ES2329862B1 - PROCEDURE FOR OBTAINING A HIGH CONTENT PREBIOTIC PRODUCT IN SOLUBLE FIBER, SUCH PRODUCT AND ITS APPLICATIONS. - Google Patents

Abstract

Procedure to obtain a product Prebiotic of high soluble fiber content, said product and its Applications.

The present invention describes a process to obtain a high fiber prebiotic product soluble from the use of insoluble fiber from waste vegetable and high pressure application. So your applications are as a natural dietary supplement rich in fiber in food being used to soy waste, juice by-products and fruit nectars, vegetable by-products, by-products of vinification, from sugar beet, to the extraction residue of the oil (alpechín) and the elaboration of chocolate (peel of cocoa).

Description

Procedure to obtain a product Prebiotic of high soluble fiber content, said product and its Applications.

Technical sector

The present invention falls within the sector Food, more specifically in food processing functional, nutraceutical products and dietary supplements.

State of the art

WHO recommends increasing intake daily fiber up to 25-30 g / person, of the which 30% must come from soluble fiber. In Spain with the fiber contribution provided by the diet, we do not reach 20 g / person / day, so the food market enriched in fiber or fiber-rich dietary supplements has increased considerably in recent years.

Food fiber is made up of parts edibles of plants that our stomach and small intestine they are unable to digest or absorb and they arrive intact at large intestine. Among them are polysaccharides other than starch (for example cellulose, hemicellulose,  gums and pectins), oligosaccharides (inulin and oligofructans), lignin and other associated plant substances (waxes and suberine) and other types of starch called starches resistant, present in legumes, seeds and grains partially Ground and some breakfast cereals. His name derives from that they resist digestion in the small intestine and arrive intact at  large intestine.

Food fiber, or total fiber, is classifies according to its solubility in water or in aqueous solutions, in two types: soluble and insoluble fiber. Both classes meet in different proportions in different foods, so by for example, oats, barley, fruits, vegetables and Legumes are good sources of soluble fiber and yet the whole grains and whole wheat bread are rich sources of fiber insoluble.

The food fiber once ingested, advances through the digestive tract and reaches the large intestine, where it is partially or totally fermented by intestinal bacteria. During the fermentation process, various forms are formed By-products, short chain fatty acids and gases. The effects health benefits of dietary fiber derive from the combined action of the fermentation process and by-products resulting. In addition, the physiological effect that fiber produces soluble and insoluble is different.

On the one hand the soluble fiber, reaches the colon without being digested and there it is fermented by the microbiota producing short chain fatty acids, which are an important source of energy for colon cells and can also inhibit growth and proliferation of cancer cells in the intestine. They also have other beneficial effects for health, such as hypoglycemia (slows digestion and carbohydrate absorption reducing glucose rise in blood after meals and the associated insulin response to it), hypocholesterolemia (reduces total serum cholesterol and LDL cholesterol level, thus preventing disease cardiac coronary artery or ECC), and even intervenes in the prevention of colon cancer.

Insoluble fiber, as the name implies, is insoluble in water and aqueous solutions, not being digested or barely fermented, but produces satiety effects and helps prevent constipation by increasing stool weight and reduce the duration of intestinal transit.

Food fiber is found in fruits (pear, strawberry, blackberry, raspberry, redcurrant, orange, etc.), vegetables (Brussels sprouts, artichokes, onions, garlic, corn, peas, beans greens and broccoli, etc.), legumes (lentils, chickpeas, beans, etc) and whole cereal grains (wheat bran, oat bran, whole grain or multi-cereal bread, etc). That way the plant waste from the industry Food are a very rich source of fiber, especially fiber insoluble.

However, it would be desirable to increase the proportion of soluble fiber in these types of waste, due to their beneficial properties for health (hypoglycemic effect, hypocholesterolemic, colon cancer prevention, etc). Likewise, consumers are aware of the benefits that they provides fiber intake for your health and demand so so much, more and more products and / or dietary supplements enriched in fiber, so that the market for these products It has increased considerably in recent years.

The strategies used to date for increase the content of soluble fiber in vegetable waste with high insoluble fiber content are mainly treatments Chemical and / or enzymatic. Most of these procedures are laborious, pollutants since they use acids, bases or solvents, or they are rather expensive processes like the enzymatic methods that They use purified enzymes.

In the case of chemical fiber treatment insoluble different types of acids are used (sulfuric, hydrochloric, etc.) and alkali (sodium, potassium hydroxides, etc). These are strong and corrosive substances that must be handled with caution and give rise to some waste of which you have to get rid properly.

Enzymes are used in enzymatic treatment purified commercials, which are very expensive in the market due to their specificity and the difficulty they present in their obtaining.

Methods to date have been proposed to date micronization that improve the properties physical-chemical or functional plant samples, based on the considerable decrease in particle size, improving especially the hydration properties. The Micronization treatments employ different procedures, for example: ball mill, propulsion mill and the high pressure micronization. This last treatment is more effective than the other two reducing the particle size. Fibers insoluble analyzed by the research group have been the Commercial cellulose and industrial waste from obtaining Orange, carambola and carrot juices. These authors influence more in reducing the particle size of the plant sample and its Hydration properties, which in fiber content.

References describing the Results of micronization treatments are the following:

- Chau , CH, Wen , Y.-L., Wang , Y.-T. ( 2006 ). Effects of micronisation on the characteristics and physicochemical properties of insoluble fibers. J. Sci. Food Sour . 86: 2380-2386.

- Chau , CH, Wen , Y.-L., Wang , Y.-T. ( 2006 ). Improvement of the functionality of a potential fruit insoluble fiber by micron technology. Int. J. Food Sci. Technol . 41: 1054-1060.

- Chau , CH, Wang , Y.-T., Wen , Y.-L. ( 2007 ). Different micronization methods significantly improve the functionality of carrot insoluble fiber. Food Chem 100: 1402-1408.

The procedure described herein invention is characterized in that it is capable of increasing the content in soluble fiber of the vegetable residue, at the expense of the fiber insoluble from the waste itself with the only application of discharges hydrostatic pressures It is a fast, clean technique and not pollutant since no acids, alkalis, or enzymes are used, or organic solvents as in the previous methods described. The pressurizing liquid used is water. At the same time, it is more effective to increase soluble fiber and improve its properties physicochemical that micronization technology (with mill of balls or propulsion mill).

In the State of the art only the following reference has been found that in which a slight increase of the total fiber is obtained by applying high pressure and temperature but not a specific increase in the soluble fiber content. The samples used were two cabbage cultivars to modify the physical-chemical properties of their food fiber. In these publications, the authors observe a slight increase in total fiber, but not an increase in the soluble fiber content of the cabbage sample treated by high pressure (Wennberg, M., Nyman, M. (2004). On the possibility of using high pressure treatment to modify physico-chemical properties of dietary fiber in white cabbage ( Brassica oleraceae var . capitata ). Innovative Food Science and Emerging Technologies 5: 171-177).

The procedure described herein invention corresponds to a procedure to increase the content in soluble fiber in vegetable residues rich in insoluble fiber a temperature and pressure controlled, using high hydrostatic pressures supplied by a high machine controlled pressures and temperatures. Applied to plant waste, considerably increases its soluble fiber content, thereby improving your fiber ratio soluble-insoluble and therefore its properties functional or physical-chemical, such as the swelling or retention capacity of water and oil.

With respect to the previous techniques Conventional mentioned presents the following advantages: it is a Fast, easy to use, clean and non-polluting technology, since it uses water as a pressurization liquid and also not generates no waste in its use, can be used in addition as an additional conservation method.

In addition the process of the invention presents the additional advantage of allowing a byproduct to be revalued Vegetable industry that is currently discarded, or used as fertilizer or feed, proposing its use as a natural source of fiber in food, without the need to be added exogenously, to increase its soluble fiber content. A possible example without that limits the scope of the invention, is the use of the okara (the residue of the soy beverage and / or tofu industry). Others possible vegetable by-products rich in insoluble fiber (cellulose and hemicelluloses) used would be, for example, the by-products of the industry for obtaining fruit juices and nectars, from the canning and freezing industry of vegetables, wine by-products (pomace, skins, nuggets and scrapes of the pressed grape), of the sugar beet, to the residue of the oil extraction (alpechín) and chocolate production (cocoa shell), etc.

Description of the invention Brief Description of the Invention

An aspect of the invention is constituted by a procedure to obtain a prebiotic product, hereinafter Process of the invention, of high soluble fiber content at from the use of insoluble fiber from vegetable waste and that includes the following stages:

a) The vegetable residue, either wet in fresh or well lyophilized, it is ground and sieved and it is packaged and sealed, for example, in plastic bags resistant to pressure and heat that allow homogenizing the treatment,

b) the bags of a) are subjected to treatment high pressure (100-900 MPa) in conditions temperature controlled between 30-100ºC and a time between 15-30 minutes, and

c) optionally, when the residue of a) is wet in fresh, the treated fresh sample of b) is lyophilized or Dry in an oven at a temperature of 60ºC until weight is reached constant.

A particular aspect of the invention is constitutes the process of the invention in which the residue a) vegetable belongs, by way of illustration and without limiting the scope of the invention, to the following group: soybean residues, by-products of fruit juices and nectars, by-products of vegetables, wine by-products (pomace, skins, nuggets and scrapes of the pressed grape), of the sugar beet, to the oil extraction residue (alpechin) and processing of chocolate (cocoa shell).

Another aspect of the invention is the prebiotic product obtained by the process of the invention which contains a greater amount of soluble fiber than the residual original.

Detailed description of the invention

The present invention is based on the fact that it is possible obtain a prebiotic product high in soluble fiber from vegetable residues rich in insoluble fiber after subject them to high hydrostatic pressures and temperature controlled. The soluble fiber content is much higher than the observed in the starting plant residue. See example 1, where the soluble fiber content of the sample increased from a Initial content of 2.08 ± 0.04% to 20.56 ± 1.06%.

The plant residue with which it has been experienced have been okara powder (Examples 1 to 3), although Any vegetable residue rich in fiber could be used.

More specifically, the possible applications of Prebiotic product are: in human food, as a supplement dietary rich in fiber, low in calories and for the preparation of breakfast cereals, bakery dough (high-fiber breads or Integral, pizza, empanadas), pastry dough (buns, pastas, cookies, muffins, biscuits), hamburger preparation, meatballs, sausages (vegetables, meat or minced fish), soluble cocoa products, yogurts, fermented milks, milkshakes, juices, purees, creams, gazpacho, soups, etc., to increase your soluble fiber content with beneficial properties for health (cholesterol decrease, glucose attenuation in blood, colon cancer prevention, etc).

Likewise, the prebiotic product also could be used in the form of powder added to flour fried to batter fried and precooked products (croquettes, San Jacobos, meats, poultry, restructured fish, vegetables, etc) or be added to extruded snacks (snacks) to Decrease your caloric intake.

This prebiotic product as a supplement Dietary could be dispensed in capsule form or in sachets individual in powder form in parapharmacies, herbalists or dietary stores.

The procedure described herein invention corresponds to a procedure to increase the content in soluble fiber in vegetable residues rich in insoluble fiber a temperature and pressure controlled, using high hydrostatic pressures supplied by a high machine controlled pressures and temperatures. Applied to plant waste, considerably increases its soluble fiber content, thereby improving your fiber ratio soluble-insoluble and therefore its properties functional or physical-chemical, such as the swelling or retention capacity of water and oil.

With respect to the previous techniques Conventionals mentioned above, presents the following Advantages: it is a fast, easy to use, clean and non-technology pollutant, since it uses water as a pressurization liquid and also does not generate any waste in its use, it can be used in addition as a conservation method additional.

In addition the process of the invention presents the additional advantage of allowing a byproduct to be revalued Vegetable industry that is currently discarded, or used as fertilizer or feed, proposing its use as a natural source of fiber in food, without the need to be added exogenously, to increase its soluble fiber content. A possible example without that limits the scope of the invention, is the use of the okara (the residue of the soy beverage and / or tofu industry). Others possible vegetable by-products rich in insoluble fiber (cellulose and hemicelluloses) employees would be, such as by-products of the juice and nectars obtaining industry fruits, from the canning and freezing industry of vegetables, to wine by-products (pomace, skins, pips and scrapes of the pressed grape), of the sugar beet, to the residue the extraction of oil (alpechin) and the elaboration of chocolate (cocoa shell), etc. Therefore, this procedure It can be used in the revaluation of a vegetable by-product from the food industry that is currently discarded, or is used as fertilizer or feed, proposing its use as natural dietary supplement rich in fiber in food, without need to be added exogenously, to increase its content in Soluble fiber. In addition, it should be noted that this way avoid environmental problems arising from accumulation of this type of byproducts.

Therefore, one aspect of the invention is it constitutes a procedure to obtain a prebiotic product, in below procedure of the invention, high fiber content soluble from the use of insoluble fiber from waste Vegetables and comprising the following stages:

a) The vegetable residue, either wet in fresh or well lyophilized, it is ground and sieved and it is packaged and sealed, for example, in heat-resistant plastic bags that allow to homogenize the heat treatment,

b) the bags of a) are subjected to treatment high pressure (100-900 MPa) in conditions temperature controlled between 30-100ºC and a time between 15-30 minutes, and

c) optionally, when the residue of a) is wet in fresh, the treated fresh sample of b) is lyophilized or Dry in an oven at a temperature of 60ºC until weight is reached constant.

A particular aspect of the invention is constitutes the process of the invention in which the residue a) vegetable belongs, by way of illustration and without limiting the scope of the invention, to the following group: soybean residues, by-products of fruit juices and nectars, by-products of vegetables, wine by-products (pomace, skins, nuggets and scrapes of the pressed grape), of the sugar beet, to the oil extraction residue (alpechin) and processing of chocolate (cocoa shell).

A more particular aspect of the invention is constitutes the process of the invention in which the residue Vegetable comes from soy.

A particular embodiment of the invention is constitutes the process of the invention where the pressure used is 400 MPa, the temperature is 60ºC and the time of 15 minutes.

Another aspect of the invention is the prebiotic product obtained by the process of the invention which contains a greater amount of soluble fiber than the residual original.

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Examples of the invention

Example one

Application of the procedure (400 MPa and 60 ° C) to by-products of the elaboration of soy and tofu drink: okara

A food industry of the Community of Madrid has provided "okara" of soy, solid by-product obtained during the elaboration of the milk or soy drink and the tofu (similar to fresh cheese, but of vegetable origin).

The vegetable residue of soy okara used It has a high humidity and is a very perishable product. It can treat fresh or lyophilize or dry in an oven at 60ºC until constant weight, although in the present example the lyophilization process as indicated.

The lyophilized material thus obtained is degreased since its starting content was considered high (greater than 5%), and subsequently ground and sieved to a size of particle less than 1 mm.

A portion of the sample (1-2 g) was packed in sturdy plastic bags, hydrated and sealed with heat, ensuring that no air was left inside.

The bags underwent a treatment in a high pressure machine at 400 MPa and 60 ° C for a time of 15 minutes The equipment used has a steel container stainless filled with water that acts as a means of pressurization, where the samples are introduced. The temperature remained Constant using a water bath. During the treatment the  temperature with a thermocouple submerged in water. The pressure and the temperature during the experiment are recorded with a program of computer.

Subsequently, the sample treated by discharge pressure is freeze dried or dried in an oven at 60 ° C until constant weight; and it is ground and sieved to a particle size of less than 1 mm to its subsequent application.

In this sample the fiber content was analyzed soluble, insoluble and total by the method Enzymatic-gravimetric AOAC. It was observed that soluble fiber values obtained by the procedure (20.56 ± 1.06%) were much higher than in the sample without treat (2.08 ± 0.04%).

Okara powder treated by high pressure hydrostatic, which contains a higher proportion of soluble fiber, It presents a pale cream color, pleasant smell and taste, in addition to a lower microbial load than the starting residue.

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Example 2

Application of the procedure (200 MPa and 60ºC) to by-products of the elaboration of soy and tofu drink: okara

From the same residue of soy okara used in example 1 the procedure referred to was repeated, with the only exception that the sample was subjected to a pressure lower than in the previous example, of 200 MPa and preserving the same temperature of 60 ° C and the same time of 15 minutes.

Soluble fiber values were compared. obtained with those of the untreated sample due to high pressures and observed that the soluble fiber values obtained by the procedure of the invention remained higher than in the untreated sample (3.25 ± 0.51%) versus (2.08 ± 0.04%).

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Example 3

Application of the procedure (300 MPa and 30ºC) to by-products of the elaboration of soy and tofu drink: okara

From the soybean okara residue used in example 1 the referred procedure is repeated, with the only except that it is subjected to a lower pressure than example 1, but higher than in example 2, 300 MPa and at a temperature lower than the previous examples of 30 ° C, next to it 15 minute treatment time.

Soluble fiber values were compared. obtained with those of the untreated sample due to high pressures and observed that the soluble fiber values obtained by the procedure of the invention remained higher than in the untreated sample (2.39 ± 0.13%) versus (2.08 ± 0.04%).

The best results obtained in the content soluble fiber were the treatment conditions at a pressure of 400 MPa and temperature of 60 ° C for a time of 15 minutes described in Example 1.

Claims (5)

1. Procedure for obtaining a prebiotic product of high soluble fiber content characterized in that it is obtained from insoluble fiber from plant residues and because it comprises the following stages: a) the vegetable residue, either wet in fresh or well lyophilized, it is ground and sieved and it is packaged and sealed, for example, in plastic bags resistant to pressure and heat that allow homogenizing the treatment, b) the bags of a) are subjected to treatment high pressure (100-900 MPa) in conditions temperature controlled between 30-100ºC and a time between 15-30 minutes, and c) optionally, when the residue of a) is wet in fresh, the treated fresh sample of b) is lyophilized or Dry in an oven at a temperature of 60ºC until weight is reached constant. 2. Method according to claim 1, characterized in that the vegetable residue of a) belongs to the following group: soybean residues, by-products of juices and fruit nectars, by-products of vegetables, by-products of vinification (pomace, skins, pips and scrapes of the grape pressed), from the sugar beet, to the residue of the extraction of the oil (alpechín) and the elaboration of the chocolate (cocoa shell). 3. Method according to claim 1 characterized in that the vegetable residue of a) comes from soybeans. 4. Method according to claim 1 characterized in that the pressure used is 400 MPa, the temperature is 60 ° C and the time 15 minutes. 5. Prebiotic product obtained by the process according to claims 1 to 5, characterized in that it contains a greater amount of soluble fiber than the original residual.