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

COMPOSITION FOR OBTAINING FOOD CERAL BAR FROM COCONUT FLAVOR NATURAL INGREDIENTS Download PDF

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BR102020001634A2
BR102020001634A2 BR102020001634-2A BR102020001634A BR102020001634A2 BR 102020001634 A2 BR102020001634 A2 BR 102020001634A2 BR 102020001634 A BR102020001634 A BR 102020001634A BR 102020001634 A2 BR102020001634 A2 BR 102020001634A2
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ins
composition
coconut
bar
whey protein
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BR102020001634-2A
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Portuguese (pt)
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Nemecio Moro Peres
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Vida Forte Nutrientes Ind E Com De Produtos Naturais Ltda Epp
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115Fatty acids or derivatives thereof; Fats or oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • A23L33/185Vegetable proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • A23L33/19Dairy proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

composição para obtenção de barra de cerais alimentícia a partir de ingredientes naturais sabor coco. compreendido pela formulação possuir a seguinte composição para uma barra de 55g; água 1,5785; xarope de maltito 5,6265; inulina 3,9655;glicerina 1,5785; sorbato de potássio ins 202 0,0385; benzoato de sódio ins 211 0,0385; cloreto de sódio 0,0825; lecitina de soja ins 322 0,4070; aromatizante idêntico ao natural de coco 0,1210; coco ralado 1,0505; isocrisp® crispies de whey protein 1,5400; ganache branco zero açúcar 5,6650; colágeno hidrolisado em pó 4,0480; vitamina e 0,0825; mct ( triglicerídeos de cadeia média) 2,8325; cobertura proteica sabor chocolate meio amargo zero açúcares 11,3300; fosfato tricálcico 0,0825; proteína concentrada de leite (mpc 70%) - caseinato de cálcio 10,5655; whey protein isolate - wpi 1,9415; whey protein concentrade - wpc 2,4255.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

COMPOSIÇÃO PARA OBTENÇÃO DE BARRA DE CERAIS ALIMENTÍCIA A PARTIR DE INGREDIENTES NATURAIS SABOR COCOCOMPOSITION FOR OBTAINING FOOD CERAL BAR FROM COCONUT FLAVOR NATURAL INGREDIENTS

[0001] Refere-se o presente pedido de patente de invenção a um “COMPOSIÇÃO PARA OBTENÇÃO DE BARRA DE CERAIS ALIMENTÍCIA A PARTIR DE INGREDIENTES NATURAIS SABOR COCO”, que foi desenvolvido com a finalidade de prover um novo conceito de alimentos prontos para consumo à base de coco, incluindo ingredientes naturais e energéticos, objetivando fornecer o benefício energético não só das calorias, mas também da funcionalidades dos ingredientes.[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.

Estado da técnicaState of the art

[0002] Com conceito apresentado pela primeira vez no início dos anos 80 no Japão, a partir da preocupação com os problemas de saúde associados ao aumento[0002] With a concept first presented in the early 1980s in Japan, from the concern with the health problems associated with the increase

[0003] da expectativa de vida da população, os alimentos funcionais tinham como intenção adicionar na dieta alimentar, ingredientes naturais que deveriam apresentar funções específicas no organismo, como a melhoria dos mecanismos de defesa biológica, a prevenção ou terapia de alguma enfermidade ou disfunção, melhoria das condições físicas e mentais e do estado geral de saúde e retardo no processo de envelhecimento orgânico [GARCIA, A. P. M. - Alimentos funcionais: contribuindo para a saúde e prevenindo doenças. Qualidade em Alimentação: Nutrição. – Ponto Crítico, 2004].[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] Os alimentos funcionais podem ser definidos como um alimento consumido como parte da dieta que, além do fornecimento de nutrientes básicos, apresente benefícios para o funcionamento metabólico e fisiológico, trazendo benefícios à saúde física e mental e prevenindo de doenças crônicodegenerativas [ANGELIS, R. C. de - Importância de alimentos vegetais na proteção da saúde: fisiologia da nutrição protetora e preventiva de enfermidades degenerativas.[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], benefícios estes que contribuem para a garantia da manutenção da saúde, modulando a fisiologia do organismo promovendo efeito hipocolesterolemiante, hipotensivo, redução dos riscos de aterosclerose, anticancerígenos, estimulação do sistema imune, hipoglicêmico, entre outros [GOMES, G. B. - Alimentos funcionais e doença aterosclerótica. - Qualidade em Alimentação: Nutrição. Ponto Crítico, 2002]. Assim, muitas das doenças crônicas, como o diabetes e a hipertensão podem ser prevenidas com o consumo diário de alimentos funcionais, ou mesmo, aos que já apresentam a doença, podem reduzir danos consequentes, como a prevenção de doenças cardiovasculares, ou ainda prevenir contra degenerações das artérias causadas pela hiperglicemia [GAMARANO, L.; FRAIGE FILHO, F. Alimentos Funcionais no tratamento do Diabetes Mellitus - Qualidade em Alimentação: Nutrição. Ponto Crítico, 2004].[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] A demanda por alimentos nutritivos e seguros está crescendo mundialmente, e a ingestão de alimentos balanceados é a maneira correta de evitar ou mesmo corrigir problemas de saúde que têm origem, em grande parte, nos maus[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] hábitos alimentares. Neste contexto, as barras de cereais atendem a esta tendência e são elaboradas a partir da extrusão da massa de cereais de sabor adocicado e agradável, fonte de vitaminas, sais minerais, fibras, proteínas e carboidratos complexos [ZZO, M. & NINESS, K. - Formulating Nutrition Bars with Inulin and Oligofructose. - Cereal Foods World, 2001].[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] Os cereais em barras são multicomponentes e podem ser muito complexos em sua formulação. Os ingredientes devem ser combinados de forma adequada para garantir que se complementem mutuamente nas características de sabor, textura e propriedades físicas, particularmente no ponto de equilíbrio de atividade de água [ESTELLER, M. S. et al. Uso de açúcares em produtos panificados. - Ciência e Tecnologia de Alimentos, 2004]. Consideradas práticas, sendo introduzidas no mercado brasileiro na década de 90, adquiriram grande espaço no mercado alimentício por substituírem outros produtos de menor valor nutricional, propiciando benefícios à saúde. A depender de sua composição, podem ser fontes de vitaminas, sais minerais, proteínas, carboidratos complexos e alto teor de fibras [MARQUES, T. R. - Aproveitamento Tecnológico de Resíduo de acerola: Farinhas e barras de cereais, 2013].[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] Consumidas quase seis vezes mais do que há oito anos [DEGÁSPARI, C. H.; BLINDER, E. W.; MOTTIN, F. - Perfil nutricional do consumidor de barras de cereais. - Visão Acadêmica, 2008], as barras de cereais são classificadas como “snacks”, definidas como pequenas refeições, leves ou substanciais [SAMPAIO, C. R. Pi. - Desenvolvimento e estudo das características sensoriais e nutricionais de[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] barras de cereais fortificadas com ferro, 2009]. A depender da composição, em termos de valores calóricos, as barras de cereais não são recomendáveis como substituto das refeições principais, devendo ser consumidas na colação, no lanche da tarde ou ceia.[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] No mercado, existem vários tipos de barras de cereais: as convencionais (barras fibrosas); as substitutas de refeição, criada especialmente para quem quer perder peso, sua formulação objetiva manter um completo equilíbrio nutricional, sendo substitutas do lanche da manhã ou da tarde; energéticas e[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] proteicas recomendadas particularmente para esportistas e atletas; diets (isentas de açúcar) e light, com redução de pelo menos 25% em algum nutriente específico e por fim as barras de cereais com sementes, ricas em ácidos graxos mono e poli-insaturados [LOUIZE, J. - Barras de cereais, proteicas, energéticas, diet, light, ... conheça as diferenças, as armadilhas, 2016].[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] Existem várias definições para as barras de cereais, de acordo com alguns autores, são alimentos elaborados através da compactação, extrusão da massa de cereais ou mistura de ingredientes secos (cereal ou biscoito, flocos de milho, flocos de arroz, aveia) com um agente ligante (ou xarope de ligação), contendo frutas secas (desidratadas), com ou sem castanhas, com cobertura ou não de chocolate e aromas que conferem características tecnológicas distintas ao produto final. Constitui uma categoria particular de produtos de confeitaria, geralmente de formato retangular, vendidos em unidades individuais, para consumo de uma única pessoa [SAMPAIO, C. R. Pi. - Desenvolvimento e estudo das características sensoriais e nutricionais de barras de cereais fortificadas com ferro, 2009; GUIMARÃES, M. M.; SILVA, M. S. - Qualidade nutricional e aceitabilidade de barras de cereais adicionadas de frutos de muricipassa. - Revista do Instituto Adolfo Lutz, 2009; GUTKOSKI, L.C. et al. - Desenvolvimento de barra de cereais à base de aveia com alto teor de fibra alimentar. - Ciência e Tecnologia Alimentos, 2007].[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] O documento PI 0408589-2 descreve um suplemento alimentar à base de Juçara e açaí (frutos de planta do gênero Euterpe), útil para tratar doença de Chron, doenças vasculares, artrite e úlceras. D1 descreve um suplemento alimentar dietético que utiliza as propriedades funcionais do açaí (um dos componentes principais do presente invento). Tal composição não se mostra relevante pelo fato de não utilizar componentes como cupuaçu, cereais e sucralose. Bem como pelo fato de utilizar, em sua composição, a polpa do açaí e não seu caroço.[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] O documento WO 05/063047 descreve um processo para a fabricação de uma composição nutricional em barra pronta para consumo. Tal invenção se difere do presente invento por não utilizar açaí e polpa de cupuaçu, bem como por ter o arroz como principal componente cereal. Além disso, D2 utiliza açúcar em sua composição, não possuindo as vantagens principais de uma composição nutricional dietética, assim como a descrita no presente invento.[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.

[0016] O documento WO 04/014153 descreve uma composição nutricional dietética, que contém proteases integradas, o que confere uma digestão de proteínas mais eficiente. Apesar de ser um suplemento dietético, o presente invento não é formulado com proteases, não possuindo a proposta de facilitar a digestão de proteínas descrito no WO 04/014153.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] É objetivo principal da presente invenção é prover barras de cereais energéticas, com ingredientes naturais com sabor de coco, fornecendo não só as calorias, mas também as funcionalidades dos ingredientes energéticos.[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] É objetivo da presente invenção que objetivo claro de elevar os níveis de energia do consumidor, ao incluir no produto ingredientes que conferem componentes de alta densidade energética.[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] É objetivo do presente pedido um produto que eleve os níveis de energia do consumidor, dessa maneira, o inventor desenvolveu a “COMPOSIÇÃO PARA OBTENÇÃO DE BARRA DE CERAIS ALIMENTÍCIA A PARTIR DE INGREDIENTES NATURAIS SABOR COCO”, caracterizado pela formulação possuir uma composição formada por:

Figure img0001
Figure img0002
[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:
Figure img0001
Figure img0002

[0020] Com base no descrito podemos verificar que o “COMPOSIÇÃO PARA OBTENÇÃO DE BARRA DE CERAIS ALIMENTÍCIA A PARTIR DE INGREDIENTES NATURAIS SABOR COCO”, traz enormes vantagens pois, é fonte de proteína de alto valor biológico e aminoácidos de cadeia ramificada (BCAA), auxilia na formação dos músculos e ossos, fonte de energia e proteínas para o dia-a-dia, praticidade de consumo em lanches intermediários, se traduz em um alimento pronto para consumo feito com ingredientes nutritivos com a necessidade de mais energia natural e de qualidade, se tornando uma solução para a falta de disposição do dia a dia, e também para pessoas com necessidade de mais energia.[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.

[0021] Além de possuir diferenciais em relação aos existentes no mercado tais como:

  • - 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] Por ser inovador e até então não compreendidas no estado da técnica que se enquadra perfeitamente dentro dos critérios que definem a patente de invenção. São as seguintes suas reivindicações.[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)

“COMPOSIÇÃO PARA OBTENÇÃO DE BARRA DE CERAIS ALIMENTÍCIA A PARTIR DE INGREDIENTES NATURAIS SABOR COCO”, caracterizado pela formulação possuir a seguinte composição para uma barra de 55g; Água 1,5785; Xarope de Maltitol 5,6265; Inulina 3,9655;Glicerina 1,5785; Sorbato de Potássio INS 202 0,0385; Benzoato de Sódio INS 211 0,0385; Cloreto de Sódio 0,0825; Lecitina de Soja INS 322 0,4070; Aromatizante idêntico ao natural de coco 0,1210; Coco Ralado 1,0505; ISOCRISP® crispies de whey protein 1,5400; Ganache Branco Zero Açúcar 5,6650; Colágeno Hidrolisado em Pó 4,0480; Vitamina E 0,0825; MCT ( Triglicerídeos de Cadeia Média) 2,8325; Cobertura Proteica sabor Chocolate meio amargo zero açúcares 11,3300; Fosfato Tricálcico 0,0825; Proteína Concentrada de Leite (MPC 70%) - Caseinato de Cálcio 10,5655; Whey Protein Isolate - WPI 1,9415; Whey Protein Concentrade - WPC 2,4255."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.
BR102020001634-2A 2020-01-24 2020-01-24 COMPOSITION FOR OBTAINING FOOD CERAL BAR FROM COCONUT FLAVOR NATURAL INGREDIENTS BR102020001634A2 (en)

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