BR102020001634A2 - COMPOSITION FOR OBTAINING FOOD CERAL BAR FROM COCONUT FLAVOR NATURAL INGREDIENTS - Google Patents

Abstract

composition for obtaining food cereal bars from natural coconut flavor ingredients. comprised by the formulation having the following composition for a 55g bar; water 1.5785; maltite syrup 5.6265; inulin 3.9655; glycerin 1.5785; potassium sorbate ins 202 0.0385; sodium benzoate ins 211 0.0385; 0.0825 sodium chloride; soy lecithin ins 322 0.4070; flavoring identical to natural coconut 0.1210; grated coconut 1.0505; isocrisp® 1.5400 whey protein crispies; zero sugar white ganache 5.6650; hydrolyzed collagen powder 4.0480; vitamin e 0.0825; mct (medium chain triglycerides) 2.8325; dark chocolate-flavored protein coating zero sugars 11,3300; 0.0825 tricalcium phosphate; concentrated milk protein (mpc 70%) - calcium caseinate 10.5655; whey protein isolate - wpi 1.9415; whey protein concentrate - wpc 2.4255.

Description

COMPOSITION FOR OBTAINING FOOD CERAL BAR FROM COCONUT FLAVOR NATURAL INGREDIENTS

[0001] This patent application refers to a "COMPOSITION FOR OBTAINING FOOD CERAL BAR FROM COCONUT FLAVOR NATURAL INGREDIENTS", which was developed with the purpose of providing a new concept of ready-to-eat foods to coconut base, including natural and energy ingredients, aiming to provide the energy benefit not only of calories, but also of the functionalities of the ingredients.

State of the art

[0002] With a concept first presented in the early 1980s in Japan, from the concern with the health problems associated with the increase

[0003] of the population's life expectancy, functional foods were intended to add to the diet, natural ingredients that should have specific functions in the body, such as the improvement of biological defense mechanisms, the prevention or therapy of any disease or dysfunction, improvement of physical and mental conditions and general health and delay in the organic aging process [GARCIA, APM - Functional foods: contributing to health and preventing diseases. Quality in Food: Nutrition. – Critical Point, 2004].

[0004] Functional foods can be defined as a food consumed as part of the diet that, in addition to providing basic nutrients, has benefits for metabolic and physiological functioning, bringing benefits to physical and mental health and preventing chronic degenerative diseases [ANGELIS, RC de - Importance of plant foods in health protection: physiology of protective and preventive nutrition against degenerative diseases.

[0005] Atheneu, 2001], these benefits contribute to ensuring the maintenance of health, modulating the physiology of the body promoting a hypocholesterolemic, hypotensive effect, reducing the risks of atherosclerosis, anticancers, stimulating the immune system, hypoglycemic, among others [GOMES , GB - Functional foods and atherosclerotic disease. - Quality in Food: Nutrition. Critical Point, 2002]. Thus, many of the chronic diseases, such as diabetes and hypertension can be prevented with the daily consumption of functional foods, or even for those who already have the disease, they can reduce consequential damage, such as the prevention of cardiovascular diseases, or even prevent against degeneration of arteries caused by hyperglycemia [GAMARANO, L.; FRAIGE FILHO, F. Functional foods in the treatment of Diabetes Mellitus - Food Quality: Nutrition. Critical Point, 2004].

[0006] The demand for nutritious and safe food is growing worldwide, and the intake of balanced food is the correct way to avoid or even correct health problems that originate, in large part, in bad

[0007] eating habits. In this context, cereal bars meet this trend and are made from the extrusion of cereal mass with a sweet and pleasant taste, a source of vitamins, mineral salts, fiber, proteins and complex carbohydrates [ZZO, M. & NINESS, K - Formulating Nutrition Bars with Inulin and Oligofructose. - Cereal Foods World, 2001].

[0008] Cereal bars are multi-components and can be very complex in their formulation. The ingredients must be properly combined to ensure that they complement each other in flavor, texture, and physical properties, particularly in the balance point of water activity [ESTELLER, M.S. et al. Use of sugars in baked goods. - Food Science and Technology, 2004]. Considered practical, being introduced in the Brazilian market in the 90's, they acquired great space in the food market by replacing other products with less nutritional value, providing health benefits. Depending on their composition, they can be sources of vitamins, mineral salts, proteins, complex carbohydrates and high fiber content [MARQUES, T. R. - Technological Use of Acerola Residue: Flour and cereal bars, 2013].

[0009] Consumed almost six times more than eight years ago [DEGÁSPARI, C. H.; BLINDER, E.W.; MOTTIN, F. - Nutritional profile of cereal bars consumer. - Academic View, 2008], cereal bars are classified as “snacks”, defined as small meals, light or substantial [SAMPAIO, C. R. Pi. - Development and study of sensory and nutritional characteristics of

[0010] Iron fortified cereal bars, 2009]. Depending on the composition, in terms of caloric values, cereal bars are not recommended as a substitute for main meals, and should be consumed at lunch, in the afternoon snack or supper.

[0011] On the market, there are several types of cereal bars: the conventional (fibrous bars); meal replacements, created especially for those who want to lose weight, its formulation aims to maintain a complete nutritional balance, being a replacement for a morning or afternoon snack; energetic and

[0012] proteins recommended particularly for sportsmen and athletes; diets (sugar-free) and light, with a reduction of at least 25% in some specific nutrient and finally cereal bars with seeds, rich in mono and polyunsaturated fatty acids [LOUIZE, J. - Cereal bars, proteins , energy, diet, light, ... know the differences, the pitfalls, 2016].

[0013] There are several definitions for cereal bars, according to some authors, they are foods prepared by compacting, extruding cereal dough or mixing dry ingredients (cereal or biscuit, corn flakes, rice flakes, oats) with a binding agent (or binding syrup), containing dried fruit (dehydrated), with or without chestnuts, with or without chocolate coating, and aromas that give distinct technological characteristics to the final product. It constitutes a particular category of confectionery products, generally rectangular in shape, sold in individual units, for consumption by a single person [SAMPAIO, C. R. Pi. - Development and study of sensory and nutritional characteristics of iron fortified cereal bars, 2009; GUIMARÃES, M.M.; SILVA, M. S. - Nutritional quality and acceptability of cereal bars added with muricipassa fruits. - Revista do Instituto Adolfo Lutz, 2009; GUTKOSKI, L.C. et al. - Development of oat-based cereal bars with high dietary fiber content. - Food Science and Technology, 2007].

[0014] The document PI 0408589-2 describes a food supplement based on Juçara and açaí (plant fruits of the Euterpe genus), useful to treat Crohn's disease, vascular diseases, arthritis and ulcers. D1 describes a dietary supplement that utilizes the functional properties of açaí (one of the main components of the present invention). This composition is not relevant because it does not use components such as cupuaçu, cereals and sucralose. As well as the fact that it uses, in its composition, the pulp of the açaí and not its stone.

[0015] WO 05/063047 describes a process for the manufacture of a ready-to-eat nutritional bar composition. This invention differs from the present invention in that it does not use açaí and cupuaçu pulp, as well as having rice as the main cereal component. Furthermore, D2 uses sugar in its composition, not having the main advantages of a dietary nutritional composition, such as the one described in the present invention.

WO 04/014153 describes a dietary nutritional composition, which contains integrated proteases, which provides a more efficient digestion of proteins. Despite being a dietary supplement, the present invention is not formulated with proteases, not having the proposal to facilitate the digestion of proteins described in WO 04/014153.

[0017] The main objective of the present invention is to provide energy cereal bars, with natural ingredients with coconut flavor, providing not only the calories, but also the functionalities of the energy ingredients.

[0018] It is the objective of the present invention that the clear objective of raising the consumer's energy levels, by including in the product ingredients that provide components of high energy density.

[0019] The purpose of this application is a product that raises consumer energy levels, thus, the inventor developed the "COMPOSITION FOR OBTAINING FOOD CERAL BAR FROM COCONUT FLAVOR NATURAL INGREDIENTS", characterized in that the formulation has a composition formed by:

[0020] Based on the above, we can verify that the "COMPOSITION FOR OBTAINING FOOD CERAL BAR FROM COCONUT FLAVOR NATURAL INGREDIENTS", brings enormous advantages as it is a source of high biological value protein and branched chain amino acids (BCAA) , helps in the formation of muscles and bones, a source of energy and proteins for everyday life, convenience of consumption in intermediate snacks, it translates into a ready-to-eat food made with nutritious ingredients with the need for more natural energy and quality, becoming a solution for the lack of daily life, and also for people in need of more energy.

• - 20g de proteína por porção;
• - Contém fibra prebiótica – Inulina – 15% do VD de fibras;
• - Presença de triglicerídeo de cadeia média (MCT);
• - Baixo teor de sódio;
• - Contém ISOCRISP®;
• - Adoçantes naturais;
• - Não contém glúten e corantes artificiais;
• - Fonte de colágeno hidrolisado.

[0021] In addition to having differences in relation to those on the market such as:

• - 20g of protein per serving;
• - Contains prebiotic fiber – Inulin – 15% of the fiber DV;
• - Presence of medium chain triglyceride (MCT);
• - Low sodium content;
• - Contains ISOCRISP®;
• - Natural sweeteners;
• - Does not contain gluten and artificial colors;
• - Source of hydrolyzed collagen.

[0022] Because it is innovative and so far not understood in the state of the art that fits perfectly within the criteria that define the patent of invention. Their claims are as follows.

Claims (1)

"COMPOSITION FOR OBTAINING FOOD CERAL BAR FROM COCONUT FLAVOR NATURAL INGREDIENTS", characterized by the formulation having the following composition for a 55g bar; Water 1.5785; Maltitol Syrup 5.6265; Inulin 3.9655;Glycerin 1.5785; Potassium Sorbate INS 202 0.0385; Sodium Benzoate INS 211 0.0385; Sodium Chloride 0.0825; Soy Lecithin INS 322 0.4070; Flavoring identical to natural coconut 0.1210; Grated Coconut 1.0505; ISOCRISP® 1.5400 whey protein crispies; Ganache White Zero Sugar 5.6650; Hydrolyzed Collagen Powder 4.0480; Vitamin E 0.0825; MCT (Medium Chain Triglycerides) 2.8325; Protein Coverage Chocolate flavor Medium bitter zero sugars 11,3300; Tricalcium Phosphate 0.0825; Milk Protein Concentrate (MPC 70%) - Calcium Caseinate 10.5655; Whey Protein Isolate - WPI 1.9415; Whey Protein Concentrade - WPC 2.4255.