BR102021020927A2 - PRODUCT FROM THE ELABORATION OF BROWNIE WITH PUBA PASTA AND APPLESAUCE - Google Patents
PRODUCT FROM THE ELABORATION OF BROWNIE WITH PUBA PASTA AND APPLESAUCE Download PDFInfo
- Publication number
- BR102021020927A2 BR102021020927A2 BR102021020927-5A BR102021020927A BR102021020927A2 BR 102021020927 A2 BR102021020927 A2 BR 102021020927A2 BR 102021020927 A BR102021020927 A BR 102021020927A BR 102021020927 A2 BR102021020927 A2 BR 102021020927A2
- Authority
- BR
- Brazil
- Prior art keywords
- applesauce
- puba
- product
- brownie
- dough
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Noodles (AREA)
Abstract
A presente invenção refere-se ao “produto da elaboração de brownie com massa puba e applesauce”. O produto, do setor técnico de alimentos, possui alto valor nutricional, potencial funcional e características sensoriais de textura e sabor similares a um brownie comum, que é produzido com glúten e alto teor de gorduras saturadas. Entretanto, neste caso, através da substituição da farinha de trigo pela massa puba e da manteiga pelo applesauce, obtém-se um produto ausente de glúten, mas denso pela característica amilácea da massa puba e com reduzido teor de gorduras saturadas, além de úmido e untuoso pela ação da pectina presente no applesauce. Ressalta-se ainda que a metodologia de preparo requer baixo custo e utilização de ingredientes acessíveis. Diante todos os benefícios citados, importa ainda ressaltar que a utilização da mandioca e da maçã, na elaboração de produtos alimentícios, contribui de forma significativa não só com o consumo sustentável, mas também com a expansão do agronegócio, gerando emprego e renda.The present invention refers to the "product of the elaboration of brownie with puba mass and applesauce". The product, from the technical food sector, has high nutritional value, functional potential and sensory characteristics of texture and flavor similar to a common brownie, which is produced with gluten and a high content of saturated fats. However, in this case, by replacing wheat flour with pasta puba and butter with applesauce, a gluten-free product is obtained, which is dense due to the starchy characteristic of puba pasta and with a reduced content of saturated fats, in addition to being moist and unctuous due to the action of the pectin present in the applesauce. It should also be noted that the preparation methodology requires low cost and the use of accessible ingredients. In view of all the aforementioned benefits, it is also important to emphasize that the use of cassava and apples in the preparation of food products contributes significantly not only to sustainable consumption, but also to the expansion of agribusiness, generating jobs and income.
Description
[001] O brownie elaborado com a massa puba e applesauce é um produto isento de glúten e reduzido em teor de gorduras saturadas, que substitui totalmente o uso de farinha de trigo e manteiga, tradicionais em massas de brownie. A utilização da massa puba resulta em aspectos sensoriais similares ao brownie comum, pela presença de amido, agindo como agente de densidade e textura, adicionando ainda fibras e minerais; como também a adição do applesauce que permite a obtenção de uma massa úmida, pela ação da pectina natural da maçã, sem necessidade do uso de manteiga, podendo promover benefícios à saúde; além da emulsão química de ovos e açúcar que trará untuosidade para a massa. Esta invenção caracteriza-se por ser um produto do setor técnico de alimentos, que possui uma metodologia simples e prática, que possui características similares ao produto comum, podendo ser uma alternativa para pessoas intolerantes ao glúten ou celíacas, bem como adeptos de dietas restritivas..[001] The brownie made with puba dough and applesauce is a gluten-free product and reduced in saturated fat content, which completely replaces the use of wheat flour and butter, traditional in brownie doughs. The use of mass puba results in sensory aspects similar to the common brownie, due to the presence of starch, acting as a density and texture agent, adding fiber and minerals; as well as the addition of applesauce, which allows obtaining a wet mass, through the action of natural apple pectin, without the need for butter, which may promote health benefits; in addition to the chemical emulsion of eggs and sugar that will bring greasiness to the dough. This invention is characterized by being a product of the technical food sector, which has a simple and practical methodology, which has similar characteristics to the common product, and can be an alternative for people intolerant to gluten or celiac, as well as supporters of restrictive diets. .
[002] As buscas realizadas revelaram depósitos de patentes similares a esta temática, porém, com finalidades e produtos distintos. Abaixo, estão listados exemplos desses produtos.[002] The searches carried out revealed patent deposits similar to this theme, however, with different purposes and products. Below are examples of these products.
[003] A patente BR 10 2014 010038 5 A2 intitulada “Processo de obtenção de alimento do tipo brownie a partir de uma composição de ingredientes”, datada de 25 de abril de 2014, resulta em um produto tipo brownie, utilizando ingredientes como manteiga, farinha de trigo e oleaginosas. Desta forma, se diferencia da proposta agora apresentada, por conter farinha de trigo e, consequentemente, glúten. Além de reforçar a adição de gordura, utilizando manteiga e oleaginosas, em seu preparo.[003] Patent BR 10 2014 010038 5 A2 entitled “Process of obtaining brownie-type food from a composition of ingredients”, dated April 25, 2014, results in a brownie-type product, using ingredients such as butter, wheat flour and oilseeds. In this way, it differs from the proposal now presented, as it contains wheat flour and, consequently, gluten. In addition to reinforcing the addition of fat, using butter and oilseeds in its preparation.
[004] A patente US 4774099 A, de título “Process for making brownies containing cellulosic fiber”, datada de 27 de setembro de 1988, refere-se a uma formulação de bolo tipo brownie acrescido de fibra celulósica em sua formulação. Porém, este produto não utiliza massa puba, tampouco o applesauce em sua composição. Além de não ser um produto isento de glúten[004] US patent 4774099 A, entitled “Process for making brownies containing cellulosic fiber”, dated September 27, 1988, refers to a brownie-type cake formulation plus cellulosic fiber in its formulation. However, this product does not use pubic mass or applesauce in its composition. In addition to not being a gluten-free product
[005] A invenção aqui descrita permite superar os limites citados do estado da técnica descritos acima, pelo fato de retirar da formulação comumente utilizada a farinha de trigo, substituindo-a pela massa puba, farinha de fácil acesso e manuseio, valor acessível, ausente de glúten, caracterizada por ser um alimento de alto valor energético, amido, fibras e alguns minerais como potássio, cálcio, fósforo, sódio, ferro e baixo teor lipídico. Além disso, substituir a manteiga de sua composição pelo applesauce, purê de maçã, cozida em água, considerado um substituto para a gordura em produtos de confeitaria, assados. Pela sua alta atividade de água e pectina, combina-se com outros ingredientes como o amido da massa, formando uma estrutura viscosa, proporcionando a textura com aspecto úmido tradicional do brownie[005] The invention described here makes it possible to overcome the aforementioned limits of the state of the art described above, by removing wheat flour from the commonly used formulation, replacing it with pasta puba, flour that is easy to access and handle, affordable, absent of gluten, characterized by being a food with high energy value, starch, fiber and some minerals such as potassium, calcium, phosphorus, sodium, iron and low lipid content. In addition, replacing the butter in its composition with applesauce, apple puree, cooked in water, considered a substitute for fat in confectionery products, baked goods. Due to its high water and pectin activity, it combines with other ingredients such as the starch in the dough, forming a viscous structure, providing the texture with the traditional wet appearance of the brownie.
[006] Estas alterações não só permitem o consumo do brownie pelas pessoas portadoras da doença celíaca, como reduzem a ingestão de gordura, e contribui para aumentar o consumo de frutas.[006] These changes not only allow people with celiac disease to consume brownies, but also reduce fat intake and help increase fruit consumption.
[007] A invenção pode ser compreendida através da descrição detalhada abaixo.[007] The invention can be understood through the detailed description below.
[008] Para elaboração da presente invenção utilizou-se os seguintes ingredientes: ovos, açúcar cristal, massa puba, cacau em pó, applesauce e chocolate meio amargo.[008] For the elaboration of the present invention, the following ingredients were used: eggs, crystal sugar, pubic mass, cocoa powder, applesauce and semisweet chocolate.
[009] Procedeu-se, primeiramente, a separação e pesagem dos insumos, em seguida fundiu-se o chocolate meio amargo a uma temperatura entre 35°C e 55°C (preferencialmente 45°C). Posteriormente, os ovos foram batidos levemente com o açúcar cristal. Seguida da incorporação da massa puba e do chocolate em pó, nesta mistura de ovos e açúcar. Sequencialmente, acrescenta o applesauce e o chocolate derretido, obtendo uma mistura homogênea. A massa foi submetida à cocção, em forno pré-aquecido, à temperatura entre 150-170°C (preferencialmente 160°C), por 14 a 18 minutos (preferencialmente 16 minutos). Após a cocção, o brownie foi submetido a resfriamento, permanecendo no freezer, com temperatura média entre -24°C a -28°C (preferencialmente -26°C), por 3-7 minutos (preferencialmente 5 minutos). Por fim, o produto resultante foi acondicionado em embalagem asséptica e hermeticamente fechada.[009] The inputs were separated and weighed first, then the semisweet chocolate was melted at a temperature between 35°C and 55°C (preferably 45°C). Subsequently, the eggs were lightly beaten with crystal sugar. Followed by the incorporation of the puba mass and the powdered chocolate, in this mixture of eggs and sugar. Sequentially add the applesauce and the melted chocolate, obtaining a homogeneous mixture. The dough was cooked in a preheated oven at a temperature between 150-170°C (preferably 160°C) for 14 to 18 minutes (preferably 16 minutes). After cooking, the brownie was subjected to cooling, remaining in the freezer, at an average temperature between -24°C to -28°C (preferably -26°C), for 3-7 minutes (preferably 5 minutes). Finally, the resulting product was packed in aseptic and hermetically closed packaging.
[0010] O brownie é um doce típico dos Estados Unidos, geralmente utilizando como base de sua composição: manteiga, farinha de trigo e chocolate; apresentando característica achatada e aspecto denso. Sua estrutura é cremosa devido à adição de gorduras, e a adição da farinha de trigo confere densidade, tornando a massa pesada. Este tipo de preparação pode ser um veículo para adição ou substituição total ou parcial de ingredientes como forma de enriquecimento do produto.[0010] The brownie is a typical sweet from the United States, usually using as a base of its composition: butter, wheat flour and chocolate; presenting flat characteristic and dense appearance. Its structure is creamy due to the addition of fats, and the addition of wheat flour gives it density, making the dough heavy. This type of preparation can be a vehicle for the addition or total or partial replacement of ingredients as a way of enriching the product.
[0011] No caso da presente invenção, a substituição da manteiga e consequente adição do applesauce não só reduz a ingestão de gordura e traz benefícios de saúde adicionais ao alimento produzido, como também contribui para aumentar o consumo de frutas e vegetais. Podendo ser considerado um bom substituto para a gordura em produtos assados como pães, bolos e cookies, pela sua alta atividade de água e pectina, combinase com outros ingredientes como o amido da farinha utilizada, formando uma estrutura viscosa, gelatinizando e proporcionando uma textura com aspecto úmido.[0011] In the case of the present invention, the replacement of butter and consequent addition of applesauce not only reduces fat intake and brings additional health benefits to the food produced, but also contributes to increasing the consumption of fruits and vegetables. It can be considered a good substitute for fat in baked goods such as bread, cakes and cookies, due to its high water and pectin activity, it combines with other ingredients such as the starch in the flour used, forming a viscous structure, gelatinizing and providing a smooth texture. humid appearance.
[0012] No caso da farinha de trigo, a substituição pela massa puba se dá por sua capacidade amilácea, podendo ser utilizada para elaborar diversos alimentícios como mingaus, cuscuz, pamonha, além da produção de bolos densos com característica de goma, a exemplo do Bolo Souza Leão pernambucano e o Bolo São Bartolomeu[0012] In the case of wheat flour, the substitution for pasta puba is due to its starchy capacity, and can be used to prepare various foods such as porridge, couscous, pamonha, in addition to the production of dense cakes with gum characteristics, such as the Souza Leão Cake from Pernambuco and the São Bartolomeu Cake
[0013] Contudo, após pesquisas em periódicos e outras patentes publicadas, não foram encontradas pesquisas ou relatos publicados sobre a elaboração e avaliação sensorial de brownies com essas substituições de ingredientes.[0013] However, after searches in journals and other published patents, no research or published reports were found on the elaboration and sensory evaluation of brownies with these ingredient substitutions.
Claims (4)
A) Separar e pesar os ingredientes
B) Forneamento
C) Resfriamento e Armazenamento“Product of the elaboration of brownie with puba dough and applesauce” comprises the elaboration of a brownie, characterized by being based on the use of puba dough, in total replacement of wheat flour, and the use of applesauce in total replacement of butter, constituting a product free of gluten and reduced in fat (the basis of the texture of the brownie) in which the phases of:
A) Separate and weigh the ingredients
B) Supply
C) Cooling and Storage
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR102021020927-5A BR102021020927A2 (en) | 2021-10-19 | 2021-10-19 | PRODUCT FROM THE ELABORATION OF BROWNIE WITH PUBA PASTA AND APPLESAUCE |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR102021020927-5A BR102021020927A2 (en) | 2021-10-19 | 2021-10-19 | PRODUCT FROM THE ELABORATION OF BROWNIE WITH PUBA PASTA AND APPLESAUCE |
Publications (1)
Publication Number | Publication Date |
---|---|
BR102021020927A2 true BR102021020927A2 (en) | 2023-05-02 |
Family
ID=86242614
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR102021020927-5A BR102021020927A2 (en) | 2021-10-19 | 2021-10-19 | PRODUCT FROM THE ELABORATION OF BROWNIE WITH PUBA PASTA AND APPLESAUCE |
Country Status (1)
Country | Link |
---|---|
BR (1) | BR102021020927A2 (en) |
-
2021
- 2021-10-19 BR BR102021020927-5A patent/BR102021020927A2/en unknown
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Sindhuja et al. | Effect of incorporation of amaranth flour on the quality of cookies | |
Lebesi et al. | Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes | |
Handa et al. | Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies | |
BR112013031241B1 (en) | CEREAL-BASED PRODUCT AND METHOD FOR PREPARING A CEREAL-BASED PRODUCT | |
CN104203000A (en) | Plant-based egg substitute and method of manufacture | |
BRPI1015718A2 (en) | Gluten Free Bakery Products | |
BRPI0614898A2 (en) | dough-type compositions containing regulating agents and methods of preparation and uses thereof | |
PT2180792E (en) | Steamed cake donut | |
BRPI0619077A2 (en) | fat substitute, dough, bakery product, sauce, and, uses of a composition and a fat substitute | |
Martínez-Cervera et al. | Effect of nutriose on rheological, textural and sensorial characteristics of Spanish muffins | |
CN108289474A (en) | Non-dairy frozen confection without stabilizer | |
ITMI940186A1 (en) | YOGURT CREAM WITH VITAL LATTOBACILLI | |
BR112017016027B1 (en) | SOFT BAKERY PRODUCT | |
Salazar et al. | Exploring the potential of andean crops for the production of gluten-free muffins | |
Yovchev et al. | Effect of Jerusalem artichoke flour on wheat dough physical and mechanical properties | |
BR102021020927A2 (en) | PRODUCT FROM THE ELABORATION OF BROWNIE WITH PUBA PASTA AND APPLESAUCE | |
JP6584185B2 (en) | Method for producing rice bread without gluten and thickener | |
RU2561474C1 (en) | Functional purpose oat cookie | |
CN103504224B (en) | Kidney bean leisure food and preparation method thereof | |
BR102021022599A2 (en) | BROWNIE PREPARATION PROCESS WITH PUBA PASTA AND APPLESAUCE | |
PT105482A (en) | FORMATABLE PROTEIN MATRIX CONTAINING FRUIT, VEGETABLES, CHOCOLATE OR COCOA, PROCESS FOR THEIR MANUFACTURE AND PREPARATIONS CONTAINING THE MATRIX FOR APPLICATION IN THE FOOD INDUSTRY | |
JP6779536B2 (en) | Method for producing rice flour bread that does not contain gluten and thickener | |
JP4994336B2 (en) | Bread | |
US20070154607A1 (en) | Dough and method for preparing leavened food product | |
PT688503E (en) | PRODUCT OF PANIFICATION OF TYPE "PANETTONE" |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B03A | Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette] |