BR102022011793A2 - COMPOSITIONS AND PRODUCTION PROCESS OF READY SEASONINGS BASED ON MICROENCAPSULATED PALM OIL (ELAEIS GUINEENSIS) - Google Patents
COMPOSITIONS AND PRODUCTION PROCESS OF READY SEASONINGS BASED ON MICROENCAPSULATED PALM OIL (ELAEIS GUINEENSIS) Download PDFInfo
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- BR102022011793A2 BR102022011793A2 BR102022011793-4A BR102022011793A BR102022011793A2 BR 102022011793 A2 BR102022011793 A2 BR 102022011793A2 BR 102022011793 A BR102022011793 A BR 102022011793A BR 102022011793 A2 BR102022011793 A2 BR 102022011793A2
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- palm oil
- seasonings
- microencapsulated
- powder
- compositions
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- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
Landscapes
- Seasonings (AREA)
Abstract
composições e processo produtivo de temperos prontos à base de azeite de dendê (elaeis guineensis) microencapsulado. a presente patente de invenção descreve o desenvolvimento do processo de produção e composições inovadoras de temperos, com aplicação na área de processamento de alimentos, utilizando azeite de dendê (elaeis guineensis) bruto microencapsulado como matéria-prima, obtido por dois métodos distintos: secagem por spray-dryer ou mistura direta do óleo (núcleo) com a maltodextrina (material de parede). o produto apresenta o sabor peculiar do dendê e fácil dissolução na preparação, apresentando sal em sua composição, podendo ainda incluir aromatizantes (como ervas e especiarias desidratadas) e ingredientes da gastronomia afro-baiana (camarão seco, castanha de caju e amendoim). os temperos são produzidos (20) por pesagem (21), mistura e homogeneização dos ingredientes (22), podendo ser prensados (23) em formato de tabletes (24). o formato de tablete visa proporcionar maior praticidade no preparo de uma porção de uma receita característica da culinária afro-baiana, como caruru, vatapá, bobó de camarão ou moqueca. ressalta-se que os temperos desenvolvidos contribuem na difusão dos sabores característicos da base da gastronomia afro-baiana para qualquer lugar do mundo, frente às barreiras em se adquirir esses produtos típicos (azeite de dendê bruto, camarão seco e temperos regionais) em outras localidades, promovendo a valorização e divulgação desta cozinhacompositions and production process of ready-made seasonings based on microencapsulated palm oil (elaeis guineensis). The present invention patent describes the development of the production process and innovative seasoning compositions, with application in the area of food processing, using microencapsulated raw palm oil (elaeis guineensis) as raw material, obtained by two different methods: drying by spray-dryer or direct mixing of the oil (core) with maltodextrin (wall material). the product has the peculiar flavor of palm oil and is easy to dissolve during preparation, with salt in its composition, and may also include flavorings (such as dehydrated herbs and spices) and ingredients from Afro-Bahian cuisine (dried shrimp, cashew nuts and peanuts). The seasonings are produced (20) by weighing (21), mixing and homogenizing the ingredients (22), and can be pressed (23) into tablets (24). The tablet format aims to provide greater practicality in preparing a portion of a recipe characteristic of Afro-Bahian cuisine, such as caruru, vatapá, shrimp bobó or moqueca. It should be noted that the seasonings developed contribute to the dissemination of the flavors characteristic of the basis of Afro-Bahian cuisine to any place in the world, given the barriers in acquiring these typical products (raw palm oil, dried shrimp and regional seasonings) in other locations , promoting the appreciation and dissemination of this cuisine
Description
[001] A presente Patente de Invenção (PI) refere-se às composições e processo produtivo de temperos prontos, que podem ser apresentados no formato de tablete ou não, preparados à base de azeite de dendê bruto microencapsulado, adicionados de sal e podendo conter ainda outros ingredientes típicos da gastronomia afro-baiana, com aplicação na área de processamento de alimentos. Esse produto apresenta uma nova alternativa para a elaboração de pratos de grande valor cultural, com prática utilização, boas solubilidade e dispersibilidade na receita, além de preservar as qualidades sensoriais e nutricionais do azeite de dendê bruto.[001] This Invention Patent (IP) refers to the compositions and production process of ready-made seasonings, which can be presented in tablet format or not, prepared based on microencapsulated raw palm oil, added salt and may contain as well as other typical ingredients of Afro-Bahian gastronomy, with applications in the area of food processing. This product presents a new alternative for preparing dishes of great cultural value, with practical use, good solubility and dispersibility in the recipe, in addition to preserving the sensorial and nutritional qualities of raw palm oil.
[002] Atualmente, a tecnologia para fabricação de temperos instantâneos possui uma posição de destaque no cenário industrial do setor de alimentos. São produtos de utilização prática, que se dissolvem bem nas receitas e acrescentam sabor imediato às mesmas. Além disso, os temperos prontos são frequentemente comercializados no formato de tablete, porções pré-determinadas pelo fabricante, que facilitam a mensuração do produto no momento da aplicação.[002] Currently, the technology for manufacturing instant seasonings has a prominent position in the industrial scenario of the food sector. These are practical-to-use products that dissolve well in recipes and add immediate flavor to them. Furthermore, ready-made seasonings are often sold in tablet format, portions pre-determined by the manufacturer, which facilitate the measurement of the product at the time of application.
[003] Os temperos prontos são altamente consumidos por populações de diversas localidades. Na região do Vaal Triângulo, na África do Sul, a maioria da população utiliza temperos prontos em tabletes ou em pó para cozinhar diariamente, devido à praticidade para elaborar alguns pratos (CHEN, Z.; OLDEWAGE-THERON, W. Household consumption of stock cubes and stock powder in the Vaal Triangle of SA. Nutrition & Food Science, v. 34, n. 4, p. 174-178, 2004). Seu alto consumo doméstico também foi observado em outros países do continente africano, como Camarões e Senegal (SPOHRER, R.; KNOWLES, J.; JALLIER, V.; NDIAYE, B.; INDORF, C.; GUINOT, P.; KUPKA, R. Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 43-52, 2015).[003] Ready-made seasonings are highly consumed by populations from different locations. In the Vaal Triangle region, in South Africa, the majority of the population uses ready-made seasonings in tablets or powder for daily cooking, due to the practicality of preparing some dishes (CHEN, Z.; OLDEWAGE-THERON, W. Household consumption of stock cubes and stock powder in the Vaal Triangle of SA. Nutrition & Food Science, v. 34, n. 4, p. 174-178, 2004). Its high domestic consumption was also observed in other countries on the African continent, such as Cameroon and Senegal (SPOHRER, R.; KNOWLES, J.; JALLIER, V.; NDIAYE, B.; INDORF, C.; GUINOT, P.; KUPKA , R. Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 43-52, 2015).
[004] Diante desse cenário, os temperos em pó ou tabletes atendem bem aos critérios para fortificação de produtos com micronutrientes (CHEN, Z.; OLDEWAGE-THERON, W. Household consumption of stock cubes and stock powder in the Vaal Triangle of SA. Nutrition & Food Science, v. 34, n. 4, p. 174-178, 2004). Assim, a indústria de alimentos utiliza-os estrategicamente como veículos para a fortificação de ferro (EILANDER, A., FUNKE, O. M.; MORETTI, D.; ZIMMERMANN, M. B.; OWOJUYUGBE, T. O.; BLONK, C; DUCHATEAU, G. S. High Bioavailability from Ferric Pyrophosphate- Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women. The Journal of nutrition, v. 149, n. 5, p. 723-729, 2019; MEJIA, E. G.; AGUILERA-GUTIÉRREZ, Y.; MARTIN-CABREJAS, M. A., MEJIA, L. A. Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 8-28, 2015), iodo e vitamina A (MEJIA, E. G.; AGUILERA- GUTIÉRREZ, Y.; MARTIN-CABREJAS, M. A., MEJIA, L. A. Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 8-28, 2015).[004] Given this scenario, seasoning powders or tablets meet the criteria for fortifying products with micronutrients (CHEN, Z.; OLDEWAGE-THERON, W. Household consumption of stock cubes and stock powder in the Vaal Triangle of SA. Nutrition & Food Science, v. 34, n. 4, p. 174-178, 2004). Thus, the food industry strategically uses them as vehicles for iron fortification (EILANDER, A., FUNKE, O. M.; MORETTI, D.; ZIMMERMANN, M. B.; OWOJUYUGBE, T. O.; BLONK, C; DUCHATEAU, G. S. High Bioavailability from Ferric Pyrophosphate- Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women. The Journal of nutrition, v. 149, n. 5, p. 723-729, 2019; MEJIA, E. G.; AGUILERA-GUTIÉRREZ, Y.; MARTIN-CABREJAS, M. A., MEJIA, L. A. Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 8- 28, 2015), iodine and vitamin A (MEJIA, E. G.; AGUILERA-GUTIÉRREZ, Y.; MARTIN-CABREJAS, M. A., MEJIA, L. A. Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 8-28, 2015).
[005] As tecnologias disponíveis para a fortificação de micronutrientes nos temperos em tabletes ou em pó são levadas em consideração, uma vez que algumas práticas podem provocar alterações nas propriedades sensoriais, químicas e físicas e interferem na estabilidade dos produtos e aceitação pelos consumidores. A vitamina A, por exemplo, geralmente é adicionada na mistura em forma de acetato ou palmitato de retinol, que apresenta natureza lipídica, portanto insolúvel em água, o que dificulta sua agregação no alimento. Para evitar este problema, ela pode ser encapsulada com um ingrediente hidrofílico (goma arábica e gelatina) (MEJIA, E. G.; AGUILERA-GUTIÉRREZ, Y.; MARTIN-CABREJAS, M. A., MEJIA, L. A. Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 8-28, 2015).[005] The technologies available for fortifying micronutrients in tablet or powder seasonings are taken into consideration, since some practices can cause changes in sensory, chemical and physical properties and interfere with product stability and acceptance by consumers. Vitamin A, for example, is generally added to the mixture in the form of retinyl acetate or palmitate, which is lipid in nature and therefore insoluble in water, which makes it difficult to aggregate in food. To avoid this problem, it can be encapsulated with a hydrophilic ingredient (gum arabic and gelatin) (MEJIA, E. G.; AGUILERA-GUTIÉRREZ, Y.; MARTIN-CABREJAS, M. A., MEJIA, L. A. Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 8-28, 2015).
[006] A formulação e o modo de produção dos temperos em tablete podem ser bastante diversificados. A seleção dos seus ingredientes e/ou a tecnologia aplicada na sua criação são os principais fatores para conferir o status de inovação das composições, pois promovem a distinção de um produto em relação ao demais congêneres existentes no mercado. GUPTA, S.; BONGERS, P. Bouillon cube process design by applying product driven process synthesis. Chemical Engineering and Processing: Process Intensification, v. 50, n. 1, p. 9-15, 2011, expõem que seus ingredientes básicos compreendem açúcar (11%), glutamato monossódico (16%), amido (7%), condimentos (11%), sal (43%) e são fabricados primeiramente com a homogeneização dos componentes secos, seguido do acréscimo da gordura fundida (10%) (sólida em temperatura ambiente), finalizados com sua compactação em tablete.[006] The formulation and method of production of tablet seasonings can be quite diverse. The selection of its ingredients and/or the technology applied in its creation are the main factors in conferring the innovation status of the compositions, as they promote the distinction of a product in relation to other counterparts on the market. GUPTA, S.; BONGERS, P. Bouillon cube process design by applying product driven process synthesis. Chemical Engineering and Processing: Process Intensification, vol. 50, no. 1, p. 9-15, 2011, state that its basic ingredients comprise sugar (11%), monosodium glutamate (16%), starch (7%), condiments (11%), salt (43%) and are manufactured primarily by homogenizing the dry components, followed by the addition of melted fat (10%) (solid at room temperature), finished with compaction into tablets.
[007] Os óleos e/ou gorduras são componentes fundamentais para a composição dos temperos em tabletes, visto que, além de agregar sabor ao produto, ela serve para aglutinar a mistura dos ingredientes e sua solidificação viabiliza o formato final dos produtos (GUPTA, S.; BONGERS, P. Bouillon cube process design by applying product driven process synthesis. Chemical Engineering and Processing: Process Intensification, v. 50, n. 1, p. 9-15, 2011).[007] Oils and/or fats are fundamental components for the composition of tablet seasonings, since, in addition to adding flavor to the product, it serves to bind the mixture of ingredients and its solidification makes the final format of the products viable (GUPTA, S.; BONGERS, P. Bouillon cube process design by applying product driven process synthesis. Chemical Engineering and Processing: Process Intensification, v. 50, n. 1, p. 9-15, 2011).
[008] A análise do perfil dos lipídios que foram usados na fabricação de alguns temperos em tabletes, mostrou quantidades de gordura que variaram de 7,85% a 31,79%, constituída majoritariamente por ácidos graxos hidrogenados de origem vegetal (CAPONIO, F.; GOMES, T.; DELCURATOLO, D. Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes. European Food Research and Technology, v. 215, n. 3, p. 200-203, 2002).[008] The analysis of the profile of lipids that were used in the manufacture of some seasoning tablets, showed amounts of fat that varied from 7.85% to 31.79%, consisting mainly of hydrogenated fatty acids of vegetable origin (CAPONIO, F .; GOMES, T.; DELCURATOLO, D. Qualitative and quantitative characterization of the lipid fraction of bouillon cubes. European Food Research and Technology, v. 215, n. 3, p. 200-203, 2002).
[009] Nesse sentido, observa-se a publicação de patentes que substituem parcialmente ou totalmente os ácidos graxos hidrogenados (cujo consumo pode acarretar danos à saúde), como diferencial inventivo.[009] In this sense, there is the publication of patents that partially or completely replace hydrogenated fatty acids (whose consumption can cause harm to health), as an inventive differential.
[010] WO2006063690, propõe a invenção de um processo para preparar um tempero em tablete que substitui os triglicerídeos e ácidos graxos trans por uma gordura em pó de origem vegetal (de preferência o óleo de palma), em quantidade de 1-98%, obtida por spray-cooling, spray-chilling ou spray-freezing, que inclui a mistura dos 2-99% dos ingredientes secos (gordura em pó, sal, intensificadores de sabor, açúcar, extrato de levedura, proteína vegetal hidrolisada, ervas, especiarias, corantes, carne em pó), seguido de sua modelagem em cubo. WO2006063694, também publicado aqui no Brasil como PI 0516785-0 A2, relata processo e composição similar, especialmente quanto ao método de obtenção da gordura em pó, que inclui a mistura de 30-98% dos ingredientes secos (sal, intensificadores de sabor, açúcar, extrato de levedura, proteína vegetal hidrolisada, ervas, especiarias, corantes, carne em pó) com gordura em pó (1 a 30%) e 1 a 10% de óleo vegetal líquido (podendo ser óleo de girassol, canola, milho ou azeite), para formar uma massa, que seria posteriormente prensada em tablete.[010] WO2006063690, proposes the invention of a process for preparing a tablet seasoning that replaces triglycerides and trans fatty acids with a powdered fat of vegetable origin (preferably palm oil), in an amount of 1-98%, obtained by spray-cooling, spray-chilling or spray-freezing, which includes mixing 2-99% of dry ingredients (fat powder, salt, flavor enhancers, sugar, yeast extract, hydrolyzed vegetable protein, herbs, spices , dyes, meat powder), followed by its modeling into cubes. WO2006063694, also published here in Brazil as PI 0516785-0 A2, reports a similar process and composition, especially regarding the method of obtaining powdered fat, which includes mixing 30-98% of dry ingredients (salt, flavor enhancers, sugar, yeast extract, hydrolyzed vegetable protein, herbs, spices, colorings, meat powder) with powdered fat (1 to 30%) and 1 to 10% liquid vegetable oil (which may be sunflower, canola, corn or olive oil), to form a dough, which would later be pressed into tablets.
[011] Outros documentos de patentes encontrados em base de dados internacional expõem a utilização de somente uma gordura oriunda de óleo de girassol, considerado saudável por ser fonte de ácidos graxos mono e poli-insaturados, porém sendo apresentados diferentes processos de produção. Em EP 1269864, uma emulsão de água (1%) com o óleo (11-12%) foi atomizada (utilizando qualquer bico) sobre os ingredientes sólidos, tais como sal (43%), maltodextrina (18%), glutamato monossódico (9%), açúcar (1,8%), aromáticos e especiarias pó, como caldo de carne (15,8%) e ervas secas (0,4%) e compactação da mistura em tablete. Já EP 1269863 descreve que o óleo de girassol (25%) foi misturado aos ingredientes sólidos, que foram sal (44,2%), glutamato monossódico (9,6%), açúcar (3%), gordura de frango (4%), maltodextrina (7%), cebola em pó (1,7%), aromas (3,5%), corantes (0,7%), salsinha (0,3%), carne de frango (1%), sendo homogeneizados em liquidificador e finalizados com a prensagem dessa massa em cubo.[011] Other patent documents found in an international database expose the use of only one fat from sunflower oil, considered healthy because it is a source of mono- and polyunsaturated fatty acids, but different production processes are presented. In EP 1269864, an emulsion of water (1%) with oil (11-12%) was atomized (using any nozzle) onto solid ingredients such as salt (43%), maltodextrin (18%), monosodium glutamate ( 9%), sugar (1.8%), aromatics and powdered spices, such as meat broth (15.8%) and dried herbs (0.4%) and compacting the mixture into tablets. EP 1269863 describes that sunflower oil (25%) was mixed with solid ingredients, which were salt (44.2%), monosodium glutamate (9.6%), sugar (3%), chicken fat (4% ), maltodextrin (7%), onion powder (1.7%), flavorings (3.5%), colorings (0.7%), parsley (0.3%), chicken meat (1%), being homogenized in a blender and finished by pressing this mass into cubes.
[012] A publicação PI 0606341-1 A2, encontrada no Instituto Nacional da Propriedade Industrial (INPI), base dados brasileira, relata também a confecção de um tempero livre de gorduras hidrogenadas, que foram substituídas por um lipídio em pó micronizado. O tempero foi preparado com emulsão de água e óleo vegetal, pulverizada com spray em uma câmara de coleta, sendo elaborado através da mistura de 40 a 99,5% de ingredientes particulados como sal, aroma, intensificadores, condimentos, ervas, flavorizantes, açúcar, extrato de levedura ou proteína vegetal hidrolisada, com 0,5 a 60% da gordura em pó micronizada, seguido de sua compactação em tablete.[012] Publication PI 0606341-1 A2, found in the National Institute of Industrial Property (INPI), a Brazilian database, also reports the production of a seasoning free of hydrogenated fats, which were replaced by a micronized lipid powder. The seasoning was prepared with an emulsion of water and vegetable oil, sprayed in a collection chamber, and made by mixing 40 to 99.5% of particulate ingredients such as salt, aroma, intensifiers, condiments, herbs, flavorings, sugar , yeast extract or hydrolyzed vegetable protein, with 0.5 to 60% micronized powdered fat, followed by compaction into tablets.
[013] A capacidade de decomposição dos temperos em tabletes, que corresponde a uma melhor facilidade em desfazerem-se e dissolverem-se nos alimentos, são atributos à influência direta na sua qualidade e, consequentemente, no interesse pela sua comercialização (GUPTA, S.; BONGERS, P. Bouillon cube process design by applying product driven process synthesis. Chemical Engineering and Processing: Process Intensification, v. 50, n. 1, p. 9-15, 2011).[013] The ability to decompose seasonings into tablets, which corresponds to greater ease in breaking down and dissolving in food, are attributes that directly influence their quality and, consequently, the interest in their commercialization (GUPTA, S .; BONGERS, P. Bouillon cube process design by applying product driven process synthesis. Chemical Engineering and Processing: Process Intensification, v. 50, n. 1, p. 9-15, 2011).
[014] Desse modo, foi observada a proteção de alguns processos para fabricação de temperos em tabletes, visando melhorias para esse atributo. WO2019145353, retrata um processo que compreende a mistura de menos de 10% de gordura saturada (sólida em temperatura de 20° C), 30 a 80% de ingredientes cristalinos (sal, glutamato monossódico, açúcar e ácido cítrico), 5 a 35% de ingredientes amorfos higroscópicos (extrato de levedura, vegetais em pó, extrato animal, extrato bacteriano, extrato vegetal, pó de carne e proteína vegetal hidrolisada), especiarias, corantes, incluindo ainda nessa mistura, 10 a 25% de um amido nativo úmido (trigo, milho, arroz, batata ou mandioca). A utilização do amido nativo úmido, serve para transportar a água da composição para os ingredientes, que seria mais vantajosa que a sua adição direta na mistura, e consequentemente aumentaria a capacidade do tablete em se desfazer.[014] In this way, the protection of some processes for manufacturing tablet seasonings was observed, aiming to improve this attribute. WO2019145353, depicts a process comprising mixing less than 10% saturated fat (solid at a temperature of 20° C), 30 to 80% crystalline ingredients (salt, monosodium glutamate, sugar and citric acid), 5 to 35% of hygroscopic amorphous ingredients (yeast extract, vegetable powder, animal extract, bacterial extract, vegetable extract, meat powder and hydrolyzed vegetable protein), spices, colorings, including in this mixture, 10 to 25% of a moist native starch ( wheat, corn, rice, potatoes or cassava). The use of wet native starch serves to transport water from the composition to the ingredients, which would be more advantageous than its direct addition to the mixture, and would consequently increase the tablet's ability to fall apart.
[015] O documento EP2934191A2 descreve a proteção de uma composição, que pode ser usada como base para fabricar temperos em tabletes, que compreende gordura, sal e um hidrocoloide. O processo se inicia com a mistura da gordura (5 a 50%) (deve ser sólida ou semissólida em temperatura ambiente, sendo composta principalmente por triglicerídeos, podendo ser de origem animal, como gordura de porco, frango ou carne, mas também vegetal, como azeite, óleo de palma ou óleo de colza) com sal inorgânico (40 a 90%) (cloreto de sódio e / ou cloreto de potássio) em temperatura acima do ponto de fusão da gordura para que ela esteja líquida. Separadamente, foi feito um hidrogel a partir da mistura de hidrocoloides (1 a 3,5%) (consiste em goma xantana, goma de alfarroba, goma guar ou goma konjac) com água (1 a 2%), que foi dispersa na mistura que contém a gordura. Esta composição foi seca (liofilização, secagem a vácuo ou secagem a temperaturas levemente elevadas), em baixa temperatura, para evitar o derretimento da gordura, para que a água do hidrogel seja evaporada formando poros. Esta composição, permite que a gordura se dissolva bem nas preparações e ainda atue como um bom espessante, devido aos hidrocoloides terem capacidade de gelificação.[015] Document EP2934191A2 describes the protection of a composition, which can be used as a base for manufacturing tableted seasonings, which comprises fat, salt and a hydrocolloid. The process begins with mixing the fat (5 to 50%) (it must be solid or semi-solid at room temperature, being mainly composed of triglycerides, which can be of animal origin, such as pork, chicken or beef fat, but also vegetable fat, such as olive oil, palm oil or rapeseed oil) with inorganic salt (40 to 90%) (sodium chloride and/or potassium chloride) at a temperature above the melting point of the fat so that it is liquid. Separately, a hydrogel was made from a mixture of hydrocolloids (1 to 3.5%) (consisting of xanthan gum, locust bean gum, guar gum or konjac gum) with water (1 to 2%), which was dispersed in the mixture which contains fat. This composition was dried (lyophilization, vacuum drying or drying at slightly elevated temperatures), at low temperature, to avoid melting of the fat, so that the water in the hydrogel is evaporated, forming pores. This composition allows the fat to dissolve well in the preparations and also acts as a good thickener, due to the hydrocolloids having gelling capacity.
[016] Outros documentos de patentes encontrados em base de dados internacional mencionam a inovação de processos para fabricar temperos em tablete, a partir da dissolução de sal (18 a 82%) em água, incorporação de 18 a 82% de amido (podendo ser oriundo de milho, milho ceroso, milho com alto teor de amilose, trigo, tapioca, arroz, batata ou mandioca), fibras alimentares (originárias de cenouras, beterrabas, abóbora, citros, trigo, aveia, bambu, tomate, pimentão, alho-poró, gengibre, cebola, couve, pastinaga, aipo, pepino, courgette, brócolis, couve-rábano ou aspargos) e farelo de cereal (podendo ser farelo de arroz, farelo de trigo, farelo de trigo sarraceno, farelo de milho, farelo de aveia, farelo de cevada) WO2019192965; ou da dissolução do sal (10-90%) em água, incorporando somente farelo de cereal (10-90%) WO2019192964; ou dissolver sal (18 a 82%) em água, acrescentando 18 a 82% de amido WO2019192961; ou ainda da dissolução do sal (10 a 90%) em água, misturando 10 a 90% de fibras alimentares WO2019192959; com posterior secagem da mistura final (em forno, ao ar, a tambor, a vácuo, no leito, por micro vácuo, infravermelho ou por radiação), com temperatura entre 50 e 150 ° C, para obter uma massa seca. Nessa massa seca são adicionados sal (15 a 65%), açúcar (0-15%), glutamato monossódico (0-25%), aromatizantes (0 a 40%) (compreende ervas, condimentos, extratos de carne, frango, peixe ou crustáceos), extrato de levedura (0-15%), gordura (na faixa de 0 a 14%) (preferencialmente triglicerídeos sólidos a uma temperatura de 25 ° C) e óleo (uma faixa de 0 a 15%) (de origem vegetal, de preferência girassol) e materiais de preenchimento (0-30%) (maltodextrina, xarope de glicose, amido ou farinha), sendo prensada em tablete. O uso da massa seca de sal, amido, fibra e farelo WO2019192965, ou sal e farelo de cereal WO2019192964, ou sal e amido WO2019192961, ou sal e fibras alimentares WO2019192959, contribui para o aumento da dureza quanto a compactação dos cubos após sua prensagem e, ao mesmo tempo, boa dissolução.[016] Other patent documents found in an international database mention the innovation of processes for manufacturing tablet seasonings, based on dissolving salt (18 to 82%) in water, incorporating 18 to 82% of starch (which can be originating from corn, waxy corn, corn with high amylose content, wheat, tapioca, rice, potatoes or cassava), dietary fiber (originating from carrots, beets, pumpkin, citrus, wheat, oats, bamboo, tomatoes, peppers, garlic- pork, ginger, onion, cabbage, parsnip, celery, cucumber, courgette, broccoli, kohlrabi or asparagus) and cereal bran (which may be rice bran, wheat bran, buckwheat bran, corn bran, oat, barley bran) WO2019192965; or by dissolving salt (10-90%) in water, incorporating only cereal bran (10-90%) WO2019192964; or dissolve salt (18 to 82%) in water, adding 18 to 82% starch WO2019192961; or by dissolving salt (10 to 90%) in water, mixing 10 to 90% of dietary fiber WO2019192959; with subsequent drying of the final mixture (in an oven, in the air, in a drum, in a vacuum, on a bed, by micro vacuum, infrared or by radiation), with a temperature between 50 and 150 ° C, to obtain a dry mass. Salt (15 to 65%), sugar (0-15%), monosodium glutamate (0-25%), flavorings (0 to 40%) (includes herbs, condiments, extracts of meat, chicken, fish) are added to this dry mass. or crustaceans), yeast extract (0-15%), fat (in the range of 0 to 14%) (preferably solid triglycerides at a temperature of 25 ° C) and oil (in the range of 0 to 15%) (of origin vegetable, preferably sunflower) and filling materials (0-30%) (maltodextrin, glucose syrup, starch or flour), being pressed into tablets. The use of dry mass of salt, starch, fiber and bran WO2019192965, or salt and cereal bran WO2019192964, or salt and starch WO2019192961, or salt and dietary fiber WO2019192959, contributes to increasing the hardness of the cubes after pressing. and at the same time good dissolution.
[017] Foi verificada a utilização de matrizes alimentares como diferencial inventivo, que não conferiram somente um sabor diferenciado aos produtos, mas seu uso também foi justificado pelo alto valor nutritivo e considerável presença nas localidades de origem. Elas foram incluídas em forma de pó, que foi obtido por algum método de secagem, o que contribuiu para a melhor incorporação no alimento e aumento da vida útil dos produtos elaborados.[017] The use of food matrices was verified as an inventive differential, which not only gave a different flavor to the products, but their use was also justified by the high nutritional value and considerable presence in the locations of origin. They were included in powder form, which was obtained by some drying method, which contributed to better incorporation into the food and increased shelf life of the prepared products.
[018] Diferentes matérias-primas foram relatadas como base para temperos instantâneos em alguns estudos. AL-SUBHI, F. M. M. Evaluation of Mushrooms Broth Cube and Its Compared With Maggi Broth Cube Products in Saudi Arabia. Journal of American Science, v. 9, n. 5, 2013, traz a composição de um tempero pronto em tablete, elaborado a partir de cogumelos, que contêm alto teor de proteínas e minerais, sendo secos em pó (7,42 g), utilizando-se para isso um forno elétrico.[018] Different raw materials have been reported as the basis for instant seasonings in some studies. AL-SUBHI, F. M. M. Evaluation of Mushrooms Broth Cube and Its Compared With Maggi Broth Cube Products in Saudi Arabia. Journal of American Science, vol. 9, no. 5, 2013, presents the composition of a ready-made seasoning tablet, made from mushrooms, which contain a high level of proteins and minerals, being dried into powder (7.42 g), using an electric oven for this purpose.
[019] A produção científica brasileira apresenta dois tabletes de temperos feitos a partir de uma farinha oriunda da polpa do pequi (Caryocar brasiliense), fruto típico do cerrado brasileiro que apresenta alto teor de carotenoides, com concentrações de farinha de pequi que partiram de 22,3 a 54,3 gramas (BARBOSA, R.C.M.V.; POSSIK, P.A.; MONZANI, R.; TEIXEIRA, E.; AMANTE, E.R. Desenvolvimento e análise sensorial do tablete de pequi (Caryocar brasiliense). Revista Ceres, v. 53, n. 310, p. 579-588, 2006) e 60, 70 e 80 gramas (RODRIGUES, E.F.; PANTOJA, L.A.; SOARES, M.B.; NELSON, D.L.; SANTOS, A.S. Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations. Brazilian Journal Food Technology, v. 19, p. 1 - 8, 2016). Outra publicação apresentou a produção de um tempero em tablete, produzido com 30% de farinha da carcaça dos peixes pirambeba (Serrasalmus brandtii) e tilápia (Oreochromis niloticus), pescados bastante cultivados no Brasil, que são boas fontes de ácidos graxos poli-insaturados, além de 50% de sal, 2,5% de gordura vegetal, 4,5% de amido de milho, 1% de açúcar, 4,5% de alho, 2,5% de salsa, 1% de pimenta malagueta, 0,5% de louro, 2% de glutamato monossódico, 1% de urucum e 0,5% de ácido cítrico, sendo esta mistura prensada em tablete (FABRÍCIO, L. F. F.; PIMENTA, M. E. S. G.; REIS, T. A.; MESQUITA, T. C.; FUKUSHIMA, K. L.; OLIVEIRA, R. M. E.; ZANGERONIMO, M. G. Elaboração de caldo de peixe em cubos compactados utilizando pirambeba (Serrasalmus brandtii) e tilápia (Oreochromis niloticus). Semina: Ciências Agrárias, v. 34, n. 1, p. 241-251, 2013).[019] Brazilian scientific production presents two seasoning tablets made from a flour derived from the pulp of the pequi (Caryocar brasiliense), a typical fruit from the Brazilian cerrado that has a high content of carotenoids, with concentrations of pequi flour starting from 22 .3 to 54.3 grams (BARBOSA, R.C.M.V.; POSSIK, P.A.; MONZANI, R.; TEIXEIRA, E.; AMANTE, E.R. Development and sensory analysis of the pequi tablet (Caryocar brasiliense). Revista Ceres, v. 53, n . 310, p. 579-588, 2006) and 60, 70 and 80 grams (RODRIGUES, E.F.; PANTOJA, L.A.; SOARES, M.B.; NELSON, D.L.; SANTOS, A.S. Development of bouillon cubes from souari nut pulp: formulation and physicochemistry and sensorial evaluations. Brazilian Journal Food Technology, v. 19, p. 1 - 8, 2016). Another publication presented the production of a seasoning tablet, produced with 30% flour from the carcass of pirambeba fish (Serrasalmus brandtii) and tilapia (Oreochromis niloticus), fish widely cultivated in Brazil, which are good sources of polyunsaturated fatty acids, plus 50% salt, 2.5% vegetable fat, 4.5% cornstarch, 1% sugar, 4.5% garlic, 2.5% parsley, 1% chili pepper, 0 .5% bay leaf, 2% monosodium glutamate, 1% annatto and 0.5% citric acid, this mixture being pressed into tablets (FABRÍCIO, L. F. F.; PIMENTA, M. E. S. G.; REIS, T. A.; MESQUITA, T. C.; FUKUSHIMA, K. L.; OLIVEIRA, R. M. E.; ZANGERONIMO, M. G. Preparation of fish broth in compacted cubes using pirambeba (Serrasalmus brandtii) and tilapia (Oreochromis niloticus). Semina: Ciências Agrárias, v. 34, n. 1, p. 241-251, 2013 ).
[020] A patente PH22016000223, publicada em base de dados internacional, relata um tempero em tablete à base de carne de porco defumada, que envolve a desidratação da carne (500 gramas para 1 litro de água, por 16-24 horas à 80° C, não sendo mencionado o método de desidratação) e moldada em cubos.[020] Patent PH22016000223, published in an international database, reports a tablet seasoning based on smoked pork, which involves dehydrating the meat (500 grams for 1 liter of water, for 16-24 hours at 80° C, with no mention of the dehydration method) and shaped into cubes.
[021] Os pedidos de patentes depositados no portal do INPI, que correspondem a produção de temperos que apresentam diversos ingredientes como base dos produtos, incluem PI 0206337-9 A2, BR 10 2014 019713 A2, BR 10 2015 011035 9 A2 e BR 102017008969-0 A2.[021] Patent applications filed on the INPI portal, which correspond to the production of seasonings that feature different ingredients as the basis of the products, include PI 0206337-9 A2, BR 10 2014 019713 A2, BR 10 2015 011035 9 A2 and BR 102017008969 -0 A2.
[022] A patente brasileira PI 0206337-9 A2 descreve a produção de um tempero em tablete feito a partir da farinha do fruto pequi (Caryocar brasiliense) (não sendo mencionada sua formulação), obtido pela secagem do fruto em estufa, incluindo ingredientes aromatizantes e sal.[022] Brazilian patent PI 0206337-9 A2 describes the production of a tablet seasoning made from pequi fruit flour (Caryocar brasiliense) (its formulation is not mentioned), obtained by drying the fruit in an oven, including flavoring ingredients and salt.
[023] Outro documento brasileiro BR 10 2014 019713 A2 expõe a elaboração de um tablete de tempero realizado com farinha de carcaça de peixes (dourada, tainha, bagre, piramutaba e pescada branca), obtida pela sua secagem em estufa, em concentração que variou de 10-50%, contendo as seguintes ervas desidratadas: salsa (0,1-0,5%), chicória (0,1-0,5%), alfavaca (0,1-0,5%), jambu (0,1-0,5%) e pimenta cumari (0,1-0,7%), além de amido de milho (10-30%), realçador de sabor glutamato monossódico (1-5%), sal (10-50%) e açúcar (0,1-0,7%).[023] Another Brazilian document BR 10 2014 019713 A2 exposes the preparation of a seasoning tablet made with fish carcass flour (bream, mullet, catfish, piramutaba and white hake), obtained by drying it in an oven, in a concentration that varied 10-50%, containing the following dehydrated herbs: parsley (0.1-0.5%), chicory (0.1-0.5%), basil (0.1-0.5%), jambu ( 0.1-0.5%) and cumari pepper (0.1-0.7%), as well as corn starch (10-30%), flavor enhancer monosodium glutamate (1-5%), salt (10 -50%) and sugar (0.1-0.7%).
[024] A patente brasileira BR 10 2015 011035 9 A2 relata um tablete composto pela polpa da macaúba (Acrocomia aculeata) (100g), fruto oriundo de uma palmeira nativa do Brasil e que apresenta altos teores de carotenoides, com água (10 ml) e maltodextrina (4 a 8%), seca por liofilização, para obtenção de um pó, sendo a mistura moldada em tablete.[024] Brazilian patent BR 10 2015 011035 9 A2 reports a tablet composed of the pulp of macaúba (Acrocomia aculeata) (100g), a fruit from a palm tree native to Brazil and which has high levels of carotenoids, with water (10 ml) and maltodextrin (4 to 8%), dried by freeze-drying, to obtain a powder, with the mixture being molded into tablets.
[025] BR 102017008969-0 A2 apresenta a formulação de um tempero em pó instantâneo, que pode ser reconstituído em água para a produção de vatapá. Esse tempero expõe a utilização de azeite de dendê refinado em pó (63,5-65,0%) (não descrevendo seu método de produção), farinha de trigo (18-22%), leite em pó (7,0-8,5%), sódio (3,0-4,0%), cebola (2-3%), coentro (1,5-3%), tomate (2,5-3,0%), pimentão (1,5-3,0%) e alho (1,0-2,0%), todos desidratados e em pó.[025] BR 102017008969-0 A2 presents the formulation of an instant powder seasoning, which can be reconstituted in water for the production of vatapá. This seasoning exposes the use of refined palm oil powder (63.5-65.0%) (not describing its production method), wheat flour (18-22%), powdered milk (7.0-8 .5%), sodium (3.0-4.0%), onion (2-3%), coriander (1.5-3%), tomato (2.5-3.0%), pepper (1 .5-3.0%) and garlic (1.0-2.0%), all dehydrated and powdered.
[026] O azeite de dendê bruto, é um tipo de óleo vegetal de extrema relevância para o estado da Bahia. Sua agricultura representa a fonte de renda de diversas famílias da região baiana conhecida como Costa do Dendê. É um símbolo cultural, pois a partir dele são elaborados diversos pratos típicos da gastronomia afro-baiana, além de ser um alimento rico em nutrientes benéficos para a saúde humana, como os ácidos graxos insaturados, vitamina E e carotenoides, na forma de ae β-caroteno, com atividade pró-vitamínica A.[026] Raw palm oil is a type of vegetable oil that is extremely relevant for the state of Bahia. Its agriculture represents the source of income for several families in the Bahian region known as Costa do Dendê. It is a cultural symbol, as several typical dishes of Afro-Bahian cuisine are prepared from it, in addition to being a food rich in nutrients beneficial to human health, such as unsaturated fatty acids, vitamin E and carotenoids, in the form of a and β -carotene, with pro-vitamin A activity.
[027] A literatura científica, relata o microencapsulamento do azeite de dendê bruto (FERREIRA, C. D., CONCEIÇÃO, E. J. L. DA, MACHADO, B. A. S., HERMES, V. S., RIOS, A de O., DRUZIAN, J. I., NUNES, I. L. Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying. Food and Bioprocess Technology, [s.l.], v. 9, n. 1, p.124-136, 1 out. 2015). O processo, protegido pelo documento BR 102016008586-1 A2, compreende o preparo de uma emulsão contendo água, azeite de dendê e os agentes encapsulantes (goma arábica e fécula de mandioca), seguido de sua secagem em spray-dryer, nas seguintes condições: bico atomizador de 1,0mm; pressão do ar comprimido de 2Kgf/cm2; vazão de ar de atomização entre 30L/h e 40L/h; soprador em 4m3/min, temperatura de entrada de ar: 180°C e com fluxo de alimentação: 0,9L/h.[027] The scientific literature reports the microencapsulation of raw palm oil (FERREIRA, C. D., CONCEAÇÃO, E. J. L. DA, MACHADO, B. A. S., HERMES, V. S., RIOS, A de O., DRUZIAN, J. I., NUNES, I. L. Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying. Food and Bioprocess Technology, [s.l.], v. 9, n. 1, p.124-136, 1 Oct. 2015). The process, protected by document BR 102016008586-1 A2, comprises the preparation of an emulsion containing water, palm oil and encapsulating agents (gum arabic and cassava starch), followed by drying in a spray-dryer, under the following conditions: 1.0mm atomizing nozzle; compressed air pressure of 2Kgf/cm2; atomization air flow between 30L/h and 40L/h; blower at 4m3/min, air inlet temperature: 180°C and supply flow: 0.9L/h.
[028] As microcápsulas, patenteadas em BR 102016008588-8 A2, apresentaram a aparência de um pó fino estável, com boas qualidades relativas à preservação das suas características nutricionais e sensoriais e de fácil dispersão, podendo ser usado como matéria-prima para a produção de diversos produtos, como temperos instantâneos.[028] The microcapsules, patented in BR 102016008588-8 A2, presented the appearance of a stable fine powder, with good qualities regarding the preservation of its nutritional and sensory characteristics and easy dispersion, and can be used as raw material for production of various products, such as instant seasonings.
[029] Microcápsulas de azeite de dendê bruto também podem ser elaboradas com base em técnica da gastronomia molecular, através da mistura de 1 parte de azeite de dendê bruto para 3 de maltodextrina, utilizando-se misturador elétrico durante 5 minutos, até completa homogeneização.[029] Microcapsules of raw palm oil can also be prepared based on molecular gastronomy techniques, by mixing 1 part of raw palm oil to 3 parts of maltodextrin, using an electric mixer for 5 minutes, until complete homogenization.
[030] As composições de temperos que reivindicam proteção por essa patente evidenciam como matriz alimentícia o azeite de dendê bruto, óleo vegetal extraído do fruto do dendê bastante cultivado na Bahia, o qual possui altos teores de carotenoides precursores de vitamina A, além de contribuir com o aporte de ácidos graxos insaturados e compostos bioativos, como a vitamina E. O azeite de dendê está presente na forma de microcápsulas, produzidas pela tecnologia de microencapsulamento, que é capaz de envolver o azeite em revestimento hidrofílico, facilitando sua homogeneização com os demais ingredientes da formulação, bem como, incorporação aos alimentos. A forma bruta desse óleo preserva os seus componentes nutricionais e funcionais e, uma vez microencapsulado, o azeite de dendê bruto encontra-se protegido das reações de rancificação, que são desencadeadas durante o processamento, refinamento e armazenamento do produto e que levam ao aumento dos índices de peróxido, acidez e à formação de sabores indesejáveis. As microcápsulas de azeite de dendê bruto são incrementadas com sal e podem ainda conter outros ingredientes típicos da gastronomia afro-baiana, como ervas e especiarias regionais, camarão seco, amendoim e castanha de caju para formular composições de temperos, sendo um advento para valorização de iguarias características desta culinária. Ainda em termos gastronômicos, o tempero pronto desenvolvido favorece o acesso do consumidor ao sabor característico da base da cozinha afro-baiana, apresenta praticidade de uso, boas dispersão e solubilidade durante sua aplicação no preparo de receitas, preservação da qualidade sensorial dos ingredientes que o compõem (dado o microencapsulamento do óleo e o estado físico do mesmo e dos demais ingredientes), bem como, possui potencial para constituir elevado tempo de prateleira (devido aos baixos teores de umidade e atividade de água), o que favorece sua comercialização e, consequentemente, a difusão da culinária afro-baiana por todo o mundo.[030] The seasoning compositions that claim protection by this patent show that the food matrix is raw palm oil, a vegetable oil extracted from the palm fruit widely cultivated in Bahia, which has high levels of carotenoid precursors of vitamin A, in addition to contributing with the contribution of unsaturated fatty acids and bioactive compounds, such as vitamin E. Palm oil is present in the form of microcapsules, produced by microencapsulation technology, which is capable of enveloping the oil in a hydrophilic coating, facilitating its homogenization with the others formulation ingredients, as well as incorporation into food. The raw form of this oil preserves its nutritional and functional components and, once microencapsulated, raw palm oil is protected from rancidity reactions, which are triggered during the processing, refinement and storage of the product and which lead to increased levels of peroxide, acidity and the formation of undesirable flavors. The microcapsules of raw palm oil are increased with salt and may also contain other ingredients typical of Afro-Bahian cuisine, such as regional herbs and spices, dried shrimp, peanuts and cashew nuts to formulate seasoning compositions, being an advent for valuing characteristic delicacies of this cuisine. Still in gastronomic terms, the ready-made seasoning favors consumer access to the flavor characteristic of the basis of Afro-Bahian cuisine, is practical to use, has good dispersion and solubility during its application in the preparation of recipes, and preserves the sensorial quality of the ingredients that compose (given the microencapsulation of the oil and the physical state of it and the other ingredients), as well as, it has the potential to constitute a high shelf life (due to the low levels of humidity and water activity), which favors its commercialization and, consequently, the spread of Afro-Bahian cuisine throughout the world.
[031] A literatura científica considera que os temperos instantâneos (em formato de tablete ou em pó) são veículos apropriados para a fortificação de micronutrientes, como a vitamina A, geralmente adicionada na forma de acetato ou palmitato de retinol, substâncias lipídicas, que dificultam dissolução dos produtos em água (MEJIA, E. G.; AGUILERA-GUTIÉRREZ, Y.; MARTIN-CABREJAS, M. A., MEJIA, L. A. Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 8-28, 2015).[031] The scientific literature considers that instant seasonings (in tablet or powder format) are appropriate vehicles for fortifying micronutrients, such as vitamin A, generally added in the form of retinyl acetate or palmitate, lipid substances, which hinder dissolution of products in water (MEJIA, E. G.; AGUILERA-GUTIÉRREZ, Y.; MARTIN-CABREJAS, M. A., MEJIA, L. A. Industrial processing of condiments and seasonings and its implications for micronutrient fortification. Annals of the New York Academy of Sciences, v. 1357, n. 1, p. 8-28, 2015).
[032] As composições de temperos que reivindicam proteção por essa patente utilizam azeite de dendê bruto em pó, sendo o mesmo rico em carotenoides pró-vitamínicos A, o que favorece o aporte nutricional desta vitamina. O azeite de dendê bruto está envolvido por um revestimento hidrofílico que facilita sua dissolução nos alimentos.[032] The seasoning compositions that claim protection by this patent use raw palm oil powder, which is rich in pro-vitamin A carotenoids, which favors the nutritional supply of this vitamin. Raw palm oil is surrounded by a hydrophilic coating that facilitates its dissolution in food.
[033] A análise do perfil lipídico dos temperos instantâneos em tablete mostrou grandes frações de gordura hidrogenada, sendo seu consumo excessivo relacionado a sérios problemas de saúde (CAPONIO, F.; GOMES, T.; DELCURATOLO, D. Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes. European Food Research and Technology, v. 215, n. 3, p. 200-203, 2002). Algumas invenções a substituíram por gorduras em pó de origem vegetal (de preferência o óleo de palma, obtido por spray-cooling, spray-chilling ou spray-freezing) junto com óleo vegetal (podendo ser óleo de girassol, canola, milho ou azeite) (WO2006063694), ou somente por óleo de girassol na composição (EP 1269863).[033] Analysis of the lipid profile of instant tablet seasonings showed large fractions of hydrogenated fat, with excessive consumption being related to serious health problems (CAPONIO, F.; GOMES, T.; DELCURATOLO, D. Qualitative and quantitative characterization of the lipid fraction of bouillon cubes. European Food Research and Technology, v. 215, n. 3, p. 200-203, 2002). Some inventions replaced it with powdered fats of vegetable origin (preferably palm oil, obtained by spray-cooling, spray-chilling or spray-freezing) together with vegetable oil (which could be sunflower, canola, corn or olive oil). (WO2006063694), or only with sunflower oil in the composition (EP 1269863).
[034] A presente invenção propõe somente a utilização de azeite de dendê bruto microencapsulado nas formulações dos temperos desenvolvidos. Esse óleo contribui para a adição de ácidos graxos insaturados e compostos bioativos presentes no dendê, como a vitamina E e carotenoides com atividade pró-vitamínica A. A aplicação da técnica de microencapsulamento, além de transformar o azeite em um pó e consequentemente reduzir a umidade e a atividade de água do produto, contribui para o aumento da sua vida de prateleira.[034] The present invention proposes only the use of microencapsulated raw palm oil in the formulations of the developed seasonings. This oil contributes to the addition of unsaturated fatty acids and bioactive compounds present in palm oil, such as vitamin E and carotenoids with pro-vitamin A activity. The application of the microencapsulation technique, in addition to transforming the oil into a powder and consequently reducing humidity and the product's water activity contributes to increasing its shelf life.
[035] Outras formulações preveem composições que melhorem a capacidade de solubilidade dos temperos em tabletes. Como por meio para elaboração de uma massa contendo sal, amido, fibra e farelo (WO2019192965), ou sal e farelo de cereal (WO2019192964), ou sal e amido (WO2019192961), ou sal e fibras alimentares (WO2019192959), que foi seca e posteriormente acrescentaram-se os demais componentes. Esta massa garante, além de uma boa dissolução dos produtos, o aumento da dureza quanto a compactação dos cubos após sua prensagem.[035] Other formulations provide for compositions that improve the solubility capacity of seasonings in tablets. As a means for making a dough containing salt, starch, fiber and bran (WO2019192965), or salt and cereal bran (WO2019192964), or salt and starch (WO2019192961), or salt and dietary fiber (WO2019192959), which has been dried and later the other components were added. This mass guarantees, in addition to good dissolution of the products, an increase in hardness regarding the compaction of the cubes after pressing.
[036] O azeite de dendê microencapsulado usado nas composições desses temperos permite uma boa homogeneização com os demais ingredientes da formulação e incorporação nos alimentos, sendo possível ainda compactar para adquirir o formato de tablete.[036] The microencapsulated palm oil used in the compositions of these seasonings allows good homogenization with the other ingredients in the formulation and incorporation into foods, and it is also possible to compact it to acquire the tablet format.
[037] A busca de patentes indica que os documentos brasileiros se referem à utilização de ingredientes de bastante importância para a cultura local, sendo acrescentados à formulação em forma de pó, obtidos por algum método de secagem, que pelo seu alto valor nutritivo, serviram como matrizes para elaboração dos produtos. Tem-se como exemplos o pó de pequi, um fruto do cerrado brasileiro rico em carotenoides, (PI 0206337-9 A2) e de peixes, por apresentarem altos valores de ácidos graxos poli- insaturados (BR 10 2014 019713 A2), ambos produzidos pela secagem das matrizes em estufa, e o pó de macaúba, fruto de uma palmeira nativa do Brasil com grande teor de carotenoides, elaborada pelo processo de liofilização (BR 10 2015 011035 9 A2).[037] The search for patents indicates that Brazilian documents refer to the use of ingredients of great importance to local culture, being added to the formulation in powder form, obtained by some drying method, which, due to their high nutritional value, served as matrices for producing products. Examples include pequi powder, a fruit from the Brazilian cerrado rich in carotenoids, (PI 0206337-9 A2) and fish, as they have high levels of polyunsaturated fatty acids (BR 10 2014 019713 A2), both produced by drying the matrices in an oven, and macaúba powder, the fruit of a palm tree native to Brazil with a high content of carotenoids, prepared by the freeze-drying process (BR 10 2015 011035 9 A2).
[038] A composição de temperos proposta por este pedido de patente evidencia o azeite de dendê como matriz alimentícia, óleo vegetal fruto do dendê, bastante cultivado em regiões da Bahia, conhecido por ser rico em ácidos graxos insaturados, vitamina E e apresentar altas concentrações de carotenoides. Ele está presente na forma de microcápsulas, produzidas pela tecnologia de microencapsulamento, que protege essas substâncias da oxidação.[038] The seasoning composition proposed by this patent application highlights palm oil as a food matrix, vegetable oil fruit of palm oil, widely cultivated in regions of Bahia, known for being rich in unsaturated fatty acids, vitamin E and presenting high concentrations of carotenoids. It is present in the form of microcapsules, produced by microencapsulation technology, which protects these substances from oxidation.
[039] BR 102017008969-0 A2, relata a utilização de azeite de dendê refinado em pó, que não teve seu método de produção descrito, para a composição de um tempero instantâneo que continha também farinha de trigo, leite em pó, sódio, cebola, coentro, tomate, pimentão e alho desidratado em pó, próprio para a produção de vatapá.[039] BR 102017008969-0 A2, reports the use of refined palm oil powder, which did not have its production method described, for the composition of an instant seasoning that also contained wheat flour, powdered milk, sodium, onion , coriander, tomato, pepper and dehydrated garlic powder, suitable for the production of vatapá.
[040] Esta patente expõe a composição de temperos, que inova com o uso do azeite de dendê em pó sem refino. A forma bruta desse óleo preserva os seus componentes nutricionais (ácidos graxos insaturados, vitamina E e carotenoides) e, uma vez microencapsulado, o azeite de dendê bruto aumenta sua vida útil pois encontra-se protegido das reações de rancificação, que são desencadeadas durante o processamento, refinamento e armazenamento do produto e que levam ao aumento dos índices de peróxido, acidez e formação de sabores indesejáveis. A mistura também contempla mais ingredientes que compõem a gastronomia afro-baiana, como camarão defumado, castanha do Pará e amendoim secos e moídos. Esse tempero ainda pode ser prensado em molde para adquirir formato de tablete.[040] This patent exposes the seasoning composition, which innovates with the use of unrefined powdered palm oil. The raw form of this oil preserves its nutritional components (unsaturated fatty acids, vitamin E and carotenoids) and, once microencapsulated, raw palm oil increases its shelf life as it is protected from rancidity reactions, which are triggered during processing. processing, refinement and storage of the product and which lead to increased levels of peroxide, acidity and the formation of undesirable flavors. The mix also includes more ingredients that make up Afro-Bahian cuisine, such as smoked shrimp, Brazil nuts and dried and ground peanuts. This seasoning can also be pressed into a mold to acquire a tablet format.
[041] Foram produzidas microcápsulas de azeite de dendê bruto (BR 102016008588-8 A2), feita da sua secagem em spray-drier (BR 102016008586-1 A2), que podem ser utilizadas “in natura” ou como matéria-prima para a confecção de alguns subprodutos.[041] Microcapsules were produced from raw palm oil (BR 102016008588-8 A2), made by drying it in a spray-drier (BR 102016008586-1 A2), which can be used “in natura” or as raw material for production of some by-products.
[042] Esse documento de patente, traz a vantagem da utilização das microcápsulas de azeite de dendê bruto para elaborar composições de temperos, que são acrescidos de alguns ingredientes, como camarão seco defumado, amendoim e castanha-do-pará, apropriados para a confecção de pratos da culinária afro-baiana, como caruru, vatapá, bobó de camarão entre outros. Esses temperos podem ser moldados em tabletes ou usados em pó.[042] This patent document brings the advantage of using raw palm oil microcapsules to prepare seasoning compositions, which are added with some ingredients, such as smoked dried shrimp, peanuts and Brazil nuts, suitable for making of Afro-Bahian cuisine dishes, such as caruru, vatapá, shrimp bobó, among others. These seasonings can be shaped into tablets or used in powder form.
[043] A invenção poderá ser melhor compreendida mediante a seguinte descrição detalhada, que está de acordo com as figuras em anexo, de maneira que:[043] The invention can be better understood through the following detailed description, which is in accordance with the attached figures, so that:
[044] A FIGURA 1 representa o fluxograma das etapas necessárias para o processo de produção dos temperos.[044] FIGURE 1 represents the flowchart of the steps necessary for the seasoning production process.
[045] Com referência a FIGURA 1, o processo de preparo dos temperos (20) se inicia com a etapa de pesagem dos materiais (21), seguida pela mistura dos ingredientes até completa homogeneização (22). Os temperos podem permanecer em pó ou podem ser prensados (23) para se obter o formato de tablete (24).[045] With reference to FIGURE 1, the seasoning preparation process (20) begins with the step of weighing the materials (21), followed by mixing the ingredients until complete homogenization (22). The seasonings can remain in powder form or can be pressed (23) to obtain tablet format (24).
[046] A FIGURA 2 ilustra o processo de produção de pratos típicos utilizando as composições de tempero produzido.[046] FIGURE 2 illustrates the production process of typical dishes using the seasoning compositions produced.
[047] Em referência a FIGURA 2, esse processo consiste na apresentação dos tabletes, divididos em padrão (1) e (2), temperado (3) e completo (4), que foram diferenciados por serem produzidos com azeite de dendê microencapsulado por spray-drying(a) ou por técnica da gastronomia molecular (b), sugestão de mise enplase dos ingredientes usados (c) para dois exemplos de preparações afrobaianas típicas, vatapá (1) e (4) e bobó de camarão (2) e (3).[047] In reference to FIGURE 2, this process consists of the presentation of tablets, divided into standard (1) and (2), seasoned (3) and complete (4), which were differentiated by being produced with microencapsulated palm oil by spray-drying (a) or by molecular gastronomy technique (b), suggestion of mise enplase of the ingredients used (c) for two examples of typical Afrobaian preparations, vatapá (1) and (4) and shrimp bobó (2) and (3).
[048] Para que a invenção seja melhor compreendida, sua descrição detalhada será feita nos seguintes tópicos.[048] In order for the invention to be better understood, its detailed description will be made in the following topics.
[049] A presente invenção retrata o processo de produção e a composição de diferentes temperos prontos, que podem ser apresentados em pó ou moldados no formato de tablete, elaborados a partir de microcápsulas de azeite de dendê bruto e adicionados ainda de outros ingredientes para compor essa composição. A utilização do azeite de dendê bruto microencapsulado é uma alternativa para a preservação da estabilidade oxidativa do óleo, além de veicular vitamina E e carotenoides aos alimentos. Ao adicionar-se ao azeite de dendê em pó, sal, ervas, especiarias e outros ingredientes regionais, como camarão seco e oleaginosas (castanha de caju e amendoim), tem-se a base da culinária afro-baiana. Esses ingredientes juntos podem ser apresentados como tempero pronto, que pode estar em formato de tablete, sendo aplicado de forma rápida e prática na fabricação de pratos típicos desta gastronomia, à exemplo de vatapá e bobó de camarão, apresentando relevante valor nutricional e qualidade sensorial, com perspectiva de boa aceitação pelos consumidores. Desta forma, esse produto apresenta grande potencial inovativo, uma vez que não há nenhum outro com combinação similar.[049] The present invention depicts the production process and composition of different ready-made seasonings, which can be presented in powder or molded into tablet format, made from microcapsules of raw palm oil and added with other ingredients to compose this composition. The use of microencapsulated raw palm oil is an alternative for preserving the oil's oxidative stability, in addition to providing vitamin E and carotenoids to foods. By adding powdered palm oil, salt, herbs, spices and other regional ingredients, such as dried shrimp and oilseeds (cashew nuts and peanuts), to the base of Afro-Bahian cuisine. These ingredients together can be presented as a ready-made seasoning, which can be in tablet format, being applied quickly and practically in the manufacture of typical dishes of this cuisine, such as vatapá and shrimp bobó, presenting relevant nutritional value and sensorial quality, with the prospect of good acceptance by consumers. Therefore, this product has great innovative potential, as there is no other product with a similar combination.
[050] Assim, para produzir as composições dos temperos em tabletes, primeiramente foram elaboradas as microcápsulas de dendê, utilizando-se duas metodologias diferentes.[050] Therefore, to produce the seasoning compositions in tablets, palm oil microcapsules were first created, using two different methodologies.
[051] O azeite de dendê microencapsulado feito por secagem em spray dryer foi realizado conforme metodologia descrita por FERREIRA, C. D., CONCEIÇÃO, E. J. L. DA, MACHADO, B. A. S., HERMES, V. S., RIOS, A de O., DRUZIAN, J. I., NUNES, I. L. Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying. Food and Bioprocess Technology, [s.l.], v. 9, n. 1, p.124136, 1 out. 2015. Como materiais de parede, utilizou-se fécula de mandioca e goma arábica (50:50, 40%v). Os encapsulantes foram dissolvidos em água destilada a 25°C, sob agitação, até completa dissolução. A seguir, o óleo de palma bruto (10% p/v) foi incorporado lentamente à essa mistura e a homogeneização realizada com auxílio de um Ultra-Turrax (TE-102, Tecnal, São Paulo, Brasil) a 15.000 rpm, durante 5 minutos. A emulsão resultante foi submetida à secagem em spray-dryer (MSDi 1.0, Labmaq, São Paulo, Brazil), acoplado a um compressor de balão móvel (Schy CSI 7,4/25 Twister, 220) utilizando-se o bico atomizador de 1,0 mm de diâmetro, temperatura de entrada do ar de 170°C e temperatura de saída de 90°C; pressão do ar 2kgf/cm2; fluxo de ar de 4 m3jmin- 1 e fluxo de alimentação de 0.9 L^h-1.[051] Microencapsulated palm oil made by drying in a spray dryer was carried out according to the methodology described by FERREIRA, C. D., CONCEAÇÃO, E. J. L. DA, MACHADO, B. A. S., HERMES, V. S., RIOS, A de O., DRUZIAN, J. I., NUNES, I. L. Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying. Food and Bioprocess Technology, [s.l.], v. 9, no. 1, p.124136, 1 oct. 2015. Cassava starch and gum arabic (50:50, 40% v) were used as wall materials. The encapsulants were dissolved in distilled water at 25°C, under stirring, until complete dissolution. Next, crude palm oil (10% w/v) was slowly incorporated into this mixture and homogenization was carried out with the aid of an Ultra-Turrax (TE-102, Tecnal, São Paulo, Brazil) at 15,000 rpm, for 5 minutes. The resulting emulsion was subjected to drying in a spray-dryer (MSDi 1.0, Labmaq, São Paulo, Brazil), coupled to a mobile balloon compressor (Schy CSI 7,4/25 Twister, 220) using the 1 .0 mm in diameter, air inlet temperature of 170°C and outlet temperature of 90°C; air pressure 2kgf/cm2; air flow of 4 m3jmin- 1 and supply flow of 0.9 L^h-1.
[052] As microcápsulas produzidas a partir da técnica da gastronomia molecular, foi desenvolvida a partir da mistura direta do azeite de dendê com o material de parede, aplicando-se a proporção de 25% de azeite de dendê para 75% de maltodextrina, podendo-se contar com auxílio de misturador elétrico, preferencialmente Ultra-Turrax a 15.000 rpm, por 5 minutos ou até a sua completa homogeneização.[052] The microcapsules produced using the molecular gastronomy technique were developed by directly mixing palm oil with the wall material, applying a proportion of 25% palm oil to 75% maltodextrin, which can -use an electric mixer, preferably Ultra-Turrax at 15,000 rpm, for 5 minutes or until complete homogenization.
[053] Posteriormente, foram elaboradas três composições diferentes de temperos, que serão explicitadas abaixo.[053] Subsequently, three different seasoning compositions were created, which will be explained below.
[054] Formulação 01 - Padrão (1) e (2): 90% de azeite de dendê em pó + 10% de Cloreto de sódio. Exemplo: 9g de azeite de dendê microencapsulado e 1g de Cloreto de sódio.[054] Formulation 01 - Standard (1) and (2): 90% palm oil powder + 10% sodium chloride. Example: 9g of microencapsulated palm oil and 1g of sodium chloride.
[055] Formulação 02 - Temperado (3): 65% de azeite de dendê em pó + 10% de Cloreto de sódio + 25% de temperos desidratados moídos (90% de cebola em pó + 8,5% de alho em pó + 0,5% de gengibre em pó + 1% de pimenta branca em pó). Exemplo: 13g de azeite de dendê microencapsulado, 2g de sal refinado e 5 g de temperos desidratados e moídos (4,5g de cebola em pó, 0,425g de alho em pó, 0,025g de gengibre em pó, 0,05g de pimenta branca em pó).[055] Formulation 02 - Seasoned (3): 65% palm oil powder + 10% Sodium chloride + 25% ground dehydrated seasonings (90% onion powder + 8.5% garlic powder + 0.5% ginger powder + 1% white pepper powder). Example: 13g of microencapsulated palm oil, 2g of refined salt and 5g of dehydrated and ground seasonings (4.5g of onion powder, 0.425g of garlic powder, 0.025g of powdered ginger, 0.05g of white pepper in powder).
[056] Formulação 03 - Completo (4): 41,66% de azeite de dendê em pó + 16,66% de camarão seco moído + 16,66% de castanha torrada e moída + 16,66 de amendoim torrado e moído + 8,34% de temperos desidratados moídos (90% de cebola em pó + 8,5% de alho em pó + 0,5% de gengibre em pó + 1% de pimenta branca em pó). Exemplo: 25g de azeite de dendê microencapsulado, 10g de camarão seco moído, 10g de Castanha torrada e moída, 10g de amendoim torrado e moído e 5g de temperos desidratados e moídos (4,5g de cebola em pó, 0,425g de alho em pó, 0,025g de gengibre em pó, 0,05g de pimenta branca em pó).[056] Formulation 03 - Complete (4): 41.66% powdered palm oil + 16.66% ground dried shrimp + 16.66% roasted and ground nuts + 16.66 roasted and ground peanuts + 8.34% ground dehydrated seasonings (90% onion powder + 8.5% garlic powder + 0.5% ginger powder + 1% white pepper powder). Example: 25g of microencapsulated palm oil, 10g of ground dried shrimp, 10g of roasted and ground chestnuts, 10g of roasted and ground peanuts and 5g of dehydrated and ground seasonings (4.5g of onion powder, 0.425g of garlic powder , 0.025g ginger powder, 0.05g white pepper powder).
[057] Esta invenção também se refere ao processo para preparo de temperos prontos (20), que envolve a pesagem dos materiais (21), seguido da mistura dos ingredientes até homogeneização (22). Os temperos podem permanecer em pó ou serem prensados (23), a fim de obter-se o formato de tablete (24).[057] This invention also refers to the process for preparing ready-made seasonings (20), which involves weighing the materials (21), followed by mixing the ingredients until homogenization (22). The seasonings can remain in powder form or be pressed (23), in order to obtain the tablet format (24).
[058] Sugere-se a padronização dos produtos nas seguintes quantidades: 10 gramas para a formulação Padrão (1) e (2); 20 gramas para o Temperado (3) e 60 gramas para o Completo (4).[058] It is suggested to standardize products in the following quantities: 10 grams for Standard formulation (1) and (2); 20 grams for Seasoned (3) and 60 grams for Complete (4).
[059] Para a moldagem em tabletes, indica-se dispor cada uma das quantidades pré- estabelecidas em [058] em cortadores de aço inox, com diferentes dimensões para cada uma das formulações, adotando-se preferencialmente as seguintes dimensões: Padrão: 3,3 cm x 3,3 cm; Temperado 4,0 cm x 4,0 cm; Completo: 5,0 cm x 5,0 cm.[059] For molding into tablets, it is recommended to place each of the quantities pre-established in [058] in stainless steel cutters, with different dimensions for each of the formulations, preferably adopting the following dimensions: Standard: 3 .3 cm x 3.3 cm; Tempered 4.0 cm x 4.0 cm; Complete: 5.0 cm x 5.0 cm.
[060] Para compactar o formato, indica-se que os tabletes constituídos de azeite microencapsulado por spray-drying sejam colocados em estufa com circulação de ar, à 45°C por cerca de 15 minutos. Já os oriundos da metodologia orientada pela gastronomia molecular, indica-se que sejam colocados em temperatura de congelamento por 20 minutos, podendo para isso ser utilizado freezer doméstico.[060] To compact the format, it is recommended that the tablets made of olive oil microencapsulated by spray-drying be placed in an oven with air circulation, at 45°C for around 15 minutes. As for those coming from the methodology guided by molecular gastronomy, it is recommended that they be placed at freezing temperature for 20 minutes, and a domestic freezer can be used for this.
[061] Feitas as composições, sendo elas moldadas em tablete ou permanecendo em pó, os produtos foram embalados à vácuo em embalagem de polietileno e armazenados em temperatura ambiente.[061] Once the compositions were made, whether molded into tablets or remaining in powder form, the products were vacuum packed in polyethylene packaging and stored at room temperature.
[062] A composição dos temperos, equivalente a 1 tablete ou o pó nas concentrações sugeridas em [058], podendo render uma média de 300 gramas de cada preparação elaborada em (1), (2), (3) e (4) (bobó de camarão e vatapá).[062] The composition of the seasonings, equivalent to 1 tablet or powder in the concentrations suggested in [058], which can yield an average of 300 grams of each preparation prepared in (1), (2), (3) and (4) (shrimp bobó and vatapá).
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