ES2489915B1 - FOOD FORMULATION THAT INCLUDES COFFEE FRAMES AND ITS APPLICATIONS - Google Patents

Abstract

New food formulation comprising a combination of coffee marros as a source of insoluble antioxidant dietary fiber and protein source, along with other additional ingredients, which is used in the preparation of healthy solid bakery, pastry and confectionery foods, and among which there are bread, rolls, cookies, breakfast cereals and snacks, intended for the general population and people with particular nutritional requirements.

Description

Food formulation comprising coffee marros and their applications

Object of the invention

The present invention relates to a food formulation comprising antioxidant insoluble dietary fiber, incorporated through coffee marros and with application in the food seclor. This invention also relates to the recycling selor, since the source material source of antioxidant insoluble dietary fiber is a by-product that is mostly treated as a waste.

State of the art

Coffee is one of the most popular and consumed beverages worldwide today. The coffee industry generates a huge amount of by-products rich in carbohydrates, proteins, pectins, bioactive compounds such as polyphenols and are considered as renewable sources of low cost (Murthy, PS and Madhava Naidu, M. (2010). Protease production by Aspergillus oryzae in solid state fermentation utilizing coftee by-products World Applied Science Journal, 8 (2): 199-205). It is believed that coffee production will increase in the coming years, so it is necessary to look for strategies that allow by-products to be revalued in a cost-effective and environmentally friendly way. One of the most profitable ways could be the use of these in the formulation of foods called functional and / or for people with particular nutritional requirements (PARNUTS).

The PARNUTS are food products whose composition and preparation has been specially designed to meet the specific nutritional needs of the people to whom they are intended (Council Directive 89/398 / EEC of 3 May 1989). The PARNUTS include: 1) Infant formulas and continuation preparations; 2) Food or infant formulas; 3) Dietary foods for special medical situations (gluten free, lactose free); 4) Foods lose weight, used in low energy diets for weight reduction; 5) Food for sports, adapted to the expenses of intense muscular efforts.

The industry of this type of food is expanding and has shown high profitability. The recent publication, and particularly in the last 10 years, of scientific articles that propose new applications for coffee by-products are a reflection of their great interest and potential for innovative application in different fields (Esquivel, P. and Jiménez, VM (2012). Functional properties of coffee and coffee by ~ produets. Food Research Internalional, 46, 488--495; Murthy, PS et al. (2012). Extraetion, characterization and bioactivity of coffee anthocyanins. European Journal of Biological Sciences , 4 (1): 13-9).

From the harvest to the production of the coffee drink, up to 5 different types of by-products are produced. After harvesting and during the processing of the coffee bean, depending on whether the process is wet or dry, the by-products that are generated are of a different nature. Pulp and parchment are generated during the wet method processing; while, following the dry processing coffee husk is generated. During roasting a single by-product known as coffee husk or silver skin is released. The elaboration of the drink leads to the production of coffee grounds or coffee beds denominated in English as "spent waste, spent coffee grounds or spent coffee". This last by-product is the most abundant (== 45%) of all those generated during coffee processing (Murthy, P .S, et al. (2012). Extraction, characterization and bioactivity of coffee anthocyanins. European Journal of Biological Sciences 4 (1): 13-9).

Approximately 50% of the coffee produced worldwide is used to prepare soluble coffee (Ramalakshmi, K., et al. (2009). Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems. Food Chemistry, 115: 79-85) which represents 1/3 of the total world coffee consumption, while in Spain the consumption of pure soluble coffee is 0.170 Kg per year per inhabitant (http://www.forumdelcafe.com /pdf/F_07-Soluble.pdf). Coffee marros may well be generated during the production of the beverage at the domestic or industrial level. The production of marros at the industrial level occurs in the process of making the so-called soluble coffee

or instant.

Previous studies, carried out by other authors and by the inventors of the present patent application themselves, indicate that among the fundamental components of coffee marros, compounds of nutritional interest can be found; Therefore, this by-product of the processing of the calé could be used in food (Murthy, PS and Naídu, MM (2010). Produ ction and application of xylanase from Penicillium sp. utilizing coffee by · products. Food and Bioprocess TechnoJogy, 5 (2 ): 657-64; Murthy, PS and Naidu, MM (2010). Recovery 01 phenolic antioxidans and functional compounds from coffee industry by · products. Food and Bioprocess TechnoJogy, 5 (3): 897-903; Rocha, BA, el al. (2010). Comparison between lhe antioxidant properties of slurry of the coffee (Coffea Arabica) and coffee beverage. PharmacoJogicaJ Research, 1 (5), 245-9; Y Mussallo, SI, al. (2011). A sludy on chemical constituents and sugars extraction from spent coftee grounds. Carbohydrate Polymers, 83, 368-74).

Recently, the use of espresso coffee marros has been proposed as a natural source of antioxidants. The authors of these investigations found differences in composition between coffee marros derived from the process of making espresso coffee and industrial soluble coffee. According to the results described by these authors, in accordance with those presented in this invention, soluble coffee marros would not be a suitable natural source for obtaining antioxidant soluble compounds by successive extractions (Cruz, R, et al. (2012) Espresso Coffee Residues: A Valuable Source of Unextracted Compounds, Journal of Agriculture and Food Chemistry, 60, 7777-7784). Most of the soluble antioxidants present in coffee are extracted during the solid-liquid extraction process that is carried out during the industrial production of soluble coffee. Although part of these are incorporated into the complex structure of the insoluble coffee fiber providing particular and attractive antioxidant properties.

On the other hand, insoluble fiber with antioxidant properties is the component that turns coffee marros into a potential attractive functional ingredient. However, it is necessary to consider that the content of compounds of nutritional and / or bioactive interest may vary depending on the variety and geographical origin of the raw material; as well as, of the process that is used in the elaboration of the coffee drink (express or industrial).

Among the future applications that could be given to the Marros has been considered as very interesting their incorporation in the preparation of breakfast cereals, bread, cookies and

aperitif (Murthy, PS and Naidu, MM (2012). Sustainable management of coffee industry byproducts and value addition-A review. Resources Conservation and Recicling, 66,45-58) without the knowledge of the inventors being carried out a further development of new foods. Another by-product of coffee processing, silver skin or husk, has been used successfully in bread making (Pourfarzad, A., et al. (2013). Coffee silverskin as a source of dietary fiber in bread- making: Optimization of chemical treatment using response surfaee methodology, LWT Food Se / enee and Technology, 50 (2), 599-606).

Description of the invention

The invention relates to a food formulation supplemented with insoluble antioxidant dietary fiber and proteins, comprising a content of between 4% and 8% of coffee marros, hereinafter food formulation of the invention.

In another aspect of the invention, the food formulation of the invention comprises coffee marros that are obtained from the manufacture of espresso and / or industrial coffee and that are used according to any of the following presentations:

-

lyophilized powder,

-

coffee bags dried only by any other source of heat and atomized, or

-

applied directly without any processing.

Another aspect of the invention is the formulation of the invention, which additionally

It comprises a homogeneous mixture of at least the following basic ingredients:

-

flour, with a minimum content of 25%,

-

water, with a minimum content of 5%,

-

oil, with a minimum content of 8%, and

-

fermentation agent, with a minimum content of 0.6%.

Another aspect of the present invention is the use of the food formulation of the invention for the preparation of healthy solid food products for bakery, pastries and confectionery (see Examples 3 and 4), which are sources of insoluble dietary fiber, antioxidant and proteins. , and that have low sugar content, and among which are bread, rolls, biscuits, breakfast cereals and snacks.

The present invention is based on the observation that coffee marros, a byproduct obtained in significant quantities during the manufacture of domestic or industrial soluble coffee, and that constitute a natural source of antioxidant insoluble dietary fiber and proteins (see Example 1), they can be used directly in the preparation of healthy solid food from bakery, pastry and confectionery without affecting the conventional manufacturing process and the quality of the product ready for consumption (see Examples 3 and 4).

The use of coffee marros in food, used as a natural source of insoluble antioxidant dietary fiber and protein, allows to meet specific demands of current consumers and therefore presents economic, nutritional and environmental advantages.

From the economic point of view, the revaluation of a by-product that had no previous use is achieved, and that can be used as a new food ingredient, all with a very low cost (both for the zero cost of the raw material to use, as per the possibility of using the product directly or with minimal transformation

or treatment), making it possible to increase the competitiveness of coffee companies and food producers.

Additionally, the abundance of coffee marros, in relation to other insoluble fibers of natural origin, provides an advantage in that it is a source of insoluble antioxidant dietary fiber available for the production of food products.

From the nutritional point of view, the use as an ingredient that constitutes a natural source of insoluble antioxidant and protein dietary fiber, presents benefits for the health of consumers, since coffee marros are a natural source of fiber and proteins that It can be used immediately in the formulation of food intended for people who require low energy consumption and with particular nutritional requirements (obese, diabetic and celiac).

Finally, and from an environmental point of view, the reduction of the residual materials that should receive an adequate treatment, fundamentally by means of spillage, would contribute to diminish the environmental impact caused by the companies that produce instant coffee.

Throughout the present invention, natural source of antioxidant insoluble dietary fiber is understood as the product that simultaneously presents the characteristic nutritional properties of insoluble dietary fiber, a material indigestible by enzymes of the gastrointestinal tract with positive health effects such as intestinal regulation, increases the feeling of satiety and slimming, and a significant antioxidant capacity. The antioxidant properties of the dietary fiber of the marros are mainly ascribed to the possible presence in their structure of phenolic compounds typical of coffee associated with the polymeric structure of the fiber.

Thus, it is a first aspect of the present invention a food formulation supplemented with antioxidant insoluble dietary fiber and proteins, which we call formulation of the invention, and comprising a content of between 4% and 8% of coffee marros.

The content of between e14% and e18% of coffee marros corresponds to a percentage of fiber between 3% (source of fiber) and 7% (high fiber content) established by the food legislation for the labeling of food products that are marketed as enriched in fiber and that do not contain it naturally.

In another aspect of the invention, the food formulation of the invention comprises coffee marros that are obtained from the manufacture of espresso and / or industrial coffee and that are used according to any of the following presentations:

-

lyophilized powder,

-

coffee bags dried only by any other source of heat and atomized, or

-

applied directly without any processing.

In a preferred embodiment the coffee marros are a lyophilized powder of the Robusta variety.

For the person skilled in the art, it will be easy to identify that other coffee varieties, such as the Arabica variety, or even mixtures of different varieties, will also have marros of

coffee with important contents of antioxidant insoluble dietary fiber that can be used instead of those of the Robusta variety.

Another aspect of the invention is the food formulation of the invention in the

that soluble coffee marros have the following characteristics: - total dietary fiber content greater than 80%, of which 99% is insoluble fraction, - antioxidant capacity of 0.333 ± 0.167 mg eq. CGN100 mg brown,-8% protein content, and -acrylamide content of 40 Jg / Kg.

Another aspect of the invention is the food formulation of the invention in the

that coffee marros yield an aqueous extract with the following characteristics: -concentration of glucose of 0.0677 ± 0.101 mg / 100 mg extract, -concentration of caffeine of 0.204 ± 0.003 mg / 100 mg extract, -concentration of chlorogenic acid of 0.007 ± 0.0 mg / 100 mg extract, and -concentration of total polyphenols of 0.119 ± 0.009 mg! 100 mg extract.

Consequently, coffee marros have low content of antioxidant compounds removable with high temperature water (100 ° C) indicating that coffee marros are depleted of free phenolic compounds and other bioactive compounds of interest, that is, there are bioactive compounds linked to the fiber directly, although they are not removable with the procedure described.

Another aspect of the invention is the formulation of the invention, which additionally

It comprises a homogeneous mixture of at least the following basic ingredients: - flour, with a minimum content of 25%, - water, with a minimum content of 5%, - oil, with a minimum content of 8%, and - agent of fermentation, with a minimum content of 0.6%.

Alternatively, the food formulation of the invention may contain other additional ingredients such as an emulsifying agent, a sweetening agent or a flavoring agent, added in a single or in combination form.

A particular embodiment of the invention is a food formulation comprising a combination of the basic ingredients and at least one of the following additional ingredients:

-

emulsifying agent, with a content between 0.35% and 0.7%,

-

sweetening agent, with a content between 0.5% and 17%, and

-

flavoring agent, in the right amount to achieve the objectives

organoleptics that are persecuted.

In a particular embodiment, the flour of the formulation of the invention is selected from the following: wheat flour, cornmeal and soybean meal. It will be obvious to the person skilled in the art that any other type of flour can be used, selected for indicative purposes and not limited to the following: barley, rye, rice, potato, sorghum, tapioca, or starches derived from the above products.

In another particular embodiment, the oil of the formulation of the invention is an edible vegetable oil low in saturated fatty acids, preferably sunflower oil. For an expert in the field it will be obvious that any other type of similar oil can be used, selected for indicative purposes and not limited to the following: soy, corn germ, wheat germ, nuts, sesame, safflower, grape seeds , and rice.

In another particular embodiment, the fermentation agent of the formulation is chosen from chemical yeast and fresh yeast.

In another particular embodiment, the emulsifying agent of the formulation is soy lecithin. However, it will be obvious to the person skilled in the art that any other type of emulsifying agent such as sorbitan, polysorbate, monostearate, triesterate, tartrate, monopalmitate, monooleate, monolaurate, polyyrricinoleate, polyglyceride esters, mono and diglycerides of fatty acids can be used , sucrose esters, sucrose esters and fatty acids and sucroglycerides.

In another particular embodiment the sweetening agent is chosen, between sucrose and stevia. It will be obvious to the person skilled in the art that any other type of sweetening agent such as xylitol, sorbitol, maltitol, fructose and galacto-oligosaccharides can be used. Sugar substitutes of low caloric content and preferably of natural origin.

In the formulation of new foods, the possibility of replacing, in whole or in part, sugar with steviol glycosides (stevia) has been evaluated. The use of this natural sweetener (E-960) has recently been accepted in the European scope (Regulation (EU) No. 1131/2011 of the European Commission of November 11, 2011). It is estimated that stevia and products containing this natural sweetener can already be found in more than 56 million European homes. This milestone has taken place only one year after its acceptance in Europe. It is believed that this success is due to the high incidence in Europe of obesity and type 2 diabetes which implies that consumers are more interested in foods with low glycemic and caloric index.

That is why in a preferred embodiment the sweetening agent is a combination of sucrose and stevia.

In another particular embodiment, the flavoring agents are chosen from among the following, salt, pure unsweetened cocoa powder and lemon zest.

Cocoa may include any product that has a cocoa flavor, including, but not limited to, lean cocoa powder, lean cocoa, defatted cocoa powder, defatted cocoa, chocolate with non-caloric sweeteners, artificial chocolate and chocolate substitutes.

It will be obvious to the person skilled in the art that the substitution of some of the flavoring agents is possible, or the addition of some new flavoring agent, which is chosen by way of illustration and not limited to the following: dried fruits (almonds, peanuts, pistachios), oat flakes, corn flakes, wheat flakes, coconut, vanilla, cinnamon, mint, peppermint, fruit extracts and essences (strawberry, lemon, blueberries, cherries), pumpkin, carrot and other natural or synthetic flavors.

Other ingredients can also be included to improve the visual appearance, through natural and artificial colors, pigments, and compounds containing them. Dyes include: carotenes, turmeric, saffron, matcha green tea, defatted cocoa powder, poppy seeds, betanin (beet red), anthocyanins, lutein, lycopene, canthaxanthin, caramel color, tartrazine, orange yellow S, yellow sunset, erythrosine, indigo carmine, achiote and other dyes known to those skilled in the art.

The food formulation of the invention can also be used as a vehicle for the administration of vitamins, such as A, 81 2, e, D, E, K, para-aminobenzoic acid, 82 (riboflavin), 86, niacin, Nositol, biotin, folic acid, choline, and BI; And minerals, such as magnesium, iron, zinc, copper, manganese, sodium, potassium, calcium, selenium, chromium, molybdenum, chlorine, fluorine, phosphorus, sulfur and iodine.

It may also contain botanical (nutraceutical) ingredients including, but not limited to, cranberry, green tea, cat's claw, cayenne, devil's claw, dong quai, echinacea, evening primrose oil, altamisa, garlic, ginger, ginkgo, ginseng, seal of gold, gotu kola, grape seeds, green tea, hawthorn, kava, licorice, milk thistle, noni, St. John's wort, valerian, melatonin, damiana, guarana and the like.

In a preferred embodiment, the formulation of the invention comprises the following ingredients and contents: coffee grounds (4%),

-

wheat flour (60%),

-

water (13.5%),

-

sunflower oil (9%),

-

chemical yeast (0.6%),

-

salt (0.4%),

-

Soy Iecithin (0.35%),

-

sucrose (11.9%), and

-

stevia (0.29%).

In another preferred embodiment, the formulation of the invention comprises the following ingredients and contents:

-

coffee marros (4%),

-

soybean meal (60%),

-

water (13%), sunflower oil (9.5%),

-

chemical yeast (0.6%),

-

salt (0.4%),

-

Soy Iecithin (0.35%),

-

sucrose (11.9%),

-

stevia (0.29%), and

-

zest of half a lemon.

Another aspect of the present invention is the use of the food formulation of the invention for the preparation of healthy solid food products for bakery, pastries and confectionery (see Examples 3 and 4), which are sources of insoluble dietary fiber, antioxidant and proteins. , and that have low sugar content, and among which are bread, rolls, biscuits, breakfast cereals and snacks.

The food formulation of the invention that is used for the production of bakery, pastry and confectionery food products (see Examples 3 and 4), which are a source of insoluble dietary fiber, antioxidant and proteins, and which have a low sugar content, can be used for consumption by celiac people (cookies G, LYO): by consumers who need low-energy diets for weight reduction (cookies A, BY EO); And for diabetic consumers, consumers who need low energy diets for weight reduction, diabetic consumers and consumers with metabolic syndrome (cookies A, B and E-O).

Detailed description of the figures

Figure 1: Photograph of lyophilized Robusta coffee marros.

Figure 2: Photographs of control biscuits: D) without marros and 17% sucrose; 1) without marros and 30% stevia sugar; H) without marros and 1% stevia.

Figure 3: Photographs of cookies with 4% freeze-dried coffee marros: C) 4% brown and 17% sucrose; J) 4% brown and 30% stevia sugar; B) 4% marros and 0.5% Stevia; E) 4% brown and 1% stevia.

Figure 4: Photographs of cookies with 8% freeze-dried coffee marros: A) 8% brown and

0.5% stevia; F) 4% brown, 1% stevia and 8% chocolate; K) 4% brown, 30% stevia sugar and 6% chocolate.

Figure 5: Photographs of biscuits with 4% freeze-dried coffee marros and cornmeal and soy flour: G) cornmeal, 4% maroons and 1% stevia; L) 4% brown soy flour, 30% stevia sugar.

Figure 6: Photographs of original cookies with lemon zest added: M) without marros, 30% stevia sugar, lemon zest; N) 4% brown, 30% stevia sugar, lemon zest; O) soy flour, 4% brown, 30% stevia sugar, lemon zest.

Figure 7: Graphs corresponding to the results of the Acceptance Test and General Graduation Level of the different cookies. (a) degree of acceptance for all cookies tested; (b) degree of acceptance of the most initially accepted and modified cookies; (c) level of pleasure, on a scale of 5 to 1, on the most accepted cookies initially and on the modified ones.

Examples

Example 1.-Lyophilized Robusta coffee marros are a source of insoluble antioxidant dietary fiber and proteins.

The Robusta coffee marros used were obtained by lyophilization of the wet product derived from the solid-liquid extraction process that is carried out for the industrial production of soluble coffee (Figure 1).

Next, the total, soluble and insoluble fiber content was determined by enzymatic gravimetric method using the Megazyme enzyme kit (Megazyme International Ireland Ud.). These analyzes were performed following the manufacturer's instructions, based on the AOAC method 991.43 and 985.29 (Lee, al. (1992). Determination 01 total, soluble and insoluble dietary fiber in foods. Enzymatic-Gravimetric method, MES-TRIS buffer; Collaborative study Journal 01 AOAC Inlernalional, 75, 395-416; Prosky, L., al. (1988). Determination of insoluble soluble and total dietary fiber in foods and food products; Interlaboratory Study. Journal of AOAC, 71: 1017 -1023 Prosky, L., al. (1992). Determination of insoluble and soluble dietary fiber in foods and foad products; Collaborative Study. Journal of AOAC fnternational, 75, 360-367). Protein content was determined by Kjeldahl mineralization and subsequent calorimetric analysis (Pym, R. V. E. and Milham,

5 P. J. (1976). Selectivity of reaction among chlorine, ammonia and solicylate for determination 01 ammonia. Analytical Chemislry, 48, 1413-1415). The antioxidant capacity of the marros was determined by the direct ABTS method (Vural, al. (2009). Díreet measurement of the total antioxidant capacity of foods: the 'quencher' approach. Trends in Food Science & Technology, 20, 278-288).

10 As shown in Table 1, the results indicate that coffee marros are a natural source of antioxidant fiber. Consequently, they can be used as a natural source of dietary fiber that could contribute to the effective control of weight and other health benefits derived from the intake of this type of food component.

Table 1. Chemical composition of Robusta coffee marros derived from the industrial process for obtaining instant coffee.

ROBO COFFEE FRAMES

Total antioxidant capacity

DIRECT ABTS (mg eq. CGA / 100 mg)

0.33 ± 0.17

Prol Aenes (g / 1 00g)

8.08

Tolal fiber in maroons (g / 100g)

82.86

Soluble fiber (%)

0.53 ± 0.00

Insoluble fiber (%)

82.33 ± 1.91

20 Example 2.-Chemical composition and antioxidant capacity of aqueous extracts from sea.

Aqueous sea extracts were obtained from the freeze dried coffee marros described in the previous example. The extracts were prepared in duplicate using 250 g of raw material and 500 ml of water. Extraction was performed at 100 ° C for 10

25 minutes. The extracts thus obtained were centrifuged, the supernatant was collected and stored at temperatures of 5-8 ° C until analysis.

The results related to the chemical composition and antioxidant capacity of the extracts are shown in Table 2.

Table 2. Chemical composition of the aqueous extract of Robusta coffee marros derived from the industrial process for obtaining instant coffee.

STRAIGHT COFFEE EXTRACT OF ROBO CAFE

CGA (mg eq. CGA / 100 mg extract) 0.01 ± 0.00

Caffeine (mg / 100 mg extract) 0.204 ± 0.00

Total antioxidant capacity

ABTS (rng eq. CGAl100 rng extract) OAO ± 0.03

FOLlN-CIOCAlTEU (mg eq. CGA / 100 mg extract) 0.12 ± 0.01

Glucose (mg / 100 mg extract) 0.07 ± 0.10

The concentration of chlorogenic acid and caffeine was determined by capillary electrophoresis (eZE). The procedure was performed following the conditions described by Ames et al. 10 (2000) And del Castillo el al. (2002) (Ames, al. (2000). Capillary electrophoresis 01 roasted coffee in caffeinated beverages: Health benefits, physiological effects and chemistry; Parliament, TH, Ha, CT, Schieberle, O., Eds; ACS Sympasium Series 754; American Chemical Society: Whasington, OC, 364-373; del Castillo, al. (2002). Effect of roasting on the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry, 50, 3698

15 3703), for the identification and quantification of chlorogenic acid and caffeine, in the infusions prepared from the extract of brown marros.

The glucose content of the extracts was determined following the procedure described by the manufacturer of the enzyme kit (Spinreact), for the quantitative determination of glucose, 20 with the pertinent modifications for the samples.

The content of extractable total phenolic compounds in the extracts of industrial instant coffee marros (Table 2) was determined by the Folin-Ciocalteau method according to Contini al. (2008) (Contini, M., et al. (2008). Extraction of natural antioxidants from 25 hazelnut (Corylus avellana L.) shell and ski n wastes by long maceration at room temperature. Food Chemistry, 110, 659-669) , while the total antioxidant capacity of the samples was analyzed by the method of decolorization of the ABTS '+ radical described

by Re et al. (1999) (Re, R., et al. (1998). Antioxidant activity applying an improved ABTS radical cation decoloration assay. Free Radical Biology & Medicine, 9110, 1231-1237) And modified by Oki et al. (2006) for microplate development (Oki, T., et al. (2006). Contribution of 3-Carotene to Radical Scavenging Capacity Varies among Orange-fleshed Sweet Potato Cultivars. Food Science and Technology Research, 12: 156- 160).

The results indicate that coffee marros are not a suitable natural source for the extraction of bioactive compounds such as antioxidants (chlorogenic acid) and caffeine, and support that their fundamental potential is as a source of antioxidant insoluble dietary fiber.

Example 3.-Application of coffee marros in the formulation of healthy solid foods.

In this example, lyophilized soluble coffee marbles of the Robusta variety were used as a natural source of insoluble antioxidant dietary fiber.

To do this, the dough is prepared using the ingredients and proportions shown in Table 3. First, the oil, soy lecithin and sugar and / or stevia are added in a plastic bowl and removed . Then the flour and the marros are weighed and added to the plastic bowl. The rest of the ingredients, salt, chemical yeast, cocoa powder, lemon zest, etc. They are heavy and added to the mixture, stirring well. Finally the water (bottled mineral) is added little by little and the dough is worked with the hands. Collect all the flour that has been scattered on the wall of the bowl, until a dough of adequate consistency remains. Let the dough rest in the same bowl for 25-30 minutes. Secondly, the dough is molded and molded, for this the dough is crushed by hand and then spread with a roller on a flat surface. The roller is passed by pressing hard in both directions. With the help of the cookie mold (diameter 6.4 cm) the dough is cut and thin cookies (± 0.3 cm thick) are made. Thirdly, the baking is done, for this the oven is turned on and preheated to the temperature of 180 ° C; the tray is covered with baking paper and the different cookies are placed on it. Once the oven is preheated, the tray is placed in the central part of the oven with the cookies, quickly closed and baked at 180 ° C for 10-15 minutes. The temperature drops to approximately 170 ° C

ES 2 489 915 A2

during the first minutes The cookies are removed once baked and allowed to cool for at least 30 minutes.

Table 3. Formulation of healthy solid foods.

FORMULATION 9/1009

INGREDIENTS

TO B e D E F G

Wheat flour

61 65 57 61 65 58 -

Cornmeal

- ---- - 64.5

Soybean flour

- ---- - -

Water

16 16 12 12 16 14.5 16

Sunflower oil

13 13 8.65 8.65 12.5 9 13

Coffee marros

8 • • - • 8 •

Saccharose

- -17 17 - - -

Stevia

0.5 0.5 --1 one one

Chemical yeast

0.6 0.6 0.6 0.6 0.6 0.6 0.6

Salt

OR,, 0.4 O ,, O ,, O ,, OR,, 0.4

Soy Lecithin

0.5 0.5 0.35 0.35 0.5 0.5 0.5

Unsweetened cocoa powder

- ---- 8 -

Lemon zest

- ---- - -

SUM

100 100 100 100 100 100 100

FORMULATION

gf100g

INGREDIENTS

H I J K L M N OR

Wheat flour

63 62.5 60.0 57.0 - 62.5 60.0 -

Cornmeal

- - --- - - -

Soybean flour

- - --60 - - 60

Water

18.5 one. 13.5 12.0 13 one. 13.5 13

Sunflower oil

15.4 10 9 8 9.5 10 9 9.5

Coffee marros

- - • 4 4 - • •

Saccharose

- 11.9 11.9 11, 2 11, 9 11, 9 11, 9 11.9

Stevia

one 0.29 0.29 0.29 0.29 0.29 0.29 0.29

qmlmlca yeast

or,. U, b U, b U, b U, b U, b U, b U, b

Salt

0.6 0.4 0.4 0.4 0.4 0.4 0.4 0.4

soy lecithin

0.7 0.35 0.35 0.5 0.35 0.35 0.35 0.35

Unsweetened cocoa powder

- - - 6 - - - -

Lemon zest

- - - - - and lemon and lemon and lemon

SUM

100 100 100 100 100 100 100 100

3.1. ~ Preparation of cookie "J".

Following the indications given in Example 3 and Table 3, a cookie is made with a specific formulation.

To do this, firstly, the dough is prepared (250 g): - 24 9 of sunflower oil, 1 9 of soy lecithin, 30 9 of sucrose and 0.7 9 of stevia are weighed. In this order they are added to a plastic bowl and removed.

10-Next, 150 9 of soybean meal and 10 9 of marros are added and added to the bowl and mixed. -The rest of the ingredients, 1 9 of salt, 1.5 9 of chemical yeast and zest of half a lemon are heavy and added to the mixture, stirring well. -Finally, 40 g water (bottled mineral) is added little by little and the

15 dough with your hands, until a mass of adequate consistency remains. -Let the dough rest in the same bowl for 25-30 minutes.

Secondly, the dough is molded and molded. Thirdly, the baking is carried out at 180 ° C approximately 15 min.

3.2.-Preparation of "Q" cookie.

Following the indications given in Example 3 and Table 3, a cookie with a specific formulation is made.

To do this, the dough is first prepared (250 g): - 23 9 of sunflower oil, 19 of soy lecithin, 30 9 of sucrose and 0.79 of stevia are weighed. In this order they are added to a plastic bowl and removed. -Then 1509 wheat flour and 109 marros are added to the bowl and mixed. -The rest of the ingredients, 19 of salt and 1.59 of chemical yeast are heavy and added to the mixture, stirring well. -Finally 359 water (bottled mineral) is added little by little and the dough is worked with the hands. All the flour that has been scattered on the wall of the bowl is collected, until a dough of adequate consistency remains. -Let the dough rest in the same bowl for 25-30 minutes.

Secondly, the dough is molded and molded. Thirdly, the baking is carried out at 180 ° C approximately 10 min.

Example 4.-Evaluation of the quality of solid foods prepared in example 3.

The quality of the new foods was evaluated by analyzing the appearance (Figures 2 to 6) and their organoleptic properties. Organoleptic properties were estimated using the general acceptance tests and the level of taste test.

The results, as shown in Figure 7, indicate that their texture and organoleptic parameters are suitable for consumption. Figure 7a shows the different formulation options tested by varying the sugar content (A, B, EL) and using as a food supplement coffee marros (AC, EG, JL) and eliminating gluten (G and L) from the formulation .

Cookies that contain 4% coffee marros and a low sugar content in their formulation as a source of fiber (30% reduction by stevia replacement) (J and O) have an acceptance> 70% (Figure 7b). Most of the tasters gave a rating equal to or greater than 3 to these types of products on a hedonic scale with a maximum score of 5 (Figure 7c).

Supplementation of coffee marros in a concentration of 8% negatively affects the sensory quality of the food (Figure 7a, A and F). The combined use of marros 4% and replacement of 30% of the sugar content by stevia makes the product more acceptable from the sensory point of view (Figure 7a, J, K and L).

The inclusion in the lemon formulation as they aromatize you in the biscuits based on wheat flour, coffee marros and sugar does not improve their sensory quality (Figure 7b, N). The addition of unsweetened cocoa powder improves the appearance of the cookie but not the degree of acceptance of the cookie (Figure 7a, K). Cookies formulated with fiber. low content in

10 sugar, wheat flour and flavoring, lemon or chocolate, presented the same degree of acceptance (60%).

The cookie with suitable formulation for celiacs and using as a flavoring lemon zest was the one that presented a greater degree of acceptance (70%) among the

15 formulated without gluten (Figure 7b, O). 80% of the tasters rated formulation O with a value equal to or greater than 3.

Claims (18)

1.-Food formulation supplemented with insoluble antioxidant dietary fiber and proteins, characterized in that it comprises a content of between 4% and 8% of coffee marros. 2. Food formulation according to claim 1, characterized in that the coffee marros are obtained from the production of coffee, espresso and / or industrial and that they are used according to any of the following presentations: - lyophilized powder, - coffee dried in the sun or by any other source of heat and atomized, or -applied directly without any processing. 3. Food formulation according to claim 2, characterized in that the coffee marros are a lyophilized powder of the Robusta variety. 4. Food formulation according to claim 3, characterized in that the marros of Coffee comprises: -a total dietary fiber content greater than 80%, of which 99% is insoluble fraction, -an antioxidant capacity of 0.333 ± 0.167 mg eq. CGA / 100 mg brown, - a protein content of 8%, and - an acrylamide content of 40 ¡Jg / Kg. 5. Food formulation according to claim 4, characterized in that the marros of Coffee yields an aqueous extract comprising: -a glucose concentration of 0.0677 ± 0.101 mg / 100 mg extract, -a concentration of caffeine 0.204 ± 0.003 mg / 100 mg extract, -a concentration of chlorogenic acid 0.007 ± 0.0 mg / 100 mg extract, and -a concentration of total polyphenols 0.119 ± 0.009 mg / 100 mg extract. 6. Food formulation according to claims 1 to 5, characterized in that in addition to coffee marros it comprises a homogeneous mixture of at least the following basic ingredients: Flour, with a minimum content of 25%, -water, with a minimum content of 5%, -oil, with a minimum content of 8%, and

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a fermentation agent, with a minimum content of 0.6%. 7, Food formulation according to claim 6, characterized in that in addition to the coffee marros and the basic ingredients it comprises other additional ingredients such as an emulsifying agent, a sweetening agent or a flavoring agent, aggregated in a single or in combination form.

8. Food formulation according to claim 7, characterized in that: -the emulsifying agent comprises a content between 0.35% and 0.7%, and -the sweetening agent comprises a content between 0.5% and 17 %. 9. Food formulation according to claim 6, characterized in that the flour is selected from the following: wheat flour, cornmeal and soybean meal. 10. Food formulation according to claim 6, characterized in that the oil is an edible vegetable oil low in saturated fatty acids. 11. Food formulation according to claim 6, characterized in that the fermentation agent is chosen between chemical yeast and fresh yeast. 12. Food formulation according to claims 7 and 8, characterized in that the emulsifying agent is soy lecithin. 13. Food formulation according to claims 7 and 8, characterized in that the sweetening agent is sucrose and / or stevia. 14. Food formulation according to claim 7, characterized in that the flavoring agent is salt, pure cocoa powder without sugar and lemon zest. 15. Food formulation according to claims 1 to 14, characterized in that It comprises: -4% coffee marros, -60% wheat flour, -13.5% water, -9% sunflower oil, -0.6% chemical yeast, -0.4% salt , -0.35% soy lecithin, -11.9% sucrose, and -0.29% stevia. 16. Food formulation according to claims 1 to 14, characterized in that it comprises: -4% coffee marros, 5 -60% soy flour, -13% water, -9.5% sunflower oil, -0.6% chemical yeast, -0.4% salt, 10 -0.35% soy lecithin, -11.9% sucrose, -0.29% stevia, and half lemon lemon. 17. Food formulation according to claims 1 to 16, characterized in that natural and artificial colors, pigments and compounds containing them are included. 18. Food formulation according to claims 1 to 17, characterized in that it is used as a vehicle for the administration of vitamins and / or minerals. 19. Food formulation according to claims 1 to 18, characterized in that nutraceutical ingredients are added. 20. Use of the food formulation according to claims 1 to 19, for the production of solid food products for bakery, pastries and confectionery, which are a source of insoluble dietary fiber antioxidant and proteins, and among which are bread, rolls , cookies, breakfast cereals and snacks.