BR102016016257A2 - RICE PROTEIN AS A FUNCTIONAL ENRICHER OF FRUIT PRODUCTS: USE OF ISOLATED OR AGGLOMERATED RICE PROTEIN WITH DIFFERENT COMPOUNDS ASSOCIATED WITH FRUIT CONCENTRATE - Google Patents

Abstract

Rice protein as a functional enrichment of fruit products: Use of rice protein alone or in combination with different compounds associated with fruit concentrate. The present invention relates to a process for obtaining a product of increased nutritional value through the use of fruit concentrate (fruit pulp) and rice protein (agglomerated or not, with various additives - potentially functional or not, sweetened or not). and will have the purpose of nutritional enrichment (mainly proteins, minerals and vitamins) with possible beneficial properties for the preparation of juices and drinks, as well as the possibility of use in special diets in a practical, orderly and safe manner, with low sensory damages. to fruit identities, but with great gain in human food. For this, the flavors of passion fruit, acerola, grape and tangerine were used, associated with different concentrations of supplement (0 - 40%) and fruit pulp (45 - 80%), sweetened or not. the different flavors and mixtures produced were analyzed physically, chemically and sensorially, in order to compose the products with adequate organoleptic quality; as well as the mandatory Brazilian nutrition labeling. The results of bromatological analysis showed adequacy to the minimum requirements for food? source? and? enriched? of proteins. did the sensory analyzes provide an acceptance rate ranging from 55? 75%, which shows the technical and commercial viability of formulations with values greater than 70%.

Description

Report of the Invention Patent for RICE PROTEIN AS A FUNCTIONAL ENRICHMENT OF FRUIT PRODUCTS: USE OF ISOLATED OR AGGLOMERATED RICE PROTEIN WITH DIFFERENT COMPOSIENTS ASSOCIATED WITH FRUIT CONCENTRATE.

Patent of the invention for a formulation consisting of fruit pulp, sugar (or not, or using a sweetener) and rice protein (agglomerated or not, with various additives - potentially functional or not), which will be diluted. properly with mineral water by the consumer, arranged in plastic packaging and will have the purpose of nutritional enrichment (mainly proteins, minerals and vitamins) with possible beneficial properties for the preparation of juices and beverages, also having the possibility of use in special diets, for athletes or for patients who need them, in a more practical, orderly and safe way, with low sensory damages to fruit identities, but with great gain in human nutrition.

PROBLEM THAT INVENTION PROPOSES TO SOLVE

[002] The search for an improvement in the quality of life of people who with the fast pace of everyday life are having serious health problems. Functional foods, which rely on the biological activity of foods, such as soy protein, lentil, dietary fiber, oligosaccharides, essential fatty acids, and rice protein, appear as improvements.

One way out of having a nutritious food is to supplement that food with some raw material that is not abundant in its original constitution and gives it functional characteristics, whether in the addition of protein, vitamins or minerals and is a growing practice. According to the definition of the Brazilian Ministry of Health, through Ordinance No. 19 DOU of 16/03/95, nutritional supplement can be defined as a product made with the purpose of supplementing the daily diet consumed by the individual who wants to make a compensation, in order to a possible lack of nutrients. The nutritional supplement cannot be seen as a substitute for food and should not be used as a diet by people alone. It is noteworthy that the nutritional supplement nomenclature came to replace the following terms: food supplement and nutritional supplement.

[004] Proteins are made up of amino acid chains that make up our lean body mass. The largest amount is found in the muscles, which are responsible for muscle contraction. Other important functions of proteins are: regulating the functioning of body organs, defending the body through the formation of antibodies, transporting substances through the blood, blood clotting, building new tissues and being the raw material for some hormones. Without them none of these functions would exist.

Rice protein has been widely studied because of its polypeptide, hypoallergenic and anti-oxidant activity preventing hypertension-related diseases (SHIBASAKI, M .; SUZUKI, S .; NEMOTO H .; KUROUME, T. Allergenicity and lymphocyte stimulating property of rice protein, J. Allergy Clin Immunol, v. 64, pp. 259-265, 1979. ZHANG, J .; ZHANG, H.; WANG, L.; GUO, X .; WANG, X. YAO, H. Isolation and Identification of antioxidant peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF / TOF MS / MS Food Chem., V. 119, pp. 226-234, 2010). Some studies have shown that enzymatic hydrolysis of rice protein has developed hypocholesterolemic, anti-atherosclerotic products with inhibitory properties against particular cancer cells. Therefore they have potential as a functional food (ZHAO, Q .; SELOMULYA, C.; WANG, S .; XIONG, H .; CHEN, XD; LI, W .; PENG, Η .; XIE, J .; SUN, W. ZHOU, Q. Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate, Food Res. Int., V. 48, pp. 876-884, 2012. DEI PIU, L .; TASSONI A .; SERRAZANETTI, D. I. FERRI, M .; BABINI, E .; TAGLIAZUCCHI, D .; GIANOTTI A. Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins.

Food Chem., V. 155, p. 199-206, 2014). Its protein efficiency ratio is 1.6-1.9 compared to 2.5 for casein (SAUNDERS, RM The properties of rice bran as a food stuff. Cereal Food World. V. 35, p. 632-662 , nineteen ninety).

Even with the nutritional and pharmaceutical potential, rice bran protein has gained recognition, but not yet many are commercially available, and mainly combined in daily consumer products (GUPTA, S .; CHANDI, GK; SOGI, DS Effect. of extraction temperature on functional properties of rice bran protein concentrates Int J Food Eng., v. 4, pp. 2-19, 2008). The development of new stabilization techniques has led to the use of a small percentage of rice bran as commercial food products. Since most rice bran is either used directly as animal feed or as fuel in boilers (FABIAN, C.; YI-HSU, J. A Review on Rice Bran Protein: Its Properties and Extraction Methods, Critical Reviews in Food Science and Nutrition, v. 51, no. 9, pp. 816-827, 2014).

[007] Also, it is very unlikely to gather all the essential nutrients in the few foods we eat daily, so always try to mix as many colors as possible and types of cereals and animal protein. In this way supplements help to improve the availability of these nutrients in a more practical and adapted to the consumer's day.

[008] In the food sector, the agglomeration process, which consists of transforming fine particles into particle aggregates, is employed in the production of instant foods such as milk powder, chocolate powder, instant coffee, juices, soups, foods. among others. These products have as their main feature the ability to rapidly reconstitute in the presence of a liquid (eg water or milk) (SCHUBERT H., Instantization of powdered foods, International Chemical Engineering, v. 33, no. 1, p. 28). -45, 1993).

Many problems related to the physical quality of fine food powders (such as rice protein powder) are reported, especially the formation of lumps during rehydration, which may affect consumer acceptance of the product. Also, at industrial level, fine powders can cause clogging of pipes due to the difficulty of flow and also prevent a homogeneous mixture when used in the preparation of formulations (HIRATA, TA M; DACANAL, GC; MENEGALLI, FC. Influence of binder properties pectin granule growth (Blucher Chemical Engineering Proceedings, pp. 5323-5330, 2015). Therefore, the agglomeration process represents an interesting alternative for improving the properties of powdered products by facilitating their use in food formulations.

[010] The preparation aims to increase the functional and protein value of pulp concentrates, consequently reducing the intake of pure protein to those who practice physical activities, patients or any consumer who needs them in their daily diet, consuming a natural product that will assist in the supply. of combined nutrients for simple, orderly and safe nutrition that can be prepared at home; besides diversifying the pulp production chain and adding value to the fruit processing.

To this end, the need to match the amount of additives to the identity and quality characteristics of the pulp is extremely necessary, and Food Science and Technology takes the scene to provide the method and assurance of developing a product with nutritional qualities and quality. sensorial, the latter very important, since proteins are bitter, and specific for each type of food, being a determining factor in the rejection of a food product. Still thinking about improving the previously mentioned aspects, agglutination procedures were used, improving the organoleptic and solubility characteristics of proteins.

FIELD OF OPERATION

[012] The product's area of expertise is the food and beverage industry, specifically fruit-based non-alcoholic beverages with the addition of natural products for functional enrichment through vitamins, proteins and minerals, or others; that is, bars, cafeterias, gyms, schools or even domestic use (preparation at home) are targets. Another field of action is the use of specific diets for athletes, patients or the elderly.

TECHNICAL STATE

[013] Brazil is a large fruit producer whose high perishability is responsible for large volumes of losses. It has led producers to develop new processes with the aim of increasing fruit shelf life. The consumption of processed juices has been increasing every day, motivated by the lack of time of the population to prepare fresh fruit juice, the practicality and concern with the consumption of healthier foods (MATSUURA, FCAU, ROLIM, RB. of acerola in pineapple juice aiming at the production of a blend with high content of vitamin C. Revista Brasileira de Fruticultura, Jaboticabal, v.24, n.1, p.138-141, April, 2002).

[014] Fruit pulp is of great importance as a raw material and can be produced during harvest seasons, stored and processed during the most favorable periods or according to the demand of the consumer market, such as mass sweets, jellies, edible ice cream, nectars among others. others. Because they are perishable, the fruits deteriorate in a few days and are difficult to sell in natura over long distances (BUENO, SMRV; GRACIANO, RAS; FERNANDES, ECB; GARCIA-CRUZ, CH. Evaluation of frozen fruit pulp quality. Rev. Inst Adolf Lutz, Sao Paulo, v. 62, no. 2, pp. 121-126, 2002).

[015] The utilization of frozen pulp fruits also provides the possibility of using little known fruits, such as those from the Cerrado and the North and Northeast regions, which already arouse interest in the foreign market (ΜΑΤΤΑ, V. M ; FREIRE JUNIOR M .; CABRAL, LMC; FURTADO, AAL Frozen fruit pulp - Brasília, DF. Embrapa Technological Information. Family Agroindustry Collection, 2005.).

Within this context the invention presented here is a way of adding nutritional value to frozen fruit pulp, saving time and cost, since not using fresh fruit will reduce losses during the process.

[017] The association between protein addition and healthy foods is a trend in the food sector, thus benefiting the market for these products (PEUCKERT, YP Characterization and acceptability of cereal bars added with textured soy protein and camu - camu. Nutr., V. 21, No. 1, pp. 147-152, 2010). In the case of fruit pulp agro-industries, knowing, improving and expanding production systems with scientific techniques and in accordance with the legislation in force in the country is a pressing necessity. This knowledge and technologies also aim to reduce the impact of limitations identified in the process components, to improve product quality, production efficiency, competitiveness, sustainability and equity of benefits among its components (CASTRO, AMG de; PEREIRA, J. da P. Case Study: The Natural Rubber Production Chain in Brazil Florianópolis: UFSC, Specialization Course in Production Engineering, class 9, pp. 131-179, 1999).

[018] Natural products obtained from plants have been used as an important source of prophylactic agents for the prevention and treatment of diseases in humans and animals (BAGCHI, D. Nutraceuticals and functional foods regulations in the United States and around the world Toxicology, v. 221, pp. 1-3, 2006). Food and non-food phytochemicals have been the focus of researchers in the recent past due to their potential to combat various diseases. Rice bran contains phytochemicals promising health benefits (JARIWALLA, R.J. Rice-bran products: phytonutrients with potential applications in preventive and clinical medicine. Drugs Under Experimental and Clinical Research, v. 27, pp. 17-26, 2001). Rice bran contains about 10-15% of high quality protein. Rice bran-based protein formulation can help overcome protein-related nutrition disorders. In addition, the original anti-allergic and anticancer properties make rice bran proteins superior to cereal proteins (FABIAN, C .; JU, Y.) A review on rice bran protein: its properties and extraction methods. in Food Science & Nutrition, v. 51, pp. 816-827, 2011).

[019] The composition of rice bran is 15-22% lipid, 34.1-52.3% carbohydrate, 7-11.4% fiber, 6.6-9.9% ash, 8-12% moisture. and ΙΟΙ 6% highly nutritional protein (JULIANO, BO Rice bran. In Rice: Chemistry and Technology; American Association of Cereal Chemists: St. Paul, MN, 1985; SAUNDERS, RM The properties of rice bran as a food stuff. Cereal Foods World, v. 35, pp. 632-662, 1990). Rice bran is a cheap grinding product, underused rice husk co-product. It has a high nutritional value, with a protein content of 12-15% (SAUNDERS, R. M. The properties of rice bran as a food stuff. Cereal Foods World, v. 35, p. 632-662, 1990). Rice bran protein is higher in rice endosperm protein lysine content than any other cereal bran proteins. The digestibility of rice bran protein is greater than 90%. Rice bran is considered a good source of anti-allergic proteins, and as such, rice bran protein can serve as a suitable ingredient for food formulations (BURKS, AW; HELM, RM Hypoallergenicity of rice protein.) Presented at the Annual Meeting of the American Association of Cereal Chemists, Nashville, TN, 1994 and M. Wang, et al., Preparation and Functional Properties of Rice Bran Protein Isolate., J. Agric. Food Chem., V. 47, pp. 411-416, 1999), thus increasing the variety to the restricted diets of children with food allergies.

[020] In 1940, a young German refugee medical scientist at Duke University in Durham, North Carolina, began treating patients with accelerated or "malignant" hypertension with a radical diet consisting of only white rice and fruits, with results. surprisingly favorable. He reported rapid reduction in blood pressure, rapid improvement in kidney failure, papilledema, congestive heart failure and other manifestations of this previously fatal disease. This treatment was based on his theory that the kidney has both an excretory function and a metabolic function, and that the removal of most sodium and protein, a burden of this organ, allowed it to regain its normal ability to perform its metabolic function. most important (ESTES, EH, KERIVAN, L. An archaeologic dig: A rice-fruit diet reversal ECG changes in hypertension. Journal of Electrocardiology, v. 47, p. 599-607, 2014).

[021] Aging is a major risk factor for the development of hypercholesterolemia. To elucidate the cholesterol-lowering mechanism of rice protein (RP), the effects on hepatic cholesterol output and cholesterol metabolism, related enzymes were investigated in adult rats fed casein diets (CAS) and RP without cholesterol. After 2 weeks of feeding, the significant cholesterol-lowering effect was observed in PR-fed adult rats compared with CAS. Circulating hepatic C-total and VLDL-cholesterol secretions were significantly depressed in the PR-fed group, while bile acid and cholesterol bile outputs were effectively stimulated by RP in the diet, causing increased fecal excretion of sterols compared with CAS. . As a result, apparent cholesterol absorption was significantly inhibited by RP. The study demonstrates that rice protein can prevent hypercholesterolemia by modifying hepatic cholesterol metabolism under cholesterol-free eating conditions (YANG L., et al. Hypocholesterolemic effect of rice protein is due to regulating hepatic cholesterol metabolism in adult rats. Gene, v. 512, pp. 470-476, 2013).

[022] Rice bran (RB) is also a good source of vitamin E and oryzanol components, although their concentrations may vary substantially depending on the origin of RB (NICOLOSI, RJ; ROGERS, EJ; AUSMANN, LM; ORTHOEFER, FT Rice white oil and its health benefits In US Marshall & JI Wadsworth (Eds.), Rice Science and Technology (pp. 421-431) New York: Marcei Dekker, 1993). RB promises health-related benefits in the prevention of different diseases, including cancer, hyperlipidemia, fatty liver, hypercalciuria, kidney stones and heart disease (JARIWALLA, RJ Rice-bran products: phytonutrients with potential applications in preventive and clinical medicine. Experimental Clinical Research., V. 27, pp. 17-26, 2001). Being increasingly focused as an ingredient for medicines, nutraceutical foods and functional foods as well as cosmetics. Thus, the preparation of products enriched in the antioxidant components of RB could be of great importance for the treatment of disorders associated with increased generation of active oxygen and / or free radical substances, such as atherogenesis (PARRADO, J., et. Preparation of a rice bran enzymatic extract with potential use as functional food (Food Chemistry, v. 98, pp. 742-748, 2006).

[023] The extraction procedure is considered one of the critical factors that may modify the biological utilization of rice protein. Importantly, the idea that PR can exert an antioxidant capacity is strongly supported by the results observed using the gastrointestinal tract in vitro. More significantly, rice protein has been shown to digest where undigested residues remain, and may exhibit more effective antioxidant activity than hydrolysates (WANG, Z .; LIU, Y .; LI, H .; YANG, L. Rice. proteins, extracted by alkali and α-amylase, differently affect in vitro antioxidant activity (Food Chemistry, v. 206, pp. 137-145, 2016).

[024] Rice bran protein extraction is considered advantageous as the demand for affordable and cheaper protein sources to be incorporated into the diet is increasing every day. The worldwide trend is growing in research on various sources of plant protein (GORINSTEIN, S.; PAWELZLK, E.; LICON, ED; HARUENKIT, R.; WEISZ, M.; TRAKHTENBERG, S. Characterization of pseudocereal and cereal proteins by protein. and amino acid analyzes J. Sci Food Agric., v. 82, pp. 886-891, 2002. RANGEL, A.; DOMONT, GB; PEDROSA, C.; FERREIRA, ST Functional properties of purified vicillins from cowpea (Vigna unguiculata) ) and pea (Pisum sativum) and cowpea protein isolate J Agric Food Chem., v. 51, pp 5792-5797, 2003. SOGI, DS; GARG, SK; BAWA, AS Functional properties of female seeds and protein concentrates from tomato Processing waste J Food Sci., v. 67, pp. 2997-3001, 2002. ΤΟΜΟΤΑΚΕ, H .; SSHIMAOKA, I.; KAYASHITA, J .; NAKAJOH, Μ .; KATO, N. Physicochemical and functional properties of buckwheat protein product J Agric Food Chem., v. 50, pp. 2125-2129, 2002) which may help increase the nutritional value of low-cost food products. Extraction of rice proteins is usually done by alkaline treatment to remove byproducts and precipitation, however it may cause inconvenience to the final product. An alternative is to use enzymatic hydrolysis to separate proteins. Due to the low solubility of the rice protein and the special construction led to the low degree of hydrolysis caused by the difficulty of the enzymes to attack the protein breakdown (RIOS, GM; BELLEVILLE, P. P.; PAOLUCCI, D .; SANCHEZ, J. Progress in enzymatic membrane reactors - a review, J. Mem. Sci., v. 242, pp. 189-196, 2004). Thus, some efficient pretreated methods to overcome these deficiencies have been designed, such as assisted microwave radiation technology (ULUKO, HS; ZHANG LIU, L.; TSAKAMA, M .; LU, JJL. Effects of thermal, microwave, and ultrasound. pretreatments on antioxidant capacity of enzymatic milk protein concentrate hydrolysates, J. Funct. Foods v. 18 (Part B), pp. 1138-1146, 2015), high-tech assisted ultra-pressure and (FERNANDEZ-AVILA C .; WRITE R TRUJILLO AJ Ultra-high pressure homogenization enhancements physicochemical properties of soy protein isolate-stabilized emulsions, Food Res. Int., V. 75, pp. 357-366, 2015) assisted ultrasound technology (JAMBRAK AR; MASON TJ ; LELAS V .; HERCEG Z; HERCEG IL Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions, J. Food Eng., V. 86, pp. 281-287, 2008).

[025] The process of agglomeration is the transformation of fine particles into particle aggregates, called granules. In wet agglomeration a spray liquid is introduced onto the solid particles to be agglomerated, and this process is commonly employed for the production of instant food products. (COUTO, AG; GONZALES ORTEGA, G .; PETROVICK, PR Granulation. Pharmacy Notebook, v. 16, no. 1, pp. 13-20, 2000. SCHUBERT H., Instantization of powdered foods, International Chemical Engineering, v 33, No. 1, pp. 28-45, 1993). Particle bonding occurs due to the physical forces existing between solids or binder agents, as well as the occurrence of both phenomena simultaneously (PIETSCH, W. Agglomeration Process: Phenomena, Technologies, Equipment. Weinheim: Wiley-VCH, 2002 , 614p).

[026] Increasing particle size through the agglomeration process makes it possible to improve or modify the properties of the final product. As a result, it is expected to obtain a product with better instantaneization properties (dispersion and dissolution); fluidity and handling, facilitating handling, transport and storage; modification of the shape of the product, making it more attractive; minimization of clod formation during storage; obtaining specific form for further processing, such as granules acting as raw material in food formulations; fines reduction with loss minimization, inhalation and explosion risks (IVESON, SM; LITSTER, JD; HAPGOOD, K .; ENNIS, BJ Nucleation, growth and breakage phenomena in agitated wet granulation processes: a review. Powder Technology, v 117, No. 1-2, pp. 3-39, 2001. KNIGHT, PC Structuring Agglomerated Products for Improved Performance (Powder Technology, v. 119, No. 1, pp. 14-25, 2001).

[027] Fluidized beds are widely used in agglomeration processes in the food, pharmaceutical, chemical, agrochemical and other industries (HEMATI, M .; CHERIF, R .; SALEH, K .; PONT, V. Fluidized bed coating and granulation: Influence of process-related variables and physicochemical properties on the growth kinetics (Powder Technology, v. 130, no. 1-3, pp. 18-34, 2003). Its use has some advantages, such as high heat and mass transfer rates between fluids and particles, as well as the possibility to perform simultaneous agglomeration and drying operations in the same equipment (LITSTER, J .; ENNIS, B. The Science and Engineering of Granulation Processes Netherlands: Kluwer Academic Publishers, 2004. 250p).

The fluidized bed agglomeration process is accomplished by atomizing a binder liquid onto a stirring moving particle bed, so that the gas used for fluidization of the particles also causes the binder to evaporate and the material to dry out. The atomization of the binder liquid causes the humidification of the particles that collide and form liquid bridges, providing their consolidation and coalescence, which is favored by drying of the atomized solution and formation of solid bridges. Thus, fluidized bed agglomeration can be considered as a succession of the wetting, collision, consolidation, coalescence and drying steps that occur simultaneously and result in increased particle size (TARDOS, GI; IRFAN KHAN, M .; MORT, PR Critical parameters and limiting conditions in binder granulation of fine powder.Powder Technology, No. 94, p.245-258, 1997. PONT, V .; SALEH, K.; STEINMETZ, D.; HÉMATI, M. Influence of the physicochemical properties on the growth of solid particles by granulation in fluidized bed Powder Technology, v. 120, pp. 97-104, 2001. TAN, HS; SALMAN, AD; HOUNSLOW, MJ

Kinetics of fluidized bed melt granulation I: the effect of process variables. Chemical Engineering Science, v. 61, no. 5, p. 1585-1601, 2006).

[029] Concentrated rice protein powder has very fine particles, which gives it poor instantaneous and flow properties, making it difficult to disperse in liquids and compromising its use as an ingredient in food formulations. Therefore, the concentrated rice protein agglomeration process represents an interesting alternative to improve the physical characteristics of this food powder, facilitating its use in food and / or pharmaceutical formulations.

[030] During the agglomeration process the binder is a material that acts to favor and / or improve the adhesion of individual particles by increasing the size of these particles (KADAM, KL Granulation Technology for Bioproducts. Boston: CRC - Press, 336p. 1991). The binders may be organic or inorganic substances. Commonly used inorganic binders include: water, salts and the like. Organic binders, on the other hand, encompass a wide class of materials such as alginates, cellulose compounds, dextrin, gelatin, natural gums, starches, sucrose, sugars, vegetable pulps and others (PIETSCH, W. Agglomeration Process: Phenomena, Technologies, Equipment). Weinheim: Wiley-VCH, 2002, 614p).

[031] The use of a binder that in addition to favoring particle size increase also adds nutritional value to the final product represents an interesting alternative, especially when it comes to the agglomeration of strictly protein food powders.

Collagen is a fibrous protein consisting of peptide chains of the amino acids glycine, proline, lysine, hydroxylisine, hydroxyproline and alanine. These chains form collagen fibers, which provide strength and elasticity to the structure (LINDEN, G; LORIENT, D. New ingredients in food processing: biochemistry and agriculture. Boca Raton (FL): CRC Press; 2000). It is the most abundant protein in mammals and is present in almost every organ of the human body. Its function is related to the strengthening of bone tissue and also to the flexibility and strength of connective and epithelial tissue (RODWELL, VW; KENNELLY, PJ Proteins: Higher Orders of Structure. In: MURRAY, RK; GRANNER, DK; MAYES, PA; RODWELL, VW Harper's Illustrated Biochemistry. New York: McGraw-Hill Companies, Inc. 2003. 25th ed.).

[033] At an industrial level, collagen can be obtained from animal species such as bovine, porcine or fish (WOLF, FA Collagen and gelatin. In: Industrial Proteins in Perspective. Aalbersberg, WY, et al., Eds .; Progress in Biotechnology, Vol. 23, pp. 133-218. Elsevier: Amsterdam, 2003. HUANG, CY; KUO, JM; WU, SJ; TSAI, T. Isolation and characterization of fish scale collagen from tilapia (Oreochromis sp. .) by a novel extrusion-hydro-extraction process (Food Chemistry, v. 190, p.997-1006, 2016). In turn, hydrolyzed collagen is a product obtained from the enzymatic hydrolysis of collagen and consists of a set of amino acids and peptides that have easy absorption and distribution to the bloodstream and other body tissues. In addition, it has in its composition a high level of glycine and proline, two amino acids essential for the stability and regeneration of cartilage, conferring beneficial effects on the body (WALRAND, S.; CHIOTELLI, E .; NOIRT, F .; MWEWA, LASSEL, T. Consumption of a functional fermented milk containing collagen hydrolysate improves the concentration of collagen-specific amino acids in plasma Journal of Agricultural and Food Chemistry, v. 56, No. 17, pp. 7790-7795, 2008 ).

[034] Collagen deficiency is noticed with the onset of adulthood, since at this stage the body decreases the production of this compound, which makes supplementation necessary. In view of this, hydrolyzed collagen has been used as a protein supplement in order to stimulate the synthesis of body collagen fibers, which promote skin elasticity and assist hair and nail growth, and its health benefits have been reported in the literature. BORUMAND and SIBILA (BORUMAND, M; SIBILLA, S. Daily consumption of the collagen supplement Pure Gold Collagen® visible signs of aging. Clinical Interventions in Aging. V. 9, pp. 1747-1758, 2014) investigated the effects of supplementation with Pure Gold Collagen®, a nutritional supplement consisting of hydrolyzed collagen, hyaluronic acid, vitamins and minerals, attenuating the signs of skin aging. The authors found that daily intake of 50 ml of this supplement for 60 days markedly reduced skin dryness and wrinkles, as well as the depth of the nasolabial fold. In addition, a significant increase in skin firmness was observed after 12 weeks. PROKSCH et al. (PROKSCH, E; SCHUNCK, M .; ZAQUE, V .; SEGGER, D .; DEGWERT, J .; OESSER, S. Oral intake of specific bioactive collagen peptides, skin wrinkles and increases in the dermal matrix synthesis. Skin Pharmacol Physiol., v. 27, no. 3, pp. 113-119, 2014) also demonstrated that supplementation with hydrolyzed collagen is effective in improving aspects related to skin aging. The authors investigated the effects of supplementation on 69 women aged 35 to 55 years who randomly received 2.5 g or 5 g of hydrolyzed collagen or placebo once daily for 8 weeks. Skin elasticity, moisture and roughness, as well as water loss through the dermis were assessed before the study and after 4 weeks and 8 weeks of regular ingestion. The authors found that at the end of the study both groups receiving hydrolyzed collagen (2.5 g and 5 g) had a significant improvement in skin elasticity compared to placebos.

[035] Intake of protein supplements containing hydrolyzed collagen was compared with ingestion of concentrated whey protein supplements, both of which provided equivalent results with regard to nitrogen balance in older women (HAYS, NP; KIM , WELLS, AM; KAJKENOVA, O; EVANS, WJ Effects of whey and fortified collagen hydrolysate protein supplements on nitrogen balance and body composition in older women.Journal of the American Dietetic Association, v. 109, no. 1082-1087, 2009). Researchers have found that supplementation with hydrolyzed collagen is beneficial for the treatment of joint pain (CLARK, KL; SEBASTIANELLI, W.; FLECHSENHAR, KR; AUKERMANN, DF; MEZA, F .; MILLARD, R. L; DEITCH, JR; SHERBONDY, PS; ALBERT, A. 24-Week Study on the Use of Collagen Hydrolysate as a Dietary Supplement in Athletes with Activity-Related Joint Pain Current Medical Research and Opinion, v. 24, No 5, pp 1485-1496 , 2008). Furthermore, clinical studies have shown that daily intake of hydrolyzed collagen doses reduced pain in patients with osteoporosis and osteoarthritis, which is a potential agent for therapeutic use in the treatment of these diseases. (MOSKOWITZ, RW Role of collagen hydrolysate in bone and joint disease. Seminars in Arthritis and Rheumatism, v. 30, No. 2, pp. 87-99, 2000).

[036] The health benefits associated with collagen have aroused interest in the industrial application of this product. Collagen has been employed to improve the stability, consistency, texture and elasticity of food products such as bread (HAN, B. Effect of hydrolyzed collagen from Tilapia scale on bread quality. Advanced Materials Research, v. 183, p.500- 504, 2011), meat products (SMITH, SH; JUDGE, MD An HPLC method using FMOC-ADAM for determination of hydroxyproline in muscle. Meat Science, v. 30, no. 4, p. 351-357, 1991) and beverages (BILEK, SE; BAYRAM, SK Fruit juice drink production containing hydrolyzed collagen. Journal of Functional Foods, v. 14, p. 562-569, 2015), which makes it a competitive product in the food ingredients market. Moreover, the combination of collagen powder with collagen fibers has been shown to be efficient for the production of uniform biofilms, with the powder being the base of the film matrix and the fibers having a reinforcing effect (WOLF, KL; SOBRAL, PJA; TELIS, VRN Physicochemical characterization of collagen fibers and collagen powder for self-composite film production (Food Hydrocolloids, v. 23, no. 7, pp. 1886-1894, 2009).

In view of the above, it is possible to understand the wide applicability of collagen, and its use as a binding agent for concentrated protein agglomeration of rice is promising, providing the non-use of binders such as carbohydrates in protein powder agglomeration. . Through this process, it is possible to obtain an instant product that combines the nutritive properties of both protein and hydrolyzed collagen, making this instant powder suitable for the preparation of food and pharmaceutical formulations.

Therefore, it is understood that there is ample potential for the use of concentrated hydrolyzed collagen-agglomerated rice protein in the formulation of functional pulps. The major advantage of using this instant powder in the formulation of functional pulps is the ease of incorporating high nutritional value protein compounds into the final product as the instant powder has better dispersion and dissolution properties when compared to concentrated rice protein. in natura, preventing the formation of lumps during its rehydration. This makes it possible to obtain a final product (functional pulp) with improved organoleptic characteristics as well as greater consumer acceptance.

[039] The formulation of functional pulps using a hydrolyzed collagen concentrated rice protein instant powder is a current research, opening prospects for the applicability of this compound as an ingredient in food formulations or as a final product.

As far as the state of the art is concerned there are no specific commercial products of the type proposed in this patent, which may be derived for a range of fruit products. What is seen separately is rice protein as a dietary supplement; however, when added to food, nutritional, sensory and technological balancing aspects are necessary since they are naturally bitter and not very soluble proteins.

[041] Some patents were found in the national and international depository, are described in continuity and presented in TABLE 1, however, none of those provided using the words together: complement, fruit, supplement, natural protein, rice protein, Collagen, hydrolyzed collagen and grape pulp were related to the proposed theme of this patent, and are cited below to show the innovation and identity of the study.

[042] The patent PI 0416364-8 A by Susumu Yamaguchi, Keiko Baba, Ikukazu Tashima, Narihide Matsuzaki, Hirocazu Kawaguchi, Kazuhiro Hayashi, Motonaka Kuroda, under the title: "METHODS FOR BETTER TASTING & CONDOM FLAVOR, FLAVORED CONVENTION, TO IMPROVE THE INCORPORATED FLAVOR OF EXTRACT, AND FLAVOR OF A PROCESSED EGG FOOD, THE FLAVORED SOUP OF A SOUP, TO PROOF REFURBISHED OR CURRY FLAVOR, INHIBITING FLAVOR FLAVOR JAPANESE SOUP OR THE BROTH TO PROVIDE A FLAVORED ANIMAL MEAT FOOD, TO IMPROVE THE FLAVOR FLAVOR AND FLAVOR OF FROZEN RICE EGG, AND TO INHIBIT PROTEIN PROTEIN ODOR ", refers to a method for enhancing or enhancing the full-bodied taste or taste of food by adding a n-3 long chain highly unsaturated fatty acid having 20 or more carbon atoms and 3 or more double bonds, or adding a high fatty acid n-6 long chain unsaturated having 18 or more carbon atoms and 3 or more double bonds thereof.

[043] Chang Deok Han, Yang Patent Patent BR 11 2012 017836 9 A2 under the title: “OSMPT PROTEIN (ORYZA SATIVA TYPE OR MODIFIER OF ORYZA SATIVA)” ORIGIN OF RICE (ORYZA SATIRA), GENE, EXPRESSION VECTOR RECOMBINANT PLANT, PLANT, METHOD FOR MODIFYING PLANT ARCHITECTURE THROUGH POLYPeptide Cell Level Control, COMPOSITION AND METHOD TO PRODUCE A HIGH-INCOME PLANT ”, refers to one to one Oryza's modifier. sativa) of the plant-type protein (OSmpt) that is involved in adjusting the bud angle or coupling between a leaf and a stem, a gene and a stem, a gene encoding the protein, a recombinant plant expression vector including the gene, a plant transformed by the recombinant plant expression vector, a method for modifying plant architectures by adjusting the level of the gene in its cells, a method for manufacturing plant modified in its arch form gene transformed itetonics, a high yielding plant that is manufactured by the method and a composition containing the gene for modifying the architectures of the gene transformed plants, a high yielding plant that is manufactured by the method and a composition containing the gene for modifying plant architectures and increase plant yields.

[044] Patent BR 10 2012 024845 0 A2 by Jorge Luis Rosado Loria, Miguel Angel Duarte Vazquez, under the title: "CHILD FORMULA BASED ON EXTENSELY HYDROLYZED RICE PROTEIN FOR FEEDING CHILDREN WITH FOOD ALLERGIES", refers to is a formula specially developed for children with a history of cow's milk protein allergy.

[045] Patent WO2016053076 A1 by Armida Sanchez Escalante, Ramon Gaton Urrutia Torrescano, Guadeloupe Susana Grijalva Estupinan, Ana Leticia Gracia Villa, under the title: "ENRICHED HORCHATA DRINK WITH NATURAL PROTEIN AND DESIGN", is referred to as "and formulation of an orchata type soy drink. The method consists of adding a mixture of two or more natural thickeners and chia seed mucilage to increase the nutritional quality and stability of the beverage.

[046] Patent WO 2012069889 A1 by Manuel Antonio Rodrigues das Silva, Maria Isabel Pinto Leite Viegas Oliveira Ferreira Coimbra, Maria Angelica Martins Rocha, Elisa Marisa Ferreira Saraiva Vieira, Jorge Manuel Alexandre, Olivia Maria de Castro Pinho, under the title : "INTEGRATED PROCESS OF THE DRECHE CERVEJEIRA PROTEIN AND ARABINOXYLAN EXTRACTION" refers to an integrated extraction process of the Dreche brewer's proteins and arabinoxylans without any pretreatment using it. of alkaline reagents followed by selective precipitation by acidification of the medium and addition of ethanol.

[047] WO2011027188 A1 by Adriana Fernanda Cruz Sema, Nelson Veintemilla Granados, under the heading: "HIGH CONTENT OF PROTEIN FOR FOOD INDUSTRY", refers to a novel protein composition that includes animal and plant sources. which have a high nutritional value, PDCAAS (Corrected Amino Acid Dysestibility Score) has a higher contribution of essential amino acids than in total protein from egg, milk and foods of bovine origin.

WO 2011035403 A1 by Fernando Bertin, entitled: "PROTEIN MEAT AND MEAT COLLAGEN EXTRACT", refers to a protein mixture of meat extract and collagen obtained from bovine muscle, It is a soluble powder composed of macronutrients, micronutrients and saturated fat. The balanced formulation conserves all essential amino acids, represents a source of iron and calcium, and is low in sodium and saturated fat. The protein blend is applicable to all types of liquid and pasty food in the form of food supplements, enteral or parenteral diets and fortifiers, and is especially recommended for patients / individuals who bring with them some degree of swallowing disorder.

[049] Patent WO 2012017123 A1 by Francisco Millán Rodríguez, Just Javier Pedroche Jiménez, Maria dei Mar Yust Escobar, Juan Maria Alcaide Hidalgo, Maria dei Carmem Millan Linares, Alvaro Villanueva Lazo, Jose Luis Tejedor Del Real, Alvaro Rodriguez Sanchez "Under the heading:" METHOD FOR OBTAINING LIMITED AND EXTENSIVE PROTEIN HYDROLISATES FROM AGRO-INDUSTRIAL WASTE ", refers to a method which leads to the production, in a single hydrolytic step without pretreatment of the starting substrate, of two hydrolysates. different proteins that differ from each other in terms of their hydrolysis rather than a single product as in other similar methods. Both products have improved starting substrate properties and can be used in different food and cosmetic applications.

[050] Patent WO 2013009194 A1 by Miguel Álvaro Zúniga Benavides under the heading: "HIGH IMMUNOLOGICAL FOOD SUPPLEMENT BASED ON A PROTEIN MATRIX", refers to a high immune value food supplement based on a protein matrix. It is a high immune value compound feed based on a blend of four protein sources (i.biotechnologically enhanced bovine colostrum; ii.albumin albumin; iii.isolated soy protein and iv.whey protein concentrate dairy products). This is intended to substantially improve consumer immunity.

[051] CN Patent 201010282285 by Yan Zemin, Zhang Tao, Xu Wei, Jiang Bo, Miao Ming, under the title: "PREPARATION FOR PREPARATION OF COLD, VEGETABLE AND FRUIT INSTANT HEALTHY FOOD", refers to a method for preparing instant, healthy and cold-water soluble food from grains, vegetables and fruits.

[052] CN Patent 1077862A by Liu Changmin, Li Hongwei, under the title: "PEANUT FOOD", refers to peanut foods consisting of glutirous puffed rice flour, wheat flour and sodium. Peanuts contain a reasonable amount of fatty acids and proteins needed by the human body. Also, such foods have less sugar and salt lowering risks of obesity and hypertension.

[053] Liu Yongjie CN Patent 1547941A, entitled "Swollen and Extruded NUTRITIVE FRUIT", refers to extruded and swollen foods. Rice, soy and sugar cane are crushed, blended and extruded to produce nutritious fruit extrudates with balanced carbohydrates, proteins and fatty acids.

[054] Tianping CN Patent 101843345A, entitled "DIETARY FIBER DRINK", relates to the invention of a dietary fiber beverage prepared with water, dietary fiber, a stabilizing agent and a flavoring agent.

[055] The patent BR 11 2015 020977 7 by David Janow, Ralf Jager, under the title: "RICE PROTEIN SUPPLEMENT AND METHODS OF USE THERE", refers to some modalities of nutritional supplements comprising isolated from Rice protein. Some embodiments of the nutritional supplement comprise less than about 90 mg leucine per gram of rice protein isolate and less than about 50 mg lysine per gram of rice protein isolate. Others refer to methods of using nutritional supplements to obtain one or more of weight gain, weight maintenance, growth, muscle growth, muscle maintenance, decreased muscle loss, or improved physical training results.

[056] Patent WO 2009125281 A2 Authored by Margarita Castellanos Abondano, Laura Del Carmen, Almendares Calderón, Rúben Osvaldo Bustos Cerda, under the title: "A PROCESS FOR RECONFIGURED RICE FROM WATER MATERIALS AS PRIMODOUS MATERIALS AND RAW MATERIALS BY THIS PROCESS "refers to a process for modifying the physical and chemical characteristics of powders or flours obtained from rice products, generating reconfigured grains similar to normal grains of husked rice with a polished appearance. The invention also allows the addition of additives to impart different flavors and colors in order to enrich and nutritionally modify during the reconfiguration process.

[057] WO 2011128785 A1 by Repetto Alberto Susbielles, under the heading: "VEGETABLE FOOD COMPOSITION FOR NATURAL FOOD DEVELOPMENT, SUCH AS: SAUSAGES, HAMBURGERS", refers to a food composition for making sausages or hamburgers comprising a vegetable, selected from chard, spinach, mushroom, sweet corn or otherwise, to protein, salt and water material and, optionally, antioxidants and flavors, both of them, in particular, of natural origin. The protein material used comprises a combination of soy protein isolates and whey protein isolates.

[058] Patent WO 2003073872 A1 by Marquez Carlos Altamirano, entitled: "BEVERAGE MADE OF CEREALS OR VEGETABLES SUPPLEMENTED WITH LOW MILK PROTEINS", refers to a plant-based drink made from starch, flour or cereal starch supplemented with protein, vitamins and minerals, containing a higher proportion of water and a minimum amount of milk. It has a high nutritional quality, contributing about 25% of the RDI in 250 ml and has a pH, preferably 7.

WO 20002 A1 by Lee li Kyu, entitled "Composition of Soybean, Rice, Sesame and Tuna Extracts for Food Supplement", relates to a food composition of soy, rice, sesame extracts. and tuna used to lower cholesterol, triglyceride and blood glucose levels and for obese or overweight individuals as a nutritional supplement. _____________Table 1: Comparison between patents and the proposal in question._ TECHNICAL DESCRIPTION

[060] In order to arrive at a ready formulation consisting of fruit pulp, sugar and additive; (described as portion in 100g plastic containers - portion commonly sold to consumers) that when mixed with water or using the composition indicated on the label could produce a protein-enriched juice suitable for consumer preference, formulations were physically and chemically tested. sensory; besides protein agglutination to improve these aspects.

Initially small tasting tests were carried out, to arrive at a possible basic formulation, and from this being able to work with the variation of the components of the formula. From this, operate on product optimization. All ingredients were processed in a blender and served to the tasters in disposable cups. All hygiene care was taken, gloves and cap were used, and aseptic environment, with the containers randomly numbered by three numbers and randomly arranged formulations. The formulations consisted of a mixture of crystal sugar, fruit pulp and rice protein; divided into four formulations varying the amount of additive present or the type thereof. This range of variation is presented in Table 2.

Table 2: Range of variation for all samples [062] From then on the sensory analysis step was performed, which is performed as a function of the responses transmitted by the individuals to the various sensations that originate from stimuli, generating the interpretation of the properties. intrinsic to products. Sensory Analysis is a tool used in contributing new products, controlling raw materials, comparing products, investigating aging and business life, assessing consumer acceptance and preference (STONE, H .; SIDEL, JL Sensory Evaluation Practices. Food. Science and Technology, International Series, Third Edition, California-USA: Elsevier Academic Press, 2004).

[063] For the application of the sensory tests were distributed to the 25 judges two tokens; one for individual interviews with the purpose of knowing the profile of the analysts and a second form where it was intended to evaluate the acceptance index for each sample and also the purchase intention index of the product evaluated by the judges. The first one with a 9 point hedonic scale (I really liked it (1) and I liked it very much (9)) and the second one with 9 points too (I would certainly buy (1) and I would only buy it if I was forced (9)).

[064] This stage was performed at the Federal University of Alagoas on the premises of the Chemical Engineering Teaching Laboratory and explained the importance of the correct evaluation by the judges, that after receiving their samples there could be no communication with neighboring participants. limit the evaluation of their samples, and were also asked to intercalate the samples with water and crackers. In addition, the samples were coded with at least 3 totally random characters (DUTCOSKY, S.D. Sensory food analysis. Curitiba: Ed. DA Champagnat. 123.p. 1996.).

[065] The raw material used in the agglomeration process is concentrated rice protein powder, which was purchased from Grankow / Brazil and is produced by Axion Foods / USA.

[066] Hydrolyzed collagen (Gelita, Brazil) was used as a binder as aqueous solutions, 10, 20 and 30% (mass / mass). As the aim was to obtain an instant protein food powder without changing its functional properties, it was decided to use hydrolyzed collagen as a binding agent, which is a protein and edible product. Thus, it addresses the need not to use carbohydrates such as maltodextrin in strictly protein formulations.

The concentrated rice protein powder was subjected to the agglomeration process using hydrolyzed collagen as a binder. The agglomeration experiments were performed in a fluidized bed experimental unit located in the Laboratory of Thermofluidodynamic Processes (LPTF) of the Faculty of Chemical Engineering of the State University of Campinas (UNICAMP).

Fluidized bed agglomeration consisted of the atomization of the hydrolyzed collagen solution onto the bed of concentrated rice protein particles, which remained in motion due to the passage of hot air. The operating conditions kept fixed during the agglomeration process were: mass of material 0.4 kg and atomization pressure 10 Psi. The initial velocity of the fluidizing air was 0.47 m / s and was gradually increased (0.05 m / s step) every 10 min to 0.62 m / s. Operating conditions that varied during the process were: air temperature (65, 75 and 85 ° C), binder atomization flow rate (1.5, 2.0 and 2.5 mL / min), binder concentration (10, 20 and 30% w / w). The complete addition of 80 mL of binder was standardized as the end of the agglomeration process. After agglomeration, the material was dried to a humidity of less than or equal to the raw material (approximately 3% wet basis).

[069] Therefore, concentrated protein powders of agglomerated rice with hydrolyzed collagen were obtained, which differ in particle size, and these are employed in the elaboration of functional fruit pulps.

[070] Figure 01 shows the industrial flow chart of the entire process.

[071] Legislation provides for limits on physicochemical analyzes for pulp quality control, pulp Identity and Quality Standards (PIQs) for parameters such as acidity, pH, ° Brix, total solids content, total sugars and vitamin C, establishing minimum standards required for pulps (BRAZIL. Ministry of Agriculture, Livestock and Supply (MAPA)) Normative Instruction No. 1 of January 7, 2000. General Guidelines for Integrated Fruit Production - DGPIF. , 2000). In order to verify these parameters, all quantities of soluble solids in 0 Brix, pH, total acidity expressed as citric acid, total natural sugars (g / 100g), total solids (g / 100g) and vitamin were analyzed. C, the analyzes followed the analytical norms of the Adolfo Lutz Institute (IAL - Adolfo Lutz Institute. Physicochemical methods for food analysis. 4. ed. Sao Paulo: Aldolfo Lutz Institute, 1018p, 2005) and AOAC (AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, 17th ed., Gaithersburg: Ed. William Horwitz, 2002). For the analyzes were used the pulps referring to the batch of March of 2015, which were also used in the sensory testing stage.

[072] For physicochemical analyzes, soluble solids (° Brix) analyzes were performed using a digital pH refractometer using a digital pH meter previously calibrated in pH 4 and pH 7 buffer solutions. and total acidity in citric acid by neutralization volume using phenolphthalein as indicator and standardized NaOH solution. For the determination of vitamin C, the AOAC method was used (AOAC, Official Methods of Analysis of the Association of Official Analytical Chemists, 17th ed., Gaithersburg: Ed. William Horwitz, 2002) by means of titration with DCPIP ( dichlorophenol-indo-phenol), which is self-indicative. Total solids were determined by gravimetric method, leaving the sample at 105 ° C for 2 hours and weighing it after desiccator cooling. The determination of total reducing sugars (ART) was based on the 3,5-dinitrosalicylic acid (DNS) colorimetric method described by Miller (MILLER, GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar, Analytical Chemistry, v. 31, No. 3, pp. 426-428, 1959). Treatment with 1.5 M H2SO4 in a boiling bath for 20 min with occasional stirring to hydrolyze polysaccharides and other non-reducing sugars.

[073] Rice protein, whether or not agglutinated, has been characterized for ash content, moisture, total protein, lipids, total carbohydrates and total fiber content according to the recommendations of the Adolf Lutz Institute (IAL - Instituto Adolfo Lutz). -chemicals for food analysis 4. ed. São Paulo: Aldolfo Lutz Institute, 1018p, 2005).

[074] For the labeling step the bromatological base of the preparations was obtained and checking variations in the food composition table of Unicamp - TACO (TACO. Brazilian food composition table. NEPA-UNICAMP. - Version II. 2. ed (Campinas, SP, NEPA-UNICAMP, 2006). Energy calculations were performed according to the Ministry of Health recommended by ANVISA (BRAZIL. Mandatory Nutrition Labeling: Food Industry Guidance Manual - 2nd Version / National Health Surveillance Agency - University of Brasilia - Brasilia: Ministry of Health, National Agency of Health Surveillance / University of Brasilia, 2005).

RESULTS OBTAINED

In the sensory analysis of the four-flavor formulations performed with a group of 25 people per sample aged 18-27, of both sexes (52% were male, 52% of participants engaged in some type of physical activity, about 80% considered nutritional enrichment a method to increase their physical performance and health, and all described themselves in good health). For the increment of the product as commercial, the acceptance rates below 70% are considered unsatisfactory (DUTCOSKY, S.D. Sensorial analysis of foods. Curitiba: Ed. DA Champagnat. 123.p. 1996.).

[076] Normative Instruction No. 01 of January 7, 2000, sets the limits on physicochemical analyzes for the quality control of fruit pulps. Tables 3 and 4 show the physicochemical characterization, and the values established by the legislation for fruit pulp as well as additives, showing that the raw material used in the tests was in accordance with the legally established.

[077] Sensory analyzes were performed and values were obtained between 55-75%, contouring to the standard (without added rice protein) of 80-85%. It is noticed that there are alterations in the original characteristics of the product in relation to the identities of the fruits, however, in the formulations with acceptance index> 70%, technological applicability is considered and considering the advantages of the addition of the protein increments, it is considered a promising product. ; as the tests were performed with untrained tasters and did not belong to a specific group. Due to the great nutritional value added to the product, in specific audiences there will probably be great acceptance of the new product and can be marketed as a SOURCE or ENRICHED protein product, mainly.

[078] There were differences between concentrated and agglomerated rice protein, representing a product improvement technique, better sensory acceptance, and the possibility of using binders with functional capacity that could help in the expression of the product to specific audiences.

Table 3: Physicochemical characterization of the pulps.

Table 4: Centesimal characterization of agglutinated rice protein or not. * [079] Energy calculations were performed according to the Ministry of Health recommended by ANVISA (BRAZIL. Compulsory Nutrition Labeling: Food Industry Guidance Manual - 2nd Version / National Agency Surveillance - University of Brasilia - Brasilia: Ministry of Health, National Agency of Sanitary Surveillance / University of Brasilia, 2005). For some formulations Table 5 presents the mandatory nutritional labeling of the products.

Table 5: Nutritional table of some examples of the invention. (*)% Daily reference values based on a 2,000 kcal or 8,400 kJ diet. Your daily values may be higher or lower depending on your energy needs.

Interesting to report that fruit pulp in its natural state (without addition) has less than 0.5% vegetable protein, and often with low digestibility. While the formulations achieved much higher values, which combined with the high digestibility and functional property of rice protein makes the product a promising article.

PATENT ADVANTAGES

[081] The use of fruit pulp adds value to the fruit production chain (diversification), besides the inexistence of a product with such practicality and development of the pulp production branch, as well as the reduction of waste in the use of fresh fruit.

[082] It takes advantage of pulp production characteristics such as providing fruit flavor throughout the year, reducing transport losses, shocks and ripening, with nutritional supplementation, providing consumers with a more diverse food content of protein, vitamins. and mineral salts, and with functional properties.

[083] Possibility to be used in specific diets such as athletes, elderly, children, specific patients, or consumers who have a daily activity in need of these nutrients, but even in the normal daily human diet, giving great prospects for this product.

[084] Reduces risks of contamination, because after processing the fruit the product comes in contact with the consumer only at the time of preparation, as well as protein; This is not the case with the use of fresh fruit.

[085] There is a more rational use of storage space and waste generation, as the space occupied by compact packaging besides centralizing the generation of organic waste in the production unit, enabling a more sustainable management of this waste and contributing to a more environmentally friendly production. correct.

[086] The use of agglomeration as an organoleptic enhancer of the product beyond the rheological properties, and addition of possible functional characteristics.

[087] The protection of the study, which has wide application for future food and commercial production.

Claims (4)

1. Rice protein as a functional enrichment of FRUIT PRODUCTS: USE OF ISOLATED OR AGGLOMERATED RICE PROTEIN WITH DIFFERENT COMPOSITIONS ASSOCIATED WITH FRUIT CONCENTRATE characterized by the following steps: a) reception, packaging, washing, sanitization and / or peeling fruits; b) processing of fruit pulp; c) process of agglomeration of protein supplements; d) insertion of food supplements; e) homogenization of the mixture and filling; f) freezing; g) distribution to the consumer. 2. Rice protein as a functional enricher of FRUIT PRODUCTS: USE OF ISOLATED OR AGGLOMERATED RICE PROTEIN WITH DIFFERENT FRUIT CONCENTRATE COMPOUNDS according to claim 1, characterized in that step (c) comprises the following: following steps: a) fluidized bed protein agglomeration process of rice with various binders; b) in specific, hydrolyzed collagen in various concentrations (10-30%); c) operating conditions using temperature between 65-85 ° C and binder atomization flow rate between 1.5-2.5 mL / min. 3. Rice protein as a functional enricher of FRUIT PRODUCTS: USE OF ISOLATED OR AGGLOMERATED RICE PROTEIN WITH DIFFERENT FRUIT CONCENTRATE COMPOUNDS according to claim 1, characterized in that step (d) comprises the following: following steps: a) use of supplements rich mainly in proteins, minerals and vitamins; b) in specific rice protein; c) use of binders of the most varied; d) as an example hydrolyzed collagen; e) in final weight percentages in the rice protein product (5 - 40%). 4. Rice protein as a functional enrichment of FRUIT PRODUCTS: USE OF ISOLATED OR AGGLOMERATED RICE PROTEIN WITH DIFFERENT COMPOSITIONS ASSOCIATED WITH FRUIT CONCENTRATE according to claim 1, characterized in that step (e) comprises the following: following steps: a) homogenization possible by agitator (manual or automatic) before or after pasteurization; b) possibility of using stabilizers, sweeteners, acidulants or any permitted additives for stabilization and suitability of the product c) filling in various types of packaging, with various volumes, for various purposes, such as supermarkets, hospitals, schools, bars and restaurants.