Method to prepare a mixture and food products deriving therefrom
A method to prepare a mixture to make cereal-based food products which natively contain gluten includes a step of mixing cereal flour and a step of preparing a mixture obtained by mixing a hydrolyzed flour composition with a transglutaminase enzyme and with a source of lysine.
1 . A method to prepare a mixture to make cereal-based food products natively containing gluten, said method comprising:
a step comprising the mixing of cereal flour containing gluten with at least one proteolytic enzyme supplied in a proteolytic solution, in order to at least partly remove from said gluten, by means of enzymatic proteolysis, antigenic epitopes of gluten proteins that trigger pathologies immune-mediated by gluten, obtaining a hydrolyzed flour solution;
a step comprising centrifuging said hydrolyzed flour solution in order to remove a liquid phase supernatant containing reaction residues and obtain a hydrolyzed flour pellet, which constitutes a hydrolyzed flour composition;
a step comprising the preparation of a mixture obtained by mixing said hydrolyzed flour pellet, with a transglutaminase enzyme supplied in powder and with a liquid source of lysine, said liquid source of lysine constituting all and the sole source of liquid necessary to obtain said mixture, thereby at least partly deactivating, by means of transamidation with amino acid residues of said lysine, the remaining antigenic epitopes of gluten proteins.
2 . The method as in claim 1 , wherein said mixture has no further added liquid phase other than said liquid source of lysine.
3 . The method as in claim 1 , wherein said liquid source of lysine is obtained from a liquid vegetable extract containing lysine, wherein said liquid vegetable extract is obtained from a vegetable substrate comprising legumes or algae.
4 . The method as in claim 1 , wherein said cereal flour is obtained by grinding cereal seeds deriving from non-genetically modified organisms, containing a quantity of immunoactive gluten between 21000 ppm and 250000 ppm.
5 . The method as in claim 1 , wherein said cereal flour is obtained by grinding cereal seeds deriving from genetically modified organisms, containing a quantity of immunoactive gluten lower than 10000 ppm.
6 . The method as in claim 1 , wherein said cereal flour is obtained by grinding cereal seeds, previously subjected to malting, said malting comprising germinating the cereal seeds at ambient temperature in the presence of a percentage of humidity greater than 40%, for a period of time comprised between 20 hours and 90 hours.
7 . The method as in claim 1 , wherein said mixture has a quantity of immunoactive gluten lower than 20 ppm and is suitable to be consumed by people with celiac disease.
8 . The method as in claim 1 , wherein said mixture has a quantity of immunoactive gluten lower than 100 ppm and is suitable to be consumed by people with non-celiac gluten sensitivity.
9 . A mixture obtained by the method of claim 1 .
10 . A method to prepare an oven-baked food product comprising baking in an oven the mixture of claim 9 .
11 . An oven-baked food product obtained by the method of claim 10 .
12 . A method to prepare food pasta which comprises supplying the mixture of claim 9 , mixing and homogenizing said mixture, mechanically working said mixture to define a shape and thickness of the food pasta, and optionally subsequently drying after said step of mechanical working.
13 . A food pasta obtained by the method of claim 12 .
14 . The method of claim 1 , comprising subjecting said hydrolyzed flour pellet to heat treatment to inactivate residual protease activity before the step of.