BR102018072253A2 - FOOD BAR FORMULATION - Google Patents
FOOD BAR FORMULATION Download PDFInfo
- Publication number
- BR102018072253A2 BR102018072253A2 BR102018072253-0A BR102018072253A BR102018072253A2 BR 102018072253 A2 BR102018072253 A2 BR 102018072253A2 BR 102018072253 A BR102018072253 A BR 102018072253A BR 102018072253 A2 BR102018072253 A2 BR 102018072253A2
- Authority
- BR
- Brazil
- Prior art keywords
- cashew
- food bar
- food
- whey
- anacardium occidentale
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 239000000203 mixture Substances 0.000 title claims abstract description 18
- 238000009472 formulation Methods 0.000 title claims abstract description 14
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 34
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 21
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 21
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 19
- 244000021150 Orbignya martiana Species 0.000 claims abstract description 18
- 235000014643 Orbignya martiana Nutrition 0.000 claims abstract description 18
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000001274 Anacardium occidentale Nutrition 0.000 claims abstract description 15
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 15
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 15
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000020224 almond Nutrition 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
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- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 8
- 239000011230 binding agent Substances 0.000 claims abstract description 8
- 239000006071 cream Substances 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 235000004456 Manihot esculenta Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000011187 glycerol Nutrition 0.000 claims abstract description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 4
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims abstract description 3
- 239000002600 sunflower oil Substances 0.000 claims abstract description 3
- 239000000956 alloy Substances 0.000 claims description 7
- 229910045601 alloy Inorganic materials 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 5
- 230000004520 agglutination Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 241000693997 Anacardium Species 0.000 claims 1
- 235000001271 Anacardium Nutrition 0.000 claims 1
- 241000209094 Oryza Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000001953 sensory effect Effects 0.000 abstract description 9
- 239000005415 artificial ingredient Substances 0.000 abstract description 4
- 239000010794 food waste Substances 0.000 abstract description 3
- 230000002906 microbiologic effect Effects 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 3
- 241000256844 Apis mellifera Species 0.000 abstract 2
- 239000000047 product Substances 0.000 description 15
- 238000004519 manufacturing process Methods 0.000 description 9
- 238000012545 processing Methods 0.000 description 7
- 238000011161 development Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000012182 cereal bars Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 244000075850 Avena orientalis Species 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical group 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 241000609240 Ambelania acida Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
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- 239000010905 bagasse Substances 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 230000008260 defense mechanism Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000005739 manihot Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
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- 229910052711 selenium Inorganic materials 0.000 description 1
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- 239000010935 stainless steel Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
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- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940075430 wheat dextrin Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
- A23V2250/54252—Whey protein
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
a presente invenção compreende uma formulação de barra alimentícia, para consumo humano, com alto valor nutricional, com qualidade sensorial e microbiológica, de baixo custo e que contribui para a redução do desperdício de alimentos. a dita formulação é composta de pasta a base de soro de leite e pedúnculo do caju (anacardium occidentale l.), amêndoa de caju (anacardium occidentale l.), pó do mesocarpo de babaçu (attalea speciosa), gergelim creme (sesamum indicum l), flocos de arroz (oryza sativa) e uma liga aglutinante composta de mel de abelha (apis melífera), fécula de mandioca (manihot esculenta), óleo de girassol (helianthus annuus) e água. além desses ingredientes supracitados, é também utilizado 1% de glicerina bidestilada, sendo o único ingrediente artificial adicionado.the present invention comprises a food bar formulation, for human consumption, with high nutritional value, with sensory and microbiological quality, of low cost and which contributes to the reduction of food waste. said formulation is composed of paste based on whey and cashew stalk (anacardium occidentale l.), cashew almond (anacardium occidentale l.), babassu mesocarp powder (attalea speciosa), cream sesame (sesamum indicum l ), rice flakes (oryza sativa) and a binder made up of bee honey (honey bee), cassava starch (manihot esculenta), sunflower oil (helianthus annuus) and water. in addition to the aforementioned ingredients, 1% bidistilled glycerin is also used, being the only artificial ingredient added.
Description
“FORMULAÇÃO DE BARRA ALIMENTÍCIA”“FOOD BAR FORMULATION”
[001] A presente invenção trata-se do desenvolvimento de uma formulação de barra alimentícia, utilizando como matéria-prima o soro do leite e o pedúnculo do caju (Anacardium occidentale L_), considerados resíduos derivados do processamento industrial de produtos da região Norte e Nordeste do Brasil.[001] The present invention is about the development of a food bar formulation, using milk whey and cashew stalk (Anacardium occidentale L_) as raw material, considered residues derived from the industrial processing of products from the North and Northeast of Brazil.
[002] No Brasil, as barras de cereais foram introduzidas em 1992. A princípio, não tiveram boa aceitação pelos consumidores; foram direcionadas, inicialmente, aos adeptos de esportes radicais; mas, após alguns anos, com a crescente busca por lanches e alimentos prontos para o consumo, o mercado de barras alimentícias cresce cerca de 20% ao ano, causando interesse de grandes indústrias alimentícias (FREITAS, D. G.C.; MORETTI, R. H. Caracterização e avaliação sensorial de barra de cereais de elevado teor protéico e vitamínico. Ciência e Tecnologia de Alimentos, v. 26, n. 2, p. 318-324, 2006.; GUTKOSKl, L. C. et al. Desenvolvimento de barras de cereais à base de aveia com alto teor de fibra alimentar. Ciência e Tecnologia de Alimentos, v. 27, n. 2, p. 355-363, 2007). Acredita-se, que o mercado nacional de barras alimentícias movimenta dezenas de milhões de dólares todos os anos entre um público seleto, mas significativo, de consumidores (OLIVEIRA, C. F. P. et al. Desenvolvimento, avaliação sensorial e físico-química de barra de cereal de caju. Revista Brasileira de Tecnologia Agroindustrial, v. 7, n. 1, p. 934-942, 2013; FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS - FAO. Faostat: production/crops - seed sesame. FAO, 2015. Disponível em: <http://faostat3.fao.Org/browse/Q/QC/E>. Acesso em: 14 out. 2016).[002] In Brazil, cereal bars were introduced in 1992. At first, they were not well accepted by consumers; were initially targeted at extreme sports fans; but, after some years, with the growing search for snacks and ready-to-eat foods, the market for food bars grows about 20% per year, causing interest from large food industries (FREITAS, DGC; MORETTI, RH Characterization and sensory evaluation of cereal bars with high protein and vitamin content. Food Science and Technology, v. 26, n. 2, pp. 318-324, 2006 .; GUTKOSKl, LC et al. Development of oat-based cereal bars with high content of dietary fiber (Food Science and Technology, v. 27, n. 2, p. 355-363, 2007). It is believed that the national market for food bars moves tens of millions of dollars every year among a select but significant audience of consumers (OLIVEIRA, CFP et al. Development, sensory and physical-chemical evaluation of cereal bars of Brazilian Revista de Tecnologia Agroindustrial, v. 7, n. 1, p. 934-942, 2013; FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS - FAO. Faostat: production / crops - seed sesame. FAO, 2015. Available at : <http://faostat3.fao.Org/browse/Q/QC/E>. Accessed on: Oct 14, 2016).
[003] Assim, para a elaboração de novos produtos ou para agregar valor nutricional aos já existentes, estratégias para o aproveitamento de matérias-primas originárias dos resíduos da indústria alimentícia vêm se destacando. Essa prática é importante não só pelo incremento das características nutritivas e sensoriais dos alimentos, mas também pelas questões econômicas e ambientais envolvidas (AMBROSIO-UGRI, M. C. B.; RAMOS, A. C. H. Elaboração de barra de cereais com substituição parcial[003] Thus, for the elaboration of new products or to add nutritional value to the existing ones, strategies for the use of raw materials originating from the residues of the food industry have been highlighted. This practice is important not only because of the increase in the nutritional and sensory characteristics of the food, but also because of the economic and environmental issues involved (AMBROSIO-UGRI, M. C. B .; RAMOS, A. C. H. Development of a cereal bar with partial replacement
Petição 870180145665, de 29/10/2018, pág. 8/33Petition 870180145665, of 10/29/2018, p. 8/33
2/7 de aveia por farinha da casca de maracujá. Revista Tecnológica, v. 1, n. 21, p. 69-76, 2012; OLIVEIRA, C. F. P. et al. Desenvolvimento, avaliação sensorial e físico-química de barra de cereal de caju. Revista Brasileira de Tecnologia Agroindustrial, v. 7, n. 1, p. 934-942, 2013).2/7 of oats for passion fruit peel flour. Technological Review, Vol. 1, n. 21, p. 69-76, 2012; OLIVEIRA, C. F. P. et al. Development, sensory and physical-chemical evaluation of a cashew cereal bar. Revista Brasileira de Tecnologia Agroindustrial, v. 7, n. 1, p. 934-942, 2013).
[004] Considerando as diversas possibilidades de utilização dos subprodutos e resíduos da agroindústria, além da redução do desperdício, o objetivo da presente invenção é formular um alimento cuja composição se dá a partir do uso de ingredientes ainda pouco explorados, com boa qualidade nutricional, sensorial, microbiológica e de baixo custo, por meio da otimização dos ingredientes considerados produtos regionais, a fim de atender a uma demanda crescente de consumidores que buscam por alimentos saudáveis e de fácil consumo.[004] Considering the various possibilities of using by-products and residues from the agribusiness, in addition to reducing waste, the objective of the present invention is to formulate a food whose composition is based on the use of ingredients that have not been explored yet, with good nutritional quality, sensory, microbiological and low cost, through the optimization of ingredients considered regional products, in order to meet a growing demand from consumers looking for healthy and easy-to-eat foods.
[005] As formulações das barras alimentícias atuais são desenvolvidas a partir de ingredientes artificiais, unidos por um sistema aglutinante também artificial, como visto no método de produção de barras fitness da patente RU 2595455; na patente US 20060045937, que sugeriu um snack ou outra barra com duas camadas de enchimento utilizando pasta de amendoim, e na produção de snacks com um revestimento expandido, crocante e com dextrina de trigo da patente US 20060088628. Mas, algumas patentes sugeriram técnicas de formulações de barras alimentícias correlacionadas à presente invenção, como: barra de cereais enriquecida com feijão-caupi, fibra de caju, mel e castanha de caju (BR 10 2014 016987 3); barra com utilização de proteínas da soja, do leite, do arroz e da ervilha (US 20040166203); método de produção de barra nutritiva com baixo teor calórico a partis da formação de um núcleo a base de proteínas do leite, de leguminosas e de caseína ácida (RU 2586529), e barras alimentícia utilizando isolado de proteína de soro de leite e proteína de soro de leite hidrolisada (MX 2007006398); e composição aglutinante de alimentos constituída de água, de gordura e de uma mistura de sacarose e açúcar não cristalizável parcialmente caramelizado (US 4784867).[005] The formulations of the current food bars are developed from artificial ingredients, joined by a binder system also artificial, as seen in the production method of fitness bars of the patent RU 2595455; in US patent 20060045937, which suggested a snack or other bar with two layers of filling using peanut butter, and in the production of snacks with an expanded, crispy coating and with wheat dextrin of US patent 20060088628. However, some patents suggested techniques of formulations of food bars related to the present invention, such as: cereal bar enriched with cowpea, cashew fiber, honey and cashew nuts (BR 10 2014 016987 3); bar with the use of soy, milk, rice and pea proteins (US 20040166203); production method of low calorie nutritious bar from the formation of a nucleus based on milk proteins, legumes and acid casein (RU 2586529), and food bars using whey protein isolate and whey protein hydrolyzed milk (MX 2007006398); and binder composition of food consisting of water, fat and a mixture of sucrose and partially caramelized non-crystallized sugar (US 4784867).
[006] Geralmente, os sistemas aglutinantes (ligas) utilizados nas barras alimentícias atuais são à base de xaropes de milho e outros[006] Generally, the binder systems (alloys) used in current food bars are based on corn syrups and others
Petição 870180145665, de 29/10/2018, pág. 9/33Petition 870180145665, of 10/29/2018, p. 9/33
3/7 ingredientes adquiridos de forma artificial. A importância da utilização de “ligas para alimentos, adquiridas através de ingredientes naturais, com isenção de fórmulas artificiais, atendem tanto à tendência alimentar quanto à economia mundial, já que para a sua elaboração não há a necessidade de produtos onerosos. A utilização de ingredientes não artificiais, além de serem naturais e de baixo custo, também refletem na redução do desperdício alimentar, já que se passa a combinar ingredientes anteriormente descartados em razão da procura reduzida destes.3/7 ingredients acquired artificially. The importance of using “food alloys, acquired through natural ingredients, with no artificial formulas, meets both the food trend and the world economy, since for its preparation there is no need for expensive products. The use of non-artificial ingredients, in addition to being natural and low cost, also reflects in the reduction of food waste, since it starts to combine ingredients previously discarded due to their reduced demand.
[007] Desta forma, a presente invenção diferencia-se de todas no estado da arte por ser elaborada com produtos naturais, como: pasta a base de soro de leite e pedúnculo de caju (Anacardium occidentale L), amêndoa de caju (Anacardium occidentale L), pó do mesocarpo de babaçu (Attalea speciosa), gergelim creme (Sesamum indicum L) e flocos de arroz (Oryza sativa); e uma liga aglutinante natural à base de mel de abelha (Apis mel if era) escuro, fécula de mandioca (Manihot esculenta), óleo de girassol (Helianthus annuus) e água. São ingredientes geralmente sub utilizados pelas indústrias e/ou comercializados por um preço muito baixo. Além dos ingredientes supracitados, é também utilizado 1% de glicerina bidestilada, sendo o único ingrediente artificial adicionado à barra alimentícia, por ser essencial para reduzir a umidade e aumentar a vida de prateleira do produto, tornando-o viável economicamente.[007] In this way, the present invention differs from all others in the state of the art in that it is made with natural products, such as: whey based paste and cashew stalk (Anacardium occidentale L), cashew almond (Anacardium occidentale L), babassu mesocarp powder (Attalea speciosa), cream sesame (Sesamum indicum L) and rice flakes (Oryza sativa); and a natural binding binder based on dark bee honey (Apis mel if era), cassava starch (Manihot esculenta), sunflower oil (Helianthus annuus) and water. Ingredients are generally under used by industries and / or sold for a very low price. In addition to the aforementioned ingredients, 1% double-distilled glycerin is also used, being the only artificial ingredient added to the food bar, as it is essential to reduce moisture and increase the product's shelf life, making it economically viable.
[008] O soro de leite é um resíduo da indústria de laticínios que vem despertando o interesse por suas potencialidades nutricional, funcional e econômica. O soro é o líquido residual proveniente da coagulação do leite utilizado na fabricação de queijos ou de caseína, e corresponde a aproximadamente 90% do volume do leite, dependendo do tipo de queijo processado, sendo subutilizado pelas indústrias de laticínios e decartado direto no meio ambiente. Além disso, estudos têm atribuído ao soro de leite propriedades funcionais fisiológicas capazes de produzir um importante controle na modulação do metabolismo e nos mecanismos de defesa dos organismos humanos. Esses efeitos podem estar relacionados ao fato de que no soro estão presentes proteínas precursores de compostos bioativos responsáveis por modular essa função.[008] Whey is a residue of the dairy industry that has been arousing interest in its nutritional, functional and economic potential. Whey is the residual liquid from the coagulation of milk used in the manufacture of cheese or casein, and corresponds to approximately 90% of the volume of milk, depending on the type of cheese processed, being underutilized by the dairy industry and discarded directly into the environment. . In addition, studies have attributed to whey physiological functional properties capable of producing an important control in the modulation of metabolism and in the defense mechanisms of human organisms. These effects may be related to the fact that the serum contains precursor proteins from bioactive compounds responsible for modulating this function.
Petição 870180145665, de 29/10/2018, pág. 10/33Petition 870180145665, of 10/29/2018, p. 10/33
4/74/7
[009] A produção brasileira de amêndoa de caju (Anacardium occidentale L.) destina-se, tradicionalmente, ao mercado externo, sendo os Estados Unidos e o Canadá os principais mercados consumidores da amêndoa brasileira. Estes países são responsáveis por aproximadamente 85% das exportações brasileiras do produto. As indústrias de beneficiamento do caju (Anacardium occidentale L.) normalmente sub utilizam o pedúnculo do fruto (bagaço) - o qual é fonte de fibras e de ferro - e as amêndoas que durante o beneficiamento não permanecem inteiras e se quebram, por não serem comercialmente viáveis.[009] Brazilian production of cashew almonds (Anacardium occidentale L.) has traditionally been destined for the foreign market, with the United States and Canada being the main consumer markets for Brazilian almonds. These countries are responsible for approximately 85% of Brazilian exports of the product. The cashew processing industries (Anacardium occidentale L.) usually under use the fruit stalk (bagasse) - which is a source of fiber and iron - and the almonds that during processing do not remain whole and break, as they are not commercially viable.
[010] O principal produto extraído do coco babaçu (Attalea speciosa) são as amêndoas do fruto, que são utilizadas pelas indústrias locais de esmagamento do Piauí, que produzem óleo cru para a fabricação de sabão, glicerina e óleo comestível, transformando-as em margarina em seguida. Já o mesocarpo - parte intermediária ou polpa do babaçu (Attalea speciosa) processado na forma de farinha, quando passa a ser conhecida como pó de babaçu (Attalea speciosa), ainda é um ingrediente pouco utilizado, sendo voltado apenas para fins terapêuticos. O valor nutricional do pó (ou da farinha) do babaçu (Attalea speciosa) confere alto potencial para uso em processos tecnológicos e na agregação de alto valor nutricional e funcional em alimentos. Por isso, este produto pode ser usado como ingrediente na preparação de cookies, massas, bolos e, como neste caso, barras alimentícias.[010] The main product extracted from babassu coconut (Attalea speciosa) is the fruit's almonds, which are used by the local crushing industries in Piauí, which produce crude oil for the manufacture of soap, glycerin and edible oil, transforming them into margarine next. The mesocarp - intermediate part or pulp of babassu (Attalea speciosa) processed in the form of flour, when it becomes known as babassu powder (Attalea speciosa), is still a little used ingredient, being used only for therapeutic purposes. The nutritional value of babassu powder (or flour) (Attalea speciosa) gives high potential for use in technological processes and in the aggregation of high nutritional and functional value in foods. Therefore, this product can be used as an ingredient in the preparation of cookies, pasta, cakes and, as in this case, food bars.
[011] O gergelim creme (Sesamum indicum L.) ocupa a nona posição entre as oleaginosas mais cultivadas no mundo. Nas regiões Centro-Oeste, Norte e Nordeste do Brasil, o gergelim (Sesamum indicum L.) faz parte do consumo popular. O consumo da semente de gergelim (Sesamum indicum L) cresceu muito de 2011 a 2014 em consequência do aumento do seu uso em produtos industrializados para o consumo. O gergelim creme (Sesamum indicum L.) é um alimento nutritivo; suas sementes são ricas em proteínas e sais minerais como cálcio, ferro, fósforo, potássio, magnésio, zinco e selênio. Além dessas qualidades, o gergelim creme (Sesamum indicum L.) é um produto com baixo custo de aquisição e[011] Cream sesame (Sesamum indicum L.) ranks ninth among the most cultivated oilseeds in the world. In the Midwest, North and Northeast regions of Brazil, sesame (Sesamum indicum L.) is part of popular consumption. The consumption of sesame seed (Sesamum indicum L) grew a lot from 2011 to 2014 as a result of the increase in its use in industrialized products for consumption. Cream sesame (Sesamum indicum L.) is a nutritious food; its seeds are rich in proteins and minerals such as calcium, iron, phosphorus, potassium, magnesium, zinc and selenium. In addition to these qualities, cream sesame (Sesamum indicum L.) is a product with low acquisition cost and
Petição 870180145665, de 29/10/2018, pág. 11/33Petition 870180145665, of 10/29/2018, p. 11/33
5/7 sua inclusão nos processos de enriquecimento de alimentos melhora a qualidade dos produtos ofertados à população.5/7 its inclusion in food enrichment processes improves the quality of products offered to the population.
[012] A América Latina ocupa o nono lugar no ranking mundial de produção de arroz (Oryza sativa L.). O arroz (Oryza sativa L.) é um dos cereais mais produzidos e consumidos no mundo, representando importante fonte de energia na alimentação humana, devido à alta concentração de amido. Também possui na sua composição proteínas, vitaminas e minerais. Durante suas etapas de beneficiamento, os subprodutos (como os flocos de arroz) e os resíduos gerados podem se tornar matérias-primas interessantes para a produção de outros alimentos, como massas e biscoitos. Atualmente, os produtos acrescidos de flocos de arroz têm sido comumente utilizados pela indústria alimentícia com o objetivo de melhorar textura e proporcionar maior crocância, melhorando as características físico-funcionais e sensoriais dos produtos.[012] Latin America ranks ninth in the world ranking of rice production (Oryza sativa L.). Rice (Oryza sativa L.) is one of the most produced and consumed cereals in the world, representing an important source of energy in human nutrition, due to the high concentration of starch. It also contains proteins, vitamins and minerals. During its processing steps, by-products (such as rice flakes) and waste generated can become interesting raw materials for the production of other foods, such as pasta and cookies. Currently, products with rice flakes have been commonly used by the food industry in order to improve texture and provide greater crispness, improving the physical-functional and sensory characteristics of the products.
[013] A mandioca (Manihot esculenta) é bastante valorizada como ingrediente para alimentos. A razão desta valorização vem de suas propriedades de aplicação. A mandioca (Manihot esculenta) é de fácil cultivo e é versátil nas aplicações industriais, em razão das suas características físico-químicas, além da sua alta produtividade comparada a outras culturas. Entretanto, dentre as suas fragilidades, encontram-se as baixas margens de lucro, os baixos investimento em melhoria de produtividade e qualidade e a falta de padronização da qualidade dos produtos. Um dos subprodutos do processamento da mandioca (Manihot esculenta) é a fécula. Por ter muitas aplicações, a fécula consegue ir além dos mercados locais e chega a ser exportada. É um carboidrato extraído da raiz da mandioca (Manihot esculenta), e possui a aparência de um pó branco, sem cheiro e sem sabor, utilizado como ingrediente in natura de uma série de produtos industrializados.[013] Cassava (Manihot esculenta) is highly valued as an ingredient for food. The reason for this appreciation comes from its application properties. Cassava (Manihot esculenta) is easy to grow and is versatile in industrial applications, due to its physical-chemical characteristics, in addition to its high productivity compared to other crops. However, among its weaknesses are low profit margins, low investments in improving productivity and quality and the lack of standardization of product quality. One of the by-products of the processing of cassava (Manihot esculenta) is the starch. Because it has many applications, the starch is able to go beyond the local markets and is even exported. It is a carbohydrate extracted from the cassava root (Manihot esculenta), and has the appearance of a white powder, without smell and without flavor, used as a fresh ingredient in a series of industrialized products.
[014] No mercado mundial, o mel de abelha (Apis melífera) è avaliado por sua cor. Méis mais claros são mais aceitos no mercado, alcançando preços mais elevados em detrimento dos escuros, uma vez que são mais aceitos nos mercados europeu e americano. O mel escuro apresenta elevado valor nutricional, devido ao aíto valor energético[014] On the world market, bee honey (Apis melífera) is evaluated for its color. Lighter honeys are more accepted in the market, reaching higher prices to the detriment of dark ones, since they are more accepted in the European and American markets. Dark honey has a high nutritional value, due to its high energy value
Petição 870180145665, de 29/10/2018, pág. 12/33Petition 870180145665, of 10/29/2018, p. 12/33
6/7 resultante da quantidade de carboidratos complexos, proteínas, sais minerais e vitaminas. Além disso, possui excelentes características sensoriais e baixo custo. Contudo, são descartados do comércio e normalmente desperdiçados pelas indústrias de processamento.6/7 resulting from the amount of complex carbohydrates, proteins, minerals and vitamins. In addition, it has excellent sensory characteristics and low cost. However, they are discarded from the trade and are usually wasted by the processing industries.
[015] A adição à presente inovação dos ingredientes mencionados é uma maneira de disponibilizar ao mercado um alimento constituído de componentes naturais, rico em nutrientes, com alta qualidade sensorial e microbiológica, associados ao seu baixo custo e contribuindo para a redução do desperdício de alimentos.[015] The addition to the present innovation of the mentioned ingredients is a way to make available to the market a food consisting of natural components, rich in nutrients, with high sensory and microbiological quality, associated with its low cost and contributing to the reduction of food waste .
[016] A invenção pode ser melhor compreendida por meio da seguinte descrição detalhada do processamento:[016] The invention can be better understood through the following detailed description of processing:
[017] Inicialmente é preparada a pasta, que é feita à base do soro de leite de vaca - obtido após o processamento do queijo de coalho -, do resíduo do pedúnculo de caju (Anacardium occidentale L.) - obtido após higienização e despolpamento com a extração do suco utilizando despolpadeira em aço inox- e de açúcar. A proporção de soro de leite e de resíduo de caju (Anacardium occidentale L.) é de 10:1, e a concentração de açúcar de 10% em relação à quantidade de soro de leite. Os ingredientes são submetidos a aquecimento a uma temperatura de fervura entre 100°C a 120 °C, até alcançar o ponto desejado de pasta.[017] The paste is initially prepared, which is made from the whey of cow's milk - obtained after the processing of rennet cheese -, from the residue of the cashew stalk (Anacardium occidentale L.) - obtained after cleaning and pulping with the extraction of juice using a stainless steel and sugar pulper. The proportion of whey and cashew residue (Anacardium occidentale L.) is 10: 1, and the sugar concentration is 10% in relation to the amount of whey. The ingredients are subjected to heating at a boiling temperature between 100 ° C to 120 ° C, until reaching the desired paste point.
[018] Em seguida, a liga de aglutinação é elaborada à base 80,0% de mel de abelha (Apis melífera) escuro, 8,0% de fécula de mandioca (Manihot e seu lenta), 12,0% de óleo de girassol (Helíanthus annuus) e água até o nível suficiente para diluir a fécula. Essa mistura é submetida a aquecimento a uma temperatura entre 80 a 100°C até alcançar o ponto de liga.[018] Then, the agglutination alloy is made with 80.0% dark bee honey (Apis melífera), 8.0% cassava starch (Manihot and its slow), 12.0% sunflower (Helíanthus annuus) and water to the level sufficient to dilute the starch. This mixture is subjected to heating at a temperature between 80 to 100 ° C until it reaches the alloy point.
[019] Para a presente formulação são utilizados os ingredientes secos nos seguintes intervalos: de 2,0 a 5,0% (preferencialmente 2,5%) de farinha do mesocarpo do babaçu (Attalea speciosa)', de 6,0 a 15,0% (preferencialmente 10,0%) de semente de gergelim creme (Sesamum indicum L); de 5,0 a 11,0% (preferencialmente 6,0%) de amêndoa de caju (Anacardium occidentale L.); e de 17,0 a 35,0% (preferencialmente 25,5%) de flocos de arroz (Oryza sativa). Os ingredientes secos são misturados[019] For the present formulation, dry ingredients are used in the following ranges: from 2.0 to 5.0% (preferably 2.5%) of babassu mesocarp flour (Attalea speciosa) ', from 6.0 to 15 , 0% (preferably 10.0%) of cream sesame seed (Sesamum indicum L); from 5.0 to 11.0% (preferably 6.0%) of cashew almond (Anacardium occidentale L.); and from 17.0 to 35.0% (preferably 25.5%) of rice flakes (Oryza sativa). The dry ingredients are mixed
Petição 870180145665, de 29/10/2018, pág. 13/33Petition 870180145665, of 10/29/2018, p. 13/33
7/7 manualmente à quantidade de 36,0 a 54,0% (preferencialmente 45,5%) de pasta de soro de leite e pedúnculo de caju (Anacardium occidentale L), até a completa homogeneização da mesma. Logo em seguida, são acrescentadas aos ingredientes supracitados a quantidade de 10,0%, preferencialmente, da liga de aglutinação e 1% de glicerina bidestilada em relação ao conteúdo total da formulação, misturados manualmente até a obtenção de uma massa uniforme.7/7 manually to the amount of 36.0 to 54.0% (preferably 45.5%) of whey paste and cashew peduncle (Anacardium occidentale L), until complete homogenization. Soon afterwards, 10.0%, preferably of the agglutination alloy and 1% bidistilled glycerin in relation to the total content of the formulation, are added to the aforementioned ingredients, manually mixed until a uniform mass is obtained.
[020] A massa pronta é prensada e moldada nas medidas finais para consumo/comercialização. Em seguida, as barras são transferidas para bandejas e submetidas a tratamento térmico de 105°C por 6 minutos em forno industrial elétrico. Após o tratamento térmico e o resfriamento das barras, são embaladas a vácuo, individualmente, e envolvidas em embalagens laminadas, mantidas em temperatura ambiente, protegidas da luz e da umidade.[020] The finished dough is pressed and molded into the final measures for consumption / commercialization. Then, the bars are transferred to trays and subjected to heat treatment of 105 ° C for 6 minutes in an industrial electric oven. After heat treatment and cooling of the bars, they are vacuum-packed individually and wrapped in laminated packaging, kept at room temperature, protected from light and moisture.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102018072253-0A BR102018072253A2 (en) | 2018-10-29 | 2018-10-29 | FOOD BAR FORMULATION |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102018072253-0A BR102018072253A2 (en) | 2018-10-29 | 2018-10-29 | FOOD BAR FORMULATION |
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| BR102018072253A2 true BR102018072253A2 (en) | 2020-05-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| BR102018072253-0A BR102018072253A2 (en) | 2018-10-29 | 2018-10-29 | FOOD BAR FORMULATION |
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2018
- 2018-10-29 BR BR102018072253-0A patent/BR102018072253A2/en not_active Application Discontinuation
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