BRPI0801674A2 - formulation of carob cream with hazelnut without sugar, without lactose and without gluten - Google Patents
formulation of carob cream with hazelnut without sugar, without lactose and without gluten Download PDFInfo
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Abstract
FORMULAçãO DE CREME DE ALFARROBA COM AVELã SEM ADIçãO DE AçúCAR, SEM LACTOSE E SEM GLúTEN. Refere-se a Patente de Invenção de formulação otimizada de produto tendo alfarroba como base e obtendo-se alimento do tipo pasta, de creme de alfarroba com avelã sem adição de açúcar, sem lactose e sem glúten, com características nutricionais especiais para atender segmento de consumidores convencionais e com restrições alimentares, obtendo atributos de cor, odor, e sabor característicos de produtos a base de alfarroba, fonte de fibras, sem cafeína, sem açúcar e sem glúten e adicionalmente utilizando somente ingredientes de fontes naturais sem lactose, excelente alimento com os beneficios da alfarroba, da avelã e da soja.FORMULATION OF ALFARROBA CREAM WITH HAZELNUT WITHOUT ADDED SUGAR, LACTOSE FREE AND GLUTEN FREE. Refers to the patent for the invention of an optimized formulation of a carob product as a base and yielding sugar-free, lactose-free and gluten-free carob cream with hazelnut paste, with special nutritional characteristics to suit the food segment. conventional and dietary-restricted consumers, obtaining characteristic color, odor, and taste attributes of carob-based, fiber-free, caffeine-free, sugar-free and gluten-free products and additionally using only lactose-free natural ingredients, excellent the benefits of carob, hazelnut and soy.
Description
" FORMULAÇÃO DE CREME DEALFARROBA COM AVELÃ SEM ADIÇÃO DE AÇÚCAR, SEMLACTOSE E SEM GLÚTEN "."FORELULA CREAM FORMULATION WITH HAZELNESS WITHOUT ADDED SUGAR, SEMLACTOSIS AND GLUTEN FREE".
Refere-se a presente Patente de Invenção a formulação otimizada de produto tendo alfarroba como base e obtendo-sealimento do tipo pasta, de creme de alfarroba com avelã sem adição deaçúcar, sem lactose e sem glúten, com características nutricionais especiaispara atender segmento de consumidores convencionais e com restriçõesalimentares, obtendo atributos de cor, odor e sabor característicos de produtos a base de alfarroba, fonte de fibras, sem cafeína, sem açúcar e semglúten e adicionalmente utilizando somente ingredientes de fontes naturaissem lactose, excelente alimento com os benefícios da alfarroba, da avelã e dasoja.The present invention relates to the optimized formulation of a carob based product and a paste-like sealant of carob cream with no added sugar, lactose free and gluten, with special nutritional characteristics to meet conventional consumer segment. and with food restrictions, obtaining characteristic color, odor and taste attributes of carob-based, fiber-free, caffeine-free, sugar-free and semi-gluten-based products and additionally using only lactose-free natural ingredients, excellent food with the benefits of carob, hazelnut and dasoja.
Como é de conhecimento dos meios técnicos ligados à indústria de alimentos, atualmente existem cremes parapassar no pão, por exemplo a base amendoim e mais recentemente surgiucreme de avelã com cacau. Os cremes atuais apresentam limitações einconvenientes de não atenderem integralmente às demandas para dietéticos,alérgicos à lactose e ao glúten e não ter atributo de fonte de fibras, além dos inconvenientes de que o amendoim pode conter aflotoxinas de fungos e ocacau contém cafeína e teobromina;As is well known to the technical means of the food industry, bread crèmes are currently available, for example peanut-based and most recently cocoa-hazelnut cream. Current creams have drawbacks and disadvantages of not fully meeting the demands for dieters, lactose and gluten allergic and having no fiber source attribute, in addition to the drawbacks that peanuts may contain fungal aflotoxins and cocoa contains caffeine and theobromine;
" FORMULAÇÃO DE CREME DEALFARROBA COM AVELÃ SEM ADIÇÃO DE AÇÚCAR, SEMLACTOSE E SEM GLÚTEN ", objeto da presente patente foi desenvolvida para dar nova alternativa para o segmento de consumidores com restriçõesalimentares, devido a problemas de saúde ou por filosofia de vida, através deum creme de alfarroba com avelã sem adição de açúcar, com característicasnutricionais especiais, obtendo atributos de cor, odor e sabor característicosde produtos a base de alfarroba, com atributos de fonte de fibras, semcafeína, sem açúcar, sem produtos alergênicos, sem glúten e adicionalmenteutilizando somente ingredientes de fontes naturais sem lactose,apresentando-se como excelente complemento alimentar com os benefícios da alfarroba e da soja."FORELULA CREAM FORMULATION WITH HAZELNESS WITHOUT ADDED SUGAR, SEMLACTOSIS AND GLUTEN FREE", object of the present patent was developed to give new alternative to the segment of consumers with food restrictions, due to health problems or philosophy of life, through a cream unsweetened carob with hazelnut, with special nutritional characteristics, obtaining characteristic color, odor and taste attributes of carob-based products, with fiber source attributes, semi-caffeine, unsweetened, allergenic, gluten-free and additionally using only ingredients from natural sources without lactose, presenting as an excellent food supplement with the benefits of carob and soybean.
Nas pesquisas realizadas para obtenção daformulação da presente patente, foram testadas diversas formulações, entreas quais citamos:In the research conducted to obtain the formulation of the present patent, several formulations were tested, among which we cite:
TESTE N° 1TEST # 1
Preparou-se mistura com 90% de avelã eMixture was prepared with 90% hazelnut and
10% de alfarroba em pó, obtendo-se creme duro, com gosto acentuado deavelã e acúmulo do óleo da avelã na superfície, ou seja, houve separação defases que distinguem entre a liquida e a sólida, sendo rejeitado pelosdegustadores.10% of carob powder, resulting in hard cream, with a pronounced hazelnut taste and accumulation of hazelnut oil on the surface, that is, there was separation of the phases that distinguish between liquid and solid, being rejected by the spoilers.
TESTE N° 2QUIZ # 2
Preparou-se mistura com 47% de óleo demilho, 10%> de alfarroba em pó, 40% de avelã e 3 % de farinha de soja,obtendo-se creme muito oleoso ainda mostrando um acúmulo de óleo nasuperfície, ou seja, separação das fases, sendo rejeitado pelos degustadores.Mixture was prepared with 47% corn oil, 10%> carob powder, 40% hazelnut and 3% soy flour, obtaining very oily cream still showing an accumulation of oil on the surface, ie separation of the phases, being rejected by the tasters.
TESTE N° 3QUIZ # 3
Preparou-se mistura com 45% de óleo demilho, 10% de alfarroba em pó, 10% de farinha de soja, 10% demaltodextrina e 25% de avelã, obtendo-se boa cremosidade, saborbalanceado entre avelã e alfarroba, mas sem dulçor, sendo aprovado pelosMixture was prepared with 45% corn oil, 10% carob powder, 10% soy flour, 10% maltodextrin and 25% hazelnut, obtaining good creaminess, balanced between hazelnut and carob, but without sweetness, being approved by
degustadores.tasters.
TESTE N° 4QUIZ # 4
Preparou-se mistura com 10% de óleo degirassol, 20% de alfarroba em pó, 10% de maltodextrina, 15% de extrato desoja, 20% de maltitol e de 25% de avelã, obtendo-se creme um pouco duro,sem cremosidade e sem dulçor, sendo rejeitado pelos degustadores.The mixture was prepared with 10% de-sunflower oil, 20% carob powder, 10% maltodextrin, 15% deso extract, 20% maltitol and 25% hazelnut to give a slightly stiff cream without creaminess. and without sweetness, being rejected by the tasters.
TESTE N° 5QUIZ # 5
Preparou-se mistura com 15% de óleo de05 girassol, 20% de alfarroba em pó, 5% de maltodextrina, 15% de extrato desoja, 20% de maltitol e de 25% de avelã, obtendo-se massa cremosa, saborsuave e aceitável de avelã e sem dulçor, sendo aprovado pelos degustadores.Mixture was prepared with 15% sunflower oil, 20% locust bean powder, 5% maltodextrin, 15% desoil extract, 20% maltitol and 25% hazelnut to give a creamy, tasty and acceptable mass. of hazelnut and without sweetness, being approved by the tasters.
TESTE N° 6QUIZ # 6
Preparou-se mistura com 38% de óleo de10 girassol, 15% de alfarroba em pó, 8% de maltodextrina, 15% de extrato desoja, 20% de maltitol e de 4% de avelã, obtendo-se massa cremosa, saborimperceptível de avelã e sem dulçor, sendo rejeitado pelos degustadores.Mixture was prepared with 38% sunflower oil, 15% carob powder, 8% maltodextrin, 15% deso extract, 20% maltitol and 4% hazelnut to give creamy mass, noticeable hazelnut flavor. and without sweetness, being rejected by the tasters.
TESTE N° 7QUIZ # 7
Preparou-se mistura com 36% de óleo de15 girassol, 15% de alfarroba em pó, 8% de maltodextrina, 15%) de extrato desoja, 20% de maltitol e de 6% de avelã, obtendo-se massa cremosa, saborsuave e aceitável de avelã e sem dulçor, sendo aprovado pelos degustadores.A mixture of 36% sunflower oil, 15% locust bean powder, 8% maltodextrin, 15% desoja extract, 20% maltitol and 6% hazelnut was prepared to give a creamy, flavourable and light mass. of hazelnut and without sweetness, being approved by the tasters.
TESTE N° 8QUIZ # 8
Preparou-se mistura com 15% de alfarroba20 em pó, 5% de maltodextrina, 5% de leite de soja, 20% de maltitol e de 55%de avelã, obtendo-se massa cremosa, sabor acentuado de avelã e sem dulçor,sendo rejeitado pelos degustadores.A mixture of 15% carob powder, 5% maltodextrin, 5% soymilk, 20% maltitol and 55% hazelnut was prepared to give a creamy mass, strong hazelnut flavor and no sweetness. rejected by the tasters.
TESTE N° 9QUIZ # 9
Preparou-se mistura com 15% de alfarroba25 em pó, 5% de maltodextrina, 5% de extrato de soja, 25% de maltitol e de50% de avelã, obtendo-se massa cremosa, sabor suave e aceitável de avelã esem dulçor, sendo aprovado pelos degustadores.A mixture of 15% carob powder, 5% maltodextrin, 5% soy extract, 25% maltitol and 50% hazelnut was prepared to give a creamy mass, a smooth and acceptable sweet and non-sweet flavor. approved by the tasters.
TESTE N° 10Preparou-se mistura com 32% de óleo degirassol, 3% de alfarroba em pó, 15% de maltodextrina, 15% de farinha desoja, 27% de maltitol e de 8% de avelã, obtendo-se massa cremosa, saborimperceptível de alfarroba e sem dulçor, sendo rejeitado pelos degustadores.TEST No. 10Mixed with 32% De-Sunflower Oil, 3% Carob Powder, 15% Maltodextrin, 15% Flour Flakes, 27% Maltitol and 8% Hazelnut to give a creamy, noticeable flavor. carob and without sweetness, being rejected by the tasters.
TESTE N° 11QUIZ # 11
Preparou-se mistura com 32% de óleo degirassol, 5% de alfarroba em pó, 15% de maltodextrina, 15% de farinha desoja, 25% de maltitol e de 8% de avelã, obtendo-se massa cremosa, comsabor aceitável de alfarroba e sem dulçor, sendo aprovado pelosdegustadores.The mixture was prepared with 32% de-sunflower oil, 5% carob powder, 15% maltodextrin, 15% flour, 25% maltitol and 8% hazelnut to give creamy mass with acceptable carob flavor. and without sweetness, being approved by the debtors.
TESTE N° 12QUIZ # 12
Preparou-se mistura com 32% de óleo degirassol, 30%o de alfarroba em pó, 10%) de maltodextrina, 10% de farinha desoja, 10%o de maltitol e de 8% de avelã, obtendo-se massa cremosa, comsabor forte de alfarroba e sem dulçor, sendo rejeitado pelos degustadores.A mixture of 32% de-sunflower oil, 30% of carob powder, 10% of maltodextrin, 10% of flour, 10% of maltitol and 8% of hazelnut was prepared to give a creamy paste with a taste. carob fort and no sweetness, being rejected by the tasters.
TESTE N° 13QUIZ # 13
Preparou-se mistura com 32% de óleo degirassol, 25% de alfarroba em pó, 10% de maltodextrina, 10% de farinha desoja, 15%> de maltitol e de 8% de avelã, obtendo-se massa cremosa, comsabor aceitável de alfarroba e sem dulçor, sendo aprovado pelosdegustadores.The mixture was prepared with 32% de-sunflower oil, 25% carob powder, 10% maltodextrin, 10% flour, 15%> maltitol and 8% hazelnut to give a creamy mass with an acceptable flavor. carob and without sweetness, being approved by the
TESTE N° 14QUIZ # 14
Preparou-se mistura com 22% de óleo demilho, 10 % de gordura de palma fracionada, 10%) de alfarroba em pó, 15%de maltodextrina, 19,817 % de farinha de soja, 15% de maltitol, de 8%) deavelã, 0,1 % de lecitina de soja, 0,07 %> de aroma de baunilha e 0,013 % desucralose, obtendo-se massa cremosa, com sabor balanceado de alfarroba ede avelã, com aroma e dulçor excelentes, sendo aprovado pelosdegustadores.Mixture was prepared with 22% corn oil, 10% fractionated palm fat, 10% carob powder, 15% maltodextrin, 19.817% soy flour, 15% maltitol 8%) hazelnut, 0.1% soy lecithin, 0.07% vanilla aroma and 0.013% desucralose, resulting in a creamy mass with a carob and hazelnut balanced flavor, with excellent aroma and sweetness, being approved by the growers.
Foram testados também a utilização dearoma de avelã, dentro das quantidades permitidas pela legislação, emsubstituição parcial da avelã, com resultados satisfatórios. Com os resultados das pesquisas,The use of hazelnut flavoring, within the quantities allowed by law, and partial replacement of hazelnut, with satisfactory results, was also tested. With the search results,
selecionou-se a formulação otimizada de creme de alfarroba da presentepatente que apresenta a seguinte faixa de percentagens:the optimized carob cream formulation of the present patent having the following percentage range was selected:
a 45 % óleo de girassol e/ou de milho5 a 25 % farinha e/ou extrato de soja10 6 a 50% avelã45% sunflower and / or corn oil5 to 25% flour and / or soy extract10 6 to 50% hazelnut
5 a 25 % alfarroba em pó0 a 15 % gordura de palma fracionada0 a 15 % maltodextrina0 a 30 % maltitol15 0 a 0,5 % lecitina de Soja5 to 25% carob powder0 to 15% fractional palm fat0 to 15% maltodextrin0 to 30% maltitol15 0 to 0.5% Soy lecithin
0 a 0,10 % aroma Natural de Baunilha0 to 0.10% Natural Vanilla Flavor
0 a 0,02 % sucralose e/ou taumatina e/ou0 to 0.02% sucralose and / or thaumatin and / or
stéviastevia
A formulação informada a seguir é a que mais agradou os degustadores e apresenta as seguintes característicasnutricionais médias (em lOOg de produto):The following formulation is the one that pleased the tasters and has the following average nutritional characteristics (in 100g of product):
32 % óleo de girassol15 % farinha de soja10% avelã32% sunflower oil15% soy flour10% hazelnut
13 % alfarroba em pó13% Carob Powder
1,49 % gordura de palma fracionada15 % maltodextrina13% Maltitol<table>table see original document page 7</column></row><table>1.49% fractionated palm fat15% maltodextrin13% Maltitol <table> table see original document page 7 </column> </row> <table>
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI0801674-7A BRPI0801674B1 (en) | 2008-06-04 | 2008-06-04 | Formulation of carob cream with hazelnut without sugar, without lactose and without gluten |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI0801674-7A BRPI0801674B1 (en) | 2008-06-04 | 2008-06-04 | Formulation of carob cream with hazelnut without sugar, without lactose and without gluten |
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| Publication Number | Publication Date |
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| BRPI0801674A2 true BRPI0801674A2 (en) | 2010-02-23 |
| BRPI0801674B1 BRPI0801674B1 (en) | 2015-08-18 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018218290A1 (en) | 2017-05-30 | 2018-12-06 | Flujo Sanguineo Holdings Pty Ltd | A food product and method of manufacture |
| EP3387911A4 (en) * | 2015-12-07 | 2019-07-24 | Oliveira, Luiz Carmine Giunti De | Optimised alternative chocolate formulation made from carob beam, milk-free, with or without added sugar, gluten-free, soy-free and with or without fibres |
| WO2020110012A1 (en) * | 2018-11-27 | 2020-06-04 | The Princeton Group Inc – C40917 | A spreadable food product |
| US11591595B2 (en) | 2013-07-19 | 2023-02-28 | Biogen Ma Inc. | Compositions for modulating Tau expression |
| US11781135B2 (en) | 2012-03-30 | 2023-10-10 | Washington University | Methods for treating Alzheimer's disease |
| WO2023238021A1 (en) * | 2022-06-08 | 2023-12-14 | Guidi Claudia | Protein cream for food use polyols free |
-
2008
- 2008-06-04 BR BRPI0801674-7A patent/BRPI0801674B1/en active IP Right Grant
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11781135B2 (en) | 2012-03-30 | 2023-10-10 | Washington University | Methods for treating Alzheimer's disease |
| US11591595B2 (en) | 2013-07-19 | 2023-02-28 | Biogen Ma Inc. | Compositions for modulating Tau expression |
| EP3387911A4 (en) * | 2015-12-07 | 2019-07-24 | Oliveira, Luiz Carmine Giunti De | Optimised alternative chocolate formulation made from carob beam, milk-free, with or without added sugar, gluten-free, soy-free and with or without fibres |
| WO2018218290A1 (en) | 2017-05-30 | 2018-12-06 | Flujo Sanguineo Holdings Pty Ltd | A food product and method of manufacture |
| EP3629752A4 (en) * | 2017-05-30 | 2021-08-11 | The Princeton Group Inc - C40917 | A food product and method of manufacture |
| US11278039B2 (en) | 2017-05-30 | 2022-03-22 | The Princeton Group Inc—C40917 | Food product and method of manufacture |
| US11910805B2 (en) | 2017-05-30 | 2024-02-27 | The Princeton Group Inc—C40917 | Food product and method of manufacture |
| WO2020110012A1 (en) * | 2018-11-27 | 2020-06-04 | The Princeton Group Inc – C40917 | A spreadable food product |
| CN113573589A (en) * | 2018-11-27 | 2021-10-29 | 普林斯顿集团公司–C40917 | Spreadable food |
| WO2023238021A1 (en) * | 2022-06-08 | 2023-12-14 | Guidi Claudia | Protein cream for food use polyols free |
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| Publication number | Publication date |
|---|---|
| BRPI0801674B1 (en) | 2015-08-18 |
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