BR102019004295A2 - added refined or ultra-refined yerba mate yogurt - Google Patents
added refined or ultra-refined yerba mate yogurt Download PDFInfo
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- BR102019004295A2 BR102019004295A2 BR102019004295A BR102019004295A BR102019004295A2 BR 102019004295 A2 BR102019004295 A2 BR 102019004295A2 BR 102019004295 A BR102019004295 A BR 102019004295A BR 102019004295 A BR102019004295 A BR 102019004295A BR 102019004295 A2 BR102019004295 A2 BR 102019004295A2
- Authority
- BR
- Brazil
- Prior art keywords
- refined
- yogurt
- mate
- yerba mate
- ultra
- Prior art date
Links
- 235000003368 Ilex paraguariensis Nutrition 0.000 title claims abstract description 22
- 244000188472 Ilex paraguariensis Species 0.000 title claims abstract description 20
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 16
- 241000196324 Embryophyta Species 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract 2
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 230000000476 thermogenic effect Effects 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 5
- 239000008267 milk Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000153158 Ammi visnaga Species 0.000 description 2
- 235000010585 Ammi visnaga Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000020331 mate tea Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000000368 destabilizing effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A23Y2220/29—
-
- A23Y2240/65—
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
a presente invenção possibilita a elaboração de iogurte diferenciado, utilizando erva-mate (ilex paraguariensis) em pó, podendo ser peneirada, refinada ou ultra-refinada, sem a presença de palitos e outras partes da planta que caracterizam os tradicionais chimarrão, tereré, mate granel ou chá em sachet.The present invention enables the production of differentiated yogurt using yerba mate (ilex paraguariensis) powder, which can be sifted, refined or ultra-refined without the presence of sticks and other parts of the plant that characterize the traditional mate, tereré, mate. bulk or sachet tea.
Description
[001] A presente invenção refere-se a produção de iogurte com adição de erva-mate (ilex paraguariensis), que possibilita uma inovação em produtos alimentícios, proporcionando assim o consumo de uma bebida funcional.[001] The present invention relates to the production of yogurt with the addition of yerba mate (ilex paraguariensis), which enables an innovation in food products, thus providing the consumption of a functional drink.
[002] O produto em questão tem por objetivo diversificar e aumentar o consumo da ervamate/chá mate (ilex paraguariensis) e de suas propriedades energéticas, termogênicas, antioxidantes e orgânicas pois após análise de busca em bancos de dados do Instituto Nacional de Propriedade Industrial (INPI) não se constatou nenhum resultado referente às palavraschave iogurte seguido por com erva-mate”, adicionado de erva-mate, enriquecido com erva-mate ou suas variantes ilexparaguariensis” e chá mate.[002] The product in question aims to diversify and increase the consumption of herbamate / mate tea (ilex paraguariensis) and its energetic, thermogenic, antioxidant and organic properties because after analyzing the search in databases of the National Institute of Industrial Property (INPI) there was no result regarding the keywords yogurt followed by with yerba mate ”, added by yerba mate, enriched with yerba mate or its ilexparaguariensis variants” and mate tea.
[003] Atualmente a utilização de alimentos como veículo de promoção do bem-estar e saúde tem incentivado investigações de novos componentes naturais e o desenvolvimento de novos ingredientes, possibilitando a inovação em produtos alimentícios. O iogurte é considerado um produto amplamente recomendado devido às suas características nutricionais. Os alimentos funcionais e nutracêuticos, nos últimos anos, apresentam-se como alimentos que, além de suas funções básicas nutricionais, demonstram benefícios fisiológicos. Assim, eles se destacam como produtos diferenciados.[003] Currently, the use of food as a vehicle for promoting well-being and health has encouraged research into new natural components and the development of new ingredients, enabling innovation in food products. Yogurt is considered a widely recommended product due to its nutritional characteristics. Functional and nutraceutical foods, in recent years, present themselves as foods that, in addition to their basic nutritional functions, demonstrate physiological benefits. Thus, they stand out as differentiated products.
[004] O consumo de erva-mate per capita no Brasil é pequeno quando comparamos globalmente com o consumo do Chá Verde ou Chá Preto, ambos oriundos da camellia sinensis. Esse fato deve-se principalmente a aspectos culturais de consumo da erva-mate, notadamente consumida nos tradicionais rituais do Chimarrão (quente) e do Tereré (gelado), a Granel (folhas e palitos) ou em Sachets (tea bags). As vantagens do consumo de erva-mate para a saúde humana são alvos de muitas pesquisas no mundo, pois, nos últimos anos a busca por alimentos funcionais, que tragam benefícios para o ser humano, tem se mostrado uma tendência internacional por uma procura de hábitos alimentares mais saudáveis. A erva-mate apresentase como alternativa eficaz para atender estes novos hábitos alimentares.[004] The consumption of yerba mate per capita in Brazil is small when compared globally with the consumption of Green Tea or Black Tea, both from camellia sinensis. This fact is mainly due to cultural aspects of consumption of yerba mate, notably consumed in the traditional rituals of Chimarrão (hot) and Tereré (ice cream), in bulk (leaves and sticks) or in Sachets (tea bags). The advantages of consuming yerba mate for human health are the target of many researches in the world, because, in the last years, the search for functional foods, which bring benefits to the human being, has shown an international trend for a search for habits healthier food. Yerba mate is an effective alternative to meet these new eating habits.
[005] Com a finalidade de estimular o consumo de bebidas que proporcionem benefícios à saúde humana, desenvolveu-se a presente invenção, a qual refere-se elaboração e produção[005] In order to stimulate the consumption of beverages that provide benefits to human health, the present invention was developed, which refers to preparation and production
Petição 870190021180, de 01/03/2019, pág. 5/9 / 3 de iogurte adicionado de erva-mate (ilex paraguariensis). O iogurte pode ser considerado excelente fonte nutricional. O consumo do iogurte pode regular o sistema imunológico, além disso, é excelente fonte de cálcio, entre outros nutrientes. As informações a respeito da composição de alimentos tem se tornado cada vez mais importante para avaliar a sua qualidade. Sendo assim, a adição de pequenas concentrações de erva-mate com propriedades nutritivas ao iogurte poderá promover maior disponibilidade de nutrientes em um único alimento, tornando o produto mais funcional, saudável e ainda agregar valor comercial. O aumento do consumo poderá ser promovido com o emprego de técnicas sensoriais que ajustem as características fundamentais deste alimento, de forma que atenda às expectativas do consumidor.Petition 870190021180, of 03/01/2019, p. 5/9 / 3 of yogurt plus yerba mate (ilex paraguariensis). Yogurt can be considered an excellent nutritional source. The consumption of yogurt can regulate the immune system, in addition, it is an excellent source of calcium, among other nutrients. Information regarding the composition of food has become increasingly important in assessing its quality. Thus, the addition of small concentrations of yerba mate with nutritional properties to yogurt may promote greater availability of nutrients in a single food, making the product more functional, healthy and still add commercial value. The increase in consumption may be promoted with the use of sensory techniques that adjust the fundamental characteristics of this food, in a way that meets the expectations of the consumer.
[006] A invenção poderá ser melhor compreendida com o detalhamento da seguinte descrição: [007] O processo de elaboração do iogurte seguirá uma formulação básica. Neste sentido, é realizada a pasteurização o leite bovino tipo A ou B, mantendo a temperatura à 72° C por 15 segundos. Após a pasteurização será necessário reduzir a temperatura para 38-42° C. Em seguida são adicionados 2%, do volume de leite, da cultura láctea (Streptococcus salivarius subsp. thermophilus ou Lactobacillus delbrueckii subsp. bulgaricus). A cultura é homogeneizada com o leite e a mistura é acondicionada em um recipiente que mantenha a temperatura ideal (40° C ±2° C) por aproximadamente 8 horas. Em seguida o iogurte estará produzido e serão adicionadas diferentes concentrações de erva-mate em pó, podendo ser peneirada, refinada ou ultra-refinada, sem a presença de palitos e outras partes da planta que caracterizam os tradicionais Chimarrão, Tereré, Mate Granel ou Chá em Sachet. As concentrações da erva-mate poderão variar entre 1% e 10% do volume total produzido, sendo preferencialmente entre 3% e 5% do volume final. Novamente será realizada uma homogeneização e, em seguida o iogurte será refrigerado (6° C ±2° C) para preservar suas características e evitar qualquer contaminação microbiológica indesejável. Depois de refrigerado (em torno de 4 horas), o iogurte será envasado em recipiente adequado para sua comercialização. Existe a possibilidade da adição de conservantes para aumentar o prazo de validade do produto, de acordo com a legislação específica.[006] The invention can be better understood by detailing the following description: [007] The process of making yogurt will follow a basic formulation. In this sense, type A or B bovine milk is pasteurized, keeping the temperature at 72 ° C for 15 seconds. After pasteurization, it will be necessary to reduce the temperature to 38-42 ° C. Then, 2% of the milk volume of the milk culture (Streptococcus salivarius subsp. Thermophilus or Lactobacillus delbrueckii subsp. Bulgaricus) is added. The culture is homogenized with milk and the mixture is placed in a container that maintains the ideal temperature (40 ° C ± 2 ° C) for approximately 8 hours. Then the yogurt will be produced and different concentrations of powdered yerba mate will be added, which can be sifted, refined or ultra-refined, without the presence of toothpicks and other parts of the plant that characterize the traditional Chimarrão, Tereré, Mate Granel or Chá in Sachet. The concentrations of yerba mate may vary between 1% and 10% of the total volume produced, preferably between 3% and 5% of the final volume. Once again, homogenization will be carried out, and then the yogurt will be refrigerated (6 ° C ± 2 ° C) to preserve its characteristics and avoid any undesirable microbiological contamination. After being refrigerated (around 4 hours), the yogurt will be packaged in a suitable container for commercialization. There is the possibility of adding preservatives to increase the shelf life of the product, according to specific legislation.
Petição 870190021180, de 01/03/2019, pág. 6/9 / 3 [008] Os tempos, temperaturas, tratamentos térmicos e outros elementos necessários as formulações descritas no processo poderão sofrer pequenas alterações sem contudo descaracterizar o produto final desejado, ou seja, iogurte adicionado de erva-mate peneirada, refinada ou ultra-refinada sem a presença de palitos e outras partes da planta que caracterizam os tradicionais Chimarrão, Tereré, Mate Granel ou Chá em Sachet.Petition 870190021180, of 03/01/2019, p. 6/9 / 3 [008] The times, temperatures, heat treatments and other elements necessary for the formulations described in the process may undergo minor changes without however destabilizing the desired final product, that is, yogurt added with sieved, refined or ultra-maté herb. - refined without the presence of toothpicks and other parts of the plant that characterize the traditional Chimarrão, Tereré, Mate Granel or Chá em Sachet.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102019004295A BR102019004295A2 (en) | 2019-03-01 | 2019-03-01 | added refined or ultra-refined yerba mate yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102019004295A BR102019004295A2 (en) | 2019-03-01 | 2019-03-01 | added refined or ultra-refined yerba mate yogurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR102019004295A2 true BR102019004295A2 (en) | 2019-08-13 |
Family
ID=67613000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR102019004295A BR102019004295A2 (en) | 2019-03-01 | 2019-03-01 | added refined or ultra-refined yerba mate yogurt |
Country Status (1)
| Country | Link |
|---|---|
| BR (1) | BR102019004295A2 (en) |
-
2019
- 2019-03-01 BR BR102019004295A patent/BR102019004295A2/en unknown
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| Date | Code | Title | Description |
|---|---|---|---|
| B03B | Publication of an application: publication anticipated [chapter 3.2 patent gazette] | ||
| B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] |