BR102020006872A2 - BARBECUE SAUCE BASED ON GUAVA, ACEROLA AND TAMARINDO - Google Patents
BARBECUE SAUCE BASED ON GUAVA, ACEROLA AND TAMARINDO Download PDFInfo
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- BR102020006872A2 BR102020006872A2 BR102020006872-5A BR102020006872A BR102020006872A2 BR 102020006872 A2 BR102020006872 A2 BR 102020006872A2 BR 102020006872 A BR102020006872 A BR 102020006872A BR 102020006872 A2 BR102020006872 A2 BR 102020006872A2
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- Brazil
- Prior art keywords
- acerola
- guava
- fruits
- sauce
- market
- Prior art date
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 title claims abstract description 10
- 240000003394 Malpighia glabra Species 0.000 title claims abstract description 10
- 235000014837 Malpighia glabra Nutrition 0.000 title claims abstract description 10
- 241000508269 Psidium Species 0.000 title claims abstract description 10
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 9
- 230000001953 sensory effect Effects 0.000 claims abstract description 7
- 230000000975 bioactive effect Effects 0.000 claims abstract description 4
- 150000001875 compounds Chemical class 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 abstract description 10
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 238000009472 formulation Methods 0.000 abstract description 8
- 241000596504 Tamarindus Species 0.000 abstract description 6
- 235000004298 Tamarindus indica Nutrition 0.000 abstract description 6
- 238000004458 analytical method Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002372 labelling Methods 0.000 abstract 1
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 238000012543 microbiological analysis Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000458243 Viana Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000005303 weighing Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
molho tipo barbecue a base de goiaba, acerola e tamarindo. atendendo a necessidade do novo mercado consumidor, mais consciente e atento aos produtos que consome, o desenvolvimento de produtos saudáveis utilizando fontes alternativas tem crescido cada vez mais. aproveitando o potencial do nordeste, a formulação de produtos à base de frutas tropicais é um nicho em ascensão e tem estrutura potencial de aproveitamento integral dos insumos utilizados, aproveitando a rica composição dos frutos utilizados. desenvolveu-se um molho tipo barbecue utilizando goiaba, acerola e tamarindo, a fim de inserir no mercado uma forma alternativa de consumo de tais frutas e oferecer aos consumidores de molhos um produto saudável e inovador. formulações do molho foram desenvolvidas utilizando as frutas goiaba, acerola e tamarindo. as formulações foram submetidas a tratamento térmico (100 °c por 3 minutos) seguidas de envase hot-fill, resfriamento, rotulagem e refrigeração. posteriormente, as formulações serão caracterizadas quanto aos aspectos físico-químicos, compostos bioativos, reológicos e sensoriais. será realizada análise sensorial através de métodos afetivos e descritivos quantitativos visando avaliar a aceitabilidade e selecionar a formulação ideal. após a escolha da formulação ideal, será avaliada a vida de prateleira por estudo acelerado de estabilidade, analisando aspectos físicos, físico-químicos e microbiológicos. espera-se que o produto atenda às necessidades do consumidor, podendo ser inserido no mercado para comercialização.barbecue sauce made with guava, acerola and tamarind. Meeting the needs of the new consumer market, more conscious and attentive to the products they consume, the development of healthy products using alternative sources has grown increasingly. Taking advantage of the potential of the Northeast, the formulation of products based on tropical fruits is a growing niche and has a potential structure for full use of the inputs used, taking advantage of the rich composition of the fruits used. A barbecue sauce was developed using guava, acerola and tamarind, in order to introduce an alternative way of consuming these fruits into the market and offer sauce consumers a healthy and innovative product. Sauce formulations were developed using guava, acerola and tamarind fruits. The formulations were subjected to heat treatment (100 °C for 3 minutes) followed by hot-fill packaging, cooling, labeling and refrigeration. subsequently, the formulations will be characterized in terms of physical-chemical aspects, bioactive compounds, rheological and sensorial. Sensory analysis will be carried out using affective and quantitative descriptive methods to assess acceptability and select the ideal formulation. After choosing the ideal formulation, the shelf life will be evaluated through an accelerated stability study, analyzing physical, physicochemical and microbiological aspects. The product is expected to meet consumer needs and can be placed on the market for sale.
Description
[001] A presente invenção trata-se do desenvolvimento de molho tipo barbecue a base de frutas tropicais.[001] The present invention deals with the development of a barbecue sauce based on tropical fruits.
[002] Atualmente, a escolha no consumo dos alimentos não está baseada somente no sabor (AGGARWAL et al, 2016), mas sim em produtos que ofereçam qualidade nutricional (TURNWALD; CRUM, 2019).[002] Currently, the choice of food consumption is not based only on taste (AGGARWAL et al, 2016), but on products that offer nutritional quality (TURNWALD; CRUM, 2019).
[003] Um dos fatores que determina a escolha do consumidor de alimentos é o “rótulo limpo”, ou seja, o mínimo de ingredientes possível para compor o produto. Além da quantidade, os ingredientes também devem ser de fontes naturais, o mais próximo do insumo encontrado in natura (ASIOLI, 2017).[003] One of the factors that determines the consumer's choice of food is the "clean label", that is, the minimum number of ingredients possible to compose the product. In addition to the quantity, the ingredients must also come from natural sources, the closest to the input found in natura (ASIOLI, 2017).
[004] Dessa forma, a indústria de alimentos necessita constantemente de produtos inovadores, que resultem em aumento do nicho de mercado e atendam a demanda dos consumidores.[004] Thus, the food industry constantly needs innovative products, which result in an increase in the market niche and meet consumer demand.
[005] Normalmente, frutas como a goiaba e acerola são comercializadas in natura, em forma de polpas, geleias ou compotas (VIANA, 2018), o que, de certa forma, limita o potencial de comercialização dessas frutas no cenário atual. Entretanto, formular um produto alternativo e inesperado atende à crescente necessidade de inovação no mercado de produtos saudáveis. Para tal, destaca-se o mercado de molhos e condimentos (INTELLIGENCE, 2019).[005] Usually, fruits such as guava and acerola are marketed in natura, in the form of pulps, jellies or jams (VIANA, 2018), which, in a way, limits the marketing potential of these fruits in the current scenario. However, formulating an alternative and unexpected product meets the growing need for innovation in the healthy products market. To this end, the sauces and condiments market stands out (INTELLIGENCE, 2019).
[006] O molho barbecue é classificado como um molho ready-to-eat (pronto para consumo), não emulsificado e derivado do ketchup, no qual utiliza o tomate como matéria-prima principal. É um produto característico norte americano, apresenta combinação de sabores ácidos, doces e defumados, variando sua cor do vermelho magenta ao marrom escuro (GARCÍA CASAL; PEÑA ROSAS; MALAVÉ, 2016).[006] Barbecue sauce is classified as a ready-to-eat sauce (ready to eat), non-emulsified and derived from ketchup, in which it uses tomato as the main raw material. It is a characteristic North American product, presenting a combination of acidic, sweet and smoky flavors, varying in color from magenta red to dark brown (GARCÍA CASAL; PEÑA ROSAS; MALAVÉ, 2016).
[007] Segundo pesquisa de mercado realizada através da empresa Mordor Intelligence (2019), o mercado de molhos e condimentos está projetado para um crescimento anual de 4,9% até 2024. Tal mercado é dividido em categorias como ingrediente, tipo, canal de distribuição e geografia. As taxas de crescimento são explicadas devido à conscientização dos hábitos alimentares, propiciando escolhas de produtos saudáveis. Além disso, produtos veganos, sem lactose e sem glúten são as principais escolhas dos consumidores.[007] According to market research carried out by the company Mordor Intelligence (2019), the sauces and condiments market is projected for an annual growth of 4.9% until 2024. This market is divided into categories such as ingredient, type, channel of distribution and geography. The growth rates are explained by the awareness of eating habits, providing healthy product choices. In addition, vegan, lactose-free and gluten-free products are the top choices for consumers.
[008] Deste modo, o desenvolvimento de um molho tipo barbecue a base de goiaba, acerola e tamarindo apresenta-se como uma nova forma de consumo das frutas tropicais, visando a qualidade nutricional e sensorial do produto, atendendo a necessidade da população que busca hábitos alimentares mais saudáveis.[008] Thus, the development of a barbecue sauce based on guava, acerola and tamarind presents itself as a new way of consuming tropical fruits, aiming at the nutritional and sensory quality of the product, meeting the needs of the population that seeks healthier eating habits.
[009] O desenvolvimento de novos produtos alimentares apresenta-se como uma necessidade comercial, tendo em vista a demanda dos consumidores no que diz respeito a alimentos diferenciados, que apresentem benefícios para a saúde, excelência na qualidade sensorial, que sejam práticos e prontamente disponíveis.[009] The development of new food products presents itself as a commercial necessity, in view of the demand of consumers with regard to differentiated foods, which present health benefits, excellence in sensory quality, which are practical and readily available .
[010] Visando atender a demanda dos consumidores e indústrias por alimentos mais saudáveis e diferenciados, desenvolveu-se um molho tipo barbecue utilizando-se polpas de frutas tropicais.[010] Aiming to meet the demand of consumers and industries for healthier and more differentiated foods, a barbecue-type sauce was developed using tropical fruit pulps.
[011] Diferentes polpas e suas respectivas proporções foram testadas preliminarmente visando a seleção das polpas que resultassem em melhor combinação sensorial, sendo determinada a utilização das polpas de acerola, goiaba e tamarindo. Visando a caracterização das formulações desenvolvidas com essas polpas, as mesmas serão submetidas à análise de compostos bioativos, comportamento reológico, análise microbiológica, análise sensorial e estabilidade. Espera-se que o produto atenda às necessidades dos consumidores e indústria de alimentos, podendo ser inserido no mercado para comercialização.[011] Different pulps and their respective proportions were preliminarily tested in order to select the pulps that resulted in better sensory combination, being determined the use of acerola, guava and tamarind pulps. Aiming at the characterization of the formulations developed with these pulps, they will be submitted to the analysis of bioactive compounds, rheological behavior, microbiological analysis, sensory analysis and stability. It is expected that the product meets the needs of consumers and the food industry, and can be placed on the market for sale.
[012] Para a produção do molho tipo barbecue as polpas de goiaba, acerola e tamarindo foram descongeladas e pesadas nas proporção definidas após testes de bancada. Foram adicionadas as especiarias, o hidrocolóide e aroma de fumaca após a pesagem.[012] For the production of the barbecue sauce, the guava, acerola and tamarind pulps were thawed and weighed in the proportions defined after bench tests. Spices, hydrocolloid and smoke aroma were added after weighing.
[013] Após a homogeneização, a mistura foi aquecida a 100ºC durante 3 minutos em panela de fundo triplo até atingir a consistência ideal de molho (técnica napê). O o molho foi acondicionado ainda quente em um pote de vidro previamente esterilizado (método de enchimento hot fill), fechado com tampa metálica rosquiável e posteriormente submetido a resfriamento , rotulado e refrigerado a 5-10°C durante 1 hora para garantir a maturação do gel. Foram desenvolvidas diferentes amostras para testes de proporção de polpas e combinação de ingredientes.[013] After homogenization, the mixture was heated at 100ºC for 3 minutes in a triple bottom pan until reaching the ideal consistency of sauce (nape technique). The sauce was conditioned while still hot in a previously sterilized glass pot (hot fill filling method), closed with a screw-on metal lid and later subjected to cooling, labeled and refrigerated at 5-10°C for 1 hour to ensure the maturation of the sauce. gel. Different samples were developed for testing the proportion of pulps and combination of ingredients.
[014] As formulações desenvolvidas serão submetidas a testes de compostos bioativos, comportamento reológico, análise microbiológica, análise sensorial e teste de estabilidade.[014] The developed formulations will be subjected to tests of bioactive compounds, rheological behavior, microbiological analysis, sensory analysis and stability test.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102020006872-5A BR102020006872A2 (en) | 2020-04-06 | 2020-04-06 | BARBECUE SAUCE BASED ON GUAVA, ACEROLA AND TAMARINDO |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102020006872-5A BR102020006872A2 (en) | 2020-04-06 | 2020-04-06 | BARBECUE SAUCE BASED ON GUAVA, ACEROLA AND TAMARINDO |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR102020006872A2 true BR102020006872A2 (en) | 2021-10-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR102020006872-5A BR102020006872A2 (en) | 2020-04-06 | 2020-04-06 | BARBECUE SAUCE BASED ON GUAVA, ACEROLA AND TAMARINDO |
Country Status (1)
| Country | Link |
|---|---|
| BR (1) | BR102020006872A2 (en) |
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2020
- 2020-04-06 BR BR102020006872-5A patent/BR102020006872A2/en unknown
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| B03A | Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette] |