BR102021002735A2 - FOOD COMPOSITION WITH ZERO SUGAR COATING - Google Patents
FOOD COMPOSITION WITH ZERO SUGAR COATING Download PDFInfo
- Publication number
- BR102021002735A2 BR102021002735A2 BR102021002735-5A BR102021002735A BR102021002735A2 BR 102021002735 A2 BR102021002735 A2 BR 102021002735A2 BR 102021002735 A BR102021002735 A BR 102021002735A BR 102021002735 A2 BR102021002735 A2 BR 102021002735A2
- Authority
- BR
- Brazil
- Prior art keywords
- food composition
- erythritol
- sugar coating
- weight
- oilseed
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 19
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000009495 sugar coating Methods 0.000 title claims abstract description 9
- 239000004386 Erythritol Substances 0.000 claims abstract description 23
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000019414 erythritol Nutrition 0.000 claims abstract description 23
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 23
- 229940009714 erythritol Drugs 0.000 claims abstract description 23
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 235000014571 nuts Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims description 2
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 claims description 2
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 claims description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 235000014036 Castanea Nutrition 0.000 claims description 2
- 241001070941 Castanea Species 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- 244000060011 Cocos nucifera Species 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 241000234314 Zingiber Species 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 13
- 239000011248 coating agent Substances 0.000 description 8
- 238000000576 coating method Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 235000016127 added sugars Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000011869 dried fruits Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 229920005862 polyol Polymers 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000020805 dietary restrictions Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- -1 monosaccharide polyols Chemical class 0.000 description 2
- 150000003077 polyols Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 description 1
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 208000031662 Noncommunicable disease Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 230000001013 cariogenic effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000020979 dietary recommendations Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
Abstract
É descrita uma composição alimentícia com revestimento zero açúcar que compreende pelo menos uma oleaginosa associada com gengibre e especiarias e caramelizada com eritritol, provendo um petisco não calórico que associa as propriedades das oleaginosas e do eritritol.A zero-sugar coating food composition is described comprising at least one oilseed associated with ginger and spices and caramelized with erythritol, providing a non-caloric snack that combines the properties of oilseeds and erythritol.
Description
[01] A presente patente de invenção descreve uma composição alimentícia com revestimento zero açúcar. Mais especificamente compreende pelo menos uma oleaginosa associada com gengibre e especiarias e caramelizada com eritritol, provendo um petisco não calórico que associa as propriedades das oleaginosas e do eritritol.[01] The present invention patent describes a food composition with zero sugar coating. More specifically, it comprises at least one oilseed associated with ginger and spices and caramelized with erythritol, providing a non-caloric snack that combines the properties of oilseeds and erythritol.
[02] As recomendações nutricionais da Organização Mundial da Saúde estipulam que o consumo de "açúcares de adição" não ultrapasse 10% do total de calorias da dieta. Estudos indicam que a presença de "açúcares de adição" na dieta está associada ao aumento do risco de várias doenças, incluindo a cárie dental, a obesidade e outras doenças crônicas não transmissíveis.[02] The nutritional recommendations of the World Health Organization stipulate that the consumption of "added sugars" does not exceed 10% of the total calories in the diet. Studies indicate that the presence of "added sugars" in the diet is associated with an increased risk of several diseases, including dental caries, obesity and other chronic non-communicable diseases.
[03] Uma forma alternativa de adoçante vem sendo bastante utilizada na indústria alimentícia devido aos benefícios associados: o Xilitol e o Eritritol, que são polióis monossacarídeos absorvidos através da membrana intestinal por transporte osmótico passivo, sendo que a fração que atravessa a membrana intestinal é completamente metabolizada, contribuindo com valor calórico de 4 kcal/g.[03] An alternative form of sweetener has been widely used in the food industry due to the associated benefits: Xylitol and Erythritol, which are monosaccharide polyols absorbed through the intestinal membrane by passive osmotic transport, and the fraction that crosses the intestinal membrane is completely metabolized, contributing a caloric value of 4 kcal/g.
[04] O eritritol é o único poliol que não é cariogênico, apresenta baixo valor calórico e elevada tolerância digestiva, sendo seguro para diabéticos, sendo rapidamente absorvido pelo intestino delgado e quantidades que possam eventualmente alcançar o cólon são fermentadas com dificuldade pela microflora intestinal. Após ser absorvido, o eritritol não é metabolizado, sendo excretado inalterado através da urina. Devido a sua difícil utilização pelo organismo, com 90% sendo excretado pela urina, apresenta baixo valor calórico [Disponível em https://aditivosingredientes.com.br/upload_arquivos/201706/20170604 52135001497535047.pdf. Acesso em 08 de fev. 2021].[04] Erythritol is the only polyol that is not cariogenic, has a low caloric value and high digestive tolerance, is safe for diabetics, is rapidly absorbed by the small intestine and amounts that may eventually reach the colon are fermented with difficulty by the intestinal microflora. After being absorbed, erythritol is not metabolized and is excreted unchanged in the urine. Due to its difficult use by the body, with 90% being excreted in the urine, it has a low caloric value [Available at https://aditivosingredientes.com.br/upload_arquivos/201706/20170604 52135001497535047.pdf. Accessed on 08 Feb. 2021].
[05] Os petiscos (ou snacks) naturais, contendo oleaginosas, geralmente são adoçados com açúcares de adição ou açúcar natural e suas variações, não sendo adequados para o consumo por parte de usuários em dieta ou com restrições alimentares, assim como diabéticos.[05] Natural snacks (or snacks), containing oilseeds, are usually sweetened with added sugars or natural sugar and its variations, not being suitable for consumption by users on a diet or with dietary restrictions, as well as diabetics.
[06] No entanto, as oleaginosas trazem inúmeros benefícios à saúde, com propriedades antioxidantes, sendo altamente nutritivas e podendo ser consumidas in natura.[06] However, oilseeds bring numerous health benefits, with antioxidant properties, being highly nutritious and can be consumed in natura.
[07] O estado da técnica descreve diversas composições alimentícias que incluem oleaginosas e polióis.[07] The state of the art describes several food compositions that include oilseeds and polyols.
[08] O documento KR20180105931 descreve um método de preparação de uma barra de cereal com baixo teor de açúcar usando adoçante alternativo, que tem baixa caloria, doçura moderada e textura e exibe excelente processabilidade e preferência sensorial do consumidor, compreendendo as etapas de: preparar uma mistura misturando os ingredientes principais, incluindo grãos, frutas secas e nozes; preparação de uma solução de açúcar aquecendo sub-ingredientes incluindo 18-22% em peso de açúcar, 8-12% em peso de pelo menos um álcool de açúcar selecionado de um grupo que consiste em eritritol, xilitol e maltitol, 6-8% em peso de xarope de amido, 0,5 -1,5% em peso de gelatina e 1 -3% em peso de óleo de canola com base no total de 40% em peso; preparar uma solução de açúcar misto misturando 55-65% em peso da mistura com 35-45% em peso da solução de açúcar.[08] Document KR20180105931 describes a method of preparing a low-sugar cereal bar using an alternative sweetener, which has low calorie, moderate sweetness and texture and exhibits excellent processability and consumer sensory preference, comprising the steps of: preparing a mixture mixing the main ingredients, including grains, dried fruits and nuts; preparing a sugar solution by heating sub-ingredients including 18-22% by weight of sugar, 8-12% by weight of at least one sugar alcohol selected from the group consisting of erythritol, xylitol and maltitol, 6-8% by weight of starch syrup, 0.5-1.5% by weight of gelatin and 1-3% by weight of canola oil based on a total of 40% by weight; preparing a mixed sugar solution by mixing 55-65% by weight of the mixture with 35-45% by weight of the sugar solution.
[09] O documento RU2583083 descreve uma composição para barras de fitness contendo ácido succínico - 0,8-1,2% em peso; L-carnitina -0,6-0,8; flocos de trigo sarraceno - 12,0-15,0; melaço - 16,0-20,0; concentrado de proteína de soro de leite em pó - 18,0-20,0; bolo de nozes 22,0-24,0; hemoglobina em pó - 4,0-6,0; pó de semente de romã - 6,0-8,0; ácido cítrico - 0,02-0,05; glicerina - 0,3-0,7; Eritritol.[09] RU2583083 describes a composition for fitness bars containing succinic acid - 0.8-1.2% by weight; L-carnitine -0.6-0.8; buckwheat flakes - 12.0-15.0; molasses - 16.0-20.0; whey protein concentrate powder - 18.0-20.0; walnut cake 22.0-24.0; powdered hemoglobin - 4.0-6.0; pomegranate seed powder - 6.0-8.0; citric acid - 0.02-0.05; glycerin - 0.3-0.7; Erythritol.
[010] O documento CN110946270 descreve um método de preparação de frutas secas crocantes. O açúcar composto fornecido pela invenção compreende as seguintes matérias-primas em partes em peso: 85-97 partes de eritritol, 1-5 partes de xilitol, 1-5 partes de isomaltitol e 1-5 partes de maltitol. O método de preparação dos frutos secos crocantes tomando o açúcar composto como matéria-prima compreende os seguintes passos: (1) adicionar água ao açúcar, e realizar a fervura de modo a obter um açúcar líquido; (2) adicionar frutas secas ao açúcar líquido para ferver e interromper o aquecimento; e (3) adição de amido modificado ou dextrina resistente ao açúcar líquido, agitando uniformemente.[010] Document CN110946270 describes a method of preparing crispy dried fruit. The compound sugar provided by the invention comprises the following raw materials in parts by weight: 85-97 parts of erythritol, 1-5 parts of xylitol, 1-5 parts of isomaltitol and 1-5 parts of maltitol. The method of preparing the crunchy nuts using compound sugar as raw material comprises the following steps: (1) adding water to the sugar, and boiling it to obtain a liquid sugar; (2) add dried fruit to liquid sugar to boil and stop heating; and (3) adding modified starch or liquid sugar resistant dextrin, stirring uniformly.
[011] O documento US2005079245 descreve um revestimento duro sem açúcar preparado a partir de um xarope de revestimento líquido compreendendo uma mistura de sorbitol e eritritol. O revestimento com misturas líquidas de sorbitol e eritritol dá um revestimento duro crocante, que adere bem à base de goma.[011] US2005079245 describes a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture of sorbitol and erythritol. Coating with liquid blends of sorbitol and erythritol gives a crispy hard coating that adheres well to the gum base.
[012] O documento BR112013017768 descreve um produto de bala que compreende isomaltulose, trealose, eritritol ou combinações dos mesmos, e em um agente de incrementação, que compreende inulina, dextrina indigerível, sucromalte, polidextrose ou combinações dos mesmos; em que o agente adoçante de volume à razão de agente de incrementação é de 70/30 a 40/60 % em peso de sólidos secos.[012] The document BR112013017768 describes a candy product comprising isomaltulose, trehalose, erythritol or combinations thereof, and in a enhancing agent, which comprises inulin, indigestible dextrin, sucromalt, polydextrose or combinations thereof; wherein the bulk sweetening agent to bulking agent ratio is from 70/30 to 40/60% by weight of dry solids.
[013] O documento BR112013001923 descreve um produto confeitado contendo maltodextrina, e pelo menos 93% em peso de eritritol.[013] The document BR112013001923 describes a confectionery product containing maltodextrin, and at least 93% by weight of erythritol.
[014] O documento BR112012028064 descreve uma composição alimentícia revestida compreendendo um produto alimentar e um revestimento, em que o revestimento compreende uma mistura de eritritol e pelo menos um agente espessante, em que o eritritol compreende entre 20% a 90% em peso de revestimento, em que o agente espessante compreende entre 10% a 80% em peso do revestimento.[014] Document BR112012028064 describes a coated food composition comprising a food product and a coating, wherein the coating comprises a mixture of erythritol and at least one thickening agent, wherein the erythritol comprises between 20% to 90% by weight of coating , wherein the thickening agent comprises between 10% to 80% by weight of the coating.
[015] O estado da técnica, no entanto, não descreve ou sugere a associação de oleaginosas com gergelim e especiarias e eritritol associado à superfície da oleaginosa mediante um processo de caramelização, provendo um aperitivo desprovido de açúcar, adequado para o consumo por diabéticos e por usuários com restrições alimentares, como glúten e lactose, sendo a camada de revestimento formada a partir da caramelização do eritritol um auxiliar na manutenção das características da oleaginosa, com menor perda de umidade e um relativo equilíbrio nos demais macroconstituintes (lipídios, açúcares totais e amido) em virtude da menor perda de água.[015] The state of the art, however, does not describe or suggest the association of oilseeds with sesame and spices and erythritol associated with the surface of the oilseed through a caramelization process, providing an aperitif devoid of sugar, suitable for consumption by diabetics and by users with dietary restrictions, such as gluten and lactose, and the coating layer formed from the caramelization of erythritol helps to maintain the characteristics of the oilseed, with less moisture loss and a relative balance in the other macro-constituents (lipids, total sugars and starch) due to less water loss.
[016] Dessa forma, é objeto da presente patente de invenção uma composição alimentícia que inclui pelo menos uma oleaginosa, gergelim, especiarias, sendo a mistura revestida com eritritol caramelizado, provendo um alimento zero açúcar.[016] Thus, the object of the present invention patent is a food composition that includes at least one oilseed, sesame, spices, the mixture being coated with caramelized erythritol, providing a zero-sugar food.
[017] A composição alimentícia com revestimento zero açúcar, objeto da presente patente de invenção, compreende entre 60,0 a 85,0% em peso de pelo menos uma oleaginosa, na sua forma inteira, em pedaços ou em lascas; entre 6,0 a 10,0% em peso de gergelim; entre 3,0 a 50% de especiarias e entre 30,0 a 50,0% em peso de eritritol.[017] The food composition with zero sugar coating, object of the present invention patent, comprises between 60.0 to 85.0% by weight of at least one oilseed, in its entire form, in pieces or in flakes; between 6.0 to 10.0% by weight of sesame; from 3.0 to 50% of spices and from 30.0 to 50.0% by weight of erythritol.
[018] O eritritol é submetido a aquecimento a fim de formar uma calda, sendo a seguir misturado à fração de sólidos que inclui a oleaginosa, o gengibre e as especiarias, sendo mantido à temperatura ambiente para o esfriamento.[018] Erythritol is heated to form a syrup, then mixed with the solid fraction that includes oilseeds, ginger and spices, being kept at room temperature for cooling.
[019] As especiarias preferentemente compreendem canela em pó e/ou pimenta caiena em pó.[019] The spices preferably comprise ground cinnamon and/or cayenne pepper powder.
[020] A oleaginosa é selecionada dentre nozes, castanhas ou coco, isoladas ou em associação.[020] The oilseed is selected from nuts, chestnuts or coconut, alone or in association.
Claims (5)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102021002735-5A BR102021002735A2 (en) | 2021-02-12 | 2021-02-12 | FOOD COMPOSITION WITH ZERO SUGAR COATING |
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| Application Number | Priority Date | Filing Date | Title |
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| BR102021002735-5A BR102021002735A2 (en) | 2021-02-12 | 2021-02-12 | FOOD COMPOSITION WITH ZERO SUGAR COATING |
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| BR102021002735-5A BR102021002735A2 (en) | 2021-02-12 | 2021-02-12 | FOOD COMPOSITION WITH ZERO SUGAR COATING |
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