BR102019005264A2 - PROCESS OF OBTAINING FLOUR FROM RED RICE WASTE - Google Patents

Abstract

process of obtaining the flour from the red rice residue. the present invention is about obtaining the flour from the red rice residue that comes from the starch extraction process, in which it has been reported as an ingredient rich in nutritional and biofunctional components and that will aim to partially replace the conventional flour used in the preparation of bakery products, such as: cookie type cookies, breads and cakes, as well as can be widely used in the application in drinks, meat products, desserts, salad dressings and in general for people with restrictions to gluten. the present invention will have application in the area of food science and technology, specifically in the food industry, mainly with regard to products intended for a group of people with diets and special dietary needs, such as: celiac consumers, since The composition of red rice flour is gluten-free, with high antioxidant power due to the color of the pericarp, resulting in the accumulation of anthocyanins and tannins, and of soluble and insoluble fibers.

Description

PROCESS OF OBTAINING FLOUR FROM RED RICE WASTE FIELD OF THE INVENTION

[001] The present invention is about obtaining the flour from the red rice residue that comes from the starch extraction process, in which it has been reported as an ingredient rich in nutritional and biofunctional components and that will have the objective of partially replace the conventional wheat flour used in the preparation of bakery products such as cookie biscuits, breads and cakes, as well as it can be widely used in the application in drinks, meat products, desserts, salad dressings and in general for people with gluten restriction. The present invention will have application in the area of food science and technology, specifically in the food industry, mainly with regard to products intended for a group of people with diets and special dietary needs, such as: celiac consumers, since The composition of the red rice residue flour is gluten free.

[002] This product is intended for the general public, however the main nutritional characteristics of the object of the invention are: gluten-free, high antioxidant power that most of them are found in fruits and vegetables and are present in red rice due to the coloring of the pericarp, resulting in the accumulation of anthocyanins and tannins, since they can be active in reducing oxidative stress, preventing heart disease, protecting against obesity and hypoglycemia, as well as improving memory and protecting fetal brain tissue, and fibers soluble and insoluble which are responsible for increasing the viscosity of the intestinal contents, directly influencing the rate of digestion, making the elimination easier and faster and in the absorption of nutrients.

PATENT GROUNDS

[003] Celiac disease is caused by intolerance to gluten, a protein found in wheat, oats, barley and its derivatives, such as pasta, pizzas, cakes, breads, cookies, beer, and some sweets, causing difficulty for the body to absorb the food nutrients such as: vitamins, minerals and water (AZEVEDO, MFC Celiac disease: what it is, symptoms, treatments and causes. Minha Vida, 2018.Available <https://www.minhavida.com.br/saude/temas / celiac disease>)

[004] Gluten should be excluded from the diet as the symptoms (abdominal pain, diarrhea, flatulence, distention of the abdomen, weakness, loss or difficulty in gaining weight, frequent hair loss, decreased appetite, skin lesions, anemia, growth deficit in children and infertility) may arise even with the ingestion of minimal amounts of this protein (SDEPANIAN, VL; MORAIS, MB; FAGUNDES-NETO, U. Celiac disease: evolution in knowledge since its original centennial description up to the present days. Archives of Gastroenterology, v. 36, n. 4, p. 244-257, 1999).

[005] The gluten-free food market is booming, new products are being launched on the market with the use of new ingredients that improve the nutritional aspects of these products. In general, the cost of gluten-free foods is 240% more expensive than foods based on wheat flour (LEE, AR; NG, DL; ZIVIN, J .; GREEN, PHR Economic burden of a gluten-free diet Journal of Human Nutrition and Dietetics, v. 20, pp. 423-430, 2007).

[006] This disease has no cure and so far the only treatment available is a strict diet with gluten-restricted food for life.

[007] The whole grain of red rice contains phenolic acids that the digestive tract acts on and / or in remote places after absorption, against the incidence of colon cancer and other chronic diseases. (MIN, B .; GU, L .; MCCLUNG, AM; BERGMAN, CH. J .; CHEN, MH Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L. ) of different bran colors, Food Chemistry, v. 133, p. 715-722, 2012).

[008] In this context, the production of functional foods through the use of flour from the residue of red rice will provide food products rich in antioxidant compounds, fibers, minerals and protein, being an excellent alternative of products for the consuming public that has or not the food restrictions previously mentioned (gluten intolerant) or seeking to prevent chronic diseases linked to the production of free radicals.

[009] Currently the availability and variety of gluten-free products have grown every day, some brands have invested in this type of product, which serves the consumer public who have specific dietary restrictions, however, until now there are no product records, patents or significant studies related to the preparation of flour from the residue of red rice as a substitute ingredient for conventional flours such as wheat flour.

[010] Thus the present invention offers the consumer the nutritional and sensory advantages of a common food product, but with numerous characteristics that differentiate them from others that are currently commercialized on the market, such as: inclusion of bioactive compounds and composition constituted by using red rice residue flour as a substitute for commercial wheat flour, reducing the production cost of the object of this invention by 50%, since red rice residue flour is a residue from the industrial processing of red rice to obtain the starch.

BACKGROUND OF THE INVENTION

[011] The patent document PI 0203577-4 A2 proposes the "Flour of light fibers and barley oil source of vitamin E obtained from the brewery residue and process of obtaining." This flour is distinguished from the object of the invention, since it because it is obtained through barley, it has gluten, which ends up restricting the application in food products, as it cannot be consumed by people with gluten intolerance (celiac)

[012] The patent document BR 102017014664-2 A2 entitled "Monkey nut flour and process for preparing flour and by-products." In the process for preparing monkey nut flour and by-products, which basically consists of removing the pulp from the fruit of the monkey chestnut, maceration to facilitate handling; pre-drying (dehydration), then crushing, grinding and pelletizing, final dehydration in an oven or oven, preferably until weight stability or, alternatively, at level of humidity less than 6%, and finally the packaging The flour developed in this patent aims at different applications in the area of agriculture and livestock, such as inputs and by-products for animal feed - poultry, pigs, horses, goats, sheep, cattle, differently from the purpose of the object of invention of the present document that aims at application in food products with emphasis on people with dietary restrictions (celiac).

[013] The patent document BR 102017011450-3 A2 proposes the "Process for making gluten-free brownie with baru pie flour (Dipteryx Alata vog.)" It has in its composition: chocolate 40% cocoa, fat, eggs, sugar and baru pie flour This product differs from the present invention presented in this document in that it is not a source of natural antioxidant compounds and does not use agro-industrial residues for the preparation of food products, in order to reduce inappropriate disposal and use whole food.

[014] The patent document BR 102016014588-0 A2 proposes the "Process for the production of gluten-free cookies with rice flour". It contains in its composition for the preparation of cookies, the following ingredients: 18% starch corn, 12% rice flour, 10% flaxseed flour, 19% vegetable fat, 19% sugar, 0.94% chemical yeast, 12% chocolate 70% cocoa and 0.3% gum The ingredients used in the composition of this product differ from the object of invention proposed in this document, because when using rice flour and flaxseed the cost of producing the cookie type cookie will be much higher than if used for the flour of the rice residue. red, which in addition to having a similar function as rice and flaxseed flour, the object of the invention enriches the final product with antioxidant compounds.

[015] The patent document BR 102013020560-5 A2 proposes the "Elaboration of a cookie type cookie that uses white bean flour (phaseolusvulgaris l.) With kefir in its composition." It presents in its composition of 20% to 30 % white bean flour, 4% to 6% rice flour, 32% to 36% brown sugar, 0.4% to 0.6% baking powder, 0.10% to 0.16% salt, 0.4% to 0.7% corn starch, 10% to 12% egg yolk, 11% to 14% margarine, 0.1% to 0.3% vanilla essence, 8.5 % to 11.5% chopped dark chocolate and, for the topping, 10% to 25% lyophilized kefir and 75% to 90% milk chocolate The ingredients used in the composition of this cookie differ greatly from the object of invention , because the addition of white bean and rice flour raises the price of the final product, with the use of red rice flour, the cost will be lower, in addition to obtaining a product with natural bioactive compounds.

OBJECTIVE OF THE INVENTION

[016] The patent object proposed in this document will replace the use of conventional wheat flour with red rice residue flour, an agro-industrial residue from the processing of red rice, which is currently still discarded in the environment, which has a high content of fibers and antioxidant compounds. The use of this residue in the preparation of the present invention will not increase the price of gluten-free food products, making it possible to sell them at a much more affordable commercial value, reaching a greater number of consumers, especially those with a lower purchasing value. It is noteworthy that the preparation methodology requires low investment and the use of accessible ingredients, while also emphasizing that the use of waste in the preparation of food products, contributes significantly to the reduction of agro-industrial waste and generation of jobs and income.

DETAILED DESCRIPTION OF THE INVENTION GETTING THE RED RICE WASTE FLOUR

• 1.1- Extração do amido do arroz vermelho com solução de metabissulfito de sódio;
• 1.2- Sucessivas triturações do extrato obtido na etapa 1.1 com água destilada em dispositivo de trituração ou moagem, como por exemplo, liquidificador industrial;
• 1.3- Filtração da mistura obtida na etapa 1.2 em meio filtrante como, por exemplo, malha de organza ou peneira de pequena granulometria (1.3);
• 1.4- Secagem do resíduo do arroz vermelho retido no meio filtrante, etapa 1.3, à 50°C até peso constante;
• 1.5- Trituração do resíduo do arroz vermelho seco em moinho, como por exemplo, moinho de facas ou de martelo ou de discos ou de bolas ou de cilindros, para obtenção da farinha.

DESCRIÇÃO DETALHADA DAS FIGURAS
Figura 1 - Processo de obtenção da farinha do resíduo do arroz vermelho.[017] Red rice residue is an agro-industrial residue from the processing of red rice to extract its starch. The process of obtaining the flour from this residue, as shown in Figure 1, takes place in the following steps:

• 1.1- Extraction of red rice starch with sodium metabisulfite solution;
• 1.2- Successive crushing of the extract obtained in step 1.1 with distilled water in a grinding or grinding device, such as, for example, industrial blender;
• 1.3- Filtration of the mixture obtained in step 1.2 in a filtering medium such as, for example, organza mesh or small grain sieve (1.3);
• 1.4- Drying of the red rice residue retained in the filter medium, step 1.3, at 50 ° C until constant weight;
• 1.5- Crushing the dry red rice residue in a mill, such as a knife or hammer mill or disc or ball or cylinder mill, to obtain the flour.

DETAILED DESCRIPTION OF THE FIGURES
Figure 1 - Process of obtaining the flour from the red rice residue.

Claims (1)

PROCESS OF OBTAINING FLOUR FROM THE RED RICE WASTE characterized by the process of obtaining it according to the following steps:

• The. Extraction of red rice starch with sodium metabisulfite solution (1.1);
• B. Successive crushing of the extract obtained in step 1.1 with distilled water in a grinding or grinding device, such as, for example, industrial blender (1.2);
• ç. Filtration of the mixture obtained in step 1.2 in a filter medium such as, for example, organza mesh or small-size sieve (1.3);
• d. Drying the residue of the red rice retained in the filter medium, step 1.3, at 50 ° C until constant weight (1.4);
• and. Crushing of the dry red rice residue in a mill, such as a knife or hammer mill or disc or ball or cylinder mill, to obtain the flour (1.5).

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