ES2431917A1 - Food preparation with high nutritional value for direct consumption (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Food preparation with high nutritional value for direct consumption. The present invention relates to a food preparation for direct consumption comprising mainly a fruit concentrate, enriched with sugars and milk or milk derivatives, and a lard of an oleaginous fruit. In addition, the present invention relates to a method of obtaining this product and its use as food or food supplement for people in a state of moderate to severe malnutrition. (Machine-translation by Google Translate, not legally binding)

Description

Prepared food with high nutritional value for direct consumption.

The present invention relates to a food preparation for direct consumption that mainly comprises a fruit concentrate, enriched with sugars and milk or milk derivatives, as well as a complement of vitamins and minerals, and a shortening (fatty part) of an oleaginous fruit. This product has a high caloric content in relation to volume and has a mild flavor and a gelatinous texture that favors its intake. Due to its characteristics, the product is optimal to provide people in a state of moderate to severe malnutrition the necessary nutrients, quickly and easily. Therefore, the invention could be framed in the field of food technology.

STATE OF THE TECHNIQUE

According to the WHO, three and a half to five million children under the age of 5 die annually from causes related to malnutrition. During the first 6 months of life, breastfeeding can meet the needs of children, but from this age onwards, new foods must be incorporated to meet their basic requirements. It is from this age and up to five or six years of age when malnutrition can affect more dramatically, due to the deficit of nutrients that the diet of developing countries causes. The main problems regarding nutrient deficiency are protein-energy malnutrition and micronutrient deficiency (vitamins, iodine, iron, etc.). As a consequence, the child population suffers from stunted growth and increased susceptibility to disease, which leads to a high mortality rate.

Regions in situations of poverty and with war conflicts require the intervention and support of local and international aid organizations. The population that arrives at the assistance centers of these organizations is in a state of malnutrition that requires immediate intervention to minimally recover basic nutrient levels. Taking into account the existing logistics problems in these regions, the ideal is to provide nutritional supplements with high caloric load and that are easy to handle and distribute to these centers. WO02 / 34077 describes a nutritional supplement rich in lipids and low in water, made from dairy and vegetable products that provide carbohydrates and proteins. This product is composed of refined foods obtained by technological processes that are difficult to implement in underdeveloped countries, so these countries, which are the main consumers, have an inevitable dependence on the processing centers located in developed countries. In addition, this product has an excessively thick texture that can make it difficult for children to swallow.

DESCRIPTION OF THE INVENTION

The inventors have surprisingly found a protein-energy food supplement in the form of gelatin intended for human consumption in their own packaging, since it does not require preparation or mixing with other products or with water. Its soft and pleasant texture facilitates the intake, especially for children, and also contains a high nutritional value in relation to its volume, so it provides almost all essential nutrients for the development of children between the ages of 6 Months and 5 years.

In a first aspect, the present invention relates to a food product or nutritional supplement for direct consumption comprising:

-

 a fruit concentrate,

-

 a carbohydrate,

-

 butter obtained from an oleaginous fruit,

-

vegetable oil,

-

 a source of protein,

-

 a gelling substance and

-

 a complex of vitamins and minerals, characterized in that it has a gelled texture.

It is understood as gelled texture, in the present invention, that the product is presented in the form of a colloid, where the continuous phase is solid and the dispersed is liquid.

It is understood as direct consumption, in the present invention, that the described product does not need any preparatory stage such as cooking, component mixing, dilution, cooking etc. prior to consumption

Preferably, the fruit is selected from mango, papaya, guava, banana, coconut nut and avocado. More preferably, the fruit is mango. The fact that the starting fruits are grown in the area of destination of their consumption, facilitates regional production, thus reducing dependence on supply from foreign countries. Other native fruits from the manufacturing and consumption zone would be suitable for obtaining the product of the present invention.

Preferably, the carbohydrate is selected from glucose, maltose, fructose, maltodextrin and sucrose.

Preferably, the oleaginous fruit is selected from peanut, walnut, cashew and almond, and more preferably, peanut.

Preferably, the vegetable oil is selected from peanut oil, soybean oil, sesame oil, sunflower oil and flax oil. More preferably, the vegetable oil is peanut oil.

Preferably, the protein source is selected from milk, dairy products, fishmeal or legumes. It is most appropriate to use milk or milk powder derivative for ease of handling and for the high biological value of the proteins in this component. Some suitable dairy derivatives may be, without limitation, casein extracts or whey protein. In areas where it becomes difficult to obtain milk or derivatives, pastes obtained from legumes can be used as a source of protein.

Preferably, the vitamin and mineral complex comprises at least one vitamin that is selected from vitamin A, folic acid, vitamin C, niacin, riboflavin, thiamine vitamin D, vitamin E and vitamin K and at least one mineral that is selected from calcium, phosphorus, potassium, magnesium, zinc, copper, iron, iodine, sodium and selenium.

Preferably, the product of the invention is characterized in that it is presented in dense or semi-dense gelatinous form. The final texture of the product depends on the amount of water lost during processing, so this factor can be controlled to obtain a more or less watery texture, for example, concentrating more or less fruit pulp.

Preferably, the product of the invention is characterized in that it has an energy content greater than 400 kcal / 100g.

The present invention complements the intake of energy, proteins and micronutrients until they reach adequate levels, preventing children in a state of malnutrition from suffering from the associated diseases and consequences. The preparation of the present invention has several advantages over other nutritional supplements for malnourished children:

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 Being composed mostly of fruit, it presents a mild and delicious taste for the child.

-

It has a smoother and softer gel texture that facilitates children's swallowing.

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 It has low viscosity that facilitates its removal from the container, even for younger children.

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 By providing water from the base fruit of the gelatin, it hydrates more than the products in the form of more or less viscous paste.

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 It is obtained from materials of the demand zones, so users will be more familiar with the taste it presents and rejection will be avoided.

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 Being a complement to the child's usual diet, it can be used in long-term food improvement programs, facilitating both humanitarian aid associations, the family itself, and the manufacturer itself, a better distribution logistics organization of the product.

The present invention adjusts its formulation to the lack of macronutrients and micronutrients that food insecurity produces, and can also regulate this formula as needed in each case or in each food improvement project.

Another aspect of the invention relates to a process for obtaining the product as described above,

which comprises the following stages:

a) Obtaining the fruit pulp and subsequent concentrate.

b) Addition of the carbohydrate and heating of the mixture to a temperature between 80 and 110 ° C.

c) Cooling the mixture obtained in (b) and adding the protein source, the gelling substance and

of the vitamin and mineral complex.

d) Grinding and processing of the oleaginous fruit until obtaining a paste and subsequent addition of the vegetable oil.

e) Uniform mixing of the mixture obtained in (c) and the mixture obtained in (d).

Preferably, it is added to the mixture obtained in (c) vitamins and minerals.

Preferably, the mixture obtained in step (b) is pasteurized.

In a final aspect, the present invention relates to the use of the product as described above as a nutritional supplement or food.

Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and features of the invention will be derived partly from the description and partly from the practice of the invention. The following examples and figures are provided by way of illustration, and are not intended to be limiting of the present invention.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1. Shows the six product samples vacuum packed before incubation at different temperatures 5 (A) and after incubation at their corresponding temperature (B).

EXAMPLES

The preparation of 100 kg of the food supplement of the invention with a

10 concrete but not limiting composition, since the proportions of the initial and final components may vary depending on the final properties of interest (depending on the population to which it is intended) and even on the same procedure for obtaining them.

Example 1: preparation of the food supplement.

15 The starting ingredients for obtaining 100 kg of the final product are described below:

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52 Kg of fruit jam (from 32.5 Kg of pulp and 32.5 Kg of sugar, which once subjected to heating at a temperature of 100º C for 30 minutes, experiences a loss of at least 20% of the weight, such as result of evaporation of part of the water contained in the fruit),

20 -1.5 kg of food jelly,

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5 kg of vegetable oil,

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5.5 kg of skimmed milk powder,

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1 kg of vitamins and minerals complex and

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35 Kg of oleaginous fruit paste (peanut).

25 In the process of obtaining the mango jam or compote to which sugar, powdered milk and vitamins and minerals are added, and on the other hand, the peanut butter is made:

1) Preparation of mango concentrate: the mangoes are peeled and boned and the pulp obtained is crushed.

Subsequently, the sugar is added and the mixture is heated, so that the greatest amount of water evaporates. Allow to cool and add the milk powder, gelatin and vitamin and mineral complex.

2) Preparation of peanut paste: after grinding the peanut, submit the necessary processes for

35 separation of nutrients that are not of interest (proteins, non-digestible carbohydrates and minerals), so that it is free of non-nutrient substances such as phytates and other undesirable substances such as allergens. Subsequently it is mixed with vegetable oil.

3) Mix the two preparations of fruit pulp and peanut paste evenly.

40 4) It is vacuum packed in a protective atmosphere and a product ready for storage and distribution is thus obtained.

Example 2: estimation of the nutritional value of the product.

The product obtained was subjected to a nutrient analysis and presents approximately the following nutritional values: Table 1: result of the nutrient analysis of the product obtained in example 1.

NUTRIENTS

QUANTITY PER 100g (approximately)

Energy

 410 Kcal

Protein

 12.4 g

Lipids

 14.1 g

H. of Carbon

52.67 g

Vit A

24.42mcg

Vit D

Vit E

2.89 mg

Vit C

17.7 mg

Vit B1

0.27 mg

Vit B2

0.49 mg

Vit B6

0.26 mg

Vit B12

0.81 mcg

Vit B9

52.16 mcg

Vit PP

--------

Pantothenic acid

1.5 mg

Biotin

0.8mcg

Vitamin K

20.9 mcg

Calcium

 272.3 mg

Match

321.3 mg

Potassium

 686.1mg

Magnesium

 84.69mg

Zinc

1.8 mg

Copper

 0.28 mg

Iron

0.8 mg

Iodine

--------

Sodium

144.45 mg

Selenium

 9.2 mcg

Based on the nutritional assessment expressed in Table 1, it can be determined that the base product meets

5 with the main criteria that are desired, in terms of high energy density in low volume, as well as an optimal supply of macronutrients. Regarding the micronutrient content (vitamins and minerals), the product admits its addition in the quantities that are necessary to meet the needs of the population to which the food is destined.

10 Example 3: organoleptic characteristics of the product.

The organoleptic evolution of six samples of the product obtained in example 1, subjected to different temperatures (ambient temperature, 40 ° C, 55 ° C, 65 ° C, 70 ° C and 80 ° C), was studied for five days. The appearance of the six samples before and after being incubated at different temperatures is shown in Figures 1 (A) and 1 (B)

15 respectively.

Subsequently, a sensory analysis was carried out to evaluate how the different thermal treatments affect the organoleptic quality of the product. The parameters evaluated were the following:

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Color 20 -Texture / Chewable

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Flavor / Sweetness

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Acidity

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Degree of product acceptance

25 For each parameter, a scale of 1 to 5 was developed, with the evaluation criteria for each of the articles, as detailed in the following table:

Attribute

Description

Color

1. Light brown 5. Dark brown (caramelized)

Texture / Chewable

1. Soft 5. Hard

Flavor / Sweetness

1. Soft 5. Intense

Acidity

 1. Low 5. High

Degree of product acceptance

1. I really like it 5. I don't like it very much

Table 2: sensory evaluation criteria 5

The following are the results of the sensory analyzes for each parameter:

a) Color: the samples stored at room temperature, at 40 ° C and at 55 ° C maintain a caramel color, without a significant difference between the samples. With a 65 ° C treatment, the sample begins to brown. From the 80 ° C treatment where it has a burned appearance.

b) Texture: the sample preserved at room temperature and those submitted at 40 and 55 ° C have adequate texture and / or chewiness. Samples subjected to 65, 70 and 85 ° C have a rubbery texture, with high chewiness.

c) Taste: the sample preserved at room temperature has a peanut flavor. Samples subjected to 40 and 55 ° C have a sweet taste, the peanut flavor is not as persistent. Samples subjected to 65, 70 and 80 ° C have an intense sweet taste, but the peanut flavor is not perceived. In addition, samples submitted to

20 70 and 80ºC have a burnt flavor.

d) Acidity: the sample stored at room temperature and the one subjected to 40 ° C does not show sour or bitter flavors. Samples subjected to 55 and 65 ° C have a slight acid and / or bitter taste. Samples subjected to 70 and 80 ° C have an intense acid and / or bitter taste.

25 e) Degree of acceptance: samples submitted at room temperature and at 40 ° C of treatment have a high degree of acceptance. The sample subjected to 55 ° C has a medium degree of acceptance. From 65 ° C, the samples have a low degree of acceptance.

30 Below is a summary table with the numerical results obtained for each of the attributes evaluated, following the scale of table 2:

Incubation time

Color  Texture Taste Heartburn / Bitterness Degree of acceptance

T amb.

one 3 2 one one

40 ° C

 2 3 2 one 2

55 ° C

 2 2 3 3 3

65 ° C

 3 4 3 3 4

70ºC

 4 4 4 4 5

80ºC

 5 4 5 5 5

Table 3: results obtained in the sensory evaluation 35 Conclusions:

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The sample stored at room temperature, as well as the sample subjected to a heat treatment of

40 ° C for five days, show good acceptance. The most significant difference between them is a slight loss of peanut flavor after heat treatment.

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The sample submitted at 55 ° C has a medium level of acceptance, with slight worsening of the sensory attributes compared to the previous two.

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The sample subjected to 65 ° C obviously loses its organoleptic attributes of origin, the sample has a more brown color, slight acid and / or bitter taste as a result of the caramelization of sugars.

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Samples subjected to 70 and 80 ° C for 5 days have a burnt smell and taste, a very sticky texture and a low degree of acceptance.

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In general, the color of the sample is a good indication of the organoleptic quality of the product. While the color is the original of the product, it maintains its own organoleptic conditions.

Claims (19)

1.- A food product or nutritional supplement for direct consumption that includes:

-

 a fruit concentrate,

-

 a carbohydrate,

-

 butter obtained from an oleaginous fruit,

-

vegetable oil

-

 a source of protein and

-

 a gelling substance

-

 a complex of vitamins and minerals, characterized in that it has a gelled texture.

2. The product according to claim 1, wherein the fruit is selected from mango, papaya, guava, banana, coconut nut and avocado. 3. The product according to claim 2 wherein the fruit is mango. 4. The product according to any of the preceding claims, wherein the carbohydrate is selected from glucose, maltose, fructose, maltodextrin and sucrose. 5. The product according to any of the preceding claims, wherein the oleaginous fruit is selected from peanut, walnut, cashew and almond. 6. The product according to claim 5 wherein the oleaginous fruit is peanut. 7. The product according to any of the preceding claims, wherein the vegetable oil is selected from peanut oil, soybean oil, sesame oil, sunflower oil and flax oil. 8. The product according to claim 7 wherein the vegetable oil is peanut oil. 9. The product according to any of the preceding claims wherein the protein source is selected from milk, dairy products, fishmeal or legumes. 10. The product according to claim 9 wherein the protein source is a product derived from legumes. 11. The product according to claim 9 wherein the source of protein is milk or milk powder derivatives. 12. The product according to any of the preceding claims, wherein the vitamin and mineral complex comprises at least vitamin A, folic acid, vitamin C, niacin, riboflavin, thiamine vitamin D, vitamin E and vitamin K. 13. The product according to any of the preceding claims wherein the vitamin and mineral complex comprises at least calcium, phosphorus, potassium, magnesium, zinc, copper, iron, iodine, sodium and selenium. 14. The product according to any of the preceding claims characterized in that it is presented in dense or semi-dense gelatinous form. 15. The product according to any of the preceding claims characterized in that it has an energy content greater than 400 kcal / 100g. 16. Procedure for obtaining the product according to any of claims 1 to 15 comprising the following stages: a) Obtaining the fruit pulp and subsequent concentrate. b) Addition of the carbohydrate and heating of the mixture to a temperature between 80 and 110 ° C. c) Cooling the mixture obtained in (b) and adding the protein source, the gelling substance and of the vitamin and mineral complex. d) Grinding and processing of the oleaginous fruit until obtaining a paste and subsequent addition of the vegetable oil. e) Uniform mixing of the mixture obtained in (c) and the mixture obtained in (d). 17. Process according to claim 16 wherein the mixture obtained in step (b) is pasteurized. 18. Use of the product according to any of claims 1 to 15 as a nutritional supplement or food. FIG. 1

(TO)

(B)

SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201230787 SPAIN Date of submission of the application: 24.05.2012 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: See Additional Sheet  RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

X

EP 1046347 B1 (OTSUKA FOOD CO LTD) 25.10.2000, paragraphs 10,13,14,35-39,40-43; examples. 1-18

TO

MANARY, M.J. Local production and provision of ready-to-use therapeutic food for the treatment of 1.4-7.9.11-13,

severe childhood malnutrition. 05/18/2006. Technical background paper. Recovered from the Internet [online] [retrieved on 11/20/2012]. <URL: http://www.who.int/nutrition/topics/backgroundpapers_Local_production.pdf

15.18

TO

US 2006051474 A1 (FURLONG et al.) 09.03.2006, the whole document. 1.4-10.18

TO

US 4049831 A (KIKKOMAN SHOYO CO, LTD) 20.09.1977, column 2, lines 19-30; column 6, lines 12-21; column 7, lines 16-45; columns 9, line 16 - column 10, line 40. 1,4,7,8,14,16,18

TO

US 3278314 A (PROCTER AND GAMBLE) 11.10.1966, column 1, lines 42-47; column 2, lines 40-42; column 3, lines 40-43. 1.4-8.18

TO

EP 0473854 A1 (UNILEVER PLC) 11.03.1992, the whole document. 1.16.18

TO

US 5151290 A (VAN DEN BERGH FOODS CO) 29.09.1992, the whole document 1.16-18

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 21.11.2012

Examiner A. I. Polo Ten Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE CLASSIFICATION OBJECT OF THE APPLICATION A23L1 / 06 (2006.01) A23L1 / 36 (2006.01) A23D7 / 00 (2006.01) A23D7 / 015 (2006.01) A23L1 / 29 (2006.01) A23L1 / 38 (2006.01) Minimum documentation sought (classification system followed by classification symbols) A23L, A23D Electronic databases consulted during the search (name of the database and, if possible, search terms used) INVENES, EPODOC, WPI, INTERNET  WRITTEN OPINION Date of Written Opinion: 21.11.2012 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-18 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-18 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. WRITTEN OPINION  1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

EP 1046347 A1 (OTSUKA FOOD CO LTD) 25.10.2000

D02

MANARY, M.J. 2006

D03

US 2006051474 A1 (FURLONG et al.) 03.09.2006

D04

US 4049831 A (KIKKOMAN SHOYO CO, LTD) 20.09.1977

D05

US 3278314 A (PROCTER AND GAMBLE) 11.10.1966

 2. Statement motivated according to articles 29.6 and 29.7 of the Regulation of execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The invention relates, according to the first claim, to a food product comprising:

-

A fruit concentrate - A carbohydrate - A source of protein - A gelling substance - A complex of vitamins and minerals - A butter obtained from oleaginous fruit - Vegetable oil

characterized in that it has a gelled texture. The method of obtaining said product (claim 16) and the use thereof (claim 18) is also an object of the invention. Dependent claims 2-15 and 17 refer to product details (ingredient selection) or to a final stage of product pasteurization.  Novelty (art. 6 of the L.P.) No prior art document describes a food product with the same ingredients and having a gelled texture.  Inventive activity (art. 8 of the L.P) Document D1 is the closest in the state of the art as it describes a gelatinous food product that contains all the essential nutrients to supplement the diet of the elderly and people with dysphagia. The product comprises, among other ingredients, carbohydrates, proteins, lipids and a gelling substance. It may also contain pureed fruit or juice, vitamin and mineral complexes (paragraphs 10, 13, 14, 35-39) This product has basically the same ingredients as the product of the first claim of the invention. The difference of the product of claim 1 with document D1 is that in the application a specific type of lipid is mentioned, the butter obtained from an oleaginous fruit, which is not mentioned in D1. However, the selection of said lipid would be an obvious alternative for the person skilled in the art, since specifically peanut paste is the lipid commonly used in products already known in the state of the art intended to be used as food supplements (see document D2). Therefore, it is considered that the concrete use of butter of an oleaginous fruit as a lipid in the formulation of D1 lacks inventive activity. As for the method of obtaining, the one described in D1 comprises the separate preparation of the aqueous phase and the lipid phase. Said phases are emulsified, and finally, the gelling agent is added. The procedure includes a sterilization stage (see examples, paragraphs 40-43). The process described in claim 16 differs from that described in D1 in that the gelling agent is added in the aqueous phase and then the aqueous and lipid phase are mixed. Since it has not been described in the application under study that the alteration in the order of introduction of the gelling agent produces any technical effect on the product or in the process, it is considered that it is a design alternative without inventive activity.  WRITTEN OPINION As for the dependent claims, these do not provide any characteristics, which in combination with the claims on which they depend, grant them inventive activity. The ingredients used are mere selections already used in the state of the art for similar foods (see documents D3, D4 and D5) or whose use corresponds to taste criteria and not technical ones. Document D3 refers to an oilseed butter (such as peanut butter) enriched in proteins (usually from soybeans) which also contains fruits and sugars. Document D4 describes a gelatinous product comprising lipids and gelatin that has a great nutritional value. In addition, the product may contain carbohydrates, fruit juices, vitamins and minerals (column 2, lines 19-30; column 6, lines 12-21; column 7, lines 16-45; columns 9, lines 16-column 10, line 40) As for document D5, it is a product that is a mixture of a peanut paste and a sugary product such as a jam. The product may also contain vitamins, proteins, gelatin and fruit (column 1, lines 42-47; column 2, lines 40-42; column 3, lines 40 to 43). This product contains all the ingredients mentioned in claim 1 of the application but the mixture between the aqueous and the lipid phase is not intimate and therefore the texture of the combined product is not gelled.