BR102012029522A2

BR102012029522A2 - MIXING PROCESS READY FOR PREPARING CAPRINE SOUP

Info

Publication number: BR102012029522A2
Application number: BRBR102012029522-9A
Authority: BR
Inventors: Marcos Dos Santos Lima; Robson De Jesus Mascarenhas; Marceane Dias De Almeida Oliveira
Original assignee: Inst Fed De Educacao Ciencia E Tecnologia Do Sertao Pernambucano If Sertao Pe
Priority date: 2012-11-21
Filing date: 2012-11-21
Publication date: 2014-09-16

Abstract

PROCESSO DE OBTENÇÃO DE MISTURA PRONTA PARA O PREPARO DE SOPA DE CARNE CAPRINA. A presente invenção refere-se ao processo de obtenção de mistura pronta para o preparo de sopa de carne caprina (Capra hircus) obtida de matérias-primas naturais desidratadas, sem a utilização de conservantes ou corantes artificiais, com um baixo tempo de preparo para o consumo, o que facilita a vida do consumidor. Apresenta características nutricionais adequadas que auxiliam no suprimento das necessidades diárias de proteínas de alto valor biológico, apresenta fácil digestibilidade e possui elevados índices de aceitação em testes sensoriais, sendo recomendada para alimentação de crianças, jovens e adultos, além de poder ser utilizada em refeições escolares.PROCESS OF OBTAINING MIXTURE READY FOR THE PREPARATION OF CAPRINE MEAT SOUP. The present invention relates to the process of obtaining a mixture ready for the preparation of goat meat soup (Capra hircus) obtained from dehydrated natural raw materials, without the use of preservatives or artificial colors, with a low preparation time for the consumption, which facilitates the consumer's life. It has adequate nutritional characteristics that help to meet the daily needs of proteins of high biological value, has easy digestibility and has high rates of acceptance in sensory tests, being recommended for feeding children, young people and adults, in addition to being able to be used in school meals. .

Description

“PROCESSO DE OBTENÇÃO DE MISTURA PRONTA PARA O PREPARO DE SOPA DE CARNE CAPRINA”“MIXING PROCESS READY FOR PREPARING CAPRINE SOUP”

A produção de carne de caprinos (Copra hircus) é uma atividade de baixo nível de profissionalização, sendo a maior parte desta carne destinada ao consumo doméstico. 5 Comparando-se a carne caprina com as demais carnes, do ponto de vista nutricional, a carne caprina se caracteriza por ser pobre em gorduras, colesterol e ácidos graxos saturados, além de possuir elevada quantidade de proteína de alto valor biológico e de fácil digestão.The production of goat meat (Copra hircus) is a low level of professionalization activity, with most of this meat intended for domestic consumption. 5 Comparing goat meat with other meat, from a nutritional point of view, goat meat is characterized by being low in fat, cholesterol and saturated fatty acids, besides having a high amount of protein of high biological value and easily digestible. .

O processamento da carne caprina mostra-se como um importante desafio ao IOsetor produtivo do Nordeste brasileiro, visto que este detém o maior rebanho nacional. Produtos elaborados com carne caprina, como mistura pronta para preparação de sopas, de rápido preparo, é uma nova alternativa para agregar valor a esta matéria-prima. A industrialização de produtos de carne caprina poderá contribuir para a geração de empregos nos setores primário, secundário e terciário, ainda, colaborar com a 15permanência do criador no campo, aumentando a oferta de alimentos com boa qualidade nutricional, a partir de uma matéria-prima regional.The processing of goat meat is an important challenge for the productive sector of northeastern Brazil, as it has the largest national herd. Goat meat products, such as a ready-made soup mix, are a new alternative to add value to this raw material. The industrialization of goat meat products may contribute to the generation of jobs in the primary, secondary and tertiary sectors, as well as contributing to the farmer's persistence in the field, increasing the supply of food with good nutritional quality from a raw material. regional.

As vantagens oferecidas pelas sopas desidratadas se caracterizam pelo fácil e rápido preparo, a economia c praticidade no transporte, e a facilidade de estocagem. Também, apresentam um impncto positivo na vida do consumidor, principalmente aos que dispõem de pouco tempo para preparar alimentos, devido à sua preparação requerer apenas adição de água e aquecimento.The advantages offered by dehydrated soups are characterized by their quick and easy preparation, economy and practicality in transportation, and the ease of storage. Also, they have a positive impact on the consumer's life, especially those who have little time to prepare food, because their preparation only requires the addition of water and heating.

A patente KR200300G7081 menciona um processo de preparação de sopa de carne usando carne c ossos de vaca, porco, ovinos e galinha, adicionado de temperos naturais como carne de marisco e cebola, sem o uso de temperos químicos, podendo ser armazenado durante 6 a 12 meses.Patent KR200300G7081 mentions a meat soup preparation process using meat and bones of beef, pork, sheep and chicken, added with natural seasonings such as shellfish and onion without the use of chemical seasonings and can be stored for 6 to 12 months. months.

A patente PI 040G9-13-9 refere-se à descoberta de sopas e pratos de massas formulados para apresenrarom boas propriedades organolépticas, com baixo teor de calorias e sódio, que os toin.nn propícios para a alimentação de pessoas que buscam controle de peso. Já o pedido de patente PI 0505653-5 menciona um processo de obtenção de composições de sopas desidratadas e solúveis, onde a materia-prima utilizada é o “minced” de piranha (Serrassalmus spp) e ingredientes da região Amazônica.PI 040G9-13-9 relates to the discovery of soups and pasta dishes formulated to exhibit good low-calorie, low-sodium organoleptic properties that are suitable for the dietary intake of people seeking weight control. . The patent application PI 0505653-5 mentions a process for obtaining compositions of dehydrated and soluble soups, where the raw material used is piranha minced (Serrassalmus spp) and ingredients from the Amazon region.

Existem diversas sopas que utilizam carne de consumo popular em suas formulações, do tipo galinha, vaca e outras comumente comercializados no mercado, entretanto, não foram encontrados registros de uma mistura pronta para o preparo de sopa de carne de caprina com ingredientes naturais e sabor regional, visto que o nordeste brasileiro detém o maior rebanho nacional de caprinos. O que motivou a presente invenção, na qual se refere a um processo de obtenção da mistura pronta para a elaboração de sopa de carne caprina, tipo solúvel, onde a matéria-prima utilizada é a igcame de caprino, vegetais desidratados, macarrão, temperos e codimentos naturais, sendo insenta de conservantes e corantes artificiais, com as finalidades de se manter o sabor e aroma naturais da carne caprina, apresentar um elevado teor proteico e baixa concentração de gorduras, podendo ser utilizada na alimentação de crianças, jovens e adultos, assim como em refeições escolares. Suas características sensorias apresentaram elevados índices de aprovação em testes de aceitação com potenciais consumidores.There are several soups that use popular meat in their formulations, such as chicken, cow and others commonly sold in the market, however, there was no record of a ready mix for the preparation of goat meat soup with natural ingredients and regional flavor. , since the Brazilian northeast has the largest national herd of goats. The present invention has been found in a process for obtaining the ready-to-make mixture of soluble goat meat soup where the raw material used is goat igcame, dehydrated vegetables, pasta, seasonings and natural codings, being free of preservatives and artificial colors, in order to maintain the natural taste and aroma of goat meat, have a high protein content and low fat concentration, and can be used in the feeding of children, young people and adults, as well as as in school meals. Its sensory characteristics showed high pass rates in acceptance tests with potential consumers.

A presente patente de invenção refere-se ao processo de obtenção de mistura pronta para elaboração de sopa de carne de caprino (Capra hircus). As peças da carne de caprino são desossadas, separadas dos excessos de gordura e enervações e levadas ao cozimento em água fervente sob pressão. A came cozida é desfiada e desidratada em 20sacador. Em seguida, é triturada até a obtenção de uma farinha grossa. A mistura pronta para o preparo de sopa é obtida pela mistura dos seguintes ingredientes: farinha de carne caprina, cebola, alho, salsa, coentro e manjericão em pó desidratados, macarrão, amido de milho, glutamato monossódico, pimenta do reino e sal.The present patent relates to the process of obtaining a ready-made goat (Capra hircus) soup mix. The pieces of goat meat are boned, separated from excess fat and innervation and cooked in boiling water under pressure. The cooked cam is shredded and dehydrated in a dryer. It is then ground to a thick flour. The ready-made soup mix is obtained by mixing the following ingredients: dried goatmeal, onion, garlic, parsley, cilantro and basil powder, pasta, cornstarch, monosodium glutamate, black pepper and salt.

A formulação é elaborada com ingredientes desidratados, isenta de conservantes, apresenta características nutricionais adequadas para o suprimento das necesidades diárias de proteína de alto valor biológico e fácil digestibilidade.The formulation is made with dehydrated ingredients, free of preservatives, has adequate nutritional characteristics to supply the daily needs of protein of high biological value and easy digestibility.

Claims

1. “MIXING PROCESS READY FOR THE PREPARATION OF CAPRINE MEAT SOUP” characterized in that the ready mixture is prepared with goatmeal flour (Capra hircus), obtained by cooking, dehydrating and grinding it, mixed with onion, garlic dehydrated parsley, coriander and basil, pasta, cornstarch, monosodium glutamate, black pepper and salt.

"Ready-to-mix" process for the preparation of goat meats "according to claim 1, characterized in that the goatmeal is obtained from boneless meat, removed from excess fat and innervation, followed by cooking in boiling water under pressure of 0.5 to 2.0 atmospheres, at temperatures ranging from 100 to 130 ° C for a time of to 40 min.

3. "MIXING PROCESS FOR PREPARING CAPRINE MEAT" according to claim 1, characterized in that the goat meat meal is obtained from cooked, shredded and dehydrated meat, preferably in an electric or gas dryer. , with forced air circulation, at a temperature ranging from 55 to 75 ° C, preferably between 60 and 70 ° C, until reaching a final humidity of 5 to 10%.

"PREPARING PROCESS FOR PREPARING CAPRINE MEAT SOUP" according to Claim 1, characterized in that the goatmeal is obtained by grinding the dehydrated meat to a particle size ranging from 6,0 to 12; 0 mm in length.

"PREPARING PROCESS FOR PREPARING CAPRINE MEAT SOUP" according to Claim 1, characterized in that the ready mix is obtained from the mixture of the following ingredients: dehydrated goatmeal from 30.0 to 35 , 0%, dehydrated onion 2.0 to 3.0%, dehydrated garlic 2.0 to 2.5%, dehydrated parsley 0.2 to 0.8%, dehydrated cilantro 0.2 a. 1.0%, dehydrated basil 0.1 to 0.5%, maize starch 20.0 to 30.0%, salt 6.0 to 7.0%, black pepper 0.5 to 1.0%, pasta type pasta 20.0 to 28.0% and monosodium glutamate 3.0 to 4.0%.

6. “MIXING PROCESS READY FOR PREPARING CAPRINE MEAT SOUP” characterized in that the soup-ready mixture is obtained from the mixture of goatmeal, dehydrated vegetables, pasta, seasonings, spices and salt.

7. "MIXING PROCESS READY FOR PREPARING CAPRINE MEAT" according to claim 6, characterized in that the preparation for consumption of goat soup is carried out by boiling 700 to 1000 ml of added drinking water. 100 to 150 grams of the ready mix for a time of 10 to 20 minutes, preferably 15 minutes.