BR102018017157A2

BR102018017157A2 - MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ CORN (EUTERPE OLERACEA MART), AND ITS PROCESS OF OBTAINING

Info

Publication number: BR102018017157A2
Application number: BR102018017157-7A
Authority: BR
Inventors: Pedro Ozeis Maifrede
Original assignee: Pedro Ozeis Maifrede
Priority date: 2018-08-22
Filing date: 2018-08-22
Publication date: 2020-03-10

Abstract

o presente objeto trata-se de uma mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí (euterpe oleracea mart), e seu processo de obtenção, caracterizada após sua reconstituição como uma bebida com predominância de ingredientes lácteos, cremosa, encorpada e espumante, podendo ser ingerida quente ou fria, sem diferença significativa sensorial de outras bebidas do tipo cappuccino disponíveis por diferentes marcas no mercado. é constituída de leite em pó (35 a 55%), extrato solúvel de açaí (3 a 15%) em substituição total ou parcial do café solúvel das diferentes espécies do gênero coffea sp., sacarose e/ou sucralose (35 a 65%), gordura hidrogenada em pó (0,5 a 5%), cacau em pó (3 a 15%), canela em pó (0,1 a 2%), bicarbonato de sódio (0,05 a 2%), fosfato tricálcico (0,05 a 2%), carboximetilcelulose e/ou carragenas kappa ii, lambida e iota e/ou goma xantana, goma guar, alginatos (0,5 a 4%) podendo ser adicionada de cravo da índia (0,01 a 2%) e outros ingredientes alimentícios. a mistura pode se encontrar em pó para posterior reconstituição/diluição em água e/ou em leite integral, desnatado ou parcialmente desnatado, de modo que se dilua 20 gramas do produto para 100 ml água e/ou em leite integral, desnatado ou parcialmente desnatado, ou ainda pode se encontrar já diluída e pronta para o consumo em temperatura ambiente ou fria, submetidas a pasteurização ou a esterilização, com prazos de validade variando de 5 a 12 meses, dependendo dos seus processos e estado físico (em pó ou reconstituída e pronta para o consumo).the present object is a mixture for the preparation of cappuccino with soluble extract of the açaí stone (euterpe oleracea mart), and its process of obtaining, characterized after its reconstitution as a drink with a predominance of dairy ingredients, creamy, full-bodied and sparkling, and can be ingested hot or cold, with no significant sensory difference from other cappuccino beverages available from different brands on the market. consists of powdered milk (35 to 55%), soluble extract of açaí (3 to 15%) in total or partial replacement of soluble coffee of the different species of the genus coffea sp., sucrose and / or sucralose (35 to 65% ), hydrogenated fat powder (0.5 to 5%), cocoa powder (3 to 15%), cinnamon powder (0.1 to 2%), sodium bicarbonate (0.05 to 2%), phosphate tricalcium (0.05 to 2%), carboxymethylcellulose and / or kappa ii carrageenans, licking and iota and / or xanthan gum, guar gum, alginates (0.5 to 4%) and cloves (0.01 2%) and other food ingredients. the mixture can be powdered for later reconstitution / dilution in water and / or whole milk, skimmed or partially skimmed, so that 20 grams of the product is diluted to 100 ml water and / or whole, skimmed or partially skimmed milk , or it may be already diluted and ready for consumption at room or cold temperature, subjected to pasteurization or sterilization, with expiration dates varying from 5 to 12 months, depending on its processes and physical state (powdered or reconstituted and ready for consumption).

Description

MISTURA PARA O PREPARO DE CAPPUCCINO COM EXTRATO SOLÚVEL DO CAROÇO DE AÇAÍ (Euterpe oleracea Mart), E SEU PROCESSO DE OBTENÇÃO [001]. O presente objeto trata-se de uma MISTURA PARA O PREPARO DE CAPPUCCINO COM EXTRATO SOLÚVEL DO CAROÇO DE AÇAÍ (Euterpe oleracea Mart), E SEU PROCESSO DE OBTENÇÃO, caracterizada após sua reconstituição como uma bebida com predominância de ingredientes lácteos, cremosa, encorpada e espumante, podendo ser ingerida quente ou fria, sem diferença significativa sensorial de outras bebidas do tipo cappuccino disponíveis por diferentes marcas no mercado.MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ Kernel (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING [001]. The present object is a MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ CORE (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized after its reconstitution as a drink with a predominance of dairy ingredients, creamy, full-bodied and sparkling, and can be ingested hot or cold, with no significant sensory difference from other cappuccino beverages available from different brands on the market.

Descrição do Processo [002]. O processo para a obtenção da mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí (Euterpe oleracea Mart) é caracterizado quando na forma em pó por compreender as etapas de fabricação semelhantes ao processo de obtenção da mistura convencional para o preparo da bebida cappuccino. As etapas de fabricação são: (1^a) Recepção, limpeza e secagem dos caroços de açaí; (2a) Torragem e Resfriamento dos caroços do açaí; (3a) Moagem dos caroços de açaí; (4a) Extração de sólidos solúveis; (5a) Concentração do extrato; (6a) Evaporação ou Secagem do extrato; (7a) Mistura e Diluição; (8a) Embalagem.Process Description [002]. The process for obtaining the mixture for the preparation of cappuccino with soluble extract of the açaí seed (Euterpe oleracea Mart) is characterized when in powdered form as it comprises the manufacturing steps similar to the process of obtaining the conventional mixture for the preparation of the drink Cappuccino. The manufacturing steps are: (1 ^a ) Reception, cleaning and drying of açaí seeds; (2a) Roasting and Cooling açaí seeds; (3a) Grinding of açaí seeds; (4a) Extraction of soluble solids; (5a) Concentration of the extract; (6a) Evaporation or drying of the extract; (7a) Mixing and Dilution; (8a) Packaging.

Recepção, limpeza e secagem dos caroços de açaí [003]. Esta etapa pode ser realizada de duas maneiras: (A) - Depois de retirada a polpa do açaí, os caroços ainda úmidos e contendo feltro e silicato são submetidos a secagem em secador rotativo com ar quente forçado durante 6 a 30 horas, em temperaturas que podem variar entre 105 a 230^oC, obtendo no final do processo produto com umidade entre 4 e 12% e prazo de validade de 12 a 36 meses em temperatura ambiente e armazenados a granel em silos ouReception, cleaning and drying of açaí seeds [003]. This step can be carried out in two ways: (A) - After removing the pulp from the açaí, the seeds still moist and containing felt and silicate are subjected to drying in a rotary dryer with forced hot air for 6 to 30 hours, at temperatures that they can vary between 105 to 230 ^o C, obtaining at the end of the process product with humidity between 4 and 12% and shelf life of 12 to 36 months at room temperature and stored in bulk in silos or

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Página 2 de 10 embalados em sacos especiais para armazenagem de grãos de cereais secos; (B) - Depois de retirada a polpa do açaí, os caroços ainda úmidos seguem para uma máquina do tipo descascadora de café ou outro equipamento similar para a retirada dos seus feltros e silicato, quando na sequência são submetidos a secagem estática e dispostos em bandejas de uma estufa com circulação de ar quente em temperaturas que vão de 60 a 150^oC durante 6 a 30 horas, obtendo no final do processo produto com umidade entre 4 e 12% e prazo de validade de 12 a 36 meses em temperatura ambiente e armazenados a granel em silos ou embalados em sacos especiais para armazenagem de grãos de cereais secos.Page 2 of 10 packed in special bags for storage of dry cereal grains; (B) - After removing the pulp from the açaí, the still moist seeds go to a coffee peeler machine or other similar equipment to remove their felts and silicate, when they are subsequently subjected to static drying and placed in trays of a greenhouse with hot air circulation at temperatures ranging from 60 to 150 ^o C for 6 to 30 hours, obtaining at the end of the process a product with humidity between 4 and 12% and a shelf life of 12 to 36 months at room temperature and stored in bulk in silos or packed in special bags for storage of dry cereal grains.

Torragem e Resfriamento dos caroços do açaí [004]. A torragem e resfriamento do caroço do açaí é similar ao processo de torrefação do café, realizada em secador rotativo com circulação forçada de ar quente a uma temperatura que pode variar de 40 a 250^oC, em três fases distintas: 1^a fase: com temperaturas que oscilam entre 40 e 180°C leva praticamente 80% do tempo total da torrefação dos caroços e corresponde a perda de água do caroço em torno de 70 a 85%; 2a fase: toda a água livre e interligada é evaporada e a temperatura dos caroços de açaí é elevada até a temperatura de início da pirólise compreendendo entre 105 e 180°C; 3a fase: os caroços de açaí sofrem a pirólise, que é a torra propriamente dita, sob agitação no torrador entre 30 e 500 rpm em temperatura variando entre 160 e 250°C. A pirólise ocorre com tempo variando para cada uma das etapas entre 3 e 30 minutos de torragem, que pode ser realizada em torradores contínuos ou descontínuos. Nos torradores contínuos os caroços de açaí são carregados e descarregados continuamente e transportados lentamente através de um transportador helicoidal, com aquecimento neste percurso e no trecho final quando os caroços são resfriados continuamente com velocidade de circulação de ar variando entre 2 a 20 cm²/minuto. Nos torradores descontínuos os caroços de açaí são carregados e descarregados completamente após um cicloRoasting and Cooling of açaí seeds [004]. The roasting and acai core cooling is similar to coffee roasting process carried out in a rotary drier with forced circulation of hot air at a temperature in the range from 40 to 250 ° C in three distinct stages: 1st stage: with temperatures ranging from 40 to 180 ° C take almost 80% of the total time of the roasting of the stones and corresponds to the loss of water from the stone around 70 to 85%; 2nd phase: all free and interconnected water is evaporated and the temperature of the açaí kernels is raised to the start temperature of pyrolysis between 105 and 180 ° C; 3rd phase: the açaí seeds undergo pyrolysis, which is the roasting itself, under agitation in the roaster between 30 and 500 rpm at a temperature ranging between 160 and 250 ° C. Pyrolysis occurs with time varying between 3 and 30 minutes of roasting for each stage, which can be carried out in continuous or batch roasters. In the continuous roasters the açaí stones are loaded and unloaded continuously and transported slowly through a helical conveyor, with heating in this route and in the final stretch when the stones are continuously cooled with air circulation speed varying between 2 to 20 cm ² / minute . In batch roasters the açaí seeds are loaded and unloaded completely after one cycle

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Página 3 de 10 de torrefação e o resfriador funciona intermitentemente com a mesma variação de circulação de ar utilizada no caso de torrador contínuo. Em ambos os tipos o aquecimento pode ser direto (através de gases resultantes da combustão de um óleo especial) ou indireto (calor passa pelos caroços de açaí através da parede do tambor rotativo), onde o processo é mais lento e menos eficiente. Também pode ter aquecido por radiação ou mesmo por aquecimento elétrico.Page 3 of 10 roasting and the cooler works intermittently with the same variation of air circulation used in the case of continuous roaster. In both types, heating can be direct (through gases resulting from the combustion of a special oil) or indirect (heat passes through the açaí lumps through the wall of the rotating drum), where the process is slower and less efficient. It may also have been heated by radiation or even by electric heating.

Moagem dos caroços de açaí [005]. A moagem dos caroços de açaí é realizada em moinho ajustável para fazer um produto mais fino ou mais grosso, dependendo do rendimento de extrato desejável, sendo maior no caso de moagem em partículas pouco mais grossas que pó de café, pois, resulta em uma superfície maior das partículas de caroço e conduz a um rendimento de extração de sólidos solúveis mais alto. Pela mesma razão usa-se partículas com granulometria fina a média, já que partículas muito finas ou grossas demais quando postas na coluna de extração ocorre uma queda de pressão no extrator ao bombear a água resultando em entupimento dos filtros, consequentemente, os grânulos do caroço de açaí devem ter granulometria específica.Grinding of açaí seeds [005]. The grinding of açaí kernels is carried out in an adjustable mill to make a product thinner or thicker, depending on the desirable extract yield, being higher in the case of grinding into particles slightly thicker than coffee powder, as it results in a surface of the core particles and leads to a higher extraction yield of soluble solids. For the same reason particles with fine to medium granulometry are used, since particles that are too thin or too thick when placed in the extraction column, there is a pressure drop in the extractor when pumping the water resulting in clogging of the filters, consequently, the granules in the core of açaí must have specific granulometry.

Extração de sólidos solúveis [006]. A extração é realizada em plantas de extração sólido-líquido do tipo batch, com duas a 8 colunas ou perculadores e pré-aquecedor de água. Estes percoladores são unidos por meio de tubos (aço inoxidável) que permitem a condução do extrato de um para o outro sucessivamente. Também é aplicado sobre o sistema, por meio de tubos (aço inoxidável), vácuo, vapor, água fria ou quente e ar comprimido em cada um dos percoladores, que por sua vez, são providos de isolamento térmico. O rendimento de extração é expresso em porcentagem de materiais solúveis em água extraídos do caroço de açaí torrado e moído, caracterizado pela solubilidade possível em água com temperatura variando entre 0,001^oC e 250^oC. A extração dos sólidos solúveisExtraction of soluble solids [006]. The extraction is carried out in solid-liquid extraction plants of the batch type, with two to 8 columns or perculators and water pre-heater. These percolators are joined by tubes (stainless steel) that allow the extract to be passed from one to the other successively. It is also applied over the system, by means of tubes (stainless steel), vacuum, steam, cold or hot water and compressed air in each of the percolators, which in turn are provided with thermal insulation. The extraction yield is expressed as a percentage of water-soluble materials extracted from the roasted and ground açaí kernel, characterized by the possible solubility in water with a temperature ranging between 0.001 ^o C and 250 ^o C. The extraction of soluble solids

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Página 4 de 10 ocorre em temperatura de entrada do extrator variando entre 125 e 250^oC, a qual é mantida a uma pressão de 8 a 22 bars para prevenir ebulição, o que gera redução do rendimento de extração e perda de qualidade e aroma. Nessas condições o rendimento de extrato procedente da extração pode ser entre 12 a 25%, ou seja, entre 12 a 25% do caroço de açaí torrado e moído pode ser extraído com água e constitui o chamado extrato de caroço de açaí, similar ao extrato de café utilizado para a produção do café solúvel. Para uma maior qualidade sensorial, principalmente quanto ao aroma, o extrato do caroço de açaí ainda quente e que deixa a bateria de extração não é exposto ao ar antes que seja esfriado em trocador de calor de placas para evitar a evaporação das substâncias de aroma voláteis. Nessa etapa de resfriamento do extrato é possível realizar a recuperação de aroma volátil antes de ser enviado para a etapa de concentração, quando em condições frias e em sistema fechado o aroma é recuperado por condensação (aroma líquido), podendo depois ser incorporado ao extrato concentrado e que se encontrará parcialmente desaromatizado após a etapa de concentração, propiciando assim um pó solúvel de açaí (produto final) com maior retenção de aroma. Na sequência da recuperação de aromas e conseguinte resfriamento do extrato o mesmo deixa a área de extração bombeado em sistema fechado para um tanque de armazenamento, onde serão decantadas as suas impurezas grossas e alcatrões, os quais se presentes reduzem a qualidade do pó solúvel do extrato de açaí (produto final).Page 4 of 10 occurs at the extractor inlet temperature varying between 125 and 250 ^o C, which is maintained at a pressure of 8 to 22 bars to prevent boiling, which generates a reduction in extraction yield and loss of quality and aroma. Under these conditions the extract yield from the extraction can be between 12 to 25%, that is, between 12 to 25% of the roasted and ground açaí stone can be extracted with water and constitutes the so-called açaí stone extract, similar to the extract of coffee used for the production of soluble coffee. For greater sensory quality, especially in terms of aroma, the extract of the açaí stone, which is still hot and leaves the extraction battery, is not exposed to air before it is cooled in a plate heat exchanger to prevent evaporation of volatile aroma substances. . In this extract cooling stage, it is possible to recover the volatile aroma before being sent to the concentration stage, when in cold conditions and in a closed system the aroma is recovered by condensation (liquid aroma), which can then be incorporated into the concentrated extract. and that it will be partially disaromatized after the concentration stage, thus providing a soluble powder of açaí (final product) with greater aroma retention. Following the recovery of aromas and consequent cooling of the extract, it leaves the extraction area pumped in a closed system to a storage tank, where its thick impurities and tars will be decanted, which if present reduce the quality of the soluble extract powder. of açaí (final product).

Concentração do extrato [007]. A concentração é realizada em dois estágios, garantindo melhor retenção das substâncias aromáticas e voláteis. No primeiro estágio de concentração ocorre uma recuperação de aromas em um evaporador de simples efeito por meio da retirada dos compostos voláteis, os quais são nas sequências condensados para que possam ser reincorporados ao extrato de açaí desaromatizado depois de concentrado. No segundo estágio daExtract concentration [007]. The concentration is carried out in two stages, ensuring better retention of aromatic and volatile substances. In the first concentration stage there is a recovery of aromas in an evaporator of simple effect by removing the volatile compounds, which are in the condensed sequences so that they can be reincorporated into the de-aromatised açaí extract after being concentrated. In the second stage of

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Página 5 de 10 concentração ocorre a evaporação em evaporadores filme descendente ou de placas de múltiplo efeito. Esse processo utiliza-se temperaturas entre 40 e 80°C, portanto, inferiores ao ponto de ebulição da água, o que evita redução do atributo sensorial aroma do extrato. Nessa segunda fase do processo de concentração o extrato de açaí se encontra com percentuais de substâncias sólidas entre 12 e 25%, atingindo ao seu final em torno de 30 a 55% de sólidos. Acrescenta-se que o processo de concentração que se refere essa reivindicação pode ainda ser realizado além de evaporadores, em concentradores térmicos com sistema de centrifugação e também por crioconcentração. Com a etapa de concentração obtém-se um extrato concentrado entre 40 segundos a 5 minutos utilizando-se de temperaturas situadas no intervalo de que trata essa reivindicação sem que os compostos aromáticos se degradem.Page 5 of 10 concentration occurs evaporation in descending film evaporators or plates of multiple effect. This process uses temperatures between 40 and 80 ° C, therefore, lower than the boiling point of water, which avoids reducing the aroma sensory attribute of the extract. In this second phase of the concentration process the açaí extract is found with percentages of solid substances between 12 and 25%, reaching at the end around 30 to 55% solids. It should be added that the concentration process referred to in this claim can also be carried out in addition to evaporators, in thermal concentrators with a centrifugation system and also by cryoconcentration. With the concentration step, a concentrated extract is obtained between 40 seconds to 5 minutes using temperatures in the range covered by this claim without the aromatic compounds degrading.

Evaporação ou Secagem do extrato [008]. A evaporação ou secagem é realizada em sistema quente ou a frio. No processo a quente a secagem ocorre por atomização em sistema Spray Drying onde o extrato concentrado (30 a 55% de sólidos solúveis) de açaí é diluído com a quantidade adequada de extrato solúvel obtido na etapa de (4^a) Extração e constituído de 12 a 25% de substâncias sólidas solúveis, de forma que o mesmo atinja uma concentração entre 30 e 35% de substâncias sólidas, o qual é enviado ao atomizador do equipamento para proceder a secagem e de maneira a evitar o entupimento dos bicos atomizadores decorrentes de elevadas concentrações de sólidos no extrato. Nesse processo o extrato concentrado é diluído e bombeado até o bico atomizador localizado no topo da torre-spray, por onde o ar quente a uma temperatura entre 150 e 300^oC é soprado em fluxo paralelo ao extrato. Devido a elevadas temperaturas do ar quente o sistema apresenta uma umidade relativa do ambiente entre 4 e 6%. O extrato ao ser bombeado através do bico se divide em finas partículas úmidas e a água contida nessas partículas de extrato atomizado é evaporada duranteEvaporation or drying of the extract [008]. Evaporation or drying is carried out in a hot or cold system. In the hot process, drying occurs by spraying in a Spray Drying system where the concentrated extract (30 to 55% soluble solids) of açaí is diluted with the appropriate amount of soluble extract obtained in the (4 ^a ) Extraction step and consisting of 12 to 25% of soluble solid substances, so that it reaches a concentration between 30 and 35% of solid substances, which is sent to the equipment atomizer to proceed with drying and in order to avoid the clogging of atomizing nozzles due to high concentrations of solids in the extract. In this process, the concentrated extract is diluted and pumped to the atomizing nozzle located at the top of the spray tower, where the hot air at a temperature between 150 and 300 ^o C is blown in a flow parallel to the extract. Due to high hot air temperatures, the system has a relative humidity of between 4 and 6%. When the extract is pumped through the nozzle it divides into fine moist particles and the water contained in these atomized extract particles is evaporated during

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Página 6 de 10 seu trajeto através da câmara de secagem devido a propriedade do ar quente de absorver a umidade do material e evaporá-la. A maior parte do pó solúvel do caroço de açaí se acumula em um fundo cônico do spray-secador onde é resfriado (em sistemas de trocador placas 1 a 10^oC) até atingir a temperatura máxima de 35°C e então estocado, a uma umidade residual entre 2 e 8% e se encontra em textura em pó, podendo ser comercializado como está (em pó) ou submetido a etapa de aglomeração quando obtém textura granulada. No processo a frio a secagem ocorre sublimação através de liofilização em Freeze Drying em 3 fases distintas que compreendem a cristalização, a granulação e a secagem em temperaturas entre - 20^oC e - 80^oC. Para esse caso de secagem por congelamento o extrato que sai da etapa de concentração com de 30 a 55% de matérias sólidas é misturado com o extrato de 12 a 25% de matérias sólidas decorrentes da etapa de extração em quantidade necessária para que se atinja após a diluição uma porcentagem de 40% de matérias sólidas no extrato a ser desidratado/seco, o qual é enviado ao liofilizador após ser submetido a congelamento (entre -80 a -40^oC). O processo de liofilização do café foi desenvolvido para melhorar a qualidade do café solúvel. A liofilização é modo mais avançado de desidratação para a produção de café solúvel, logo, também para a produção de pó solúvel proveniente do caroço de açaí, pois, apresentam processos similares de obtenção, embora, com algumas alterações nos parâmetros de processo como tempo, temperatura e concentração de sólidos solúveis em algumas das etapas da produção. O produto seco por liofilização tem seu aroma retido em função das baixas temperaturas de desidratação e ausência de ar quente secante durante o processo desidratante. Concluindo a etapa de secagem por liofilização o extrato solúvel desidratado se encontra com umidade entre 2 e 8% e textura granulado, podendo ser embalado e comercializado como está (granulado) ou na forma moída, para a qual o mesmo é submetido a moagem fina em moinho coloidal ou qualquer outro moinho que implique em textura em pó, etapa essa necessária para ser utilizado como ingrediente da mistura para bebidaPage 6 of 10 its path through the drying chamber due to the property of hot air to absorb moisture from the material and evaporate it. Most of the soluble powder from the açaí kernel accumulates in a conical bottom of the spray-dryer where it is cooled (in plate exchanger systems 1 to 10 ^o C) until it reaches a maximum temperature of 35 ° C and then stored, at a residual humidity between 2 and 8% and is in powder texture, and can be sold as is (powder) or subjected to agglomeration step when it obtains granular texture. In the cold process the drying occurs sublimation through freeze drying in Freeze Drying in 3 distinct phases that include crystallization, granulation and drying at temperatures between - 20 ^o C and - 80 ^o C. For this case of freeze drying the extract leaving the concentration stage with 30 to 55% of solid matter is mixed with the extract of 12 to 25% of solid matter resulting from the extraction step in quantity necessary to reach a percentage of 40% of material after dilution solids in the extract to be dehydrated / dried, which is sent to the lyophilizer after being subjected to freezing (between -80 to -40 ^o C). The coffee freeze drying process was developed to improve the quality of soluble coffee. Lyophilization is the most advanced mode of dehydration for the production of soluble coffee, therefore, also for the production of soluble powder from the açaí seed, as they present similar processes of obtaining, although with some changes in the process parameters such as time, temperature and concentration of soluble solids in some of the production stages. The freeze-dried product has its aroma retained due to the low dehydration temperatures and the absence of hot drying air during the dehydration process. Completing the drying stage by lyophilization, the soluble dehydrated extract is found with humidity between 2 and 8% and granular texture, which can be packaged and sold as is (granulated) or in the ground form, for which it is subjected to fine grinding in colloid mill or any other mill that involves a powder texture, which step is necessary to be used as an ingredient in the drink mix

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Página 7 de 10 cappuccino proposta nesse objeto.Page 7 of 10 proposed cappuccino on this object.

Mistura e Diluição [009]. A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí (Euterpe oleracea Mart) é caracterizada quando na forma em pó por compreender as etapas de fabricação semelhantes ao processo de obtenção da mistura convencional para o preparo da bebida cappuccino, adicionando-se os ingredientes nas proporções de leite em pó (35 a 55%), extrato solúvel de açaí (3 a 15%) em substituição total ou parcial do café solúvel das diferentes espécies do gênero Coffea sp., sacarose e/ou sucralose (35 a 65%), gordura hidrogenada em pó (0,5 a 5%), cacau em pó (3 a 15%), canela em pó (0,1 a 2%), bicarbonato de sódio (0,05 a 2%), fosfato tricálcico (0,05 a 2%), carboximetilcelulose e/ou carragenas kappa II, Lambida e Iota e/ou goma xantana, goma guar, alginatos (0,5 a 4%) podendo ser adicionada de cravo da índia (0,01 a 2%) e outros ingredientes alimentícios, seguido de posterior homogeneização da mistura em pó. A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí pode se encontrar em pó para posterior reconstituição/diluição em água e/ou em leite integral, desnatado ou parcialmente desnatado, de modo que se dilua 20 gramas do produto para 100 mL água e/ou em leite integral, desnatado ou parcialmente desnatado, ou ainda pode se encontrar já diluída e pronta para o consumo em temperatura ambiente ou fria, submetidas a pasteurização ou a esterilização, com prazos de validade variando de 5 a 12 meses, dependendo dos seus processos e estado físico (em pó ou reconstituída e pronta para o consumo). A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí é caracterizada por poder ser comercializada refrigerada já diluída em água ou leite em integral, total ou parcialmente desnatado, e pronta para o consumo, após processo de pasteurização lenta ou rápida, com temperatura variando entre 60 a 75^oC, durante 12 segundos a 35 minutos. A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí é caracterizada por poder serMixing and Dilution [009]. The mixture for the preparation of cappuccino with a soluble extract of the açaí seed (Euterpe oleracea Mart) is characterized when in powder form by understanding the manufacturing steps similar to the process of obtaining the conventional mixture for the preparation of the cappuccino drink, adding the ingredients in the proportions of powdered milk (35 to 55%), soluble extract of açaí (3 to 15%) in total or partial replacement of soluble coffee of the different species of the genus Coffea sp., sucrose and / or sucralose (35 to 65%), hydrogenated fat powder (0.5 to 5%), cocoa powder (3 to 15%), cinnamon powder (0.1 to 2%), sodium bicarbonate (0.05 to 2%) , tricalcium phosphate (0.05 to 2%), carboxymethylcellulose and / or kappa II carrageenan, Lambida and Iota and / or xanthan gum, guar gum, alginates (0.5 to 4%) and cloves (0) , 01 to 2%) and other food ingredients, followed by subsequent homogenization of the powder mixture. The mixture for the preparation of cappuccino with soluble extract of the açaí seed can be found in powder for later reconstitution / dilution in water and / or in whole, skimmed or partially skimmed milk, so that 20 grams of the product are diluted to 100 mL water and / or whole milk, skimmed or partially skimmed, or it can still be diluted and ready for consumption at room or cold temperature, subjected to pasteurization or sterilization, with expiration dates varying from 5 to 12 months, depending on processes and physical condition (powdered or reconstituted and ready for consumption). The mixture for the preparation of cappuccino with soluble extract of the açaí kernel is characterized by being able to be sold refrigerated, already diluted in water or whole or partially skimmed milk, and ready for consumption, after a slow or fast pasteurization process, with temperature ranging from 60 to 75 ^o C, for 12 seconds to 35 minutes. The mixture for the preparation of cappuccino with soluble extract of açaí kernel is characterized by being able to be

Petição 870190043664, de 09/05/2019, pág. 19/24Petition 870190043664, of 05/09/2019, p. 19/24

Página 8 de 10 comercializada em temperatura ambiente já diluída em água ou em leite integral, total ou parcialmente desnatado, acondicionada em embalagem asséptica e pronta para o consumo, após processo de esterilização comercial, com temperatura superior a 121^oC, durante 15 a 45 minutos em pressão que pode variar de 1,3 a 1,8 kg/cm² Page 8 of 10 marketed at room temperature already diluted in water or whole milk, wholly or partially skimmed, packed in aseptic packaging and ready for consumption, after a commercial sterilization process, with a temperature above 121 ^o C, for 15 to 45 minutes under pressure that can vary from 1.3 to 1.8 kg / cm ²

Embalagem [010]. A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí é caracterizada por poder ser embalada em embalagens primárias metálicas ou laminadas, plásticas ou de vidro. No caso de acondicionamento em material plástico o mesmo deve apresentar estrutura polimérica de alta densidade e boa distribuição da massa molar evitando a perda de compostos aromáticos e a difusão de água e de oxigênio e/ou outros gases para o interior da embalagem. De preferência, a mistura em pó de que trata esse objeto ou a bebida pronta para o consumo devem ser embaladas ao abrigo da luz, o que evita a oxidação lipídica e de pigmentos que conferem a cor marrom claro a marrom escuro. Quando em pó o produto tem prazo de validade máximo de 12 meses, enquanto que na forma líquida e pronto para o consumo o produto tem prazo de validade máximo de 8 meses, acondicionados corretamente. Pode ser comercializada quando em pó e antes da sua reconstituição, no varejo ou para ser utilizado em processos industriais.Packaging [010]. The mixture for the preparation of cappuccino with soluble extract of the açaí stone is characterized by being able to be packaged in primary metallic or laminated, plastic or glass packaging. In the case of packaging in plastic material, it must have a high density polymer structure and good molar mass distribution, avoiding the loss of aromatic compounds and the diffusion of water and oxygen and / or other gases into the package. Preferably, the powder mixture treated by this object or the drink ready for consumption should be packaged in the dark, which prevents lipid oxidation and pigments that give a light brown to dark brown color. When powdered the product has a maximum shelf life of 12 months, while in liquid form and ready for consumption the product has a maximum shelf life of 8 months, packaged correctly. It can be sold when powdered and before reconstitution, at retail or for use in industrial processes.

Rotulagem [011]. A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí é caracterizada por poder apresentar no rótulo quando for constituída de 100% de extrato solúvel de açaí em substituição total ao café solúvel a seguinte denominação: “Mistura descafeinada para o preparo de Cappuccino”.Labeling [011]. The mixture for the preparation of cappuccino with soluble extract of açaí kernel is characterized by being able to present on the label when it consists of 100% soluble extract of açaí in total substitution to soluble coffee the following name: “Decaffeinated mixture for the preparation of Cappuccino ”.

Características Físico-químicas [012]. A mistura para o preparo de cappuccino com extrato solúvel do caroço dePhysico-chemical characteristics [012]. The mixture for the preparation of cappuccino with soluble extract of the

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Página 9 de 10 açaí é caracterizada por apresentar as seguintes características físicoquímicas: a) umidade: máximo de 3,5%; b) sacarose: máximo 65%; c) proteína: mínimo de 9,0%. As análises físico-químicas são submetidas conforme metodologia descrita no manual do Instituto Adolfo Lutz (2008).Page 9 of 10 açaí is characterized by having the following physicochemical characteristics: a) humidity: maximum 3.5%; b) sucrose: maximum 65%; c) protein: minimum of 9.0%. The physical-chemical analyzes are submitted according to the methodology described in the manual of the Instituto Adolfo Lutz (2008).

Características Microscópicas e Microbiológicas [013]. A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí é caracterizada por apresentar as seguintes características microscópicas: a) Ausência de sujidades, parasitos e larvas. A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí é caracterizada por apresentar as seguintes características microbiológicas quando em pó ou após sua reconstituição, ou seja, na forma líquida pronta para o consumo: a) Salmonela sp.: ausência em 25 gramas do produto; b) Bacillus cereus: 5,0x10²UFC/g do produto, Coliformes termotolerantes: < 3 NMP/g do produto; c) Estafilococos coagulase positiva 1,0x10¹ UFC/g do produto. Antes da realização das análises sensoriais, é necessário a realização do teste de esterilidade comercial, que é de acordo com os procedimentos descritos no capítulo XX da Instrução Normativa N.62, do Ministério da Agricultura, Pecuária e Abastecimento (BRASIL, 2003).Microscopic and Microbiological Features [013]. The mixture for the preparation of cappuccino with soluble extract of the açaí stone is characterized by presenting the following microscopic characteristics: a) Absence of dirt, parasites and larvae. The mixture for the preparation of cappuccino with soluble extract of the açaí stone is characterized by presenting the following microbiological characteristics when in powder or after its reconstitution, that is, in liquid form ready for consumption: a) Salmonela sp .: absence in 25 grams of the product; b) Bacillus cereus: 5.0x10 ² CFU / g of the product, Thermotolerant coliforms: <3 NMP / g of the product; c) Coagulase positive staphylococci 1.0x10 ¹ CFU / g of the product. Before conducting sensory analyzes, it is necessary to perform the commercial sterility test, which is in accordance with the procedures described in chapter XX of Normative Instruction N.62, of the Ministry of Agriculture, Livestock and Supply (BRASIL, 2003).

Atributos Sensoriais [014]. A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí é caracterizada por se constituir uma bebida com atributos sensoriais como sabor, odor, cor, corpo, cremosidade, formação de espuma e impressão global sem diferença significativa entre a bebida cappuccino. A mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí é caracterizada por apresentar as seguintes características - a) aspecto: pó ou pronto para o consumo na forma líquida; b) cor: marrom claro a marrom escuro; c) Aroma/cheiro: característico da bebida cappuccino; d) Sabor: característico da bebida cappuccino; d) textura: fina granulometria quando em pó e quando naSensory Attributes [014]. The mixture for the preparation of cappuccino with soluble extract of the açaí stone is characterized by constituting a drink with sensory attributes such as taste, odor, color, body, creaminess, foaming and overall impression without significant difference between the cappuccino drink. The mixture for the preparation of cappuccino with soluble extract of the açaí stone is characterized by the following characteristics - a) appearance: powder or ready for consumption in liquid form; b) color: light brown to dark brown; c) Aroma / smell: characteristic of the cappuccino drink; d) Taste: characteristic of the cappuccino drink; d) texture: fine granulometry when in powder and when in

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Página 10 de 10 forma líquida cremosa, encorpada e espumante. Os testes sensoriais são realizados conforme instruções contidas no Manual do Instituto Adolfo Lutz (2008).Page 10 of 10 creamy, full-bodied and sparkling liquid form. Sensory tests are performed according to instructions contained in the Manual of Instituto Adolfo Lutz (2008).

Claims

REINVENTIONS

1. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ CORE (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by being a soluble powder mixture consisting of powdered milk (35 to 55%), soluble extract of açaí (3 to 15%) in total or partial replacement of soluble coffee of the different species of the genus Coffea sp., sucrose and / or sucralose (35 to 65%), hydrogenated fat in powder (0.5 to 5%), cocoa powder (3 to 15%), cinnamon powder (0.1 to 2%), sodium bicarbonate (0.05 to 2%), tricalcium phosphate (0.05 to 2%), carboxymethylcellulose and / or kappa carrages II, Lambida and Iota and / or xanthan gum, guar gum, alginates (0.5 to 4%) and cloves (0.01 to 2%) and other food ingredients, which do not detract from the sensory characteristics of the cappuccino drink.

2. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ Kernel (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by constituting a drink with sensory attributes such as taste, odor, color, body, creaminess, foam formation and overall impression with no significant difference between the cappuccino drink.

3. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ CORN (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by being able to be commercialized in the form of a powder mixture for consumption after dilution in hot or cold water or milk ; The dilution is carried out with the addition of 20 grams of the powdered product in 100 ml of water or whole milk, skimmed or partially skimmed, cold or hot.

4. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ CORN (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by being able to be commercialized

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Page 2 of 9 refrigerated, already diluted in water or whole milk, wholly or partially skimmed, and ready for consumption, after a slow or fast pasteurization process, with temperature varying between 60 to 75 ^o C, for 12 seconds to 35 minutes.

5. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ CORE (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by being able to be commercialized at room temperature already diluted in water or in whole, partially or skimmed milk, conditioned in aseptic packaging and ready for consumption, after a commercial sterilization process, with a temperature above 121 ^o C, for 15 to 45 minutes under pressure that can vary from 1.3 to 1.8 kg / cm ² .

6. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ Kernel (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by presenting the following characteristics - a) aspect: powder or ready for consumption in liquid form; b) color: light brown to dark brown; c) Aroma / smell: characteristic of the cappuccino drink; d) Taste: characteristic of the cappuccino drink; d) texture: fine granulometry when powdered and when in creamy, full-bodied and sparkling liquid form.

7. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ Kernel (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by presenting the following physical-chemical characteristics - a) humidity: maximum 3.5%; b) sucrose: maximum 65%; c) protein: minimum 9.0%.

8. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ Kernel (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by presenting the following microscopic characteristics: a) Absence of dirt, parasites and larvae.

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9. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT OF THE AÇAÍ CORN (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by presenting the following microbiological characteristics when in powder or after its reconstitution, that is, in liquid form ready for consumption: a) Salmonella sp .: absence in 25 grams of the product; b) Bacillus cereus: 5.0x10 ² CFU / g of the product, Thermotolerant coliforms: <3 NMP / g of the product; c) Coagulase positive staphylococci 1.0x10 ¹ CFU / g of the product.

10. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ Kernel (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by being able to present on the label when it consists of 100% soluble extract of açaí in total substitution to soluble coffee the following denomination: “Decaffeinated mixture for the preparation of Cappuccino”.

11. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT OF THE AÇAÍ CORE (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized when in powder form by understanding the manufacturing steps similar to the process of obtaining the conventional mixture for the preparation of the cappuccino drink, adding the ingredients in the proportions described in claim 1, followed by further homogenization of the powder mixture.

12. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT OF THE AÇAÍ CORE (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING it, characterized when in the liquid form by understanding the manufacturing steps of claim 11, followed by its thermal processes after reconstitution with water or milk, under the conditions of time, temperature, pressure and subsequent conditioning referred to in claims 4 and 5.

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13. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT OF THE AÇAÍ CORE (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by being constituted among other ingredients of SOLUBLE EXTRACT OF THE AÇAÍ CORE (Euterpe oleracea Mart), which is obtained through the following process - (1st Step) receiving, cleaning and drying the acai kernels: (a) after removal of the acai pulp, the still wet lumps and containing felt and silicate are dried in a rotary dryer with air forced hot for 6 to 30 hours, in temperatures that can vary between 105 to 230 ^o C, obtaining at the end of the process product with humidity between 4 and 12% and expiration date of 12 to 36 months at room temperature and stored in bulk in silos or packed in special bags for storage of dry cereal grains;

(b) after removing the pulp from the açaí, the still moist seeds go to a coffee peeler machine or other similar equipment to remove their felts and silicate, when they are subsequently subjected to static drying and placed in trays of an oven with hot air circulation at temperatures ranging from 60 to 150 ^o C for 6 to 30 hours, obtaining at the end of the process a product with humidity between 4 and 12% and a shelf life of 12 to 36 months at room temperature and stored in bulk in silos or packed in special bags for storage of dry cereal grains; (2nd Stage) Roasting and Cooling of açaí pits: similar to the coffee roasting process, performed in a rotary dryer with forced circulation of hot air at a temperature that can vary from 40 to 250 ^o C, in three distinct phases - 1st phase : with temperatures ranging between 40 and 180 ° C it takes almost 80% of the total time of roasting the stones and corresponds to the loss of water from the stone around 70 to 85%; 2nd phase: all free and interconnected water is evaporated and the temperature of the açaí kernels is raised to the start temperature of pyrolysis between 105 and 180 ° C; 3rd phase: the açaí kernels undergo pyrolysis, which is the roasting itself, under agitation in the roaster between 30 and 500 rpm at a temperature ranging between 160 and 250 ° C; Pyrolysis occurs with time varying for each step between 3 and 30 minutes of toasting, which can be carried out in continuous or discontinuous roasters; In continuous roasters the açaí seeds are loaded and

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Page 5 of 9 unloaded continuously and transported slowly through a helical conveyor, with heating in this route and in the final stretch when the lumps are cooled continuously with air circulation speed varying between 2 to 20 cm ² / minute; In batch roasters the açaí pits are loaded and unloaded completely after a roasting cycle and the chiller works intermittently with the same variation of air circulation used in the case of a continuous roaster; In both types, heating can be direct (through gases resulting from the combustion of a special oil) or indirect (heat passes through the açaí cores through the wall of the rotating drum), where the process is slower and less efficient; It may also have been heated by radiation or even by electric heating; (3rd Step) grinding the acai kernels: held in adjustable mill to make a thinner or thicker product, depending on the desired extract yield is higher in the case of grinding in a little coarser particles of coffee powder, then, results in a larger surface of the seed particles and leads to a higher extraction yield of soluble solids; For the same reason particles with fine to medium granulometry are used, since particles that are too thin or too thick when placed in the extraction column, there is a pressure drop in the extractor when pumping the water resulting in clogging of the filters, consequently, the granules in the core of açaí must have specific granulometry, as described in this claim; (4th Step) Extraction of soluble solids: carried out in solid-liquid extraction plants of the batch type, with two to 8 columns or perculators and water pre-heater; These percolators are joined by means of tubes (stainless steel) that allow the extract to be passed from one to the other successively; It is also applied on the system, by means of tubes (stainless steel), vacuum, steam, cold or hot water and compressed air in each of the percolators, which in turn are provided with thermal insulation; The extraction yield is expressed as a percentage of water-soluble materials extracted from the roasted and ground açaí kernel according to claims 2 and 3; The extraction of soluble solids occurs at the extractor inlet temperature varying between 125 and 250 ^o C, which is maintained at a pressure of 8 to 22 bars to prevent boiling, which reduces the extraction yield and

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Page 6 of 9 loss of quality and aroma; Under these conditions the extract yield from the extraction can be between 12 to 25%, that is, between 12 to 25% of the roasted and ground açaí stone can be extracted with water and constitutes the so-called açaí stone extract, similar to the extract of coffee used for the production of soluble coffee; For greater sensory quality, especially in terms of aroma, the extract of the açaí stone, which is still hot and leaves the extraction battery, is not exposed to air before it is cooled in a plate heat exchanger to prevent evaporation of volatile aroma substances. ; In this extract cooling stage, it is possible to recover the volatile aroma before being sent to the concentration stage, when in cold conditions and in a closed system the aroma is recovered by condensation (liquid aroma), which can then be incorporated into the concentrated extract. and that it will be partially disarmed after the concentration step, thus providing a soluble powder of açaí (final product) with greater aroma retention; Following the recovery of aromas and consequent cooling of the extract, it leaves the extraction area pumped in a closed system to a storage tank, where its thick impurities and tars will be decanted, which if present reduce the quality of the soluble extract powder. açaí (final product); (Step 5) Extract Concentration: performed in two stages, ensuring better retention of volatile and aromatic substances; In the first concentration stage there is a recovery of aromas in a simple effect evaporator by removing the volatile compounds, which are in the condensed sequences so that they can be reincorporated into the de-aromatised açaí extract after being concentrated; In the second stage of concentration, evaporation occurs in descending film evaporators or multiple effect plates; This process uses temperatures between 40 and 80 ° C, therefore, lower than the boiling point of water, which avoids reducing the aroma sensory attribute of the extract; In this second phase of the concentration process the açaí extract is found with percentages of solid substances between 12 and 25%, reaching at the end around 30 to 55% solids; It is added that the concentration process referred to in this claim can also be carried out in addition to evaporators, in thermal concentrators with a centrifugation system and

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Page 7 of 9 also by crioconcentration; With the concentration step, a concentrated extract is obtained between 40 seconds to 5 minutes using temperatures in the range covered by this claim without the aromatic compounds degrading; (Step 6) Evaporation of the extract or drying: performed in hot or cold system; In the hot process, drying occurs by spraying in a Spray Drying system where the concentrated extract (30 to 55% soluble solids) of açaí is diluted with the appropriate amount of soluble extract obtained in the (4a) Extraction step and consisting of 12 to 25% soluble solid substances, so that it reaches a concentration between 30 and 35% of solid substances, which is sent to the equipment's atomizer to dry and in order to avoid the clogging of atomizing nozzles due to high concentrations of solids in the extract; In this process, the concentrated and diluted extract is pumped to the atomizing nozzle located at the top of the spray tower, where the hot air at a temperature between 150 and 300 ^o C is blown in a flow parallel to the extract; Due to the high temperatures of the hot air, the system presents a relative humidity of the environment between 4 and 6%; When the extract is pumped through the nozzle, it divides into fine moist particles and the water contained in these atomized extract particles is evaporated during its path through the drying chamber due to the hot air's ability to absorb the material's moisture and evaporate it; Most of the soluble powder from the açaí pit accumulates in a conical bottom of the spray-dryer where it is cooled (in plate changer systems 1 to 10 ^o C) until it reaches a maximum temperature of 35 ^o C and then stored, at a residual humidity between 2 and 8% and there is no powder texture, which can be sold as is (powder) or subjected to agglomeration step when granular texture is obtained; In the cold process, drying occurs with sublimation through freeze drying in Freeze Drying in 3 distinct phases that include crystallization, granulation and drying at temperatures between - 20 ^o C and - 80 ^o C; For this freeze-drying case, the extract that leaves the concentration stage with 30 to 55% of solid matter is mixed with the extract of 12 to 25% of solid matter resulting from the extraction step in the amount necessary to reach after dilution a percentage of 40% of solids in the extract to be dehydrated / dried, the

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Page 8 of 9 which is sent to the freeze dryer after being subjected to freezing (between -80 to 40 ^o C); Lyophilization is the most advanced mode of dehydration for the production of soluble coffee, therefore, also for the production of soluble powder from the açaí seed, as they present similar processes of obtaining, although, with some changes in the process parameters such as time , temperature and concentration of soluble solids in some of the production stages; The freeze-dried product has its aroma retained due to the low temperatures of dehydration and the absence of drying hot air during the dehydration process; Completing the drying stage by lyophilization, the soluble dehydrated extract is found with humidity between 2 and 8% and granular texture, which can be packaged and sold as is (granulated) or in the ground form, for which it is subjected to fine grinding in colloid mill or any other mill that involves powder texture, a step necessary to be used as an ingredient in the proposed cappuccino drink mix in this object.

14. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ CORE (Euterpe oleracea Mart), AND ITS PROCESS OF OBTAINING, characterized by being able to be packaged in primary metallic or laminated, plastic or glass packaging; In the case of packaging in plastic material, it must have a high density polymer structure and good molar mass distribution, avoiding the loss of aromatic compounds and the diffusion of water and oxygen and / or other gases into the package; Preferably, the powder mixture treated by this object or the drink ready for consumption should be packaged in the dark, which prevents lipid oxidation and pigments that give a light brown to dark brown color; When powdered, the product has a maximum shelf life of 12 months, while in liquid form and ready for consumption the product has a maximum shelf life of 8 months, packaged correctly.

15. MIXTURE FOR THE PREPARATION OF CAPPUCCINO WITH SOLUBLE EXTRACT FROM THE AÇAÍ CORN (Euterpe oleracea Mart), AND ITS

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PROCESS OF OBTAINING, characterized by being able to be commercialized when in powder and before its reconstitution, in the retail or to be used in industrial processes.