BR102018000512A2 - SALT COOKIE ENRICHED WITH SPIRULINA PLATENSIS - Google Patents
SALT COOKIE ENRICHED WITH SPIRULINA PLATENSIS Download PDFInfo
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- BR102018000512A2 BR102018000512A2 BR102018000512-0A BR102018000512A BR102018000512A2 BR 102018000512 A2 BR102018000512 A2 BR 102018000512A2 BR 102018000512 A BR102018000512 A BR 102018000512A BR 102018000512 A2 BR102018000512 A2 BR 102018000512A2
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- spirulina platensis
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- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 39
- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 39
- 235000014510 cooky Nutrition 0.000 title claims description 9
- 150000003839 salts Chemical class 0.000 title claims description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 241001474374 Blennius Species 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 15
- 239000002028 Biomass Substances 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000015895 biscuits Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 240000009164 Petroselinum crispum Species 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000011197 perejil Nutrition 0.000 claims description 5
- 235000019871 vegetable fat Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 235000012431 wafers Nutrition 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 3
- 235000010755 mineral Nutrition 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 241000289690 Xenarthra Species 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 claims description 2
- 230000000378 dietary effect Effects 0.000 claims description 2
- 229910001575 sodium mineral Inorganic materials 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims 2
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims 1
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000011785 micronutrient Substances 0.000 abstract description 3
- 235000013369 micronutrients Nutrition 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 235000020776 essential amino acid Nutrition 0.000 abstract description 2
- 239000003797 essential amino acid Substances 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 235000006286 nutrient intake Nutrition 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 4
- 229940082787 spirulina Drugs 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000009472 formulation Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 241000282849 Ruminantia Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229940011019 arthrospira platensis Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
a presente invenção refere-se à elaboração de uma ?bolacha salgada enriquecida com spirulina platensis?, formulada a partir de ingredientes de fácil obtenção no mercado, com destaque para o enriquecimento com alga, do tipo spirulina platensis, que fornece um melhor aporte de micronutrientes (cálcio, potássio, fósforo, ferro e zinco), mas principalmente pelo seu teor proteico, com percentual de 60% a 70% do seu peso seco, tendo em sua constituição aminoácidos essenciais, sendo uma composição atrativa para o uso alimentar. possui características físicas, físico-químicas, tecnológicas e sensoriais semelhantes aos produtos disponíveis no comércio, atendendo o preconizado pela legislação vigente na elaboração desse gênero alimentício. vale a pena ressaltar que pelo seu aporte de nutrientes, é de interesse para a população em seus diversos ciclos da vida, desde a fase infantil a fase idosa. além disso, seu método de preparo é de fácil execução, e baixo custo, sendo uma alternativa em potencial para produção e comércio.The present invention relates to the preparation of a "spirulina platensis enriched salty cracker" formulated from commercially available ingredients, especially spirulina platensis seaweed enrichment, which provides a better supply of micronutrients. (calcium, potassium, phosphorus, iron and zinc), but mainly for its protein content, with a percentage of 60% to 70% of its dry weight, having in its constitution essential amino acids, being an attractive composition for food use. It has physical, physicochemical, technological and sensorial characteristics similar to commercially available products, complying with the legislation in force in the elaboration of this foodstuff. It is noteworthy that due to its nutrient intake, it is of interest to the population in its various life cycles, from the infant phase to the elderly phase. In addition, its preparation method is easy to perform and low cost, and is a potential alternative for production and trade.
Description
BOLACHA SALGADA ENRIQUECIDA COM Spirulina platensis.SALTED Wafers ENRICHED WITH Spirulina platensis.
Setor Técnico: Alimentos com destaque para tecnologia de panificação e confeitaria Campo da Invenção [001] A bolacha salgada enriquecida com Spirulina platensis, é um produto de panificação formulado a partir de ingredientes de fácil obtenção no mercado, com destaque para o enriquecimento com alga, do tipo Spirulina platensis, que fornece um melhor aporte de micronutrientes (cálcio, potássio, fósforo, ferro e zinco), mas principalmente pelo seu teor proteico, com percentual de 60% a 70% do seu peso seco, tendo em sua constituição aminoácidos essenciais, sendo uma composição atrativa para o uso alimentar. Possui características físicas, físico-químicas, tecnológicas e sensoriais semelhantes aos produtos disponíveis no comércio, atendendo o preconizado pela legislação vigente na elaboração desse gênero alimentício. Vale a pena ressaltar que pelo seu aporte de nutrientes, é de interesse para a população em seus diversos ciclos da vida, desde a fase infantil a fase idosa. Além disso, seu método de preparo é de fácil execução, e baixo custo, sendo uma alternativa em potencial para produção e comércio.Technical Sector: Food with emphasis on bakery and confectionery technology Campo da Invenção [001] The salted wafer enriched with Spirulina platensis, is a bakery product formulated from ingredients that are easily obtained on the market, with emphasis on the enrichment with seaweed, Spirulina platensis type, which provides a better supply of micronutrients (calcium, potassium, phosphorus, iron and zinc), but mainly for its protein content, with a percentage of 60% to 70% of its dry weight, having essential amino acids in its constitution , being an attractive composition for food use. It has physical, physical-chemical, technological and sensory characteristics similar to the products available on the market, meeting the requirements of the legislation in force in the preparation of this foodstuff. It is worth mentioning that due to its nutrient supply, it is of interest to the population in its various life cycles, from the infant phase to the elderly phase. In addition, its preparation method is easy to perform and low cost, being a potential alternative for production and trade.
Antecedentes da Invenção [002] No corrente estado da técnica, observam-se alguns produtos e processos que apresentam características semelhantes ao da invenção em questão, porém, não possuem características físicas, físico-químicas, tecnológicas e sensoriais idênticas à da bolacha salgada enriquecida com Spirulina platensis.Background of the Invention [002] In the current state of the art, there are some products and processes that have characteristics similar to the invention in question, however, they do not have physical, physical-chemical, technological and sensory characteristics identical to that of the salt cracker enriched with Spirulina platensis.
[003] Até o presente momento não há deposito de patentes relacionadas à temática, porém, a seguir, estão listadas algumas patentes e trabalhos que apresentam produtos similares ao proposto neste documento.[003] Up to the present moment there is no deposit of patents related to the theme, however, below are listed some patents and works that present products similar to the one proposed in this document.
[004] A patente BR 1020160134447A2 intitulada “Composição a base de Spirulina platensis para enriquecimento proteico de palha de soja e feno e seu processo de obtenção de 10 de julho de 2016, refere-se à utilização da biomassa de Spirulina platensis no enriquecimento de palha de soja e feno destinada para o[004] The patent BR 1020160134447A2 entitled “Composition based on Spirulina platensis for protein enrichment of soy straw and hay and its process of obtaining July 10, 2016, refers to the use of the biomass of Spirulina platensis in the enrichment of straw of soy and hay destined for the
Petição 870180002093, de 10/01/2018, pág. 10/16 de 4 consumo alimentar de ruminantes, devido ao aporte proteico que a Spirulina fornece. Este produto difere da referida invenção, pois se trata da utilização da biomassa de Spirulina platensis, para enriquecimento de um produto de panificação destinado para o consumo de seres humanos, devido ao aporte de nutrientes indispensáveis para o crescimento e desenvolvimento nas mais diversas fases da vida.Petition 870180002093, of 10/01/2018, p. 10/16 of 4 ruminant food consumption, due to the protein supply that Spirulina provides. This product differs from the aforementioned invention, as it involves the use of Spirulina platensis biomass, to enrich a bakery product intended for human consumption, due to the supply of essential nutrients for growth and development in the most diverse stages of life. .
[005] BARROS, K. K. S. Produção de biomassa de Arthrospira platensis (Spirulina platensis) para alimentação humana. 2010. 111f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal da Paraíba, João Pessoa, 2010. Refere-se à elaboração e caracterização de três formulações de macarrão com diferentes concentrações de Spirulina platensis (5%, 10% e 15%), fornecendo ao produto um melhor aporte de nutrientes. Essas formulações diferem da presente invenção por não serem massas alimentícias, e embora ambas utilizem a Spirulina como enriquecimento, nosso produto apresenta características físicas, físico-químicas, tecnológicas e sensoriais diferentes.[005] BARROS, K. K. S. Biomass production of Arthrospira platensis (Spirulina platensis) for human consumption. 2010. 111f. Dissertation (Master in Food Science and Technology) - Federal University of Paraíba, João Pessoa, 2010. It refers to the preparation and characterization of three pasta formulations with different concentrations of Spirulina platensis (5%, 10% and 15%), providing the product with a better supply of nutrients. These formulations differ from the present invention in that they are not pasta, and although both use Spirulina as an enrichment, our product has different physical, physical-chemical, technological and sensory characteristics.
[006] MORAIS, M. G.; MIRANDA, M. Z.; COSTA, J. A. V. Biscoitos de chocolate enriquecidos com Spirulina platensis: características físico-quimicas, sensoriais e digestibilidade. Alimentos e Nutrição Araraquara, v. 17, n. 3, p. 323-328, 2006. Trata-se da elaboração de biscoitos de chocolate contendo 1,0%, 3,0% e 5,0% de Spirulina platensis sendo caracterizadas nos parâmetros físicos, físico-químicos, sensoriais e de digestibilidade. Sendo um produto de boa digestibilidade e bem aceito em termos sensoriais além de apresentar um melhor aporte de nutrientes de acordo com o acréscimo de Spirulina. Na invenção em questão, não se utilizou o chocolate como ingrediente saborizante, além, de ser um produto de acordo com sua composição classificado como salgado, logo apresentando características diferenciadas, embora façam parte do mesmo gênero alimentício.[006] MORAIS, M. G .; MIRANDA, M. Z .; COSTA, J. A. V. Chocolate biscuits enriched with Spirulina platensis: physical-chemical, sensory characteristics and digestibility. Food and Nutrition Araraquara, v. 17, n. 3, p. 323-328, 2006. It is the elaboration of chocolate cookies containing 1.0%, 3.0% and 5.0% of Spirulina platensis being characterized in physical, physical-chemical, sensory and digestibility parameters. Being a product of good digestibility and well accepted in sensory terms, besides presenting a better supply of nutrients according to the addition of Spirulina. In the invention in question, chocolate was not used as a flavoring ingredient, in addition to being a product according to its composition classified as salty, soon presenting different characteristics, although they are part of the same foodstuff.
[007] NAVACCHI, M. F. P.; CARVALHO, J. C. M.; TAKEUCHI, K. P.; DANESI, E. D. G. Development os cassava cake enriched with its own bran and Spirulina platensis. Acta Scientiarum Technology , v. 34, n. 4, p. 465-472, 2012. Retrata a elaboração de bolo de mandioca enriquecido com Spirulina platensis e farelo de fecularias, como forma de valorizar ingredientes locais e regionais, além de agregar valor nutricional ao produto,[007] NAVACCHI, M. F. P .; CARVALHO, J. C. M .; TAKEUCHI, K. P .; DANESI, E. D. G. Development os cassava cake enriched with its own bran and Spirulina platensis. Acta Scientiarum Technology, v. 34, n. 4, p. 465-472, 2012. It portrays the preparation of cassava cake enriched with Spirulina platensis and bran from starch stores, as a way to value local and regional ingredients, in addition to adding nutritional value to the product,
Petição 870180002093, de 10/01/2018, pág. 11/16 de 4 sendo adequado do ponto de vista microbiológico, e fornecendo um melhor aporte de nutriente com a adição da microalga Spirulina, principalmente de proteínas e micronutrientes (cálcio, ferro, potássio, e etc.) de acordo com análises físico-químicas. Todavia, este produto difere-se da presente invenção por se tratar de um produto de panificação do tipo bolo e não biscoito ou bolacha, e, além disso, não utiliza farelo de fecularias, muito menos mandioca como ingrediente para sua elaboração, apresentando como semelhança apenas o enriquecimento com a Spirulina platensis, como forma de melhor o teor de nutrientes do produto.Petition 870180002093, of 10/01/2018, p. 11/16 of 4 being suitable from a microbiological point of view, and providing a better supply of nutrients with the addition of Spirulina microalgae, mainly of proteins and micronutrients (calcium, iron, potassium, etc.) according to physical-chemical analyzes . However, this product differs from the present invention in that it is a bakery product of the type cake and not biscuit or wafer, and, in addition, it does not use bran from starchy foods, much less cassava as an ingredient for its preparation, presenting as a similarity only the enrichment with Spirulina platensis, as a way to better the nutrient content of the product.
[008] FIGUEIRA, F. S.; CRIZEL, T. M.; SILVA, C. R.; SALAS-MELLADO, M. M. Pão sem glúten enriquecido com a microalga Spirulina platensis. Brazilian Journal of Food Technology, v. 14, n. 4, p. 308-316, 2011. É referente ao desenvolvimento de pães isentos de glúten, formulados com farinha de arroz em substituição a tradicional farinha de trigo, sendo enriquecidos com 2%, 3%, 4% e 5% de biomassa de Spirulina platensis, como alternativa para pacientes portadores de doença celíaca, sendo um produto bem aceito em termos sensoriais e com um melhor aporte de nutrientes, principalmente de aminoácidos essências com o acréscimo da microalga. No entanto esse produto difere-se da presente técnica por se tratar de pães e não biscoitos ou bolachas, além de ser isento de glúten devido à ausência da farinha de trigo, que é o ingrediente principal da nossa invenção, logo, apresentando características diferentes entre os produtos.[008] FIGUEIRA, F. S .; CRIZEL, T. M .; SILVA, C. R .; SALAS-MELLADO, M. M. Gluten-free bread enriched with the microalgae Spirulina platensis. Brazilian Journal of Food Technology, v. 14, n. 4, p. 308-316, 2011. It refers to the development of gluten-free breads, formulated with rice flour to replace traditional wheat flour, being enriched with 2%, 3%, 4% and 5% biomass of Spirulina platensis, as an alternative for patients with celiac disease, being a product well accepted in sensory terms and with a better supply of nutrients, mainly of essential amino acids with the addition of microalgae. However, this product differs from the present technique in that it deals with breads and not cookies or crackers, in addition to being gluten free due to the absence of wheat flour, which is the main ingredient of our invention, therefore, presenting different characteristics between the products.
Descrição da Invenção [008] A invenção poderá ser melhor compreendida através da seguinte descrição detalhada, em consonância com a figura em anexo, onde:Description of the Invention [008] The invention can be better understood through the following detailed description, in line with the attached figure, where:
[009] A FIGURA 1 representa o fluxograma geral do processo de elaboração de bolacha salgada enriquecida com Spirulina platensis.[009] FIGURE 1 represents the general flowchart of the salt cracker elaboration process enriched with Spirulina platensis.
[010] Para a elaboração do produto utilizou-se os seguintes ingredientes: farinha de trigo, água mineral, gordura vegetal hidrogenada, tempero desidratado (alho, salsa e cebola), Spirulina platensis, sal, fermento biológico e bicarbonato de sódio. Utilizaram-se ainda embalagens apropriadas para seu acondicionamento.[010] For the preparation of the product, the following ingredients were used: wheat flour, mineral water, hydrogenated vegetable fat, dehydrated seasoning (garlic, parsley and onion), Spirulina platensis, salt, biological yeast and sodium bicarbonate. Appropriate packaging was also used for its packaging.
Petição 870180002093, de 10/01/2018, pág. 12/16 de 4 [011] Procedeu-se primeiramente a obtenção a farinha de trigo, gordura vegetal hidrogenada, tempero desidratado (alho, salsa e cebola), sal, fermento biológico, bicarbonato de sódio, e água mineral foram obtidas no comércio local da cidade de Cuité - PB, ao passo que a biomassa da Spirulina platensis, foi cedida pela Fazenda Tamanduá, na cidade de Patos - PB, em seguida, foram levados e armazenados no Laboratório de Técnica Dietética (LATED) da Universidade Federal de Campina Grande, Campus Cuité. No laboratório, os ingredientes foram pesados na proporção, expressa em porcentagem, do total (100%) de farinha de trigo (95%) e biomassa de Spirulina platensis (5%) utilizadas, a saber, 60% de água, 18% de gordura vegetal hidrogenada, 5% de tempero desidratado (alho, salsa e cebola), 3% de sal, 1,7% de fermento biológico e 0,2% de bicarbonato de sódio Logo após, os ingredientes foram misturados em um recipiente, até a formação de uma massa consistente sendo então a massa levada para descansar por 1 a 3 horas (preferencialmente, 2 horas), após esse período de descanso a massa, aberta com o auxilio de um rolo de alumínio para massas, até atingir a espessura de 0,1 a 1,0 cm (preferencialmente, 0,5 cm). Realizou-se a moldagem dos biscoitos com o auxilio de cortadores de alumínio para massas, com formato arredondado, após a moldagem dos biscoitos, os mesmos foram levados para assar em forno aquecido em 150 °C a 210 °C (preferencialmente, 180 °C), por 15 a 45 minutos (preferencialmente, 30 minutos). Por fim, os biscoitos foram resfriados à temperatura ambiente e acondicionados em sacos plásticos previamente esterilizados.Petition 870180002093, of 10/01/2018, p. 12/16 of 4 [011] Wheat flour, hydrogenated vegetable fat, dehydrated seasoning (garlic, parsley and onion), salt, biological yeast, sodium bicarbonate, and mineral water were obtained from local stores. from the city of Cuité - PB, while the biomass of Spirulina platensis was provided by Fazenda Tamanduá, in the city of Patos - PB, then they were taken and stored at the Dietetic Technique Laboratory (LATED) of the Federal University of Campina Grande , Campus Cuité. In the laboratory, the ingredients were weighed in proportion, expressed as a percentage, of the total (100%) of wheat flour (95%) and biomass of Spirulina platensis (5%) used, namely 60% water, 18% hydrogenated vegetable fat, 5% dehydrated seasoning (garlic, parsley and onion), 3% salt, 1.7% organic yeast and 0.2% sodium bicarbonate Soon after, the ingredients were mixed in a container, until the formation of a consistent dough and the dough is then taken to rest for 1 to 3 hours (preferably 2 hours), after that rest period the dough, opened with the help of an aluminum dough roller, until it reaches the thickness of 0.1 to 1.0 cm (preferably 0.5 cm). The biscuits were molded with the aid of aluminum dough cutters, with a round shape, after the biscuits were molded, they were taken to bake in an oven heated to 150 ° C to 210 ° C (preferably 180 ° C ), for 15 to 45 minutes (preferably, 30 minutes). Finally, the cookies were cooled to room temperature and placed in previously sterilized plastic bags.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102018000512-0A BR102018000512A2 (en) | 2018-01-10 | 2018-01-10 | SALT COOKIE ENRICHED WITH SPIRULINA PLATENSIS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102018000512-0A BR102018000512A2 (en) | 2018-01-10 | 2018-01-10 | SALT COOKIE ENRICHED WITH SPIRULINA PLATENSIS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR102018000512A2 true BR102018000512A2 (en) | 2019-07-16 |
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| BR102018000512-0A BR102018000512A2 (en) | 2018-01-10 | 2018-01-10 | SALT COOKIE ENRICHED WITH SPIRULINA PLATENSIS |
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Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL.MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL. |