BR102022014197A2 - PRODUCT AND PROCESS FOR PRODUCING GOAT MEAT KIBE MADE WITH THE ADDITION OF GRAPE PEEL FLOUR - Google Patents
PRODUCT AND PROCESS FOR PRODUCING GOAT MEAT KIBE MADE WITH THE ADDITION OF GRAPE PEEL FLOUR Download PDFInfo
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- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Abstract
produto e processo de produção de kibe (quibe) de carne caprina elaborados com adição da farinha da casca de uva. o presente pedido de patente objetivou-se produzir kibe, um alimento cárneo de origem do oriente médio consumido e apreciado em todo o mundo, utilizando como fonte de proteína a carne caprina (aegagrus hircus), que apresenta baixos teores de colesterol, gordura saturada e calorias e substituição parcial da farinha de kibe por farinha do bagaço da uva, considerado resíduo das indústrias vinícolas e de suco, essa substituição proporciona ganho nutricional uma vez que a farinha da uva é rica em fibras, vitaminas, minerais e uma alta composição fenólica de extrema capacidade antioxidante podendo ser incorporada em diversos alimentos funcionais, além de apresentarem redução no custo de produção. os kibes foram elaborados com carne caprina, farinha para quibe, farinha de uva, cebola em pó, sal, hortelã desidratada, alho em pó e pimenta preta moída. após a elaboração completa todas as formulações elas foram submetidas às análises microbiológicas estando dentro dos parâmetros exigidos, e caracterização físico-químicas. tendo como principal avaliação do estudo efetuado a substituição parcial da farinha de kibe pela farinha do bagaço de uva visando a melhoria nutricional do produto. o produto se apresentou com características atrativas e semelhantes aos encontrados no mercado se mostrando um processo e produto viável de ser implementado na indústria e comercio.product and production process of goat meat kibbeh made with the addition of grape skin flour. The present patent application aimed to produce kibbeh, a meat food of Middle Eastern origin consumed and appreciated throughout the world, using goat meat (aegagrus hircus) as a source of protein, which has low levels of cholesterol, saturated fat and calories and partial replacement of kibbeh flour with grape pomace flour, considered waste from the wine and juice industries, this replacement provides nutritional gain since grape flour is rich in fiber, vitamins, minerals and a high phenolic composition of extreme antioxidant capacity and can be incorporated into various functional foods, in addition to reducing production costs. The kibbehs were made with goat meat, kibbeh flour, grape flour, onion powder, salt, dehydrated mint, garlic powder and ground black pepper. After complete elaboration, all formulations were subjected to microbiological analyzes within the required parameters, and physical-chemical characterization. The main evaluation of the study was the partial replacement of kibbeh flour with grape pomace flour, aiming to improve the nutritional quality of the product. The product presented attractive characteristics similar to those found on the market, proving to be a viable process and product to be implemented in industry and commerce.
Description
[001] A presente solicitação de patente de invenção refere-se ao processo de produção de uma nova formulação de “Kibe”, onde se utilizou como fonte de proteína a carne caprina (Capra aegagrus hircus) desossada e em substituição da farinha de kibe e/ou farinha de trigo, incrementou-se a farinha da casca de uva roxa (Vitis vinifera L.), considerado um resíduo na indústria de sucos e polpa, o que contribui diretamente na redução dos custos de produção, melhoria nutricional do produto, apresentando propriedades funcionais e diminuição dos resíduos agroindústrias.[001] This invention patent application refers to the production process of a new formulation of “Kibe”, where boneless goat meat (Capra aegagrus hircus) was used as a source of protein and replacing kibbeh flour and /or wheat flour, purple grape skin flour (Vitis vinifera L.) was added, considered a residue in the juice and pulp industry, which directly contributes to reducing production costs, improving the nutritional quality of the product, presenting functional properties and reduction of agro-industrial waste.
[002] Derivado do nome kubbeh, que em árabe significa bola, o Quibe (kibe), se apresenta como prato típico e originário do Oriente Médio que consiste em um bolinho de carne moída (comumente utilizada carne bovina e ovina), temperada com ervas, podendo ser cru, cozido ou frito. É um prato muito popular e considerado o prato nacional no Líbano, Síria e Iraque. É também comum no norte da África, na Turquia, na Península Arábica e em parte do Cáucaso, como na Armênia. Imigrantes dessas regiões difundiram a receita para outras partes do mundo (ABDALLA, 2019).[002] Derived from the name kubbeh, which in Arabic means ball, Kibe (kibbeh) presents itself as a typical dish originating from the Middle East that consists of a ball of ground meat (commonly used beef and lamb), seasoned with herbs , which can be raw, cooked or fried. It is a very popular dish and considered the national dish in Lebanon, Syria and Iraq. It is also common in North Africa, Turkey, the Arabian Peninsula and part of the Caucasus, such as Armenia. Immigrants from these regions spread the recipe to other parts of the world (ABDALLA, 2019).
[003] No brasil de acordo com a Instrução Normativa n° 20, de 31 de julho de 2000, o Quibe é definido como “o produto cárneo industrializado, obtido de carne bovina ou ovina, moída, adicionado com trigo integral, acrescido de ingredientes”. Quando a carne utilizada não for bovina ou ovina, será denominado de Quibe (Kibe), seguido do nome da espécie animal de procedência. Dentre os componentes obrigatórios tem- se a carne, trigo integral e água, já os opcionais são o sal, gordura vegetal ou animal, proteína de origem animal, recheios, condimentos, aromas e especiarias (BRASIL, 2000).[003] In Brazil, according to Normative Instruction No. 20, of July 31, 2000, Kibe is defined as “the industrialized meat product, obtained from ground beef or lamb, added with whole wheat, plus ingredients ”. When the meat used is not beef or sheep, it will be called Kibe (Kibe), followed by the name of the animal species of origin. Mandatory components include meat, whole wheat and water, while optional components include salt, vegetable or animal fat, animal protein, fillings, condiments, aromas and spices (BRASIL, 2000).
[004] A utilização de carne caprina no Brasil vem nos últimos anos apresentando grande potencial de crescimento, considerando os promissores mercados internos e externos, nos quais tem-se visto um crescimento no consumo associados ao valor nutricional dessa carne, que apresenta baixos teores de colesterol, gordura saturada e calorias, quando comparada com as demais carnes vermelhas. A criação de caprinos se destaca principalmente na região do Semi-árido nordestino, isso por serem animais que apresentam uma rusticidade, fertilidade, capacidade de aproveitamento de vegetação grosseira e restos de culturas e de consumo de uma maior variedade de plantas quando comparadas aos bovinos e ovinos, são perfeitamente adaptados ao meio ambiente se apresentando como um potencial econômico (DIAS et al., 2018).[004] The use of goat meat in Brazil has shown great potential for growth in recent years, considering the promising domestic and foreign markets, in which there has been a growth in consumption associated with the nutritional value of this meat, which has low levels of cholesterol, saturated fat and calories, when compared to other red meats. Goat farming stands out mainly in the northeastern semi-arid region, because they are animals that present rusticity, fertility, ability to use coarse vegetation and crop remains and consume a greater variety of plants when compared to cattle and sheep are perfectly adapted to the environment, presenting themselves with economic potential (DIAS et al., 2018).
[005] As vinícolas e indústrias de polpas são responsáveis por cerca de 90% do processamento de uvas no Brasil. Essas indústrias após os processos de vinificação e despolpa geram muitos resíduos constituídos principalmente pela casaca das uvas, chamado de bagaço o qual tem é comumente subutilizado como adubo. No entanto esses resíduos apresentam uma composição nutricional rica em fibras, vitaminas, minerais e uma alta composição fenólica de extrema capacidade antioxidante podendo ser incorporada em diversos alimentos funcionais, os quais apresentam no mercado atual um elevado crescimento de demanda (BUENO et al., 2020).[005] Wineries and pulp industries are responsible for around 90% of grape processing in Brazil. These industries, after the winemaking and pulping processes, generate a lot of waste, mainly made up of grape skins, called pomace, which is commonly underused as fertilizer. However, these residues have a nutritional composition rich in fiber, vitamins, minerals and a high phenolic composition with extreme antioxidant capacity and can be incorporated into various functional foods, which present a high growth in demand in the current market (BUENO et al., 2020 ).
[006] Alimentos funcionais vem se tornando um campo de estudo na busca pela melhoria de vida através de uma alimentação regular, que proporcione e auxiliem além do fornecimento energético de nutrientes essenciais ideal para cada pessoa, o oferecimento de compostos de propriedades nutracêuticas que promovem algum efeito benéfico no organismo, retardando ou impedindo o aparecimento de doenças crônicas e, principalmente o envelhecimento (CANAS; BRAIBANTE, 2019). A farinha da casca de uva apesenta em sua composição grande quantidade de compostos fenólicos os quais estão diretamente associados a propriedades antioxidantes (ZOPELLARO; DA SILVA; LOVATO, 2019).[006] Functional foods have become a field of study in the search for improving life through a regular diet, which provides and helps, in addition to the energy supply of essential nutrients ideal for each person, the offering of compounds with nutraceutical properties that promote some beneficial effect on the body, delaying or preventing the onset of chronic diseases and, especially, aging (CANAS; BRAIBANTE, 2019). Grape skin flour contains a large amount of phenolic compounds in its composition, which are directly associated with antioxidant properties (ZOPELLARO; DA SILVA; LOVATO, 2019).
[007] Tendo em vista pesquisa realizada nas plataformas do INPI, LATIPAT, WEB OF SCIENCE e ESPACENET sobre processos de produção de produtos já existentes similares, não se obteve resultados para utilização de carne caprina para elaboração de kibes assim como utilização da substituição da farinha de kibe por qualquer outra farinha, onde também não foram encontradas referências com relação ao uso de farinha da casca de uva na elaboração de produtos cárneos.[007] Considering research carried out on the INPI, LATIPAT, WEB OF SCIENCE and ESPACENET platforms on production processes for similar existing products, no results were obtained for the use of goat meat for the preparation of kibbehs as well as the use of flour replacement of kibe for any other flour, where no references were found regarding the use of grape skin flour in the preparation of meat products.
[008] De acordo com essa pesquisa, são citadas abaixo as patentes que se relacionam diretamente com nosso pedido de patente.[008] According to this research, the patents that directly relate to our patent application are cited below.
[009] Diretamente relacionado a produção de kibe foram encontradas apenas duas patentes de invenção a PI 9104159-7 A2, de 27/09/1991, intitulada “MÁQUINA PARA CONFORMAÇÃO DE QUIBE” e a patente MU 6602040-9 Y1, de 30/07/1991 intitulada “ADAPTADOR PARA FAZER QUIBE”, ambas as patentes se referem ao desenvolvimento de equipamentos que visam uma produção de maior praticidade, economia de matéria prima e uniformidade.[009] Directly related to the production of kibbeh, only two invention patents were found: PI 9104159-7 A2, dated 27/09/1991, entitled “MACHINE FOR FORMING KIBE” and patent MU 6602040-9 Y1, dated 30/ 07/1991 entitled “ADAPTER FOR MAKING KIBE”, both patents refer to the development of equipment aimed at more practical production, saving raw materials and uniformity.
[010] Os resíduos das indústrias de suco e vinho são os principais responsáveis pela geração de resíduos atribuídos ao processamento da uva, esses rejeitos são muitas vezes descartados de maneira inapropriada e subutilizadas sem uma exploração ideal de sua composição. A produção de farinha utilizando esses resíduos se apresenta com um grande potencial de agregação de valor a produtos já existentes, nessa produção podemos citar patentes como a PI 0801101-0 A2, de 10/11/2009, intitulada “PROCESSO DE OBTENÇÃO DE FARINHA DE BAGAÇO DE UVA E PRODUTO RESULTANTE” que preconiza a produção de farinha utilizando o bagaço da uva, o qual resulta em um produto com propriedades potencialmente nutracêuticas, os qual podem ser útil na prevenção e tratamento da hipercolesterolemia.[010] Waste from the juice and wine industries are mainly responsible for the generation of waste attributed to grape processing, these wastes are often discarded inappropriately and underutilized without optimal exploration of their composition. The production of flour using these residues has great potential for adding value to existing products. In this production we can mention patents such as PI 0801101-0 A2, dated 10/11/2009, entitled “PROCESS OF OBTAINING FLOUR FROM GRAPE POMACE AND RESULTING PRODUCT” which advocates the production of flour using grape pomace, which results in a product with potentially nutraceutical properties, which can be useful in the prevention and treatment of hypercholesterolemia.
[011] Temos outras patentes que envolvem a produção de farinha utilizando o bagaço da uva como a RO133117-A2, de 29 Mar 2019, intitulada “FLOUR MIX PRODUCT USEFUL FOR BAKERY PRODUCTS COMPRISES WHEAT FLOUR, GRAPE SKIN FLOUR AND GRAPE SEED FLOUR”, que se destina a produção de um mix de farinha que utiliza tanto a casca da uva quanto a semente direcionadas para indústria de panificação e também a patente RO 133116-A2, também de 29 Mar 2019 intitulada “COMPLEX FLOUR USEFUL FOR BAKERY PRODUCTS, COMPRISES WHEAT FLOUR, GRAPE SKIN FLOUR, AND GRAPE SEED FLOUR FROM VARIETY FETEASCA REGALA AND HAS LOW GLYCEMIC INDEX”, também destinada a indústria de pães, sendo essa uma mistura entre a farinha do bagaço da uva com farinha de trigo tradicional.[011] We have other patents that involve the production of flour using grape pomace such as RO133117-A2, dated 29 Mar 2019, entitled “FLOUR MIX PRODUCT USEFUL FOR BAKERY PRODUCTS COMPRISES WHEAT FLOUR, GRAPE SKIN FLOUR AND GRAPE SEED FLOUR”, which is intended for the production of a flour mix that uses both grape skin and seed for the baking industry and also patent RO 133116-A2, also dated 29 Mar 2019 entitled “COMPLEX FLOUR USEFUL FOR BAKERY PRODUCTS, COMPRISES WHEAT FLOUR, GRAPE SKIN FLOUR, AND GRAPE SEED FLOUR FROM VARIETY FETEASCA REGALA AND HAS LOW GLYCEMIC INDEX”, also intended for the bread industry, being a mixture of grape pomace flour with traditional wheat flour.
[012] Existem muitas formulações no preparo de kibes ao redor de todo o mundo, onde principalmente se diversificam a fonte de proteína utilizada, isso ocorre principalmente pela diversificação cultural. No entanto inovações são diariamente estudadas visando a melhoria tecnológica e nutricional desses produtos, procurando sempre viabilizar por completo as alterações sensoriais. Nesse contexto relacionado ao uso de farinha da casca da uva como ingrediente podemos citar a patente BR 102017004040-2 A2 de fevereiro de 2017, intitulada “IOGURTE ORGÂNICO ADICIONADO DE SUCO E FARINHA DE CASCA DE UVA ROXA”, que propôs o enriquecimento de um iogurte orgânico com adição de farinha de casca de uva rica em fibras e compostos antioxidantes oriundos de coprodutos da fabricação de suco de uva.[012] There are many formulations in the preparation of kibbeh around the world, where the source of protein used mainly diversifies, this occurs mainly due to cultural diversification. However, innovations are studied daily aiming at the technological and nutritional improvement of these products, always seeking to make sensory changes completely viable. In this context related to the use of grape skin flour as an ingredient, we can mention the patent BR 102017004040-2 A2 of February 2017, entitled “ORGANIC YOGURT WITH ADDED JUICE AND PURPLE PEEL FLOUR”, which proposed the enrichment of a yogurt organic with the addition of grape skin flour rich in fiber and antioxidant compounds from co-products of the manufacture of grape juice.
[013] Essas características funcionais existente no bagaço da uva, se apresenta como uma valiosa matéria prima usada na formulação de inúmeros alimentos de todos os segmentos, como é o caso da patente CN109874838-A, de 14 de junho de 2019, intitulada “METHOD FOR PREPARING WINE GRAPE SEED BISCUIT, INVOLVES QUICKFREEZING GRAPE SEED SKIN MIXTURE, WHICH IS OBTAINED AFTER FERMENTATION WITH WINE ALCOHOL AND PULVERIZING FROZEN GRAPE SEED SKIN MIXTURE UNDER FREEZING CONDITIONS”, que se propõe utilizar a farinha do baço da uva na formulação de biscoitos, utilizando o congelamento da massa evitando a perda dos componentes ativos presentes no bagaço, resultando em biscoito de melhor sabor, longa vida de prateleira, sem antioxidantes químicos e alto valor nutricional.[013] These functional characteristics existing in grape pomace present themselves as a valuable raw material used in the formulation of countless foods from all segments, as is the case of patent CN109874838-A, dated June 14, 2019, entitled “METHOD FOR PREPARING WINE GRAPE SEED BISCUIT, INVOLVES QUICKFREEZING GRAPE SEED SKIN MIXTURE, WHICH IS OBTAINED AFTER FERMENTATION WITH WINE ALCOHOL AND PULVERIZING FROZEN GRAPE SEED SKIN MIXTURE UNDER FREEZING CONDITIONS”, which proposes to use grape spleen flour in the formulation of biscuits, using freezing the dough, avoiding the loss of the active components present in the pomace, resulting in cookies with a better flavor, long shelf life, without chemical antioxidants and high nutritional value.
[014] Outra patente a qual se utiliza a farinha da casca de uva para elaboração de biscoitos a RO 133379-A2, de 28 de junho de 2019, intitulada “PREPARATION OF FOOD PRODUCTS E.G. FILLED COOKIES, INVOLVES USING DOUGH PREPARED FROM BLACK GRAPE SKIN FLOUR, WHITE WHEAT FLOUR, WHOLE WHEAT FLOUR, GROUND WALNUT, SUNFLOWER OIL, GROUND DEHYDRATED PLUMS, OAT FLAKES AND EGGS”, essa produção estabelece a produção de biscoitos recheados, com substituição parcial da farinha de trigo pela farinha de casca de uva, resultando em biscoitos de alto valor nutritivo, capacidade antioxidante de no mínimo 21 mg equivalente Trolox/g e valor energético de 386 kcal/100g.[014] Another patent which uses grape skin flour to make cookies is RO 133379-A2, dated June 28, 2019, entitled “PREPARATION OF FOOD PRODUCTS E.G. FILLED COOKIES, INVOLVES USING DOUGH PREPARED FROM BLACK GRAPE SKIN FLOUR, WHITE WHEAT FLOUR, WHOLE WHEAT FLOUR, GROUND WALNUT, SUNFLOWER OIL, GROUND DEHYDRATED PLUMS, OAT FLAKES AND EGGS”, this production establishes the production of filled cookies, with partial replacement of wheat flour by grape skin flour, resulting in biscuits with high nutritional value, antioxidant capacity of at least 21 mg Trolox equivalent/g and energy value of 386 kcal/100g.
[015] A utilização de resíduos agroindustriais de vinícolas e industrias de suco de uvas é muito relacionada a patentes que envolvem o desenvolvimento de rações para as mais diversas espécies de animais, podemos cita a patente CN 107788234-A de 13 Mar 2018 que utiliza a farinha do bagaço de uva na produção de “RAÇÃO DE REPRODUÇÃO PARA O PERÍODO DE TERMINAÇÃO DE CABRAS”; a patente CN 108719649-A, de 02 de novembro de 2018, que incorpora a farinha da casca da uva na “RAÇÃO ÚTIL PARA CÃES DE ESTIMAÇÃO”; para peixes podemos citara a patente CN1 08782953- A, de 13 de novembro de 2018, que utiliza os resíduos da uva esmagada para “PREPARAR RAÇÃO ÚTIL PARA MELHORAR O TEOR DE VITAMINA DA CARPA CAPIM” e a patente CN 109393171-A, de 01 Mar 2019, que produz “A RAÇÃO DE SUÍNOS CONTÉM RESÍDUOS DE CASCA DE UVA”, todas essas patentes evidenciam o potencial nutricional assim como as atividades nutracêuticas contidas no bagaço da uva assim como o fator econômico de produção.[015] The use of agro-industrial residues from wineries and grape juice industries is closely related to patents that involve the development of feed for the most diverse species of animals, we can cite patent CN 107788234-A of 13 Mar 2018 that uses the grape pomace flour in the production of “BREEDING FEED FOR THE FINISHING PERIOD OF GOATS”; patent CN 108719649-A, dated November 2, 2018, which incorporates grape skin flour into “USEFUL PET DOG FOOD”; for fish, we can cite patent CN1 08782953- A, dated November 13, 2018, which uses crushed grape residue to “PREPARE USEFUL FEED TO IMPROVE THE VITAMIN CONTENT OF GRASS CARP” and patent CN 109393171-A, dated 01 Mar 2019, which produces “PIG FEED CONTAINS GRAPE SKIN WASTE”, all these patents highlight the nutritional potential as well as the nutraceutical activities contained in the grape pomace as well as the economic factor of production.
[016] Se tratando do uso de carne caprina para formulação de produtos alimentícios processados como é o caso do kibe, podemos citar a patente BR 102018075915-A2, de 23 de junho de 2020, intitulada “CHEESE-STUFFED GOAT NUGGET MANUFACTURING INVOLVES COLLECTING MEAT, GRINDING, WEIGHING INGREDIENTS, HOMOGENIZING, ADDING CHEESE, MOLDING, BREADING, PREFRYING, PACKAGING AND THEN STORING”, que propõe a utilização de carne caprina para formulação de nuggets recheados com queijo e pré fritos, oferecendo um produto pratico e com menor teor de gordura quando comparados aos encorados no mercado.[016] When it comes to the use of goat meat for the formulation of processed food products such as kibbeh, we can mention patent BR 102018075915-A2, dated June 23, 2020, entitled “CHEESE-STUFFED GOAT NUGGET MANUFACTURING INVOLVES COLLECTING MEAT , GRINDING, WEIGHING INGREDIENTS, HOMOGENIZING, ADDING CHEESE, MOLDING, BREADING, PREFRYING, PACKAGING AND THEN STORING”, which proposes the use of goat meat to formulate nuggets stuffed with cheese and pre-fried, offering a practical product with a lower content of fat when compared to those available on the market.
[017] Outro exemplo que envolve a produção de um produto cárneo processado utilizando a carne caprina é a patente DE202020106797-U1, de 21 Jan 2021, intitulada “SAUSAGE PRODUCT COMPRISES SEASONED RAW SAUSAGE COMPRISING BEEF, VEAL AND/OR LAMB, PREFERABLY BEEF AND LAMB AND MINCED JERKY MEAT, PREFERABLY BEEF, GOAT AND/OR CAMEL BEEF JERKY”, que viabiliza a produção de salsichas temperadas usando como base carne de borrego seca e picada, carne caprina seca e picada e/ou carne seca de camelo.[017] Another example that involves the production of a processed meat product using goat meat is the patent DE202020106797-U1, dated 21 Jan 2021, entitled “SAUSAGE PRODUCT COMPRISES SEASONED RAW SAUSAGE COMPRISING BEEF, VEAL AND/OR LAMB, PREFERABLY BEEF AND LAMB AND MINCED JERKY MEAT, PREFERABLY BEEF, GOAT AND/OR CAMEL BEEF JERKY”, which enables the production of seasoned sausages using dried and minced lamb meat, dried and minced goat meat and/or dried camel meat as a base.
[018] Já direcionando o uso de carne caprina para outras formulações alimentares podemos citar a patente BR 10 2012 029522-9 A2, de 16/09/2014 intitulada “PROCESSO DE OBTENÇÃO DE MISTURA PRONTA PARA O PREPARO DE SOPA DE CARNE CAPRINA”, a qual se refere ao processo de obtenção de mistura pronta para o preparo de sopa de carne caprina (Capra hircus) obtida de matérias-primas naturais desidratadas, sem a utilização de conservantes ou corantes artificiais, com um baixo tempo de preparo para o consumo, trazendo praticidade ao consumidor.[018] Directing the use of goat meat for other food formulations, we can mention patent BR 10 2012 029522-9 A2, dated 16/09/2014 entitled “PROCESS FOR OBTAINING READY MIXTURE FOR PREPARING GOAT MEAT SOUP”, which refers to the process of obtaining a ready-made mixture for preparing goat meat soup (Capra hircus) obtained from dehydrated natural raw materials, without the use of preservatives or artificial colorings, with a short preparation time for consumption, bringing practicality to the consumer.
[019] Também se tratando de uma composição seca que utiliza carne caprina na sua composição podemos citar a patente BR 102015032779-0 A2, de 04/07/2017, intitulada “FAROFA DE MANDIOCA TEMPERADA COM CARNE CAPRINA”, essa se propôs utilizar a carne como fonte de proteína com adição de 5% a farofa de mandioca, agregando valor ao produto, podendo ser classificada como “farofa fina” segundo legislação.[019] Also in the case of a dry composition that uses goat meat in its composition, we can mention the patent BR 102015032779-0 A2, dated 07/04/2017, entitled “CASAVA FAROFA SEASONED WITH GOAT MEAT”, which proposed using the meat as a source of protein with the addition of 5% to cassava flour, adding value to the product, which can be classified as “fine flour” according to legislation.
[020] O presente pedido de patente teve a adição de uma etapa no fluxograma de produção referente ao processo de secagem das cascas da uva, as demais etapas utilizadas no processo de produção do Kibe já são comumente utilizadas na indústrias, sendo todas melhor elucidadas pela Figura 1, a qual correspondem as seguintes etapas: I - Recepção matéria prima, II - Secagem e trituração da casca da uva, III - Corte da carne caprina, IV - Pesagem dos ingredientes, V - Moagem da carne caprina (2x), VI - Mistura dos ingredientes na carne, VII - Moldagem dos kibes, e VIII - Embalagem e armazenamento.[020] The present patent application had the addition of a step in the production flowchart referring to the grape skin drying process, the other steps used in the Kibe production process are already commonly used in industries, all of which are better elucidated by Figure 1, which corresponds to the following stages: I - Reception of raw materials, II - Drying and crushing of grape skins, III - Cutting of goat meat, IV - Weighing of ingredients, V - Grinding of goat meat (2x), VI - Mixing the ingredients into the meat, VII - Molding the kibbeh, and VIII - Packaging and storage.
[021] A FIGURA 1 apresenta o fluxograma de produção dos kibes de carne caprina e farinha de casca de uva roxa.[021] FIGURE 1 shows the production flowchart of goat meat kibbeh and purple grape skin flour.
[022] A FIGURA 2 apresenta as formulações utilizadas como experimento no desenvolvimento do presente invento e seus respectivos ingredientes e proporções utilizadas, divididas em F1 - Controle; F2 5% de adição de farinha de uva e F3 10% de adição de farinha de uva.[022] FIGURE 2 shows the formulations used as an experiment in the development of the present invention and their respective ingredients and proportions used, divided into F1 - Control; F2 5% addition of grape flour and F3 10% addition of grape flour.
[023] Após a elaboração das formulações e produção, os kibes passaram pela análise microbiológica onde todas obtiveram resultados dentro dos padrões estabelecidos pela Instrução Normativa n° 60, de 23 de dezembro de 2019 (BRASIL, 2019).[023] After preparing the formulations and production, the kibes underwent microbiological analysis where all obtained results within the standards established by Normative Instruction No. 60, of December 23, 2019 (BRASIL, 2019).
[024] A FIGURA 3 mostra os parâmetros físico-químicos onde obteve-se uma diferença significativa na quantidade de lipídeos apresentada, onde pode-se observar que quando mais adição da casca de uva mais se aumentava esse valor, possivelmente devido a essa farinha ter sido obtida juntamente das cascas a presença de sementes que são mais ricas desse componente.[024] FIGURE 3 shows the physicochemical parameters where a significant difference was obtained in the amount of lipids presented, where it can be observed that when more grape skin was added, this value increased, possibly due to this flour having The presence of seeds that are richer in this component has been obtained from the peels.
[025] A utilização de carne caprina desossada como ingrediente principal na formulação de kibe (quibe), proporcionando ganho nas características nutricionais do alimento uma vez que essa fonte de proteína se apresenta com teores mais baixos de colesterol, gordura saturada e calorias e substituição quando comparadas as fontes de proteínas bovina e ovina comumente utilizadas nas formulações de kibe.[025] The use of boneless goat meat as the main ingredient in the formulation of kibbeh (kibe), providing gains in the nutritional characteristics of the food since this source of protein has lower levels of cholesterol, saturated fat and calories and replacement when The sources of bovine and ovine proteins commonly used in kibbeh formulations were compared.
[026] A farinha de bagaço de uva utilizado, em substituição parcial a farinha de kibe tradicional, visa promover a caracterização desse alimento como funcional, uma vez que a farinha de uva é rica em fibras, vitaminas, minerais e uma alta composição fenólica de extrema capacidade antioxidante.[026] The grape pomace flour used, in partial replacement of traditional kibbeh flour, aims to promote the characterization of this food as functional, since grape flour is rich in fiber, vitamins, minerals and a high phenolic composition of extreme antioxidant capacity.
[027] ABDALLA, A. R. O IMIGRANTE ARABE E SUA COZINHA COMO INSTRUMENTO DE AFIRMAÇÃO E IDENTIDADE NA ATUALIDADE. 30° Simpósio Nacional de História. Anais... 2019.[027] ABDALLA, A. R. THE ARAB IMMIGRANT AND HIS CUISINE AS AN INSTRUMENT OF AFFIRMATION AND IDENTITY TODAY. 30th National History Symposium. Annals... 2019.
[028] BRASIL. MAPA. Instrução Normativa N o 20, de 31 de julho de 2000. SECRETARIA DE DEFESA AGROPECUÁRIA - Diário Oficial da República Federativa do Brasil, 2000.[028] BRAZIL. MAP. Normative Instruction No. 20, of July 31, 2000. SECRETARIAT OF AGRICULTURAL DEFENSE - Official Gazette of the Federative Republic of Brazil, 2000.
[029] BRASIL. Instrução Normativa n° 60, de 23 de dezembro de 2019. Estabelece as listas de padrões microbiológicos para alimentos. Ministério da Saúde-ANVISA - Diário Oficial da República Federativa do Brasil, 2019.[029] BRAZIL. Normative Instruction No. 60, of December 23, 2019. Establishes lists of microbiological standards for foods. Ministry of Health-ANVISA - Official Gazette of the Federative Republic of Brazil, 2019.
[030] BUENO, T. M. et al. Efeito do forneamento e resfriamento em barras de cereais elaboradas com resíduos de uva e de jabuticaba. Research, Society and Development, v. 9, n. 11, p. e2879119783, 14 nov. 2020.[030] BUENO, T. M. et al. Effect of baking and cooling on cereal bars made with grape and jabuticaba residues. Research, Society and Development, vol. 9, no. 11, p. e2879119783, 14 Nov. 2020.
[031] CANAS, G. J. S.; BRAIBANTE, M. E. F. A Química dos Alimentos Funcionais. Química Nova na Escola, v. 41, n. 3, p. 216-223, 2019.[031] CANAS, G. J. S.; BRAIBANTE, M. E. F. The Chemistry of Functional Foods. New Chemistry at School, v. 41, no. 3, p. 216-223, 2019.
[032] DIAS, A. G. et al. Percepção de consumidores sobre produtos de origem caprina na cidade de Uberlândia, Minas Gerais Consumer perception on goat dairy and meat in the city of Uberlandia, Minas GeraisBrazilian Journal of Animal and Environmental Research Braz. J. Anim. Environ. Res. [s.l: s.n.]. Disponível em: <https://www.brazilianjournals.com/index.php/BJAER/article/view/734>. Acesso em: 8 mar. 2021.[032] DIAS, A. G. et al. Consumer perception on goat dairy and meat products in the city of Uberlandia, Minas GeraisBrazilian Journal of Animal and Environmental Research Braz. J. Anim. Environ. Res. [s.l: s.n.]. Available at: <https://www.brazilianjournals.com/index.php/BJAER/article/view/734>. Accessed on: 8 Mar. 2021.
[033] ZOPELLARO, S. R.; DA SILVA, S. Z.; LOVATO, F. R. COMPOSTOS FENÓLICOS TOTAIS E ATIVIDADE ANTIOXIDANTE DA FARINHA DO RESIDUO DA UVA. FAG JOURNAL OF HEALTH (FJH), v. 1, n. 2, p. 154-163, 31 jul. 2019.[033] ZOPELLARO, S. R.; DA SILVA, S. Z.; LOVATO, F. R. TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF GRAPE RESIDUE FLOUR. FAG JOURNAL OF HEALTH (FJH), v. 1, no. 2, p. 154-163, 31 July. 2019.
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