized in that it further comprises egg and / or derivatives thereof in a percentage of 0.1 to 10% by weight with respect to the total formulation.

10. Formulation according to claim 1, characterized in that it also comprises vegetable fat in percentage of 0.1 to 10% by weight with respect to the total formulation.

11. Formulation according to claim 10, characterized in that the vegetable fat consists of vegetable oil.

12. Method for preparing the formulation according to claim 1, characterized in that it comprises the following steps:

(a) mixing and kneading the ingredients in a mixing equipment obtaining a first mixing dough;

(b) the rest of said first mixture mass between 30 and 120 minutes, giving rise to a second mixture mass;

(c) firing the second mixture mass at a temperature between 170 and 250 ⁰ C, yielding a first formulation gluten;

(d) drying of said first gluten-free formulation; and (e) milling the dried formulation in a mill to a size of 0.5 to 2 mm.

13. Method according to claim 12, characterized in that the mixing and kneading step comprises, in turn, the following steps:

(a) diluting the fresh yeast in all water used at a temperature below 40 ⁰ C, for a time of 2 to 3 minutes; (b) add the rest of the ingredients other than the flour, kneading the mixture of said ingredients for 3 to 4 minutes;

(c) add the flour and knead for 10 to 13 minutes, obtaining the first mixture dough.

14. Composition comprising the formulation according to claim 1, in a percentage of 0.1 to 99.9% of the total weight of the composition.

15. Composition according to claim 14, characterized in that it further comprises potato starch, in a percentage of 0.1 to 99.9% of the total weight of the composition.

16. Use of the composition according to claims 14 and 15 in the preparation of breaded foods.